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Lomo saltado is a traditional Peruvian stir-fry that you can whip up in a hurry, and for a classic recipe, we turned to Los Angeles chef Ricardo Zarate from Rosaliné restaurant. “When I’m having a rough day, lomo saltado is still the comfort food dish that does it for me. The best versions taste like a big, warm and cozy salad. You get a little crunchiness, but also something satisfying in your belly,” he shared.

To get your stir-fry just right, here are some tips straight from the chef!

  • Be prepared. Prep your ingredients ahead of time, so everything is ready to grab when you need it.
  • Turn up the heat. A hot pan is the key to locking in flavor in less than two minutes. Unless you have a giant wok, don’t make more than 2 servings at once, because an overpacked wok causes the ingredients to steam, not fry.
  • Timing is key. Start with the “dry” ingredients like meat and firm veggies, and add softer vegetables (like tomatoes) at the end so they don’t melt into the sauce.
  • Trust your nose. Recipe cooking times only take you so far. When it’s ready, the stir-fry should smell aromatic.

And as for the secret sauce, Chef Zarate calls it Peruvian ketchup. The recipe makes a generous ¾ cup, so you’ll have extra to serve on roasted potatoes, grilled meats, and more. Pick up the aji amarillo paste at specialty markets—it’s made from a bright orange chile with just the right amount of heat.

Lomo Saltado: Peruvian Beef Stir-Fry

Serving Size: 2 servings
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients:

For the Saltado Sauce:
2 tablespoons finely zested garlic
2 tablespoons finely zested ginger
1 tablespoon aji amarillo paste, store-bought or homemade
2 teaspoons freshly ground black pepper
2 tablespoons soy sauce or 1 ½ tablespoons tamari
5 tablespoons red wine vinegar

For the Lomo Saltado:
1 cup baby fingerlings, roughly chopped potatoes, or 1 ½ cups of rice
8 to 10 ounces beef tenderloin, thinly sliced into 2-inch long strips
Salt
Freshly ground pepper
½ teaspoon puréed or minced garlic
2 to 3 tablespoons canola oil
½ medium red onion, halved from stem to root end
1 ripe tomato
1 ½ tablespoons Saltado Sauce (recipe follows)
1 ½ tablespoons soy sauce
2 scallions
3 to 4 sprigs fresh cilantro

Instructions:

Make the Saltado Sauce:
Shake up all of the ingredients in a small jar, or stir them together in another storage container. Cover and refrigerate the sauce for up to 1 week.

Make the Lomo Saltado:
To prepare the potatoes, either roast baby fingerlings, or make homemade french fries. If using rice, you can opt for leftovers, or make your favorite style of white or brown rice.

Next, prep all of your other ingredients, so they’re ready—this dish cooks quickly. (Keep each in a separate pile.) Sprinkle the beef lightly with the salt and pepper and rub the garlic all over the meat with your hands. Put the red onion cut side down, lengthwise on a work surface. Slice off both ends, then slice the onion into lengthwise strips about ⅛-inch thick, moving the knife at a slight angle as you work around the onion globe. Your knife should be almost parallel to the cutting board along the sides of the onion and upright at the top. Cut the tomatoes in half lengthwise and cut each half into several large, chunky wedges. Finely chop the scallions, including about halfway up the green stalk, or chop them roughly for more texture, if you’d like. Finely chop the cilantro leaves and top-half of the stems. Have your saltado and soy sauces measured and ready.

Heat a wok or large sauté pan over high heat until hot—a good 2 minutes. Pour in the oil to lightly coat the bottom of the pan and heat the oil for 2 to 3 minutes, until very hot. The oil shouldn't be smoking, but close to it. Swirl the oil around the pan, then toss in the beef and quickly sear both sides for a few seconds each until it begins to brown, about 30 seconds total. Add the onion and shake the pan or use tongs to flip them a few times, then add the tomatoes right away. Fry the saltado until the edges of the onions color in a few spots and the tomatoes barely begin to soften, about 30 seconds. The total cooking time shouldn’t be more than 90 seconds at this point.

Immediately drizzle the saltado and soy sauces along the edges of the wok or pan, not on top of the stir-fry ingredients. You should smell the sauces caramelizing. Scatter the scallions and cilantro on top of the stir-fry and toss everything together one more time. Taste and add another drizzle of soy sauce, if you’d like. The saltado should be really juicy, with big flavors that the potatoes or rice can sop up.

Spoon the lomo saltado straight out of the pan into serving bowls. Pile the potatoes on top or serve the rice alongside.

Recipes from The Fire of Peru: Recipes and Stories From My Peruvian Kitchen by Ricardo Zarate. Reprinted with permission from Ricardo Zarate.

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The post Lomo Saltado: Peruvian Beef Stir-Fry appeared first on Thrive Notebook.
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Here’s a hummus hack you’ll love—make it with cauliflower! We’ve got nothing against garbanzo beans, but cauliflower also whips up to a smooth base you’ll love for dipping everything from veggie chips to pita bread. An infused garlic oil amps up the flavor, and if you purée the ingredients for at least 2 minutes—trust us on this—you’ll have a creamy dip that’s every bit as satisfying as the original.
Lemon Garlic Cauliflower Dip With Carrot Chips

Yield: 3 to 4 servings
Active Time: 20 minutes
Total Time: 2 hours

Ingredients

⅓ cup extra virgin olive oil
2 teaspoons garlic powder
1 small head cauliflower, cut into florets
¼ cup tahini
Zest and juice of 1 lemon
1 teaspoon sea salt
½ teaspoon turmeric
Bare Carrot Chips, for serving

Instructions

Add oil and garlic powder to a small saucepan; simmer 2 to 3 minutes, then remove from heat.

Bring a large pot of water to a boil. Gently drop in cauliflower and cook until the florets are tender and easily pierced with a fork, about 10 minutes. Drain cauliflower and add to a food processor. Add garlic oil from the saucepan, tahini, lemon zest and juice, salt, and turmeric; purée until smooth, about 2 to 3 minutes. Refrigerate for at least 2 hours, then serve with carrot chips.

Recipe credit: Angela Gaines

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Eating vegan means ditching cream, but it doesn’t mean you can’t indulge in crave-worthy meals. Alfredo sauce is typically made with a trifecta of butter, cream, and Parmesan, but our sauce thickens up with a little help from cooked cauliflower and spice cabinet staples like garlic powder and nutmeg. Nutritional yeast brings the cheesy flavor, and silky oat milk blends everything to the perfect texture. Need to make it gluten-free? Just swap in your favorite brown rice pasta for a bowl everyone can curl up with.
Vegan Fettuccine Alfredo

Yield: 4 to 6 servings
Active Time: 20 minutes
Total Time: 35 minutes

Ingredients

1 small head cauliflower (about 1 pound), chopped into small florets
¼ cup Thrive Market Organic Oat Beverage
¼ cup nutritional yeast
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Onion Powder
½ teaspoon Thrive Market Organic Garlic Powder
¼ teaspoon Thrive Market Organic Ground Nutmeg
1 pound fettuccine
2 tablespoons chopped parsley
1 teaspoon Thrive Market Organic Ground Pepper

Instructions

Fill a large stock pot with water and bring to a boil over medium-high heat. Add cauliflower and cook for 13 to 15 minutes, until easily pierced with a fork; drain. Add cauliflower, oat milk, nutritional yeast, salt, onion powder, garlic powder, and nutmeg to a food processor; purée until smooth.

Cook pasta according to the package directions; drain and return to pot. Add the cauliflower sauce and stir until well coated. Divide between plates and top with parsley and freshly ground pepper.

Recipe credit: Angela Gaines

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Thrive Notebook by Nicole Gulotta - 1d ago

From slathering it on sandwiches and drizzling it over sweets, or simply savoring it by the spoonful, our love of peanut butter runs deep. After all, a jar always seems to be within reach when meal prep plans fall by the wayside. But there’s more to this kitchen staple than just a culinary backup plan. From fun facts to recipes and more, get ready to spread the love with peanut butter.

Everything You Ever Wanted to Know About Peanut Butter

Sure, you know it as a pantry staple, but there’s a lot more to that jar of PB lurking in the back of your cabinet. Here’s a closer look at your favorite sliced bread companion.

Who invented peanut butter?

Though he often receives the credit, George Washington Carver did not invent peanut butter. But he did help make it an American pantry staple. Peanut butter actually dates back to the ancient Incas and Aztecs who ground peanuts into paste. Fast forward to 1884, when Canadian Marcellus Gilmore Edson patented peanut paste, followed by Dr. John Harvey Kellogg (the creator of Kellogg’s cereal), who, in 1895, patented a process for creating peanut butter from raw peanuts. In 1903, Dr. Ambrose Straub of St. Louis, Missouri, patented a peanut-butter-making machine.

Is peanut butter healthy?

Most agree that when enjoyed in moderation, peanut butter is a nutritious dietary staple. Not only does it contain heart-healthy fats and protein, but it also delivers key vitamins and minerals like calcium and iron. One serving of peanut butter has roughly 6 carbs, 17g of fat, and 7g of protein. Still, peanut butter is a calorie-dense food, which is something to take note of if you’re managing your daily caloric intake.

Is peanut butter Paleo?

Though sometimes referred to as a “nut butter,” peanuts are actually legumes, which are not approved on a Paleo diet. If you’re following a Paleo eating plan, opt for cashew or almond butter instead.

Is peanut butter Keto?

Since peanut butter is low in carbs while high in fat and a protein source, peanut butter is a keto-friendly food (but be sure to check the label to watch for added sugar).

Is peanut butter gluten-free?

While peanuts, peanut butter, peanut oil, and peanut flour are naturally gluten-free, some of these items can contain gluten due to cross contamination. Be sure to look for peanut butters that specifically state they’re gluten-free on the label.

Does peanut butter go bad?

Though it can stay at room temperature for months without spoiling due to the low moisture content, peanut butter does start to go rancid after about a year, so watch those expiration dates!

Can dogs eat peanut butter?

According to the American Kennel Club, peanut butter is safe for dogs to eat in moderation (no more than 10% of the dog’s daily diet) provided it doesn’t contain additives such as xylitol, which can pose a harm to pets.

Stock Your Peanut Butter Pantry

Whether you go for creamy or for crunchy, you can never have enough peanut butter. Here are our top PB picks.

Justin’s Honey Peanut Butter

Oh honey, do we love this sweet PB blend, made with dry-roasted peanuts, honey powder, palm fruit oil, and sea salt.

Thrive Market Organic Creamy Peanut Butter

Creamy and certified organic, you may be surprised to learn that our peanut butter only has one ingredient: organic roasted peanuts.

Kind Peanut Butter Breakfast Bars

Get a jump on the morning with these gluten-free energy boosters, made with peanut butter, millet, honey, and quinoa.

thinkThin Chunky Peanut Butter Protein Bars

So good, they almost taste like candy, these bars also deliver a whopping 20g of protein per serving along with decadent dark chocolate, almond chunks, and rich peanut butter.

Ancient Nutrition Organic Bone Broth Protein - Peanut Butter

Made from organic chicken protein and peanut butter protein, this powder delivers 20g of real, whole-food, complete protein per serving for muscle-building support.

Barnana Organic Peanut Butter Banana Brittle

We can’t think of a better match than peanut butter and bananas, which is why we’re totally addicted to this crispy snack, made with bananas, peanut butter chips, and a touch of cinnamon.

Peanut Butter Recipes

Peanut butter and jelly never goes out of style, but if you’re looking for more ways to enjoy that jar of creamy goodness, you’ll love these pb-themed recipes.

PB&J Maca Smoothie Bowl

Get jamming with this PB and jelly smoothie that’s blended with maca powder for a superfood boost. Try it for breakfast, or even after a tough workout!

Peanut Butter & Jelly Maca Smoothie Bowl - YouTube

Chocolate Peanut Butter Overnight Oats

We love a good overnight oat recipe, and this recipe checks all the boxes by combining rolled oats with hearty chia seeds, rich cacao powder, honey, and peanut butter.

Overnight Oats 3 Ways - YouTube

Acai Beauty Bowl

Beauty starts from the inside and this nourishing smoothie bowl combines free-radical fighting blueberries and acai, with a scoop of a beauty elixir, and then blends it all with a couple spoonfuls of peanut butter for a filling and fortifying snack.

PB&J Grilled Cheese

Peanut butter and jelly on a grilled cheese?! We recipe-tested this bad boy, and the delicious outcome will make you rethink everything.

PB and J Grilled Cheese - YouTube

Peanut Butter and Jelly Cups

Just when you thought peanut butter cups couldn’t get better, this recipe swirls in a dollop of strawberry jam for a truly scrumptious treat.

Peanut Butter and Jelly Cups - YouTube

Frozen Peanut Butter Banana Bites

These kid-approved mini pops couldn’t get much easier: Just hit banana slices with a kiss of peanut butter, slide in a stick, dunk in melted chocolate, and freeze.

Sprouted Peanut Butter Cookies

The perfect combo of texture, taste, and better-for-you ingredients, these peanut butter treats call for raw sugar, sprouted spelt flour, maple syrup, and a sprinkling of flakey sea salt.


Better-for-You ‘Snickers’ Bars

Go ahead and give in to that sugar craving with this healthier rendition of a Snickers bar, made with medjool dates, peanut butter, puffed brown rice, roasted peanuts, and luscious dark chocolate.

Paleo Scotcheroos

Looking for a Paleo-friendly treat? This take on scotcheroos goes for the same peanut butter classic but swaps in coconut flakes in place of Rice Krispies.

Doggie Donuts

Hey, your furry friends deserve donuts too, which is why this canine-friendly recipe, made with kibble, eggs, peanut butter, and almond flour, will become your new dog treat go-to.

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Ready to beef up your recipe repertoire? From from tenderloin to strip steak, it’s hard to pick a favorite, which is why we’re breaking down everything you need to know about the most popular cuts of meat.

Popular Cuts of Beef

Sharpen your knives! These options are a cut above, and to get the best bang for your buck, it’s important to know how to cook ‘em right.

Beef Tenderloin

This elegant steak lives up to its name.

What Is Beef Tenderloin?

Found in the most tender part of the loin section, the center-cut tenderloin is known for its succulent richness, moist texture, and buttery flavor. But, is beef tenderloin the same as filet mignon? We’re glad you asked! Yes, filet mignon is a cut of beef that comes from the tenderloin—but a very specific part: the circular strip at the tip of the smallest end of the tenderloin.

How to Cook Beef Tenderloin

For a beautiful brown crust without overcooking the meat, sear the tenderloin first before roasting in the oven. Start by trimming the fat and seasoning the steaks on all sides with salt and pepper. Heat an oven-proof skillet over medium-high heat, and add 1 tablespoon butter to the pan. Reduce heat to medium and cook for 1 to 2 minutes per side, until golden. Finish by cooking the tenderloins in a 475°F oven for 16 to 20 minutes, or until medium rare (with an internal temperature of 125°F).

New York Strip Steak

The classic cut made famous by the Big Apple.

What Is New York Strip Steak?

Cut from the top of the short loin, NY strip steak has a tight grain and pleasant density. Our humanely raised, 100% grass-fed cattle graze on the lush Patagonian prairies of Osorno, Chile, year-round so the flavor of the meat is quite robust. This beautifully marbled steak cooks best over direct high-heat, making it ideal for grilling.

How to Cook New York Strip Steak

Season your steaks (at least 1 ½-inch thick) generously with salt and warm a sauté pan over high heat. Sear steaks for 4 to 5 minutes, then flip and cook for 4 to 5 minutes more, or until the internal temperature reaches 135°F. Remove the steaks to a cutting board—and this is the really important part—tent with foil and let them rest for 10 minutes! This helps redistribute the juices so every bite is flavorful. Slice steaks against the grain before serving.

Rib Eye Steak

This cut is primed for pan-seared perfection!

What Is Ribeye Steak?

Other names for ribeye steak include beauty steak, Delmonico steak, Spencer steak, and scotch fillet. Whatever you call it, ribeye steak is the center (and arguably the best) portion of the rib steak! It’s typically highly marbled with fat, which is why this cut is so delicious.

How to Cook Ribeye Steak

Because this cut is fattier than most, grilling can sometimes cause extra flames to flare up. Pan-searing is the way to go! Be sure the steaks are dry (pat them with paper towels) and sprinkle on a generous dusting of salt. Heat a cast-iron pan and add a slick of oil, then cook, flipping frequently, for anywhere between 6 and 12 minutes (depending on thickness), or until the internal temperature reaches 135°F. For a decadent finish, melt a tablespoon of butter in the pan before removing to a cutting board. Tent with foil and let the meat rest for 10 minutes before slicing.

Skirt Steak

There’s no skirting the issue—this cut of steak is quick-cooking and high in flavor.

What Is Skirt Steak?

Who said skirt steaks can’t be tender? Cut from the underside, skirt steak is prized for its intense beefy flavor and is the choice cut for dishes like fajitas, salads, and marinades.

How to Cook Skirt Steak

Plan ahead and refrigerate your steak in a bag in the morning so come dinner time, your mouth will explode with flavor. For fajitas, try a little vegetable oil, grated garlic, spices like cumin, chipotle powder, and chili powder, plus a bit of lime juice. When it comes to cooking, don’t walk away from the grill. It only needs 2 to 3 minutes per side for a medium-rare sear.

Sirloin Steak

This prized cut is super versatile. From skewers to stews, or just a good pan-sear, you can’t go wrong.

What Is Sirloin Steak?

Cut from the hip, center-cut top sirloin steak is the most prized portion of the sirloin. The lean, boneless meat is tender, juicy, and perfect for a hearty steakhouse dinner.

How to Cook Sirloin Steak

For a golden crust and a tender interior, try pan-searing your sirloin. Like the ribeye, get your steaks nice and dry by patting them with paper towels, and season generously on both sides with salt and pepper. Warm a cast-iron pan over medium-high heat and add the steaks, cooking for about 4 minutes per side, or until the edges are golden and the internal temperature reaches 135°F. Tent with foil and let the meat rest for 10 minutes before slicing. Serve it with an herb-filled compound butter, chimichurri, or your favorite barbecue sauce!

Chuck Roast

What the chuck? No freezer is properly stocked without this slow-cooker must-have.

What Is Chuck Roast?

Chuck roast is cut from the shoulder and has a silky texture that easily falls off the bone—perfect for braising, roasting, and cooking low and slow.

How to Cook Chuck Roast

Also known as pot roast, a perfect chuck starts with a big ol’ pot, preferably a Dutch oven. Start by preheating your oven to 275°F, and seasoning the chuck all over with salt and pepper. On the stove, warm a few turns of olive oil and add chopped onions, carrots, and garlic. Keep it cooking until the veggies are tender, then scrape them into a bowl. Now comes the beef. Add a bit more oil and sear the chuck on all sides, until a golden crust forms. Add the veggies back into the pot, along with enough beef stock to cover the meat halfway. (For extra flavor, toss in a bay leaf or a sprig of rosemary!) That’s basically it in terms of the work you need to do. Put the lid on, slide it into the oven, and roast for 3 hours (for a 3-pound roast). By then, it should be fork-tender and your kitchen will smell heavenly!

Ground Beef

Make burgers, meatballs, or tacos with ground beef.

What Is Ground Beef?

You can elevate just about any dish with a little ground beef. It’s exactly what it sounds like—ground beef and fat—often made from leftover trimmings from roasts or steaks. For full transparency, just ask about it at the meat counter so you know which cuts are being used. When it comes to the best ratio of meat to fat, we like 85/15 best. It’s just enough fat to lend delicious flavor, without overtaking the rest of the meat.

How to Cook Ground Beef

This is a perfect example of only being limited by your imagination! Ground beef cooks up quickly in the pan (perfect for taco night), or you can cook it low and slow for a bean chili.

Top Products to Sizzle Your Steak Game

Sometimes all you need is a pinch of salt and pepper to bring out the best in a cut of beef, but when you’re ready for next-level grilling, make sure your pantry is stocked with these top finds.

Annie’s Organic BBQ Sauce

When you don’t have time to make your own, this is a flavorful sauce you can count on. From stone-ground mustard to celery seed, this bottle has all the classic spices inside. Perfect for chicken wings, tri-tip, and even topping pizza!

Thrive Market Grass-Fed Beef Bone Broth

When you’re making soup or braising beef, add even more depth with rich, grass-fed bone broth.

Primal Kitchen Sesame Ginger Vinaigrette & Marinade

Prep your steak—Paleo style. This sauce is made with Asian-inspired ingredients like coconut aminos, ginger, coriander, and sesame oil, making it the perfect start to steak salads or gluten-free lettuce wraps.

Maldon Sea Salt Flakes

Yes, salt matters. For finishing your steak, sprinkle on some big flakes of salt. It’s a super simple way to amp up the natural flavor of every bite.

Spiceology Habanero Sweet and Spicy Blend

If you can take the heat, here’s a mix that’ll fire up your dry rub. It’s a blend of smoked paprika, fiery habanero chili, and sweet honey granules to balance things out. Use it for your next fajita night, or to infuse baby back ribs (and even veggies!) with spice.

Beef Recipes

From meatballs to rib eye steaks with homemade BBQ sauce, these recipes will hit the spot every time, no matter what you’re craving.

Rib Eye With Cherry Steak Sauce

This crowd-pleasing recipe from Chef Sam Kass’s new cookbook, Eat a Little Better, is a real winner. Chef Kass is a former White House chef who cooked for the first family and worked on the country’s nutrition policy programs. This steak recipe is characteristic of what you’ll find inside because Sam is all about shifting the portion paradigm: “Eat less beef, but when you do, choose the beefiest, most luscious stuff you can find,” he says.

Rib Eye with Cherry Steak Sauce - YouTube

Best Burger

The burger recipe to end all burger recipes is here. We use top-notch ground beef and go-to seasonings like Dijon mustard, salt, garlic powder, black pepper, and Worcestershire sauce for the best flavor impact. Really wanna impress your friends? Make some ketchup leather!

Best Burger - YouTube

Mustard Roast Beef

This seven-ingredient supper is a showstopper, and super hands-off, too. Grab a roast and season it with mustard seeds, pepper, salt, thyme, garlic, and EVOO, then pop it in the oven for almost two hours, until tender and juicy.

Extra-Meaty Paleo Chili

Chow down on this Paleo-friendly chili that nixes beans in favor for a classic Texas recipe for “chili con carne.” There are loads of spices inside (like oregano, chili powder, and paprika), and bone broth deepens the flavors even more.

Baked Meatballs With Fresh Mozzarella

Tender meatballs always make a winning meal. We roll ours up with allspice, garlic powder, and other seasonings, then pour on jarred tomato sauce before baking. Fresh mozzarella and chopped basil are the perfect finishing touches.

Butter-Fried Sliders

Don’t let this recipe slide before giving it a try. These lettuce-wrapped sliders skip the bun, but add tangy mustard sauce and sweet caramelized onions. Here’s a tip: fry the burgers in butter for even more flavor in every bite.

Beef and Broccolini Stir Fry

Lean flank steak gets an Asian-inspired treatment with a sweet and spicy garlic-ginger sauce, broccolini, and carrots. Serve it with steamed white rice on the side.

Lomo Saltado

This traditional Peruvian stir-fry brings bold spices to the pot like cumin, chili powder, and coconut aminos. Top the dish with crisp parsnip chips for added texture.

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The post Best Ways to Cook Beef: Tenderloin, Steak, Ground Beef, and More appeared first on Thrive Notebook.
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In search of a Paleo, gluten- and grain-free alternative to wheat flour? Then make cassava flour your new kitchen sidekick! Considered the holy grail of flour alternatives, cassava flour is made by drying and grinding the entire root of the cassava plant. Unlike many GF flours, cassava has a soft, powdery texture and neutral taste, so you can use it in place of regular flour in your favorite recipes! We’re pretty smitten with these biscuits and use them for everything from breakfast sandwiches to a barbecue side dish. They can even star in your next dessert, just add berries and cream!
Salted Ghee Cassava Drop Biscuits With Herb Compound Butter

Yield: 8 to 10 biscuits
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the drop biscuits:
½ cup Thrive Market Organic Regular Coconut Milk
1 teaspoon Thrive Market Organic Apple Cider Vinegar
2 large eggs
1 cup Thrive Market Non-GMO Cassava Flour
⅔ cup Thrive Market Organic Tapioca Flour
1 ½ teaspoons Thrive Market Baking Powder
1 teaspoon Thrive Market Baking Soda
5 tablespoons Thrive Market Organic Ghee With Himalayan Pink Salt, chilled

For the herb ghee compound butter:
½ cup Thrive Market Organic Ghee With Himalayan Pink Salt, chilled
2 tablespoons minced fresh parsley
2 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper

Instructions


Make the biscuits:
Preheat oven to 400°F and line 2 baking sheets with parchment paper. Stir coconut milk and apple cider vinegar in a small bowl, then whisk in eggs until well combined. Pulse cassava flour, tapioca flour, baking powder, and baking soda in a food processor. Add ghee and pulse until the dough is crumbly. Pour into a large bowl, then add the coconut milk mixture and stir until combined. Let batter rest for up to 5 minutes, until slightly thickened. Use an ice cream scoop to place biscuits on sheet trays, 2-inches apart. Bake for 13 to 15 minutes, or until tops are golden.

Make the compound butter:
Stir all ingredients together in a small bowl, then scrape onto a sheet of parchment paper. Wrap the parchment on both ends and shape butter into a log. Refrigerate until ready to use.

Recipe credit: Angela Gaines

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The post Salted Ghee Cassava Drop Biscuits appeared first on Thrive Notebook.
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Ready to beef up your recipe repertoire? From from tenderloin to strip steak, it’s hard to pick a favorite, which is why we’re breaking down everything you need to know about the most popular cuts of meat.

Popular Cuts of Beef

Sharpen your knives! These options are a cut above, and to get the best bang for your buck, it’s important to know how to cook ‘em right.

Beef Tenderloin

This elegant steak lives up to its name.

What Is Beef Tenderloin?

Found in the most tender part of the loin section, the center-cut tenderloin is known for its succulent richness, moist texture, and buttery flavor. But, is beef tenderloin the same as filet mignon? We’re glad you asked! Yes, filet mignon is a cut of beef that comes from the tenderloin—but a very specific part: the circular strip at the tip of the smallest end of the tenderloin.

How to Cook Beef Tenderloin

For a beautiful brown crust without overcooking the meat, sear the tenderloin first before roasting in the oven. Start by trimming the fat and seasoning the steaks on all sides with salt and pepper. Heat an oven-proof skillet over medium-high heat, and add 1 tablespoon butter to the pan. Reduce heat to medium and cook for 1 to 2 minutes per side, until golden. Finish by cooking the tenderloins in a 475°F oven for 16 to 20 minutes, or until medium rare (with an internal temperature of 125°F).

New York Strip Steak

The classic cut made famous by the Big Apple.

What Is New York Strip Steak?

Cut from the top of the short loin, NY strip steak has a tight grain and pleasant density. Our humanely raised, 100% grass-fed cattle graze on the lush Patagonian prairies of Osorno, Chile, year-round so the flavor of the meat is quite robust. This beautifully marbled steak cooks best over direct high-heat, making it ideal for grilling.

How to Cook New York Strip Steak

Season your steaks (at least 1 ½-inch thick) generously with salt and warm a sauté pan over high heat. Sear steaks for 4 to 5 minutes, then flip and cook for 4 to 5 minutes more, or until the internal temperature reaches 135°F. Remove the steaks to a cutting board—and this is the really important part—tent with foil and let them rest for 10 minutes! This helps redistribute the juices so every bite is flavorful. Slice steaks against the grain before serving.

Rib Eye Steak

This cut is primed for pan-seared perfection!

What Is Ribeye Steak?

Other names for ribeye steak include beauty steak, Delmonico steak, Spencer steak, and scotch fillet. Whatever you call it, ribeye steak is the center (and arguably the best) portion of the rib steak! It’s typically highly marbled with fat, which is why this cut is so delicious.

How to Cook Ribeye Steak

Because this cut is fattier than most, grilling can sometimes cause extra flames to flare up. Pan-searing is the way to go! Be sure the steaks are dry (pat them with paper towels) and sprinkle on a generous dusting of salt. Heat a cast-iron pan and add a slick of oil, then cook, flipping frequently, for anywhere between 6 and 12 minutes (depending on thickness), or until the internal temperature reaches 135°F. For a decadent finish, melt a tablespoon of butter in the pan before removing to a cutting board. Tent with foil and let the meat rest for 10 minutes before slicing.

Skirt Steak

There’s no skirting the issue—this cut of steak is quick-cooking and high in flavor.

What Is Skirt Steak?

Who said skirt steaks can’t be tender? Cut from the underside, skirt steak is prized for its intense beefy flavor and is the choice cut for dishes like fajitas, salads, and marinades.

How to Cook Skirt Steak

Plan ahead and refrigerate your steak in a bag in the morning so come dinner time, your mouth will explode with flavor. For fajitas, try a little vegetable oil, grated garlic, spices like cumin, chipotle powder, and chili powder, plus a bit of lime juice. When it comes to cooking, don’t walk away from the grill. It only needs 2 to 3 minutes per side for a medium-rare sear.

Sirloin Steak

This prized cut is super versatile. From skewers to stews, or just a good pan-sear, you can’t go wrong.

What Is Sirloin Steak?

Cut from the hip, center-cut top sirloin steak is the most prized portion of the sirloin. The lean, boneless meat is tender, juicy, and perfect for a hearty steakhouse dinner.

How to Cook Sirloin Steak

For a golden crust and a tender interior, try pan-searing your sirloin. Like the ribeye, get your steaks nice and dry by patting them with paper towels, and season generously on both sides with salt and pepper. Warm a cast-iron pan over medium-high heat and add the steaks, cooking for about 4 minutes per side, or until the edges are golden and the internal temperature reaches 135°F. Tent with foil and let the meat rest for 10 minutes before slicing. Serve it with an herb-filled compound butter, chimichurri, or your favorite barbecue sauce!

Chuck Roast

What the chuck? No freezer is properly stocked without this slow-cooker must-have.

What Is Chuck Roast?

Chuck roast is cut from the shoulder and has a silky texture that easily falls off the bone—perfect for braising, roasting, and cooking low and slow.

How to Cook Chuck Roast

Also known as pot roast, a perfect chuck starts with a big ol’ pot, preferably a Dutch oven. Start by preheating your oven to 275°F, and seasoning the chuck all over with salt and pepper. On the stove, warm a few turns of olive oil and add chopped onions, carrots, and garlic. Keep it cooking until the veggies are tender, then scrape them into a bowl. Now comes the beef. Add a bit more oil and sear the chuck on all sides, until a golden crust forms. Add the veggies back into the pot, along with enough beef stock to cover the meat halfway. (For extra flavor, toss in a bay leaf or a sprig of rosemary!) That’s basically it in terms of the work you need to do. Put the lid on, slide it into the oven, and roast for 3 hours (for a 3-pound roast). By then, it should be fork-tender and your kitchen will smell heavenly!

Ground Beef

Make burgers, meatballs, or tacos with ground beef.

What Is Ground Beef?

You can elevate just about any dish with a little ground beef. It’s exactly what it sounds like—ground beef and fat—often made from leftover trimmings from roasts or steaks. For full transparency, just ask about it at the meat counter so you know which cuts are being used. When it comes to the best ratio of meat to fat, we like 85/15 best. It’s just enough fat to lend delicious flavor, without overtaking the rest of the meat.

How to Cook Ground Beef

This is a perfect example of only being limited by your imagination! Ground beef cooks up quickly in the pan (perfect for taco night), or you can cook it low and slow for a bean chili.

Top Products to Sizzle Your Steak Game

Sometimes all you need is a pinch of salt and pepper to bring out the best in a cut of beef, but when you’re ready for next-level grilling, make sure your pantry is stocked with these top finds.

Annie’s Organic BBQ Sauce

When you don’t have time to make your own, this is a flavorful sauce you can count on. From stone-ground mustard to celery seed, this bottle has all the classic spices inside. Perfect for chicken wings, tri-tip, and even topping pizza!

Thrive Market Grass-Fed Beef Bone Broth

When you’re making soup or braising beef, add even more depth with rich, grass-fed bone broth.

Primal Kitchen Sesame Ginger Vinaigrette & Marinade

Prep your steak—Paleo style. This sauce is made with Asian-inspired ingredients like coconut aminos, ginger, coriander, and sesame oil, making it the perfect start to steak salads or gluten-free lettuce wraps.

Maldon Sea Salt Flakes

Yes, salt matters. For finishing your steak, sprinkle on some big flakes of salt. It’s a super simple way to amp up the natural flavor of every bite.

Spiceology Habanero Sweet and Spicy Blend

If you can take the heat, here’s a mix that’ll fire up your dry rub. It’s a blend of smoked paprika, fiery habanero chili, and sweet honey granules to balance things out. Use it for your next fajita night, or to infuse baby back ribs (and even veggies!) with spice.

Beef Recipes

From meatballs to rib eye steaks with homemade BBQ sauce, these recipes will hit the spot every time, no matter what you’re craving.

Rib Eye With Cherry Steak Sauce

This crowd-pleasing recipe from Chef Sam Kass’s new cookbook, Eat a Little Better, is a real winner. Chef Kass is a former White House chef who cooked for the first family and worked on the country’s nutrition policy programs. This steak recipe is characteristic of what you’ll find inside because Sam is all about shifting the portion paradigm: “Eat less beef, but when you do, choose the beefiest, most luscious stuff you can find,” he says.

Best Burger

The burger recipe to end all burger recipes is here. We use top-notch ground beef and go-to seasonings like Dijon mustard, salt, garlic powder, black pepper, and Worcestershire sauce for the best flavor impact. Really wanna impress your friends? Make some ketchup leather!

Mustard Roast Beef

This seven-ingredient supper is a showstopper, and super hands-off, too. Grab a roast and season it with mustard seeds, pepper, salt, thyme, garlic, and EVOO, then pop it in the oven for almost two hours, until tender and juicy.

Extra-Meaty Paleo Chili

Chow down on this Paleo-friendly chili that nixes beans in favor for a classic Texas recipe for “chili con carne.” There are loads of spices inside (like oregano, chili powder, and paprika), and bone broth deepens the flavors even more.

Baked Meatballs With Fresh Mozzarella

Tender meatballs always make a winning meal. We roll ours up with allspice, garlic powder, and other seasonings, then pour on jarred tomato sauce before baking. Fresh mozzarella and chopped basil are the perfect finishing touches.

Butter-Fried Sliders

Don’t let this recipe slide before giving it a try. These lettuce-wrapped sliders skip the bun, but add tangy mustard sauce and sweet caramelized onions. Here’s a tip: fry the burgers in butter for even more flavor in every bite.

Beef and Broccolini Stir Fry

Lean flank steak gets an Asian-inspired treatment with a sweet and spicy garlic-ginger sauce, broccolini, and carrots. Serve it with steamed white rice on the side.

Lomo Saltado

This traditional Peruvian stir-fry brings bold spices to the pot like cumin, chili powder, and coconut aminos. Top the dish with crisp parsnip chips for added texture.

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The post Best Ways to Cook Beef: Tenderloin, Steak, Ground Beef, and More appeared first on Thrive Notebook.
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Doing a load of laundry should leave your clothes fresh and clean, right? That’s the goal, but not all laundry detergent is created equal.

Some conventional detergents are filled with fragrances, fillers, and toxins that leave a fresh scent behind, along with potentially harmful chemicals, too. But not Molly’s Suds! Watch our video to get the full scoop.

What is the Safest Way to Wash Laundry? - YouTube

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Thrive Notebook by Nicole Gulotta - 3d ago

They say breakfast is the most important meal of the day, so don’t make it an afterthought! We’ve cooked up a range of options—from smoothies to eggs—to make your morning mealtime easy, healthy, and something so good that it might even entice you to get out of bed.

46 Breakfast Recipes

From perfectly cooked eggs to on-the-go smoothies, and even Paleo and gluten-free options, these dishes will start your day off right.

Egg Recipes for Breakfast

Need easy breakfast ideas with eggs? We’ve got ‘em, so get cracking.

Waffle Sandwich With Sausage and Egg

Meet the ultimate breakfast sandwich! A homemade sausage patty and sunny-side up egg are layered between savory sausage and pepper waffles. If this sounds like a lot of work, a hearty dry mix makes it easy to whip up the waffles and turbo-charge your morning.

Waffle Breakfast Sliders - YouTube

Shakshuka

We’re all about a dish that can work from breakfast to dinner. For a savory a.m. meal, simmer Moroccan-spiced tomato sauce with eggs until the whites are just set, and serve with grilled bread to make it extra hearty.

Shakshuka - YouTube

Grilled Goat Cheese Egg In a Hole

Say “I love you” with this homemade breakfast that fries an egg in the middle of buttery brioche toast. We use a heart cookie cutter, but a circle works, too. Speed up the cooking process by making the caramelized onion and kale filling the night before so you’ll be good to go come morning.

Egg and Spinach Breakfast Muffins

Ever wonder what to do with leftover pancake mix? Whip up these muffins marrying a sweet batter base with savory spices, eggs, cheese, spinach, and bacon. For a vegetarian option, just skip the bacon!

Crispy Fried Eggs With Olive Oil

Keep things simple with one of our favorite ways to fry an egg. Rich olive oil helps create crisp, slightly browned edges while the yolk stays perfectly runny. Serve over toast for a quick yet filling breakfast.

Boiled Eggs With Bacon-Wrapped Asparagus Soldiers

This classic British breakfast serves soft-boiled eggs alongside sticks of buttered toast. We bring the freshness to our dippers by using spears of asparagus wrapped in bacon—the perfect early start for gluten-free and Paleo eaters!

Sweet Potato Spanish Omelette

The traditional tortilla española—or Spanish tortilla—is a simple, Paleo-friendly omelet made with caramelized onions and potatoes. Up the flavor quotient by using vibrant sweet potatoes and adding a medley of spices.

Smoothie Recipes

Smoothies aren’t just a quick fix for breakfast on the go—they’re blank canvases for flavor, color, and superfood ingredients to nourish your body. So whether you’re on team cup or team bowl, you can rest assured that there are a million different ways to make a smoothie.

Acai Beauty Bowl

You’ll love every bite of this nourishing smoothie that’s blended with acai, blueberries, and filling peanut butter. A scoop of plant-based beautifying powder made with wheatgrass, alfalfa, and adaptogenic herbs will help you glow from the inside out.

Acai Beauty Bowl - YouTube

Warm Cacao Smoothie Bowl

Laird Hamilton knows a thing or two about catching a wave, and his line of superfoods helps you power up before a day at the beach. Blend up almond butter, almond milk, and cold-pressed cacao creamer for a comforting bowl of goodness.

Warm Cacao Smoothie Bowl - YouTube

Tropical Turmeric Smoothie Bowl

This breakfast will give you major vacation vibes! The golden hue comes from a mix of sunny foods like mango, orange juice, and turmeric. It’s finished with superfoods like goji berries, hemp seeds, and bee pollen to make your morning extra wholesome.

Blue Spirulina Smoothie

Bring a little magic to your kitchen with a gorgeous blend of banana, coconut milk, almond butter, mushroom powder (an organic blend of black, red, purple, and white funghi), and blue spirulina extract (made from the blue-green algae spirulina).

Blue Spirulina Smoothie - YouTube

Mermaid Smoothie Bowl

We can’t know for sure, but we’re betting mermaids eat a steady diet of tropical fruits and sea algaes. This ocean-inspired smoothie bowl is brimming with spirulina and chlorella algae powders, protein powder, alkalizing greens, and sweet fruits like pineapple and grapes.

Mango Rose Smoothie Bowl

Everything's coming up roses thanks to this beautiful bowl that’s absolutely Instagram-worthy when served inside a coconut. Tropical flavors are highlighted here thanks to kiwi, banana, and coconut water, and matcha powder turns it a pale shade of green.

Carrot Creamsicle Smoothie

Ever try those orange- and vanilla-flavored popsicles as a kid? Well, meet a grown-up version! One sip of this creamy, coconut-infused smoothie will transport you to a warm, sandy beach, and you’ll get a dose of vitamins A and C from the carrots, too.

Pomegranate-Strawberry Smoothie

The lovely pink hue is perfect for Valentine’s Day, but you can enjoy this beverage any time! The pastel-hue comes from pomegranate powder and frozen strawberries, and hemp hearts add a bit of nutrition.

Beet-Ginger Smoothie Bowl

Bring on the beets! You won’t even taste ‘em (but you’ll drink up the nutrients) when you blend this veggie with raspberries, pomegranate seeds, cacao nibs, frozen pineapple, and coconut water.

Energizing Chocolate Pear Smoothie

Not a morning person? Perk up with this drink made with bittersweet chocolate and fragrant pears. It’s a classic dessert combo, but just add almond butter and chia seeds for a breakfast win-win.

Coconut-Pineapple Smoothie

If you like piña coladas and getting caught in the rain, you'll love this coconut-pineapple smoothie! The tropical combo uses just five ingredients—pineapple, banana, coconut milk, coconut water, and chia seeds—and is frothy and delicious.

Oatmeal Breakfast Recipes

Not to nix this breakfast standby, but it can be a little … bland. Liven up your bowl with new flavors that’ll become fast favorites.

Chai Granola Oatmeal

All the comforting flavors of hot chai tea infuse in this bowl. It’s spice forward (think cinnamon, cardamom, and allspice) and just the right amount of sweet thanks to honey and applesauce.

Overnight Oats 3 Ways - YouTube

Gluten-Free Strawberry Oatmeal Cakes

This 30-minute breakfast is great for brunch or the weekend, and it’s one of those dairy-free, gluten-free, and vegan recipes that definitely doesn’t skimp on flavor. You can serve them on top of yogurt, or break them up in a bowl of your favorite dairy-free nut milk. Freeze some for later too—it’ll make weekday mornings extra speedy.

Carrot Cake Oatmeal

Dessert for breakfast? Sort of. This thick, spiced pudding cake has all the flavors of the classic dessert (carrots, apples, and raisins all make an appearance) and maple syrup does the heavy lifting when it comes to adding sweetness. Prep it in the evening, then just pop it in the oven when you wake up the next morning!

Tropical Overnight Oats

For a stress-free breakfast, get ahead of the day by doing most of the leg work the night before. The oat-standing ingredients include rolled oats, honey, mango, pineapple, and shredded coconut for added texture.

Quinoa Porridge

You can still enjoy a warm breakfast sans oats. Switch up your routine with this gluten-free quinoa porridge topped with almond butter and raspberry preserves. It cooks in just 20 minutes!

Apple Pie Overnight Oats

One of the secrets to stellar oats that are soft and creamy is letting them soak overnight. We amp things up with crisp apple, apple juice, fall spices, pecans, and just the right amount of honey.

DIY Instant Oatmeal

Instant oatmeal is the ultimate convenience. DIY this popular breakfast by creating a customizable mix using healthier ingredients that you can portion out for breakfast on the run.

Vegan Breakfast Recipes

Start your morning the vegan way with everything from cookies to French toast.

PB&J Maca Smoothie Bowl

Get jamming with this peanut butter and jelly smoothie that’s blended with a superfood boost. Maca powder is known for lending energy support, and it’s fermented for easy digestion and mixed with fragrant cardamom.

Superfood Breakfast Cookies

A breakfast cookie that’s both crunchy and chewy? Sign us up! Each bite packs essential nutrients from goji berries, pumpkin seeds, and flax, but you’ll feel like you’re treating yourself, too.

Banana Bread Granola

Popular blogger Joy the Baker has turned a favorite loaf into perfectly spiced granola. You can bake a big batch and store it for weeks. Just add a splash of your favorite nut milk for a nourishing morning meal that requires absolutely no cooking.

Banana Bread Granola - YouTube

Vegan French Toast

Feeling a little decadent? You’ll love this French toast that’s made with almond milk instead of cow’s milk. Top it with a dollop of coconut whipped cream (here’s a DIY recipe!), fresh fruit, and sliced almonds for a weekend-worthy breakfast.

Banana Whole-Wheat Waffles

No lazy Sunday morning would be complete without a stack of waffles. It’s easy to make this fave dish vegan by loading the batter with easy swaps like nut milk for buttermilk, and ground flaxseed and water for eggs. Just add syrup!

Maple Almond Butter

Some mornings, all you have time for is a bite of toast. Make it filling by spreading on your very own DIY almond butter. Sweetened with maple and infused with flavor-enhancers like cinnamon and sea salt, you’ll thank yourself for making this in advance the next time you need to get out the door in a hurry.

Quinoa Breakfast Bars

A no-bake breakfast that’s filled with good-for-you ingredients? Yes, please! Quinoa offers protein, and you’ll love the added crunch from almonds and pumpkin seeds. Fruits like dried figs and cranberries round out the texture for a perfect on-the-go bite every time.

Easy Paleo Breakfast Recipes

You might not wake up in a cave, but you can still light your morning fire by enjoying one of these Paleo-friendly recipes.

Italian Breakfast Scramble

This Mediterranean-inspired meal comes from Dr. Mark Hyman, and uses fresh ingredients like tomatoes, zucchini, and basil to make every bite flavorful and nutritious. You might even feel like you’ve flown to Italy, even if it’s just for the morning.

Mark Hyman's Breakfast Skillet - YouTube

Paleo Coconut Porridge

Talk about a comforting bowl! Shredded coconut, chia, and hemp seeds give this hot cereal a similar texture to oatmeal, with added fiber, too. If you mix up the dry ingredients in advance, you’ll be ahead of the game when you’re ready to eat.

Prosciutto Egg Cups

Here’s a crowd-pleasing brunch perfect for the Paleo set. It brings together baked eggs, melted gruyère, and crispy prosciutto for a fancy-looking yet simple meal. Just layer all the ingredients in muffin tins, pop in the oven to bake, and they're done!

Paleo Breakfast Pizza

Nix the cold takeout pizza for breakfast and whip up this healthier version instead. The savory crust mixes coconut flour, coconut milk, onion powder, and baking soda for a little lift. On top, try juicy tomatoes, mushrooms, spinach, and a touch of crumbled bacon.

Paleo Breakfast Sausage

Maple and fennel might not seem like a match made in flavor heaven, but the sweet and savory combo totally works! We make these DIY sausages with pork, spices, and fry them up with coconut oil.

Gluten-Free Breakfast Recipes

Give up gluten—but not flavor—with easy-to-make GF dishes that’ll satisfy you every time.

Hemp Heart Zucchini Muffins

This all-star muffin is filled with hemp hearts, sprouted brown rice flour, and shredded zucchini. The veggie adds moisture and its neutral flavor pairs perfectly with spices like cinnamon and nutmeg. Enjoy one warm out of the oven, and freeze the rest for later!

Hemp Heart Zucchini Muffins - YouTube

Golden Milk Chia Seed Pudding

You’ll be puddin’ protein front and center (20g per serving) when you make this chia seed breakfast. It’s rich and creamy, and delivers key nutrients like B12, calcium, and magnesium. The seeds are sort of magical—they’ll plump overnight and you’ll be good to go for a quick meal tomorrow.

Golden Milk Chia Pudding - YouTube

Chocolate Protein Powder Pancakes

Start the day with a shortstack! The pancake batter is stirred up with cinnamon, apples, and chocolate protein powder to keep you fueled until lunch.

Gluten-Free Blueberry Muffins

Buttery ghee and delicate almond flour team up to make the blueberry muffins that your dreams are made of.

Purple Pinole Breakfast Bowl

Here’s the ultimate power breakfast! Pinole is a purple maize hot cereal, and the velvety porridge delivers complex carbs and protein that’ll help keep your energy levels up all morning. Sticking with the purple theme, we top our bowl with blueberry jam, blackberries, and blueberries.

Homemade Cherry Pop Tarts

Who needs store-bought toaster pastries when you can make these gluten-free tarts at home? The ingredient list is surprisingly short, and each bite is filled with sweet cherry jam.

Gluten-Free Millet Bowl

If you haven’t met millet, prepare to be pleasantly surprised. This gluten-free seed cooks up to a soft and creamy porridge when simmered with almond and coconut milks. Cinnamon and cardamom make each bite extra flavorful, and you can top it with just about anything you like!

Brown Rice Porridge With Roasted Blueberries

Here’s another unique porridge option—brown rice! Think of it like a lighter version of rice pudding with all the richness of the classic dessert, but without any refined sugar or dairy. Blueberries make a juicy topping, but use any fruit that’s in season.

Honey-Macerated Strawberries With Yogurt

When you’re in the mood for something light (or are serving a smoothie alongside) give these macerated berries a try! The technique couldn’t be simpler—just soak strawberries in honey laced with mint, ginger, and cardamom to help draw out their juices. Serve over yogurt for breakfast (or even ice cream for dessert!).

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Thrive Notebook by Nicole Gulotta - 3d ago

With gluten-free eating on the rise, the desire to find alternative grain solutions continues to grow. And we’re here to tell you it’s ok to branch out from brown rice or stray from quinoa. In fact, there are many grains and seeds rooted in ancient cultures that are finding their way back onto the plate, like millet and amaranth. One may be a whole grain and the other a seed, but both readily available (and affordable) meal enhancers are great sources of protein, nourishment, and delicious flavor. Here’s a closer look at why you might want to stock up on these pantry staples.

What Is Millet?

While you may know it as an ingredient in bird seed, millet is a whole grain that actually dates back to more than 7000 years ago when used during the Neolithic Era. Naturally gluten-free, millet can be used in a variety of dishes (similar to quinoa or rice) from sides to salads to stews and porridge. The small, round grains have a nice chewy texture and nutty flavor, plus millet is packed with key vitamins and minerals, making it a welcome addition to many recipes.

Millet Nutrition

Millet is considered a high protein grain, delivering about 5g of protein per ¼ cup serving. It’s also a good choice for those following a low cholesterol diet as it is may help support good cholesterol in the body and regulate blood sugar. A source of dietary fiber (boasting about 3g per serving), millet includes vitamins and minerals like vitamin B6, folate, and magnesium.

Cooking Millet

Wait just a millet! Making the most of this ancient grain is easier than you think.

Millet on the stove

Cooking millet on the stove is easy. First, rinse the millet thoroughly, then simply add one part grain to two parts water and cook over medium heat. Once the saucepan reaches a boil, bring it down to a simmer and cook for 10 to 15 minutes, or until the water is fully absorbed by the millet. Fluff with a fork and enjoy.

Millet flour

If you’re looking for an all-purpose flour alternative or baking a gluten-free dish, millet flour is a wonderful go-to, especially when combined with other flours (too much millet flour tends to make things a bit dry). To whip up your own millet flour, use a spice grinder or grain mill (or high-powered blender). Rinse the millet and let it soak for 30 minutes before draining and allowing to dry completely. Using your grinder, pulse the millet into a fine powder, then store in the freezer for added freshness.

Millet Products

Looking for a few welcome additions to your gluten-free shopping list? These millet must-haves more than make the cut.

Arrowhead Mills Organic Millet Flour

Great for flatbreads, cookies, or pancakes, this organic, gluten-free flour boasts 35g of whole grains per serving.

Lotus Foods Millet & Brown Rice Ramen

Even the gluten-intolerant can enjoy a steaming bowl of ramen thanks to these flavorful noodles, made with millet and hearty brown rice.

Garden of Life Chocolate Raw Protein

Rich and chocolatey, you’ll hardly notice that this raw sprout protein blend also includes organic pea protein, amaranth sprout, quinoa sprout, and millet sprout for a nutrient boost.

Millet Recipes

We have a feeling even your ancestors would be jealous of these ancient-grain based dishes.

Gluten-Free Millet Bowl

Tired of the same old oatmeal? Give millet porridge a try, made with cooked millet, unsweetened almond milk, coconut flakes, maple syrup, and raw honey.

Ramen Burger

Crispy noodle “buns,” made with millet ramen noodles, make this unique burger equal parts conversation-sparking and crave-worthy.

Pomegranate Tabbouleh

Take tabbouleh up a notch by using millet as a base and combining with chopped parsley, cucumber, onions, roast peppers, slivered almonds, and sweet pomegranate molasses.

What Is Amaranth?

Often referred to as an ancient grain, amaranth is actually a seed that was first cultivated in Mesoamerica about 8,000 years ago. Back then, it was known as huautli, meaning "the smallest giver of life," and was grown in large batches (like maize) as a food staple for the ancient Aztecs since it was drought-tolerant and thrived in less-than-ideal conditions. Naturally gluten-free, amaranth has a malty, nutty flavor so it easily adapts to both sweet and savory dishes.

Amaranth Nutrition

Not only does ¼ cup serving of amaranth deliver about 7g of protein, but the gluten-free ancient seed is actually a source of complete protein. That means it contains all essential amino acids, including lysine. Amaranth also contains calcium, iron, dietary fiber, and vitamin C.

How to Cook Amaranth

Simmered on the stove, tossed into stews, cooked with other grains, puffed for added texture, or pulverized into flour, there’s no wrong way to enjoy amaranth.

Amaranth on the stove

Similar to cream of wheat, amaranth can be made into a comforting porridge when cooked on its own. Simply add 1 ½ cups liquid to ½ cup amaranth and bring it to a boil before simmering for about 20 minutes (or until all liquid is absorbed). You can also add amaranth to your favorite soups and stews by including a handful in the steamy broth as it cooks, or even include a couple tablespoons of amaranth in a batch of quinoa or brown rice.

How to puff amaranth

Want to add crunch to your salads, soups, or veggies? You can puff amaranth in a hot, dry skillet. Just add it to a dry skillet and warm over medium heat. Shake the pan lightly and stir the seeds until they pop and give off a nutty aroma.

How to make amaranth flour

Great for pancakes, scones, muffins, or quick breads, amaranth flour is relatively easy to create at home. Using a coffee grinder, spice grinder, or grain mill, add just a few tablespoons of amaranth at a time and grind into a soft, fine powder. Store in the freezer for a few months.

Amaranth Products

Snag these amaranth pantry staples and to add a protein and nutrient boost to your next meal.

Bob’s Red Mill Organic Amaranth Flour

This 100% stone-ground, gluten-free flour has an earthy, nutty flavor and is ideal for grain-free baking when used to replace 25% of your recipe’s flour.

Garden of Life Vanilla Raw Protein

This plant-based vegan protein powder features 13 raw, organic sprouts, including pea protein, sprouted brown rice, amaranth sprout, and millet sprout.

Ancient Grain Gluten-Free Pasta

Whip up a hearty bowl of gluten-free pasta thanks to noodles made from quinoa, amaranth, and brown rice.

Nature’s Path Crunchy Vanilla Sunrise Cereal

Fuel up with a gluten-free cereal of corn flakes, quinoa puffs, flaxseed, amaranth, and a touch of vanilla sweetness.

Pure Organic Peanut Butter Chocolate Pure Ancient Grain Bars

Curb midday hunger with an ancient grain blend of quinoa, amaranth, flax seed, and hemp along with dark chocolate and creamy peanut butter.

Amaranth Recipes

Think amaranth is for the birds? These scrumptiously seeded recipes are anything but boring.

Amaranth Alegrias

This traditional Mexican amaranth candy is made even more snackable thanks to pumpkin seeds, raw honey, raisins, and pecans.

Coriander Cauliflower Amaranth Salad

Simple but satisfying, this nourishing salad pairs cauliflower roasted in ground coriander with chopped lettuce, amaranth, lemon vinaigrette, and red pepper flakes.

Mexican Ranchero Amaranth Stew

This comforting stew combines amaranth with fire-roasted tomatoes, black beans, onions, garlic, avocado, and a blend of zesty Mexican spices.

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