Ingredients

• 1/3 c. red wine vinegar
• 1 tbsp. Dijon mustard
• 2/3 c. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 head romaine lettuce, coarsely chopped
• 4 hard-boiled eggs, peeled and quartered
• 12 oz. cooked chicken, diced
• 8 slices bacon, cooked and crumbled
• 1 avocado, thinly sliced
• 4 oz. crumbled blue cheese
• 5 oz. cherry tomatoes, halved
• 2 tbsp. finely chopped chives

View this post on Instagram

A post shared by Fed + Fit (@fedandfit)

Instructions

1. In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
2. On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
3. Season with salt and pepper, drizzle with dressing, and garnish with chives.

The post How to Make a Hearty Cobb Salad appeared first on Cooking 4 All.

What You Need

The main piece of equipment that you need to make hummus is a blender. Besides that, it’s all about what you put in it. You’ll need about two cups of chickpeas (cooked), two tablespoons of olive oil, two tablespoons of tahini, freshly squeezed lemon juice, one clove of garlic, a teaspoon of salt, and half a teaspoon of ground black pepper.

Mix Ingredients in the Blender

Once you have all of this, all you need to do is place all of these ingredients into the blender. Blend the mixture until it is a smooth paste. This should take at least five minutes—the smoother your hummus, the better.

Additional Seasoning?

When the contents of the blender is thick and smooth, taste the hummus to check whether it needs any more seasoning. Add salt, pepper, or lemon juice as needed.

Serve

Serve the hummus in any way you please. Good combinations include serving with pita bread, olives, olive oil, or salads.

The post How to Make Your Own Hummus From Scratch appeared first on Cooking 4 All.

While you can find this product at some grocery stores, we always find that the best and most economical version is the one that can be made at home yourself. Here’s how to whip up a batch of natural PB.

Ingredients

• 2 cups dry roasted peanuts
• 1 teaspoon salt
• 1 tablespoon peanut oil
• 1 tablespoon honey (optional, for a sweeter peanut butter)

Instructions

Start off by placing the peanuts and peanut oil inside your food processor. Turn the machine on and let it work for about thirty seconds to a minute, and then stop it. Use a spoon to scrape down the edges and mix around the crumbled-up nuts.

Repeat this process several times until you can see that the peanut butter has acquired a smooth, creamy texture. This generally takes somewhere between five and seven minutes, but it might be longer if your food processor runs with a little less intensity.

Next Steps

Once the mixture has acquired a peanut butter-like texture, you can add a tablespoon of honey if you want to make your peanut butter a bit sweeter. This is an optional step, however. If you do so, blend again with the food processor until the honey is fully mixed in.

Put the finished product in a glass jar or plastic container and refrigerate until serving. This will result in a less runny consistency. Most importantly, enjoy!

The post Learn to Make Natural Peanut Butter at Home appeared first on Cooking 4 All.

Ingredients:

For The Salad:

• 1 cucumber
• 1 red pepper
• 1 yellow pepper
• 5 cherry tomatoes
• 1 ripe red tomato
• 6 pitted black olives
• 2 tablespoons corn kernels
• A handful of fresh oregano leaves or basil leaves

For Seasoning:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Tablespoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Finely chop all the vegetables, one by one, and place them in a large mixing bowl. Add the olives and corn, and mix.
2. Add all the sauce ingredients and mix well.
3. Sprinkle fresh oregano and basil on top, and serve immediately.
4. To the basic salad, you can add a generous slice of feta cheese, tahini sauce, hard-boiled egg, smoked or roasted salmon, canned sardines, or roasted tofu.

The post Fresh and Delicious Vegetable Salad appeared first on Cooking 4 All.

Ingredients:

• Sweet potatoes
• Olive oil
• Butter
• Salt

Instructions:

1. Start off by lining an oven-safe pan with aluminum foil. You’ll want to bake the sweet potatoes on a pan lined with foil because they are super juicy and will likely leak fluid.
2. Preheat your oven to 425 F.
3. Next, take the sweet potatoes and wash them thoroughly with a scrubbing brush under cold water. If you plan on eating the delicious skins, it’s important that they be cleaned and free of any sort of dirt or grime.
4. After this, take a fork and poke several holes in all of the potatoes. This is to allow heat and moisture to escape, as if you don’t, the potatoes can actually explode in the oven.
5. Place the potatoes on the foil-lined pan and bake for about 45 minutes to one hour, or until the potatoes are soft throughout. You can check this with a fork.
6. Split open, add a pat of butter onto each side, and season with salt. Enjoy!

The post Here’s How to Make the Perfect Baked Sweet Potato appeared first on Cooking 4 All.

You won’t regret combining these two flavors in a smoothie for an afternoon pick-me-up or for a breakfast option. Here’s how to make one!

Ingredients

• ½ cup diced pineapple
• ½ cup diced mango
• 1 cup Greek yogurt
• ¼ cup ice
• ¼ cup orange juice

Instructions

Start off by dicing the pineapple and mango and placing them into a food processor or blender. Next, add the rest of the ingredients and place the lid on the device that you’ll be using to blend the ingredients.

Next, turn on the processor or blender and mix the ingredients together until there are no visible fruit chunks and everything has been combined evenly. Take a small spoon and test the mixture’s consistency. You can add more fruit, juice, or yogurt to achieve whatever you want the smoothie’s thickness to be.

Serve in a glass cold, and enjoy!

The post This Mango Pineapple Smoothie is a Healthy Treat! appeared first on Cooking 4 All.

Whether you’re hosting a party or you just want to make some fun and healthy snacks, these vegan cucumber rolls are just what you want. Not only are you getting nutrients from the cucumber as the vehicle, but they look so pretty you’ll hardly be able to keep your hands off of them!

Ingredients:

• 2 large cucumbers or 3 smaller ones
• 3-4 tablespoons of your favorite spread like hummus, tahini, mashed avocado
• 1/8 cup of sprouts, watercress, or arugula, optional

Instructions:

1. First, wash but don’t peel the cucumbers! Keeping the skin on will help with the roll and it will make it look very professional.
2. Cut off each of the ends on both of the cucumbers. Then, using either a wide peeler or a mandoline, make wide, but thin strips from the cucumbers.
3. Lay the strips out flat and blot them with a paper towel to get rid of some of the excess water.
4. Then, take a very small amount of whatever spread you want and put it down the strip.
5. Put down any greens if you’re deciding to use them and then roll up the pieces into pinwheels!
6. Secure with a toothpick to make serving and eating easier and you’re done.

The post Gorgeous, Easy, Vegan Cucumber Rolls are Completely the Move appeared first on Cooking 4 All.

Ingredients

• 1 tsp coconut oil or vegan butter
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1 can diced tomatoes
• 1 can chickpeas drained and rinsed
• 1 can coconut milk
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chili flakes (can be omitted)
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Melt coconut oil in a small pan.
2. Sauté diced onion, minced garlic and minced ginger in coconut oil until translucent.
3. Transfer onion, garlic and ginger mixture to Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker. Add all remaining ingredients and set to 4 hours on high.
4. After 4 hours, serve with rice, naan or simply on its own and enjoy!

The post Try These Easy Vegan Butter Chickpeas appeared first on Cooking 4 All.

Ingredients:

• 1 cup of brown rice
• 1 1/2 cups of water
• Salt to taste
• 4-6 bell peppers
• 1 can of diced tomatoes 
• 1 can of black beans 
• 1 teaspoon of cumin 
• 1 teaspoon of oregano 
• 1 tablespoon of chili powder
• Optional: shredded cheese to top 

Instructions:

1. First, rinse the brown rice and then put it into a heavy-bottomed pot with the water and 1/4 teaspoon of salt.
2. Bring it to a boil then cover and cook on low for 40-50 minutes until the rice is tender. Fluff it and let it stand with the lid on for 10 minutes. 
3. Drain and rinse the black beans and mix them with the tomatoes and spices. Then, add in the cooked rice and mix well. 
4. Cut the tops off the peppers and stuff them with the mixture, put them into a baking dish and cover with tin foil.
5. Bake in a 350 F oven for 20-30  minutes, then uncover them and bake for another 20. At this point, if you want it to just be vegetarian, add on the shredded cheese of your liking. 
6. Enjoy!

The post Stuffed Peppers are Just the Dish You’re Craving For Dinner Tonight appeared first on Cooking 4 All.

Here’s a fool-proof how to prepare farro. Who knows, you make enjoy it more than rice.

Ingredients:

• 2 cups of farro 
• Salt to taste
• Optional: 1 onion or shallot, 3 cloves of garlic, 1 leek, 1 bay leaf

Instructions:

1. First, toast the farro in a dry skillet over medium heat until they smell nutty about 5-10 minutes.
2. Then, bring a pot of water to boil. If you want the farro to be extra flavorful, add in an onion that’s been quartered, or a shallot, smash a few garlic cloves, half a leek, and a bay leaf. No matter what you decide to add in, make sure to salt the water as you would pasta water. 
3. Once the farro is toasted, add it into the boiling water and cook until al dente. Make sure to taste it around 15 or 20 minutes in and decide from there if it’s ready; it could take up to 30 minutes. 
4. Then, drain it, toss the aromatics, and let it dry in a single layer on a sheet tray.  
5. Use it in your favorite bowls, salads, and more!

The post Make Farro the Star of Your Next Lunch appeared first on Cooking 4 All.

Ingredients

• 1/3 c. red wine vinegar
• 1 tbsp. Dijon mustard
• 2/3 c. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 head romaine lettuce, coarsely chopped
• 4 hard-boiled eggs, peeled and quartered
• 12 oz. cooked chicken, diced
• 8 slices bacon, cooked and crumbled
• 1 avocado, thinly sliced
• 4 oz. crumbled blue cheese
• 5 oz. cherry tomatoes, halved
• 2 tbsp. finely chopped chives

View this post on Instagram

A post shared by Fed + Fit (@fedandfit)

Instructions

1. In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
2. On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
3. Season with salt and pepper, drizzle with dressing, and garnish with chives.

The post How to Make a Hearty Cobb Salad appeared first on Cooking 4 All.

What You Need

The main piece of equipment that you need to make hummus is a blender. Besides that, it’s all about what you put in it. You’ll need about two cups of chickpeas (cooked), two tablespoons of olive oil, two tablespoons of tahini, freshly squeezed lemon juice, one clove of garlic, a teaspoon of salt, and half a teaspoon of ground black pepper.

Mix Ingredients in the Blender

Once you have all of this, all you need to do is place all of these ingredients into the blender. Blend the mixture until it is a smooth paste. This should take at least five minutes—the smoother your hummus, the better.

Additional Seasoning?

When the contents of the blender is thick and smooth, taste the hummus to check whether it needs any more seasoning. Add salt, pepper, or lemon juice as needed.

Serve

Serve the hummus in any way you please. Good combinations include serving with pita bread, olives, olive oil, or salads.

The post How to Make Your Own Hummus From Scratch appeared first on Cooking 4 All.

While you can find this product at some grocery stores, we always find that the best and most economical version is the one that can be made at home yourself. Here’s how to whip up a batch of natural PB.

Ingredients

• 2 cups dry roasted peanuts
• 1 teaspoon salt
• 1 tablespoon peanut oil
• 1 tablespoon honey (optional, for a sweeter peanut butter)

Instructions

Start off by placing the peanuts and peanut oil inside your food processor. Turn the machine on and let it work for about thirty seconds to a minute, and then stop it. Use a spoon to scrape down the edges and mix around the crumbled-up nuts.

Repeat this process several times until you can see that the peanut butter has acquired a smooth, creamy texture. This generally takes somewhere between five and seven minutes, but it might be longer if your food processor runs with a little less intensity.

Next Steps

Once the mixture has acquired a peanut butter-like texture, you can add a tablespoon of honey if you want to make your peanut butter a bit sweeter. This is an optional step, however. If you do so, blend again with the food processor until the honey is fully mixed in.

Put the finished product in a glass jar or plastic container and refrigerate until serving. This will result in a less runny consistency. Most importantly, enjoy!

The post Learn to Make Natural Peanut Butter at Home appeared first on Cooking 4 All.

Ingredients:

For The Salad:

• 1 cucumber
• 1 red pepper
• 1 yellow pepper
• 5 cherry tomatoes
• 1 ripe red tomato
• 6 pitted black olives
• 2 tablespoons corn kernels
• A handful of fresh oregano leaves or basil leaves

For Seasoning:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Tablespoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Finely chop all the vegetables, one by one, and place them in a large mixing bowl. Add the olives and corn, and mix.
2. Add all the sauce ingredients and mix well.
3. Sprinkle fresh oregano and basil on top, and serve immediately.
4. To the basic salad, you can add a generous slice of feta cheese, tahini sauce, hard-boiled egg, smoked or roasted salmon, canned sardines, or roasted tofu.

The post Fresh and Delicious Vegetable Salad appeared first on Cooking 4 All.

Ingredients:

• Sweet potatoes
• Olive oil
• Butter
• Salt

Instructions:

1. Start off by lining an oven-safe pan with aluminum foil. You’ll want to bake the sweet potatoes on a pan lined with foil because they are super juicy and will likely leak fluid.
2. Preheat your oven to 425 F.
3. Next, take the sweet potatoes and wash them thoroughly with a scrubbing brush under cold water. If you plan on eating the delicious skins, it’s important that they be cleaned and free of any sort of dirt or grime.
4. After this, take a fork and poke several holes in all of the potatoes. This is to allow heat and moisture to escape, as if you don’t, the potatoes can actually explode in the oven.
5. Place the potatoes on the foil-lined pan and bake for about 45 minutes to one hour, or until the potatoes are soft throughout. You can check this with a fork.
6. Split open, add a pat of butter onto each side, and season with salt. Enjoy!

The post Here’s How to Make the Perfect Baked Sweet Potato appeared first on Cooking 4 All.

You won’t regret combining these two flavors in a smoothie for an afternoon pick-me-up or for a breakfast option. Here’s how to make one!

Ingredients

• ½ cup diced pineapple
• ½ cup diced mango
• 1 cup Greek yogurt
• ¼ cup ice
• ¼ cup orange juice

Instructions

Start off by dicing the pineapple and mango and placing them into a food processor or blender. Next, add the rest of the ingredients and place the lid on the device that you’ll be using to blend the ingredients.

Next, turn on the processor or blender and mix the ingredients together until there are no visible fruit chunks and everything has been combined evenly. Take a small spoon and test the mixture’s consistency. You can add more fruit, juice, or yogurt to achieve whatever you want the smoothie’s thickness to be.

Serve in a glass cold, and enjoy!

The post This Mango Pineapple Smoothie is a Healthy Treat! appeared first on Cooking 4 All.

Whether you’re hosting a party or you just want to make some fun and healthy snacks, these vegan cucumber rolls are just what you want. Not only are you getting nutrients from the cucumber as the vehicle, but they look so pretty you’ll hardly be able to keep your hands off of them!

Ingredients:

• 2 large cucumbers or 3 smaller ones
• 3-4 tablespoons of your favorite spread like hummus, tahini, mashed avocado
• 1/8 cup of sprouts, watercress, or arugula, optional

Instructions:

1. First, wash but don’t peel the cucumbers! Keeping the skin on will help with the roll and it will make it look very professional.
2. Cut off each of the ends on both of the cucumbers. Then, using either a wide peeler or a mandoline, make wide, but thin strips from the cucumbers.
3. Lay the strips out flat and blot them with a paper towel to get rid of some of the excess water.
4. Then, take a very small amount of whatever spread you want and put it down the strip.
5. Put down any greens if you’re deciding to use them and then roll up the pieces into pinwheels!
6. Secure with a toothpick to make serving and eating easier and you’re done.

The post Gorgeous, Easy, Vegan Cucumber Rolls are Completely the Move appeared first on Cooking 4 All.

Ingredients

• 1 tsp coconut oil or vegan butter
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1 can diced tomatoes
• 1 can chickpeas drained and rinsed
• 1 can coconut milk
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chili flakes (can be omitted)
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Melt coconut oil in a small pan.
2. Sauté diced onion, minced garlic and minced ginger in coconut oil until translucent.
3. Transfer onion, garlic and ginger mixture to Crock-Pot 6 Qt. Cook & Carry Programmable Slow Cooker. Add all remaining ingredients and set to 4 hours on high.
4. After 4 hours, serve with rice, naan or simply on its own and enjoy!

The post Try These Easy Vegan Butter Chickpeas appeared first on Cooking 4 All.

Ingredients:

• 1 cup of brown rice
• 1 1/2 cups of water
• Salt to taste
• 4-6 bell peppers
• 1 can of diced tomatoes 
• 1 can of black beans 
• 1 teaspoon of cumin 
• 1 teaspoon of oregano 
• 1 tablespoon of chili powder
• Optional: shredded cheese to top 

Instructions:

1. First, rinse the brown rice and then put it into a heavy-bottomed pot with the water and 1/4 teaspoon of salt.
2. Bring it to a boil then cover and cook on low for 40-50 minutes until the rice is tender. Fluff it and let it stand with the lid on for 10 minutes. 
3. Drain and rinse the black beans and mix them with the tomatoes and spices. Then, add in the cooked rice and mix well. 
4. Cut the tops off the peppers and stuff them with the mixture, put them into a baking dish and cover with tin foil.
5. Bake in a 350 F oven for 20-30  minutes, then uncover them and bake for another 20. At this point, if you want it to just be vegetarian, add on the shredded cheese of your liking. 
6. Enjoy!

The post Stuffed Peppers are Just the Dish You’re Craving For Dinner Tonight appeared first on Cooking 4 All.

Here’s a fool-proof how to prepare farro. Who knows, you make enjoy it more than rice.

Ingredients:

• 2 cups of farro 
• Salt to taste
• Optional: 1 onion or shallot, 3 cloves of garlic, 1 leek, 1 bay leaf

Instructions:

1. First, toast the farro in a dry skillet over medium heat until they smell nutty about 5-10 minutes.
2. Then, bring a pot of water to boil. If you want the farro to be extra flavorful, add in an onion that’s been quartered, or a shallot, smash a few garlic cloves, half a leek, and a bay leaf. No matter what you decide to add in, make sure to salt the water as you would pasta water. 
3. Once the farro is toasted, add it into the boiling water and cook until al dente. Make sure to taste it around 15 or 20 minutes in and decide from there if it’s ready; it could take up to 30 minutes. 
4. Then, drain it, toss the aromatics, and let it dry in a single layer on a sheet tray.  
5. Use it in your favorite bowls, salads, and more!

The post Make Farro the Star of Your Next Lunch appeared first on Cooking 4 All.