Even if you’re ringing in 2021 from the comfort of your living room, ensure your celebration still feels special by cooking up a festive feast for two. On this installment of Prep School, Chef Megan Mitchell makes paleo- and keto-friendly Skillet Ribeyes with “Creamed” Spinach & Kale using top-notch ingredients worthy of a holiday spread.
Chef Megan Mitchell‘s Turmeric Wellness Tonic is easy, delicious, and versatile. So versatile, in fact, that it makes the perfect base for three wellness cocktails. These recipes are simple, refreshing, and great for the summer.
If you’re craving something easy yet elegant, the best way to cook salmon is broiling it in the oven. And bonus: These recipes use frozen filets so you don’t even need to worry about defrosting! Today on Prep School, Megan Mitchell shows us two ways to make salmon that speaks to both your sweet and ...
How good can a two-ingredient recipe be? Incredibly good—when that recipe is for homemade pistachio butter. The mild and sweet flavor of roasted pistachios transforms into a gluten-free, dairy-free, vegan, and creamy butter after only 10 minutes of blitzing in the food processor. Keep it simple with our basic recipe, or try an enhanced version ...
Raise your hand if you’re in desperate need of comfort food right now. Prep School host Megan Mitchell is making it easy to eat your feelings (and have fewer dishes to wash) with her new one-pot pasta recipe. Our favorite chickpea noodles join rich mascarpone cheese, tender mushrooms, a heap of Parmesan cheese, and peas ...
In search of a creative way to make pasta this week? Just look in your pantry! Chef Megan Mitchell shares her go-to pantry pasta recipe, which you can make in under 20 minutes.
One of the easiest ways to elevate salads, roasted vegetables, or crudités is with a creamy, herb-packed dressing. This Creamy Tahini Dressing blends nutty tahini with lemon, fresh basil, parsley, dill, chives, and olive oil to create a vibrant dressing that tastes luxurious yet is clean and wholesome. Because it’s made in minutes in a ...
If you appreciate easy cleanup (and who doesn’t?), watch Prep School host Megan Mitchell make a chicken dinner that comes together on a single sheet pan. After cleaning the leeks (beware of hidden garden dirt!), it’s smooth sailing. Simply arrange the chicken and vegetables on the sheet pan, drizzle with oil and some salt and ...
If you’ve been let down by veggie chips in the past, these recipes warrant giving them another chance. A serving will not only satisfy cravings while keeping things keto, but you’ll also enjoy loads of flavor thanks to foolproof spice mixes like garlic and herb or smoky barbecue. Watch Prep School host Megan Mitchell make ...
With its deep green hue and impressive nutritional profile (hello zinc, iron, and B vitamins), spirulina is a superfood algae worth adding to your diet. Stumped on how to start? On this episode of Prep School, Megan Mitchell walks us through three simple recipes—a vinaigrette, a rice bowl, and a breakfast yogurt—that’ll quickly turn you ...
When chai meets coconut milk, the result is luxe, cozy, and unexpectedly smooth — exactly how a perfect dairy-free chai latte should taste. On this episode of Prep School, Megan Mitchell makes the best chai latte by combining spicy chai concentrate with creamy coconut milk and a touch of sweetener to create something both comforting ...
Today on Prep School, Megan Mitchell is cooking a gluten-free pasta dish that’s primed for sharing with all your best girlfriends. Every bite is rich (thanks to cream), a tiny bit boozy (thanks to vodka) and 100% gluten-free. On the side, lemony broccolini makes a perky addition to your plate—don’t forget the clean wine!
Not all pressure cookers are created equal—just ask Prep School host Megan Mitchell. She tried a standard pressure cooker before settling on making this molten lava cake recipe in an Instant Pot. “Nine minutes gave me the perfect ooey-gooey center, but it was still set on the edges,” she says. If you have a regular ...
A 30-day recipe reset is only the first step to completing a full Whole30® program. After eliminating potentially problematic foods, you’ll reintroduce those ingredients into your diet over a period of 10 to 14 days, then observe how your body responds. This hearty stew is flexible enough to swap in a variety of reintroduction foods ...
If you’re sensitive to certain sugars or often feel bloated after meals, you might have explored or heard of the Low-FODMAP diet. Low-FODMAP foods are those that minimize fermentable oligosaccharides, disaccharides, monosaccharides, and polyols — short-chain carbohydrates that can trigger digestive discomfort for many with IBS or gut sensitivities.
Whole30® meets comfort food on today’s episode of Prep School. Megan Mitchell’s got a soup recipe for those cold winter nights—and it swaps noodles for zoodles to work with the program. So plug in your Instant Pot, and a steaming bowl will be ready for you in only 30 minutes.
Today on Prep School, Megan Mitchell has a recipe for the ultimate low-carb snack. Before getting baked in the oven (cue the bubbly, golden topping) tender shredded chicken gets tossed in a lip-smacking blender sauce made with ranch dressing, buffalo sauce, coconut milk, and garlic powder. Serve this dip warm with your favorite crunchy crudités ...
There’s nothing quite like golden, crisp French fries — but when they’re air-fried and kissed with duck fat, they become something a little extra. In the video, Chef Megan Mitchell shows how you can coax crispiness and depth from Yukon Gold potatoes using only melted duck fat, salt, and air fryer technique.
Buffalo wings are one of America’s most iconic comfort foods—crispy, juicy chicken coated in tangy, spicy buffalo wings sauce. If you’ve ever wondered why is it called buffalo wings, the answer lies in their birthplace: Buffalo, New York. The very first recipe for buffalo wings was served in 1964 at the Anchor Bar by Teresa ...
When flu season rolls in and your body demands something bright, zesty, and fortifying, this turmeric tonic steps in as a go-to. Thrive Market’s version, created by Chef Megan Mitchell, combines fresh citrus juices (lemon, orange, grapefruit) with fresh ginger, turmeric powder, and a dash of cayenne for a warm, tangy sip that feels like ...
Megan Mitchell couldn’t decide between sweet or savory granola, so she made both! On this episode of Prep School, she’s baking up one of our favorite snacks (that happens to be vegetarian, gluten-free, and dairy-free). The savory granola combines toasty nuts and seeds with woody rosemary and cayenne for kick. Sprinkle it on soup or ...
When the aroma of browned butter fills your kitchen, you know something magical is happening. Browning butter transforms it: the milk solids toast, the scent deepens into nutty richness, and every bite gains complexity. That’s the heart of this gluten-free brown butter chocolate chip cookie recipe — a cookie that looks classic but delivers upgraded ...
Good news: adopting a gluten-free or vegan lifestyle doesn’t mean you have to give up dessert. Today on Prep School, Megan Mitchell makes a creamy, comforting dish that comes together in the Instant Pot. And, because it’s vegetarian, vegan, gluten-free, and dairy-free, a bowl of this pudding is the perfect ending to a dinner party ...
Prep School goes keto … again! On today’s episode, Thomas DeLauer is back in the test kitchen with Megan Mitchell to whip up an elegant dinner that’s perfect for dinner parties or a date night in. Instead of using arborio rice, riced cauliflower stands in for the grain [1], and every bite is extra creamy ...