Ginger-Garlic Fried Rice with Chicken and Greens {gluten-free, dairy-free}

Ginger-Garlic Fried Rice

There’s something so gratifying about using an entire vegetable.

A few months back, my boyfriend and I tried out several meal delivery services. While they didn’t end up being the right fit for us (I like coming up with my own recipes way too much to have them pre-determined for me), I did pick up one or two tricks that I’m still using. One tip from a Plated recipe was to use the stems of leafy greens like Swiss chard in your cooking, instead of throwing them out. You remove the stems from the greens, then finely dice the stems. Throw them in pan with some oil and maybe some garlic or onions. They’ll soften beautifully and add a unique flavor. Then add your greens, let ’em wilt, and voila. You just used a whole plant! This tip is also awesome for using up those so-often-wasted beet greens.

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Apricot Buckwheat Muffins with Crystallized Ginger and Pecans {gluten-free}

Happy Wednesday, everyone! I felt fully convinced that it was in fact Tuesday this morning, thanks to the long weekend. Anyone else feeling a little disoriented?

For Memorial Day weekend, we drove out to Big Bend, which was both gorgeous and ill-advised considering the heat and crowds of other humans. After several days of road food, I came home wanting something super nourishing for my breakfasts this week — something full of fiber and, possibly, probiotic. And, if it had apricots in it (my favorite of late spring fruits) I wouldn’t complain. With these requirements in mind, I came across a New York Times recipe for blueberry buckwheat muffins that looked promising.

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