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A Guide for When to Toss All the Food In Your Fridge

You had chicken for dinner four nights ago, but it's probably still OK to eat, right? The only way to find out is to give it a sniff and a bite...or you could consult our super-handy guide for when you should actually toss all the food in your fridge.

Raw Meat: 1 to 2 days

Homemade Guacamole: 1 to 2 days

Recorked Wine: 1 to 3 days – tops

5 Ways to Tell If Your Waxing Salon Is Legit

We've all likely been there: walking out of a salon with eyebrows that look like something out of a horror movie. It's no fun. (DIY'ing? Try these 10 Tricks to Pluck Perfect Eyebrows.)

But bad waxes are avoidable—if you know what to look for in both a professional and a studio, that is. Kiss over-plucked, thinned out brows goodbye for good. With these suggestions, you'll be on your way to your best hair removal experience yet.

14 Signs Your Relationship Is #FitCoupleGoals

1. You have matching appetites.

Selena Gomez Eating

That is, you're incessantly hungry.

2. They recognize when you're hangry, and know not to mess with you.

hangry-haven't-eaten.gif

3. You understand each other's need to eat healthy.

Vegan Chocolate Peanut Butter Mousse

Vegan Chocolate Peanut Butter Mousse

Ingredients

  • 3/4 cup vegan dark chocolate chips
  • 1/2 package Nasoya Silken Tofu
  • 2 tablespoons plus 2 teaspoons maple syrup
  • 2 tablespoons plus 2 teaspoons chunky peanut butter
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • Sea salt
  • 2 tablespoons evaporated cane sugar
  • 1/2 cup toasted walnuts or pecan pieces
  • 1 1/2 teaspoons neutral oil

Directions

  1. Melt chocolate chips in a double boiler or in a metal bowl over a small pot filled with about 1 inch of water. Let chocolate chips melt for about 3 minutes then stir until all chips are melted. Remove from heat and set aside.
  2. In a blender or food processor, combine tofu, maple syrup, peanut butter, melted chocolate, vanilla and almond extracts, 1/8 teaspoon cinnamon and a dash of sea salt. Blend until mixture is uniform and creamy. Transfer mousse mixture to a bowl and refrigerate for 2 hours or overnight for a thick consistency.
  3. Prepare the topping: Add sugar, nuts, oil, a pinch of cinnamon and a dash of sea salt to a food processor and pulse 7-10 times, or until well ground. To serve, place a small amount of mousse into a dessert cup or bowl and sprinkle with crunchy toppings.

Note

  • Adapted with permission from Nasoya
  • Photo credit: Nasoya

Sweet Scarlett Grapefruit Brulee and Ricotta

Sweet Scarlett Grapefruit Brulee and Ricotta

Ingredients

  • 1/2 cup ricotta
  • 1/2 cup mascarpone cheese
  • 4 1/2 teaspoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • Pinch lemon zest
  • Pinch of sea salt
  • 1/4 cup shelled, peeled pistachios
  • 1/4 cup brown sugar
  • 4 wedges red grapefruit
  • Honey or agave (optional)

Directions

  1. In a small bowl, combine ricotta, mascarpone, powdered sugar, vanilla, lemon juice, lemon zest, and sea salt. Refrigerate for 30 minutes.
  2. Use a food processor to chop pistachios.
  3. Use a culinary torch or oven broiler to melt the brown sugar across the grapefruit wedges.
  4. Arrange grapefruit over ricotta and garnish with pistachio dust. Drizzle with honey or agave if desired.

Note