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Just the other week, we wrote about a Target cart that’s taking the internet (or, at the very least, the Instant Pot Facebook community) by storm. Turns out, Target sells a round utility cart that’s the perfect size and shape for storing your Instant Pot. (If you haven’t read that story, we’ll wait!) And today, in more Cart News, we bring you yet another smart use for another cart that’s sold at Target. This time, brought to you by blogger and lifestyle guru Camille Styles.

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If you or a member of your family has a dietary restriction, cooking meals that satisfy it, especially on busy weekdays, can be a challenge. Getting ahead with a solid meal prep session, however, can make all the difference.

The focus of this Power Hour is gluten-free meals. In just about an hour-and-a-half, you’ll be set up with a week’s worth of breakfasts, lunches, and dinners that not only fit this dietary restriction, but are also tasty and filling enough to please those who aren’t gluten-free as well. Here’s your plan.

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It shouldn’t be a surprise that our obsession with pretty things extends all the way to produce. Bruised but still edible watermelons, twisted carrots, conjoined mushrooms and non-triangular strawberries often languish in warehouses as surplus while their more handsome counterparts are found on the shelves of your local supermarket. In fact, The Guardian has estimated that over half of U.S. produce is thrown away due to a need for perfect-looking produce.

Some companies have stepped in to change the system, positing new ways to save the surplus, but it turns out that where all those ugly vegetables and fruits are going is a matter of national contention.

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Green thumbs always have a few tricks up their sleeves. Whatever your current houseplant frustration is, there’s probably a grower out there who came up with an innovative solution, after years of dealing with the very same issue. Read on for some of the best tried-and-true indoor gardening hacks around.

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For more than 30 days many government workers have been out of work due to the shutdown — now coming up on a second paycheck. In a country where many struggle to make it through a pay period, this makes for tough times and difficult decisions.

Around the country, companies are trying to find ways to help workers make it through without going hungry: Chef José Andrés has led the charge, opening a resource center for furloughed workers, feeding people around the country through his World Central Kitchen, and offering free meals at his own restaurants (a trend that many other restaurants have adopted). Now Kraft Foods, the company behind the famous blue box of macaroni and cheese and so many other iconic foods, has stepped up: The corporation opened a pop-up store last week to provide free food to government workers in Washington, D.C.

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Take a look around your kitchen. Is it filled with playful pops of color or does it air on the painfully neutral side? If I had to guess, I’d say that most will answer with the latter. (I know I certainly fall into that camp.)

Color can be scary because there’s so much to consider! Will it look completely different on the walls compared to the swatch? Will I get sick of it? Will it clash with everything else I own? Will the color go out of style? The list goes on.

To quell some of those concerns and help you feel more comfortable with taking color risks, we consulted a few experts to find out the best bright paint colors for your kitchen.

Here are our favorite interior designers’ picks.

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We all know we should be meal prepping, right? Like, you don’t have to be a weightlifter who’s carrying an entire cooler full of grilled chicken breasts or an Instagrammer who just likes photographing well-curated plastic containers on Sunday afternoons in order to benefit from planning your meals ahead.

The hard part, at least for me, is trying to decide what to cook, because you want something that will be as appealing on day four as it is on day one. That’s why we’re so excited that one of Kitchn’s favorite food bloggers, Chungah Rhee of Damn Delicious, is coming out with a cookbook all about meal prep next month — and it looks like a problem-solver.

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Hello and welcome to our inaugural Feel-Good Five column featuring Jeannette Ogden (aka the wellness influencer behind @ShutTheKaleUp on Instagram). This is a safe space where we ask our favorite follows about a few of the things that make them, well, feel good.

Jeannette first started @ShutTheKaleUp to create an honest space where she could share her journey towards having a healthy relationship with food (and herself). Her almost 300K followers have fallen in love with little glimpses into her grocery hauls, yoga flows, healthy recipe ideas, and daily life with Instagram (and real-life) husband, AJ; their 3-year-old son, Elliott Grey; and their second “bub” on the way.

Wellness and self-care look different for everyone, but here’s what it looks like for Jeannette.

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If your goal is to eat better this year (without breaking your budget), the frozen food section is one of the top places you should be browsing. Many health-conscious people shy away from frozen foods out of fear that they’re not healthy. And, yeah, there lots of potato skins and mac and cheese balls behind those glass doors. But there are also lots of fruits, veggies, whole grains without unnecessary extra stuff, and nutritious meals. If you know what to look for, the frozen section can be one of the tickets to eating better, wasting less, and spending less money.

So what exactly should you look for? These are some of my top picks that I’ve seen so far in 2019.

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Salads aren’t just for summer, and this recipe proves it. Warm, hearty, rich, with the deep flavors of mixed mushrooms, bacon (we have you at that, right?) and mustard dressing, this delicious side—or full-on meal—will make a believer out of you. Salads, done well, are for all seasons.

But there’s more…. We’re loving the crunch of toasted pine nuts and the addition of poached eggs. It might just be the quintessential winter salad—and we’re guessing a new Primal favorite for your health-conscious table.

Servings: 4

Time In the Kitchen: 20 minutes

Ingredients:

• 2 bunches rainbow or Swiss chard
• 2 cups sliced mushrooms (any variety; a mix is great, too)
• 6 strips crisp, cooked bacon, crumbled
• ½ cup toasted pine nuts
• 1/3 cup plus 2 teaspoons Primal Kitchen® Avocado Oil
• 2 tablespoons apple cider vinegar
• 1/3 cup Primal Kitchen Organic Spicy Brown Mustard
• 1 large shallot, minced
• 1 garlic clove, finely minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: Poached eggs

Instructions:

Wash, dry and chop rainbow/Swiss chard (Tip: Tear leaves off first and then chop stems.)

Heat 2 teaspoons avocado oil in a large skillet over medium heat. Add sliced mushrooms, sprinkle with salt and pepper, and saute until lightly browned, about 7 minutes.

Remove mushrooms from skillet and set aside.

Add chard to the pan and cook until wilted, about 3–4 minutes. Sprinkle with salt, stir, and add to a large mixing bowl.

Add remaining avocado oil, vinegar, mustard, shallot, garlic, thyme, salt and pepper to a mason jar. Shake well until emulsified, and add dressing to bowl with the chard.

Add mushrooms, bacon, and pine nuts to bowl. Toss well to mix.

Optional: Serve with chopped hard-boiled eggs or one poached egg per salad.

Nutritional Information (per serving, with one poached egg):

• Calories: 474
• Net Carbs: 9 grams
• Fat: 39 grams
• Protein: 18 grams

The post Warm Mushroom and Chard Salad with Bacon and Mustard Dressing appeared first on Mark’s Daily Apple.