Mangoes are as pretty as they are delicious! Credit By: joyosity

I’d just like to take a minute or two of your time to share with you my love of a fruit. Fruits get a bad rap in some circles. The high amount of sugar…blah, blah, blah. I say we skip the sugar-scare for a moment and consider the awesome, nutritional benefits of a food group that is oh-so-good for our bods.

I’ve always loved mangoes, so when I moved to Cali, I went a little ape shat over the darn fruit. Then, after reading this awesome article, I fell in love with the bulbous fruits even more! I love the darn fruits so much I’m willing to pay $1.69 a piece for ‘em. (That’s HUGE, considering I’m a cheapskate and then some.)

And according to one of my favorite apps, Locovore, I can enjoy cheaper mangoes for another month because they’re in season. In celebration of everything mango, here’s a little video where you can watch a little mango love in action…hehe.

Mangoes for Tishy! Mangoes for all! Do you love mangoes as much as I do? Let’s share our mango love in the comments! —Tish

These four-ingredient meals aren't scary to make. Promise. Credit: Sara Björk

This “four”-themed post is part of our FBG Birthday Week celebration! Check out all of the special four-year birthday posts and huge giveaways here!

We gave you our favorite four-minute workouts and now? Well, it only seemed appropriate to share our best four-ingredient recipes, too! Lots of people avoid cooking because they think it takes hours and complicated recipes, but it doesn’t have to be that way. When we’re in a rush, we love to whip up these quick and easy four-ingredient meals!

Four-Ingredient Recipes to Try

Erin’s Four-Ingredient Meal: A couple of my go-to lunches have the same basic concept with a couple of swaps. For a quick Mexican lunch fiesta, I top a corn tortilla with either beans or spicy fat-free refried beans, sliced avocado and a little cheese. (Salsa, too, if you’re feeling feisty!) For an easy lunch, I make a quick sammie: whole-grain bread, sliced turkey or chicken breast, a slice of whatever cheese I have on hand and avocado. The lesson? Cheese and avocado can make anything tasty!

Kristen’s Four-Ingredient Meal: It may not be as complex as Jenn’s Big-Ass Salads, but this spinach salad is darn good. Toss baby spinach, fresh strawberries, diced avocado and chickpeas for a filling four-ingredient meal. The trick with this one is to use plenty of strawberries so that you can mash some of them up and use in place of dressing!

Tish’s Four-Ingredient Meal: You can never go wrong with a smoothie, and this smoothie doesn’t disappoint. Simply blend rice milk, blueberries, cherries (my favorite!) and chia seeds (also my favorite!). Play around with the proportions until you get the smoothie consistency that you dig.

Jenn’s Four-Ingredient Meal: Always a sucker for brinner, this four-ingredient recipe is good any time of day! Simply whip together egg whites, nitrate-free smoked turkey (I like the kind from Trader Joe’s, of course), some chopped yellow bell pepper and a handful of spinach, and then cook in a pan over medium heat until scrambled. Filling, high in protein, packed with veggies—it’s a four-ingredient knockout.

Because we’re all about getting new quick and easy meal ideas, we’re bribing you to tell us what your favorite four-ingredient meal. Leave your ideas in the comments, and we’ll select one lucky U.S. reader to win a copy of Bob Harper’s (swoon!) new book, The Skinny Rules, in about a week. So get to cooking—I mean commenting! —Jenn

Protein pancakes are a great way to use your egg whites!

The following is a post sponsored by Egg Beaters. For our sponsored post policy, click here.

We may keep the lid on the junk in the trunk, but we certainly can’t keep a lid on the fact that we love eggs, especially egg whites. And instead of having the mess and inconvenience of cracking eggs, we’re big fans of  Egg Beaters 100% Egg Whites here at FBG HQ. A lean and high-quality protein source with no cholesterol or fat, a serving of them has 25 calories and five grams of protein. Talk about a nutritional home run! And if you thought egg whites were only to be used in omelets and scrambled eggs, think again. Egg whites are great in a number of recipes and dishes, including the below!

5 Fun Ways to Use Egg Whites

1. Protein pancakes. There are a ton of protein pancake recipes out there, but we love this one, and with each serving, you get nine grams of protein. Want to bump it up? Double the amount of egg whites called for. You’ll end up with thinner, more crepe-like pancakes, but you’ll get double the protein! And we promise they’re just as tasty.

2. Smoothies. Forgo the unnatural powders and go with Egg Beaters 100% Egg Whites in your smoothies! The egg whites in them are pasteurized, so they’re safe to eat raw, and unlike many protein powders, they don’t really have a taste. So you can easily mix them with your favorite fruits and veggies for a healthy and filling start to your day. Try this raspberry smoothie recipe to get you up and going in the a.m.!

3. In the microwave—with cheese. It may seem too good to be true, but it’s not. You can make deliciously cheesy eggs in the microwave, in like five minutes. Yea, it’s pretty life changing. See how to make them here, and we recommend getting creative by experimenting with veggies, salsas and dips in your microwaved egg whites!

4. Baking. It’s easy to bake low-fat desserts when you have egg whites! Don’t believe us? Check out the amazing variety of recipes to choose from. White Cake with Berries and Cream…Blueberry-Lemon Coffee Cake…Strawberry Shortcake—the deliciousness goes on and on.

5. “Fried” anything. Like that crispy or fried flavor on chicken or fries? Instead of coating with full eggs, use egg whites! Doing so cuts calories and makes for a light and crunchy batter, no matter if you’re breading or not. Try them in this Sweet Potato Fries recipe—you will not be disappointed.

Now tell us, what’s your favorite way to eat egg whites? Be sure to follow Egg Beaters on Facebook for more fab ideas! —Jenn

Not sure how to eat Kamut? Try this salad recipe that's fresh and delicious!

Looking for a side dish to take to that barbecue or wanting to make something healthy that’s bright and flavorful but doesn’t require a culinary degree? This recipe for Kamut Salad With Carrots and Pomegranate from the Ancient Grains for Modern Meals cookbook by Maria Speck, oughta do the trick! Never heard of Kamut or Khorasan wheat? Read our original review of Kamut here. Then get to cookin’!

Kamut Salad with Carrots and Pomegranate

Ingredients
1 c water
1/2 c Kamut Khorasan wheat berries
2 1/2 c shredded carrots
6 tbsp golden raisins
3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice

Directions
1. To prepare the Kamut wheat berries, bring water and berries to a boil in a small heavy bottomed saucepan. Reduce the heat to maintain a simmer, cover, and cook until Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from heat and, if you have time, let sit, covered for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.

2. Once Kamut has cooled, salad can be composed. In a large serving bowl, add Kamut berries, carrots and golden raisins. In a small bowl, whisk together orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in olive oil.

3. To finish, pour dressing over salad and toss to combine. Taste and adjust salt to taste. Place salad aside for 15 minutes to allow flavors to combine. Toss again before serving; sprinkle with walnuts and garnish with pomegranate seeds.

This whole recipe serves four to six people, and can be made ahead (love that!) by making the Kamut berries, as in step one, ahead of time. The whole salad (without the walnuts and pomegranate seeds) can also be prepared four to six hours ahead. Just cover and chill, and then bring to room temperature before serving. Yum!

What are a few of your favorite healthy side dishes? Any less traditional salads—like this one—that you love? Share in the comments! —Jenn

What will be on your plate for Cinco de Mayo? Credit: punctuated

Cinco de Mayo is a fun holiday to celebrate. Even if you’re not Mexican, the salsa, guac, chips and tacos alone are enough to send me into food-heaven—although there are some easy ways to make a healthy Cinco de Mayo feast. Whether you’re indulging or sticking to the good-for-you stuff, tell us: what will be on your plate today? And be sure to select all that apply!

Now, tell us all about how your celebrating! With a party? Cooking? Whipping up a batch of Skinny Margaritas? Eating out? Spill the (refried) beans! —Jenn

Yes, you can have a healthy Cinco de Mayo feast! CREDIT: Leannemark

Cinco de Mayo commemorates the Mexican army’s unexpected victory over French forces at the Battle of Puebla on May 5, 1862. It is a day of great significance in the Mexican community, and many Americans have adopted it as a celebration of Mexican culture through food, drink and fun. Although, not many of us can say that we enjoy a “healthy Cinco de Mayo”…

If you were not raised around traditional Mexican food, chances are your only exposure to the cuisine is through restaurants or, worse yet, the drive-thru. The Mexican food most of us are used to eating is American-ized up for our taste buds, heavy in fattening extras like cheese and heavy sauces, but many traditional Mexican dishes are often very light and rely on fresh herbs and spices to create their vibrant flavor.

Whether you plan on celebrating Cinco de Mayo with a big feast for friends or a simple Mexican-inspired dinner for your family, try preparing your healthy Cinco de Mayo meal with the following tips in mind!

6 Healthy Cinco de Mayo Tips

1. Choose your dishes wisely. We all know to avoid enchiladas and burritos, which usually come smothered in cheese and sauce, but there is a lot of Mexican fare that is light and healthy. “Cook those Mexican recipes that are naturally low in calories, such as gazpacho soup, seafood ceviche, and all of the various salsas,” advises Mary Hartley, RD for DietsInReview.com.

Mmmm, avocado. Credit: whologwhy

We’re hungry! And talking about food for this round of Question of the Week, which asks each FBG, “What are your three favorite healthy foods?” Tough one…

When I first got this assignment, I texted my husband—I was curious to see what he would come up with as my favorite healthy foods. His response: “Mexican, pizza and cheese.” Thanks, honey. I knew I could count on you for a little help.

It’s not that it’s hard for me to find three healthy foods that I love—far from it! Like Jenn, I dig my fruits and veggies, and I’ve been known to show some love to the legumes. It was hard to narrow things down, although, and I must admit that Jenn snagging eggs and nut butter as her faves definitely narrowed my choices. Good lord, do I love peanut butter. And almond butter. And oh, have you tried cashew butter? Do yourself a favor and don’t even try it. Don’t do it. A smidge is healthful. The amount you’ll want to lick off a spoon? Less so.

Ahem.

With no further nut-butter lust, let’s get to it!

My 3 Favorite Healthy Foods

1. Avocado. In salads and on toast, avocado, I love you the most. Well, at least enough to put you in my top three. It’s just so versatile—I mean, what can’t you put it in? It’s a perfect accoutrement to some scrambled eggs and salsa, but equally delicious with spinach, strawberries and almonds. Throw it in a smoothie to make things extra creamy, or mash it on a sandwich in place of mayo. You just can’t go wrong, which is great, because I do enjoy being right.

2. Chickpeas. You know how I mentioned the spinach/strawberry/avocado mix above? Well, throw some chickpeas on that baby, and let’s call it a real party! These are such a tasty and simple source of protein that I don’t know where I’d be without them. Truthfully, I mostly eat them on salads, but I’ve also roasted them for a super healthful snack, added them to soups, sauteed them and mixed ‘em up with veggies…and I’m sure there have been lots of other uses throughout the years. Oh, wait, that’s right. Hummus. ‘Nuff said.

3. Red bell peppers. They’re sweet, crisp, juicy, and—like my other choices—awesome in a wide variety of dishes. I’ve talked about roasting them before, but I often lightly sauté them before serving them in veggie fajitas or quesadillas, or mixed up with black beans and whatever other veggies I have on hand for a quick meal. And, you know how I mentioned hummus above? There’s pretty much nothing better than a fresh, raw red pepper dipped in hummus. Bonus—peppers help with iron absorption, so pairing them with my beloved chickpeas means I get more iron than I would from the chickpeas alone. Winner, winner, chickpea-and-peppers dinner!

What healthful foods would you list in your top three? Go on, remind me what I left out. I’ve got my grocery bags ready to go. —Kristen

You've been warned. Simply 7 lentil and hummus chips are addicting.

You know how Lay’s has that saying, “Betcha can’t eat just one?” Well, there’s another contender for that slogan, and it’s Simply 7 chips. They’re downright addictive. Like, so addicting I’ve banned them from my cabinets because I apparently lose all self-control around them. (Hey, you have to know your triggers!)

Usually it’s the sweets that call to me, but these lightly flavored delicate little chips made with no trans fat, no artificial colors or flavors, no preservatives, no gluten and no GMO ingredients, were calling my name—over and over again. They come in six flavors: Hummus Sea Salt, Hummus Tomato Basil, Hummus Spicy Chili Pepper, Lentil Sea Salt, Lentil Creamy Dill and Lentil Bruschetta. While some are certainly better than others (Lentil Bruschetta and Hummus Spicy Chili Pepper take top taste-test honors in my book—although the other varieties are good for those with palates that aren’t as game for spicy and/or overly flavored foods), they’re all just so airy and easy to nibble on. Like, too easy.

With 50 percent less fat than potato chips, these Simply 7 chips are far better for you than regular potato chips. A one-ounce serving of about 30 chips has just 130 calories, 5 grams of fat, 1 gram of fiber and 2 grams of protein. And the ingredient list on each of them is impressively easy to pronounce and understand (chickpeas, flour, garlic powder, olive oil—I know what those things are!). They’re also made of beans—lentils and chickpeas—rather than potatoes. You know how we like our bean chips…

You can buy Simply 7 chips at most natural food stores, or order a 12-pack that includes two bags of each flavor for about $35. The 12-pack is perfect for a party, where there are plenty of people to gobble them up—which is exactly how I plan to enjoy them in the future (mindfully and with good company).

Like I said, portion control and a little self restraint is a must around these. At least for me it is. Are there any all-natural snacks that you can’t just eat one of? Tried Simply 7 hummus or lentil chips before? Share! —Jenn

Nothing makes me happier than a Big-Ass Salad!

Not to brag, but I can make a mean salad. Like a salad the size of your face. Or your small pet. A gloriously enormous salad that can be described no other way but as a “Big-Ass Salad.” And not in the sense that it makes your butt big—in fact, it does quite the opposite! But, boy, does it fill you up and, man oh man, does it make me happy.

Over the years, I like to think that I’ve perfected Big-Ass Salad-making. So I’ve created a step-by-step foolproof plan for you to make your very own. Why? Because the world is a better place when you eat Big-Ass Salads.

How to Make the Perfect Salad

1. Get the right bowl. First, you need the right bowl. Preferably, the largest you can find—I like these or the giant mixing bowls I inherited from my grandmother (she used them to make dough for her amazingly delicious homemade rolls, so the yummy history of the bowls is a sentimental bonus for me). No matter what bowl you use, choose one that makes you smile. Half of the eating experience is the presentation!

2. Mix your Big-Ass Salad ingredients. For a truly yummy salad, I find a mix of organic baby spinach with chopped veggies, a little cheese, some nuts and some protein is the perfect combination that gives you enough crunch, a ridiculous amount of nutritional variety and a beautiful meal.

Here’s a rundown of what I always have in my Big-Ass Salad (add or subtract, depending on your tastes):

• Baby spinach
• Cup of Trader Joe’s Healthy 8 Chopped Veggie Mix (a delicious mix of red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes and celery—and the chopping is done for you!)
• Half a cup or so of chopped broccoli, cauliflower or zucchini
• Half of a red, orange or yellow bell pepper, chopped (I’m obsessed with these lately)
• Handful of cherry tomatoes
• Quarter cup of broccoli sprouts
• Some fruit—either half of a chopped apple or a handful of dried plums (for sweetness!)
• Chopped sliced turkey, a salmon burger, chicken sausage or tempeh (don’t skimp on this—the veggies will fill you up, but the protein will help you stay full!)
• Quarter cup of nuts—almonds, sunflower seeds, walnuts, pumpkin seeds or a mix (they all rock!)
• A sprinkling of goat cheese or feta
• Freshly cracked black pepper to taste

When I make my own dressing, I lather it on, baby.

3. Make the best dressing EVER. Your salad is already pretty from the fresh veggies, but this is where the magic happens. If I’m in a pinch, I’ll simply drizzle some extra virgin olive oil or walnut oil over my salad along with some balsamic vinegar and call it a delicious day. But if I have the time? I make a Creamy Orange-Almond dressing in my Vitamix that is LIFE-CHANGING. You simply blend one peeled orange, one tablespoon of rice wine vinegar and one tablespoon of almond butter. The result is a creamy, slightly citrus-y and savory dressing that is filling, clean and ridiculously good for you.

Making salads for more than one? Simply double, triple, etc., the dressing recipe for each Big-Ass Salad you’re making. Note that “one serving” gives you quite a bit of dressing to use, so that every leaf and chopped veggie is covered. The only downside of the dressing is that you need to eat it pretty much as soon as you make it—but that just proves its freshness! I haven’t tried making the dressing in anything other than my Vitamix, but I imagine most blenders could handle it as long as you had a pretty juicy orange that was broken down into sections. Try it. It’s so worth the extra step.

4. Toss your salad. Aside from the dirty jokes here, it’s important to get in there and really toss your Big-Ass Salad. Whether it’s with tongs, a giant fork and spoon, or your hands, get it mixed so that every bite is a delicious harmony of everything.

5. Bless your Big-Ass Salad. This may seem silly, but take a moment to look at it before you chow down. Look at all of the bright colors, and think about all of the amazing vitamins and minerals you’re about to put into your body. Be proud of yourself for taking the time to make such a nutritious meal for yourself. Then…CHOW DOWN and enjoy every damn bite.

It may seem like this is a lot of work for a “salad,” but like I said, this is no normal salad. You can’t get this at Applebee’s…this is a Big-Ass Salad that will fill your belly and fuel your life. Yes, it’s massive, but I promise if you eat one of these every few days, your body will feel amazing inside and out. I’ve been doing it for a few years now, and they taste so good that I crave them if I go more than a day or two without one. Try it!

Do you make Big-Ass Salads? What’s in yours? Will you try my Big-Ass Salad dressing? Do tell! —Jenn

Is rack of lamb one of your favorite Easter foods? Credit: waferboard

Happy Easter! Before you go off on that Easter egg hunt, be sure to vote in our poll. We’re pretty much a fan of all Easter food (especially a chocolate bunny dipped in peanut butter—OMG), but want to know what you’re looking forward to most of all today!

Can’t see the poll? Click here to tell us what your favorite Easter food is. 

All good things in moderation is our motto! Feel free to share more on your Easter “good things” in the comments! —Jenn