At this point, I barely raise an eyebrow when reading about celebrities’ neurotic tendencies—even when Adele requests two “squeezy” bottles of honey be kept on hand whenever she tours, and Celine Dion demands her dressing room stay at exactly 73 degrees. But the one that left me gobsmacked? When we all got a peek inside the restrictive diet of Tom Brady and Gisele Bundchen.

Just eat a tomato, you two. [Photo: Getty Images]

It was back in 2016 when the couple’s private chef, Allen Campbell, shared some pretty fascinating nuggets of nutritional wisdom with Boston while chatting about what the insanely good-looking couple eats—and what they won’t. As a refresher, they don’t touch stuff like caffeine, dairy, sugar, gluten, iodized salt, even fruit, for the most part. The biggest no-no, though? A food group called nightshades.

“[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation,” Campbell explained.

MORE: Summer Foods and Drinks That’ll Give Your Metabolism a Major Boost

This raises the question—what exactly are nightshades, and why aren’t the beautiful people eating them? Personally, I missed the memo that this food group was up there with driving without a seatbelt and spreading rumors about One Direction disbanding via Twitter on life’s list of things to avoid at all costs, but apparently we’re doing this now.

What Are Nightshades?

In fact, according to holistic nutritionist (and Instagram star) Lee Holmes, it’s widely understood among pros that this group of foods can be inflammatory—which would explain why the sporty set try and steer completely clear. “Some people with inflammatory issues such arthritis are often advised to avoid nightshade plants because they have been known to aggravate joint pain,” says Holmes.

Specifically, nightshades, which are also sometimes referred to as solanaceae, include tomatoes, bell peppers, paprika, cayenne pepper, potatoes, eggplant, and also tobacco—AKA 70 percent of my weekly shopping list. “They’re a botanical family of food and ingredients,” Holmes adds.

Why People Avoid Them

Some people avoid the food group because of an ingredient called solanine. “Occasionally people can react to [solanine],” says Holmes. “So if you to have an allergy to solanine, it is best to avoid them.”

Nightshades also contain lectins, which are hard on digestion and can lead to a bunch of health complications, including food allergies. “Lectins are not digested by the body and many say cause leaky gut, or gaps in the lining of the gut increasing permeability and over time leading to food allergies and autoimmune diseases,” explains sports nutritionist Marie Spano.

Lectins are actually a completely common thing found in many plants, including grains and seeds. Some, like the type you’ll spot in raw beans, are toxic and shouldn’t be eaten by humans, but there really isn’t enough hard proof to say all lectins are harmful, and soaking lectin-filled beans, or cooking them at a high temperature actually deactivates the biological effects of lectins, making them harmless. 

MORE: Do Aphrodisiac Foods Actually Work?

But Nightshades Actually Aren’t the Enemy

And I’m no Gisele, but a lifetime free of major health complications and filled with regular eggplant parmigiana binges tells me that nightshades aren’t the enemy.

Experts also agree that completely avoiding nightshades is borderline hysterical: “This chef and others are making assumptions, because the impact of lectins on intestinal permeability and inflammation have not been extensively studied in humans,” says Spano.

Some studies and many dietitians, even say that nightshades can be hugely beneficial to your health, and are popular in many diets that have been proven to help you live longer—sorry, Gisele. “Research shows lectins can help heal medicine-induced ulcers and potentially contribute to a decreased incidence of disease. Furthermore, many healthy dietary patterns associated with lower rates of chronic disease and mortality, including the Mediterranean diet, contain nightshades,” says Spano.

It’s also important to remember that foods like tomato, eggplant, and bell peppers individually boast a heap of health benefits. “Tomatoes are powerful antioxidants, eggplants can improve circulation and help nourish the brain, and hot peppers can add tons of low-calorie flavor to our favorite dish,” says sports nutritionist Rob Sulaver.

MORE: 25 Incredible Pinterest Accounts Every Foodie Needs to Know About

Don’t Give Up on Them Just Yet

Instead of giving up on (delicious) nightshades all together, you can simply head to your doctor and find out exactly what foods, if any, might be causing your symptoms or exacerbating inflammation: “If I have a patient who describes symptoms of joint pain that may be from food sensitivity, I run a blood test to determine if the patient has any antibodies to specific foods.  This works much better than eliminating foods like nightshades, which are a great part of the diet,” Dr. Caroline Cederquist M.D. explains.

So unless you’re an elite athlete, particularly prone to joint pain, or suffer from another disorder that can be exacerbated by nightshades, cutting out this food group is probably unnecessary. 

A version of this article was originally published in January 2016.

Mac and cheese: that sinful, carb-loaded bowl of comfort food that should only be consumed sparingly. Or at least that’s how we used to feel about it. Because now we feel zero guilt after reading a recent study that basically called mac and cheese the “perfect food.”

Last week, a study published in the journal Cell Metabolism found that when fat and carbs are combined in one single food, they’re more rewarding than foods that have just one of the two aforementioned energy sources. And do you know what has both? A big, heaping bowl of ooey-gooey mac and cheese.

According to the study, fatty foods—like cheese—trigger a pathway of signals to reward centers in the brain, while carbohydrate-loaded foods—like pasta—take another route. So when combined, our brains light up like crazy. “Our study shows that when the signals are combined they make foods more reinforcing,” Dr. Dana Small, professor of psychiatry at Yale and senior author of the paper, told YaleNews.

MORE: All the Delicious Ways to Elevate Your Scrambled Eggs

As part of the study, 56 participants rated a collection of pictures of snacks—all of which fell into one of three categories: fat, carbohydrate or a combination of the two—for “liking, familiarity, estimated energy density and total calories.” Participants then fasted, and, once they arrived at the lab, were fed breakfast. After three hours, they were asked to bid for the snacks they previously rated—all the while hooked up to an fMRI scanner, which showed what was happening in their brains as they bid. In the end, the study found that not only did the reward centers of the brain fire up more for snacks in the fats-plus-carbs category, but participants were also willing to pay more for said snacks.

Now, the study didn’t specifically call out mac and cheese. But, as Popular Science pointed out first, this particular popular meal—as well as ice cream and french fries—fit the bill. Cheese is low in carbs, but high in fat, while pasta is a complex carbohydrate, but low in fat. Combine the two, and—voilà!—the ideal meal.

One thing to note about this study, though, is something Small highlighted: Foods high in fat and carbohydrate do not exist in nature—except for one: breast milk, which happens to contain lots of fats and carbs—and it makes sense considering infants must to learn to suckle in order to survive.

MORE: 25 Incredible Keto Recipes Anyone Will Love

In the end, though, don’t take this study to mean that you should go buck wild with the mac and cheese and french fries.

“In the modern food environment that is rife with processed foods high in fat and carbohydrate like donuts, French fries, chocolate bars, and potato chips, this reward potentiation may backfire to promote overeating and obesity,” Small told YaleNews.

In all, though, let’s all give science a big round of applause for telling us what we always knew: Mac and cheese is truly perfect.

Originally posted on SheKnows.

Come summer, I’m all for cooking as much food on the grill as possible. I love the slightly charred taste of grilled food and the way it cooks just a little bit unevenly—vegetables that are blackened at the edges but still al dente inside, and meat with a charred crust and an almost-rare center. Plus, grilling outside keeps you from having to turn on the oven and add more heat to your already hot house.

The thing is, a grill can only fit so much food at once, so while it’s great for cooking up a main dish, there isn’t always room for sides. Plenty of summer side dishes don’t need to be cooked at all—think umami-packed tomato and burrata salads, or crispy coleslaw with just enough mayo—but for those that do, I prefer to use a slow cooker.

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If you think ‘summer slow cooker’ is an oxymoron, I don’t blame you. One of the slow cooker’s best and most famous tricks is that it can turn inexpensive, tough cuts of meat into tender, pull-apart piles of wintry stews and braises. The results are pretty damn impressive, but not exactly the kind of thing you crave in warmer summer months.

The thing is: The slow cooker can do pretty much everything your oven does (except turn your kitchen into a midsummer sauna). Plus, the set-it-and-forget-it nature of the slow cooker means that it’s great for preparing party side dishes ahead of time and not having to think about them until it’s time to eat.

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Whether your cooking for two minutes or 20, here are the 14 summer slow cooker side dishes you need to know about.

If you’re trying to tell us you don’t like french fries, we have only two words for you: Stop lying. They’re one of the most delicious, delightful foods around—and they go with everything. You’re not allowed to dislike french fries. That’s just not a thing.

That said, it’s definitely fair to hate the calories, fat and salt that come along with fries. (Whoever decided one of the yummiest foods on the planet should also be one of the unhealthiest is totally on my list.)

MORE: 14 Easy Summer Cocktails—Plus, the 1 Trick That Makes Them Taste Incredible

Thankfully, we live in a world full of innovative thinkers who’ve found ways to make french fries with vegetables other than potatoes. So while you’ll still have to deal with some of the salt and fat of traditional fries, you can make your mom proud by eating your vegetables—and stock up on vitamins and fiber in the process.

MORE: 14 Surprisingly Elegant Meals You Can Throw on the Grill

We’ve scoured every corner of the internet to dig up the tastiest (healthy!) french fries recipes around. The best part: You can dip these not-your-average fries into whatever you want. We got the #sauce.

Flip through the below slideshow to view our 17 favorite creative, delicious and nutritious french fries recipes. Who knows—you might even learn about a new veggie or two in the process.

In the six years since Pitch Perfect premiered (yeah, we feel old, too), we’ve had trouble taking our eyes off actress Brittany Snow. It seems like she never stops moving: She’s worked on several new movie sets since then, volunteered with charitable organizations and even taken a road trip with her sweet pup, Billie! Snow is nearly impossible to keep up with, so we sat her down to take a breather. In the process, we learned about her new focus: helping Billie “live her biggest life.”

Snow gave us the lowdown on how she and Billie keep fit, strong and focused—both at home and on the road. Snow’s favorite trick: a bowl of fruit that perpetually lives in her fridge. Billie’s trick: Nature’s Recipe’s pet food, which Snow swears by for helping Billie keep up with her on-the-go lifestyle. But the dynamic duo doesn’t stop there. Read on for an exclusive look at Snow’s everyday health and fitness routine, and learn how to re-create it yourself.

MORE: 9 Healthy Summer Wellness Retreats You Can Actually Afford

Source: Instagram

For breakfast I had: Egg whites and fruit—so healthy. I have a movie coming up where I have to be in my underwear, so my life is not fun right now.

For lunch I had: I haven’t had lunch yet today, but my go-to is usually a salad. I do love salads, and I love goat cheese and cranberries on them. I pretty much only eat fish now, so I usually have grilled salmon on my salad or fish tacos or something like that.

My go-to healthy snack is: I know it sounds like I’m just saying this, but I love fruit, and I keep so much fruit in my refrigerator and around me at all times. For some reason, it just works really well with my body! I have this huge bowl of berries in my refrigerator, and whenever I get hungry, I just go in and fish out a couple handfuls.

My go-to healthy drink is: I really like that Vita coconut water. It tastes like a tropical vacation! I’m also a really big fan of just soda water with lime juice. It tastes like you’re having a margarita, but you’re not…. It’s really all about your mentality.

Source: Instagram

MORE: 15 Energizing Smoothie Recipes to Try Before and After a Tough Workout

My favorite workout is: I grew up running, so I’m a pretty big runner now. What I like about running is that I love music and finding new music. What I usually do is put a playlist together of new songs I’ve never heard before or scour Spotify for bands or albums that I’m really looking forward to hearing, and then I just put on that album. When I’m in a new place, I make sure that I run to see the sights. It’s kind of like a meditation time. I also love Pilates and Spinning, but I got way too into Spinning a couple years ago, and I had to get off that train. I got obsessed.

The top songs on my workout playlist right now are: Let’s see—I’ll pull up my playlist right now and tell you. There’s this DJ called RL Grime, and he’s like trap…. [Laughs] It sounds ridiculous, but for some reason, that type of music is really easy to run to for me. It makes you feel like you’re in your own music video! I also like listening to some rap and hip-hop.

The one thing that always gets me motivated to work out is: Music is really the biggest thing for me, especially whenever I hear a new song. I love dancing, and I have an elliptical at home… thank God nobody can see this, but I’ll put on music and dance on my elliptical. My dog, Billie, thinks I’m insane, because she’s usually staring at me while I do it! But besides music, it would probably be the fact that I love food, and I love eating, and I love eating a lot… and I love being on vacation. So, usually, me working out means that I get to eat and drink more.

My guilty pleasure food is: Mexican food: tacos, margaritas, chips and guacamole. I think I could die just eating Mexican food.

My favorite healthy restaurant is: There’s this restaurant in L.A. called Gracias Madre, and it’s a vegan restaurant, but it’s Mexican. It’s really delicious and healthy, and also I love sitting outside when I’m eating with friends. A good ambience goes a long way for me.

Source: Instagram

Three ingredients you’ll always find in my kitchen are: Cinnamon. I put cinnamon on everything. Almond milk. I put almond milk in everything. (I have this really weird recipe where I make cauliflower mashed potatoes. It’s basically just cauliflower and almond milk, and it sounds disgusting, but it’s really good.) And I guess it’s not an ingredient, but fruit. I always have fruit around. Oh, and pepper. I get that from my mom. We put pepper on everything. Not salt, though. I’m not a fan of salt. But pepper.

MORE: Celebrity Travel Beauty Tips to Keep You Fresh All Summer Long

Source: Instagram

The best part of my job is: Well, the cheesy answer is the fact that I get to do what I love, and the fact that I get paid for it is pretty remarkable. Not everybody gets to do that. But also, I think the coolest part of my job is that I have the means to travel and give my family and friends the things that matter to them. Like, I love that my job gives me the means to take my brother on a vacation. And being able to take my dog places and create memories in different places is something that I definitely don’t take for granted. I love to let the people in my life see things that they maybe wouldn’t otherwise see.

Ah, food. Where should we start? It’s a shoulder to cry on and a friend to rely on. But it’s turning out to be more useful than we thought, and celebrities everywhere are proving our point by turning their snacks into accessories.

We’re not talking about wearing your food—that’s gross. But we’re definitely suggesting that an edible accessory could elevate your wardrobe from ramen status to full-on Nobu. And if you don’t want to trust our opinion, you don’t have to. Trust Victoria’s Secret Angels. Trust American Royalty. Trust Miss Universe. (Drops mic.)

MORE: Somehow, Elsa Hosk’s Outfit Has Us Daydreaming About Cooler Weather

You might think the best part about this trend is the fact that it’s edible, but you’re wrong. The best part is that you can adapt it to whatever you’re craving. That, friends, is the American dream. (…Right?)

Here, seven celebs show you how they accessorized their outfits with some (literal) arm candy.

Romee Strijd: Lemon.

Source: Instagram

Strijd’s look is phenomenal, and we can’t deny that. It resides somewhere between easy-breezy and total supermodel, which, we guess, explains her VS Angel title. But what could take her floral pants and shiny shades to the next level? A lemon. Duh.

Khloé Kardashian: Coca-Cola.

Source: Instagram

You can’t just walk around making a duck face—that’s socially unacceptable, and everyone knows it. So how is one supposed to achieve that perpetually-perfect pout? Khloé Kardashian‘s got it down: All you have to do is carry around a can of Coke, and drink it through a straw. At all times.

Kourtney Kardashian: Ice Cream.

Source: Instagram

But not just any ice cream. Ice cream in a super-cute cone, decked out in rainbow sprinkles. Her berry-toned jacket-without-pants look is very chic, but we can’t deny it’s lacking a little something in the “pop-of-color” department. Luckily, Sugar Factory was there to save the day.

James Charles: Pizza.

Source: Instagram

Nobody looks sexy in an oversized black hoodie—and that’s a fact. Even if your skin, makeup, hair and nails are incredible, you can look “gorg,” at most. But sexy? That’s a whole other arena.

Celeb makeup artist James Charles knew this, so he amped up the vibes with a slice of delicious-looking pepperoni pizza. It totally accents his millennial angst, while simultaneously elevating his outfit. Is it getting hot in here, or is it just me?

Millie Bobby Brown: Bubblegum.

Source: Instagram

MBB’s ’60s-inspired look wasn’t complete, even with an incredible beige leather jacket and winged eyeliner so legit it could proably fly her to New York and back. TG for her stylist, who knew just what would do the trick: bright pink bubblegum. Consider the game changed.

Emily Ratajkowski: Some Kind of Fruity Cake Dessert.

Source: Instagram

EmRata’s pout is so perfect, we’re not convinced that the cake on her plate, though half-eaten, even touched her luscious lips.

Her girly, polka-dotted ensemble did need a badass edge, now that we think about it—an edge those spiky lychees on her plate totally deliver. (She calls them strawberries, but those do not look like strawberries to us.) Plus, a pop of red never hurt anyone.

Olivia Culpo: A Bowl of Fruit.

Source: Instagram

Nothing screams “Miss Universe” like working out in a full face of makeup and perfectly-coiffed hair—except maybe eating a bowl of rainbow-colored fruits while wearing totally-stainable-yet-completely-unstained all-white exercise gear.

It stalked its caffeine-addicted prey when it first made its low-key appearance in 2015, studying their behaviors and movements, understanding exactly what coffee fanatics wanted in a caffeinated beverage. Two years later, it’d quickly make its way up the ranks, becoming virtually everyone’s go-to early-morning (and mid-afternoon slump) sip: cold brew.

They’re everywhere: coffee shops, grocery stores—hell, even McDonald’s has them. And for good reason. They’re steeped for an extended period of time (typically anywhere from 12 to 24 hours), they’re richer in flavor but go down much smoother than iced coffee.

MORE: Pink Moon Milk Is the Pretty Food Trend You Need to Try ASAP

Starbucks caught onto the craze quickly too. Since adding cold brew to its menu a few years ago, they have been perfecting its offerings, releasing new and elevated versions of the caffeinated drink any chance they got.

And clearly, it’s paying off. Not only did sales increase 20 percent after they introduced cold-brew coffee in their stores, but they also added cold brew on tap to upward of 1,400 stores in 2017 according to Bloomberg.

To further drive the point home, in 2017, cold brew sales jumped 370 percent from 2015 ($8.1 million in sales) to 2017 ($38.1 million) according to Statista.

MORE: 10 Delicious Nondairy Ice Creams to Try While It’s Still Hot Outside

It’s really no wonder the cold brew options these days are seemingly endless. And one of the grocery stores noticeably increasing its number of cold brew products? Trader Joe’s.

The most recent to hit the trendy grocery store’s shelves are their cold-brew coffee bags. You get four giant bags filled with medium-roast coffee, allowing you to steep your coffeelike you would tea. But it’s far from Trader Joe’s only cold brew item stocking its shelves: They have a whopping six other products. So we had to know: Are they all worth it? And how do they rank?

MORE: 17 Creative Ways to Make French Fries Without Using a Single Potato

Just for you, our dear readers, I set out on a very important mission to purchase every item and try them all in a matter of five days. And let me tell you, it’s been a week. Full disclosure: Before taking my first cold brew sip, I had cut my caffeine intake in half, down to just one cup per day (sometimes less) and no coffee on the weekends. So I can safely say I’m jacked typing these words in this very moment. Also important to note before we get into the list: I always drink my coffee black—no cream, no sugar, nada.

That said, here they are, ranked from “meh, you can keep it” to “if you don’t try this cold brew, you’re a damn fool.” (In other words, they go from worst to best.)

Originally posted on SheKnows.

My friends and I have Friday night down to an exact science. We run to the nearest Trader Joe’s and start working through our grocery list: three kinds of meat (usually prosciutto, sliced salami and a whole summer sausage), three kinds of cheese (brie, manchego and truffle goat—always) and two kinds of crackers (honestly, whatever catches our eye). We then pop over to a another store and grab a bunch of inexpensive wine before heading to my friend’s apartment and assembling a killer spread. Once everything’s set up, we cheers—and our little wine and cheese night begins.

Though low-budget and low-maintenance, this Friday night ritual has introduced us to an entire world of culinary arts: charcuterie.

Source: Instagram

MORE: 11 White Wine Slushie Recipes to Make Before the Summer Ends

Charcuterie, which literally translates to “cooked flesh” from French, encompasses all kinds of cured meats: pork, beef, poultry and more—the key lies in the method of preparation. Francine Segan, food historian, tells StyleCaster charcuterie dates back to ancient times; before the advent of refrigeration, people had to get creative when it came to food preparation. So they used salt, brine and fat to their advantage, and their experimentation resulted in many delicious food products that we still enjoy today.

Over time, charcuterie became less a necessity and more an art, of sorts. People study it, specialize in it and even compete in charcuterie-centric competitions. Here, we talk to some of those specialists to get the lowdown on all things charcuterie. Because even those of us who have our Friday nights down to an exact science could stand to learn a thing or two about assembling the perfect charcuterie plate.

Flavorful Foundations

There are two quick steps anyone who wants to assemble a charcuterie spread should take before diving in. First, decide where you’re going shopping—a butcher shop, speciality store or standard supermarket. Then, figure out what you’re looking for.

If you’re an “on a mission” customer (like yours truly), you probably already know exactly what you want, Matt Levere, a butcher who won second place at the 2018 Charcuterie Masters competition in New York, tells StyleCaster. But if you’re more of a charcuterie beginner—or a not-so-novice looking to try something new—you might not have a grocery list to work from. Instead, you’ll have to suss out what exactly you’re in the mood for.

Start by asking yourself some questions, Levere suggests. Are you looking for an appetizer or meal? Do you like beef, pork, poultry or lamb? Do you want something sweet or savory? Mild or spicy? Look for something that fits your tastes—or ask a store employee for guidance. Opt for a few different kinds of meat; Aurélien Dufour, chef and owner of Dufour Gourmet, tells StyleCaster he aims for five every time he makes a charcuterie plate.

Source: Instagram

MORE: 25 Incredible Pinterest Accounts Every Foodie Needs to Know About

Then, it’s cheese time. Levere’s go-to is to pair like with like—bolder sausages with sharp, aged cheddars and milder salamis with lighter, creamier cheeses. But his wife likes mixing everything with everything. Again, it boils down to personal preference, so ask yourself some of those questions from before to figure out what, exactly, you’re looking for.

But how much do you buy? Segan recommends about two ounces of meat per person, and Levere says he aims for a 50/50 split between his meats and cheese. That means you should be buying two ounces of meat and another two ounces of cheese for every person attending your get-together.

If you’re an “on a mission” customer, you probably already know exactly what you want. But if you’re more of a charcuterie beginner, you’ll have to suss out what exactly you’re in the mood for.

Odds and Ends

Remember, meat and cheese is just the beginning. In fact, those two things account for only 50 percent of any charcuterie plate Levere makes. The next 25 percent is made up of breads and crackers. And the remaining 25 percent is all filler—what Segan calls “fun little add-ons.”

Crackers and breads are a necessity, but there’s no right or wrong way to shop for them. You probably don’t need to consult that set of questions you turned to while meat shopping; instead, Segan recommends grabbing whatever catches your eye. “There are all kinds of crackers—all kinds of wonderful breads,” she says. “Grab whatever looks pretty to you.”

Just be sure to get a variety of stuff—and enough to pair with all the meat and cheese you got. Oh, and if you want to take things to the next level, try toasting any bread you buy. (A pro tip from Segan.)

Source: Instagram

MORE: Even the Pickiest Guests Will Love These Easy Party Recipes

Then, it’s time for that filler. And the options are endless. Cornichons, mustards, jams and preserves. Fresh apples, pears and grapes to cleanse the palate. Nuts for some added crunch. Balsamic vinegar to further deepen the flavor. And DuFour says he likes to add a little salad frisée—for some color and, you know, to add a little green to the mix. “One of my favorite things with a charcuterie board is that you can load it up with all kinds of stuff,” Levere says. “All the flavor—all the different tastes.”

And of course, you can always throw some wine in the mix. Dufour recommends a Burgundy or a Bordeaux (he’s partial to the latter since he’s from the region).

“One of my favorite things with charcuterie board is that you can load it up with all kinds of stuff. All the flavor—all the different tastes.”

Stunning Spreads

As many charcutiers will tell you, stocking up on ingredients isn’t the final step—assembling your spread is. So once you’re done grocery shopping, it’s time to create a seriously stunning charcuterie plate.

“A charcuterie board needs to look like a piece of art,” Dufour says. “Something you’d want to take a picture of and hang on your wall.”

But that doesn’t mean you need to go full-on artiste. Though Levere says he’s seen everything from prosciutto flowers to apple bird sculptures, he prefers to keep things simple. “I just go in parallel lines vertically,” he says. “You have the chorizo on the left and the salami on the right.” That way, things don’t get mixed up—and you can remember which element is which.

Source: Instagram

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Dufour takes a similar approach. He cuts things into small pieces, typically triangles. “I keep each element in separate spots, instead of mixing them together,” he says. Then, he places them on a wooden charcuterie board. Yup, it’s that easy.

“I would just say: Start simple and learn as you go,” Levere says. “If you have good high-quality meat and cheese on the board, that’s an amazing display already. You’re never going to hear someone say, ‘Look at this ugly charcuterie board. I’ve lost my appetite!’”

One of my favorite things to do when I travel? Eat. While my travel companions are usually focused on sight-sees and museum visits, my one-track mind keeps me on the food beat. What dishes are authentic to this culture, and where can I get my hands on them? 

My fondest travel flashbacks resemble an international food tour more than anything else—croquetas in Spain, croque monsieurs in France and fish and chips in England. It should come as no surprise, then, that one of the lasting memories I have of Morocco is how impeccable the food was.

MORE: How to Make the Perfect Charcuterie Plate, According to Actual Charcutiers

I was lucky enough to visit Casablanca and Marrakesh for a handful of days when I studied abroad in college. And while I was there, I devoured spicy, hearty dish after spicy, hearty dish.

I ate tajine, a traditional Maghrebi meal resembling a kind of meat and vegetable stew, almost every night. (My favorite came with beef, prunes and nuts—but every variation was delicious.) I scarfed down couscous, a grain often served as a side dish. And I delighted any time I was at a restaurant that offered bread pudding—a dessert I’d grown up with, served with a brand new spicy spin.

MORE: 14 Surprisingly Elegant Meals You Can Throw on the Grill

I haven’t been able to make it back to Morocco since that brief visit in college, but that hasn’t kept me from enjoying the food. Pinterest is chock-full of delicious Moroccan recipes you can make at home in an hour or less—which is great as summer nears a close and autumn starts to set in. (Browse 21 of my favorites below.)

As the weather grows cooler, I always find myself craving heavier, cozier meals—like the ones I enjoyed in Casablanca and Marrakesh. Few things sound more appealing to me than snuggling up with a cup of mint tea, some hearty tajine and a little of that decadent, spicy bread pudding.

These little delights tide me over until I can manage to book another flight to one of my favorite countries and enjoy the delicious dishes in person all over again.

Photo: Jens Ingvarsson. Style: Jamie Frankel. Hair: Jasmine Reed. Makeup: Ashleigh Ciucci.

In New York, there’s an urban legend of a single city-dweller with so little closet space she’s forced to store her sweaters in the stove. A slight exaggeration, yes, but it’s not the furthest from the truth. New Yorkers do have a reputation for rarely setting foot in their kitchens, but who can blame them when the city offers such a dizzying array of cuisines.

One New Yorker finding her bliss in the city is Jordan Boswell. Born in Southern California, raised in New Jersey and having attended college in Los Angeles, Jordan spent her early life crisscrossing coasts before moving to New York in 2016. Now settled in the East Village, she is a community manager for SheKnows Media by day and can be found delighting in the best bites the city has to offer by night. In her hunt for the best bagels, burgers, pizza, pasta, tacos and dim sum, she’s found a pretty brilliant way to explore other cultures in the city she now calls home.

We got Jordan to share her must-try restaurants, the weirdest thing she’s ever eaten, what’s on her NYC food bucket list and why she feels no shame in embracing the term “foodie.” Read on for how this new New Yorker enjoys life one bite at a time.

STYLECASTER: Let’s dive right in — what are your favorite foods?
Jordan Boswell: This is such a toughie, because I love foods from all different cuisines as long as it’s done well. But definitely at the top of the list are sushi, New York pizza and bagels, poke bowls and anything with truffles! And can’t forget the Fedora Burger from Bar Sardine. It’s unreal — if it were up to me, I’d indulge in that every day!

SC: Besides superior pizza and bagels, what’s your favorite thing about the food scene in New York?
JB: The diversity of cuisines here is amazing — there’s options for any craving. If I’m craving dim sum, I can go to Chinatown for authentic soup dumplings. Or I go to an an amazing Chinese spot in the West Village that’s my current favorite underrated gem.

SC: What’s your all-time favorite NYC restaurant?
JB: Buddakan is probably my absolute favorite. It is definitely one to be saved for a special occasion, but the food is phenomenal, and the atmosphere is unbelievably cool. If you go here, you need to order the short rib scallion pancakes and edamame dumplings — they’re both sublime.

SC: New Yorkers have a rep for eating out a lot. Tell us the truth, when was the last time you turned on your stove?
JB: I really do try to cook at home! At the very least I like to make my lunches for the week. Let’s see, the last time I turned on my stove was probably last Wednesday — so over a week ago? Oops.

Photo: Jens Ingvarsson. Style: Jamie Frankel. Hair: Jasmine Reed. Makeup: Ashleigh Ciucci.

SC: How do you find inspiring recipes when you’re cooking at home?
JB: I usually head to Epicurious or Bon Appétit, and plug in the ingredients I have around my apartment and can usually find a great one. I also have a cookbook of family recipes I’ll go through in a pinch.

SC: Okay, so what do you love to cook at home that feels fancy, but is actually super simple?
JB: My favorite weeknight meal is this super-easy pasta my college roommate showed me. It’s made with spaghetti, olive oil, beaten egg, oregano, salt and red pepper flakes. Feels way more refined than it is!

My go-to make-ahead lunch is inspired by a dish from one of my favorite L.A. spots Zinqué. It’s a brown rice bowl with grilled chicken, cherry tomatoes, onions, avocado, arugula, lemon, salt, garlic powder and sriracha aioli. You can make a bunch in advance, and it’s SO tasty. A lifesaver on days you don’t want to turn on the stove!

SC: How did you develop an adventurous attitude toward food?
JB: I’m lucky to have a father who went to culinary school and a mother who owned her own catering company, so my parents definitely raised me to both appreciate good food and be excited to try new foods at any opportunity. I’m the opposite of a picky eater — I love trying new things. Even if you don’t like it, you can at least say you know for certain that you don’t. Expanding your culinary horizons is one of the greatest joys in life, not only for a tasty meal but also to experience a new culture or dining experience.

SC: Be honest — what are your feelings about the word “foodie”?
JB: I don’t hate the term foodie! I know it gets a bad rap and is associated with millennials and our pretentious “rather eat avocado toast than buy a house” mentality, but I think there needed to be a word for the modern-day epicurean and “foodie” covers it. I would definitely say I’m a foodie.

SC: So, what foods are on your NYC food bucket list?
JB: So many things! But definitely the elusive and scarce burger from Raouls — it only serves a handful each night — , chocolate chip cookie shot from Dominique Ansel and Bee Sting Pizza from Roberta’s.

SC: Complete this sentence: You aren’t a true New Yorker until you’ve tried…
JB: A TRUE New York bagel! My favorite is an everything bagel with lox spread, capers, onions and tomatoes.

SC: Finally, how would you sum up your philosophy on food?
JB: Simply put, life is too short to not eat good food.

This post is sponsored by DOVE® Chocolate.

Weddings, baby showers — these are relatively easy gifting occasions because, miraculously, your friends just tell you what they want. Much harder are those more random gifting occasions. Like what do you give to the friend who just got a promotion? Or how about a birthday present for the friend who’s about to turn 30 (and doesn’t seem thrilled about it TBH)? Or the true-blue friend you just want to thank for seeing you through, well, pretty much every bit of drama and joy you’ve experienced since college?

Since wish lists for literally every gifting situation are sadly not a thing, we’re helping you come up with 18 sweet ideas for pretty much everyone you know. From the boss babe to the Netflix queen to the Crossfit-obsessed buddy to the one who lingers with you over brunch for hours, their perfect gift awaits.

Everyone knows you don’t show up empty-handed to a party. But sometimes the standard gifts feel a little, well, standard. If you’ve ever given your gracious hostess a bottle of wine or scented candle, and she replies “Thanks so much! I’ll put them with the rest” then you know the feeling we’re talking about — and it might be time to refresh your roster of hostess gift.

Luckily, there’s a world beyond bottles of rosé. The best gifts show your hostess your appreciation, and give her a moment to recharge. Whether you give Ferrero Rocher® fine hazelnut chocolates or an Oprah-worthy selection of bath accoutrements, here are nine ways to give your favorite host the post-party “me” moment she deserves.

This post is sponsored by Ferrero Rocher. 

There’s no rule that says you have to give your guests a gift for the holidays. But there’s something extra special about doing so. It offers them something to take home after a dinner party or a holiday stay at your place, and that has a way of prolonging the fun — recreating those good vibes all over again.

If you’re stumped for gifts affordable enough to give in multiples but special enough to evoke those warm-fuzzy feelings, look no further. Ahead, we have nine gifts your guests will be thrilled to receive — from Ferrero Rocher® fine hazelnut chocolates to decor pieces that’ll offer a jolt of motivation every single day. Read on for the best ways to extend the season.

This post is sponsored by Ferrero Rocher®.

There are few things we look forward to the way we look forward to lookbook releases, especially when they concern Gucci. The label is undeniably a major influencer in the fashion industry, and has spent the past few seasons dominating runways and street style alike. I mean, there’s a reason we saw the famous double-G logo belt on everyone from Kendall Jenner to our rich Aunt Susan in 2018.

Long story short, thanks to the brand’s insane success in the past few months in particular, we awaited the Gucci pre-fall 2019 lookbook with the anticipation of a child on Christmas Eve. And when it finally dropped… let’s just say we were not disappointed.

Photo: Instagram (@gucci).

The lookbook was photographed by Harmony Korine, the screenwriter and director of Spring Breakers. (You know, that movie where Selena Gomez, Vanessa Hudgens and Ashley Benson go on a full-on bender-slash-crime spree? Yeah, that one.) In other words, as soon as we heard Korine’s name, we already knew it was going to be shamazing. We were right.

Somewhere in the ruins of Pompeii stand a whole bunch of high-fashion models, decked out in enormous baubles, tons of double-G’s, and… wait, is that a Powerade? (Update: Yes. Yes it is.) Two-piece sets, ankle-length coats, suit jackets and snacks comprise the actual looks, and needless to say, the world is hungry for more—pun absolutely intended.

Harmony Korine/Gucci

Harmony Korine/Gucci

Harmony Korine/Gucci

Photo: Instagram (@gucci).

Now, we’re left wondering about only a few of the key details. First—were the snacks really eaten at all? It would be such a shame to waste them. Second—will there be snacks at the runway shows? Third—if so, will they be available to the audience, or just the models? Fourth—do models eat pudding?

While these questions will likely haunt us through Fashion Week and beyond, we can rest easy tonight knowing that there’s a PB&J in good hands somewhere in Pompeii.

Trust me, I would never tell you to give up your morning cup of coffee, but candy company Sugarfina and LA-based Alfred Coffee just joined together to create a new (and delicious) way to get a quick caffeine buzz—and it’s way cuter than any iced latte. Sugarfina and Alfred Coffee’s new coffee gummy bears are the perfect excuse to eat candy first thing in the morning (or afternoon…or evening, TBH). Whenever you’re hankering for a little pick-me-up, you can grab a handful of these caffeinated cold brew gummy bears instead of a latte. (You could also do both, if you’re really feeling like you need some extra energy.)

These cold brew gummy bears contain 60mg of caffeine per serving. That’s equivalent to one shot of espresso! Seriously, these gummy bears could replace your 2 PM latte, and you’d still get the jolt you need to finish the day strong. And, these treats are available in three different flavors, so it’s basically like getting a custom drink order—only in the form of gummy bears. First, there’s the classic Cold Brew Bears for those who like to keep it simple and efficient. Sugarfina and Alfred Coffee also created Bourbon Cold Brew Bears for the folks who want a little nip of something in their coffee. Plus, there’s also Iced Vanilla Latte Bears (which would be my pick) infused with vanilla bean and almond milk. I feel more energized already.

All the cold brew gummy bears are brewed with Alfred’s signature blend coffee—and anyone in LA will tell you that’s a really good thing. Each flavor comes available in a coffee “bean” bag (How cute!) or in 3.5oz mini cold brew cups (also very cute!). And, if you still want a little somethin’ somethin’ to drink, the Sugarfina x Alfred Coffee collection also has a cute tumbler with Alfred’s signature phrase “But First, Coffee” plastered on it—along with some cute illustrated gummy bears. You can get all the flavors and the tumbler on both Sugarfina’s and Alfred’s websites—and in select retail stores. So stock up, because I have a feeling these are going to be wildly popular. Honestly, this is the collab I didn’t know I needed.

1. Bourbon Cold Brew Bears Coffee Bag, $14 at Sugarfina

The socially acceptable way to add a little nip to your morning joe.

2. Cold Brew Bears—3 Mini Coffee Cup Bundle, $21 at Sugarfina

Honestly, I would buy these just for the cute aesthetic. (They also come in a six-pack!)

3. Iced Vanilla Latte Bears Coffee Bag, $14 at Sugarfina

I feel seen by these gummy bears.

4. Cold Brew Bears Coffee Bag, $14 at Sugarfina

I’ve never ordered a cold brew before, but I still want these gummies.

5. But First, Coffee Tumbler, $25 at Sugarfina

If you do decide to grab an actual iced coffee, you can use this cute reusable tumbler.

Our mission at STYLECASTER is to bring style to the people, and we only feature products we think you’ll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

I’ve taken a lot of, shall we say, hard stances on Twitter—but only one of them in my living memory has embroiled me in a real-life fight. September 18, 2017 I tweeted that arugula tastes bad. About eight seconds later, I was in the text-fight of my life with my friend of six years (let’s call her “Maggie” because that’s her name and I feel no need to protect her), who had taken up arugula’s cause like it was Jimmy Stewart’s character in “It’s a Wonderful Life.” Our relationship has never fully recovered. To this day, I still refuse to believe that such an unpleasant, coarse, and to be completely honest, bitchy plant has such fervent defenders, fans and customers. I would like to forever cement as a matter of public record that not only is arugula the biggest garbage plant on earth, but it’s also complete lunacy that otherwise rational people continue to emotionally defend it to me.

Kim Duong/STYLECASTER, Shutterstock

I want to do an exercise with you. I want you to think about textures you enjoy in the foods you eat. I’m sure you’ll argue that it’s up to context—a solid crunch in some foods might be refreshing, while in others might be a source of alarm, and likewise for softness or chewiness. And you’d be right. But I would argue that each of these mouthfeels at least has a place somewhere on the broad spectrum of food conversation. By contrast, one texture that literally nobody on the face of this planet has ever wanted is “the feeling of a leaf grappling with its own demise all the way down your throat.” A more concise descriptor would be “grabbiness.” A less concise, again, synonym would be “shitty scratchy garbage feel.” This is the sensation that arugula brings to the table and why I will not rest until it is expunged from the pantheon of acceptable salad bases.

For centuries at this point, salad science has been developing along roughly one objective thread, and that thread is “making people forget, as much as possible, that they are eating a pile of leaves.” Dressing, fruits, nuts, meats, breads, cheeses—we’ll add anything to a salad, all for the express intent of making it feel, as little as possible, like what we are doing is what we are doing (i.e., essentially reaching out a window, plucking a leaf off of a tree and chewing on it). This illusion finds its allies in the soft, fleshy spinach leaf or the crunchy iceberg lettuce—neither of which make one feel like a hungry, hungry cow chowing down on a fresh patch of grass. However, all of this important illusory work done in the name of forgetting what a salad actually is is immediately brought to shambles by this one trash leaf. It’s the harshest plant. Arugula wants you to feel like a sad, miserable herbivore when you’re eating it. It has no give, no flavor. Actually it does have a flavor: bitter! A synonym for this would be: bad! Why do we tolerate this evil, wiry dirt plant spitting on all of our important salad advances?

Kim Duong/STYLECASTER, Shutterstock

I once had a friend who works at a trendy cafe tell me they put arugula on the side of all of their dishes because it’s extremely cheap. Now, granted this was in 2011. I don’t know anything about what kind of lettuce inflation might have gone on since then, and I’ve also literally never attempted to fact-check this. BUT I would argue I have never felt the need to fact-check my friend’s claim because the statement rang with an undeniable, universal truth that the most primal parts of me responded to. Arugula feels like it was cheaply and quickly manufactured at a bottom-rate factory somewhere. It is, at its most basic essence, a bitter feudal root. Sure, if you hadn’t eaten a green in months because the lord of your fiefdom decreed that all your crops be burned because a witch gazed upon them, or whatever, then yeah, you’d probably be happy to gnaw upon this scraggly growth. But we don’t have to live like that! We are living in the golden age of food production! We don’t have to depend on last-resort, bottom-of-the-barrel peasant plants.

I get that arugula is trendy. I guess it looks good on a timeline, garnishing whatever toasted something you’ve gotten from whichever diner the Vanderpumps have most recently opened. But how much longer are we going to let Trendiness stand between us and actual Happiness? It’s time to evolve. And I’m sure there’s an Instagram filter out there that can make romaine look completely fuckable.

Kim Duong/STYLECASTER, Shutterstock

Look, I get that some people really, however misguidedly, love arugula. I’m not saying we abolish it altogether. Instead, I’ve thought up several uses for arugula that don’t actually require us to continue eating it.

Here are a few new ways arugula can begin to repay its massive debt to society:

• Be used as cleaning brushes for car detailing. Arugula’s strident, Brillo-eque texture would be perfect for getting into those little tire crevices!
• Contribute to floral arrangements. If you guys love the way arugula ~looks~ so much, why not put it up there with baby’s breath and roses in the pantheon of things we can all agree look nice but should never ever be consumed?
• Serve as food, but only for gross woodland creatures who aren’t endowed with human rights or protected under the Geneva Convention. This one’s self explanatory.
• Be thrown into the ocean to soak up oil spills. It’s worth a shot.

If you’re having a party, you should make some slow-cooker queso dip to keep your guests happy. And if you’re not having a party, you should still make some slow-cooker queso—to keep yourself happy, and because leftovers can be easily refrigerated and reheated later. Not convinced? You will be after reading this.

The beauty of slow-cooker dip recipes is how straightforward they are. For queso, you combine basic ingredients like cheese, milk, and various mix-ins (veggies, herbs, meat, spices, etc.), then let the slow cooker do its thing and melt them all together into a pool of perfection.

Whether you’re a queso purist (no chunks!) or prefer some extra flavors mixed in there, you’ll find the slow-cooker queso of your dreams somewhere in the list below. Just be sure to share—it’s a lot of cheese for just one person.

The Food Charlatan.

Copycat Chili’s Queso Dip

You know you love Chili’s queso dip. Now you can make it at home!

The Recipe Pot.

Beef Queso Dip

Craving something cheesy and a little meaty? Beef queso dip fits the bill.

Snacks and Sips.

Four-Cheese Queso Dip

Why dip a chip in just one cheese when you can dip it in four cheeses?

Little Spice Jar.

Five-Ingredient Cheese Dip

This five-ingredient dip combines sour cream, cream cheese, cheddar, and two other things you’ll need to read on to find out.

A Wicked Whisk.

Queso Blanco

Replicate your favorite Mexican restaurant’s creamy, white cheese dip with this recipe.

Dinner Then Dessert.

Nacho Cheese

Everyone needs a little more nacho cheese in their lives.

The Two-Bite Club.

Guinness Beer Cheese

Beer cheese is the perfect snack for happy hour.

Strawberry Blonde Kitchen.

Philly Cheesesteak Dip

This cheesy, beefy dip is best served with bread—just like an actual cheesesteak!

Julie’s Eats and Treats.

Cheesy Hamburger Dip

Just like a cheeseburger, this dip is made with good old American cheese.

Slow-Cooker Gourmet.

Sausage and Pepper Jack Cheese Dip

If you like sausage and pepper sandwiches, you’ll love sausage and pepper jack cheese dip.

Kid-Friendly Things To Do.

White Queso

There’s tons of flavor packed into this luscious queso.

Gimme Delicious.

Queso Chicken Dip

Packed with chicken, beans and veggies, this queso is practically a balanced meal!

Oh Sweet Basil.

Cheesy Lobster, Shrimp, and Crab Dip

This seafood queso dip is definitely fancy, but it’s still pretty easy to make.

Real Housemoms.

Pizza Dip

No one’s saying you shouldn’t order a pizza, but why not make this pizza dip to go with it?

Brooklyn Farm Girl.

Creamy Onion Dip

Hot onion dip tastes best straight out of the slow cooker.

As far as I’m concerned, September is the perfect time for a picnic. It’s still warm out—but not too muggy—and the crowds at local parks and beaches have died down a bit. But while chillin’ out in nature with food sounds like the ideal recreational activity, it’s often the preparing the food part that deters us from picnicking (and, you know, seasonal allergies). But lucky for you, we’re here with some easy picnic recipes you can whip up in a jiff—whether it’s for a romantic park date or a picnic potluck with friends.

No doubt, you have your summer food favorites. Easy picnic recipes can be anything from sandwiches to pasta salads to vegetable skewers—and frankly, the only rule is that whatever you make can’t be too sensitive to temperature (hot food won’t stay hot, and cold food won’t stay cold). But if you’re looking for more classics to add to your picnic repertoire, then we’ve got you covered.

Take a look through the list of easy picnic food ideas below and bookmark whichever one(s) speak to you.

Half-Baked Harvest.

Party-Size Italian Melt

This meat- and cheese-filled sandwich is great at room temperature because the cheese will still be soft but things won’t be too hot.

Half-Baked Harvest.

Antipasto Mozzarella Sandwich With Lemony Basil Pesto

This tangy vegetarian sandwich won’t leave anybody missing meat.

Honestly Yum.

Muffuletta Sandwich

On a hot day, nothing is more refreshing than a delicious sandwich packed with salty cold cuts and briny olives.

Little Sunny Kitchen.

Vegan Eggplant Sandwiches

Vegan “bacon” may not taste like the real thing, but this meatless sandwich proves that it’s delicious in its own right.

Busy Budgeter.

15-Minute BLT Pasta Salad

This BLT salad swaps bread for pasta, but still packs all the good stuff.

Delish.

Tuscan Tortellini Salad

A great way to add flavor to pasta salad without buying tons of ingredients? Opt for filled tortellini as your pasta base.

Wonky Wonderful.

Caprese Pasta Salad

Nothing says summer like the combination of peak-season tomatoes, fresh mozzarella and earthy basil. Turn it into a pasta salad and you have a full meal.

The Frugal Foodie Mama.

Antipasto Panzanella Salad

Panzanella salad is made by tearing pieces of stale bread and using them to soak up dressing and act as a salad base alongside veggies. If you’ve never tried one, this antipasto panzanella is a great place to start.

Taste Australia.

Roasted Tomato Panzanella

Another great panzanella mix-in? Soft, sweet roasted tomatoes.

Natasha’s Kitchen.

Avocado Cucumber Salad

If you want a filling green side dish that won’t wilt, this avocado-cucumber number is a great choice.

The Girl Who Ate Everything.

Grape and Feta Kale Salad

When it comes to leafy greens and picnics, you’ll want to choose kale—it’s fibrous and fairly tough, so it’ll actually get tastier as it sits in dressing, instead of getting wilted. This grape and feta kale salad is the perfect example.

A Farm Girl Dabbles.

Mojito Fruit Salad

Yes, there’s a trace amount of white rum in this minty fruit salad.

Foodie Crush.

No-Mayo Potato Salad

Everybody loves potato salad, but it’s not the best idea to let a mayo-based one sit out at a picnic for hours. Instead, opt for this refreshing, herb-filled, vinegar-based version.

Easy Peasy Food.

No-Mayo Coleslaw

For a crunchy side dish that feels satisfying but light, go for a no-mayo slaw.

Delish.

Bacon Jalapeño Corn Salad

This smoky-spicy corn salad tastes good hot, cold or at room temperature. Because frankly, bacon tastes good however you serve it.

Cookie and Kate.

The Best Quinoa Salad

The combination of crunchy raw vegetables and soft chickpeas make this quinoa salad interesting.

Cooking LSL.

Caprese Skewers

No forks? No problem. Serve your caprese salad on a stick!

Though it may feel like the end of summer is drawing near, we’d like to issue a friendly neighborhood reminder: The autumnal equinox doesn’t occur until September 23. That’s right, there’s plenty of summer left for the enjoying—and plenty of heat left for the basking in, too. And really, what better way to celebrate the continued presence of that gorgeous summer heat than with a refreshing, (at least kind of) healthy summer spritzer in hand?

As someone could who easily sip several liters of seltzer in one day, I’ve gotta say—I love a bubbly beverage. I know they’re not the healthiest things in the world to drink, but they’re assuredly better than sugary soda—and there’s just something about the carbonation that quenches my thirst better than regular water. Naturally, I tend to just grab whatever’s available, but sometimes I like to switch it up and test out different spritzer recipes myself.

If you, like me, are looking to up your seltzer game, summer is the perfect time to do it. Whether you’re cutting some white wine with sparkling water, or opting for an alcohol-free refreshing treat, there are many variations on the classic spritzer you’re going to want to try. Catch eight of my favorites, ahead.

The Sweetest Occasion.

1. Rosé Spritzer

It wouldn’t be a summer spritzer list unless we kicked it off with a summery rosé spritzer. With just five ingredients and no added sugar, this fruity drink will be the hit of all your (late) summer bashes.

Pronina Marina/Shutterstock.

2. Strawberry Lime Spritzer

What’s more summery than strawberries and limes? You can make these summer spritzers with or without vodka, making them an especially versatile and refreshing option for any group of friends.

Pronina Marina/Shutterstock.

3. Red Wine Berry Spritzer

The basis of this spritzer is red wine and mixed berry-flavored seltzer, but fresh berries are a nice touch. We’ll happily raise our glasses to this sparkling beverage!

Healthy-Delicious.

4. Cucumber Basil Spritzer

This delicious spritzer is basically a garden in a glass! The original summer spritzer recipe calls for adding sugar, but you can definitely leave that out. And feel free to add your favorite liquor, if you’re so inclined.

The Broken Bread.

5. Blackberry, Mint and Cucumber Spritzer

You’ll have to tweak this summer spritzer recipe slightly if you want to make it totally healthy, but there’s nothing wrong with indulging yourself a little. It calls for a simple syrup and gin, but you can swap the syrup for honey—or leave out the gin if you’d prefer a mocktail. The blackberry, mint and cucumber combo is enough flavor all on its own.

Simply Quinoa.

6. Watermelon Lime Spritzer

If the last drink was a garden in a glass, this is summer in a glass. Make use of that giant watermelon that’s taking up space in your fridge by making this snazzy spritzer. As always, alcohol is optional.

Food with Feeling.

7. Fruity White Wine Spritzer

This white wine spritzer recipe is a variation on a classic, combining white wine, seltzer, fresh fruit and a twist of lime. You probably already have the ingredients in your kitchen, so you might as well make one now.

Making Thyme for Health.

8. Lemon Ginger Spritzer with Fresh Mint

If you’re a fan of mojitos, you’ll love these zingy lemon and ginger spritzers. Part of the recipe involves making a ginger simple syrup, which sounds like it would be great in all sorts of other beverages too (sweet ginger iced tea, anyone?).

Originally published on SheKnows.com.

Protein smoothies are simple enough—add some Greek yogurt, cottage cheese, or inexpensive whey protein to your favorite smoothie ingredients, and you’re covered. But, high-protein vegan smoothies are a little trickier. Protein-rich dairy is off the table, and vegan protein powders from things like rice and peas tend to be a little bit more expensive.

All isn’t lost, though. There are plenty of ways to add a little protein to smoothies without adding animal products. High-protein vegan smoothies often contain nuts and nut butters, seeds (hemp, chia, and sunflower seeds are favorites), and even whole grains like oats that do pack a decent protein punch.

The high-protein vegan smoothie recipes below are simple to prepare, and guaranteed to satisfy. You can always add a little more protein with a scoop or two of vegan protein powder, but that’s up to you!

I Love Vegan.

Green Power Breakfast Smoothie

Hemp hearts are a protein powerhouse, and this breakfast smoothie is packed with ’em. Sunflower seeds also add a little protein punch, plus great flavor.

Diabetes Strong.

Peanut Butter Protein Smoothie

Is there a tastier way to add protein to a smoothie than with peanut butter? I don’t think so.

Minimalist Baker.

Chocolate Protein Shake

Hemp and chia seeds, plus a hefty scoop of peanut butter, make this chocolate smoothie what it is.

Oh She Glows.

Green Warrior Protein Smoothie

This protein-packed vegan smoothie is also packed with nutrient-rich, tasty produce. A win-win.

Blissful Basil.

Sunflower Cinnamon Maca Smoothie

Shake things up with this spice-filled sunflower smoothie.

Simple Vegan.

Banana-Chia Smoothie

This easy recipe blends chia seeds, oats, and banana to create a thick, satisfying smoothie.

Blissful Basil.

Protein Smoothie Bowls

The secret ingredient in these creamy, protein-rich smoothie bowls? Silken tofu. (But don’t worry, no one will notice.)

Minimalist Baker.

Peanut Butter-Banana Green Smoothie Bowls

Not only are these vibrant smoothie bowls perfect for whatever toppings you have on hand, they also pack several servings of vegetables.

Food Faith Fitness.

Banana Creamsicle Smoothie

This sweet-tart, creamsicle smoothie delivers plenty of fruit and plenty of flavor.

Cookie and Kate.

Banana-Almond Smoothie

Coconut yogurt makes an especially great base for this easy, filling smoothie.

Food Faith Fitness.

Blueberry, Almond, and Quinoa Smoothie Bowls

Oats aren’t the be-all, end-all of breakfast grains—quinoa smoothie bowls work, too!

Veggie Inspired.

Oatmeal-Cinnamon Smoothie With Oatmeal Cookie Crumble

Cookies for breakfast? Yes you can, with this cookie-topped oatmeal smoothie.

Food Faith Fitness.

Low-Carb Peanut Butter Smoothie

This smoothie may be relatively low-carb, but it is high-flavor, thanks to peanut butter and cocoa powder.

We Are So Vegan.

Mixed Berry Smoothie

Use your favorite frozen berries to whip up one of these gorgeous, high-protein, berry smoothies.

We Are So Vegan.

Peanut Butter, Banana, and Hemp Smoothie

This sweet smoothie may not look like much, but there’s plenty going on inside.

We Are So Vegan.

Chocolate-Chia Smoothie

Who needs dessert when you can eat a thick, creamy chocolate smoothie for breakfast?

Simple Veganista.

Banana Split Smoothie

Be honest: Does anything sound like a better breakfast than a banana split smoothie?