It doesn’t get easier than this quick, customizable breakfast idea. We probably don’t have to tell you that oatmeal is one of the healthiest breakfast options out there. In fact,it might just be our favorite. Jimi Celeste/Patrick McMullan/Getty Images And if your heart desires a breakfast cookie, then Joy Bauer has just the recipe for you. Just gather a mixing bowl, cookie sheet and eight simple ingredients you might already have at home....

It’s a quick recipe that you’ll make again and again! Most cookie dough contains raw flour and egg, both of which can contain germs likeSalmonellaandE. colithat could make you sick, according to theCenters for Disease Control and Prevention. Photo: Michael Loccisano/Getty Images Raw flour wastied to aSalmonellaoutbreakas recently as this year. (“Another must-make!,” one commenter declared, and we have to agree.) Remember to stop a few times to scrape down the bowl and reincorporate everything....

Transform store-bought hummus into a delicious dressing. Plus,hummus is usually vegan, which means this dressing is luxuriously creamy without any dairy products. Heck, we’ve even been known to add a little hummus dressing toour baked sweet potatoes. Photo: Peter Kramer/NBC/NBC Newswire/NBCUniversal/Getty Images

Get your shoulder padswe’re power lunching. Bauer: Michael Loccisano/Getty Images. Its a no-fuss solution for anyone looking to enjoy a healthy, satisfying meal with minimal effort. Photo:Bauer: Michael Loccisano/Getty Images. EatingWell design. Makingthis recipecouldnt be easier. (Youll also need to snag a touch of olive oil from your pantry.) Start by breaking up your salmon in a medium bowl. Then add your rinsed and drained chickpeas, red onion and red bell pepper....

Serve a spicy dip at the party, and well be there! Jimi Celeste/Patrick McMullan via Getty Images Nothing says perfect party snack like a good, cheesy buffalo dip. The chicken adds some more protein and a delicious taste. Photo:Jimi Celeste/Patrick McMullan via Getty Images But for something meat-free, cottage cheese makes a protein-packed stand in. And as an added bonus, this recipe uses ingredients you probably already have at home....

Joy Howard is a cookbook author, food stylist, and recipe developer. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Judith was a columnist for theGlobe and Mailfor seven years, then turned to writing books. Judiths work has been published byEatingWell,Cookstr, theChicago Tribune,TheWashington Postand others. Judith loves flowers and always keeps fresh bouquets in her kitchen. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Maybe this classic recipe deserves a prized spot in your kitchen, too. Pain de mie is like the classic store-bought sandwich bread you loveonly deliciously fresh and warm. According toAlison ofFrom Fancy to Finger Food, the recipe is pretty simple. Getty Images / Lee Lockwood You combine one pound of flour with salt and yeast dissolved in warm milk. The bread bakes for about 35 minutes at 425F. The result will be a fine-crumbed sandwich bread that’s perfect for a light sandwich or extra-delicious avocado toast....

Its like summer in a bowl. The best way to say goodbye to summer and to start embracing fall? Found in the chef’s cookbookMastering the Art of French Cooking, Vol. Child: Bettmann/Getty Images. Soup: Jason Donnelly. Here’s how to make Child’s classic recipe that’s a bowl of deliciousness. Cut the rest of your cucumbers into 12-inch chunks, which will make about 412 cups. Then, in a medium skillet, cook your shallots over low heat in butter until tender....

The Barefoot Contessa thinks roast chicken is the dish everyone should know how to make. Barefoot Contessastar Ina Garten is known for her delicious, comforting recipes and iconic dinner parties. Garten recently took to Instagram to share some of her knowledge during an Ask Ina clip. Photo:Getty Images. EatingWell design. Then she moves on to the breast, where she says things get interesting. Its just very homey, and its a remembered flavor which makes us all feel good, she says....

For the majority of my life, salad has been my nemesis. For starters, I began cutting my salad ingredients into smaller pieces. Also, heres a little news flash: Salad doesnt have to be cold. Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster Most importantly, I escaped my ranch-dressing comfort zone and discovered the acidity and depth of flavors in vinaigrette. At first, I felt like I was stuck between a rock and a hard place....

She wrote and edited all types of content for EatingWell and managed their library of cookbooks and other publications. She currently works for Wusthof Knives and as a private chef in Los Angeles. Education B.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Julia is a recipe tester and developer at EatingWell. From there, Julia worked in several clean-eating kitchens, including Food Matters NYC and Hilton Head Health. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.