Before October begins, let’s take a look atEatingWell’s most visited recipes from September.
Carrot Cake Overnight Oats
Carrot cake for breakfast?
This easy pasta bake is packed with spinach.
Photo: Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle
Feel free to swap the spinach out for another green like kale if you have it on hand.
Just be sure to remove the tough stems and chop it into smaller pieces before cooking.
Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings.
Photographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell Royster
Each square is bursting with fresh blueberries and infused with lemon zest.
Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs.
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
you might mix up the toppings toowe love Japanese furikake or everything bagel seasoning.
Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning.
To get an extra dose of veggies, pair it with sugar snap or snow peas.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Blueberries tossed in store-bought lemon curd add sweetness and tang.
This easy cheesecake works well with any berry.
Bulgur, also called cracked wheat, is a quick-cooking whole grain.
Photography / Kelsey Hansen, Styling / Greg Luna
These bowls would be excellent make-ahead lunches.
Pack the avocado mixture separately, adding a little water to thin it as needed.
Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast.
Jamie Vespa MS, RD
A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color.
Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth.
Finishing with acidic lemon juice brightens the flavors.
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Once you get the hang of making these, try switching up the veggies and cheese.
This easy recipe makes a big batch for lunch or dinner all week.
The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop Stylist: Joseph Wanek
If using frozen blueberries, there’s no need to thaw them beforehand.
They will add a purple hue to the batter, but it won’t affect the delicious end result.
It pairs well with roasted pork, chicken or steak.
Savoy cabbage or napa cabbage can stand in for the green cabbage.
Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.
If you like soup with a kick, opt for hot Italian sausage.
Rachel Marek, Food stylist: Holly Dreesman
Cucumber Sandwich
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLEN
Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle
