Chef Kathy Fang shares her favorite quick, easy and healthy weeknight recipes. Her fragrant shrimp and veggie fried rice cuts the calories of the classic takeout favorite and her frozen strawberry and ...

Coconut bars are my healthy substitute for cheesecake. They're creamy and perfect for a light pick-me-up, easy to make and hold well in the freezer for months. It's also a guilt-free treat perfect for ...

Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a ...

Never let leftover coconut milk go to waste. Use it up in recipes like grab-and-go chia cups, coconut shrimp, or coconut cupcakes. Simply Recipes / Megan Gordon I’m one of those people that saves ...

Add Yahoo as a preferred source to see more of our stories on Google. If you’re a fan of banana bread, these chocolate chip banana oat bars are for you! Start by mashing up a banana. Then mix it up ...

Dear SOS: Prior to visiting the Huntington Gardens recently, I stopped at the Julienne Gourmet Market in San Marino and had the most amazing lemon squares — tart and flaky, and with a filling that had ...

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Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray; set aside. Spread out coconut on a small rimmed baking sheet and bake, stirring every 2 minutes, until light golden ...