Chef Gabe is back! If you missed his last post, check it out here. Recently, Bethenny has been loving her vegan lifestyle – but she and Bryn also love Taco Tuesdays. For this next cooking demo from Chef Gabe, we challenged him to create a vegan version of classic (yet elevated) tacos.  In this video, […]

A good day starts with a healthy breakfast. Follow the recipe below to recreate the Skinnygirl Jam Bars as seen on Episode 6 of The Big Shot with Bethenny. Bethenny uses our Skinnygirl preserves but you can use any jam or preserves you want to create this lightly sweet treat. Bethenny’s Skinnygirl Jam Bars Ingredients: 1 […]

Bethenny is the QUEEN of “throw it together” salads from healthful ingredients you have on hand. In this video, she shares her pro tip to help figure out whether an avocado is ripe. She then uses it as the centerpiece of a delicious use-what-you-have salad with avocado, romaine, small tomatoes (last longer), hard-boiled eggs (buy […]

These cookies have a short, simple, and healthful ingredient list and are a cinch to make.  They are wheat, dairy and egg-free and are high in fiber. Perfect as a breakfast cookie or after school snack for kids. Bethenny uses our Skinnygirl Blackberry Mule preserves but you can use any jam or preserves you want […]

Put the crockpot away – it’s summer! And what says simple summer eating better than an easy, light, salmon dish with avocado puree and simple greens? Even if you are not a salmon person, Chef Gabe makes us want to give it another shot with this mouth-watering recipe video. Chef Gabe rose to fame as […]

If you are like us and are looking to bring some interesting finds into your diet, get inspired with some of the foods Bethenny is into right now: Vegan Fruffalo Buffalo Style Wings from Field Roast – made with Field Roast Vegan Sausages with a spicy buffalo sauce, these pack a serious punch for vegan […]

This delicious pasta is both comforting and light. Originally shared in Health.com. Ingredients Pinch garlic salt 12 ounces whole-wheat pasta 1 1/2 tablespoons olive oil, divided 1 sliced shallot 1 (3.5-ounce) package presliced shiitake mushrooms 1 (4-ounce) package presliced mixed mushroom blend 1 (16-ounce) package presliced baby portobello mushrooms 1 teaspoon salt, divided 1 teaspoon […]

Bethenny’s famous vegan cupcakes that she has been making for years – originally shared in this article on Bravo.  For a new twist on this classic, try swirling into the batter any one of our Skinnygirl Syrups. Ingredients Cupcakes: ¾ cup raw sugar 1 ¼ cups oat flour ⅓ cup vegan shortening (mixed into the […]

Bethenny’s Mexican twist on a classic Cobb salad. Enjoy on its own or wrapped in a tortilla. Watch Bethenny make this delicious salad here. Ingredients Chopped romaine Chili seasoning Salt, pepper Pre-boiled eggs Prepared chicken Shredded cheese Your favorite hot sauce Skinnygirl Poppy Seed Dressing Tortilla (Optional) Directions Season your washed chopped romaine with salt, […]

This is a super simple salad that you can throw together in minutes, featuring two of our favorite Skinnygirl dressings. Ingredients: Shaved brussel sprouts Diced tomatoes Chopped cashews Shredded parmesan Skinnygirl Honey Dijon Dressing Skinnygirl Roasted Garlic Dressing Directions: Pour some shaved brussel sprouts in a bowl.  Add a few diced tomatoes and a handful […]