Popsugar Living Recipes Jennifer Garner's Instagram Recipes 16 Recipes Jennifer Garner Has Made on Instagram That Prove Her Pretend Cooking Show Needs to Be Real 26 June 2019 by Toria Clarke View this post on Instagram Another hack for when you (me) are craving the crunch of blue corn tortilla chips...BEET CHIPS! Naturally sweet and completely addicting. #nothingisbetterthanatortillachip #thesecomeprettyclose #pickyourlunch • • • Directions: 1. Preheat the oven to 250 degrees. 2. Wash your beets really well. 3. Lop off the tops and slice the beets into very thin slivers. Use a mandolin if you’re so inclined. Mind your fingers! 4. Lightly coat the beets in olive oil and lay them out on a greased baking sheet. 5. Sprinkle them with salt. 6. Put in the oven for one hour. 7. Remove and be careful, they’re hot. 8. Enjoy! Yum! A post shared by Jennifer Garner (@jennifer.garner) on Mar 19, 2018 at 12:13pm PDT If you aren't following Jennifer Garner on Instagram by now, you're missing out — seriously. While she's known for posting hilarious self-made memes and always keeping it real with her followers, she's probably most popular for her recipe videos. She calls it her "Pretend Cooking Show," and in between her hilarious commentary and the peeks at her stunning kitchen, Jen makes some seriously delicious food. From breakfasts staples like homemade bagels to delicious dinners like flaky fish sticks, Jen is making it easier than ever to say "goodbye" to our favourite cooking shows and "hello" to simple and speedy recipes (but also, someone please get her a Food Network deal). Take a look at some of the best recipes she's shared with her followers, and be prepared to get cookin'! 1 Homemade Bagels View this post on Instagram You win some, you lose some. I squeaked out a W today. 🤗🏆👵🏼 . Base recipe by @melskitchencafe, water bath brought to us by @realbakingwithrose Ingredients: - 1/2 cup unbleached bread flour - 1/4 cup cool water - pinch of instant yeast - 4 cups unbleached bread flour - 1 1/4 cups cool water - 1 3/4 teaspoons salt - 1 1/2 teaspoons instant yeast - water to fill a 10” diameter pan about 1” deep - 2 tablespoons molasses - 1 teaspoon baking soda . Instructions: 1. Combine the starter ingredients in a medium bowl, cover, let rest at room temperature overnight. 2. Next day, combine the puffy starter 💁🏻♀️ with all of the dough ingredients and knead - by hand, electric mixer, or bread machine - to form a stiff but not dry dough. Since we’re using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl, cover, and set aside to rise for an hour. Gently deflate the dough, and let it rise for another 30 minutes. 3. Transfer the dough to a work surface and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up very slightly. 4. While the dough is resting, prepare the water bath by heating the water to a very gentle boil in a wide-diameter pan. Add the molasses and baking soda. Stir. 5. Use your index finger to poke a hole through the center of each dough ball, then twirl the dough on your finger to stretch the hole till it’s about 2 inches in diameter. Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough. 6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gentled simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with remaining bagels. 7. Bake the bagels for about 25 minutes, or until they’re as deep brown as you like. Remove from the oven and cool completely on a rack. A post shared by Jennifer Garner (@jennifer.garner) on May 10, 2019 at 9:05am PDT Build your own breakfast with this homemade bagel recipe. You'll be making the dough yourself, so get your kneading knuckles ready! 1 / 16 2 Melissa Clark’s Spicy, Garlicky Cashew Spread View this post on Instagram This dip, by Melissa Clark (@clarkbar) of @nytcooking, is a little something I’ve used to make a blah meal ooh la la for years. The more you make it the more you’ll discover your tastes. For example, I tasted like garlic for six days after this batch—😬—I ate it all anyway. #dragonbreath🐉🔥🙊 #sodeliciousonanything #pretendcookingshow The full episode is on IGTV 🤗 . Melissa Clark’s Spicy, Garlicky Cashew Spread Ingredients: 1 cup roasted, salted cashews 2 tbsp chopped cilantro, with some stems ¼ cup canola or safflower oil 4 garlic cloves, roughly chopped 2 tablespoons soy sauce 2 teaspoons brown sugar 1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste) Juice of 1 lime (I like more🤷🏻♀️❤️!) Kosher salt and freshly ground black pepper . Directions: 1. In a blender or food processor, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño(s), lime juice (and 2 tablespoons of water that I forgot!). 2. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper, if desired. 3. Use it on beef, chicken, shrimp, veggies, as a chip dip— anything. 4. Yum. A post shared by Jennifer Garner (@jennifer.garner) on Mar 31, 2019 at 4:21pm PDT This vegan spread is perfect for turning a boring meal into something delicious and delightful. Put it on everything (and I mean EVERYTHING) to spice up your meal and pack a punch with flavour. 2 / 16 3 Ina Garten's Chicken Chili View this post on Instagram Super Bowl 🚨! If you’re looking to feed a crowd, to make it hearty (AND sneakily keep it healthy 👵🏼) may I humbly recommend ♥️Birthday Girl♥️ @inagarten’s CHICKEN CHILI from #BarefootParties. For an easy vegan version—add a drained can of black beans instead of chicken at the end—yum! The final delicious product is on IGTV. #PretendCookingShow #superbowlsnack #happybirthdayina! . #InaGarten’s Chicken Chili Ingredients: 8 cups chopped yellow onions (6 onions) 1/4 cup good olive oil, plus extra for chicken 1/4 cup minced garlic (8 cloves) 4 red bell peppers, cored seeded and large diced 4 yellow peppers, same 2 tsp chili powder 2 tsp ground cumin 1/2 teaspoon dried red pepper flakes 1/2 teaspoon cayenne pepper 4 tsp kosher salt, plus more for chicken 4 28oz cans whole peeled plum tomatoes in puree, undrained 1/2 cup minced fresh basil leaves 8 split chicken breasts, bone in skin on Freshly ground black pepper For serving: chopped onions, corn chips, grated cheddar, sour cream . Directions: 1. Preheat oven to 350 degrees. 2. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. 3. Roast the chicken for 35-40 mins, until just cooked. Let cool slightly. While simultaneously… 4. Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. 5. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. 6. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-8 times). Add to the pot with the basil. (I forgot this 🤦🏻♀️) 7. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. 8. Separate the chicken meat from the bones and skin and cut into 3/4inch chunks. 9. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving. 10. Yum. A post shared by Jennifer Garner (@jennifer.garner) on Feb 2, 2019 at 1:31pm PST Complete with chicken, garlic, and plenty of veggies, this hearty and healthy meal is sure to fill your entire family up. It can also easily be made vegan by substituting the chicken for black beans. That's a win-win! 3 / 16 4 World's Best Popcorn View this post on Instagram My success rate in the kitchen is about 50%— except with popcorn. Today is my day. 🍿🤷🏻♀️🤗🤣 #nationalpopcornday #💯poppedbaby #availableforparties A post shared by Jennifer Garner (@jennifer.garner) on Jan 19, 2019 at 2:35pm PST Nothing pairs better with a movie than some freshly popped popcorn. Throw some peanut oil and popcorn kernels in a pot, crank up the heat, and get popping! 4 / 16 5 Fresh Mint Ice Cream View this post on Instagram If summer feels forever away, and you have lingering candy cane dreams— this delicious recipe for mint chip ice cream by @cookieandkate is just the trick. And, honestly, it’s not too terrible for you and your new year’s resolutions. 🍨🍫🙋🏻♀️ . Fresh Mint Ice Cream Ingredients: - 2 cups 2% milk - 1 cup half&half - 20 fresh mint leaves - 3/4 cups turbinado (raw) sugar - dash of salt - 2 large egg yolks - 1 teaspoon real vanilla - 1/2 cup chocolate chunks (optional for chocolate lovers 🙋🏻♀️) . Directions: 1. Combine milk, half&half and mint leaves in a medium sized, heavy sauce pan over medium-high heat. Heat until tiny bubbles form around the edge (about 180°). Do not let boil! 2. Remove from heat, cover and let stand for 10 minutes. That gives the mint flavor time to steep. 3. Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan. 4. In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale. 5. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk. 6. Pour the egg/milk mixture back into the pan with the rest of the milk. 7. Cook over medium-low heat for about two minutes (or to 160°), stirring constantly. 8. Pour the mixture into a bowl. Stir in the vanilla extract. 9. Place the bowl in the fridge until the mixture cools completely, stirring occasionally. 10. Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. 11. Add optional chocolate chunks once the mixture is set and churn a little longer. 12. If you’d like the ice cream to harden up a little more, freeze it for a couple of hours. 13. Yum. A post shared by Jennifer Garner (@jennifer.garner) on Jan 4, 2019 at 1:25pm PST Beat the Summer heat and cool down with this delicious mint ice cream. With fresh ingredients like mint leaves and raw sugar, you can enjoy a treat without worrying about any added preservatives. 5 / 16 6 Chocolate Chip Bread View this post on Instagram This time of year it is extra cozy to send kids to school with something warm in their bellies. My kids feel extra cozy about @realbakingwithrose’s chocolate bread. This recipe isn’t crazy sweet and, with a good swish of peanut butter, is just the thing for my early rising middle schooler. You can find the full episode on IGTV. #PretendCookingShow #bangwentthecabinet #😡😩🤦🏻♀️wentmybrain #hurryupchristmas🤶🏻 . #TheBreadBible Chocolate Chocolate Chip Bread Ingredients: 3 Tbs plus 1/2 Tbs unsweetened cocoa powder 3 Tbs boiling water 1/2 Tbs pure vanilla extract 3 large eggs 1 1/2 cups sifted cake flour 3/4 cup plus 2 Tbs sugar 3/4 tsp baking powder 1/4 tsp salt 13 Tbs unsalted butter, softened 3 Tbs chocolate mini chips or bittersweet chocolate (chopped) . Directions: 1. Preheat oven to 350F. 2. Whisk cocoa and boiling water until smooth. Allow to cool to room temperature, then gently whisk in vanilla and eggs. 3. In a mixer bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to blend. Add half the chocolate paste and the butter and mix until dry ingredients are moistened. Increase speed to medium-high and beat for 1 minute to aerate and develop structure. Scrape down the sides of the bowl. Gradually add remaining chocolate paste in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the bowl. Fold in chocolate mini chips/chopped chocolate. 4. Scrape batter into prepared loaf pan and smooth the surface with a spatula. 5. Bake for 50-60 minutes. An instant-read thermometer inserted into the center will read about 200F. (The bread shouldn’t start to shrink from the sides of the pan until after removal from the oven.) 6. Set the bread on a wire rack to cool for 10 minutes. Loosen the sides of the bread and invert onto an oiled wire rack. Reinvert so it is top side up and cool completely. A post shared by Jennifer Garner (@jennifer.garner) on Dec 11, 2018 at 12:02pm PST Sometimes you just need to start your day off with something sweet. Slather on some peanut butter to really satisfy your sweet tooth. 6 / 16 7 Exie Mae Garner’s Sweet Potato Pudding View this post on Instagram Happy Thanksgiving! #PretendCookingShow was invited to share a family recipe with the one and only #BarefootContessa—easy as pie—Exie Mae’s Sweet Potato Pudding. . Now my darling @inagarten has been kind enough to share Grandma’s pudding on her special Thanksgiving episode! In case you missed it last night on @foodnetwork— the full episode is on IGTV. 🤗🦃 . There are tons of ways to make this less rich—but is this really the week to go crazy? . Thank you, Ina, for having me. And thank you, Grandma ♥️😇, for a recipe that tastes like you made it and is everything cozy and delicious about Thanksgiving. . Exie Mae Garner’s Sweet Potato Pudding Ingredients: 4 medium red sweet potatoes 3 cups milk 2 ½ cups sugar 3 tbsp oleo or butter Nutmeg Allspice Cinnamon 3 eggs, beaten 1 bag of miniature marshmallows . Directions: 1.) Peel and quarter sweet potatoes. 2.) Boil until tender and drain, then mash/beat with a beater. 3.) Add milk, sugar, butter, and spices to suit taste. 4.) Beat 3 eggs and add them in. 5.) Tip the pudding into a buttered 9x13 baking dish. 6.) Cook at 350 for about an hour, until nearly done. 7.) Turn the oven to broil. Spread marshmallows on top and put back in for about 2 minutes until browned. 8.) Yum. A post shared by Jennifer Garner (@jennifer.garner) on Nov 18, 2018 at 7:25am PST You'll want this dish on the table at your next Thanksgiving dinner. Jennifer shared her family recipe for Sweet Potato Pudding on Ina Garten's show, Barefoot Contessa, and we've been drooling over it ever since. 7 / 16 8 Great Salads View this post on Instagram SALAD: ⬅️ used to mean limp carrot shavings and too cold tomatoes. NOW ➡️ salads are a celebration of what is seasonal and handy. They are also what’s for lunch. Always. #PretendCookingShow #fullepisodeonIGTV! . A blend of greens! Kale Arugula Sweet mix Swiss chard . Veggies! Green beans Broccoli Peppers Shaved Brussels sprouts Roasted sweet potatoes/butternut squash . Fats! Cheese Nuts Avocado . Grains/Protein A big scoop of warm brown rice Chicken Whatever else sounds good. . Dressing of your choice! I use straight olive oil and red wine/balsamic vinegar. . The key for me is to pick a variety of the above and CHOP it up so that you aren’t battling a dinner plate sized honk of lettuce every other bite. A post shared by Jennifer Garner (@jennifer.garner) on Oct 27, 2018 at 1:42pm PDT Jennifer's secret to great salad making is choosing a variety of ingredients, chopping them up, and throwing them together in a bowl. Combine them with your favourite dressing and voila! Lunch is served. 8 / 16 9 Fast Fish Sticks View this post on Instagram #PretendCookingShow— fish sticks! They’re fast. They’re delicious. #makeextra 🌟Full episode is on #IGTV🌟 . Ingredients: 1 lb of tilapia 1/4 cup of flour Salt Pepper 1 egg 1 cup Panko Bread Crumbs (regular or whole wheat) 3/4 cup Corn Flake Crumbs (or any sweet cereal you like, smashed to bits) Canola oil (or oil of your preference) . Directions: 1.) Trim your tilapia into fish stick size pieces. You want them to be of similar size and thickness. There is always one side of the fillet that is thinner so I make those into “wide and flat sticks” 🤷♀️ 2.) Gather three bowls to use for your batter station. . Bowl 1: 1/4 cup of flour, a few big pinches of salt, about a teaspoon of fresh ground pepper. Bowl 2: crack one egg, add a little water, mix with a fork. Bowl 3: combine the Panko and corn flake crumbs. Have an empty plate ready to catch your fish sticks when they are battered. . 3.) Start at bowl one, coat fish piece in flour, shake excess. Dip in bowl two, shake excess. Drop in bowl three, push crumbs into fish until fully coated. Place on plate. Repeat until all fish pieces are done. 4.) About half way through battering, I like to start heating my oil. About 1/4 inch on medium/high. 5.) When the oil is ready, place 5 to 6 fish pieces in your pan (or whatever will fit, giving them some breathing room). 6.) Prepare a plate covered in paper towels to catch fish sticks when they come out of the oil. 7.) They cook through fast. Pay attention to the color. When they are a deep golden brown, flip. When both sides are sufficiently brown, remove from pan and place on paper towel. Sprinkle with salt immediately. 8.) Repeat for remaining fish sticks, add/heat more oil if necessary. 9.) Yum. A post shared by Jennifer Garner (@jennifer.garner) on Sep 13, 2018 at 6:14pm PDT Embrace your inner kid with these fast fish sticks. All you need is a pound of tilapia, panko bread crumbs, cereal bread crumbs, and some cooking oil, and you're set. 9 / 16 10 The Best Chocolate Sheet Cake. Ever. View this post on Instagram #PretendCookingShow! This is my family’s go-to chocolate sheet cake recipe— Thank you, @thepioneerwoman ❤️🌟🍫❤️ 😁 The full episode is on the new #IGTV platform— I think the button’s in my profile 🤷🏻♀️ — let me know what you think. #ididthiswithfreshnails #spoileralerttheysurvived . . . The Best Chocolate Sheet Cake. Ever. Ingredients: 3 3/4 sticks butter, salted 1 cup water 8 heaping tablespoons cocoa powder 2 cups flour 2 cups sugar 1/4 teaspoon salt 1/2 cup buttermilk 2 eggs 2 teaspoons vanilla 1 teaspoon baking soda 6 tablespoons milk 1 lb powdered sugar 1/2 cup pecans (optional) . . . .5 Preheat oven to 350 degrees. 1. Melt 2 sticks of regular butter in a sauce pan. Simultaneously boil 1 cup of water. 2. Add 4 heaping tablespoons of cocoa powder to the melted butter and mix thoroughly. 3. Pour in the boiling water and allow the mixture to bubble for 30 seconds. Turn off heat and set aside. 4. In a large mixing bowl, combine 2 cups flour, 2 cups sugar, and 1/4 teaspoon salt. Stir together. 5. Pour the hot butter mixture over the dry ingredients and stir together slightly, just to cool the chocolate. 6. In a measuring cup, pour 1/2 cup buttermilk and add to that 2 beaten eggs, 1 teaspoon vanilla, and 1 teaspoon baking soda. Stir together. 7. Add the buttermilk mixture to the chocolate/flour mixture and stir well. 8. Pour the DELICIOUS batter onto an ungreased baking sheet or jelly roll pan and spread evenly. 9. Bake for 20 minutes. Time for icing! 10. If adding nuts, chop 1/2 cup of pecans. The smaller and crunchier the better. Omit for nut-free/picky kids. 🙋🏻 11. Melt 1 3/4 sticks of regular butter. 12. Once melted, add 4 heaping tablespoons of cocoa powder and stir together. Allow to bubble for 30 seconds and then turn off the heat. 13. Stir in 6 tablespoons milk and 1 teaspoon vanilla. 14. Add 1 lb powdered sugar, or to taste. For me, 1/2 lb is plenty. 15. Stir together. Add the nuts if you have them. 16. Pour the icing all over the cake and spread evenly. Devour. YUM. A post shared by Jennifer Garner (@jennifer.garner) on Jun 20, 2018 at 3:35pm PDT Who on Earth doesn't love chocolate? Combine it with cake and you've really got something magical. Bake this decadent dessert for your next party, and you'll be sure to win over the crowd. 10 / 16 11 Best Chocolate Pudding View this post on Instagram Today we’re talking pudding, people. Basic, delicious chocolate pudding. It’s easy to make, relatively healthy, and you will absolutely love it. Your kids will love it. The full episode with results is on my Facebook page! Link in bio. If anyone tries this with non-dairy milks and has success, please let me know! #ineverfoundmyfavoritewhisk #😢#notaprettybaker #PretendCookingShow • @smittenkitchen Best Chocolate Pudding Ingredients: 1/4 cup cornstarch 1/2 cup sugar 1/8 teaspoon salt 3 cups whole milk 6 ounces semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips) 1 teaspoon pure vanilla extract • Recipe: 1.) Combine the cornstarch, sugar and salt in a medium saucepan. 2.) Slowly whisk in the milk, in a thin stream at first so lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. 3.) Place over medium-low heat and stir occasionally, scraping the bottom and sides. Whisk as necessary should lumps form. 4.) After 10 minutes or so (slower over low heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. 5.) Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. 6.) Remove from heat and stir in the vanilla. 7.) If you’re concerned about lumps (🙋🏻♀️): run the mixture through a fine-mesh strainer. 8.) Distribute among individual pudding cups or one large serving bowl, chill in the refrigerator until it is cool and set, about 2-3 hours. 9.) If you dislike pudding skin (🙋🏻♀️🙋🏻♀️): put plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. 10.) Pudding is good for 3 days in the fridge. It won’t last that long. @debperelman and I promise. • 🎶: Great British Baking Show A post shared by Jennifer Garner (@jennifer.garner) on Jun 6, 2018 at 9:59am PDT Everything in life was simpler when our only concern was whether or not chocolate pudding would be served for dessert in the cafeteria at school. Now you can enjoy chocolate pudding at home anytime! 11 / 16 12 Pass-It-Back Snack: Oatmeal Bars View this post on Instagram #PretendCookingShow, Episode 4 brings us one of my favorite “pass-it-back” snacks-- you know, those easy snacks you can pass back to hungry kids in a car on the way to wherever your afternoons bring you. Here’s a way to make them at home with ingredients you know and can pronounce. The full episode with results is on my Facebook! Link in bio. #passitbacksnack #sofarsogood #notaprettybaker • Ingredients: 2 cups oats 1 cup unsweetened coconut 1/2 cup wheat germ 1/2 cup sunflower seeds 1/4 cup flaxseed 2 tbls butter 1/2 cup honey 1/4 cup brown sugar 1/2 tsp salt 1 tsp vanilla • Recipe: 1.) Preheat oven to 300 degrees. 2.) Combine dry ingredients. 3.) In saucepan melt the butter, honey, brown sugar, salt and vanilla. 4.) Mix all ingredients together. 5.) Line a 9x9 pan with parchment paper and pack it all in there. 6.) Put in oven for ten minutes. 7.) Take it out. Pack it down again and bake another 10 minutes. 8.) Yum. Let them cool. 9.) If you like chocolate (🙋🏻♀️) melt some chocolate with a spoonful of coconut oil/Crisco over a double boiler and drizzle over the bars. 10.) Cut. Enjoy! • 🎶: “Scrapping and Yelling” by Mark Mothersbaugh A post shared by Jennifer Garner (@jennifer.garner) on Apr 16, 2018 at 3:47pm PDT These pass-it-back snacks make on-the-go snacking supereasy, no matter where your day takes you. 12 / 16 13 Beet Chips View this post on Instagram Another hack for when you (me) are craving the crunch of blue corn tortilla chips...BEET CHIPS! Naturally sweet and completely addicting. #nothingisbetterthanatortillachip #thesecomeprettyclose #pickyourlunch • • • Directions: 1. Preheat the oven to 250 degrees. 2. Wash your beets really well. 3. Lop off the tops and slice the beets into very thin slivers. Use a mandolin if you’re so inclined. Mind your fingers! 4. Lightly coat the beets in olive oil and lay them out on a greased baking sheet. 5. Sprinkle them with salt. 6. Put in the oven for one hour. 7. Remove and be careful, they’re hot. 8. Enjoy! Yum! A post shared by Jennifer Garner (@jennifer.garner) on Mar 19, 2018 at 12:13pm PDT "Beat" your junk-food cravings with these naturally delicious beet chips! Slice up your beets, coat them in oil, give them a sprinkle of salt, and you've got a tasty treat. 13 / 16 14 Kale Chips View this post on Instagram Blue corn chips are my nemesis. 😩🚫 Kale chips are my ✅✅. I bet your kids like them. 🤗🤗 ----- My how: Kale. If you’re in LA it grows all winter. Dinosaur is best, but all kale works. Pick, clean, dry. Cut the rib out of the center of large pieces. Coat in olive oil. Add salt. Add grated Parmesan if you like. Oven at 200 degrees. Stick it in the oven, preferably on a cooling rack over a cookie sheet. Start checking periodically at 15 min, but wait until it’s crispy-- closer to 25 min. #toothpicksareamust #sneakyveggies Are kale chips ok with you, @bewellbykelly? A post shared by Jennifer Garner (@jennifer.garner) on Jan 31, 2018 at 5:38pm PST Kale doesn't have to be something you force yourself to eat despite the way it tastes. Make it enjoyable by turning your stalks of kale into crispy chips. 14 / 16 15 Huckleberry English Muffins View this post on Instagram Pretend Cooking Show, Episode 2: @huckcafe English Muffins by @zoenathanloeb. You can see the full episode, in all its floury glory, on my Facebook. #icrackmyselfup #pretendcookingshow #notaprettybaker ----- Huckleberry English Muffins recipe: 3 cups buttermilk 2 tbsp active dry yeast 3 tbsp unsalted butter (room temp) 3 tbsp honey 6 cups bread flour 1/4 cup sugar 4 1/2 tsp kosher salt 1 cup cornmeal ----- 1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth. • 2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour. • 3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness. • 4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough. • 5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning. • 6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle! • 7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown. • 8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light. A post shared by Jennifer Garner (@jennifer.garner) on Jan 13, 2018 at 4:30pm PST Despite the name, there aren't actually any huckleberries in this recipe. However, you will find fluffy, floury goodness. 15 / 16 16 BeWell Smoothie View this post on Instagram Don’t be scared! It’s tastier than it looks! I started working with @bewellbykelly a few months ago to get ready for #PEPPERMINTmovie and have had her smoothie every day for breakfast since. Today, I decided to play scientist and see if my @onceuponafarm cold-pressed, organic purée (or baby food, if you’re a baby, but whatever) could be a substitute for fresh blueberries when I didn’t see any in the fridge. Yep, it could. 👏🏼👏🏼 ----- #BeWELLSMOOTHIE recipe: 2 scoops @primalkitchenfoods collagen protein powder (hot tip: I prefer the Chocolate Coconut Collagen Fuel) 1 tablespoon ground flaxseed 1 tablespoon chia seeds 1 tablespoon almond butter (if no one’s looking I use extra...😬) 1 1/2 cups unsweetened almond milk Handful of fresh spinach Small handful of ice Very small handful of blueberries (please see almond butter. Also true here. 🤷🏻♀️) ----- Mix all ingredients together in blender and enjoy. A post shared by Jennifer Garner (@jennifer.garner) on Jan 5, 2018 at 6:32pm PST With superfoods like chia seeds, blueberries, and almond butter, this smoothie will leave you feeling satisfied. Add protein powder for an added health bonus. 16 / 16 RecipesCelebrity InstagramsJennifer Garner