Simple is always better. Especially when I’m incredibly lazy on the weekend. Seriously lazy. I mean, I still always work out, but then I tend to not want to do. These quick and easy recipes are proof that you don't need more than three main ingredients for a delicious and healthy meal.

How to Pair Weed With Food. One of the great things about pot is how good it makes everything taste. Sweet Potato In Chili. Though there isn’t really a wrong way to eat while high, you can get downright gourmand with it, and we’re going to tell you how. Follow Your Nose.

Usually, when one is purchasing such wares, most of the attention is given to how certain strains will make the consumer feel, rather than the aroma or flavor. According to Leafly, the best way to maximize aroma and get the most out of your pairings is to pick strains with high levels of terpenes, the organic compounds responsible for the unique flavors and aromas in various strains. Last night, among many other more important votes, Americans in several states voted on whether to…Read more Read. Though there are infographics that can give you an idea of what flavors various terpenes will lend, the best way to get a handle on weedy flavors is to give them a sniff. If you live in a state that has dispensaries, the best way to do this is to stroll in and ask your friendly—and they’re almost always very friendly—budtender if you can smell the flowers. Get your nose in there and pay attention to any tasty thoughts that pop into your brain. Names Matter. A lot of pot strains have names that in no way tell you what they would taste like—Dr.

Who apparently tastes of pineapple, not David Tennant—but there are a few that are pretty obvious, such as the juicy Pineapple Express, tart Lemon Super Haze, and Agent Orange. So basically, the ones named after fruit.) If something sounds tasty, give it a whirl, and see what it inspires you to munch on. Match ‘Em Up. As with pairing any sort of flavored things together, you can either get all matchy- matchy, or go a more contrasting route.

For example, you could pair Lemon Super Haze with lemon meringue pie, or you could use its sour, citrusy flavor to complement some perfectly cooked lobster tails or cut the richness of creme brulee. Sweet and earthy Girl Scout Cookies could be (and I’m sure has been) paired with actual cookies, but would also offer a nice balance to salty cured meats. Chef Leather Storrs of Noble Rot takes the whole concept even further, using actual flower in his cooking to create unique multi- course infused dinners. Flavor- wise, Storrs has found that “citrus profiles go nicely with fish, fruit and greens” and enjoys “menthol and piney strains for curing fish and meat, as well as gin driven cocktails.”The great news is that there’s really no wrong way to do this as, pot almost always makes eating more fun. These pairings should make the experience even more enjoyable, not give you something to stress over. So, if you find yourself worrying that you’re going to pair your joint with wrong snack, take another hit and grab a bag of Doritos.

Doritos are never a bad choice.

How To Make 3- Ingredient Energy Bars at Home - Recipe. Prepare for your mind to be blown. Ready? Homemade energy bars. Three ingredients. No cooking. No tricks. No kidding. 3- Ingredient Energy Bars: Watch the Video.

I am a huge fan of chewy, nutty, fruit- filled energy bars of the sort made by Lärabar. These little bars are enough to spur me on to an afternoon work- out and keep The Hangry at bay. It was looking at the ingredient list of my favorite Cherry Pie Lärabar that made me first consider making them myself. The ingredients were just dates, almonds, and cherries. So simple. So incredibly mind- blowing. I tinkered with ratios a bit, but in the end, I decided to take the most straight- forward path: equal parts dried fruits, nuts, and pitted dates. Whizz them together in a food processor until they combine into a thick paste, press into a square, chill, and chop into squares for snacking.

Done. My favorite is still cherries, almonds, and dates (which are pictured here), but you can swap out the cherries and almonds for any dried fruit or nut. Keep the dates, though. They act as a binder and also sweeten the bars without needing sugar. You can also play around with adding other ingredients into the mix: a few tablespoons of chia seeds, a handful of coconut, even some chocolate chips. Again, keep the same ratio of the base ingredients (1 part dried fruit : 1 part nut : 1 part dates), and add the extras a bit at a time until you get a taste and texture that you like. Making energy bars really is that simple.

Okay, we'll assume you've got some butter around, which makes this luxurious cheesy dish only three ingredients. Recipe here.

You'll never need to buy them again. How To Make 3- Ingredient Energy Bars at Home. Makes 8 large bars or 1.

What You Need. Ingredients. Medjool. Equipment.

Food processor. Plastic wrap or wax paper. Sharp knife. Instructions. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 3. F for 1. 0 to 1. 2 minutes, until fragrant and golden.

Allow to cool before using. See: How to Roast Nuts in the Oven.)Combine the nuts, dried fruit, and dates in a food processor.

Combine all the ingredients in a food processor. Pulse a few times just to break them up.

Separate the dates if they start to clump together. Process continuously for 3. By this point, the ingredients should all have broken down into crumb- sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking. Process continuously until a ball is formed, 1 to 2 minutes. Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball. Press into a thick square and chill.

Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top. Press the dough with your hands until it forms a thick square, roughly 8"x.

Wrap and chill for at least an hour or overnight. Divide into bars. Unwrap the chilled dough and transfer to a cutting board.

Cut into 8 large bars or 1. Wrap each bar in plastic wrap or wax paper. Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to 3 months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room- temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste- like.

Additional Notes: Energy balls: The dough can also be shaped into small balls. Refrigerate until firm, then wrap in plastic for longer storage. Try these combinations! Cherry- almond, apricot- almond, cranberry- pecan, apple- cinnamon- walnut. Try these add- ins!

Shredded coconut, chia seeds, chocolate chips, cacao nibs, cocoa powder, crystalized ginger, ground cinnamon, ground nutmeg, ground cardamom, lemon zest, lime zest.