Healthy, whole food, vegan and vegetarian recipes
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On busy mornings, I love having a stash of these oatmeal bars on hand. They’re a perfect grab-and-go breakfast, packed with hearty oats, walnuts, dried cranberries, and eggs to hold them together. They have a delicious soft-baked texture, and brown sugar and cinnamon fill them with sweet, spiced flavor. With two kiddos in the house, I rarely have time to make actual oatmeal on a weekday, but lucky…
Let’s make mini muffins! These bite-size treats are moist, puffy, and studded with gooey, melty mini chocolate chips. The recipe calls for basic ingredients and is easy to make—easy enough that if you have mini-muffin-loving kids in your house, they can help bake! These chocolate chip mini muffins have been one of my family’s go-to snacks for over a year. I developed the recipe because, well… I…
This succotash recipe is a celebration of late summer vegetables, filled with sweet corn, peppers, tomatoes, okra, and lima beans. I lean into the fresh flavors by adding herbs like basil and thyme and mix in a pinch of smoked paprika for smoky depth. Ready in under 30 minutes, this succotash recipe is an easy side dish to whip up when you have lots of summer veggies on hand. I’ve been making…
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our August…
This crispy rice salad recipe is quickly becoming my favorite summer lunch. It starts with a base of veggies—marinated cucumbers, edamame, scallions, avocado, and fresh mint—that I top with crunchy roasted peanuts, sheet pan crispy rice, and sesame ginger dressing. It’s so good that I’ve already made it 3 times this summer. Check back with me in a few weeks—I have a feeling I’ll have made it at…
This crispy rice recipe is one of my favorite ways to add crunch to salads and bowls. Easy to make on a sheet pan with just 4 ingredients, it transforms dry, dull day-old rice into something completely delicious. It’s crackly, toasty, and infused with nutty, savory flavor from tamari and sesame oil. I love it as the base of a bowl or salad or as a crunchy topping for roasted veggies, sweet…
Ratatouille is a French stew made with late summer vegetables like eggplant, tomatoes, peppers, and zucchini. It’s rich with olive oil, bright with vinegar, and flecked with fresh herbs. If you haven’t tried it, put this ratatouille recipe on your list to make this summer. It’s even more delightful than the Disney movie of the same name (which is pretty delightful, if you ask me). Making this…
This corn fritters recipe is one of my favorite things to make when fresh, local corn is in season. The fritters have delicious crisp, golden brown edges and tender insides that are flecked with corn kernels for crunch. I balance the corn’s sweetness with savory scallions and cheddar cheese, which also binds the fritters together. If you ask me, these crispy, cheesy corn fritters are right up…
Meet my favorite breakfast burrito recipe! These easy, cheesy breakfast burritos are loaded with fluffy scrambled eggs, crispy potatoes, fresh veggies, and melty cheddar cheese. I love to make them on lazy weekend mornings. Jack and I eat two right away, and I stash the rest in the freezer for easy meals during the week. They reheat perfectly for a quick grab-and-go breakfast or lunch. Spice…
Growing up, my mom’s eggplant Parmesan recipe was one of my favorite things to eat. My family ate dinner together every night, and my mom always cooked it from scratch. Tomato sauce never came from a jar, and cheese was never pre-shredded because convenience foods like that were simply not worth the extra expense. Dinnertime was a sound routine for all of us… unless it was summer. Then, my sister…
