Matcha Milkshakes

Matcha Milkshakes / loveandlemons.com

In case you haven’t noticed, I sort of have a thing for matcha. I know it’s SO trendy… but I personally think it’s exciting to see really great healthy foods become insanely popular. Everyone’s drinking matcha lattes and matcha mochas these days – but now that it’s almost summer, here’s a really simple ice cream treat.

This one’s really more of an idea than a “recipe.” I didn’t even bother breaking out the blender to make these milkshakes because in the spirit of our “grab and go” monthly series with Almond Breeze, I wanted to make these simple enough to shake and run.

Matcha Milkshakes / loveandlemons.com

Mix a little almond milk and matcha until it’s well combined (you can use a regular whisk if you don’t have a cute match whisk). Add it to a jar with a scoop or two of ice cream. Shake it and stir it until it gets a little melty and enjoy!

Matcha Milkshakes / loveandlemons.com

Grilled Corn & Poblano Tacos

Grilled Poblano and Corn Tacos / @loveandlemons

Happy almost Cinco de Mayo (a.k.a, one of our favorite holidays of the year!). It’s time to break out the margaritas, chips & salsa and of course – eat tacos! Although if you’ve been reading this blog long, you know that Jack and I don’t need a holiday as an excuse to eat tacos.

These tacos are stuffed with grilled Sunshine Sweet Corn, poblano peppers, and crumbly cotija cheese. If your weather is nice this weekend, this recipe is a great excuse to break out your grill, if not you can grill these on a grill pan like I did.

Grilled Poblano and Corn Tacos / @loveandlemons

Grill until your corn is charred – slice it off the cob, mix your filling together and stuff it all into a tortilla. This is so quick and easy. You can stop there or add a few slices of avocado and your favorite tomatillo salsa.

Grilled Poblano and Corn Tacos / @loveandlemons

And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!

For more tips and recipes, click over to this helpful interactive guide to enjoying sweet corn!

Mango Peanut Tempeh Tacos

Mango Peanut Tempeh Tacos / loveandlemons.com

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.

This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.

Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.

Mango Peanut Tempeh Tacos / loveandlemons.com

Skillet Steamed Corn on the Cob 3 Ways

Skillet Steamed Corn with 3 topping ideas / @loveandlemons

Growing up, I didn’t like most vegetables. Broccoli was at the top of my most hated list, but I LOVED fresh corn. My mom would cover the stoop on the back patio with ripped-open paper bags, and my sister and I would husk corn. I know what you might be thinking – it’s spring and it’s not exactly corn season. But today we’re partnering with Sunshine Sweet Corn, which is in season right now. (Hint: it’s the kind that’s fresh at your grocery store right now).

I used to cook corn in a huge pot on the stove (it took forever), but this skillet steamed method is quick and easy. I like to top my corn simply with olive oil and a squeeze of lemon, but keep reading for 2 more ways to jazz up your corn…

Skillet Steamed Corn with 3 topping ideas / @loveandlemons

Topping #2: basil butter! It’s tasty and easy, plus what’s better on hot steamed corn than melty butter? You can use real butter or vegan butter like I did.

Corn with Lemon Basil Butter / @loveandlemons

Topping #3: My favorite (although not-vegan) method – spicy Mexican style corn. Take the adobo sauce from a can of chipotles (or blend the chipotles in a small food processor), brush it on steamed corn and sprinkle crumbly cotija cheese on top.

Corn with Adobo & Cotija Cheese / @loveandlemons

And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!

Remember to snap photos of your family husking or eating corn this spring and post them to Instagram with the hashtag #huskyeah. Can’t wait to see all your photos!

Spicy Mango & Avocado Rice Bowl

Spicy Mango & Avocado Rice Bowl / loveandlemons.comSpicy Mango & Avocado Rice Bowl / loveandlemons.com

It’s been feeling summery around here, so I say – let’s bring on the colorful food!

Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive.

For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time… which doesn’t describe our evenings lately. But this combo was SO good that I thought I’d make it into a more accessible deconstructed bowl version. If you start your rice ahead of time, it’s quick to put together and it keeps well in the fridge. We ate it for dinner last night, I ate it for lunch today, you know the drill….

I get my forbidden black rice in the bulk bins – if you can’t find it, you could just as easily sub in brown rice or another grain.