If you love Greek salad but you also love pizza – this recipe is for you. This one combines those two yummy things into a fresh & healthy flatbread. This mashup is a genius idea that I wish I could take credit for but today the recipe (and all of the ingredients to make it), came from Hello Fresh, the healthy meal kit delivery service. We tried out their veggie box last week and are here to report back with our stamp of approval!
We got the veggie box option which came with everything to make 3 dinners. They were all delicious and foolproof… and what I really mean by foolproof is that even Jack was able to easily prepare these all by himself (the ultimate test!). After I made this one, he made the other two recipes later in the week. The ingredients came pre-measured and the instructions were really easy to follow. Plus, it’s a lot healthier than take out.
But most importantly – yum! We freshly baked whole wheat dough with cheeses, red onion, artichokes, and tomatoes and topped it all with crisp romaine lettuce dressed with olive oil and balsamic vinegar. So simple, so delicious.
Hello Fresh is giving Love & Lemons readers $35 off your first box! Just go to hellofresh.com and use the code LOVELEMONS at checkout.
I freaking love pesto. I make it all the time – usually with any herbs, greens, nuts, or seeds I have around. I like to swirl it into my soups, top it onto my eggs, or dollop it onto big salad-ey grain bowls. While there are one or two (or twelve) pesto recipes on this site already, I really love this version, so I think there’s room for one more.
Before I started the blog, I would have never imagined just how many people are allergic to nuts. So in the spirit of the healthy new year, this tasty pesto is dairy free, gluten free (obviously), and nut free with omega-rich hemp seeds in place of the nuts. It’s also basil-free because, well, it’s winter and basil is hard to find.
Make this and store it in the fridge for up to 5 days – put it on anything & everything (or use it in one of these recipes!)
Hello everyone, Jack here pinch-hitting for Jeanine. She’s been busy making this very popcorn, so she asked me to write about it.
Popcorn this time of year makes me think of something that has become a bit of an American tradition – gigantic multi-gallon tins of flavored popcorn. You know the kind – they’re the size of an oil drum, separated into three sections on the inside with a literal ton of popcorn inside. It seems like a good idea – popcorn is cheap, so why not preserve it in a sticky, sugary shell to enjoy over the entire month of December? Well the reality is that I usually eat nearly half of it the first day, feel terrible, and then eventually throw out what’s left in February.
So naturally, Jeanine made her version a little bit healthier, but I can promise you that it’s every bit as addictive. It goes the sweet and spicy route, because why not? It’s sweetened with maple syrup and spiced with cinnamon and a pinch of cayenne. It makes a great gift – that is, if you can keep from eating handfuls of it before packing up. (Sorry, Jeanine).
I’m slowly becoming a baked potato lover, but not just any baked potato lover. I still can’t get behind white baked potatoes slathered with sour cream and butter, but I could eat these mega stuffed sweet potatoes for breakfast, lunch or dinner.
Case in point, as I started writing this post, I went and polished off the leftovers I was saving for my lunch… for breakfast. I’m telling you, I have no self control sometimes.
A good stuffed sweet potato, of course, starts with the “stuff.” I made my filling by mixing black beans with corn, cotija cheese, avocado, jalapeño and generous squeezes of lime juice. Stir it together while you wait for your sweet potatoes to roast and then assemble your potatoes with (the best part!) dollops of Sir Kensington’s Chipotle Mayonnaise.
If you’re thinking “why mayonnaise?,” hear me out… this chipotle mayonnaise is not just any mayo. It’s become my absolute favorite “sauce” to dip sweet potato fries into. So, as expected, a dollop scooped onto these potatoes is perfection.
I’m a huge a fan of Sir Kensington’s condiments (remember these veggie burgers?) Their ketchups, mustards and mayonnaise are so delicious and are made from non-GMO ingredients. Find them at Whole Foods or on their website (get free shipping with the coupon code “chipotle” at checkout).
This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident here, here, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.
The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.
The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?
In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!