Greek Salad Flatbread

Greek Salad Flatbread

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!

Hello Fresh Meals

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.

Greek Salad Flatbread Greek Salad Flatbread

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.

Greek Salad Flatbread

Hello Fresh is giving Love & Lemons readers $35 off your first box! Just go to hellofresh.com and use the code LOVELEMONS at checkout.

Beet Hummus

Beet Hummus

First things first – THANK YOU for the overwhelming response to Monday’s post about our book! It’s been a secret for way too long, (and therefore a scary post to hit “publish” on!), but I just loved reading through all of your sweet comments. I hope you love it and that it finds a place in your kitchen for years to come.

And now – let’s talk about pink food!

Beet Hummus

I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-ey. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe.

Beet Hummus

Pre-order The Love & Lemons Cookbook!

The Love & Lemons Cookbook

It’s so surreal to be sitting here writing this post. When we first started talking about this book (nearly 2 years ago!), the year 2016 felt like a lifetime away. It’s no joke, the process of publishing a book is LONG! But here we are – 120 recipes, roughly 300 photos and 1 broken dishwasher later – and it’s now available for preorder and will be out March 29th!

So what’s the book about? Simple, beautiful cooking with fresh seasonal ingredients. The recipe chapters are organized by vegetable so that your cooking inspiration can start where mine does – the farmer’s market, your CSA box, or sometimes even the contents of your fridge. The recipes are easy to make, and almost all of them use ingredients you’ll have on hand.

How do I know what you’ll have on hand? At the beginning of the book, I have a handy guide to keeping your pantry stocked, and most of the recipes in the book can be made with those ingredients. There’s also a section called “What to make with what you have” that offers creative tips for those times when your pantry isn’t entirely stocked. This is the way I cook every day and the book has a nice well-designed way of describing it.

I also have some mix-and-match sections at the end of the book for things like salsas, guacamole, pestos… because who wants just one option when you can have 4! And of course, the book is all vegetarian with many, many vegan and gluten-free options.

I hope most of all that this book not only gives you delicious recipes (Eggplant & Mushroom “Meatballs,” Veggie Ceviche, and Double Chocolate Zucchini Muffins are some of my favorites!), but also gives you some inspiration to play around in your own kitchen.

Preorder it now! 
Amazon / Barnes & Noble / Books-a-Million / Google Play
iBooks / IndieBound / KindleKobo / Nook

In Canada: Amazon / Indigo

In Europe: Book Depository / Amazon Germany / BOL Holland / Amazon IT
Books.ch Switzerland / Amazon UK / Amazon France / Amazon Spain

In Asia: Kinokuniya Singapore

Here’s a little sneak peek!

   The Love & Lemons Cookbook

And a special shout out to my favorite collaborators: Jenn Elliot Blake for your gorgeous prop styling, and Trina Bentley (Make & Matter) who brought the Love & Lemons vision to life through beautiful typography and design.

Sunshine Citrus Chia Bowls

Sunshine Citrus Chia Bowls

I have to admit – some of these food trends, even the healthy ones, I can’t wait to see come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the club and I’m in love.

My chia relationship was an unfair one from the start. At first, I judged it because I thought those little grey seeds just looked funny. Then came all of those gorgeous chia bowls floating around the internet and they made me almost want to try it, but not quite. Earlier this year I gave in, but I still didn’t “get” it.

Fast forward to now – I’m a better, wiser chia maker – and I’m here to share a few simple tips, in case you’ve been on the fence about it like I have. Of course if you’re already a believer, you can just scroll down to the recipe!

Sunshine Citrus Chia Bowls

#1: First things first – the milk. You need a thick, rich & creamy milk and Almond Breeze’s new Almondmilk Cashewmilk Blend is just that. I’ve experimented with a few different non-dairy milks and this one is my favorite yet.

#2: It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.

#3: Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).

#4: Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season so this time I mixed in meyer lemon juice and topped my bowl with clementine slices.

Sending some bright sunny vibes your way :)

Sunshine Citrus Chia Bowls

10 Healthy Soups and Stews

10 Healthy Soups and Stews

A few weeks ago, we flew out of Chicago just before the snow started falling and the temps dropped below zero. This year, unlike most winters, we got lucky. If you’re in the midwest (or another frigid location) – my heart goes out to you. I don’t know how you do it, but here are ten of of my favorite healthy soup recipes that will hopefully help warm & nourish the soul.

I make these all the time, but I want to know – what are you favorite soups?

Pictured above: Butternut Squash Soup
Curried Red Lentil Sweet Potato Stew / Ribollita Tuscan White Bean Stew
Chickpea Miso Noodle Soup / Tomato Chickpea & Coconut Soup

10 Healthy Soups and Stews

Pictured Above: Butternut Squash Black Bean Chili
“Creamy” Sundried Tomato Soup / Spicy Black Bean Soup
Ginger Miso Soup with Tokyo Turnips / Saffron Couscous & Spinach Stew