maple walnut granola parfaits

maple walnut granola parfaits / www.loveandlemons.com #vegan #glutenfree

While we don’t have kids that are going back to school this week, I’m starting to think more and more about healthy make-ahead breakfast ideas. You know – to send to work with my big kid (Jack) in hopes that one day he might start skipping the greasy breakfast tacos & processed Costco bagels that are usually waiting for him at the office. (I can at least try, right?)

maple walnut granola parfaits / www.loveandlemons.com #vegan #glutenfreemaple walnut granola parfaits / www.loveandlemons.com #vegan #glutenfree

I can always win him over with a smoothie, but I don’t always have time in the mornings to break out the blender. He loved these peanut butter crispy treats but I like to change things up. This week’s plan is to have these parfaits ready and waiting in the fridge so he can easily grab and go.

This is a spin on my favorite granola recipe – this time I used hemp seeds & walnuts. It isn’t a super clumpy granola (some might call it more of a cereal), but it’s tasty and packed with protein and some good omega 3′s.

maple walnut granola parfaits / www.loveandlemons.com #vegan #glutenfreemaple walnut granola parfaits / www.loveandlemons.com #vegan #glutenfree

Use whatever fruit you like – I used strawberries, blueberries and frozen tart cherries (like I said before, we’re in love with them). Feel free to use your favorite yogurt – plain, greek, or coconut yogurt if you’re vegan. I should also mention that you might want to keep your granola separate until you’re ready to eat these so it stays crunchy.

fig & ricotta flatbread pizza

Gluten Free Fig & Ricotta Flatbread Pizza / @loveandlemons

It’s possible that I’ve been going a little salad crazy around here lately. Jack has brought it to my attention that we may have one too many salad recipes on the site. So this week, I’m changing things up: first pasta and now pizza. Because sometimes we all need to live a little and just say yes to a few carbs.

So last Sunday night when I announced “pizza night!,” I got a thumbs up from Jack. When I said “it’s gluten free pizza night!!!!” he gave me a look.

Gluten Free Fig & Ricotta Flatbread Pizza / @loveandlemons

I knew Pamela’s pizza crust would be good (like I mentioned before, all of my gluten friends swear by their flours), but even Jack was surprised how gluten-full it tasted. The dough is very sticky to work with (you won’t be tossing it into the air). We carefully formed it, partially baked it and then grilled it. The edge was crispy, the middle was chewy… you’d never know this crust was made with brown rice and other whole grains.

Gluten Free Fig & Ricotta Flatbread Pizza / @loveandlemons

Figs just showed up at our farmers market so I did a flatbread-style pizza with creamy ricotta, juicy figs, pesto, arugula, pistachios and balsamic. (Basically a really good salad on a pizza!). I’m so excited about this salty-sweet ingredient combo that I figured out how to make an animated gif to demo it for you:

Gluten Free Fig & Ricotta Flatbread Pizza / @loveandlemons

Technically, this recipe should serve 3, maybe 4. That night, it served two. We had a hard time not devouring every slice before we were done with the photos…

Gluten Free Fig & Ricotta Flatbread Pizza / @loveandlemons

lemony summer squash orecchiette

Lemony Summer Squash Orecchiette / @loveandlemons

You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.

My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.

Lemony Summer Squash Orecchiette / @loveandlemonsLemony Summer Squash Orecchiette / @loveandlemons

Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.

Lemony Summer Squash Orecchiette / @loveandlemons

Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.

Lemony Summer Squash Orecchiette / @loveandlemons

ginger peach sangria

Ginger Peach Sangria / @loveandlemons

Happy Friday! I have the easiest, summeriest cocktail to share with you. This weekend, it’s going to be 102 degrees(!) here in Austin. So needless to say, cold, refreshing drinks will be in order. I figure everyone loves sangria, so I thought – what would be more seasonal than peach sangria? This is sweet, but not too sweet, and packed full of fruit and herbs.

Ginger Peach Sangria / @loveandlemonsGinger Peach Sangria / @loveandlemons

The base is simple: white wine, Grand Marnier and peaches. For an herby kick, I added a splash of ginger juice, mint and basil. Let it chill for at least a few hours (or overnight). It gets more peachy and herby the longer it sits. Cheers!

sweet pepper panzanella

sweet pepper panzanella / @loveandlemons

Panzanella: it’s your excuse to eat bread and call it salad!

I’ve veggie’d up the classic tomato-basil panzanella with blistered sweet peppers, tangy pickled onions, and just few torn kale leaves.

sweet pepper panzanella / loveandlemons.com

It all starts with that stale bread that’s sitting on your kitchen counter. In our household of just 2 (people, that is – the dogs are paleo), we have stale bread around pretty often. These were the last bits of a rustic miche round from my favorite bread source, Easy Tiger. I just realized I labeled them as “day old,” but these scraps were actually many days old. Perfect panzanella bread.

sweet pepper panzanella / loveandlemons.com

This would be a great recipe to make on the grill… you could cook the peppers and the bread (you could even grill the kale), all at the same time. For the ease of picture taking, and because it’s insanely hot outside, I cooked mine in a pan. To bring out extra flavor, I finished them with a bit of sherry vinegar and a few pinches of smoked paprika.

Toss it all together and let the salad sit and get nice and juicy. Serve with whatever else you’re grillin!

sweet pepper panzanella / loveandlemons.com