Baked Parsnip Fries

Swap potatoes for parsnips to make these healthy baked parsnip fries! Great with your favorite burger, they're irresistibly crispy, sweet & salty.

Happy Fri-day! (pun intended, I’m so sorry). What I’m not sorry about are these parsnip fries – they’re awesome and super simple to make. I recommend making extra because you (or your significant other – I’m not naming any names here), will likely eat most of them right off the baking sheet, and you’re going to want a few left to enjoy with your burger. Not only are these parsnip fries healthier than traditional fries (they have much more fiber), but they have a unique flavor. If you’ve cooked with parsnips before, you know that they’re slightly sweet. As a result, these…

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Quinoa Burger

Say goodbye to mushy, bland veggie burgers forever! This quinoa burger is tangy and spicy, with a delicious hearty texture and perfect crispy edges.

vegan / gluten free

I’m not sure where to begin with this quinoa burger recipe. It has a wonderful meaty texture with lightly crisp edges, a spicy, tangy flavor, and a gorgeous red color. Plus, it’s totally vegan and gluten-free! What’s not to love? I’m looking forward to making this quinoa burger for cookouts all summer long, and I hope you are too. On the off-chance that you have leftovers, pop them in the freezer! They reheat perfectly for quick weeknight dinners down the road. Quinoa Burger Recipe Ingredients I set some strict veggie burger criteria for this recipe: no eggs, no cheese, no…

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Raspberry Crumble Bars

vegan / gluten free-option

Warning: these are highly addictive and way too easy to make. I’ve been meaning to post these for awhile… the problem is that every time I’ve made them we just eat them. There’s a lot of restraint involved in taking pictures of food. These are inspired by one of my favorite treats – those raspberry bars at Whole Foods (the super delicious buttery ones). My version here uses coconut oil and walnuts which makes them a tad healthier although they’re still pretty indulgent. A perfect little 3 o’clock snack. You likely have all of these ingredients in your pantry already.…

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Chilaquiles with Avocado

Chilaquiles with Avocado - my take on fresh healthier chilaquiles. Made with corn tortillas, eggs and red chile salsa. A favorite for breakfast or brunch. Gluten free.

breakfast / vegetarian / gluten free

I’m thinking of trying to grow avocados this spring… I don’t really have a green thumb, but I eat so darn many of them, I figure it’s worth a try. (Also, I’m just now realizing that this is my 3rd avocado recipe in a row – oops!) If anyone has any experience growing them, please let me know! I’m guessing that I probably have to start soon… Today’s recipe is something I really love to make at home because it tends to be a little too greasy for me at restaurants. Chilaquiles are usually considered hangover food and it all…

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Sweet Potato Vegetarian Chili

winter / vegan / gluten free

This one might have been more appropriate to post around Super Bowl time… but really, we’re not fans of “the game” like we are fans of the Olympic Games. I don’t usually like to eat in front of the TV, but these two weeks are definitely the exception. This is a great meal to cozy up to – it’s warm & delicious, and conveniently all in one bowl. Plus, it won’t make you feel too unhealthy while you watch all of the teeny girls (and guys) skate across your living room. Make a big batch and eat the leftovers all week.

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Healthy Loaded Sweet Potatoes

healthy / gluten free / vegan-optional

I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90’s). The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of…

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Vegan Coffee Cake Muffins

vegan / baking / brunch

I’m heading to Chicago later this week and I’m trying to think warm thoughts… It’ll be all of 1 degree when I land… and, (brr), my skin just isn’t that thick anymore. These muffins are a variation of my absolute favorite childhood breakfast: my Grandma Kissel’s coffee cake. On cold snowy mornings, there was nothing better than waking up to smell of warm cinnamon-ey cake wafting through the house. Of course these are slightly healthier and also vegan – using almond milk instead of sour cream and coconut oil instead of butter. But this is cake after all, so whatever…

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Brussels Sprout, Broccoli & Avocado Rice

Brussels sprouts, broccolini & scallions tossed with a tangy & spicy citrus sriracha dressing and topped with creamy avocado! (Gluten-free, Vegan option).

winter / salads / gluten free

I’m pretty sure this one covers all of my major food groups: green vegetables, avocado, almonds, mint, lime & sriracha. In fact, I could probably stop right here and live happily ever after. I could change our name to The Brussels Sprout Blog and take pictures of this dish – every day – just in a different bowl (you know, to keep things exciting). Of course, I’m kidding, but I do really love this combo. What really pulls it together is the fish sauce (don’t worry, if you’re vegetarian you can sub it out), but it really brings the most amazing…

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Easy Pita Lunch Ideas

These 4 easy pita recipes are great packed for healthy lunches! All are vegetarian - prep the components ahead of time for a fast, delicious midday meal.

make-ahead / vegetarian / lunch

There’s a category that’s seriously underrepresented on Love & Lemons: lunch. Lunch, for me, is the meal that happens in between all of these recipe posts. It’s usually a quick throw-together meal that utilizes a previous night’s dinner and/or an assortment of random on-hand ingredients… (ie. a half of an avocado, a few leaves of kale, leftover quinoa, an opened container of greek yogurt). I love a big lunch salad, but when I don’t have enough greens & things to make up a full meal, I take what I do have and put it in (or on) a pita. I…

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Sweet Potato (vegan) Alfredo

winter / vegan

Less really is more… it’s a lesson I don’t think I’ll ever fully learn. For example, I often get flustered about what to make to post here. I’ll change my mind on my way to the grocery store and then change it another few times on my way home. This is a ridiculous (& expensive) habit because I end up buying way too much so I have options on hand to suit my indecisiveness. (Although, it all does get eaten eventually). Every now and then I come up with something out of nothing, and those almost always end up being…

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Maple Cornbread Muffins

Rosemary & maple make these easy cornbread muffins lightly sweet & cozy-tasting. I love to serve them at Thanksgiving or with a big bowl of chili.

fall / vegan / almond breeze

Move over, dinner rolls, and make way for… cornbread muffins! Maybe it’s my Midwestern background, but I love corn, especially in this sweet & savory corn muffin recipe. My Cornbread Muffin Recipe Ingredients In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. These corn muffins do just that. Here’s what I use to make them healthy & delicious: Maple syrup sweetens them naturally and adds depth of flavor to this corn muffin recipe. Rosemary flecks them with green and brings its cozy, fresh wintry taste. Canola oil or olive oil is…

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Hello, we're Jeanine and Jack.