Sesame Soba Noodles

Never cooked soba noodles? Follow the tips in this post to make a foolproof soba noodle salad that's loaded with veggies and great for weekday lunches!

Happy Monday! If you’re like me and you had a weekend full french toast, cake, and pancakes, then you’ve come to the right place! Today I have a fresh, delicious bowl of soba noodles to help start the week off in a healthy direction. The best thing about this bowl is that it’s super simple to make, yet has great zippy flavor. There’s a light sesame-ginger dressing that perfectly coats the soba noodles. On top of that, I chose to mix in a group of vibrant spring veggies, but keep reading for a few other suggestions to customize your noodle…

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54 Avocado Recipes for Every Meal

If you love avocado as much as I do, you’re always looking for ways to use it. Enjoy these 54 avocado recipes for breakfast, lunch, dinner, and more!

I hope you have some avocados left over from Cinco de Mayo because I have a whole LOT of ideas for how you can use them. Avocado is an ingredient that I use almost as often as I use lemon. It’s healthy, creamy, delicious, and so versatile… what’s not to love? Today, I thought I’d highlight some of my favorite avocado recipes! Avocado Recipes for Breakfast I often start my day with avocado toast, but I love sneaking avocado into my breakfast in other ways too! Avocado makes the creamiest smoothie I’ve ever had (plus its healthy fats help keep…

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Tamago Kake Gohan

This Japanese rice bowl is the perfect healthy breakfast or dinner! Piping hot brown rice cooks an egg, making a creamy, risotto-like texture.

Jack and I ate tamago kake gohan (or tamago gohan, for short) over and over again during our trips to Japan. Its name translates to “egg rice,” and that’s basically what it is – a raw egg mixed into piping hot rice. Don’t be scared – the hot rice cooks the egg as you stir it in. The result is Japanese comfort food at its best – the most creamy, delicious bowl of rice you’ve ever had. It’s almost like risotto, but without so much stirring! It’s traditional to top tamago kake gohan with furikake and Japanese pickles… but of…

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16 Recipes to Welcome Spring

Happy Spring! If you're looking for light & bright recipe inspiration as the seasons change, read on to see 16 meals I can't wait to make this spring.

It’s starting to feel like spring! Well, actually, it’s still 30 degrees here, but it’s at least starting to look like spring out there. The sun is shining and the days are getting longer. I’m getting excited for farmers markets, peach season, and the ability to walk out the door without a coat on. As the days get brighter, I crave lighter and lighter food. Here are some of my favorites for this season! 16 Recipes to Make This Spring 1. Carrot Coconut Gazpacho with Lemongrass (pictured above) – This creamy soup’s sunny color & light, refreshing taste make it perfect…

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Creamy Wild Rice Soup

Craving something comforting but healthy? This lightly creamy wild rice soup with kale, mushrooms, carrots, and celery is just the thing for you.

This wild rice soup recipe is a sort of non-traditional spin on a classic autumnal wild rice soup. For the record, that’s the first time that I’ve ever used the word “autumnal,” but it’s also the first time that I’ve ever posted a recipe with wild rice(?!) so there are firsts for everything today! Classic creamy chicken and wild rice soup is filled with ingredients that I don’t usually use – chicken, of course, chicken broth, and even heavy cream. At its core, though, traditional wild rice soup contains a base of delicious fall vegetables and the yummy, hearty rice,…

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Easy Coconut Curry

This is my go-to vegetable curry recipe. It's easy to make, but it packs a punch of flavor from turmeric, ginger, more delicious spices & fresh chiles.

This coconut curry recipe is everything I want on a weeknight. Scratch that – it’s everything I want… any time. I’ve been eating it as leftovers for lunch, dinner… I even ate a bowlful for breakfast the other day. The recipe is particularly Monday night-friendly because it’s quick to make yet packs a punch of flavor. It’s filled with cozy, nourishing vegetables that will help you recover from a weekend of maybe… I dunno… too much pumpkin cake? The ingredient shot above makes this recipe look more complicated than it actually is. Once you’ve chopped the vegetables and measured the spices,…

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Red Lentil Hummus

Love hummus? Then you have to try this tangy, creamy red lentil hummus! I love it as a dip, a dressing, or straight out of the fridge on a spoon.

red lentil hummus

You know how much I love chickpeas, and you know how much I love hummus, but today I’m going out of my chickpea comfort zone with this red lentil hummus recipe! It’s creamy, tangy, and nicely spiced with turmeric and other curry spices, because sometimes you run out of chickpeas, but you still want a dippable snack. We’ve been enjoying this lentil hummus with veggies, naan, pita chips… I’ve also been caught sneaking spoonfuls straight from the fridge. Red Lentil Hummus Ingredients Don’t let this ingredient list intimidate you – it’s all spices – hopefully you have most of them…

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Yellow Split Pea Soup

Yellow split peas fill this cozy soup with plant-based protein, cashews add richness, and smoked paprika and fresh corn give it a sweet, smoky flavor.

Until I tried this yellow split pea soup from Gena Hamshaw’s cookbook Power Plates, I didn’t think split peas were something to get excited about. I’d only ever had them when I was growing up, in classic split pea soup. You know, the kind that’s cooked with chicken stock and a ham hock and that’s really not my thing. This recipe takes the best parts of that traditional soup – smoky flavor, tons of plant-based protein – and heads in a totally new direction. It’s 100% vegan, sweet and savory, creamy, cozy, and totally delicious. If you’ve never cooked with…

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Roasted Sweet Potato Poblano Breakfast Tacos

These healthy, vegetarian breakfast tacos are easy to prep ahead - making them great for weekday breakfasts! Filling and delicious!

It’s fall (at least it feels like fall), and I wanted to do something a little bit different to kick off the season. I had these two separate ideas on my list: #1 to bring back the meal prep series that you all loved a few months back and/or #2: Breakfast Taco Week! Then, it occurred to me that I could combine both! So this week is: Breakfast Taco Meal Prep Week! That means I’ll be posting 3 separate breakfast taco recipes that you can prep for all at once and easily make throughout the week. I’ll post recipes 2…

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Oatmeal Breakfast Cookies

Cookies for breakfast? Yes, please! These oatmeal breakfast cookies are sweet, nutty, and filled with wholesome ingredients like oats, nuts, and fruit.

Here’s how much I love these oatmeal breakfast cookies: after I finish typing this post, I’m going to head to the kitchen to make more. They’re vegan, gluten-free, and dairy-free, and they have fiber from the oats and protein and healthy fats from almond butter. Thanks to maple syrup, they’re naturally sweetened too. But these breakfast cookies aren’t just good for you. They’re also delicious! The same ingredients that pack them with nutrients give them a sweet, nutty flavor and soft, puffy texture. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!? Breakfast…

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Shawarma Wraps

Shawarma spiced chickpeas, creamy hummus, spicy zhoug, and fresh veggies fill warm pita bread in this delicious vegetarian wrap recipe.

I’m obsessed with these shawarma wraps! I loved them so much that after we took these photos, I thought about them all day, I dreamt about them that night, and when I woke up, I ate the last leftover wrap for breakfast. I would not consider these “breakfast” wraps – I just didn’t have the willpower to wait for lunch. I mean, the shawarma spiced chickpeas, the creamy hummus, the spicy zhoug chile paste, and the juicy/crispy veggies… this is what dreams are made of… at least if you’re me. How pretty are they?! They’re so fresh and delicious! Once…

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.