Brown Rice and Adzuki Bean Bowls

Brown Rice and Adzuki Bean Bowls

Hi, my name is Jeanine and I’ve been an Instagram addict from the beginning. I love seeing what’s going in on other people’s lives, what they’re making, and most of all drooling over delicious looking food that I want to eat right through the screen. Someone who I’ve loved following is Lindsay Maitland Hunt while she was working on her cookbook Healthyish. It felt like I would always see her photos right before lunch or a few hours before dinner and I’d just salivate. Her food looks not only so delicious, but it’s the kind of approachable, real life, I-can-make-that-too, kind of food that I always want to have right in front of me at any time of day. So, needless to say, I’m so excited to talk about (and cook from) her book! If you’re not familiar with Lindsay’s work, she was an editor and recipe developer at Real Simple Magazine and Buzzfeed. She’s created recipes for everyone from college students to busy families to seasoned home cooks.

At the beginning of the book she talks about her Healthyish balanced approach to eating which I totally relate to (see post about my lemon-only diet) – “I’ve oscillated between extremes my entire life, whether it was eating a greasy grilled cheese or eating a boring bowl of steamed vegetables. But seesawing between the two isn’t how you achieve balance. Healthyish is eating a big, hearty bowl of food that doesn’t leave you feeling weight down. Food that makes you feel good, and not sad.”

Brown Rice and Adzuki Bean Bowls

The recipes are a mix of really-healthy and mostly-healthy recipes, hence the name. The book is not entirely vegetarian but there are SO MANY vegetarian recipes, especially in the section that’s titled Vegetarian Dinners. I have my eye on the Linguine with Trumpet Mushroom “Scallops” and the Smoky Cauliflower and Onion Frittata.

Brown Rice and Adzuki Bean Bowls Brown Rice and Adzuki Bean Bowls

We made these Adzuki Bean Bowls the other night (very healthy without the “ish”) and they are simply delicious. The napa cabbage, snap pea, and carrot slaw take no time to toss together. It goes over adzuki beans (if you can’t find canned adzuki beans, black beans sub great here) and brown rice. A yummy sesame miso dressing gets drizzled over the whole thing. It’s hearty yet light, crunchy, and so so delicious. I just love bowls like this!
  Brown Rice and Adzuki Bean Bowls from Healthyish by Lindsay Maitland Hunt

You can buy the Healthyish Cookbook here, I hope you love it as much as I do!

OR you can win a copy of both Healthyish + (our book) The Love and Lemons Cookbook: head over to THIS Instagram post to enter the giveaway.

Iced Tea with Fancy Herbal & Fruity Ice

Iced Tea with Fancy Herbal & Fruity Ice

You might not know this little factoid about myself and Jack, but we freaking love iced tea. Black tea, green tea, tea in our cocktails – we’re obsessed, especially now that we’re in the heat of the summer. Although, we’re weirdos that drink iced tea in the winter too, but I digress…

Today’s recipe is less of a recipe and more of a really fun, summery way to serve iced tea. What you do is freeze herbs, fruits, citrus, and cucumbers (whatever you want, really) and serve it with yummy iced tea! I think this is such an easy and pretty party beverage. It’s something everyone can enjoy because it’s unsweetened, non-alcoholic, and super refreshing.

Iced Tea with Fancy Herbal & Fruity Ice

We’ve partnered with Pure Leaf Home Brewed Teas on this post because we are very specific about our teas… and we love theirs. This fancy iced “recipe” is delicious with any of Pure Leaf’s new home brewed bagged iced teas. Here, I used Pure Leaf’s Iced Green Tea with Citrus Flavor and Iced Black Tea with Peach Flavor.

Pure Leaf Home Brewed Iced Teas are specifically made to be consumed iced. They’re crafted with the highest quality whole tea leaves, real fruit pieces, petals, and herbs – the flavors are vibrant and perfect for summer.

Iced Tea with Fancy Herbal & Fruity Ice

To make these, I used a square ice cube tray, but you could make these with any sized ice cube tray you like.

Iced Tea with Fancy Herbal & Fruity Ice

I froze mint, basil, lemon pieces, cucumbers and raspberries in my ice cubes, but anything goes – I’d love to see what pretty combinations you come up with!

Iced Tea with Fancy Herbal & Fruity Ice

Creamy Avocado Lime Smoothies

Creamy Avocado Lime Smoothies

A few months ago, Jack and I were in Dallas at a popsicle shop that had this dairy-free avocado lime pop that I went crazy for. I’ve been meaning to recreate it all summer and, well, summer isn’t over yet… so here we go! Only I recreated it in smoothie form because smoothies are easier to make if you don’t have a popsicle mold… or if your popsicle mold is in storage like mine is.

I promise that this does not taste like guacamole… it’s a creamy almost sorbet-like smoothie that contains a healthy amount of healthy fats. I enjoy it in the morning or mid-afternoon when I need a good boost of energy… although I think it would also be tasty as a dessert (if made extra thick) with some chocolate sauce or cacao nibs on top!

Creamy Avocado Lime Smoothies

The avocado creates a rich & creamy base and the lime peps it up. For sweetness, I added frozen pineapple, banana (also best frozen), and a bit of maple syrup. For a green punch I added big handfuls of spinach, and for an extra boost I added a few scoops of Aloha Vanilla Protein Powder.

I have to admit that I used to hate protein powders. Most that I’d tried were chalky and had a funny taste that I didn’t want ruining my smoothies. This Aloha Vanilla Plant-Based Protein is the opposite. It blends in seamlessly, the texture is great, and there is no aftertaste. The vanilla flavor is mild and it has a list of really great organic sustainably-sourced ingredients like pea protein, pumpkin seed protein, and hemp seed protein. It’s packed with tons of omega 3’s and whopping 18 grams of protein per 2 scoops!

Creamy Avocado Lime Smoothies Creamy Avocado Lime Smoothies

Smoothie cheers!

Creamy Avocado Lime Smoothies

Almond Chocolate Chip Zucchini Bread

Almond Chocolate Chip Zucchini Bread

Six years of blogging and there is not ONE zucchini bread recipe on this site! I’m not sure how that happened, but we’re changing that today :). I flipping love zucchini bread. I made about 6 loaves while testing this recipe and I’m still just as much in love with zucchini bread as I was when I started 🙂

I hope you have gardens full of zucchini (or at least 2 medium zucchini), and enjoy this recipe as much as Jack and I do!

Almond Chocolate Chip Zucchini Bread

This recipe makes 2 loaves (you can freeze one!) and uses 2 cups of grated zucchini. Which means that you can enjoy this as a snack or for breakfast, or both and know that you’re (sort of) getting in a serving of green vegetables.

For the batter, I use a mix of regular flour and almond flour (a bit of protein!). To make this dairy-free, I sub in olive oil for butter and I use my go-to Almond Breeze Almondmilk.

Almond Chocolate Chip Zucchini Bread Almond Chocolate Chip Zucchini Bread

The recipe pictured here uses eggs. I prefer this version because the loaf rises better and it just makes for a light, cake-y texture. Don’t worry, there’s a vegan option below as well – the only difference is that the sans-egg recipe does not rise as much, making its texture more moist. I love both versions for different reasons and all of the loaves got polished off just the same here in my family household.

Almond Chocolate Chip Zucchini Bread

I almost forgot… perhaps the best part – chocolate chips! If you’re a zucchini purist, you can leave them off, but in my opinion zucchini and chocolate work together like peanut butter and jelly.

Almond Chocolate Chip Zucchini Bread Almond Chocolate Chip Zucchini Bread

Bake until the tops of the loaves are golden brown. Share or freeze the extra loaf!

Almond Chocolate Chip Zucchini Bread Almond Chocolate Chip Zucchini Bread But before you run off to start baking – would you mind filling out this super quick survey? (Click Here) As a thank you, we’re giving away a $100 Visa gift card to 1 lucky winner! To enter the giveaway, just leave a comment below after you fill out the survey. Thank you!!

The giveaway is now closed – thank you for entering!

Cucumber Mango Miso Noodle Bowls

Cucumber Mango Miso Noodle Bowls

A few weeks ago, while I was making a list of potential upcoming summer recipes, I asked Jack “hey, what’s a recipe you really want me to make?” In the past, answers to questions like that are usually “pretzels!” or “pizza!” but this time it was “an asian noodle salad.” I asked if he could be more specific but he said “I just really really love noodles – you know, when they’re tossed in an asian-ey kind of dressing.” Not a huge help, but at least it was something.

So on a Monday when I felt I could use a little reset after weekend-eating, his idea (with a ginger-y sauce) sounded pretty good. This recipe is not an authentic version of anything, but when I got around to making said “asian noodle salad,” this was what I happened to have: a bunch of cucumbers, a ripe mango, a few limes, a jalapeño, and a bunch of mint. At first, I wanted to add peppers, cabbage, and everything colorful, but then I realized that I could make something delicious without tossing in the kitchen sink.

Cucumber Mango Miso Noodle Bowls

The tangy miso-peanut sauce is the real star – it’s also become a go-to recipe lately because its ingredients are so easy to keep on hand. Miso paste lasts about 1 year in the fridge and I store my fresh ginger in the freezer. Peanut butter, garlic, limes, are all regulars around here.

The second time I made this recipe, I served it to my family and added tofu on top to make it a bigger meal – the tofu is not pictured here, but I’ve included a recipe below. This recipe serves 3 on its own or 4 if you add the tofu (or whatever protein you like – chicken, shrimp, salmon, etc).

If you don’t have vermicelli rice noodles, brown rice stir fry noodles (the flat, thicker noodles) work well here. Pasta would also be fine in a pinch.

Cucumber Mango Miso Noodle Bowls