Super Fun Summer Smoothies!

Enjoy classic treats in smoothie form! These four fun drinks are inspired by blueberry muffins, PB&J, mint chip ice cream, and peaches & cream.

Every so often, I get on these mean green daily smoothie kicks that, in all honesty, can get a little TOO green over time. The kick starts with delicious well-balanced smoothies, but as the days go on, I start cutting corners. I add too much liquid so that the blender will blend fast, leaving me with a watery smoothie. And speaking of water, that’s what I use when I run out of almond milk. I add ice in the name of “thickness,” and I start skipping all ingredients that actually add flavor. What I (we) are left with to drink first thing in…

TO THE RECIPE >>>>

PB Cookie Dough Vegan Milkshake

Nothing beats this yummy vegan milkshake made with blended chocolate chip peanut butter cookie dough balls, almond milk, and vegan ice cream!

vegan / gluten free

There’s a vegan restaurant that we love in Chicago called The Chicago Diner. Jack and I make it a point to stop there nearly every time we’re in town. The food is really good, but the thing to get there is the vegan milkshake – the peanut butter chocolate chip cookie dough milkshake to be exact. And yes, it’s as decadent as it sounds. A few weeks ago, we ate lunch there and I tried to not order one. Then Jack’s shake came to the table and I said, “I’ll just have one little sip… ok, well maybe just one more…” and before I had stolen nearly his…

TO THE RECIPE >>>>

Orange Peel Black Tea Sangria

holiday / cocktail

Happy Long Weekend! Jack and I are off to the farmers market this morning but I wanted to pop in quickly and share this sangria recipe. I posted it on Instagram awhile back – but I think it’s such a refreshing cocktail for weekend BBQ’s that I wanted to share it here on the blog as well. This combines two of my favorite things in the world – iced tea and wine! Its simple to make – just pour the wine and iced tea into a large pitcher and add the fruit. Chill overnight, so that the flavors will infuse, and serve it…

TO THE RECIPE >>>>

Vegan Black Bean Meatball Sub

These hearty vegan meatballs are a hit with even the pickiest eaters! Their savory, smoky flavor is delicious in subs or on pasta with lots of marinara.

dinner / vegan

Lately, Jack and I have been spending a lot of time with my family in Chicago. One thing my husband especially loves about this area is all the comfort food, especially the plethora of meaty things between bread. I often shy away from the “fake meat” types of things, but when I do make something that is inspired by a meat dish, he’s the first to tell me if it’s great or if I’ve missed the mark. Well, I fed these vegan meatballs to him and my family last night, and not only did Jack wolf his down with approval,…

TO THE RECIPE >>>>

Peanut Butter Chocolate Chip Cookies

With crisp edges, chewy middles & just 6 ingredients, these peanut butter chocolate chip cookies are one of my absolute favorite treats.

gluten free / cookbooks

Ok, guys, get ready: you’re going to fall in love with these peanut butter chocolate chip cookies. Let me tell you why: This peanut butter cookie recipe comes together in one bowl, it uses 6 ingredients, and it results in decadent, soft, pillowy cookies that are lightly crisp on the outside. These little guys are flourless, and they’re sweetened with coconut sugar, so they’re secretly on the healthy side too. This peanut butter cookie recipe comes from my friend Kathryne’s new book Love Real Food. Her blog, Cookie and Kate, is one of my favorite vegetarian blogs to read, and she is…

TO THE RECIPE >>>>

Blueberry Fennel Flatbread w/ Whipped Feta

Here, blueberries & fennel make a wonderful unexpected pairing, and tangy whipped feta accents their sweet, fresh flavors. Perfect for a spring brunch!

spring / vegetarian / favorites

If you caught last week’s post about my CSA box tips, you might recognize some of those ingredients here in this recipe. What I love most about my “surprise” Farmhouse box is that it inspires me to come up with flavor combinations that I would not have thought of otherwise. Blueberries and fennel?? Yes, it works! The saying is true – what grows together goes together. These were the first blueberries of the season, and I knew I wanted to make a simple recipe to really highlight them. This flatbread is so easy to make and I think it’d be such…

TO THE RECIPE >>>>

Vegan Pimento Cheese Dip

You won't believe how close this vegan pimento cheese recipe tastes to the real thing! It's tangy, creamy, and so delicious as a spring appetizer.

appetizers / vegan

My husband Jack loves pimento cheese. Actually, he loves any kind of cheese but, having grown up in the south, pimento cheese has a special place in his heart. So I made this vegan version! Although he was skeptical as I was blending it together he was shocked and impressed by how close it tastes to the real thing. Cashews give this spread a creamy base while jarred pimentos, dijon mustard, and lots of lemon give it a proper tang. It’s best with Ritz-like crackers, but I also like to serve it with tons of chopped up veggies as well. This…

TO THE RECIPE >>>>

Mango Coconut Muffins

I love to start my day with these bright mango coconut muffins! They're 100% vegan and have fresh flavor from lime, mango chunks & coconut flakes.

vegan / spring / breakfast

Muffins have such a special place in my heart. Growing up, my family ate muffins for breakfast nearly every day, and it was awesome. My sister and I would *think* we wanted the colorful cereals that the other kids had. We’d beg my mom to buy them and when she would, they’d end up going stale on the top shelf in the pantry. Nothing beat a warm muffin and a big glass of milk first thing in the morning. Of course, I’ve since nixed the milk part, but my love for muffins continues. These mango and coconut muffins are my new favorite morning treat.…

TO THE RECIPE >>>>

Sweet Potato Appetizer Bites

These sweet potato bites are a fun and festive party appetizer! A nutty, tangy avocado tartare tops thin rounds of roasted sweet potato.

appetizers / snacks & dips / vegan

How cute are these sweet potato appetizer bites?! The topping is my plant-based riff on classic tuna tartare, with diced avocado in place of the fish. It tastes fantastic, with a yummy mix of nutty, tangy, creamy, and crunchy elements. It’s also pretty! The vibrant sweet potato contrasts with the pale avocado, and watermelon radish adds a big pop of pink. If you ask me, these sweet potato bites are almost as fun to look at as they are to eat. Speaking of eating, these sweet potato appetizer bites are totally vegan and gluten-free! As a result, they’re a perfect…

TO THE RECIPE >>>>

Kentucky Derby Party Recipes

spring / entertaining

As you know, the Kentucky Derby® is right around the corner (did you see last week’s Sparkling Mint Juleps?). Today I’m partnering with 14 Hands Wine to share some Derby Day party tips, recipes, and a few great wine pairings. It’s time break out your fancy hats, pour some wine and get started! First up are these colorful open-faced (crust off!) tea sandwiches. These are super easy to make if you make the spread ahead of time and assemble these just before your guests arrive. Instead of a cream cheese spread I made an herbal creamy dill spread by blending sunflower…

TO THE RECIPE >>>>

Sweet Potato Noodles with Garlic & Kale

Sweet potato noodles inject the classic Spaghetti Aglio e Olio with brilliant color in this easy dish. I love to top mine with basil & plenty of Parmesan.

pasta / gluten free / vegan-option

Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta. This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.