Peanut Butter Goji Berry Granola Bars

Delicious & healthy homemade granola bars made with peanut butter, goji berries, pepitas, pistachios, and a little chocolate. Gluten-free and easy to make!

Happy New Year! Today I’m guest posting over at Better Homes and Gardens’ Dish Delish Blog. These granola bars were inspired by their recipe for Chocolate-Peanut Butter Granola Bars, which reminded me of the ones my mom used to pack into my school lunch everyday. I might not have that Barbie and the Rockers lunchbox anymore, but I thought it would be fun to recreate this favorite afternoon treat in a healthier way. My version is packed with goji berries, chia seeds, pistachios, pepitas, (and of course, chocolate)… These are so quick & easy to make. Click over to the BHG Dish…

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Buttercup Squash Crumble Bars

The ultimate fall dessert - these crumbly, creamy butternut squash bars are topped with chocolate and coconut. (Plus a video!!)

holiday / baking

I had this buttercup squash (perhaps the funkiest looking squash of them all), sitting on my countertop for the longest time. It likely would have become soup had it not been for the name itself – “buttercup” which spoke to me and said: let’s make a crumbly & buttery dessert! I won’t go as far to say this is healthy, but hey, it’s the holidays and we’re making dessert, so let’s live a little. These bars are made with good quality organic ingredients (and remember: squash). This recipe is loosely based on my recipe for raspberry crumble bars. I switched out…

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Vegan Kale & Artichoke Dip

Vegan Kale & Artichoke dip is a healthy spin on the classic spinach artichoke dip. It's the perfect appetizer for holiday parties or winter gatherings!

vegan / holiday / appetizers

Hey all, Jack here – now that it’s the end of the year, it’s holiday party time! And what does it normally mean to eat at a party in the winter? To a lot of Americans, that means spinach artichoke dip. I mean, what makes you feel like partying more than eating an entire loaf of bread dipped in cream cheese and mayonnaise? Well, Jeanine and I don’t really think that’s much of a party any more. Our idea of a party is one where the next day you (or your guests) don’t feel awful. So we took a bit of…

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Pistachio Cranberry Cookies

vegan / cookbooks

I made a half batch of these cookies, which was clearly a mistake. I ate the last one for breakfast this morning and I could really go for another one right about now. Chewy, oaty, nutty… slightly sweet and warmly spiced… it’s the kind of cookie that’s just healthy enough to get by as breakfast but would be even more perfect as a 2pm snack. If only… This recipe is just slightly adapted from Amy Chaplin’s book At Home in the Whole Food Kitchen, which is hands down one of the most beautiful cookbooks I’ve ever held. I’ve been a fan of Amy’s for the…

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Pumpkin Hummus Quesadillas

Spiced pumpkin hummus is a delicious vegan filling in these fall quesadillas! Load them with guacamole, greens & if not vegan, cheese! Weeknight-friendly.

fall / vegetarian / pumpkin

Here’s my question for all of you pumpkin lovers out there – what do you do with your leftover pumpkin puree? So many recipes (including my own) call for 1/2 cup of pumpkin puree. Whether I open a can or roast a whole pumpkin, I’m always left with leftover mash. It calls at me from the fridge saying “how about pumpkin cookies?” or “let’s make muffins.” But after consuming too many pancakes for the making of last week’s post, I wasn’t in the mood for anything sweet. So I got this idea for pumpkin hummus… and I thought it would be great smushed in between tortillas with…

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Vegan Chocolate PB&J Cups

vegan / gluten free

Ever think “I’d like to combine my favorite school lunch with my favorite halloween candy?” Well neither had I – until Jeanine (this is Jack, by the way) came up with this crazy and amazing snack idea. And she even put some salt on top, just to cement it as the best peanut-butter cup idea ever. I’m sorry that this post is a bit light on the photos – I kind of… ate… the subjects before we could take more follow up shots. Sorry about that. Just make your own – you won’t regret it. These are also vegan and gluten…

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Gluten-free Blueberry Banana Muffins

gluten free / baking / Pamela's

Bananas are one of the few foods I really don’t like. Bananas and cantaloupe, in case you were curious. Banana bread, however, is one of my favorite things ever. And because I’m impatient, I often make it in muffin form. Eighteen minutes is long enough to wait, don’t you think? These are gluten free but you wouldn’t know it. In fact, I didn’t even tell Jack until after he had already inhaled three. I used Pamela’s Gluten Free Baking & Pancake Mix and the texture came out just perfect. The flavor – sweet and banana-ey…everything you’d want in a muffin, gluten free or not. I added…

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Healthy Granola

This easy 7-ingredient granola recipe is a delicious healthy snack or quick breakfast. It not only tastes delicious, but it smells amazing while it cooks!

vegan / gluten free

This is my go-to healthy granola recipe. Packed with oats and nuts and naturally sweetened with maple syrup, it’s a great way to get fiber and healthy fats into your first meal of the day. Even better, it clumps well! I add a tablespoon of almond butter to bind the components together, so you get plenty of delicious nutty clusters. I like to make it on Sunday and have it on hand for yogurt parfaits throughout the week! 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…

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Heirloom Tomato Sun-Cheese Toasts

summer / vegan / appetizers

You may have noticed that I love making non-dairy sauces & spreads of out cashews, walnuts, and almonds (to name just a few). Every time I post a nutty sauce, I get a comment or two from readers who are allergic to dairy and nuts. (And I totally feel for you). Hopefully, you are not also allergic to seeds because my current obsession is this spread made from sunflower seeds. Sunflower seeds blend up to become a similar texture to ricotta, although the flavor of this spread is a bit more rich & tangy. I’ve posted similar recipes in the past – this time I’ve altered it to use easier-to-find ingredients.…

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Spicy Peach Jam

Learn how to make peach jam with this easy recipe! Slather it onto toast, dollop it onto ice cream, or top it onto tacos for a surprising sweet twist.

summer / vegan / gluten free

A few weeks ago, I had dinner with my friend Grace, and she brought me the most delicious homemade blackberry jam. Since making jam isn’t really my jam, I asked her if she would come over and share a recipe for the blog. I love peaches, and they were in peak season, so we decided on spicy peach jam. And last weekend, we jammed. Well, technically, she jammed. I watched. Jack took pictures. How to Make Peach Jam Canning aside, I was surprised how easy this peach jam recipe was. It looks long but, really, the most time consuming part is…

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Vanilla Peach Pops

summer / vegan / almond breeze

There’s only one thing more summery than juicy, ripe peaches: Juicy, ripe peaches frozen into sweet, melty, almond milk popsicles! It’s summer on a stick, friends. First, you need to get your hands on some really good peaches. If you can’t find good peaches, use whatever juicy peak-season fruit you do have. (Sliced strawberries would be excellent here). For the base, whisk Vanilla Almond Breeze, with a touch of coconut oil and maple syrup. You could also use plain (sweetened) almond milk and add a bit of vanilla bean. (I’d stay away from vanilla extract this time). These are pretty…

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Hello, we're Jeanine and Jack.