Healthier Jam Thumbprint Cookies This month has been INSANE. We've all seen the memes - January felt like it lasted 2018287324 days and let me be the first to say THANK GOD it's over. I feel like it was one things after another - things going wrong at work, won't weather, days just not being long enough to get everything - or seemingly anything - done. Luckily, amongst the chaos, I had a little bit of a plan: #BeYourBestBabe2019! I loved creating this challenge with Nathalie, my partner on the Real Good Podcast, and I loved participating in it even more! The challenge was broken down into 4 weeks, each week with a different focus, and each filled with simple and fun daily challenges designed to help the crazy month be as productive as possible. It was fun, and even though the month flew by, I feel like I can actually look back and realize I had a pretty successful month!  One thing I did several times this month, no checklist reminders needed? Made batches of homemade cookies! It's one of my favorite ways to decompress and satisfy a sweet tooth. And this past month? I made some REALLY great batches of cookies. And after posting about them on my IG, I got tons of requests for recipes! I'm still working on my super duper chocolate chunkers but I've damn near perfected these Healthier Jam Thumbprint Cookies and it was time to share. They're buttery, soft, and full of flavor, and then topped with your favorite jam! Even better? I made them nearly entirely sugar-free! You can always add more sweetness if you like, but I'm all about adding less sugar so I can eat more cookies - ya know what I mean?! Recipe below, babes!
INGREDIENTS: 2 1/4 cups AP flour 2 teaspoon cornstarch 1/2 teaspoon salt 1 cup butter (vegan or regular, unsalted), softened to room temperature 1/3 cup sugar 1/3 cup Lakanto Monkfruit Sweetener (or you can always just use stevia or brown sugar here, instead! You've got options. 😊) 1 large egg yolk (or 2 tablespoons mashed banana, to keep 'em vegan) 3/4 teaspoon vanilla extract 1/3 cup jam or preserves of your choice (I like raspberry but could only find seedless for this batch) DIRECTIONS: Preheat the oven to 375 degrees F. Line a baking sheet with parchment and set aside. In a medium mixing bowl, combine the flour, cornstarch and salt. In a larger mixing bowl, beat together the butter and sugar until creamy. Add in the egg yolk or banana and vanilla, and beat until well combined. Begin to pour the dry ingredients into the larger, wet ingredient mixing bowl about a cup at a time, mixing consistently until a uniform dough forms. Chill dough for 20-30 minutes. Scoop 1 inch balls of dough two-inches apart onto your cookie sheet and gently press your thumb into the center to make a small indent for the jam to sit comfortably inside of. Once your cookies have all been pressed, scoop your 1/3 cup of jam into a small bowl and microwave for about 20 seconds to soften. Mix the jam after warming and gently scoop hefty teaspoon-sized amounts into the thumbprint in each cookie, filling to the brim. Place the baking sheet into the oven and bake for 10-11 minutes, or until bottoms and edges are beginning to turn golden brown in color. Remove the cookies from the oven and place them onto a cooking rack. Once completely cooled, enjoy immediately or wrap and save for up to three days!  This recipe has quickly become a favorite in our house - which is funny, because jam-filled cookies were literally my least favorite for YEARS! I don't know if I'd just had too many fig newtons forced on me as a kid or if the jam my cookies were being topped with just wasn't as up to par, but I never liked them until now! These ones are soft, buttery, and topped with the perfect amount of sweet jam on top. I am super guilty of eating a half-batch in a day. Thank goodness they're HEALTHIER! If you're interested in following along with the #BeYourBestBabe2019 challenge, head here and print out the challenge calendars. You can do them week by week or all at once - just enjoy the extra productivity and see if it makes you feel like you're being YOUR best babe this month! 
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Comfort Food That Loves You Back: |
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Comfort foods are named that way because it DOES feel like they love us back! And during cuffing season (the period between Thanksgiving and Christmas, when everyone wants to be ‘cuffed’ to someone, or in a romantic relationship for the holidays) we have a real tendency to feel guilty about eating the foods that make us feel good. What about instead of looking for the perfect partner relationship this season, you looked for your perfect FOOD relationship instead? One that shows up for you whenever you need it, that never lets you down and feels like a warm hug as it fills your belly. Look, we all love comfort food. But often time, comfort foods aren’t very kind in return. So, whether it’s for allergies, health, environment, or something different entirely - its’s time people finally had comfort food that loves them back!
This cuffing season, cuff yourself to something that won’t break your heart before Valentine’s Day - and allow yourself to indulge a little! Splurge on creamy ice cream, gooey Cheezy Mac, or even this Cheezy Cauliflower + Potato Soup. It’s the perfect warm, comforting dish to remind you that you are loved this Holiday season! And even better - it whips up easily AND uses Daiya’s delicious Pepper Jack Shreds to add a super cheezy flavor that screams COMFORT FOOD. Scroll down for the recipe!
This cuffing season, cuff yourself to something that won’t break your heart before Valentine’s Day - and allow yourself to indulge a little! Splurge on creamy ice cream, gooey Cheezy Mac, or even this Cheezy Cauliflower + Potato Soup. It’s the perfect warm, comforting dish to remind you that you are loved this Holiday season! And even better - it whips up easily AND uses Daiya’s delicious Pepper Jack Shreds to add a super cheezy flavor that screams COMFORT FOOD. Scroll down for the recipe!
INGREDIENTS:
2 tables oil or butter
2-3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, diced
1 medium-sized head of cauliflower, about 4 cups chopped
4-5 medium red potatoes, diced
1/4 cup all-purpose flour
4 cups vegetable broth
1/2 cup Daiya Pepper Jack Shreds
1/3 cup nutritional yeast
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 teaspoon pepper
1 bay leaf
DIRECTIONS:
In a soup pot, over medium heat, melt your butter. Add in your garlic and onion and saute about 4-5 minutes, until onions start to turn glassy. Add in the carrots, cauliflower and potatoes and stir to combine. Add in the flour, stirring to coat the vegetables. Pour in the vegetable broth, Daiya Pepper Jack Shreds, nutritional yeast, lemon juice, salt, pepper and bay leaf and bring to a boil. Lower the heat slightly and let the soup simmer for about 30 minutes, until the potatoes and cauliflower are fork-tender. Toss the bay leaf in the compost.
Remove the soup from heat, blend half in a blender or with an immersion blender in a separate container and recombine so soup has a medium-chunky texture. Serve with bread, fresh parsley, and a Box of Love!
Serves 4-6. Leftovers save well for up to a week. Enjoy!
2 tables oil or butter
2-3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, diced
1 medium-sized head of cauliflower, about 4 cups chopped
4-5 medium red potatoes, diced
1/4 cup all-purpose flour
4 cups vegetable broth
1/2 cup Daiya Pepper Jack Shreds
1/3 cup nutritional yeast
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 teaspoon pepper
1 bay leaf
DIRECTIONS:
In a soup pot, over medium heat, melt your butter. Add in your garlic and onion and saute about 4-5 minutes, until onions start to turn glassy. Add in the carrots, cauliflower and potatoes and stir to combine. Add in the flour, stirring to coat the vegetables. Pour in the vegetable broth, Daiya Pepper Jack Shreds, nutritional yeast, lemon juice, salt, pepper and bay leaf and bring to a boil. Lower the heat slightly and let the soup simmer for about 30 minutes, until the potatoes and cauliflower are fork-tender. Toss the bay leaf in the compost.
Remove the soup from heat, blend half in a blender or with an immersion blender in a separate container and recombine so soup has a medium-chunky texture. Serve with bread, fresh parsley, and a Box of Love!
Serves 4-6. Leftovers save well for up to a week. Enjoy!
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Daiya has been an industry leader and one of the founding members of The Plant Based Foods Association, and their passion for celebrating delicious soy-, dairy-, and gluten-free foods keeps their products on the cutting edge of creating premium, plant-based alternatives. I love that they’re continuously expanding their line of better-for-you versions of comfort foods so we can keep on indulgin’ guilt-free! They’ve even recently expanded their line to include shelf-stable Cheezy Macs and Dairy-Free Dressings that are next-next-level good. Find them at your local retailer, and be sure to share the talking Boxes of Love video on YOUR social media for a chance to win a YEAR’S worth of Daiya products!!
Chickpea NOodle Soup
Whether you’re sick with a fever or a broken heart, this soup is the answer. We replaced the chicken in this classic comfort food with chickpeas to give you the protein you need to help recover when you’re feeling sick, and the broth filled with fresh thyme and garlic will smell so good your sinuses will want to clear up all on their own! If you’re still heartbroken, a little ice cream probably wouldn’t hurt, either! This recipe is straight from my new cookbook, The Ultimate Vegan Cookbook! (Which, by the way, is 45% OFF today for Cyber Monday! 🙌) It made a sneak appearance in my last cookbook too - it's THAT good, guys. This soup is single-handedly the most requested sick-day recipe in our home, and it's the one dish I always make for friends and family when they need a little pick-me-up, too.
It whips up easily and tastes so much like the real thing - with no chicken at all! Still packed with protein from the chickpeas and tons of flavor from all the fresh herbs, this soup is a serious crowd-pleaser. Scroll down and let's eat!
It whips up easily and tastes so much like the real thing - with no chicken at all! Still packed with protein from the chickpeas and tons of flavor from all the fresh herbs, this soup is a serious crowd-pleaser. Scroll down and let's eat!
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INGREDIENTS
2 tablespoons (30 ml) olive oil
4 cloves garlic, minced
2 medium onions, chopped
4 medium carrots, thinly sliced
4 celery ribs, thinly sliced
6 - 8 sprigs fresh thyme
1 bay leaf
2 quarts (1892 ml) vegetable broth
8 ounces (227 g) whole wheat rotini noodles
1 cup (240 g) cooked chickpeas
salt + pepper to taste
chopped fresh parsley, garnish
crackers or bread, garnish
DIRECTIONS
In a cast-iron dutch oven or large soup pot, heat the coconut oil over medium heat until melted.
Add onions, carrots, celery, garlic, fresh thyme & bay leaf and sauté until veggies are softened, but not browned. Add vegetable broth and bring to a boil.
Once the soup is boiling, add the noodles and chickpeas and cook about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper to taste. Remove from heat and serve with freshly chopped parsley and salty crackers or bread!
TIPS
Serves 6.
Leftover soup can be refrigerated up to a week or frozen indefinitely and reheated as needed.
You can sub gluten-free noodles here, if you prefer!
2 tablespoons (30 ml) olive oil
4 cloves garlic, minced
2 medium onions, chopped
4 medium carrots, thinly sliced
4 celery ribs, thinly sliced
6 - 8 sprigs fresh thyme
1 bay leaf
2 quarts (1892 ml) vegetable broth
8 ounces (227 g) whole wheat rotini noodles
1 cup (240 g) cooked chickpeas
salt + pepper to taste
chopped fresh parsley, garnish
crackers or bread, garnish
DIRECTIONS
In a cast-iron dutch oven or large soup pot, heat the coconut oil over medium heat until melted.
Add onions, carrots, celery, garlic, fresh thyme & bay leaf and sauté until veggies are softened, but not browned. Add vegetable broth and bring to a boil.
Once the soup is boiling, add the noodles and chickpeas and cook about 8 minutes, until the noodles are almost completely cooked (don’t worry, they’ll continue cooking in the water). Add salt and pepper to taste. Remove from heat and serve with freshly chopped parsley and salty crackers or bread!
TIPS
Serves 6.
Leftover soup can be refrigerated up to a week or frozen indefinitely and reheated as needed.
You can sub gluten-free noodles here, if you prefer!
Black Lagoon Chia Pudding!
Happy Halloween my little spooks! I hope you love and enjoy this holiday as much as I do - dressing up in costumes, eating ALL the candy - its one of my favorite times of the year! I love celebrating by decorating the house and making as many "Fall-themed" foods as I can during the month of October. This year, after making all the banana bread and pumpkin cookies, I wanted to make something spoooooky and worthy of being served up Halloween itself! I created this easy, fun recipe as a way to take your love for Halloween to the next level. Not only does the chia pudding look super swampy and like a monster from the Black Lagoon might come crawling out, it actually tastes great (like vanilla!) and is packed with good-for-you nutrients like fiber, iron, calcium + omega 3's. The perfect way to sneak a little HEALTH into your belly between all the tricks and treats!
This recipe whips up in minutes and is ready after just a couple hours in the fridge - meaning you'll have just enough time to get costume ready before you slurp down this swampy goodness. It might make your teeth and tongue a big blue-ish hued, but that just adds to the un-dead-ness of it all! Leftovers save easily in a sealed container in the fridge for 3-4 days. Best served with a little blood red fruit. 😉 Scroll down for the recipe - and printable version!
INGREDIENTS:
1 1/2 cups unsweetened almond milk
1/3 cup chia seeds
1-2 tablespoons maple syrup
1 teaspoon vanilla
(or skip the maple syrup + vanilla and use a few drops of vanilla stevia to sweeten instead)
1 1/2 teaspoons charcoal powder (about 6 charcoal pills, emptied)
DIRECTIONS:
Whisk together the almond milk, chia seeds, maple syrup, vanilla and charcoal completely in a large glass jar or bowl. Cover the container and place in the fridge for 4+ hours, stirring or shaking occasionally to check consistency and make sure charcoal has uniformly distributed in the pudding. The color will darken slightly as it sits.
When ready, simply serve as is or with some blood red fruit and optional granola. Can be shared with vampires and ghosts. Leftover last in the fridge for 3-4 days, unless your ghost friends get to them first. Enjoy!
1 1/2 cups unsweetened almond milk
1/3 cup chia seeds
1-2 tablespoons maple syrup
1 teaspoon vanilla
(or skip the maple syrup + vanilla and use a few drops of vanilla stevia to sweeten instead)
1 1/2 teaspoons charcoal powder (about 6 charcoal pills, emptied)
DIRECTIONS:
Whisk together the almond milk, chia seeds, maple syrup, vanilla and charcoal completely in a large glass jar or bowl. Cover the container and place in the fridge for 4+ hours, stirring or shaking occasionally to check consistency and make sure charcoal has uniformly distributed in the pudding. The color will darken slightly as it sits.
When ready, simply serve as is or with some blood red fruit and optional granola. Can be shared with vampires and ghosts. Leftover last in the fridge for 3-4 days, unless your ghost friends get to them first. Enjoy!
Easy Vanilla French Toast
This post is sponsored by So Delicious and all opinions are my own.
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again each time I’m in the market are their rich, dairy-free creamers! The vanilla is my favorite and I use it for everything - like pancakes, waffles, in frosting and in pies - anywhere I might use milk instead. It always adds an extra sweet, creamy touch to whatever dish it’s added to. It’s one of my best kept secret ingredients!
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again each time I’m in the market are their rich, dairy-free creamers! The vanilla is my favorite and I use it for everything - like pancakes, waffles, in frosting and in pies - anywhere I might use milk instead. It always adds an extra sweet, creamy touch to whatever dish it’s added to. It’s one of my best kept secret ingredients!
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One of the things I love about So Delicious’ creamers are the ingredients list - with just 5 pronounceable ingredients, it’s an extra you can feel good about adding to your coffee OR your brownies! I especially love the coconutmilk creamers - they seem to blend into any drink, even hot ones, totally seamlessly. I’m always impressed!
Today, I’m sharing with you babes one of my favorite easy ways to use creamer to make a normal meal a brunch-worthy dish. My French Vanilla-Scented French Toast will have you drooling before your first plate and heading back for seconds afterward. We used thick-sliced french bread dipped in a luxurious plant-based batter to make the most luscious version of this favorite dish. You’re gonna love it and I cannot WAIT to hear what you think. Wednesday is the perfect day for a sleep-in, mid-morning french toast brunch - don’t you think?? Make sure you take a little time after wiping the drool off your keyboard to circle back and check out my friend Jenny over at Nourished Kitchen - she’s sharing her favorite way to cook with So Delicious’ Organic Coconutmilk this morning on her blog, too! Recipe below, brunch babes.
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INGREDIENTS:
2 medium ripe bananas, mashed
3/4 cup So Delicious Coconutmilk French Vanilla Creamer
2 tablespoons melted butter
splash of maple syrup OR a few drops of vanilla stevia (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-6 thick slices bread, about 1 in, bread
maple syrup, butter + fruit for topping
DIRECTIONS:
Mash your bananas in a medium mixing bowl with a fork. Whisk in the French Vanilla Creamer, melted butter, maple syrup or stevia (if using), vanilla, cinnamon and nutmeg and mix until combined. Pour the mixture into a shallow dish (a pie plate works great!). Dip bread slices into the into the wet mixture one at a time, flipping to coat the whole slice evenly.
Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Serve while warm with maple syrup, butter and fresh fruit. Makes 4-6 pieces of french toast. Leftovers can be saved in the fridge and reheated for up to three days, but is obviously best enjoyed fresh off the griddle. Enjoy!
Find So Delicious Dairy Free products at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons. And don’t forget to head over to Nourished Kitchen to see Jenny’s recipe, too!
2 medium ripe bananas, mashed
3/4 cup So Delicious Coconutmilk French Vanilla Creamer
2 tablespoons melted butter
splash of maple syrup OR a few drops of vanilla stevia (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-6 thick slices bread, about 1 in, bread
maple syrup, butter + fruit for topping
DIRECTIONS:
Mash your bananas in a medium mixing bowl with a fork. Whisk in the French Vanilla Creamer, melted butter, maple syrup or stevia (if using), vanilla, cinnamon and nutmeg and mix until combined. Pour the mixture into a shallow dish (a pie plate works great!). Dip bread slices into the into the wet mixture one at a time, flipping to coat the whole slice evenly.
Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Serve while warm with maple syrup, butter and fresh fruit. Makes 4-6 pieces of french toast. Leftovers can be saved in the fridge and reheated for up to three days, but is obviously best enjoyed fresh off the griddle. Enjoy!
Find So Delicious Dairy Free products at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons. And don’t forget to head over to Nourished Kitchen to see Jenny’s recipe, too!
Organic Funfetti Cookies for my 28th Birthday!
I have always been the kind of person who LOVED birthdays. I would celebrate as long as possible - the whole month if you'd let me! If you listened to the latest episode of my podcast, you know that I'm a total PITTA and that fire in my belly keeps me craving attention, so it makes sense that I would love a day centered around celebrating ME! I've had a pretty great last few birthdays, but this year totally snuck up on me. I have been so insanely busy between the blog, podcast, and new promotion at the yoga studio (studio assistant what whatttt) that I literally didn't realize until just a few days ago when my husband reminded me that we needed to figure out how we were going to celebrate. YIKES! (I must be getting old guys - I'm already forgetting my OWN birthday! 🙈)
It's the Thursday before my Saturday birthday and I still don't know how I want to celebrate (taking suggestions!) but I DID know what I wanted to eat on my birthday. I love sweets but I'm all about that low-sugar life, so I created the birthday cookie cookie of my dreams - an Organic Funfetti Sugar Cookie that hold its shape when it bakes, so you can cookie cut them into whatever cute shapes you like! They're light, sweet, and the PERFECT cookie to splurge on for your birthday - because you can eat as many as you want without having to worry about your sugar intake! Also it's your damn birthday and SOMEONE better make you cake, so let these be your at home treat. I had 6 yesterday. No regrets - bring on 28!
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Turning 28 isn't a huge milestone, but 27 was a pretty great year for me. I had a lot of great experiences, made new forever friends, found some workouts that have kept me sane + feeling confident about my health and my body, and did some serious traveling. I made so many great memories and proved to myself how much growth I could experience in a year. 26 was hard, 27 was great, and I expect 28 to be filled with even more opportunities and positive memories! These cookies totally fit for who I am now - obsessed with eating as many cookies as possible as healthfully as possible! A few years ago I would've made a huge, triple layer cake or fudge-filled brownies but these days I'm all about indulging in a guilt-free way - and these cookies rival any cookie with 3x the sugar, guaranteed. I didn't write any long words of wisdom about this birthday, but a few years ago I did come up with 25 Things I'd Learned at 25 and they still stand pretty true. Maybe I'll make another list at 30. For now - let's bake, babes!
INGREDIENTS
2 1/4 cup organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy butter
1 cup monk fruit sweetener (I used this brand, but you can always use sugar or your fave sub instead. If you choose to use stevia, I would recommend only subbing half the amount for taste.)
1 egg (or vegan egg substitute - a chia egg works great here!)
1 teaspoon vanilla
1/2 cup sprinkles
DIRECTIONS
Preheat your oven to 350 degrees.
In a medium sized mixing bowl combine the flour, baking soda, and salt. Set aside.
In a separate, larger mixing bowl beat the butter and sugar (or sweetener) together until fluffy. Add in the egg and the vanilla and beat until the mixture becomes fluffy again. Pour in the dry ingredient mixture, continuously mixing until a dough forms.
Pour in the sprinkles and use your hands to mix them evenly into the dough. Refrigerate the dough, covered, for 20-30 minutes. While the dough chills, lay out some parchment paper and grab a rolling pin. When your dough is ready, roll it out to about 1/4 inch thickness and use a cookie cutter to cut out your favorite shapes.
Place cut cookies onto a lined baking sheet. Bake for 10-12 minutes. Let cool before enjoying. Leftovers save well in a sealed container for up to a week - if they last that long!
2 1/4 cup organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy butter
1 cup monk fruit sweetener (I used this brand, but you can always use sugar or your fave sub instead. If you choose to use stevia, I would recommend only subbing half the amount for taste.)
1 egg (or vegan egg substitute - a chia egg works great here!)
1 teaspoon vanilla
1/2 cup sprinkles
DIRECTIONS
Preheat your oven to 350 degrees.
In a medium sized mixing bowl combine the flour, baking soda, and salt. Set aside.
In a separate, larger mixing bowl beat the butter and sugar (or sweetener) together until fluffy. Add in the egg and the vanilla and beat until the mixture becomes fluffy again. Pour in the dry ingredient mixture, continuously mixing until a dough forms.
Pour in the sprinkles and use your hands to mix them evenly into the dough. Refrigerate the dough, covered, for 20-30 minutes. While the dough chills, lay out some parchment paper and grab a rolling pin. When your dough is ready, roll it out to about 1/4 inch thickness and use a cookie cutter to cut out your favorite shapes.
Place cut cookies onto a lined baking sheet. Bake for 10-12 minutes. Let cool before enjoying. Leftovers save well in a sealed container for up to a week - if they last that long!
Lemon Sugar Cookie Cake
My favorite way to celebrate any holiday is with FOOD, and this 4th of July I wanted to crack into some of that summer nostalgia from when I was a kid with one of my favorite summertime treats! I finally called Mom to get the recipe she always used to make for us when we were kids; She would always make a giant cookie layer base, slather it in frosting and cover it in fresh fruit. Usually a summertime snack for it's portability and use of that fresh, seasonal fruit I’ve been craving this Lemon Sugar Cookie Cake ever since I made it a few weeks ago! I simplified and slightly health-ified her original recipe and got something I think is even better. Sorry Mom!
I shared the simplified recipe on IG when I made it, but wanted to share an easier-to-read, printable version for all my regular readers here, too. It really is the perfect, easy, crowd pleasing summer dessert! Would love to hear your thoughts if you try it - and my Mama would, too! Scroll on down for the recipe and some notes before you bake, too. Enjoy, babes!
I shared the simplified recipe on IG when I made it, but wanted to share an easier-to-read, printable version for all my regular readers here, too. It really is the perfect, easy, crowd pleasing summer dessert! Would love to hear your thoughts if you try it - and my Mama would, too! Scroll on down for the recipe and some notes before you bake, too. Enjoy, babes!
INGREDIENTS:
COOKIE BASE RECIPE
2 1/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (non-dairy) butter
1/2 cup sugar
1/2 cup monk fruit sweetener*
1 egg (vegan if you prefer)
1 teaspoon vanilla
2 tablespoons lemon juice
Zest of 1 lemon
Strawberries, blueberries + raspberries for topping
CREAM CHEESE FROSTING
8 oz. plain, non-dairy cream cheese
2-3 tablespoons lemon juice
Zest of half a lemon
1 teaspoon of vanilla extract
Maple syrup and/or monkfruit sweetener to taste
DIRECTIONS:
Preheat your oven to 375 degrees and line a round pan (or baking sheet) with parchment paper.
In a large sized bowl combine the flour, baking soda, baking powder, and salt together. In a smaller, separate bowl combine the sugars, egg, vanilla, lemon juice + lemon zest.
Add the wet ingredients to the dry, mixing completely. Once the dough has formed, roll it evenly into a round shape on the pan, about 1/4-1/2 inch thick.
Bake for 10 minutes or until edges begin to brown, then let cool completely. While the cookie layer cools, mix the frosting and chop up the fruit. Once cool, frost the cookie like a pizza and top with fruit. Enjoy babes!
NOTES:
You can use real butter, eggs and milk here if you prefer. I adapted this recipe from my Mom's original which did in fact use the original versions with great success.
Leftovers last up to 2 days on the counter and up to 4 days in the fridge, but - like most things in life - is best enjoyed fresh.
*You can also sub the monk fruit sweetener for stevia or more real sugar.
COOKIE BASE RECIPE
2 1/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (non-dairy) butter
1/2 cup sugar
1/2 cup monk fruit sweetener*
1 egg (vegan if you prefer)
1 teaspoon vanilla
2 tablespoons lemon juice
Zest of 1 lemon
Strawberries, blueberries + raspberries for topping
CREAM CHEESE FROSTING
8 oz. plain, non-dairy cream cheese
2-3 tablespoons lemon juice
Zest of half a lemon
1 teaspoon of vanilla extract
Maple syrup and/or monkfruit sweetener to taste
DIRECTIONS:
Preheat your oven to 375 degrees and line a round pan (or baking sheet) with parchment paper.
In a large sized bowl combine the flour, baking soda, baking powder, and salt together. In a smaller, separate bowl combine the sugars, egg, vanilla, lemon juice + lemon zest.
Add the wet ingredients to the dry, mixing completely. Once the dough has formed, roll it evenly into a round shape on the pan, about 1/4-1/2 inch thick.
Bake for 10 minutes or until edges begin to brown, then let cool completely. While the cookie layer cools, mix the frosting and chop up the fruit. Once cool, frost the cookie like a pizza and top with fruit. Enjoy babes!
NOTES:
You can use real butter, eggs and milk here if you prefer. I adapted this recipe from my Mom's original which did in fact use the original versions with great success.
Leftovers last up to 2 days on the counter and up to 4 days in the fridge, but - like most things in life - is best enjoyed fresh.
*You can also sub the monk fruit sweetener for stevia or more real sugar.
Fresh Cherry Scones
Guys, I love breakfast. It is my FAVORITE meal of the day. I love it sweet, savory, salty, sticky, soupy - any which way, I'm here for it! I'm also a HUGE fan of fresh cherries. As soon as they're in season I make my way to my farmer's markets and buy them up by the slightly overpriced pound. It's my favorite time of the year! So I combined my favorite meal with my favorite season and got these sweet, delicate, delicious beauties!
They're light and sweet but full of flavor and just the right amount of 'scone dry' - perfect alongside a glass of milk or a cup of tea. I kept them lower sugar and you can keep them even lower in sugar by skipping the maple drizzle altogether - your choice! Best of all, this scone recipe is super versatile so you can mix it up by adding in different fruits or flours and will always have success. I love it! I've thrown in raspberries, blueberries, even peaches, and they always come out totally brunch- and instagram- worthy.
They're light and sweet but full of flavor and just the right amount of 'scone dry' - perfect alongside a glass of milk or a cup of tea. I kept them lower sugar and you can keep them even lower in sugar by skipping the maple drizzle altogether - your choice! Best of all, this scone recipe is super versatile so you can mix it up by adding in different fruits or flours and will always have success. I love it! I've thrown in raspberries, blueberries, even peaches, and they always come out totally brunch- and instagram- worthy.
If you love a good scone (and who doesn't?) then this recipe is for you. Just the right amount of moist and 'scone' dry, they whip up super easily and are easily made when you're ready to eat them but also last well overnight so you can bake ahead and sleep in before brunch, no stress. What're we doing still chatting? You've got some baking to do, babes!
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INGREDIENTS
Cherry Scones
2 cups AP or whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold (vegan) butter
3/4 cup mashed banana or 2 eggs
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla
1 heaping cup pitted and chopped fresh cherries
Glaze
1/4 cup maple syrup (OPTIONAL - or check out our other scones glaze recipes below)
DIRECTIONS
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
To make the scones, in a large mixing bowl, whisk together the flour, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana (or eggs), almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms. Fold in the fruit gently.
Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 14-16 minutes, until golden.
Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by beating the maple syrup until it begins to aerate and get a little creamy. Drizzle the glaze over completely cooled scones and enjoy!
NOTES
Makes 8 scones.
Leftovers save well sealed in an airtight container on the counter for up to 3 days. Longer than that, save frozen and heat in the toaster oven when ready to enjoy.
Check out other scone recipes here: Vanilla Glazed Matcha Scones, Mini Chocolate Chunk Scones.
Cherry Scones
2 cups AP or whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold (vegan) butter
3/4 cup mashed banana or 2 eggs
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla
1 heaping cup pitted and chopped fresh cherries
Glaze
1/4 cup maple syrup (OPTIONAL - or check out our other scones glaze recipes below)
DIRECTIONS
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
To make the scones, in a large mixing bowl, whisk together the flour, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana (or eggs), almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms. Fold in the fruit gently.
Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 14-16 minutes, until golden.
Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by beating the maple syrup until it begins to aerate and get a little creamy. Drizzle the glaze over completely cooled scones and enjoy!
NOTES
Makes 8 scones.
Leftovers save well sealed in an airtight container on the counter for up to 3 days. Longer than that, save frozen and heat in the toaster oven when ready to enjoy.
Check out other scone recipes here: Vanilla Glazed Matcha Scones, Mini Chocolate Chunk Scones.
Falafel Pitas with Smoky Lemon Yogurt Sauce
This post is sponsored by So Delicious and all opinions are my own.
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again is their thick, creamy coconut milk yogurt!
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again is their thick, creamy coconut milk yogurt!
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Made with organic coconuts, active cultures and non-GMO ingredients, each flavor offers just the right amount of sweetness - their unsweetened flavor contains LESS than 1 g of sugar - and a truly unsweetened yogurt can be SO hard to find! Because these yogurts are made similarly to traditional yogurts, they don’t sacrifice taste and texture - but you can feel a lot better about eating them!
I like eating the yogurts on their own (obvs - YUM!), but also love them in smoothies, parfaits, and even use the unsweetened flavor a base for savory sauces. I think yogurt tends to get a bad rap for being too much of a breakfast food, and I think that’s silly. Yogurt is great any time of the day! You’ve just gotta get creative. Which is exactly why we’re sharing one of my favorite easy yogurt sauce recipes today - so you can start loving and using yogurt and reaping the probiotic (and delicious) benefits, too. We love toasting and stuffing warm pita full of healthy ingredients for an easy lunch around here, and we almost always have avocados and hummus on hand. We bought some falafel, added our favorite homemade yogurt sauce and our on-the-go pitas went from lunchbox worthy to Instagram worthy real quick.
We shot the recipe + are sharing it so you can enjoy some seriously tangy, savory, smoky yogurt sauce stuffed with fresh herbs that’ll leave you craving more and finding new ways to eat more of it. As a dressing for roasted vegetables, anyone? Scroll down for our recipe!
We shot the recipe + are sharing it so you can enjoy some seriously tangy, savory, smoky yogurt sauce stuffed with fresh herbs that’ll leave you craving more and finding new ways to eat more of it. As a dressing for roasted vegetables, anyone? Scroll down for our recipe!
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FALAFEL PITAS WITH SMOKY LEMON YOGURT SAUCE
INGREDIENTS
1 (5.3 oz) container So Delicious Unsweetened Dairy Free Yogurt Alternative
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 clove fresh garlic, minced
1/2 teaspoon smoked paprika
1/4-1/2 teaspoon (to taste preference) each salt + pepper
DIRECTIONS
In a small dish combine all the ingredients and stir until combined. Serve over falafel, roasted veggies, as a dip with pita or warm bread, or as a dip for french fries! Leftovers save well in the fridge for up to a week too. We simply stuffed our favorite pitas with pre-made falafel and some chopped veggies, then drizzled the sauce all over. Yum! Serves 2-4.
INGREDIENTS
1 (5.3 oz) container So Delicious Unsweetened Dairy Free Yogurt Alternative
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 clove fresh garlic, minced
1/2 teaspoon smoked paprika
1/4-1/2 teaspoon (to taste preference) each salt + pepper
DIRECTIONS
In a small dish combine all the ingredients and stir until combined. Serve over falafel, roasted veggies, as a dip with pita or warm bread, or as a dip for french fries! Leftovers save well in the fridge for up to a week too. We simply stuffed our favorite pitas with pre-made falafel and some chopped veggies, then drizzled the sauce all over. Yum! Serves 2-4.
Find So Delicious Dairy Free Yogurt Alternatives at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons! And, if you love their new Almondmilk with Cashew as much as I do, you need to check out this creamy morning matcha recipe, too. Enjoy, friends!
My PERFECT PIZZA DOUGH RECIPE +
TOP TIPS FOR MAKING PIZZA AT HOME!
For one whole summer, Alex worked as the head pizza chef at a local farm and cafe and their Friday night pizza night got POPPIN'! And I don't want to brag too much, but it was absolutely because his pizza was the best pizza around. My husband makes a mean pie, friends. It's one of the reasons I married him! Seriously - who doesn't love a man who can cook?! His pizza skills were so good that literally the whole town would come out to party, commune, and share a slice each week and he became kind of small town famous for his crispy, chewy, thing crust pizzas with creative, straight-from-the-farm toppings. He would take whatever local and seasonal produce was around and make a pie worthy of a trip out even in blizzard weather - and he still makes me those fresh, creative pans weekly. I'm a very lucky lady. When we started sharing his creations at mealtime on IG, we got a ton of positive feedback! People wanted our PIZZAS! And while we haven't quite figured out how to get them to you directly through the internet, I can share our homemade crust recipe and some of top tips for homemade pizza making so you can have as much success as possible when you're trying it at home.
Alex is the king of all things 'za in this house, and he has officially declared this the ‘perfect pizza dough’. So who am I to argue? It comes together pretty easily, makes a great crispy, chewy crust and makes enough dough for two pizzas - so you don’t have to share. It's the same recipe he used to wow all the fans at the Friday night pizza parties, so you can be sure it'll make a fool-proof, crowd pleasing crust! And that makes it pretty perfect to me. Enjoy, babes! And be sure to let me know what you think - and what you top it with - in the comments below. Keep scrolling for my top pizza-makin' tips!
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Okay, babes - before we get to the magical dough recipe itself, let's go over a few top tips for making your homemade pie the best it can be! Write 'em down or print 'em out - these tips are about to seriously improve your pizza game!
1. Don't over-handle the dough! Keep your handling of the dough to a minimum until you're ready to stretch it out, and even then don't fold the dough in on itself after separating into two doughs, even though it's tempting. You want your dough to have some lightness and air or you'll have a stiff, too chewy crust.
2. Bake your pizza at 450 degrees F or more. The higher the temperature, the better. Seriously - if your oven gets to 700 degrees, go for it. You'll adjust cooking times properly, so start with about 10 mins and go from there. When the crust is golden to preference and lifts in one solid piece from the pan, you're ready to eat.
3. Shred your cheese, or break in into smaller pieces to ensure even melting - especially if you're using vegan cheese, which tends to be less melty. Our favorite brand to use is Miyoko's Vegan Mozzarella.
4. Once your crust is tossed and spread onto your baking surface, use a fork to poke small holes evenly around the crust to reduce air bubbles forming in the crust.
5. Use a high-quality baking surface. We use a large steel pizza pan, but anything that will heat and cook evenly will work great! We use flour to prevent the dough sticking to the pan.
Now, let's EAT! Scroll on for my dough recipe - there's a printable there version, too!
1. Don't over-handle the dough! Keep your handling of the dough to a minimum until you're ready to stretch it out, and even then don't fold the dough in on itself after separating into two doughs, even though it's tempting. You want your dough to have some lightness and air or you'll have a stiff, too chewy crust.
2. Bake your pizza at 450 degrees F or more. The higher the temperature, the better. Seriously - if your oven gets to 700 degrees, go for it. You'll adjust cooking times properly, so start with about 10 mins and go from there. When the crust is golden to preference and lifts in one solid piece from the pan, you're ready to eat.
3. Shred your cheese, or break in into smaller pieces to ensure even melting - especially if you're using vegan cheese, which tends to be less melty. Our favorite brand to use is Miyoko's Vegan Mozzarella.
4. Once your crust is tossed and spread onto your baking surface, use a fork to poke small holes evenly around the crust to reduce air bubbles forming in the crust.
5. Use a high-quality baking surface. We use a large steel pizza pan, but anything that will heat and cook evenly will work great! We use flour to prevent the dough sticking to the pan.
Now, let's EAT! Scroll on for my dough recipe - there's a printable there version, too!
PERFECT PIZZA DOUGH RECIPE
INGREDIENTS
2 1/4 teaspoons (7 g) active dry yeast
1 1/2 cups (360 ml) warm water
3 1/2 cups (525 g) all purpose flour, plus more as needed
2 teaspoons (6 g) salt
1 teaspoon sugar
2 tablespoons (30 ml) olive oil, plus more for greasing
DIRECTIONS
Pour the yeast and warm water into a small bowl and stir. Set aside for 5 minutes.
In a stand mixer combine the flour, salt and sugar. Pour in the yeast mixture and the olive oil and using the bread hook attachment, knead the mixture together until it comes together and forms a ball. If the dough seems too sticky, add flour as needed. If it’s too dry, add a bit of water.
Move the dough to a lightly floured surface and knead into a smooth, firm, ball. Grease the inside of the mixing bowl lightly and place the dough back inside. Cover with plastic wrap or a clean dishtowel and place in a warm place to double in size, about 1-2 hours.
When ready, turn the dough to a lightly floured surface and, handling as little as possible, cut the dough into 2 equal pieces. Let them rest for 10 minutes before tossing and stretching for pizza!
NOTES
Makes 2 doughs.
Dough can be refrigerated up to two days or frozen indefinitely.
INGREDIENTS
2 1/4 teaspoons (7 g) active dry yeast
1 1/2 cups (360 ml) warm water
3 1/2 cups (525 g) all purpose flour, plus more as needed
2 teaspoons (6 g) salt
1 teaspoon sugar
2 tablespoons (30 ml) olive oil, plus more for greasing
DIRECTIONS
Pour the yeast and warm water into a small bowl and stir. Set aside for 5 minutes.
In a stand mixer combine the flour, salt and sugar. Pour in the yeast mixture and the olive oil and using the bread hook attachment, knead the mixture together until it comes together and forms a ball. If the dough seems too sticky, add flour as needed. If it’s too dry, add a bit of water.
Move the dough to a lightly floured surface and knead into a smooth, firm, ball. Grease the inside of the mixing bowl lightly and place the dough back inside. Cover with plastic wrap or a clean dishtowel and place in a warm place to double in size, about 1-2 hours.
When ready, turn the dough to a lightly floured surface and, handling as little as possible, cut the dough into 2 equal pieces. Let them rest for 10 minutes before tossing and stretching for pizza!
NOTES
Makes 2 doughs.
Dough can be refrigerated up to two days or frozen indefinitely.
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