Pomegranate Chocolate Chip Oatmeal Cookies with Walnuts

Rich, creamy chocolate. Sweet, tart pomegranates. Salt sprinkles. That’s a tempting combination and worth the tedious effort of extracting juicy arils from beautifully ripe pomegranates. Along with other ingredients such as coconut oil, coconut sugar, and crushed walnuts, these delectable cookies will leave your taste buds beaming with flavor and your mouth watering for more. Ingredients: ½ cup cold pressed (solid, not melted) coconut oil … Continue reading Pomegranate Chocolate Chip Oatmeal Cookies with Walnuts

Blueberry Lemon Oat Bars

Too Many Lemons Blueberry Lemon Oat Bars Just because a protein or granola bar is labeled “healthy”, “natural”, and “organic”, doesn’t mean it’s good for you.  Even if it is in the refrigerated section and “fresh”, it’s still pre-packaged and manufactured outside your home.  A much healthier snack option would be to make your own bars.  These blueberry lemon oat bars are so very tasty, … Continue reading Blueberry Lemon Oat Bars

Toaster Pastries with Lemon Curd (vegan option)

Too Many Lemons! Toaster Pastries with Lemon Curd (Vegan option) Love toaster pastries? Try making your own! These are much healthier and tastier, especially if made entirely from scratch. They can be eaten right away or frozen to keep fresh for another day. Lemons make such wonderful desserts! #ilovelemons! Ingredients: Store bought pie crust dough or make your own (Vegan Pie Crust) jar of lemon … Continue reading Toaster Pastries with Lemon Curd (vegan option)

Vegan Lemon Curd

Too Many Lemons! Vegan Lemon Curd This creamy, zesty, mouth puckering, addicting homemade lemon curd is the bomb diggity of any lemony treat I have ever tried! It can be served with biscuits, stuffed into cupcakes, muffins and pastries, mixed with berries (like blueberries!) and topped with whipped cream, or secretly stashed in the fridge for personal spoonfuls. For me, it’s dangerously pleasing since it … Continue reading Vegan Lemon Curd

Too Many Lemons! Lemon Cupcakes

Too Many Lemons! Lemon Cupcakes If you have a good lemon tree, don’t let those lemons go to waste! Along with main dishes and lemonade, they can be used to make zesty sweet desserts. Try this classic cupcake recipe with a lemon twist. Ingredients: Cupcakes 1 1/3 cups flour 1 tsp baking powder ¼ tsp salt 1 cup sugar 2-3 heaping tablespoons lemon zest ½ … Continue reading Too Many Lemons! Lemon Cupcakes

Chocolaty Beet Brownies

We don’t have to worry about a “beety taste” with this recipe. Homegrown and organic beets tend to be sweeter and tastier than the average store bought ones. The pureed beets give the brownies a moist, mochi-like texture and a beautiful sangria tint. The subtle coffee flavor really adds to the richness of the cocoa powder and milk chocolate. This unique recipe combined with the … Continue reading Chocolaty Beet Brownies

German Rutabaga Potato Salad (Vegan)

Rutabagas are hearty, sweet, root veggies that are easy to grow and half the calories and carbohydrates of potatoes. They can be eaten cooked or raw, such as shredded on top of salads.   Although they’re not as nutrient-rich as potatoes, they provide a healthy alternative, especially when substituted for part of the potatoes in just about any recipe. A rutabaga is considered a cross between … Continue reading German Rutabaga Potato Salad (Vegan)

Butternut Oat Survival Muffins (with vegan option)

It’s not always the energy needed before a long run that matters. It’s the power needed to survive the rest of the day! After a 10+ mile run, all I can think about is getting food in me as soon as possible and I’ll grab whatever’s at arm’s reach, like my boyfriend’s barbeque chips.   Not necessarily my first choice, or a habit I’d like to … Continue reading Butternut Oat Survival Muffins (with vegan option)