⭐⭐⭐⭐⭐ Featured Review “I made these lemon bars for a large party where everyone else was not vegan and left with an empty plate—people went back for seconds! I’ve made many other vegan lemon bars and your recipe is the perfect blend of sweet and tart.” – Amy Vegan lemon bars can be tricky to get right, particularly if you prefer to avoid refined sugar like I do. If you add too much lemon juice, you’ll need to balance it with more sweetener, and maple syrup (my sweetener of choice) can start to overpower the flavor if you’re not careful....

If this is your first time working with coconut flour, I want to make sure your expectations are in check. Coconut flour is unlike any other flour you’ve ever worked with. It can be gritty, ultra-absorbent, and quite concentrated when compared to traditional flours. That’s why I spent several weeks testing this coconut flour cookie recipe. I was hoping to create a cookie that mimics my almond flour chocolate chip cookies (which have a rich texture, like a classic Tollhouse cookie)....

This Blueberry Banana Smoothie is a delicious way to get more nutrients into your day. Made with frozen blueberries and banana, it comes together in just minutes. Blueberry smoothies can be tricky to get right. These berries aren’t super sweet on their own, especially when frozen, so they need to be paired with something sweet and tangy for the best flavor. In this case, bananas add a creamy sweet texture, and the addition of orange juice brightens it up without the need for extra sweetener....

Chocolate Avocado Truffles are made with creamy avocado instead of heavy cream or butter. You can whip them up in just minutes! These bite-sized truffles make an easy dairy-free, gluten-free, and vegan dessert. (Make sure you check the label on your chocolate chips if you need them to be dairy-free; many brands naturally are!) Paired with creamy avocado and a touch of vanilla, this truffle recipe is the perfect treat for Valentine’s Day or whenever you need a chocolate fix....

Have too many fresh apples on hand? Try freezing them! Today, I’m going to show you how to freeze apples , which you can use later for an apple smoothie, baked apples, homemade applesauce, and more. (Recipes below!) Does Freezing Apples Ruin Them? Just like frozen zucchini or frozen bananas , apples will keep well in the freezer for months! The freezing process helps produce retain nutrients, though some of those nutrients may start to break down if you store them for more than a year ....

Instant Pot Egg Bites make an easy breakfast-on-the-go! They are similar to the Sous Vide Egg Bites from Starbucks, but my version uses a little less cheese (and no starch) to make them as easy and healthy as possible. They’re loaded with protein and are easy to customize using your favorite cheese and veggies. Thanks to this silicone mold and the Instant Pot , the process is pretty darn easy. (If you don’t have an Instant Pot, check out these oven-baked egg bites , instead....

Instant Pot hard boiled eggs turn out perfectly every time, and they are easier to peel than traditional hard boiled eggs. Whether you like the yolks a little runny or totally cooked through, I’ve got you covered in this tutorial below. Hard Boiled Eggs Without The Green Ring Growing up, I always thought hard boiled eggs naturally had a green ring around the yolk. I didn’t know that was the result of overcooking them!...

Unlike store-bought veggie burgers, which are often filled with processed soy and other “fillers,” these veggie burgers are packed with veggies and millet. That’s it!! Millet is hands-down my favorite grain. It’s alkaline in the body (remember we want our bodies to be slightly alkaline ), and tastes wonderful! Especially in this burger. — Millet Veggie Burger (vegan, gluten-free) makes 7 patties adapted from The Beauty Detox Solution Ingredients: 1/2 cup dry millet (soak in water overnight, and rinse well) 1 1/2 cups water 1 large onion, finely chopped 3 cups arugula (or dark green of choice) 2 stalks celery, minced 2 carrots, minced 2 tsp....

These No Bake Energy Bites are a healthy snack that I make for my kids almost every week. They’re naturally sweetened with dates, and you can customize the flavor using your favorite nut or seed butter. How to Make Energy Balls Energy balls are a simple combination of dates, nut or seed butter, and something dry, like rolled oats or ground flax seed to help them hold together. To make them, you simply combine the ingredients in a food processor and process until they stick together, so you can easily roll them into balls....

After years of developing and sharing healthy recipes, I’ve become aware of more special diets that need unique recipes. One of those is a diet that avoids nightshades. (Think: tomatoes, bell peppers, eggplant, potatoes, and chili peppers.) I can’t imagine a world without a delicious marinara sauce, so that’s why I spent weeks testing this tomato-free spaghetti sauce. It’s made with beets and carrots, but still has a remarkably similar flavor to the traditional version....

The first time I tried cottage cheese pancakes, the results tasted like “diet food.” I suppose that’s fine, if you’re only eating to meet some macronutrient goal, but it’s not how I want to start my morning. (And it’s certainly not something my kids would eat.) The most common ratio I’ve seen circulating on the internet creates a weird, gummy texture that isn’t appealing. However, after some experimentation, I found a ratio that consistently creates fluffy pancakes....

Zucchini bread is one of my very favorite varieties of “quick bread.” Lightly sweetened, with a hint of cinnamon and nutmeg, it’s a tasty way to use up any extra zucchini you may have on hand and will appeal to even your pickiest eaters! In fact, my husband (who tends to be a picky eater when it comes to “healthy” stuff) has been enjoying this bread all week, and has already requested that I make it again....

In case you were wondering, you can make cookies with protein powder instead of flour. And no, they don’t taste gross. (I was worried about that, too.) Inspired by my flourless peanut butter cookies, this recipe doesn’t require any butter, oil, or flour. The protein powder adds structure, along with the egg and peanut butter, so you don’t need any added gluten or dairy. You can flatten them with a fork, like a traditional peanut butter cookie, or press a few chocolate chips on top for a chocolate peanut butter flavor....

Roasted asparagus is an easy side dish that cooks in less than 15 minutes. It goes with practically everything, including my favorite Spring Salad and Quinoa Bowls . Why You’ll Love It It’s delicious. When asparagus is in season (peak season is April through June) it has the perfect texture and a delicate flavor that pairs well with practically any protein you plan on serving. It’s nutritious. Asparagus is a good source of folate and vitamin K, plus you’ll be getting plenty of fiber in each bite....

If you’re hosting a Halloween party, this Puking Pumpkin appetizer will make your guests smile! It’s the perfect addition to your Halloween spread. This Halloween dip is easy to assemble using homemade guacamole or store-bought as a shortcut. It will quickly become the centerpiece of your snack table! How to Carve a Puking Pumpkin The hardest part of this idea is carving the puking Jack-o-lantern. You’ll need to start by cutting a circle around the stem so you can remove it—almost like a hat or a lid....

I’ve got a sweet and tangy treat to share with you today. This quick lemon frosting adds a bright, tart flavor to my favorite grain-free sugar cookies , making them the perfect spring or summer treat. Loaded with healthy, satiating fats from coconut oil, and naturally sweetened with honey, this mouth-watering topping takes any baked good over the top–> without a sugar crash later. Needless to say, these didn’t last long at our Easter potluck....

Today, I want to share my favorite quick and easy dressing, for when I want a delicious salad in a hurry. IngredientsUS CustomaryMetric1x2x3x 3 tablespoons Lemon juice 2 teaspoons stone-ground mustard (or Dijon) 1 tablespoon maple syrup (or to taste) Instructions Whisk the ingredients together, and pour over your favorite salad! Nutrition Per Serving (2 tablespoons): Calories: 35, Fat: 1g, Carbohydrates: 9g, Fiber: 1g, Protein: 1g — Now, you may be thinking, “Why would I want an oil-free dressing?...

Have you ever wondered what to do with the pulp leftover from making almond milk? These rich and fudgy brownies are the solution. I’ve spent the past week testing these to make sure they are as easy as possible. Here’s what I love about them: You can use the pulp immediately. As soon as you’re done making almond milk, you can use the wet pulp right away to make these brownies....

Caesar salad was probably the first type of salad I ever liked as a kid. The creamy, garlicky dressing paired with crunchy Romaine lettuce is a combination I could still eat practically everyday. Of course, since many recipes call for mayonnaise or heaps of Parmesan cheese, it’s not always the healthiest choice. This recipe, on the other hand, can be enjoyed everyday while still working towards your health goals. Avocado provides a creamy base to this dressing, without the need for added oils, and when blended with plenty of garlic and a touch of nutritional yeast for a “cheesy” flavor, it’s darn near as satisfying as the original....

This Mediterranean Quinoa Salad is one of the best quinoa salads you’ll ever make. It’s a healthy recipe that you can make ahead of time for a protein-packed lunch, and it’s also a great base for a bowl-style meal, like Falafel Bowls . Why You’ll Love It By now, you’re probably familiar with quinoa (pronounced keen-wah), a gluten-free superfood that is actually more of a seed, than a grain. Quinoa contains all of the essential amino acids the body needs, so it’s also a complete source of plant-based protein....