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Blueberry Banana Oat Blender Pancakes

Happily vegan and gluten-free + so easy to whip up. The batter’s made right in the blender with pulverized oats for the flour, a ripe banana, and almond “buttermilk.” The end product? Hearty, golden, lighter than you’d think, and tender too. And SO good with blueberries!

Shaken Iced Matcha Latte

Rich and creamy, this iced matcha latte goes down easy and is even easier to make. Simply dissolve the matcha right in your mason jar, add the remaining ingredients, screw on the lid, and shake shake shake until gloriously cold and frothy. Then just plop in a straw and drink for instant energy!

White Strawberry-Lemon Sangria

Light yet potent! Strawberries, lemon, apples, white wine, and rum make a perfect summer sangria that’ll knock your socks off. Pinned over 1,000,000 times!

How to Make Cashew Sour Cream

Silky-smooth, rich, and creamy sour cream – with not a lick of dairy! Only 5 ingredients – cashews, lemon juice, apple cider vinegar, salt, and water – will get you there. A batch of this vegan sour cream is in our fridge 24/7!

One-Pot Pasta Primavera

Whether you go for the vegetarian or the vegan option, this creamy pasta dinner is sure to be a fave. Packed full of vibrant spring veggies, brightened with lemon, and – maybe best of all – on the table in less than 30 minutes.

Hummingbird Cupcakes (with a Dairy-Free Option!)

Moist and ultra-tender banana cupcakes flecked with pineapple, pecans, and coconut. Add a dollop of cream cheese frosting and crown with a dried pineapple flower for cupcakes that’ll impress, guaranteed!

How to Make a Dried Pineapple Flower Garnish

Paper-thin pineapple slices, oven-dried into yellow-flower perfection. Decorate your next cake with these cuties and cue the oohs and aahs!

Avocado Toast Eggs Benedict with Avocado Hollandaise

The ultimate avocado lover’s breakfast! A vegetarian eggs benedict that’s super easy to make – this one hits all the marks.

How to Make Avocado Hollandaise Sauce

Lemony, velvety, and even a bit buttery, avocado hollandaise is a surprisingly effective stand-in for the real thing. Plus, it’s simple, fast, and healthy! Perfect for topping eggs benedict or dressing up steamed asparagus.

Roasted Rainbow Carrots with Mint Gremolata

Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.

10 Things to Make With Leftover Hard-Boiled Eggs

You cooked up your hard-boiled eggs and maybe even colored them for Easter. And now? You’ve got a lot of hard-boiled eggs on your hands. Never fear – several a-peeling ideas are right here! (Sorry...

Egg Salad Banh Mi Sandwiches

Next-level egg salad! Piled high with quick-marinated veggies, fresh cilantro and mint, some jalapeños and Sriracha for heat; all on a crunchy-chewy-soft golden baguette. Egg-xtradordinarily tasty!