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EASIEST LEMON SUGAR COOKIES (NO FRIDGE REQUIRED!)
I was never much of a lemon cookie fas as a kid - but who was? With chocolate chip, peanut butter, and the pervasive M&M sprinkled cookies of the 90s, it really was no competition. But as an adult, I've grown a real appreciation for the flavor of fresh meyer lemon! Its a little sweeter and more full-bodied than the flavor of a traditional lemon, but I'd even take a regular old lemon here. Because lemon is GOOD. these are like the cookies you WISH you'd been eating in the 90s! These cookies are:
fluffy chewy soft perfectly sweetened drizzled in fresh lemon glaze and SUPER lemon-y! You're going to love them as much as I do. Especially when you realize that they are like the sugar cookies younger, cooler, hipper cousin. They whip up in minutes and require NO REFRIGERATION. Yup, you read that right! Most sugar cookie recipes call for at least 1-3 hours in the fridge both batter making to ensure a proper shape and texture as the cookies cook; otherwise, they'd melt all over the pan into a sheet-pan sized cookies that's not actually appetizing at all. So here's the thing - these babies, they go from prep bowl straight to sheet pan straight to oven - it literally couldn't get any easier than that. So let's put on over our day sweatpants and get to baking - you'll have fresh, warm cookies in an hour!
INGREDIENTS:
COOKIES 1 and 3/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon lemon zest (about 1 medium lemon) 1/2 cup unsalted ghee (or butter, room temp) 1 cup granulated sugar 1 egg 1 teaspoon vanilla 2 tablespoons lemon juice GLAZE 2 cups powdered sugar 2 tablespoons lemon zest 1/3 cup lemon juice âDIRECTIONS: Preheat oven to 350 degrees. Prepare a baking sheet with a non-stick spray or parchment paper, and set aside. In a medium bowl whisk the flour, baking soda, salt. In a separate large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, lemon zest and lemon juice. Beat or whisk until fully combined. Add in the dry ingredients, and  continue mixing until a fluffy batter forms. Drop cookie dough by the spoonful, or using a 1-2 inch cookie scoop, onto the prepared cookie sheet. We used a two inch scoop for big, bakery-sized cookies! Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack. While cooling, prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Drizzle over the top of the cookies. Allow to sit and dry, glaze will harden after about 10-20 minutes. Leftovers can be stored in airtight container at room temperature for 3-4 days. Enjoy! 
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Cajun Red Bean Burritos
Feeling like I'm on FIRE with the recipes this month! I cooked for so long and for often, that for the last year or two I've needed a bit of a break. I've pulled back hugely from sharing recipes and simplified my own cooking style. It was worth it. I feel so much more motivation in the kitchen lately, and so much more creativity. I think a lot of life is like that - it flows in seasons.Â
We're almost in a new season of the year and it's a season where I want lots of fresh, healthy food available. I've been using my excitement for cooking lately to prep food for my husband and I - it makes grabbing food and going during the week SO much easier! I love simple, easy, inexpensive recipes that can be made in bulk, and RightRice has once again made it easier than ever. These new medley's are so good and so easy to prepare, we end up making one flavor or another several nights a week and packing the leftovers for the next day's lunch! This recipe whips up quickly and is FREEZABLE! Yo - frozen burritos. YES PLEASE! Just leave out the avocado so it doesn't get mushy and you just meal prepped breakfast for the week!
Ingredients:
1 bag RightRice Cajun Spice Medley 1 teaspoon ghee or oil 1 medium red bell pepper, thinly sliced 1 medium onion, thinly sliced pinch of salt 1 - 15.5 oz can kidney beans, drained 1 tablespoon water 1/2 teaspoon garlic powder 1/2 tsp smoked paprika 1/2 salt tortilla(s), warmed sliced avocado, optional fresh chopped cilantro, optional Directions: Prepare RightRice according to instructions. While it sets, prepare the rest of the ingredients. In a saute pan over medium heat, warm the ghee. Toss in the sliced peppers, onions, and a pinch of salt and saute until soft, about 5-10 minutes. Remove from heat and set aside. In a smaller pan, heat the drained kidney beans, garlic powder, paprika and tablespoon of water. Cook over medium until heated through and warm, about 5 minutes, stirring occasionally. In the oven or over the stovetop, heat your tortilla. Not overly done - you want it soft enough to wrap around your fillings. Once the tortilla is warm, remove from heat and assemble burrito by layering with RightRice, onions and peppers, kidney beans, avocado and cilantro. Wrap the burrito around the fillings first by folding in the ends, then rolling and wrapping until burrito forms. Enjoy! **Leftovers are best left in pieces, with burritos being assembles just prior to eating. These burritos DO FREEZE WELL! Just wrap finished burrito in tin foil, place in freezer, and bake at 350 degrees for about 40 minutes to reheat. 
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Savory Harvest Pilaf Stuffed Peppers
You know what I love almost more than anything? An EASY MEAL! Okay, and my husband. But seriously - a healthy, easy to throw together meal that actually tastes good?! I'll take it anytime.
I - like you - am very busy. And while I mean to plan ahead and prepare meals for myself for the week, I often get too busy to do even that. It can be hard to brainstorm a week's worth of food you'll actually want to eat, and then follow through with the grocery shopping, food prep, and actual eating of it all. It can be overwhelming on top of an already busy week, and that's not going to help me commit to it at all. So - I've been simplifying. It still saves me money to prep food at home, and I do actually feel better about my wallet and my health when I follow through with it on a regular basis. You know I love RightRice, and I've been loving paying around with their newest medley mixes because they ready in 12 minutes, packed with a whole lot of plant-based protein, and are actually super satisfying - with or without added meat! This recipe is way easier than it looks and makes a super nutritious dish that tastes great reheated, too. RightRice can be found at Whole Foods or on Amazon. Recipe below!
INGREDIENTS:âš
1 bag of RightRice Harvest Pilaf, preparedâš 2-4 tablespoons water, for steamingâš 3 bell peppers - any color, halved with seeds removedâš 1/3 - 1/2 cup pepper jack cheeseâš (you can sub vegan cheese, if you prefer) chopped parsley, for garnish DIRECTIONS:âš Preheat oven to 375 degrees. In a saucepan, prepare RightRice Harvest Pilaf according to directions. While it sits (youâve got 12 minutes!), prepare your bell peppers. Set aside. Once your RightRice is prepared and cooled, scoop it into your hollowed peppers until just about full. Place the filled peppers, open half up, into a large cast iron pan or dutch oven. Carefully pour the water into the pan around the peppers, so that the bottom of the pan is just covered with water. This will aid in steaming the peppers so they are cooked completely through. After that, gently and generously sprinkle the pepper jack cheese onto the peppers. Bake, uncovered, for 30-35 minutes, until peppers are soft and cheese is bubbly. Sprinkle with a little freshly chopped parsley, serve + enjoy! â Leftovers can be stored in an airtight container for up to 3 days, but are best enjoyed fresh. âšâ 
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SWEET CHILI CHICKEN + FRIED RICE LETTUCE WRAPS
I wasn't sure this day would ever come. I've been blogging about food and writing recipes for nearly a decade, and this is the first inherently not-vegan recipe published on this site. It's nothing personal my veg friends - if you've been paying attention, I published a coming out of sorts on this bog about 3 years ago. I admitted that my veganism felt like a cage rather than helped me live an abundant life. I was sick, had developed a severe soy allergy, and was really tired of eating vegan because I has cornered myself into it rather than because it still brought me joy.
Anyway - that was then, and this is now. You could, of course, omit the chicken here or substitute it for meat-free variation, but it works well in this recipe. I like the flavor and the added protein, and the whole dish whips up quickly and easily. Perfect for packed lunches or food prep weeks, and easy to make and share. I'm maybe most excited about the addition and ease of the RightRice Fried Rice Medley in the recipe. Easy to make, full of vegetables and legumes, good for you - and it tastes really good! I admittedly was hesitant on my first taste test of the medley alone; would it taste like real fried rice? It totally does! A little lighter and healthier, but I prefer it that way anyway. And as someone with an aforementioned severe soy allergy, it was such a treat to find that all of RightRice's products are totally soy-free. This is the closest thing to 'asian-style food' I've had in so long - it's traditionally hard to find without soy! Scroll down for the simple recipe + assembly instructions!
INGREDIENTS:
1 bag of RightRice Fried Rice Medley 1 cup cooked chicken breast, shredded 1 head Butter or Romaine Lettuce âsweet chili sauce, for topping cilantro, for garnish DIRECTIONS: In a saucepan, prepare RightRice Fried Rice Medley according to directions. While it sits (youâve got 12 minutes!), prepare your chicken breast by shredding with two forks. Set aside. Wash your lettuce well, then slice large individual leaves from the head to use as lettuce cups. Cut with a shark knife toward the base of the head. Make sure lettuce cups are shaken or patted dry before using. Once RightRice is ready, simply toss in the chicken and toss to combine. Scoop 1/4 portions of the mixture into your lettuce cups and drizzle with sweet chili sauce (available at all grocery stores). Sprinkle with a little cilantro + enjoy! Leftovers can be stored in an airtight container overnight, but are best enjoyed fresh. Serves 4. 
Â
Coconut Sugar Sweetened
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-1 bag of Spanish RightRice (or use brown rice here for another healthy option)
-1 10 oz package of Uptonâs Chili Lime Jackfruit (or buy and season your own)
-1 15 oz. (445 ml) can black beans
-1 tablespoon lime juice
-1 teaspoon salt
-1 teaspoon chili powder
-1 teaspoon cumin
-avocado, cilantro, salsa, tortilla chips and limes for topping
Directions:
Prepare the Spanish Right Rice according to the instructions on the package, then set aside. Sauté the jackfruit in a medium-sized cast iron or frying pan until the edges brown, and set that aside while you cook the black beans.
To cook the beans, pour them into a second, smaller pan and add the lime juice, salt, chili powder, and cumin. Add a splash of water and cook over medium heat, stirring occasionally, until heated through. When your beans are done, itâs time to construct the bowls!Â
To prep the bowls, layer in Spanish Right Rice, jackfruit, and black beans. Top with avocado slices, chopped cilantro, and salsa. Serve tortilla chips and limes on the side for garnish and flavor. Serves 2. Enjoy!
1-Pot Miso Veggie Soup
â(with RightRice and Nona Lim)
When I brought it home for the official taste test my picky husband was stunned - even he loved it! We've had it served up a bunch of different ways at this point, but one of my favorites is this simple, 1-pot Miso Veggie Rice Soup! It comes together quickly and is super satisfying - the perfect sick day food. We also used hearty miso broth from our fave brand, Nona Lim, but you can definitely use your own broth here, is you prefer. I bet chicken broth would be really great, too! Oh and did I mention this all goes along with a BIG, FUN GIVEAWAY!? Yup. Keep scrolling for recipe + giveaway deets!
Ingredients:
-1 tablespoon coconut oil
-1 medium onion, dices
-4 carrots, thinly sliced
-4 celery stalks, thinly sliced
-4 cups (32 oz) Nona Lim Miso Ramen Broth (or broth of choice!)
-4 cups (32 oz) water
-1 package of Garlic Herb Right Rice
-1 teaspoon cracked black pepper
â
Directions:
In a large soup pot over medium heat, melt your coconut oil. Add the chopped onions, carrots + celery and sauté until softened, about 8-10 minutes.
Pour in the Nona Lim Miso Broth and water into the bot and bring to a boil. Once boiling, pour in the Garlic Herb Right Rice, remove the pot from heat, and let sit for 10 minutes. Right Rice will expand and cook on itâs own in the broth.
When the timer dings, serve + enjoy! Leftovers can be saved in the fridge, but because of the rice absorbing the liquid it is best eaten fresh and hot. Serve with crackers and make for all your sick friends and family - they will thank you!
âServes 4-6.
HONEY DIPPED DONUTS WITH
âBEE HARMONY HONEY
â
Baking with honey isn't always straight-forward when youâre substituting for refined sugar. You often have to slightly adjust the amount of liquids and dry ingredients in the recipe to support the added moisture and softer texture, but it is one of my FAVORITE things to sweeten with! Honey adds a lightness and sweetness to baked goods that is simply unparalleled, and using responsibly sourced honey is GOOD for the bees!
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I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts! The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, and hard to share so you might want to make extra - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
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HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafabaÂ
1/2 cup Bee Harmony Honey (I used Local Raw California)
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony Honey (I used Local Raw California)
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.Â
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.Â
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
â
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some wax paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days. (SCROLL FOR PRINTABLE VERSION!)
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This is a sponsored conversation written by me on behalf of Barkman. The opinions and text are all mine.
Baking with honey isn't super common. You often have to slightly adjust the amount of liquids and dry ingredients in the recipe to support the added moisture and softer texture, but it is one of my FAVORITE things to sweeten with! Honey adds a lightness and sweetness to baked goods that is simply unparalleled, and using responsibly sourced honey can be GOOD for the bees!
Right now bees are facing a serious threat - and so are we! This threat is called Colony Collapse Disorder and it occurs when worker bees simply disappear from a hive, leaving behind the queen bee, a few nurse bees, and countless baby bees. With no mature worker bees to bring nectar and pollen bak to the hive, the colony collapses and dies. The main causes of CCD are loss of habitat (think expanding road construction + land development), parasites and diseases, air pollution and pesticides. Without bees, everything sort of ceases to function. Plants don't get pollinated, flowers don't grow, animals that eat those plants start to die off - according to the BBC in 2014, a world without bees would struggle to sustain the global human population of (now) over 7.7 billion.
So how can you help? A few great ways! First, plant some flowers! Start a bee-friendly garden (tips at beesponsible.com) that encourages these natural hard-workers to hang out and pollinate your plants! Second, start buying responsibly sourced honey that supports a bigger effort to save the bees. After doing my research, Bee Harmony Honey really is the best. Their honey comes from bees drawing nectar form wildflower blossoms across superior forage lands, tended by trusted beekeepers, using responsible practices that respect the environment. They're not churning out cheap, sugar-filled, honey-flavored crap - this stuff is the real deal, and you can purchase based on the flavor you prefer or the region you live in. And best of all? Every jar of honey you buy from Bee Harmony Honey is traceable from the source; just head to their website and type in the 8-digit code on the bottom of your honey! Mine traced back to where I had hoped it would - my (current) home state of California! That means that I'm taking in honey with more local pollen from local plants, increasing my chances of combating seasonal allergies to those plants and staying healthier year round. Good for the bees, and good for me.
Plus, all the honey comes in reusable, recyclable glass jars, making this sweet company even more sustainable and worth your dollars. I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts!
The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, but hard to share - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
INGREDIENTS:
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba
1/2 cup Bee Harmony California Honey
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony California Honey
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some waxed paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days.
Healthier Jam Thumbprint Cookies
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. đ)
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.Â
In a medium mixing bowl, combine the flour, cornstarch and salt.Â
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!
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!Â
Comfort Food That Loves You Back:
Cheesy CaULiflower + Potato Soup
I love that Daiya Foods is passionate about keeping their products plant-based for everyone - whether theyâre dairy-intolerant, allergic, plant based, or simply living a healthy lifestyle. As someone with a lot of allergies and dietary restrictions, eating Daiya is a delightfully mindless indulgence. It's comfort food with a conscience! And it's available nearly everywhere these days - in over 25,000 grocery stores across the US and Canada, including Whole Foods, Kroger, Safeway and Publix and most natural retailers, too!
This cuffing season, my friends at Daiya are reminding us that our Comfort Foods Love Us Back! Between the Daiya Loves You Back video and their new Boxes of Love - how could you NOT feel loved?! Theyâll also be giving away 150 âBoxes of Love,â the same talking box featured in the digital video, to fans who share the video on social media. Out of 150 winners, three will win a yearâs worth of Daiya products.
This cuffing season, cuff yourself to something that wonât break your heart before Valentineâs Day - and allow yourself to indulge a little! Splurge on creamy ice cream, gooey Cheezy Mac, or even this Cheezy Cauliflower + Potato Soup. Itâs the perfect warm, comforting dish to remind you that you are loved this Holiday season! And even better - it whips up easily AND uses Daiyaâs delicious Pepper Jack Shreds to add a super cheezy flavor that screams COMFORT FOOD. Scroll down for the recipe!
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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