This creamy lemon curd tart is the perfect balance of sweet lemony perfection. Made with coconut cream this is truly is the best dessert for any lemon lover.
When life gives you lemons make this delicious lemon curd tart. It’s every lemon lover’s dream. Its the perfect no-bake summer sweet treat. My oldest is not a fan of chocolate, so this dessert is one my whole family can enjoy.
Technically you do bake the gram cracker crust fro about 8 minutes, but can we still call this no-bake? The filling gets poured straight into the toasted gram crust then sets in the fridge. Lemon desserts are some of my favorites. I have so many lemons growing this year I’ve had to start handing them out to family and friends. We’re talking buckets full, my trees are so fruitful this year!
This lemon curd tart is the perfect spring/summer dessert, its cool and creamy with the right amount of tart flavor. Serve it with fresh berries and a dollop of whipped cream, yum!
This creamy lemon tart uses butter in the crust. To make this dessert fully vegan just sub vegan butter in the crust and you have yourself a dreamy vegan tart!
Love easy no-bake desserts also try:
- Mango Lime Chia Pudding
- No-Bake Vegan Peanut Butter & Jelly Cheesecakes
- Healthy Peanut Butter filled Chocolate Eggs
- 12 honey gram cracker sheets (1 1/2 cups gram cracker crumbs)
- 3 tbsp cane sugar
- 6 tbsp melted butter
- 2/3 cup lemon juice, freshly squeezed
- 4 tbsp corn starch, can sub agar agar powder
- 1 lemon, zest of
- 3 tbsp coconut oil
- 1/2 cup agave
- 1 tsp vanilla extract
- 1 13.5 ounces can coconut cream
- Preheat oven to 350 degrees f.
- To a food processor, add gram crackers and pulse till crumbs form. Add in butter and sugar pulse till combined and the mixture is damp to touch. Push mixture evenly into a 9-inch tart pan.
- Bake crust for 8-10 minutes, or until crust is golden. Remove from oven at let cool completely.
- In a medium pot, add lemon juice and corn starch. Whisk until corn starch is dissolved.
- Turn on heat to medium-low add-in agave, coconut oil, and vanilla extract. Whish till the mixture becomes thick. Slowly and in coconut milk and lemon zest, continue to whisk constantly till ingredients are combined and thick like curd. Turn off the heat at let the filling sit for 5 minutes.
- Pour lemon curd filling into your tart shell, place in the refrigerator to set for 3 hours. For a firmer texture let sit overnight.
- Serve with fresh fruit, enjoy!
This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand.
I’ve tried a lot of different steak marinades! Some good some bad, nothing compares to this steak marinade I’m about to give you! We use it over and over! The only time we change it up is when we make Carne asada. This marinade gives the steak so much flavor you are going to love it.
What Is The Best Cut of Steak For this Marinade
I find rib eye, new york strip, top sirloin, skirt, and flank steak work best.
This comes down to personal preference, I like mine medium-well but more on the well-done side. You want to take the steak temperature in the thickest part of the meat, make sure to insert your thermometer horizontally. Never cut into the steak you will lose all the juices that keep the meat moist and tender. Here is a temperature guide.
- Rare: 125 – 130 degrees
- Medium rare: 130 – 135 degrees
- Medium: 135 – 145 degrees
- Medium well: 145 – 150 degrees
- Well: 150 – 160 degrees (my preference)
Need the perfect side to go with your steak also try, Perfect Mashed Potatoes, Healthier Hawaiian Macaroni Salad, Beet, and Goat Cheese Salad + Golden Balsamic Dressing, Easy Greek Pasta Salad.
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce or can sub tamari
- 1 tsp Worcestershire sauce
- 6 cloves garlic, minced
- 1 tsp garlic powder
- 4 tsp dried parsley
- 1/2 tsp ground black pepper
- 4 (8 oz) steaks
1. In a mixing bowl whisk together balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, garlic powder, dried parsley, and black pepper.
2. Grab a zip lock bag and place steaks in the bag. Pour marinade over the steak and try to press out extra air before sealing the bag. Transfer to the refrigerator and let steaks marinate for 1 to 8 hours.
3. Preheat your grill or cast iron to medium-high heat, cook till the desired doneness. Let steaks rest a minimum of five minutes before cutting into them. Enjoy
This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.
This week our lemon tree has been giving us so much fruit. I have given some away but I am trying to use these beautiful lemons in my recipes. I made Lemon Sausage & Kale Pasta last week and my husband and kids absolutely loved it!! Little did they know I was just scrambling to get dinner out with what we had. Sometimes the best meals are made without rhyme or reason.
I’ve successfully added this pasta into our menu 2-3 times per month. I love changing the meals up but certain dishes are worth keeping like this Lemon Sausage & Kale Pasta!
- Andouille Chicken Sausage: This sausage tends to pack a spicy 🌶 kick if you aren’t into some Italian Chicken Sausage is the perfect substitute.
- Kale: Okay kale is not for everyone, I get it. The most perfect swap for this pasta recipe is baby spinach.
How to make Lemon Sausage & Kale Pasta
- Add pasta to salted boiling water and cook till al dente.
- Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil.
- Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds.
- Add in diced andouille sausage and brown for 3 minutes.
- Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter melted.
- Serve with a fresh lemon wedge and parmesan, enjoy!
Love easy and delicious meals, also try Easy Take-Out Style Chicken, Balsamic Honey Sheet Pan Chicken & Veggies + Video, and Rosemary Honey Chicken with Roasted Veggies + Video.
- 16 ounces dry pasta, calletani
- 3 tbsp avocado oil or olive oil
- 1 cup yellow onion, diced
- 5 cups curly kale, chopped & stems removed
- 12 ounces chicken andouille sausage, diced
- 4 tbsp butter
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4 cup lemon, juiced
- 1/4 cup parmesan for serving
- salt & pepper to taste
Add pasta to salted boiling water and cook till al dente.
Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil.
Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds.
Add in diced andouille sausage and brown for 3 minutes.
Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter is melted.
Add salt and pepper to taste.
Serve with a fresh lemon wedge and parmesan, enjoy!
Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.
My Brief Vegan Background
More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.
Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built?
Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.
I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!
Instant Pot Bean Potato & Kale Vegan Soup
What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!
How To Make Instant Pot Bean Potato & Kale Vegan Soup
- Turn your pressure cooker to saute mode.
- Add in avocado oil, onions, potatoes, kale, and garlic, saute for 8-10 minutes till veggies are softened and fragrant.
- Stir in seasonings.
- Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube. Stir till combined.
- Add salt & pepper to taste.
- Place lid on Instant Pot and select pressure cook, set time to 10 minutes.
- Quick-release the pressure and remove the lid.
- Dish, Serve, Enjoy!
- Garnish with your favorites, parmesan & fresh basil work great!
Love an easy Instant Pot recipe, also try Instant Pot Lemon Chicken Orzo Soup.
- 2 tbsp avocado oil
- 1/2 cup white onion, diced
- 2 1/2 cups russet potatoes, diced ( 2 russet potatoes)
- 2 cups curly kale, chopped & stems removed
- 4 garlic cloves, minced
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 15 oz can kidney beans, drained & rinsed
- 1 15 oz can white beans, drained & rinsed
- 1 15 oz can crushed tomatoes
- 32 oz veggie broth or stock
- 1 3/4 cup water
- 1 vegan chik'n bouilon cube
- salt & pepper to taste
Turn your pressure cooker to saute mode.
Add in avocado oil, onions, potatoes, kale, and garlic saute for 8-10 minutes till veggies are softened and fragrant.
Stir in seasonings.
Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube. Stir till combined.
Add salt & pepper to taste.
Place lid on Instant Pot and select pressure cook, set time to 10 minutes.
Quick-release the pressure and remove the lid.
Dish, Serve, Enjoy!
Garnish with your favorites, parmesan & fresh parsley work great!
Garnish with fresh basil and parmesan cheese.
Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.
I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.
Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!
Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute.
Choosing Your Chicken and Vegetables
- The beauty of this recipe is that its so easy to adapt and make your own!
- If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
- I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!
- Create an even layer of veggies across your sheet pan, do not overcrowd the pan.
- Choose veggies you like cauliflower, onions, broccoli, squash, and potatoes are also great choices.
- I used bone-in chicken thighs. You can use boneless and skinless if preferred.
- If you don’t have honey you can sub coconut or brown sugar.
- Eat as is and keep it low carb or serve it with some noodles or rice.
How To Make Balsamic Honey Sheet Pan Chicken & Veggies
- Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
- Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
- Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
- In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
- Coat each chicken thigh with balsamic marinade on both sides.
- Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
- Dish, Serve & Enjoy!
Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!
- 3 cups cauliflower florets
- 4 cups broccoli florets
- 1 cup diced red onion
- 2 cups baby carrots
- 4 tbsp avocado oil
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- salt & pepper to taste
- 2.5 pounds of chicken thighs
- 1/2 cup balsamic vinegar
- 1/8 cup yellow mustard
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 5 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp avocado oil
- salt & pepper to taste
Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
Toss veggies till well combined.
Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
Coat each chicken thigh with balsamic marinade on both sides.
Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
Dish, Serve & Enjoy!
Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion.
No salad pleases my taste pallet more than beet and goat cheese salad. The combination mixed with my golden balsamic dressing makes for an irresistible salad! Do not worry if you don’t like goat cheese because feta is an excellent substitute or no cheese. I bought this salad to my in-laws on Thanksgiving and it was a hit even with all the amazing thanksgiving side dishes!
The very first time I had beet and goat cheese salad was 5 years ago at my brother-in-law’s wedding, this salad pretty much swept my pregnant self off my feet. Since then I have been putting this salad into our weeknight meal rotation. My kids and hubby both love it which is a big bonus and I will never complain when they are eating their greens.
Beet and Goat Cheese Salad is healthy and delicious! I use arugula however I have subbed it with baby spinach and it was equally delicious. This salad will taste great with any baby lettuce or spring mix. I bring this salad most places I am asked to bring a salad. This salad is dedicated to all my people who are always asked to bring a salad if you know you know! So if you are one of those you better make the most delicious and aesthetically pleasing salad around!
Why do I love this salad so much?
- Simple ingredients: arugula, beets, candy pecans, and a bosc pear. I purchased all my ingredients at Trader Joes.
- Flexibility: you can swap out arugula for baby spinach. Any nut will work however I highly recommend candy pecans or walnuts. I love goat cheese especially with this salad but feta is an easy swap.
Love great tasting salads, also try Tuscan Kale Salad with Apples!
Beet and Goat Cheese Salad
- 8 oz arugula
- 1 Bosc pear cored and sliced
- 5 oz package or steamed and peeled beets
- 1/2 cup candied pecans
- 4 oz goat cheese
Golden Balsamic Dressing
- 1 tsp yellow mustard
- 3 tbsp golden balsamic vinegar
- 1 tbsp white balsamic reduction
- 1/4 cup extra virgin olive oil or avocado oil
- 1 tbsp agave
- 1 tsp dried oregano
- salt & pepper
- Add all dressing ingredients into a jar ( like a mason or wreck jar) place cap on and give it a few shakes. Taste and adjust salt if needed.
- Dice beets into small pieces.
- Core and slice pear thinly.
- Add arugula to a salad bowl and top with beets, pear slices, and candy pecans.
- Crumble goat cheese and place on top of the salad.
- Add salad dressing, toss and combine.
Instant Pot White Bean Chicken Chili is easy to cook and it’s absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal.
What’s better than coming home after a long day with grumpy and hungry kids and having dinner ready to go! I served this soup with cheesy quesadillas and the kids went crazy dunking them straight in their soup bowls! It was an epic combo and complement to the White Bean Chicken Chili.
White Bean Chicken Chili flavor is creamy, tangy, and well-spiced however not too spicy. So it is both adult and kid-friendly! Getting my kids to eat beans has been an ongoing struggle but somehow they just seem to view white beans differently, in a good way. A total mom wins for me especilaly because my 4 yr old is now a self-proclaimed vegetarian these days therefor I put a bowl aside before I added back in the shredded chicken.
The beauty of Instant Pot White Chicken Chili is you can really dress it up or down as you like. White Bean Chicken Chili could be brothy or extra creamy. In particular, I like the addition of cream cheese giving it a lightly creamy feel however you could also use half and half or cornstarch to thicken it up. Whether it is served with an abundance of toppings or just a handful of cilantro and a warm tortilla, you will find it a delicious weeknight meal!
The recipe calls for chicken breast, however, you can use fresh or frozen chicken breasts or thighs. Use skinless to avoid excess fat and make it easier for shredding.
How Do I Make Variations on Instant Pot White Chicken Chili?
- Make it dairy-free: You can omit the cream cheese and leave it as is and it will be delicious! If your looking for a dairy alternative try vegan cream cheese or 1 cup full fat coconut milk!
- Pack the spices: This chili is on the milder side, I have 2 little ones that prefer it not over-spiced. Looking to heat it up add some jalapeno or chile powder.
- Crockpot: Simply dump in all ingredients and cook on low for 5-6 hours. Stir in cream cheese, enjoy! Prep Time 5 minutesCook Time 15 minutesTotal Time 20 minutes
- 1 tbsp cooking oil
- 1 medium onion, diced
- 1 poblano pepper, seeds removed and diced
- 4-6 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels
- 3 tsp cumin
- 2.5 tsp salt
- 2 tsp oregano
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 8 oz canned mild green chilies
- 15 oz green enchilada sauce, mild
- 4 oz cream cheese
- 1/4 cup cilantro leaves
- 2 lbs chicken breast
- 4 cups chicken broth
- Prep your onion and poblano pepper by dicing them.
- Sauté the garlic, onion and poblano pepper. Select the sauté setting on your pressure cooker and heat the oil add in veggies and cook for 2 minutes or until veggies soft and fragrant.
- Add in spices and continue to satué for 1-2 more minutes.
- Add in chicken breast, corn, white beans, green enchilada sauce, green chilies, and chicken broth. Give it a quick stir.
- Pressure cook the soup. Cook on manual, high pressure for 10 minutes.
- Use the quick-release method to release steam. Once safe remove the lid.
- Remove the chicken breast and shred with 2 forks. Stir in cilantro & cream cheese and add back in the chicken.
- Serve immediately with your favorite toppings, enjoy!
- Quesadillas, highly recommended!
- Tortilla chips
- Fresh Lime
Serving Size:1 | 8 Freestyle Points |
Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 1513mgCarbohydrates: 35gFiber: 8gSugar: 5gProtein: 11g
8 Freestyle Points
The Egg Roll in a Bowl is a healthier twist on a traditional egg roll. This recipe has everything an egg roll offers without the deep-fried wrapper. It is vegan + gluten-free + refined sugar-free.
Ever just want Chinese takeout, but you just went grocery shopping and know you should probably use what you have, the story of my life! Egg rolls are my favorite especially with the sweet dipping sauce, however, Trader Joes Orange Chicken runs a close second.
After vacation, I’ve been making an attempt to just eat better. After having kids weight just seems to stick a little different, haha! And well it should be a no brainer that I ate all the tacos and margaritas in Mexico! Thus I really try to eat at home and use wholesome ingredients whenever possible.
Yesterday on our way home from the swim meet for my son we stopped by the store to pick up a few things for school lunches. Mondays sure do come quickly around here. Sunday grocery shopping is madness around these parts of town and the parking lots are not much better! Anyhow, I was on my way out of the grocery store it smelt like Chinese food, there is a Chinese restaurant close by and omg I knew what I wanted for lunch, Egg Roll in al Bowl of course! It is so easy to prepare and a great healthy alternative to deep-fried egg rolls.
This recipe is great for meal prep, make it once have it for the week! Egg Roll in a Bowl is a great way to add fiber to your diet. Cabbage has cancer-fighting sulfuric compounds yet another great reason to add it to your diet!
How To Make Egg Roll in a Bowl:
- Optional Garnishes:
- siracha or garlic chili sauce
- coconut aminos
- bean sprouts
- green onion
Love quick meals? Also, try Easy Teriyaki Chicken & Rice Bowls.
- 10 oz extra firm tofu, cut into 1/4 inch cubes
- 1/2 cup coconut aminos (can sub soy or tamari just use 1/4 cup)
- 1 tsp tamari
- 1/2 tsp chili garlic paste
- 1/2 tsp agave
- 1/4 tsp black pepper
- 2/3 cups carrots, grated (2 carrots)
- 1/2 medium white onion, thinly sliced
- 1 tbsp ginger, freshly grated
- 4 garlic cloves, minced
- 2 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. You may need to stir more frequently to avoid sticking. Add more oil if necessary.
- In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).
- Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.
- Divide among bowls and top with your favorite garnishes. Serve or rice or rice noodles.
siracha or garlic chili sauce
Stores great in the fridge and is an easy reheat!
Amount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 701mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 9g