Vegan Walnut Date Banana Bread


I have brunch on the brain, and the best way to quickly curb that craving (and use up those ripe bananas at the same time!) is with an extra large slice of this guilt-free Vegan Walnut Date Banana Bread. This recipe is as clean as can be- no butter, no dairy, no salt, no sugar (unless you want to sprinkle a little bit of coconut sugar on top- which you do). This bread is naturally sweetened with chopped up dates and overripe mashed banana. I added in some cinnamon for spice and chopped walnuts and chia seeds for texture. The result was an unbelievably moist, dense, and delicious loaf. Just be careful not to overbake it, you don’t want to loose that smooth center.

Pumpkin Cookies with Buttercream Frosting


Fall has arrived in your cookie jar! This time it’s taken the form of deliciously soft pumpkin cookies with buttercream frosting. Pumpkin is incredible. Not only is it a nutrition powerhouse (yes, even when baked in cookies), but it’s ridiculously versatile. Is there anything this vegetable can’t do? I’ve put it in crepes, muffins, scones,…

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Pressure Cooker Pasta Bolognese


There are a million reasons why I love cooking with my pressure cooker. For one thing, it cuts WAY down on time. I have a to-die-for Bolognese Sauce that tastes like magic, but takes up 8 hours of my day! That’s fine when I’m having a lazy Sunday at home and stirring every hour or…

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Peanut Butter Brownies


I’ve been eye-balling all the Halloween candy pouring out of grocery stores lately, and finally cracked and bought a bag of Reese’s peanut butter cups. Disclaimer- I had no intention of giving them away to trick-or-treaters. I mean, I would, if we had trick-or-treaters, but my neighborhood isn’t set up for easy door to door…

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Chewy Chocolate Chip Cookies


In the mood for some big, soft, and ultra chewy chocolate chip cookies today, (and usually every other day of the week). But today I made it happen. We have a winning combination of cornstarch, 1 extra egg yolk, melted butter, and brown sugar to give us this gloriously thick and tall chocolate chipper. PLUS…

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Asian Meatloaf


I’ve heard meatloaf get such a bad rap- not sure why, I’ve always been a fan. I used to ask my mom to make a big meatloaf for dinner with a side of mashed potatoes and corn. Here with this Asian-style meatloaf, I’ve taken the same idea of an easy to throw together dinner and made…

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Almond Biscotti


Mondays usually call for coffee, and coffee calls for a sweet, dunkable side treat. I became a fan of biscotti as soon as I tried out this recipe. It won’t break your teeth like a lot of other biscotti I’ve tried in coffee shops. It has the slightest amount of softness in the center, without…

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Potato Corn Chowder


Here’s a great transition recipe that recognizes summer fading into fall. We have both fresh ears of warm weather corn and abundant cool weather potatoes. Warm, bulky chowder is satisfying enough to be enjoyed on a fall day, but this lightened up version is also refreshing enough for summer. The base is made with chicken…

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Lemon Meringue Pie


It seems pretty odd that a blog named “The Lemon Press” wouldn’t have the classic lemony dessert staple – Lemon Meringue Pie – in its inventory. It’s not because I’m not a fan or for lack of trying, I just haven’t found that perfect recipe yet that I felt was worthy of sharing. A few…

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Fool Proof Pie Crust


Blind baking is the process of baking a pie crust without the filling. Dough can be fragile and collapse if it’s too weighted down. For this reason, some pie crusts and tart shells should be baked before any filling is added. The best and easiest way I’ve found to do this is to line your…

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Grilled Salmon with Warm Pineapple Salsa


I think I might have told you already how much I love seafood?  Yup I definitely have, because it’s always high on my list of go-to meals.  Not only is it healthy and versatile, it’s so quick and easy to prepare on busy weeknights. This fresh and vibrant grilled salmon with warm pineapple salsa comes together…

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Slow Cooked Pork Carnitas

slow cooked pork carnitas-14

Pork Carnitas can be used as a base for all types of Mexican foods. I like to spoon it into corn tortillas and top with avocado, cotija cheese, freshly chopped cilantro, and a splash of lime juice. But if you want to go ahead and eat this right out of the slow cooker, I won’t…

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