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Every year I look forward to making a batch of these high protein carrot cake freezer bars 🥕 Find the recipe below and on page 247 in my cookbook, Simple Feel Good Food. Tap the link in my bio to get your copy now! Carrot Layer: * 12 soft Medjool dates, pitted * 1½ cups chopped carrots * 1 cup shredded coconut * 1 cup walnuts * 1 teaspoon cinnamon * ½ teaspoon nutmeg * Heaping ¼ teaspoon sea salt Cashew Frosting Layer: * 1½ cups raw cashews* * ½ cup full-fat coconut milk * ¼ cup maple syrup * 1 tablespoon fresh lemon juice * 1 teaspoon vanilla extract Instructions: Line a 9×5-inch loaf pan with parchment paper. Make the carrot layer: If your dates are not soft, soak them in a small bowl of warm water for 5–10 minutes. Pat dry before using. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched. Make the cashew frosting layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy. Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top. Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving. * If not using a high-speed blender, soak the cashews for at least 4 hours or overnight before blending. You may need to blend longer to achieve a smooth, creamy texture. https://amzn.to/4qIEOyJ #lovenandlemons #carrotcake #nobakedesserts #vegandesserts
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loveandlemons
Every year I look forward to making a batch of these high protein carrot cake freezer bars 🥕 Find the recipe below and on page 247 in my cookbook, Simple Feel Good Food. Tap the link in my bio to get your copy now! Carrot Layer: * 12 soft Medjool dates, pitted * 1½ cups chopped carrots * 1 cup shredded coconut * 1 cup walnuts * 1 teaspoon cinnamon * ½ teaspoon nutmeg * Heaping ¼ teaspoon sea salt Cashew Frosting Layer: * 1½ cups raw cashews* * ½ cup full-fat coconut milk * ¼ cup maple syrup * 1 tablespoon fresh lemon juice * 1 teaspoon vanilla extract Instructions: Line a 9×5-inch loaf pan with parchment paper. Make the carrot layer: If your dates are not soft, soak them in a small bowl of warm water for 5–10 minutes. Pat dry before using. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched. Make the cashew frosting layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy. Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top. Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving. * If not using a high-speed blender, soak the cashews for at least 4 hours or overnight before blending. You may need to blend longer to achieve a smooth, creamy texture. https://amzn.to/4qIEOyJ #lovenandlemons #carrotcake #nobakedesserts #vegandesserts
The finishing touch on my dream kitchen build? Great tasting @heyculligan water #CulliganWaterPartner   My kitchen is my happy place, and great water is a non-negotiable for me. Installing a Culligan Aquasential Smart Reverse Osmosis system was a no brainer when we started building this home in Austin. It’s tucked away beneath the sink, so it doesn’t disrupt the flow of our space. The RO system is certified to reduce more than 90 contaminants.  I love knowing the water we are cooking with, drinking at home is not only better tasting, but safer.  I also have a Culligan water softener installed to improve the water throughout our whole house! Thanks to soft water, our appliances run smoothly and our home will stay cleaner for longer. The softener system fits conveniently in a closet – it’s out of the way and makes a huge difference.   Thinking about upgrading your water? Head to the link in my bio to schedule a free in-home water test with Culligan today!
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loveandlemons
The finishing touch on my dream kitchen build? Great tasting @heyculligan water #CulliganWaterPartner   My kitchen is my happy place, and great water is a non-negotiable for me. Installing a Culligan Aquasential Smart Reverse Osmosis system was a no brainer when we started building this home in Austin. It’s tucked away beneath the sink, so it doesn’t disrupt the flow of our space. The RO system is certified to reduce more than 90 contaminants.  I love knowing the water we are cooking with, drinking at home is not only better tasting, but safer.  I also have a Culligan water softener installed to improve the water throughout our whole house! Thanks to soft water, our appliances run smoothly and our home will stay cleaner for longer. The softener system fits conveniently in a closet – it’s out of the way and makes a huge difference.   Thinking about upgrading your water? Head to the link in my bio to schedule a free in-home water test with Culligan today!
🥝🍓🍍🍊🫐🍇 Comment RECIPE then check your DMs for my favorite fruit salad recipe! Or tap the link in my bio to read it on the blog. https://www.loveandlemons.com/fruit-salad-recipe/ #loveandlemons #fruitsalad #easyrecipes #summerrecipes
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loveandlemons
🥝🍓🍍🍊🫐🍇 Comment RECIPE then check your DMs for my favorite fruit salad recipe! Or tap the link in my bio to read it on the blog. https://www.loveandlemons.com/fruit-salad-recipe/ #loveandlemons #fruitsalad #easyrecipes #summerrecipes
Still thinking about this tomato focaccia sandwich from last summer 🤤 Ingredients for the sandwich: - focaccia bread - heirloom tomatoes - flaky sea salt - pesto - arugula Ingredients for the white bean spread: - 1 can white beans, drained and rinsed - 1 garlic clove - a glug of olive oil - lemon juice, to taste - 1/2 teaspoon sea salt Add all white bean spread ingredients to a food processor and blend until smooth. Spread on focaccia, top with sliced heirloom tomatoes, flaky salt, pepper, pesto, arugula. Slice and serve! #loveandlemons #tomatosandwich #summersandwich #heriloomtomatoes #lunchideas
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loveandlemons
Still thinking about this tomato focaccia sandwich from last summer 🤤 Ingredients for the sandwich: - focaccia bread - heirloom tomatoes - flaky sea salt - pesto - arugula Ingredients for the white bean spread: - 1 can white beans, drained and rinsed - 1 garlic clove - a glug of olive oil - lemon juice, to taste - 1/2 teaspoon sea salt Add all white bean spread ingredients to a food processor and blend until smooth. Spread on focaccia, top with sliced heirloom tomatoes, flaky salt, pepper, pesto, arugula. Slice and serve! #loveandlemons #tomatosandwich #summersandwich #heriloomtomatoes #lunchideas
Some big family news! We had just gotten to Chicago and I was doing my daily walk on the 606 when I got THE call—the kind where you hop on the next flight and rush to the hospital… this time to adopt our second son, baby boy Simón. Ollie proudly announced to everyone at Midway Airport that he was on his way to pick up his baby brother, and he’s been giving Simón sweet nuzzles and boops on the nose ever since. A few other pics of what we’ve been up to in the last few weeks: baby’s first trip to Taco Deli, our first family walk, and Annie always laying nearby to protect him. 💛
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loveandlemons
Some big family news! We had just gotten to Chicago and I was doing my daily walk on the 606 when I got THE call—the kind where you hop on the next flight and rush to the hospital… this time to adopt our second son, baby boy Simón. Ollie proudly announced to everyone at Midway Airport that he was on his way to pick up his baby brother, and he’s been giving Simón sweet nuzzles and boops on the nose ever since. A few other pics of what we’ve been up to in the last few weeks: baby’s first trip to Taco Deli, our first family walk, and Annie always laying nearby to protect him. 💛
Did I mention it’s only 4 ingredients? 🍋 Comment RECIPE and I’ll DM it to you! Or tap the link in my bio to read it on the blog. https://www.loveandlemons.com/lemon-posset/ #lemonposset #loveandlemons #springrecipes #dessertrecipes #nobakedessert
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loveandlemons
Did I mention it’s only 4 ingredients? 🍋 Comment RECIPE and I’ll DM it to you! Or tap the link in my bio to read it on the blog. https://www.loveandlemons.com/lemon-posset/ #lemonposset #loveandlemons #springrecipes #dessertrecipes #nobakedessert
Viral 2 ingredient Japanese cheesecake! With a few more ingredients to give it a lemony zing 🤭 Have you tried this trend yet? I’ve been seeing it everywhere and I couldn’t resist giving it a go! What I used: 24 ounces yogurt 10 Biscoff cookies 2 tablespoons maple syrup 1 tablespoon lemon juice 1/2 teaspoon vanilla Pinch of sea salt Lemon zest Combine all ingredients except the biscoff cookies in a large bowl. Put back into the yogurt container and insert the biscoff cookies. Cover and refrigerate for a few hours or overnight. Top with more lemon zest and enjoy! #japanesecheesecake #loveandlemons #easydessert
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loveandlemons
Viral 2 ingredient Japanese cheesecake! With a few more ingredients to give it a lemony zing 🤭 Have you tried this trend yet? I’ve been seeing it everywhere and I couldn’t resist giving it a go! What I used: 24 ounces yogurt 10 Biscoff cookies 2 tablespoons maple syrup 1 tablespoon lemon juice 1/2 teaspoon vanilla Pinch of sea salt Lemon zest Combine all ingredients except the biscoff cookies in a large bowl. Put back into the yogurt container and insert the biscoff cookies. Cover and refrigerate for a few hours or overnight. Top with more lemon zest and enjoy! #japanesecheesecake #loveandlemons #easydessert
Nothing says holiday cheer quite like these no-bake peppermint bars ❄️ For the base: 10 soft Medjool dates, pitted 1⅓ cups walnuts ⅔ cup shredded coconut Heaping 1 tablespoon cocoa powder Pinch sea salt For the middle: 1½ cups raw cashews ½ cup full-fat coconut milk ¼ cup maple syrup 1 teaspoon peppermint extract ¼ teaspoon sea salt For the top: 1 cup dark chocolate chips 1 teaspoon coconut oil Crushed candy canes Instructions: Line an 8x4-inch loaf pan with parchment paper. Make the chocolate base: In a food processor, place the dates, walnuts, coconut, cocoa powder, and salt. Pulse until the mixture sticks together when pinched. Use your hands to press it into the bottom of the prepared pan. Make the peppermint layer: In a high-speed blender, place the cashews, coconut milk, maple syrup, peppermint extract, and salt. Blend until smooth. Pour the mixture into the pan and spread evenly over the chocolate base. Freeze until firm, at least 4 hours. Add the topping: In a microwave-safe dish, combine the chocolate chips and coconut oil. Microwave for 1 to 2 minutes, stirring every 15 seconds, until melted. Drizzle over the frozen bars and spread in an even layer. Top with crushed candy canes. Freeze for 10 minutes, or until the chocolate is firm.  Slice and serve. Store leftover bars in the freezer. Serves 12 #nobakedessert #nobakerecipes #vegandesserts #easyrecipes #peppermintbars #holidaybaking #christmasdesserts #loveandlemons
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loveandlemons
Nothing says holiday cheer quite like these no-bake peppermint bars ❄️ For the base: 10 soft Medjool dates, pitted 1⅓ cups walnuts ⅔ cup shredded coconut Heaping 1 tablespoon cocoa powder Pinch sea salt For the middle: 1½ cups raw cashews ½ cup full-fat coconut milk ¼ cup maple syrup 1 teaspoon peppermint extract ¼ teaspoon sea salt For the top: 1 cup dark chocolate chips 1 teaspoon coconut oil Crushed candy canes Instructions: Line an 8x4-inch loaf pan with parchment paper. Make the chocolate base: In a food processor, place the dates, walnuts, coconut, cocoa powder, and salt. Pulse until the mixture sticks together when pinched. Use your hands to press it into the bottom of the prepared pan. Make the peppermint layer: In a high-speed blender, place the cashews, coconut milk, maple syrup, peppermint extract, and salt. Blend until smooth. Pour the mixture into the pan and spread evenly over the chocolate base. Freeze until firm, at least 4 hours. Add the topping: In a microwave-safe dish, combine the chocolate chips and coconut oil. Microwave for 1 to 2 minutes, stirring every 15 seconds, until melted. Drizzle over the frozen bars and spread in an even layer. Top with crushed candy canes. Freeze for 10 minutes, or until the chocolate is firm.  Slice and serve. Store leftover bars in the freezer. Serves 12 #nobakedessert #nobakerecipes #vegandesserts #easyrecipes #peppermintbars #holidaybaking #christmasdesserts #loveandlemons
Comment RECIPE and for these creamy vegan lemon bars! I like to freeze them until they set, and slice them into bars so that later I can thaw one at a time for an individual serving 🍋 #vegandessert #nobakedessert #lemonbars #lemondessert #loveandlemons
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loveandlemons
Comment RECIPE and for these creamy vegan lemon bars! I like to freeze them until they set, and slice them into bars so that later I can thaw one at a time for an individual serving 🍋 #vegandessert #nobakedessert #lemonbars #lemondessert #loveandlemons
My Thanksgiving stuffing recipe starts features a few of my favorite things: sweet leeks, crusty sourdough, and loads of fresh herbs. PS: This stuffing recipe is this month’s Cooking Club challenge! Make it anytime during the month of November for your chance to win a Whole Foods gift card. More details in my “cooking club” highlight. Ingredients * 1 small loaf (1 pound) day-old crusty sourdough bread * ½ cup salted butter, plus 1 tablespoon melted butter for topping * 2 leeks, halved, thinly sliced, and rinsed well (2 cups) * 4 celery stalks, diced (1¾ cups) * 3 garlic cloves, chopped * ¾ teaspoon sea salt * ½ teaspoon freshly ground black pepper * ¼ cup chopped fresh sage * Heaping ¼ cup chopped fresh parsley * 1 teaspoon chopped fresh rosemary * 1 teaspoon fresh thyme leaves * 1½ to 2 cups vegetable broth * 2 large eggs, beaten Instructions * Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
 * Tear the bread into 1-inch pieces and place in a very large bowl.
 * Melt the butter in a large skilletover medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
 * Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
 * When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit
 https://www.loveandlemons.com/stuffing-recipe/ #stuffing #thanskgivingrecipes #easyrecipes #loveandlemons
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7mo ago
loveandlemons
My Thanksgiving stuffing recipe starts features a few of my favorite things: sweet leeks, crusty sourdough, and loads of fresh herbs. PS: This stuffing recipe is this month’s Cooking Club challenge! Make it anytime during the month of November for your chance to win a Whole Foods gift card. More details in my “cooking club” highlight. Ingredients * 1 small loaf (1 pound) day-old crusty sourdough bread * ½ cup salted butter, plus 1 tablespoon melted butter for topping * 2 leeks, halved, thinly sliced, and rinsed well (2 cups) * 4 celery stalks, diced (1¾ cups) * 3 garlic cloves, chopped * ¾ teaspoon sea salt * ½ teaspoon freshly ground black pepper * ¼ cup chopped fresh sage * Heaping ¼ cup chopped fresh parsley * 1 teaspoon chopped fresh rosemary * 1 teaspoon fresh thyme leaves * 1½ to 2 cups vegetable broth * 2 large eggs, beaten Instructions * Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
 * Tear the bread into 1-inch pieces and place in a very large bowl.
 * Melt the butter in a large skilletover medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
 * Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
 * When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit
 https://www.loveandlemons.com/stuffing-recipe/ #stuffing #thanskgivingrecipes #easyrecipes #loveandlemons
National Breakfast Day? You’ll be making this Veggie Egg Bake all *year* long! 🙌 The Allrecipes Team hereby declares August 20th as National Breakfast Day from here on out! 📣 Celebrate with us and make @loveandlemons’s Veggie Egg Bake. Get the recipe below or at the link in our bio! Ingredients Potatoes: 3 Yukon Gold potatoes (about 1 pound), chopped into ¼-inch pieces 1 tablespoon extra-virgin olive oil 1/2 teaspoon sea salt freshly ground black pepper Egg Bake: 12 large eggs 1 cup milk, any kind 1 1/4 teaspoons sea salt 2 tablespoons extra-virgin olive oil, plus more for greasing 1/2 yellow onion, chopped freshly ground black pepper 1 red bell pepper, chopped 1 green bell pepper, chopped 2 garlic cloves, minced 1 cup fresh spinach, roughly chopped 4 green onions, chopped, divided 1 1/2 cups grated Cheddar cheese Directions: Gather all ingredients and preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper. 🧑‍🍳: Jeanine Donofrio @loveandlemons #eggs #veggies #breakfast #breakfastbake #breakfastideas
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loveandlemons
National Breakfast Day? You’ll be making this Veggie Egg Bake all *year* long! 🙌 The Allrecipes Team hereby declares August 20th as National Breakfast Day from here on out! 📣 Celebrate with us and make @loveandlemons’s Veggie Egg Bake. Get the recipe below or at the link in our bio! Ingredients Potatoes: 3 Yukon Gold potatoes (about 1 pound), chopped into ¼-inch pieces 1 tablespoon extra-virgin olive oil 1/2 teaspoon sea salt freshly ground black pepper Egg Bake: 12 large eggs 1 cup milk, any kind 1 1/4 teaspoons sea salt 2 tablespoons extra-virgin olive oil, plus more for greasing 1/2 yellow onion, chopped freshly ground black pepper 1 red bell pepper, chopped 1 green bell pepper, chopped 2 garlic cloves, minced 1 cup fresh spinach, roughly chopped 4 green onions, chopped, divided 1 1/2 cups grated Cheddar cheese Directions: Gather all ingredients and preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper. 🧑‍🍳: Jeanine Donofrio @loveandlemons #eggs #veggies #breakfast #breakfastbake #breakfastideas
Here it is—finally, the new Austin kitchen! It took us nearly 10 years (?!) to make it back to this town after we had to abruptly leave our last home here. We’ve been working on this house for quite a while, but now that we’re here in sunny January, it truly feels worth the wait. We’re still getting settled—piecing the pantry together, burning food in the new oven, and figuring out the (very abundant) new photo light. Annie is loving her warm morning walks and not having to pee in the snow. We’ll still be back in Chicago, but for the moment, this is home. Let me know if you want to see more of the house. ☀️ Architecture: @9squarestudio Interior design: @kelseyduda
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loveandlemons
Here it is—finally, the new Austin kitchen! It took us nearly 10 years (?!) to make it back to this town after we had to abruptly leave our last home here. We’ve been working on this house for quite a while, but now that we’re here in sunny January, it truly feels worth the wait. We’re still getting settled—piecing the pantry together, burning food in the new oven, and figuring out the (very abundant) new photo light. Annie is loving her warm morning walks and not having to pee in the snow. We’ll still be back in Chicago, but for the moment, this is home. Let me know if you want to see more of the house. ☀️ Architecture: @9squarestudio Interior design: @kelseyduda
This whipped avocado dip is my go-to healthy January snack! It’s ultra-creamy, high-protein, and the prettiest shade of green. It’s especially good with @crunchmastercrackers Avocado Toast Crackers. They’re crunchy, gluten-free, baked with olive oil, and made with simple non-GMO ingredients. The combo is light, satisfying, and perfect for easy snacking. I usually find Crunchmaster crackers at my local Meijer and Target! Ingredients: 1 cup cottage cheese 1 large ripe avocado ½ tablespoon olive oil 1 small garlic clove 1 tablespoon fresh lemon juice ½ teaspoon sea salt Everything seasoning, for topping chives, for topping @crunchmastercrackers Avocado Toast Salt & Pepper crackers Veggies, for serving Instructions: In a food processor combine the cottage cheese, avocado, oil, garlic, lemon, and salt. Process until smooth and creamy. Transfer to a serving bowl and top with everything seasoning and chives. Serve with Crunchmaster Avocado Toast Salt & Pepper crackers for dipping. #SatisfyYourCrunch #Crunchmaster #GlutenFreeSnacks #HealthySnacking #WellnessWins CrunchTime
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loveandlemons
This whipped avocado dip is my go-to healthy January snack! It’s ultra-creamy, high-protein, and the prettiest shade of green. It’s especially good with @crunchmastercrackers Avocado Toast Crackers. They’re crunchy, gluten-free, baked with olive oil, and made with simple non-GMO ingredients. The combo is light, satisfying, and perfect for easy snacking. I usually find Crunchmaster crackers at my local Meijer and Target! Ingredients: 1 cup cottage cheese 1 large ripe avocado ½ tablespoon olive oil 1 small garlic clove 1 tablespoon fresh lemon juice ½ teaspoon sea salt Everything seasoning, for topping chives, for topping @crunchmastercrackers Avocado Toast Salt & Pepper crackers Veggies, for serving Instructions: In a food processor combine the cottage cheese, avocado, oil, garlic, lemon, and salt. Process until smooth and creamy. Transfer to a serving bowl and top with everything seasoning and chives. Serve with Crunchmaster Avocado Toast Salt & Pepper crackers for dipping. #SatisfyYourCrunch #Crunchmaster #GlutenFreeSnacks #HealthySnacking #WellnessWins CrunchTime
Everything I’m making for Memorial Day Part 1: Mango Salsa 🥭 It’s refreshing, fun, and so darn simple. Made with juicy mangoes, crisp veggies, and lots of lime, this easy appetizer is ready in just 10 minutes! Comment RECIPE and I’ll send it to you, along with everything else on my Memorial Day menu. #memorialday #mangosalsa #appetizerideas #loveandlemons #easyappetizers
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loveandlemons
Everything I’m making for Memorial Day Part 1: Mango Salsa 🥭 It’s refreshing, fun, and so darn simple. Made with juicy mangoes, crisp veggies, and lots of lime, this easy appetizer is ready in just 10 minutes! Comment RECIPE and I’ll send it to you, along with everything else on my Memorial Day menu. #memorialday #mangosalsa #appetizerideas #loveandlemons #easyappetizers
This silky smooth whipped avocado cottage cheese dip is made with just 6 ingredients and a short blitz in the food processor. Comment RECIPE and I’ll send it your way! https://www.loveandlemons.com/cottage-cheese-dip/ #loveandlemons #highproteinrecipes #cottagecheesedip #appetizerideas #diprecipes
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loveandlemons
This silky smooth whipped avocado cottage cheese dip is made with just 6 ingredients and a short blitz in the food processor. Comment RECIPE and I’ll send it your way! https://www.loveandlemons.com/cottage-cheese-dip/ #loveandlemons #highproteinrecipes #cottagecheesedip #appetizerideas #diprecipes
Everything I’m making for Memorial Day Part 2: Grilled Vegetable Pasta Salad If the grill is on for burgers, I’m throwing on some vegetables too. This pasta salad is packed with smoky summer flavor and perfect for any party! Comment RECIPE and I’ll send you my whole Memorial Day menu, pasta salad included! ☀️ #loveandlemons #pastasalad #grilledvegetables #easyrecipes #memoridaldayrecipes
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loveandlemons
Everything I’m making for Memorial Day Part 2: Grilled Vegetable Pasta Salad If the grill is on for burgers, I’m throwing on some vegetables too. This pasta salad is packed with smoky summer flavor and perfect for any party! Comment RECIPE and I’ll send you my whole Memorial Day menu, pasta salad included! ☀️ #loveandlemons #pastasalad #grilledvegetables #easyrecipes #memoridaldayrecipes
Which one are you most excited to make? ☀️ Comment RECIPE and I’ll send you the link for each one! #loveandlemons #vegetarianrecipes #veganrecipes #healthyrecipes #springrecipes
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loveandlemons
Which one are you most excited to make? ☀️ Comment RECIPE and I’ll send you the link for each one! #loveandlemons #vegetarianrecipes #veganrecipes #healthyrecipes #springrecipes
A meal I look forward to making every summer: grilled zucchini sandwiches with fresh mozzarella, red pepper tapenade, and homegrown basil 🌿 Recipe below! For the red pepper tapenade: 1 cup jarred roasted red peppers 1⁄2 cup pitted kalamata olives
1⁄3 cup fresh basil leaves
1 tablespoon capers 1 tablespoon extra-virgin olive oil 1 1⁄2 teaspoons fresh lemon juice
1 teaspoon honey or maple syrup 1 small garlic clove, grated Sea salt and freshly ground black pepper For the sandwiches: 2 medium zucchini
Extra-virgin olive oil, for drizzling
8 slices sourdough or country bread
8 ounces fresh mozzarella
Fresh basil leaves
Sea salt and freshly ground black pepper Make the red pepper tapenade: In a small food processor, place the red peppers, olives, basil, capers, olive oil, lemon juice, honey, and garlic. Pulse until just combined, so that the tapenade is still chunky. Season to taste with salt and pepper and chill until ready to use. Make the sandwiches: Preheat a grill or grill pan to medium heat. Slice the zucchini lengthwise into 1⁄4-inch planks, drizzle with olive oil, and season with salt and pepper. Grill for 2 minutes per side, or until char marks form and the zucchini is tender but still has some bite. Assemble each sandwich on the bread with the tapenade, zucchini, mozzarella, and basil. #summersandwiches #grilledzucchini #sandwichrecipes #easydinnerideas #loveandlemons
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loveandlemons
A meal I look forward to making every summer: grilled zucchini sandwiches with fresh mozzarella, red pepper tapenade, and homegrown basil 🌿 Recipe below! For the red pepper tapenade: 1 cup jarred roasted red peppers 1⁄2 cup pitted kalamata olives
1⁄3 cup fresh basil leaves
1 tablespoon capers 1 tablespoon extra-virgin olive oil 1 1⁄2 teaspoons fresh lemon juice
1 teaspoon honey or maple syrup 1 small garlic clove, grated Sea salt and freshly ground black pepper For the sandwiches: 2 medium zucchini
Extra-virgin olive oil, for drizzling
8 slices sourdough or country bread
8 ounces fresh mozzarella
Fresh basil leaves
Sea salt and freshly ground black pepper Make the red pepper tapenade: In a small food processor, place the red peppers, olives, basil, capers, olive oil, lemon juice, honey, and garlic. Pulse until just combined, so that the tapenade is still chunky. Season to taste with salt and pepper and chill until ready to use. Make the sandwiches: Preheat a grill or grill pan to medium heat. Slice the zucchini lengthwise into 1⁄4-inch planks, drizzle with olive oil, and season with salt and pepper. Grill for 2 minutes per side, or until char marks form and the zucchini is tender but still has some bite. Assemble each sandwich on the bread with the tapenade, zucchini, mozzarella, and basil. #summersandwiches #grilledzucchini #sandwichrecipes #easydinnerideas #loveandlemons
Leftover mashed potatoes? Give them a makeover and turn them into these crispy, golden mashed potato pancakes. They’re crunchy on the outside, fluffy in the middle, and packed with savory flavor. Here’s how to make them: Ingredients * 2 cups leftover mashed potatoes * ⅔ cup grated cheddar cheese * 3 scallions, chopped, plus more for garnish * ¼ cup chopped fresh parsley * 1 large egg * ½ teaspoon onion powder * Pinch cayenne pepper * ½ cup all-purpose flour, spooned and leveled * ¾ cup panko breadcrumbs, for coating * Avocado oil, for the pan * Sour cream, for serving Instructions * In a large bowl, stir together the mashed potatoes, cheese, scallions, parsley, egg, onion powder, and cayenne. Add the flour and mix until just combined. * Place the panko in a shallow dish. Use a ¼-cup measuring cup to scoop the potato mixture, then use your hands to form it into thick patties. If the potato mixture is too sticky to handle, chill it in the fridge for 20 to 30 minutes to help it firm up. Coat the patties in the panko, then flatten until ½-inch thick. * Heat a cast-iron skillet over medium heat and coat the bottom with oil. Working in batches if necessary, add the pancakes and press lightly with a spatula so that the bottoms of the pancakes come in full contact with the pan. Cook for 2 to 3 minutes per side, or until both sides are browned and the cheese is melted. * Garnish with scallions and serve with sour cream. https://www.loveandlemons.com/mashed-potato-pancakes/ #loveandlemons #easyrecipes #leftovers #mashedpotatoes
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1.54K
24
7mo ago
loveandlemons
Leftover mashed potatoes? Give them a makeover and turn them into these crispy, golden mashed potato pancakes. They’re crunchy on the outside, fluffy in the middle, and packed with savory flavor. Here’s how to make them: Ingredients * 2 cups leftover mashed potatoes * ⅔ cup grated cheddar cheese * 3 scallions, chopped, plus more for garnish * ¼ cup chopped fresh parsley * 1 large egg * ½ teaspoon onion powder * Pinch cayenne pepper * ½ cup all-purpose flour, spooned and leveled * ¾ cup panko breadcrumbs, for coating * Avocado oil, for the pan * Sour cream, for serving Instructions * In a large bowl, stir together the mashed potatoes, cheese, scallions, parsley, egg, onion powder, and cayenne. Add the flour and mix until just combined. * Place the panko in a shallow dish. Use a ¼-cup measuring cup to scoop the potato mixture, then use your hands to form it into thick patties. If the potato mixture is too sticky to handle, chill it in the fridge for 20 to 30 minutes to help it firm up. Coat the patties in the panko, then flatten until ½-inch thick. * Heat a cast-iron skillet over medium heat and coat the bottom with oil. Working in batches if necessary, add the pancakes and press lightly with a spatula so that the bottoms of the pancakes come in full contact with the pan. Cook for 2 to 3 minutes per side, or until both sides are browned and the cheese is melted. * Garnish with scallions and serve with sour cream. https://www.loveandlemons.com/mashed-potato-pancakes/ #loveandlemons #easyrecipes #leftovers #mashedpotatoes
Messy? Yes. Delicious? Also YES. Chopped Kale Caesar Wrap recipe: 6 small romaine leaves 1 leaf curly kale, stemmed 2 radicchio leaves ⅓ cup chickpeas ½ avocado ¼ cup sliced red onion Parmesan shavings, optional Squeeze of lemon Salt and pepper Large tortilla Caesar Dressing Place everything on a cutting board, drizzle with dressing, and chop! Scoop into the tortilla, wrap, and enjoy. https://www.loveandlemons.com/caesar-wrap/ #loveandlemons #caesarwrap #kalecaesarwrap #lunchrecipes #mealprepideas
89.0K
1.60K
42
2mo ago
loveandlemons
Messy? Yes. Delicious? Also YES. Chopped Kale Caesar Wrap recipe: 6 small romaine leaves 1 leaf curly kale, stemmed 2 radicchio leaves ⅓ cup chickpeas ½ avocado ¼ cup sliced red onion Parmesan shavings, optional Squeeze of lemon Salt and pepper Large tortilla Caesar Dressing Place everything on a cutting board, drizzle with dressing, and chop! Scoop into the tortilla, wrap, and enjoy. https://www.loveandlemons.com/caesar-wrap/ #loveandlemons #caesarwrap #kalecaesarwrap #lunchrecipes #mealprepideas

Jeanine Donofrio (@loveandlemons) Instagram Stats & Analytics

Jeanine Donofrio (@loveandlemons) has 731K Instagram followers with a 2.02% engagement rate over the past 12 months. Across 264 posts, Jeanine Donofrio received 339K total likes and 11.6M impressions, averaging 1.28K likes per post. This page tracks Jeanine Donofrio's performance metrics, top content, and engagement trends — updated daily.

Jeanine Donofrio (@loveandlemons) Instagram Analytics FAQ

How many Instagram followers does Jeanine Donofrio have?+
Jeanine Donofrio (@loveandlemons) has 731K Instagram followers as of July 2026.
What is Jeanine Donofrio's Instagram engagement rate?+
Jeanine Donofrio's Instagram engagement rate is 2.02% over the last 12 months, based on 264 posts.
How many likes does Jeanine Donofrio get on Instagram?+
Jeanine Donofrio received 339K total likes across 264 posts in the last 12 months, averaging 1.28K likes per post.
How many Instagram impressions does Jeanine Donofrio get?+
Jeanine Donofrio's Instagram content generated 11.6M total impressions over the last 12 months.