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Oh My God These Cookies

With banana, oats, olive oil, and dark chocolate, these cookies have a wholesome-but-not thing going on. They’re chewy but crisp on the edges, not overly sweet, and extremely chocolate-y. I love how you really can just throw everything together, and then 10 minutes later your home smells divine for the rest of the night. Make them! Enjoy! And then please, have another.

Red Lentil and Sriracha Soup

Although this soup tastes complex, it’s almost unfairly easy to make. What, you don’t have cumin, curry, paprika, or turmeric in your home? Just add another swirl of Sriracha, no one ever needs to know.

The Roasted Chickpea Three-Way

So, can we have our chickpeas and eat them, too? Can chickpeas really have it all? And, most importantly: do we have room for more? The answer is almost certainly yes, yes, and yes.

The Carrot-Almond Breakfast Cake

My personal preference is for a less-sweet carrot cake. You know, the kind you can respectably gobble up for breakfast. I mean, don’t get me wrong, I definitely get excited about sweet-sweets. But, I’ve always felt there are two kinds of sweets: after-dinner-only sweets, and breakfast-sweets. My version of carrot cake is definitely a *breakfast*-sweet. A flourless cake, it’s loaded with moist carrots and light, ground almonds and just the right amount of sugar and spice.

The Blueberry-Banana-Coconut Muffins

The Lentil-Coconut-Oatmeal Cookie Bars

The Double-Dare You Hot Chickpea Brownies

The Roasted Chickpea Three-Way

The Carrot-Almond Breakfast Cake

The “I Dare You” Chickpea-Peanut-Butter-and-Honey-Dark-Chocolate-Chip Cookies

The Spinach-Dill-Walnut-Onion Frittata

Berry-Vanilla-Olive-Oil Flourless Springtime Clafouti

Olive Oil for Breakfast and Ever

Lemon Olive Oil & Lemon Olive Oil Muffins

The Oleologist

Golden Mean Pumpkin Muffins

Red Lentil and Sriracha Soup

October Apple Cake With Oat, Olive Oil, and Dark Chocolate

Saucy Hot COOOL

The Ginger-Spice Bomms