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Healthy Tangerine Julius Smoothie {vegan}

You could call it a tangerine almond smoothie, or a tangerine creamsicle drink–both names suggest the flavors going on here. But if you’ve ever tasted the creamy citrus-y vanilla-y trademark orange Julius, your mouth is already watering. This healthy tangerine julius smoothie is a healthful riff on the famous orange beverage.

Healthy Tangerine Julius Smoothie | Letty's Kitchen

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Potato Pinto Bean Soup with Hominy and Greens

Overflowing with tender pinto beans, chunky hominy corn, golden potatoes and a tangle of leafy greens, this rich vegetable soup practically shouts dinner! With an aromatic Southwestern accent of green chile and cumin, this hearty soup is calling you to the kitchen table!

Vegetarian Greens and Potato Soup in bowl with green napkin

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Pumpkin Spice Chocolate Chip Cookies

These soft cake-like pumpkin spice chocolate chip cookies are classic fall favorites. Made with whole wheat flour and coconut sugar, they’re not overly sweet, save for the chocolate in every bite! Puffy old-fashioned pumpkin cookies made healthier!

stack of cookies on wire rack, hand holding one cookie, with a bite out of it

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Homemade Pesto Potato Pizza

Homemade crust with a liberal smear of garlicky pesto, followed by red onion slivers that practically disappear into the dough, and melty Swiss cheese–tempting, right? But the best part of this pesto potato pizza is the potatoes–thinly sliced, gently sautéed, and layered on top of all the other goodies! This unique mouthwatering pizza is not to be missed!

baked Potato Pesto Pizza on wooden board cut in wedges

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Roasted Fall Vegetables with Tamari Tempeh

Colorful winter squash and earthy potatoes, aromatic onions, whole cloves of garlic and a generous drizzle of olive oil–simple! Roasted to tender caramelized golden doneness, here’s a main dish vegetarian meal full of nutritious fall vegetables and tamari-seasoned tempeh!

Roasted Fall Vegetables and Tamari Tempeh in red casserole dish ready to eat

The recipe for roasted vegetables is Robbie’s idea. Mine was to add the tempeh for protein and meatiness. There are no hard and fast rules about which vegetables to roast, “Use what you’ve got”, he says. As in, choose any variety of potatoes–purple, gold, red, or sweet. Red onion is pretty, but if yellows are what you have—go for it. Include plenty of orange—like winter squash, carrots, and sweet potatoes.

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