lemon blueberry

These tasty lemon blueberry energy balls use just 5 ingredients and are a cinch to whip up. They make the best healthy snack or afternoon sweet treat!

Lemon Blueberry Energy Balls

Medjool dates ((about 6))

blueberries

raw cashews

lemon

lemon juice

vanilla protein powder*

Add the dates, blueberries, and cashews to a food processor and process on high until a sandy texture forms, about 30 seconds. Remove the lid and add the remaining ingredients. Process again until a dough starts to form.

Form the dough into tablespoon-sized balls and place on a plate. Repeat until all the dough has been used. Place the plate in the fridge or freezer to set.

Store in the fridge or freezer for best results.

https://content.jwplatform.com/videos/IxFBbIyy.mp4

5-Ingredient Lemon Blueberry Energy Balls

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

sugar

vanilla

lemon extract

lemon zest

salt

baking soda

flour (measured correctly)

white chocolate chips

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

This is the first recipe from my latest series for late fall/early winter where I took a grocery haul and turned it into five nights of healthy dinners. These lemon basil turkey meatballs with creamy rice are so easy to make and perfect for a cozy night. With a few simple ingredients you have a nourishing meal the whole family will love!

LEMON BASIL TURKEY MEATBALLS u0026amp; CREAMY RICE

tbsp olive or avocado oil

lb turkey

tsp salt

tsp black pepper

basil

oregano

yellow onion, diced

garlic cloves,

tsp smoked paprika

dry rice,

veggie broth (can sub chicken broth)

water

13.5 ounces can full-fat coconut milk (3/4 cup)

baby spinach

Preheat oven to 400 degrees and line a sheet pan with parchment paper. In a large bowl, combine the ground turkey, lemon zest, salt, black pepper, oregano, and basil until it’s a uniform mixture.

Use a cookie scoop or spoon to shape the mix into ~12 even meatballs and place on the sheet pan. Bake for 15-20 mins, or until the internal temperature is at 165 degrees. 

While the meatballs bake, heat the oil over medium heat in a large skillet. Add the diced onion and sauté until translucent. Add the garlic and cook for another minute, then mix in the rice and season with salt, black pepper, and smoked paprika. 

Let the rice toast, stirring occasionally, for about 5 minutes then pour in the broth, coconut milk, and lemon juice. Add 1-2 cups of water, depending on how much you need to completely cover the rice in liquid. Mix to combine, then cover the pan and cook for 15-20 mins, until the rice is fully cooked. 

Mix in the baby spinach and wilt it down, then add the cooked meatballs on top and top with a drizzle of olive oil and additional lemon zest if desired. Serve immediately for best results.

My personal requirements for a sweet treat I love are that there's different textures and flavors involved, it's not going to take a ton of ingredients, and I can throw it together very quickly. This chocolate cashew freezer fudge checks all of those boxes PLUS it's paleo friendly and made with super simple ingredients. Keep it in your freezer for when that sweet treat craving hits after dinner!

CHOCOLATE CASHEW FREEZER FUDGE

coconut oil

almond butter

maple syrup

cacao powder

dairy-free chocolate chips

flaky sea salt,

Combine the melted coconut oil, almond butter, and maple syrup in a large mixing bowl. Stir until fully combined.

Mix in the cacao powder and fully incorporate, then fold in the cashews and chocolate chips. Ensure all of the cashews and chocolate chips are covered in the chocolate mix.

Line an 8x8 or 9x9 pan with parchment paper. Pour in the mixture and evenly spread it out to reach all corners of the pan.

Top with a sprinkle of sea salt, then transfer to the freezer for 1-2 hours to set. Cut into 9 even squares, then place in a container with pieces of parchment between layers. Store in the freezer and enjoy as desired.

This is the third recipe from my latest series where I took a grocery haul and turned it into five nights of healthy dinners. Today's recipe is perfect for a busy weeknight dinner - you don't need a lot of time to make it, but it'll be satisfying and comforting. You still get some veggies in and the whole family will love it!

CREAMY TOMATO, SPINACH, u0026amp; CHICKEN SAUSAGE PASTA

olive oil

chicken sausage, sliced (I use garlic flavor)

shallot, finely chopped

tsp red pepper flakes (optional)

tomato paste

gluten-free pasta (~1 + 1/2 cups)

13.5 ounces can full-fat coconut milk (about 3/4 cup)

Heat the olive oil on a large skillet over medium heat, then add the sliced chicken sausage to crisp, about 5 minutes each side. Remove the chicken sausage from the pan and set aside. Boil a pot of water.

In the same pan, add the shallot and sauté, stirring frequently, for 4-5 minutes. Add the minced garlic and cook for another minute, then mix in the salt, black pepper, basil, and oregano.

Let the spices get aromatic, about 2-3 minutes while stirring, then add the tomato paste. Stir to incorporate the tomato paste into the shallot and garlic mixture. Continue stirring until it turns dark red and easily spreads, about 3 minutes. Meanwhile, add the pasta to the pot of boiling water and cook 7-9 minutes, until al dente.

Pour the veggie broth and water into the pan with the tomato paste mixture and mix to combine. Bring to a simmer, then pour in the coconut milk. Mix well and bring back to a simmer, continuing to stir until the sauce is a uniform mixture. Reduce heat to low.

Drain the pasta. Mix in the baby spinach to the sauce and allow it to fully wilt. Add the cooked pasta and coat all of it in sauce. Add back the chicken sausage. Season to taste. For best results, serve immediately.

Lately I've been leaning into plant-based meals and experimenting with warm winter flavors but making lots of roasted veggie dishes. This rainbow veggie sheet pan with green tahini sauce is a result of that journey. The veggies are perfectly soft but a little crisp, the tahini sauce is sweet and creamy, and the chickpeas give the delicious protein you're looking for in a complete meal. Not to mention, it's perfect for meal prep!

RAINBOW VEGGIE SHEET PAN WITH GREEN TAHINI SAUCE

red bell pepper,

purple cabbage head,

chickpeas, drained, rinsed, u0026 dried with a paper towel

-3 tbsp olive or avocado oil

garlic powder

fresh chopped cilantro, packed (stems removed)

fresh chopped parsley, packed (stems removed)

creamy tahini

-1 + 1/2 cups water (depending on need)

Preheat oven to 400 degrees line a large sheet pan with parchment paper. You may need two separate sheet pans for this recipe if you don't have a very large one.

Add the chopped sweet potato, bell pepper, broccoli, cabbage, and drained chickpeas to the sheet pan in rows.

Drizzle the olive oil over all of the veggies and chickpeas, then season evenly with the salt, black pepper, garlic powder, smoked paprika, and oregano. Use clean hands to cover everything with spices.

Transfer the pan to the oven and bake for 20-25 minutes, until the sweet potatoes are tender to a fork. Then toss to mix and place back in the oven for another 15-25 minutes, until the veggies are crisp and browned.

While the veggies bake, make the tahini sauce by processing the cilantro, parsley, and olive oil in a food processor until chopped into small pieces. Add the tahini, 1/2 cup of water, salt, garlic powder, and maple syrup and process again until smooth. Add up to 1 cup of additional water as needed to smooth out to desired sauce consistency.

When the veggies and chickpeas are done cooking, serve with the green tahini sauce drizzled on top and enjoy. For additional protein, serve on top of a serving of cooked quinoa.

When you're looking for a quick and nourishing breakfast idea that isn't eggs, try these banana bread overnight oats! You can prep everything in less than five minutes and have a satisfying breakfast ready for you to grab on your way out the door. Make as many as you need and keep them in your fridge to make life easier.

BANANA BREAD OVERNIGHT CHIA OATS

½ ripe banana, mashed

gluten-free oats

tbsp chia seeds

tbsp hemp seeds

almond milk

tsp vanilla extract

In an 12oz jar, mash the banana until there are no big chunks. Add in the oats, chia seeds, and hemp seeds and stir to combine all ingredients.

Pour in the almond milk, vanilla, and maple syrup and mix again until evenly mixed.

Put a lid on the jar and refrigerate overnight to set. Keep refrigerated for up to five days.

I honestly can’t think of a better game day food to make than these twice baked buffalo chicken potatoes—they’re simple to make and a crowd pleaser!! Now that I truly understand the beauty of a twice baked potato I don’t know if I’ll ever go back to a standard baked potato…consider me changed forever. But seriously, these potatoes might change your life. Give them a try!

TWICE BAKED BUFFALO CHICKEN POTATOES

-6 medium russet potatoes, cleaned

salt u0026 black pepper

lb chicken breast, fully cooked

buffalo sauce

tbsp + 1 tbsp butter, melted

sour cream + additional for topping

milk

cheddar cheese

Preheat oven to 400 degrees and place a wire rack on a sheet pan. If you don’t have a wire rack, just a sheet pan is fine.

Prick each potato 3-4 times with a fork and cover with the olive oil, salt, and black pepper. Place on the pan and bake for 50-60 minutes, until the potatoes are soft.

While the potatoes are baking, shred up the chicken and toss in the buffalo sauce and 1 tbsp of melted butter. Season to taste and set aside.

After the potatoes have been removed from the oven and cooled down, carefully cut the tops off and scoop out most of the insides into a mixing bowl (leaving just enough so they can be refilled and not lose their structure).

Add the sour cream, milk, cheddar cheese, garlic powder, and remaining tbsp of butter to the mixing bowl. Mash to combine all of the ingredients, then season to taste with salt and black pepper. Fold in the buffalo chicken.

Fill the potato skins with even amounts of the mixture until very stuffed (you’re likely going to have some extra filling). Place the stuffed potatoes back on the sheet pan and bake for an additional 15 minutes, or until the cheese is golden.

Remove from the oven and top with sour cream and chives. Enjoy immediately for best results!

If you need an easy dinner that’s going to be ready quickly, reconsider the takeout order and just make this sheet pan gnocchi with pesto instead. You just toss everything on the sheet pan and bake for 30 minutes, it really doesn't get easier! When it's done you’re left with a meal that costs you less than per serving and is packed with veggies, plus you get about 19g of protein per serving.

SHEET PAN GNOCCHI WITH PESTO

oz frozen cauliflower gnocchi

cherry tomatoes

tsp red pepper flakes

lb sweet Italian chicken sausage

pesto

Preheat oven to 400 degrees.

Add the cauliflower gnocchi, cherry tomatoes, and zucchini to a large sheet pan (I use an 18x13 inch sheet pan). Cover with the olive oil, salt, black pepper, garlic powder, and red pepper flakes. Use clean hands to cover everything in the spices.

Divide the chicken sausage into about 25 evenly sized balls (or slice up pre-cooked chicken sausage). Add to the pan, evenly dispersing and without overlapping any other ingredients.

Place the sheet pan in the oven for 30-40 minutes, until the cherry tomatoes are bursting and the gnocchi has crisped up.

Immediately drizzle everything with the pesto, then divide into 4 even servings and enjoy. Store in the refrigerator for up to 2-3 days in an airtight container.

Slow cooker recipes always save me when I want a delicious dinner with minimal work, but I especially love a slow cooker meal when it's too warm outside to stand over the stove all day. These slow cooker honey sriracha chicken thighs are perfect for a weeknight summer dinner for that reason. You just dump everything right in, turn on the slow cooker, and hours later you have your dinner prepared. The chicken is a little sweet and a little spicy, made with very simple ingredients, and naturally gluten and dairy free. Add this to your dinner rotation and you won't regret it! I love to serve the chicken over some rice or cauliflower rice with green onion on top.

SLOW COOKER HONEY SRIRACHA CHICKEN THIGHS

+ 1/2 lbs boneless chicken thighs

coconut aminos, tamari, or soy sauce

sriracha

tbsp honey

tsp chili powder

onion powder

juice of 1 lime

Add the chicken thighs, coconut aminos, sriracha, honey, garlic, salt, paprika, chili powder, oregano, and onion powder to a 6-quart slow cooker. Use clean hands or tongs to mix until the chicken is coated in the spices and liquid.

Turn on the slow cooker, put the lid on, and set to low for 5 hours or high for 3 hours.

After the chicken is done cooking, use two forks to shred it up in the liquid. It should shred very easily at this point. Squeeze in the lime juice and salt to taste.

Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days or freezer for a month.

I don't think I'm the only one who has had an excess amount of zucchini laying around lately. And while I definitely don't hate it, I've been trying to find new ways to use up that delicious, seasonal zucchini. These zucchini chicken meatballs are my latest creation that can be mixed together in minutes for an easy protein option. They bake for just about 15 minutes so they're done quickly and can be used for all different meals. Try them on top of some cooked pasta with tomato sauce, make a grain bowl with roasted veggies, or enjoy them with a drizzle of barbecue sauce and grilled corn. These are also perfect for meal prep!

ZUCCHINI CHICKEN MEATBALLS

chicken

almond flour

tsp kosher salt

Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

Grate the zucchini and add to the center of a clean kitchen towel. Squeeze out as much liquid as you can over the sink, then measure out 1 cup.

Add the shredded zucchini, ground chicken, almond flour, lemon zest, and all spices to a mixing bowl. Use a rubber spatula or clean hands to mix well. The mix should be uniform and zucchini should be spread out evenly.

Use a 2-tablespoon cookie scoop or a spoon to form the mix into 12-15 evenly sized servings. Add a bit of oil to your hands and shape them into balls, then place on the sheet pan spaced apart.

Bake for 14 to 18 minutes, until fully cooked at an internal temperature of 165 degrees F. Let cool before enjoying or store in an airtight container in the refrigerator for up to 4 days. Freezer for up to one month.

You probably know by now, I love making sheet pan meals and this one is a little bit different than my usual sheet pan meal. These baked black bean and sweet potato tacos are perfect for a busy night when you're craving takeout but want to cook at home instead. They're a little spicy and go along with a delicious creamy chipotle sauce that you don't want to skip. This recipe is from my February 2024 grocery series where I turned a grocery haul into five different recipes!

BAKED BLACK BEAN u0026amp; SWEET POTATO TACOS WITH CHIPOTLE SAUCE

-5 medium sweet potatoes, peeled u0026 cut into 1/2” cubes

tsp cumin

black beans, drained u0026 rinsed

-12 corn tortillas

cilantro

full-fat coconut milk

-6 chipotle peppers

juice of 1/2 lime

Peel and cube the sweet potatoes, then toss in the olive oil, salt, garlic powder, cumin, chili powder, and oregano. Transfer to the sheet pan and bake for 40-50 minutes, tossing halfway through, until tender on the inside and crispy on the outside.

While the sweet potatoes cook, make the chipotle sauce by blending the coconut milk, chipotle peppers, salt, and lime juice in a blender or food processor on high speed until completely smooth. Set aside.

Prepare the tortillas by putting a bit of olive oil on clean hands and covering each of them. Microwave the tortillas in batches of 2-3 stacked for about 20 seconds with a damp paper towel on top to soften. Place on a separate large sheet pan.

Add about 1 tbsp of the chipotle sauce to the center of each tortilla on the pan. Place even servings of the cooked sweet potatoes and rinsed black beans on one side of the tortilla (don't over-stuff) then fold the tortillas in half. If they're too difficult to fold, they're liking over-stuffed.

Reduce oven heat to 375 and bake the tacos for 12-16 minutes, or until the tortillas are crispy. Immediately season the outsides with a sprinkle of salt. Top with chopped cilantro.

Serve immediately for best results with the additional chipotle sauce on the side for dipping.

One thing I love about living in the northeast is that soup season lasts for basically half of the year, and I honestly can't get enough of hearty soups. This white bean, kale, and sausage soup is perfect for a cozy, nourishing dinner because it's packed with veggies and protein yet is so creamy and satisfying. This soup is a recipe from my February 2024 grocery series where I turned a grocery haul into five meals, and this might just be one of my favorites! Give it a try on a cold night.

WHITE BEAN, KALE, u0026amp; SAUSAGE SOUP

lb ground Italian sausage

-2 large carrots, diced

celery sticks, diced

-2 tsp salt + additional to taste

navy

vegetable broth

kale, de-stemmed u0026 finely chopped

13.5 oz can full-fat coconut milk

Heat the oil over medium heat in a large pot, then add the ground sausage and brown all over. Use a meat smasher or spoon to break up the sausage into small pieces. Once fully cooked, remove from the pot and set aside.

In the same pot with the oil from the sausage, add the diced onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the onions are translucent and beginning to brown.

Season the vegetables with 1-2 tsp salt and the black pepper, garlic powder, oregano, and red pepper flakes. Mix to combine and sauté for another 3-4 minutes, stirring occasionally.

Add the beans to the pot along with the vegetable broth and water. Stir, bring to a boil, and let simmer for 20 minutes.

Stir in the chopped kale and can of coconut milk and bring the soup back to a simmer. Add back the sausage. Season to taste. Serve immediately for best results, or refrigerate in an airtight container for 2-3 days. Freeze for up to a month.

If you're looking for easy, protein-packed meal prep ideas for kicking off 2024, here's one you can try! These creamy sun-dried tomato and basil turkey meatballs come together in just a few minutes, then bake in the oven while you make a delicious coconut milk based sauce. They make for such a cozy meal and pair perfectly with some rice, zucchini noodles, or sautéed veggies. Give them a try!

CREAMY SUN-DRIED TOMATO u0026amp; BASIL TURKEY MEATBALLS

lbs turkey

2-3 garlic cloves, finely minced

egg, beaten

basil leaves

sun-dried tomatoes, finely chopped

sun-dried tomatoes

chicken broth

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

In a large mixing bowl. add all of the meatballs ingredients and use a spatula or clean hands to mix well until it's a uniform mixture.

Use a cookie scoop or spoon to form the mixture into 18-22 evenly sized meatballs. Place on the baking sheet with space between each and bake for 14-18 minutes, until at an internal temperature of 165 degrees.

While the meatballs bake, heat the olive oil over medium heat in a deep skillet, then add the sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally. Pour in the chicken broth and coconut milk and bring to a simmer.

Top 26 lemon blueberry recipes from across the web

The most viewed lemon blueberry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 26 lemon blueberry recipes from across the web

The most viewed lemon blueberry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Energy Balls

Blueberry Lemon Cookies

LEMON BASIL TURKEY MEATBALLS u0026a...

CHOCOLATE CASHEW FREEZER FUDGE

CREAMY TOMATO, SPINACH, u0026amp; C...

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BANANA BREAD OVERNIGHT CHIA OATS

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WHITE BEAN, KALE, u0026amp; SAUSAGE...

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CHOPPED MEDITERRANEAN INSPIRED CHIC...

PUMPKIN PIE OVERNIGHT OATS

PUMPKIN APPLE OAT MUFFINS

SLOW COOKER CHICKEN TORTILLA SOUP

CREAMY TORTELLINI SOUP WITH CHICKEN...

SPINACH u0026amp; FETA HIGH-PROTEIN...

ROASTED RED PEPPER u0026amp; CHEDDA...

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The most viewed lemon blueberry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine