Today marks the 1st blogiversary of Healthful Pursuit — one year since this project moved from a simple site to a place full of recipes, experiments in food photography, and practical health ideas. Over the past 365 days I’ve learned a lot: how to style food for the camera, how to balance recipe flavors, and … Read more

Weekends are perfect for a relaxed breakfast, and nothing says comfort like pancakes — especially blueberry pancakes. The sweet, buttery aroma filling the kitchen is a promise of a good morning. These pancakes are quick to make, fluffy, and work well with either fresh or frozen blueberries. You can use fresh or frozen blueberries for … Read more

I adapted my lemon oat muffins recipe into mini muffins with a few small changes to yield perfectly portioned, kid-friendly bites. These Lemon Berry Mini Muffins are moist, tender, and lightly tangy—ideal for school snacks, lunchboxes, or a quick breakfast on the go. Print Lemon Berry Mini Muffins These mini muffins combine oats and whole … Read more

When a single batch of cookies is all you want, these small batch oatmeal chocolate chip cookies are the perfect solution. Chewy, slightly crisp at the edges, and loaded with semisweet chocolate chips, they come together quickly—no stand mixer and no chilling required. This recipe yields 14 cookies and the dough takes about 20 minutes … Read more

Today I’m sharing my favorite vegan egg substitutes for baking. Being vegan often invites the question, “What do you eat?” So I bake a lot—and I love showing how well vegan swaps work in familiar recipes. Below I describe the substitutes I reach for most, how to use them, and which types of baked goods … Read more

When I was a child, my mother made hamantaschen for Purim using a rich, chilled butter dough studded with orange zest—very much a gourmet version (probably from Gourmet magazine). Her fillings were traditional: prune and, if we were lucky, apricot jam. We also received a box of hamantaschen every year from family friends. Those cookies … Read more

Thanks to NFRA (National Frozen & Refrigerated Foods Association) for partnering with Love & Zest this year to sponsor this blog post. With summer approaching, this superfood smoothie bowl keeps you cool and energized. Wild blueberries, spinach, avocado, and flaxmilk blend into a creamy, antioxidant-rich bowl that is both vegan and gluten-free. Fresh kiwi slices … Read more

Make a creamy jalapeño sauce for a bright, zesty 5‑ingredient dip or a flavorful topping for your favorite Mexican dishes. Also called Salsa de Jalapeño, this sauce is great for game day, potlucks, or a Cinco de Mayo celebration. Cinco de Mayo falls on May 5 and commemorates the Mexican Army’s victory over the French … Read more

Low Cal Pepperoni Pizza Stuffed Peppers: Simple and So Good! These Low Cal Pepperoni Pizza Stuffed Peppers are a flavorful, lighter take on the classic pizza experience. Whole red bell peppers serve as natural bowls, filled with pizza sauce, turkey pepperoni, a little cheese and Italian seasonings. The result is a satisfying meal that feels … Read more

These bakery-style, made-from-scratch chocolate cupcakes are moist and fudgy with a deep chocolate flavor. Pair them with your favorite fillings and frostings — from Peanut Butter Cup to Chocolate-Covered Strawberry to Double Chocolate — and you’ll have the only chocolate cupcake recipe you’ll ever need. These variations were favorites at Amycakes Bakery. How to Make … Read more