Sarah Mitchell

These chia seed lemon muffins are fluffy, bright, and naturally gluten-free — and they’re one of the few GF muffins that actually taste like muffins, not dense bricks of sadness. The combination of almond flour and oat flour creates a tender crumb, while chia seeds add a subtle crunch and a boost of omega-3s and … Read more

This cottage cheese lasagna is the kind of dinner that makes your whole house smell incredible and has everyone asking for seconds before their plate is empty. The cottage cheese gives it a lighter, slightly tangy creaminess that’s honestly better than ricotta in my opinion — and I’ll die on that hill. I’ve been making … Read more

This Mediterranean chickpea bowl is proof that eating healthy doesn’t have to be boring, complicated, or time-consuming. It’s basically a giant bowl of all the best Mediterranean flavors — crispy roasted chickpeas, fresh crunchy vegetables, creamy hummus, tangy feta, and a bright lemon herb dressing — all thrown together in about 20 minutes. Everything in … Read more

These Easter cake pops are almost too cute to eat — but trust me, you’ll want to eat several. I make two designs: little yellow chicks with candy beak details and white bunnies with pink candy ears. They’re the perfect Easter treat for parties, school events, or just making your family smile. The base is … Read more

These cottage cheese protein bagels have been taking the internet by storm — and for good reason. With just 4 main ingredients and 25 minutes in the oven, you get chewy, golden bagels that are packed with protein and taste like they came from a bakery. No yeast, no rising time, no kneading for 20 … Read more

Smash burger tacos are the viral food trend that actually lives up to the hype. Imagine a thin, crispy-edged smash burger patty cooked directly on top of a tortilla so the meat juices and cheese melt right into the shell. It’s a burger and a taco that had a delicious baby, and it takes about … Read more

These lemon zucchini bars are the sneakiest way to get vegetables into dessert. The shredded zucchini disappears completely into the batter but keeps these bars unbelievably moist — like, you-won’t-believe-there’s-zucchini-in-here moist. Nobody will guess the secret ingredient unless you tell them. The lemon flavor is bright and sunny without being too tart, and that cream … Read more

If you want an Easter main that’s beautiful, delicious, and way less fussy than a ham, this lemon herb roasted chicken is your answer. The skin gets impossibly crispy and golden while the meat stays juicy and flavorful from the herb butter tucked under the skin. I stuff the cavity with lemon halves, garlic, and … Read more

This lemon butter garlic chicken pasta is one of those simple, elegant dinners that makes you feel like a professional chef — even though it takes 30 minutes and uses ingredients you probably already have. The sauce is impossibly silky, bright with lemon, rich with butter, and absolutely loaded with garlic. Every strand of pasta … Read more

Regular French toast is great, but croissant French toast is on a completely different level. The buttery, flaky layers of a croissant soak up the vanilla custard mixture like a sponge, and when they hit that hot buttered pan — the outside gets this incredible golden crust while the inside stays pillowy soft. This is … Read more