Chocolate Chickpea Muffins (for Breakfast!)

chocolate chickpea muffins are so rich and chocolatey you'll have a hard time believing they're healthy!This post was sponsored by S&W Beans. All opinions expressed in my post are my own.

I love garbanzo beans. Or chickpeas. Whatever you call them, I love them in soups, stews, mashed and formed into patties and fried, in salads, with pasta, coated with savory spices and roasted until delectably crispy. And hummus! We can’t forget hummus. Because I love garbanzo beans/chickpeas so much, I always have multiple cans in my cupboard. The other day I was trying to think of a unique way to use them for a healthy breakfast. I was thinking something savory, with eggs and/or cheese, perhaps, but then I stumbled on the idea of using them in muffins. Chocolate chickpea muffins. Mmmm.

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Honey Cake for Rosh Hashanah

rosh hashanah honey cakeRecipe Update: This Rosh Hashanah honey cake (originally published 9/20/11) is one of the most popular recipes (the most popular recipe?) here on Two Lazy Gourmets. I myself am getting ready to bake multiple batches up for friends and neighbors to celebrate the Jewish new year on September 21, 2017. We’ve gotten queries over the years asking for metric conversions for the measurements, so I’ve updated the recipe to include those. Enjoy! If you make this cake, let us know how you like it in the comments!—Robin

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Fast and Delicious Weeknight Meals That Aren’t Take-Out!

ling ling fried rice eventThis post was sponsored by Ling Ling and all opinions expressed in my post are my own.

If you’ve been reading this blog for any length of time, you know I love a good hands-on cooking event, especially with other bloggers. And I love easy weeknight meals that are delicious and can be on the table fast. So when I was invited to an event by Ling Ling Asian Kitchen to learn about their new line of frozen fried rice entrees, and learn to prepare some delicious easy sides to pair with them, I was in!

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Fried Rice at Home that’s Better than Takeout

fried rice in a bowlThis post was sponsored by Ling Ling and all opinions expressed in my post are my own.

When I was asked to feature Ling Ling Fried Rice on the blog, I have to admit, I was a little bit skeptical. As much as I love a shortcut to a delicious meal, I’m not a big fan of using prepared foods from the supermarket freezer section. I  don’t like that they are often full of unwelcome ingredients (I’m looking at you, high-fructose corn syrup and partially hydrogenated vegetable oil!), but more importantly, I’ve rarely been impressed with the flavor and texture of the dishes. I’ll admit, I serve the occasional Trader Joe’s frozen pizza or turkey meatballs to my 8-year-old, and I do love a good frozen potsticker now and then, but that’s about as deep as I delve into the frozen foods aisle.

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Thai Peanut Sauce Recipe—So Good I Want to Eat It with a Spoon

thai peanut sauce on a gado gado saladI don’t remember when I first tasted Thai peanut sauce, but I know for sure that I have been obsessed with it since childhood. It’s a top contender for my desert island food. I mean, what better to have on your desert island than a sauce that could make sea kelp or even sand taste delicious? It’s salty, sweet, savory, and a little (or a lot, up to you. I like a lot!) spicy. Nutty peanut butter, simmered with creamy coconut milk, a touch of brown sugar, a splash of lime, and a dollop of a complex Thai curry paste. I could seriously eat it on just about anything. Or on nothing at all, just straight from the pot with a spoon (I actually do this. A lot.)

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Posted in Entrees, Recipes, Salads | 6 Comments

How to Cook a Whole Chicken in an Instant Pot

whole chicken instant potIf you don’t have an Instant Pot yet, all I can say is, well, you should! This is truly my favorite kitchen appliance ever. Why? Because I can make a delicious one-pot dinner—even starting with dried beans or frozen meat—in well under an hour. I can also use it as a slow cooker, to make rice, to make Homemade Chicken Broth, and even yogurt. But my very favorite thing to do is to cook a whole chicken in an Instant Pot. I use the meat as the basis for other dishes—my Gluten-Free Chicken Pot Pie, chicken enchiladas, chicken tacos, chicken salads, or my son’s very matzoh ball soup. Then I use the bones and cooking juices as a base for a rich, delicious Homemade Chicken Broth (great for matzoh ball soup!), which is also cooked in the Instant Pot.

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Gluten Free Pecan Tartlets with Date Caramel

I decided to make these delicious and adorable Gluten-Free Pecan Tartlets for #RecipeMakeover because they are practically health food. No, seriously. They’re not only gluten free, but also dairy free, refined sugar free, and packed with healthy pecans. The chopped nuts are napped in a rich caramel made from sweet medjool dates and coconut milk. The best part is that these Gluten Free Pecan Tartlets are super easy to make.

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Gluten Free Chicken Pot Pie #RecipeMakeover

gluten free dairy free chicken pot pie with forkGluten free chicken pot pie has been my unicorn for years, ever since my husband went wheat-free making my old standby recipe useless. And then he cut out dairy, too. But chicken pot pie is just too good to live without. First I had to figure out how to make a gluten free pie crust that tasted good and would hold up to rolling and shaping. Next I found a trick to make that gluten free pie crust dairy free (thanks Barlean’s Butter Flavored Coconut Oil!) All that was left to do was figure out a filling with chunks of tender chicken, carrots, peas, and a rich, dairy-free gravy.

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Gluten Free Pie Crust #RecipeMakeover

Disclaimer: I received a free jar of Barlean’s Butter-Flavored Coconut Oil to try for this post. I received no other compensation and all opinions are my own.

gluten-free-pie-crust-beforeGluten-free pie crust has been a source of frustration and many a mediocre meal for my family since my husband cut wheat from his diet. But at last, I’ve finally nailed it. This gluten-free pie crust is easy to make and turns out light, flaky, and delicious. It’s even easy to work with. You can roll it out and cut it into whatever shape you like or use it to encase fillings turnover-style. I’m posting it as my first #RecipeMakeover recipe, and later in the week I’ll add both a savory and a sweet filling option.

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Posted in Appetizers, Baking, brunch/breakfast, Dairy free, Entrees, Gluten free, Recipes, Vegetarian | Leave a comment

#RecipeMakeover Week Is Here!

#RecipeMakeoverWelcome to the first day of #RecipeMakeover Week! To find out what #RecipeMakeover is all about, read on. And be sure to enter for your chance to win our awesome giveaway package!

Why #RecipeMakeover? Well, around here, spring has finally sprung and it feels like the perfect time to get serious about healthy eating with #RecipeMakeovers. We’re not talking about “diet food,” but about delicious dishes made from whole foods, loaded with fruits and veggies, packed with nutrients, and great for your overall health. Don’t even think about cutting out all of your favorite foods.  Instead tweak your recipes to include fewer “bad” ingredients and more “good” ones so that you can make them part of a healthy diet.

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