Lemon Chicken with Warm Potato Salad

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

Lemon Chicken with Warm Potato Salad

Makes 6 servings

Ingredients
For the Chicken

6 chicken breast halves
1/2 cup fresh lemon juice
pinch of saffron, crushed
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 teaspoon olive oil

For the Potato Salad

5 medium potatoes, cubed
1/2 cup mayo
1 tsp dry dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely diced dill pickles
2 tbs of the pickle brine
1/2 tsp dijon mustard
1 tbs finely diced onion
1/4 cup frozen peas, cooked

Directions

Chicken

Mix all ingredients and marinate your chicken breasts in the mixture overnight.
Preheat oven to 350F.
Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.

Potato Salad

Mix all ingredients except potatoes and set aside.
Boil your potatoes in salted water for about 15 minutes or until tender but not mushy.
Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon.
Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.

Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.