Life might seem full of lemons right now. We’re transforming the lemons in your life into things that are fun, delicious, and useful. It’s summer, y’all!
How about a dessert that’s super healthy? AND, it’s so lip-smacking delicious that no one believes me when they find out it’s actually healthy too. Just 5 ingredients in these Sugar-Free Low Carb Lemon Bars and only 100 calories!
For the crust:
1/2 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
2 Tbsp Monk fruit
Pinch of salt
1 Cup Coconut flour, sifted (95g)
For the topping:
2 tsp Lemon zest
3/4 Cup Fresh lemon juice (about 6 large juicy lemons)
1/2 Cup Monk fruit
1 1/2 tsp Coconut flour, sifted
Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
In a large bowl, using an electric hand mixer, beat together the monk fruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
Lower the temperature of your oven to 325 degrees and ensure the oven rack is in the middle of the oven.
Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monk fruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR.
Note: Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind)
Lemons have gotten a bad rap forever, but we’re turning that around with 6 tried and true Super Simple Lemon Beauty Hacks you will love. Lemons will make you feel positively beautiful!
For brighter, softer skin, use fresh lemon juice on any area of your body, including the knees, elbows, and face to brighten up and soften your skin.
Make a moisturizing mask for dry skin by mixing equal amounts of honey, lemon and olive oil. Apply the mixture to dry areas on the skin and allow it to dry thoroughly for about 10 minutes. Rinse with warm water.
As a toner for oily skin, combine 2 tablespoons lemon juice, 2 tablespoons vodka, 1 tablespoon distilled water, and 1 teaspoon witch hazel. Apply with cotton balls and rinse with cool water. If you store in the refrigerator, it should last up to a week.
To exfoliate dead skin cells, rub a cut lemon dipped into a half-teaspoon of sugar over your face for a few minutes, or create a mild mixture by using lemon juice, sugar and a small amount of water. Do this once a week to help remove dead skin cells and refresh your skin.
To make a lemon anti-wrinkle mask, mix a teaspoon of honey, a few drops of lemon juice and a drop of sweet almond oil. Apply this mixture on the face and allow it to dry for 20 minutes and wash off.
To fade age spots, just apply straight lemon to the areas before bed and wash off in the morning with cool water. After a week or two, the lemon will have cleansed the skin and lighten the color. If you want an all-over body treatment, just add 1/2 cup freshly squeezed lemon juice to your bath and soak for 20 minutes.
Make lemons the main course by just adding chicken. I can count on a WOW every time I make this Healthy Lemon Chicken Piccata. And the best part is that it’s in 1 PAN and SO SO SO easy. This is a 10.5 on the YUMMO scale.
1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
Sea salt and black pepper to taste
3 Tbsp blanched almond flour
2 Tbsp tapioca flour
3 Tbsp ghee (can be substituted with butter or oil of choice)
4 cloves garlic minced
1 small onion chopped (about 1/2 cup)
1 cup chicken bone broth
Juice of 1 lemon (about 2 Tbsp)
1/2 cup coconut cream, blended before using (This is the thick part of a chilled can of coconut milk)
1 1/2 tsp stone ground mustard (optional-if you don't like the taste of mustard, remove this)
1/4 cup capers drained
Sea salt and black pepper to taste
Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. Add 2 Tbsp of the ghee to the skillet.
Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
Lower the heat to medium-low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles.
There's nothing more beautiful than summer flowers. Drop lemons in water to create a beautiful Lemony Flower Arrangement of color and texture. Whole or cut lemons and your favorite flowers make an amazing centerpiece for any tablescape.
Love these vases? Wholesale Flowers and Supplies is a great resource. They have every kind of vase you can imagine! https://www.wholesaleflowersandsupplies.com
For lemonades, begin with:
6 Lemons, Juiced
1 Cup Sugar
6 Cups Cold Water
Peach Rosemary Lemonade
11 oz peach nectar
Strawberry Jalapeno Lemonade
1 quart of muddled strawberries
1/2 jalapeno pepper, seeded & ribs removed, cut into thick slices
2 oz limoncello
3 oz prosecco
1 oz club soda
1 cup ice
1 sprig mint (optional - for garnish)
3 slices lemon (optional - for garnish)
Add ice to a glass of your choice.
Add the limoncello, followed by the prosecco and club soda.
Stir the ingredients.
Add garnishes of mint and lemon, if desired, and serve immediately.
Lemon Drop Martini
2 shots (3 oz) Ketel One Citroen Vodka
Juice of 1/2 large lemon (approximately 2 oz of juice)
2 teaspoons extra-fine sugar, plus a little extra to rim the glass
Rub the edge of a martini glass with half a lemon.
Dip the rim of the glass in sugar in a plate to rim the glass.
Shake all ingredients together with ice in a martini shaker.
Pour into sugar-rimmed glass and enjoy!