Sheet Pan Lemon Shrimp

Sheet Pan Lemon Shrimp
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 2 lemons, divided
  • [q:1/4] cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • Salt and freshly ground black pepper
  • [q:1 1/2] lbs uncooked medium shrimp, peeled and deveined
  • [q:1/4] cup finely chopped fresh parsley
Directions
  1. Preheat oven to 400°. Line a rimmed sheet pan with parchment paper. Spray paper with cooking spray.
  2. Cut one of the lemons into wedges. Set wedges aside. Juice remaining lemon into a large bowl. Whisk in oil, garlic, oregano, paprika, and salt and pepper to taste. Add shrimp and let marinate for 15 minutes.
  3. Transfer shrimp to prepared pan. Be sure shrimp are placed in one layer and are not crowded together.
  4. Bake shrimp on middle rack of oven until shrimp turn opaque pink, approximately 5 to 7 minutes.
  5. Garnish with parsley and serve with reserved lemon wedges to squeeze over shrimp.
Nutrition Info
283 Calories, 35 g Protein, 274 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 15 g Total fat (2 g sat), 497 mg Sodium, [nut:5] Vitamin K, Phosphorus, [nut:3] Vitamin C, [nut:2] Zinc, [nut:1] Vitamin E, Calcium, Iron, Magnesium, Potassium

Citrus-Rosemary Marinade

Citrus-Rosemary Marinade
Prep Time
10 minutes
Number of Servings
[q:3/4] cup
Ingredients
  • Finely grated zest and juice of 1 large lemon
  • Finely grated zest and juice of 1 large lime
  • Finely grated zest and juice of 1 large orange
  • [q:1/3] cup extra-virgin olive oil
  • 1 tsp dried rosemary
  • 1 tsp salt
  • [q:1/2] tsp ground black pepper
Directions
  1. Whisk ingredients together in a bowl until well combined.
  2. If using on chicken, marinate for 2 hours. If using on fish, marinate for 1 hour.

Smashed Peas with Lemon and Mint

Smashed Peas with Lemon and Mint
Prep Time
25 minutes
Number of Servings
6 servings
Ingredients
  • 8 oz frozen peas
  • [q:1/4] cup water
  • 1 cup baby spinach
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • [q:1/4] tsp red pepper flakes, divided
  • [q:1/4] tsp table salt
  • [q:1/4] tsp pepper
Directions
  1. Bring peas and water to simmer in a medium saucepan over medium heat. Cover, reduce heat to medium low, and cook until peas are tender, 8 to 10 minutes.
  2. Transfer peas (and any remaining water) to a food processor. Add spinach, mint, oil, lemon zest, pepper flakes, salt, and pepper and pulse until coarsely ground, 8 to 10 pulses, scraping down sides of bowl as needed.
  3. Season with salt and pepper to taste.
Nutrition Info
72 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 101 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Vitamin C, Vitamin K

Lemony Lentil Soup with Mushrooms & Kale

Lemony Lentil Soup with Mushrooms & Kale
Prep Time
45 min prep time
Number of Servings
serves 2
Ingredients
  • [q:1 1/2] Tbsp olive oil
  • 1 large white or yellow onion, chopped
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, sliced
  • Salt
  • [q:1 1/2] tsp dried thyme
  • [q:1/2] tsp dried rosemary
  • [q:1/4] tsp freshly ground black pepper
  • [q:1 1/2] cups dried green, brown, or French green lentils
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 small bunch kale, stemmed and chopped
  • 2 Tbsp freshly squeezed lemon juice
Directions
  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook, stirring occasionally, for 8 minutes, until vegetables are tender. Stir in garlic, mushrooms, and a generous pinch of salt. Cover and cook for 5 minutes, until mushrooms are tender and have released their juices.
  3. Stir in K teaspoon salt and the thyme, rosemary, pepper, and lentils. Pour in broth and water. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, for about 30 minutes, until lentils are tender but not mushy.
  4. Stir in kale, cover, and cook for 10 minutes. Stir in lemon juice. Taste and adjust seasonings if desired.
  5. Serve piping hot.
Nutrition Info
257 Calories, 15 g Protein, 42 g Carbohydrates, 9 g Fiber, 5 g Total fat (1 g sat), 275 mg Sodium, [nutrition:5] Vitamin A, C, K, [nutrition:3] Vitamin B1 (thiamine), Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, Potassium, [nutrition:1] Vitamin B3 (niacin), Calcium, Magnesium, Zinc

Preserved Meyer Lemons

Preserved Meyer Lemons
Number of Servings
Makes 1 pint
Ingredients
  • About 2 lbs Meyer lemons*
  • [q:1/4] cup (2 oz) fine sea salt
  • 1 bay leaf
Directions
  1. Cut 3 lemons (or enough to make about 9 ounces) into quarters. Remove any visible seeds. Put them in a bowl and toss with the salt.
  2. Put the bay leaf in the bottom of a clean pint jar. Tightly pack the lemon quarters in the jar. Add any salt remaining in the bowl.
  3. Juice about a pound of the remaining lemons. Pour the juice over the lemons in the jar, making sure that all are covered. Juice more of the remaining lemons if needed. Press a round of parchment paper on top of the lemons to keep them submerged.
  4. Affix a lid and refrigerate for 1 month before using. The lemons will keep for several months in the refrigerator.

Lemon, Kiwifruit & Coconut Cream "Pie"

Lemon, Kiwifruit & Coconut Cream "Pie"
Prep Time
5 minutes prep time
Number of Servings
Serves 1
Ingredients
  • 1 Tbsp shredded or ribbon cut unsweetened coconut
  • [q:3/4] cup coconut yogurt
  • 2 tsp lemon juice
  • 2 to 3 tsp raw honey, plus a drizzle to garnish
  • [q:1/8] tsp pure vanilla extract
  • 1 kiwifruit, peeled and sliced
  • 1 heaping Tbsp gluten-free graham crackers, crushed
  • 1 tsp finely grated lemon zest
Directions
  1. Place coconut in a small saucepan set over medium heat and toast coconut until it begins to brown. Remove from heat and set aside.
  2. Place yogurt in a bowl and mix in lemon juice, honey, and vanilla extract until combined.
  3. Arrange or layer kiwifruit and then crushed graham crackers on top of yogurt mixture. 
  4. Garnish with toasted coconut, lemon zest, and drizzle with a little honey.
Nutrition Info
281 Calories, 8 g Protein, 43 g Carbohydrates, 3 g Fiber, 10 g Total fat (7 g sat), 114 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B12, Magnesium, Potassium

Individual Lemon Cheesecakes with Fresh Berries

Individual Lemon Cheesecakes with Fresh Berries
Prep Time
60 min prep time, 3 hours chill time
Number of Servings
14
Ingredients

Crust:

  • 2 cups graham cracker crumb
  • 5 Tbsp coconut oil, melted, plus extra for greasing pan
  • 2 Tbsp maple syrup
  • [q:1/8] tsp salt

Cheesecake:

  • 6 oz cream cheese, softened
  • [q:1 1/3] cups plain whole-milk Greek yogurt
  • [q:2/3] cups maple syrup
  • 2 large eggs
  • [q:2 1/2] Tbsp cornstarch
  • 2 tsp lemon zest
  • [q:2 1/2] Tbsp lemon juice
  • 1 tsp vanilla extract
  • [q:1/8] tsp salt
  • Fresh berries, for garnishing
Directions
  1. Preheat oven to 350°.
  2. Using the extra coconut oil, grease a 12-cup standard-size muffin tin as well as 2 additional cups from another standard-size tin — for a total of 14 cups. Cut 14 strips of parchment paper: Each strip should measure 2 inches by [q:6 1/2] inches. Place 1 strip inside each muffin cup, making sure ends of strip are on either side of cup for easy removal of cheesecakes.
  3. Make Crust: In the bowl of a food processor, pulse graham cracker crumbs, the 5 tablespoons of melted coconut oil, the maple syrup, and salt until well blended. Using your fingers, press approximately 2 tablespoons of crust mixture into an even layer into bottom of each muffin cup. Bake for 5 minutes, or until crust edges are lightly golden. Reduce oven temperature to 325°.
  4. Make Cheesecake: Clean food processor bowl. Process cream cheese, yogurt, maple syrup, and eggs until well combined. Add cornstarch, lemon zest, lemon juice, vanilla, and salt. Process until smooth, about 1 minute.
  5. Place about [q:1/3] cup of cheesecake filling over crust in each muffin cup. Bake for 30 to 40 minutes, until filling edges are set but center still jiggles slightly.
  6. Cool cheesecakes in muffin tins for 45 minutes. Transfer tins to refrigerator and chill for at least 3 hours. Before serving, carefully run a knife around edge of each muffin cup. Pull up on both ends of parchment strips to remove each cheesecake. Top with fresh berries. Serve.
Nutrition Info
Per serving (1 cheesecake): 221 Calories, 4 g Protein, 24 g Carbohydrates, 12 g Total fat (8 g sat), 165 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
Prep Time
90 minutes
Number of Servings
12
Ingredients

Cake

  • 7 oz your favorite gluten-free plain (all-purpose) flour
  • 2 tsp baking powder
  • 2 Tbsp cornstarch
  • [q:5 1/2] oz rapadura sugar (unrefined cane sugar)
  • [q:1/2] tsp ground sea salt
  • 1 cup rice milk, room temperature
  • [q:2 3/4] oz unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1 tsp finely grated lemon zest

Lemon Curd

  • [q:1/2] cup lemon juice
  • 1 tsp finely grated lemon zest
  • 1 fl oz tinned coconut milk
  • 1 Tbsp cornstarch
  • [q:1/4] tsp turmeric
  • [q:1/4] cup maple syrup

Meringue

  • 1 (14 oz) can salt-free chickpeas, chilled overnight
  • [q:1/2] tsp cream of tartar
  • 5 oz caster (superfine) sugar
  • [q:1/2] tsp vanilla extract
Directions
  1. Preheat oven to 340°. Line a 12-hole standard muffin tin with cupcake liners. In a large bowl, sift flour, baking powder, cornstarch, sugar, and salt together. In a separate bowl mix rice milk, applesauce, vanilla extract, lemon juice, and lemon zest. Add wet mixture to dry and fold through until just incorporated.
  2. Fill cupcake liners until they are three-quarters full. Bake for 40 to 45 minutes, or until a skewer inserted into a cupcake comes out clean. Stand for 5 minutes before turning out, top-side up, onto a wire rack to cool.
  3. To make lemon curd, combine all lemon curd ingredients in a small saucepan set over medium–high heat. Whisk continuously for 5 to 7 minutes, or until mixture is smooth and thickened. Remove from heat and allow it to cool completely.
  4. Cut a deep hole in the top of each cooled cupcake with a small piping tip. Be careful not to cut through to the bottom of the cupcake. Fill each hole with lemon curd.
  5. Drain chickpeas and reserve 5 oz of the chilled chickpea water (aquafaba) in a large glass or metal mixing bowl. You want the bowl to be completely clean and free of grease. You can use lemon juice to clean the bowl. Rinse and dry the bowl well with a clean towel before use. Using an electric mixer with a whisk attachment, whisk chickpea aquafaba and cream of tartar on medium speed until stiff peaks form. Continue mixing and add sugar one tablespoon at a time until it’s incorporated. Once all the sugar is added, continue whisking for one more minute. Add vanilla and whisk for another 30 seconds.
  6. Spoon meringue into a piping (icing) bag with a large star-shaped nozzle and pipe it onto the cupcakes. Place under a preheated broiler until meringue is lightly golden, or use a small kitchen blowtorch to brown them. Serve immediately and enjoy!
Nutrition Info
Per serving (1 cupcake): 197 Calories, 2 g Protein, 47 g Carbohydrates, 2 g Fiber, 1 g Total fat, 150 mg Sodium, [nutrition:1] Vitamin C, Vitamin D, Calcium, Phosphorus

Minted Watermelon Salad

Minted Watermelon Salad
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups cubed and seeded watermelon (about 1-inch cubes)
  • Zest of 1 lemon (about 1 tsp)
  • [q:1/2] tsp salt
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp chopped fresh mint leaves
Directions
  1.  Place watermelon in a medium-size bowl. Toss with lemon zest, salt, and lemon juice.
  2.  Fold in chopped mint leaves. Let rest for 10 minutes before serving. Best if served chilled.
  3.  Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
25 Calories, 1 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 196 mg Sodium, [nutrition:1] Vitamin C

Rosemary-Grapefruit Fizz

Rosemary-Grapefruit Fizz
Prep Time
5 minutes
Number of Servings
1 drink
Ingredients
  • [q:2/3] cup fresh red or pink grapefruit juice, chilled
  • [q:1/3] cup sparking water, chilled
  • 1 rosemary sprig
  • 1 thin slice lemon
Directions
  1. Fill 1 tall glass with ice.
  2. Pour grapefruit juice over ice. Add sparkling water and stir well.
  3. Garnish with rosemary sprig and lemon slice.
Nutrition Info
75 Calories, 1 g Protein, 17 g Carbohydrates, 1 g Fiber, 2 mg Sodium
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