Tag Archives: Lemon

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing

I think I have found my new favorite salad! I tend to go through phases with salads…

Kale Strawberry and Avocado Salad with Lemon Poppyseed Dressing

Sometimes I can eat one everyday and then I am good for awhile. I do like to change my salads up a bit and sort of “think outside of the salad bowl.”  Haha!  I know that was lame! Moving on, kale is an awesome green to use for a salad. It is inexpensive and really good for you. Some might be hesitant as kale can sometimes be bitter, but I promise if you prep this correctly it will taste amazing!

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Paleo Lemon Bars

I had bloggers block this week. That doesn’t happen too often, but I just couldn’t figure out what I wanted to make for all of you lovely people. So I asked my assistant, my 6 year old, for her input and she immediately said, “How about lemon bars?”. Well that sounded absolutely perfect to me!

Paleo Lemon Bars

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Grilled Asparagus with Lemon Vinaigrette

Spring is in the air! It’s time to get out the grill. Grilling is one of my favorite ways to prepare veggies, or anything really. It makes food taste great and there’s so much less to clean up.

Asparagus is a great vegetable for the grill.  You can wrap them in tin foil or just throw them right on. Skewing the asparagus makes it easier to flip and prevents them from falling down into the grill.

asparagus

tips&tricksWhen removing the woody ends of the asparagus, hold the spear firmly in each hand.  Bend the asparagus and it will naturally snap at the perfect spot.

asparagus

Vinaigrette Ingredients

  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • ½ teaspoon rice wine vinegar, or any white vinegar
  • ½ teaspoon dried tarragon

Ingredients

  • 1 pound fresh asparagus with stems removed (see tip)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Directions

  1. Heat grill over high heat.  
  2. In a bowl, coat asparagus with olive oil and salt and pepper. Skewer asparagus on metal or wooden skewers.  If using wooden skewers, make sure you soak them first so they don’t catch on fire.  
  3. Place skewered asparagus on the grill and cook on each side for about 3 minutes or until desired tenderness. They will start to caramelize and turn brown.  

For the vinaigrette  

  1. Mix all ingredients in a small bowl with a whisk and set aside.  
  2. Place grilled asparagus in serving bowl and top with vinaigrette.  

Enjoy!

Rosemary Lemon Tilapia

Fresh from our garden, Rosemary’s a great year round herb that goes great with Tilapia and many other tasty dishes.

Research has shown that Rosemary helps to prevent cancer and many other health disorders.   And using lemon and olive oil helps keep the calories to a minimum.

Ingredients

  • Thawed tilapia filets (preferably wild caught)
  • Tblsp olive oil or coconut oil
  • Fresh lemon slices
  • 2-3 sprigs of fresh rosemary  (snipped)
  • Salt and pepper to taste

Directions

  1. Pre heat oven to 375 degrees.
  2. Rinse and pat dry tilapia filets.
  3. Spray baking sheet with lightly with cooking spray. Place tilapia on baking sheet and drizzle with oil, sprinkle with salt and pepper, add  fresh lemon slices, and top with fresh snipped rosemary.
  4. Bake for approximately 15-20 minutes depending on thickness of filets.