Tag Archives: lemon juice

I’ve Been Absent – Have a Cocktail!

So I’ve been crazy busy, and trying to balance and juggle more things into my life (like getting back to practicing guitar and writing music consistently). I’ve been cooking really simple during the past week or so, or going back to old recipes, so unfortunately I’ve neglected you hungry healthy foodies out there. For this I apologize. I also just didn’t have the time to go through and upload the photos, as I was dealing with house maintenance and a lot of cleaning. Tomorrow, I should be putting up TWO recipes to try to make up for lost time and ask for the internet’s forgiveness.

To take the edge off your frustrations, here is a nice, simple, cocktail I made the other night. It has a nice savory note, and free of gluten and added sugars, so if you are allowing yourself an occasional drink this summer – give this one a try.

Lemon Berry Sage Fizzy

Lemon Berry Sage Fizzy

  • 1/2 cup Frozen blueberries
  • 3  Sage leaves (ripped or chopped)
  • 1/8 cup Lemon juice
  • 2 oz Bacardi
  • Fill rest with Seltzer

And if your hungry in the meantime, I’m going to link you back in time to a recipe I made the other night, to feed some hungry boy’s who were over during the week. My boyfriend’s brothers were vistiting (13 and 16 years old), and if there’s anything I’ve learned over the years being around boys, it’s that they can EAT. I picked up some chicken breasts from Raleigh’s Poultry Farm in Kings Park. The chicken is super fresh, free range, organic, and delicious. I’m really loving supporting local as much as I can, and the difference in quality, to me, is just instantly noticeable. The only difference this time, was omitting the olive oil in the marinade.

Click The Image to Go To The Chili Lime Chicken Recipe

Click The Image to Go To The Chili Lime Chicken Recipe

I served it with one of my favorite easy sides for the summer – Grilled Zucchini. Just slice zucchini lengthwise, and in a ziplock with a little duck fat, salt, pepper, and oregano. Then throw them on the George Foreman or grill until cooked through. After I took them off the grill, I drizzled them with some sesame oil and roasted sesame seeds. You could use olive oil as well, but the important thing is to drizzle it on AFTER you cook them.


Lemon Garlic Zucchini Boats

Here is a super simple, light, and refreshing zucchini recipe that can be used as a side, snack, or appetizer.

ZucchiniBoats 097

Ingredients:

  • 1 Zucchini
  • 1 clove garlic
  • salt
  • pepper
  • 1-2 tablespoons lemon juice

Cut the ends off the zucchini and then cut lengthwise. You can cut the zucchini into smaller halves if you wish. Cut a slit down the center, and stick some thin slices of garlic inside. Sprinkle with salt, pepper, and lemon juice.

Bake between 375-400 degrees for 30-45 minutes until the zucchini is cooked through.

ZucchiniBoats 099

Before Going in the Oven


The Works or The Kitchen Sink – A Mighty Good Salad

kitchensinksaladAlright, so here I am for round two today. I made this yesterday on a whim, while looking for a way to use some stuff in the ‘fridge. Not totally sure what to call this. I’ve seen them called “The Kitchen Sink” or “Garbage Salad”, and it reminds me of getting a sandwich (Blasphemy!) with “The Works”. Whatever you give it for a name, it’s good. Now, half the fun, is using ingredients that you’re trying to clear out, so technically, no two salads should turn out the same. But this rendition was really satisfying, with enough fat, protein, and vegetables, to keep me full. It makes a great lunch. It’s also perfect for a hot summer day, with its clean, mostly raw, ingredients. You can leave out the meat for a vegetarian version.

Salad Ingredients:

  • 1 Cucumbers sliced and quartered
  • 7 Medium Tomatoes quartered
  • 1 Zucchini sliced and cut into strips
  • 2 avocados cubed
  • 1 red onion
  • 1 can Trader Joe’s pitted green olives
  • 1 heart celery chopped
  • a few sprigs basil, roughly chopped
  • 1 chicken breast chopped up or shredded

Dressing:

  • 1/4 cup olive oil
  • 2 tbsp coconut amino
  • 1/8 cup lemon juice
  • 1 can Cento brand sliced anchovies chopped

Other:

  • Pepper
  • Red Pepper Flakes
  • oregano or thyme (optional)

That’s it. Prep is super easy. Just chop everything up and throw it in a bowl. Put together the dressing in a separate bowl, whisk it around, and then throw it in with the rest of it. Add in some seasoning – pepper, red pepper flakes, oregano or thyme, then Stir to combine. I used my hands to stir everything, It’s really easier that way.


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