healthy recipes

Clean-Eating Luscious Lemon Drops Recipe

This weekend, I’ve decided to whip up some clean-eating treats to keep my sweet tooth satisfied, and to be prepared when the urge to snack kicks in. 

 

And, since it’s summer, I have been craving citrus flavors. I have always loved all things, lemon, so I wanted to whip up a sweet, but clean-eating lemon treat that is anti-inflammatory, gluten-free, and contains no refined sugars. And of course, it has to be yummy, or what’s the point?

 

The almond flour in this recipe is a great source of protein, which means these small but mighty lemon drops will keep you feeling fuller longer, and give you a boost of natural energy.

 

The coconut oil is a good fat that will satisfy your cravings for sugar and fats and aids in digestion.

 

So, whip these up and snack guilt-free!

CLEAN-EATING LUSCIOUS LEMON DROPS

 

Clean Eating Lemon Drops.jpg

Prep Time: 10 mins

Inactive Time: 50 mins

Total Time: 1 hour

Yield: Approximately 18 small Lemon Drops

 

  • Raw

  • Vegan

  • Anti-Inflammatory

  • Gluten-Free

  • Dairy-Free

  • No Refined Sugar



Ingredients

·      1 ½ cups almond flour

·      ¼ cup coconut flour

·      ¼ cup coconut oil

·      ¼ cup organic lemon juice

·      ¼ cup organic maple syrup

·      Zest of half lemon

·      ½ tsp organic pure vanilla extract

·      Dash of salt

·      ¼ cup of unsweetened shredded coconut (for garnish)

Instructions

 

1.   Line a baking sheet with parchment paper.


2.   Add almond flour, coconut flour, coconut oil, organic lemon juice, organic maple syrup, half of the lemon zest (reserve other half for optional garnish), organic vanilla extract, and salt to a food processor or blender (on pulse) and blend until a smooth mixture is achieved. 


3.   Remove the mixture, put in a glass bowl and cover. Refrigerate for 15-20 minutes or until mixture achieves the consistency of raw cookie dough.


4.   Measure out small amounts of mixture with a teaspoon or melon baller. Oil your hands with a small amount of coconut oil, and form each small teaspoon of mixture into uniform balls. 


5.   Roll the balls in the unsweetened shredded coconut and the optional leftover lemon zest.


6.   Line the lemon drops on the parchment lined baking sheet and refrigerate for 40 minutes.


Enjoy! Did you give them a try? Let me know all about it! Come hang out with me online:


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Healthy Breakfast Ideas: Quinoa for Breakfast

QUINOA FOR BREAKFAST? YES, PLEASE!

Quinoa-for-Breakfast-Recipe

Quinoa is super-popular, and for good reason, it’s a protein that you can eat as if it were a grain. A lot of people think that quinoa is a grain, but it isn’t, it’s actually seeds. Quinoa is healthy and gluten-free, so it’s an excellent alternative to grains for those of you who are grain free. So, for those of you who crave oatmeal, but your tummy doesn’t digest it well, have quinoa for breakfast. And, even if you aren’t grain free, quinoa for breakfast is nutty and delicious and very satisfying. You can serve it room temperature in the warmer months, or nice and warm in the winter.


I make a huge batch of quinoa up every week to add to my meals. I make it directly in my under-$30 rice cooker; I just follow the basic directions for rice, and it comes out perfectly, every time. Try it, you won’t be disappointed. It couldn’t be easier.


I toss quinoa in my salads for protein. I make quinoa and veggie bowls for dinner. And, I have quinoa for breakfast on mornings when I want something warm, homey, and filling.


Full Breakfast Quinoa recipe below the video:

Quinoa for Breakfast Recipe:


Ingredients:

1 1/2 c cooked quinoa (from your weekly, pre-made batch)

1/2 c halved cherry or grape tomatoes

2 c baby spinach

1 egg prepared to your liking—I like poached best

1/4 tsp salt

1/8 tsp garlic powder

1 tsp Italian herbs

2 tbsp olive oil



Put halved cherry or grape tomatoes in a deep-sided bowl and season with salt, garlic powder, and Italian herbs.

Stir in olive oil.

Add warmed, cooked quinoa to bowl.

Top with spinach and egg.

Enjoy!

I hope I’ve convinced you to try quinoa for breakfast! If so, show me online either on Instagram or Facebook and tag #40yearflip.

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