Tag Archives: food

Lemon Mint Ginger Bars


Oh man do I have a treat for you.  Have you ever had a Larabar? Me neither, can’t afford them or even find them anywhere local.  I’ve really wanted to try one and then I ran across this recipe. Sweet, sweet success.  Now this is delicious and what makes them sweet? Dates.

Oh man, dates should not even be considered a fruit.  Weighing in at a whopping 26g of sugar for a serving (about 5 dates), it should be considered a sweet treat instead of a serving of fruit. I know, I spoiled all of the fun.

I officially endorse this as the best thing ever.  I know, I know, you people have to have my approval to try something.  I should calm it down with the sarcasm.

I love that this is sweetened with fruit instead of having to add honey.  I consider it a treat, but I think you can have this one a little more often than my normal suggested treat distribution. Perfect for post workout, because we all know that our bodies handle sugar better after a workout (something to do with insulin…I should research this further) and it gives a decent dose of protein.

I found the original recipe here and I fell in love! I have never been so excited about a fruit and nut bar that is so packed with wonderful nutrients.  I have tweaked the recipe a bit, because I just need more of the lemon flavor and I wanted to add an herb to freshen it up!


Lemon Mint Ginger Bars

  • 1 cup of sliced almonds
  • 1/2 cup cashews
  •  1/2 cup unsweetened flaked coconut
  • 1 1/2 cups of pitted dates
  • The zest of 2 lemons and the juice of only one of the lemons
  • 2 tsp of grated ginger
  • 5 mint leaves, torn

1.  Combine all ingredients in a food processor

2. Process until the mixture forms a ball

3.  Line a 9x 9 baking pan with parchment and press mixture into pan

4. Refrigerate a couple of hours and cut into bars of whatever size you desire

Tip: They taste wonderful right out of the food processor, but let them sit over night and the flavors really come out!


Lemon Ricotta Pound Cake


In my former life, this was a delicacy.  The incredibly moist, melt in your mouth, cake will blow your mind.  If you are a lemon lover this is most certainly a must have.

Disclaimer: This is neither paleo, nor healthy.  I’m making this for my family for the Easter weekend, but sadly, I will not be partaking.  I wanted to share it because it is a show stopper.  Seriously, it’s incredible.


Lemon Ricotta Pound Cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups whole-milk ricotta cheese
  • 1 1/2 cups plus 1 table spoon sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 lemons, zested and juiced
for the glaze
  • 1 cup confectioners sugar
  • zest of one lemon, juice of the same lemon
  • 1/4 cup milk

1. Preheat oven to 350 F.  Grease a 9x5x3 loaf pan

2.  In a medium bowl combine flour, baking powder, and salt

3. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, lemon zest, and the juice of both lemons . Add the dry ingredients, a small amount at a time, until just mixed.

4. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

5. Make the glaze. Combine confectioners sugar, lemon zest, lemon juice, and milk. Pour the glaze on top of the pound cake.  Cut and serve.

Perfect Salmon, Sweet Potato Fritters, and Baked Zucchini Chips


Spring.  Here is a list of things I love about Spring:

Asparagus (bleh have you ever tasted a late summer asparagus in the grocery store? gross)




All of my beautiful herbs are slowly, but surely popping out of the ground! I seriously go outside everyday and just stare at my garden to see if anything changed.  Ok, maybe I do this more than once a day.  I’m just waiting for my pansies to die so I can have more room in my garden.  That sounds bad, but when it’s time to go, it’s just time. DIE PANSIES DIE. Whoa, where did that come from?  Now I am not an expert gardener by any means, so if you would like to hold my hand during this process I would greatly appreciate it (sorry if it’s sweaty).  Has anyone ever experimented with lasagna gardening? Well, it’s awesome and I feel like I could grow anything in that garden!  I need to get some onions and collards going and then I’ll be set.  It’s ugly, but this summer, when it has filled out, it will be gorgeous…and tasty.

Collards. Oh.My.Goodness, I love collards.  I never liked them until I started cooking them, and guess what? I would like to formally challenge all of your southern grandmothers to a collard cook off! I’m serious, I can cook the ever-livin’ mess out of some collards. Wow, I am super humble today.  I will soon share my collard recipe, but I have to beat all of your little southern grandmas first. Throw down, let’s go.

Rant: I read a lot of paleo blogs and something is really bothering me.  I know they’re trying to drum up business and please the people, but seriously, stop posting so many paleo desserts!  Every post can’t be a dessert. Why? because you’re making us fat. Even though the recipes usually use honey, sugar is sugar.  So here’s what I’m going to do, I promise to only post one dessert per week and it will always include a disclaimer! Please, please, please share your desserts with people.  Do not leave the stuff hanging around the house.  Enjoy a wonderful piece or slice of the decadent dessert and then give it away. I’m sorry, does this upset you? Believe me, after that one time I ate an entire pan of paleo lemon bars, I can assure that you will thank me for the advice.  That being said, I have an AMAZING Chocolate Raspberry “Cheesecake” coming tomorrow. You do not want to miss this.

But today, I’m going to share with you a simple supper that I adore.  We all eat and cook salmon, but have you ever tried baking the salmon at a very low temperature? We’re talking 200 F, people.  It turns out so moist and perfect. The texture is just over the top lovely. So delicious. So eat this freely and without guilt.  Get those Omega 3s, people!

Perfect Salmon

Preheat oven to 200 F.  Leave the door slightly ajar, so the temp stays slightly below 200 degrees.

Start with a beautiful, fresh, piece of  salmon (or how many you need for your family).  This is probably the biggest factor in a successful, mouth watering, little piece of heaven.  Heaven never comes frozen.

Place the salmon on a baking sheet that is covered with parchment.

Season your salmon any way you desire ( I use a mixture of salt, pepper, paprika, and garlic powder).  Top with some olive oil and add a splash of water to the pan.

Bake in oven for 12-20 minutes, depending on the done-ness you prefer. I prefer My salmon cooked to medium (just barely warm in the center) That takes about 17 minutes.

Squeeze half a lemon on top, and enjoy!

Sweet Potato Fritters

I’m almost ashamed to give you this recipe, it’s so easy.  Every week I roast a sweet potato for dinner, eat half, and save the other half for whatever.

Cut your leftover sweet potato (fully cooked) into 1/2 inch slices.

Melt a tablespoon of coconut oil in a pan over medium-high heat.

Fry sweet potato fritters until brown and crusty on both sides.

Squeeze  lemon on top (if you desire)

Baked Zucchini Chips

These I can not take credit for.  These little guys blew up on Pinterest and they are really yummy.  Here is the link