lemon Archives | FoodFash

Homemade Fruit On The Bottom Yogurt

January 24, 2016 by Kristin

Gosh, have I been on a yogurt kick lately! So much so that I feel a little guilty for the amount of plastic that’s been making its way to the recycle bin. In an effort to reduce the amount of single serve cups {and refined sugar} I’m consuming, I took it upon myself to test out a homemade version. And I can’t believe I haven’t been going about yogurt this way all along.

Coconut sugar is much lower on the glycemic index than granulated sugar, making it a completely decent choice for breakfast and dessert alike. And if blackberries aren’t your thing, you can swap out blackberries for blueberries or strawberries.

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Kale With Shrimp & Quinoa

October 20, 2015 by Kristin

Butter, garlic, lemon, crushed red pepper.. Insert any green and you’ve just stepped up your veggie game. Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.

Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well. And it’s one of the few foods you can eat an entire thing of and still feel good afterward.

And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.

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Spicy Broccoli & Leek Soup

May 5, 2014 by Kristin

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since. So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

I modified a couple things about the recipe to make life a little more simple. Like using 4 cups of broth instead of 3. Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices. The addition of cayenne pepper gave the soup a welcomed kick. And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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