Lemon Roasted Potatoes

Ingredients:

2 cups red potatoes, diced

6 tbsp olive oil

3 tbsp minced garlic

2 tbsp grated lemon zest

3 tbsp lemon juice

3 tbsp finely chopped coriander

½ tsp salt

1 tsp pepper

Directions :

Boil the potatoes until soft.

In a bowl, mix the olive oil, garlic, zest, lemon juice, salt and pepper.

Add the potatoes and mix well.

Transfer to a baking dish and roast for 10 minutes.

Lemon Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 garlic cloves, chopped

1 shallot, chopped

2 cups vegetable broth

2 cups water

2 pounds asparagus, sliced

1 potato, peeled and cubed

1 pinch nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

Salt and pepper to taste

Directions:

Sautee the garlic and shallot in the olive oil until translucent. Add the rest of the ingredients and cook on low heat for 20 minutes. Puree in batches until smooth.

Lemon Chicken Soup

This sounds like an odd combination, but it just works well together. You could omit the chicken and use vegetable broth to keep it vegan if you want.

Ingredients:

2 cups chicken or vegetable stock

½ cup finely diced chicken breast

1 tsp pepper

A pinch of salt

3 tbsp lemon juice

4 tbsp lemon zest

2 tbsp olive oil

3 tbsp finely chopped coriander

Directions :

Sautee chicken in olive oil until golden brown.

Add the lemon juice, salt, zest, and chicken stock or vegetable stock and allow to boil for 10 minutes.

Top with coriander before serving.

Instant Pot Carrot Cake Oatmeal

Ingredients:

1 tablespoon butter (or coconut oil to keep it vegan)

​3 tablespoons maple syrup

​1 teaspoon pumpkin pie spice

​2 teaspoons cinnamon

1/4 teaspoon Chinese 5 spice

1 cup grated carrots

1 cup steel cut oats

​4 cups water

​3 teaspoons chia seeds

1 cup raisins

Directions:

Combine all ingredients and cook on the manual setting for 10 minutes or the oatmeal setting.

Set the vent to sealing.

Release the pressure and allow it to cool for a few minutes.

Pumpkin pie shake

 

Pumpkin Pie Shake

 

I love a good pumpkin pie,  but it is usually loaded with fat and calories. This has the taste I crave, but it’s much healthier.  It makes a great sweet treat or even an easy breakfast.

Ingredients:

1 cup organic milk of your choice ( my favorite is almond vanilla)

1  banana, frozen and cut into pieces

1  pitted date

1 cup canned pumpkin

1 tsp vanilla extract

Pinch of pumpkin pie spice

Whip in the blender until creamy.  If you are feeling really naughty you could even add a bit of whipped coconut cream.