Fresh Gluten Free Lemon Cupcakes with Lemon Cream Cheese Icing

Stop right there.  These are NOT paleo.  But they are gluten free and if you are following the 80/20 rule then who cares?  Also, these are great to bring to parties, the office, ect.  One more confession:  They are not made from scratch.  Yes I used a box mix but then jazzed it up with some fresh ingredients.  Easy for you, easy for me, tastes like homemade from scratch.  Everyone wins.  These would be a great addition to an Easter brunch or any springtime occasion.

Ingredients:
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 stick butter, softened
3 large eggs
2tsp vanilla extract
1/3c fresh lemon juice
The rind of 1 whole lemon, finely grated (lemon zest)
1/3c coconut milk (From the refrigerated section not the can.  Alternatively use almond milk, rice milk, or whole milk)
5-6 drops DoTERRA Lemon Essential Oil (buy here)

Icing Ingredients:
1 stock butter, stoftened
8oz full fat cream cheese, softened
2tsp vanilla extract
4-5 drops DoTERRA Lemon Essential Oil (buy here)
4 cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all cupcake ingredients on low for 30 seconds then on medium or high for 2 minutes.  You want the batter to be light and fluffy.
2. Scoop into a lined cupcake pan and bake for about 18 minutes or until a toothpick or knife inserted into the center of a cupcake comes out clean.  Remove from oven and remove from pan immediately to let cool.
3. Meanwhile, mix up your icing.  Beat the butter and cream cheese until combined.  Add vanilla, beat again.  Add powdered sugar one cup at a time until fully mixed in.  Add lemon essential oil and taste test to make sure it's as lemony as you like it.  Beat until light and fluffy.
4. When the cupcakes have cooled, ice them and enjoy.  OMG SO GOOD!

What's up with the essential oils?
Learn more at my sister blog Aroma Nurse or purchase any essential oil at my DoTERRA Wellness Store

Paleo Breakfast Smoothie: Weight Loss Edition

I pretty much drink a smoothie every morning for breakfast when the weather gets warmer. Why? Because they are light, refreshing, energizing, healthy & don't weigh you down. I make all kinds of smoothies but this one in particular I make when I am trying to shed a few pounds.  It doesn't contain any fruit so it has less sugar to spike your blood sugar. But just because it isn't as sweet doesn't mean it's not jam packed with flavor. In fact, it tastes like a lemon meringue pie. Pretty good for a filling low calorie breakfast, right?  I think so too.

Ingredients:

1 scoop vanilla protein powder 

Note: For weight loss I recommend the DoTerra Trim Shake in Vanilla found here because it has EssentialTrim which manages appetite & carb cravings, Solathin to increase feelings of satiety, and no artificial favors or sweeteners. Otherwise choose your favorite vanilla protein powder.

1c unsweetened vanilla almond milk

A handful spinach or arugula

4 drops Lemon DoTerra Essential Oil (buy here under "Single Oils")

A few ice cubes

Directions:

1. In a high quality blender add almond milk, greens, protein powder, essential oil and ice. Trust me the Lemon essential oil makes ALL the difference in the taste of this shake OMG so good!!!

2. Blend until smooth. 

3. Drink up! 

More Information:

To purchase any DoTerra products visit My Wellness Store or contact me at lizgracerendon@gmail.com for more information on how to blend primal eating with a comprehensive DoTerra weight loss plan. 

Lemon Roasted Asparagus & Peppers

I'm Back!  Thanks to pregnancy & being a new mom this blog has been on the back burner for over a year. Since my last post, I have had a beautiful baby girl Penelope, have been so sleep deprived I thought I might be going crazy, found a passion for natural remedies & aromatherapy (check out my other blog Aroma Nurse ) & have discovered Costco.  Yup, that about sums it up. But seriously, Costco is  amazing!  A big thanks to everyone who uses & enjoys my many recipes. I have been contacted by wonderful people all over the WORLD telling me how much they enjoy my food & how Paleo has changed their lives.  It is so rewarding & inspiring to speak with each & every one of you!  Well I have great news:,I am ready to pick back up where I left off starting with this simple spring side dish.  It is officially the first day of spring after all!  Enjoy!

Perfect to accompany any meal this spring!!!

Ingredients:
1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
2 large red bell peppers, washed, cored, and cut into thin strips
1-2tbs organic extra virgin olive oil
3-4 drops DoTerra lemon essential oil (To read about the benefits of lemon oil see my blog post here.  To purchase go to My DoTerra Wellness Store)
1/4c parmesan cheese (optional)
Sea salt & fresh cracked black pepper to taste

Directions:
1. Preheat oven to 450 degrees.  Line a baking sheet with nonstick foil.  Spread veggies evenly over the baking sheet.
2. In a small bowl mix lemon essential oil and olive oil.  Pour over veggies and toss.  Sprinkle salt and pepper over the top.
3. Throw them in the oven, check in 10 minutes and stir. Mine took 15-20.  You want them to begin to brown on the bottoms and be fully cooked.  If using parmesan, sprinkle over the top, turn the oven to broil and broil a few minutes longer until cheese melts.  Enjoy!  Enjoy!  Enjoy!  I've made these 3 times already.

Lemon Olive Roasted Chicken

Mmmmm... I have been in the mood for chicken lately.  It seems like I've been making chicken, chicken, and more chicken!  Roasted chicken is a standby meal in my house.  Usually I do chicken thighs, but chicken leg quarters were so inexpensive at the store that I couldn't resist.  For this easy dish, I rubbed the chicken with a lemon-butter-herb mixture and then roasted it with sliced lemons and fresh green olives.  The result is fresh tangy chicken that pairs perfectly with a salad or some mashed sweet potatoes (or both).  This chicken also makes great leftovers.  Feeling really ambitious?  Save all the bones and make a bone broth by simmering them in filtered water with a bit of acid (lemon or vinegar) for hours.  Then enjoy all of the delicious minerals and calcium from the bones. Heavenly. 

A big pan of deliciousness

Ingredients:
2 packages chicken leg quarters (thighs would also be delicious), bone in skin on
1tbs butter or olive oil
3tbs butter, melted
2tsp minced garlic
2tsp dried thyme (or 2tbs fresh)
1tsp poultry seasoning
salt and pepper
2 lemons, sliced into wedges
1 can ripe green olives

Directions:
1. Preheat oven to 375F. In a small bowl, mix melted butter, garlic, thyme, poultry seasoning, and salt.  Squeeze the juice of 1 lemon into the bowl and mix well (save the rinds).  Using your fingers or a brush, get the butter lemon mixture both under and over the skin of the chicken.  Season the outside generously with salt and pepper.
2. In a large skillet, heat 1tbs butter or oil.  Working in batches if needed, place the chicken skin side down and cook on medium high until deep brown.  Flip and cook on the other side until browned.  Place on a foil-lined baking sheet. Throw in your rinds.
3. Drain your olives and pour them all over and under your chicken.  Throw in your rinds.  From the second lemon, squeeze a bit of juice all over the tops of the chicken and throw those rinds in there as well.
4. Roast in the oven until the chicken thighs reach 170-175F, about 30 minutes.  Remove and serve with your favorite sides.

5 Ingredient Lemon Rosemary Roasted Chicken

Usually roasting a whole chicken sounds like a lot of work, but I promise this dish is simple and delicious.  All you need is some lemons, fresh rosemary, and garlic.  Easy enough, right?!  Rosemary is a simple herb to grow and I am always eager to use fresh herbs from my wanna-be pot garden.  Of course, if you have a brown thumb you can always pick some up fresh at the store.  Make sure your chicken is antibiotic and hormone free, which is fairly easy to find if you look for it.  If you want an easy side idea, try traditional baked sweet potatoes.  Give them a good scrub and sprinkle them with a bit of sea salt while they are wet.  Place them directly in the oven on a rack directly next to your chicken and they will be done when your chicken is done.  I served the whole thing with a simple tossed salad and that's it!  It's that easy!  Now, what are you waiting for?!

There is something about a roasted bird that is so traditional and elegant

Ingredients:
1 whole hormone free chicken, giblets removed
3 lemons, cubed
4-5 stems of fresh rosemary
4 cloves garlic, 2 whole and 2 minced
4tbs butter, melted
fresh ground salt and pepper
whole sweet potatoes (optional)

Directions:
1. Preheat your oven to 425F.  You will want to place your bird in a shallow pan.  Generously salt and pepper the inside cavity of the chicken.  Don't be shy!  Then place a few large sprigs of rosemary and 2 whole garlic cloves inside and stuff it full of lemons, squeezing some of the juice inside the bird as you go.
2. Loosen the skin and shove some garlic and chopped rosemary underneath the skin of the bird.  This will help infuse the meat with flavor.

Use the leftovers to make a chicken salad!

3. Squeeze a few of the lemon wedges into the melted butter and stir.  Using a pastry brush, brush the outside skin of the entire bird generously with butter.  Squeeze some of the remaining lemons over the whole thing and place the rinds below and around the bird.  The lemons give it a wonderful flavor and keep the meat moist and juicy!  Salt and pepper the top of the bird. 
4. Roast for 1 hour.  If you are using sweet potatoes, scrub them, salt the outside, and place them directly on the rack next to the bird.  They will be done when the chicken is done.  When you put a meat thermometer into the leg of the bird, it should read 180F and the juices should run clear.
5. Slice and serve hot with a bit of the pan juices drizzled on top.  If you are serving this with sweet potatoes, make sure you mash in some Spiced Maple Butter.  Soooo good!

Pan Fried Fish w/ Lemon Almond Crumble & Asparagus

I absolutely love nut crusted fish.  There is something about delicate fish with a nutty crunchy coating that sends me straight into culinary heaven.  For some, the process of creating a nut encrusted meal is a long messy process.  For myself, after experimenting with several different ways to use nuts with fish and I specifically created this recipe for the busy no-fuss cook.  In less than 15 minutes, you can serve yourself and your loved ones a simple gourmet meal.  Stick with a mild flavored wild caught fish for this dish.  I like rock-fish, but in a pinch tilapia will do just fine.  Enjoy!

Fresh fish with a lemony almond crumble:  simple and delicious!

Ingredients (serves 4):
4 filets of wild caught fish, a mild white fish works best (I used Rock-fish)
4-5tbs butter
2tbs extra virgin olive oil
pinch thyme
1/2c unsalted roasted almonds, chopped
juice of 1 lemon
zest of 1 lemon
sea salt, to taste
1 large bunch asparagus

Directions:
1. Preheat your broiler and place the rack about 6 inches from heat.
2. Wash and trim your asparagus, toss with 1tbs olive oil and spread on a foil lined baking sheet.  Place under the broiler and cook until crisp tender and beginning to brown, about 10 minutes (flip half way though).
3. Meanwhile, in a large skillet, melt 1tbs butter and 1tbs olive oil over medium high heat.
4. Season fish with a bit of salt and a pinch of thyme.
5. Place fish into the skillet and pan fry until golden on one side, about 3 minutes.  Flip and cook on the remaining side until golden and cooked through, about 3 minutes more.
6. While the fish is cooking, melt the remaining 3tbs butter in a small dish.  Stir in lemon juice.
7. Melt a bit more butter into a small skillet or sauce pan over medium high heat.  Add the almonds and stir until coated. Pour half of the lemon-butter mixture into the small pan and stir well.  Add another pinch of thyme, a few pinches of lemon zest, and a bit of salt.  Cook and stir until the liquid is reduced.
8. When the asparagus is done, drizzle with the remaining lemon-butter.  Top with lemon zest.
9. Serve a plate with some asparagus.  Top with a fillet of fish and pour a quarter of the almond lemon crumble over each fish.  Serve hot and enjoy!

Paleo Lemon Honey Muffins

There's not much better than a fresh lemon muffin for breakfast.  These are fresh, easy, and delicious.  Oh, did I mention they are refined sugar and grain free?  Awesome.

A delicious treat

Ingredients:
1/2c coconut flour
1/4c organic non-hydrogenated shortening, melted
1/4c butter, melted
6 large eggs
3tbs fresh lemon juice
zest of 1 lemon
2tsp vanilla extract
pinch salt
1/4tsp baking soda
1/2c pure honey (from the USA)

Directions:
1. Preheat oven to 350F.  In a large bowl, melt butter and shortening.  Add coconut flour and stir.  Add lemon juice, lemon zest, vanilla, salt and baking soda.  Using a hand mixer, add eggs and honey and beat until smooth and thick. 
2. Scoop batter evenly into muffin cups (will make 12 muffins) and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean and they are lightly toasted on top.