...Make these delicious, simple lemon-inspired Slender Seven recipes!
Health benefits of lemons:
- Antibiotic effects
- Excellent source of Vitamin C to strengthen immune system
- Rich in vitamins & minerals
- Flushes out toxins
- Aids in digestion
LEMON POPPYSEED SMOOTHIE
½ frozen banana
1 serving vanilla Tera's Whey protein powder
½ cup Siggi's drinkable vanilla yogurt
½ cup unsweetened almond milk
1 lemon, squeezed and zested
2 teaspoons poppyseeds
Combine ingredients in a blender until creamy. Makes 1 smoothie [Per serving: 275 calories, 6g fat, 29g carbs, 2g fiber, 18g sugar, 28g protein].
LEMON POPPYSEED LOAF
2 cups oats, ground (substitute all-purpose or gluten-free flour)
2 teaspoons baking powder
1 tablespoon poppyseeds
1 lemon, juiced and zested
2 containers lemon yogurt (we like Wallaby's)
1/2 cup honey or agave
2 egg whites
Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder, poppy seeds and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the lemon juice, lemon zest, yogurt, honey and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Pour the batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 23-25 minutes.
2 cups flour (regular or gluten free)
3 cups unsweetened vanilla almond milk
2 lemons, juiced
1/4 cup shredded coconut, unsweetened
Combine bananas, lemon juice and coconut in a blender and pulse until thick and smooth. Set aside. In a mixing bowl, whisk flour, almond milk and egg. Heat a nonstick frying pan to medium heat and lightly grease the bottom with nonstick cooking spray. Add 1/3 cup of batter to the pan and swirl to completely cover the bottom. Cook for about 2-3 minutes until bottom is golden brown, then flip and cook 1-2 more minutes. Remove crepe from the pan onto a plate. Spread 2 tablespoons or so of the lemon mixture into the crepe then fold. Top with additional coconut.
LEMON BASIL CHICKEN
4 chicken breasts
2 tablespoons olive oil
1 cup fresh basil, chopped
3/4 cup honey mustard
1/2 cup lemon juice
1 teaspoon garlic powder
Heat oil in a skillet on medium-high heat. Add the chicken, sprinkled with 1/2 cup fresh basil, salt and pepper. Sauté 4 minutes on each side until lightly browned. Transfer to a plate and cover with a piece of foil to keep warm. Add 1 cup water, mustard, lemon juice, garlic powder and remaining basil to the same skillet and bring to a boil. Turn to low heat and allow the sauce to simmer 4-5 minutes until thick, whisking frequently. Pour over the chicken and serve. Makes 4 servings.
1 1/2 cups dried figs
2 cups raw almonds
2 cups plain yogurt (Greek or Icelandic)
1/3 cup Truvia baking blend
2 tablespoons cornstarch
3 lemons, juiced and zested
Preheat oven to 350 degrees and prepare a muffin tin with liners, then coat the bottom with nonstick cooking spray. In a food processor, pulse almonds until finely ground. Add figs, and continue to pulse until the mixture is grainy. Divide evenly amongst the 12 muffin cups and press the date paste down firmly onto the bottom of each cup. Set aside. In a large bowl, mix yogurt through lemon until creamy. Pour evenly over each cup's crust. Bake for 35 minutes then remove from the oven and let cool. Refrigerate for at least 3 hours before serving so that the cupcakes are chilled.
LEMON ZESTED LENTILS
1 cup green lentils
1 yellow onion, diced
2 lemons, juiced and zested
1 tablespoon olive oil
1 tablespoon white wine vinegar
In a saucepan, bring 4 cups of water to a boil then add the lentils. Turn to low heat and let the lentils simmer for 30-35 minutes. Drain and set aside in a serving bowl. In the same saucepan, add the onion, lemon juice, olive oil, salt and pepper. Cook 10-15 minutes on medium-high heat until onions are caramelized. Mix with the lentils. Add the white wine vinegar and lemon zest, and stir to combine.
CREAMY CITRUS DRESSING
2 green onions, chopped
1/3 cup orange juice (freshly squeezed is best)
1/3 cup lemon juice (freshly squeezed is best)
2 tablespoons plain Chobani
1 tablespoon agave
1/3 cup olive oil
Whisk ingredients with 2 tablespoons water, salt and pepper.