Fresh Squeezed Lemonade

Fresh Squeezed Lemonade

To wrap up my lemon frenzy this last month, here’s a quick recipe for a simple and easy lemonade.

This lemonade is perfectly tart and sweet without giving you a toothache; just the drink for a hot summer day which we’ll have plenty of coming up.

Fresh Squeezed Lemonade
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Serves: 8 servings
  • 1 cup freshly squeezed lemon juice (around 5 lemons)
  • 1 cup granulated white sugar
  • 8 cups water
  1. In a small pot boil 1 cup of water and add the sugar, stirring, until completely dissolved.
  2. Place sugar-water and lemon juice in a quart jug or pitcher and stir in the remaining water.
  3. Taste and adjust to your preference if needed.
  4. Place in the refrigerator and chill (I recommend for at least four hours) before serving.
  5. Serve over ice and enjoy!


Sauteed Kale

It’s no secret that the majority of our recipes here count as “treat” food. The dishes are mostly meant to be served to a crowd for special occasions or diet “cheat” days. That being said, some of the things that are fresh and delicious also happen to be surprisingly healthy.

For example, low-carb folks tend to love Adam’s kielbasa and cabbage recipe. There’s also Brie’s Cold Couscous salad and my Thai Steak Salad. I’ve had the pleasure of trying all of them and they are definitely tasty without compromise.

Kale, however, still has to catch me in just the right mood to enjoy it. I keep trying it, despite that. This quiche was better than I expected, but I still had to be up for the kale portion. I figured that perhaps making it simpler would help. Maybe. Possibly.


That’s where sauteing it came into the picture. Frankly, this recipe tasted great, but was still kale. I enjoyed it, but still have to be in the right mood. If you’re a reluctant kale eater and are up for some of the lovely green stuff, this version is quick, easy, and relatively tasty.


If you’re in the same boat, let us know what kale recipes have worked well for you in the comments! I’m always looking for suggestions. 🙂

Sauteed Kale
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Healthy green kale sauteed in garlic for a quick and flavorful side dish.
Recipe type: Healthy
Serves: 2 small servings
  • 1 pound coarsely chopped kale
  • 2 Tablespoons olive oil
  • 2 Tablespoons squeeze bottle garlic
  • 1 teaspoon onion powder
  • ½ cup water
  • 1 Tablespoon Balsamic Vinegar
  • Salt (to taste)
  1. Cook the garlic over medium heat in a medium pan for about two minutes.
  2. Toss in the kale, sprinkle on onion powder, and add water, then turn heat up to high.
  3. Cover and keep cooking for five minutes.
  4. Remove cover and stir until liquid evaporates.
  5. Season with salt (to taste) and stir in vinegar.
  6. Enjoy!


Onion Tart

Onion Tart

I’m a big fan of onions and obviously got very excited about this recipe.

onion tart 1
I would say it’s a bit like a quiche, but no cheese, and no crust.

onion tart 2
It’s just smooth and flavorful and delicious.

Onion Tart
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Serves: 6 servings
  • 2 cups chopped onion
  • ½ cup butter plus 2 teaspoons
  • 3 large eggs
  • 1 cup sour cream
  • ½ teaspoon ground black pepper
  • 1¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ cup flour
  • 1 teaspoon baking powder
  1. Preheat your oven to 385 degrees, and grease a 9" tart pan or pie pan.
  2. Place your chopped onion in a large pan with 2 teaspoons of butter and saute over medium-high heat until translucent.
  3. While your onions are sauteing, whisk your eggs and sour cream and spices together in a medium sized bowl until smooth and completely blended.
  4. Stir in the flour and baking powder until combined, some lumps are okay, just don't over mix.
  5. Melt the remaining half cup of butter, and stir into the batter until mixed thoroughly.
  6. Mix in your sauteed onions, pour into your tart pan, and place in the oven to cook for about 30 minutes until the center is no longer jiggly, and it's golden on top.
  7. Serve warm or room temperature.

I served this with a Slow-Cooker Lemon Garlic Chicken Breast (recipe forthcoming) over an alfredo pasta, with a side of sauteed green beans.

onion tart 3

Highly recommend.

Butternut Squash Lasagna

Butternut Squash Lasagna

Ever since this last autumn Adam and Brandie have been saving the butternut squashes that they’ve received in their veggie box deliveries with the intent that we would make something together with them.

Philippa Rice animated GIF

It wasn’t until this Friday though, when we were faced with having to use SIX butternut squash, that we did anything at all.

I had been desperately craving butternut squash ravioli, but really didn’t want to make the pasta, so Cat suggested a lasagna.

butternut squash lasagna1

It was genius!

And with our amazingly delicious lasagna Adam and Brandie made a butternut squash risotto, and I made a butternut squash soup.

butternut squash lasagna

It was perfection, and at the end of the day, there were no more squash.

Butternut Squash Lasagna
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Serves: 8 servings
  • 2 large butternut squash (about 3lbs) peeled and diced into ½ inch cubes
  • 2 shallots
  • 4 cloves garlic
  • 2 tablespoons butter
  • ¾ cup water
  • 8 ounces ricotta cheese
  • 2 teaspoons nutmeg
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 18 ounces of oven ready lasagna noodles
  1. Dice your shallots of garlic and place in a large pan over medium high head with the butter and diced butternut squash to saute for about 10 minutes stirring occasionally.
  2. Add the water to the pan, cover, and turn the heat up to high, stirring occasionally.
  3. Steam for about another 10 minutes until the water is soaked up and the squash are cooked through and tender.
  4. Turn off the heat and either using an immersion blending or a hand blender or even a potato masher, puree the squash mixture.
  5. Stir in the ricotta and spices.
  6. Preheat the oven to 375 degrees and grease a 9x13 glass baking dish.
  7. Take a quarter cup of the squash mixture and spread it evenly over the bottom of the glass dish and then layer pieces of the lasagna noodles evenly until the bottom is covered.
  8. Spread about ¾ cup of squash mixture over the noodles then evenly distribute half a cup of mozzarella and a tablespoon of Parmesan. Place another even layer of noodles to cover the cheese.
  9. Repeat with squash, mozzarella, Parmesan and noodles, until you're out of ingredients or out of room.
  10. End your last layer with cheese (using just a little extra if you have it).
  11. Cover the dish tightly with tin foil whose underside has been greased, and bake in the oven for 40 minutes.
  12. Remove the tin foil and bake for another 15-20 minutes until the cheese is golden brown on top.
  13. Once removed from the oven, let sit for 15 minutes then cut into squares and serve.


Pork Fat Asparagus

Pork Fat Asparagus

When we had our pasta inception Ravioli Lasagna night, I knew that the dinner needed a little green to round things out.


I had been planning on making my Pepper Roasted Asparagus, but as soon as I was ready to get my asparagus in the pan I realized we were 100% out of olive oil! Or really, any kind of oil that would be acceptable for roasting vegetables.

bacon asparagus

Being the culinary genius that I am I decided the best approach was to fry up a couple pieces of bacon, and then pan fry the asparagus in the resulting fat.

bacon asparagus2

It was a good approach. One that I highly recommend.

Side benefit, fresh bacon appetizer.

Pork Fat Asparagus
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Serves: 4-6
  • 2 pieces of raw bacon
  • 1 bundle of asparagus
  • 1 teaspoon kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasonings
  1. In a large pan fry the bacon to your desired doneness and set aside reserving the bacon fat in the pan.
  2. While bacon is frying, rinse your asparagus and snap off the tough bitter bottoms.
  3. Add the asparagus to your bacon fat and turn heat to medium high.
  4. Sprinkle with your seasonings and roll around in pan to coat.
  5. Fry asparagus, and move around the the pan occasionally, until fork tender and soft. This should be about 10 minutes.
  6. Serve while warm.


Summer Lemon Breakfast Rolls

Summer Lemon Breakfast Rolls

As we transition into Autumn (a little slowly in the Bay Area), this recipe might seem a little inappropriate or untimely, but I’m having trouble letting go.


Cat has also been obsessing over the idea of Lemon Ricotta Pancakes this week, AND we got a whole bunch of lemons in our veggie box last week.


Maybe I’m a jerk for not making her the pancakes, but these were just screaming at me.


Summer Fresh Lemon Rolls with a Zesty Cream Cheese Glaze
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Recipe type: Breakfast Pastry
Serves: 6-12
  • Dough:
  • ¾ cup warm milk
  • 2½ teaspoons active dry yeast
  • ½ cup softened unsalted butter
  • 2 large eggs
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 3½ cups all-purpose flour
  • For the filling:
  • 1 cup sugar
  • 1 lemon, zested
  • ½ cup softened unsalted butter
  • ¼ teaspoon powdered ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • Juice from 2 lemons
  • For the glaze:
  • Juice of 1 lemon
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  1. Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
  2. On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
  3. Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
  4. Cover the bowl with saran wrap and place in the fridge to rise for one hour.
  5. While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
  6. Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
  7. Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
  8. Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
  9. Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
  10. Cover with a towel and let rest on the table for another hour to rise.
  11. Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
  12. While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
  13. Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
  14. They can be eaten the next day, but be sure to reheat for optimal enjoyment!

I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.


Slow Carb Bagels

Slow Carb Bagels

As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.

It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.

You will want a donut/bagel pan for cooking these in. I can recommend the Wilton Nonstick Donut Pan.

Slow Carb Bagels
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Serves: 10
  • 1½ cups almond flour
  • ¼ cup flaxseed flour
  • 2 tablespoons garbanzo bean flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 5 eggs
  • 2 tablespoons apple cider vinegar
  • sesame seeds (optional)
  • garlic powder (optional)
  1. Preheat oven to 350F.
  2. Using a food processor, pulse all the dry ingredients together until mixed.
  3. Add the eggs and vinegar and mix until everything is combined.
  4. Spray the donut pan with non-stick cooking spray.
  5. Pour the batter into a ziplock bag or a piping bag. Cut a very small hole in the corner. I found the batter was very liquid so the smaller the hole the easier it was to control the flow.
  6. Pipe the batter into the bagel pan. Filling almost all the way to the top of the pan.
  7. Sprinkle with sesame seeds and/or garlic powder if desired. I'm curious to try poppy seeds next time.
  8. Bake for 20-25 minutes until a toothpick comes out clean.
  9. Let bagels cool. You may have more batter than could fill the pan, so you can remove the bagels to a cooling rack and bake another batch.
  10. Those that you don't eat immediately you should let cool till at room temperature then refrigerate in an air tight container or ziplock bag. They should last about a week. (I haven't tested that far because I eat them all within a few days.)