#lemonjuice

Start your day with smoky flavor & creamy richness from this easy Smoked Trout Poached Eggs on Toast recipe, brightened by lemon juice.

Mandarine Napoleon's Marengo's Punch is a refreshing and citrusy cocktail featuring the unique flavor of Mandarine Napoleon liqueur, balanced with orange juice, lemon juice, and a hint of honey sweetness.

Ingredients: 2 oz Mandarine Napoleon liqueur. 1 oz orange juice. 0.5 oz lemon juice. 0.5 oz honey syrup. 2 dashes aromatic bitters. Club soda, to top.

Instructions: Mandarine Napoleon liqueur, orange juice, lemon juice, honey syrup, bitters, and ice should all be put in a shaker. Make sure to shake it well, then strain it into an ice-filled glass. Add club soda on top and stir it in slowly. An orange twist is a nice touch. Enjoy in a smart way!

Prep Time: 5 minutes

Cook Time: 0 minutes

Juicy Tomato Shrimp Salad Sandwich recipe. Creamy shrimp salad meets juicy tomatoes for a match made in heaven.

This Skinny Shrimp Scampi over Low Carb Zoodles recipe is a tasty and healthy take on a traditional dish. A light sauce made of garlic, white wine, and lemon juice is used to cook the shrimp. They are then served over zucchini noodles zoodles, which are a low-carb alternative to pasta.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup white wine. 2 tbsp lemon juice. 2 tbsp chopped fresh parsley. Salt and pepper to taste. 4 medium zucchini, spiralized into zoodles.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Add lemon juice, chopped parsley, salt, and pepper. Stir to combine. Toss zucchini zoodles into the skillet and cook for 1-2 minutes, until just tender. Serve the shrimp scampi over the low carb zoodles and garnish with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Learn about the claimed health benefits, possible risks, and what the evidence really shows.

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From supporting immunity to providing antioxidants and vitamin C, lemon juice is one of the easiest healthy drinks to include in your daily routine.

Grilled salmon with an avocado tomato topping, lemon juice, olive oil, and balsamic vinegar makes for a quick Paleo-friendly dinner.

This Green Bean Quinoa Amandine is a gluten-free and nutritious dish featuring tender quinoa, crisp green beans, and toasted almonds, all brought together with a hint of garlic and lemon juice.

Ingredients: 1 cup quinoa. 2 cups water. 1 pound green beans, trimmed. 2 tablespoons olive oil. 1/2 cup sliced almonds. 2 cloves garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Run cold water over the quinoa and drain it. Mix quinoa and water in a saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. Use a fork to fluff it up, then set it aside. Boil green beans for two to three minutes, then move them to an ice bath to stop the cooking process. Do this while the quinoa is cooking. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 34 minutes of stirring after adding the sliced almonds until they turn golden brown. Add the minced garlic to the pan and cook for another one to two minutes, until the garlic smells good. Toss the cooked quinoa and green beans together after adding them to the bowl. Add two to three more minutes of cooking to heat everything through. Take the pan off the heat and add the lemon juice. Add pepper and salt to taste. Serve right away, and if you want, top with more sliced almonds.

Prep Time: 10 minutes

Cook Time: 25 minutes