#tangylemon

These cranberry lemon muffins are vegan, gluten-free, and full of sweet cranberries and tangy lemon flavor. You can eat them for breakfast or as a snack on the go.

Ingredients: 2 cups gluten-free flour blend. 1/2 cup coconut sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1/2 cup dried cranberries.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free flour blend, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in dried cranberries. Spoon batter into muffin cups lined with paper liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These cranberry lemon muffins are vegan, gluten-free, and full of sweet cranberries and tangy lemon flavor. You can eat them for breakfast or as a snack on the go.

Ingredients: 2 cups gluten-free flour blend. 1/2 cup coconut sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1/2 cup dried cranberries.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free flour blend, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in dried cranberries. Spoon batter into muffin cups lined with paper liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the vibrant flavors of the Mediterranean with this grilled chicken skewer recipe paired perfectly with a bold Cabernet Sauvignon. The juicy chicken, tangy lemon, and charred vegetables harmonize with the rich notes of the wine, creating a delightful dining experience.

Ingredients: 1 bottle red wine preferably Cabernet Sauvignon. 4 chicken breasts, skinless and boneless. 2 lemons, sliced. 1 cup cherry tomatoes. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 4 cloves garlic, minced. 1/4 cup olive oil. 1 tablespoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a large bowl, combine olive oil, minced garlic, dried oregano, salt, and pepper. Add chicken breasts to the bowl and toss until evenly coated. Thread marinated chicken onto skewers, alternating with slices of lemon, cherry tomatoes, bell peppers, and red onion. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are charred and tender. Serve hot with a glass of Cabernet Sauvignon. Enjoy the Mediterranean flavors!

Prep Time: 15 minutes

Cook Time: 12 minutes

These cranberry lemon muffins are vegan, gluten-free, and full of sweet cranberries and tangy lemon flavor. You can eat them for breakfast or as a snack on the go.

Ingredients: 2 cups gluten-free flour blend. 1/2 cup coconut sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup almond milk. 1/3 cup coconut oil, melted. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1/2 cup dried cranberries.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free flour blend, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in dried cranberries. Spoon batter into muffin cups lined with paper liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

This refreshing Asparagus Pasta Salad with Creamy Lemon Dressing is a delightful blend of pasta, blanched asparagus, cherry tomatoes, and a zesty lemon dressing. It's perfect for a light and flavorful side dish or a standalone meal.

Ingredients: 8 oz penne pasta. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and let cool. In a pot of boiling salted water, blanch asparagus for 2-3 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again. In a large bowl, combine cooked pasta, blanched asparagus, cherry tomatoes, red onion, and basil leaves. In a separate small bowl, whisk together the Creamy Lemon Dressing ingredients see below. Pour the dressing over the pasta and vegetables. Toss to combine. Sprinkle grated Parmesan cheese on top. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty keto-friendly cheesecake filled with tangy lemon and juicy berries that is easy to make in a slow cooker.

Ingredients: 2 packages cream cheese, softened. 1/2 cup powdered erythritol. 2 eggs. 1/4 cup heavy cream. 1 teaspoon vanilla extract. Zest of 1 lemon. 1 cup mixed berries raspberries, blueberries, strawberries.

Instructions: In a bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream, vanilla extract, and lemon zest. Pour mixture into a greased slow cooker. Cook on low for 3-4 hours or until set. Top with mixed berries before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

There are slices of tangy lemon, fresh arugula, melted mozzarella cheese, and a crispy crust on this Lemon Arugula Pizza. This pizza is easy to make and tastes great. It's great for a quick dinner during the week or as a light appetizer.

Ingredients: 1 pizza dough, store-bought or homemade. 2 tablespoons olive oil. 1 clove garlic, minced. 1 cup shredded mozzarella cheese. 1 cup fresh arugula. 1 lemon, thinly sliced. Salt and black pepper to taste. Red pepper flakes optional. Grated Parmesan cheese for garnish optional.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to preheat as well. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough onto a piece of parchment paper for easy transfer to the hot oven stone or baking sheet. Brush the olive oil evenly over the pizza dough, then sprinkle minced garlic over the oil. Evenly distribute the shredded mozzarella cheese over the pizza dough. Arrange lemon slices on top of the cheese, evenly spacing them out. Season with salt and black pepper to taste, and add red pepper flakes for a hint of spice if desired. Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute. Before serving, top the hot pizza with fresh arugula for a peppery crunch. Optionally, garnish with grated Parmesan cheese if desired. Slice, serve, and enjoy your simple and tasty Lemon Arugula Pizza!

Prep Time: 15 minutes

Cook Time: 12 minutes