lemon – NOURISHING HAPPINESS

5 cups almond flour
2 cups peeled and shredded zucchini
4 eggs
1/4 cup lard, butter, or coconut oil
1 cup raw honey
1/2 cup lemon juice
2 teaspoons lemon flavor or 1/4 cup lemon zest
1 tablespoon vanilla
1 teaspoon almond flavor
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups blueberries

Mix all ingredients, folding in blueberries last. Pour into two greased 5 x 8 inch loaf pans. Bake at 350 degrees Fahrenheit for about 60-65 minutes. Enjoy!

Savory Recipes

Lemon Chicken

March 30, 2014April 16, 2014 Nourishing Happiness

1/4 cup lard or butter
1 onion, chopped
2-3 garlic cloves, minced
1 box of mushrooms, sliced
4 cups cooked chicken, shredded or chopped
1 1/2 teaspoon sea salt
2 tablespoons dried parsley
1 cup bone broth
1/2 cup lemon juice

Sauté onion and garlic in lard or butter in large pan on stove top until onion is clear. Add the remaining ingredients. Stir and simmer for about 10 minutes. Serve over spaghetti squash noodles, if desired. Enjoy!

Sweet Recipes

Lemon Cake

March 1, 2014March 1, 2014 Nourishing Happiness

Cake
2/3 cup raw honey
2/3 cup coconut oil
4 eggs
1/2 cup homemade yogurt
¼ cup lemon juice
¼ cup lemon zest
1 tablespoon vanilla
1/4 teaspoon almond flavoring
4 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda

Glaze
1/2 cup raw honey
1/4 cup lemon juice
1/2 teaspoon vanilla

In food processor, combine honey and coconut oil. Mix eggs, one at a time, into honey and coconut oil mixture. Add yogurt, lemon juice, lemon zest, vanilla, and almond flavoring and mix well. Add almond flour, salt, and baking soda and combine thoroughly. Pour into greased Bundt pan. Bake at 350 degrees Fahrenheit for 35 minutes. Cool and remove from pan. Blend glaze ingredients and drizzle over cake. Enjoy!