Tag Archives: lemon

Lemon Blueberry Overnight Oatmeal

lemon blueberry overnight oatmeal | pale yellowRemember when I spent the last three weeks writing about healthy eating and juice cleanses?  Remember me telling you about all the fun events planned in June and July?  Well the first fun event just wrapped up and I am in a tail spin.  Luckily I two days before the next big happening.  And please, this is not a complainant, I’m enjoying every moment of this crazy month!  I did spend three weeks preparing!

lemon blueberry overnight oatmeal | pale yellowMy mom, two aunts, and cousin stayed with me this past weekend and we had a blast on the beach, at Smorgsburg, seeing Rock of Ages, shopping ’till we dropped, and exploring NYC by boat, train, foot, and car!  I now know, my apartment can house five people.  It was fantastic to spend so much time with my family, I feel like I get so little quality time with family; just a dinner here and there.  Now my bucket is overflowing with family love!

lemon blueberry overnight oatmeal | pale yellowMy bucket is also overflowing with love for overnight oatmeal!  I know I’m late to the game, but I love the texture, flavor, and ease.  Toss all the ingredients in a jar the night before, shake, refrigerate, and eat in the morning. The combinations are endless.  I love that this recipe is naturally vegan and could totally be gluten free.  Plus it’s creamy, filling, and super tasty.  I think everyone should start adding overnight oatmeal to their breakfast rotation, it’s made a firm place in mine!

lemon blueberry overnight oatmeal | pale yellowOne Year Ago – Strawberry Cupcakes

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Lemon Blueberry Overnight Oatmeal
Adapted from Wonky Wonderful
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
zest of 1 lemon
juice of 1/2 lemon
1 cup unsweetened almond milk
1/2 cup blueberries, fresh or frozen

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.lemon blueberry overnight oatmeal | pale yellow
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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes | Pale YellowThis is my second recipe for lemon blueberry cupcakes.  Here is the first.  Sometimes it’s hard to think of a recipe that isn’t chocolate or vanilla, crazy and complicated, and/or boozy.  I was looking for cupcakes to bring to my group of hydroponic students to celebrate their last day.  It’s hard to believe it’s been a year since I’ve baked students, I miss it!

Lemon Blueberry Cupcakes | Pale YellowWhen baking for students, recipes need to be kept simple and booze-free.  Kids seem to have more straight-forward tastes than adults.  My original was idea was to put spinach or cabbage or lettuce in cupcakes since that’s what they grew, but it sounded a little gross.  So I went for something bright, fresh, and springy.  Boom, lemon + blueberry it is.

Lemon Blueberry Cupcakes | Pale YellowI spent so much of my childhood avoiding blueberries and other foods, even cream cheese frosting.  Yes, at one point in my life I was so picky I wouldn’t even eat cream cheese frosting.  Luckily, I got over myself because there was so much goodness in the world I was missing out on!

Lemon Blueberry Cupcakes | Pale YellowThe cupcakes are moist, tender, and light.  Whenever I eat something with lemon, I sort of assume it’s healthier for me to consume.  The blueberries provide moisture and pockets of juicy goodness.  Adding a dreamy, lemon cream cheese frosting is the perfect choice to balance the sweetness and the tartness from the sugar and the lemons.  These should be your go-to treat whenever you’re looking for a delightful, springy dessert!Lemon Blueberry Cupcakes | Pale Yellow

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Lemon Blueberry Cupcakes
Adapted from Budding Baketress
Yield – 18 cupcakes

Lemon Blueberry Cupcakes
3/4 cup + 2 tablespoons flour
1 cup blueberries, fresh
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
zest of one lemon
3/4 cup + 2 tablespoons sugar
8 tablespoons unsalted butter, room temperature
2 eggs
2 tablespoons lemon juice, from 1 lemon
1/2 cup + 2 tablespoons milk

Lemon Cream Cheese Frosting
8 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
3 cups powdered sugar
zest of one lemon
1 tablespoon lemon juice, from 1 lemon
Blueberries + sugar for garnishing

  1. Cupcakes – Preheat the oven to 350 ˚F and line cupcake tins with liners.
  2. Toss the blueberries with 2 tablespoons of flour and set aside.
  3. Whisk together the flours, powder and salt.
  4. In the bowl of a stand mixer with a paddle attachment, massage the sugar and lemon zest together until the sugar because soft and fragrant.  Add the butter and beat until pale yellow, about 2-3 minutes.  Beat in the eggs one at a time and then beat in the vanilla.  Scrape the bowl as needed.
  5. Turn the mixer to low and add half the flour mixture.  Add the milk and then the remaining flour.  Mix until just combined.
  6. Gently fold in the blueberries.
  7. Use a standard ice cream scoop to portion the batter into the cupcake liners, they should be about 3/4 of the way full.  Bake for 18-20 minutes or until an inserted toothpick comes out clean.
  8. Let cool completely on a wire rack.
  9. Frosting – In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and butter together until light and fluffy.  Add the powdered sugar in 1/2 cup increments and beat to combine in between additions.
  10. Beat in the zest and lemon juice until the frosting is smooth and fluffy.
  11. Add the frosting to a piping bag with a large star tip.  Pipe a swirl on each cupcake.
  12. Toss the remaining blueberries in granulated sugar.  Place a few on each cupcake for garnish.

Lemon Blueberry Cupcakes | Pale Yellow

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Lemon Cheesecake Ice Cream

lemon cheesecake ice cream | pale yellowIt’s getting a little cold outside, so cold I finally closed my window.  But then it gets warm outside, or I get warm from walking fast and open all the windows.  I love snuggling down into my covers at night.  It feels so lovely to be warm and cozy.  Getting up in the morning is tough when my whole room is cold but my bed is warm.  Oh #firstworldproblems!

lemon cheesecake ice cream | pale yellowWith that being said, it’s never too cold for ice cream, especially cream cheese cheesecake ice cream.  I’ve been thinking about making lemon cheesecake ice cream since I made these bars.  While cutting the bars into square-ish shapes, I had end pieces that I didn’t want to waste.  Sure, I ate a few, but what to do with the rest?  So I did what I usually do: chop the scrapes into pieces and toss into the freezer to be used later.  After some thinking, I decided on lemon cheesecake ice cream with lemon cheesecake pieces!  Too much?  Never!!

lemon cheesecake ice cream | pale yellowI’m a huge fan of custard-based ice cream and rarely deviate from that model and am very apprehensive about homemade ice made with sweetened condensed milk.  My choices are limited.  I have read plenty of ice cream recipes with cream cheese but still wondered about the final taste and texture.  After researching the best recipe and making a batch of cream cheese ice, I no longer wonder or question!

lemon cheesecake ice cream | pale yellowCheesecake ice cream is fantastic!  You can really taste the tangy-ness of the cream cheese and it balances so well with the sweetness of the ice cream.  The texture is lovely and creamy without being icy.  Although I brought you lemon flavor here, I’m sure you can add any flavoring to the delicious cream cheese base with wonderful results!  Plus, this recipe is super easy, you’re just whipping up ingredients and not cooking/cooling eggs.  Whether you have leftover lemon cheesecake bars or not, you should definitely make this ice cream at home.

lemon cheesecake ice cream | pale yellowOne Year Ago – Pumpkin Pie Jello Shots

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Lemon Cheesecake Ice Cream
Adapted from Epicurious
Yield – 1 quart

8 ounces cream cheese, 1/3 fat & softened
1 cup 2% milk
zest of 1 lemon
1 tablespoon lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon citron vodka
lemon cheesecake bar trimmings, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Add the first eight ingredients into a blender.  Blend until smooth.
  3. Let the mixture marry overnight in the fridge.
  4. Add the mix to the ice cream maker and churn according to your manufacturer’s directions.  Fold in the lemon cheesecake bar trimmings.
  5. Freeze for a few hours to harden completely.lemon cheesecake ice cream | pale yellow

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Peach & Lemon Soda

peach & lemon soda | pale yellowThere are many items I thought could could never be made at home, one such thing is soda.  Soda, or pop, as I referred to it growing up, always seemed like something you had to buy in the store.  Then I received a soda stream and realized I could carbonate water at home which is super cool and convenient.peach and lemon soda | pale yellowAnd then I learned I could make my own homemade syrups to add to carbonated water, creating soda for scratch.  But finally  I saw the post from Lindsay of Love and Olive Oil on how to make peach lemon verbena soda; I bought little bottles at the store that day!  I was in for this next great adventure in soda making.peach and lemon soda | pale yellowBesides, champagne yeast is fun to buy and super cheap on Amazon.  Homemade soda is easy!  Simple syrup, flavoring, water, pinch of yeast, shake, leave alone, and chill. In two days you basically become a badass and can sip your own soda all day long.

peach and lemon soda | pale yellowMy soda was extra carbonated, so I probably could have refrigerated after 1 day instead of 2 to stop the fermentation process or added less yeast.  Either way, CAUTION, open the soda over the sink.  Peach and lemon soda is sweet with a touch of lemon and a pop of freshness from the peach.  Although I have only enjoyed the soda on it’s own (with a giant ice cube, of course), I can’t help but guess this would be fabulous with a splash of …

peach and lemon soda | pale yellowBOURBON!!  Obviously bourbon.  We all know it’s my favorite!  I’m trying to limit weekday drinking, so I’ll let you know for sure about the bourbon idea soon!  Be cool, make your own soda!

peach and lemon soda | pale yellowOne Year Ago – Fruit Curd

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Peach & Lemon Soda
Adapted from Love and Olive Oil
Yield – 4 8-ounce bottles

1/3 cup sugar
1/3 cup water
zest from 1 lemon, in thick strips
2 large peaches
2 1/2 cups water
1/4 cup lemon juice (2 lemons)
champagne yeast

  1. First make a simple syrup by combining the sugar, 1/3 cup water, and the zest from one lemon in a small saucepan.  Heat until all the sugar is dissolved.  Remove the lemon zest and all the syrup to cool completely.
  2. Peel the peaches and remove the pits.  Blend until smooth and then run through a strainer to get rid of any solids.
  3. Add the pureed peach, water, lemon juice, and simple syrup to a bowl and mix to combine.  Divide evenly between your bottles.
  4. Sprinkle a tiny pinch of champagne yeast in each bottle and close the lid tightly.  Shake and store in a cool dark place for 48 hours.  Shake every 24 hours.
  5. Store in the fridge after 48 hours to stop the fermentation process and cool before drinking.peach and lemon soda | pale yellow

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Lemon Cheesecake Bars

lemon cheesecake bars | pale yellow Every fall one of my favorite days of the year is Lobster Day.  Ruth, Dean, Nicole, Matt, (used to be & Stacey), and I get together to cook and eat lobster.  It started because I had never eaten lobster and now continues because we all love lobster and its a fun yearly tradition.  On Friday you can read about my recent trip to Maine and my LOVE for lobster.  Seriously, I ate it three times in one week!

lemon cheesecake bars | pale yellowSeveral months ago Nicole sent me this recipe and said I should make it.  I bookmarked the recipe and pulled it out just in time for Lobster Day.  This recipe was a great find!  All of the flavors of lemon pie and cheesecake are together in an easy to serve and eat bar.  I let Nicole and Matt keep the leftovers and I was seriously regretting that generosity the next day.

lemon cheesecake bars | pale yellowAs much as I enjoy lemon desserts and cheesecake desserts, neither is my go-to choice or something I crave.  However, when put together, something magical happened!  It was amazing to pour the cheesecake layer over the lemon layer and have it separate into three distinct layers upon baking.

lemon cheesecake bars | pale yellowThis recipe requires a few messy  bowls, but it is easy to mix up and ends with a lot of servings!  The crust is crispy and buttery and the perfect vehicle to hold all the lemon goodness.  The lemon layer is tart, but sweet, and the cheesecake layer is gloriously tangy and creamy.  All the textures and flavor notes are present to make you happy.  I’m serious when I say these bars are fantastic and you need to put them on your to-bake list now!

lemon cheesecake bars | pale yellowOne Year Ago – Dark chocolate and pistachio cookies

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Lemon Cheesecake Bars
Adapted from Allrecipes
Yield – 18 bars

1 1/2 cups flour
1/2 cup powdered sugar
1 tablespoon cornstarch
3/4 cup (1 1/2) sticks unsalted butter, cold
4 eggs
1 1/2 cups sugar
pinch of salt
1 tablespoon flour
1 tablespoon lemon zest
1/2 cup lemon juice (3-4 lemons)
2 8-ounces blocks of cream cheese, room temperature
1 cup sugar
2 eggs
splash of vanilla
pinch of salt

  1. Preheat the oven to 350 ˚F and line a 9×13” pan with foil making sure there is excess foil on all sides.  Grease the foil liberally.  Set aside.
  2. Crust – Whisk together 1 1/2 cups flour, powdered sugar, and cornstarch.  Cut the butter into small cubes and use a pastry blender to work the butter into the dry ingredients.  Work the crust until it clumps together.  Press the crust into the bottom of the prepared pan evenly and firmly.  Bake for 18 minutes until the crust begins to brown slightly.
  3. Lemon Layer – Whisk together 4 eggs, 1 1/2 cups sugar, salt, 1 tablespoon flour, lemon zest, and lemon juice until smooth.  Set aside.
  4. Cheesecake Layer – In the bowl of a stand mixer with a paddle attachment beat together the cream cheese, 1 cup sugar, 2 eggs, vanilla, and salt until well combined and smooth.
  5. Assembly – When the crust comes out of the oven pour the lemon layer on top.  Pour the cheesecake layer on top of that.  It will look like the layers are mixing, but they will settle out in the oven.
  6. Bake for 40 minutes until the middle is no longer jiggly and the top just begins to brown.  Let cool completely and then refrigerate overnight before cutting and serving.lemon cheesecake bars | pale yellow


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Greek Quinoa Salad

greek quinoa salad | pale yellow Are you tired of quinoa yet?  I’m not.  It’s such an easy and healthful grain to add to a salad to bulk it up and make the salad more filling.  I don’t feel weighted down when I eat a quinoa salad they way I do when I eat a pasta salad or rice dish.  Maybe it’s the lack of gluten?

greek quinoa salad | pale yellowAt any given time Ruth and I both have leftover quinoa dishes in our fridge.  Yes, I know, we are very much yuppy white girls who live in Park Slope.  I fully acknowledge the stereotype and own up to it.  However, we’re not buying our quinoa from the co-op, so that should count for something, right?  There is nothing wrong with wanting to eat filling meals that are healthy!

greek quinoa salad | pale yellowI like this particular quinoa salad because nothing is cooked besides the quinoa; all the vegetables are raw.  The onions have bite while the cucumbers and tomatoes are juicy.  If you’re so inclined, add kalamata olives, I know they are traditional in Greek salads.  I, however, despise olives and will not include them in my salad, ever.  Plus, there is feta.  Feta is probably my second favorite cheese because of how crumbly and salty it is, I love feta in my salads!

greek quinoa salad | pale yellowThe parsley adds freshness and the lemon juice brightness.  This Greek quinoa salad is bright and friendly.  Because there is more of a dressing, it feels more salad like and I enjoy serving heaping cup fulls over beautiful baby spinach leaves.  That’s just me, you can serve your quinoa however you want!  This is a fantastic salad to eat throughout my first official week back to work.

greek quinoa salad | pale yellowOne Year Ago – Cheesy Garlic Cauliflower “Bread”

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Greek Quinoa Salad
Yield – 4 lunch servings

1 cup quinoa
2 cups vegetable stock
1 medium red onion
1 yellow pepper
2 roma tomatoes
1 English cucumber
1 bunch parsley
salt + pepper
1 tablespoon dried oregano
1 tablespoon olive oil
1/4 cup lemon juice
4 ounces feta
spinach, optional

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Slice the onion into thin slivers and chop the pepper.  Add to a large bowl.
  3. Roughly chop the tomatoes, cucumber, and parsley.  Add to the bowl.  Sprinkle a liberal dosage of salt and freshly ground black pepper.  Sprinkle in the oregano.  Mix to combine everything.
  4. Taste the vegetables, add more seasoning as needed.
  5. Cube the feta and set aside.
  6. Mix together the olive oil and lemon juice, add the to vegetables and toss to combine.
  7. Add the cooked quinoa to the bowl and stir to mix.  Gently fold in the feta.
  8. Serve over a bed of spinach if desired.

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Blueberry Crumb Pies in Jars

blueberry crumb pies in jars | pale yellowSo I’m sitting in front of the TV watching the VMA’s which is strange because it’s happening about 6 blocks from apartment.  Truth.  Because I’m an old lady, I’m sitting on my couch under my afghan (which I crocheted myself) watching everything on TV.  I’m not going out in all that craziness!  I have all need here; brownies, whiskey, and my pj’s.

blueberry crumb pies in jars | pale yellowAs if I don’t sound old enough already,  I don’t even know who half the people are on the TV.  Another batch on honesty – I hope someone twerks, because I don’t know what it is and would like to learn.  True life.  Yesterday Ruth and I walked around the Barclay Arena to see the set up and the red carpet.  Here is my proof, I was there!

blueberry crumb pies in jars | pale yellowClearly I’m out of touch with the pop culture of the music and MTV variety, but one thing I’m definitely in touch with is seasonal baking.  Spring and Summer is all about the berries.  Before Fall gets here I wanted to take full advantage of summer produce and what better way to do so than with adorable little blueberry pies.

blueberry crumb pies in jars | pale yellowA jarful of blueberry pie is the perfect portion and the jar holds in all the flavorful blueberry juices.  There are no wasted calories with a bottom crust.  The crumb topping is all you need with all of its buttery, almond goodness.  As Andrea said, these are so healthy you could eat them for breakfast.

blueberry crumb pies in jars | pale yellowI prefer to eat my blueberry pie for dessert.  Warmed.  With vanilla ice cream on top.  I’m not joking about the warmed part.  The blueberries are subtly sweet with plenty of fresh lemon flavor.  The crumb crust is fantastic, the ground almonds complement the lemon and blueberries nicely.  Here is a blueberry pie with all the flavor and none of the work of a traditional pie.  There are a couple of warm weeks left, make it happen!

blueberry crumb pies in jars | pale yellowOne Year Ago – Funfetti Cookies

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Blueberry Crumb Pie in a Jar
Crumb adapted from Martha Stewart’s Baking Handbook, page 238
Yield – 9 individual pies

2 quarts blueberries
zest & juice of 1 lemon
3 tablespoons sugar
2 tablespoons cornstarch
pinch of salt

1 1/2 cups flour
1 cup + 2 tablespoons finely ground almonds (grind first, measure second)
1/2 cup + 2 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold

9 1/2-pint wide mouth mason jarsblueberry crumb pies in jars | pale yellow

  1. Preheat the oven to 350 ˚F and line a cookie sheet with foil.
  2. Wash and dry the blueberries and add to a large bowl with the zest, juice, sugar, cornstarch, and salt.  Mix well and set aside.
  3. In another bowl mix together the flour, ground almonds, sugar, and salt.  Cut in the butter with a pastry blender until well combined and crumbly.
  4. Divide the blueberries evenly among each jar.  Pack the top of the jar with the crumb mixture. Just keep packing, everything shrinks in the oven.
  5. Place the jars on the cookie sheet and bake for 35-45 minutes or until the tops are golden brown.
  6. The best way to eat is slightly warm (microwave for 45 seconds) with a scoop of vanilla ice cream, trust me!blueberry crumb pies in jars | pale yellow


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Lemon Bundt Cake

lemon bundt cake | pale yellowApparently bringing a bundt cake to the Belmont Stakes is kind of a big deal.  If you’re not familiar with the Belmont Stakes it’s the third race in the Triple Crown Series and takes place on Long Island, not far from NYC.  I know very little about horse racing and am not that attached to the sport.

lemon bundt cake | pale yellowHowever, I am attached to pretty dresses, lovely hats, and getting dressed up for a sunny summer day – Belmont is all about the lovely hats!  I’m also all about picnics.  The horse race is a perfect location to hold a bountiful feast while enjoying people watching and betting on a horse race or two.

lemon bundt cake | pale yellowThis year I accompanied Andrea and her friends, and they coordinated one awesome picnic!  Everyone brought awesome goodies and we had tons of dips, salads, meats, cheeses, bread, spreads, etc.  Our little menagerie attracted much attention from those who passed by, they were totally jealous!

lemon bundt cake | pale yellowI don’t want to say the bundt cake was the star of the show, but it certainly stuck out, not everyone brings a bundt cake to the race.  A bundt cake is also a perfect distraction to bring in restricted items like wine.  Just kidding, who would be bring in restricted wine…

lemon bundt cake | pale yellowI think I over cooked the bundt cake for about five minutes so it was a little drier than I would like. This was my first time using a bundt cake, I’ve wanted one forever, so I’ll attribute the dried cake to inexperience with a bundt pan.  However, the flavor and texture were lovely.  The cake was sturdy enough to be carried around and eaten without a plate, yet had a soft and tender crumb.  The lemon flavor was sweet and tart and not at all over powering.  I look forward to making more and more bundt cakes in the future!

lemon bundt cake | pale yellowOne Year Ago – Beef Taco Salad

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Lemon Bundt Cake
Adapted from Crunchy Creamy Sweet
Yield – 12-16 slices

Baker’s Joy cooking spray
zest of 1 lemon (save for later juicing)
1 3/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 eggs
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups powdered sugar
juice of 2 lemons

  1. Preheat the oven to 350 F and generously spray your bundt pan with cooking spray.
  2. Add the sugar and lemon zest to the bowl of a stand mixer.  Massage the zest and sugar together for one minute.
  3. Add in the butter and beat on high for several minutes until pale yellow with the paddle attachment.  Beat in the eggs one at a time and then beat in the vanilla.  Scrape the bowl as needed.
  4. Sift together the flour, powder, soda, and salt onto parchment paper.
  5. Add the dry ingredients in three additions with the buttermilk in two additions in between.  Beat on low until just combined.
  6. Increase the speed and beat for 2 minutes.
  7. Pour the batter into the pan and bake for 40 minutes or until a skewer inserted comes out clean.
  8. Let cool for 2 minutes in the pan and then remove the cake from the pan.  Cool completely on a wire rack.
  9. Make the glaze by whisking together the sugar and lemon juice.  Pour over the cake and let dry.

lemon bundt cake | pale yellow


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Carrot Apple Beet Ginger Juice

carrot apple beet ginger juice // pale yellow

This is the drink I was most concerned about – I didn’t think I would be able to drink beet juice.  I had tried it in the VitaMix and I don’t know, it was just too grassy.  The pureed beet juice was too much to handle, but the juiced beet juice is delightful.

beet carrot ginger juice // pale yellow

Fresh ginger is key!  It provides fantastic, sharp flavor and really covers up the grassyness of the beet the juice.  I enjoyed the lack of acidity in this juice, and my stomach definitely appreciated the break.

carrot apple ginger beet juice // pale yellow

The best part of the beet juice is the color!  I wish Essie would make a nail polish called beet juice, I would wear it all the time.  You can see all the beet juice stains on the cutting board!  Again, this is a great make-ahead situation.  Peeling beets is messy and your hands will be all pink.  Bite the bullet and peel them all at once for the week.  While you have the peeler out, you might as well handle all the carrots.  Trust me, you’ll thank yourself later when you just grab a bag of prepared veggies out of the fridge and juice away in seconds!

carrot apple ginger beet juice // pale yellow

One Year Ago – Vanilla Cupcakes with Chocolate and Caramel

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Carrot Apple Beet Ginger Juice
Adapted from Juice 101Yield – 1 16-ounce serving

3-4 carrots, peeled
2 beets, peeled
4 stalks celery
1 red apple
1 inch piece of ginger
1 tablespoon lemon juice

  1. Peel the beets and carrots and roughly chop the beets, carrots, celery, apple, and ginger.
  2. Place everything in the juice and juice.
  3. Add the lemon juice and stir.  Drink immediately or store in the fridge.

carrot apple ginger beet juice // pale yellow


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Spicy Lemonade

spicy lemonade // pale yellow

This one is spicy!  It just looks hot and was hard for me to drink.  The original recipe calls for 1/2 teaspoon of cayenne pepper and I knew that would be too much for me, so I reduced the amount to 1/4 teaspoon.  Even that was too much.  If you’re not a spicy person, I would definitely recommend an 1/8 teaspoon.

spicy lemonade // pale yellow

Usually I highly recommend shaking all the juices to mix properly, but for this one I tried to let as much cayenne pepper settle at the bottom as possible.  Let’s have some honesty here – I only drank one of these, I couldn’t stand the cayenne pepper.   I know I’m kind of a wimp when it comes to spice, so do what your heart tells you for this situation.

spicy lemonade // pale yellow

I replaced the spicy lemonade with a plain coconut water.  Calorie-wise it was about the same and kept me full.  If I did a juice cleanse again, I would either completely eliminate the cayenne or add 1/16 of a teaspoon.

spicy lemonade // pale yellow

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Spicy Lemonade
Adapted from Juices 101
Yield – 1 16-ounce serving

2 lemons
1 tablespoon agave nectar
1/8-1/2 teaspoon cayenne pepper (I used 1/4 and it was WAY too spicy for me)
14 ounces filtered water

  1. Juice the lemons into a 16-ounce mason jar.  Add in the agave and cayenne pepper.
  2. Add water to fill.  Screw on the lid tightly and shake.
  3. Refrigerate before drinking.


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