LEMON SHAKE-UP 1/2 lemon 1/4 c. sugar 1/2 c. water 1 c. crushed ice Thoroughly juice the lemon half and cut into quarters. Put both fruit and juice into a 16 ounce disposable glass. Add the sugar, water, and crushed ice. Stir drink by pouring back and forth between two glasses several times.
A wonderful, refreshing drink to enjoy any time of the day! Just put ingredients in a water bottle or jar and shake, shake, shake! * 12 oz water * 1 tbsp chia seeds * 1 lemon wedge Shake it up. Let sit for about 10 minutes, shake again, and enjoy!
Lemon Garlic Vinaigrette #recipe ½ cup olive oil ¼ cup cider vinegar 3 cloves garlic, grated 1 lemon, juiced 1 tsp dried thyme 1 tsp salt ¼ tsp pepper 1 tsp dijon mustard 1 Tbls honey Combine all the ingredients in a mason jar or plastic container with a tight fitting lid. Shake well for 30 seconds. Serve. Store in fridge for up to a week.
Made with Greek yogurt instead of buttermilk, these lemon raspberry muffins are a tasty way to get some protein without all the fat. They're light and summery with bursts of juicy raspberries — perfect to bake up for a weekend brunch or to pair with your morning smoothie. Total Calories (per muffin): 180 Photo: Jenny Sugar