Tag Archives: Lemon

Breakfast

Delicious Gluten-Free Lemon-Blueberry Pancakes

Hey, hey! Hope you guys are having a great week.

I couldn’t wait to share these Gluten-Free Lemon-Blueberry Pancakes with you!

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I made these Gluten-Free Lemon-Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I’ve made this recipe 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too!

 

Gluten-Free Lemon-Blueberry Pancakes
 
Prep time
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Total time
 
Serves: 3-4 servings
Ingredients
  • 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
  • 2 Tablespoons coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup non-fat or low-fat buttermilk
  • 2 large eggs
  • Finely grated zest of 1 large lemon
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 Tablespoons unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • Pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
  3. Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
  4. Serve with pure maple syrup.
Notes
* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.
 

Breakfast

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote

It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.

The blueberry compote is a must.

Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.

The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So there you have it. Your weekend brunch just got upgraded. You’re welcome!

 

Lemon Buttermilk Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Lemon Buttermilk Pancakes
  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup skim or 1% milk
  • 1.5 Tablespoons lemon juice
  • zest of 1 lemon
  • 1 egg
  • 1.5 Tablespoons unsalted butter, melted and cooled
Blueberry Compote
  • 1.5 cups fresh or frozen blueberries
  • ⅛ cup sugar
  • 1 Tablespoon water
  • ½ teaspoon lemon zest
  • ½ Tablespoon lemon juice
Instructions
Lemon Buttermilk Pancakes
  1. In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
  2. In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
  4. Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
  5. Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
  6. Serve hot with the blueberry compote.
Blueberry Compote
  1. Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.
Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

Gluten-Free Grilling Side Dishes

Grilled Romaine with Lemon and Parmesan

Chances are you’ll be grilling this weekend, am I right? So why not grill something a little outside the box…something that is sure to please everyone’s tastebuds: grilled romaine!

The first time I tried grilled romaine was in Philadelphia during college. The food scene in Philly is incredible and I feel so lucky that I got to experience it for four years. I actually think Philadelphia was a BIG influence on my passion for food and cooking, as it constantly encouraged me to try new cuisines and flavors.

My first grilled romaine experience was at a tiny BYOB restaurant on South St. in Philly. The romaine was a special on the menu that night and the waitress urged us to try it.  I have to admit, I was hesitant at first. Why would you grill lettuce? Wouldn’t that make it wilt or burn? Ooooooooh boy, was I wrong! It was simply incredible – charred to perfection and unlike anything I’ve ever had.

Grilled Romaine with Lemon and Parmesan Recipe. Easy to make and cooks under 10 minutes! www.littlechefbigappetite.com

Surprisingly, I haven’t had grilled romaine since that one experience in Philly. This weekend Travis and I were at Whole Foods browsing the many Fourth of July specials. There were large bunches of organic romaine on sale, so we grabbed one and threw it into our shopping cart. All of a sudden I had flashbacks to that incredible grilled romaine from college, and I knew I had to recreate it that night.

This healthy side dish couldn’t be easier! If your romaine comes with extra leafy greens on the outside, simply pull those off and save them for a salad later in the week.  Slice the romaine heart in half and brush each half with extra-virgin olive oil. Then season with salt, pepper, and garlic powder and throw them on the grill for about 3 minutes total.  Without blinking an eye, you have a very low calorie side dish in a matter of minutes! I decided to add a squeeze of lemon juice and a sprinkling of Parmesan cheese for added flavor, but the romaine is simply delicious on it’s own, too.

Grilled Romaine with Lemon and Parmesan Recipe. Easy to make and cooks under 10 minutes! www.littlechefbigappetite.com

We paired our romaine with juicy grilled steak, but it would be great with burgers, chicken, fish, or whatever else you are grilling up this weekend! So easy and healthy!

 

Grilled Romaine with Lemon and Parmesan
 
Prep time
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Total time
 
Serves: 2
Ingredients
  • 1 Large head of romaine lettuce
  • Extra-virgin olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Parmesan (grated or shredded)
Instructions
  1. If your romaine has extra loose leaves on the top and outer layers, remove these leaves and save them for a salad or another use. Rinse the romaine well, making sure to remove any dirt. Cut the romaine in half, vertically.
  2. Place the romaine pieces flat side down on a large cutting board. Brush the rounded backs of the romaine with olive oil. Sprinkle with the garlic powder, salt, and pepper. Flip over and repeat on the other side.
  3. Grill the romaine on three separate sides (like a triangle): first, place the romaine flat side down on a hot grill in direct heat. After about 1 minute, turn the romaine so it lays on half of the rounded side and grill for an additional minute. Complete on the final part of the curved side. Be careful - the romaine cooks quickly so do not walk away from the grill during this process.
  4. Remove the romaine from the grill and place it on a large serving platter. Squeeze the lemon juice over the romaine and sprinkle with Parmesan. Serve immediately.
 

Tips and Tricks

Greek Yogurt Face Mask

You see a lot of Greek Yogurt on here, don’t you? I just love the stuff. It is so healthy and packed with protein, so it keeps you full for a long time. I use Greek Yogurt in my kitchen in so many ways.

Recently around here you’ve seen it served with my delicious Cardamom Granola.

How to Make a Homemade Greek Yogurt Facemask

And also in my yummy Curried Yogurt Dip!

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But did you know that Greek Yogurt actually makes a fantastic face mask!?

I am sure you’ve seen body washes in the drug store that boast “yogurt” as a main ingredient. That’s because the lactic acid in the yogurt can do wonders for moisturizing and exfoliating the skin. The zinc also has anti-inflammatory properties that can help reduce swelling and redness from acne or irritation.

But, there is no need to go out and buy a fancy yogurt wash, when you can make your own Greek Yogurt face mask at home. And all you need is just three simple ingredients! I have sensitive skin, but because the ingredients in this mask are all-natural, they don’t irritate my skin at all.

 

Greek Yogurt Face Mask

How to Make a Homemade Greek Yogurt Facemask

Simply combine 1 Tablespoon of Greek Yogurt, 1 teaspoon of honey and a squeeze of lemon (optional for extra exfoliation) in a small bowl or dish. Using your fingertips or a brush, apply the mixture to your face and leave on for 15 minutes. Afterwards, rinse off the face mask with warm water and pat dry with a washcloth.

That’s it! My face feels so clean and soft afterwards.

 

What is your favorite way to use Greek Yogurt? Have you tried it on your skin before? 

Bread and Muffins Breakfast

Whole Wheat Blueberry Lemon Muffins

I buy a ton of frozen berries and veggies.

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I use the berries in breakfast smoothies and on top of greek yogurt as a yummy snack. The veggies go into soups and stews or are just served as a quick and easy side to a weeknight dinner. As of lately, I am obsessed with baby peas – did you know they are packed with protein?

The great thing about frozen fruit and vegetables that many people don’t know, is that they can actually be healthier than their fresh counterparts. Why? Because they are frozen at peak ripeness, so they are jam-packed with nutrients. Fruits and veggies found in the fresh-produce aisles in grocery stores are often picked before they are ripe, so they don’t often develop all of their vitamins and minerals.

Don’t me wrong – I love fresh produce, but lot’s of people knock the frozen kinds, when in reality they’re great!

I also love to bake with my frozen berries. In fact, I would argue that they give my baked goods even more flavor than fresh berries.

Whole Wheat Blueberry and Lemon Muffins Recipe

I spent way too many hours this weekend researching the perfect healthy blueberry muffin.

Whole Wheat Blueberry and Lemon Muffins Recipe

I love when lemon is paired with blueberry, so I knew some lemon zest would have to be added into the mix.

Whole Wheat Blueberry and Lemon Muffins Recipe

I also wanted a muffin that wasn’t overloaded with sugar, butter or oils.

Whole Wheat Blueberry and Lemon Muffins Recipe

I was determined to use all whole wheat flour (as opposed to a blend of white and wheat), knowing quite well that 100% whole wheat muffins can turn out pretty dense and unpleasant sometimes.

Whole Wheat Blueberry and Lemon Muffins Recipe

Well, my friends, I believe these muffins turned out pretty darn amazing. I had a slight mishap during the baking process – my oven decided to turn off on me in the middle. I was nervous they were ruined and I would have to toss the batch, but to my surprise they were still great!

Whole Wheat Blueberry and Lemon Muffins Recipe

Next time around I am going to add a cinnamon-sugary topping!

 

Whole Wheat Blueberry Lemon Muffins
 
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
  • 2 cups whole wheat pastry flour (you can sub whole wheat flour here, but expect a denser muffin)
  • ½ cup packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 Tablespoon grated lemon zest (from about 2 lemons)
  • 3 Tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk (I used skim)
  • 1.5 cups frozen blueberries
Instructions
  1. Preheat oven to 325 degrees F. Grease a standard 12 cup muffin tray or line with baking liners and grease the liners.
  2. In a large bowl combine the flour, brown sugar, baking soda and salt. In a medium bowl, whisk together the applesauce, lemon zest, butter, egg, vanilla and milk. Gently fold in the blueberries. Try not to over mix the batter.
  3. Scoop the batter evenly into the muffin cups. Place the muffin tray on the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove the muffins from the tray and allow them to cool on a wire rack.