No Bake Paleo Lemon Ginger Tart

I know that I've posted a lot of sweets lately, but this one is worth it.  Probably more a summer dessert (my friend was quoted as saying "it's like key lime pie!"), but I could eat this any time of year.

It's like a creamy, citrus-y, sweet little reason to leave it in your fridge with a fork in it.  (not like I would ever do that.... err....).  It works best to take it out of the fridge about 10-15 minutes before you serve it, so it gets that smooth texture, but not enough to be too soft.   I liked that this wasn't super sweet, you really get that nice acidic, tart flavor from the lemons, but if your sweet tooth is borderline dangerous you may want to sub some agave for the maple syrup.

I adapted this tart from the Paleo Indulgences cookbook.

Paleo Coconut Citrus Creamsicle Cakes

These little treats (emphasis on treat, please eat responsibly) came to me from a friend, and while the original recipe is courtesy of the raw/vegan community (usually their recipes have me heading for the hills), with a few modifications these babies are actually a tasty, refreshing dessert.  

Citrus & Coconut Creamsicle Cakes....

Paleo Lemon Rosemary Grilled Chicken

I have some lemons.  I mean, a LOT of lemons.  My parents live in Palm Desert and have some incredibly prolific citrus trees so they're always giving it away.  Don't get me wrong, I can handle my fair share of lemons, and here are some ideas if you find you have a plethora of these tart, oval fruits

1) Can we say cocktails?

2) Squeeze the juice into ice cube trays and freeze for later use

3) Keep wedges cut up in your fridge to throw in a glass of water -  instant spa water at home

4) Squeeze it in your hair, sit in the sun and grab some highlights

5) Clean your yoga mat

6) Make a big batch of salad dressing (2 parts oil to 1 part lemon juice + fresh herbs)

7) Put them down your disposal to make your kitchen smell fresh

9) Slice them up and use them in a floral arrangement

10) Make twists for your double espressos

11) Make this delicious lemon rosemary chicken on the grill

 

8 small chicken thighs

Zest from 1 lemon

Juice from 3 lemons

2 tsp sea salt

1 tsp pepper

2 tbs fresh rosemary, chopped

1 tsp fresh Italian parsley, chopped

4 garlic cloves, minced

1/4 c olive oil

Combine all ingredients in a large plastic bag and marinate your chicken in the fridge for a few hours (up to about 4 - any longer and the acid from the lemon juice will slowly start to cook your chicken).  Preheat your grill to medium and grill chicken about 12-15 minute on each side.

If you get inundated with amazing citrus like we do in Southern California, grilled lemons really add a lot of wow to your plate, they'll take about 10 minutes on medium heat.

Poached Eggs with Lemon & Basil Veal

It's rumored that there are 100 ways to cook an egg, and the folds in a chef's hat let you know how many he/she has become proficient in.  No idea about the hat, but there are a vast array of preparations for an egg, so if you're sick of scrambled, humdrum hardboiled, or over over-easy, here's one more way to get that ooey gooey yolk all over your plate.