Lemon Butternut Puree

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When I was in Peru, this was dinner one night!  The puree that is the base was a lemon sweet potato puree.  I always try to come home and reinvent the things that inspired me.  This one also reminded me of the time someone brought lemon sweet potatoes to book club!  I knew I liked the combo ever since.
Meyer lemons are in season, and I had butternut squash.  So, it’s a similar concept, but a little different twist.
Lemon Butternut Puree
Ingredients:
half a roasted butternut squash
2 Tbsp grassfed butter
zest of one lemon
juice of one lemon
salt and pepper to taste
Directions:
Roast butternut for an hour at 350F.  Once cooked, scoop half of the squash out and mix with the butter and lemon, salt and pepper.

Meyer Lemon Gummies (2 ingredients)

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There can never be enough opportunity to get more gelatin in your diet!  It’s an amazing soft tissue healer and sometimes bone broth can be inconvenient.  I still think bone broth is essential but this is a great addition to the repitoire. If you make these for kids, you may want to add a couple Tbsp of honey to make them a little sweeter.  I happen to like lemon!
Meyer Lemon Gummies
Ingredients:
1/3 cup fresh squeezed meyer lemon juice
2 1/2 Tbsp gelatin
Directions:
Place the lemon juice in a sauce pan on low and add the gelatin.  Stir until completely dissolved and pour into containers or molds and place in the freezer for 10 minutes.  Remove and enjoy!  I keep mine in the fridge.

Meyer Lemon Muffins

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When Meyer lemons are in season, you take full advantage!  I went through an entire bag in 2 days!  They are different from regular lemons in the sense that are sweeter and almost a cross between a lemon and an orange?  So, they tend to be a good option for baking. These muffins have no nuts, so that’s a plus for those that may be allergic or trying to save money.  They are pretty high in protein because of the egg content, but keep in mind these are still a treat!
Meyer Lemon Muffins
Ingredients:
2/3 cup coconut flour
1 tsp baking powder
8 eggs
1/4 cup coconut milk or almond milk
zest from 2 lemons
1/ cup honey or maple syrup
1/2 tsp salt
1 Tbsp vanilla
1/2 cup butter, melted
Directions:
Preheat oven to 350F.  Place all the ingredients, except the butter, in a bowl and mix until blended.  Once blended, start to slowly add the butter until incorporated.  Place in silicone lined muffin tins and bake for 22 minutes.