Lemon Butternut Puree

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
half a roasted butternut squash
2 Tbsp grassfed butter
zest of one lemon
juice of one lemon
salt and pepper to taste
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)

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
1/3 cup fresh squeezed meyer lemon juice
2 1/2 Tbsp gelatin
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

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
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
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.