I love lemons. I put them in my daily juice. I love the way they smell and how they seem to freshen up a recipe. I have plans for a lemon bar, but for now, I just made these little bites. I was inspired by the sweet and lemony taste that sugar cookies have.
lemony cookie bites watermark
Lemons are rich in vitamin C, so they can help protect you from colds and the flu. Lemons can help cleanse and detoxify your liver. They also contain 22 anti-cancer compounds and can help slow the growth of cancer. A lot of people start their day with a large glass of water with lemon to help awaken the digestive system. These little bites are really simple to make and only call for a few ingredients. If you want to make the lemon taste even stronger, you can add a couple of teaspoons of lemon juice as well.
Lemony Cookie Dough Bites
1 cup gluten-free rolled oats
1 cup raw cashews
10 medjool dates pitted
1 tsp vanilla bean or extract
1-2 tsp lemon zest
1/4 cup + 1 T water
1-2 tsp lemon juice (optional)
In the food processor, grind up the cashews and oats into a coarse meal. Add the dates, lemon zest, vanilla, and water until a dough starts to form. Roll into balls and stick in the fridge for 30 minutes to set. I got 12 out of my batch. Enjoy!
Honey Balsamic Bean Salad
I just love cold salads in the summer. Here in Texas, it’s in the 100′s and way too hot to cook. Salads are so easy to throw together and don’t cost a lot to make. You can find many of my salad recipes in this post. So I was looking for recipes on Pinterest when I came upon The Clever Carrot’s Bean Salad. If you haven’t checked out her blog, you should. Her recipes are great, and her photos are stunning. I LOVED this so much that I wanted to share it with all of you.
clever carrot salad watermark 1
I am more of a baker than a cook, so I often look on Pinterest for things to make during the week. This salad was so good, I wished I had made a double batch. I made a few alterations to use what I had on hand.
Honey Balsamic 3 Bean Salad
Adapted from The Clever Carrot
4 cups or 2 cans of chickpeas
4 cups or 2 cans of black beans
2 cups green beans, halved
1 cup red bell peppers, chopped
1/4 cup red onions, thinly sliced
2 T chives, finely chopped
1/4 cup chopped basil
salt and pepper to taste
Dressing
1/4 cup balsamic vinegar
2 tsp raw honey or maple syrup
1 tsp dijon mustard
1/4 cup olive oil
Drain and rinse beans if using cans. Add all the ingredients to one large bowl. Add the dressing ingredients in a small bowl and whisk together. Pour the dressing over the ingredients and mix well. This makes about 4 servings. It should last about 4 days in the fridge. Enjoy!
