Lemon Roasted Asparagus

Spring and Summer produce make it easier (and cheaper) to eat healthy. Vibrant produce pops up at every corner. It is no secret that Ryan and I both love vegetables, but many of my friends don't. Here is the key to eating your vegetables, just add a little flavor to them AND make it simple to prepare! I am constantly asked how to prepare seasonal vegetables, which I kindly answer (mostly to keep my dear friends from boiling their veggies....ah, NOOOOO)!! 

The best preparation method to bring out the great taste and retain the nutrients for vegetables is either steaming or roasting them. We also like to throw them on the grill when we have the coals fired up for some tasty meat or seafood! (Side note: grilled zucchini is probably my favorite thing in the entire world).

Quick and Easy Vegetables

So as the beautiful Spring produce arrives in North Carolina, I thought I would start sharing methods of how to prepare these lustrous vegetables (and fruit). In spring, we will start to see asparagus, radishes, strawberries, rhubarb, cherries, peas, apricots, artichokes and morel mushrooms. All known to appear in my kitchen :)

I have spotted a few of these already, but decided to start with a common favorite, asparagus. The key to this vegetable is to remove the fibrous, chewy part and cook enough so that it cuts easily. No one wants to eat tough asparagus! I like to pair it with a little lemon and salt and pepper, that's it!

With this easy preparation, there is no excuse not to eat your veggies!!

Lemon Roasted Asparagus

Yields: 3-4 side servings
Prep Time: 5 minutes
Cook Time: 20 minutes

1 tsp lemon zest

1 tsp lemon juice

2 T grapeseed oil or olive oil

1 bunch asparagus, stems cut

salt and pepper

A great trick to remove the dense stems from asparagus are to take one stalk and hold at both ends. Gently pull both sides down towards each other and the stalk will snap along the point where you want to cut the tough stem off. Place this next to the rest of your stalks and cut around that point. 

Preheat the oven to 350F and line a baking sheet with parchment paper. Place the prepared asparagus onto the baking sheet and drizzle with the oil, lemon juice and salt and pepper. 

Roast the asparagus for about 20 minutes, flipping and stirring the vegetables halfway. (might need more time if you double the recipe)

After 20 minutes, test an asparagus for doneness. We like ours to have a little crunch to them, but if you want them more cooked, roast for about 5 minutes longer. Garnish with lemon zest and freshly cracked black pepper. Serve immediately.

Lemon Blueberry Muffins (Gluten Free)

The warm weather is here and so is spring produce. I saw the first appearance of delicious sweet blueberries and instantly thought blueberry muffins!! But I am still following this gluten free diet and needed to come up with a muffin recipe that wouldn't set me back.

I found help - a muffin recipe on Texanerin Baking. She recently posted a gluten free lemon muffin. I decided to add fresh blueberries and double the amount of lemon so the flavors really popped!

Baking with gluten free flours can be tricky and I will be the first to admit that I am still learning. However, I have learned the significant difference between almond flour and almond meal. Almond flour is actually ground more fine and from blanched almonds (meaning the peels are removed). Almond meal, is simply finely chopped whole almonds.

I also use coconut flour in this recipe, which is very dense and absorbs a lot of liquid. You will notice after mixing the dry and wet ingredients that the batter will become very dense, this is normal! Since Ryan doesn't partake that often in gluten free baked goods, I make these on the weekend and store them in the fridge for a quick weekday breakfast!

Lemon Blueberry Muffins (Gluten Free)

Adapted from Texanerin Baking Gluten Free Lemon Muffins
Yields: 10 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes

96 grams almond flour (blanched almond flour) (about 1 cup)
2 T coconut flour
1 tsp baking powder
1/8 tsp salt
zest and juice of 2 lemons (4 T juice, 4 Tsp zest)

3 eggs

2 T maple syrup
2 T plain yogurt (I prefer to use plain Greek yogurt)
1 T milk, any kind
1/2 tsp vanilla extract
3 T melted butter

pint of fresh blueberries

Preheat the oven to 375 and line a muffin pan with muffin liners. Optional: spray the muffin liners with cooking spray.

If you have a scale, measure out the almond flour. If not, measure around 1 cup. Mix the almond flour, coconut flour, baking powder and salt into a small bowl and mix well using a whisk.

In a larger bowl, combine the eggs, juice, zest, maple syrup, yogurt, milk, melted butter and extract together until just combined. Add in the dry ingredients and stir until just combined. Gently fold in the blueberries and transfer the batter to the prepared baking pan. Bake for 18-20 minutes, or until a toothpick comes out clean from the center (although it might be covered in blueberry juice)! Cool and enjoy right away or store in the refrigerator for up to a week.