When Life Gives You Lemons...Put 'Em in Your Food

(Photo courtesy of images.jupiterimages.com)

I love everything about lemons—their bright yellow color, their bumpy texture, the mouthwatering tang of their juice, the freshness of their zest, etc…

When we were younger, my sister and I would suck them down to their bitter white rinds and make goofy faces at each other, the long strips of remaining yellow peel over our teeth.

But even if you haven’t had a similar childhood experience, you might agree that some of the best recipes are those that contain lemons; the resulting flavor is comforting and familiar—a sure crowd-pleaser.

Traditional “lemony” dishes in my family that dissolve any dinner-table argument include my grandma’s soft, chilled broccoli with lemon, olive oil, and garlic; her thinly sliced fennel with lemons, oranges, olive oil, and salt; and her egg-dipped chicken sprinkled with breadcrumbs and baked in fresh lemon juice.

Then there’s my favorite whole wheat pasta salad with fresh herbs, olive oil, lemon juice, freshly ground black pepper, and (yes) a sprinkle of parmesan cheese.

All of these recipes make me smile.

Also, summertime would never be the same without freshly squeezed lemonade and lemon ice from Libby’s Italian Pastry Shop in New Haven, CT—sweet Italian ice with bits of lemon in every refreshing bite.

And I’ll never forget the few Nabisco Lemon Coolers a nun handed to me at the Parish Center of my former church. At this time I was six years old and dealing with the harsh reality of my parents’ divorce. Yet, those tart and crispy cookies, lightly dusted with powdered sugar, were pretty darn delicious. They made me feel…happy. Nabisco no longer makes these cookies, but I found a recipe that’s pretty close to the real thing. If you bake these little gems for your friends, sweet memories will be sure to follow.

It's amazing how one ingredient can change your entire outlook on a situation.

I don’t have a memory of eating a lemon for the first time, but I am sure it was similar to the video below. Check it out:

Breakfast, Anyone?

When I was about 8 or 9, my breakfast ritual was to watch Disney’s Adventures in Wonderland and eat my warm cinnamon Pillsbury Toaster Strudel. For about 25 minutes before I’d have to hurry up and put on the much-dreaded school uniform, I would sit on the sofa in a state of euphoria, licking the sweet icing off the corners of my mouth, savoring the hot cinnamon glaze inside the flaky, golden brown pastry while the Mad Hatter would chomp on his crumpet on the other side of the TV camera.

Anyway, those days of 7 a.m. sugar-shock are over. I’d probably have some kind of hypoglycemic attack if I continued to eat that way every day. But even though I now choose healthier options, I still manage to have fun with my food—even when I don’t have much time.

If you think a “healthy breakfast” only constitutes plain cottage cheese and Melba toast, then listen up (or scroll down…whatever). I have two of my favorite morning recipes to share. If you’ve got about 5-7 minutes to spare, you’re in luck.

Apple Cinnamon Multigrain Waffles: Pop 1 or 2 Kashi GoLean multigrain waffles into the toaster. While your waffles are getting warm, slice up a small apple, add unsweetened apple juice, a pinch of cinnamon, nutmeg, and pure vanilla extract, and microwave for 3-5 minutes (or until soft—as if they were baked). When your waffles come out of the toaster, pour your apple mixture over the top. No butter, sugar, or syrup needed! If you really feel the need to drizzle some 100% pure maple syrup on top, go ahead. And…if you’re really pressed for time and need to take it with you, why not just sandwich the apples between your two waffles?

Sun Dried Tomato-Parmesan Frittata (for all those who don’t like sweets): Spray a microwaveable bowl with non-stick cooking spray, and combine 1/3 cup liquid egg whites, a few tablespoons of grated parmesan cheese, dried parsley (or fresh, if you have it), and 2-3 sliced sun dried tomatoes. Add salt and pepper to taste, and microwave on HIGH for about 4 minutes. Transfer to a flat plate and enjoy!

Elvis Presley Panini: This one’s a classic. If you don’t have a Panini maker, spray a skillet with non-stick, butter-flavored spray and set it on your burner at medium high heat. Add 1 tablespoon of natural peanut butter to two slices of light whole wheat bread (I recommend Trader Joe’s brand for its fresh, nutty taste), then slice up a small banana and sandwich between your bread. Use the back of a small, stainless steel pan to press your sandwich into the hot skillet—about one minute per side. The bananas and peanut butter will be warm and gooey—so delicious. This is sure to keep your blood sugar levels stable throughout the morning. It’s also full of fiber and protein to keep you full until lunch.

These are just a few suggestions. If you need more healthy breakfast ideas, email me at holly.pinafore@gmail.com. I’ll be happy to give you a few of my other favorite recipes!