The Best Homemade Lemonade Recipe

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It seems like we may just skip over Spring this May, so in honor of the impending summer, I decided to make homemade lemonade! I like to make my lemonade “fair style,” so it’s quick, sweet, clean and delicious. Here is my simple homemade lemonade recipe!

Ingredients for Homemade Lemonade

  • 5-6 lemons
  • Simple Syrup (1 C of sugar+ 1 C water)
  • 3-4 C Water

The great thing about homemade lemonade is that you can adjust the sugar and lemons to create your personal  perfect lemonade–whether that’s sweet or tart!

How to Make Homemade Lemonade

1. Make your simple syrup by heating the sugar and water in a saucepan.

2. Juice 4-5 lemons while you wait for the sugar to dissolve.

3. Combine the simple syrup and lemon juice in a pitcher over ice.

4.  Add 3 to 4 cups of additional cold water and more sugar or lemon juice to taste (if desired).

5. Garnish with a lemon slice!

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

 

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Gluten-free Apple Crumble/ Crisp Recipe

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Yesterday may have been the perfect Autumn day. The sun was peaking through fluffy clouds, the air had just the perfect chill, and the trees seemed to have reached their colorful peak of red, orange and yellow.

A friend and I ventured to the east side of Cleveland to Patterson Fruit Farms to take a walk through the ripe orchards and snag some local fruit. (Because really, what else can you do on the perfect fall afternoon?) As soon as we entered the shop, the sweet aroma of bubbling cider and tart, apple treats met our noses. From that moment, I was ready to start baking myself.

Here’s the recipe for our gluten-free apple crumble.

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Ingredients:

  • ¾ cup crushed almonds
  • 1 cup gluten-free oats
  • 1 cup brown sugar
  • ⅔ teaspoon ground cinnamon
  • ½ cup (1 stick) butter, room temperature
  • 8 tart apples, peeled, cored and sliced
  • 4½ teaspoons fresh lemon juice
  • ½ teaspoon vanilla
  • ¼ cup granulated sugar
  • Optional: fresh yogurt, whipped cream or vanilla ice cream.

How to Make Apple Crumble:
1. Heat oven to 375°F.

2. Mix crushed almonds, gluten free oats (I used a maple flavored variety), brown sugar and a dash of cinnamon in a bowl. Cut in the butter. Use enough butter to so the mixture holds loosely together.

3. In a separate mixing bowl, combine apples, lemon juice, granulated sugar, vanilla, and of cinnamon. Toss to combine.

4. Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. You can also use large ramekins.

5. Sprinkle crumble mixture over apples.

6. Bake 35 minutes or until the mixture is bubbling and apples are tender. (Check after 20-25 minutes.)

7. Let cool for 5-10 minutes.

Original recipe here

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Smoked Salmon Salad

Smoked Salmon Salad

I’ve really been embracing salad recently.

Honestly, it wasn’t too long ago that I turned my nose up at leafy greens, but now I’ve started craving them. This salad is one of my favorites. It falls very low on the effort scale, but very high on the flavor scale. Here’s my smoked salmon salad!

Ingredients

  • 2 cups of fresh “spring mix” greens
  • 1 serving of cherry tomatoes (around 10)
  • 1 hard boiled egg
  • 1 fillet of seasoned smoked salmon
  • Oil & Vinegar
  • Pepper

How to Make This Smoked Salmon Salad

Easy! Wash your spring mix, halve the cherry tomatoes, chop up the hard boiled egg and throw it all together with your salmon on top! Sprinkle some oil, vinegar and pepper to taste, and voila! You’re done!

The salad ends up at just around 300 calories, so I usually serve this will some wild rice or quinoa. Hope you enjoy!

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Coffee Cup Quiche

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I recently stumbled on a blog post about about coffee cup cooking and fell in love with the concept. Not only is the meal made in minutes, but it’s also automatically set up for adorable presentation. This morning I created my own gluten free coffee cup quiche, and can promise I will be making it again, and again. Hope you enjoy!

Prep time: 

3 minutes

Ingredients:

(I can almost guarantee you have all these items laying around!)

  • 1 egg
  • 1 1/2 tablespoons milk (may substitute soy or almond)
  • Salt
  • Ground black pepper
  • 1/8 of a Shar Gluten-free baguette (you can also substitute 1/4 a bagel or a similar amount of bread)
  • 2 teaspoons cream cheese
  • 1 slice of ham
  • Cheddar Cheese

How to Make a Coffee Cup Quiche:

1. Beat the egg and milk together with a fork in a coffee cup, adding salt and pepper to taste.

2. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear ham into small pieces; add to mixture.

2. Microwave on high about 1 minute 10 seconds. Sprinkle cheese on top; microwave for an additional 30  seconds or until done.

Cals per serving:

approx. 230 calories

Gluten-Free Angel Food Cake

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I was recently lucky enough to spend some quality time with two of my favorite people on Earth: my grandparents.

They’re both incredibly special people, and in the past few years, they have taught me important lessons about love, loyalty, family and thoughtfulness.

One of the ways that I’ve noticed them actively display their thoughtfulness is through food. It means a lot to remember someone’s favorite things, food or otherwise, and it’s pretty simple to make that person’s day with the knowledge. (I’ve felt this time and time again.)

Every time I visit my grandparents, they have my favorite meal simmering on the stove , a bottle of my favorite wine open, and favorite snack laid out in the family room to get my through the 30 minutes before dinner is ready. It makes me feel so special.

This time, my Grandma really out did herself by making on of my favorite deserts, angel food cake, GLUTEN FREE!

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The mix is make by Kinnikinnick Foods, and it tastes exactly like its gluten-y counterpart! It was fluffy, light and absolutely delectable. It’s sold at under $4 a box, and extremely easy to make! All you need are 12 large egg whites, your mix  and some vanilla extract. Add on from fresh berries and you have a perfect summer treat!

I’m already planning to make this treat for my mom (whose favorite dessert also happens be Angel Food Cake) next time I see her. Thanks, Grandma Jean for introducing my to this wonderful desert. You can count on me passing on the foodie-love!

There is no sincerer love than the love of food.

There is no sincerer love than the love of food - George Bernard

I mean, really.

Food is pretty amazing, and I’m not shy about saying that I love it, deeply and sincerely.

Food nourishes my body. It has the ability to act as my medicine. It brings me closer to those I love, whether through sharing a meal or swapping foodie tips and tricks. It provides venues to mix with diverse groups of people and an accessible way to share one’s culture. Yeah, I’m a big fan of food.

Food is wonderful in another way, that I would be remiss if I weren’t to mention: Food provides comfort, which I am often happy to accept.

Yes, I am a self-proclaimed comfort (emotional) eater, and I don’t think there is anything wrong with that. When I return home after a particularly challenging day, I wash my face, put on a pair of comfy sweats, and head to the kitchen to start cooking.

Like most emotional eaters (EEs), I have an arsenal of comfort foods for any given day. One of my favorite savory go-to’s is the cheesy, delicious, loaded quesadilla.
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Here’s how I like to prepare mine.

What you’ll need:

  • Tortilla (I use a gluten-free version)
  • 1 thawed chicken breast
  • seasoning (garlic powder, salt and cayenne pepper)
  • 1 can of black beans
  • 1/2 cup of white rice
  • 1/4 cup of Mexican blend cheese
  • 1/3 avocado
  • lime
  • Fresh Salsa (homemade or store-bought)

How to Make My Quesadilla

After thawing my chicken breast, I usually brush on some light olive oil and sprinkle it with garlic powder, salt and cayenne pepper. I throw my black beans on the stove to cook and usually add some garlic, onion and jalapeno if I have it lying around.

While heating up my pan, I dice the chicken and check that there is enough seasoning. (I prefer cooking diced chicken in general because it’s so easy to gauge how quickly it’s cooking and avoid drying it out.)

As the beans simmer and the chicken cooks, I move to assemble the quesadilla.

I start by spearing on some lightly seasoned rice (I’ve been in an instant rice kick) and then sprinkle about half a serving of cheese on top. I slice my avocado, add some lime and garlic salt, and place it on top of the cheese and rice. When the chicken is ready, I put that on top, then take a helping of beans and spread it across the other side of the tortilla. This way, I can trap the “top layer” of cheese and avoid some mess!

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I think you all can imagine the rest, but make sure to spray your pan and flip the quesadilla a few times until each side is a warm, golden brown and CRUNCHY!

Then, dig in and enjoy! I know I did!

Alright, I shared one of mine! What’s your favorite comfort food?!

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating