Okay so they began as lemon bars... ...and then I felt like bars were too simple. Too EASY. Anyone could make a bar! This is EASTER! I have to make this a showstopper! So I just used the same recipe and put them in a different pan...and BAM. Honestly, it just felt more like a complete, holiday dessert than a backyard treat for the kiddos. I don't know, maybe it's just me, but when someone pulls out a circular glory treat out of the ole kitchen, I'm all in. Long story short. Happy Easter! We had a simple dinner, so I wanted something light that would compliment that as well. We have massive citrus trees that have a lot of fruit in the winter/spring, so our lemon tree was just begging to be plucked for this very day. I made them a few months ago with oranges, which were incredible; they were definitely more sweet than tart, but I'm super interested in making them with grapefruit to get that rich pink color....will update...if there are updates, if that ever happens. Anywho, as some of you know, I just completed Whole30, so I decided to make a normal (dairy-free) lemon tart for everyone and a gluten-free, refined sugar-free one for myself. Ultimately, the GF/DF one came out more like a lemon-coconut caramel tart but, hey, we live and we learn and I still ate half of it, so that's success if I ever saw one. I'll put up both recipes if you're interested, but fair warning, the GF/DF tart will come out brown only because the coconut sugar is brown, so the yellow of the lemon does not shine through as much as with the white flour and white sugar combo. I'm adding a picture of the GF/DF one to the VERY BOTTOM because it's not as pretty as the one with normal flour, but #realtalk it was still bomb. Note to reader: I'm aware that it is Easter, so I'm sorry I did not make a "rising dessert" to fit the occasion. INGREDIENTSCrust:
*To make gluten-free/refined sugar-free, substitute:
INSTRUCTIONS
1 Comment
Everyday I'm Brusselin'Hey world. It's me again. You knew that because you came to this site hoping I would have another post and have been checking week after week to just learn about all the wild events going on in my life, but alas, nothing. SO, here I am to share with you many a tidbit of news about my relationship with....Whole30. Quick note, I haven't had brussel sprouts once (except today) this entire time, so the title is semi-inaccurate (oops). A mere 28 days ago, I began the journey of Whole30. From sugar detox hangovers to the sufferings of the carb flu, I'm finally two days away from completing this chapter in my life. How did it go? How are you? Are you still breathing? WE NEED TO KNOW. Yes. That's the short answer because yes, I'm still here....but what you really want to know is how I'm feeling, what my thoughts are etc.etc.etc.etc.etc... I'm honestly feeling really great. It took a couple weeks to accept the fact that I was living through a fairly extreme diet, limiting gluten, grains, alcohol, dairy, soy, legumes and sugar. But now, I'm not really thinking about it to much. I shifted my focus to what nutrients my body needed, and in turn, that has become what my body wants. I love vegetables. I love fruit. I love my protein. PERKS: I'm not bloated, my digestive system is so happy, and I have loads of energy during the day (no more midday crashes). CONS: I miss dark chocolate. There are some other things I miss, but that's the main one. That said, I HAVE located a dairy free, vegan, paleo refined sugar free, etc. chocolate — shout out to Loving Earth. Here's the dealio. People have cravings. That's SO fine. I love baking. Am I going to stop baking because of the horrific damages of refined sugar wreaking havoc on my body? Literally no. The entire point of Whole30 for me was to reset my digestive system, have a better relationship with food, understand why we need whole foods, figure out my sensitivities, and try to live a healthier lifestyle. In case you're curious as to what some of my favorite snack-o's and whatnot were, here you go:
Because this experience has been so beneficial, for personal reasons as well as educational ones, I want to apply what I've learned for future use. My stomach and digestion problems have practically dissolved, making me wary to include dairy in my future diet, but I'm curious to learn about my body's potential reactions to other foods.
All that said, I will be baking because I do love baking (I'm looking at you Minimalist Baker and Sarah's Day to help me achieve my dreams of becoming a domestic princess of the West with healthy, whole ingredients to satisfy my #smoltastebuds). I cannot deprive myself of things I love, so we will take them in moderation. Here's the thing, I'm going to have cake at my best friend's wedding. I'm going to go to Downeast Cider and use my six free tickets to sample hard cider. Why? Because those are moments that are worth it to me. So long story long, if you have any requests for recipes or posts or knowledge, let me know! If not, that's fine I'm going to post anyways. Easter is this weekend....so...PREPARE YOURSELVES. Thank you for joining me on this journey, and stay tuned to what is in store once Baker Hay gets back in town (that's me...coming back from this Whole30...vacation?). Stay beautiful my loves. |
About HaleyBringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality. Archives
December 2019
Categories
All
|