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May 06, 2013

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Lemon Ricotta Pancakes with Lemon Curd/Fresh Raspberries... i believe i made the recipe by Bobbie Flay...it gives new meaning to the song Good Day Sunshine! Such a heavenly breakfast!

Here is the recipe :)

Bobby Flay’s Lemon Ricotta Pancakes with Lemon Curd & Fresh Raspberries
(makes 4–6 pancakes)

3/4 cup all–purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11–ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners’ sugar, for garnish

Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined.
Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd.
Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners’ sugar.

My favorite teriyaki marinade: 1/2 cup soy sauce, 1/2 cup fresh squeezed orange juice, 1/4 cup pineapple juice, 1 tsp grated orange rind, 2 spring onions sliced small, grated ginger (more or less depending on your taste). I used this when I was pregnant and eating salmon almost every day - it is delicious and lower in sugar and sodium than a lot of your pre-made marinades.


How about just a good old fruit salad to include my favorite, the mandarin orange!

This recipe for San Diego grilled chicken is filled tons of lemony, limey, orangey yummyness!!!! Also very healty for you and you baby belly :))))

2 oranges, zested and juiced
2 lemons, zested and juiced
2 limes, zested and juiced
1 teaspoon ground coriander
1/2 teaspoon dried red pepper flakes 2 tablespoons olive oil
1/4 cup wildflower honey
6 skinless, boneless chicken breast
halves - pounded to about 3/4-inch
thickness
salt and pepper to taste

1. Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
2. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
3. Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Enjoy!!!

PS Tala, get on instagram so we can see belly pics!!

1/2 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
2 teaspoons lemon zest
1 cup sweetened flaked coconut, divided

Lemon Glaze Preparation
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

Note:
Add a sweet tangle of fresh coconut shavings to any cake that could use an elegant, tropical note. Pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.

Love this cake in the Summer time! Its a good kick off to the best time of the year!!!

XOXO, Love your blog and instagram!!

Whoops... Recipe is Lemon-Coconut Pound Cake Loaf! Ha- Enjoy!

I follow lspace on Facebook, Twitter and Instagram. I now follow @talamichelle too! My recipe... You never said it had to be food. You can make it a virgin beverage by omitting the alcohol. ;-) Recipe courtesy of my favorite recipe site Skinnytaste!


Citrus Margarita Spritzer
Servings: 1 • Serving Size: 1 margarita • Points+: 5 pts
Calories: 137.1 • Fat: 0.2 g • Protein: 0.6 g • Carb: 12.1 g • Fiber: 0.2 g • Sugar: 9.3 g
Sodium: 13.7 mg

Ingredients:
1 oz clear tequila
1/2 oz Contreau (or Grand Marnier)
1/4 cup fresh squeezed orange juice
1/2 lime (2 tbsp) fresh lime juice
1/4 cup seltzer/club soda
crushed ice

Directions:

Combine the tequila, orange liquor, fresh squeezed orange juice, and fresh squeezed lime juice. Pour into a glass with crushed ice and top with seltzer.

Basil-Lemon Limeaid Slushy
Great summer drink to help cleanse your liver and help burn fat!

Ingredients:
2/3 cup of sweetener like honey, agave, palm sugar or 1/8-1/4 tsp white powder stevia *see note
1/2 cup fresh basil leaves + a couple extra leaves for garnish
1/2 cup freshly squeezed lemon juice [3-4 medium lemons]
1/2 cup freshly squeezed lime juice [about 4 medium limes]
1/4 cup not from concentrate apple juice
2 cup cold water
2 cup ice

Directions:
Place all ingredients in blender and pulse until ice is broken up. Pour into glasses immediately and garnish with lime or lemon wedges and extra basil leaves.

Makes ~6 cups.

Your blog is amazing! Love it!
I need this suit/cover up for the summer! Cutest combo ever http://allrecipes.com/recipe/amazing-southwest-cilantro-lime-mango-grilled-chicken-sandwiches/detail.aspx

Peace & Love

Simple but the best refreshing drink all summer.
Ice..water..then take a skewer & add cut slices of lemon & lime & cucumbers:)

Then sit in the sun with your L*Space:)

Follwed l*space on FB, Ig & twitter, I also followed you on twitter!

Lemon-Blueberry Bread

Lemon Bread:
1.5 cups + 1 TBSP flour
2 tsp baking powder
1/2 tsp salt
1 c plain yogurt
1 c sugar
3 large eggs
2 tsp lemon zest
1/2 tsp vanilla extract
1/2 c vegetable oil
1.5 c blueberries

Lemon Syrup:
1/3 c lemon juice
1/3 c sugar

Lemon Glaze:
1 c powdered sugar
3-4 tbsp lemon juice

Directions:
Preheat oven to 350 & grease bottom & Sides of a 9x5 loaf pan, dust with flour and tap out excess
In a medium bowl: whisk flour, baking powder & salt together
In a large bowl: whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil
slowly add dry ingredients to the wet.
in a separate bowl mix blueberries with the 1tbsp flour & gently fold them into the mixed batter
pour battre into pan and bake for 50-55 min. Let cool for 10 min in pan then cool on a rack
Lemon Syrup Directions:
combine lemon juice and sugar in saucepan over medium heat, stir continuously until sugar dissolves & cook for another 3 min. Remove from heat and set aside
poke holes with a toothpick into the tops and sides of the loaf & brush with lemon syrup
Lemon Glaze Directions:
Whisk together the powdered sugar and lemon juice and pour over the top of the loaf.
let it harden before serving.

My absolute favorite citrus recipe are these Tequila lime coconut macaroon bars:

2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt
Garnishes: powdered sugar, lime rind curls

1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
2. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 23 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.

These bars are so delicious and tropical!

Absolutely LOVE following L*Space on Insta - can't wait to fall in love with bathingnews.com... I can see myself looking at this site the rest of the day (don't tell my boss)!

My fav recipe involving citrus has got to be ... bikinis! Recipe: add one total beach babe, mix lemon & ripe orange fabric until bikini becomes a gorgeous bright yellow, add ruching detail to create silhouette, plate bikini on beach babe and bake in the sun all day. Cover with beach wrap if babe begins turning red. Optional garnish: vodka with fresh lime.

No but really, when you just do NOT feel like eating bikinis, try my fav - orange and avocado salad. It's super light and still packed with flavor.

Chop up a few peeled oranges, a couple big pink grapefruits and an avocado. Mix together with lime juice, fresh cilantro, bit of sea salt and some chop jalapenos for some bite! It's super easy and you can adjust the taste as you go. Some people like to add onion or turn it into a salad with some bbq steak! Enjoy xoxo

Mango, Pineapple, and Lime Smoothie (alcoholic/nonalcoholic)

1 cup frozen mango chunks
1/2 cup frozen pineapple chunks
1 to 1.5 oz fresh squeezed lime juice (to taste)
1 oz simple syrup
1 cup of ice cubes
Splash of orange juice if you want the smoothie less thick!

optional: add 2 oz of cruzan rum and 1 oz of cointreau

Directions: Toss all ingredients into blender and blend. Pour into a tall glass and garnish with a pineapple wedge or slice of lime and enjoy! This is my favorite summer (okay year-round) smoothie and I can't wait to enjoy it in my L*Space bikini!

Followed all the links and here is my recipe! I hope I win!

Grapefruit Chicken Satay Salad

Ingredients

2 large pink or ruby-red grapefruits
1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/4 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon hot sauce, or to taste
8 cups roughly chopped romaine lettuce, (about 2 hearts)
1 cup sliced radishes, (about 8 radishes)

Preparation

With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.
Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.
Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer.
Broil the chicken until cooked through, about 5 minutes.
Meanwhile, whisk peanut butter, soy sauce, sugar and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.

Oh citrus (swimsuits and food) in the summertime is unbeatable!

Citrus Shrimp Tacos are my favorite BBQ food...

Shrimp and Marinade
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño chiles
1clove garlic, finely chopped
1lb uncooked medium shrimp, peeled, deveined

Let the shrimp sit in the marinade in the refrigerator for 1 hr. Then put on skewers and grill.

Cucumber Salsa Fresca
2 roma tomatoes, seeded, chopped
2 tablespoons chopped jalapeño chiles
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4 teaspoon salt

Mix the salsa ingredients together in a bowl while shrimp marinates.
Once shrimp are grilled assemble with salsa onto a taco.
I then add a sauce I randomly threw together once with cilantro, avocado, sour cream, lime, and cotijo. I really need to measure it out sometime so I have a recipe.


And...I have to follow almost every meal up with dessert. My favorite is Key Lime Pie with Graham Cracker Crust. Quite a task to make, but definitely worth it.

7 whole large eggs
3 cans sweetened condensed milk
12 oz. key lime juice (fresh preferred)
1 1/2 cups graham cracker crumbs
6 TBS unsalted butter, melted
Directions

Combine crumbs and melted butter in a bowl. Press mixture into the bottom of a 12-inch springform pan. Bake at 350º F. for 5-7 minutes. Set aside. In a large mixing bowl, combine the sweetened condensed milk and the eggs and mix at low speed until the eggs are fully incorporated. Add the key lime juice and mix again at low speed until well mixed. Place whipped mixture into the springform pan. Bake at 250º F. for 2 to 2 1/2 hours until set. Let fully cool before slicing. Garnish with whipped cream.


NEXT STEP... PIG OUT!

My favorite is blood orange sangria. I just made the recipe from http://www.howsweeteats.com/2013/02/blood-orange-sangria/
And it was fantastic!

6 blood oranges
2 (750ML) bottles of pinot grigio
1 cup club soda
1/2 cup brandy
12 ounces of strawberries, sliced
1 pint of raspberries
1 apple, chopped
1/2 cup sugar, for glass rimming

Zest one of the blood oranges and combine it with the sugar in a small bowl. Rub the sugar and zest together with your fingers. Juice four of the blood oranges, discarding any seeds or pith. Chop the remaining blood oranges into pieces.

In a large pitcher, combine the wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and blood oranges. Stir well to combine. Place the orange sugar on a plate, then run a lemon, lime or orange slice around the rim of each glass. Dunk each glass in the sugar, coating well. Fill each glass with a few ice cubes, then add some of the fruit from the sangria. Pour the sangria into each glass

my fav recipe is lemon margaritas! following all! @ladyboarder9669 - Cindy batchelor

ladyboarder9669@yahoo.com

3 avocados
1 lime
1/2 a medium onion
2 tablespoons cilantro
1/2 pint grape tomatoes
2 garlic cloves
Salt and pepper, to taste
Pinch of red pepper flakes or dash of Tabasco sauce, optional

Peel and pit the avocados. Remove the flesh into a medium bowl. Chop the onion into 1/4-inch pieces and add it in. Slice the grape tomatoes in half and throw them in the bowl. Peel and finely chop the garlic, then add it to the bowl. Finely chop the cilantro leaves and toss them in. Gently roll the lime on your cutting board with the palm of your hand, then slice it in half and squeeze one half into the bowl. Add generous pinches of salt and pepper (and red pepper flakes, if using), then mix well with a fork and top with a big squeeze of the second half of the lime. Serve with tortilla chips and a margarita!

peruvian ceviche :)
lots of lime, garlic, spicy chilis, cilantro, onions, letting the raw fish (preferably halibut) absorb all the flavors and cook in the lime juice.

I followed the links above and here are my citrus-fill recipes:

CITRUS BAKED SALMON with a glass of refreshing WHITE CITRUS SANGRIA... SUMMER COME FASTER!

CITRUS BAKED SALMON:
Ingredients
• 4 slices fresh lemon
• 4 slices fresh orange
• 4 (6 to 8-ounce) skinless salmon fillets
• Sea salt and freshly ground black pepper
• 2 tablespoons freshly chopped dill
• 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
• 2/3 cup white wine

Directions
Preheat the oven to 375 degrees F.
In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes or longer for well done. Squeeze a little lemon on top of the cooked filet for extra refreshing goodness!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Because you never want to a bottle of wine to go to waste, you can use the leftover wine from the Salmon recipe (above) to whip up this quick and refreshing white citrus sangria to pair perfectly with your salmon (note: you might need an extra bottle because you and your mermaid friends will want than just 1 glass)

WHITE CITRUS SANGRIA
Ingredients:
• 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
• 2/3 cup white sugar
• 3 oranges (sliced) or may substitute 1 cup of orange juice)
• 1 lemon (sliced)
• 1 lime (sliced)
• 2 oz. brandy (optional)
• 1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!)

Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the orange, lemon and lime into the wine, add brandy if desired. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.

If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.

Enjoy, Mermaids! ;)

This is honestly the best ceviche recipe! It's so refreshing and citrusy, it's perfect to cool you down on a warm summer day. And it's super duper easy! Just add your favorite cocktail ;) I prefer a guava margarita!

Ingredients
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass, skinless and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1 small onion, thinly sliced
2 avocados, peeled, pitted and cut into chunks
Salt and pepper
1/2 cup chilis for spice (if desired)

Directions
In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.

Here's a link to the recipe too!: http://www.foodnetwork.com/recipes/appetite-for-adventure/citrus-ceviche-recipe/index.html?oc=linkback

yum :P

This recipe is a great side dish for summer! It's healthy, delicious, and packed with antioxidants! Keeps you fit and looking fabulous in your bikini!!

Citrus Berry Quinoa

1 cup almond milk, cows milk, or soy milk
1 cup water
1 cup quinoa, rinsed
zest of 1 small orange
1 kumquat, cleaned and thinly sliced
1 grapefruit, peeled and sectioned
1/4 teaspoon cinnamon
1 cup fresh blueberries, washed
1 cup fresh raspberries, washed
1 tablespoon plus 1/4 cup honey
sliced or chopped almonds, for garnish

Combine the milk, water, quinoa, cinnamon, zest, and 1 tablespoon honey in a medium sized sauce pan. Bring mixture to a boil. Lower heat to medium-low, cover and simmer until liquid is absorbed – about 15 minutes.
Remove from heat, keeping covered, and let sit for 5 minutes. Gently stir in berries and citrus fruits. Drizzle with honey just before serving and garnish with almonds.

:)

My favorite recipe on a hot summer day is red sangria
Half bottle red wine merlot or cabernet sauvignon

2 limes 2 lemons 2 oranges sliced in wedges
Tbsp to tbsp and half of sugar to taste
Bottle of gingerale or club soda
Ice

Recipe is for a 64 oz pitcher there are 4 16 oz pints in a pitcher

Fill pitcher with half bottle red wine
Squeeze all citrus juice into pitcher drop in the rinds too
Add in sugar add ice till pitcher is halfway full
Finish with gingerale or club soda...gingerale makes it sweeter
Mix well
Serve in ice cold glass beer mugs lined with lime juice rim and vanilla sugar
Garnish with a lemon lime and orange
Lastly enjoy,!
Mermaids dream in paradise:-)

My favorite citrus recipe would be ceviche with lemon, lime and orange...and avocado.

My favorite, other than a raspberry lemon drop...is a citrus cheesecake. Yum!!!

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream
2/3 cup orange marmalade
2 teaspoons fresh lemon juice

Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Enselada deQuinoa, Jaiba y Corazones de Palma con Pepita-Orange Vinaigrette

Serves 4

½ cup cooked quinoa
½ lb cooked crab meat
½ cup sliced fresh hearts of palm
½ cup orange segments
3 cups watercress leaves, torn

Toss together the watercress with the quinoa, oranges, hearts of palm, and dressing.

Top each salad with crab and garnish with toasted pepitas and candied jalapenos.

Pepita-Orange Vinaigrette

Yields 2 cups

1/2 cup orange juice
1 ½ tsp orange zest
1/2 cup lime juice
3/4 cup toasted pepitas
1 T cilantro
1 tsp habanero, stemmed and seeded
1 T mincedshallot
1 ½ tsp salt
1/2 cup extra virgin olive oil

Process all of the above in a blender, adding the oil slowly until smooth.

I love anything citrus myself! These cupcakes definitely hit the spot! Sweet yet tangy and so delicious! And honestly, who doesn't love cupcakes?;)


Key Lime Cupcakes - Adapted from Sprinkles Cupcakes
Yield: 12 Cupcakes

For the Cupcakes:
1 1/2 Cups Flour, sifted
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Whole Milk, room temperature - I used 1% Milk
1 Teaspoon Vanilla Extract
2 Tablespoon Key Lime Juice - Plus some for brushing on after baking
1 Tablespoon key Lime Zest
1/2 Cup (1 stick) Unsalted Butter, room temperature
1 Cup Sugar
1 Egg, room temperature
2 Egg whites, room temperature

toothpick or skewer

For the Frosting:
1 Cup (2 sticks) Unsalted Butter , firm but not cold
1/8 Teaspoon Salt
3 1/2 Cups Powdered Sugar, sifted - I am lazy and didn't sift...
1/2 Teaspoon Vanilla Extract
2 Tablespoons Key Lime Juice
1 Tablespoon Key Lime Zest
1-3 Tablespoons Milk - depending on desired consistency


Cooking Directions

For the cupcakes:
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a small bowl, mix together milk, vanilla, key lime zest and the lime juice; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.
Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.
Let cupcakes dry slightly before topping with key lime frosting.

For the frosting:

Beat together butter and salt on medium speed until light and fluffy.
Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
Add vanilla, key lime juice and zest; mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. - I didnt want mine as thick so I added more milk.
Frosts over one dozen.
ENJOY!

Lemon coconut bars!!! (Gluten free!)
Everyone loves these! Not my recipe but from a great blog:)

CRUST

5 tbsp coconut oil
3 tbsp maple syrup
2 cups shredded coconut
1 cup almond flour
1 pinch sea salt
2 organic egg whites (save the yolks for the lemon curd)
FILLING

3 organic eggs + 2 egg yolks
6 tbsp maple syrup
⅓ cup lemon juice, around 2 lemons
⅓ cup almond flour
3 tbsp coconut flour (or powdered sugar) for dusting
PREPARING THE CRUST

Set the oven to 350°F.
Melt coconut oil in a sauce pan on low/medium heat.
Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined.
Remove from the heat.
Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring.
Keep stirring for about a minute. The mixture should be quite sticky now.
Line a 12×8 inch baking dish with baking paper and pour the coconut mixture into it.
Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact.
Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.
THE FILLING

In a large mixing bowl, beat the eggs + the 2 egg yolks remaining from the crust, with an electric mixer until frothy.
Add the rest of the ingredients. Beat for two more minutes.
Pour the mixture over the baked crust in the baking dish.
Bake for around 16-19 minutes or until edges are light brown and center is set.
Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set.
Cut into roughly 1 x 2-inch rectangles.
Dust with coconut flour or powdered sugar.
Enjoy!

Hello. I would like to know how we can advertise on your blog.

Thanks,

Rebecca

Facebook: Colleen Boudreau
Twitter: @collifornia
Instagram: collifornia
Email: holliister at gmail dot com

Refreshing Mojito by the Pitcher Mojitos

Ingredients:
10 limes, fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled

Directions:
Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.

Hi Tala! I'm obsessed with the Tone It Up girls, 2 trainers in Manhattan Beach who are all about being fit, healthy, happy and looking great in a swimsuit! They constantly post recipes for all-things healthy and this one is a recent one that is dee-lish and super healthy!! Hope you enjoy!

Ingredients

1 1/2 cup of almond flour

1 scoop of Perfect Fit Protein (or any protein powder)

2 egg whites

2 tbs grapeseed oil

2 packets of stevia (1 tbs)

1/2 tbs of vanilla extract

2 tbs of lemon zest

1 1/2 tablespoon of poppy seeds

pinch of sea salt


Directions

Preheat oven to 350°.

Combine all dry ingredients in one bowl ~ Perfect Fit, almond flour, lemon zest, stevia, salt and poppy seeds ~ and mix well. Add egg whites, grapeseed oil and vanilla extract to the dry mixture and mix with a fork until dough begins to form.

Roll out dough to about 1/4 inch thick and cut into desired shapes. Bake for 5-8 minutes on a lightly greased baking sheet ~ we like using organic baking spray ~ or until golden brown. For an extra gloss, brush each cookie with a beaten egg before baking ;)

This is also a yummy, refreshing recipe for a hot summer day!

Zesty Spa Water

~ 1 Liter of Water

~ Juice of 3 Lemons

~ 2 packets of Stevia

~ A handful of Fresh Mint

Mix all ingredients together and keep in the fridge for a refreshing treat any time.

1. like l*space on facebook here - Steph Coupns

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5. my favorite recipe with citrus in it would have to be a Citrus Slush! - it's simple!

ingredients:

1 orange, peeled and chopped
1 lime, peeled and chopped
12 cubes of ice

directions:

In a blender combine orange, lime and ice cubes. Blend until smooth. refrigerate for 5 minutes. Pour into glasses and serve.

Favorite citrus recipe:

Tangerine quinoa salad~ ingredients are white quinoa, tangerine, cilantro, sweet onion, and topped with olive oil and a little salt and pepper

soo good for a light and healthy snack

We all know we are what we eat, and eating or adding citrus to our foods and drinks not only makes us feel better but it makes food FUN, and give the taste a boost of energy. I love this simple recipe because its light and the citrus give it an amazing flavor your tastebuds can't deny.

Hope you enjoy this quick and delicious recipe as much as I do...


Ingredients

Oil
Fish
Salt and pepper
Sliced citrus of your choice
Fresh herbs (such as cilantro, basil, or mint) I use all :)
Flavored butter (below) or Coconut Oil

Directions

Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

my favorite citrus recipe would have to be fresh purple carrot and blood orange juice..i make it usually every morning. simple but delicious

My favorite recipe will definitely quench the citrus thirst for a mermaid!!
Both are super refreshing and can be altered in many ways to fit one's preference!
Even better: it's fast, simple, and easy to take on the go! Perfect for summer when you're rushing to the beach everyday!

CAPRESE SANDWICH
Ingredients:
1 Ciabatta bread
1 Mozzarella cheese ball
1 Roma tomato
1 Avocado
1 Orange
1 Slice of lemon or lime
1/2 Tablespoon olive oil
1/2 Tablespoon balsamic vinegar

1. Preheat oven to 350 degrees
2. Place the bread inside the oven, and it should be warm by the time you're done with step 3
3. While the oven is heating:
Cut bread horizontally
Slice themozzarella
Slice the tomato
Slice the avocado
VERY THINLY slice a few pieces of the orange. The amount can be adjusted according to preference!
4. Take the bread out of the oven.
5. Put on mozzarella, tomatoes, then the olive oil and balsamic vinegar
Put on avocado, then squeeze lemon/lime juice over
Put on the orange slices.
Garnish with salt and pepper!

SUMMER COCONUT SMOOTHIE
Ingredients:
1 Cup coconut water (or regular water if you want)
1-2 Tablespoons raw virgin coconut oil
1 Tablespoon organic spirulina powder
1/2 Cup frozen pineapple
1/2 Frozen banana
1 orange
Handful of spinach
5 ice cubes

1. Blend and serve! :)

** For un pregnant mermaids, you can substitute the coconut water with Peach Schnapps ;)

*** Spirulina is a type of seaweed or algae and one of the most nutritious foods you can eat. It's protein-rich and high in Vitamin B12, iron, and Vitamin A

My favorite citrus right now is the Pomelo fruit! Here is a great fresh salad for the summer time!

Four- five pomelos - peeled and separated into segments
1 lb 21-26 count shrimp, peeled and deveined
¾ cup desiccated coconut flakes (unsweetened)
½ cup coconut milk
Dried red chile flakes, to taste
4 tablespoons finely-minced shallots or onion
2 tablespoon finely-minced garlic
2 tablespoon vegetable oil
½ cup plain roasted peanuts - chopped
Fresh lime juice
Fish sauce
A few cilantro leaves

Hello would you mind sharing which blog platform you're using? I'm planning to start my own blog in the near future but I'm having a difficult time deciding between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design seems different then most blogs and I'm looking for something completely unique. P.S Apologies for being off-topic but I had to ask!

It is better for you to understand better. And so this is the way to the office and grab some veggies instead of the candy bar from the snack machine. Even if you choose to do so because of the lower levels of chlorine or bromine tablets.

One other thing is the sturdiness and durability of the outdoor kitchen cabinet you have chosen has collapsible juice/spice rack on doors for better usability. For physical people, hot tub 8 seater they are a wonderful way to entertain friends and family for a fun-filled evening of food and hot tubing.

Everything is very open with a really clear clarification of the issues. It was really informative. Your site is extremely helpful. Thank you for sharing!

While the two descriptions are practically interchangeable, the difference is that Jacuzzi is a brand hot tubs in summer name, model, size, shape, interior finish and price. It's important to be aware of the safety hazards and take the proper safety precautions when it comes time to enjoy a clean and safe experience. I speak with personal experience having spent some months with my leg in traction with a broken Tibia & Fibia areas, between the knee and the feet and ankles.

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