This post is written in partnership with limoneira
Homemade Lemon Hummus
Perfect for lunches, snacking, and beyond, this homemade lemon hummus is sure to be a hit during the hustle and bustle of the new school year
- 1 can chickpeas
- ¼ cup tahini
- Juice of 2 Limoneira lemons
- 2 garlic cloves (peeled)
- Pinch sea salt
- 3 tbsp olive oil
Directions: Add ingredients to a food processor and blend. Serve with fresh veggies, chips, crackers – the sky is the limit!
Lemon-Herb Zucchini Noodles
Next up, try this perfect make-ahead-of-time option that will keep for several days in the refrigerator.
- ½ cup parsley
- ½ cup cilantro
- 2 zucchini
- 1 Limoneira lemon
- 1 tbsp olive oil
Directions: If a spiralizer is on hand, process the zucchini through one. If one is not available, using a julienning technique on the zucchini will work. Add lemon juice, sea salt and olive oil to “noodles” in a bowl. Top with parsley and mix together. Garnish with lemon slices and serve – or, put it in the refrigerator to keep for later!
Hot Tip: Create a meal plan – blogger and meal planner, Natasha Red, recommends making a meal plan ahead of time to cut down on energy spent in the kitchen.Eat seasonally, and use a recipe rotation. Natasha chooses 16 recipes that her family looks forward to eating every season – spring, summer, fall, winter. This cuts down on meal planning times to about 20 minutes by avoiding having to reinvent the wheel every week. Simply look at the menu plan for that season, and choose the meals for the week from it.
Baked Lemon Peach Cobbler
- 2 peaches
- 1 tablespoon Limoneira lemon juice
- 1/2 cup rolled oats
- 1/2 cup non-dairy milk (We use Almond Milk)
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 2 tablespoons brown rice flour
INSTRUCTIONS: Preheat oven to 350 degrees Fahrenheit. Peel peaches, cut into slices and set aside. In a large bowl, add oats, brown rice flour and cinnamon. Mix together to combine. Add in non-dairy milk, coconut oil and lemon juice. Stir together until well incorporated. Add peaches into the large bowl and mix together. Divide peach mixture into two small oven safe bowls and bake in oven for 45 minutes. Top with coconut ice cream or whipped cream!