Recipes / lemon

Garlic Parmesan Fries

Garlic Parmesan Fries

Garlic Parmesan Fries



4 Organic potatoes, sliced thinly into fries

Avocado oil

Himalayan pink salt



1/2 cup sour cream, mayonnaise, or avocado

1/2 cup Greek yogurt

1/2 lemon juiced

2 cloves garlic

7 fresh basil leaves

1/4 tsp Himalayan pink salt



Parsley, chopped

Parmesan cheese


To Bake your potatoes on 425 degrees oven, mix them in 2 Tbsp avocado oil and salt. Bake until golden and crispy. To fry them in a pan on stovetop with avocado oil, add avocado oil to bottom of pan. Turn pan to high heat and add potato strips. Fry until golden, move to paper towel lined plate and salt to taste. Make the sauce for your fries in blender adding all the ingredients listed. Spoon sauce over your fries then toppings. Enjoy!



Charity Godwin
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Italian Romanesco Cauliflower Salad

Italian Romanesco Cauliflower Salad


  • 2 heads romanesco (2 1/2 to 3 pounds total)
  • Salt
  • 2 stalks celery, thinly sliced
  • 1-2 shallots, thinly sliced
  • 1 cup loosely packed fresh parsley leaves
  • 2 tablespoons capers, rinsed and drained
  • 1 teaspoon grated lemon zest
  • Freshly ground black pepper
  • For the dressing:
  • 1 clove garlic
  • 3 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 anchovy, minced (optional, omit if cooking vegetarian)
  • 1/4 cup high quality extra virgin olive oil

1. Steam romanesco wedges:

Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise.

Place into a steamer basket in a pot with about an inch of water. Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes.

Remove romanesco florets from steamer, place into a bowl, and chill.

 2. Make dressing: Smash the whole clove of garlic (not cut, just smash with the flat side of a chef's knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.                                                                    3. Marinate the salad: Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest.

  1. Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. Even better overnight.

    Sprinkle with freshly ground black pepper to serve.


Charity Godwin
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Roasted Beets w lemon and feta

Roasted Beets w lemon and feta

Here’s another favorite beet recipe of our’s 😍

Roasted Beets w lemon and feta

3 red beets, peeled and diced
Olive oil or avocado oil
Juice of 1 lemon 🍋
Feta cheese
Salt & pepper to taste

Preheat oven to 425. Spray sheet pan with cooking spray. Put diced beets on pan and sprinkle with olive oil, lemon juice, salt, & pepper and mix. Roast for 30 mins or until desired doneness. Sprinkle feta cheese on top and enjoy!

*Fun fact: If you’re new to eating red beets, for some ppl it can change the color of your urine & stools to red. Don’t be alarmed this is normal.
Charity Godwin
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Tilapia w lemon butter cream sauce on cabbage

Tilapia w lemon butter cream sauce on cabbage

Sometimes I make my best recipes when I don’t plan ahead... I could have won “Chopped” w this one 🤩😂

1 pan Lemon butter cream sauce fish on top of a bed of sautéed cabbage
Serves: 4

*3/4-1 head cabbage
*1 onion
4 cloves garlic
9 pc White fish (tilapia or rockfish)
6 Tbsp butter/ghee/olive oil, divided
Capers (2 Tbsp on each plate)
2 lemons, juiced
1 tsp caraway seeds
1 Tbsp Fresh Basil
1 tsp oregano
2 cups milk or heavy cream
1/4 cup parmesan cheese
Salt & pepper to taste

1. Melt 2 Tbsp butter/ ghee/or olive oil in a cast iron skillet. Add diced onion and garlic. Cook until caramelized. Add cabbage. Cook until tender.
2. Season w a little caraway seed & salt and pepper to taste.
3. Place portion of cabbage on middle of each plate to make a bed for fish.
4. Add fish to pan & cook until golden on each side. (Salt & pepper to taste)
5. Place fish on top of each cabbage bed.
6. To make lemon butter sauce, start by melting 4 Tbsp butter or ghee in pan. (If pan already has 4 Tbsp of drippings don’t add more) Once melted, add 4 Tbsp flour and cook until brown.
7. Add milk or heavy cream. Add juice of 1-2 lemons. Add parmesan cheese. Stir until thickened.
8. Add spices to sauce (oregano, fresh basil, salt and pepper to taste)
9. Spoon sauce on top of fish on each plate and top with capers.

Charity Godwin
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