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Drinking Lemon Water~ Why?

Drop a slice of lemon into a glass of cool water or a mug of hot and drink it before breakfast. Instagram and “wellness experts” swear it boosts metabolism, eliminates toxins, and helps you lose weight.

People who know how the body works, however, point out that what lemon water really does is make your water taste like lemon. “It’s not going to burn fat by any stretch of the imagination,” says Karen Ansel, R.D.N., author of Healing Superfoods for Anti-Aging: Stay Younger, Live Longer.

It’s obvious that if you’re using lemon water as a replacement for something else-a 400-calorie mega mocha whipped-cream-topped “coffee,” perhaps-yeah, you’ll lose weight. And there’s a little glimmer of hope that on its own, the water part of the equation may indirectly help your pounds-off efforts. “Drinking about 16 ounces of water before a meal has been shown to help with weight loss,” Ansel says. One study published in the journal Obesity found that obese adults who drank that much tap water before a meal (not sparkling) lost 2.8 pounds more over 12 weeks than people who didn’t “pre-load” with water, possibly because it made participants feel more full. “But adding lemon won’t do anything at all to help you burn more calories,” Ansel says.

True, lemons have nutrients in them, like vitamin C. But even an entire half a lemon in eight ounces of water won’t really change your body’s vitamin status much. And lemon as “detoxer”? Your liver already has detoxing covered for you.

So if you like the taste of lemon water and it starts your day off right in some way, then great. Just be sure to chase your morning glass with a plain-water rinse. “Lemon is very acidic and not great for tooth enamel,” Ansel says. Erosive food and drinks can weaken tooth enamel and brushing within about 30 minutes can remove some of it. Rinse right away after drinking lemon water, then wait a bit before you brush.

https://www.msn.com/en-us/health/nutrition/wait-does-drinking-lemon-water-actually-help-you-lose-weight/ar-BBW0oaL?ocid=spartandhp

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Lemon Rose Shortbread Cookies

Lemon Rose Shortbread Cookies

The sweetest Lemon Rose Shortbread Cookies. Lightly sweetened, buttery shortbread cookies hinted with lemon and vanilla, and finished generously with a sweet lemony glaze. These are easy, fun, so pretty, and so very delicious! 

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes

Servings about 20 cookies Calories 124 kcal

Lemon Rose Shortbread Cookie dough
side angle close up photo of Lemon Rose Shortbread Cookies

Ingredients

  • 2 sticks (1 cup) salted butter
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon dried rose petals, finely crushed (optional)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour

Lemon Glaze

  • 2 cups powdered sugar
  • 2 tablespoons Meyer (or regular) lemon juice
  • 1-2 drops blood orange juice (optional)

Instructions

  1. 1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.
  2. Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart-shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.
  3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
  4. To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.
  5. Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days

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Meyer Lemon Avocado Toast/Diabetic Friendly/Recipe

Photo of Meyer Lemon Avocado Toast by princessofmontecito

Meyer Lemon Avocado Toast

 

INGREDIENTS

1/2 avocado
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
1/4 teaspoon Meyer lemon zest
1 pinch cayenne pepper
1 pinch fine sea salt
1/4 teaspoon chia seeds
Add all ingredients to list

DIRECTIONS

Prep
10 m
Cook
3 m
Ready In
13 m
Toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.

 

Per Serving: 72 calories; 1.2 g fat; 11.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 271 mg sodium. Full nutrition

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