Triple Lemon Sheet Cake (Grain-Free) – Deliciously Organic

Triple Lemon Sheet Cake (Grain-Free)

I love a layered cake, but a sheet cake is much less work and is great to take to a potluck or a casual outdoor meal in the spring and summer. This triple lemon sheet cake is sweetened with honey and is good enough to eat on its own. But then it’s topped with lemon curd and lemon whipped cream. This is lemon on lemon on lemon and it’s absolutely fabulous!

When choosing a honey for baking, I find it’s best to stick with a light honey like this one or this one. They add a nice sweetness to the cake, but without the heavy aromas that can come with other wild honey.

And, if you want to save yourself some time, you might be able to find a good lemon curd at your local health food store. There’s nothing like fresh lemon curd, but I totally get it if you need to cut down on the time needed to make this cake.

The cake is best served at room temperature, so it’s a good idea to assemble the cake just before serving.

Here are some additional grain-free lemon recipes for you!

Lemon Ricotta Pancakes
Lemon Icebox Pie
Lemon Poppyseed Muffins 
Grain-Free Coconut Cake with Lemon Curd

Triple Lemon Sheet Cake (Grain-Free)

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    For the cake:

  • 2/3 cup raw honey (see note in post above)
  • 4 eggs, room temperature
  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder (make sure it’s grain-free)
  • 1/2 teaspoon celtic sea salt
  • 10 tablespoons unsalted butter or 1/2 cup coconut oil , melted
  • 1/3 cup plain whole yogurt
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • For the Curd:

  • 8 tablespoons unsalted butter or 6 tablespoons coconut oil
  • 1/2 cup raw honey
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 cup lemon zest (make sure the lemons are organic)
  • 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
  • 1/8 teaspoon Celtic sea salt
  • For the Lemon Whipped Cream:

  • 1 1/2 cups raw cream
  • 2 tablespoons raw honey
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice


  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 11×9 baking dish with parchment paper.
  2. Place the eggs and honey in the bowl of a standing mixer and beat for 5 minutes until pale and voluminous. Place the almond flour, coconut flour, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl and stir to combine. Whisk in the butter, yogurt, lemon juice and lemon zest. Pour 1/4 of the egg mixture into the flour mixture and whisk together. Then, pour the remaining egg mixture into the flour mixture and fold to combine.
  3. Pour the cake batter into the prepared pan and bake for 20-23 minutes until a cake tester inserted into the middle of the cake comes out clean. Let cool for 10 minutes and then remove the cake from the pan and cool completely.
  4. Melt butter in a double boiler set over medium heat. Whisk together honey, eggs, yolks, zest, juice and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
  5. Place the cream, honey, zest and lemon juice in the bowl of a standing mixer and whisk until soft peaks form.
  6. To assemble: Spread the lemon curd evenly over the cake and then top with the lemon whipped cream. Serve.



Copyright 2016 Deliciously Organic


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23 High-Protein Sheet Pan Dinners That Pretty Much Cook Themselves

Andrew Purcell; Carrie Purcell

I love cooking, but I hate doing dishes. Unfortunately the two go hand in hand, and unless you’re a wizard who can zap away the mess, you kind of just have to deal with it. It took me a long time to come to terms with the fact of life that is washing dishes, but one thing has made the acceptance process a lot easier: sheet pan dinners.

The trendy meals don’t eliminate the chore entirely, but because they generally only require one sheet pan (and maybe a cutting board, knife, and a spatula), they leave you with that one sheet pan to clean and not much else. Not to mention, sheet pan dinners are inherently pretty healthy, because they’re always some kind of combination of proteins (both vegetarian and non-vegetarian) and vegetables. And, of course, they require hardly any work on your end—just throw your ingredients together on a pan, and let them cook in the oven till they’re ready.

These 23 sheet-pan recipes have all the traits good sheet pan recipes should have, plus they’re high in protein. Each one has at least 15 grams (the amount registered dietitians recommend eating with each meal), so they’ll definitely keep you satisfied. And when you know cleanup will take 5 to 10 minutes tops, enjoying them will be even easier, too.

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15 Healthy Sheet Pan Dinners Under 500 Calories


Andrew Purcell; Carrie Purcell

I love sheet pan recipes because they’re easy to cook and to clean up. They’re almost always some combination of meat and veggies (protein, plus fiber and healthy carbs), so they tend to make for inherently balanced meals. Oh, and they’re equally easy to make meatless, if that’s your jam.

The recipes below are made on a single sheet pan, and they clock in at 500 calories or fewer per serving. To be clear, you don’t have to count calories to be healthy, and some people are better off ignoring calories altogether. Also, remember that everybody’s daily energy needs are different, depending on all kinds of factors like height, weight, lifestyle, medical history, and more.

Regardless of calories, these 15 recipes are easy and delicious, and they make for super easy cleanup. Next time you’d rather spend the evening cozied up on the couch while your dinner basically cooks itself, give one of these dinners a try. Feel free to add your favorite side dishes and garnishes, too!

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27 Healthy Dinners You Can Make on 1 Sheet Pan

Andrea Bemis via

Cooking is fun; cleaning is not. And while all cooking will inevitably require a little bit of cleaning up, there are certainly ways to keep the post-dinner dishwashing requirement to a minimum. My favorite way? Cooking a whole dinner on a single sheet pan.

In addition to the low cleanup commitment, sheet pan dinners basically cook themselves. The method lets you cook your protein, your veggie, and your starch all in the same place and at the same temperature. The key? Choosing ingredients that cook at approximately the same time and temperature, and cutting them to the right size. If you’re cooking with delicate veggies like tomatoes or zucchini, you’ll want to pair them with either a quick-cooking protein like fish, or with meat cut into small pieces (which cook faster than big ones). On the other hand, if you’re roasting something sturdy like potatoes or winter squash—both of which may need a bit more time in the oven—leaving your chicken means it’ll cook slower, which means neither your veggies nor your bird end up overdone.

If you prefer to follow a recipe and would rather not wing it, these 27 ideas will help get you started. In addition to being insanely easy, they’re also pretty high in protein and lend themselves easily to meal prep, so you can eat half of it for dinner and save the other half for tomorrow’s lunch.

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Sheet Pan Vegetarian Summer Bowl

Sheet Pan Vegetarian Summer Bowl

Andrew Purcell, Carrie Purcell
Makes 2 Servings
  • 10ounces extra-firm tofu, drained
  • 1 1/3 cup canned chickpeas, rinsed and drained
  • 4cups broccoli florets
  • 2tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt
  • Pepper
  • 2tablespoons fresh mint, chopped
  • 2tablespoons balsamic vinegar
  • 1 large peach, pitted and cut into wedges
  1. Heat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Cut tofu into rectangles 1-inch thick, then cut each rectangle into long triangles. Press tofu between two paper towels, squeezing out as much moisture as possible.
  3. In a bowl, combine tofu, chickpeas, and broccoli. Add ½ tbsp olive oil and cumin; season with salt and pepper. Gently toss to coat, taking care not to break up tofu.
  4. Spread on lined sheet pan and bake 20 minutes, until chickpeas are lightly browned and broccoli is al dente.
  5. In another bowl, whisk together remaining ½ tbsp olive oil, mint, and vinegar. Add cooked tofu, chickpeas, and broccoli, then add peach wedges. Toss to coat.

Nutrition Per Serving

489 calories
24 g fat (3 g saturated)
52 g carbs
11 g sugar
18 g fiber
28 g protein


tofu, chickpeas, broccoli, olive oil, cumin, mint, balsamic vinegar, peach, vegetarian, vegan, gluten free, dairy free, nut free, selfstarter, high fiber, lunch, dinner

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Sheet Pan Roasted Kabocha, Tofu, and Chickpeas

Roasted Kabocha, Tofu, and Chickpeas

Andrew Purcell, Carrie Purcell
Makes 2 Servings
  • 1 small kabocha squash (about 2 1/2 pounds)
  • 2tablespoons olive oil, divided
  • Salt
  • Pepper
  • 10ounces extra-firm tofu, drained
  • 3/4 cup canned chickpeas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil, chopped
  1. Heat oven to 400°. Line a sheet pan with parchment paper.

Nutrition Per Serving

538 calories
23 g fat (3 g saturated)
66 g carbs
15 g sugar
14 g fiber
24 g protein


kabocha, tofu, chickpeas, paprika, cumin, basil, vegetarian, vegan, nut free, dairy free, gluten free, High fiber, Lunchtime Deal, dinner, sheet pan, selfstarter

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How to Make 7 Healthy Sheet Pan Dinners From 1 Grocery List

How to Make 7 Healthy Sheet Pan Dinners From 1 Grocery List

Andrew Purcell / Carrie Purcell / Design by Stephanie Indrajo

I love cooking dinner, especially during the week. After a long day at work and an often frustrating rush-hour commute, it feels great to spend a little bit of time prepping and cooking something delicious. Putting together an easy recipe is relaxing, and I find that it’s a great way to ease into a slow-paced evening. You know what’s absolutely not relaxing, though? Going to the grocery store at 6 P.M. on a weeknight in New York. (If you’ve done it, you understand. If you haven’t, you’re lucky.)

The way around that, of course, is by planning meals in advance and making a comprehensive grocery list at the beginning of the week. If you really plan ahead, you can even get those groceries delivered and not have to worry about braving supermarket crowds at all! Since I know that’s easier said than done, I came up with a set of seven sheet pan dinners that you can make from a single grocery list—basically, I did your dinner meal planning for you. And, bonus, you won’t have a huge pile of pots and pans to wash every night.

All of the recipes are made with simple, good-for-you ingredients, and each serving has a healthy balance of carbs, protein, and fat, in accordance with current USDA dietary guidelines. There are two meatless recipes, one salmon recipe, and four chicken recipes (from one whole chicken that you can have your butcher break down for you), and all of them have plenty of veggies, healthy fats, and healthy carbs. And even if you don’t have time to shop all at once, the great thing about these recipes is that nothing needs to be prepped ahead of time.

Here’s everything you need to make these seven sheet pan dinners:

Andrew Purcell; Carrie Purcell

Almonds, ¼ cup
Apple, 1 medium
Avocado, 2
Bell pepper, 1 small
Broccoli, 2 small heads
Butternut squash, 1 small (about 2 pounds)
Chicken, 1 small (about 3 pounds)
Cumin, 1 teaspoon
Dijon mustard, 2 tablespoons
Farro (dry), 1¼ cups
Green cabbage, 1 small head
Kale, 5 cups
Lemon, 3
Maple syrup, 1 tablespoon
Olive oil, ½ cup
Paprika, 1 teaspoon
Parsley, 1 small bunch
Salmon, 2 small fillets (skin on, about 4 ounces each)
Sweet potato, 1 large or 2 small (about ⅔ pound)
Tempeh, 12 ounces
Whole-wheat tortillas, 8 small
Yellow onions, 2 medium
Yukon gold potatoes, 3 medium (about 1 pound)

There are also a few optional garnishes for the Sheet Pan Chicken Fajitas:Cilantro
Greek yogurt (or sour cream)

For food safety reasons, it’s important that you store your groceries properly.

First, you’ll be using parts of a chicken in four different recipes, so you should either ask your butcher to break it down into two breasts, two thighs, and two drumsticks, or break it down yourself as soon as you get home. Then, decide the order you’re going to cook the recipes. Refrigerate the chicken and salmon that you plan to cook within four days, then portion the rest in sealed bags and freeze them. To thaw, just place your bag of chicken or salmon in the refrigerator the night before you plan to cook it.

Store the vegetables in the crisper drawer in your refrigerator; store the apple, lemon, and tempeh on your refrigerator shelf; store the onion, potatoes, and sweet potatoes in a cool, dry spot in your pantry. To keep your parsley fresh, store the stems in water (like a bouquet of flowers) and lightly cover the leaves with plastic wrap. Since you’ll only be using half an avocado at a time, you can keep the leftover half fresh by drizzling the flesh with lemon juice, wrapping it tightly with plastic wrap, and storing it in the fridge.

Two of the recipes call for cooked farro, so it would be smart to cook enough farro for both recipes at once (1¼ cups dry, which will yield about 3½ cups cooked), either at the start of the week or before you cook the first farro recipe. The cooked farro will stay good in your fridge for four days, so plan accordingly.

Here’s what’s on the menu. Remember, every recipe makes two servings:

1. Sheet Pan Chicken Breast With Potatoes and Cabbage

Andrew Purcell; Carrie Purcell

This healthy meat-and-potatoes meal is definitely simple, but add-ins like Dijon, maple syrup, paprika, and fresh parsley add enough flavor to keep it feeling fresh and interesting. Get the recipe here.

Total time: 50 minutes

2. Sheet Pan Salmon With Cabbage and Farro

Andrew Purcell; Carrie Purcell

Salmon cooks quickly, so it’s great when you know you’ll have a little less time to cook. In this recipe, you’ll cook salmon on a sheet pan with cabbage and farro and cook everything for about 10 minutes; the salmon will be fork-tender, the cabbage will be softened but still al dente, and the farro will crisp just slightly around the edges for some extra texture. Get the recipe here.

Total time: 20 minutes

3. Sheet Pan Chicken Fajitas

Andrew Purcell; Carrie Purcell

Sheet pan fajitas might not have the same dramatic effect as a sizzling hot skillet being delivered to you at a Tex Mex restaurant, but they’re equally delicious and a whole lot easier to put together. The avocado topping is included on the grocery list, but note that you’re on your own to buy whatever other toppings you want! I’d suggest Greek yogurt, salsa, and maybe a little cilantro or cheese. Get the recipe here.

Total time: 45 minutes

4. Kale-Almond Salad With Sheet Pan Maple Tempeh and Sweet Potatoes

Andrew Purcell; Carrie Purcell

You might turn your nose up at the idea of tempeh, but I really recommend trying it. Like tofu, it’s a soy product and a good source of vegetarian protein. Unlike tofu, it’s made with whole, fermented soybeans, so it’s got a great, grainy texture and a nutty flavor that’s slightly funky. It crisps up when you roast it, and when you put it on a salad, like you do in this recipe, it acts kind of like a (high-protein) crouton. Get the recipe here.

Total time: 40 minutes

5. Sheet Pan Chicken Drumsticks With Warm Farro and Apple Salad

Andrew Purcell; Carrie Purcell

Chicken drumsticks are amazing—tender, flavorful, and wrapped in delicious skin. Plus, you can eat them with your hands! In this recipe, you’ll roast drumsticks on a sheet pan with apple and onion, then add farro and kale in the last 10 minutes of cooking so that they can soak up all of the chicken juices. Get the recipe here.

Total time: 50 minutes

6. Sheet Pan Crispy Tempeh and Broccoli Tacos With Shredded Cabbage and Mashed Avocado

Andrew Purcell; Carrie Purcell

You know what else is awesome about tempeh? When you crumble it, it’s a great substitute for ground meat. These meatless tacos also feature crispy broccoli, and they’re served on a tortilla spread with mashed avocado and topped with crunchy cabbage slaw. Get the recipe here.

Total time: 25 minutes, plus marinating time

7. Sheet Pan Chicken Breast With Butternut Squash and Crispy Broccoli

Andrew Purcell; Carrie Purcell

This dinner keeps things simple with chicken breast, winter squash, and some broccoli. Cooking the chicken breast with the bone and skin on helps keep the meat from drying out and makes it more flavorful. Get the recipe here.

Total time: 50 minutes

Planning to cook these recipes? Post your photos on Instagram and tag @selfmagazine—we want to see how it goes!

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