D's Zesty Lemon Margarita

Cheers!

Here’s my favorite marg recipe. It’s flavorful and citrusy, low-cal, clean, refreshing, and delicious.

Tequila

Reposado or Blanco recommendations:

Either of these two is my first choice for grabbing at the “alcohol store”, as my kids call it.😏

D’s Zesty Lemon Marg

1 Tbs. local honey

Juice of 1 lemon

1.5 - 2 oz. of tequila

1/8 tsp. lemon zest

Stir honey and lemon together (at room temperature), so the honey will dissolve. Once dissolved add the rest of the ingredients and shake all together with ice. Salt glass and pour over more ice.

Top with bubbles, topo chico, or club soda if desired.

Enjoy!

CITRUS KALE SALAD

We make this one in the Talk More Kitchen all the time. It’s a great side salad on its own, or add protein, roasted vegetables, nuts and seeds, dried fruit, or anything you have in your fridge to serve as a hearty main dish. I consider it the best “leftover” salad you’ll eat. It’s actually better when it sits for a bit to break down the kale and absorb all the flavors.

Enjoy!

INGREDIENTS

1 bunch kale, chopped

1 lemon (zest and juice)

1 garlic clove, chopped

2 Tbs. olive oil

1/4 tsp sea salt

1 tsp. chili flakes

Massage together & serve! Or refrigerate for later.

Topping Variations

grilled shrimp

grilled chicken

roasted butternut squash

roasted sweet potato

roasted and salted pumpkin seeds

fresh grapefruit

fresh blood orange slices

dried cranberries,…

LARB GAI | THAI HERBAL WRAPS

 I have always been in love with this salad and much of the Thai cuisine. Tom Kha Gai soup and Larb Gai are my top two favorites! The fresh herbs and citrus make the flavor layers in this dish. It’s also full of nutrition. Here’s an easy way to make this gluten free & paleo. If you want to try this recipe vegan you can use chopped daikon radish in place of ground chicken.

Ingredients

1 Tbs. coconut oil or olive oil

2 shallots or 1/2 red onion, finely chopped

2 cloves of garlic, smashed & minced

2 Tbs. fresh ginger, minced

1 lb ground chicken

2 Tbs. coconut aminos or gluten free soy sauce

1 Tbs. fish sauce

2 Tbs. fresh lemon zest

2 Tbs. fresh lime zest

Juice of one lime

1 tsp. sesame oil

Top with:

1 Tbs. black sesame seeds

1 tsp. red chili flakes or fresh chili pepper slices

1 cup of mixed fresh herbs (cilantro, chives, dill, mint, basil)

Bibb lettuce cups, cucumber, and radish for serving

Directions

Heat oil in skillet or wok over med heat. Add in shallots, garlic and ginger. Sauté for 1 minute. Add in chicken and brown. Add in coconut aminos, fish sauce, citrus and sesame oil. Cook for one more minute. Turn off heat and add toppings. *I double the recipe to save chicken for leftover salads. Chicken is also freezable up to 3 months.

*optional: serve with white or fried rice.