Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.
Top with fresh lemon zest and serve immediately.
Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.
Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.
Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.
Bake for about 40-45 minutes until slightly browned, caramelized and very tender.
Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.
Clean and pat dry the potatoes. Do not remove the skin.
Slice into desired thickness.
Preheat the oven to 450 degrees F with the rack on the lower level.
In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.
Place on the baking sheet in a single layer.
Bake for 25-35 minutes tossing the fries in the middle of baking time.
While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.
Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.
Add the bell pepper and cook a few more minutes.
Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.
Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.
Cook rice to package directions & while cooking…
Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.
