These Paleo Lemon Bars will be a summer favorite, for sure!
Why are lemon-flavored things so delicious? I made these Paleo Lemon Bars after I exhausted my Lemon Cream Pie Protein Bites stash I made a few weeks ago. Something about lemon and summer just works. These would be perfect for a picnic or summer barbecue!
Paleo Lemon Bar recipe below.
I missed last week! Life has been the busiest. Straight up. My best friend got married last weekend and my long-time friend from high school and college got married the weekend before. Both of which I was in.
It was so much fun and my feet still hurt from all the dancing, but it’s left me in this post-busy lull. You know the quote, I don’t know what to do with my hands? It’s like that, but with my life. I don’t know what to do with my life.
Does anybody else ever feel like that after busy weekends?
It’s probably just me…
I want to share some NEWS! A lot has been going on that I want you all to know about!
First up, I’ve been dying to share the Paleo Lemon Bars recipe. Growing up, I loved lemon bars so much. I was bummed when I found out I had a wheat allergy and was also dairy intolerant and couldn’t have some of these childhood favorites. But, now I can! And so can you. Scroll down for the full Paleo Lemon Bar recipe.
New workout plan
Well, not technically. I’m still doing CrossFit and still love it. But, I’ve signed on for a few months at our gym’s strength counterpart: Strength Lab. It’s a strength, conditioning and weightlifting facility that focuses on “The Conjugate Method,” a program established by Westside Barbell.
It’s been quite an adjustment. We work methodically, focusing on accessory muscles and stabilization. I leave that place with sore muscles I didn’t even know I had. My personal goal is not to really increase my strength capacity significantly, but to access and activate those smaller muscles groups in hopes of building a more rounded, stronger self.
New nutrition program
Starting June 1, I had the opportunity at my local gym to head a 6-week nutrition program for our members. It was developed around real food, low to moderate carbohydrate intake, higher protein and fat.
I love presenting on this information. Even more so, I love connecting with members and answering their questions. It gets me jazzed when it starts clicking for people!
Because I was curious how this program would do, I also tested it out. I started tracking my food pretty consistently at the start of June. It always blows my mind when I do. Not that I eat much differently, but the quantities of what I’m eating is always insightful.
If you’re curious about it, let me know! I’d love to help out.
- 1 ½ cup almond meal or flour
- 2 tbs flax meal
- 1/3 cup melted coconut oil
- 2 tbs honey
- 1 tsp Himalayan pink sea salt
- 6 eggs
- 1 cup lemon juice
- 2 tbs lime juice
- 1 tbs lemon zest
- 1/3 cup honey
- 1 tsp vanilla
- ½ tsp Himalayan pink sea salt
- In a mixing bowl, combine almond flour, flax meal and salt. Stir to combine. Add in coconut oil and honey. Mix until crumbles form.
- In a 9x9 pan, lined with parchment paper, scoop the crust mixture into pan and press firmly and evenly across bottom of pan.
- Place crust in oven for 10 minutes.
- While crust is cooking, combine eggs and lemon juice. Whisk to combine.
- Add in zest, honey, vanilla and salt. Stir to combine.
- Remove crust from oven and pour lemon mixture into crust pan.
- Return to the oven and cook for an additional 30 minutes (until lightly browned and firm).
- *For added lemony-goodness, combine tbs lemon juice, 1 tbs honey and 1 tbs coconut oil together. Pour over lemon bars and let set in refrigerator.