A 5'3 Perspective

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Raw Lemon Cups

I’m usually more of a chocolate lover when it comes to dessert, but the summer months have a tendency to making me crave something a little more tart. These luscious lemon cups have just the right combination of sweet and sour to satisfy my needs – oh and they are pretty guilt free! Thanks to Oatmeal With A Fork for this incredible recipe. Raw Lemon CupsIngredients

¾ c. walnuts
¼ c. unsweetened coconut
5 soft dates (I used Medjool)
¼ t. salt
1 t. lemon juice
Lemon Filling:
6 T. coconut oil, softened
2 T. maple syrup
2 T. lemon juice
1 t. lemon zest
5 drops stevia, to taste


Combine the crust ingredients using a food processor. Divide evenly among 10 silicon muffin cups (or you could use one baking dish if you’d rather not pre-portion). Press down firmly, for me using the back of a spoon helped to ensure it was really packed well. Next, place the coconut oil into a small bowl and beat with a hand mixer until it becomes creamy. This took about a minute or two.  Add the rest of the lemon filling ingredients and beat until well combined. Spread the top layer onto the bottom layer. Freeze for 15 – 30 minutes until set.

For best results and texture, thaw the cups either in the fridge or on the counter for about 20 minutes before serving.

Pucker up!!

xo Lauren

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How To: Sugar, Lactose and Gluten Free Lemon Poppy Seed Loaf

I probably have the world’s biggest sweet tooth. If it were possible to be healthy and fit and live off treats – I’d be doing it. Since I’ve developed numerous food allergies and sensitivities, and embarked upon a healthy lifestyle quest, eating sweets is pretty much out of the question. Unfortunately, my sweet tooth missed that memo.

Today I am so excited to share a brand new recipe with you. It is one that came entirely from my head – no guidance at all – and shockingly, it turned out. This lemon poppy seed loaf is sugar free, lactose free and gluten free, but the best part is that you’d never even suspect it. Oh and it is pretty much fool proof!

Sugar, Lactose and Gluten Free Lemon Poppy Seed Loaf

A light treat that won't make you feel even the slightest bit guilty.

A light treat that won’t make you feel even the slightest bit guilty.


1 and 1/3 cup ground almonds (purchase as is – or home made by blending almonds in a food processor until a flour forms)

1/2 cup fat free Greek yogurt (naturally lactose free)

3 droppers full of liquid stevia

1/3 cup of real lemon juice (or the juice of two full lemons)

1 tsp baking soda

1 tsp vanilla

4 egg whites

1/4 cup of poppy seeds (more or less depending on your taste)

pinch of salt


1, Pre-heat the oven to 350 degrees.

2. Mix all ingredients together in a large bowl.

3. Using coconut oil, grease a loaf pan.

4. Bake for 30 minutes or until a toothpick comes out clean.

5. Allow to cool and enjoy.

Ever since it got cold out I’ve been feeling like baking – is anyone else experiencing this urge?

xo Lauren