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Strawberry Lemonade Donuts

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By Don’t Waste the Crumbs

If you haven’t already guessed it, I’m on a strawberry lemonade kick this summer.

First it was no-cook strawberry jam, then it was strawberry lemonade kombucha, and now it’s strawberry lemonade donuts.

Hey, can you blame me? Who wouldn’t want the epitome of summer baked into a donut?!

If you don’t have a donut pan though, your summer fun doesn’t cease to exist. There’s a solution: any baked donut recipe (including this one and my pumpkin donut recipe) can be baked in a muffin tin!

For full-size muffin tins like these, fill each muffin cup 1/4 to 1/3 full and you’ll have cute little donut muffins.

Mini-muffin tins like these will give a muffin that looks more like a donut hole. I bet if you tell your kids that’s what it is, they won’t even second guess you. After all, they still taste like donuts!

With all that said though, I really enjoy making my kids donuts on the weekends.

Growing up, donuts on Saturday mornings were a big treat and it’s one of the family traditions I want to pass on to my kids.

One time though when we went to a donut shop, I saw big 5 gallon buckets of hydrogenated vegetable oil in the front of the store. The buckets were empty and the shop was selling them for $2 each.

My first thought was that those buckets would be great for storing whole grains.

My second thought was that those buckets were empty for a reason… that unhealthy fat was put into the donuts I was about to buy.

And hydrogenated oils are one of the ingredients we are adamant about not feeding our kids.

Note: Deciding your food priorities makes a big difference in how you spend your grocery budget. I teach about this in Grocery Budget Bootcamp. It will look different for every family but the principles remain the same!

We’ve cut back drastically on how often we eat donuts since that day, and now we don’t buy them at all. There’s no reason too when you have a delicious homemade donut recipe like this one!

Treat the kids to these amazing strawberry lemonade donuts! They won't be disappointed and you won't feel guilty feeding them these healthy (but delicious) donuts!

Strawberry Lemonade Donuts

Speaking of this recipe, let’s talk about it.

1. We’re using whole fresh strawberries.

No jam, no jellies and no concentrates here. Just fresh strawberries, diced finely so that they bake evenly into the donut and you get juicy bits of strawberry in every bite.

2. We’re using lots of lemon.

If you’re making strawberry lemonade donuts, you MUST be able to taste the lemon. That’s why we’re using lemon juice AND lemon zest in the batter itself.

And if that wasn’t enough, we’re making a simple lemon glaze that will knock this donut out of the park.

3. This recipe is naturally sweetened!

The downside of store-bought donuts? Sugar. Lots and lots of sugar. Not a good thing when you’re trying to quit sugar.

The upside to homemade donuts? Using less sugar AND increasing the quality. We’re using honey and/or maple syrup here – your choice!

4. These can be made egg-free and gluten free!

I’ve tested this recipe with and without eggs, and while the egg version held up better, the egg-free batch would pass for those with egg allergies.

I also tested using all-purpose flour and einkorn flour with success. I bet you could use any all-purpose gluten-free flour successfully.

Bring back saturday morning donuts with this easy recipe! Strawberry lemonade donuts bring the flavors of summer without the junk.

Probably the most important aspect of this recipe, is that it whips up REALLY fast.

The most time consuming aspect is the baking time, but even 12 minutes isn’t that long when you consider the alternative of loading up the car, driving to the donut shop, waiting in line, driving home…

Strawberry lemonade donuts? With lemon glaze? AND THEY ARE HEALTHY? Where have these been all my life!

Donut Making Tools

There are a few tools I use in this recipe that I want to highlight, because they make the donut-making process super easy.

  • Donut PanI have this exact pan, but I bought mine from Michaels with a 50% off coupon. If you don’t have a Michaels or a similar craft store nearby, the price on Amazon is still a good deal.
  • Donut Hole PanI also bought this exact donut hole pan from Michaels with a coupon. Anytime I make donuts, I double the recipe and make both donuts and donut holes. I admit that the donut holes are addicting, but I can usually set enough aside to get breakfast for an extra day or two.
  • Cookie ScoopI have this #50 cookie scoop and it holds 1 1/4 Tablespoons of dough. Three scoops makes one donut, and one slightly rounded scoop makes one donut hole. It helps to keep my donuts and donut holes uniform in size (and I also LOVE it for making meatballs and energy bites!).

Welcome back Saturday morning donuts!

Strawberry Lemonade Donuts
Serves: 6-7 donuts OR 20-24 donut holes
Ingredients
  • ¼ cup milk
  • 2 tsp lemon juice (about 1 large lemon, with extra)
  • ¼ tsp vanilla (how to make homemade vanilla)
  • ⅓ cup honey OR maple syrup (if you use honey, you will taste it in the final donut)
  • 3½ Tbsp butter, melted
  • 2 eggs
  • 1 cup flour (I used all-purpose)
  • 1 tsp lemon zest (about 1 large lemon, with extra)
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ cup finely diced strawberries
  • 1 batch lemon glaze (recipe below)
Instructions
  1. Preheat the oven to 350F and grease your donut pan(s).
  2. In a small bowl, combine milk, lemon juice, vanilla, honey OR maple syrup, melted butter and eggs. Whisk well and set aside.
  3. In a medium bowl, combine flour, lemon zest, salt and baking powder.
  4. Add wet ingredients to dry, stirring JUST until the ingredients are mixed. Do not overmix!
  5. Fold in the strawberries gently.
  6. Portion dough into the donut pan(s), about 3½ tablespoons per donut, or 1 slightly heaping tablespoon per donut hole.
  7. Bake for 12-14 minutes for donuts, or 9-11 minutes for donut holes, or until the donuts have risen and are golden in color.
  8. Allow to cool for 5 minutes before removing from the pan, and then allow to cool completely before glazing.
Notes

Knock your kids' socks off with this amazing donut recipe. They won't even know you are feeding them a healthy real food treat!

And don’t forget the lemon glaze!

5.0 from 2 reviews
Lemon Glaze for Strawberry Lemonade Donuts
Ingredients
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice (about 1 large lemon)
  • 1 tsp lemon zest (about 1 large lemon)
  • 1-3 tsp milk, to thin if necessary
Instructions
  1. In a small bowl, whisk powdered sugar, lemon juice and lemon zest very well.
  2. Only if necessary, thin by adding milk 1 tsp at a time. Adding milk dilutes the lemon flavor, so use it sparingly and only if necessary.
  3. Dunk completely cooled donuts in glaze and enjoy!
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EDIBLES

Make your St. Patrick’s Day spread green with envy

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(Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.

Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.

Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.

The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.

For more festive recipes and ideas at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=y_gIjdrvOP0%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

St. Patrick’s Day Sandwiches

Yield: 8 sandwiches

  • 8          ounces plain cream cheese spread, softened
  • 1          cup finely shredded mozzarella cheese
  • salt
  • 4          English muffins
  • 24        slices cucumber
  • 8          thin slices green pepper
  • fresh cilantro leaves
  • lemon juice
  • lemon slices, for garnish (optional)
  1. In bowl, mix cream cheese spread, mozzarella cheese and salt well.
  2. Split English muffins in half. Cut each muffin half into shamrock shape.
  3. Spread cheese mixture over each muffin half.
  4. Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.
  5. Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.


SOURCE:
Culinary

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EDIBLES

Solve busy weeknights with simple, satisfying meals

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(Family Features) Juggling those weeknight responsibilities including homework, catching up on emails, after-school activities, social events and more can leave families scrambling when it comes time for dinner. When your busy schedule leaves little time to spend in the kitchen, turn to family favorites you can put on the table in 20 minutes or less to give loved ones the fuel they need without sacrificing taste or quality.

Take Taco Tuesdays to a new level (without the hassle) with this deconstructed version of classic fish tacos. Served over a bed of quinoa and drizzled with yogurt crema, these Baja Fish Taco Bowls let you switch up average taco nights by swapping out tortillas and shells for quick-cooking, protein-packed quinoa mixed with nutrient-dense kale. This easy, satisfying meal adds deliciously seasoned fish, creamy avocado and hearty whole grains to your diet with a lighter version of Baja sauce as a perfect companion for fish tacos.

At its core, this tasty weeknight meal relies on the ease and light, nutty flavor of Success Tri-Color Boil-in-Bag Quinoa, which is ready in just 10 minutes. It’s packed with protein, all nine essential amino acids and is a good source of fiber, making it a perfect solution for busy moments whether your loved ones eat vegan, vegetarian or a mix of everything.

If a jam-packed calendar calls for a light dinner, or you’re searching for a quick side to pair with your protein of choice, add a little color to the table with this Edamame Brown Rice and Lentil Salad. Brimming with tasty, colorful ingredients like bell peppers, cucumbers and more, it’s a wholesome and satisfying way to recharge after a long day.

Take the guesswork out of cooking this flavorful salad with 100% whole grain Success Boil-in-Bag Brown Rice, offering high-quality, pre-cooked grains that’s ready in just 10 minutes without measure or mess. It leaves you with a serving of fluffy, nutty brown rice that cooks up perfectly every time to take some stress out of family dinners.

Visit SuccessRice.com to find more recipe solutions for busy weeknights.

Baja Fish Taco Bowls

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 2 bags Success Tri-Color Quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets (5-6 ounces each)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced
  1. Prepare quinoa according to package directions.
  2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
  3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
  4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Edamame Brown Rice and Lentil Salad

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 1 bag Success Brown Rice
  • 1 cup cooked green or brown lentils
  • 1 cup edamame, cooked, cooled and shelled
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup roasted almonds and sunflower seeds (optional)

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Prepare rice according to package directions.
  2. In large mixing bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion and parsley. Toss gently to combine.
  3. To make dressing: In separate small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until well combined.
  4. Toss salad with dressing until well combined. Sprinkle with roasted almonds and sunflower seeds, if desired.


SOURCE:
Success Rice

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EDIBLES

Protein to fuel everyday adventures in the kitchen and beyond

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(Family Features) Achieving your goals each day starts with your own health and well-being, both physically and mentally. To ensure you’ve got the energy needed to take on that to-do list and enjoy your favorite activities, turn to familiar ingredients and recipes that pack the protein your body craves.

To help reach nutrition goals and fuel your everyday adventures, Chicken of the Sea Tuna and Salmon Packets can follow you anywhere you go and make healthy eating a delicious endeavor. Everything you love about your favorite tuna and salmon products now fits into your busy lifestyle and unique dietary needs – keto, paleo or Mediterranean.

They’re flavorful, convenient and fit seamlessly into your daily routine, making them a perfect solution no matter your mood, cravings or occasion. Whether you’re bringing tuna along as an afternoon snack or incorporating salmon into a tasty meal, the responsibly sourced protein allows you to eat healthy and live happy without compromise.

For example, you can rethink lunchtime routines with a colorful twist on the viral social media salmon rice bowl. Bring together the lively flavors of Everything Bagel-seasoned pink salmon with your favorite toppings like carrots, radishes, Sriracha mayo and more for a simple yet flavorful afternoon protein-packed pick-me-up.

Long days away from home can lead to meal complacency when you walk through the door. However, keeping high-quality, responsibly sourced protein options on hand can help you avoid takeout cravings and a desire to leave the cooking to someone else. It doesn’t get much easier than these Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers for an appetizer or low-carb snack that takes just 20 minutes to prepare a handful of everyday ingredients.

When you find the right solutions for you, it’s time to stock the pantry. Try all the flavors Chicken of the Sea Wild Caught Tuna and Alaskan Pink Salmon Packets offers, from creamy or citrus to spicy and beyond.

Visit chickenofthesea.com to find more nutritious recipe inspiration.

Everything Bagel Salmon Brown Rice Bowl

Total time: 10 minutes
Servings: 1

  • 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Alaskan Pink Salmon with Everything Bagel Seasoning
  • 1 cup cooked brown rice
  • roasted nori seaweed sheets or pieces, crushed
  • 1 small avocado, sliced
  • 2 tablespoons shredded carrots
  • 2 tablespoons shredded radishes
  • 2 tablespoons minced cilantro
  • 2 teaspoons furikaki seasoning (Japanese rice seasoning)
  • 2 tablespoons Sriracha mayo
  1. In bowl, top cooked brown rice with crushed seaweed sheets.
  2. Add sliced avocado and top with salmon.
  3. Add carrots, radishes and cilantro.
  4. Sprinkle with furikaki seasoning and drizzle with Sriracha mayo.

Lemon Garlic Tuna-Stuffed Roasted Mini Sweet Peppers

Total time: 20 minutes
Servings: 2-3

  • 1 packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna Lightly Seasoned by McCormick, Lemon Garlic
  • 3 mini sweet peppers, halved, seeds removed
  • 2 tablespoons olive oil
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup sliced green onions
  • fresh cracked black pepper, to taste
  1. Preheat oven to 400 F. Lay parchment or foil over baking pan.
  2. Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
  3. Divide lemon garlic tuna evenly between six mini pepper halves.
  4. Top with cheese and bake 8-10 minutes, or until peppers are tender and cheese is melted.
  5. Allow to cool and top with sliced green onions and fresh cracked black pepper, to taste.


SOURCE:
Chicken of the Sea

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