This is Lemon Ice Cream like you’ve never tasted before! Sweet cream and tart lemon juice come together in this easy homemade ice cream recipe.

Lemon. Ice Cream. I’ve had the idea for this sweetly tart ice cream scribbled in my recipe notebook for over a year now and I can’t believe it took me so long to finally try it. I’ve made this quite a few times now and each time I’ve loved it more.

Ice cream in the winter? You bet. When the citrus season is in full swing, I can’t resist mixing up a batch of this creamy ice cream.

The tart lemon with the sweet cream is a combination that is refreshing and rich at the same time. Nothing beats having a carton of homemade ice cream stashed in the freezer.

Served over a slice of this lightly glazed Lemon Cake, this is a dessert worthy of a fancy dinner or a casual weeknight.

Homemade Lemon Ice Cream

When you think of frozen lemon desserts, you might think first of icy lemon sorbet. I love a refreshing fruit sorbet, especially on a hot summer day. But this homemade lemon ice cream is nothing like sherbet or sorbet.

This is creamy rich ice cream with an unexpected and completely fresh brightness from the lemon.

If you still aren’t convinced that you need to try this, my oldest son chose this ice cream over chocolate ice cream two nights in a row and he’s declared it to be one of the best ice creams we’ve ever made.

Lemon Ice Cream

For this lemon ice cream, I used sweetened condensed milk, heavy cream, regular whole milk, and sugar as the creamy base.

Plenty of freshly squeezed lemon juice, lemon zest, and a dash of vanilla adds the flavor that makes this ice cream irresistible.

I love how easy

Sakara Life is a meal delivery service with chef-designed recipes, organic ingredients, and plant-based meals. Here is my honest Sakara Life review and if it’s worth it. Does Sakara Life deliver tasty, healthy meals? Or is it another diet scam? Are the meals tasty?

This post is not sponsored, but you can use the code XOGINAH for 20% off meals and clean boutique products!

For today’s post, I wanted to share my review of Sakara Life now that I’ve had the chance to try it! TBH, I lurked Sakara for yearrrrssss. I debated trying their meal delivery and every time I went to order, I got sticker shock and x’ed it out. I just couldn’t justify the cost, especially when I know how to make many of these things myself. However, life is a little different right now. Things have been so crazy with juggling my workload while somehow teaching Liv and managing her school assignments and online classes, all of the regular household to-dos, and keeping P entertained and from injuring herself. It’s a circus around here, as I’m sure many of you can relate.

I’ve been eating a lot of chocolate chips out of the bag. I’ve had a lot more wine and a lot fewer veggies. (Thank goodness for Daily Harvest because they’ve been the most convenient method for me to scarf down a daytime meal lately.) I tried to do more meal prepping for a bit but on the days I got busy and didn’t have time to cook or prep anything, I felt discouraged.

I decided to treat myself to convenience and some healthy, delicious eats, so I figured I’d give Sakara Life a try after all this time!

And you guys, I looooooved it. I’m so excited to share my thoughts below. (Heads up that this isn’t sponsored and my box wasn’t gifted; I just finally decided to go for it.)

Sakara Life Review and Is it worth it?

What is Sakara Life?

Sakara Life is a plant-based organic meal delivery service, founded by Danielle Duboise and Whitney Tingle. The meals and products are based on cutting-edge nutrition, all ingredients are sourced from trusted suppliers and organic farms and are chef-crafted from maximum deliciousness. They believe in the 9 pillars of nutrition: no calorie counting, plant protein, eat your water (optimal hydration from foods), greens, good fats, eat the rainbow, nutrient density, sulfur-rich vegetables, and body intelligence. You can choose to get a single week of meals (2-day, 3-day, or 5-day) or a subscription.

All recipes are also gluten-free, in addition to being vegan. They’re packed with antioxidants, super fresh, and taste deli

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!

The Romanoff sauce is made with a sweet and slightly tangy combination of whipped heavy cream, sour cream, and a bit of sugar. It takes less than ten minutes to assemble this irresistible dessert, making it a favorite all summer long.

Romanoff Sauce

Romanoff cream sauce is just about the most delicious thing I’ve made lately. My friend Lynne was here a few weeks ago when I made this to photograph it and we may have eaten the full recipe on our own. I probably shouldn’t admit these things, but yeah, we did that.

Leftover strawberries Romanoff for breakfast? Yes, please. Romanoff cream is the perfect complement to the summer’s sweet strawberries.

Fresh strawberries and cream is a combination of which I simply can’t get enough. In this case, the whipped cream adds a creamy, velvety texture that complements the strawberries perfectly. Strawberry Romanoff gets rave reviews every time we make it.

Strawberry Romanoff

While the combination of strawberries and cream isn’t a unique one, this particular dish has a place in history – regardless of which story you choose to believe.

If you scour the internet, you will come across several variations of Strawberries Romanoff, accompanied by diverse claims about its origin. One popular belief credits Marie Antoine Careme, who was the chef to the Russian ruler Nicholas I from the Romanoff family, as the mastermind behind this classic recipe.

Conversely, some attribute the creation of a similar recipe, known as Strawberries Americaine Style, to Chef Escoffier from the Carlton Hotel in London. His dish was served over ice cream and was later renamed Strawberries Romanoff by a self-proclaimed “Prince Michael Romanoff,” who opened a restaurant in Hollywood and pretended to be a member of the royal family.

The recipe I’m sharing has been very gently adapted from La Madeleine’s recipe. Their very famous Strawberry Romanoff gives a nod to both of those earlier versions. Since I don’t live in Houston and haven’t had the opportunity to enjoy theirs in person, I’m pretty happy to be able to make it at home.

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Hi friends! I’ve got a new podcast episode up for ya.

For today’s post, I wanted to talk about a few weight loss strategies that have nothing to do with calories or macros. I think it’s so common to hear, “calories in vs. calories out” but there are so many other strategies and things to consider that can impact our goals.

Disclaimer: this is not medical advice and not intended to treat, prevent, cure, or diagnose any medical conditions. Talk to a doctor or your practitioner for individual concerns.

Also, this is my friendly personal trainer reminder to NOT focus on weight as much as body composition. Focus on the variables you can’t SEE: how do you feel? Is your schedule realistic for you? Is this something you can maintain? What’s your performance and energy like? Immune system function? Hormone function? These are all indicators of a happy body that a scale is unable to measure.

131: 5 things to support healthy weight loss (that have nothing to do with calories or macros)

Here’s what I talk about in this episode:

– Why the topic of weight loss can be taboo, finding your body’s set point, and why body composition is more important than weight

– 5 things to support your healthy weight loss goals (and health in general)

– How to set up your plate

– Adding more daily steps

– How alcohol affects weight loss (or weight loss resistance)

and so much more!

The digestive enzymes I love are from Sakara (they are the probiotics; use XOGINAH) and Now Foods (use FITNESSISTA)

More resources from this episode:

I’ve been loving Athletic Greens! This link gets you 5 free travel packs and a year’s supply of Vitamin D3/K2.

If any of my fellow health professional friends are looking for another way to help their clients, I highly recommend IHP. You can also use this information to heal yourself and then go one to heal others, which I think is a beautiful mission. You can absolutely join if you don’t currently work in the health or fitness industry; many IHPs don’t begin on this path. They’re friends who are passionate to learn more about health and wellness, and want to share this information with those they love. You can do this as a passion, or start an entirely new career.

You can use my referral link

These easy, skillet-fried pork chops with balsamic and dijon are an awesome weeknight meal that comes together in under 20 minutes.

I serve them with Rosemary Roasted Potatoes and Oven Roasted Asparagus and there is hardly a bite left over at the end of the meal.

Balsamic Glazed Pork Chops

These pork chops were originally inspired by the Balsamic Dijon Ham that we love so much. That mouthwatering ham has become a holiday tradition over the past ten years. In case you don’t already know it, pork with balsamic is a pretty darn amazing combination.

I was staring into the freezer trying to come up with something new and my eyes hit these really thick pork chops I’d picked up on sale and stashed in the freezer. As things tend to do in my brain, one thing led to another.

I decided to pan-fry the pork chops and finish them with a balsamic glaze. Oh, that was a great decision. Let me tell you, we basically licked that platter clean.

Pork Chops with Balsamic Glaze

The pork chops were ready to eat in barely 15 minutes and they were so tasty, my husband and I had a hard time sharing them with the kids. And no, I’m not kidding.

I immediately jotted a note on that recipe to remind me to double the recipe the next time we made them. I’ve updated the recipe below for more servings, since that is how I make it every time now.

However, if you don’t need as many servings, or have already made it and loved it exactly as it was initially, simply reduce all of the ingredients by half.

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