Bulletproof Herbal Coffee (keto, vegan)

Bulletproof Herbal Coffee by Lemons & Petals

What is bulletproof coffee?

The phrase ‘bulletproof coffee’ was termed by Dave Asprey, expert biohacker and productivity expert, who explored ways to optimize health and maximize efficiency and productivity.

Bulletproof Coffee can also be called Keto/Ketogenic Coffee because it has been used by the low carb community as a way to kick start morning fat burning and train the body to run on ketones.  When you’re in a carbohydrate-depleted or calorie-deficient state, your body turns to burning stored fat for fuel. When fat is broken down, ketones are released. Ketones can not only fuel every cell in your body, but more importantly, they can specifically fuel the brain. Releasing and using ketones for energy is known as ketosis.  This leads to a fat burning and high energy state.

So what’s in Bulletproof Coffee?

Traditionally speaking, you would use premium, low toxin coffee and blend it with grass-fed butter.  I, however, cannot tolerate caffeine and also am dairy free.  So I came up with something that works for me…..and it is sooooo delicious!  I just had to share my recipe.

What you will need:

  • 8oz filtered water
  • 1/4 cup dairy free milk
  • 1 TBS coconut oil or MCT oil
  • 1 bag of Teecino herbal coffee (or any coffee or tea works too)
  • Stevia to sweeten to taste



  • Heat water and milk in a pot until boiling
  • Steep bag of Teecino for 5 minutes
  • Remove bag and add the hot liquid to your blender
  • Add coconut oil and stevia and blend for 30 seconds
  • Pour into your favorite mug and enjoy!

But doesn’t it taste oily or slimy?  Actually….no.  Not at all.  The blender part of this whole recipe is the most important part because it emulsifies the coconut oil into a smooth and silky texture that complements the coffee or tea.  It is really tasty! But the best  part is the fat burning boost from the coconut oil first thing in the morning.

There are many flavors of Teecino.  This recipe will work with any of them.  Try them here.

Hope you will try this!  Thanks for reading 🙂


Homemade Mayo (paleo, keto, healthy) with tutorial

Homemade mayo lemons petals

Store bought mayonnaise is loaded with unhealthy oils such as canola or soybean oils. These oils are GMO derived and also nutritionally inferior. I’ve already written about why vegetable oils are not good for you.  And I’ve searched high and low for a 100% organic olive oil mayonnaise without any luck.  And even if you find one with olive oil, it is most likely made with “light tasting” olive oil which is usually mixed with lower quality oils. Using 100% extra virgin olive oil sounds like a great alternative but you will compromise on taste as your mayo will taste “heavy” like olive oil.  So what’s one to do?  Make your own!  This recipe takes me only 5 minutes to complete and the mayo tastes better than any store bought variety.  I have a little video tutorial so you can see how easy it is to make 🙂

What you will need:

  • 1 whole organic, cage free, omega 3 egg (pasteurized at home ~ directions below)
  • 1/4 tsp mustard (any variety will do)
  • juice of half a lemon
  • 1/4 tsp salt
  • 1 tsp white vinegar
  • 3/4 cup avocado oil (any light tasting oil will work but remember what healthy oils to use.  Another option would be to use extra virgin olive oil but your mayo will taste like that so I’ve found avocado oil to be the best choice)

I use a 16 oz mason jar to make and store the mayo. No extra dishes to wash!


I also pasteurize the egg because I am paranoid about Salmonella poisoning plus it’s simple to do. Place the egg in a pot with water and heat the water to about 140-145 degrees and keep the egg in the water for about 3 minutes.  This is enough to kill the germs but won’t cook your egg.  Let the egg cool down for about 10 minutes before using in this recipe.  I cook multiple eggs at once and put the other eggs either back in the fridge to make mayo in the future or I use them right away for another recipe like egg salad.





  • Place all ingredients in the order listed in a 16 oz jar
  • You will need an immersion blender for best results.  Use the immersion blender, starting at the bottom of the jar, and blend.  Make sure to not move the blender until you start seeing emulsification.  Then slowly move the blender up and down until all the oil is emulsified.  There’s a video below to show you how quickly emulsification takes place. 







There is no need to slowly add in the oil while vigorously mixing for the emulsification process to happen.  The immersion blender mimics this action because it slowly adds in the oil while blending.  It’s like magic!  It’s that easy. I promise you that you will love it!

Thanks for reading 🙂

Zucchini Salsa (raw, vegan)

zucchini salsa lemons & petals

I love adding salsa to EVERYTHING!  And it’s so easy with this recipe to make a batch 🙂

What you will need:

  • 3 roma tomatoes chopped
  • 1 cup diced zucchini
  • 1 red onion chopped
  • 1 small jalapeno diced
  • 1 cup of chopped cilantro
  • 1/2 cup of chopped green onion
  • juice of half a lemon
  • salt to taste


Mix all the ingredients in a bowl and let it sit in the fridge for about 30 minutes before eating so that the flavors can marinate.  It’s as simple as this.

Hope you will try it!  Enjoy.  Thanks for reading 🙂

Zucchini Hummus (vegan, low carb, high protein, keto)

Zucchini Hummus lemons & petals

I love hummus!  I can eat an entire tub of hummus!  But the chick peas are not easy on the digestive system plus it’s a big load on the pancreas which leads to a huge insulin surge.  You want to enjoy your hummus without any of these effects?  Keep reading!

What you will need:

  • 1 cup diced organic zucchini
  • 1/3 cup raw organic tahini
  • 1 TBS organic extra virgin olive oil
  • 2 cloves garlic
  • 1 TBS nutritional yeast (optional but highly recommended!)
  • 1/2 tsp cumin powder
  • 1/2 tsp salt or to taste
  • 1/2 jalapeno (optional for heat)
  • juice of one small lemon

Blend all ingredient in a food processor or blender.  And that is it!  So easy and so delicious!  I swear this is the best hummus EVER!


The nutritional yeast gives this hummus a cheesy, super yummy flavor and adds a nice boost of protein and Vitamin B12.

Nutritional breakdown:

  • Serving size: 2 TBS
  • Total calories: 88 calories
  • Total Fat: 8.2
  • Saturated Fat: 1.0
  • Total Carbohydrates:2.7
  • Total fiber: 1.8
  • Total protein: 2.6

Net carbs = 0.9!

Hope you make this!  Enjoy.  Thanks for reading 🙂

Homemade Dairy free Ice Cream

Homemade ice cream lemons petals

This is the easiest recipe for ice cream!  My kids devour this every time I make it…they even ask for it for breakfast 🙂  And I give it to them sometimes.  This is a delicious no fuss way to satisfy the cravings for something cold and sweet.  It has no added sugars and no dairy.

What you will need:

  • 2 frozen bananas (peeled)
  • 1 cup frozen strawberries, mangoes, blueberries, pineapple, etc (whatever you like)
  • 1/4 cup peanut butter (or almond butter)

Thaw out the frozen fruit for about 5-10 minutes.  Then just put everything in a food processor or blender and process until it resembles soft serve.  You may need to scrape down the sides a few times.  But that is it my friends!  Takes only a few minutes to see big smiles on your kids’ faces 🙂

Serve on a cone or in a cup.


It got a little melty by the time I took this picture but it was still super delicious and satisfying.  Hope you will give it a try.

Thanks for reading 😉

Homemade Organic Coconut Milk


Canned coconut milk is readily available.  Some brands contain only coconut and water, while others include preservatives, emulsifiers, or stabilizers.  To make matters worse, there are concerns about BPA lining in the aluminum cans.  And you also wonder if they use filtered coconut water.  So what’s a way around all that?  Make your own fresh coconut milk.  Believe me…it’s soooooo easy and quick!

So here’s what you will need:

  • 2 cups organic shredded unsweetened coconut (I use this brand )
  • 4 cups hot filtered water (don’t boil)

Heat up the water in a pot until hot.  Do not boil.  Then I add the shredded coconut and the hot water to a blender (Vitamix is what I use but any blender will do the trick).  Then let it sit for about half hour or so.  After that you just blend for a minute and then strain using either a nut milk bag (like this one) or just use a fine mesh sieve.


This is the shredded coconut I use because it tastes amazing and is organic, unsweetened and sulfite free



I strained through a nut milk bag


That’s it!  Super easy and the coconut milk is soooo fresh and delicious 🙂

The mason jar cap I’m using makes it super easy to pour the milk without spills.