Lemon-fresh and guilt-free


     We enlisted the help of our friend Laura Jane Montgomery, owner and trainer at Fit Revival Studio in Ridgeland, for these three fresh, healthy recipes. If the lemon cookies sound tasty to you, go ahead and grab an extra lemon or two for your red snapper garnish and/or salad dressing. The best news? Laura is also a nutrition coach, so these recipes are guilt-free!



  • 1 red snapper fillet
  • 1 1/2 tablespoons Tessemae’s Green
  • Goddess dressing (or similar)
  • 1 tablespoon Chef Paul
  • Prudhomme’s Seafood
  • Seasoning (or similar)
  • 1 tablespoon Herbes de Provence
  • 2 tablespoons Kerrygold
  • salted butter
  • Olive oil
  • Parsley
  • Lemon
  • Salt

Preheat oven to 475 degrees. Lightly oil a large rimmed baking sheet. Rinse the fillet and pat dry. Lay skin side down on baking sheet and brush with 1-2 tablespoons dressing. Season generously with seafood seasoning and Herbes de Provence, and top with thin slices of butter. Roast on bottom rack of oven 20 minutes, or until fish flakes easily with a fork. Serve with lemon slices, chopped parsley and salt to taste.

     Serves two.




     This is more of an inspiration than a recipe! When making a salad, think about variety: color, texture, taste, etc. I simply used items from my refrigerator, pantry and freezer for this nutrient-rich and colorful salad!

  • Spinach
  • Broccoli sprouts
  • Red cabbage (chopped)
  • Water chestnuts (drained)
  • Sunflower seeds
  • Blueberries (fresh or frozen)
  • Parsley

     A squeeze of lemon juice with a splash of extra virgin olive oil is all you need to dress the salad. Or use the same dressing from the red snapper dish.





  • 1 Meyer lemon
  • 1 cup almond flour
  • 1/4 cup maple syrup

     Zest and juice 1 lemon. Combine juice/zest, almond flour and maple syrup, and mix well by hand. Form into a ball and cover with plastic wrap. Place dough in freezer for 10 minutes. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Remove dough from the freezer and uncover. Using a small scoop or your hands, form 12 small balls and place on cookie sheet. Press cookies flat with a fork or fingers. Bake 12-15 minutes. Let cookies cool completely.


  • 1 Meyer lemon
  • 1/4 cup Kerrygold salted butter, room temperature
  • 1/2 cup powdered sugar, sifted

     Mix butter, powdered sugar and fresh-squeezed lemon juice (approx. 1/2 tablespoon to start) to make a creamy, spreadable frosting. Whip until smooth and creamy. (Add more sugar for stiffer frosting, or more lemon juice if too stiff.) Once cookies have cooled, spoon the icing on top. These treats can be enjoyed at room temperature or chilled!