Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim each leaf with scissors, then cut an inch off the top and stem, cut in half lengthwise, and quickly place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water (or two) to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook uncovered for about 15-20 minutes–til a leaf pulls out easily. While they’re cooking, make a marinade from remaining lemon, olive oil, garlic, salt and pepper.
Drain artichokes, brush with marinade, and place them on preheated grill (outer sides down at first to hold in the liquid). Grill the artichokes for 5 minutes each side, basting with sauce until the tips are a little charred. Serve immediately with the remaining sauce for dipping. Prepare to die of deliciousness.
TIP: You can also boil, marinate and freeze them. Then later, defrost, BBQ and enjoy!
1 3/4 cup whole wheat flour (or for added fiber and protein use: 1 cup flour, 1/2 cup almond meal, 1/4 cup ground flax seed)
1/2 cup plus 2 Tablespoons cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsweetened applesauce or mashed banana
2 teaspoons vanilla extract
1 teaspoon molasses
2 cups grated zucchini (unpeeled)
4-6 Tablespoons unsweetened almond milk
Preheat oven to 350°F. Nonstick spray 1 muffin pan or 1 loaf pan and set aside.
In a large bowl, stir together the flour (+ almond meal and flax, if using), sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform. Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes. For muffins, fill 12 cups with batter nearly to the rim and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Devour.
2 cups whole wheat flour (or sub one cup with 3/4 cup almond meal & 1/4 cup ground flax meal)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup coconut oil
1/3 cup sugar
1/3 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat oven to 450°F (not a typo). Grease 16 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
In a separate bowl, cream the coconut oil, then add all the regular sugar and half of your brown sugar. Beat until fluffy. Add the egg and mix well.
Hand stir in the yogurt, add the dry ingredients, and finally, fold in the apples.
Divide the batter evenly among muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. FYI, batter will be fairly stiff, but that’s normal–add a little applesauce if you want to.
Bake for 10 minutes, then turn heat down to 400°F, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.