Naturally Sweetened Lemon Butter

I love lemon butter. It's so yummy spread on scones or fresh bread.  It's tart and sweet at the same time, and the perfect base for tarts and fillings. It's creamy, rich and really satisfies a lemon craving.

My main dilemma with lemon butter is that it's normally packed full of refined, white sugar.  I knew I wanted to create a naturally sweetened lemon butter, but was concerned that it would taste like the lemon and honey tea I drink when I have the flu.

I started to experiment, and came up with an easy lemon butter recipe that fulfills lemon cravings, yet it is almost unrecognizable that it doesn't contain any white sugar.

Start with your lemons.  These beauties are local and fresh off the tree.

Squeeze the lemons.  I prefer just using my hand.  You could use a juicer or a juicing machine.  (To get more juice out of a lemon, microwave it for 20-30 seconds.  You'll get almost double the juice) You'll need 200 mls of fresh squeezed lemon juice (approx 3/4 cup).  

Strain the lemon juice to remove the seeds.  

In a medium saucepan, stir together 1 cup honey and 2 Tablespoons cornflour (corn starch) until smooth.  

Add lemon juice and 1/2 cup water.  Stir until combined.  

Cook and stir over medium heat until thickened.

Remove from heat.  Lightly beat 6 egg yolks.  Stir half the lemon mixture into the egg yolks, stirring immediately and briskly to ensure the eggs don't cook.  Return the mixture to the saucepan and return to heat.  Stir briskly over medium heat until the mixture comes to a boil.  

Remove from heat. Cut 100 grams (1/3 cup) of butter in pieces and add to lemon mixture, stirring until combined.

Pour into a medium bowl, jars or mugs.  Cover the surface of the lemon butter with plastic wrap.  Place in refrigerator and chill for a minimum of 1 hour.

Serve the chilled lemon butter on scones with cream, on fresh bread or toast.  You can also use it as a base for lemon cream tarts (keep an eye out for the recipe, it's coming soon) or lemon tarts.  It's perfect for gift giving or addictive self-consumption.

Naturally Sweetened Lemon Butter

Yields 1 1/2 cups approximate

Printable Recipe

Ingredients:

1 cup honey

2 Tablespoons cornflour (corn starch)

200 mls (approx 3/4 cup) freshly squeezed lemon juice

125 mls (1/2 cup) water

6 egg yolks, lightly beaten

100 grams butter, chopped

Method:

1. In a medium saucepan, stir together honey and cornflour until combined.  
2. Add lemon juice and water, mixing well.  
3. Cook and stir over medium heat until thickened.
4. Remove from heat.  Stir half the lemon mixture into the egg yolks, stirring immediately and briskly (to ensure the eggs don't cook).  Return the mixture to the saucepan and return to heat.  
5. Stir briskly over medium heat until the mixture comes to a boil.  Remove from heat.
6. Add chopped butter, stirring until mixed through.
7. Pour into mugs and cover the surface with plastic wrap.  Place in refrigerator and chill for 1 hour minimum.
8. Transfer to an airtight glass container and store in the refrigerator for up to one week, or freeze for up to two months.  Defrost in refrigerator before serving. 

Enjoy!

Sandwich Free Lunchboxes: Building Healthier Lunchboxes

So far, I've shared with you our favourite freezer friendly lunchbox recipes.  But, somedays you just need some more guidance on how to pack a healthy lunch.  Here are four complete lunchboxes to give you inspiration!

Four Complete Lunchboxes

Hard Boiled Egg, Corn Cob, Carrot Sticks, Tomato Slices, Celery Sticks with Cream Cheese and Sultanas,
Air Popped Popcorn and an Apple

Sausage Rolls, Corn Cob, Capsicum Sticks, Tomato Slices, Banana, Puffed Corn and
Chobani Greek Yogurt - Honey Flavoured

Sausage Rolls, Veggie Sticks, Chobani Greek Yogurt - Honey Flavoured, Bega Stringers Cheesestick,
Homemade Muesli Bar with Sultanas and a Banana

Empanada, Carrot Sticks, Cheese Sticks, Tomato Slices, Puffed Corn, Sliced Strawberries and a
Trail Mix of Sunflower Seeds, Pumpkin Seeds and Sultanas

Building a Healthier Lunchbox

In case you need a little more guidance in building healthier lunchboxes, here's a basic guideline.

Start with a main option:

Empanadas, Sausage Rolls, Hard Boiled Egg, Tuna

Homemade Vegetarian Sushi

Bean and Cheese Quesadillas

Add a dairy option: 

(this isn't necessarily a must, but it is added protein and calcium for growing bones)

Bega Stringers, Chobani Honey Greek Yogurt and Colby Cheese Cut into Sticks

Add a veggie option or two:

Corn Cob, Celery Sticks, Capsicum Sticks, Carrot Sticks, Celery with
Cream Cheese and Sultanas, Tomato slices

And a fruit option or two:

Banana, Apple, Strawberry and Kiwi Slices, Orange Slices

And finish with a grain or treat option:

Ryvita Multigrain crackers, Air Popped Popcorn, Puffed Corn,
Homemade Muesli Bar, Trail Mix of Sultanas, Sunflowers Seeds and Carob Buds

With lots of variety and fresh, healthy food, my kids devour their lunchboxes.  Removing sandwiches from lunchboxes can be a lot of hard work, but I've been really please with the results.  I hope you're inspired to make some changes too!  Enjoy!

Sandwich Free Lunchboxes: Lunchbox Muesli Bars

My kids have always loved store bought muesli bars.  We used to eat them on a regular basis as a healthy snack (when I thought they were a healthy snack). Then I discovered how easy and cost saving they are to make at home, so I started baking my own. When we were still eating refined sugars, I made sugar laden ones every few week for after school snacks and lunchboxes.

When we removed refined sugar from our diets, I knew they weren't something we would give up easily, so I made up this quick and easy muesli bar recipe.  It's full of whole grains and natural sweeteners.  My kids love these!  

I've found refined sugar free muesli bar recipes that are suitable for the lunchbox very hard find.  Most recipes are either packed with sugar or contain nuts.  Since the majority of Australian schoolkids attend nut-free schools, mine included, I wanted a recipe that was yummy, met our nutritional needs (no refined sugars!) and was nut free. These are perfect!

They're easy to make, and are perfect to put in the freezer for an easy lunchbox treat!  

Sandwich Free Lunchboxes: Bean and Cheese Quesadillas

These Bean and Cheese Quesadillas (pronounced "cay-suh-dee-yuh" for all my non-Spanish speaking Aussie friends), are probably the easiest of our sandwich free lunchbox foods. They're quick, easy and filling. The only problem is, they don't freeze well enough to defrost and serve cold in a lunchbox.

Quesadillas are one of the few foods that I make fresh for my kids because I can't just pull them from the freezer. Because of this, they only get them once every few weeks, but they are certainly a favourite.

Quesadillas are a five minute food, and are also great for a quick weekend lunch.  Toss a few things in a bowl, mix together and spread on a tortilla to cook.  Simple and easy.

For lunchboxes, I stick with three simple ingredients: tortillas, mozzarella cheese and beans.  You can spice yours up with seasoning such as Mexican chili powder or chipotle powder, or if you want them as a quick family meal, try adding a cooked, diced chicken breast and a jar of salsa. My kids are happy with just beans and cheese, so I stick with that for lunchboxes.

Sandwich Free Lunchboxes: Sausage Rolls

My SIL deserves equal credit for my "Sandwich Free Lunchboxes" series. Together, we dreamed up how to remove sandwiches from our kids' school lunchboxes.  She also needs credit for all the hours that we've shared creating and cooking these recipes.

As I shared in my last post "Sandwich Free Lunchboxes: Empanadas", I used to find the idea of school lunches frustrating. When my SIL and I started discussing our options for easier school lunches, we decided that a homemade, sandwich free lunchbox was the healthiest and most cost effective option.

Our goal was to have lunchboxes filled with foods that were not just nutritious and filling, but easy. We wanted food that could be made ahead of time and pulled out of the freezer each morning. Our brainstorming resulted in these recipes!

Sandwich Free Lunchboxes: Empanadas

My SIL deserves equal credit for my "Sandwich Free Lunchboxes" series. Together, we dreamed up how to remove sandwiches from our kids' school lunchboxes.  She also needs credit for all the hours that we've shared creating and cooking these recipes

I used to find the idea of school lunches frustrating.  In Australia, there is no hot lunch. Growing up in the US, I ate hot lunch most days and loved it.  It never occurred to me that other parts of world don't provide cooked lunches for students each day (that said, given the current controversy over what is served in American school lunches, I now feel blessed my children have never eaten hot lunch).  

When my kids' started school in Australia, and I realized I had to provide lunch every day, I thought I would go insane.  Most days, it was easiest to pour some honey on some bread and call it a sandwich, then shove some Tiny Teddies, flavoured yogurt and a piece of fruit into the lunch box.  

When my family started to make major changes in our diets, stopped eating refined sugars and moved to eating mainly whole, real foods, I knew I needed a major overhaul of our lunchboxes.  My SIL and I started discussing our options and decided that a homemade, sandwich free lunchbox was the healthiest and most cost effective option.

Sandwich Free Lunchboxes: How to Flash Freeze

In order to have a freezer full of sandwich free lunchbox food, you'll need to know how to flash freeze the food. Flash freezing essentially means you pre-freeze the food so it doesn't stick together when you pack it into one container in the freezer.  

Flash freezing is a common practice of the food industry. Processed food is frozen at cryogenic temperatures in order to quickly freeze the food so ice crystals can't form. That's why if you buy a bag of dimsims, unless they've been defrosted during the transport process, they don't stick together.

Unfortunately, we aren't able to flash freeze at the temperatures that the food industry can, but we can cause the same effect, meaning our food should be easy to pull out of the freezer one at a time and form less ice.

It's easy, but can be a little time consuming because you have to keep moving things to and from the freezer, depending how much you need to flash freeze. However, it's well worth your effort because you won't be fighting against a clump of muffins every time you want to take one from the bag.

Smoothie Icy Poles

My kids love smoothies. In summer, we have smoothies most days for breakfast. They're fast, easy, and extremely healthy. Loaded with fruit, yogurt and baby spinach, they're very filling, and can keep my family going until lunch. With only real food ingredients and no refined sugar, these are the perfect way to start the day.

Given our addiction to this tasty way to start our day, when I came across this idea from Lisa at 100 Days of Real Food (Blog Post: My Favorite School Lunch Supplies), I knew we had to try them!

Smoothie Icy Poles

All you need is your favourite smoothie recipe (you can find ours here) and the molds.

I purchased my silicone push up molds from Ebay. They were fairly inexpensive, (under $15 for 10 molds including shipping) and they come in fun, bright colours which my kids love!

Start by mixing up your favourite smoothie in your blender or food processor. Or, if you have any, use the leftovers from breakfast. Gather your molds and find a jar to prop them in while filling.