I am in love with avocados. They are rich in nutrients, easy to manipulate with flavors, and the perfect healthy fat to add to your meal. About 10 years ago, after having some guac at a local restaurant, I decided I wanted to make my own. Do you ever get the store bought kind and it’s too creamy or has that “sour” taste of sour cream? Ick.


When I took this picture, no lies, my mouth was watering because it was all I could do to wait the 10 seconds to take a bite. I love the fresh flavors and to play a little bit with more or less spice depending on who I am feeding at the time. This is the perfect side dish with your favorite tacos, something to bring to a friends game day, or just to have to take with you throughout the week when you’re at work. I also have a sneaky trick to help keep it fresh!


  • 4-6 large avocados
  • 1/2 jalapeno, finely diced and seeded
  •  1-2 roma tomatoes (depending on how much you like the sweetness)
  • 1/4 c cilantro, chopped
  • 1/4 c white, red, or yellow onion, finely chopped
  • 1 clove minced garlic
  • juice of half a lime
  • 1 tsp sea salt, plus a little more for taste
  • 1 tsp cumin
  • 3/4 tsp cayenne
  • 1 tsp adobo seasoning

How to Prepare:

  1. Slice your avocados in half, take out the pit and scoop out the avocado into a bowl. Save one pit!
  2. Add your lime juice, garlic, and spices and begin to work with a fork, mushing it down. If you like your guacamole more creamy or if you discover you have some “strings” of guac (ie it was too ripe), use an immersion blender to throw it into a food processor.
  3.  Add your onion, jalapeno, cilantro, and tomatoes. Gently stir together.

You’re done! Dip a chip, dip veggies, or add as a topping!

But wait! How do I keep it from getting brown? It looks so gross the next day!

My trick is to add the pit back into the guac. Get it nice and nestled in. Then, cover with saran wrap so it is touching the surface. Finish by adding a lid! You can always mix the guac back up and it will be green once again. If you like the citrus taste, add more lime juice as it will help the color keep.

Spicewise, I really enjoy Penzey’s spices. They are of amazing quality and you can get most spices and herbs in bulk if you are like me and use a ton in your cooking.

Don’t skimp on the cumin!


Xo, Jasmine

Addictive Lemon Cookies


These cookies… are mouthwatering, healthy, and freaking awesome. I am addicted to these things. NO processed sugar. No gluten. SO basic it hurts. I can tell you, we make these and they are gone pretty darn quick. They have become my go-to when we want something sweet with a little kick of citrus.

While doing Whole30, I found myself thinking about all the yummy baked treats that I never ate, but always made. I found myself craving that lemony taste in a baked good. I started my hunt and wound up at a loss. After combining ideas and a little bit of practice, I was able to come up with a recipe that is a now staple in our home.

This batch can make about 18 cookies. You may want to triple this if you plan to share. 😉


  • 1/2c melted coconut oil
  • 2/3c maple syrup
  • 1 tbs lemon zest
  • 1 tbs orange zest
  • 2 tsp lemon extract
  • 1 tsp orange oil
  • 5 tbs coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Combine the dry ingredients. Sift if you find that the ingredients lump.
  2. In a separate bowl, combine wet ingredients.
  3. With a wooden spoon, slowly mix the dry into the wet.
  4. Once well combined, cover with plastic wrap and set in the fridge for about an hour. This will help make the dough easy to manage. Set oven to 350 to preheat.
  5. Using a cookie dough scoop (my life saver that took me several years to realize), scoop out about 18 scoops of dough onto a parchment paper covered cookie sheet.
  6. Smoosh the dough balls with your hand or a greased glass. They should be around 1/4-1/3 in thick.
  7. Bake in oven for about 10-12 minutes, but be sure to check them around 8 minutes in. They should be browned around the edges as well as a little bit on the tops. Underbaking is cool too… as I am a fanatic about each step of this process to take a bite… it’s too good.
  8. Let cool and devour immediately before the rest of the family knows you made them!

A few notes:

Still feel like there should be processed sugar? Add a sprinkle on the tops before baking. I haven’t done this because they are PLLLLENNNNTY good.

Maple syrup from Costco is affordable and really the best. It’s Grade A, so it doesn’t taste too… maple-y? Is that a word?

Since I mentioned Costco, they have Kirkland almond flour at a decent price, too!



Do you love applesauce? I don’t in particular, but my family does! My husband loves to take a huge mason jar to work so he can snack on it through the week. I have come to appreciate making my own, as I like to make my own everything. Our local grocery stores sell bags of apples for $1, maybe a little more when the produce starts to bruise. I like to take advantage of the sales and will buy a few bags to make this super easy sauce!


You’ll need a crockpot for this recipe. I love the “set it and forget it” way of cooking while I go about my day. I like to leave the skins on because it can give a really pretty color to the applesauce. Penzeys spices are worth every penny. I am in no way affiliated with them, but I sure do love to use their spices!


  • 8-10 apples seeded and cubed
  • 1 tsp cinnamon
  • 1/2 tsp Penzeys apple pie spice
  • 1/3 cup orange juice
  • zest of one small orange (optional)


  1. Into the crockpot, set on low, combine all ingredients.
  2. Let cook for 4 hours or until apple can be easily pierced with fork.
  3. Using an immersion blender, blend up the ingredients and carefully transfer into mason jars or tupperware containers. Can freeze or be left in the fridge for up to 2 weeks.



Cauliflower Rice Stirfry

cauliflower rice stirfry

You guys!

I am in love with cauliflower! It can take on any flavor you want it to. It’s easy to cook. It’s simple. It’s beautiful. It’s healthy. Looking for a nice dose of Vitamin C? Look no further…  This recipe is a fun mix of things and I am a fan of mixing together leftovers when needed to create a new meal. The meal that keeps on feeding… I digress…


  • 3 cups cauliflower rice
  • 1 cup cooked green beans (I diced them up a little) Fresh or frozen are best
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced yellow onion
  • 2 cloves minced garlic
  • 2tbs coconut oil
  • 1tbs ghee
  • 2-3 tbs coconut aminos
  • Cooked peeled shrimp about 1 cup if you’re making this as a side dish
  • Squeeze of fresh lemon
  1. In a large saute pan, melt the coconut oil on med low heat
  2. Add the onion and cook for about 2 minutes
  3. Add the mushrooms and stir in a pinch of salt and pepper. Cook for 1-2 minutes.
  4. Add garlic, ghee, and cauliflower. Stir, turn heat up to medium and cover for 4-5 minutes until cauliflower is tender, but not mushy.
  5. Add the shrimp, a squeeze of about 1/3 a lemon, coconut aminos, and beans.

I plated this with some tomatoes with salt and pepper for lunch. This also makes a fun side dish paired with steak or chicken! Looking for some crunch? Add some bacon or sesame seeds.

On a side note, for those who don’t know what coconut aminos are, I can give you my interpretation of it. Coconut aminos can be used in place of soy. It’s much healthier, as it contains amino acid, and it has a slight sweetness in it’s taste. I have come to love this for a topping or a soy substitute in sauces.

Enjoy 🙂

Strawberry Shake

Are you lactose intolerant? Do you ever just crave something creamy and sweet? On our whole30 diet, we found ourselves wanting something sweet after dinner, but we wanted it to pack some nutrition as well. This led me to the most amazing tasting treat ever.



  • 2 Frozen Bananas
  • 1 1/2 cups frozen strawberries
  • 1 can full fat coconut milk
  • 1 tsp Vanilla
  • 1/4c-1/2c (depending on desired thickness) of unsweetened almond milk

Blend it up and drink it down! You can freeze this for a short period of time in a freezer friendly container, BUT we did discover it can get pretty frozen, so we sometimes opt to put it in the fridge then re-blend with ice as needed. This made enough for 4 filled small glasses for the fambam!

Welcome to Bleu Lemon


Welcome to Bleu Lemon! My name is Jasmine. I am a stay at home mom of two amazing girls, a wife, and someone who loves to play with her food. I started this blog to share my cooking journey with others. My goal for this blog is to help others feel inspired when it’s time to cook by sharing easy to make recipes that will put your taste buds into a frenzy.

While many dishes on this site will be healthy, there will be some yummy, savory, not so healthy meals as well. All in moderation!

Please feel free to shamelessly share my blog, shoot me an email at bleulemonlove, or leave a comment!


xo, Jasmine