Grapefruit, like many citrus. fruits doesn’t get enough recognition. The zest, the tang and the sweetness all in one deliciously beautiful package. Summer evenings after a long day of work call for a refreshing cocktail that not only lingers flavor on the tongue but adds excitement to your cocktail. This rosemary grapefruit spritzer is perfect for this. The sweet but savory combination of the rosemary adds an element to this drink that would’t be nearly as tasty without it.
When I think of my ideal cocktail, it has to include fine bubbles, some tasty tequila (YAY), a citrus spike and a herbaceous element.
Not a tequila fan? I would sub Tito’s vodka instead. Another clear alcohol will do the trick here!
Let’s talk muddling!
I was never a big drinker, and still am not. I will dabble in a healthy cocktail on the weekend, but dug into the purpose of muddling herbs, fruit and rinds in a cocktail before adding in your liquids. The muddling element with fruit and herbs means you press them with strength against the side of the glass. This motion releases the flavor elements and helps them bind with the alcohol. Once combined there is a seamless infusion with the alcohol into the cocktail.
I find that muddling the rosemary in this spritzer truly brings out the flavor without being harsh and bitter how some cooked rosemary can come off. These flavors together truly make a cohesive and refreshing drink.
I hope you enjoy my go to summer beverage! Tag me so we can cheers together!
Let’s take a trip down memory lane. Back to summer when you were a kid, when the days were long, filled with laughs, snacks and tropical punch free flowing!
When Health-Ade told me their new flavor of kombucha was tropical punch, with notes of pineapple and mango, I about fell to the floor with excitement! Not only is pineapple my favorite fruit, but tropical punch booch, GUYS, this is the best thing since sliced bread! The heat of summer has hit, and the days are long, meaning there are more hours in the day to plan for picnics, days by the river and hours spent sipping tropical punch Health-Ade.
Two years ago, my summer looked different, there was an ocean and a pool involved. This year, since we moved back to rural Montana, we have an abundance of creeks, ponds and rivers to enjoy a picnic by. Landscape stretching as far as the eye can see in this big sky state. Scenery changes, moments change but the one constant of summer that stays with me from June into Labor Day weekend is the desire to be outside, 99.99% of the day.
The inviting summer breeze bouncing from mountains beckons me to the creek for my evening walks with my dog. The water dances in the eddys and bubbles natures music. With the flick of a wrist, the snap of the Health-Ade bottle opens and magically the easiest Tropical Sangria punch is made. A perfect compliment to a summer picnic.
When I think of Sangria, I think of sweet fruit, light tang and a whole lot of flavor. When the new flavor was released I knew that this flavor would pair perfectly with more fruit, a titch of tang and those delish notes of tea from the Health-Ade!
1. on a cutting board prep your pineapple by slicing off the outer layer and the top
2. slice your pineapple fruit into 2″ pieces and place into a pitcher
3. next, slice your mango, slice the edges off the pit and score into squares, push the skin towards where the pit would be and scoop out the chunks, place into your pitcher
4. in your pitcher add your sparkling water, pineapple juice and kombucha
5. let the mixture set for 5 hours in the fridge to marinate, or overnight for best flavor
6. drink and enjoy the summer moments!
One of my favorite things about sangria is how easy it is to make! You take your favorite flavors and marinate them together to form arguably the most delicious drink ever! Another reason that I find sangria to be the best summer drink is that you control your own destiny, whether you want to add wine, or not the possibility is up to you. In this particular case, I felt that alcohol would hinder those sweet and sour notes in the pineapple and mango fruit punch flavor in Health-Ade.
Tag me in your summer adventures, so I can see what you are doing this summer!
The weather is starting to get warm and to me that calls for cold brew coffee. But ladies & gents, skip the line at Starbucks, save the cash and the added sugar and let’s brew some at home!
What is cold brew coffee?
Cold brew coffee, is what is sounds like, coffee that is brewed cold. You are taking your coffee grounds, steeping them in room temp water, or water that is in the fridge for 12-24 hours until you create a coffee concentrate. This coffee concentrate is incredibly strong. When you drink cold brew at your local shop, the cold brew concentrate is cut 1:1 with either coffee or milk of your choice. There are a few ways to enjoy homemade cold brew and the 1:1 cut with milk or water isn’t the only way to enjoy a fresh cold cup in the afternoon!
How To Make it?
It’s crazy to say, but cold brew is easier than brewing a pot of coffee, you just need to be more patient! I love to make a big batch ahead of time, so I can sustain my cold brew needs through the week. When you make your cold brew, start with incredibly roasted coffee that you like. The key is coffee that you love. Since cold brew is a concentrate, you are really tasting more of the flavor rather than covering it up with milk or cream.
save the money and make delicious cold brew at home!
– 8 cups of water (1.8 liters)
– 8 ounces of coffee beans (pre ground)
– milk of your choice
1. grind your 8 ounces of coffee beans in a grinder, on a course setting and add to your container
2. to your container, add your 8 cups (1.8 liters) of water
3. stir with a wooden spoon until the grounds are fully wet
4. cover the top of your container, and set in the fridge for 12-24 hours to steep
5. line a strainer with a cheese cloth or a coffee filter with a big bowl or jar underneath the filter
6. pour your water & coffee grounds through the filter/cheese cloth into the strainer to strain out the coffee grounds
7. collect your concentrate and add back into an air tight container
8. drink when you want to and cut the concentrate 1:1 with either water or milk
9. optional: create coffee ice cubes in an ice tray for your cold brew
10. drink and enjoy!
3 Ways to Drink It!
There are many ways to drink coffee, and the beauty of this is, there is no right or wrong way to enjoy it! How you like coffee is the best way for you to enjoy your drink. I have found that the hot summer months cause my ice to melt and I prefer coffee ice cubes to keep the coffee flavor strong and the water content low. Fill your ice cube tray with cold brew concentrate, freeze them up, and add a handful to your glass. Add in 1:1 cold brew and water or milk of choice. My second favorite way to drink cold brew is to think of it as an espresso shot. Fill your glass up with ice cubes, milk and add in 4 oz of cold brew, for a creamy iced latte like drink! My third favorite way to drink cold brew is semi-traditional. I love a big class of cold concentrate, cut 1:1 with cold water with a splash of coconut milk! Tasty, refreshing and tastes like the beach!
Let me just preface you all by saying, I am not being dramatic, at all! This is The cupcake of your dreams, the “I can eat 5 of these” and the don’t feel guilty cupcake. Two years ago, I was in full swing of recipe testing and developing for our wedding cake. I knew that as a baker, I had to make my wedding cake or I really wouldn’t love what anyone else made for me. Everyday after my full time job, I would bring out my mixer, my cake pans and all the ingredients to perfect my vegan & gluten-free vanilla cake recipe! After about 3 months and 4 recipes, I created, the most delicious vanilla cake.
I consider myself someone who loves chocolate and vanilla. My goal in the end of 2018 was to create the cupcake of your dreams. A chocolate cupcake that was sugar free, gluten-free, dairy free and drumroll please….low carb!
On a sunny Saturday afternoon, I grabbed my trusty kitchenaid, a notebook and my apron and set to the kitchen. My timer buzzed, I pulled the first batch out of the oven, waited impatiently staring at the cupcakes for 15 minutes to be cool enough to remove from the cupcake tin and sliced my first cupcake in half to examine the texture.
Not only were these deeply rich in chocolate flavor, but the texture was something that rivaled a 4 star restaurant chocolate cake. Full of air pockets, moist through the center, a firm top and a nice squish when you bit into it. These cupcakes were visually a work of art, and tasted like a devil’s food box cake mix. My house smelled like a bakery. The scent of chocolate and vanilla extract coated the air and I knew this recipe needed to be shared with the world!
Let’s take a step back! How many of you have had a “gluten-free/healthy” treat that tastes like grass? Me! I have had so many bakery items that were health, vegan, gluten-free, nut free, sugar free, you name it and they all tend to be very disappointing. I do not skimp on flavor. Having dietary restrictions myself and living with celiac, I made it a point to myself, family and community of gluten-free eaters to never create a recipe that was “meh”. This recipe is truly the “OH MY GOD” Cupcake of your dreams!
the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!
– 1 cup of egg whites (room temperature)
– 1 tsp of baking soda
– 1 tsp of baking powder
– 1 tsp of vanilla extract
– 1/2 cup of almond milk
– 1/2 cup of flax meal
– 1 tsp of peanut butter per muffin (optional filling)
– 2 tsp of stevia
– 2 tbsp of maple syrup
– 1/4 tsp of salt
– 1/2 cup of unsweetened cocoa powder
– 2 tbsp of coconut flour
– 3 tbsp of melted coconut oil
– 4 tbsp of room temp vegan butter
– 2 tbsp of cocoa powder
– 1 tsp of vanilla extract
– 1/4 cup of canned coconut milk
– 3 cups of powdered sugar
1. preheat your oven to 350° F and grease your cupcake tin (make sure you get in the edge)
2. in a bowl with either a stand mixer or a hand mixer with the whisk attachment, whip your egg whites for about 10 minutes until soft peaks form and they are white in color
3. while your egg whites are whipping, in a separate bowl mix together your dry ingredients (baking soda, baking powder, stevia, salt, cocoa powder, flax meal and coconut flour
4. when your egg whites have reached soft peaks, with the whisk attachment moving, slowly add in your coconut oil, vanilla extract, maple syrup and almond milk
5. remove the bowl of egg whites from the mixer and slowly (1 cup at a time) fold the egg whites into the dry mixture until fluffy and fully combined. *be careful on step 5. you want to keep air in your egg whites while adding in your dry mixture this creates lightness in your cupcake*
6.add 1/2 cup to batter to each cup in your cupcake tin – if opting to add Peanut butter, add 1/4 cup of batter, a scoop of peanut butter and the remaining 1/4 cup of batter on top – repeat until batter is gone
7. Bake for 20-25 minutes until crackly on top and a toothpick inserted into the center comes out clean
8. let the cupcakes cool for about 30-40 minutes until removing them from the tin
9. To make the frosting, cream your vegan butter in your mixer with a whisk attachment
10. add your coconut milk, cocoa powder and vanilla extract until fully combined
11. slowly add in your powdered sugar 1 cup at a time until fluffy
12. using a spatula or a piping bag frost your cooled cupcakes
13. eat and enjoy!
Plain or with Frosting?
This recipe can be eaten as a chocolate muffin (without frosting) or as a cupcake for any occasion with frosting. Something that I find hard when making frosting healthy, is that you really do need a powdered sugar to help whip your vegan buttercream. Although, the cake itself in your cupcake is sugar free, a little frosting never hurt anyone! It’s simply the best of both worlds, healthy cake, rich, creamy, sweet frosting! If chosen to omit the frosting, these muffins are perfect for breakfast room temp, warmed up as an afternoon snack for tea or perfect for an after dinner indulgence!
Now that we have established the fact that this recipe is what dreams are made of, let’s start baking!
The goal with this recipe was to create a cupcake that was healthy, delicious and something you could bring to a party and surprise your friends with its flavor and health! If you guys make these, please tag me in your Instagram pictures so I can see your creations! Cheers to happy baking and a healthy life!
This recipe has been in my books for a while now! After weeks of testing different protein powders and nut butters, I finally have found the perfect ratio! Think of the softest brownie, mixed with the crisp edges of a cookie with melted peanut butter on top. I mean straight PERFECTION!
These cookies are not only delicious but they are the easiest cookies to make! Just a few simple ingredients, packed with fiber and protein!
Peanut butter and chocolate are two of my absolute favorite flavors together. I love how the creamy peanut butter offsets the sharp notes in chocolate and adds depth to both flavors. When baking with protein powder, there is a delicate balance of adding flavor to make it still taste light and fresh instead of chalky. With vegan protein powders especially, the pea protein adds a grassy flavor to the protein, but this is easily muted with the fat and flavor of nut butter!
WOW! Guys this recipe name is a mouthful, but let’s be honest…after one bite of this recipe you will be keeping your mouthful with this delicious treat! That was an easy dad joke I just had to use!
I am a huge fan of granola – I mean I love granola! I use to eat it by the bowl full with almond milk, coconut yogurt really anything, and then the day came where I found out that granola is deep fried. YUCK. Don’t get me wrong here, I am all about a 80% healthy 20% indulgent diet, but I couldn’t for the life of me figure out why you had to deep fry granola when baking it tastes better anyway!
I had a friend in college that use to make her own granola and I started helping her because it was a win win. I spent time with my friend and got to pick through delicious granola bite by bite every weekend. I found the perfect ratio granola a few years ago that I make at least once every two weeks and ALWAYS keep it on hand! This granola lead me down the path to chia pudding…see guys my story circles back! Chia pudding. If you haven’t heard of it before, you might be thinking to yourself “what in the heck is this weird thing? And wait you eat it for breakfast but it’s a pudding?”
YES to all of the above!
Essentially, when you take chia seeds and soak them, they create almost a gelatin outer orb around the seed itself. If you soak enough chia seeds in a delicious combination of coconut milk and kombucha, you get the best dang breakfast that keeps you full of healthy fat from the coconut, fiber from the chia seeds and probiotics from the kombucha. When I was working in an office, I would premake a batch for the week, set them into tupperware and viola perfect easy healthy breakfast!
As we embrace August we embrace the start of school and the crazy holiday season (on the horizon if you’re an adult!) and with that comes the need for easy meals, make ahead snacks and mindlessly healthy options! Although oatmeal is a delicious option, it’s still toasty in August and this chia pudding is a perfect cool alternative for those hot mornings heading out the door for school or work!
Not only will you stay full until lunch but you will also be 100% satisfied. My chia pudding is just the perfect balance of sweet and soft that compliments the crunchy granola topper! Add a drizzle of honey or maple syrup for extra sweetness if you so desire and enjoy your morning meal – it’s seriously the most important meal and this one is full of delicious goodies!
Whether you are a graduate, mom, dad, nanny or have no affiliation with school, the school year is upon us and we all have to start out the fall on a great food! Try making this today and tag me in your pictures so I can share a bite from afar with you!
SO one of my favorite go to desserts when I want to be healthy is a warmed up protein bar covered in peanut butter. This week since I have continued my no-sugar January into a no-sugar February, I decided to try making something that tasted like a brownie but still had a healthy twist!
I grabbed my favorite No Cow Mint Cacao Chip Bar, some delicious peanut butter and went to baking! One thing I absolutely love about being a recipe developer is the amazing products I get to play with on a daily basis! From brands I love, like No Cow to delicious homemade peanut butters and extracts from local brands! Not to mention these experiments need to be tested also! (YUMMY!)