Browsing Category: Eat

Wine Slushy

slushy

This is a nice twist on summer time frozen drinks.  A wine slushy! Doesn’t that sound delicious?  It is also really easy to make, most of it can be done ahead of time, and the ingredients are clean and healthy!  This will be a favorite drink while sitting out by the pool, or for a summer night BBQ.  I got this recipe from CoilyLocks.com, and here is the very simple instructions:

Ingredients:

  • 1 bottle of Riesling
  • 2 cups hulled strawberries
  • 1 tablespoon of fresh lime juice
  • 2 tablespoons of sugar

Directions:

Set aside one cup of Riesling in the fridge to chill.  In a food processor, puree strawberries with the remaining wine, lime juice and sugar.  Pour the mixture into ice-cube trays and freeze until solid.  When you’re ready to serve (or drink), puree the ice cubes with the remaining wine in your blender.

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Make A Better Burger

This weekend is Labor Day, and there is no better way to end the summer than burgers and dogs on the grill!  The last couple of years I have been doing a lot of research on how to make a better burger.  There are a couple of tips that I employ that really seem to be a constant in my research for a better burger.  Next time you fire up the grill for burger time, try these tips, and you will not be disappointed!

  1. Choose the right ground beef!  You want ground beef that is around 20 – 25% fat.  Most of that will burn of during cooking, but your burgers will be moist and flavorful because of it.
  2. Season the meat.  A lot of people neglect to ad any seasoning at all.  Always use salt and pepper.  Ad it right to the raw meat and mix in.  If you want to use other spices, garlic or onions etc that you to ad to the raw meat, cook them lightly in a frying pan to bring out the flavor before adding to the meat.
  3. Don’t overwork the meat.  Try not to smash the ground beef up to much, or pat the burgers down too tight.  This will give you dense drier burgers.
  4. Indent the tops.  After you form your patties push your thumb onto the top of the patty to leave a good thumb sized indentation.  This keeps the patties from turning into balls while you cook them, which allows for a nice even cooking.
  5. Let them sit out.  Let your raw burgers get to room temperature before you put them on the grill.  After you make your patties, cover them with plastic wrap, and allow them to sit out until they are room temp.  This will allow the middle of the burger to cook evenly with the outside.
  6. Don’t squish.  When you are cooking your burgers, don’t squish them with your spatula.  All that does is dry them out, and makes more potential for a fire in your grill.
  7. Divide your grill.  If you are using charcoal, pile your hot coals on one side of the grill.  Put the raw burgers on the hot side of the grill, for 1 – 2 minutes on each side to char the outside.  Then, rotate the burger a half turn and place them on the cool side.  This will give you the crisscross pattern of grill marks.  Then cover the grill and cook for another 4-6 minutes per side to “bake” the inside of the burger without overcooking the outside.
  8. Let them sit. Let the patties rest covered with aluminum foil for about 5 minutes before serving.  This will lock the juices into the burger.
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Grilled Peaches & Pecans

Have I mentioned yet how much I truly love this time of year? So many amazing things are in season, it’s fabulous! Our market has been chalk full of delicious, local peaches. I try to watch refined sugar, which is why a recipe like this is so great. Using natures own bounty a delicious dessert is born. And of course if you’d like to add some extra yumminess you can certainly eat these with some ice cream or Greek yogurt, however I’m convinced they’ll stand up just fine on their own!

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Full recipe & instructions found on The Pioneer Woman

Grilled Peaches & Pecans

Here’s what you’ll need:

  • Fresh Peaches, Halved And Pitted
  • Maple Syrup, For Brushing
  • Butter (for Grilling)
  • Pecans, Chopped

 

Honey Ricotta Ice Cream

Summer is far too quickly coming to a close. Although I’m always ready for fall when it arrives, I must say I’ll miss some of my favorite parts of summer…..like frozen treats! As you likely know, I’m not a big dairy fan, but this recipe demands an exception. I love the simplicity (only 3 ingredients) and of course it doesn’t use refined sugar!

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For full recipe please visit Wonky Wonderful.

Ingredients:

  • Full Fat Ricotta
  • Whole Milk
  • Honey

Basil Peach Sorbet

Continuing on with my late summer peach obsession I just had to share this recipe. Although some may not readily pair peach and basil, it sounds like an awfully refreshing treat to get you through the August heat. Per my usual, I’ll probably try substituting some of the refined sugar with honey. It’s a bit healthier and come on, peaches and honey….hard to beat that combo!

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 8 basil leaves
  • 4 ripe peaches, peeled and pitted

- See more at: http://www.brannyboilsover.com/2013/08/08/basil-peach-sorbet/#sthash.Rewvu2ZD.dpuf

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For full recipe and instructions please visit Branny Boils Over.

Basil Peach Sorbet

You’ll Need:

  • Peaches
  • Basil
  • Sugar (honey if you’re like me)
  • Water

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 8 basil leaves
  • 4 ripe peaches, peeled and pitted

- See more at: http://www.brannyboilsover.com/2013/08/08/basil-peach-sorbet/#sthash.Rewvu2ZD.dpuf

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 8 basil leaves
  • 4 ripe peaches, peeled and pitted

- See more at: http://www.brannyboilsover.com/2013/08/08/basil-peach-sorbet/#sthash.Rewvu2ZD.dpuf

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 8 basil leaves
  • 4 ripe peaches, peeled and pitted

- See more at: http://www.brannyboilsover.com/2013/08/08/basil-peach-sorbet/#sthash.Rewvu2ZD.dpuf

 

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 8 basil leaves
  • 4 ripe peaches, peeled and pitted

- See more at: http://www.brannyboilsover.com/2013/08/08/basil-peach-sorbet/#sthash.Rewvu2ZD.dpuf

 

Peach Pecan Coconut Oatmeal

Oh how I absolutely love the flavors of summer. Although berries probably top my list, peaches certainly come in a close second. Peak season is here (or darn close anyway). I’m always looking for ways to savor my husband’s most favorite fruit. I love a good peach cobbler or peach banana smoothie however this recipe sounds like it would make a divine breakfast treat! I have a few alterations I’ll be making, please see them in parenthesis below.

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For full recipe and instructions please visit Cookie Monster Cooking!

Peach Pecan Coconut Oatmeal

For the oatmeal:
    • 3 cups water
    • 1 cup milk (I’ll be using coconut or almond milk in place of cows milk)
    • 1 tablespoon unsalted butter (I’m going to try a little coconut oil instead)
    • 1 cup steel-cut oats
    • ¼ teaspoon salt
    • 3 tablespoons packed light brown sugar (my sweetener of choice will be honey or pure maple syrup instead of brown sugar)
    • ¾ teaspoon cinnamon
    • 1 ½ teaspoons vanilla extract
For serving:
  • 1 to 2 peaches, diced
  • ½ cup pecans, roughly chopped
  • ½ cup unsweetened coconut

 

Strawberry Mango Chia Pudding Cups

I’m always on the lookout for new and healthy breakfast and snack ideas and just so happen to be a huge fan of chia pudding. This recipe takes a twist on the version I normally make as it has a double layer….oh lala! These look simple enough to make ahead of time in little cups and keep refrigerated so all I have to do is take one out in the morning and it’s a go. I’m also liking that it’s a healthy, protein packed snack for our little guy, although I’d probably omit the protein powder in this case.

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Full recipe and instructions can be found on Fueling Endurance Performance.

Ingredients

  • 3/4 cup almond milk
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon (optional)
  • 0.5 cup mango puree
  • 0.5 cup strawberry puree
  • 1 scoop protein powder (I’ll likely omit this)
  • 1 tsp shredded coconut
  • 1 strawberry, hulled and chopped

Blueberry Flax Microwave Muffin

There is one thing this college girl loves, and it is a meal in a mug! A friend and I experimented with meals in a mug this past school year for our newspapers food column, and the results were not visually appealing, but they tasted great! The only problem with the recipes we tried is that they were not the healthiest choices. When it comes to muffins, there are many healthy variations nowadays, and when I came across this recipe made with all natural ingredients, including flax, I was stoked to try it! It only takes one minute if you have a shallow mug or bowl, and it serves one, which is a perfect breakfast option for the person on-the-go!

 

muffins

Ingredients:

1 ounce frozen blueberries

1/4 cup ground flaxseed

1/2 tsp baking powder

2 Tbsp sugar-free pancake syrup

1/2 tsp orange zest

1 egg white

1/2 tsp nutmeg

 

For directions and nutritional facts, visit SparkRecipes.

Fresh Heirloom Tomato Juice

Ahhhh the amazing tastes of summer! One of my husband’s favorites are heirloom tomatoes. Not only are they beautiful to look at but they have a delicious flavor about them. They’ve been showing up in droves at our local market so I thought this recipe is quite timely.  It would make a tasty breakfast beverage or jazz up a homemade Bloody Mary.

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For full recipe and instructions please visit  Whole Foods Market

Fresh Heirloom Tomato Juice
Ingredients:
  • 4 large heirloom tomatoes (about 3 pounds), cored and quartered
  • 3 tablespoons lemon juice
  • 1 teaspoon prepared horseradish, plus more to taste (optional)
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 6 dashes Tabasco sauce

Homemade Balsamic Vinaigrette

Looking at salad dressing labels can be a scary thing sometimes! Although it tastes great,  it most often is not great for your body too. This is why I was elated when I came across recipes for my three favorite dressings — homemade dairy free ranch, honey mustard and balsamic! These three recipes are extremely versatile, as they not only go with salads, but also can be paired with any kind of chicken dinner, especially homemade chicken tenders for the kids! Your mouth and body will thank you for taking the extra minute to make your own sauces for your meal.

You can find the recipes for the other two dressings on My Whole Food Life, and here is the recipe for the balsamic vinaigrette:

 

Homemade Balsamic Vinaigrette

1/3 cup olive oil
2 T balsamic vinegar
1/2 T red wine vinegar
1 clove garlic minced or pressed
1/4 scant tsp ground mustard
1 T lemon juice.

Whisk all the ingredients together. That’s it. I store my dressing in a small mason jar in the fridge.  It should keep for a couple weeks.  Since there are no additives in this, it will solidify in the fridge.  Pull it out a few minutes before you use it again.  Or just make it as you need it.

 

balsamic vinaigrette