Whenever the seasons start to change I always get excited about the new recipes I want to try. So today, I’m sharing some of my favorite Spring recipes as well as some new ones that I’ve been itching to test out. Because let’s face it, no one wants to eat a Spring salad in the middle of winter, no matter how delicious it looks!
Happy National Margarita Day!! In celebration of this fun-filled holiday, I wanted to share my jalapeño pineapple margarita recipe with you. (Last year I shared my Lemon Drop Margarita) What I love most about this margarita recipe is that it’s a little spicy and a little sweet. So you get the best of both worlds, all in one glass. I discovered how well jalapeños and pineapple go together when one of my friends introduced me to jalapeño and pineapple hummus. From that day forward I was hooked on the combination and have been keeping my eye open for other recipes that I could use these two ingredients in. I hope you love this jalapeño pineapple margarita recipe as much as I do!
- 1 part lime juice
- 2 parts tequila
- 1/2 part cointreau
- 2 parts fresh pineapple (blended)
- jalapeños to taste (deseeded)
- additional jalapeños and grilled pineapple chunks for garnish
The pineapple gives this cocktail a natural frothiness that makes it extra delicious!
- In a food processor, blend your fresh pineapple and jalapeños together. I stopped when the pineapple got frothy but could still see bits of the jalapeño.
- Optional: I grilled pineapple chunks by placing a thin coating of coconut oil on each side and searing them quickly on the grill. I used these grilled pineapple pieces as garnish.
- Mix all the other ingredients in with the pineapple and jalapeños.
- Serve over ice and garnish with grilled pineapple chunks and jalapeño slices.
I salted the rim prior to mixing with pink himalayan salt
I’m excited to share this sweet Valentine’s Day recipe with you! These pink heart-shaped pancakes are easy to make and taste sooo delicious!! I seriously ate two while taking these pictures for the blog. Besides being pink and heart-shaped, these pancakes are also diary-free. I used Earth Balance’s buttery spread (soy-free) and some Vermont maple syrup (yum!) to top these babies off but feel free to use your own toppings. This pancake recipe is quick to come together, so whipping up a batch Wednesday morning wouldn’t be much of a worry. Scroll down for the recipe!
Makes 6 – 8 pancakes – recipe can be doubled and it also depends on the size of your heart
So I wanted to take a minute to talk about this heart shaped thingy that I’m not really sure what to call it. Someone gifted me two of these things, years ago and I never bothered to give them a try until now. They are pretty awesome and designed to lay flat on a griddle or frying pan. It took me a few attempts at getting the hearts to come out perfect but after that it was smooth sailing.
cooking a pink pancake in action!
- 1 cup all purpose flour
- 1 tbs baking powder
- 2 – 3 drops of red food coloring
- 1/8 tsp salt
- 1 tsp sugar
- 1/4 tsp vanilla extra
- 2 tbs olive oil
- 1 cup water – may need to add more as you go along
The underside of the pancakes is pinker since it’s the side that spent less time on the griddle
- Mix all the ingredients together in a large mixing bowl.
- Go slow with the food coloring drops.
- Cook on medium-low heat. Place heart on griddle with a few drops of olive oil before adding a thin layer of pancake mix.
- Once bubbles stop bubbling on pancake, you are clear to flip. Let cook for an additional minute.
- Add toppings and enjoy!
The Super Bowl is this weekend and for the first time ever I am prepared! (lol) I’ve been working on this recipe for a healthy Super Bowl appetizer (works great as a snack too!). These Buffalo Broccoli Bites only take three ingredients! That’s right, only three ingredients. Ok so I’m not counting water, but does water really count as an ingredient? Not only are they super delicious and melt-in-your-mouth but they are also meat-free and gluten-free! Prep time is around 10 minutes and cooking time is an additional 16 minutes. You can’t beat that! The one thing I will say is that just like their normal wing counterparts, these buffalo broccoli bites do get a little messy but they’re so delicious, I promise they are worth it.
Buffalo Broccoli Bites Ingredients:
- broccoli – one large head
- 1/4 cup and 1/8 cup Bob’s Red Mill Egg Replacer
- 1/2 cup water
- 2 tbs Frank’s Red Hot Wings Buffalo Sauce*
*Make sure you get the “wing’s” sauce and not the regular buffalo sauce
For a dipping sauce I just used hummus and sprinkled it with cayenne powder
- Preheat the oven to 425′ and line a baking sheet with parchment
- Chop up your broccoli into wing sized pieces
- In a medium bowl, mix the egg replacer and water – whisk together
- In a second bowl, place the additional 1/8 cup of egg replacer – do not add water
- Add the buffalo sauce and whisk again – the mixture will start to foam
- Start to dip your broccoli cuts into the buffalo/egg replacer mixture and then dip into the second bowl with just egg replacer
- Place on the baking sheet, leaving space in between each broccoli bite
- Bake for 8 minutes, flip, and then bake an additional 8 minutes
- Add a healthy serving of additional buffalo sauce on top of the broccoli bites and serve!
Healthy Super Bowl Appetizer – Buffalo Broccoli Bites Recipe
Today I’m sharing some delicious cocktail recipes that are all perfect for Winter! I love to take my favorite warm weather cocktails and “winterize” them, like I did with my Cranberry Paloma Cocktail Recipe. Some of these cocktail recipes follow suit while others are just straight up tasty Winter treats. Take a look:
I don’t know about you but I’m ready to heat things up! This Winter is just getting started but it’s been freezing out. There’s nothing like a warm bowl of soup after coming in from the cold. Today for my meatless Monday recipe, I’m sharing my cilantro and jalapeño corn chowder. It’s a different take on my Grilled Corn Chowder Recipe that I shared last year. This corn chowder recipe has a bit of heat to it (that you can adjust according to taste). I also used some different spices and loaded this corn chowder up with cumin and cilantro. Check it out:
Time: 45 mins Serves: 6 – 8
- 4 pds red potatoes – peeled and diced
- 4 cups corn or 3 cans drained
- 1 large jalapeño or 2 small ones – deseeded
- 1 14.5 oz can Hunt’s fire roasted tomatoes
- 3oz baby spinach (about 1/2 a bag)
- 1/2 sweet onion
- 3 garlic cloves – minced
- 32 oz vegetable broth
- 4 tbsp Earth Balance soy free buttery spread
- 1 tbsp olive oil
- 1 tsp agave syrup
- 1 cup cilantro
- 1 tsp cumin
- 1 tsp chilli powder
- 1/4 tsp paprika
- 2 drops liquid smoke
- salt + pepper to taste
- 1/4 – 1/2 tsp red chilli flakes
- 1 cup broccoli stems – steam and cook with potatoes – adds protein!
- Steam your potatoes – I used a double boiler set up (20 mins)
- Place potatoes in food processor and blend until mostly whipped (set aside)
- Place onion and jalapeño in food processor and mince. Toss into pot with olive oil until onions are golden. Add garlic and cook for an additional minute.
- Now add everything else EXCEPT for spinach and cilantro.
- Cook on low, stirring occasionally for 15 mins
- Add spinach and cilantro and cook for an additional 2 minutes.
- Serve warm
When I set out to create this Cranberry Paloma Cocktail Recipe, I truly wasn’t trying to make it look like Santa Claus! My intention was pure and simple, to take one of my favorite warm weather drinks and turn it into something I could serve at a festive holiday party. However, once I decided to sugar coat the rim this cocktail drink turned into Christmas all on its own! Grab the recipe below:
Serving size: one cocktail
- 2 ounces tequila
- 1 ounce cranberry juice
- 3 ounces sparkling water or club soda
- 1/2 teaspoon simple vanilla syrup*
- 2 lime wedges
- sugar to coat glass rim (optional)
*Simple Vanilla Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tbsp pure vanilla extract
“It’s beginning to look a lot like Christmas!”
Simple Vanilla Syrup:
- Bring water and sugar to a boil on medium heat.
- Simmer until water/sugar begin to thicken (8-10 mins.)
- Remove from heat and stir in vanilla, let cool before bottling.
Cranberry Paloma Cocktail:
- Cut two lime wedges. Trace one along the edge of the glass.
- Place some sugar on a plate and dip glass into sugar.
- Add tequila, cranberry juice, sparkling water, and simple vanilla syrup together and stir.
- Squeeze the second lime wedge into your drink and use as a garnish.
Cranberry Paloma Cocktail Recipe