It’s almost the beginning of Summer and I wanted a new cocktail to enjoy. Something light and refreshing yet still tasty and a little sweet. This is my take on the traditional Blackberry Smash cocktail and it really hit the spot. I simplified the ingredients since (as I’ve mentioned in previous posts) I’m not a natural-born bartender. This drink comes together pretty quickly and it is delish!
serving size: 1
- 1 nip of vodka
- 1 tsp maple syrup
- sparkling water or club soda
- Mash up 6 – 8 blackberries in the bottom of the glass and add maple syrup
- Add ice and garnish with a few extra blackberries
- Add vodka and then sparkling water
- Stir, sip and enjoy!
I absolutely love these zucchini fritters! 1) Because they are sooo delicious and 2) because you only need five ingredients to make them! Yup, you heard me, only 5 things to put these bad boys together. Low ingredient recipes are perfect for those nights you want something homemade but without the effort of homemade. As with all my meatless Monday recipes, these fritters are vegan and gluten free.
Makes 6 – 8 large zucchini fritters
Prep + cook in 60 mins
- 2 small zucchinis
- 1 cup cooked brown rice
- 1/3 white onion
- 2 tsp olive oil
- 1 tsp sea salt
- 2 garlic gloves minced *optional
- Cook rice following instructions on package. *I make the rice in advance and chill in fridge
- Preheat oven to 400′
- Cut up zucchini and white onion.
- Place all ingredients into the food processor and pulse.
- Divide into six equal balls and form into patties with your hands.
- Place on baking sheet and bake for 35 – 40 mins. Longer if you want the outside crunchier.
*Note: these have the consistency of crab cakes and can fall apart but are still delicious!
It might be the warmer weather that Spring brings or the fact that I’m sick of the same ol’ thing I’ve been eating all Winter long but for me, I always start craving salads in the Spring. There’s just something extra delicious about a crisp salad this time of year. There’s also a lot of fresh produce popping up that tastes amazing in a salad! So to celebrate Spring and all things green, I’m sharing nine Spring salads for you to try!
I put asparagus on everything in the Spring! Spring Greens Bowl via Lively Table *click any pic to grab the recipe*
Grilled Corn & Zucchini Pasta Salad
Peach & Walnut Salsa – pour this over some lettuce and you are good to go!
Chickpea Corn Salad via Brewing Happiness
Coconut Mango Salad via Salted Mint
Avocado & Grapefruit Salad via FoodieCrush
Edamame Salad via Foodness Gracious
Asparagus & Goat Cheese Salad via Proud Italian Cook
Today I’m sharing some beautifully meatless recipes for Easter. I think these are perfect if you’re hosting or just looking for a dish to bring. They also incorporate lots of fresh and tasty Spring produce like peaches, strawberries and more! So yummy!!
Grilled Avocado Caprese – click any pic to grab the recipe!
Pineapple + Cilantro Hummus
Edamame Salad with Sesame Dressing
Grilled Corn + Zucchini Pasta Salad
Sweet Potato + Eggplant Lasagna
Lemon Meringue Pie
Strawberry + Cream Profiteroles
Strawberry Lemonade Spritzer
Peach Lemonade Spritzer
Easter is right around the corner and Spring is starting to emerge! I don’t know about you but just thinking of warmer weather and Springtime blooms puts me in the mood for a tasty cocktail. So I’ve gathered up my nine favorite brunch cocktails to ring in this Springtime holiday, Easter! Take a sip:
Passionfruit & Lime Margaritas – click any pic to grab the recipe!
Vanilla & Pear Cocktail
Sunny Clementine Cocktail
Maple Salty Dog
Watermelon Cucumber Sangria
I’ve been chowing down on my new meatless Monday recipe for the past few dinners! Not only is this recipe chock full of veggies, but it’s gluten-free and oil-free as well. Double yay! As we near the end of Winter, I’ve been craving lots of fresh fruits and vegetables. This meatless Monday recipe hits the mark, using fresh zucchini, broccoli, cauliflower and more. Oh and it only takes about 30 minutes to make! Check out the recipe below:
- 2 small zucchinis (I left the skin on)
- 1 small head of broccoli
- 1 small head of cauliflower
- 4 organic celery stalks
- 1 sweet onion
- 5 – 6 large roasted garlic cloves
- 1/2 tsp sea salt
- handful of cilantro
- 1 3/4 cup water
- Preheat the oven to 400′.
- Set up a double boiler to steam broccoli and cauliflower.
- Cut zucchini, celery, broccoli and cauliflower into medium chunks.
- Place broccoli and cauliflower into double boiler and let steam for 20 mins.
- Put zucchini and celery on baking sheet with parchment paper.
- Cut sweet onion into fourths (leave skin on) place on same baking sheet, open side down.
- Cut garlic top off and place upside down on baking sheet. Roast for 25 mins. No need to add oil.
- When everything is done cooking, carefully peel onion and garlic skins off. You can use a fork to easier maneuver garlic cloves out.
- Toss everything into a food processor with salt, water, and cilantro to blend.