Red Wine Sangria

All this sunshine has me CRAVING sangria. My friend was having some people over, so I decided to make a pitcher for all of us to enjoy. I raided my fridge and used the fruit I had on hand. You could definitely mix up the fruit, and use whatever you think would pair best with the wine you are using. I had a bottle of Merlot, and decided to include the following ingredients:

  • 1 grapefruit
  • 1 blood orange
  • 1 kiwi
  • 1 apple
  • 1 lime
  • 1/2 cup sugar
  • 1 can club soda
  • 1 can ginger ale

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    I cut up all of my fruit and arranged them in my pitcher. I then poured in the bottle of red wine and the sugar, and let it sit overnight in my fridge. I added the club soda and ginger ale at the last minute to make sure my Sangria was nice and bubbly 😀

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    It was SO refreshing! I’m looking forward to trying some white wine sangria recipes this summer.

     

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    Healthy Gummy Bears

    Gummy bears…such a playful, yummy treat! I’ve always loved gummy bears, but haven’t had any in a while since I’m trying to cut back on my candy consumption. But when I saw this recipe for HEALTHY gummy bears, I realized that I no longer had to resist! I still can’t believe how healthy these gummies are:

    Per Serving: 20 Gummy Bears

    22 Calories, 0g Fat, 6g Sodium, 28g Potassium, 3g Carbs, .07g Fiber, 2.2g Sugar, 2g protein

    I got a little creative with my flavors, and opted to make blueberry-grapefruit, banana, mango-strawberry, and cherry-pomegranate. I never would have guessed, but banana actually turned out to be my favorite!  You can really make whatever flavors you want as long as you stick to this basic formula:

    • 1 Cup (preferably fresh squeezed) Fruit Juice
    • 2 Cups Fresh Fruit
    • 5 Packets (or 5 tbsp) Unflavored Gelatin
    • 2 Packets Stevia (or tbsp honey).

    So I went to the store and bought and excessive amount of fruits and gelatin, and began.

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    The first flavor I made was grapefruit-blueberry. I’m a BIG grapefruit fan, and couldn’t wait to try this one! To make this flavor I used these ingredients:

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    I squeezed an entire grapefruit into a mixing bowl, along with the juice of half a lemon and lime, and added two little containers of blueberries. I heated this mixture up on the stove until it boiled, then let it simmer on medium until the berries seemed thoroughly cooked through. I let the mixture cool down for about ten minutes, then beat it in my blender until it was smooth. Once the mixture had the right consistency, I added the stevia and gelatin packets, and whipped the mixture up one more time to evenly incorporate the gelatin.

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    At that point, I poured the mixture out onto a cookie sheet and popped it in the fridge.If you want thicker gummy bears, use a glass baking tray or a smaller piece of tupperwear. When using a cookie sheet, the gummy bears were about a half a centimeter thick. I experimented as I went, and used a cookie tray, plastic tupperwear containers, and 9 inch circular cake trays.

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    While taste testing later in this process, I discovered I like my gummy bears a little thicker, and in the future would choose to use the plastic tupperwear.

    I then made my other three flavors, using a cherry-pomegranate POM juice, Mango Naked Juice, Bananas, and a ton of strawberries. I followed the same process. I noticed that each flavor took about an hour to congealed. Once they were all ready to be cut, I spread them out across my kitchen table and went to work! I had three different sized gummy bear cutters, so I made a variety of sizes.

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    They turned out great!I love how versatile this recipe is, and think that next time I want to try a strawberry-kiwi and tropical pineapple flavor 😀

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    Baking Soda Face Mask

    I was really tired after work today, so I decided to stay in….and of course I ended up on pinterest. As I was browsing around, I saw a pin about a Baking Soda Face Mask. After performing a little research, I learned that baking soda is a natural way to cleanse and exfoliate your face. Baking soda is made from naturally occurring sodium bicarbonate, which is a mild abrasive that is actually used in a lot of commercial skin care products, since it helps gently remove dead skin cells and impurities. The ingredients include:

    • 2 Tbs Baking Soda
    • 1.5 tsp Water

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    I mixed the water and baking soda together, then applied a thin layer all over my face.

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    It felt kind of tingly at first, then it started to kind of burn about three minutes in….and that’s when i rinsed it off! My skin definitely feels clean and refreshed. This is such a simple, easy way to get that deep, clean feeling 😀

    Skinny Alfredo Spaghetti Squash

    I’ve seen it, heard about it, and I just HAD to try it. You know what I’m talking about….spaghetti squash!! I can’t even tell you how excited I was when I picked up a spaghetti squash at whole foods. I went off of this recipe, which appealed to me because it was a lighter recipe! I did change it a bit by adding chicken and spinach:

    1 medium-sized spaghetti squash

    1 chicken breast

    1 cup spinach

    1/2 cup cut up veggies (I used some zucchini, green onions, and yellow squash I had in the fridge)

    1 Tablespoon butter

    3 cloves of garlic, finely minced

    2 Tablespoons flour

    1 1/2 cups milk

    1 Tablespoon cream cheese

    1 cup freshly grated Parmesan cheese

    Salt and pepper to taste

    Crushed red pepper flakes and fresh parsley, for garnish

    First things first, I preheated my oven to 350 degrees. I then cooked my spaghetti squash by cutting it in half length-wise, placing it skin side up in a glass tray, and filling the tray with a centimeter of water. I let it cook for about 40 minutes, then pulled the squash out and let it cool.Image.

    Once it was cooled, I shredded the squash with a fork and began on the sauce. I cooked the chicken breast while the squash was in the oven, and put it aside as I started the sauce. I melted the butter butter in a small pot over medium-low heat. Once it was hot, I added garlic and sautéd the mixture for a couple minutes. Whisking in the flour, I cooked it for another minute while stirring until no lumps remained. I then added the cream cheese and stirred until it was smooth.

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    The last step was to remove the sauce from the heat, and stir in the spinach, parmesan, salt and crushed red pepper.

    I then poured half of the mixture into each shredded spaghetti squash, and BAM! I could not have been happier with how this recipe turned out! It is healthy, delicious, and filling 😀

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    Frozen Yogurt Covered Blueberries

    I woke up this morning feeling great. The sun was shining, birds were chirping, and I was ready to make some healthy snacks for the week! Blueberries AND chobani yogurts were on sale this week, so I decided to make frozen yogurt covered blueberries. It has to be the easiest thing make EVER! Which is why I thing it’s such a great snack.

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    So I rinsed off my blueberries and began! I used one pint of blueberries and one container of vanilla chobani yogurt.

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    I just threw a few blueberries in at a time, rolled them around until they were coated, then placed them on wax paper.

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    Once all the berries were coated, I placed the plate in the freezer and left them in there until I got back from yoga. When I got home, I peeled them off the wax paper and put them in a container for later.
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    I can’t wait to eat these throughout the week 😀

    Thai Coconut Curry Chicken Soup

    I was feeling a little homesick, and while thinking about all the great things Seattle has to offer..Thai food popped into my mind. My favorite thai place in Queen Anne, Bahn Thai, makes the most delicious tom kha gai soup! As I reminisced about all the meals I’ve had there with my family, I decided that it was high time I made my own coconut curry soup.

    The recipe that I based my soup off of came from this blog, but I made some tweaks to this recipe. It definitely is different than traditional tom kha gai soup, with the rice and miscellaneous vegatables, but it just seemed so right to me to add these things into the soup when I was making it.

    ALSO, if you want that truly authentic, creamy taste, DON’T use light coconut milk. It does NOT taste the same. However, if you are watching your waistline or are trying to make a lighter version, use light coconut milk! It is like half the calories and has wayyy less fat.

    The ingredients I used included:

    • 1 tablespoon oil
    • 1 lb chicken, thinly sliced
    • 2 scallions, chopped
    • 2 tablespoons Thai red curry paste
    • 2 big cloves garlic, minced
    • 1 can light coconut milk
    • ½ cup water
    • 1/2 cup brown rice
    • 1 tablespoon fish sauce
    • Chopped/sliced vegetables (ex. red pepper, onion, mushrooms, asparagus, etc.
    • 1 tsp. red pepper flakes
    • ½ cup fresh cilantro
    • salt and pepper to taste

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    Once all my ingredients were chopped up and ready to go, I heated the oil, red curry paste, and garlic in a large pot on medium-high heat and went wild. I added ALL my vegetables at once (because I’m not a patient person), which included a red bell pepper, an onion, a bunch of white mushrooms, a couple handfuls of spinach and some squash. I included pretty much every vegetable I had in my fridge…I let that concoction cook down a bit, then added the coconut milk, water, rice and fish sauce. After letting it simmer about 2-3 minutes, I added the chicken and let the soup simmer for a good ten minutes. As I removed the soup from heat, I threw in the cilantro and the rest is history 😀

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