If you know me at all, you know that I love any excuse to celebrate and of course any excuse to eat sweets. This is why Valentine’s Day is the most perfect holiday in the world! Here are some of my favorite sweet-spirations for this Valentine’s Day week!
My whole clean eating journey began with the Advocare 24 Day Challenge that David and I did this past November. And today is the last day of our 10 Day Herbal Cleanse! The 10 days really helps jump start your healthy eating and refocus you and after our trip to Puerto Rico and the traveling I definitely needed a jump start back in to clean eating! I even got a great new cook book Clean Eating by Terry Walters, which is an amazing resource for anyone starting the clean eating journey! Here is my new favorite clean eating dessert recipe! David loves strawberries and let’s face it I love anything sweet so this was perfect for us!
Hands-on time: 20 minutes
Total time: 35 minutes
- Neutral-flavored cooking spray (such as sunflower or grape seed)
- 1/2 cup rolled oats, divided
- 6 tbsp unsweetened shredded coconut
- 1/4 cup finely chopped raw unsalted walnuts
- 1/4 cup Sucanat, divided
- 1/2 tsp ground cinnamon
- 1 1/2 tbsp coconut oil, melted
- 1 1/2 tbsp pure maple syrup
- 4 1/2 cups strawberries, stemmed and quartered (about 20 oz)
- 3 tsp fresh lemon juice
- 1 tbsp arrowroot starch
- Preheat grill to medium or preheat oven to 350°F. Cut 6 12 x 14-inch pieces of foil and mist with cooking spray.
- In a small food processor, process 1/4 cup oats until finely ground. Transfer to a small bowl and add remaining 1/4 cup oats, coconut, walnuts, 2 tbsp Sucanat and cinnamon. Stir to combine. Drizzle in oil and maple syrup and mix until crumbly in texture. Set aside.
- In a large bowl, combine strawberries, remaining 2 tbsp Sucanat, lemon juice and arrowroot. Toss to combine. Divide strawberry mixture evenly into the center of foil pieces and top each with oat mixture, dividing evenly. Bring short edges of foil together. Fold inward a few times along each long edge to seal. Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for 15 minutes. Carefully open packets and transfer contents to serving bowls.
Nutrients per serving (1 Strawberry Coconut Crisp packet): Calories: 198, Total Fat: 9 g, Sat. Fat: 5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 3 g, Omega-3s: 510 mg, Omega-6s: 2,151 mg, Carbs: 28 g, Fiber: 4 g, Sugars: 17 g, Protein: 3 g, Sodium: 3 mg, Cholesterol: 0 mg
**this recipe is from http://www.CLEANEATINGMAG.com and written by Cara Lyons
Now we did not put these babies in foil I just used a 9 x 13″ glass Pyrex dish and baked them for 15 min covered in foil and then 5 minutes with the foil removed to make the crumble crispy.
Um hello yum! This title caught my eye on Pinterest and I had to find the recipe! I know this is a perfect summer drink, but I thought I would share it anyway for all of us who are still dreaming about flip flops and pool days in this gloomy rainy Texas weather!
Smirnoff Lemon Sorbet Vodka
1 pint of Lemon Sorbet
*combine the pint of sorbet with 1 cup of vodka, mix well in blender*
Smirnoff Sorbet Vodkas also come in Raspberry, Mango Passion Fruit, and Pomegranate
Happy Monday! and Happy Halloween Week! With all the festive things going on this week here is a great cocktail to start celebrating!
Candy Corn Cocktail Recipe
1 1/2 oz Smirnoff Whipped Cream Vodke
3 oz Sour Mix
2 oz Pineapple Juice
1/2 oz Grenadine
Whipped cream for topping
1. Combine Smirnoff Whipped Cream Vodka, Sour Mix and Pineapple Juice in a shaker with ice, shake away
2. Pour mix into a martini glass
3. Slowly pour Grenadine into mix so it settles at the bottom
4. Top with whip cream
*recipe from Tammilee Tips- www.tammileetips.com*
I realized yesterday that I have been posting a ton of Happy Hour recipes! But today I found this adorable Cocktail Recipe Cards made by Moxie House Paper Goods on Scout Mob. So here is an amazing present, house warming gift, or even early stocking stuffer for your Happy Hour loving friends.
You can check out some other amazing paper goods from Moxie House Paper goods just by clicking on the picture below!
So I decided to start a new little section on my blog about my culinary adventures (and sometimes misadventures) David and I LOVE seafood so we are always cooking up something new. Most of the time I do a lot of research before I cook up something new so I thought I would share my tips, tricks, triumphs and failures with you guys in this new little section. The first documented culinary experience is Seared Tuna Pepper Steaks.
TIP #1 for Seared Tuna Pepper Steaks… when it comes to Tuna, quality is REALLY important!! The best Tuna we have found is at Costco!!
TIP #2 is all about timing. Make sure that you use the timer on your phone or on your oven/stovetop because when you’re cooking seafood a minute makes a big difference! Keep in mind sushi grade tuna (which is what you should be buying) can be eaten raw, and the worst way to serve tuna is over cooked! Our tuna steaks were about 2 1/2 inches thick and searing them for 3 minutes on each side was perfect! If yours are any thinner cook them for a shorter amount of time!
I am so excited (and up very early) to be going home today for my cousin’s wedding this weekend! In honor of the nuptials and my trip home to Cincinnati here is a great little recipe for any wedding, bachelorette party, or bridal shower! A little drink called The Blushing Bride!
2OZ OF PASSION-FRUIT NECTAR
3OZ OF DRY CHAMPAGNE
1/2 TEASPOON OF GRENADINE
POUR PASSION FRUIT NECTAR IN CHAMPAGNE FLUTE
THEN ADD CHILLED CHAMPAGNE AND GRENADINE.
DON’T STIR, ALLOW TO BLEND.