It’s summer, it’s hot, your hungry, i’m hungry… and lets just admit that we want something tasty and we want it quick!! Mango salsa is one of my all time favs because you can actually put it on top of anything, dip anything into it, or eat it all by itself. I like to add a ton of greens into mine and eat it as a salad OR put it on top of grilled shrimp or fish tacos. I’m a little disappointed that my avocado wasn’t ripe enough to add to this because it would have been fantastic. May I also recommend you bring this to the next event you find yourself invited to… people will be THRILLED!
Zesty Mango Salsa
- 1 ripe mango, peeled and diced
- 2-3 green onions, thinly sliced
- 1 cup cherry tomatoes (red or yellow)
- 1/4 cup chopped cilantro
- 1 small jalapeño pepper, seeded and minced (add a little at a time if you don’t like spicy)
- 1/2 avocado, cubed (optional, but probably a good idea)
- 1 teaspoon olive oil
- Juice of 1/2 lime
- combine all ingredients and serve!
A few notes and suggestions:
- a ripe mango will be SUPER soft (don’t eat it unless you can leave a fingerprint on it when you squeeze it)
- add black beans for added protein
- add diced red or green bell pepper
- add avocado (for obvious reasons)
- use red onion instead of green
- add more jalapeño if you like it extra spicy
- serve on top of anything grilled (chicken, fish, shrimp, steak etc.)
If you follow us on Instagram, might have saw some shots from my amazing NorCal trip! We started south of San Francisco where my cousin graduated from high school and spent time with my entire family going to dinner, riding Google bikes and just having fun catching up. From there, we drove up to Lake Tahoe for TJ’s friend’s wedding and to stay with our good friends Mike & Heather (we have nine weddings this year, incase I haven’t told you this already). The Sierra Nevada mountains were like nothing I’ve ever seen before. WAY bigger than the mountains we have in South Carolina, and even more breath taking than the Adirondack’s where I grew up. Finally, we came back to San Fran to spend time being tourists and visited a fun speak easy, had dim sum and visited the Fortune Cookie Factory in Chinatown and took a day trip to Napa/Sonoma. The people there are so friendly and laid back, and the weather was 70s with next to no humidity (as I write this it is 97 degrees and 90% humidity).
Castle Rock in Lake Tahoe
On Saturday we were invited for dinner at my old roommate Nicole’s downtown condo, and I was asked to bring an appetizer. I thought what better than a fun and fresh summer soup?!
Gazpacho can be thought of as a “salsa soup.” It’s perfect for summer, as it’s meant to be served cold and literally takes 5 minutes to prepare. The next time you are invited to a summer dinner party and would like to a bring a healthy dish, but some more fun than a veggie platter, try this recipe! It can be served in small bowls, or for a cocktail party try shot glasses instead.
Cilantro Gazpacho Soup
Yield: 4 – 6 servings
- 4 tomatoes, cut into quarters
- 1 cucumber, cut into chunks (skin on)
- 1 poblano pepper, seeds removed, cut into chunks
- 1/4 yellow onion, sliced
- 1 cup fresh cilantro leaves
- 1/2 cup water
- 1/3 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped garlic
- Black pepper to taste
- Hot sauce for serving (optional)
- Place the chopped tomatoes, cucumber, poblano pepper, yellow onion, cilantro, water, olive oil, sherry, chopped garlic and black pepper into a food processor. Pulse until soup is chopped, but not pureed.
- Serve in bowls with optional hot sauce or as smaller “shooters.”
As previously noted, if I could be any vegetable I would be a cucumber.
Here is even more evidence that a cucumber is one of the most diverse vegetables out there. Celebrate Cinco de Mayo with this cool Cucumber Cilantro Margarita! This recipe takes a healthy twist on the traditional Margarita which can run ~350 calories per drink. I replaced the traditional sugar loaded sour mix with a healthy (and also green) cucumber juice, and added a hint of cilantro flavor. This recipe pairs perfectly with our Chicken Fajita Bowl for a yummy Cinco de Mayo dinner! Enjoy 🙂
Cucumber Cilantro Margarita
- 1 cucumber, washed and cut into 4 pieces
- 1/4 cup packed cilantro
- Juice of 2 limes
- 4oz Silver Tequila
- 2oz Triple Sec
- 0.5oz simple syrup
- Combine the cucumber, cilantro leaves, lime juice, tequila, simple syrup and triple sec into a food processor and pulse until completely combined.
- Using a small mesh strainer, pour the Margarita into a large glass. Discard the “chunks” of cucumber. Note: Use the back of a spoon to press and release the liquid into the glass.
- Divide the cocktail between two glasses and serve over ice!
Enjoy y’all! Happy Cinco de Mayo 🙂
Anyone who knows me well, knows how much I love St. Germain. It has a wonderful earthy taste. It’s like a field in a liquor. My boyfriend is also very into Gin, which of course goes very well with St. Germain.
I came up with this recipe because I had leftover pomegranate seeds from making my Pomegranate Quinoa Salad with Feta. This drink is extremely festive, with the red pomegranate seeds and green Rosemary sprig. It has a very light, not too sweet flavor, and goes down easy (believe me). It gets its herbal flavor from the Rosemary and St. Germain. And bonus: you get to eat the pomegranate seeds in the end!
The Herbal Pom holiday drink is a great option for your Friendsgiving dinner or Christmas cocktail party!
The Herbal Pom
Yield: 1 Drink
- 1oz POM Juice, chilled
- 2oz Gin
- 1oz St. Germain
- 2-3oz Club Soda, chilled
- 1 Tablespoon Pomegranate Seeds
- 1 Sprig Rosemary
- To one small tumbler glass: add in the POM, Gin, St. Germain and Club Soda. Stir with a drink stirrer.
- Add in the Pomegranate Seeds and Rosemary sprig.
- Serve and repeat!
Have a wonderful Thanksgiving Healthy Bachelorettes!
‘They say nothing lasts forever; dreams change, trends come and go, but friendships never go out of style.” -SATC
On Sunday I got to spend some quality time with some of my best girlfriends! I hosted a pumpkin painting party, a perfect opportunity to make my Pumpkin and Kale Stew.
I opted for a pumpkin painting party rather than a pumpkin carving party, because well, knives and pumpkin beer just don’t mix. Plus it’s way cuter!
Amy’s adorable stackable pumpkins
My ❤ Upstate SC pumpkin
We had a variety of pumpkins! We had stackable pie pumpkins, a state pumpkin, an address # pumpkin, 2 cobweb pumpkins, a chalkboard pumpkin and 2 creative day of the dead pumpkins. We all painted our pumpkins with either spray paint or acrylic paint, and sealed using Krylon Clear to ensure that they are waterproof and can be outdoors. Everyone did a really great job!
My Pumpkin and Kale Stew is so easy because you simply put it in the slow cooker, and go on with your day. The recipe literally has 3 steps. Chop veggies, combine everything in the crockpot, cook for 4-5 hours (and paint pumpkins) and then stir in the kale and serve! Anyone can master this yummy fall flavored recipe 🙂 Enjoy!!
Easy Pumpkin & Kale Stew
- 1 cup canned pumpkin
- 15 oz can organic low-sodium garbanzo beans, rinsed and drained
- 4 medium carrots, sliced 1/2 inch thick
- 1 large vidalia onion, chopped
- 1 cup red lentils, rinsed and drained
- 2 tablespoons tomato paste
- ¼ teaspoon ground ginger
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon pumpkin spice
- 4 cups low sodium chicken broth (vegan option – sub low sodium vegetable borth)
- 3 cups chopped kale
- Chop the carrots and onion.
- Place the pumpkin, garbanzo beans, chopped carrots, chopped onion, lentils, tomato paste, ginger, lime juice, cumin, paprika, black pepper and pumpkin spice in a slow cooker.
- Top with 4 cups of broth. Cover and cook on high for 4-5 hours (the longer the flavors mix the stronger they are).
- When there is just 15 minutes left, stir in the kale. Cover and cook on high for 15 minutes.
- Serve with a crusty piece of bread and enjoy!
Vegan option: Use vegetable broth instead of chicken broth.
Meat lovers option: Try adding in pre-cooked spicy chicken or turkey sausage.
We hope you enjoy this third recipe of the Healthy Bachelorette #PumpkinSpiceSeries. Check back with us next Thursday for yet another pumpkin recipe!
What are you painting your pumpkins as for Halloween? Share your comments below!