Mint & Lime Skinny Sweet Tea

Mint  and Lime Skinny Sweet Tea from The Healthy Bachelorette

Your long weekend starts NOW! I have been in craft cocktail mood lately posting all of these drink recipes, but I promise I will get back to blogging about food soon ūüôā

Here is a Memorial Day Weekend cocktail recipe that uses one of our favorite products, Firefly Sweet Tea Vodka! Before we started our “real jobs,” Meaghan and I took a trip out to Wadmalaw Island, SC (45 min from Charleston) to the Firefly Distillery and Irvin House Vineyards. I believe our actual words were “why go wine tasting when you can go vodka tasting?!” We had a blast at the distillery, it is a very quaint farm with lots of dogs and wildlife. Bonus: they give you a free Firefly shot glass for tasting!¬†Since 2011, I have been quite a few times, and may now have a complete set of Firefly shot glasses. Ok maybe I like Firefly a little too much…

The Healthy Bachelorette's at Firefly in Charleston, SCMeaghan & Brittany at the Firefly Distillery June 2011

The Healthy Bachelorette <3 FireflySo many Firefly shot glasses

We hope you enjoy this delicious cocktail that uses Firefly Skinny Tea and LaCroix sparkling flavored water, totaling in only 96 calories per drink!  Have a great Memorial Day Weekend!

Mint and Lime Skinny Sweet Tea

Mint & Lime Skinny Sweet Tea Cocktail

Ingredients for 1 drink:


  1. Add the mint leaves and Firefly Vodka to the bottom of a small mason jar. Muddle the mint to infuse the Skinny Tea with the natural flavor.
  2. Add 6oz of La Croix Lime to the mason jar. Fill the rest of the jar with ice.
  3. Garnish with a lime wedge and enjoy by a bonfire on a warm southern summer night.

Calories: 96

Has anyone else been to the Firefly Distillery? Which flavor is your favorite?

Cucumber Cilantro Margarita

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 ūüôā

The Cucumber Cilantro  Margarita, a low cal cocktail from The Healthy Bachelorette

Cucumber Cilantro Margarita

Servings: 2


  • 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


  1. Combine the cucumber, cilantro leaves, lime juice, tequila, simple syrup and triple sec into a food processor and pulse until completely combined.
  2. 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.¬†
  3. Divide the cocktail between two glasses and serve over ice!

Enjoy y’all! Happy Cinco de Mayo ūüôā

French-Style Oven Frittata: Tomato & Camembert  

I’ve always been a fan of breakfast for any meal, especially when it involved fresh organic eggs and delicious French cheeses. Frittatas can be easily influenced by any spice blend and go well with basically any type of vegetable. Eggs have densely packed protein and vital nutrients… ¬†more than a great choice for any meal!


Tomato & Camembert Frittata 

Serves: 2 (with leftovers)


  • 6 eggs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/2 cup chopped tomatoes
  • 1/4 cup thinly sliced scallions
  • Fresh pepper & pinch of salt
  • 4 oz soft cheese (Camembert, Brie, goat cheese etc)


1. Turn on oven broiler.

2. Crack six eggs in a large mixing bowl.  Add in parsley, dill, tomatoes, scallions, pepper & salt.  Whisk briskly until eggs are broken up and ingredients are combined.

3. Lightly butter an oven-proof skillet and pour egg mixture into the pan. Top with sliced soft cheese.

4. Place in oven and bake for approximately 7-9 minutes. Every oven is different so be sure to monitor that it is not burning.   The top should be lightly toasted and the inside soft like scrambled eggs.  Serve with sides of your choice!

* You may also cook this on your stove top on low medium-heat, covered, for the the same amount of time! ūüôā

The Lunch Crock Review & 6 Healthy Soup Recipes

Healthy Bachelorette Soups! As much as we would like to say that winter snow/rain is over, the Northeast is currently getting hit with another snowstorm ūüė¶ Lucky for you, The Healthy Bachelorette has some amazing soup recipes to warm you up until spring arrives! 6 Healthy Soup Recipes

Our soup recipes this winter have really been amazing. If this fall was called “Pumpkin Spice Series” then this winter was definitely “Winter Soup Series.” Bring a healthy and hearty soup this week for lunch in this amazing new product we found called the Crock-Pot “Lunch Crock!”¬†The lunch crock is the perfect size for leftover soup, and prevents you from waiting in the awkward microwave line at work. After dinner, simply pack your leftover soup in the metal container, top it with the plastic top and store in the fridge. In the morning, take your soup out of the fridge and put it into this nice easy to carry crock. Simply plug it in when you get to work and when you are ready to eat your lunch, your lunch will be all warm and ready for you. It’s easy, just¬†unplug, and eat!

Healthy Bachelorette Kitchen: Lunch Crock

The Healthy Bachelorette Kale and Red Potato Soup brought to work in a Lunch Crock. Perfect lunch on a rainy day ūüôā

Do you have a Lunch Crock or are you thinking about getting one?

Parmesan Herb Chicken Noodle Soup

Soup, as you can probably tell by this point, is a definite staple in my diet.  Especially since this has been a record breaking winter up in Boston, at about 100 inches of snow so far, I need vats of this stuff on hand. As Jimmy Fallon would say, EW.   Soup can be utterly dull and boring which is what I try to avoid at all costs by adding tons of herbs, parmesan cheese, and lemon juice.  I also poach the entire chicken breast in the soup which adds a nice chicken-y flavor without all the work of dealing with bones etc.  Hope you enjoy!


Parmesan Herb Chicken Noodle Soup

Serves: 2-4


  • 2 tbsp olive oil
  • 4 cloves garlic, diced
  • 1/2 red onion, diced
  • 7 carrots, diced
  • 1 tbsp herbes de provence
  • Juice 1/2 lemon
  • 1 – 1.5 lbs chicken breast
  • fresh ground black pepper
  • 32 oz chicken broth
  • 1 cup of water
  • 1 cup whole wheat pasta noodles
  • 1 cup fresh chopped parsely
  • 1/2 cup fresh chopped dill
  • 1/2 cup parmesan cheese


1. Place a pot on medium heat.  Add olive oil, garlic, and red onion. Saute for 2-3 minutes, stiring frequently.  Add carrots and herbs de provence, stir frequently and allow to cook for another 2-3 minutes.

2. Add the lemon juice, whole chicken breast, pepper, broth, and water.  Simmer for about 20 minutes or until chicken breast is cooked through completely.

3. Once chicken is cooked, remove from the pot and place in a large bowl.  Using two forks, shred the chicken into bite size pieces.  You can also dice the chicken if you prefer.  Once finished, place chicken pieces back into the pot.

4. Add pasta noodles and allow to cook for another 10 minutes until they are cooked through.

5. Lastly, add the parsley, dill, and parmesan cheese.  Serve with sliced lemon.













Sweet Potato Turkey Chili

It’s Chili time baby. Why not add some color and flavor to make your experience a slightly healthier one?! ¬†I added sweet potatoes and lots of fresh herbs with a good combination of delicious chili spices. When cooking chili, its important to let it simmer for a while in order to let the spices bloom properly, always taste and adjust spices after you have let it cook¬†for quite a while. ¬†I did not add beans to mine, but it is always a great option! Enjoy!


Serves: 4 (2 + 2 leftovers)


  • ¬†2 tbps olive oil
  • ¬†5 cloves garlic minced
  • ¬†1/2 red onion diced
  • ¬†1 to 1.5 lbs ground turkey breast
  • ¬†fresh black pepper
  • ¬†1 sweet potato cubed
  • ¬†1 can 14.5oz can diced tomatoes
  • ¬†1 cup marinara sauce
  • ¬†1.5 tsp cumin
  • ¬†1 tsp paprika
  • ¬†2 tsp chili powder
  • ¬†1/2 tsp cayenne pepper (more if you want an extra kick!)
    • Please note you can also use a “chili spice packet” in lieu of the previous three ingredients – just follow packet directions!
  • ¬†pinch of salt
  • ¬†1.5 cups of water
  • ¬†3 green onions sliced
  • ¬†1/2 cup cilantro chopped
  • ¬†1/2 cup parsley chopped
  • ¬†sliced avocado for garnish

Directions: 1. Heat olive oil on medium and sauté garlic for 2-3 minutes, then add diced red onion. Saute for another 2-3 minutes. Add ground turkey breast and season with black pepper. Stir frequently until ground turkey is cooked through. 2. Add sweet potato, diced tomatoes, marinara sauce, seasonings, and water. Allow pot to simmer for at least 25 minutes. This will allow the seasonings to bloom and the sweet potato to cook thoroughly. Consider adding an additional cup of water if too much liquid evaporates during the cooking process. 3. Once flavor has infused to your liking, add green onion, cilantro, and parsley. Serve with fresh sliced avocado and extra fresh herbs. IMG_4102   IMG_4103 IMG_4105 IMG_4104   IMG_4107 IMG_4108 IMG_4117 IMG_4112

Ginger Thai Basil Noodle Bowl

Heaven is: ¬†having a wide variety of Asian infused sauces to choose from at arms length. You’re lying if you don’t agree. Savory, sweet, spicy, umami, and all that good stuff that always hits the spot. ¬†It’s all about fresh crunchy ingredients, ¬†a little spice, and soothing ginger broth. It’s quick and easy to make and just requires some stocking up on Asian sauces, but hey, someone had to make you do it! Don’t worry, plenty more use for them will come, we have many more recipes like these up our sleeves!


Ginger Thai Basil Noodle Bowl

Serves: 2


  • Rice noodles of choice ( I used 1/2 package of¬†Mai Fun), cooked to package directions, this was more than enough with some extra
  • 32 oz chicken or vegetable stock (important to use “stock” and not broth, broth tends to have seasonings added to it, likely causing your dish to be confused as to whether it is French or Asian)
  • 1 cup water
  • 2 teaspoons rice wine vinegar, divided
  • 6 green onions plus more for garnish, thinly sliced
  • 2 tablespoons fresh ginger, peeled and grated/diced
  • 3 leaves fresh basil plus 6 more for garnish, thinly sliced
  • 2 teaspoons butter
  • 1 teaspoons sesame or grapeseed oil
  • 1 10 oz package mushrooms, thinly sliced
  • 2 tablespoons Hoisin sauce
  • 2 cups bean sprouts
  • 2 cups chopped fresh cilantro, chopped
  • Chili- garlic sauce of choice
  • Siracha


1. Heat up the chicken stock, water, 1 tsp rice wine vinegar, 6 green onions, ginger, and basil.  Allow broth to simmer for 20-25 minutes to infuse flavor.

2. While broth is simmering, heat butter and oil together in a sauté pan.  Sauté mushrooms for 3-4 minutes and then add 1 teaspoon of rice wine vinegar and the Hoisin sauce.  Stir frequently to cover all mushrooms and allow sauce to thicken for another 2 minutes.

3. Gather 2 bowls and fill each one with the 3/4 cup  of the cooked rice noodles and 1 cup each of the bean sprouts.  Then add mushrooms to each bowl and pour the ginger broth to just cover the ingredients.  Top each bowl with  the fresh cilantro, basil, green onion, chili garlic sauce, and siracha.  Serve and enjoy!

* Please note you can easily add chicken, beef, pork, or shrimp to this for added protein! A fried egg on top would also be delectable! 


6 thinly sliced green onions

6 thinly sliced green onions

Mushrooms going into the sauté pan!

Hoisen sauce being added to sautéed mushrooms

Hoisen sauce being added to sautéed mushrooms

Hoisen sauce coated mushrooms.  I hope your mouth is watering at this picture.  If you've never tasted hoisen sauce, you are truly missing out! NOM

Hoisen sauce coated mushrooms. I hope your mouth is watering at this picture. If you’ve never tasted hoisen sauce, you are truly missing out! NOM

Rice noodles, mushrooms, and bean sprouts for serving.

Rice noodles, mushrooms, and bean sprouts for serving.


Fresh basil and cilantro – the perfect amount for each serving! Fresh herbs add distinct and refreshing flavor to a dish like this, the more the better!

Chopped basil, cilantro, and more green onion for each bowl!

Chopped basil, cilantro, and more green onion for each bowl!

Served with chili garlic sauce, siracha, and a lime!

Served with chili garlic sauce, siracha, and a lime!