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 🙂
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…
Meaghan & Brittany at the Firefly Distillery June 2011
So 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 & Lime Skinny Sweet Tea Cocktail
Ingredients for 1 drink:
- 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.
- Add 6oz of La Croix Lime to the mason jar. Fill the rest of the jar with ice.
- Garnish with a lime wedge and enjoy by a bonfire on a warm southern summer night.
Has anyone else been to the Firefly Distillery? Which flavor is your favorite?
Sometimes, mornings are hard. I recently had an unfortunate morning that involved my phone alarm not going off, spilling a bag of coffee grounds all over the kitchen floor, and worst of all – forgetting my well packed bag of food for the day!! I’m sure you’ve been there and its not fun!! These types of days usually result in a medley of unorganized eating patterns because a rough morning really screws with my whole day. These 5 Ingredient no-bake bars are a great staple to keep in your freezer to grab when you’re simply on the go, in need of a snack, or having a disastrous morning! Not too mention, the Trader Joe’s Coco Chips I used as a topping are AHHmazing.
Peanut Butter Banana Coconut Breakfast Bars
Makes 4 Bars!
- 1 1/2 cups Whole Rolled Oats
- 1/4 cup natural peanut butter of your choice
- 1 medium mashed banana
- 1/4 tsp cinnamon
- 1 tbsp honey
- Handful of Trader Joe’s Coco Chips on top (Can also use 2 tbsp regular shredded coconut)
- Optional extras: cranberries, chocolate chips, slivered or whole almonds/pecans, chia seeds, flaxseeds
1. In a large bowl, mix together the oats, peanut butter, mashed banana, and cinnamon. It works well to microwave the peanut butter for 15 seconds to soften it slightly, prior to mixing. Mix well until thick mixture is well combined.
2. Place a large piece of plastic wrap in a loaf pan, this will allow you to easily remove the bars when finished. Press the, oatmeal mixture into the bottom and evenly flatten. Top the mixture with the honey and coco chips. Wrap up with the extra plastic wrap and place in the refrigerator for 1 hour. Slice and serve, keep in the fridge for 5 days or freeze individually wrapped!
Individually wrapped and ready to go!
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 🙂
Hey winter – enough is enough!
If you saw our Facebook post on Friday, the weather in Greenville, SC vs. Boston, MA is very different right now. Ranging 30-50 degrees! For those of you in the Northeast .. I am so sorry. You have put up with enough snow, ice and cold.. you all deserve spring!! I grew up in upstate NY and went to ‘Cuse, so I totally get it. March weather is seriously the worst.
Today I thought I would bring a little hope for spring through food. Check out my springy tasting avocado strawberry salad with goat cheese and walnuts. This salad is a great meal for one, whether it be for lunch or dinner. You can add some lean protein to it too to make it heartier (think grilled chicken, shrimp or salmon). The strawberry brings a refreshing sweetness, while the goat cheese and avocado give a welcomed creaminess to the salad and the walnuts give the perfect amount of crunch. The avocado also gives some “meat” to the salad, as it is full of healthy good fats, and also keeps you fuller longer. Remeber: don’t be afraid of fats!! While I totally and completely love everything about the 90s, I do hate how fat phobic it made everyone. Incorporating good fats in your diet (like nuts and avocados here) will help reduce your risk of heart disease and diabetes. Bonus: They have a much better full factor than carbs, which make you crave more and more.
Enjoy, and don’t worry, spring is coming!!
Avocado & Strawberry Arugula Salad with Goat Cheese and Walnuts
- 2-3 cups arugula
- 1/4 medium size avocado, sliced
- 3-4 medium sized strawberries sliced
- 1 oz goat cheese
- 1 Tablespoon chopped walnuts
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- Fresh ground black pepper and dried herbs to taste
- Add the arugula to a large bowl.
- Top with the sliced avocado, sliced strawberries, crumbled goat cheese and chopped walnuts.
- Dress the salad with 1 Tablespoon of olive oil, 1 Tablespoon of balsamic vinegar and fresh ground pepper and a small amount of fresh dried herbs (such as basil, if desired).
- Toss and eat!
What are your favorite spring foods?
Are you wanting to keep fresh herbs in the kitchen, but aren’t ready to start an herb garden? Try this!
Simply cut about a 1/2 inch off of the ends on fresh store bought herbs, and place in water. This works best for herbs like basil, cilantro, mint and scallions (no need to cut ends, just place in water). Roots will start to grow, and you can top your healthy dishes (like our Ginger Thai Basil Noodle Bowl) with fresh herbs as you please. It’s both cost effective and healthy!
BONUS: Herbs are great kitchen decor!
Fresh mint and cilantro.
Chalkboard Box: The Christmas Tree Shop $5
As much as we would like to say that winter snow/rain is over, the Northeast is currently getting hit with another snowstorm 😦 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!
The Healthy Bachelorette Kale and Red Potato Soup brought to work in a Lunch Crock. Perfect lunch on a rainy day 🙂
Do you have a Lunch Crock or are you thinking about getting one?
Happy Chinese New Year – Gong Hey Fat Choy!
I recently came across this Huffington Post article called “23 Food Things Only Chinese-American Kids Would Understand” and it hits the nail on the head. So here we go with my Chinese New Year #tbt:
- My Irish friends calling cha siu bao’s “Chinese doughnuts”
- Dim sum is amazing (and you SO can’t get this in South Carolina)
- Crazy fish tanks
- Lazy Susans!! (my brother actually got me one of these)
- My brother’s reaction to being served a whole fish – eyes and all
- Sweet and sour everything
- Bok choy is one of my favorite vegetables
- Orange slices at the end of dinner (and my brother putting them in his mouth and smiling)
- The last time I was in China Town in NYC I totally got me some oyster sauce to take home!
A few summers ago I had the chance to take Meaghan to China Town for some awesome dim sum and she was quite daring, eating even the chicken feet!!
Living in South Carolina, there is not a very large Asian population, and I crave all of the amazing food we had at Ocean Palace in Albany, NY. We pretty much only have Chinese take out, and it’s not even the good kind. So, I decided to start making my own! Here is my recipe for a classic egg drop soup. I prefer to have corn in mine as well, as it adds some sweetness and texture to the soup. It’s super easy to make, and just like take out, is amazing the next day.
Egg Drop Soup with Sweet Corn
Yield: 2 servings
- 2 cups low sodium chicken stock, plus 2 tablespoons
- 1/4 teaspoon grated fresh ginger
- 1/4 tablespoon low sodium soy sauce
- 1/2 tablespoon cornstarch
- 1/2 cup frozen yellow corn
- 1 egg, lightly beaten
- 1 green onion, chopped for garnish
- Black pepper pepper to taste
1. In a large pot on high heat, bring the low sodium chicken stock, soy sauce, ginger and frozen corn to a boil.
2. In a small dish, combine the cornstarch and 2 tablespoons of chicken stock. Stir until the cornstarch is dissolved.
3. Slowly pour the cornstarch mixture into the soup while constantly stirring. Continue to stir until thickened.
4. Reduce heat to a low simmer.
5. Add the beaten eggs slowly while stirring the soup in the same direction. Egg will spread and feather.
6. Turn off heat and season with white pepper to taste (be careful, it is spicy!)
7. Serve a 1 cup serving in each bowl and garnish with green onion. Enjoy!
Nutrition for 1 serving: 90 Calories, 2.5g Total fat, 0.7g Saturated fat, 180mg Sodium, 11g Total Carbohydrate, 1.2g Fiber, 6g Protein
Check out these awesome herb scissors
that my boyfriend got me for Christmas! Perfect for pesky garnishes like green onion.
Happy Year of the Sheep! May it be a prosperous one 🙂