How adorable are these South Carolina wine glasses that one of my bridesmaids got us for our engagement?
Hi everyone! Sorry for being MIA for the last couple of months…I’m not sure if you heard the news yet – but I am excited to share with you all that Trevor and I are engaged!! Not only are we engaged, but Meaghan is my maid of honor! Super exciting 🙂
This healthy bachelorette has been wedding planning like woah! Of course, we have been meal planning and cooking healthy meals and I am excited to getting back to sharing some of my recipes with you all.
Here is a recipe I made the other night that is perfect for a summer weeknight dinner out on the porch, or to bring to your 4th of July picnic. It’s a great side dish for grilled salmon or chicken, or even put it on a bed of arugula for a refreshing summer lunch. If you start snacking it on for breakfast, that’s not the end of the world either. The best part? It has 5 just ingredients!
Simple Cucumber & Watermelon Salad
Serves: 2 servings, 2 leftovers
- 3 cups watermelon, cut into 1″ cubes
- 1 large local cucumber, cut into half moons
- 1 Tablespoon olive oil
- Juice of 1 lime
- 1/2 cup feta cheese
- Cut the watermelon and cucumber.
- In a large glass bowl, add the watermelon cubes, cut cucumber, olive oil and lime juice. Toss to combine.
- Add in the feta cheese and toss the salad to mix ingredients evenly.
- Serve cold – can store in the refrigerator for up to 3 days.
Thank god it’s July! Anyone who knows me knows that June has been a crazy month, and I am very excited to welcome all that July has to bring 🙂
It has been unusually hot in South Carolina the past couple of weeks, reaching 100-120 in the afternoons (check out our Insta pic here, and yes I had the car maintenance completed). What better way to cool down than with some Wine Pops! These will not only serve as a cool treat in the summer, but they are more than appropriate for happy hour as well. Similar to our Vodsicles, I used the Zoku Popsicle maker, and have found that 3 cups of liquid is the perfect amount.
Happy 4th of July everyone! We be sure to share some festive pics and videos on Facebook and Instagram. Be sure to follow us!
What boozy pops are you looking to see on the blog this summer?
Strawberry Lemonade Wine Pops
Servings: 6 Pops
- 2 cups Trader Joe’s Organic Strawberry Lemonade (or similar)
- 4oz fresh squeezed lemon juice
- 4oz Pinot Grigio
- In a large mixing bowl or pitcher, add the lemonade, lemon juice and wine.
- Fill the mold 3/4 full (until the fill line) with wine mix.
- Place the Popsicle sticks and tops back into the mold. Freeze overnight, at least 10 hours.
- Remove from mold, and enjoy!!
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?
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?
‘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!
When you go to a party you know there will be desserts, cheese, meatballs, chips – the works. So of course the Healthy Bachelorette brings a healthy vegetable dish to the party to add some variety, but also ensure that there are some vegetables to fill half her plate with 😉
Check out my go-to fall veggie party dish. BONUS: it only takes 30 seconds to put together. Yup, it comes in a bag and it’s super healthy. Perfect for that party you gave a last minute RSVP to (oops)!
I absolutely LOVE Eat Smart’s 7 Superfoods Salad. It has amazing fall ingredients like kale, broccoli, Brussels, cranberries and pumpkin seeds. I have brought this salad to at least 10 parties/dinner parties and every single person who tried it asked me for the recipe.
Here is the salad is in action. See it there looking all healthy among those heavy foods? Gorgeous Healthy Bachelorette Nicole knows what’s good for her!
P.S. that entire large container was gone within 30 minutes.
Try it out and tell us what you think!