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.
Did you know that October is Apple month? So far we have brought you several apple recipes in our It’s Fall Y’all series including our:
How are you liking them so far? Next week will be our last apple recipe – so be sure to check back!!
This weekend was the fantastic Fall for Greenville – and it did not disappoint! I was so grateful to have my baby brother (who is, ahem, 24) and his girlfriend Erin here to visit. We always have such an awesome time and the weather in SC in October is perfect! We did a lot of eating and drinking downtown, but tried out some stuff at home too. Check out the Apple Cider Sangria Erin and I came up with on Sunday! It’s the perfect combination of cozy flavors and just enough sweet. Like Erin said, “it doesn’t take like wine or vodka at all, it tastes just like apple cider – which is why Sangria is so awesome!”
Apple Cider White Wine Sangria
Servings: 6 wine glasses
- 1 bottle of Pinot Grigio
- 2.5 cups Trader Joe’s Spiced Apple Cider, divided
- 0.5 cup Vodka
- 1 apple, chopped
- 2 cinnamon sticks
- Cinnamon and Sugar
- Apple slices for garnish
- Combine 1/2 cup of the apple cider with 2 cinnamon sticks and boil in a small pot for 10-15 minutes.
- Combine the Pinot Grigio, 2 cups of apple cider, vodka, apple and cinnamon stick/cider combination into a large pitcher.
- Cover with saran wrap and refrigerate for 12-24 hours.
- Serve in a wine glass with an apple slice, and optional cinnamon sugar wine glass rim.
- Enjoy with dinner or by a bonfire!
When I was younger, in upstate NY as soon as the leaves started to change my parents would take my brother and I on a trip to go apple picking. Although we lived close to quiet a few, my mother would always say that we were going to take the 30 minute drive to Samascott Orchards because it had the best apple cider doughnuts.
When I moved to Charleston, I seriously missed the leaves changing, the crisp temperatures and of course apple picking. Don’t get me wrong – the beach in October is awesome, but it would have been nice to be closer to some apple orchards. Now in upstate SC, we are close to SO many apple orchards and I definitely take full advantage of that. My boyfriend is from Idaho, where they don’t have apple orchards, and I was able to introduce him to the wonderful world of picking your own apples 🙂 The only thing is, I swear the apple cider doughnuts in upstate NY are 110% better than what we have had in SC. I am probably biased, but it encouraged me to make my own! (Photo taken at Sky Top Orchard in Flat Rock, NC)
These apple cider doughnuts are portion controlled, as they are much much smaller than a regular doughnut and are made with whole wheat flour – increasing their full factor and antioxidants. I hope you enjoy and happy fall y’all!
Baked Whole Wheat Apple Cider Doughnut Holes
Servings: 24-30 doughnut holes
- 1.5 cups apple cider
- ¾ cups skim milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 egg
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping
- 4 tablespoons butter + 1 tablespoon olive oil
- 1/2 cup sugar and 3 tablespoons cinnamon, combined
- Begin by bringing the apple cider to a boil, and condensing the flavor by boiling for about 15 minutes (be careful not to burn it though!)
- Preheat the oven to 350.
- Meanwhile, prepare your wet and dry ingredients. Combine the skim milk, melted butter, vanilla and egg in a small bowl. Once the apple cider is condensed, add in the cider to the wet ingredients and mix using a whisk.
- In a large mixing bowl, mix the dry ingredients: whole wheat flour, all purpose flour, sugar, baking soda, baking powder, cinnamon and salt.
- Add the wet ingredients to the dry ingredients, and combine using a whisk. The consistency should be that of waffles (thicker than pancakes).
- Using a mini-muffin tin, fill each muffin cup half way with dough. Bake for 15-18 minutes on 350.
- Remove doughnut holes from the oven and let cool. Roll in butter/olive oil mixture, followed by the cinnamon sugar mixture and allow to cool on a cooling rack.
- Repeat steps 6-8 until all of the dough is used up – and enjoy!!
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?