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Are my recipes too simple?

Have you been hesitating about trying a Stonesoup recipe?

Let me guess.

You’re worried they’re too simple.

I hear it from my meal planning members all the time…

“Your recipes sound almost too simple to be delicious. But then you start eating and every bite is better than the last.” – Julie

“Sometimes it’s unclear if a recipe will taste good using so few ingredients, but it always does!!” – Sarah

“I have spent my whole adult life in the culinary arts and at first I thought the simplicity of the recipes would be too simple.

Was I ever wrong!!!

I just made the kale chips with beef burger from this week’s meal plan. No stress or hours prepping.

Everybody loved it! “ – Carolyn

I get it.

I’ve been writing recipes with 6-ingredients or less for 10 years.

Yet sometimes I still think ‘it’s going to be too simple’.

But I try my idea any way.

And 90% of the time the simple recipe is the best.

I have very high standards.

I only publish the recipes that taste amazing.

So…

What have you got to lose?

Download my free eCookbook over here.

Choose one recipe.

Get those ingredients.

Have fun in the kitchen!

And leave a comment below about your experience.

I’m excited to see what you cook up!

With love, Jules x

Tags: dare, habits, recipes, simple

Source: https://thestonesoup.com/blog/2019/04/22/too-simple/

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Netflix Will Finally Release Its Star-Studded ‘Green Eggs and Ham’ Series This Year

Dr. Seuss’s timeless tale of one man’s quest to convince a stranger to eat oddly-colored breakfast foods is finally getting turned into a 13-part animated series for Netflix. The Ellen DeGeneres-produced show will feature vocal performances from an all-star cast that includes Tracy Morgan, Diane Keaton, Michael Douglas, Ilana Glazer, Daveed Diggs, Adam DeVine, Eddie Izzard, Jeffrey Wright, John Turturro, Keegan-Michael Key, and Jillian Bell. It’s a good mix of venerable dramatic actors and comedic favorites, spanning several generations. Michael Douglas is playing protagonist Guy Am I, while Adam DeVine is portraying his rival Sam I Am.

Netflix released a teaser for the series this morning:

Since the source material takes approximately seven minutes to read from beginning to end, the creators of the Netflix show have understandably beefed up the plot a bit. A press release for the series explains that it’s “like a postmodern Plains, Trains and Automobiles” where Sam and Guy will embark on a quest-like adventure and find some common ground, presumably, through sharing the titular breakfast dish.

Green Eggs and Ham has been more than three years in the making. With an original budget projection of $60 million, the series was considered one of the most expensive Netflix projects, ever, when it was first announced back in 2015. All 13 episodes will land in the streaming titan’s library in fall 2019. Check out some early character artwork below, and stay tuned for any and all updates on this most unusual Netflix series.

Netflix/Green Eggs and Ham

• Here’s how Netflix is squeezing 13 episodes out of Green Eggs And Ham [AV Club] • ‘Green Eggs and Ham’: Michael Douglas, Adam Devine, Diane Keaton Among Voice Cast For Ellen DeGeneres’ Netflix Series [Deadline] • Previously: Netflix Orders “Green Eggs and Ham” Animated Series from Ellen DeGeneres [E]

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Source: https://www.eater.com/2019/2/19/18232033/green-eggs-and-ham-netflix

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Morning Glory Muffins (Grain-Free, Paleo)

I have fond memories of my Mom making Morning Glory Muffins for our family when I was a kid. I’ve missed having these muffins, so I recreated my Mom’s recipe using grain-free ingredients!

These nutrient-dense muffins are packed with vegetables, fruits, nuts and spices. They’re very filing and a nice treat for breakfast.

These muffins freeze well and I recommend reheating in the oven so you’ll have that just-baked-in-the-oven texture. 

Here are some other grain-free muffin recipes you might enjoy: Strawberry Lemonade Muffins  Blueberry Streusel Muffins Lemon Poppyseed Muffins Coconut Pecan Muffins

Carrie Vitt

Makes 2 dozen

Morning Glory Muffins (Grain-Free)

15 minPrep Time

35 minCook Time

50 minTotal Time

Ingredients

2 1/3 cups almond flour

4 tablespoons coconut flour

1 teaspoon unflavored gelatin

1 teaspoon baking powder

1 teaspoon Celtic sea salt

1 tablespoon ground cinnamon

2 cups grated carrots

1 grated large apple (I used Pink Lady)

1/2 cup shredded, unsweetened coconut

1/2 cup raisins

1/2 cup chopped pecans

1 cup crushed pineapple

3 large eggs, beaten

3/4 cup [palm shortening|https://healthytraditions.com/healthytraditions/traditional-food/edible-oils/palm-shortening.html

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Stir together almond flour, coconut flour, gelatin, baking powder, sea salt, cinnamon, carrots, apple, coconut, raisins, and pecans in a large mixing bowl. In a separate bowl, whisk together the pineapple, eggs, palm shortening and vanilla. Add the wet ingredients to the dry ingredients and stir until incorporated. Spoon the batter into a muffin tin lined with baking cups. Bake for 30-35 minutes until golden brown. Serve warm.

7.8.1.2

4623

https://deliciouslyorganic.net/morning-glory-muffins-grain-free-paleo/

Copyright 2016 Deliciously Organic

Photo Credit: Becky Winkler

Source: https://deliciouslyorganic.net/morning-glory-muffins-grain-free-paleo/

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Spinach Bacon Salad

Spinach Bacon Salad is a great side dish or a simple lunch or dinner.

When it comes to dinner do you struggle with side dishes as much as I do?

Please tell me I am not the only one that often realizes that dinner is missing a side dish or vegetable? I am not the only one am I…

Yes, I am a food blogger that is totally admitting that I struggle with meals and food sometimes.

I am supposed to be an expert. I am supposed to have it all together. My meals should always look Pinterest or magazine perfect. Right?

Wrong. I am just like all of you. There are some days that I struggle to get meals on the table. There are some days that my family doesn’t love what I serve.

There are days that my meals don’t have a side dish or vegetable. There are many days where my meals aren’t picture worthy. That is life and that is the reality for must of us.

But side dishes and vegetables are good. They help stretch the main part of the meal, which is often the expensive meat part.

They are healthy and filling. They add something to the meal that just makes it better. Yet, we often neglect side dishes and vegetables.

The best thing you can do when it comes to side dishes is to keep it simple. Don’t make it complicated. Use basic ingredients that are easy to keep on hand. Recipes like this Spinach Bacon Salad.

This spinach bacon salad is a side dish that goes with just about any meal. The ingredients are basic. And even non spinach lovers will like this one.

Here is where I admit that I don’t love spinach…It is okay, but it is not high on my list of favorite vegetables. My husband and two of my kids love it though. They love it cooked. They love it in foods. And they love it fresh in salads.

Since three out of the five people in my family love spinach, I try to serve it often. This salad is one of the ways I serve it. And we all love it. Yes, even me a non spinach lover likes this salad. It has bacon in it, so how can it be bad. 🙂

Spinach Bacon Salad

A delicious side dish or a simple lunch or dinner. 

Course: Salad

Author: Lynn's Kitchen Adventures

Ingredients

8 ounces fresh spinach

6- 8 pieces bacon cut or chopped into pieces use more or less bacon if desired

4 ounces mushrooms, cleaned and sliced

1/2 onion diced

3 tablespoons red wine vinegar

1 teaspoon sugar

2 teaspoons Dijon mustard

1/2 teaspoon salt

Instructions

In a skillet cook bacon until done. 

Remove from pan reserving 2 tablespoons bacon grease for dressing and 2 tablespoons or so for cooking onion and mushrooms. 

Cook onion and mushrooms in 2 tablespoons bacon grease until onions and mushrooms are tender. Or until desired doneness. 

In a small bowl whisk together remaining two tablespoons bacon grease, red wine vinegar, mustard, and salt. 

In a large bowl combine spinach, onion mushroom mixture, and dressing. Carefully stir just until well combined. 

Source: https://www.lynnskitchenadventures.com/2018/09/spinach-bacon-salad.html

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Coquito Cake

Coquito Cake

Cakes, Desserts, The Holidays

Let’s start with the basics: What is coquito?

Coquito is often described as a Puerto Rican eggnog but I’ve always felt like that comparison kinda doesn’t do it justice. First of all, it’s MUCH better than eggnog. And secondly, it usually doesn’t have egg in it (some families’ recipes do have egg in it but most don’t).

Coquito is a coconut-based drink that usually has sweetened condensed milk, regular milk, lots of rum and a hint of spices like cinnamon and cloves.

My fam is not Puerto Rican so I actually didn’t have it until I was a teenager, living in South Florida. I remember someone handing it to me at a party and I was like DANG WHAT IS THIS?!?!

It’s way better than eggnog in my opinion. The texture is way lighter than eggnog (my usual issue with drinking it).

I took those flavors and implemented them into this cake! I thought of doing a tres leches but I’ve made a lot of tres leches cakes in the past so I was looking to do something a lil’ different.

This cake is kind of like a soaking cake though, because I made a rum syrup and brushed it on top. It adds such a nice hint of rum to the cake and the coconut flavor comes through like whoa!

The cake is a nice fluffy coconut cake that uses coconut cream (a must in coquito). I used the brand Coco Lopez but you can use a can from Goya, too. I also utilized coconut extract because it really packs that coconut flavor punch that we love so much.

When the cake comes out of the oven, the entire cake gets brushed with this delicious rum syrup.

And then I added a nice fluffy coconut frosting.

You can make the topping in whatever style you like, but I went with a “string of lights” made from buttercream and large Jordan chocolate-covered almonds as the “lights.” FUN, NO?

If you’re like nahhh…I would suggest adding some toasted coconut flakes or regular coconut flakes. Or maybe some gingerbread cookies as decoration. MAKE IT FUN!

This time of year is about fun!

Coquito Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 20 minutes

Ingredients

Rum Syrup:

1/2 cup sugar

1/4 cup water

1/2 cup white rum or dark rum (I used white rum but if dark is all you have, use it!)

1 cinnamon stick

Coconut Sheet Cake:

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cups unsalted butter, at room temperature

1 1/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

1/2 cup cream of coconut (from brands like Coco Lopez or Goya)

1/2 teaspoon coconut extract

1 tablespoon heavy cream

Coconut Buttercream:

1 cup unsalted butter, at room temperature

3 cups powdered sugar, sifted

Pinch of salt

3 tablespoons cream of coconut (we’re using it in the cake and buttercream)

1 tablespoons heavy cream

For Decorating:

Green and black food coloring gel (we’re going for dark green)

Jordan Chocolate-Covered Almonds (you could also use chocolate covered sunflower seeds that are in various colors)

Directions

To Make the Rum Syrup:

To a saucepan, set over medium heat, combine the sugar, water, rum and cinnamon stick. Bring the mixture to a simmer and then immediately turn to low heat. Cook for about 5 minutes. Remove from the heat and allow to steep while you make the cake.

Coconut Sheet Cake:

Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with cooking spray (or rub with butter) and line with a sheet of parchment. Set aside.

In a medium bowl, add the all-purpose flour, baking powder and salt. Whisk until combined.

To the bowl of a stand-up mixer with the paddle attachment (or you can use a large bowl with an electric mixer), add the butter and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, cream of coconut and coconut extract; whisk until combined.

Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the egg white mixture), add to the butter/sugar mixture until the batter is relatively smooth.

Pour the batter into the prepared baking pan and transfer to the oven to bake for 22 to 25 minutes, until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.

To Make the Frosting:

To the bowl of a stand-up mixer with the paddle attachment (or in a medium bowl with an electric hand-mixer), add the butter and sifted powdered sugar. Beat on low, until smooth, about 1 minute. Next, add the cream of coconut, coconut extract and heavy cream. Beat on medium speed for a full 2 minutes; this will result in super fluffy frosting.

To Decorate the Cake:

Set aside about 1/4 cup of buttercream and place it in a bowl. Using black and green food coloring gel, add food gel until it turns a dark green color (we’re going for the color of Christmas tree lights—we’re artists!).

Add the buttercream to a piping bag fitted with a #5 round tip. And add swirls in different directions, mimicking the cord of the lights. Arrange the almonds on the “cord” to replicate as “lights.” Slice and serve.

3.1

https://www.acozykitchen.com/coquito-cake/

coquitoeggnogpuerto rican eggnogRum

December 20, 2018 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

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Source: https://www.acozykitchen.com/coquito-cake/

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3 Perfect September Appetizers + a Wine-Tasting Girl’s Night

September 2, 2018 by Jennifer Pallian

Today I’m sharing a few of my go-to late-summer apps and I’ve joined with Chateau Ste. Michelle (in a paid partnership) for a fun, mini wine tasting.

I love to have friends over for dinner and love it even more when they arrive early in the afternoon and stay all day (or all weekend) — especially now that we have a backyard to lounge in. I always have easy appetizer staples on hand so I can throw lots of yummy snacks together on a whim, and the wine cupboard is always stocked to keep the glasses filled.

I had my one of my best friends, Marnie, over a few weeks ago. She lives in a different town, which has actually been a gift to our friendship. Since we live apart, we have so much quality time when we do see each other — sleepovers are always in the cards. We’ve been friends since organic chemistry in second-year university, and now we each have two little kids who are also inseparable friends. Crazy how quickly life changes, but such a blessing to have friendships that evolve with it.

Our girls’ nights look quite different now than they did in our university days. Four kids are present, for starters. But you know what? The kids totally entertain each other, so it feels like a girl’s night off.

Marnie is a sister-friend to me – you know, the kind who you can just hang out with in your jammies all day? She’s also a talented personal chef who fuels many of the world’s most elite winter athletes. We spend most of our pajama time seated side-by-side reading cookbooks and trading food-related anecdotes.

Cheese + carb + something fresh is all you really need for a girls’ night with appetizers, but this time it was really fun to read about the qualities of the wine I was serving and to use the winery’s suggested flavour combinations to build an actual pairing menu.

The first appetizer, always a total hit, was my Coconut Salmon Satay Skewers with Peanut Sauce. Food on a stick is perfect for passing at a wine-tasting party as it only requires one hand. They’re mildly spiced with ginger, turmeric, and coriander, and the peanut sauce is my special shortcut version that only takes a few minutes to prepare.

I served it with a pour of Chateau Ste. Michelle Chardonnay, whose crisp apple and sweet citrus is suggested to pair well with salmon and ginger. It was perfect.

The second appetizer was my Fruit and Goat Cheese Crostini – a simple placement of ripe fruit on tangy soft cheese on toasted bread, but one of my most popular appy recipes on the blog (and hilariously one of my most stolen images – a total head-scratcher to me!). I swap in whatever fruit is peak at the farmer’s market and whatever herb I have growing in my garden. You really can’t go wrong.

The Chateau Ste Michelle Rosé, with its balanced flavour and watermelon and wild strawberry profile, was actually my favourite Rosé this summer. It pairs well with cheeses.

The third appetizer was my Shrimp and Avocado Ceviche. This time I added a large, juicy peach in place of the corn, along with a small handful of fresh basil and it was delicious. If you haven’t made this recipe yet, put it on a Pinterest and make it soon. Everyone swoons.

The garlic and basil are suggested pairings with bright, herbaceous Chateau Ste. Michelle Sauvignon Blanc.

If you’ve never enjoyed a wine tasting this way, I totally recommend it as a fun girls’ night! It’s a really different experience when you sample different wines alongside the foods that complement them. And who wouldn’t want to further their wine education while sipping in the sun with their BFF? If I had to pair a wine with my Marnie, it’d be the Rosé for sure.

The Chateau Life: Best Shared.

Source: https://foodess.com/3-perfect-appetizers/

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Big Batch Golden Milk

So we moved. Across the ocean. It’s been a wild ride so far with plenty of excitement and relief coupled with awkward transitioning, and astronomical culture shock (small town Ontario is preeeeeetty different from Copenhagen). We’re also renovating a very old home by Canadian standards, and the hidden surprises lurking under every lifted floorboard are creating a project slightly larger and lengthier than predicted. But wouldn’t it all be so boring and predictable without those fun discoveries?! Right! Who needs a kitchen anyway? Oh wait.

Amongst the self-inflicted chaotic state of affairs, I’ve actually found some peace in the simple living we’ve got going on. Since we don’t really have any friends in our little village yet, there’s been plenty of time to actually take care of myself and our family. Afternoons are spent building toy train sets, cooking big batch meals, and making snacks for the days ahead. I’ve started taking aerial yoga and NIA, going for nature walks every day, and having candlelit baths on the regular. Funny what removing one’s social life will make room for!

An important part of my self-care routine these past weeks is my simple ritual of making golden milk. Warm, comforting, and satisfying, this drink has everything needed to combat winter blues and mover’s remorse (I kid, I kid). Usually I make golden milk on the fly, one cup at a time, but recently I realized how handy it would be to just make a huge batch and have it ready to spoon into some hot milk when the mood strikes. Genius.

For those of you that aren’t yet familiar with this wonder drink, I’m excited for the vibrant, spicy world that is about to open up to you. Golden milk, or haldi ka doodh, actually dates back thousands of years in Ayurvedic tradition where it has been used to aid digestion and respiration, prevent colds and flu, decongest the liver, ease sprained muscles and joint pain, purify the blood, clear the skin, and aid sleep. The main ingredient in golden milk responsible for all of this awesomeness is the curcumin in turmeric, a compound that is responsible for its vibrant hue. Curcumin has been widely studied for its powerful anti-inflammatory properties, but it is also supports detoxification, helps balance blood sugar, and lowers the overall risk of cancer.

How do we get the most out of this powerful phytonutrient? Simply by combining it with black pepper and fat – two important ingredients in golden milk! A compound in black pepper called piperine actually helps the body absorb curcumin, and shows to increase the bioavailability of it by up to 2,000 percent. And the good news is, you only need a very small amount to reap the synergistic benefits. Then melt a little coconut oil in, and the curcumin can be directly absorbed into the bloodstream through the lymphatic system. That’s a cooperative one-two punch of absorption and deliciousness.

Once mixed, your Big Batch Golden Milk spice blend will last for up to six months. Keep it in a cool, dry place out of direct light – a closed cupboard is perfect. Do not store it right next to the stove or on top of the fridge, where the warm environment will speed spoilage. We wanna keep our medicine fresh!

The Big Batch Golden Milk recipe below makes about 120 servings, so there is plenty to divvy out to your most beloved, and even save some for yourself. Make sure to include the directions so that your lucky recipients can make golden milk themselves. I’ve divided them below so that you can print out just the single serving instructions for your friends and family. I’ve also included a recipe if you want to sample just one cup for yourself before committing to an entire jar.

My version of golden milk has a few more spices than some blends that I’ve tried, but this unique combination just tastes that much better. If you’re on a tight budget, or you simply cannot find some of the spices listed, leave them out. The main ingredients you need are the turmeric, ginger, cinnamon and black pepper. The others are there for added health benefits and of course flavour, but the recipe will still be delicious without them.

The milk for this recipe is totally flexible. Coconut is classic, but almond, cashew, or hemp are tasty options. You can also do half milk, half water if you like. It will be less creamy, but it’s great if you’re trying to make your milk stretch a little farther!

The most important thing to remember when making golden milk is to not overheat the spices, as they will become bitter-tasting and therefore not all that enjoyable. If you choose to use milk in your recipe, warm it gently on the stove, then remove from heat and gently whisk in the golden milk spice blend. If you’re going with water, do NOT pour boiling water over the spice blend, but instead pour the recently-boiled water into a cup, let it cool for 30 seconds or so, then whisk in the golden milk spice blend. I also advise you not to add the honey or coconut oil until the spices have been stirred into the liquid you’re using, as they’ll incorporate easier if the spices have dissolved.

If you want to use a vegan sweetener, maple syrup is my favourite choice, but brown rice syrup, coconut palm sugar, and stevia are also good options. I also love adding a sprinkling of vanilla powder right at the end for some extra va-va-voom.

I recommend enjoying your golden milk first thing in the morning (right after your lemon water, of course!), or right before bed. If it’s a particularly cold day outside, this intelligent spice combo will warm your cells up from the inside out. Or, if you’re looking for a luxurious way to unwind down after a long day, I find that golden milk is also a very effective sleep tonic. Whatever the time you choose to enjoy this drink, you will absolutely love its warm, and satisfying vibes. Make it a ritual yourself: spoon lovingly, stir consciously and sip gratefully.

One more thing I should mention, is that the Big Batch Golden Milk spice blend is not only delicious as a drink, but that it can also be incorporated into a number of your favourite recipes. Toss a teaspoon into a smoothie, stir some into your morning porridge or pancake batter, fold it into a basic cookie dough or cake batter, and even try it in curries, soups and stews. The flavour is warming and pungent, so use it anywhere you’d like a burst of sunshiny spice that is as good as gold.

    Print recipe    

Big Batch Golden Milk Spice Blend Makes approx. 120 servings

Ingredients: 1 ½ cup / 200g ground turmeric 2/3 cup / 70g ground ginger 1/3 cup / 35g ground cinnamon 2 ½ Tbsp. / 20g ground black pepper 2 Tbsp. / 20g ground cardamom scant 3 Tbsp. / 20g ground cloves 2 ½ Tbsp. / 20g ground nutmeg 3 Tbsp. 20g ground star anise ¼ cup 20g ground coriander

Directions: 1. Combine all spices in a large bowl. Stir well, then transfer to a large jar or several smaller ones, and seal with an airtight lid. Keeps for up to 6 months.

    Print recipe    

Golden Milk Ingredients: ½ Tbsp. golden milk spice blend 1 cup milk of your choice (coconut milk is classic, but I also like cashew milk or hemp milk) ½ – 1 tsp. virgin coconut oil ½ – 1 tsp. sweetener of choice (I like raw honey)

Directions: 1. In a small saucepan over medium heat, warm milk until just before it simmers. Whisk in golden milk spice blend until smooth. Remove from heat and stir in coconut oil and sweetener, if desired. Enjoy!

    Print recipe    

If you want to make just one batch of my golden milk, here’s the single-serve recipe.

Single-serving Golden Milk Ingredients: 1 ½ tsp. turmeric ½ tsp. ginger ¼ tsp. cinnamon pinch black pepper pinch cardamom pinch cloves pinch nutmeg pinch star anise pinch coriander

I wish you all a super sweet holiday with tons of delicious food shared amongst family and friends, and that your 2018 is bursting with health and happiness. Much love to all out there, from my chilly, but cozy, little corner of the world to yours.

xo, Sarah B

*   *   *   *   *   *

In wrapping up 2017, I cannot help but look on the Wild Heart High Spirit retreats with deep gratitude and pure joy. I had a strong vision for the endeavor from the beginning: gather women in a beautiful and serene space, teach them how to reconnect to their bodies through food and movement. But I never imagined just how deep these lessons would go, how profound the changes would be, and how much fun we would have! After three this year, I can confidently say these experiences are incredibly special, and I feel very lucky to work with such a talented partner to create them. Thank you to all of the women who have traveled from all corners of the earth to join us. We love you!

Here are some highlights from our trips to Bali, Ibiza, and Portugal. Click on the images below to see photos from each of our magical locations.

.

We also have some very special community partners who have generously made our experiences even more abundant! Big thanks to: Naturgligolie Coconut Bowls Jukserei Pachamama Raw Bite Four Sigmatic Gourmet Print Shop

We are now weaving plans for future retreats. If you are interested in learning more or joining us one day, please sign up to our mailing list to be kept up to date. We hope to see you one day soon!

Source: https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/

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Watermelon Crabs

Find new ways to serve your kids fresh fruit this summer by making it creative and screams sunny days. Keep it simple and make quick watermelon crabs with strawberry pinchers. 

You will need the following to create these Watermelon Crabs:

Fresh watermelon slices, cut 1/2″ thick

Strawberries (6 per crab)

googly eyes

crushed graham crackers for the sand (optional)

I used an oval cookie cutter shape (a football shape works well too) to punch out a shape from a 1/2” slice of watermelon. Add strawberry pinchers and candy googly eyes and you’re all set. See below…

To make the pinchers- cut a triangle from a halved strawberry, as shown below.

To make the legs – cut small slices leaving on end intact then fan the partitions.

Put them all together and you have the cutest, most summery watermelon slices your kids can ever dream of! Optional: Crush up some graham crackers (you can use the FnB’s gf/vegan recipe here if you need to) and create a fun beach scenery on a plate! And don’t forget the homemade googly eyes (or you can use store bought too!)

THIS POST WAS WRITTEN BY FNB CONTRIBUTOR, KIMBERLY STONEY

Kimberly Stoney is a professional craft designer and stylist, self proclaimed foodie and mom to one very hungry teenager.  She has worked as a craft designer and recipe developer for over 15 years and shares her crafts and snacks at The Tiny Funnel. You can follow her on Instagram.

Source: https://www.forkandbeans.com/2018/07/11/watermelon-crabs/

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Cranberry Pomegranate Mojito

The Christmas tree came down today. Oh, my friends, it makes me sad, but I’m grateful for the time we had together. And I’m especially grateful that my husband let me keep it up as long as we possibly could (considering the holiday tree garbage pick up schedule and all).

In years past he’s been known to take down decorations the day after Christmas, and I’ll never let him forget that he landed in the ER that day he slipped on the Christmas bins in the garage, and how the entire ER staff basically told him it served him right for being a Scrooge. I think it left an impression on him. Either that or he’s been super sweet because he knows how much it means to me to keep the tree up as long as possible.

But I do know that once the ornaments and garland are stowed away until next year, and the house returned to normal, that I will breathe a sigh of relief. As much as I love Christmas, it will be good to get things back to normal again.

Normal. Who’s ready for that? Before we say farewell to another year, we need a toast, and why not one that still sneaks in some holiday red and green? We’ve been loving this Cranberry Pomegranate Mojito during this holiday break, and if you feel toasting with something different than bubbly for the New Year, I’d say this holiday cocktail is festive and ready for fun!

I raise my glass to you, another wonderful year together, and to an exciting year ahead. May 2019 bring you joy!

Say cheers to winter with a Cranberry Pomegranate Mojito! This cranberry cocktail made with rum is perfect for toasting the holidays!

Course Drinks

Keyword beverages, cocktails, cranberry, holidays, mojito, pomegranate

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 215kcal

Author Liren Baker

For the Cranberry-Mint Simple Syrup:

1 cup water

1 cup sugar

1/4 cup cranberries

2 sprigs mint

For the Cocktail:

11 mint leaves plus more for garnish

3 lime wedges

3 tablespoons Mint Simple Syrup

1 cup cranberry pomegranate juice

1/4 cup lime juice

6 ounces light rum

3 cups ice cubes

1 cup ginger ale

cranberries for garnish

pomegranate arils for garnish

lime slices for garnish

mint for garnish

Make the Mint Simple Syrup:

Combine water and sugar in a small saucepan. Bring to a boil, stirring the sugar to dissolve. Add the cranberries, lower heat, cover and simmer for about 5 minutes. Turn off heat, drop in the mint leaves. Let it cool in the refrigerator. Strain.

Make the Cocktail:

In a pitcher or tall glass, muddle the mint, lime, and simple syrup. Stir in the cranberry pomegranate juice, lime juice, and rum. Add the ice and top with ginger ale. Stir again, and garnish with mint and kiwi. Cheers!

Calories: 215kcal | Carbohydrates: 31g | Sodium: 20mg | Potassium: 91mg | Sugar: 29g | Vitamin A: 2.9% | Vitamin C: 14% | Calcium: 1.5% | Iron: 5.9%

Source: https://kitchenconfidante.com/cranberry-pomegranate-mojito-cocktail

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Spicy Black Beans With Feta & Avocado | Gordon Ramsay

Source: http://www.youtube.com/oembed?format=xml&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9X_PNIsoHes

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The ‘Frozie,’ a selfie-topped frozen rosé, could be the most Coachella drink ever

Frosé, the popular summer slushie made with rosé wine, has taken outdoor parties, “Sunday Fundays” and fancy shindigs by storm over recent years — and now one wine brand is hoping to take the frozen treat to an even higher level of millennial popularity. The Frozie, created by Cupcake Vineyards, is crowned with a selfie of the drinker printed directly onto the drink’s frothy top. And of course, it’ll be served at the ultimate Instagram party, Coachella.

The cocktail is a conventional frosé blend of the brand’s rosé or sauvignon blanc with fruit (either strawberries or peach), lemon juice, simple syrup and ice. But the foamy whipped cream head is where the real fun starts. The drinker takes a selfie, which is then printed onto the foam with malt extract by a Ripple Maker machine. In a matter of seconds, the drink is picture perfect and ready to be photographed.

The Frozie is set to make its debut at this year’s Coachella, an event with a surplus of experienced selfie takers. While printed images have previously been found on pancakes, toast and even Cheetos, this is the first time we know of that a selfie has ever been printed on a frosé. It may be time to add rosé to the ever-growing list of things that Millennials have effectively killed.

Source: https://www.thedailymeal.com/drink/frozie-frozen-rose-selfie

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Ideas For A Healthier Bachelorette Party

You’re getting married! Or maybe you’re invited to a bachelorette party, here’s how to keep it on the healthier side.

Chances are you’re a great friend or family member planning the night of festivities for the bride to be, and if you’re the bride, then all the more reason to read these ideas for suggesting a healthier bachelorette party to your bridal party.

Do you remember this article on the Best Wedding Diet? I was inspired to write that from personal experience of being a bride to be (we’re getting married in January 2019!), along with the large number of emails, DM’s, and Instagram comments I’ve had over the years from fellow brides to be about their diet plans. Hint, hint that article shares what our society demands of us when it comes to the wedding industry, which is a $53.4 billion as of 2013 dollar industry by the way.

A Spin On The Typical Bachelorette Party

If you haven’t read that article yet, then I highly recommend opening a new tab and reading that one (and sharing it with your friends and bride to be) after you read this one. But, let’s move on to the festivities, the fun, the parties, the gifts, the food, and let’s touch on the point of drinking which is often an activity associated with bachelorette parties.

First things first, I technically live in what’s known as the bachelor and bachelorette party city of the US—Nashville! Nashville has quickly become one of the most popular destinations for pre-wedding parties and it takes any local to tell you that they see at least 20 a weekend during the months of March-September. But, I also have to say, not many of these parties are on the path of “healthy” gatherings, most include bar hopping and binge drinking.

So are there ways to still enjoy alcohol, feel great, and engage in activities that might be up your alley with like-minded people?

Bachelorette parties definitely have a stereotype, but break away from it, if those activities don’t serve you or speak to your uniqueness! Try something new or outside of the box when it comes to celebrating this new upcoming chapter for you as an individual and as a soon to be a partner. Just a personal note, I plan to have my bachelorette party in December with a small group of close girlfriends doing so many of these activities on the list!

6 Things To Do For A Healthier Bachelorette Party

1. Retreats

This obviously is a bit of a fancier and more expensive route, but if you have access to this, it could be a beautiful getaway for the bride to be and you (the group!). Think of destinations that are the brides favorite, that can include group activities like hiking or spending time outdoors, are relaxing, exploring the city around you, etc. The list goes on, but one of my favorites is Blackberry Farm just outside of Nashville.

2. Yoga

Talk about setting up your girl with some support for her mental health! Yoga or even a meditation class can be a beautiful way to give the gift of stress management and relaxation. It may sound simple, but this act can help nourish you and the bride to be with a couple of strategies to learn deep breathing, finding gratitude, and calm amongst a busy season.

If yoga isn’t your jam or the brides’ jam, then try something else like a deep breathing class, kundalini class, meditation workshop, etc. Think of it as a fun activity for everyone to explore and try out—no one has to be an expert here, just enjoy!

Nashville specific idea: if you’re in the mood for dancing while doing yoga, try Inner Light Yoga. Otherwise, try Liberation or Shakti Yoga.

3. Outdoor activities

If you live or are visiting somewhere (like Nashville) for the bachelorette party, then check out some outdoor activities to do during the day. Some examples could be going on a hike, paddle boarding on a lake or ocean, going out for a run, taking an outdoor boot camp class, archery (little Hunger Games action anyone?), rowing, and the list goes on.

Nashville specific idea: hike at Radnor Lake followed by Centennial Park to view the Parthenon (photo opp), then grab a healthy snack or juice from Franklin Juice in 12th South.

4. Pampering

This is such a treat, and if it’s accessible to you, then booking a spa day filled with massages, getting your nails done, and facials can be elaborate but a real treat! If you’re on a budget, try another amazing option which is to throw a party at your hotel/Air Bnb and make it a spa day at your place! The latter is more engaging with everyone involved, and it can be fun to delegate a task for everyone to do—someone in charge of the nail polishes, others in charge of getting the facial care products you need, etc.

Nashville specific idea: check out Escape day spa, Cured nails or Poppy and Monroe (if your party is small), or Vetiver for a quick massage. Also, Lemon Laine for an oil bar appointment (mention Nutrition Stripped and you’ll get a special surprise). Pure Sweat and Float is also a great place to try sensory deprivation float tank.

5. Cooking class

This is truly a class and a gift that keeps on giving—what a better way to sharpen everyone’s skills involved with a cooking class? Better yet, if you can hire a private chef to come to your home or the Air BnB, then you can make it for your dinner right afterward.

One incredible part of my job is being hired for private workshops, I organized a healthy bachelorette brunch for a group of women from Canada who came to Nashville to celebrate. I started with a demo and made food for the group. Our menu was Turmeric Milk, mimosas, hot tea, Coffee Elevated, Almond Butter Waffles, Veggie Frittata, fruit tray, and a local greens salad with homemade dressing. It was such a hit! If you know someone who can offer than in your area, reach out to them, otherwise, I host workshops and private events such as these.

Nashville specific idea: check out Eat Placemat for all your cooking and private catering needs with a healthy spin.

6. Art class

Thinking outside the box of a fun activity, try looking up local art classes from painting, sculpture, drawing, mixed media, the list goes on! This is such a fun group activity no matter how artsy you are. There are so many art classes, paint by number classes, etc. that a good google search can help you out with when planning.

Recipes For A Healthy Bachelorette Party

If you have a weekend to celebrate and ideally if you’re staying in an Airbnb or a friends house, then it would be great to incorporate homemade meals. You can make healthy recipes to snack on, to have for breakfast before your busy days start, and to unwind with a nice dinner.

Obviously, many people will opt for going out to dinner to celebrate and enjoy(and if you do, here’s a list of my favorite healthy spots in Nashville), which you can totally incorporate as well, but also try out some of these crowd pleaser recipes that’ll last you the whole weekend with simple prep and cooking. Not to mention, cooking together is such a fun activity!

Veggie Frittata (great leftovers)

Strawberry Banana Smoothie (classic most people will love)

Hot tea, coffee, Turmeric Milk or Matcha Latte if you’re feeling fancy

Fresh fruit trays

Fresh fruit juices (try organic, cold pressed green juices to give you a little boost of nutrition)

Almond Butter Energy Balls or basic trail mix (on the go snack)

Massaged Kale Salad (great for a salad base, quick!)

Popcorn, Four Ways

Blueberry Chocolate Bars

Cracker Bites with Lemon Cashew Cheese Dip

5 Tips For Feeling Your Best While Partying

Remember to take pictures, but not too many. It’s great to capture the memories, but also implement a no-phone rule for some of the day/evening so you all can be fully present with each other to enjoy and celebrate.

Drink plenty of water to stay hydrated. No matter what you’re up to, what you’re eating or what you’re drinking, staying hydrated is key especially if you’re incorporating some of the fitness activities earlier. Try carrying around a reusable water bottle if you’re on the go all day.

Don’t skip meals. Bring some of those recipes you made at the Air BnB or wherever you’re staying with you for a quick snack to stay fueled.

Maintain a healthy relationship with food. Unfortunately, I often see clients who are engaging in weekend activities like parties or bachelorettes and leading up to the weekend are either cutting XYZ food group to “look” a certain way, or to plan ahead by eating less so everything “evens out” on the weekend when there’s excess (eating and drinking). I urge you to check out this article where I talk a little bit about having a healthy relationship with food and what that may look like. If you ever need help, make an appointment with a dietitian or email me.

Sleep in if you can, it’s okay to rest up! Especially if you’re traveling to and from the bachelorette party weekend, it’s a good idea to make sure you’re taking care of yourself by sleeping enough or at least finding the time to catch up on sleep.

Delegate tasks to each member of the party—unless you’re an organization wizard and feel great about planning the whole weekend for everyone, then call on help! A more traditional option is to not let the bride have a hand in any of the planning!

Schedule activities for mid to late in the day so everyone can join with ease, not everyone is an early riser!

Make it a slumber party vibe! Remember those days where everyone slept in the same room with sleeping bags and stayed up late swapping stories, this is a great way to make new memories with everyone.

At the end of the day, think about how you can help support and create an experience the bride to be will remember forever? It can be easy to let big groups with lots of personalities come together and forget the North Star of the weekend—celebrating the bride!

Contribute

I would love to hear your thoughts on having a more health-positive/focused bachelorette party! Have you thrown or planned a party for a bride to be, how did it go? Please share your thoughts so the rest of our community and all the brides to be and friends who are planning these parties can read this with appreciation!

Enjoy and have fun!

Source: https://nutritionstripped.com/healthy-bachelorette-party-ideas/

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Caprese Salad with Basil Dressing

This is a sponsored post written by me on behalf of Italian Trade Commission / The Extraordinary Italian Taste. All opinions are 100% mine.

A delicious take on the famous Italian Caprese Salad with a simple basil dressing

I’ve shared a little bit about our trip to Italy this Spring and how inspired I’ve been by Italian ingredients and cuisine. We were able to take a few cooking classes in the cities we stayed in and our favorite was a class in Siena. The class was in the upstairs kitchen of a farmhouse owned by a very lively Italian grandma.

She taught us how to make several authentic Italian dishes (from appetizers to dessert) and shared tips and tricks that have come from a lifetime of learning (and owning a restaurant). Her very first “lesson” to us was all about ingredients. She very emphatically told us the importance of good authentic Italian ingredients. For homemade pasta, it is a “must” to have 00 “Tipo” Flour. While she said getting the best ingredients can often be more costly, the ingredients are what makes the food amazing. And with high quality ingredients, you can use fewer overall ingredients and still create amazing masterpieces. Each dish we made focused on high quality Italian-made ingredients.

We bought as much extra virgin olive oils and balsamic vinegars as our suitcases would hold and have since ordered Italian ingredients online.  A week or so after getting home and independent of each other, my husband and I both ordered huge cases of 00 flour and didn’t realize the other one had until we got 2 big cases in the mail! 😂The more I’ve practiced homemade pizza, pasta, gelato, and other recipes we learned in Italy, the more I recognize what a difference the high quality Italian ingredients make!

Authentic Italian products have made such a difference in my cooking. Especially for salad dressings, as salads have been my go-to lunch lately!

So how do you know if a product is an authentic Italian product? Simple! The label on the product will say “Made in Italy.” A lot of products are “Italian-sounding,” or “Italian-looking” but aren’t really made in Italy. By giving labels a quick check you can be sure you’re getting the best authentic Italian ingredients! If the products are genuine and authentically Italian you know you’re getting a high quality product! You can learn more about Italian products on ItalianMade.com

For this salad I’m using Mozzarella di Bufala Campana PDO and Italian Extra Virgin Olive Oil (PDO/IGP) for the dressing. It makes a world of difference in a salad with so few ingredients 🙂 Other than that I’ve got some garden fresh basil (and if you know about my BLACK thumb, then you know I couldn’t have possibly grown it haha! I have my husband to thank for that) and garden fresh tomatoes. Add in an avocado and you’ve got a delicious variation on the classic Caprese salad. Enjoy!

More Delicious Salads:

Cucumber, Corn, and Avocado Salad

Greek Couscous Salad

Tomato Panzanella Salad

For more delicious recipes, follow along on Pinterest, Instagram, Facebook, and YouTube 🙂

Caprese Salad with Basil Dressing

A delicious take on the famous Italian Caprese Salad with a simple basil dressing

Course: Salad

Cuisine: Italian

Keyword: caprese salad

Servings: 4 -6 as a side

Author: Chelsea

Ingredients

Basil Dressing

1 small garlic clove, minced

1 tablespoon shallot, minced

1 cup packed basil leaves, coarsely chopped

1 and 1/2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup Italian Extra Virgin Olive Oil, look for PDO/IGP certifications

Sea Salt and Freshly Cracked Pepper

Caprese Salad

6 cocktail-style tomatoes, sliced

6 ounces Mozzarella di Bufala Campana PDO

1/3 cup fresh basil

1 large avocado, skin and pit removed

Instructions

For the Basil Dressing

In a food processor, pulse the garlic and shallot a few times.

Add the basil and pulse until finely chopped.

Add the balsamic vinegar, fresh lemon juice, and salt + pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper).

Pulse a few times and while running, drizzle in the extra virgin olive oil and pulse until smooth. (Avoid pulsing the mixture too much with the olive oil as sometimes oil with metal can have a metallic reaction and alter the taste of the dressing.)

Caprese Salad

Slice the tomatoes and add to a large bowl.

Cut the mozzarella into small pieces and add to the bowl.

Tear the basil and add on top.

Remove the skin and pit of an avocado and then chop.

Add to the bowl (I like to add a squeeze of lemon to the avocado to keep it from browning).

Dress the salad with the basil dressing to taste. Add additional salt and pepper if needed. Enjoy the same day this salad is made. (Leftovers do not keep well).

Discover more

Source: https://www.chelseasmessyapron.com/caprese-salad-basil-dressing/

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Buca di Beppo(™) Chicken Marsala

Today I have a secret recipe for a classic Italian dish served at Buca di Beppo.  Tender chicken breast cutlets are pan-fried and then served with a rich and creamy Marsala wine sauce.  You can easily adapt this recipe to make Veal Marsala by replacing the chicken with thin veal cutlets.

Serve with a side of sauteed broccoli with garlic and shallots by following this recipe from our forum: Go Here

Enjoy!

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Buca di Beppo(™) Chicken Marsala Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Olive oil 4 thin chicken breast cutlets 2 ounces low salt bacon, cut into 1/4-inch pieces 1/2 cup all-purpose flour Coarse salt Fresh ground pepper 1/2 cup dry Marsala wine 2 to 4 tablespoons heavy cream Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Source: https://www.recipesecrets.net/blog/recipes/buca-di-beppo-chicken-marsala-2/

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PSA: Healthy Eating Should Include Mental and Social Health, Too

As a dietitian, I’m not paying much attention to what you eat (unless you’re my client, in which case you’ve asked me to do just that). But what I do notice is how people eat, what their relationship with food is like, and whether external rules govern the way they eat. So when I hear things like “cookie = bad” and see subsequent shame or guilt associated with eating it, I get concerned. Even though many people think dietitians are the “food police,” I’m way less interested in policing what people eat and much more interested in helping people gain a broader understanding of what constitutes healthy eating. In fact, at least half of what I do as a dietitian is help folks cultivate a healthier relationship with food, not restrict their diets.

This is because healthy eating isn’t just about nutrition. Yes, food has nutritional value and can have important ramifications on health. But food is also a source of pleasure, a way to celebrate life events and connect with friends and loved ones, and the centerpiece of many cultural traditions.

When we look at food only as something to be restricted and controlled in order to lose weight or “be healthy,” it can backfire. Not only does this mindset lead most people to feel deprived (which can lead to bingeing later on), having this relationship to food also causes you to miss out on important things that we all need for our mental health. From lunch with a coworker that energizes you for the rest of the day to dinner with your best friend to the afternoon cookie on a bad day, food and food-related events play central roles in how we connect with other people and with ourselves. Missing out on enough of what food has to offer in the pursuit of healthy eating and “wellness” can strip the joy out of one of life’s greatest pleasures. 

Head on over to SELF right now to read the full article on PSA: Healthy Eating Should Include Mental and Social Health, Too

Source: https://foodheavenmadeeasy.com/psa-healthy-eating-should-include-mental-and-social-health-too/

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Watch: Can Breville’s $800 Oven Give You Restaurant-Quality Pizza?

The No. 1 issue with trying to make pizza at home is that your standard oven can’t reach a high-enough temperature to give you a true New York- or Neapolitan-style crust. But what if you invested in a countertop gadget that can hit 750 degrees and cook an authentic wood-fired pizza in just two minutes? It will cost you $800: the Smart Oven Pizzaiolo from the makers at Breville. According to the product’s description, the Pizzaiolo replicates the three types of heat generated by a restaurant-quality brick oven: conductive, radiant, and convective.

Here to test it out along with Kitchen Gadget Test Show host Esther Choi is Justin Bazdarich — the chef and owner of New York pizzeria Speedy Romeo, where Bazdarich cooks all his pizzas in a hardwood-fired oven. The two are trying to decide if you can truly make restaurant-quality pizza at home.

See more Eater-tested kitchen gadgets and appliances | Follow Eater on YouTube for more videos

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Source: https://www.eater.com/2018/12/13/18138312/kitchen-gadget-test-show-breville-pizzaiolo-restaurant-quality-pizza-video

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Three Easy & Healthy Snacks I’m Loving Lately

This post is in partnership with FAGE. Thanks for supporting the brands that make Hummusapien possible!

I’m a self-proclaimed snacking FIEND.

Why? Because snacking is kind of like a mini meal and I love experiencing different flavors and textures all throughout the day. Not only is snacking super enjoyable for me, but it also keeps both my mood and blood sugar happy campers throughout the day. I always recommend that clients listen to their hunger cues when it comes to needing a satiating snack, but every three to four hours is typical for most people. For me, it changes week to week. Sometimes I’ll have waffles with nut butter and fruit for breakfast and be full till 1pm and some days I’ll have eggs with a couple pieces of avocado toast and I’m hungry a couple hours later.

Depending on our age, gender, activity level, and genetics, we all have different hunger and fullness levels. Listen to your body and try one of these creative, simple, and oh so yummy wholesome snack ideas next time the snack attack hits ya hard!

When I’m Craving Sweet: Salted Chocolate PB Banana Bites

Looking for an easy, healthy snack that doubles as a little treat? You’re in the right place! Healthy fats, carbs, a little sweet AND salty–gang’s all here.

TO MAKE: Line a small baking sheet with parchment paper. Slice two small bananas into coins and spread into an even layer on lined baking sheet. Melt 3 tbsp chocolate chips in a small bowl in 20-second increments, stirring, until melted. Drizzle bananas evenly with melted chocolate. Next, drizzle with a big spoonful of creamy salted peanut butter. Add a sprinkle of coconut flakes and lastly, kosher salt. Enjoy right away or freeze for anywhere from 20 minutes to overnight and then dig in. I like them equally semi-frozen and completely frozen!

When I’m On the Go: Total FAGE 2% Split Cup

Talk about flavor + nutrition on the run! I love Greek yogurt for a lot of reasons, but FAGE Total 2% Split Cup (especially the Blueberry) is my go-to for the 3pm hunger beast because the fruit is right there ready for dipping. You can also choose how much flavor you want to use. I love getting a bite of rich and creamy yogurt and dipping it into the blueberries versus having it pre-mixed because the flavor and texture is more intense. I find that the 2% is the right balance of creaminess since it has a bit of satiating fat that we all know I love so dearly, not to mention the fact that it has more protein than sugar: 12g of protein and 11g of sugar.

I’ve been eating FAGE since middle school when my mom used to buy it for us (and she still does!) so working with FAGE on this post felt really full circle. Aaaand I’d be lying if I said I haven’t eaten it in the car. We’ve all been there! To find FAGE Total Split Cups near you, click here.

When I’m Craving Salty: DIY Savory Trail Mix

I love nuts as a salty snack so lately I’ve been making my own trail mix. I used pecans and pistachios because I had them on hand, but use whatever nut or seed that floats your boat, like walnuts, pumpkin seeds, or cashews.

TO MAKE: In a medium bowl, combine 1/4 cup each of shelled pistachios, pecans, unsweetened coconut flakes, and dry-roasted edamame (or sub another nut). Add 1/2 cup of whole grain cereal of choice (I used toasted O’s). Sprinkle liberally with smoked paprika, salt, and pepper, stirring to combine. Store in an air-tight container.

What snacks are you loving lately? Share in the comments!

Source: https://www.hummusapien.com/healthy-snacks-im-loving-lately/