Frozen Margaritas

Ingredients:
2/3 c fresh squeezed lime juice (5-6 limes)
4 oz (1/2 cup) tequila
2 oz (1/4 cup) triple sec
4 oz (1/2 cup) simple syrup or 1/4 cup agave nectar
3-5 cups ice

Directions:
Combine all ingredients in blender, blend until frozen, enjoy!

The perfect accompaniment to pork tacos, fish tacos, or southwest chopped salad.

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Roasted Sweet Potato Salad

Ingredients:
3-4 sweet potatoes, peeled & diced
1 – 2 T maple syrup
4-5 pieces of bacon
1/4 c. walnuts
1/4 c. pumpkin seeds
1/4 c. dried cranberries
1/4 c. feta or goat cheese
6 cups baby spinach or mixed greens

Dressing:
1 T honey or agave
2 T lemon juice
2 T olive oil
1 t djjon mustard
Salt & Pepper to taste

Directions:
Coat diced sweet potatoes in olive oil, salt and pepper. Roast sweet potatoes on baking sheet at 350 until tender and starting to brown (~15-20 minutes). Check part-way through cooking to turn. Add maple syrup to potatoes and coat, cook 10 minutes more. While the potatoes are cooking, fry bacon and let cool. Once cool, crumble bacon into bite-size pieces. Mix dressing ingredients with whisk or fork in a bowl or jar. Once sweet potatoes have finished cooking, assemble all salad ingredients in large bowl, toss with dressing and serve (no need to let the sweet potatoes cool).

The first time I had warm sweet potatoes on a green salad at a friend’s house, I was hooked! Really you can add cooked sweet potatoes to any salad, but I particularly like the mix with bacon and dressing in this recipe. For a hardier salad, you could also add 1 cup of cooked quinoa.

Chocolate Porridge (Oatmeal)

Ingredients:

1 cup hazelnuts
1 cup pitted dates
2 cups oatmeal
3 T cocoa powder
2 t vanilla
zest from 1 orange

Directions:

Toast hazelnuts in a fry pan until medium brown. Then add to food processor. Add pitted dates to food processor, along with 1 cup of the oatmeal, the cocoa powder, vanilla and the orange zest. Pulse until all ingredients are finely chopped. Add remaining 1 cup oatmeal, stir to combine, and store in air tight container for up to 2 weeks.

To serve:

Combine 1/2 cup of oatmeal mixture with 1 cup liquid (water, milk, coconut water). Heat in microwave or stovetop. Can add yogurt, fruit, or other toppings as desired (although it tastes great on its own!)

This recipe came from Jamie Oliver and is an excellent way to switch up your morning oatmeal routine.

Chocolate Peanut Butter Rice Crispy Treats

Ingredients:

3 cups rice krispies (note: regular rice krispies are not gluten free, but you can buy GF rice crisp cereal if making these GF)
1 bag chocolate chips (use vegan choc. chips if making vegan/dairy free)
1 cup peanut butter
1/2 cup maple syrup or honey (use syrup if making vegan)
1/4 cup coconut oil

Directions:

Mix chocolate chips, peanut butter, maple syrup/honey and coconut oil together and heat in microwave or on stove top until combined. Pour 3 cups rice krispies into large bowl, add chocolate mixture, and stir to combine. Press into 9×13 pan and refrigerate until set (~1 hour).

I found this recipe on Pinterest, and not only was it super easy, but it was also super delicious! A great party snack. They can also be made gluten free, dairy free, and vegan, which makes them even more appropriate for bringing to parties.

Thai Red Curry & Rice

Ingredients:

1 lb Chicken (or chickpeas for vegetarian version)
1 cup onion
1 bell pepper
1 cup snap peas
2-3 carrots, sliced small/thin
1.5 cups kale or spinach
Rice

Sauce:
1 can coconut milk
2 T Thai Red Curry Paste
1/2 c water
2 cloves garlic
1 T ginger
1 T soy sauce
1.5 t brown sugar or honey
2 t rice vinegar or lime juice
salt to taste

Directions:

In a wok, cook chicken through, then add veggies and stirfry. Or if using chickpeas, stirfry the veggies and then add chickpeas. Mix sauce ingredients together, pour over cooked chicken/veggies and cook for a few minutes more. Serve over rice.

This recipe is slightly adapted from the always delicious Cookie & Kate.

Oatmeal Muffins

Ingredients:

1 cup old-fashioned oats
1 cup buttermilk (I use almond milk with 1 t of vinegar)
1 egg, lightly beaten
1/2 cup brown sugar
1 stick (1/2 cup) butter, melted and cooled
1 cup flour (I use gluten free flour)
1/2 t salt
1 t baking powder
1/2 t baking soda
1/2 cup dried currants or other dried fruit (or choc. chips!)

Directions:
In bowl, combine oats and milk and let stand for up to 1 hour (or long enough for oats to soften and absorb the milk. Add eggs, sugar, and butter to oats, then add dry ingredients. Fold in currants. Bake at 400 for about 20 minutes. Makes 12 muffins.

I found this recipe on Epicurious. You can also add cinnamon, nutmeg, or allspice if you want to give it more of a kick. You can also add flax seed or walnuts for omega-3s.