Pomegranate-Orange Sparkler

I love this cocktail. It’s easy, refreshing and can very easily be made into a mocktail for anyone going alcohol free. On the subject of alcohol, it’s always worth it to spend a little more on a high quality vodka. You’ll definitely notice a difference in the taste of your cocktail. I really like Grey Goose or Chopin vodka but I always keep Tito’s on-hand for my gluten free friends. I also like ginger beer with a good bite. If I can find it, I buy the Q Light Ginger Beer or the Fever Tree Ginger Beer, whichever one is readily available. I also prefer ginger beer over ginger ale because it holds up a little better in a cocktail and you get more ginger flavor.

If you’re having friends over, it’s nice to serve cocktails in a fun glass. Presentation is always a key component when I entertain so I always have a small stock of pretty glasses in my cabinet for such occasions. I really like the selection from Anthropologie because they are affordable and always changing it up.

I like to garnish with a little mint and give it a quick twist to release some mint flavor in the drink. You can also take a small handfull of mint leaves a muddle them in the glass before you make the drink for a bigger punch of mint flavor.

Pomegranate-Orange Sparkler

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Yield: 1

Author: Hope Recupero

Prep time: 5 MinTotal time: 5 Min

A delicious and refreshing cocktail with just a few ingredients.

Ingredients

• 1 ounce of high quality vodka
• 1/2 teaspoon of orange zest
• Juice of 1/2 a large orange
• 4 ounces of pomegranate juice
• Ginger beer
• Fresh mint for garnish

Instructions

1. Fill a 12 ounce cocktail glass about 3/4 of the way with ice
2. Add vodka
3. Add zest
4. Add pomegranate juice
5. Top off with ginger beer
6. Garnish with mint

Fall "No Chop" Tossed Salad With Maple Dijon Vinaigrette

Yes, you heard that right, this salad requires NO chopping. It’s super easy to make and so delicious. You can also swap and substitute many of the ingredients depending on your tastes and what you have at home. I have made so many different version of this salad but thought it might be nice to share one that is really easy and quick to put together for nights when you don’t have much time to get dinner on the table.

I have so much nostalgia when it comes to this salad. When I was just dating my husband we went to a new restaurant just outside of Boston and it had a salad very similar to this one. It was baby spinach, gorgonzola, cranberries, candied pecans and delicious vinaigrette. It was the first ever trying a salad with those flavors and it was so good. I tried recreating this delicious salad at home and soon came up with so many different versions.

Swaps and Substitutions

There so many variations on this salad. You can swap the butter lettuce for either baby spinach or arugula. You can also add or swap out fruit. Chopped apples, pear and pomegranate seeds are delicious. You can do a different nut like walnuts or almonds or seeds like sunflower seeds or pepitas. For cheese, you can do crumbled goat cheese. The key, it so get that combination of sweet, salty and nutty. However, you want to make that happen is up to your preferences or maybe what you have hanging around your fridge or pantry. This recipe is specifically designed to be quick and easy to pull together on a busy night.

Fall "No Chop" Salad With Maple Dijon Vinaigrette

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Yield: 4

Author: Hope Recupero

Prep time: 5 MinTotal time: 5 Min

An easy and tasty salad you can make in a pinch.

Ingredients

Salad

• A 5 oz. package of baby butter lettuce
• 1/2 cup of crumbled gorgonzola
• 1/3 cup of dried cranberries
• 1/3 cup of toasted pecans

Maple Dijon Vinaigrette

• 2 tablespoons of maple syrup
• 1 tablespoon of Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon onion powder
• 1/3 cup of olive oil
• salt and pepper to taste

Instructions

Salad

1. Put all ingredients in a medium bowl and toss.

Dressing

1. Pour all ingredients into a jar, cover and shake until blended.

Spiced Cider Vanilla Moscow Mule

When I saw spiced cider in Trader Joe’s, I knew it would be perfect for a cocktail. The question was, what exactly was I going to do with it? I spent some time doing some research on flavor combinations and came up with this simple but tasty cocktail that’s perfect for fall get togethers and as a fun cocktail to serve at Thanksgiving. You could easily make a pitcher for guests to serve themselves by adjusting the amounts. Most of my cocktail recipes are pretty open to interpretation and can be adjusted to your desired amounts and tastes.

For this cocktail, I did decide to use vanilla extract instead of vanilla vodka because I find flavored vodkas can sometimes be too strong and taste a bit artificial. The vanilla in this drink should be subtle and not punch you in the face. If you would be prefer to use a vanilla flavored vodka over adding the extract, by all means go for it! Also, there is no added sugar in this recipe. There is no need as the cider and ginger beer are sweet enough on their own. I really love Q Brand Mixers. They have cleaner, natural ingredients, real sugar or agave and offer lower sugar options. You can also skip the vodka all together and enjoy this as a mocktail.

I typically use a 12 ounce glass with my cocktail recipes and it’s nice use either a themed or decorative glass especially when I’m hanging out with my girlfriends. I like treating them to special little details. I’ve found some really cute affordable glasses at Anthropologie. These are the glasses I used for this cocktail but they have so many other fabulous options!

Spiced Cider Vanilla Moscow Mule

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Yield: 1

Author: Hope Recupero

Prep time: 10 MinTotal time: 10 Min

This sweet and spicy cocktail is perfect any festive fall gathering.

Ingredients

• 1 ounce of high quality vodka
• 1/4 teaspoon vanilla extract
• 1/4 to 1/2 cup spiced cider
• Ginger beer
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• Green apple slice for garnish

Instructions

1. Mix together sugar and cinnamon and pour onto a small plate
2. Moisten the rim of a 12 ounce glass with water or the spiced cider and dip into the sugar cinnamon mixture
3. Carefully add your desired amount of ice to the glass
4. Add vodka, vanilla extract and spiced cider
5. Top off with ginger beer and stir gently to combine all ingredients
6. Garnish with apple slice

Homemade Spiced Chai

I’ve made a few different versions of spiced chai and this one is, by far, my favorite. Rather than simmering the spices in milk, they are simmered in water and then you can add whatever milk or cream you desire or none at all. I also do not add any sweetener during the simmering process so that I can easily serve sweetened or unsweetened. I like the water method because it’s less expensive than using milk, you can control the calories and sweetness and I can get a lot more “mileage” out of one batch.

A Little About Spice Chai

In the last year I learned that chai actually means tea so when we say chai tea, we are actually saying “tea tea.” Which is why I now refer to it as “spiced chai” or “masala chai.” Masala chai is a traditional Indian beverage made with milk or water and a variety of aromatic spices. It is very often consumed during colder weather due to its warming properties but many enjoy consuming it all year. Like many traditional recipes, Indian families have their own version and that’s so easy to do with a recipe like this one.

Where to Buy the Spices

I bought most of my whole spices in bulk from Mountain Rose Herbs, a comprehensive and reliable online retailer for herbs and spices in Oregon. You can also buy whole spices off of Amazon and at local health food stores like Whole Foods. Ginger and turmeric root should be very easy to find at your local grocery store and will last in your refrigerator for a while.

Variations

This is an easy recipe to modify to your own tastes. I like a lot of ginger and cardamom so I add more of those when I’m making a batch. It’s also a very easy recipe to double, which I also do because I drink it everyday. Many people crush the spices to bring out more of their flavor. I do not do this because it adds another step and I think it has more than enough flavor when prepared with the whole spices. You can simmer in any type of milk you want instead of water and add a sweetener to the simmering process as well.

Tea Options

While I do prefer decaffeinated black tea, I have played around with a couple different types of teas like rooibos and vanilla black tea which was delicious. I like using decaf because then I can have a cup before bed without it affecting my sleep. I’ve really been loving this decaf black tea by Choice Organics that I found on Amazon. You can also use loose leaf tea. I would prefer loose leaf but I have yet to find a decaf version that I really like.

Storage

Any remaining tea can be stored in an airtight container in the refrigerator for about 7-10 days but I use mine up way before any concern for a change in quality or spoilage. Obviously, discard the tea if there is any change in appearance, taste or smell.

Homemade Spiced Chai

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Yield: 8

Author: Hope Recupero

Prep time: 10 MinCook time: 10 MinInactive time: 6 MinTotal time: 26 Min

A delicious chai recipe with a nice bite that can be served hot or cold! Spices and strength of tea can be easily adjusted to your tastes.

Ingredients

• 8 Cups of Water
• 6-8 Black Tea Bags or 3-4 Tablespoons of Loose Leaf Tea
• 1-2 Heaping Tablespoons of Cardamom Pods
• 4 Whole Star Anise
• 3 Cinnamon Sticks
• 2-3 Teaspoons of Whole Cloves
• 3-4 Allspice Pods
• 2-3 Teaspoons of Black Peppercorns
• Peel of a Small Orange (or 1 Tablespoon of dried orange peel)
• 2-3 Inch Piece of Fresh Ginger Root
• 1 Inch Piece of Fresh Turmeric Root

Instructions

1. Put all spices, including the ginger and turmeric root in a large pot.
2. Add the 8 cups of water
3. Bring to a boil covered and then turn down to a simmer, keeping it covered.
4. Gently simmer spices for 10 minutes.
5. After simmering, add tea and let steep for 4-6 minutes
6. Remove tea bags, squeeze as much liquid out of the tea bags as you can and strain spices.
7. Can be served hot immediately. Store any remaining tea in the refrigerator and reheat or serve iced.
8. Tastes best with honey and a touch of cream but can be served anyway you desire.

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Healthier Gluten Free Crunchy Snacks I’m Loving

Updated From A Previous Post on 9/2019

Honestly, who doesn’t love a crunchy snack? I, personally, need a little crunch especially in the afternoon or during movie night. Certain members of my family love digging into snacks late at night. While we all know that whole foods are the best foods, sometimes carrots sticks and salted nuts just will not cut it. That’s okay as long as we are not indulging ALL the time! Having teenagers in the house also means compromising from time to time and letting them have their favorite snacks too (yes, that means things like Cheez-Its, potato chips and Doritos). As a general rule, though, my goal is to find that balance between healthy and tasty and that’s not always easy, but it is getting easier. Innovative snack companies are getting very creative with healthier ingredients and I’m always game for trying the newest product. Added bonus: All of my suggestions are gluten free! If you love to spend time in the kitchen, there are tons of recipes for homemade snacks and the beauty is that YOU get to choose and control the ingredients. Just think of all the things you can do with popcorn alone? For ideas check out this fun list of snack recipes from Eating Well.

Healthier Gluten Free Crunchy Snacks I’m Loving

Siete Dairy Free Nacho Grain Free Chips - Siete has to be one of my favorite (newish) snack companies and these chips are at the top of my list. They are so light and crispy and I can’t even tell they are dairy free. The ingredients are simple and easy to recognize. I love Siete because they are allergy conscious but they also like to make sure they’re products taste good. You can by through Whole Foods or directly from the Siete website.

Siete Churro Strips - If you’re looking for a sweet, light and crispy instead of salty these are the way to go. That classic combination of cinnamon and sugar is so comforting and satisfying. Siete also adds a touch of vanilla bean for maximum yumminess. They stick to their classic grain-free recipe so gluten sensitive or allergic individuals can enjoy too! Eat out of the bag or dip in caramel or chocolate sauce. Wow!! Buy directly from the Siete website or from other health food retailers like Whole Foods.

Terra BBQ Sweet Potato Chips - Terra is one of my favorite brands for root vegetable chips. I’ve been eating their salted sweet potato chips for years but I bought the BBQ version just to try and loved them! It definitely satisfies that sweet and salty craving and you still get that hearty flavor of the sweet potato coming through. A winner for sure! You can buy on Amazon or look for them in your own local grocery store.

Vegan Rob’s Dragon Puffs - If you like spicy and crunchy then this is your snack! I like these a lot; they strike that perfect balance between spicy, sweet and salty. The texture is light and crispy. They are fully gluten free and, of course, vegan. I’m relatively new to the Vegan Rob’s brand and I am looking forward to trying some of the other products they offer including their popcorn, crisps and other puff flavors! I found these at my local supermarket but you can also buy online.

Simple Mills Crunchy Almond Flour Chocolate Chip Cookies - I’m a sucker for a cookie especially warm and gooey right out of the oven. Cookies are my weakness. Nope, these are not those kind of cookies but when I want a sweet treat, these definitely help satisfy my sweet tooth. They have a very nice crunchy texture and are not overly sweet. I like that they’re made with a special nut and seed blend flour and other simple ingredients. Look for Simple Mills in your local grocery store or buy directly from them online.

Simple Mills Farmhouse Cheddar Almond Crackers - Okay, there is no replacement for Cheez-Its but if you’re looking for a healthier, grain and gluten free version of a cheese cracker these might be your thing. They are good alone or with a dip or topping (more cheese?). Made with Simple Mills nut and seed blend flour along with other simple ingredients. I’ve found all Simple Mills products at Whole Foods but you can also buy directly from them online.

Quinn Gluten Free Peanut Butter Filled Pretzels - Pretzels and peanut butter all wrapped into one. Need I say more? These are delicious and gluten free with a blend of sorghum and cassava flour instead of wheat flour. I like these because they are very satisfying and you don’t have to eat too many to fill you up. Buy online or use the Quinn Snacks website to find a local retailer.

Basic Balsamic Vinaigrette Recipe

I’ve been using this basic, but definitely not boring, balsamic dressing recipe for years. In my opinion, it has the perfect balance of flavors and is not too sweet or too vinegary.

I developed this recipe when I discovered this amazing garlicky vinaigrette at a local restaurant and wanted to have something similar at home that I could use all the time.

Our family even loves this recipe and requests it every time we get together and have salad on the menu.

It’s incredibly versatile and works really well on any type of salad that calls for a vinaigrette and can also be used as a marinade. This is an easy recipe that you can adjust to your own tastes and basic enough so that you can add herbs, citrus zests and even spices.

Basic Balsamic Vinaigrette Recipe

I like making my own dressing because I can control the ingredients and very often bottled dressings contain too much sugar and unhealthy oils.

Homemade dressings also taste so much better! It’s definitely worth the extra effort and once you start making your own, you’ll never want to go back to bottled.

I’ve made this dressing in a mini food processor but most of the time I use a jar or dressing shaker bottle like this one by OXO.

Storage

I find it’s better to keep it in the refrigerator and use up within 7 to 10 for the freshest flavor, but you can also keep it in your pantry for a few days. I do find the flavor is not as good but the vinegar acts as a preservative so it’s your choice.

Modifications

I like white balsamic the best because it’s a little sweeter but you can use red balsamic in the same proportions. You can find white balsamic at most grocery stores but I like the one from Trader Joe’s.

While the best flavor comes from using fresh garlic and shallot, if you’re in a pinch or just need to get it done fast, you can use a 1/4 to 1/2 a teaspoon of both garlic and onion powder (make sure they don’t include any salt). It also works well with maple syrup if you happen to have that on hand instead of honey.

Special Notes

If you do decide to make it in a food processor, I recommend the mini prep like this one from Kitchen Aid so you can process all the ingredients together including the garlic and shallot. You can use a larger food processor or blender but then I recommend mincing your garlic and shallot beforehand. A food processor will also create a thicker dressing.

Basic Balsamic Vinaigrette

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Yield: 1 1/4 Cups or 20 Tablespoons

Author: Hope Recupero

Prep time: 7 MinTotal time: 7 Min

Zesty, versatile easy-to-make vinaigrette that can be used on a variety of salads, roasted vegetables and even as a marinade.

Ingredients

• 1/3 cup of white balsamic vinegar
• 2/3 cup of olive oil
• 1 medium sized garlic cloves minced
• 1 teaspoon Dijon mustard
• 1 teaspoon of honey
• 1/2 of a shallot minced
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper 

Instructions

1. First add vinegar to a jar or shaker then add the honey, Dijon mustard, garlic, shallot, salt and pepper. Add olive oil and the shake or blend.

https://thebarsoapdiaries.com/recipes/2020/5/18/basic-balsamic-vinaigrette-recipe

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Created using The Recipes Generator

*May Contain Affiliate Links

*Updated from a Post on 6/1/2020

Simple Ginger Tonic Recipe

Photo by Юлія Вівчарик on Unsplash

I learned about this easy ginger tonic recipe from women’s health M.D. and herbalist, Aviva Romm. I take a shot of daily for overall health but it works wonders for digestion, nausea and even pain relief. I use a blender but you could also probably use a food processor or a juicer. You’ll also need a fine-mesh strainer to filter out the pulp.

1 palm size piece of organic ginger washed well

3/4 cups of water

Break apart ginger and place in blender along with the water. Blend until pureed. Strain mixture through a fine-meshed strainer into a container, using a large spoon or flexible spatula to press as much of the liquid out as you can. I pour the ginger tonic into a small mason jar or container and store in the refrigerator for up to a week.

Four Fantastic Vegetable Side Dishes for Your Thanksgiving Table

I wanted to share a few ideas for Thanksgiving side dishes that use tasty, whole ingredients and lean on the healthier side. All of them are vegetable-based but not vegan and you can certainly swap out ingredients to meet your dietary needs or preferences. One of my tricks for taming the urge to overindulge is to choose more veggies than starches or meat on my plate, so I like to have a lot of vegetable side dish options on the menu. Here are few that are “Thanksgiving-worthy” but won’t completely sabotage your good habits. Quick note: For those of you have been following me for a while, you know I don’t measure. Most of the measurements/amounts are approximate in these recipes with the exception of the dressings and cheese sauce. My advice is to measure and taste during the cooking process so it meets your preferences.

Simple Buttery Green Beans Almondine

I like using haricot verts for this recipe which are basically a very skinny and tender green bean. They are a little more palatable in my opinion so it makes the the dish overall tastier, but you can use regular green beans too. Yes, there is butter in this recipe but you can use vegan butter or coconut oil if you prefer.

1lb. of Haricot Vert (French green beans)

1/2 cup of toasted almond slivers or slices

1/2 Cup of Crispy Fried Onions (buy these, don’t make these! French’s, Fresh Express, Lar’s and Whole Foods 365 brand all make a crispy friend onion)

1 tsp. Onion Powder

1 tsp. Garlic Powder

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Butter

Squeeze of fresh lemon

Salt and Pepper

Steam green beans in salted water until al dente (just shy of fork tender since you’ll be cooking these again). Drain and set aside for a few minutes in the still hot pan to evaporate any extra moisture on beans and in the pan. In the same pan, with the beans and over medium heat, add and warm olive oil while tossing the beans to coat. Then add the garlic powder and onion powder and saute for 2-3 minutes or until the garlic and onion powder are no longer “raw.” Turn down the heat to low and add the butter, toss until fully melted. Add squeeze of lemon and salt and pepper to taste. Toss in almonds, transfer to serving dish and top with crispy fried onions.

Butternut Squash Salad with Red Onion and Blue Cheese

I was not a big fan of butternut squash until this recipe came along. Now this is consistently in our dinner rotation during the fall and winter months. It also makes a great Thanksgiving side dish! Do yourself a favor and buy the butternut squash already peeled and cubed (unless, of course, you enjoy processing a butternut squash). Grocery stores sell 20oz. packages and it makes life so much easier. If you are unable to find pre-cut than you will need to whole squashes, peel, cut seeded and cut into large 1/2 to 1-inch cubes. This is best served at room temperature.

2 20 oz. packages of cubed butternut squash

1 Tablespoon of dried oregano

3/4 cup of crumbled blue cheese (you can also use goat or feta)

1 small or 1/2 large red onion thinly sliced

My Garliky Balsamic Vinaigrette

Extra Virgin Olive Oil

salt and pepper to taste

Pre heat oven to 400 degrees. On a large baking sheet, toss squash with enough olive oil to coat each piece, sprinkle with salt and pepper. Bake until fork tender (about 20-25 minutes). Allow to cool to room temperature. Add squash to serving bowl and toss with oregano, sliced onion and 1/2 the vinaigrette. Let sit for about 1/2 to 1 hour to marinate. Toss, taste and add more dressing and salt and pepper if needed. Once you’re ready to serve, toss in the blue cheese.

Cheesy Spaghetti Squash with Toasted Panko Topping

This is a healthier replacement for mac and cheese because we’re using spaghetti squash and not pasta but still contains dairy (and also bacon). If you’re looking to make it one step healthier, you can use non-dairy cheese, butter and milk and vegan bacon bits or skip the bacon bits completely. You’ll be making a roux-based cheese sauce which is really the way to go in the world of cheese sauces.

For the Squash:

1 large spaghetti squash

Olive Oil (for greasing baking sheet and dish)

For the Cheese Sauce:

1 1/2 cups of whole milk

2 Tablespoons of all purpose flour (you can swap out with 1 to 1 gluten free flour)

2 Tablespoons of unsalted butter

1 cup of grated sharp cheddar cheese

Salt and Pepper

For the Topping:

1 cup of panko breadcrumbs (you can also swap out for gluten free panko or used lightly crushed rice crispy cereal)

2 Tablespoons of salted butter

1/3 cup of bacon bits

Squash:

Preheat oven to 400 degrees. Remove ends from squash and then cut in half lengthwise. Scrape out and discard seeds. Place squash cut-side down on a lined or greased baking sheet. Roast for 25 minutes or until tender. Cool and scoop out strands into a greased baking dish (or you can use the spaghetti squash skins as your baking and serving dish). Fluff and separate strands as much as possible.

Cheese Sauce:

To make cheese sauce, melt 2 tablespoons of the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Add the cheese slowly and stir with a wooden spoon until melted and smooth. Taste cheese sauce and add more salt or cheese to your preferences it’s important to make sure the cheese sauce is properly seasoned and flavorful before adding it to the spaghetti squash. Mix enough cheese sauce into squash to flavor and coat but not too much that it’s drowning in the sauce. Set aside.

Topping:

In a small skillet, melt the 2 tablespoons of butter. Add panko and toss until coated and lightly toasted. Turn off heat and add bacon bits. Top the cheesy spaghetti squash with panko mixture and return to 400 degree oven until bubbling and the topping is lightly toasted (if you’re noticing that the panko topping is getting too dark, cover with some aluminum foil).

Crunchy Fall Salad with Maple Dijon Vinaigrette

This is one of my favorite salads. It’s a little sweet, a little salty and has a nice satisfying crunch. I like to use either a butter, Boston lettuce or baby red and green leaf lettuces. I do not recommend romaine or iceberg. I use a sharp cheddar cheese for this salad but blue cheese also works well. If you can get your hands on a block of Trader Joe’s caramelized onion cheddar, I highly recommend it for this salad. IT IS SO GOOD. I use toasted almonds but you can use candied pecans or walnuts which you also find at Trader Joe’s as well as regular grocery stores.

For the Salad:

2 Large heads of butter or Boston lettuce

1 large Granny Smith or honeycrisp apple diced

3/4 to 1 cup of shredded sharp cheddar cheese shredded

3/4 to 1 cup of toasted almond slivers

1/2 to 3/4 cup of real bacon bits

*OPTIONAL 3/4 cup of freshly shredded carrot

For the Dressing:

1/3 cup white balsamic vinegar

2/3 cup of olive oil

1 1/2 teaspoons of Dijon mustard

1 1/2 teaspoons of maple syrup

1 shallot minced

salt and pepper

Salad:

Clean lettuce, dry and rip (don’t cut) into bite-size pieces. Place in serving bowl. Add diced apple, shredded cheddar, nuts, bacon bits and the optional carrot. Gently toss.

Dressing:

In a 12 oz. jar add the vinegar. Add in minced shallot, mustard, maple syrup. Add in olive oil and shake. Add salt and pepper to taste. Toss enough dressing with salad coat and season but too much that it’s drowning or serve on the side.

Pumpkin Pie Spice Toaster Waffles with Whipped Coconut Cream

This is the perfect little breakfast treat that is low in sugar, grain and dairy free. The whipped coconut cream is a great whipped cream substitute that can be used on anything from waffles to desserts to fresh fruit. When sweetening the coconut cream I do use a touch of agave nectar and then the monk fruit sweetener to taste. It can be refrigerated for about a week. For the monk fruit sweetener I use a brand called Lakanto which can be used as a 1 to 1 sugar replacement. Stevia would also work well too. I like to use Birch Benders’ Paleo toaster waffles as they are grain-free and low in simple carbohydrates but use whatever kind you like. You can find Birch Benders mixes and frozen waffles at most grocery stores now, but I’ve been picking mine up at Whole Foods. I do not measure for this recipe so please add spices, flavors and sweeteners to your own tastes.

13.5 oz. can of coconut cream

Your choice of frozen toaster waffles

Pumpkin Pie Spice Mix

Raw Agave Nectar (you can also use maple syrup)

Vanilla Extract

Monk fruit sweetener

Coconut Oil

Place can of coconut cream in fridge overnight (or a few hours before you want to use it), so the solids rise to the top. When you’re ready to make breakfast, open the can and scoop out the solids into a medium bowl, leaving the liquid in the bottom of the can. Allow the coconut cream to sit for a few minutes to soften. Add a touch of Agave nectar and then monk fruit and vanilla to your preference. Whip coconut cream with a whisk until blended and creamy. Toast waffles and then add a thin layer of coconut oil and a sprinkle of monk fruit sweetener. Top with coconut cream and sprinkle pumpkin pie spice mix over the top.

Chicken Sausage, Kale and White Bean Soup

I’ve been making this recipe for a while and it’s one of my husband’s favorites. While I normally use kale, I do sometimes substitute with spinach or escarole. I also use a combination of spicy and mild Italian chicken sausage. I also recommend fresh sausage and not the pre-cooked kind in that vacuum-sealed package. A good chicken stock gives the best flavor but you can use broth as long as you give the soup adequate time to simmer. My last bit of advice is to use parmesan rinds; they add so much flavor. They actually sell just the rinds at Whole Foods in the cheese section. They are great for soups, stews, sauces and one-pot meals. As with all of my recipes, I do not really measure so all of the measurements listed are approximate.

8 cups of good chicken stock

1.5 to 2lbs. of Italian chicken sausage (both spicy and sweet)

4-5 cups of chopped kale

2 large carrots chopped

1 large onion chopped

5 cloves of garlic chopped

2 large celery stalks chopped

1 medium zucchini chopped

1 15 oz. can of cannellini beans

2 Tablespoons of dried basil

1 Tablespoon of dried oregano

1 Parmesan rind

1 bay leaf

A few tablespoons of olive oil

Remove sausage from casings and cook thoroughly in oil (I prefer avocado oil for high heat cooking) over medium-high heat. Break sausage apart while cooking so it’s in crumbles. Remove from heat and add all vegetables, including garlic. Saute until tender and add more oil during the cooking process if needed. Season vegetables during the cooking process with salt, pepper, basil and oregano. Add back in the sausage and then add 4 cups of your stock. Stir in bay leaf, parmesan rind, beans and kale. Bring to a simmer and add extra stock as needed. Simmer gently for 1 to 2 hours and add more stock along the way if needed. Top with soup with olive oil. Serve with grated parmesan.

Chicken Cacciatore Recipe

This is one of my favorite fall and winter recipes. It’s so warming, comforting and healthy. It’s meant to be slow cooked, so make sure you start it early enough so that it has adequate time to cook before your dinnertime. You can certainly throw all the ingredients in the slow cooker but keep in mind that the flavor will not be as rich and savory. I like using boneless, skinless chicken thighs because they are easy to use and have so much more flavor than chicken breasts. As with all of my recipes, measurements are approximate. So, if your unsure, please always feel free to shoot me an email at hope@hoperecuperolifestyle.com before you get started.

1.5 to 2 lbs. of boneless, skinless chicken thighs

3-5 Tablespoons of oil (I prefer avocado oil for high heat cooking)

1 medium onion diced

4-5 cloves of garlic minced

1 8 oz. package of sliced mushrooms

2 medium bell peppers diced

1 medium zucchini diced

2-4 cups of good red sauce

1 Tablespoon dried oregano

2 Tablespoons dried basil

1-2 Teaspoons red pepper flakes (optional)

Pat chicken dry and season with salt and pepper. Heat a large skillet over medium heat, coat pan with oil and add chicken thighs. Brown chicken on both sides, remove from the pan and set aside. Add mushrooms to skillet, season with salt and pepper and saute until browned. Add additional cooking oil if needed. Remove mushrooms from the pan and set aside. Add onions and garlic and saute until softened while scraping any bits on the bottom of the pan (this is flavor!). Add peppers and zucchini, season with salt and pepper and saute until softened and lightly caramelized. Add back the chicken and mushrooms and then add about 2 cups of your red sauce to start. Add oregano, basil and pepper flakes and stir. Turn the heat down, cover and simmer until the chicken is fork tender, approximately 1 to 2 hours. Continue to add as much sauce as needed so that everything can simmer without drying out. Serve over quinoa, pasta or rice.

Ranch Dressing with Fresh Garden Herbs

Earlier this summer I officially hit salad boredom; I honestly don’t think I could have choked down another garden salad if you paid me money. It was unfortunate timing since there were a ton of lovely fresh vegetables coming out of our garden. I really just needed to mix things up. So, while reminiscing about this fabulous homemade ranch dressing I had while on vacation, I decided to find a recipe and make it myself. I wasn’t holding out much hope that any recipe I made would come close “vacation ranch dressing” but I really had nothing to lose. I did a little research and decided to combine a few recipes to make my own version. The key is fresh herbs even though most of the recipes I researched called for dried. Result? It actually tasted pretty close to the dressing I had on vacation! This will definitely be in my salad dressing rotation. A couple notes: start with 1/2 a cup of buttermilk and add more only if you think it’s too thick. You can also add lemon to taste but I opted not to add it.

1/2 to 3/4 cup of buttermilk

1/2 cup of mayonnaise

1/2 cup of sour cream or Greek yogurt

2 heaping teaspoons of finely chopped fresh chives

1 heaping teaspoon of chopped fresh dill

1 heaping teaspoon of chopped fresh Italian parsley

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 to 1/2 teaspoon of sea salt (I start with 1/4 and then add if needed)

1/4 teaspoon of fresh cracked black pepper

Fresh squeezed lemon juice to taste (optional)

In a medium bowl add all ingredients except the buttermilk. Wisk until blended. Wisk in 1/2 cup of the buttermilk and add more if you want a thinner dressing (keep in mind you may need to add more salt). Taste best when chilled for an hour or two before serving.

Simple Matcha Strawberry Smoothie

It took me a little time to get into the world of matcha, mainly because of its really rich, earthy taste. It’s not for everyone, but it has some decent health benefits so I was willing to find ways to make it a little more appealing. Matcha is a powdered form of green tea and is said to have 10X more antioxidants than regular green tea; you have to drink a fair amount of green tea to receive its benefits (like 5 cups). It also contains essential nutrients like vitamin C, selenium, chromium, zinc and magnesium. It does still contain caffeine (1 teaspoon contains 40mg of caffeine) so if you’re sensitive, you might want to proceed carefully and I wouldn’t be making myself a matcha smoothie before bed (about 3pm should really be your cut-off for any foods or beverages containing caffeine). You can read more about it’s potential health benefits by clicking here. In the meantime, here is my recipe for my simple matcha strawberry smoothie.

Photo by Nathan Dumlao on Unsplash

8-12 ounces of unsweetened vanilla almond milk (or milk of your choice)

One serving of your choice of protein powder (either vanilla or unflavored is recommended)

1 1/2 to 2 cups of organic frozen strawberries

1 Tablespoon of organic matcha powder (about 120 mg of caffeine, FYI)

1 Tablespoon of coconut oil

1/3 to 1/2 of a banana

Throw everything into a blender and blend on medium-high speed. I recommend starting with the least amount of milk and adding until your desired consistency.

Spiced Oven Roasted Chickpeas

I love these oven roasted chickpeas. Perfect in bowls but also yummy on salads or as a little snack. The key is to dry them out a bit before you fry them to reduce popping and spitting. Store any extras in an airtight container in the fridge and then reheat in the oven (we use our toaster oven). WARNING: personal preference here, but not great when reheated in the microwave.

2 cans of chickpeas

2 Teaspoons garlic powder

2 Teaspoons onion powder

1/2 Teaspoon cayenne pepper

Olive oil

salt and pepper to taste

Preheat oven to 400 degrees. Rinse and drain chickpeas and dry them slightly with a towel. Place chickpeas on a parchment paper lined baking sheet. Toss with enough olive oil to coat and then sprinkle and toss with garlic powder, onion powder, cayenne pepper and salt and pepper. Bake until browned and slightly crispy.

Kale Salad That I Actually Really Like

I don’t love kale. I eat it because it’s healthy and I do think it’s important to eat a variety of foods especially leafy greens. They key is really in the preparation and this kale salad passes the test. When I buy kale, I buy organic pre-chopped kale from Whole Foods. It requires little, if any, processing so it makes salad prep quick and easy. I like chopped apples, toasted walnuts, shredded cheddar cheese and bacon but you could do any variety of fruits, nuts and cheese as well as omit the bacon. I’ve been making a super quick maple, dijon vinaigrette to put on it and I’ll do my best to give measurements to make this dressing. When it comes to the salad, the proportion of kale to the other ingredients is really up to you but this is the approximate proportions that I use.

About 6 cups of kale shredded or in small bite size pieces

1 medium apple diced

1/2 to 3/4 cup of toasted walnuts

1/2 to 3/4 cup of cheddar cheese shredded (I personally love this caramelized onion cheddar from Trader Joe’s. It is so good in this salad)

1/2 cup of crispy bacon chopped

Maple Dijon Vinaigrette

1/3 cup of white balsamic vinegar

2/3 cup of olive oil

1-2 tsp of maple syrup

2 tsp of Dijon mustard

1/2 tsp of onion powder

a pinch of garlic powder

just a squeeze of fresh lemon juice

salt and pepper to taste

Combine in a jar and shake to blend.

Spicy Garlic Olive Oil Broccoli

This is an easy, healthy side dish I make in the house a few times a month. I like to use pre-cut organic broccoli florets from either Whole Foods or Trader Joe’s as a time saver. I infuse the olive oil with garlic, red pepper flakes and herbs before drizzling it over steamed broccoli. Yes, you can just saute everything together in one pan as a time/dish saver but I find the flavor is better when you make an infused olive oil separately. Take leftovers and throw on a salad or in an omelette. All measurements are approximate so always feel free to adjust to your own tastes and shoot me message if you have any questions.

About 6-8 cups of broccoli florets (I use two 10 oz. packages of broccoli florets)

1/4 to 1/2 cup of olive oil (enough to completely coat broccoli)

4-5 large cloves of garlic minced

1 tsp of red pepper flakes

1 tsp of dried oregano

1 1/2 tsp of dried basil

1 tsp of onion powder or 1 tablespoon of minced shallot

salt and pepper to taste

Steam broccoli until just fork tender (al dente). Be careful to not over-cook the broccoli or else it will be complete mush when you re-heat and toss with the olive oil mixture. Unless you want mashed broccoli then by all means cook away. I’ve done this on many occasions by mistake and it is not received well in my home. Anyway! Remove from heat and drain water completely. Set aside. In a separate pan, slowly heat olive oil over low/medium heat, but do not let it bubble. Add garlic, red pepper flakes, oregano and basil. Let it sit in warmed olive oil for about 8-10 minutes or until garlic is softened but not browned which can give garlic a bitter taste. Drizzle over broccoli and toss over medium-high heat until heated through. Salt and pepper to taste.

Sweet Potato, Cauliflower and Quinoa Hash Recipe

Sometimes the best recipes or meals happen when you have no plan and bare bones ingredients and you just have to make do with what’s in the house. I first made this hash when I was looking for something quick, healthy and filling for lunch. I always try to keep some frozen riced cauliflower, frozen cooked quinoa and a couple sweet potatoes in the house so I was happy when this ended up being yummy. I made a couple of fried eggs and served them on top and it was perfect. You can certainly skip the eggs and eat it without if you’re looking for a vegan option or just want to serve it as a side dish. It’s also gluten and dairy free. As with most of my recipes, all measurements are approximate because I just throw things together. If you ever have any questions, feel free to shoot me a message.

1 1/2 cups of riced cauliflower

1 cup of cooked quinoa

1 small to medium sweet potato shredded

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika (optional)*

1/4 teaspoon of cayenne pepper (optional)

olive oil

salt and pepper to taste

Heat about 3-4 tablespoons of olive oil in a skillet and add the riced cauliflower. Sautee for about 1-2 minutes and then add the quinoa. You will need to continue to add olive oil throughout the cooking process to keep it from sticking to the pan. Sautee for another 1-2 minutes. Add the shredded sweet potato and all of the spices and cook until tender. Add salt and pepper to taste. Finish with about 2-3 tablespoons of olive oil and toss before serving.

*Found at our local Trader Joe’s and Whole Foods

Is It Time To Think Beyond Sunscreen? How Your Diet Can Actually Help Protect & Repair Your Skin

I recently heard a dermatologist recommend that everyone should be wearing sunscreen head to toe every single day and reapplying multiple times a day. Wow. I don’t know about you but I don’t have time for that and I’m not sure it’s completely necessary. However, as a sun sensitive individual and someone who was not so super careful with my skin in my youth, I do want to prevent future sun damage and even more important, repair old sun damage. I know I’m not alone. I have so many friends who baked in the sun for hours, suffered sunburns and religiously visited tanning beds. There are also other factors that contribute to skin damage (free radical damage) as well as inflammation including stress, poor diet, pollution, smoking and lack of sleep and sunscreen doesn’t do anything to protect or repair your skin from those factors. The good news is that there are some simple things you can do protect your skin as well as repair damage. While you should still wear sunscreen when spending long periods of time in the sun, these solutions can do so much more for your skin and they don’t have to applied and reapplied correctly multiple times a day.

Omega-3 Fatty Acids

Omega-3 fatty acids have a multitude of health benefits including the ability to protect our skin from the damaging effects of the sun. Studies have shown that these fats can actually protect the skin from sun-induced inflammation, regulate how we respond to its UV rays and protect our cells from free radical damage. There is also research that suggests that adequate intake of omega-3 fatty acids can actually reduce the amount of time it takes for your skin to burn as well as reducing pre-cancerous skin lesions called actinic keratosis caused by significant sun damage. While it’s still recommended you use sunscreen, taking fish oil supplements or eating a diet rich in omega-3s could significantly improve your skin’s response to the sun. Foods rich in Omega-3 fatty acids include salmon, sardines, anchovies, flax seeds, chia seeds and walnuts.

Polypodium Leucotomos

Say what? Polypodium leucotomos is a South American fern known for reducing the damaging effects of UV radiation. It’s taken orally, safety tested and widely available in products like Heliocare and Sundaily’s The Base Layer. It’s great for people who are fair-skinned or sun sensitive and are looking for extra protection. It has also been shown to help people who suffer from polymorphous light eruption which is a sensitivity to the sun that often results in a rash. It should be noted that it can take up to 60 days to starting working and needs to be taken everyday in order to maintain its effectiveness but people have found it to be very helpful in improving how their skin responds to sun exposure.

Astaxanthin

Astaxanthin is a carotenoid with powerful antioxidant activity and is found mainly in marine animals like salmon, shrimp and trout. Astaxanthin’s antioxidant activity has been found to be 6,000 times stronger than vitamin C, 800 stronger than CoQ10 and 550 times stronger than green tea catechins. Wow. It has been shown to reduce inflammation as well as reduce UVA damage to skin cells. It may also help improve overall skin health by increasing cell turnover, elasticity and water retention. You can eat foods rich in astaxanthin like salmon or take a dietary supplement. I like The Back Up by Sundaily which was developed by a doctor and dermatology researcher Dr. Emilia Javorsky.

Food

Yet again, more proof that food is medicine! A healthy, well rounded diet full of colorful fruits and vegetables is a great way to protect and heal the skin, not just against harmful UV rays but other environmental stressors as well. They are also good for your whole body. Here is a list of just a handful of foods that can help protect the skin:

1. Foods rich in lycopene particularly watermelon and tomatoes. Studies have shown lycopene to be helpful in protecting skin from sunburn.

2. Green and black tea. Tea is rich in polyphenols, especially green tea and can help protect skin against UV radiation. It’s antioxidant activity has been shown to fight cancer and aids in keeping skin firm and healthy.

3. Foods rich in beta-carotene like carrots, sweet potatoes and mangos. They are loaded with skin and eye protecting antioxidants!

4. Dark leafy greens like kale, spinach and Swiss chard. These vegetables contain free radical fighting antioxidants.

5. Use olive oil in recipes especially dressings. Omega-3 fatty acids and vitamin E help protect skin cells from the damaging rays of the sun.

6. Fruits loaded with vitamin C like kiwi, citrus fruits and strawberries. Studies have shown that vitamin C can actually prevent cancer cells from forming in the body and boost collagen production in the skin.

7. Dark chocolate and the darker the better! Again, those antioxidants. Antioxidants help protect the body including the skin from free radical damage. And who doesn’t love a little chocolate?

   *Try this delicious watermelon gazpacho recipe that includes three of these skin-loving foods!

Enjoy The Sun

We are meant to be outdoors and in the sun. In fact, lack of sunlight can be just as harmful as too much sun. We just aren’t meant to fry ourselves to oblivion. In addition, the benefits of these supplements and foods are that they are great for your skin overall and can help with signs of aging and improve tone and texture. Who doesn’t want that? Be good to your skin and eat a well-rounded diet for a healthy body inside and out!

Purple Antioxidant Smoothie

I really like this smoothie as a quick and easy breakfast or snack and it’s a great way to squeeze in some healthy nutrient dense fruits into your day. I opt for blueberries but strawberries make a nice substitution. I buy Sambazon brand frozen acai at my local Whole Foods but it can also be found at select Target stores, Walmart, Thrive Market (online) and Costco.

8-10 ounces of unsweetened non-dairy milk

1 packet of frozen unsweetened acai

1/3 of a banana

1 handful of blueberries

Combine ingredients in a blender and blend until smooth. Add additional milk if the smoothie is too thick.

Curb Your Sugar Cravings With This Chocolate Almond Butter Smoothie Recipe

I’ve changed this recipe up a little bit from the original because I wanted to make it a little healthier without sacrificing the flavor. I switched out peanut butter for almond butter and added coconut oil for some good fats and a handful of spinach for a veggie boost. Personally, I do not taste the spinach but if this sounds completely repulsive to you, just omit it. Also keep in mind that the coconut oil is going to add on extra calories but this is a meal replacement and these good fats will help fill you up and keep you feeling satisfied. I use Standard Process Veg-E Complete Pro protein powder in chocolate (find Standard Process products in your area by clicking here). It has 15 grams of plant-based protein and only 4 grams of added sugar from evaporated coconut tree sap. It also has a nice rich chocolate taste which really kicks my sugar cravings in the butt. I use banana for added sweetness and to give a smooth and creamy texture. This is easily one of my favorite smoothie recipes. Enjoy!

8-10 ounces of unsweetened non-dairy milk of your choice

1 serving of chocolate protein powder (you can also use plain or vanilla and add a heaping tablespoon of unsweetened cocoa powder)

1-2 Tablespoons of almond butter

1 - 1.5 cups of baby spinach

1/3 of a banana

1 teaspoon of vanilla extract

1 Tablespoon of Coconut Oil (optional)

2 Tablespoons of flaxseeds (optional)

1 cup of ice

Combine all ingredients in a blender and blend until smooth and creamy. Add additional milk if smoothie is too thick.