Food

GUEST POST: BLOOD ORANGE MOCKTAIL BY “COCKTAILS FOR BREAKFAST”

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While I’m recovering and spending some quality time with baby Steven, my friend Jordana from Cocktails for Breakfast put together this post for you guys. It looks so delicious!! Thanks Jordana! xo

From Jordana:

I am so thrilled to do a little guest posting for Jen while she’s out on maternity leave!  Those little ones of hers are the most adorable, no!?

I actually happen to be expecting myself.   And I happen to be obsessed with cocktails.  Just because there’s a baby on board, doesn’t mean I’ve suddenly changed my mind on the cocktail front.  I miss tequila.  That’s the one thing I haven’t been able to find an appropriate substitute for and I’m counting down the days until I sip on a tequila & fresh lime juice on a blanket in my front yard.

But in the mean time, I’m finding some good mixtures that still make me feel like my old self.   This one, with blood orange & mint hits the spot and I could drink it all day long!   It is heaven!   I’m sure if you wanted to throw in a shot of, well, almost anything, it would be delicious too.  But if you’re laying off the booze too, or just sitting at your desk and it’s noon and wanted something amazing to sip on, this will hit the spot.

Enjoy!
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Blood Orange & Mint Mocktail

Ingredients

Blood Orange Juice

Sugar

Mint

Izze Blackberry Sparkling Water

Directions

Make a simple syrup.  Add equal parts blood orange juice & sugar to a saucepan and heat until the sugar dissolves, just a few minutes.  Add mint while it cools.  You can make as much or as little as you want of the simple syrup.  I just wanted to try for the one drink, so I used 1/4 cup juice, a 1/4 cup sugar and five mint leaves.  You can add more mint if you like it minty, or less if you don’t.  As long as the sugar & juice is in equal parts, you could make vats of the stuff.

Add 2 oz of the simple syrup to a glass filled with ice, top with blackberry sparkling water.  Garnish with mint & blood orange slices.   Enjoy!

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MUDDLED MINT LEMONADE

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I’ve been super thirsty – that’s a pregnancy thing, right? – and have finally gotten to the point where I’m totally bored with water. So, the other day I whipped up a pitcher of muddled lemonade and it was exactly what I’d been looking for. Refreshing, delicious, healthy (fresh lemons and mint have vitamins and stuff guys!), and not water!

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It’s so easy and exactly what it sounds like…

INGREDIENTS (for 1 glass of lemonade – multiply to make more)

_ 1 lemon, cut into wedges

_ 4 sprigs of fresh mint

_ 2 tsp of honey

_ water

_ ice

DIRECTIONS

Combine lemon, mint, and honey in glass and muddle. Stir in water. Top with ice. Enjoy!

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TOMATO, BASIL, + MOZZARELLA PASTA SALAD

PASTA SALAD-1 This is one of my favorite go-to recipes when I need a big bowl of something quick, easy, and delicious that I can grab from the fridge and eat for lunch for a few days. I made a bunch of this a few weeks after Emma was born and just recently since I’m 34 weeks pregnant and pretty exhausted. I think it’s pretty healthy – other people might disagree because of the pasta and cheese – but my definition of healthy is simply that it’s not processed – it doesn’t come in a shiny silver wrapper and it has fresh, raw ingredients like garlic, tomato, and basil.

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INGREDIENTS (makes about 8 servings)

_ 1 box of rotelle pasta

_ 1 bunch of fresh basil, torn or chopped

_ 2 small containers of cherry tomatoes (tomatoes rinsed and cut in half)

_ 2 small containers of bocconcini (small mozzarella balls), drained

_ 1/4 cup of extra virgin olive oil

_ 4 cloves of garlic, minced

_ salt and pepper to taste

DIRECTIONS

Cook pasta al dente according to directions on box. Strain. Let pasta cool. Once cool, transfer to a big mixing bowl and add all the other ingredients. Mix well. Store in fridge for at least 1 hour before serving. Enjoy!

HOMEMADE HOT CHOCOLATE WITH VANILLA WHIPPED CREAM

cocoa recipe

I’m so excited to share this recipe for one of my absolute favorite winter treats – hot chocolate! Made extra delicious with some vanilla whipped cream on top! One of the many wonderful things about this recipe is that you wind up with a big jar of hot cocoa powder that you can use all winter by just adding hot milk.

INGREDIENTS FOR HOT CHOCOLATE

_ 2 cups of sugar

_ 1 cup unsweetened cocoa powder

_ 1 tbsp of salt

_ whole milk for serving

DIRECTIONS

Mix sugar, cocoa, and salt in a large bowl and whisk to combine well. Store in an airtight container. Warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

INGREDIENTS FOR VANILLA WHIPPED CREAM

_ 1 cup of heavy whipping cream

_ 2 tbsp of confectioners sugar

_ 2 tsp of vanilla extract

_ a sprinkle of cinnamon sugar to garnish (optional)

DIRECTIONS

In a mixing bowl, beat the heavy whipping cream until soft peaks form. Add the confectioners sugar and vanilla. Continue to beat until cream holds stiff peaks. Add a couple spoonfuls of whipped cream to your mug of cocoa and garnish with a little sprinkle of cinnamon sugar. Yum.

hot cocoa with vanilla whipped cream

 

BLUEBERRY BANANA OATMEAL MUFFINS

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I love making a big batch of these over the weekend and then having them to snack on all week. They’re relatively healthy, filling, easy to make, and taste great! Which is exactly what I need some days while taking care of Emma – there isn’t always time to make myself something good when I get hungry, so it’s good to have some homemade non-processed snacks on hand.

INGREDIENTS

_ 1 cup of quick oats

_ 2 cups of whole wheat flour

_ 1 cup of brown sugar

_ 1/2 cup of blueberries

_ 1 1/2 cups of mashed banana

_ 1 tsp of baking soda

_ 1 tsp of baking powder

_ 1/2 tsp of salt

_ 2 tsp of cinnamon

_ 1/2 tsp of nutmeg

_ 2 eggs

_ 1/3 cup of vegan butter

_ 1 tsp of vanilla extract

DIRECTIONS

Preheat oven to 375. In a large bowl, combine dry ingredients and mix well. In another bowl, mix wet ingredients. Mix dry with wet ingredients and stir until just combined – don’t over mix. Spoon the batter into muffin cups or greased muffin tins. Bake for 12-18 minutes. Cool in pan for 10 minutes. Enjoy!

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SLOW COOKER APPLE BUTTER

SLOW COOKER APPLE BUTTER

Fall bucket list item #7

This apple butter was so incredibly easy to make (gotta love slow cookers!) and was surprisingly delicious. Like, I expected it to be good, but I LOOOOVED it. It was fantastic. This will definitely be on our Thanksgiving table tomorrow and I’m pretty sure this is what I’m giving everyone for Christmas.

INGREDIENTS (fills 1 mason jar – about 16 oz)

_ 7 apples

_ 1 tbsp ground cinnamon

_ 1/2 cup water

_ 1/4 cup of sugar

_ 1/2 cup of brown sugar

Chop apples (you don’t need to peel) and combine ingredients in slow cooker. Cook on low for 7 hours, stirring occasionally. Once done cooking, remove from slow cooker and puree in blender or food processor. Enjoy!

apple butter recipe