It’s a wicked scorchah!
It reached 100 on Friday in the Boston area, so when I got home from work, I felt compelled to make some Sangria!
Sangria is such a perfect summer drink and no matter what fruity combinations you try, it’s impossible to go wrong! Here’s one of my favorites to make.
Raspberry Peach White Sangria
- Ripe peaches (I used both white flesh and the regular type for color variation)
- White wine (I used Chardonnay, but you can use anything you like!)
- Ginger Ale
To make, cut the peaches into slices and fill the bottom of a pitcher with the peaches and raspberries (I always go heavy on the fruit!). Fill the pitcher about halfway with wine (I used a little more than half a bottle), let soak 30mins to an hour in the fridge, covered.
When ready to drink, pour in the ginger ale (enough to fill pitcher or to taste). Stir and sip. Enjoy!
More Sangria Tastiness
Here’s another recipe I really like for white wine Sangria when you’re looking for something more citrus-y
And when you just want the traditional red, here’s one you should try (we modified this a bit to make it easier, and it turned out delicious!)!
All you’ll need is:
- 1 large orange, cut into round slices
- 1 lemon, cut into round slices
- Ginger ale
- 2 Buck Chuck (Trader Joe’s red wine)
For the rare times when there’s leftover fruit in the pitcher, here’s a fun treat you can endulge in…
Just top the fruit off with Vanilla ice Cream!!
What’s your go to for Sangria? Do you have any favorite combinations? Favorite recipes?
[a late Cinco de Mayo post]
A couple of nights ago we were having friends over for dinner and we were racking our brains trying to figure out what to make. One couple that was coming was vegetarian and one person we were having over was allergic to gluten, so we decided on burritos/taco salad. The guy that couldn’t have the tortillas could just make a naked burrito or have taco salad. We decided that would be the easiest, so we set off for the store. On our way we realized we had been craving Chipotle lately, so I started scouring the web for a copy-cat Chipotle rice recipe. I stumbled on this recipe from Skinny Taste that seemed simple enough, so we picked up the ingredients we needed and put everything together at home. This meal –complete with two kinds of beans, optional chicken or steak, cheese, sour cream, salsa, homemade guacamole, tomatoes, and lettuce, and sauteed peppers & onions– took around an hour and a half to prepare. The Cilantro Lime Rice really hit the spot!
Here’s how you do it (we doubled this recipe):
- 1 cup extra long grain rice or basmati rice
- Juice of 1/2 lime
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
Add rice, water, 1 tsp oil and salt to a small pot and bring it all to a boil. Turn down to low and cook until the water evaporates for about 15 mins. It should look fairly dry throughout. Turn off the heat and keep the pot covered for an additional 5 minutes.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed. Then spoon the rice onto your tortilla, top with your favorite burrito toppings, and enjoy!
My mouth’s been watering over these salads recently since the weather’s been getting warmer … and I just can’t wait for the veggies in grocery stores to get fresher! Enjoy these yummy tomato, avocado, etc. salad ideas!
Sometimes there’s extra ground beef around that I like to get creative with…. sometimes we do tacos, sometimes it’s stroganoff … but last week I decided to try enchiladas. Beef enchiladas seem a little less common than chicken enchiladas, but I figured they’d make a tasty dinner if I could find a decent recipe! Allrecipes.com was the winner this time. I went with the “Better-than-ever Beef Enchiladas” which seem to be by KRAFT! Sounds pretty hard to go wrong, right? Well, they did turn out pretty darn good…. I would definitely recommend!
Couple of things to note:
I added at least half a cup of salsa more than the recipe called for, I dumped in quite a bit more cheese (how is 1/2 cup enough for that many enchiladas?), and since there are only two of us, I only used 4 tacos instead of 8. Also, when it says brush the tortillas lightly with Italian dressing, it’s not a mistake. I think it adds just a little bit extra flavor and maybe helps keep them more moist. We were out of tin foil at the time, so our enchiladas were pretty dry, but loading them up with some sour cream really helped. Wow, I guess this is a really fattening meal when you add in all the cheese and sour cream, but come on, they’re enchiladas!
After a week of work, it’s hard to want to cook a healthy meal on a weekend night…. it’s so much easier to grab pizza or get take out since it saves dishes and time. That’s really nice when I can be pretty lazy on the weekend :). However, it’s nice to eat something fresh and healthy, and this salad was really easy to throw together (10-15 mins. tops!). We got the idea from a family friend.
What you’ll need:
- Mixed lettuce
- 1 can artichoke hearts, chopped
- 1 can sliced black olives
- Chopped salami
- Shredded Parmesan cheese, as much as you want
- Vinaigrette dressing
Combine together and enjoy!
I cant believe its Monday again already! This morning I dragged myself out of bed earlier than usual to exercise. Usually I try to stay in bed until the last possible minute but I asked the husband last night to pull me out of bed if I resisted today. 🙂
I’ve been using the Nike Training Club app on my phone for my workouts lately and I’ve felt the difference. The “Ab Burner” left me sore for 4 days. I haven’t been doing very good lately working out 2-3 times a week which was my goal, but I figured today would be a great day to try to start that habit up again.
After the “ab burner” 15-min. workout complete with Regina Spektor and Glee music, I got the “Drill Seeker” Badge which rewarded me with some tasty smoothie recipes!
I love smoothies. Normally I’d just grab a cup of coffee and run to my train but after working up a little sweat, a smoothie sounded a lot healthier! We have had a big bag of frozen berries in our freezer and we had a banana that was too ripe for me to eat by itself so I got out the blender and started dumping things in.
For my “Berry-nana Smoothie,” I combined:
- A big handful of mixed berries (frozen or fresh)
- Half a banana
- 2-3 tablespoons yogurt (I only had vanilla in my fridge, which was perfect)
- A cup or so of apple juice (depending how thick you like your smoothies)
Note: Nike’s recipe called for Muesli and mango but I didn’t have any of either.
How do you begin your day and get energized? Any favorite healthy breakfasts you recommend?