Meet the Mocktail That's Good for Your Health

Though we’ve made it through January and February, the sad reality is that winter’s not leaving us quite yet. (You have no idea how mopey I am about this fact).



But here’s a silver lining: You can fight the good "cold-and-flu-season fight" with this mocktail that tastes good AND helps your health. It's like an Emergen-C you can make at home and feel oh so #fancy. I promise ya, while you’re nursing a stuffy nose and using up your last box of Kleenex, this drink will become the cold remedy you look forward to.

Why's this mocktail the perfect addition to your health routine? It's the secret ingredient — elderberry! Elderberry is a naturally occurring immune system boost; it’s a great way to fight off a cold, even better when used at the first signs of sickness. Honey, especially organic, local honey, is known to reduce coughing and sweetens up the tart elderberry. Once you add a bit of mint, you’re practically on the way to a beach vacation — or at the very least a Bachelor binge, let’s be real.

Ingredients
- Elderberry syrup
- Local honey
- Berry LaCroix
- Fresh mint leaves (optional)


Directions
1. Dispense 2 tablespoons elderberry syrup and 4 tsp local honey in a small bowl. Use a small whisk to combine the two.
2. Add the honey and elderberry mixture to a can of Berry LaCroix or your favorite sparkling water.
3. Garnish with fresh mint, and kick the cold in style

p.s. if you're into Lacroix mocktails and aren't sick, try out my recipe for a Cara Cara Orange Mocktail or the Cran-Raspberry Lacroix Punch. Happy staying healthy!

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Make Your Own Pumpkin Spice Almond Milk

I love my hometown. Really, the only bad thing about it is that we don't have a Trader Joe's.

Trader Joe's is insane because their prices are good AND they come out with crazy seasonal products that tempt me to drive all the way to Kansas City to get my hands on 'em. I've never gone to KC just for Trader Joe's (yet), but I admit it's typically the last of my itinerary before heading home.

TJ's has some crazy autumnal products, including fall harvest salsa and pumpkin pita crisps, but the one that caught my eye the most was the pumpkin spice almond beverage. I dreamed of a perfect world, a world where my coffee was supported with just the right hint of a sweet and spiced nondairy creamer. I thought, oh my. Think of all the savory, seasonal overnight oats I could create!

But then I remembered I'd have to drive 3 hours to get it.

So, I solved my own problem (and potentially yours, too!) with this recipe. And, bonus! Tomorrow is National Coffee Day, so if you don't have plans... Now you do. :)

Pumpkin Spice Almond Milk

Ingredients
- 2 cups almond milk (you can make your own or use store bought)
- 1 tbsp pumpkin purée
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- Sweeten to taste. I added about 1/2 tbsp maple syrup.

Directions
Combine all ingredients in a blender and blend for about 30 seconds. Store in an airtight container in the fridge for 7-10 days.

I'm really happy with how easy and sweet this recipe turned out — I think it'll be a go-to for me each year! Would you add it to coffee or just chug it on its own?

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A Fresh Summer Salad I Actually Wanted to Eat

I think I've admitted it on the blog before: I don't love eating salads. And when I say I don't "love" salads, I mean, I will ward them off with a 9-foot pole unless you somehow convince me it's not really a salad. If you needed further proof, I bought some green juice yesterday, hoping I can get my greens in without having to suffer through chewing them up.

But this salad is one I was able to convince myself isn't really a salad. Premium toppings help, like the kind you'd be up-charged $1.25 for if you added them to your salad at a restaurant. For me, the premium topping is always, always goat cheese. If Fear Factor gets revived for a third time and I'm somehow forced to compete, I think I could eat a cockroach if I'm allowed to cover it in goat cheese.


But, really, eating lettuce is definitely more appealing than eating a cockroach...

Goat cheese helps.

Ingredients:

- Mixed greens (I got ours from our CSA membership)

- Pickled radishes (recipe here)

- 4-5 mini peppers

- Goat cheese

- Dressing of choice (I used an oil and vinegar dressing from Newman's Own)

Directions:

The night before (or the morning before you want to eat this for dinner), pickle your radishes. These are great for this recipe, but they can also be tossed in tacos and other yummy meals. When you're ready to eat, rinse the lettuce, chop the peppers, throw in a handful of pickled radishes and top generously with goat cheese. Finish with your dressing of choice.

Ta da! I guess eating salads isn't so bad after all.

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How to Quick Pickle Radishes

Radishes aren’t my favorite veggie in the world, but they’re in season and I’m trying my best to incorporate more of them into my diet! On the other hand, I love pickles, pickle juice, Tommy Pickles and anything else that is in any way related to the juicy snack. I was talking to a chef friend of mine about pickling my radishes (hi, Daniel!), and he suggested I do a “quick pickle”. What comes next is my recipe, not his, because I assure you his would be more exotic and probably contain some crazy ingredient I’ve never heard of (but of course tastes delectable).

Pickled radishes are having a moment in the food scene right now, so if you haven't tried making them yet, now is a great time! I've had them recently in ramen bowls and on street tacos, but they can add an unexpected kick to many recipes if you're creative in the kitchen. Photos below and recipe at the bottom! xo.

Ingredients
- 1/2 lb radishes
- 8 oz. mason jar
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 tbs sugar
- 1 tbs salt

Directions
Start with one bunch of radishes (about half a pound) and thinly slice them. Place radishes in mason jar. Meanwhile, mix 1/2 cup white wine vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Stir well and pour mixture over radishes — you may have a little more pickling juice than fits in the jar, and that's ok! Store in the fridge for 24 hours, and you're good to go. If you sneak a few before the 24 hours, I won't tell. 😉

This is a pretty basic pickling recipe, so you can use it with cucumbers, onions, carrots, or any veggie, really! For a more unexpected flavor, you can add ingredients like peppercorn, dill, etc. What would you add? Let me know!

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Oven-Dried Orange Slices

Did you know winter is typically considered citrus season? Whether you're drying citrus at home for crafts or cocktails (or mocktails!), I highly recommend taking the time to preserve oranges, lemons and more. It's super simple — just make sure you're at home for a few hours because you'll have to leave 'em in the oven for a bit.



Supplies
- Citrus (I dried oranges, but you could use lemons, lime or even grapefruit)
- Baking sheet
- Parchment paper or baking rack
- Sharp knife

Oven-Dried Citrus
1. Preheat oven to 200 degrees Fahrenheit.
2. Slice your citrus into thin rounds, about a quarter inch wide. You can use any sort of sharp knife, but I used a serrated knife to ensure the citrus didn't squish as I was cutting it.
3. You can either line your baking sheet with parchment paper or place a baking rack on top of the sheet to make sure the citrus doesn't stick to the sheet.
4. Cook in the oven for about 3 hours, or until dry to the touch.

That's it! Easy as pie — err.. easy as an orange?

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An Easy Veggie Recipe for Eating In

Each year, millions of students head off to college, warned about the “freshman 15”. What nobody tells you about, friends, is the dreaded NEWLYWED 15. I’m kidding, of course, but gettin’ hitched and moving in with a man is a big lifestyle change! It takes some adjusting to. Since Austin and I got married in late October, we’ve been steadily approaching the coziest time of year, and snuggling while eating pizza just sounds more fun than snuggling while eating.. veggies.


But, we all have goals in life, and one of mine is to eat more veggies. SIGH. Pizza, don’t worry, you are still my first love. For this post, I’m working with Made In Cookware. In their own words, it’s “professional cookware at an amateur price.” And—hey—I think they’re right! I used the 10-inch pan to whip up one of my favorite easy, veggie-friendly recipes. (I made this dish once before on the blog, so you can find it in my ancient history archives from 2014. Aww! Here’s the link.)



In my opinion, the two best things about this frying pan are that it’s oven safe and dishwasher safe. Since it’s stainless, I won’t hesitate to throw it in the dishwasher. Usually, I like to hand wash my nonstick pots and pans, so the surface stays better longer. So, I feel like this is a “Made In” bonus! Less time washing pans; more time to make… out?

What easy veggie recipes are you making this season? Lemme know in the comments! xo.

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Mint and Citrus Sun Tea

Welp, friends. Labor Day is coming up, which means everybody who loves fall will be crushing my spirits on the daily, with reminders of #PSL, pumpkins, Christmas and this meme. Hobby Lobby has already gone and done it by stocking Thanksgiving supplies. What nerve!

Anyway, you already know I love summer. But did you know I love making sun tea in the summer???? Maybe you did. Maybe that's obvious. Maybe it takes one look at me to say, "hey, that looks like a lady who loves making sun tea in the summer." I wear my heart (food) on my sleeve.

Ok, ok. Here's the recipe and such. I highly recommend you make sun tea before the sun begins to set too early — it's the easiest, and it makes you feel like a champ when you have a whole pitcher of tea to drink!

Ingredients:
- 2 family sized tea bags (or one per quart of water). If you're using regular, smaller tea bags, the general rule of thumb is about 8 bags per gallon of water.
- Water
- 1 lemon, sliced
- 3 sprigs mint

So then you slice up that lemon and add mint, tea bags and water to your pitcher. That's it! Go put the pitcher outside in direct sunlight (preferably in a pretty garden), and leave it for about 3 hours. You could go to a hair appointment and come back in that time if you wanted, or you can supervise your tea. It probably won't move, but it might.

....And, voila! It's tea!

Enjoy for 5-7 days, if it lasts that long! The lemon and mint add the best flavor to this tea, so you may not even need a sweetener. If you do, I recommend just a dash of honey. Hope you enjoy the tail end of summer! xo

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Cran-Raspberry Lacroix Holiday Punch

'Tis the season for lots of parties! One thing I've found when hosting holiday gatherings is small touches can do a lot to up your game. Enter: This punch.

When you're having big groups of people over, it's good to have a variety of options for those who have different dietary restrictions and concerns. Obviously, the only way to completely ensure you're serving the right foods to your friends and family is to text every single person on the guest list and ask if there's anything they can't or won't eat. But, when you're having a larger get-together, it's nearly impossible to contact everyone and perfectly accommodate their food needs. I mean, it is possible. But then you wouldn't have had time to binge Gilmore Girls: A Year in the Life for the second time this month.

So here's my solution: I play it safe. I try to go with the most wow-worthy, clean ingredients that pack a punch — and YES, that pun was intended. (Do you feel like I'm about to start talking about Lacroix? I might be about to start talking about Lacroix...)

Okay, you guessed it. Lacroix is the not-so-secret ingredient in this holiday concoction! In my humble option, the absolute worst thing at parties is punch that tastes like melted sherbet. So instead of buying a bunch of sugary mixers and adding in a dessert, try this recipe instead:

Single Serving

- 8 oz. Cran-Raspberry LaCroix (3/4 of a can)

- 4 oz. Cranberry Juice

- Splash of Orange Juice

- Garnish with orange slice, frozen cranberries (to keep it chilly!) and rosemary

For a Punch Bowl

- 8 cans LaCroix

- 1 46 oz. jug of Cranberry Juice

- 1/2 cup Orange Juice

- Garnish with orange slice, frozen cranberries (to keep it chilly!) and rosemary

The best thing about this punch is you'll still feel great after drinking 10-12 glasses of it! Don't ask me how I know...

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Citrus and Berry Lacroix Popsicles

Does anybody else wish summer would last forever? I love Labor Day weekend and all of the fun it brings, but it always gives me a twinge of remorse for those long, hot days that are about to turn into fall. Don’t get me wrong, I love fall just as much as the next basic girl, but there’s just something magical about summer.

When I was a kid, one of my family friends would babysit me often, and sometimes I could convince her to let us make "Sprite-sicles." The genius concoctions were just Sprite frozen into a popsicle mold, and I LOVED them. I think of them often in the summer, as the season brings the nostalgic memories. But really, reflecting on it as an adult, sucking on frozen Sprite is probably not the best idea. (Hello, cavities!)

So here’s my solution for the end-of-summer blues: Lacroix Popsicles. They’re the perfect refreshing (and healthy) treat to cool off with, and they’re Whole30 approved! 

Here’s the recipe:

Berry Popsicle (makes 6)

- 1/2 can (6 oz.) Passionfruit Lacroix

- 1 cup Cranberry Juice

- 1/3 cup Strawberries

- 1/4 cup Blackberries

Citrus Popsicle (makes 6)

- 1/2 can (6 oz.) Mango Lacroix

- 1 cup Orange Juice

- 1/2 cup Blueberries

- Splash of Lime Juice

For the Berry Popsicles, combine all ingredients in blender. Pour into popsicle molds, freeze overnight, and enjoy!

For the Citrus Popsicles, combine Lacroix, orange juice and lime juice in blender. Drop blueberries into popsicle molds, freeze overnight, and enjoy!

Personally, I liked the Berry Popsicles better, but this recipe is so customizable you could combine nearly any ingredients to make your own perfect healthy-indulgent fruity-flavored taste-bud wonderland. The juice you pair with the Lacroix is going to be the first flavor you notice, but since the sparkling water is carbonated, it adds a really fun, refreshing experience to what would otherwise be just a plain jane popsicle. 

Have you all hopped on the Lacroix train? Would you say you prefer Lacroix over boys?

Happy Labor Day weekend!

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Prosciutto, Basil and Honey Crostini

Oh, honey these are good!

I'm not sure how or why, but one day I woke up thinking about this recipe I wanted to try. If you could even call it a recipe — basically it's just a bunch of things I like on top of some carbs. Anyway, no idea where this idea came from; it must have been God or inception or a dream, but the important thing is that it met and exceeded all my expectations.

So we'll start at the basics. Crostini originated in Italian culture as an appetizer composed of toasted bread with toppings (read: the best appetizer there ever could be). So they're good, and they're easy. Italians often will make crostini with bruschetta on top, but here's my sweet and savory version.

Ingredients
- Bread, Sliced Thin
- Cream Cheese
- Prosciutto
- Basil
- Honey

Recipe
Preheat oven to 450 and brush small pieces of bread with olive oil. Bake bread for about 5 minutes until golden. Apply a light layer of cream cheese on warm bread (get the whipped kind!), place thinly sliced prosciutto on bread, top with basil leaf and honey.

Now. Don't be fooled, the honey is an important ingredient here. It's what adds the sweet to this savory dish. That's why I'm pouring A TON on that front crostini; you know it tasted the best.

Make these for a late summer party, or cook 'em for yourself some Wednesday night just because you deserve party food too.

Let me know if you try these and/or share my love for sweet + savory!

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