If you don’t get excited about a full day of eating tacos, we can’t be friends. I’m kidding (not really), but tomorrow is Cinco de Mayo and I am pumped! Most people love margaritas… I just can’t do it. I feel like everyone has that one alcohol that they say “never again” to, for me that is tequila. I can’t stand the smell or the taste so I am all about daiquiris and mojitos!
I have (not so patiently) been waiting for spring. According to the calendar, it’s springtime but someone forgot to tell the weather. Even though it’s still chilly I am ready to start making fun and fruity cocktails, starting with a Grapefruit Rosemary Spritzer. I’m not usually a grapefruit fan because of how tart they are, but this is recipe is a must!
The best start to the day is being able to stay tucked in bed, cuddled up next to your favorite person (your dog counts). These days call for breakfast in bed, I like easy breakfasts because the easier the recipe, the sooner you get to climb back into bed. It’s okay to treat yourself and lazy sometimes!
Homemade pizza is the best kind of carb! I love the cheese and all of my favorite toppings, lately I have been all about olives and mushrooms on my pizza. I am slowly acclimating myself to cream cheese, I feel like its a great addition to make the pizza extra cheesy and creamy. You can edit this recipe however you’d like, but this is how I make my own Italian Loaf pizza (you can also use french bread, but I happened to have this loaf on hand). This recipe only takes about 15-20 minutes since you don’t have to deal with making a pizza dough, which is awesome because you don’t have to wait as long to eat!
If you live in the Midwest (like I do) or anywhere it gets below freezing in the winter, you are probably like me and take any chance to have cozy days inside by the fire with a warm mug of (insert your favorite beverage here). I have only ever had Hot Buttered Rum once when I visited Colonial Williamsburg, it was pretty good. This recipe definitely isn’t the same but it’s just as tasty.
I will include the full detailed recipe in this post below, but for now, here is my account of making hot buttered rum. There aren’t many tips I need to add to this recipe as it’s very easy to make. However, I would recommend serving with a spoon as some of the spices settle to the bottom after a while.
If you don’t end up using all of the drink mixture you can save in the freezer for a later date! This recipe makes about 6-8 servings; it was quick and very easy to make (my favorite kind of recipe).
If you use different ingredients or have any tips to add feel free to leave me a comment!
What you will need:
- 1/4 c. Butter, Softened
- 1/4 c. Brown Sugar
- 1/4 c. Powdered Sugar
- 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 c. Vanilla Ice Cream, softened
- Captain Morgan Spiced Rum
- Whipped Cream
- Nutmeg and Cinnamon
- Cream butter, brown sugar, and powdered sugar together. Next, stir in cinnamon and nutmeg. Add the softened ice cream and beat.
- Add 2 Tbsp. of drink mixture in each serving mug. Add rum, (1 shot/ 1 oz. = 1 serving). Add 3/4 cup of boiling water and stir together.
- Garnish with whipped cream and spices.
I’m not going to say this is the best Kale salad you will ever have, but its pretty good. I absolutely love eating healthy, I feel more energized and awake. (Not to mention my waist line loves it!) I’m making a conscious effort to eat healthier this year, so I have been doing lots of research on what proteins and nutrients my body needs. I want to make well rounded meals so my body will be good to go. I will create a nutrition label and list it below.
I love everything in this salad, but when making it, I was a little concerned that it wouldn’t all taste good together. I was completely wrong! Texture and taste are both so important to me, and this combo mixed so well.
This salad is super easy and only takes about 20ish minutes to make. The recipe I used serves 4, because of the chickpeas and quinoa it is very filling but doesn’t sit heavy in your stomach.
A few other things…. Don’t spill the Quinoa! (like I did) Before it’s cooked all of the little pieces are hard and roll EVERYWHERE! Second, this lasts about 3 days (maybe 4 days) in the fridge as left overs. The recipe includes Feta cheese, I didn’t end up using it for the glamour shots. (mainly because I forgot) It tastes delicious with or without it, so whatever your preference is but I am listing it as optional in the recipe. Lastly, if you don’t have kitchen scissors, get them! They are pretty affordable, I got mine at my local grocery store. I use them almost daily, they make cutting salads, meats, fruits (anything really) so much easier.
Scroll Down for the recipe and let me know in the comments if you tried this out!
Nutrient Packed Kale Salad Recipe
Here’s what you will need:
- 1 cup Quinoa
- 6 cups Chopped Kale (Remove Stems, about 6 avg. size kale leaves)
- 15 oz can Chickpeas (Rinse and Drain)
- 1 cup Blueberries
- 1 cup Feta (I suggest plain, optional)
- 1/2 cup Sliced Almonds
- 1 Avocado (Cubed)
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Lemon Juice
- 2 tbsp. Honey
- 1 1/2 tsp Dijon Mustard
- 1/4 tsp Salt
- Black Pepper to taste
- Put Quinoa in a pot with 2 cups of water, bring to a boil. Reduce to a simmer and stir occasionally until water is absorbed (about 15 min). Once this is done remove from heat and set aside.
- While quinoa is cooking, whisk together all dressing ingredients. Put chopped kale in a large salad bowl and pour dressing over kale.
- Once Quinoa is cool, add to kale, along with chickpeas, blueberries, feta, almonds, and avocado. Toss together and Serve!
I put the Nutrition of the Salad and the dressing separate in case you want to use a different dressing. Enjoy!
Nutrition of Salad without Dressing:
Nutrition of Salad Dressing:
*Nutrition data was compiled with the help of nutritiondata.self.com.