Saturday, February 27, 2016

Whiskey Sour Cocktail Recipe

The whiskey sour is one of my mother's favorite cocktails to enjoy when we dine out. Up until now, I never knew how to prepare one for her at home...but now that I've seen this easy recipe from Sparkling ICE, I'll be able to whip them up quickly for her. What really surprises me is that you only need 4 ingredients to make them, including the Sparkling ICE Lemon Tea. Since she has sugar issues, I like that they included the low-calorie option using the packet of Splenda. Plus, she likes a LOT of cherries in her's so I would load it up with 4-5 for her to enjoy!

You can visit the Sparkling ICE site online to learn more about their beverages and to grab additional cocktail and non-alcohol recipes.

Whiskey Sour Cocktail Recipe

5 oz fresh-squeezed lemon juice
1.75 oz Sparkling Ice Lemon Tea
1.25 oz Bourbon
.25 oz simple syrup*

*Low calorie option: Omit .25 oz simple syrup, add one packet of Splenda.

In mixing cup add ice, lemon, bourbon and Sparkling Ice. Stir and strain over rocks. Garnish with a cherry if desired.

Monday, February 22, 2016

White Bean and Chicken Chili Recipe

You might have heard by now that "souping" is the new juicing. Soup is a satisfying and delicious way to infuse your body with tons of nutrients that are easy to digest – and it's certainly more satisfying than a cold juice in the middle of the winter.

Today's soup (souping) recipe is courtesy of Gaea, the maker's of fine olive oil.

White Bean and Chicken Chili Recipe

Called chili blanca ("white chili") because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given at my house on a gray, drizzly day. It's very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It's a good make-ahead dish and wonderful for potlucks.

1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
Kosher salt
Freshly ground black pepper
2 tablespoons of Gaea's Kalamata D.O.P. Greek Extra Virgin Olive Oil
1 Medium onion, diced (about 1 cup)
2 Garlic cloves, minced
2 15-ounce cans White or Great Northern beans, drained and rinsed
1 cup Corn kernels, fresh or frozen and thawed
1 4 ounce Can chopped green chiles
2 teaspoons Ground cumin
2 teaspoons Pure chile powder
1/8 teaspoon Cayenne pepper
3 cups Water, plus more if needed
2 cups Grated Monterey Jack cheese
2 tablespoons Chopped fresh cilantro

Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water.

Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally. Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.

Wednesday, February 17, 2016

Black Cherry Bombshell Cocktail Recipe

I love to relax with a good fruity-tasting cocktail but when it comes to making them...well, I want it to be super quick and easy. I don't want to be running around town collecting ingredients or spending 30 minutes in my kitchen whipping one up. Nope, I'm all about quick and easy these days.

Today's guest post recipe is courtesy of Sparkling ICE and only requires three ingredients! This recipe is perfect for me and I think these cocktails would be perfect for those of you who entertain guests but don't want a lot of fuss! I think if you like different fruit could surely change it up with other fruits and Sparkling ICE flavors. YUMMY!!!

Black Cherry Bombshell Cocktail Recipe

Frozen black cherries
1½ oz. Kentucky bourbon
1 oz. SPARKLING ICE Black Raspberry

Crush cherries into bottom of a glass. Pour bourbon then SPARKLING ICE over crushed cherries and ice. Add more cherries for garnish. Serve immediately.

Disclaimer: You must be 21 years of age or older to consume alcohol. Please drink responsibly and always use a designated driver.

Friday, February 12, 2016

Wheat Berry Salad Recipe

Get the best of both worlds – fruits and veggies – in this wheat berry salad created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa. This recipe will make 6 servings with a 1/2 cup portion size.

Wheat Berry Salad Recipe

2 cups cooked wheat berries (cooked al dente, firm to the bite)
½ cup carrots, shredded
¼ cup green onions/chives, chopped
¼ cup dry cranberries, chopped
¼ cup fresh blueberries

Combine all ingredients in a bowl and mix well.

Dressing Recipe

1 cup apple cider vinegar
¼ cup apple juice concentrate, thawed
1 teaspoon garlic, chopped
¼ cup fresh basil leaves, chopped

Combine all ingredients in a blender or food processor and blend well. Pour over salad, combine, and let stand for a half-hour in the refrigerator.

Sunday, February 7, 2016

Coconut Banana French Toast Recipe

While one certainly does not need an excuse to start off the day with delicious pancakes, waffles or French toast this recipe that is courtesy of Carrington Farms looks absolutely delicious! Carrington Farms has taken a classic household favorite, and not only made it more delicious and unique, but even added an unexpected healthy twist. This recipe will make 6 servings, perfect for a family breakfast.

Coconut Banana French Toast Recipe

1 banana
1 cup milk
1 cup coconut milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoons cornstarch
1/4 teaspoon salt
12+ slices bread
2 T Carrington Farms Coconut Oil

Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle. Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

Carrington Farms Organic Extra-Virgin Coconut Oil - Carrington Farm's cold-pressed Organic Extra-Virgin Coconut Oil is made from only the freshest certified organic coconuts. With no trans and hydrogenated fats, Carrington Farms Extra-Virgin Coconut Oil is a delicious replacement for butter or fat; sautee vegetables, roast sweet potatoes, add to smoothies or mix into cereal, or even use in baked goods and over popcorn!

Wednesday, February 3, 2016

Mashed Sweet Potatoes with Caramelized Pineapple Recipe

Is there a more perfect dish than Pritikin-style sweet potatoes created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa – rich, satisfying, creamy tasting yet low in calorie density, and so wonderfully nutritious. An extra bonus in this recipe is the luscious tang from the caramelized pineapple.

This recipe will make 8-10 servings with a portion control size of a 1/2 cup.

Mashed Sweet Potatoes with Caramelized Pineapple Recipe

4 sweet potatoes
½ cup diced pineapple
2 tablespoons apple juice concentrate, thawed
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Pre-heat oven to 400 F.

Scrub potatoes. Wrap each potato in aluminum foil. Roast potatoes in oven until soft (about 45 minutes to 60 minutes, depending on size of potato). Cool, then peel.

In a small nonstick skillet over medium heat, add pineapple, apple juice concentrate, vanilla, nutmeg, and cinnamon. Cook until golden brown, about 5 minutes.

In a large bowl, mash potatoes with a wire whip. Mix in caramelized pineapple mixture until well combined. Serve immediately.

Disclosure: Recipe and photo are reprinted with permission.