Healthy Halloween Treats: Candy Corn Fruit Cup
| October 3, 2013 |
I love Halloween. Luckily, I have actually never really been a candy fan, so binging on candy should be the least of my concerns. But I’m a social eater and I eat because it I want to feel like I am celebrating the holiday with everyone else. If everyone else is eating junk, I find it very hard not to join in. But in the privacy of my own home, I wouldn’t even touch most of that stuff.
Let’s take the iconic candy corn … did you know that with every bite, you are consuming over 1 gram of refined sugar? Sure, they market the candy as being fat free, but the spike in your insulin levels will not help your journey to weight loss. (See nutritional info here)
My best strategy: be festive the healthy way! So all month long I am posting Halloween recipes you can enjoy guilt-free. And all of them are party friendly to enjoy with your friends and family.
Candy Corn Fruit Cup
- diced pineapple
- mandarin oranges
- your whipped cream of choice
Note: depending on the size of your cups and how many you plan to make, the amount of fruit you need to buy varies. My cup (wine glass size) took 1 small can of pineapple and 2-3 fresh mandarin oranges in each. You can use canned or fresh, I used canned pineapple (make sure it’s in water or 100% juice with no added sugar) and fresh mandarin oranges. Personally I always like fresh better but sometimes you have to go with what your market has in stock.
Directions
Prepare the pineapple by either chopping into cubes (for fresh pineapple) or draining the liquid from the can (save the juice for smoothies!).
Prepare the oranges by peeling them and pulling apart each section, or by draining the liquid from the can (again, save your juice for smoothies, yum!).
With all your cups out and ready, fill each cup with pineapple until it fills 1/3 of the cup. Next, layer the mandarin oranges until the cups are 2/3 full. Top it off with your whipped cream of choice.
I used ReddiWip Fat Free whipped cream in the photo because I love the way it looks, but if you’re going to keep the cups out for a buffet style party, the cream starts to melt. You can also try my Vegan Coconut Whipped Cream recipe but it also needs to stay chilled, but it should last longer sitting out than ReddiWip does. Fat Free Cool Whip is also a great option and probably keeps its shape longest of the ones mentioned when left in room temperature.
Strike of genius! If you can afford the calories, top it off with some all natural ice cream!
Santa Barbara Wineries & The Ranch House
| October 1, 2013 |
My boyfriend Graham and I celebrated our anniversary this past month and took a day trip to Santa Barbara to visit the wineries. We were looking for a fun and unique experience we could do in a day without putting a big hole in the wallet.
We started at the Fess Parker Winery and took a tour of the property. Tours are available at most wineries but have very limited schedules. If you are interested in tours, be sure to check all their websites for the offered times and call ahead to reserve your spot.
Note: When the wineries say “tour,” what they mean is a tour of the facilities where they make the wine – which most often does not include the vineyards.
All the wineries have a tasting menu and they are all very affordable – between $5 and $15 average per tasting. A great way to be able to sample more places is by sharing the tasting menu. Most of the local wineries pour you a little more than a small sip, plenty enough to share.
Graham definitely seemed like he knew what he was doing, clearly by looking at the photos. And there I was drinking away, only spitting it out when I didn’t like it. Check out this article to learn the how-to’s on wine tasting: http://www.winemag.com/how-to-taste-wine/
At Fess Parker, a local restaurant set-up a BBQ and cooking station to prepare small meals for guests. Although, the restaurant didn’t have any business cards or fliers with them so I don’t remember who they were (marketing fail!). But they were seriously lifesavers because none of the wineries we visited had actual food other than cheese and crackers to buy and were very overpriced. We did not come prepared at all. I was so jealous seeing some of the veterans, with thier picnic baskets full of fruits, cheese, and meats. Next time, packing a picnic is a must!
We stopped at the Curtis Winery and I tasted the best dessert wine I think I have ever had. At this winery, the server asked what types of flavors I like, so of course I told him I have a sweet tooth. My favorites are Riesling and Moscato. He told me he had the perfect wine and bet on his job that I would love it. Boy was he right! It was like drinking syrup. I was not going to leave that place without a bottle of my new favorite: Curtis 2012 Viognier.
After we were all wined out (yes – it can happen), we left and headed to The Ranch House in Ojai for dinner. I’m not going to lie, I was really worried about this place because Graham had shown me the website and it looked like they hadn’t updated it since the 90s. Also, looking at the map, this place was far out of the way. Not to say I didn’t believe Graham when he told me I’d love it, but between the drive and the outdated website, I was worried.
We drove up and the outside did not impress me at all. Walked inside and the first thing I saw was a super outdated looking bar (also not impressed). When we walked outside where all the tables were, I was shocked! It looked like it was straight out of Pinterest! There was a cute little garden and the tables were arranged in a tier overlooking the garden and other tables hidden in their own little nooks to create a very romantic and private setting. Being in the middle of nowhere (at least that’s where I thought I was), no way did I ever expect a restaurant like this. I was in such awe, enjoying the whole thing I barely took any photos (for being a food blogger). Lesson learned: you can’t judge a restaurant by their website or street view.
While we were deciding what to eat, the chef came out from the back and started picking a few herbs from the garden to cook with. Again, I was very impressed.
What I ordered: Potato Soup, Grilled Diver Scallops, and the New Orleans Delight
The scallops were probably the best scallops I have since Graham and I’s first anniversary (we were celebrating our 7th this year). I had to order them because on the menu it said “The best thing I ever ate.” -Cat Cora. The scallops certainly exceeded my expectations.
To finish off the night, we had the New Orleans Delight. It was very good. Four out of five of the regular dessert options had coffee in them which is a bummer for anyone that dislikes coffee – so it was a good thing I’m a java lover.
I would definitely recommend taking a trip to The Ranch House. They value fresh, local and sustainable foods with their beautiful garden and free-range Chicken Chevrie. Just be sure to make reservations in advance. This place is very popular so walk-ins are often not able to be accommodated.
The Dumbo Double Dare Disney Race Challenge
| September 29, 2013 |
When RunDisney announced they were planning to bring a multi-race challenge to the west coast, I was stoked! Without thinking, I awaited the registration date and BOOM, registered.
I had a blast at the races. I don’t want to bore you with every little detail – like how humid it was, how I loved seeing the Red Hat Ladies cheer on all the runners, how I ran with a charity team, Special Olympics Southern California, or that at one point I was running behind the oldest runner in the race.
… But I thought you might find some of my top tips for runners new to Disney races helpful.
My Top Tips for New Disney Runners
Join a Facebook group. There are a TON of running groups on Facebook. Every Disney race has one or more groups filled with runners willing to share their experiences and offer answers to your questions. It’s great to find out from other runners what to expect race day. It’s also really helpful for tourists that aren’t as familiar with the area. Locals like myself offer insight into local carb loading favorites, hotel recommendations, and more. I love being a part of the Facebook groups.
Test your costume. Running as your favorite Disney character is fun, but when your sweaty Ariel wig is slowing you down and your only options are to take it off and carry the wet mass of red fibers, tough it out, or throw away your $35 purchase at the next water station – you’ll wish you had tested it first. I know running on the streets dressed like Cinderella might be a little embarrassing on a regular Sunday afternoon, but it’s well worth it. If you’re lucky enough to have a friend who owns a treadmill, you can test your costume in a more private location. Or you can even sign up for a 5k or 10k that encourages costume wearing in the months leading up to the big Disney run.
Plan for the expo. Try to get to the expo the first day. Both vendors and Disney start to run out of merchandise if you wait. If you are planning to buy specific items like compression socks, check the list of vendors and where they are located (this can be found in the official race program sent via email or posted in the “Runner Info” section of the race). There are so many vendors it can get overwhelming when looking for something “simple,” like a pair of socks.
Get plenty of sleep. A week or two before the race, go to bed/wake up early. Get your body used to time you will need to go to bed and get up for the race. Trying to fall asleep at 8PM the night before the race is tough if you didn’t train your body to do it. Consider staying at a nearby hotel the night before. I only live about 45 minutes away from the park, but that extra 45 minutes means the world when it’s 3:30AM and you’re alarm just went off.
Know your pace. While the 3:30 time limit may seem like plenty of time at a 16 min/mile, time is of the essence if you plan to stop and take photos with the Disney characters on course. A lot of people say Disney races are not about breaking your personal record and “just a fun run,” but for those of us on the slower side, these races are far from a “just” a fun run. Sure we have fun, but for 13.1 miles, we race against ourselves and our own capabilities. The slower runners are placed in the last few corrals giving you even less pacing wiggle room. Keep track of your time and don’t get picked up, because it does happen.
Get plenty of photos. Firstly, at the expo, MarathonFoto offers special pre-order deals that you should checkout. Secondly, there are a TON of photographers to snap your photo, so technically you don’t need to bring your own camera … but being able to take photos at any possible moment is a powerful thing. Charge your phone and snap away. You never know what photo op you’ll see.
Proudly wear your medal. After the race, EVERYONE wear’s their medal. Whether you’re visiting the park after the race or planning to grab some breakfast in the surrounding areas, you’ll see runners walking around with their shiny new accomplishment around their neck.
I’ve often seen people who were swept from the race, unsure if it was appropriate to wear their medal because they didn’t actually finish the race. But wether you broke your personal record or you were swept for being under the pace requirement, you earned your medal 🙂
Happy Motivational Monday
| September 23, 2013 |
While Fall may be here, there are still many of us enjoying Summer weather. This motivational Monday I want to remind you to go out and live. Enjoy the last bit of warm weather while it lasts and head to the beach.
Being overweight, I always felt self conscious about pool parties and beach days… any outing that involved my insecurities to be exposed.
One of the biggest pieces of advice I can give to those that struggle with weight is to not let it hold you back. In the past, I never wanted to buy new swimsuits, hoping that this Summer might be the Summer that I finally could buy and wear the bikini I dreamt of. If that bikini didn’t make it into my shopping bag, I put my foot down and wouldn’t buy anything at all.
Just a few years ago, I was invited to a friend’s house to go swimming and realized that my suits were so old that I had nothing to wear. I ended up showing up late, knowing that by the time I got there, everyone would be out of the pool and I wouldn’t need to worry about the pool at all. But you can’t hide like that forever.
Once I let it go, I was so much happier. I felt better about myself.
Excluding yourself from spending time with friends and family only makes you feel worse. Just because you are working hard to get the body you want doesn’t mean you can’t embrace what you have now.
Happy Motivational Monday!
Skinny Butternut Squash Soup
| September 20, 2013 |
While it may still be pushing the upper 80°s at my house, Fall has officially begun. Despite the heat, I LOVE soup and have every intention of enjoying it even if it means I am sweating in the process.
So mixing my love of easy blend-everything-together type recipes and fall, I thought what better than to try out Butternut Squash Soup?
Often times, restaurants will put a ton of butter or cream and a ton of salt in their recipes. But butternut squash already has so much flavor, and like most foods, if you cook it with the right spices you don’t need to add the fat.
Hope you enjoy my recipe. I can literally say I put my love, sweat, and heart into it. (Praying for the heat in CA to chill off.)
Skinny Butternut Squash Soup
- 1 yellow onion
- 1 tsp olive oil
- 1 butternut squash (about 3 lbs)
- 2 garlic cloves
- 5 cups of low sodium chicken broth (or vegetable broth for vegan)
- 1/2 tbsp nutmeg
- salt and pepper to taste
Directions
Slice or chop the onion into large pieces. Sauté them in the olive oil until they become slightly translucent. – I sautéed them in the same pot I planned to cook the soup in because I am a lazy dishwasher like that.
Peel, scrape out the seeds, and chop your butternut squash into 1 inch cubes. Peel the skin of the garlic cloves. Put the squash, onion and garlic into a pot with the chicken broth and simmer until the squash is soft (approx 20 min).
Using a slotted spoon, scoop out the squash, onion, and garlic cloves. Place in a high speed blender or food processor, adding a few cups of the broth so it will blend easier. Purée the ingredients until smooth. Depending on the size of your blender or food processor, you might need to do this in a few batches.
Pour the puréed ingredients back into the pot and stir, allowing the broth and puree to evenly mix together. Add the spices and seasonings. (I personally didn’t add any salt because the broth had enough for me. Depending on your broth and personal preference, you may want to add salt. The pepper, I added 1 tsp but again, your own personal preference.) Simmer for another 10 minutes uncovered.
For a creamier soup, top it off with a dollop of greek yogurt or sour cream.
Avocado Chocolate Banana Pudding
| September 16, 2013 |
So this recipe I actually created as one of the first recipes for my blog, but I came across the issue of not having a high speed blender OR a food processor. If you aren’t sure if you have a high speed blender versus a regular blender, generally the question to ask yourself is, “does my blender work as well or better than a food processor.” Ok, well that may not be the official question to ask yourself but I sure asked myself that one.
The first time I tried making this I put the avocado and banana in a blender with the almond milk, thinking that it might blend like I was making a smoothie and I would add all the other ingredients after. FAIL! There was not enough liquid so it barely blended and there were still chunks of avocado and banana. I ended up pouring it into a bowl and trying to mash it by hand and then I whisked the ingredients together. I ended up with chunky pudding, and no one wants chunks of avocado in their pudding. It was gross. So if you get chunky pudding, you might not have a high speed blender.
But after all said and done, I am finally sharing my recipe (and it tasted good this time) because I finally got my kitchen essentials. I got a food processor as a house warming present from a friend and this Summer I bought a Vitamix at the OC Fair. So giving it another whirl, my recipe really was good once the chunks were no longer in the equation. Enjoy 🙂
PS – I promise you that you can’t taste the avocado. It’s my secret ingredient … it adds the creaminess to the pudding without any dairy products.
Avocado Banana Chocolate Pudding
- 1 ripe avocado (pitted & peeled)
- 1 overripe banana
- 1/4 cup unsweetened cocoa powder
- 1/4 cup raw honey
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Directions
Combine all ingredients in a high speed blender or food processor. Store in an airtight container in the fridge if you can’t eat it all in one sitting. It should serve two for a snack or one for a full meal. Feel free to garnish with an extra banana cut into slices (to get a similar look to my photos).
If you are like me and add protein powder to everything: Reduce the honey to 2 tbsp and hold the cocoa powder. Add a scoop of chocolate protein powder to the blender or food processor. Then add raw cocoa to taste. You probably wouldn’t be adding any more than a few tablespoons max. Most flavored protein powders will have enough chocolate to flavor your pudding. Also, they usually have added sweeteners which is where the decrease in honey comes in. Of course if it’s not sweet enough for you, you can add more honey.
As for using the raw honey – You don’t have to use raw, I just prefer raw because it’s less processed. Easy 1:1 conversion for raw versus regular honey if you don’t have raw. Although I suggest you try raw honey at some point. It tastes amazing!!!
Look how beautiful the pudding looks in my Vitamix … it’s a swirl!!!
Saying Hello to the Bunnies
| August 21, 2013 |
This week, I was a guest blogger on Rabbit Food For My Bunny Teeth.
Now if you haven’t checked out Catherine’s blog, you really should. Catherine is both a friend and sorority sister of mine and all her recipes are to die for. They are super easy to make and follow the Rabbit Food Pyramid, which consists of produce, whole grains, protein and plant-based fat. The bunny diet!
Wanna know a little fact? I actually started NomNomCrunch on her couch. Haha.
When I was brainstorming what to blog about, I always think first, “what have I personally been eating or wanting to try lately?”
I’m going to tell you a little secret: I never really liked oats.
As I mentioned in my last blog post, I just started working out with a new trainer. I wanted a meal plan to follow because lately I have just been all over the place eating caloric and fatty foods left and right. When I got my meal plan, oats were listed on there every single day!
Note: My trainer DID ask me if there was anything I didn’t like, but I told her I liked everything… I knew there would probably be oats on there, and honestly I really just wanted to learn to like them.
So it came to me. Catherine has an awesome Fluffy Oats Recipe that I could add my little extra touches and make it something I like. So after many mornings gone awry, I finally figured out a few recipes that make me LOVE my oats.
Head over to Rabbit Food For My Bunny Teeth
to check out my oat recipes (or scroll below)!
I’m going to tell you a little secret: I never liked oats.
Recently I started working out with a new trainer and she asked me if I liked oats because that’s what she was planning for my daily breakfast. I told her, “of course I like oats!” But the truth is, I only WANT to like oats. I never actually made it to the point of actually liking them yet…. until I got creative. I have a sweet tooth so you’ll notice I added stevia in EVERYTHING!
For my oat customization recipes, use Catherine’s Fluffy Oats Recipe as the base.
Fluffy Oats
Serves 1
1/4 cup whole rolled oats
1/4 cup unsweetened almond milk
1/4 cup water
1 egg white (1 egg white = 2 tbs if you’re using it from a carton)
Whisk the egg until it gets a little fluffy/foamy. Combine with oats, water, and almond milk in a saucepan and bring heat to medium. Whisk the mixture until it starts to simmer. Raise the heat to high and continue whisking for a couple of minutes until it starts to thicken. Reduce heat back to medium and whisk until most of the liquid is soaked. Transfer to a bowl and enjoy with toppings!
Note: Be sure to whisk the egg before combining with other ingredients!
Now for the customizing…
Berry Bliss
When you are combining the oats, water and almond milk together:
+ 2 tsp of vanilla extract
+ 2 tsp of stevia
Top it off with a berry reduction:
Put a handful of mixed berries into a food processor or blender. (I used raspberries and strawberries.) Then pour into a sauce pan, add 1 tsp of stevia and bring your stove to high heat, slowly stirring the mixture consistently. When the sauce begins to bubble and the color darkens, reduce to medium heat and continue to stir to prevent burning. After about 2-3 minutes, it’s ready to pour onto your oats. The sauce will be the consistency of olive oil.
PB&J
When you are combining the oats, water and almond milk together:
+ 3 tsp of PB2 or another powdered peanut butter alternative
+ 2 tsp of stevia
Top it off with a spoonful of your fav jam or jelly. I used a natural huckleberry jam I got from while on vacation in Yellowstone. Just keep in mind when adding your jam/jelly, many of them have added sugars so you don’t want to go crazy with it.
Choconut
When you are combining the oats, water and almond milk together:
+ 1 tbs of unsweetened coco powder
+ 3 tsp of stevia
SWAP the water for coconut water
Top it off with some coconut shreds and almonds.
Apple Pie
When you are combining the oats, water and almond milk together:
+ 1 tsp cinnamon
+1 tsp vanilla extract
+ 3 tsp of stevia
Top it off with caramelized apples:
Heat up 1/2 tsp of coconut oil and 1 tsp of honey in a small skillet on high heat. Once the oil and honey are warm, add half of an apple to the skillet, chopped or sliced. Any type of apple will do. Traditionally apple pie is made with McIntosh apples (according to Eating Well), but I just like to use whatever is on hand. I used HoneyCrisp. With a wooden spoon, stir the apples around until they are completely coated in the oil and honey. Continue to stir until the apple begins to soften and turns to a golden brown. Then pour onto your oats.
Note: Because this recipe has real sugar (honey) in the mix, it will burn a lot easier than the berry recipe. Keep an eye on your apples and keep stirring. Burned honey on your pan can mean death to your pan.
Motivational Monday & Downloadable Menu Planner
| August 19, 2013 |
I have been on the biggest motivational downward spiral the past month or two. It’s normal to get burnt out and relapse back to old habits. The hard part is realizing it and then picking yourself back up and getting back on track.
[I’m about to admit a nerdy secret of mine]
I got a little addicted (or obsessed) to Survivor … you know, the show where a bunch of people get stranded on a deserted island in hopes of winning a million dollars? Yea, that’s the one. I can’t seem to stop. I’m streaming season after season, but my newly found nerd habit is a couch driven activity. Not to mention, I also find myself craving (and eating) the comfort foods they use as challenge rewards in the show more often than normal. This new obsession left me staying up late and missing my morning alarm to wake up early for the gym. Then after work, the last thing I wanted to do was battle rush hour traffic to head to my gym (that was over an hour away because of traffic).
You might be thinking, “just stop watching the show.” But really, the problem had been there even before the obsession. Since I moved into a new apartment further away from my trainer and got a new job closer to my house, the motivation to drive to the gym, spending more time in the car then the actual workout itself, was taking its tole.
One of my biggest struggles is making excuses. I realized after about a month straight of no gym time what I had been doing. I became a couch potato with a poor diet and no motivation to get to the gym. But I was willing to go to the gym if it was closer. So it was only a new excuse. It was time I put myself back on track!
Meet my new trainer: Emily
**Fangirl moment. I totally follow her on Instagram and realized that she’s not too far from me, so I booked a session. It feels like I’m training with an InstaCeleb! Haha. But in all seriousness, I’m super excited to get back on track. She’s kicking my butt and I’m slowly feeling more like my gym-obsessed-self again.
With new beginnings there’s new diet plans. So I made a printable menu planner that you can download (use the link at the bottom). I used to have a fridge tear pad but I have no idea where I got it and it’s all used up. But this was vital in helping me stick to my plan the last time I was following a strict diet.
When you plan out your menu, you’re less likely to have spur of the moment take-out meals or unhealthy home-made dinners. Seriously, if you’re like me, I feel so guilty when I have all the groceries and menu planned out and end up eating out instead. It’s like cheating on my fridge. I actually feel more guilty not using all my fresh ingredients than actually cheating on my diet.
But if you’re not like me, there’s still the benefit of being able to plan variety. It’s hard to think of creative things you can do with the same ingredients day after day if your stomach is screaming, “feed me!”
Easy {Vegan} Coconut Whipped Cream
| August 1, 2013 |
I read a while back that if you put a can of coconut milk in the fridge, the liquid and cream separate – making it super easy to make whipped cream. So I figured I’d give it a go…nailed it! Haha.
It was really easy. I did some research and found that depending on the brand and how much fat is in the coconut, some cans will have different results than others after being in the fridge. — more on that below.
{Vegan} Coconut Whipped Cream
- 1 can (13.5 oz/400mL) of full fat coconut milk
- 3 tbsp confectioners sugar
- 1 tsp vanilla extract
Directions
Place the unopened can of coconut milk in the fridge. Most cans of coconut milk, you can assume it’s full fat unless otherwise stated. Leave the can in the fridge for a minimum 48 hours. I personally left mine in there for about 2 weeks because I didn’t have time to use it for a while.
When the 48 hours have passed (or you finally found the free time two weeks later – like me), open the can. Be very careful not to shake or move the can around too much. Once you open it, you want to carefully scoop out the top layer of cream and put it into your mixing bowl.
Most cans, after refrigerating, will allow the cream and the liquid to separate. So as you scoop the cream out, notice if you see a pool of liquid at the bottom. You don’t want the liquid in your mixing bowl. If your can is like mine was, for some reason the layer of liquid was almost non-existent. The tiny half a teaspoon of liquid at the bottom was so insignificant, I just decided to put it in my mixing bowl anyways. (I wondered if this is because I left it in there for 2 weeks.) If you do have the layer of liquid at the bottom of the can, don’t throw it out. You can make ice cubes with it or throw it in the fridge to throw in a smoothie later.
Whip the coconut cream using a stand or hand mixer on medium until the cream starts to thicken. Add the vanilla. Increase the speed to a med-high setting and add the sugar one tablespoon at a time while the mixer is still going to ensure that no large clumps form and the texture is smooth. Whip until fluffy and the whipped cream is able to form small peaks.
Now it’s ready to serve… but if it started to look a little runny after mixing, put it in an airtight container and let it cool in the fridge again. Before serving, give it a quick whip using a normal hand whisk to fluff it back up.
I personally LOVE the coconut flavor. I was all excited telling everyone I made vegan whipped cream, but as my boyfriend kindly informed me – you need to tell people if it’s made with coconut. Otherwise, taking a huge bite and expecting it to taste like cool whip is a little shocking to say the least. He loved the flavor but said if you weren’t expecting it, it’s not a pleasant experience.
I love dipping my strawberries in the whipped cream. It’s a guilty little treat I could use as dessert (without feeling too guilty). It would also taste good topped on a smoothie or even plain if you really want to indulge.
You can also skip the added sugar if you want to make it a little healthier. It still tastes pretty good… it’s just less like cool whip, which is what I was going for. But it still fluffs up and has the texture of whipped cream to it if you wanted to go that route. You may need to increase the whipping speed if you choose to skip the sugar.
Because it’s heat sensitive, be sure to keep it cool. If you plan to serve it at a BBQ or something, just make sure the whipped cream stays cool. I know my kitchen gets really hot anytime I fire up the stove or oven so my whipped cream would melt pretty quickly in that heat. The easiest way to keep it cool is to find a bowl larger than the one your whipped cream is in and fill it with ice. Then put your bowl on top of the ice. Easy peasy.
White Grapefruit Sweet Tea
| July 27, 2013 |
I have been trying SO HARD to kick this newly reclaimed habit of drinking diet soda. I know it’s bad for me but it can be so refreshing sometimes. Like I mentioned in my last recipe post, I have white grapefruits galore. So I figured it was time to do a little experimenting with stevia.
When life gives you grapefruits, make grapefruit sweet tea!
White Grapefruit Sweet Tea
- 6 cups water
- 6 green tea bags
- 2 cups white grapefruit juice (3 large white grapefruits)
- 5 tbsp stevia
- 1 lemon
Directions
Boil the 6 cups of water. You can use a large tea kettle or if your tea kettle isn’t large enough, just use a pot. After it’s reached a rolling bubble or your tea kettle is whistling, remove from the heat and put the 6 tea bags in. Let the bags steep for about an hour.
While your tea is steeping, juice your grapefruits. You can use a juicer or juice by hand, like I did. You should get about 2 cups of juice. Don’t worry if you have a little more or less than this, it won’t effect the recipe too much if the measurement is off.
After the hour of steeping, remove the tea bags. Stir in the juice and stevia. Slice the lemons and let them float in the pitcher for looks. They will also add just enough lemon to the tea, not enough to over power the grapefruit. Put in the fridge to chill completely before serving.
Directions for your pitcher: If you have a heat resistant pitcher, you can put the boiling water into the pitcher right after it gets to the rolling bubble and let the tea steep directly in the pitcher. If you’re pitcher isn’t heat resistant, then allow your tea to cool in the fridge after steeping. If you used a pot, be sure to cover it while in the fridge. Once it’s about room temperature, then pour the tea into your pitcher and continue with adding the juice, stevia, and lemon.
Serve it “happy hour style” – just add gin! It’s still a better alternative to a sugary margarita or cranberry cocktail. All that syrupy juice and mixer stuff is horrible for you. (add gin after the tea has been chilled)
