July ’16 Alternative Playlist

For me, it’s not only the weekend, but also the start of two weeks of vacation. The first week will be spent on a New England road trip with my mom and brother (so excited!) and the second week will be spent staycation-ing. I’m fortunate enough to actually get a vacation from my vacation. ;)

Anywho, any road trip requires a good playlist. As such, I’ve compiled a playlist of the songs that I’ve been loving lately and want to share it with you guys. I hope that you enjoy it!

Grapefruit and Lavender Lemonade

Truth be told, this lemonade is the result of me trying to use up a bunch of lemons and grapefruits prior to vacation. I decided to add lavender because lavender lemonade is amazing! I had it once at a local cafè and I’ll never forget it.

Because grapefruit is naturally sweeter than lemons, the amount of cane sugar that I added is negligible compared to classic lemonade recipes. The end result is a relatively healthy, super refreshing summer beverage. And, since it’s Friday it can most certainly be used as a mixer. Personally, I think it would taste fabulous with gin. Happy weekend, guys!

Note: Recipe yields 1 liter of lemonade.

What you’ll need:

  • 1/2 cup pure cane sugar
  • 1/2 cup hot water
  • 2 tbsp. dried lavender
  • 2/3 cup fresh grapefruit juice
  • 1/3 cup fresh lemon juice
  • 3 cups cold water

What you’ll do:

  • Combine the sugar and hot water and stir until the sugar is dissolved
  • Add the lavender to a tea infuser and allow to steep in the hot liquid for about 10 minutes
  • Remove the infuser and discard the lavender
  • Add the infusion to a liter bottle along with the grapefruit juice, lemon juice, and cold water
  • Stir until combined and store in the refrigerator until chilled
  • Serve over ice and enjoy!

Blueberry and Lemon Chia Pudding

I looooove me some chia pudding. Simply throw some ingredients in a jar and you’ve got yourself a delicious, nutritious breakfast come morning. What’s not to love? Chia pudding is perfect for breakfasts on the go. I also love it as pre-run fuel because it’s packed with countless nutrients. 

My latest and greatest flavor combination for chia pudding is blueberry and lemon. Although a classic flavor combination, CSA blueberries and fresh lemon zest truly kick it up a notch. While my recipe yields one serving, I generally make four servings at a time so that I’m stocked for the week. 

What you’ll need:

  • 1 half-pint (8 oz.) mason jar
  • 1/4 cup fresh blueberries
  • 2 tbsp. rolled oats
  • 2 tbsp. chia seeds
  • 2 tbsp. pure maple syrup
  • 1 tbsp. lemon zest
  • 1 tsp. lemon juice
  • 1/3 cup almond milk

What you’ll do:

  • Add all ingredients to a half-pint mason jar, adding the almond milk last
  • Shake vigorously until all ingredients are combined
  • Allow to cure in the refrigerator overnight

Chili-Lime Chicken Kabobs with Summer Slaw and Cauliflower Rice

I hope you all had a lovely Fourth of July weekend! I was originally scheduled to work the weekend and the holiday, but I was fortunate enough to get called off on Sunday due to the census being low. It wasn’t until I started working holiday weekends that I realized just how special it is to celebrate them in America’s birthplace, the City of Brotherly Love.

Anyway, if you’re feeling a bit remorseful about the booze and unhealthy eats that you may have indulged in over the weekend, then this recipe is for you! It is a prime example of how food can be healthy, filling, and delicious all at the same time. Plus, it’s colorful and colorful food just gets me.

Of course, several ingredients included in this recipe are from Greensgrow Farm. My mom and I paid the farm a visit two weekends ago, and it was there that I spotted the purple cauliflower that I used to make this recipe’s cauliflower rice. I just couldn’t pass it up! In my humble opinion, cauliflower rice is the best thing to happen since sliced bread. It is a completely satisfying, easy-to-make substitution for traditional rice and you can eat as much as you want!

Also, the red candy onion and fennel bulbs that I used in this recipe’s summer slaw were part of my most recent CSA pickup. You may remember this post from nearly two years ago, in which I divulged the means in which I learned to love fennel. Long story short, when paired with citrus and premium olive oil, the strong anise flavor associated with fennel disappears. Instead, it becomes well-balanced and lovely. If, however, you know that you won’t enjoy fennel in any preparation, napa cabbage will make an awesome substitute.

Have a great week ahead!

Part 1: Chili-Lime Chicken Kabobs

What you’ll need:

  • 2 lb. boneless, skinless chicken breasts, cut into 1 in. cubes
  • 1/2 cup avocado oil
  • 2 tbsp. chili-garlic sauce
  • The juice of 2 limes

What you’ll do:

  • Place prepped chicken in a ziplock bag
  • Combine avocado oil, chili-garlic sauce, and lime juice in a food processor; blend until smooth
  • Pour marinade into the ziplock bag, ensuring that all pieces are covered
  • Marinate in the refrigerator for at least 2 hours
  • Place 5 pieces of chicken onto each skewer
  • Grill for approximately 12 minutes, or until cooked through

Part 2: Summer Slaw

What you’ll need:

  • 2 small fennel bulbs, sliced
  • 2 small mangoes, cubed
  • 1 large bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 cup mandarin oranges
  • 2 tbsp. EVOO
  • The juice of 2 limes
  • Cracked black pepper to taste

What you’ll do:

  • Add all ingredients to a large mixing bowl
  • Gently fold together until combined

Part 3: Cauliflower Rice

What you’ll need:

  • 1 head cauliflower
  • 2 tbsp. coconut oil

What you’ll do:

  • Add cauliflower florets to a blender; pulse until the pieces are the size of rice kernels
  • Over medium heat, melt coconut oil in a large pan
  • Add cauliflower rice to the pan and cook over low heat until warmed through, about 5 minutes