It’s almost the weekend! We are going to celebrate with these amazing Blood Orange Margaritas!
I first discovered blood oranges just a couple of years ago. If you have never tried one, I recommend you run out and get some ASAP! Aside from their gorgeous red color, they have this incredible almost raspberry-like flavor that is just to die for!! Unfortunately, Arizona’s supply is not that impressive, but I recently found some decent ones at my store and stocked up.
I wanted to make a frozen margarita, but if that’s not your thing, you can certainly make this recipe on the rocks instead of blending with ice. I added agave nectar to sweeten these margs, but you could also use simple syrup if desired. I contemplated adding some triple sec, but honestly, that delicious blood orange juice speaks for itself and so triple sec just didn’t seem necessary! Blood Oranges are so perfect for margaritas. I am madly in love with that deep red color!
We have been quite a sickly family as of late. I’ve been sick for a good three weeks now, got my husband sick, and my little girl is also sick. We just can’t get better! Our appetites have been pretty cruddy too. Maddie barely wants to eat or drink anything since she got sick. I had a bunch of bananas sitting on my counter that were perfectly ripened so decided to make these Chocolate Banana Muffins and they have been one of the only things my toddler will happily share with me!
I adapted this recipe from my Chocolate Zucchini Muffins recipe. If you haven’t made those muffins yet, you must! The positive reviews speak for themselves! Like the zucchini muffins, these banana muffins do not contain any butter. Instead I use coconut oil and protein-rich Greek yogurt. And compared to your typical bakery muffin, these muffins contain far less sugar. Best of all though? They are rich, moist, and perfectly chocolatey!
Pad Thai is seriously one of my favorite dishes to eat whenever I go out for Thai food. I just love everything about it, the flavors and textures, the crunchy peanuts on top. It’s so good! I’ve really been into spiralizing lately and decided to turn my favorite ,Thai dish into a lower carb version using zucchini noodles and it was super super delish!! There is something just so satisfying about a big pile of gorgeous green zucchini noodles!
Now, let’s talk a few logistics here. The very fist time I made this dish, I ended up with really watery, soggy noodles. This is because zucchini is made up of a lot of water and so when added to the pan with the sauce, it releases a lot of that water. If you have never worked with zucchini noodles before, I recommend reading this post on how to avoid this issue from the Ali from Inspiralized. The key to avoiding watery sauce and soggy noodles is to let the sauce thicken and reduce a bit before tossing in the noodles so I’ve added some flour to the recipe and that definitely helps!
This is a great, low-carb version of Pad Thai. I honestly didn’t miss the rice noodles at all. The zucchini noodles really have a great texture and fill you up. If you want, you can also add in sliced chicken breast or shrimp to make it more of a hearty dish!
It’s Monday. To make your day a little brighter, I’m bringing you cheesecake! And not just any cheesecake, but a skinny cheesecake!
Ever since I made my Skinny Lemon Cheesecake Bars, I’ve been thinking of more skinny versions to make. Obviously, a version involving chocolate was a must! And while I adore the lemon version, I’m a chocolate girl all the way so I think I might actually like this marble version even more!
To keep these light, I used Greek yogurt, reduced fat cream cheese, and considerably less sugar than your average cheesecake dessert. These bars are a great compromise for when you are wanting something a little decadent, but without all the guilt!
So, I made this recipe a few weeks ago and still can’t decide what it should be called. Is it braised chicken? Stewed chicken? Maybe? Kind of? No? Then I decided it was really just Chicken Cacciatore with some broccoli thrown in. So, yes, this is Chicken Cacciatore!
I’ve actually been making this chicken dish for a really long time. It’s flavorful and tender. I add green pepper and broccoli for a good dose of veggies. I used to serve it over rice and then finally a few years ago, discovered the complete happiness that is polenta! If you’ve never had polenta, I so highly recommend giving it a try. It’s basically just cornmeal that is boiled and in this recipe, mixed with butter and a good measure of Parmesan cheese.
This dish is pure comfort. I adore the pairing of the Chicken Cacciatore over the creamy polenta. It’s so warm and hearty and is very simple to prepare!
It’s warming up fast here in Phoenix. Way too fast for my liking. I’m going to continue to be in denial about this and keep making a hearty chili just like this Three Bean Turkey Chili! Plus, I know for many of you in other places, it’s still freezing! So chili it is today! I love a good hearty chili packed with beans and veggies. A big bowl of warm chili is so comforting and filling! I’ve been making some version of this chili for many years now. It’s super simple to put together and is pretty inexpensive, but makes a huge pot that lasts for days!
To help me make this chili, my good friends at OXO sent me a few fun tools to try out! They sent me their Ground Meat Chopper and Turner, Silicone Ladle, and the Vegetable Chopper with Easy-Pour Opening. I never would have expected to love the meat chopper as much as I did. I figured it might be one of those tools that seems cool, but is not that useful, but I was pleasantly surprised how much faster I was able to chop up the ground turkey compared to the spatulas I typically use. It’s sturdier and made it a lot easier and I will definitely be using it again and again! The vegetable chopper was great for chopping the onion and pepper in just a few minutes. A good ladle is a must in every kitchen and I love the silicone and non-stick material that the OXO ladle is made from!
This is truly one of my most favorite chili recipes. It’s also easy to customize if you want to change things up too. Want to keep it vegetarian? Leave out the turkey and use veggie broth. You can add more or less of your favorite spices too. And of course, what’s a bowl of chili without the awesome toppings?! Lots of possibilities!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!