I’ve been on a bit of a wrap kick lately for lunches. They are easy and not too heavy. Perfect for summer when it’s so hot out. There’s nothing I hate more than walking around in the heat and feeling weighed down.
The sauce for the tuna is so simple: plain Greek yogurt and sriracha sauce! You can mix in other things like diced onions if you want as well. You can use mayo too if you’d prefer to.
Texture is a must in my wraps so I also added shredded carrots and some sliced cucumbers for some refreshing crunch.
You can also add in lettuce, spinach, sliced tomatoes, etc., just be sure not to overfill so you can still close it up! This wrap is super simple and ready in about 5 minutes. You can prep these for the week as well by mixing up bigger batches of the tuna and sauce in a container. You can also pre-slice your cucumber to use throughout the week too and just assemble a fresh wrap each morning.
I’m like 3 years late to the smoothie bowl game. I actually thought I’d avoid it entirely since they seemed to be so trendy in the food blogging world. But, I was thinking about cherries recently now that it’s summer and a smoothie bowl just had to be made!
This smoothie bowl gets its thickness and creaminess from the frozen banana. It gives the smoothie an almost ice cream-like texture that’s just dreamy! Frozen dark sweet cherries are also thrown in. I then add almond milk and some ground flax and a tablespoon of almond butter and blend it all up.
I like my smoothie bowls to be on the thicker side since I’m eating them with a spoon so up to 1 cup of almond milk is plenty for me. You can feel free to adjust this amount depending on how thick (or thin) you want it to be!
The best part about a smoothie bowl is the toppings! I added some chopped fresh cherries, toasted coconut, chopped dark chocolate, and a bit of granola I had. You can also add other fruits or nuts.
I could live off this dark cherry smoothie bowl for the rest of summer! It’s cool, refreshing, and perfectly sweet!
The 4th of July is almost here and I’ve got a super quick last-minute party appetizer for you! One of my most favorite things to eat during the summer is tomatoes, corn, and avocado. Mix them together and I’m one happy lady!
And with all the 4th of July festivities like parades and festivals, the last thing I have time for is to be in the kitchen for hours prepping a fancy food spread. This is one of those appetizers that looks more impressive than it actually is.
I used a regular tub of pre-made hummus from the grocery store and topped it with this homemade tomato and avocado salsa with fresh corn. I wasn’t really sure if I should call this “salsa” since it’s so chunky, but hey, it has tomatoes, so we are going with salsa here! I went with plain hummus, but you could also use other varieties like garlic, red pepper, or even lemony hummus would also probably be really yummy with the topping!
I served it with sliced flatbread, but sliced pita bread or even pita chips also works well with this recipe.
This is one of the appetizers that has a ton of flavor and is pretty light so it won’t weigh you down. It’s perfect to serve with some crisp white wine or sangria!
This is officially the summer of all things pineapple for me. I’ve been making a ton of new recipes with this sweet fruit so I hope you guys enjoy it too!
I wouldn’t consider pineapple to be in my top favorite fruits. It’s almost too sweet for me sometimes. But, it’s really wonderful in recipes and fresh pineapple juice is such a treat. And, of course, pineapple just screams summer!
It also works really well in sauces…and in this case…mixed with chipotle peppers and poured over chicken in a slow cooker! To make the sauce, you will need a food processor or blender. I did use canned pineapple for this recipe, but you can certainly use fresh pineapple and fresher pineapple juice if you’d prefer too.
Anyway, the sauce is made with pineapple chunks, pineapple juice, chipotle peppers in adobo sauce, fresh lime juice, and some spices. After you blend it up in the food processor, you just pour it over chicken in your slow cooker and let it go!
I highly recommend making some of my Pineapple Mango Salsa to serve with these summery tacos! This is a great recipe for summer Taco Tuesdays or parties where you don’t want to worry about cooking.
I made my first icebox cake a couple of years ago and fell in love with its simplicity and the infinite number of different flavor possibilities. Now that summer is here and we lose our desire to turn on the oven on a hot summer day, no-bake desserts are the way to go!
This chocolate ice box cake might very well be one of my most favorite desserts that I’ve ever made. Seriously! It’s so perfect and dreamy and chocolatey! My whole family was pretty obsessed with this cake.
This icebox cake is pretty simple to make. All you have to do is whip up some heavy cream, add cocoa powder and sugar and then this whipped chocolate amazingness gets spread between layers of chocolate graham crackers. Oh, and I also threw in some mini chocolate chips for good measure!
Tomorrow is the first official day of summer and while we’ve still got quite a bit of June Gloom going on here in the OC, it’s starting to warm up and I’m ready for BBQs and fruity and refreshing cocktails!
I don’t consider myself to be a big gin drinker. Definitely don’t hate it, but it’s not typically my first choice in a cocktail. Mint is another ingredient that I can’t say is my favorite unless it’s in ice cream.
But, in a smash cocktail? I love these flavors together and when you add fresh strawberries too? Count me in! This Strawberry Gin Smash is the perfect cocktail to sip on a hot day!
A smash is somewhat similar to a mint julep cocktail, except you’ve got gin instead of bourbon. A smash, as you might guess, involves mixing a bit of lime juice and sugar together and then muddling some fresh mint leaves and strawberries. Then you just top off your glass with gin, club soda, and ice and you’ve got a really light and refreshing cocktail!
You can add as much or as little sugar as you’d like. I add about a 1/2-1 teaspoon of sugar per drink. I also muddle one mint leave, but if you love mint, feel free to add more! If gin is not your thing, you can also make this cocktail with vodka.
This recipe is for two drinks served in tumbler glasses. You could adapt it as needed to be served in a pitcher if you’d prefer. Just make sure that you give the pitcher a good stir every so often as the sugar can sometimes settle on the bottom.
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!