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Sparkling Lavender Lemonade Recipe

With summer just around the corner, I am republishing my Sparkling Lavender Lemonade recipe that I created last year after a weekend getaway to Little Rock!! I’m going to be trying some new flavors this year, so stay tuned!

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Sam knows how much I’m all about trying unique restaurants when we go somewhere new. The day before he ran the Little Rock marathon we had lunch at a cute cafe called The Root. I ordered a sparkling lavender lemonade and when I got home I was determined to figure out how to make it.

I did a little research and then ventured down to the Savory Spice Shop in Franklin to pick up some lavender. My replica recipe was pretty spot on so I’m sharing if you’re looking for a fun new drink idea. I can picture me making many of these for sunny summer days while writing by the pool.

Ingredients

  • 1/4 cup water
  • 2 tbsp honey
  • 3 tbsp lemon juice (juice from about 1 and 1/2 lemons)
  • 1-2 tsp of lavender
  • 3/4 cup carbonated water (I used my soda stream, but I think club soda would work well too)

Directions

  • In a small sauce pan over low heat bring 1/4 cup water, honey and lavender to a boil.
  • Remove from heat and let cool.
  • Add lemon juice to mixture and stir.
  • Pour mixture through strainer into a glass over ice and then add 3/4 cup carbonated water.
  • Stir and sip!

*If you want a stronger lavender taste, let the boiled mixture cool for a longer period of time, 1-2 hours, before straining and serving.

Read more by Courtney here!

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Slow Cooker Tortellini Soup

I have always been a fan of the Crock-Pot.  This Is Us hasn’t scared me away from it yet and I’m thankful for that because this slow cooker tortellini soup recipe really hit the spot! It was in the high 20’s this past week in Nashville and it was nice to be able to sit down to something warm after a long day of work.

Prep time: 15 minutes

Cook time: 4 hours on low

Serves: 6

Ingredients

  1. 2 cups chopped celery
  2. 2 cups chopped carrots
  3. 2 cups fresh spinach diced
  4. 16oz-22oz pack three cheese tortellini (if you want LOTS of tortellini as seen in photo above, go for 22oz. If you prefer a bit more sparse, go with the 16 oz)
  5. 1 tbsp parsley
  6. 1 tbsp oregano
  7. 1 tbsp rosemary
  8. 1 tbsp basil
  9. 6 cups low-sodium vegetable broth (I used 4 in this one and I definitely wish I used more. I ended up adding a bit of water, but I think 2 more cups would’ve been perfect)!
  10. Mini mozzarella cheese balls for topping

Directions

Place first 8 ingredients in slow cooker and mix evenly. Slowly add in vegetable broth. Mix and turn on low for about 4 hours. I checked on it about half way through and mixed it then left until dinner time. Tortellini will be soft and celery will be translucent when done. Serve in bowl and top with mini mozzarella balls if desired.

 

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Buddy the Elf Morning Smoothie

Does anyone else love starting their mornings off with a freshly made smoothie? Knowing I packed them up with lots of nutrients makes me feel better and tends to keep me on a healthy eating kick for the rest of the day.

This week I decided to get creative! With the holidays in full swing and Elf being one of my favorite Christmas movies, I am introducing the “Buddy the Elf” morning smoothie! IMG_7511

 

I have an old Ninja pulse blender that comes with single serving blending cups, so I used 2 of them for this recipe. One to make the yellow portion and one to make the green. I placed all ingredients for each portion into their blending cup, blended them all up and then poured the yellow on the bottom to represent Buddy’s yellow tights and the green portion on top to represent his green jacket.

I forgot unsweetened coconut flakes, so I used coconut chunks and cut them up for his white collar. I recommend though not to forget the flakes, because they would’ve been better :)  All ingredients listed below!

elf smoothie

Yellow Smoothie Ingredients

  • 1/2 cup frozen pineapple
  • 1/2 banana frozen
  • 1 cup orange juice
  • 1 tsp Tumeric
  • 1 small chunk of ginger

Green Smoothie Ingredients

  • 1/2 cup almond milk
  • 1/2 banana frozen
  • 2 kiwis frozen and chopped
  • 1 cup kale
  • 1/2 avocado

I put the kiwi and banana in the freezer the night before and sliced them frozen in the morning right before I put them in the blender. I’m not a fan of ice in my smoothies, so I try to replace that addition with frozen fruit. The pineapples I got at the store already pre-cut in the frozen fruit aisle.

I also tried to dice the kale up a little smaller because I can NEVER get the leafy greens to fully blend and I think it helps a little so you’re not chewing it as you sip.

I thought it was pretty tasty the way it was, but if you like your smoothies on the sweeter side, feel free to add in some honey or a tsp of vanilla.

And obviously I put it in a mason jar, because it just wouldn’t be me if I didn’t!