Try It Tuesday – Pina Colada Sangria

Yum – love this, perfect summer beverage!

I dumped in the maraschino cherry juice for some color, too!

Here is what you need:

  • 1 750-ml. bottle white wine, such as Sauvignon Blanc
  • 2 c. pineapple juice
  • 1 c. Seltzer
  • 1 c. chopped pineapple
  • 1/2 c. coconut rum
  • 1/4 c. maraschino cherries

Mix everything together and chill!

Enjoy!

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Tasty Thursday – Greek Zoodles

I love zoodles! This recipe gets about 4 servings – we got two dinners and two lunches out of it. It seems like a lot of zoodles, but they do cook down! I use my Vegetti for this, but a spiralizer will work!

It tastes even better the next day!

Greek Zoodles

  • 5 small Zucchini
  • Olive Oil
  • Shallot or onion
  • Salt and Pepper
  • 4-5 Garlic cloves
  • Cubed chicken, cooked (seasoned to your preference)
  • Sun dried tomatoes
  • Kalamata olives, halved
  • dried Oregano
  • Feta cheese crumbles
  • Lemon juice, to taste

Heat the olive oil, add shallots and sauté until tender. Add the garlic to the pan and sauté until very fragrant.

Add zucchini noodles, turn the heat up to Medium and season zoodles with salt, pepper and Oregano. Sauté the zoodles until they just begin to soften, then add olives and sun dried tomatoes, and continue sauteing until zoodles are al dente.

Add feta cheese and desired amount of lemon juice, add the chicken and then toss to combine.

Enjoy! So good!

Share With Me Saturday – Cinco De Mayo

First Cinco de Mayo in a LONG time I am not celebrating with copious amounts of Margs and Mexican food, because I am still on my cleanse (ends tomorrow!), but I wanna know – whats YOUR favorite Mexican food or beverage?

There are so many good ones out there – share your favorite with me!

All week long I have been sharing delicious recipes in my support and accountability group – would you like to join us? You can request access here!

Tasty Thursday – Black Bean and Sweet Potato Flautas

Black Bean and Sweet Potato Flautas

  • 9 corn tortillas
  • 1 cup of Black beans(drained and rinsed if using canned)
  • 1 cup Mexi-corn (corn with diced red/green peppers)
  • 1 medium sweet potato
  • 1/4 cup of diced white, yellow, or red onion
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried or fresh cilantro
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper or red pepper flakes (optional)
  • 4-6 ounces of grated cheese, plus extra to taste
  • 1-2 heaping tablespoons of taco sauce, enchilada sauce, or salsa
  • Salt and pepper to taste
  • Olive Oil spray
  • parsley or cilantro (can also add fresh veggies as garnish)
  • Salsa, guacamole, and sour cream (optional)

Instructions

Preheat your oven to 425°F. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes – the paper towel helps keep your potato moist.

While you wait combine the corn, diced peppers, and diced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to sauté the vegetables first in a little butter or oil to tenderize. The cayenne and red pepper flakes will control the spice-factor; adjust those to taste. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.

Add salt, pepper, and any additional seasoning to taste.

Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. (The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking)

Immediately spray or rub one side of each tortilla with oil and add “line” of veggie filling to the center of the “dry side” of each tortilla, about 1-inch thick. Top it off with a layer of cheese (and any garnish veggies you’d like!) and roll the tortilla. Enjoy!

Tons more awesome recipes in my group if you would like to join us! Request access!