Tag: #peacefuleats

Pink Cosmopolitan Martini

A couple Fridays ago I found myself home alone with a new season of Queer Eye to watch. I was excited for an unexpected girl night and decided a cocktail was in order. This version of a Cosmopolitan is light, refreshing, and has a beautiful blush color. The secret, Pink Cranberry juice. I also used orange extract and fresh lime to keep the sugar low. I shook it up with some vodka, added a lime garnish and began my evening of binge watching. Hope you enjoy. Cheers.

Recipe:

1 shot vodka

2 oz cranberry juice (I used Ocean Spray Pink Cranberry)

1/4 fresh lime squeezed

1/2 tsp orange extract.

Add to shaker filled with ice, shake and pour into martini glass, garnish with lime.

Cal 132, Fat 0, Carb 6.5, Sugar 6

Chocolate Nut Butter Cups

Happy National Peanut Butter Day.

Chocolate and Peanut Butter are a match made in heaven. These cups are easy to make, only 3 ingredients, vegan, gluten-free, low sugar, paleo and all kinds of happiness.

Easy Peasy Directions:

Melt your favorite chocolate chips with coconut oil in the microwave in 20 sec increments, stirring each time until melted.

Spoon into bottom of candy or mini cupcake liners. Freeze until solid. (Approx. 30 min)

Add your favorite unsweetened nut butter (peanut, almond, cashew) and freeze again (Approx. 15 min)

Add melted chocolate to the top, freeze until set.

Then, Enjoy!

Taco Bowl- Low Carb & Vegan

Todays recipe turned out really good. So , this is one of those I threw a bunch of things in a pan and yum, but I am going to share it anyway. To make it lower carb, you could take out the soychorizo. I use the Trader Joes brand and its only 5 net grams so for the flavor it was worth it. Here we go:

1/2 bag of frozen spinach

1/4 bag frozen cauliflower rice

[defrost both about 3min}

1/2 package Tofu

1/4 package Soyrizo

1 TBS Mexican seasoning [on tofu]

Pico De Gallo

Topping:

Lettuce

Avocado

Pico De Gallo

Directions:

Defrost spinach and cauliflower rice in microwave (3 min) add tofu and Mexican seasoning into non-stick pan. Add soyrizo, cook 2 min. add defrosted veggies and pico de gallo cook 3 min. Remove from heat, top with lettuce, pico and avocado.