Fancy, Fruity, Bubbly, Four Drinks Under 200 Calories!

This Holiday season I have some solid plans which include, Eat, Drink and be Merry! I plan to thoroughly enjoy myself through Christmas and on to New Year's Eve!

I've also been making great progress on getting fit (25 lbs down) and I don't want to sabotage my efforts over these next weeks. I've did some digging and found four great drinks us ladies can indulge in with absolutely no guilt :) 

Fancy, fruity and bubbly, a low-cal drink option for every taste. :)

Fancy:

Pomegranate Martini

A 4oz serving made with pomegranate vodka and pure pomegranate juice (about 50/50) only has 185 calories! Delicious and full of antioxidants. 

Red Wine

A glass of red wine boasts 120 delicious calories per 5 ounces. Remember a jumbo glass can hold 10 ounces or more so remember glass half full ;)

Fruity:

Strawberry Daiquiri

You can whip up your own low calorie daiquiri using frozen fruit with no added sugar. Strawberries make a perfect choice because they're naturally sweet. Mix three partially thawed berries in blender with ice, half oz lime juice and one and half shot of Rum. Add a little water to blend and you're set for 195 calories!

Bubbly:

Champagne

Pour Champagne into flutes and add a few raspberries. Pretty, delicious and only 100 calories per 5 ounce glass. Your best drink option! You can also make your own spritzer with club soda and ice added to white wine. 

4 Delicious drinks under 200! I'll toast to that!
*

Seasons Greetings & Happy New Years Friends! :')

Cranberry Pistachio Holiday Biscottis

These Cranberry Pistachio Biscottis are a festive and tasty treat for your Holiday Breakfast or Brunch. Easy to prepare and share for a great gift! This recipe is courtesy of Giada from the Food Network

What you'll need:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.
4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Enjoy!

3 Ingredient Peanut Butter Cookies

This 3 ingredient Peanut Butter Cookie recipe just might be the easiest cookie you'll ever bake! Packed with protein, flourless and gluten-free you'll have no guilt and no regrets after baking this little treat! Grab your Peanut Butter, Brown Sugar and Egg and you'll have delicious peanut-buttery cookies in minutes! 

What you'll need:

• 1 cup peanut butter 
• 1/2 cup brown sugar (packed)
• 1 egg

Directions:

1. Preheat your oven to 350 degrees
2. In a medium sized bowl mix peanut butter, brown sugar and egg. Mix well. 
3. Roll dough into 1-1/2" balls and place 2" apart on an ungreased baking sheet. 
4. With a fork, gently press down on cookie criss-cross to form easy, yet attractive cookie design. 
5. Bake cookies for 8 minutes and let cool on baking sheet 5-7 minutes before transferring to racks. 

Also try: Dip cookies into melted chocolate and set to harden for an extra peanut-buttery chocolate treat!

 Enjoy!

Starbucks Discoveries Caramel Macchiato Review

The quest to find the perfect cup of coffee never ceases, especially a delicious and affordable one I can drink at home. Getting coffee out is one of the biggest treats of my day, but the coffee shop can put quite a dent in the Piggy over time. I do love visiting Starbucks on occasion, my Starbucks regular changes from a Caramel Frappuccino to a Carmel Macchiato depending on my calories for the day. ;) 

Last night while shopping at Target I was surprised to see that Starbucks has a ready to drink Iced Coffee called Starbucks Discoveries in Carmel Macchiato!

I know that Seattle's Best and Silk makes an iced Coffee drink but I had yet to see a ready to drink Starbucks in this size. Best of all they had my beloved Carmel Macciato and the ingredients were whole and simple, so I just had to try!

Starbucks Discoveries Carmel Macchiato Ingredients:

Unlike the other brands of ready to serve iced coffee, Starbucks has simple and easy to understand ingredients. No artificial colors or sweeteners  I am slightly concerned about what the 'Natural flavors' might contain as recently a law passed that allowed artificial sweeteners to be labeled under Natural Flavors. However most artificial sweeteners have a distinct taste and I didn't notice one and 17 grams of sugar per serving is quite high so I think we're safe there :) 

Taste: 

This Carmel Macciato is ready to serve, plain or over ice. The Starbucks Carmel Macciato has a thin consistency but packs good flavor. A mild espresso base with a rich and warm buttery carmel flavor. It is slightly creamy. It seems to water down quickly over ice and tastes better served alone. It's not quite as sweet as an Iced Carmel Macciato from Starbucks but definitely does the job and satisfies the craving for tasty iced coffee! A Tall, 8 ounce iced Carmel Macciato from Starbucks has 170 calories per serving while each serving of Starbucks Discoveries Carmel Macciato has only 120! a diet friendly treat :) 

Price: 

Target Price: $3.99, 

1.5 qt sized carton that holds six, 8oz servings bringing the total cost per 8 ounces to $.67 each! A tall sized (small, 8 ounce) Iced Carmel Macciato from Starbucks costs $2.80. A Carmel Macciato from Starbucks comes with real carmel drizzle but for $2.13 cents cheaper I will choose my ready to serve Iced Carmel Macciato and no carmel drizzle, anyday ;)

Overall: 

Starbucks Discoveries Iced Cafe Carmel Macciato is definitely tasty, readily available both in fridge and at the grocery store. It's far cheaper than an iced coffee of it's kind at Starbucks and lower in calories as well! A definite WIN and a 4 out of 5 star beverage! I will repurchase this again and look forward to trying the other flavors as well! :)

Thanks for reading! 

Organic Patio Garden in Bloom! : The Daily Scoop

Happy November friends! 

It's prime gardening season here in Arizona and we're delighted to share a few photos from our blooming winter patio garden! 

Because of Arizona's unique temperature & environment, a successful harvest planting starts late summer and successes through our mild chilly winter season into late spring. 

This year, we didn't start early enough to catch the Watermelon and Pumpkin growing season but we're looking forward to starting again in the Spring!

Our patio garden and raised beds consist of numerous potted herbs and vegetables and in a few recycled pallets lying flat. We really love to use the recycled wood pallets as raised garden beds, the slats are perfect for vegetable rows!

Our blooming garden so far:

Clockwise from Left: Sugar Snap Pea, French Lavender, Green Bean, Cherry Tomato, Our Garden Guest the Caterpillar (who's been munching all of our leaves!) and Parsley. 

We've also sowed cucumbers, radishes, and a variety of cooking herbs.

 While growing this small organic garden we've already had our share of leaf munching critters. Yesterday we found two very large Rustic Shpinx caterpillars inching their way from our vegetable pallet to the tomato pot. We know the caterpillars appreciate a good organic veggie too! :)

Above: Cilantro (Corriander) Seed Sprouts

As Mexican food lovers we love to keep a few pots of fresh Cilantro growing at all times to add to fresh salsa, soup, salads, tacos, burritos and our favorite, homemade guacamole!

It doesn't matter if you have a tiny balcony or even a small kitchen window, the greatness of growing in pots is that you can grow nearly anywhere and there are many varieties of  fruits and vegetables that can grow in unique environments!

The beauty of eating something you've grown yourself is an amazing feeling! 

We will keep you posted as the garden continues to grow. :)

To bountiful harvests, happy gardening!

Garlic Kale Naan Pizza

Looking for a new healthy and alternative to takeout Pizza? Try our delicious Garlic Kale Naan Pizza! Nutrient packed Kale and Garlic, tasty tomato sauce and perfectly spiced melty cheese on a crispy Naan crust. Mmm! 

Naan is an Indian bread traditionally cooked in a stone hearth like pit over an open fire, much like pita bread in texture, it's gets a nice crisp when cooked in the oven and it's so tasty  You'll only need a few ingredients to put together this delight.

What you'll need:

• naan bread in garlic
• 14 oz can pizza sauce 
• mozzarella cheese
• baby kale 
• spices or herbs to taste: basil, oregano, pepper, salt, garlic and red pepper flakes

Directions:

1. Preheat oven to 425 degrees
2. On a baking sheet, place pre-made Naan and spread a thin to medium layer of pizza sauce, spices, cheese, kale and extra spices on top to taste. 
3. Bake 10-12 minutes until cheese is melted and Naan is slightly crisp. (careful not to over bake Naan. It is quick to burn and toast. You want to your Naan to be still slightly bready, not completely crisp.)
4. Remove from oven and serve!

Also try this variation: the traditional way to cook a Naan pizza, spicy Arugula leaves and Goat cheese! Yum!

Or get it Ready to Cook:

Naan pizza frozen to perfection by Tandoor Chef. You can find this in your natural grocer's frozen food aisle. We highly recommend Cilantro Pesto and Roasted Eggplant! 

Enjoy!

Pumpkin Pie Cupcakes

We can feel it in the air! Our favorite time of the year is getting near! Cooler weather, Back to School, changing leaves and Halloween goodies at the market can only mean one thing! 

Fall is coming! 

&

Autumn to us means Pumpkin everything. 

With a recipe this simple, you won't ever have to wait until Thanksgiving to enjoy prized Pumpkin Pie.

 These tasty treats are mini replicas of our favorite Fall time dessert and this "cupcake" is so delicious, you won't even miss the crust. ;) These Pumpkin cupcakes have a consistency like a real Pumpkin Pie.

Let us know what you think!

Pumpkin Pie Cupcakes:

What you'll need:

• 1 -15 oz can pumpkin puree
• 1/2 c sugar 
• 1/4 c brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 c evaporated milk
• 2/3 c flour 
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 2 tsp pumpkin pie spice
• 8 oz whipped cream 
• non-stick cooking spray

Directions:

• Preheat oven to 350 degrees
• Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk in a large bowl. 
• Next add in the flour, pumpkin spice, salt, baking soda, baking soda and mix
• Divide batter into a non-stick sprayed cupcake baking sheet, filling each up about 3/4 each cup. Note: These cupcakes don't rise. 
• Bake for approx. 18 minutes. (Cupcakes won't appear fully baked, as they have a pie consistency.) 
• Remove from pan and chill in refrigerator for 30 minutes.
• When cupcakes are chilled, dollop a tablespoon of whipped cream on each cake. Top each cake with a sprinkle of pumpkin spice and serve.

Your family, friends, or co-workers will rave at this great dessert. Easy, fun, bite-sized and delicious! Enjoy!

Italian Eggplant Vegetable Casserole

As a family that likes to go meatless four or more times per week, we're always seeking healthy veggie dinner options that are simple, tasty and satisfying!

One great way to satisfy the tummy and clean out the fridge is with this great Italian Vegetable Casserole! It's so easy, affordable and tastes delicious! Serve it as a main course with a scrumptious glass of wine or as a side dish along side your favorite cut of meat.

What you'll need:

2 medium eggplants, sliced into disks

5-6 ripe tomatoes, sliced

large container of white mushrooms about 15, sliced

2 cloves garlic, minced

8 oz mozzarella cheese, shredded

juice of half a lemon

1/4 cup olive oil

3 fresh basil leaves, diced

3/4-1 cup italian breadcrumbs (panko is best!)

salt, pepper and dried oregano to taste

Directions:

1. Pre-heat oven to 400 degrees.
2. In two large baking dishes, divide olive oil and coat dish bottoms and sides. 
3. Layer eggplant disks to fill bottom of baking dishes, and spinkle olive oil to lightly coat eggplant pieces. 
4. Sprinkle juice of half lemon, garlic cloves, a pinch of salt, pepper, dried oregano, half breadcrumbs, a few pieces of diced basil leaves, and layer half cheese. 
5. Next layer tomato slices then mushroom slices.
6. Lastly, layer the remaining breadcrumbs, cheese, diced basil and seasons. 
7. Bake in the oven for about 30 minutes until eggplant is tender, tomatos are baked and cheese is melty and lightly toasted.

Serve immediately and enjoy! Serves 4 or 6 as a side. 

Vegetali Fantastico! ;)

Whole Foods Sweet Southwestern Quinoa Salad

This Quinoa salad is a perfect blend of Sweet and Southwestern featuring flavors from cumin to maple syrup. A popular Quinoa recipe served at the Whole Foods prepared food case. Delicious! 

What you'll need:

1. equal measures of tri-colored or white quinoa
2. green lentils
3. 1/4 red pepper, diced
4. 1/4 yellow pepper, diced
5. 1/4 green pepper, diced
6. 1/4 red onion, diced
7. 1/2 cup parsley, chopped
8. 1 cup dried cranberries
9. 2 stalks of celery, diced 
10. 2 cups of spinach (optional)

Dressing:

1. 1/3 cup fresh lemon juice
2. 2 tablespoons maple syrup
3. 1 tablespoon cumin
4. 2 gloves garlic, minced
5. 1/3 cup balsamic vinegar
6. fresh salt and pepper

Directions:

• Prepare quinoa and lentils as directed
• Mix dressing ingredients in a medium bowl, mixing well
• Combine quinoa, lentils and dressing in large bowl and toss
• Spoon onto a bed of fresh spinach

Dish can be served hot or cold. 

Enjoy!

Slow Cooker Italian Beef Sub Sandwiches

Our family is from Chicago and since moving to the Southwest it's been difficult to find a great Italian beef to really fulfill our cravings for some back home Sub goodness. This Italian Beef recipe has a wonderful flavor and is so simple to make. You can slow cook the meat all day and it will be ready by Dinner time. Yum!
What you'll need:

1. 1 5lb roast such a tri tip, top, bottom, or rump
2. 1 .07 oz package dried italian salad dressing mix
3. crusty high gluten sub rolls
4. 1 jar of hot or sweet peppers
5. 3 cups water
6. 1 tsp salt
7. 1 tsp oregano
8. 1 tsp basil
9. 1 tsp garlic powder
10. 1 tsp onion powder
11. 1 tsp parsley
12. 1 tsp pepper
13. 1 bay leaf

Directions:

1. in a pot add 3 cups of water
2. pour all measured seasonings into pot and bring to a rapid boil
3. meanwhile prepare your slow cooker and add roast to crock pot
4. carefully add your hot seasons mix into crock pot, pouring over roast
5. depending on when you'd like your roast to be ready cook on low for 8-10 hours or high for 4-6 hours
6. once your roast is ready, remove from crock pot and shred meat for subs. You can save the delicious Au jus liquid to add to subs, for dipping or store with the shredded beef
7. prepare your sub rolls by slicing and lightly toasting rolls in the oven on low for extra crustiness (optional)
8. slice shredded beef into bite size pieces and layer on to sub rolls. Add Au jus and peppers to taste!

mmmm delicious!...

enjoy!

Raspberry Peach Lemonade Cooler

Perfect for summer bbq's, get-togethers and backyard mixers. Sweet raspberry meets creamy peach with the tartness of ice cold lemonade. This beverage is refreshing, beautiful and so simple to put together.

What you'll need:

• 12 oz serving simply lemonade™ in raspberry
• 1 blue bell all natural fruit bars™ in peach

Directions:

1. For each serving pour 12 ounces of simply lemonade raspberry into serving glass. (we love the classic quaintness of the mason jar)
2. Next cut the fruit bar into cube like pieces. 
3. Add fruit cubes to lemonade and serve. enjoy!

Baked Cauliflower Poppers

If you're looking for a low carb, low calorie, healthier option for a salty and satisfying snack, Baked Cauliflowers dipped in ketchup make the perfect faux French Fry.

What you'll need:

• 1 head cauliflower
• 1/8 cup olive oil
• 1 teaspoon salt 
• 1 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

To make this recipe we started with a gorgeous head of organic Cauliflower.

We love Whole Food's 365 line. 

Served along side grass-fed beef, a healthy & contemporary dish sure to please!

Enjoy!

Delicious Ratatouille ~ A Summer Vegetable Harvest

Ratatouille, is it French or Italian? Technically it's a French dish but you've tried it and said 'That's Italian!', then you're right too! Ratatouille first originated in Nice which is present day France but long ago used to be Italian territory. South of France & Italy share many of the same food staples. Maybe that's why both environments are both equally amazing, beautiful, and jaw-dropping gorgeous? Makes sense! 

Ratatouille used to be a peasant dish made by Farmer's summer Vegetable Harvest. Now it is a world wide beloved French dish with nearly as much a following as the French Bread. Be sure to serve delicious Ratatouille traditionally over Polenta or Pasta, fresh bread, and a glass of robust French Red. Try serving Ratatouille over Spaghetti Squash for a low Carb option or À la carte. Very satisfying!

There are many ways to prepare Ratatouille. In the past Ratatouille didn't contain aubergine or Eggplant but most modern recipes include delicious Eggplant. This is our easy & delicious go-to recipe! Bon Appetit!

Ratatouille 

What you'll need:

• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 small eggplant
• 1-28oz can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 2 fresh tomatoes, cut in chunks
• 2 tablespoons of dry Vegan red wine
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Directions:

1. Saute the onion and garlic in the olive oil in a large skillet over medium heat until the onion is transparent.  
2. Add the eggplant, crushed tomatoes, basil, marjoram and oregano.
3. Cover and simmer for 10 minutes. 
4. Add the zucchini and peppers and cover and simmer for an additional 10 minutes.
5. Add fresh tomatoes, wine, salt and pepper and simmer for another 10 minutes or so, until all the vegetables are tender. 
6. Stir in the fresh parsley and serve! 

Serves 6. 

Strawberry Cutie Banana Protein Smoothie

A healthy treat perfect for breakfast and between meals. This smoothie is so good, you'll think you're having dessert!

What you'll need:

• 1.5 Cup Coconut Milk
• 1/2 Cup Vanilla Greek Yogurt 
• 1 Scoop of your favorite Protein Powder
• 6 Large Strawberries, Remove Tops
• 1 Large Banana 
• 1/2 frozen banana 
• 2 "Cuties" oranges or 1 Small Orange, peeled
• 1/2 cup Ice
• a squeeze of fresh lemon juice (optional)

Directions:

1. Combine all ingredients in a blender and blend until smooth and creamy.

This makes a fairly large batch (filled up a qt. size mason jar) You can cut portion in half and store the other portion for later if desired. Enjoy!