Avocado Honeydew Melon Margarita
This might be the most interesting margarita you’ll ever drink!
Creamy avocado is combined with fresh honeydew melon for a super refreshing twist to a classic margarita!
Ingredients
- 1/2 cup honeydew melon (chopped)
- 1/2 avocado
- 1/2 lime (juiced)
- 2 oz silver tequila
- 1 oz triple sec
- 1 oz agave nectar
- 1 oz water
Start by pureeing together the melon and avocado.
Next, combine the puree mixture in a shaker with the tequila, triple sec, lime juice, agave nectar and water.
Shake and strain into glass. Garnish with a lime wedge.
Happy Cinco De Mayo everyone! Hope you have a delicious day tomorrow and don’t forget to check out our “Cinco De Mayo” board on Pinterest for tons of gluten, free, delicious food and drink recipes for the holiday!
Ingredients
- 1/2 cup honeydew melon (chopped)
- 1/2 avocado
- 1/2 lime (juiced)
- 2 oz silver tequila
- 1 oz triple sec
- 1 oz agave nectar
- 1 oz water
Instructions
- Start by pureeing together the melon and avocado.
- Next, combine the puree mixture in a shaker with the tequila, triple sec, lime juice, agave nectar and water.
- Shake and strain into glass.
- Garnish with a lime wedge.
Blackberry Jalapeno Margarita
Get your sombreros and shot glasses ready, it’s just 5 days until Cinco De Drinko Mayo!
What better way to celebrate the holiday than with a fresh, flavorful margarita! That’s why I’m giving you a new margarita recipe every day until Cinco De Mayo!
Today’s margarita is sweet, spicy and vibrant in color, great for celebrating with a delicious bowl of chips and guacamole!
Ingredients
- 4-5 blackberries
- 1/2 jalapeño (de-seeded and sliced)
- 1/2 lime (juiced)
- 3 oz silver tequila
- 1 oz agave nectar
- 1/2 cup ice
Begin by muddling the blackberries and jalapeños in the bottom of a shaker.
Next add the ice, tequila, lime juice and agave nectar.
Shake well, then pour into a glass and garnish with a blackberry and jalapeño slice.
Sit back, relax and enjoy!
Ingredients
- 4-5 blackberries
- 1/2 jalapeño, sliced and de-seeded
- 1/2 lime (juiced)
- 3 oz silver tequila
- 1 oz agave nectar
- 1/2 cup ice
Instructions
- Begin by muddling the blackberries and jalapeños in the bottom of a shaker.
- Next add the ice, tequila, lime juice and agave nectar.
- Shake well, then pour into a glass and garnish with a blackberry and jalapeño slice.
Gluten Free Carrot Date Muffins
A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?
Wrong! I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful Enzo Meyer Lemon Olive Oil. For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.
The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!
Yes, I’ve been juicing every morning instead of drinking coffee! No coffee? What? I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!) But, fast forward 10 days and I’m going strong!
I’ve given myself a 30 day challenge to replace coffee with juicing. Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram: Whitney Bond or Twitter: @Whitney_Bond to see what I’m juicing up this week!
Now back to those muffins!
Ingredients
- 1 cup carrots (shredded or carrot pulp left after juicing)
- 1 cup dates (pitted and chopped)
- 1/4 cup Enzo Meyer Lemon Olive Oil
- 1/4 cup honey
- 2 eggs
- 1 1/2 cups Premium Gold Gluten Free Flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Begin by combining the carrots and dates in a small bowl. Next add the olive oil and honey.
Next add the eggs and mix everything together well.
In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
Mix together well.
Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
Bake at 375° for 15-20 minutes.
They’re like little bursts of sunshine deliciousness!
There’s so much flavor in every bite, from the tangy Meyer lemon, to the sweet dates, to the spicy cinnamon and a little carrot crunch!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 1 cup carrots (shredded or carrot pulp left after juicing)
- 1 cup dates (pitted and chopped)
- 1/4 cup Enzo Meyer Lemon Olive Oil
- 1/4 cup honey
- 2 eggs
- 1 1/2 cups Premium Gold Gluten Free Flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Begin by combining the carrots and dates in a small bowl.
- Next add the olive oil and honey.
- Next add the eggs and mix everything together well.
- In a large bowl combine the flour, baking powder, cinnamon and nutmeg, then add the carrot date mixture to the dry ingredients.
- Mix together well.
- Spoon the muffin batter into 9 baking cups lined inside a muffin pan.
- Bake at 375° for 15-20 minutes.
Pan Fried Roti Bread
My recipe inspirations come from all over, but this particular dish was specifically inspired by my favorite appetizer at Rama Thai, Pan Fried Roti Bread with Yellow Curry Sauce.
I re-created this half of their delicious appetizer to dip in my Curry Potato and Mushroom Soup, then used the remaining bread for my Thai Peanut Pulled Pork Roti Bread Pizzas!
The bread is simple to make and so scrumptious!
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp Enzo Olive Oil (plus more for cooking)
- 1 cup water
Begin by combining the flour, baking powder and salt in a large bowl. Next, drizzle in the olive oil.
Add the water until a solid ball forms. If too dry, add more water.
Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
Roll each ball into a 6-8 inch disk.
Brush olive oil on each side of the dough and in the pan.
Cook until the bread bubbles.
Flip, then cook for 2 minutes on the other side.
Repeat until all of the bread is cooked and serve!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use gluten-free flour instead of traditional flour to make this recipe gluten free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp Enzo Olive Oil (plus more for cooking)
- 1 cup water
Instructions
- Begin by combining the flour, baking powder and salt in a large bowl.
- Next, drizzle in the olive oil.
- Add the water until a solid ball forms. If too dry, add more water.
- Allow the dough to rest for 30 minutes then pull it apart into 8 small balls of dough.
- Roll each ball into a 6-8 inch disk.
- Brush olive oil on each side of the dough and in the pan.
- Cook until the bread bubbles.
- Flip, then cook for 2 minutes on the other side.
- Repeat until all of the bread is cooked and serve!
Quinoa Caprese Salad
On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!
I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!
This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!
Ingredients
- 1 cup quinoa
- ½ cup + 2 tbsp Enzo Basil Olive Oil
- ¼ red onion (minced)
- ¼ red bell pepper (minced)
- 3 cloves garlic (minced)
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh Italian parsley (chopped)
- ¼ cup balsamic vinegar
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp salt
- 1 pint grape tomatoes (halved)
- 1 cup fresh mozzarella (cubes)
Begin by bringing the quinoa to a boil with 2 cups of water. Reduce heat, cover and simmer for 15 minutes.
In the mean time, heat 2 tbsp basil olive oil over medium heat, add the red onion and bell pepper.
Saute for 2-3 minutes, then add the garlic and sauté for an additional minute. Remove from the heat and set aside.
Next, add the parsley and basil to a small mixing bowl, then add ½ cup basil olive oil and the balsamic vinegar.
Whisk well, then add the sauteed onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Next, add the cooked quinoa and mozzarella to a large bowl.
Add the tomatoes and vinaigrette dressing to the salad.
Toss well and serve!
I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!
The Enzo Basil Olive Oil was the perfect addition to this dish, so flavorful!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.
Ingredients
- 1 cup quinoa
- ½ cup + 2 tbsp Enzo basil olive oil
- ¼ red onion (minced)
- ¼ red bell pepper (minced)
- 3 cloves garlic (minced)
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh Italian parsley (chopped)
- ¼ cup balsamic vinegar
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp salt
- 1 pint grape tomatoes (halved)
- 1 cup fresh mozzarella (cubes)
Instructions
- Bring the quinoa to a boil with 2 cups of water.
- Reduce heat, cover and simmer for 15 minutes.
- Heat 2 tbsp basil olive oil over medium heat, add the red onion and bell pepper.
- Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
- Remove from the heat and set aside.
- Add the parsley and basil to a small mixing bowl, then add ½ cup basil olive oil and balsamic vinegar.
- Whisk well, then add the sauteed onion, bell pepper and garlic.
- Add the tomatoes to the dressing.
- Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
- Add the cooked quinoa and mozzarella to a large bowl.
- Add the tomatoes and vinaigrette dressing to the salad.
- Toss well and serve.
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