Exciting News! I Am Contributing To The Kitchn!

 Exciting News + Lauren Scott's Kitchen Tour | So...Let's Hang Out

So, I’ve got some news!

It’s good news.

It’s not quite “OMG, they’ve figured out how to make Polar Bears want to be best friends with humans!” news (even though I think about that almost every day of my life). This news is more on par with “Holy Heck! That is the coolest. Let’s high-five and clink glasses and dance enthusiastically like nobody is watching!” Let’s do all of those things!

Perhaps you follow me on Facebook, and have already heard me shouting my news from the rooftops. Maybe you already follow me on Twitter, and have already read my 140 character happy dance! Wait, we aren’t Facebook friends? Let’s fix that. We aren’t twitter buddies? Weird.  I want to hang out with you.

So, all of you savvy food lovers probably already know about the awesomely informative website, The Kitchn!  If not, you must go there posthaste. It is the food loving sister site of the design haven Apartment Therapy. Have you not been there either? Seriously. Go check it out. You will be inspired!  Plus, you have an even better excuse to head over to The Kitchn, now that your girl has been brought on as part of the team! That’s right, Friends! I am super excited to be one of their new tour contributors! This is a really fun part of the site! I get to go into people’s homes and explore their kitchen space! I then get to sit and chat with them about what inspires them as far as their cooking style and their living space. It’s a really fun excuse to peek into someone’s spice cabinets. Wait did I just say that? Weird. Like you weren’t thinking it.

My first post went up this week! Check it out. I got to spend time with Lauren. She made me a salad using lettuce from her garden, and let me ask her a billion questions about her lovely space! She’s a good one.

Exciting News + Lauren Scott's Kitchen Tour | So...Let's Hang Out

Check out Lauren’s Charming Petaluma Kitchen here! Let me know what you think. 

Now can we please just high-five and then cheers and then dance really hard? Thanks! I can always count on you.

Do you know of anyone in the San Francisco Bay Area with an amazing kitchen or kitchen story that would be interested in doing a tour? Does your friend have a kitchen that is adorable, quirky or unique? I would love to hear about it. Feel free to shoot me an email.

Happy Friday, Friends!! xo

Strawberry & Rhubarb Crumble {Gluten-Free}

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang Out

When you have a friend (who happens to be a chef) and he’s in town cooking an awesome feast, you hop in your car and make your way to where he is. Immediately. This is a rule. It doesn’t hurt if the location of this get together is right on a river. Things tend to taste better with a view. Total rule.

When you have a friend (who happens to be a chef) and he trusts you to bring a dessert to said feast, it’s OK to use more than a stick of butter in your dessert recipe. This is also a rule. Go with it.

Is it time for a photo montage? Why not.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutHere we have Peter carrying our sixty pound Golden Retriever up two flights of stairs. She was scared to climb them because she could see through the wooden slats. Next up is a picture of myself right next to a picture of sangria. Is this a coincidence? Probably not. Sangria was imbibed. It’s rather relaxing to have a glass (real talk: four glasses) of sangria by the river. Believe it.

We took Emma down to the river dock. She really wanted to swim, but there was no way for her to climb back up if she were to jump in. So, instead, she stared longingly into the water. Sad face. Lastly, we have a photo of what were referred to as “Cry Babies.” This, my friends, was because they made a grown man literally cry. No joke. I don’t know why these particular jalapenos were so dang hot, but tears were shed, hiccups were had, and milk was consumed straight from the carton. It got pretty real.  Also, if I may share a brief lesson with you from personal past experience: do not chop up jalapenos and then touch your eyes. Holy FIREBALLS. Your eyes cannot drink milk.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutCheck out that view! You could totally see that from the deck where we were grilling. See that tall dude in the kitchen? That there is Steve. He’s the one I’ve been referring to as “Chef Friend.” He knows how to cook some serious food. I would like him to be my neighbor.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutAnd finally…grilling. Grilling. Crumble. Food. Hanging around.  Handsome husband. Dinner. CHOMP!  Completely accurate synopsis.

Sheesh…that was a montage. Let me catch my breath. Alright. LET’S GET READY TO CRUUUUUMMMMBLEEE!!! First up we have a  mixture of gluten-free flour, oats, spices and brown sugar.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutButter is added. We stick our hands in. It gets a little dirty. We knead things and they get crumbly. You can totally be smarter than me and remove your jewelry beforehand.

After things get nice and crumbly, your mixture is going to chill out in the freezer while you get your chop on.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutThere is going to be chopping. We’re going to chop up some rhubarb and a bunch of strawberries. See that butter hanging out? Foreshadowing.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang Out

Okay. It’s getting increasingly more real.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutOh wow. Sugar. Butter. Berries. Rhubarb.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutStir it all together. It’s gonna get glossy. Is it weird that I want to wear it?  Yes? Forget I said that.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutYour berry mixture is going to go down into a pan and your chilled crumble mixture is going to live right on top.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutPat it down with a fork. Resist the urge to start eating it now. It’s only going to get better.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutBake it. The crumble will brown on top, and the strawberry and rhubarb mixture becomes something syrupy and delicious. I baked mine before I brought it up to the river, but I would almost advise against it. If I were to do it over again, I would have brought the chilled oat and flour mixture separately and assembled it about thirty to forty minutes before serving dessert. My crumble absorbed a lot of the juice and got a little bit soupy upon the second heating. Granted, it was still delicious, but I might do it a little differently if I did it over again.

By the time dessert rolled around, we were all completely filled with steak, sangria, and more than a little bit of garlic bread. I heated up the crisp and we served it casually in mugs with a dollop of vanilla ice cream on top. Not glamorous, but super comforting.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang OutBefore I had a chance to really photograph it properly (who are we kidding, I was hopped up on sangria and just wanted to eat this mug posthaste) the dessert was totally gone. I told you. It’s a crowd pleaser. New Friends + River + Steak + Sangria + Butter-filled dessert = Success!  Life rule.

Strawberry & Rhubarb Crumble | Gluten-Free //So...Let's Hang Out

Gluten-Free Strawberry & Rhubarb Crumble

Ingredients

    Topping:
  • 1 cup rolled oats
  • 3/4 cup gluten-free flour blend (I used Bob's Red Mill)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 stick (1/2 cup) cold unsalted butter, cut into small cubes
  • Strawberry & Rhubarb Filling:
  • 2 tbs unsalted butter, softened
  • 6 large stalks of rhubarb, chopped
  • 3 cups of strawberries, chopped
  • 1 1/4 cup superfine sugar
  • Juice from 1 lemon
  • 2 tsp gluten-free vanilla extract

Instructions

  1. Preheat your oven to 375 degrees
  2. Butter a baking dish and set aside
  3. In a medium-sized mixing bowl, combine your oats, gluten-free flour, brown sugar, cinnamon & cardamom. Stir together.
  4. Add in your tiny cubes of butter. Using your hands, work the mixture until a coarse crumble forms.
  5. Place your mixture into the freezer for 20 minutes while you work on your other ingredients.
  6. In a large mixing bowl, combine your rhubarb, strawberries, sugar, butter, lemon juice & vanilla and stir until all of the ingredients are mixed together. You should not be able to see chunks of butter in your mixture.
  7. Once your filling has come together, pour it into the bottom of your buttered pan.
  8. Remove the topping from the freezer and fluff it up with a fork so it becomes crumbly again.
  9. Pour your crumble evenly over your fruit mixture until it has been completely covered. Pat it down with a fork.
  10. Bake for 30-40 minutes, or until the top becomes crispy and golden brown.
  11. Allow your crumble to cool for 15 minutes, and then serve. I highly recommend pairing it with vanilla ice cream!
  12. Enjoy!
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(Adapted from Spoon Fork Bacon)

Chicken Enchilada Zucchini Boats | Virtual Dinner Party!

Chicken Enchilada Zucchini Boats | So...Let's Hang Out

Hey there, Polar Bears!

Today you can find me guest posting over at The Lucky Penny!

I’m throwing one heck of a virtual dinner party. By that, I mean I’m going to cook you enchiladas and make sure you have a drink in your hand at all times. Yup. I’ve got your back.

There will be talks of track suits, high fives, missed connections, and of course, the recipe for those delicious Chicken Enchilada Zucchini Boats! Plus, it will give you a chance to meet my friend Michelle. She is pretty great. Did I mention the girl can cook? I once made her recipe for Crispy Chicken Thighs With Kale twice in one week! Consecutively. That’s right, two nights in a row. Correct.

You really won’t want to miss this recipe! The usual corn tortillas are swapped out for zucchini halves, leaving us with a lighter and healthier version of the classic enchilada.  Healthy or not, they pack a serious flavor punch!

Ok… let’s go get our virtual dinner party on!  See you over there!

Beet, Honey & Yogurt Smoothie

Beet, Honey & Yogurt Smoothie | So...Let's Hang Out

How is everyone’s guacamole hangover going? You know what they say… the best way to cure a hangover is to eat some guacamole in the shower. Or was that drink a beer in the shower? I can never remember. Perhaps do both to cover your bases. Tortilla chips in the shower are not recommended, however, as they tend to get soggy when mixed with water. You’re going to have to go at it with a spoon. NBD.

So, this weekend I made one of these:

crumbleriver-1207blog

Oh, Emma.

And headed out here:

crumbleriver-1217blog

Where we were spoiled with a ridiculously delicious dinner by a visiting friend who happens to be a fantastic chef. Not too bad, right? I will totally share some more photos and the recipe for that Strawberry & Rhubarb Crumble with you later in the week. It’s serious. You are going to want to come back for that one.

Right now, I need something to get me back on track. This weekend was fun. I drank too much sangria. I ate a lot of carbs. I found gluten-free baguettes at a local bakery. All bets were off. I feel like I have a bit of a life hangover right now… so, we’re going to blend some stuff together and make things manageable. It’s going to be delicious. We are totally throwing in handfuls of healthy things like spinach and chia seeds. It’s that kind of smoothie. This might also help with your guacamole and margarita-fueled hangovers. Maybe don’t take that guacamole in the shower… maybe just make this instead. It’s totally up to you. No judgements.

Beet, Honey & Yogurt Smoothie | So...Let's Hang Out

Look at that cast of characters! This is going to be good. Are you looking at those beets funny? Don’t worry. I promise I’m not trying to kill you. They add a nice body to the smoothie and a subtle sweetness. We’re first going to roast them in the oven to get them nice and soft! My husband was extremely skeptical of those beets, but once I handed him his smoothie it was basically gone. Not to mention that color! Seductive. If you are of the vegan or paleo variety, you can totally swap out that yogurt for coconut milk!

Beet, Honey & Yogurt Smoothie | So...Let's Hang Out

Let’s totally beet up this Monday (puns, can’t stop).  BAM! Wishing you a fantastic guacamole and tequila detox. Ooomph. Don’t worry… we’ve got this. xo

Beet, Honey & Yogurt Smoothie

Yield: 2 smoothies

Ingredients

  • 1 medium beet, roasted & peeled
  • 1 1/2 cups almond milk
  • 1 banana, chopped
  • 1/4 cup plain organic yogurt (or coconut milk for vegan/paleo option)
  • 2 large handfuls of spinach
  • 2 tbs chia seeds
  • 1-2 tablespoons of honey (depending on how sweet you like your smoothies)
  • 4-5 ice cubes

Instructions

  1. Roast and peel your beets
  2. Add all of your ingredients into your blender and process on high until everything is completely combined, about two minutes.
  3. Serve and enjoy with a friend!
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Greek Tacos With Lamb & Tzatziki Sauce

Greek Tacos With Lamb & Tzatziki Sauce | So...Let's Hang Out

Things that I have learned this week:

1) Blow drying your hair while it’s 90 degrees outside is not ideal. You will sweat. A lot. Put on your mascara AFTER you are done if you do not want to look like one of those sad ceramic clown masks from the 80′s. Or heck, let your locks air-dry. You can call your semi-curly mullet “beachy”. It’s totally the season for that. Ugh. It’s a hot mess. Literally.

2) Going to the gym at two in the afternoon is the best. No one is there. Except that one guy, with his button down shirt tucked into his jean shorts. He is looking at your butt. You can see him doing it. There are mirrors everywhere. Okay. Maybe it’s time to change machines. Definitely.

3) I would like to hang out with a Capybara. I imagine us dressing up in matching outfits, walking the streets and dancing to this song. My brain lives in these places. It can get kinda weird in there.

4) I cannot be trusted to be alone with half of a watermelon. I will consume it. I will get a belly ache. I will not learn my lesson.

5) If you decide to walk/jog with your dog when the sun is setting, you should do so with your mouth shut. If it is not shut, you will most likely swallow a host of bugs. I might have Googled ”Can you get mosquito bites on the inside?” Might have.

6) Mondays are sometimes the best days for margaritas!

7) I learned that if you really want a taco but you also really want a gyro, you can totally solve that problem. TACO + GYRO = GREEK TACOS! Oh, yeah. It’s a thing. It’s delicious. Let’s get our fusion on…

Greek Tacos With Lamb & Tzatziki Sauce | So...Let's Hang Out

First, let’s make the sauce. This is not a traditional tzatziki. This is mostly because I do not have the patience. I wanted a taco, and I wanted it exactly now. You know how it is. I did not add sour cream, I did not squeeze the water out of my cucumbers, I did not strain the whole mixture. I did however mix yogurt with garlic and lemon and some grated up cucumber. It was delish. No regrets.

Greek Tacos With Lamb & Tzatziki Sauce | So...Let's Hang Out

Next on the list… you are going to saute some red onion with a little bit of garlic. After that, in goes the lamb. Spice it up and brown it until it’s all cooked through and ready to get taco-fied (legitimate verb).

Greek Tacos With Lamb & Tzatziki Sauce | So...Let's Hang Out

Now you are only some chopping and some tortilla warming away from THESE!

Greek Tacos With Lamb & Tzatziki Sauce | So...Let's Hang Out

They were so good. My husband and I talked about them for two days.

The best part is how easily they come together. It’s not very much work, for a big flavor pay off! This would be a fun and totally non-traditional way to celebrate Cinco de Mayo, right? But, with some guacamole on the side. I can’t handle Cinco de Mayo without a large quantity of guacamole. Pair these bad boys up with my Watermelon Margaritas for an all out flavor explosion.

Greek Tacos With Lamb & Tzatziki Sauce | So...Let's Hang Out

These could easily be made paleo if you decided to use a lettuce or cabbage leaf instead of the corn tortillas! Options!

Happy Friday, Friends! Wishing you a weekend full of tacos, margs, and an embarrassingly large quantity of guacamole. Olé! Or should I say Opa!? Olé-Opa! Settled.

Greek Tacos With Lamb & Tzatziki Sauce

Ingredients

    Tacos
  • 1 lb of ground lamb
  • 1/2 medium red onion, chopped
  • 2 cloves of garlic, minced
  • Olive oil, to coat the pan
  • Salt
  • Pepper
  • Granulated garlic
  • Spinach
  • Tomato, chopped
  • Avocado, chopped
  • Corn tortillas (lettuce or cabbage leaves for paleo)
  • Tzatziki Sauce
  • 1 1/2 cups plain Greek yogurt
  • Juice from 1 lemon
  • 2 tsp minced garlic
  • 3/4 cup grated cucumber

Instructions

  1. Coat the bottom of your pan with a thin layer of olive oil (1 tbs or so) and allow it to heat up over medium heat.
  2. Add in your onions and garlic and saute them until they are translucent and fragrant.
  3. Add in your ground lamb and generously spice it with salt, pepper and granulated garlic. Brown your meat and allow it to cook through all the way with the onions and the garlic.
  4. Slice up all of your veggies and set aside.
  5. While you meat is cooking, you can start making your sauce. Combine the yogurt, garlic, and lemon juice in a bowl and stir together. Add in your grated cucumber and stir again until it all comes together. Set aside.
  6. Heat up some corn tortillas (or rinse off some lettuce or cabbage leaves) and assemble your tacos.
  7. Enjoy!
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Giant Sunbutter & Chocolate Chunk Cookies {Gluten-Free & Paleo}

Giant Sunbutter & Chocolate Chunk Cookies | So....Let's Hang Out

After a week of intense recipe failures one needs to bake cookies.

I think this is a rule. It feels like it should be a rule. Let’s call it a rule.

In between my lemon bar attempt and operation ”OMG, is that supposed to be gnocchi!? ”, I managed to get something right. I put some sunflower seeds into a food processor and  made some nut butter. I combined it with almond butter. The two did a happy dance. I added in large chunks of dark chocolate, and decided that these cookies should be GIANTS. Instead of making a recipe that would yield a sensible dozen, I decided to instead make you six cookies. Big cookies. Forget about your kitchen failures cookies. Are you surprised that I didn’t just make one big cookie and take a fork to it? Yeah, me too.

Giant Sunbutter & Chocolate Chunk Cookies | So....Let's Hang Out

Look at those chocolate chunks. Mmmmm. Did I mention that these cookies are totally paleo? Yup!

Although I completed my 30 days of paleo, and have since dipped my hungry little hands into the world of certain carbs, I can say I felt really good for most of those 30 days. I will most likely still incorporate a lot of paleo recipes on this site and continue to eat that way most of the time. It really wasn’t as difficult as I thought it was going to be. There was a day where I wanted to eat a wheel of cheese and had to resist the urge, but that is normal. Cheese is a naughty temptress. That is a weird sentence. I will not erase it. It’s going to live here.

Giant Sunbutter & Chocolate Chunk Cookies | So....Let's Hang Out

On another note, we recently hit five hundred likes on Facebook! You people are rad. Thank you so much for hanging out with me and letting me personify cheese in sultry ways, or indulging me when I use the term “nut milk” too liberally. Seriously. You punch me in the face with your awesomeness.  If you haven’t subscribed to get So…Let’s Hang Out posts sent to your inbox, you can totally do that too! Just enter your email address into the box under where it says “Subscribe to So…Let’s Hang Out” (psst…it’s on the right.) and we will be hanging out in no time.  Thanks, Friends! xo

I hope your week is chugging along awesomely! Either way… giant cookies. Do it.

Giant Sunbutter & Chocolate Chunk Cookies

Adapted from PaleOMG

Ingredients

  • 1/2 cup sunflower seed butter (you can either buy this pre-made, or you can make your own by processing 2 cups of sunflower seeds in a food processor until it is smooth and creamy like almond butter)
  • 1/2 cup almond butter
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • 1 cup dark chocolate, coarsely chopped into chunks.
  • Coarse sea salt, to sprinkle on top (optional)

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, mix together all of your ingredients except the chocolate chunks until they come together and mixed thoroughly.
  3. Once the batter comes together, fold in your chocolate chunks.
  4. Line a baking sheet with parchment paper, and scoop your batter onto the baking sheet to form six cookies.
  5. If you like a little sea salt on the top of your cookies, sprinkle a little onto each cookie before putting it in the oven.
  6. Bake for 18-20 minutes, or until they are golden brown.
  7. Allow to cool, then enjoy cookie-monster style!
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Watermelon Margaritas

Watermelon Margaritas | So...Let's Hang Out

Last week.

Don’t even get me started.

I came here on Friday to write you a post about my various kitchen mishaps. The post got too long. That’s right. It was that kind of week. I found myself on Facebook complaining and insisting we all have margaritas. Yeah, I wasn’t kidding…

These drinks are what happens when you manage to make lemon bars taste like scary scrambled eggs, spend hours making gluten-free gnocchi that ends up turning into doggie treats, and make yourself a green smoothie that tastes like wet salad. Yes, I did these things. It got real. Oh, boy. I have some scores to settle with a couple of recipes. They will be mine. Mark my words.

Watermelon Margaritas | So...Let's Hang Out

Maybe it’s unorthodox to have a margarita post on a Monday. But, you know what? Mondays are hard. Last week was hard.  These would go really well with a couple of chicken tacos for dinner. Am I wrong? Go with it. It’s totally almost Cinco De Mayo. Yes, that holiday where we’re allowed to have a margarita with lunch and eat obscene amounts of guacamole on EVERYTHING. Gosh, that’s a good holiday!  Let’s do that.

Watermelon Margaritas | So...Let's Hang Out

This weekend was really warm in the Bay Area. It was verging on summer temperatures. My husband and I spent a lot of our time outside. There was a lot of grilling, entertaining and awkward tan lines. I don’t know about you, but when it starts to heat up, I fantasize about watermelon. I think about eating it by the slice. Cold. A lot of it.  Admittedly, I tend to over do it with the first watermelon of the season. Things happen to your body when you decide to take on a whole watermelon by yourself. This is not recommended. Slow down. Be sensible. Share it with a friend of two. Make these margaritas! Sure they are pink and are garnished with a slice of fruity-goodness, but your dude-man-friend will totally like them. My manly-whiskey-beer-drinking-husband drank two.

Watermelon Margaritas | So...Let's Hang Out

See? I even caught his man-hand on camera pouring himself a fresh drink. Good man.

Watermelon Margaritas | So...Let's Hang Out

The ingredients are fresh and simple. We juiced some fresh limes, pureed some watermelon in the blender, salted the rims of some glasses and the rest is simple and boozy. I know traditional margarita recipes call for Cointreau, but we didn’t have any on hand. Instead we used some plain, non-name-brand triple sec, which worked just fine. Feel free to adapt the recipe as you see fit. I prefer my margaritas on the rocks, but this recipe would make a fine blended drink as well! These are best enjoyed while sitting on the deck, lightly sweating, in unflattering workout pants. That last statement might be slightly subjective.

Watermelon Margaritas | So...Let's Hang Out

Cheers, Friends! Here is a to a fantastic week!

Watermelon Margaritas

Ingredients

  • 2 shots of silver tequila
  • 1/2 shot of freshly-squeezed lime juice
  • 1/2 shot of triple sec
  • 1 1/2 shots watermelon puree
  • Ice
  • Coarse sea salt, for rim
  • Wedge of watermelon and lime, for garnish

Instructions

  1. Slice up part of your watermelon, remove the rind, and add a couple of slices to a blender. I used two large slices of watermelon, and it yielded about two cups of watermelon puree.
  2. Add ice to your cocktail shaker. Add tequila, triple sec, lime juice, and watermelon puree to your shaker and shake vigorously.
  3. Salt the rim of your glass by running a lime wedge around the entire rim and then dipping the moistening lip of the glass into a shallow dish of sea salt.
  4. Add a couple of ice cubes to your salted rim glass, and pour the margarita from the shaker into the glass.
  5. Garnish with a slice of watermelon and a lime wedge.
  6. If you want to prepare these as blended margaritas, forgo the shaker and put all of the ingredients into a blender and process on high. I would use approximately 10 ice cubes in the blended version. Serve in a salted glass.
  7. Enjoy!
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Kale, Apple & Ginger Juice

Kale, Apple & Ginger Juice | So... Let's Hang Out

You know it’s spring when…

You wake drowsily at 9:00am because you were forced to take a powerful antihistamine the night before. You took this antihistamine because of all of the mosquito bites that you have managed to acquire. They itch. You have a particularly gnarly one on your stomach, which proves curious since you don’t remember wearing anything resembling a crop-top. You’ve been spending a lot of time outside. Even at night. This is where all of those rosy mosquito bites came from.  It’s been sunshine on sunshine on sunshine. You’ve been sporting a tank top and frolicking in the outdoors despite your allergies. Your eyes are swelling slightly? You can’t breathe? We should probably go inside…BUT IT’S JUST SO GOSH DARN SUNNY! Your body craves this wicked vitamin D festival, so you ignore your allergies, eat some local honey, inhale some prescription nose spray and get real about eye-drops. You start scoping out and trying to guesstimate how much of your backyard your next door neighbors can see through their kitchen window. Obviously this is because you would like to read a good book while wearing your birthday suit. You surmise the neighbors can see way too much. You also surmise that they’ve already seen way too much. Why did you not check this out before you decided to go out into the yard in your underpants (MULTIPLE times)? Not sure. Oh well. You find yourself out at farmer’s markets. You find yourself paying $7.50 for a green juice. You know this is expensive, but you can’t help it. It looks so good. You suck down $7.50 worth of fruits and veggies in a flash. You try to be mad about the price, but you can’t because it tastes too good, although once it is gone you find yourself tinged with a bit of regret. You have an awesome juicer. You could have made three green juices at that price. Sheesh. Also, you should put sunscreen on your husband’s neck, it’s about to burn. This is our real life.

Kale, Apple & Ginger Juice | So... Let's Hang Out

Spring is MADE for green juice. I will admit to you in the last weeks of winter my juicer took a nap. Something about rain and having to wear a sweater inside made it hard for me to want to spend a chunk of time making a cold glass of veggies. I made lots of soup. I baked too many cookies.  But, Friends! I am so jazzed on juice and smoothies right now (oh, and cocktails too). The sun is back, the flowers are blooming (just ask that tickle in your nose!) and it’s time to flood our bodies with things that are good and green. It might also be time to plant a tree in front of the neighbors kitchen window. Just sayin’.

I try to get creative with my juicing, especially when it’s a recipe I share with all of you lovelies  I realized in all of the juice recipes I have shared with you , I have never shared my go to green drink. This juice is something I could drink every single day. It’s simple, delicious and packed with tons of nutrition! Plus, I tend to have all of these ingredients on hand in my fridge. That is always a plus, right? Affirmative.

Kale, Apple & Ginger Juice | So... Let's Hang Out

I hope you are enjoying all the loveliness of spring with 100% less mosquito bites! Dust of your juicers… ready…set…GO!  xoxo

Kale, Apple & Ginger Juice

Yield: 4 cups of juice

Ingredients

  • 1 English cucumber, peeled
  • 1 Meyer lemon, peeled
  • 1 bunch of celery
  • 2 Gala apples, chopped
  • 1 inch of ginger root
  • 8 Lacinato kale leaves
  • 1-2 Romaine hearts

Instructions

  1. Wash and prep all of your fruits and veggies.
  2. Run them through the juicer.
  3. Enjoy immediately or bottle it up for later. Store in an airtight container such as a mason jar for up to 48 hours. Try to fill your mason jars as close to the top as possible so that there is the least amount of air between your juice and the tight fitting lid.
  4. Enjoy!
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Raw Apple Pie Energy Bites {Gluten Free, Vegan, Paleo}

Raw Apple Pie Energy Bites | So...Let's Hang Out

So… here it is. Monday. We meet again

The weekend was fantastic. There was LOTS of sunshine. There was grill use. There were pricey organic hot dogs. There was a pricey organic hot dog combined with raw sauerkraut situation (so good). There were white wine spritzers out on the deck while we played a riveting game of Yahtzee.  There was a farmer’s market meet-up with awesome friends and their awesome kiddos. There was a beach. There was a very enthusiastic Emma at the beach who got to swim in the ocean for the first time. She was the happiest. There were long walks in the warm afternoon to go get gelato.  It felt like summer vacation. Why do we not get summer vacation as grown ups? Injustice!

As unjust as it may be, weekends end.  It’s totally Monday, and it’s totally back to real life. At least until Friday, at which point I reserve the right for it to be less like real life and more like summer camp with booze.

I’ve made you something to kick start your week. It’s an energy bite you can whip up in your food processor in a matter of minutes. You know those pricey energy bars you can buy at your health food store? You can make those. It’s simple. Plus, THESE TASTE LIKE PIE!!! Who doesn’t love pie?! Furthermore, who doesn’t like pie for breakfast? In my humble opinion, pie might be one of the best parts about the day after Thanksgiving. There’s obviously no need to make breakfast when you can cut yourself an embarrassingly large slice of pumpkin pie and eat it with your hands, like you are picking up a sandwich. I wouldn’t even be mad if there was some whipped cream on top. Whoa, this has taken a turn into my own personal pie fantasy.

I digress. Let’s do this before I start dreaming about other types of pie to put in my mouth. Basically, we have to hurry. I have about thirty seconds before I have another full on pie fantasy. It’s not my fault, it’s just the way my brain works. I really would like more excuses to eat pie for breakfast. At least these are pie-like and healthy. I can get with this.

To start, soak some medjool dates in hot water for a couple of minutes. This is totally not mandatory, but it makes them easier to work with  if they’ve been in the fridge. It helps to soften them so that it’s easier to remove their pits. It’s also going to help your mixture come together more easily in the food processor. Next, we’re going to process your dates and some dried apples.

Raw Apple Pie Energy Bites | So...Let's Hang Out

After your dates and apples come together, you’re going to throw in nuts and seeds with a little bit of cinnamon. Process it all until it comes together in an easy to work with sticky dough.Raw Apple Pie Energy Bites | So...Let's Hang Out

 Once your dough has formed, you can roll it into small tablespoon sized balls.

Raw Apple Pie Energy Bites | So...Let's Hang Out

These can be stored in your freezer in an airtight container for months, however, I doubt they’ll last that long! Enjoy! xo

Raw Apple Pie Energy Bites | So...Let's Hang Out

Raw Apple Pie Energy Bites

Ingredients

  • 1 1/2 cups medjool dates, soaked and pitted
  • 1 cup dried apple rings
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/4 cup whole roasted flax seeds
  • 2 tsp cinnamon

Instructions

  1. Soak your dates in warm water for a couple of minutes. This will aid in the pitting process and make it easier. Once you dates have soaked, drain them and pit them all.
  2. Place your pitted dates into a food processor with your apple rings and process on high until they come together.
  3. Add in your almonds, cashews, flax seeds and cinnamon. Process on high again for a couple of minutes until a sticky dough like mixture has formed and your nuts and seeds have broken down quite a bit.
  4. After everything has come together, you can use your hands to form the dough into balls. I like to make mine about a tablespoon each.
  5. Place them in the freezer for an hour or so to allow them to firm up, then enjoy!
  6. You can store your energy bites in an airtight container such as a Tupperware for several months in your freezer. If you are planing on stacking your energy bites on top of each other, I would separate them with a layer of parchment paper so that they do not stick together.
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Strawberry, Honey & Lime Spritzer

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

Sometimes, I can be a little dramatic. I’m not proud of this. It just happens.

My Italian side decides to flip a switch, and the drama starts coming out of my pores. It’s like watching a train wreck.

Let me give you an example:

Yesterday I woke up in one of those moods where everything – and I really mean everything – made me feel like I was going to lose my mind. I woke up, rolled out of bed, and seemed to be on a certain path of  emotional self-destruction. We’re not talking about big and terrible events that sent me into dramatic upheaval, but instead, basic things.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

I made myself eggs. I wanted to put salsa on my eggs. I love salsa on my eggs. I opened the fridge. I couldn’t find the salsa. I almost cried…over salsa. This is never a good sign. Big, glaring red flag.

The second emotional outburst of the day occurred when I tried to purchase a piece of camera equipment to try out. The website wouldn’t accept my Visa number. This happened three times in a row. I screamed. That is right, you read that correctly. That sentence did not say “I wanted to scream,” but in fact just said “I screamed.” Audibly.  Totally not a good sign.

The final straw occurred when my darling husband decided to hit me up on G-chat. He made a friendly suggestion about how he thought I should make us dessert to go with the movie that we planned to watch that evening. This is a nice thought. He had no idea what was coming. I decided to hit the Caps Lock button and things got real. My response was a simple:

“WE DON’T HAVE ANY EGGS!!!!!”

Whoa.

He suggested I could go to the store and get some. This to a logical non-evil-screaming-Caps-Locking version of myself would seem like a simple suggestion. I, however, was already too far down the rabbit hole of disturbed emotional upheaval (crying over salsa, people. Salsa!). As you can guess the response to his suggestion was tinged with a hint of drama. My fingers flew across the keyboard typing with all honesty, a sentence to this effect:

“AHHHHHH! I’M NOT GOING TO THE STORE. I would rather hide in a dark closet and live in a pool of my own tears.”

Hmm. Descriptive. Also, one would have to cry a lot of tears in order to fill it with a pool big enough to sit in. Oh, whoa. I said LIVE IN. Have I never heard of trench foot? Curious.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

My darling husband did not respond to my emotional outburst. Could I blame him? What is there to say to a woman who is threatening a life of solitude and tear-soaked loneliness over her husband’s craving for cookies? Not much. Not much at all. Bless my husband. Seriously.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

It was at this point I realized today was not worth crying over. What is that old saying? Don’t cry over spilled salsa? Something like that. I looked at my flowery and overdramatic G-chat responses and laughed. I needed to turn this day around. STAT.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

After consuming roughly half the world’s supply of kale chips (this helps emotional situations), I decided it was time to 1) Shower. 2) Put on pants. 3) Venture out into the world. It was 75 degrees and sunny. No one needed to be screaming at a computer screen in this weather.

While taking a shower, I started day dreaming about a post that I saw on Shutterbean. There was a strawberries, honey and lime over ice cream situation. Also, yes, I do daydream about food in the shower. I’m not sure if this is normal. Since I’m still technically doing my 30 days of paleo eating, the ice cream part of the recipe was a no go. However, I could totally fashion this strawberry, honey and lime situation into a fine and refreshing cocktail. How my brain rationalizes that ice cream is not okay to eat while eating paleo, yet vodka is fine, is slightly suspicious.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

I was so excited over this idea I threw my sopping wet hair into a bun, hopped into yoga pants and hobbled into Trader Joes looking an eye-twitch short of crazy. It turns out when you’re having the kind of day that escalates to a dramatic peak of you threatening to lock your perfectly fine self into a tear-soaked closet, the promise of a refreshing cocktail is a serious motivator.

If you’re wondering, I totally picked up some eggs too. I’m that kind of gal. Also, my husband kind of deserves cookies. I used the Caps Lock. It got serious. Ugh. I need to chill the heck out.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

I came home and I got to work. Strawberries were washed and sliced. Honey and lime zest came together into a syrup. This syrup soaked itself into the strawberries. Strawberries drenched in honey-lime syrup were made into a puree. This puree was put into a mason jar with sparkling water, an extra squeeze of lime and a little bit of vodka. The vodka in this recipe is totally optional. I suspect your kids or your non-drinking-pregnant-lady friends would totally groove on this recipe without the booze. It’s super refreshing!

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

After I finished whipping up my beverage, I sat in the wonderfully sunny weather with a composition book in hand. Writing. Sipping (“recipe testing”). Putting pen to paper. Soaking up vitamin D. Not bad. Not bad at all. What was I freaking out over earlier? I just needed to take a breath, slow things down, and lay off the Caps Lock.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

It’s amazing how much you can turn your day around with the right intentions (and maybe a spritzer). It turns out cocktails in the sun trump crying in closets EVERY TIME. Powerful life lessons. It’s serious stuff.

Strawberry, Honey & Lime Spritzer | So...Let's Hang Out

Happy Friday, Friends! Wishing you a dramatically AWESOME weekend! Get your spritz on!

Strawberry, Honey & Lime Spritzer

Ingredients

    Strawberry Honey & Lime Puree
  • 1 lb of ripe strawberries, washed and chopped
  • 1/4 cup of raw honey
  • Zest from 1 lime
  • Strawberry Honey & Lime Sptrizer
  • 1/4 cup Strawberry Honey & Lime Puree (more if you like your drink sweet!)
  • Juice from 1/2 a lime (optional)
  • 1.5 ounces of vodka (optional)
  • Sparkling water
  • Ice
  • Lime wedge to garnish

Instructions

  1. Wash and chop all of your strawberries, then set them aside in a heatproof bowl.
  2. Measure out your raw honey and add it to a small sauce pan with your lime zest. Heat your honey over low heat until the mixture starts to bubble. Allow it to bubble for 1 to 2 minutes while stirring and then remove it from the heat.
  3. Pour the hot honey and lime syrup over your strawberries and stir together until all of your strawberries are coated. Allow this mixture to sit for at least 20 minutes. Your strawberries will start to absorb the liquid and become soft and syrupy.
  4. Once the strawberries are done, you can add them to a blender. Blend together until a puree forms. This will only take 30 seconds or so.
  5. To assemble your cocktail you will need a glass full of ice, half of a lime and your shot of vodka. You will also need your sparkling water. I simply used water made with my soda stream, but you can use tonic water if that is what you have on hand. Pour your puree into the bottom of the glass over your ice cubes. Now add your shot of vodka. If you like your drink to be a little on the tart side you can add the juice from 1/2 of a lime. Fill the remainder of your glass with sparkling water and stir.
  6. If you are planning on making these non-alcoholic, omit the vodka, but repeat all of the other steps.( I suspect that this would also we very good with a little bit of lemonade in the mix.)
  7. Garnish with a fresh lime wedge and enjoy!
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