chocolate dipped grapefruit with pistachio + pink salt

Looking for a healthy snack that indulges your sweet tooth? These grapefruit segments dipped in dark chocolate sprinkled with protein packed pistachios and pink salt are just the thing you didn’t even know you were looking for!

Whats so great about this snack is that you can totally customize it and make it your own! You don’t even need to use grapefruit if you’re not feeling my tart fruit of choice. I’ve always been such a big freak about grapefruit anything – I remember one time Dayne and I were at a nice restaurant trying to find good wine to pair with our fish and the server said there were notes of grapefruit in this white wine he was suggesting and I yelled “BOOM that one!” He was like oook freak.

And that’s my story about grapefruits.

• 1 organic grapefruit*
• 1/2 cup 60% cocoa chocolate chips
• 1 teaspoon coconut butter
• 1/4 cup shelled pistachios
• pink himalayan salt

1. In a food processor, pulse pistachios for 30 seconds.
2. Peel and segment grapefruit.
3. In a microwave safe bowl, melt chocolate chips for roughly 30 seconds to a minute.
4. Stir in coconut butter until melted and chocolate is smooth.
5. Dip grapefruit segments into melted chocolate.
6. Sprinkle with pistachios and sea salt.
7. Enjoy right away or place in fridge until chocolate is hardened.

 

*Notes: organic grapefruits tend to be smaller and easier to peel and eat.

 

banana bread overnight oats

I still remember the first time I saw a recipe for overnight oats I was throughly disgusted. NOT WARM OATMEAL?! What is wrong with you people?

Then when I began to eat healthier, I discovered that apparently overnight oats are sooo hot right now to help aid in loosing weight .. or so Pinterest tells me. I tried a recipe and turns out I have zero qualms about cold oatmeal.

And these overnight oats actually, no bullshit, taste like dessert. Dayne even said so and that man prefers triple caramel banana hot fudge sundaes .. if those even exist. The point is he loves dessert and this recipe reminded him of dessert. But it’s not. It’s healthy oatmeal. A bid you good day.

• 1 banana
• 1/2 cup almond milk
• 1/4 cup plain greek yogurt
• 1/4 teaspoon vanilla extract
• 1/2 cup quick oats
• 2 tablespoons chia seeds
• banana slices
• cacao nibs (optional)

1. Place banana, almond milk, greek yogurt, and vanilla extract in a food processor.
2. Blend for 20-30 seconds, until mixture is smooth.
3. Place banana mixture and oatmeal into a medium size container with a cover, stir thoroughly and place in fridge overnight or at least 3 hours.
4. Serve with banana slices and cacao nibs.

whiskey pomegranate apple cider sangria

I don’t know about your family traditions but typically I’m buzzed and like totally full by the time Thanksgiving dinner rolls around. And you know what they say.. life (and dinner) is about the journey, not the destination.

I’m honestly not thaaat much of a whiskey person. Like a damn child I always, always regret the sip I ASK for when Dayne pours himself a glass. But I feel as thought I waaaant to be a whiskey person. It’s like warm and totally regal or whatever – I bet all the important people of the world drink whiskey so I should too and stuff. 😉

This drink I can seriously stand behind, though. There’s a subtle hint and warmth of the whiskey without the bite plus you get to eat stuff while you drink!

Dayne did not understand the concept of having fruit in his glass. He kept blowing it away and left it all the bottom of the glass like an IDIOT. Everyone knows that if you let fruit sit in liquor it absorbs it and it’s awesome.

I think I’m going to let him give it another whirl again on Thanksgiving day. My mom’s visiting us again this year (yay!) and it’s always so fun to be in the kitchen with her. Just today, we spent a good long time discussing our thoughts on recipes – we take Thanksgiving dinner very seriously 😉 But like good American’s we’ll be half in the bag by 3pm on this sangria. You should be, too.

makes 5-6 servings.

• 1 honey crisp apple, cored and cubed
• 1/4 – 1/2 cup bourbon whiskey, depending on your affinity for whiskey
• 1 bottle fruity white wine, we used Fish House Sauvignon Blanc
• 2 cups apple cider (not vinegar!)
• 1/2 cup pomegranate seeds
• ice cubes
• club soda

1. Add the apples to a big pitcher.
2. Pour whiskey over the apples and let sit for 15 minutes, stirring occasionally to let the apples soak in the whiskey.
3. Add wine, cider and pomegranate seeds to the pitcher and stir.
4. To serve, pour sangria into glasses filled with ice, add a few splashes of club soda and stir, garnish with a few pomegranate seeds.