It’s time to put those cutting boards to good use and get to chopping!
Spring and summer practically demand a switch up of your eating routines. Let those weighty huge breakfast platters from the winter season go and lighten things up with a breakfast or lunch delicious smoothie! It’s filling, tasty, and great for you.
All you need to do is add the following in a blender and enjoy!
Here’s the perfect non-alcoholic holiday party drink that everyone will love.
It takes only minutes to make and looks and tastes so festively delicious!
What you need:
1 bag cranberries
1cup cider vinegar
1/2cup water
1/2 cup sugar
1 tbsp cinnamon
1 (1 1/2-inch) piece peeled and sliced fresh ginger
4 cinnamon sticks
Ice and club soda (or Sprite), for serving
What you need to do:
Just combine cranberries, vinegar, water, sugar, ginger, and cinnamon in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until berries start to break down, 10 to 15 minutes; cool completely. Strain through a fine wire- mesh strainer, mashing mixture to release liquid; discard solids and chill. To serve, pour 1 oz. over ice and top with club soda or Sprite (optional).
Thanks Mern for making my new favorite salad!! So glad you recreated the recipe from your friend Christian and they were generous enough to pass the recipe along! The salad was hearty and filling while still coming off very flavorful and light. It managed to hit absolutely every single one of my taste buds and left me completely full happy about the caloric intake at the same time. Total Win/Win! For my version of this winner I also added pears and a dash of mint and ….bam, pow,Wow!!
So often, we are scrambling for a great meal to serve for larger gatherings, and end up selecting options that are delicious yes, but are way too fatty, fried and fattening. But Mern, served up the most amazing meal of perfectly cooked salmon with a sweet and tangy crunchy salad that forced me to return for seconds!! And then we were still light enough on our feet to hit the beautiful Aurora Reservoir trail and walk 10 miles.
Follow the recipes below and you’ll add this number to your regular kitchen rotation like we did!!
First up the Apple Cider Vinaigrette ingredients:
1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon dijon mustard
1 small garlic clove, peeled and minced
6 mandarin oranges juiced
a pinch of salt and pepper
All you have to do is whisk all of the above together in a bowl and chill for about 10 minutes while preparing the greens..
As for the rest you need
Spinach
Mixed Greens
Roasted Pecans
Dried Cranberries
Crumbled goat cheese
freshly chopped mint
1 thinly chopped shallot- once sliced rinse under cold water
chopped apples
chopped or sliced pears (preferably softened or you can use from can)
Run cold water over the apples and pears for about 1 minute and drain.
Then just combine all ingredients and if you like, top it again with the crumbled goat cheese and mint cloves for garnish.
It’s March & there is definitely some madness in The Loft Kitchen. Not basketball this time though. No, it’s time for our Annual Shamrock Shake Fest!!! Something the boys start looking forward to in February, just as their Valentines Day sugar comas are wearing off.
We like to mix it up together and see who can come up the most creative entry each year, but for all you Shake Club first timers out there, here is a simple and quick recipe that will deliver all the boys to your yard….(if that’s what your looking for).
INGREDIENTS: (for each shake you plan on shaking)
3 large scoops vanilla ice cream
1/4 cup heavy cream
1 cup whole milk
1/2 tsp mint extract (mint, not peppermint)
6 drops GREEN food coloring (very important it’s green)
Whipped cream for topping
DIRECTIONS:
Blend ice cream, heavy cream, milk, extract and green food coloring together until rich and creamy.
It’s that time of year when the snow is still visible on the ground but everyone is anxiously awaiting groundhog Puxatony Phil’s reaction to his shadow. Spring is just around the corner and that means bikini and beach season! With that being said, some of us are steadfast with our new year’s resolutions and others of us are deciding when to give them another try. Before diving right into spring and summertime training mode, I love to ease into my seasonal physical and health training with cabbage soup!
It’s been a tried and true go -to for my family for years! I can remember my mother making it when she wanted to kick start good eating habits and detoxing bad foods out of her system and now my sisters’ and Bestie are still advocates. Soup in general has so many benefits but cabbage soup specifically has been known to work wonders to kick start new diets or lifestyle changes.
A few benefits of cabbage soup are
Cabbage is packed with nutrients.
Cabbage is packed with vitamin C.
It helps improve digestion.
May help keep your heart healthy.
Cabbage is an excellent source of vitamin K.
Here is a recipe for Cabbage soup that both my sister Cheryl and I made for our recent soup health kick ushered in by the amazing book The Well Path. It’s an amazing book by Dr. Jame Heskett that will make you feel inspired, energized, younger and fit! So glad that Kristi passed this gem our way!! It has amazing soup recipes as well to help you shake things up when you are looking for variety in your soup game.
All you need to do is chop and throw the following ingredients in your slow cooker and voila you have the perfect healthy and tasty meal for your daily routine.
We have been smoothie fanatics here at Holiday Rising for years. Fortunately our youngest Kingston has also inherited a love for the blender! Because of this we are constantly looking for ways to spice up and change up our recipes. We did a bit of research and mashed a couple of our favorite recipes together and added a couple of new ingredients to make a super smoothie perfect for boosting your immune system during the chilly months.
A delicious way to fight off cold and flu symptoms! Blueberry Boost Smoothie From the Loft Kitchen!
Looking for a perfect treat to get everyone going in the morning during the holiday madness.
Try this amazing banana bread recipe. It’s so delicious. Colin started baking banana bread in Hawai’i and we have taken on many different variations. I tried to spice things up a bit this holiday season by adding cinnamon and a dash of peppermint in the mix…. Try it. You will not be disappointed!
It’s a great filler while your guests or family are drinking hot chocolate and coffee but before you start preparing your huge breakfasts spread!! It’s great for gift opening too. Grab a slice of this Holiday Banana bread with a few Christmas cookies on Christmas morning or New Year’s day and get the boost of adrenaline you need to kick start your day right!
All you need is:
8 tbs butter
1 /4 cup cinnamon
1 cup brown sugar
3 eggs
4 mashed ripe bananas
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 and ½ cup all purpose flour
¼ cup confectioners sugar (for sprinkling on top after baking)
All you need to do is:
Preheat oven to 375 degrees and bake for 60 minutes
First mix butter, sugar, bananas and eggs in a bowl.
Next, add in salt, baking soda, flour, cinnamon and extracts.
Continue to mix for about 3-5 minutes or until completely mashed and mixed thoroughly.
Then pop in small butter -sprayed bread pan for 60 minutes.
We like our outside edges just a little golden brown crisp with a moist center in the middle.
Add your confectioners sugar as a sprinkling dusting touch and then enjoy!!
Inspired by trip to 13 AAA baseball Tournament and College World Series
Omaha, Nebraska
A heatwave is sweeping the globe and emotions are at an all time high….I say, it’s time for a summertime drink recipe that’s easy, tasty and sure to please. Grab yourself a Guinness Shandy! Head to your patio, or baseball park and relax with some friends and family. It’s the perfect twist on a standard beverage, part BBQ worthy , part lazy Sunday chill, it’s the perfect antidote for quenching your thirst this summer!
