Girls on Food


Get Cozy With This Easy Spiced Red Sangria Recipe

One of my favorite go-to cocktails is Sangria! You can have it red, you can have it white, you can have it sparkling, and you can have it all…year…long. With Fall finally here and temperatures dropping, a Spiced Red Sangria sounded like the perfect cocktail for the season!

Spiced Red Sangria

As soon as temperatures dropped past 65 degrees here in D.C., I knew it was time to get in the kitchen and do a little recipe testing for a delicious Sangria. I decided to use the tastes and themes of Fall as inspiration and create a Spiced Red Sangria.

This super easy recipe uses Red Table Wine, Captain Morgan Spiced Rum, Brandy and Triple Sec. The Spiced Rum and Brandy are what make this particular Sangria so comforting (caution: this recipe is strong). A little orange juice and fruits round it out to create a Sangria that will leave you feeling warm & fuzzy all over.
To start, cut up two apples, two oranges, and one small pack of blackberries. Add your fruit to a pitcher.

Then, pour in one 750ml bottle of your favorite red wine (Syrah, Spiced Red SangriaCabernet, and Pinot Noir work well).

Next add 1 1/2 cups spiced rum, 1/2 cup brandy, 1/2 cup triple sec, 1 cup orange juice and mix.

(*Please note: This comes out on the stronger side. Feel free to start with less rum and brandy and work your way up to your desired potency.)

Instead of orange juice, you can also try apple juice to give it a more spiced cider taste.

Once all ingredients are mixed well, chill the Sangria for 4 – 24 hours. When you are ready to enjoy, serve your Sangria over ice. For an extra level of classy, garnish your glass with an apple and orange slice.

Spiced Red Sangria

Sangria is such a versatile drink, and you can really make it your own. Plus, it makes a great pairing for any dish and can be a real standout at your next dinner party.

Sit down, relax and enjoy the cool Fall weather with a glass of delicious Spiced Red Sangria!

The Taste Box and Shakshuka Recipe

I love trying new restaurants and dining out, but my real passion is throwing down in my kitchen with high-quality ingredients. Shopping in gourmet food stores is fun, but I don’t always know what to select, and it’s easy to be overwhelmed by all the choices. When The Taste Box offered to send me one of their curated ingredient boxes to try, I jumped at the chance!

Check out The Taste Box, and get 50% off your first order here, using the coupon code GIRLSONFOOD.

The Taste Box - Girls on Food - Shakshuka Recipe

I received their Pasta is Love box for free, but all opinions are my own.

This box contained seven items that would have cost over $60 if individually purchased.

  • Centonze Olive Oil
  • Strianese Pomodoro tomatoes
  • Il Tartufo Di Palolo Black Truffle Oil
  • Just a Pinch Fleur de Sel
  • Afeltra Spaghetti
  • Conserve Del Nonna Basil Tomato Sauce
  • Conserve Del Nonna Arrabbiata Sauce

While there were some recipes included for inspiration, I used the olive oil, fleur de sel, and basil tomato sauce from The Taste Box to create my spin on shakshuka – a dish of eggs poached in tomato sauce.

The Taste Box - Girls on Food - Shakshuka Recipe



4-5 cloves of garlic, chopped
1 onion, sliced
2 cups sliced sweet or mild peppers
1 tsp crushed red pepper flakes
2 tbsp olive oil
a jar of your favorite tomato sauce – I used Conserve Del Nonna Tomato Sauce
Fleur de Sel to taste (or your on-hand salt)
4 eggs
black pepper to taste
toasted ciabatta bread for serving

I started off by sautéing the garlic and half of the red pepper flakes in olive oil, over a medium heat. Use a large saucepan to avoid overcrowding your ingredients; you’ll need room for the eggs later.

The Taste Box - Girls on Food - Shakshuka Recipe

Allow the garlic to cook for about a minute before adding the onions and peppers. Cooking your pepper flakes and garlic first helps flavor the olive oil, adding more flavor to your dish. Stir to coat peppers and onions in the olive oil mixture, cover and allow to cook for about 10-12 minutes, or until onions are translucent.

The Taste Box - Girls on Food - Shakshuka Recipe

Pour in your sauce, and continue cooking for an additional 5-10 minutes. This jar was a little more than 12 oz; you could use more sauce depending on your tastes.

Next, I cracked my eggs directly into the sauce and covered the pan. I allowed my eggs to cook for about 10 minutes, while I simultaneously toasted some ciabatta bread in the oven, if you prefer harder eggs, add 2-3 minutes to your cook time.

The Taste Box - Girls on Food - Shakshuka Recipe

Garnish with fresh basil, the remaining red pepper flakes, and black pepper as desired, and enjoy!

The Taste Box - Girls on Food - Shakshuka Recipe

Would you like to receive a fun, curated box with 3-4 full sized ingredients? Check out The Taste Box, and get 50% off your first order here, using the coupon code GIRLSONFOOD.

The Taste Box - Girls on Food - Shakshuka Recipe

Summer’s Broccoli Tots

YASSSSS!! Fall is officially here!  The weather is finally not giving me a heat stroke, I can stomp aimlessly through piles of leaves, I can pretty much get pumpkin anything and football season has started. That means a copious amount of Sunday Fundays is about to go down!

Now I love a good football snack spread just as much as the next person. However, most snacks are fried and smothered with cheese. Like my favorite, tater tots. Since I know I am going to be attending a ton of Sunday Fundays, I cannot be eating all the fried food. ( I want to, but I can’t keep buying new jeans). So I decided to take matters into my own hands and make a healthy version of my fave, broccoli tots.

I used my cauliflower pizza crust recipe as inspiration, and I have to say what I came up with was freaking tasty AF. So if you want to get your snack on basically guilt free continue reading for my Broccoli Tot recipe.

*I give this disclaimer every time but just in case… I do not measure out anything. I just kind of eyeball it with these little bowls and they hold approximately one cup. 


Broccoli Tots


1 head of broccoli diced or Trader Joe’s Riced Broccoli

1/4 cup diced onion

1/2 cup finely shredded Parmesan cheese

1 egg

2/3 cup panko bread crumbs

1 tablespoon parsley, dried flakes or fresh

1 tablespoon paprika

Heaping tablespoon of cayenne (I like things a little spicy, if you prefer more mild use less)

Salt and pepper to taste

Put all seasonings in a small bowl


Preheat the oven to 400.

Line a baking sheet with parchment paper.

Blanche the broccoli in a pot of boiling water for 1 minute. Rinse the broccoli with cold water and let it sit while I prepping everything else.

After you’ve chopped your onions and grated the cheese, place the broccoli between a couple of paper towels and gently pressed to remove any excess water. (I didn’t take a pic of this cause, well, it wasn’t pretty)

Once you are done pressing the water out throw everything together in a bowl and mix well.


Now you are ready to form your tots. I am not gonna lie, this was the most time-consuming part and if you don’t like getting stuff all up in your fingernails wear some gloves. Grab a little amount of the mixture on a spoon and squeezed it together in your hand until it forms a tot-esque shape. Place them on parchment lined baking sheet.

Once you form all your tots, throw them in the oven and let them cook for 25 minutes.


Place them on a tray/plate/whatever and serve with your fave condiment. I promise these will be a hit. Even my boyfriend liked them, and I usually have to trick him into eating broccoli.




Protein Packed (V + GF) Breakfast Tostadas

breakfast tostadaI’m one of those people that must eat a hearty breakfast with hot coffee every single morning NO. MATTER. WHAT. ☕️ But as a vegan, sometimes it can feel like my breakfast choices are limited. I can only handle so much oatmeal. I can’t cook up eggs and bacon. I’m also gluten free, so pancakes and bagels and waffles can be tricky. What’s a vegan girl to do?…

Whip up some healthy breakfast tostadas filled with creamy refried black beans, crispy potatoes, sliced avocado, crunchy red onion, and hot sauce & vegan ranch of course! So much yes. I want them right now, and it’s nowhere near breakfast time as I write this, but it doesn’t matter because tostadas can be consumed any time of day ?

If you’re looking for something new to throw into the breakfast mix or want something filling and healthy, or just a mega breakfast of champions, try these Protein Packed Breakfast Tostadas?? They’re pretty addictive.

vegan breakfast tostada

Ingredients you will need:

  • 2 corn tortillas (I like Food for Life’s Sprouted Corn Tortillas in frozen section of store)
  • several tbsp of refried black beans
  • 1-2 small red potatoes, diced into small cubes
  • extra virgin olive oil or coconut oil
  • 1 slice of red onion, diced
  • 1 cap of apple cider vinegar
  • garlic powder
  • salt
  • water
  • nutritional yeast
  • 1-2 small avocados, sliced very thinly
  • your favorite sauce (vegan ranch, hot sauce, salsa, pico, vegan cheese)


  1. Add diced cubes of potato to a small pot of boiling water and cook for about 5 minutes or until the potatoes are fork tender. Drain.
  2. Heat some oil in a large skillet over medium heat. Add the potatoes and apple cider vinegar, cover, and saute until brown (about 10 mins), stirring occasionally. Season potatoes with salt and garlic powder. Push them to the side of the skillet or set aside in a bowl.
  3. Spoon a layer of refried beans onto a tortilla and place in skillet with the bean side facing up. Do the same with second tortilla. Cover and cook about five minutes or until the beans are warm. Use a spatula to remove tostadas and place on a plate.
  4. Spoon a layer of potatoes over refried beans. Fan avocado slices on top and sprinkle some diced red onion. Top off with drizzles of ranch and hot sauce, or whatever toppings you like.

breakfast tostada

These babies are super filling but I’ve been known to put away two at a time ? These tostadas get me excited about waking up in the morning, and they’re a delicious start to the day!

Jillian ?

Salt & Vinegar Brussels Sprouts Chips

brussels sprouts chips

I’ve been super healthy all week. No french fries. Not a lot of processed foods. But I’m craving something salty. I loooove chips. They are my weakness. So I decide to have a snack and pour myself a nice bowl of brussels sprouts chips?… No, I haven’t gone bonkers. And I know that chips and brussels sprouts aren’t normally put together in the same sentence. But for all you plant loving people out there that have made or eaten kale chips, it’s the same concept.

Crispy, salty, slightly tangy chips made from bite sized brussels sprouts that are drizzled in olive oil and baked in the oven. Yes. So much yes ??

Did you know that this stinky, cruciferous veggie contains more cancer fighting phytonutrients than those found in kale, broccoli, cauliflower, cabbage, or mustard greens? Brussels sprouts are also anti-inflammatory, good for heart health, promote digestive support, and when cooked properly they contain tons of vitamin K, vitamin C, folate, and a host of other nutrients.

brussels sprouts

I want to like brussels sprouts because they are so stinking healthy (pun intended ?), it’s just hard for me to overcome how dense they are when you bite into them, so any seasonings on them go unnoticed for the most part. But since this recipe calls for removing the leaves one by one, the seasonings actually get a fighting chance and you end up with light, crispy bites that don’t make you gag ?



This recipe is CRAZY easy. All you need is…

  • 1 pound of fresh brussels sprouts
  • 1 tbsp apple cider vinegar
  • 1/2 tsp pink Himalayan salt (or sea salt)
  • 2 tbsp extra virgin olive oil

4 ingredients + 4 simple steps:

  1. Preheat the oven to 350 degrees.
  2. Cut the bottom off each brussels sprout with a knife. The outer leaves will fall off and you can use your fingers to peel the rest off. You may need to continue trimming the bottom if they’re being stubborn. This is the most time consuming step.
  3. Place the leaves in a bowl and add the rest of the ingredients. Toss everything together until well coated.
  4. Take a parchment lined baking sheet and lay the leaves in a single layer. Bake in the oven for 7-10 minutes or until crisp and lightly browned. Remove from the oven and let cool.

*You can also replace step 3 by placing the leaves directly on the parchment linked baking sheet, stirring the olive oil & vinegar together and then drizzle it over the leaves, and sprinkle the salt. Garlic powder would also be a nice addition.

salt and vinegar brussels sprouts chips

I may have eaten the entire batch of chips in one sitting immediately after making them, but I don’t regret it and there’s a 99.9% chance you will do the same thing. You can store them in an airtight container but they taste the best fresh out of the oven. I paired my salty snack with a beet smoothie, which sounds alarming and not smoothie-like at all, but is actually quite delicious and refreshing. And dat color ?

beet smoothie


Jillian ?

Devin’s Garlic Parmesan Chickpea Recipe

As a vegetarian, I am always looking for ways to sneak some protein into my diet. Tofu just isn’t my thing unless it’s unrecognizable, fried and smothered in sauce. I am also a chronic snacker. I wander into the kitchen a hundred times a day looking for a bite and eventually, the same old stuff gets boring. After falling in love with chickpea fries at a restaurant last week, I decided to try out my version, minus the GMOs, gluten, and added grease.

Crunchy, full of flavor, and decently healthy, these roasted chickpeas are a great alternative to my usual potato chips. The best part of this recipe is the simplicity. With minimal ingredients, it’s an easy snack or sophisticated salad topper.

Garlic Parmesan Chickpeas:

  • One 29 oz can of chickpeas
  • 1 tablespoon of Lucini’s Robust Garlic Extra Virgin Oil (1 tablespoon of Extra Virgin Olive Oil and 1 tablespoon of Garlic Powder may be used in its place, if necessary)
  • Grated Parmesan Cheese, to taste


My go-to chickpeas are Eden’s Food Organic Garbanzo Beans. With no chemical additives, they taste super fresh, even from the can. Drain the can and allow them to dry on a paper towel for about thirty minutes for ultimate crunchiness.

Preheat the oven to 400 degrees.

Once dry, line a baking sheet with tin foil and scatter the chickpeas across the sheet. Bake for 40-55 minutes, depending on your desired crunch level. After 40 minutes, most will have a hard shell with a chewy center. Around the 55 minute mark, they should crunch like hollow pretzels.

Remove the chickpeas from the oven and transfer them to a bowl. Immediately douse them with a tablespoon of garlic-infused olive oil or your garlic and EVOO mixture.


I recently discovered Lucini Italia Robust Garlic Extra Virgin Olive Oil, and I am obsessed! Cold pressed and authentic; I have been pouring this stuff on everything! It has a rich garlic flavor but won’t overpower your meal. It is also certified Kosher and GMO-free, an added bonus for any ingredient. I advise you to use it sparingly, though! It has the same effect on your breath as a fresh garlic clove.

Lastly, add your desired amount of parmesan and get snacking. You don’t even have to wait for them to cool down!


This simple recipe is ideal for snacking or as a seemingly sophisticated salad topper. However, it is very possible that you’ll finish the batch while you stand in the kitchen waiting for them to cool.

Gina’s Italian Family Recipes!

Olive Oil

When I was asked to taste-test Botticelli Foods’ Tomato Basil Sauce, Spaghetti, Olive Oil, and Bowtie pasta, the words “of course” sprang out of my mouth faster than I could say Mangia! Since I am Italian, I saw all those ingredients and thought – done, dinner for a few days.

The first thing I did was open the jar of Tomato Basil sauce, give it a quick smell and stick a piece of bread in the jar.  The sauce had just the right consistency – thick and slightly chunky. It has a sweetness to it that made me turn the jar around to see if it came from  added sugar. To my utter delight, it did not! The ingredients were everything that I put in my own sauce: Italian tomatoes, extra virgin olive oil, sunflower oil, onions basil, garlic sea salt and black pepper. That’s it, nothing else. That delicious sweetness comes from the tomatoes themselves!

The next thing I did was rip off another piece of the Italian bread and dip it right into the olive oil.  Like the tomato sauce, the olive oil tasted pure. I was afraid I might finish the loaf of bread dipping it in the sauce and olive oil, so I grabbed my pots and started cooking.

First up was Spaghetti and Grandma Tarallo’s Meatballs (family recipe). The sauce clung to the spaghetti perfectly, and there wasn’t the pile of water at the bottom of the bowl like you find with most jar sauces.


Grandma Tarallo’s Meatballs

1 pound ground chuck
2 eggs
1/2 cup milk
1 cup bread crumbs
1 onion, finely chopped
4 cloves of garlic, finely chopped
1 tsp. salt
1 tsp. pepper
1 Tbsp. Oregano
1 Tbsp. Thyme

Mix all ingredients together and form into meatballs.  Put on a baking sheet and bake at 350 for about 35 minutes.


The next day we had chicken and mushrooms with the bowties. The one thing I loved about the bowties was that they were just pretty.  They weren’t flat on both sides like most – instead, one side had ridges which were perfect for holding onto the sauce.


Chicken and Mushrooms with Bowties

4 Tbsp. butter, divided
4 Tbsp. olive oil, divided
8 ounces mushrooms, sliced
4 tsp. fresh tarragon, chopped & divided
1 cup white wine
1 pound boneless, skinless chicken breast, cut into bite-sized chunks
2 small onion or shallot, finely chopped
2 cup mushroom or vegetable broth [see Kitchen Notes]
12 ounces cooked bow tie pasta
salt, freshly ground pepper

Heat a large, deep skillet over medium heat. Add 2 tablespoons each of butter and oil, swirling pan to mix. Add mushrooms to pan and sauté for about 5 minutes, turning to brown them on both sides. Sprinkle half the tarragon over the mushrooms, then pour in the wine [all at once, to reduce spattering]. Let the wine reduce by about half, then transfer mushrooms and wine to bowl.

Add remaining butter and oil to skillet. Sauté chicken until just cooked through, 4 to 5 minutes, stirring to brown it on all sides. Salt it just slightly as it cooks. Give it a couple of generous grinds of pepper. Halfway through, add the remaining tarragon and the onion, stirring occasionally.

Return mushrooms and wine to pan. Add broth and simmer over medium heat to combine flavors and warm everything through. Adjust seasonings.

Take the chicken off the heat. Add cooked pasta to chicken pan. Serve with generous helpings of shaved Parmesan.


Botticelli Foods is located in Hauppauge, New York, but if you check your local grocery store’s specialty aisle, you’re sure to find everything from olive oil to vinegar to sauces and every type of pasta – everything you need for a good Italian Sunday Dinner. Mangia!

Summer’s Roasted Figs

me eating figFigs. They are everywhere. A Delicious little tear dropped fruits that are only available a few weeks out of the year. Just like Nordstrom’s half yearly sale or Victorias Secret semi-annual sale. No, I don’t have a shopping problem, I just like sales.

I’ve strayed…

I love me some figs. I’m not sure where my love for them stems from. It might be my middle eastern ethnicity, who knows. Regardless the reason, I stocked up. Like a lot. Like way too much. I needed to come up with a way to use them other than eating them like they are popcorn whilst on a Netflix binge. I thought about making jam but, to be honest, that just takes to long and I wasn’t feeling it. I peeped around my kitchen and found a few ingredients every food lover should have. Balsamic vinegar, butter, honey and goat cheese. Boom, I’ll make some roasted figs.

This recipe is seriously the easiest thing in the world to make. With prep and cooking time all together it took me about 20 minutes.

You should let them cool off before shoveling them into your face. Just a thought. You do you, though.

This is everything I used:

Stuffed Fig Ingredients

So I never measure anything. I pretty much eyeball it. These are 1 cup bowls if that helps at all.

fig wet ingredients

So throw all of this in a saucepan and bring to a boil. Let it simmer for about 5 minutes until it thickens. While the glaze is cooking, preheat the oven to 400.

Cut your figs in half and top them with goat cheese.

Once the sauce/glaze is done drizzle over the cheese topped figs.

Figs halvedfigs with cheesefigs with cheese and glaze

Pop those bad boys in the oven and cook for 10-15 minutes. I did mine for about 12 cause I am impatient, they were still a little too firm for my liking.

figs finishedOnce cooked to your preference place them on a cute serving tray and enjoy!

I just want to point out that I burned the crap out of my mouth because I NEEDED to eat one right when it came out of the oven. So while I am smiling, know that I burned my taste buds off. SMH

New York Peach: A Cocktail Recipe For Original New York Seltzer

The choice is clear!

I have effervescent memories of drinking Original New York Seltzer as a kid. These sodas were popular in the 80’s and early 90’s, then they suddenly disappeared from store shelves. I did extensive research to find out why they were pulled, I haven’t come up with any answers. What matters is that in 2015, ONYS were brought back to the shelves and they’re even concocting new flavors (Orange Soda is coming soon).

Uh yeah, I'm a fan.
Uh, yeah, I may have a problem…

I was too young to even imagine ONYS as a cocktail mixer when it was available. So I decided the time has come for Millennials to experience our favorite clear soda with our liquor of choice. I teamed up with fellow Girls on Food blogger and Head Bartender at Restaurant Daniel in NYC, Marcie to develop a cocktail recipe using one of my favorite ONYS flavors, Peach Soda.


This cocktail is perfect for lounging on your stoop, people watching and enjoying a late-summer evening. The peaches were phenomenal this year that they deserved their own cocktail. So we put our heads together and created:

New York Peach


1 oz bourbon (I like Old Forester Bourbon)
1/4 oz vanilla bean simple syrup (I like Sonoma Syrup Co’s)
1/2 oz fresh squeezed orange juice
1/2 oz fresh squeezed lemon juice
3 oz Original New York Seltzer Peach Soda
1/4 peach slice for garnish
1 thyme sprig for garnish

NY PeachIn a shaker, combine bourbon, vanilla bean syrup, orange and lemon juice. Shake with ice for 5 seconds. Strain into rocks glass. Add ice, top with ONYS Peach Soda. Garnish with yellow peach slice and fresh thyme sprig.

You can find a stores selling ONYS near you by using the handy store locator on their site.

Keep an eye out on Girls on Food for future cocktail recipes using ONYS!

(Tea) Party On With Owl’s Brew

At Girls on Food, we love some good food and drink – and we also love featuring the ladies behind that food and drink whenever possible. Enter: Owl’s Brew, tea for cocktails created by Jennie Ripps and Maria Littlefield. The duo worked in marketing together starting in 2009. Littlefield noticed Ripps’ (a tea sommelier) passion for tea and they started served tea-infused cocktails at high profile events. Ripps started a custom tea blending company Brew Lab in 2011, and finally in 2013 they founded Owl’s Brew together. Since then they have been honored with recognition such as the Specialty Food Association’s 2014 “35 Under 35” awards among food and beverage entrepreneurs, and in 2016 Forbes named Littlefield one of its “30 Under 30” professionals. Last year they released a unique cocktail guide WISE COCKTAILS: A DIY Guide to Crafting Tea-Based Cocktails (Rodale Press), which was top ten in its category on Amazon. Look for them to also revolutionize your beer drinking as they gear up to release Owl’s Brew Radler, the first canned beer and tea!

IMG_0378The Owl’s Brew line currently has 5 different mixers with other seasonal products offered from time to time. We got to taste the 5 classic mixers and highlight a few of our favorite pairings for you! Owl’s Brew recommends mixing 2 parts Brew with 1 part hard spirit, or equal parts if mixing with beer or wine. Order online at on their site and you’ll 15% off when you use promo code GIRLSBREW at checkout! You can also find Owl’s Brew in stores at BevMo!, Total Wine, Nugget Market, The Fresh Market, and Whole Foods.

Owl’s Brew Pink and Black

Flavors of Darjeeling hibiscus tea, strawberry, and lemon.

Tasting Notes: Summery strawberry, lemon, notes of black tea, and cranberry. Sweet and fruity.

Recommended Pairings: whiskey, tequila, white wine, amber ale


Pink and Black Sangria

Girls on Food loved the Pink and Black and came up with a fun and easy sangria for late summer entertaining! Measurements reflect the option to create a single serving or a pitcher for large parties.

2 oz (24oz) Owl’s Brew Pink and Black

4 oz (1 bottle) Rosé wine (on the drier side)

1oz (6oz) Vodka

1 (8) sliced Strawberries

2 (16) lemon slices

Build ingredients in to a glass or punch bowl, depending on which serving size you’re making. Top with ice and give it a few stirs. Extra credit for letting vodka infuse with strawberries and lemon ahead of time!

Owl’s White and Vine

Flavors of white tea, pomegranate, strawberry, and lemon peel.

Tasting Notes: Sweet, pomegranate forward, hint of lemon.

Recommended Pairings: whiskey, tequila, gin, wheat beer

Owl’s Brew Coco-Lada

Flavors of black tea, coconut, chai spice, and pineapple.

Tasting Notes: Tropical pineapple and green apple, warming chai spice. Very minimal coconut notes.

Recommended Pairings: rum, mezcal, vodka, champagne, stout beer

Owl’s Brew Classic

Flavors of English Breakfast, lemon, lime, and lemon peel.

Tasting Notes: Classic Arnold Palmer, agave, citrus.

Recommended Pairings: whiskey, vodka, gin, IPA beer

Owl’s Brew Wicked Green

Flavors of green tea, habanero, lime, and lemon.

Tasting Notes: Balanced amount of heat, citrus, green tea.

Recommended Pairings: tequila, mezcal, vodka, gin


Wicked Green was my personal favorite with its perfectly balanced spice that gives you a kick but never overwhelms your palette. The 2 to 1 ratio was a little sweet for me so I’m currently sipping on this mix of 1.5 oz Reposado tequila, 2 oz Wicked Green, and fresh lemon slices!




Brittaney’s Larb Gai Recipe

Larb (lahp) Gai is a traditional dish in Thailand. It’s a chicken salad that emphasizes bold flavors. There are many ways to make this, in Thai, “gai” means chicken. You might’ve heard of larb moo or larb sien which is with pork or beef, whichever way you make it, it’s delicious! I made this because I had left over grilled chicken that was seasoned with black pepper and salt only. Scroll down and learn how to make this dish!

Larb Gai

ingredients for larb gai

Serves 2

2 chicken thighs, barbecued or baked
1 handful cilantro
1-2 bundles green onion
crushed Thai chili flakes
ground toasted rice (optional)
fish sauce
shallots (optional)

Chop the chicken into bite size pieces and place in a large bowl.


Add 2 tbsp fish sauce (you can add more later if you think it needs more salt), 2 tbsp Thai chili flakes (add more if you like spicy food) and 1 tbsp ground toasted rice.

larb gai 4

Now it’s time to chop up your aromatics!

larb gai 5


Add the green onion, cilantro and shallots to your bowl, mix and squeeze 1-2 whole limes in the mix. Stir all of the ingredients together and…


Done! Serve this with a side of sticky rice, butter lettuce or cucumbers to cool off the spice. This is a great dish to eat all year around. When it’s raining or snowing out and you can’t barbecue, just throw the chicken in the oven! Try this out with different meat too, see which you like best.


Bacon Bash Challenge: Julianne Tests Recipes From Whole Foods Market

According to a recent Business Insiders article, Millennials are dining out more than Gen X’ers or Baby Boomers. I am becoming the total product of my generation as I have been super lazy about cooking my own meals.

I find every excuse in the book to not cook, whether it’s the fact that I would be dining alone, it’s too hot, or simply, I CAN’T EVEN.

When our friends at Whole Foods asked me to participate in their Bacon Bash Challenge, I was in a  slight panic. I’m so rusty when it comes to my cooking skills and what if I do something stupid?

Then they told me that I would be using recipes from their site. So most of the stress vanished!

I decided the time has come for me to roll up my sleeves and get back into the kitchen where I belong! (Of course, I mean, where I choose to be… #modernfeministproblems)
There are nearly 4,000 recipes on the Whole Foods website. Plenty of these recipes incorporated bacon. I settled on making the Collard Greens and Bacon English Muffins.

Collard Greens and Bacon English Muffin 

by Whole Foods

Serves 4 (perfect for making breakfasts in advanced)

  • 8 pieces bacon (I went with Black Forest Bacon)
  • 1 red bell pepper, finely chopped
  • 1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
  • 2 tablespoons lemon juice
  • 1/4 cup nonfat plain Greek yogurt
  • 4 whole wheat English muffins, split and toasted
In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but one tablespoon of the bacon fat and then return the skillet to medium-high heat.
Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes. Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes. Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.
image3Spread yogurt onto English muffins and then pile with greens and bacon slices.
This recipe is so tasty, easy and it totally inspired me to get back in the kitchen! Thanks, Whole Foods! 
bacon bash