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Sparkling White Apple & Ginger Sangria

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Sipping on this Sparking White Apple & Ginger Sangria is sure to be a favorite of all of your guests this fall! 

Sparkling White Apple & Ginger Sangria

 Sparkling White Apple & Ginger Sangria

 

This post was sponsored by Powell & Mahoney Craft Cocktail Mixers. As always, all opinions remain my own and I choose to only work with companies that have missions that align with mine. Thank you for supporting the growth of Miss Allie’s Kitchen!

The idea of sangria just speaks to me. You take one of my all-time favorite beverages, wine, add fruit, more flavor, and sip away. I’m also into the fact that you really can’t make GOOD sangria for just one person. Why? Because good sangria needs to sit a while before drinking to maximize flavor…and you can’t just not use the whole bottle of wine when preparing it!

Sparkling White Apple & Ginger Sangria

Sangria is a party in a pitcher and we’re spicing up the mix with white wine, apples, and sparkling ginger beer. I love a good, strong red sangria filled with robust red wine and a healthy glug of brandy. But as we ease into fall, I thought it would be nice to make something lighter and more effervescent.

Sparking White Ginger Apple Sangria!

When making a batch, we let the wine marry with the apples, fresh ginger, some vodka and a bit of triple sec. BUT, the real magic happens when we top the wine mixture with bubbly ginger beer. For the sparkle, I used Powell & Mahoney’s Ginger Beer, which I love because of the natural ingredients, including real ginger and orange peel. Their craft cocktail mixers are always JUST the thing when I’m entertaining.

Sparkling White Apple & Ginger Sangria

Let’s get to it & if you create it in your kitchen, be sure to tag Miss AK and Powell & Mahoney using #MissAlliesKitchen & #CraftYourCocktail!

 

WHAT YOU’LL NEED (increments below in the printout):

Semi-dry white wine (I used Pinot Grigio, but a Sauvignon Blanc would work well, too)

Ginger Beer – I use Powell & Mahoney Ginger Beer

Apples

Fresh ginger

Vodka

Triple sec

Sparkling White Apple & Ginger Sangria

WHAT YOU’LL DO:

Add the wine, diced apples, grated ginger, vodka and triple sec into a large pitcher or glass jar. Cover and set in the fridge for at least 6 hours, but up to 3 days.

When you’re ready to serve, ladle out 1 cup of the wine mixture and top with 1/2 cup of ginger beer to make 1 serving. Cheers & happy fall y’all!

xoxx,

Miss AK

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Sparkling White Apple & Ginger Sangria

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Sparkling White Apple & Ginger Sangria

  • : Allie Doran
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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Ingredients

  • To make the sangria:
  • 1 1.5 L bottle semi-dry white wine (I used Pinot Grigio, but a Sauvignon Blanc would work well, too)
  • 3-4 apples, diced
  • 1-inch fresh ginger, grated
  • 1 c. vodka
  • 1/2 c. triple sec
  • To serve:
  • 1 c. sangria mixture
  • 1/2 c. ginger beer

Instructions

  1. Add the wine, diced apples, grated ginger, vodka and triple sec into a large pitcher or glass jar.
  2. Cover and set in the fridge for at least 6 hours, but up to 3 days.
  3. When you’re ready to serve, ladle out 1 cup of the wine mixture and top with 1/2 cup of ginger beer to make 1 serving.

Sparkling White Apple & Ginger Sangria

 

Paleo Iced Pumpkin Spice Latte

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Need an early fall pep in your step? Try this Paleo Iced Pumpkin Spice Latte!

   Paleo Iced Pumpkin Spice Latte

Paleo Iced Pumpkin Spice Latte

So, I literally NEVER go out for coffee anymore. I cannot tell you the last time I went out for a cup of coffee in the morning or snagged one on the way to a meeting. I am officially a BYO coffee girl. This is mainly because I typically drink black coffee, and I really don’t see the point in paying $2 for something I can make for pennies at home. On Fridays, J always puts cinnamon in our coffee grinds before brewing and it is literally my favorite thing in the world.

There are days, though, when you really just need to spice life up a little bit. And today we’re putting the spice in pumpkin, coffee, and ice. HA! That felt witty. I love this little ditty and it is quite the fall treat. For me, it’s just the right amount of sweet, but feel free to up the ante if you’re a sugary coffee person. The creamer makes enough for about 4-5 lattes!

Let’s get to it!

Paleo Iced Pumpkin Spice Latte

WHAT YOU’LL NEED (increments below in the printout):

Iced coffee

Coconut milk

Pumpkin puree

Dates

Maple syrup

Pumpkin pie spice

Ice

Optional – collagen protein powder – I use Vital Proteins

WHAT YOU’LL DO:

Pit and chop the dates and add them to a medium saucepan over medium heat with the coconut milk, pumpkin, maple syrup and pumpkin pie spice. Bring the mixture to a slow boil and reduce the heat to low. Simmer for 10 minutes, and pour the creamer into a blender. Puree until smooth for about 1 minute.

Paleo Iced Pumpkin Spice Latte

Cool the creamer. It will be thick. To make the latte, and add the coffee and 1/3 cup of the creamer into the blender. If desired add the collagen protein and blend for about 30 seconds. Pour over ice and enjoy!

xoxx,

Miss AK

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Paleo Iced Pumpkin Spice Latte

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Paleo Iced Pumpkin Spice Latte

  • Yield: 1 1x
  • : Allie Doran
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • For the creamer (can be used hot or cold):
  • 1 14 oz can full-fat coconut milk
  • 5 dates, pitted and chopped
  • 1/3 c. pumpkin puree
  • 1/4 c. pure maple syrup
  • 1 + 1/2 tsp. pumpkin pie spice
  • For the drink:
  • 6-8oz coffee
  • 1/4-1/3 c. creamer
  • 1 scoop of collagen protein (optional)
  • Ice cubes

Instructions

  1. Pit and chop the dates and add them to a medium saucepan over medium heat with the coconut milk, pumpkin, maple syrup and pumpkin pie spice.
  2. Bring the mixture to a slow boil and reduce the heat to low. Simmer for 10 minutes, and pour the creamer into a blender.
  3. Puree until smooth for about 1 minute. Cool the creamer. It will be thick.
  4. To make the latte, and add the coffee and 1/3 cup of the creamer into the blender. If desired add the collagen protein and blend for about 30 seconds. Pour over ice and enjoy!

Paleo Iced Pumpkin Spice Latte - get that fall fix without the fancy coffee shop price tag & added crap!

 

Paleo Apple Butter

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This perfectly sweetened and spiced Paleo Apple Butter is like a hug on toast. And you need it in your life.

 

  Paleo Apple Butter     

Paleo Apple Butter

I’m going to tell you something that may make you think I’m the strangest person ever (I realize you may think this already). Until the age of about 12 or 13, I played with dolls almost every day. American Girl Dolls, to be exact.

I was one of those kids that grew up late. J might argue that I never really grew up and that I’m just a large child, these days. But anyway, most of my time as a child and pre-teen was either spent outside playing in the woods, on the back of a horse, or with my dolls…playing in an imaginary world. Embarrassing, yes. Was I kind of a nerd? Totally. Am I grateful for it – absolutely.

My favorite doll was named Felicity; a red-headed, horse loving girl making her way through colonial times in America. One of the absolute shining moments of my life was when my mom let me make her apple butter recipe for our Thanksgiving table one year. Which was a huge deal because I’m sure cooking with me on a holiday was nothing short of watching a tornado happen right in the kitchen. Thanks, mom.

pause. can we take a minute to admire these sunflowers I picked? OK, moving on.

I remember being SO PROUD as I watched everyone slather their apple butter on their rolls as they soaked up gravy and mashed potatoes on their plates. Ever since, I’ve been a fan of that apple butter stuff.

So, I decided to put a healthier, plant based & Paleo spin on an old time favorite and I hope you scarf it down as quickly as we did. This recipe can be doubled, tripled, quadrupled, whatever and would make a wonderful homemade gift.

Paleo Apple Butter

Let’s get to it!

 

WHAT YOU’LL NEED (increments below in the printout):

Apples

Apple cider vinegar

Water

Maple syrup

Coconut sugar

Cinnamon

Allspice

Nutmeg

Paleo Apple Butter

WHAT YOU’LL DO:

Wash and quarter the apples and remove the core with a knife. Leave the skin on and drop them into a large stock pot. Add the apple cider vinegar, water, and maple syrup and bring the mixture to a slow boil over medium heat. Once the boil is reached, cover and allow the mixture to simmer for 10 minutes, or until all of the apples are soft and start to break apart.

Paleo Apple Butter

Remove the pot from the heat. If you have an immersion blender, feel free to use that to puree the mix, but I dumped everything into my food processor and pulsed until the mixture was just smooth.

Pour the apple puree back into the stock pot over medium heat. Add the coconut sugar, cinnamon, allspice, and nutmeg. When a slow boil is reached, turn the heat to medium low and allow the apple butter to simmer, uncovered, to reduce for about 15 minutes, or until thick.

Remove from the heat and ladle apple butter into glass jars. This will keep well in the fridge for a few weeks. If you want to preserve and can the apple butter (it can sit in the pantry for about a year this way), follow the directions at the bottom of THIS post.

Paleo Apple Butter

Enjoy it on toast, yogurt, rolls, as a dip, on crackers, in a wrap, the options are endless!

xoxx,

Miss AK

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Paleo Apple Butter

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Paleo Apple Butter

  • Author: Allie Doran
  • Yield: 6 cups 1x
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

  • 6 large apples
  • 3/4 c. water
  • 1/4 c. apple cider vinegar
  • 1/4 c. maple syrup
  • 1 c. coconut sugar
  • 1 Tsp. cinnamon
  • 1/4 Tsp. allspice
  • 1/4 Tsp. nutmeg

Instructions

  1. Wash and quarter the apples and remove the core with a knife. Leave the skin on and drop them into a large stock pot. Add the apple cider vinegar, water, and maple syrup and bring the mixture to a slow boil over medium heat.
  2. Once the boil is reached, cover and allow the mixture to simmer for 10 minutes, or until all of the apples are soft and start to break apart.
  3. Remove the pot from the heat. If you have an immersion blender, feel free to use that to puree the mix, but I dumped everything into my food processor and pulse until the mixture was just smooth.
  4. Pour the apple puree back into the stock pot over medium heat. Add the coconut sugar, cinnamon, allspice, and nutmeg. When a slow boil is reached, turn the heat to medium low and allow the apple butter to simmer, uncovered, to reduce for about 15 minutes, or until thick.
  5. Remove from the heat and ladle apple butter into glass jars. This will keep well in the fridge for a few weeks.

Paleo Spiced Apple Butter - naturally sweet and oh-so delicious!

 

Engagement Photo Peek

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Sneak peek of some of our favorites taken by the wonderfully talented Brianna Wilbur Photography 

Whimsical, Country PA Engagement Session

A & J’s Engagement Photos

As promised… here they are! And what FUN we had taking them! I feel like you ‘re always a little nervous getting photos done. Is your bigger ear sticking out? Do you look like you’re about to pass out from smiling??

This photoshoot was NOTHING like that. About 10 minutes into the session, probably after Brianna asked him to whisper what he had for breakfast in my ear, I felt J totally loosen up. The evening was filled with endless giggles, twirls, and a whole lotta love if you can’t tell from our faces below.

To read more about our engagement & love story – go here! Or, to read my thoughts on bridal body image – click here!

Oh, sweet J, how I can’t wait to marry you!

Photos – Brianna Wilbur Photography / Makeup – MKUP Beauty Studio / Dress – Lulu’s / Location – Mechanicsburg, PA

 

 

Whimsical, Country Engagement Photos

Whimsical, Country Engagement Photos

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session  Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

Whimsical, Country PA Engagement Session

xoxx,

Miss AK & J

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Whole30 Roasted Zucchini & Eggplant Baba Ganoush

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Use up the last of the summer produce and create a Roasted Zucchini & Eggplant Baba Ganoush dip perfect for any backyard BBQs or Tailgate Parties!

   Whole30 Roasted Zucchini & Eggplant Baba Ganoush

Roasted Zucchini & Eggplant Baba Ganoush

This post contains an affiliate link! By purchasing something from the affiliate link, your price remains the same, but I receive a small commission. Thanks for supporting the growth of Miss AK!

Transitions are always weird. This time of year I seem to find myself struggling with my wardrobe… I mean, do I pack up all of my summer sundresses, or let them hang out a little longer. And I mean, can we talk about the quest to find the PERFECT pair of peep toe booties? Oy vey!

It’s always a strange time in the kitchen, too. Are we all about the apples, cinnamon, and pumpkin? Or do we stick to corn, zucchini, and berries? I feel like, during this time, we need a lot of recipes for the end of summer gatherings or tailgates coming our way, but we (myself included) tend to stick to the basics: buffalo chicken, taco dip, burgers, pretzel bites, etc. Don’t get me wrong, there’s nothing wrong with those classics, but if you’re anything like me, you may want to spice things up a bit! And add veggies wherever you can! Speaking of veggies… have your joined my 7 Day Greens Challenge Yet? If not, fill out the form below to get the FREE e-book and do it with me!

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Whole30 Roasted Zucchini & Eggplant Baba Ganoush

I created this Whole30 approved dip for those who want to freshen up the next gathering and surprise their guests with how healthy this velvety smooth dip really is. Serve it with veggies, or if you’re not completing a Whole30, some pita chips. The pita I have pictured here is the Artisan Bread Mix by Simple Mills which you can purchase below (*affiliate link)!


Let’s get to it!

Whole30 Roasted Zucchini & Eggplant Baba Ganoush

 

 

Whole30 Roasted Zucchini & Eggplant Baba Ganoush

xoxx,

Miss AK

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Whole30 Roasted Zucchini & Eggplant Baba Ganoush

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Whole30 Roasted Zucchini & Eggplant Baba Ganoush

Use up the last of the summer produce and create a Roasted Zucchini & Eggplant Baba Ganoush dip perfect for any backyard BBQs or Tailgate Parties!

  • Author: Allie Doran
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

  • 1/2 eggplant
  • 1/2 zucchini
  • 1 garlic clove
  • 1/4 c. tahini
  • 1 lemon, juice + zest
  • 1/2 Tsp. cumin
  • 1/2 Tsp. salt
  • 1/4 Tsp. red pepper flake
  • 1/4 c. extra virgin olive oil

Instructions

  1. Preheat the oven to 375 degrees.
  2. Place your zucchini and eggplant on a baking sheet lined with parchment paper and slide into the oven for 20-30 minutes, or until they have cooked and softened and the skins start to bubble and brown. If necessary, turn the broiler on high for a few minutes to char the skin.
  3. Let the veggies cool and peel the skins from the cooked insides. Discard most of the eggplant seeds, and place the peeled zucchini and eggplant into a food processor.
  4. Add the garlic, tahini, lemon juice, lemon zest, cumin, salt and red pepper flakes and pulse a few times until combined.
  5. Turn the processor on and slowly stream the olive oil into the food processor. The mixture should be smooth and creamy. Scrape the sides, if needed, and pulse again.
  6. Pour into a bowl and top with a drizzle of olive oil. Serve with veggies of choice and or pita chips!

Notes

  • za’atar seasoning also works well in place of the cumin for a twist!

Nutrition

  • Calories: 113
  • Sugar: 1.3
  • Sodium: 9.5
  • Fat: 11
  • Carbohydrates: 3.3
  • Protein: 1.8
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  • : Allie Doran
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Instructions

 

Gluten Free Berry Skillet Crisp

By: |

Soaking up the last of summer with this Gluten Free Berry Skillet Crisp. 

 

 Gluten Free Berry Skillet Crisp

Gluten Free Berry Skillet Crisp

I’m in that limbo space where I’m PUMPED for fall, but then I’m like “oooohhhh waiit! Summer don’t leave me just yet”. I really can’t complain about any of the seasons. I even like winter. But I kinda play favorites with fall.

With the effort to have a more present mindset, instead of slamming your inbox with apple, pumpkin, and back to school stuff, I’m squeezing in just one more berry recipe. And I’m not mad in the least bit about it.

This is probably due to the fact that I can honestly face plant into this crisp it’s so good. And it gives me an excuse to show off my cast iron pans, which I’m slightly (majorly) obsessed with.

They were my birthday gift from J last year, and they were made by a PA company that has been out of business for YEARS, aka they’re vintage and I die for them. He admitted the other day that he checks Let Go and Craiglist every time we’re in a new city to see if any crazy people are selling theirs in the area so we can add to the collection. WHATAGUY.

Back to this crisp and the super cool GIF I figured out how to make below…

Let’s get to it!

Gluten Free Berry Skillet Crisp

WHAT YOU’LL NEED (increments below in the printout):

Blueberries

Strawberries

Honey

Lemon

Tapioca or arrowroot starch/powder

Oats

Cashew or almond meal – I had cashew on hand

Coconut sugar

Coconut oil

Cinnamon

Sea salt

Gluten Free Berry Skillet Crisp

WHAT YOU’LL DO:

Preheat the oven to 375. Wash and dry your berries and slice the strawberries before adding them all into a bowl. Mix in the 3 tablespoons of honey, lemon juice, lemon zest, and tapioca or arrowroot starch/powder. Pour that into the bottom of an 8-inch cast iron skillet.

In a separate bowl, add oats, nut meal, coconut sugar, coconut oil, the remaining 2 tablespoons of honey, cinnamon, and salt. Mix well until the mixture is well coated and sticky. Spoon the crisp mixture over the berries.

Gluten Free Berry Skillet Crisp

Bake for 40 minutes or until the berries are bubbling and the crisp is golden brown. Let cool at least 30 minutes before serving & digging in!

Gluten Free Berry Skillet Crisp

xoxx,

Miss AK

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Gluten Free Berry Skillet Crisp

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Gluten Free Berry Skillet Crisp

  • : Allie Doran
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1 pt. blueberries
  • 2 c. sliced strawberries
  • 5 Tbsp. honey, divided
  • 1 lemon, juice and zest
  • 2 Tbsp. tapioca or arrowroot starch
  • 1 c. rolled oats
  • 1/2 c. cashew or almond meal – I had cashew on hand
  • 1/4 c. coconut sugar
  • 1/4 c. melted coconut oil
  • 1/2 Tsp. cinnamon
  • 1 pinch salt

Instructions

  1. Preheat the oven to 375. Wash and dry your berries and slice the strawberries before adding them all into a bowl. Mix in the 3 tablespoons of honey, lemon juice, lemon zest, and tapioca or arrowroot starch/powder. Pour that into the bottom of an 8-inch cast iron skillet.
  2. In a separate bowl, add oats, nut meal, coconut sugar, coconut oil, the remaining 2 tablespoons of honey, cinnamon, and salt. Mix well until the mixture is well coated and sticky. Spoon the crisp mixture over the berries.
  3. Bake for 40 minutes or until the berries are bubbling and the crisp is golden brown. Let cool at least 30 minutes before serving & digging in!

Gluten Free Berry Skillet Crisp - an easier, healthier alternative to summer berry pie!

 

I’m Not Fitting Into My Wedding Dress

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My thoughts on diverting focus from looking “perfect” to focusing on my person

This heartfelt post was written about a month ago before I decided to create a custom wedding dress with Priscilla Costa Bridal to fit me, exactly as I am. It’s always difficult to share such raw and personal thoughts, but I wanted to share my mindset with hopes that it may light something inside you, and to hold myself accountable during this season. A huge thank you to Brianna Wilbur Photography for capturing our excitement in the picture above. I’ll share more of our engagement photos soon!

I’m sitting here writing this post when I should be doing other things. I’ve got 3 hours until I need to leave for my 7th appointment to try on bridal gowns, but I had to write these thoughts down for you.

Truth be told, a few days after J and I got engaged, I knew I had to write this post for you. It’s a Friday morning, it’s still dark, and it’s pouring rain…so I write. This post is for all of the girls out there, who like me, dream their entire lives of being married, and truly want to be their most beautiful selves on their wedding day.

I haven’t planned every detail of my wedding day since I was 3, but I had a pretty solid idea of how I wanted things to be when I walk down the isle. I met J and all of that fell into place, sort of.

Suddenly, the grandeur of “A WEDDING” kind of paled to the thought of hanging out with my best friend for the rest of this life. The little things seemed kind of trivial compared to the big plan and meaning behind the day. AKA, sometimes, making up our own silly dances moves in the living room sounds more appealing than seating charts. Or dieting to fit into my wedding dress.

Getting my measurements taken at Priscilla Costa Bridal . Thanks to my sweet brother for capturing the moment! 

I’ll be frank with you, I’ve never been a girl that has had a ton of weight to lose. I’m athletic and active and I always have been. But, I have a tendency to be extreme, especially with fitness expectations. I wrote a post last year called Wear The White Jeans about how I spent all of last summer pushing my white jeans to the back of my closet because they made me feel self-conscious about my thighs. From the outside, it may seem that I don’t have much to complain about, but you never know what sort of war negative body image is raging on someone’s inside. I’m happy to report that THIS year, I’ve been wearing white jeans since before Memorial Day – ha, take that you negative subconscious, you!

Okay, getting to the point. My body perfectionist mentality always told me that this is the time I would be “getting it together”. Reaching my goals and obtaining my dream body and goal weight before my wedding. Whatever that means, anymore, I truly have no idea. But then, sweet J asked me to marry him and wanted to toast to us with endless champagne, watch me order whatever dessert I wanted because he knows eating dessert in a restaurant is my favorite thing ever, and let’s be honest, order pizza on multiple occasions because we were both too dang tired from all of the celebrating to lift a spatula.

And then it dawned on me: our wedding is not my wedding and it’s certainly not about showing off my “perfect” body, it’s about celebrating our lives and choosing each other. So, I made a pact with myself. This is not a season of restriction, and I will not lead my life in a way that makes me feel as such. I’ll probably always be the person who wants to go exercise 5 days a week and who prefers broccoli over potato chips. But that doesn’t mean I can’t pick out the menu for our wedding over pizza and a glass of wine with my sweetheart, the night before I try on wedding dresses.

I’m writing this to you because maybe you need validation to do the same thing for yourself. Or maybe you need to stop looking at every bump or tiny, personal imperfection in your wedding photos (no matter how old they are) and focus on the shots that capture your sweet grandfather laughing on the dance floor. Whatever you need to convince yourself that your engagement season does not have to be filled with worry, crazy dieting, and unrealistic workout programs – I hope this is a piece of the puzzle.

I realize it’s a blessing to be in this headspace. Do I still want to feel beautiful and will I change up my routine a bit every now and then? Sure. But I will do my best to make sure that this time isn’t clouded with negativity where my body is concerned. I think a lot of these revelations have to do with the culture of the health and wellness community I am now so readily a part of. I’m amazed by all of the positive, real and whole food advocates out there, making a difference every day in the way we, as a society, think about health. It’s made a difference in me, as has having someone love me just as I am.

So today, if I find THE DRESS, I won’t be ordering it a size smaller. I won’t be choosing something that makes me feel like I need to fit into it. I’ll be choosing something that makes me feel perfect as I am. Because to me, the person that picked me as I am is pretty darn perfect.

As always xoxx,

Miss AK

Grilled Veggie and Dippy Egg Salad

By: |

My favorite make-ahead Grilled Veggie and Dippy Egg Salad… trust me! 

Grilled Veggie and Dippy Egg Salad

Grilled Veggie and Dippy Egg Salad

Oh hey it’s me hanging out with my post-Mexico tan. Well, actually I’m writing this to you in advance and I kind of haven’t even left for vacation yet. I’m just trying to act like I have it together and like I plan and stuff. Ya know, adult life. And about the tan thing – we’ll see how that goes. I’m like reeeeallll Irish and German, so yeah. Was not blessed in the tan skin department. Self-tanner IS my best friend.

But you know what I am blessed with? The yummy salad making gene. I’ll take it as a compliment when my 6’3++ fiance actually asks to take my salads to lunch, not steak and potatoes (not because he doesn’t love them, he’s just into the whole balance thing, too). I have a philosophy that salads should never be boring and they’re the perfect way to get creative in the kitchen, even when you don’t feel like cooking.

The recipe I’m going to give you below is for 4 salads because I have this hope that you’ll grill all of the veggies as I did, chop the lettuce beforehand and top each pre-made salad with fresh fried dippy eggs as you go. Just a side note – you can totally do hard boiled eggs, too, but if you haven’t tried a salad topped with a dippy egg, just like, trust me on it, friend. You can always make the recipe smaller or larger to fit your needs. We’re not baking so don’t worry about messing anything up ratio wise.

Grilled Veggie and Dippy Egg Salad

Let’s get to it!

 

WHAT YOU’LL NEED (increments below in the printout):

Eggs

Lettuce

Yellow squash

Red pepper

Cherry or grape tomatoes

Salt

Pepper

Dressing of choice – I use lime juice and olive oil – about 1 tsp. of each per salad

WHAT YOU’LL DO:

Preheat the grill to medium. While it heats, cut the squash in half lengthwise. Cut the peppers in half and remove the seeds.

Place the squash and peppers on the grill for about 6-8 minutes a side, or until they char slightly and are tender. Remove from the grill and allow them to cool.

Grilled Veggie and Dippy Egg Salad

Chop the lettuce and slice the tomatoes in half. Chop the peppers and squash and place all of the vegetables evenly into portable containers or into bowls if you’re serving right away.

Grilled Veggie and Dippy Egg Salad

When you’re ready to eat – fry an egg over medium low heat for 4-6 minutes. Remove from the pan and slice onto the salad. Sprinkle 1/2 teaspoon of salt and pepper over each salad, if desired, and top with dressing of choice.

Grilled Veggie and Dippy Egg Salad

xoxx,

Miss AK

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Grilled Veggie and Dippy Egg Salad

  • Author: Allie Doran
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
Print Recipe

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Ingredients

  • 8 eggs
  • 1 c. romaine lettuce (one large bag)
  • 2 yellow squash
  • 2 red pepper
  • 1-pint cherry or grape tomatoes
  • 1 tsp salt, divided
  • 2 tsp pepper, divided

Instructions

  1. Preheat the grill to medium. While it heats, cut the squash in half lengthwise. Cut the peppers in half and remove the seeds.
  2. Place the squash and peppers on the grill for about 6-8 minutes a side, or until they char slightly and are tender. Remove from the grill and allow them to cool.
  3. Chop the lettuce and slice the tomatoes in half. Chop the peppers and squash and place all of the vegetables evenly into portable containers or into bowls if you’re serving right away.
  4. When you’re ready to eat – fry an egg over medium low heat for 4-6 minutes. Remove from the pan and slice onto the salad. Sprinkle 1/2 teaspoon of salt and pepper over each salad, if desired, and top with dressing of choice.

Grilled Veggie and Dippy Egg Salad - an easy make ahead Whole30 & Paleo salad!

 

 

Grain Free Cashew Zucchini Bars

By: |

Check out these Paleo & grain free Cashew Zucchini Bars chock full of summer grown veggies. 

Grain Free Cashew Zucchini Bars

Grain Free Cashew Zucchini Bars

Okay so don’t hate me, but as you’re reading this, I’m sitting on a beach in Mexico. Whaaaaa whaaatt. Yep, first time in Mexico for me this week! J & I were blessed to be able to travel with his family down here for a week, and as much as I’m soaking up that sun (and some booze, hehe) I’m trying to keep it as balanced as possible. When I vacation at all-inclusive resorts I like to take advantage of all of the fresh fruit, veggies, green juice, the beach for running and yeah, I’m probably that person hitting the gym every few days.

You guys know I love a good sneaky treat. In fact, my first big Buzzfeed publication was for my Sneaky Sweet Potato and Oat Cups (pssst, there’s cauliflower in ’em). So naturally, zucchini bread is my jammmm. So, I’m hoping to keep sneaking veggies into my diet all week so I don’t come back feeling like a completely different human.

I still really can’t get over how much I love my Chocolate Chip Cashew Cookie Bars, so I decided I would make them into a zucchini bread bar variation. They’re still ooey and gooey like a cookie, but they do have some density which makes them the perfect cookie bread bar veggie mash-up. Ha! Alright, wanna try ’em?

 

Let’s get to it!

Grain Free Cashew Zucchini Bars

WHAT YOU’LL NEED (increments below in the printout):

Cashew meal – aka cashews ground in your blender or food processor until they look like coarse flour

Coconut flour

Cashew butter – you can totally just buy cashews and make the meal and butter yourself, too (that’s what I did!)

Coconut sugar

Coconut oil

Eggs

Baking powder

Vanilla

Sea salt

Shredded zucchini

Grain Free Cashew Zucchini Bars

WHAT YOU’LL DO:

Preheat oven to 350 degrees. We’ll start by making the cashew meal. Add the cashews into a food processor or blender and blend until they’re finer than breadcrumbs. Stop there because if you process them for a while, they will turn into cashew butter. That being said, if you want to make your own cashew butter, remove the mealed cashews and add another cup of cashews into the food processor or blender (high powered blenders or food processors work best for nut butter) and allow it to process until it’s smooth and creamy. Or, you can just use store-bought!

When you have your cashew products prepared, add the cashew meal, coconut sugar, coconut flour, baking powder, and salt into a large bowl. Whisk together until combined. Add the eggs, cashew butter, coconut oil, and vanilla and mix everything until the batter is wet.

Next, shred your zucchini on a grater onto a towel. When it has been shredded, wring the towel out over the sink to remove the excess water. Fold the shredded zucchini into the batter and pour into a baking dish lined with parchment paper. Mine is about a 6×10 inch dish.

Bake for 25 – 30 minutes until the bars are golden brown and the middle is set when you touch it. Allow the bars to cool in the pan for 20 minutes or so before serving.

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/

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Grain Free Cashew Zucchini Bars

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Grain Free Cashew Zucchini Bars

  • Author: Allie Doran
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 15 bars 1x
Print Recipe

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Ingredients

  • 1 + ¾ c. cashew meal – aka cashews ground in your blender or food processor until they look like coarse flour
  • ½ c. coconut flour
  • ¾ c. cashew butter – you can totally just buy cashews and make the meal and butter yourself, too (that’s what I did!)
  • 1 c. coconut sugar
  • 3 Tbsp. coconut oil, melted
  • 2 eggs
  • 1 Tsp. baking powder
  • 1 Tsp. vanilla
  • 1 Tsp. sea salt
  • 3/4 c. shredded zucchini

Instructions

  1. Preheat oven to 350 degrees. We’ll start by making the cashew meal. Add the cashews into a food processor or blender and blend until they’re finer than breadcrumbs. Stop there because if you process them for a while, they will turn into cashew butter. That being said, if you want to make your own cashew butter, remove the mealed cashews and add another cup of cashews into the food processor or blender (high powered blenders or food processors work best for nut butter) and allow it to process until it’s smooth and creamy. Or, you can just use store-bought!
  2. When you have your cashew products prepared, add the cashew meal, coconut sugar, coconut flour, baking powder, and salt into a large bowl. Whisk together until combined. Add the eggs, cashew butter, coconut oil, and vanilla and mix everything until the batter is wet.
  3. Next, shred your zucchini on a grater onto a towel. When it has been shredded, wring the towel out over the sink to remove the excess water. Fold the shredded zucchini into the batter and pour into a baking dish lined with parchment paper. Mine is about a 6×10 inch dish.
  4. Bake for 25 – 30 minutes until the bars are golden brown and the middle is set when you touch it. Allow the bars to cool in the pan for 20 minutes or so before serving.

Grain Free Cashew Zucchini Bars - Paleo & Gluten Free

 

 

Paleo Lemon Blueberry Chia Pudding

By: |

A smashing summer flavor combo comes together in this Paleo Lemon Blueberry Chia Pudding! 

Paleo Lemon Blueberry Chia Pudding

Paleo Lemon Blueberry Chia Pudding

So, most days I sort of hate making breakfast. I feel like that breaks a major food blogger rule, but it’s true. I mean, I meet all of the other “requirements” – I adore avocados, will eat anything fermented (hello kombucha & kimchee), am a freak for veggies…but I just can’t get excited about making breakfast in the morning.

Since I’ve started this whole working from home thing I’m trying to come up with a good routine. As someone who isn’t an early riser, sometimes I feel like I have to get out of bed, pour some coffee and quick sit down and fire up my laptop. Sure – could I actually make a gorgeous breakfast every day? Yep. Do I want to? Nope.

Paleo Lemon Blueberry Chia Pudding

So, that’s where meal prep comes into play. I’ve found I have to be more on top of my game while working from home. If I rely on myself to cook each meal as it comes, I may end up skipping and reaching for the whole bag of chips and salsa later. I am undoubtedly a lazy cook, sometimes.

Sooo chia pudding let’s talk about it. Because it’s GREAT to prep. But personally, I like it cooked way better on the stovetop than the refrigerator method. So, that’s what I’m showing you how to do today. If you love it, check out my Stovetop Tropical Chia Seed Pudding, too. I made that earlier in the year and this is super similar! Alrighty then, friends…

Paleo Lemon Blueberry Chia Pudding

Let’s get to it!

Paleo Lemon Blueberry Chia Pudding

WHAT YOU’LL NEED (increments below in the printout):

Chia seeds

Coconut milk – I like full fat but you can do lite

Blueberries

Lemon

Raw honey – you can do maple syrup, I just dig the honey and lemon together

Sea salt

Optional – blueberries and coconut flakes for topping

Paleo Lemon Blueberry Chia Pudding

WHAT YOU’LL DO:

Place a saucepan over medium heat and add the blueberries. Allow them to roll around over the heat for a minute or so so they burst more easily when cooked. Add the lemon juice, zest and coconut milk, sea salt and stir. Finally, add in the chia seeds and stir until the mixture thickens into a pudding-like state – around 8 minutes.

Serve warm or chill in the fridge for about 2 hours before serving if you like it cold. Add toppings if desired and dig in!

This keeps well for about a week and can be made in large batches!

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/

Twitter – https://twitter.com/missallieskitch

Paleo Lemon Blueberry Chia Pudding

Print

Paleo Lemon Blueberry Chia Pudding

  • Author: Allie Doran
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

  • 1/2 c. chia seeds
  • 1 14 oz. can coconut milk – I like full fat but you can do light
  • 1/2 c. blueberries
  • 1 lemon, juice and zest
  • 2 Tbsp. raw honey – you can do maple syrup, I just dig the honey and lemon together
  • 1 pinch sea salt
  • Optional – blueberries and coconut flakes for topping

Instructions

  1. Place a saucepan over medium heat and add the blueberries.
  2. Allow them to roll around over the heat for a minute or so so they burst more easily when cooked.
  3. Add the lemon juice, zest and coconut milk, sea salt and stir.
  4. Finally, add in the chia seeds and stir until the mixture thickens into a pudding-like state – around 8 minutes.
  5. Serve warm or chill in the fridge for about 2 hours before serving if you like it cold. Add toppings if desired and dig in!

 

Paleo Lemon Blueberry Chia Pudding

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