Our Engagement

By: Allie Doran | Updated: July 19, 2017

The Story of Our Engagement

Typing these words makes it all feel a little more real but… on Saturday, June 3rd, J asked me to marry him. We’re engaged!!!! (WHHHHAAAATTTT WHHHHAAATTTT)

I wanted to be in the right headspace to write this post, and I finally feel like I’ve found it. I always love reading “real life” pieces from other bloggers, so I’m letting you all in on our special day. I’m not sure how much I’m going to share, but I’m thinking I’m going to keep an Our Story tab on the menu, partially for your enjoyment, mostly ours and absolutely because this blog or my life as you all see it wouldn’t exist without J.

As a little recap (and for a giggle) J & I met after my sweet momma made me an online dating profile. Plenty of Fish, to be exact on the site. We were both very “anti” dating sites, but we gave it a whirl, and what do ya know.

This post is hard to write because it feels a little out of body. Do you know when you dream about something for so long, and it happens and then it’s over? This is nothing like that. It’s like, I waited for it, it happened and it was a million times beyond my wildest dreams so it still feels so surreal. You should know though, I’m a slow processor.

Anyway – how it happened…

People asked me if I had an idea, if I knew, or if I was shocked. I was in the middle of having an idea and shocked. The reason I had an idea – J and I knew we were getting married about a month into our relationship and have been working toward having a forever for a while now. People often ask me if we knew after our first date, which I wouldn’t say that, but when we knew, we knew.

The day started very normally: singing & dancing our way through breakfast and cleaning. I have to give it to the guy, J was cool as a cucumber that morning. We’ve been busy this year, so he insisted that we take a hike at this beautiful nearby mountain together to spend some alone time. I’ll admit, he was oddly specific about the time and place. So – I decided it might not be a bad idea to brush my hair instead of wearing it in a ball cap. Good call.

We arrived at the mountain, and as we were checking in, J kept asking the best way to get to the North Lookout Point, which is the most coveted lookout spot on the mountain. I took a bit of offense because I thought he didn’t think I could handle the extreme climb course, which didn’t pass by the Lookout. Praise Be we didn’t take that darn extreme course.

We climbed our way to the top and I have to say, the view was breathtaking. J asked if we wanted to get a photo together, and went off to find someone to take it. This is where it gets good.

I stepped in to pop my usual picture pose, and I felt a hand on my arm pushing me away and the next thing I knew, J dropped on this knee. (!!!!!!!!!!!!!!!!!!!!) *cue massive tears* MASSIVE. A lifetime with my absolute best friend.

The poor, unsuspecting (and AMAZING) woman who took our photos was pregnant, so on top of us crying, she was crying and there was just so much happening we never even got her contact information to thank her. SO, if for some reason, you are that woman and you are reading this and you witnessed a freakishly tall and excited couple get engaged on June 3rd – THANK YOU FROM THE BOTTOM OF OUR HEARTS.

I think one of the best parts of the day was the climb down the mountain. It was just the two of us and J had a chance to tell me all of the funny, nerve wracking and heart warming details that went into planning the day. The chance to hear the tale from his perfective was perfect.

Later that day, J whisked me off to a surprise dinner at one of our favorite spots, The Glassbern Inn. I had a feeling we would be seeing our parents at some point but I was shocked to see J’s brother, his fiance, my best friend & her boyfriend. I mean, WHAT a day full of surprises. We all shared a (huge) meal and I still can’t get over the outpouring of love and kindness that was shown that day.

So to everyone who made our engagement special (and to everyone to had to keep the secret from me) THANK YOU from us both.

And to J – you and me always, dancing in the kitchen.

xoxx,

Miss AK

Peach Basil Moscow Mule

By: Allie Doran | Updated: September 13, 2022

I’m sharing the recipe for this refreshingly sweet Peach Basil Moscow Mule & dishing about my best gal pal.

Peach Basil Moscow Mule

Thanks to Powell & Mahoney Craft Cocktail Mixers and Stateside Vodka for providing the product for this post and the event!

So, I have a best friend named, Amanda. She wakes up every day (at the crack of dawn, I might add) and it’s immediately go-time. She takes care of her two pups, showers, picks out her clothes, puts on her makeup and blows out her hair, steeling herself to take on the world, because she basically does, every day. Before she leaves, she grabs her mug of coffee and sips it in the quiet at her desk before the crazy rushes in.

You see, this best friend of mine has devoted her life to others. She’s a teacher. And those that she teaches aren’t necessarily blessed with the supportive familial situations that she and I grew up with or they don’t have the capacity to cope with the curves life brings us, or learn at the frequency that some children do. So, she not only teaches them how to comprehend equations and read novels, but she teaches them how to cope with life and join our society. My point – you think you’ve had a taxing day until you’ve talked to her.

A few weeks ago, she got up, completed her routine, and devoted her day entirely to me. I had the opportunity to have a booth at The Elmwood Park Zoo’s Beast of a Feast a few weeks ago; this is an event dedicated to raising funds for the community and restaurants & chefs come together to provide tastings and sips of their awesome creations. Seeing that I’m not a chef and I don’t have a restaurant or team, I needed a little help serving cocktails to 1,400 people.

This is the recipe for the Peach Basil Moscow Mules that we served at the event where Amanda so graciously dedicated her entire day to pouring, mixing, filling ice, event planning… the list goes on. Sometimes, in this life, we’re blessed to be around people that are selfless, devoted, and incredibly supportive, just like Amanda. This recipe is absolutely dedicated to her and all of the things she does for me & others. Oh, and it’s also pretty darn good, too.

Let’s get to it!

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

Vodka – I used Stateside Vodka

Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)

Basil

Sugar

Water

Ginger beer – I used Powell & Mahoney Ginger Beer

WHAT YOU’LL DO:

To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.

T0 make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!

xoxx,

Miss AK

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Peach Basil Moscow Mule

Author: Allie Doran
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 1 1x

Ingredients

For the basil syrup (you’ll have leftovers):
8 basil leaves
1/2 c. sugar
1/2 c. water
For the mule:
2 oz. vodka – I used Stateside Vodka
1.5 oz. Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)
0.5 oz basil syrup (1 Tbsp.)
8 oz. ginger beer – I used Powell & Mahoney Ginger Beer

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Instructions

To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.
To make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!

Grilled Greek Chicken and Easy Cabbage Slaw

By: Allie Doran | Updated: September 13, 2022

A protein packed, summer weeknight staple comes together quickly in this Grilled Greek Chicken Recipe. Enjoy!

Grilled Greek Chicken and Easy Cabbage Slaw

This recipe stems from a sort of “happy accident” that took place a few weeks ago. J and I were on the hunt for a wedding venue and were driving about an hour to look at the next place on our list. I’m really pretty directionally challenged, so as fate would have it, I thought the venue was located much closer to a Zoe’s Kitchen, which is one of my favorite places to go. Since J had never been before, I made a HUGE deal of going down for lunch before our appointment, and lo and behold, the Zoe’s was 45 minutes from where we actually needed to be. Epic fail.

On the bright side – J absolutely loved the Greek Chicken Pita, which is stuffed with perfectly grilled chicken and cabbage slaw. So, I decided I was going to have to recreate some of their menu items at home, my own way. First up, is this Grilled Greek Chicken and Easy Cabbage Slaw. It’s light, tangy, and is the perfect meal for a hot summer night. I have been really into making slaws the past few months and I’m eager to share this variation with you today.

Also – this meal pairs extremely well with white wine and a HUGE serving of watermelon. Yup. Fire up your grills and…

Let’s get to it!

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

Chicken

Cabbage

Lemon juice

Red wine vinegar

Italian seasoning – I use the organic version from Aldi – make sure to look out for funky preservatives!

Garlic powder

Olive oil

Salt

Pepper

Optional – fetta cheese – omit for Whole30, Dairy Free and Paleo

WHAT YOU’LL DO:

Let’s begin by making our Greek marinade for the chicken and slaw. Combine the lemon juice, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and olive oil in a mason jar and shake well.

Remove your chicken from the fridge, rinse, pat dry, and trim the fat. Pound or cut the chicken into even pieces and place into a ziplock bag or a glass bowl with a lid. Pour half of the dressing over the chicken and allow it to marinate for 30 minutes – 2 hours. Never marinate chicken for more than 2 hours with citrus because it may start to break up the meat.

Right after the marinade is on the chicken, chop up your cabbage and place it into a bowl. Pour the remaining dressing over the cabbage and mix well. Allow this to sit for at least 15 minutes before serving, but I find that it tastes best after an hour or two.

*Tip* – some cabbages (depending on age) absorb liquid differently. Taste your slaw before serving and feel free to add a splash (1 Tbsp. or so) of red wine vinegar if you feel that the slaw needs more acidity. It’s always better to be light handed and add more.

When you go to preheat your grill to cook your chicken, place the chicken on the counter to come to room temp. It will cook more evenly. Preheat the grill to medium, and grill the chicken for about 5 – 8 minutes per side or until the chicken is no longer pink in the middle and juices run clear.

Serve the chicken atop the slaw and sprinkle with feta if desired. This keeps well for about 5 days!

xoxx,

Miss AK

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Grilled Greek Chicken and Easy Cabbage Slaw

Author: Allie Doran
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 1x

Ingredients

1 lb. chicken
1 small – medium cabbage
1/4 c. fresh lemon juice
1/4 c. red wine vinegar
2 +1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 c. olive oil
3/4 tsp. salt
1/4 tsp. pepper
Optional – 1/4 c. fetta cheese – omit for Whole30, Dairy Free and Paleo

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Instructions

Let’s begin by making our Greek marinade for the chicken and slaw. Combine the lemon juice, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and olive oil in a mason jar and shake well.
Remove your chicken from the fridge, rinse, pat dry, and trim the fat. Pound or cut the chicken into even pieces and place into a ziplock bag or a glass bowl with a lid.
Pour half of the dressing over the chicken and allow it to marinate for 30 minutes – 2 hours. Never marinate chicken for more than 2 hours with citrus because it may start to break up the meat.
Right after the marinade is on the chicken, chop up your cabbage and place it into a bowl. Pour the remaining dressing over the cabbage and mix well. Allow this to sit for at least 15 minutes before serving, but I find that it tastes best after an hour or two. *Tip* – some cabbages (depending on age) absorb liquid differently. Taste your slaw before serving and feel free to add a splash (1 Tbsp. or so) of red wine vinegar if you feel that the cabbage needs more acidity. It’s always better to be light handed and add more.
When you go to preheat your grill to cook your chicken, place the chicken on the counter to come to room temp. It will cook more evenly. Preheat the grill to medium, and grill the chicken for about 5 – 8 minutes per side or until the chicken is no longer pink in the middle and juices run clear.
Serve the chicken atop the slaw and sprinkle with feta if desired. This keeps well for about 5 days!

Paleo Peach Basil Tart

By: Allie Doran | Updated: September 13, 2022

A refreshing and unexpected combo come together in this Paleo Peach Basil Tart! Let’s dig in to this and a few other fabulous farmer’s market creations from some of my blogger pals!

Paleo Peach Basil Tart

Is there annnyyyything better than the flavors of farm fresh peaches in the summer? I think not, friends. This week, a few of my blogger pals and I decided to team us for a Farmers Market Collaboration and we’re sharing our favorite seasonal creations with ingredients that we picked up at the market! WELCOME SUMMER!

I’ll share the recipe for this divine little tart below, I actually made it as a birthday treat for myself last week. Alas, the celebration continues, my friends. The base or crust for this tart is a spin-off of my favorite Chocolate Chip Cookie Cashew Bars and is filled with tender peaches and basil ribbons! This recipe has a bit more ingredients than my usual, but it’s WELL worth it!

I snagged the luscious basil at a local farm nearby, Little Peace Farm. The local, organic peaches were scored at my local health food market, Healthy Habits Natural Market. Hooray for farmers & small businesses!

Before you start getting everything out to make the tart, check out the fabulous farmers market creations by my favorite blogger buds for our #foodiefarmersmarket creations! Make sure to tag us on social media with your farmers market finds!

Aglio Olio Zoodles with Veggies and Shrimp by Jess Larson with Plays Well With Butter

Cherry Caprese Pasta Salad by Kara Golis with Byte Sized Nutrition

Roasted Beet and Goat Cheese Salad by Ellie O’Brien with Hungry By Nature

Raspberry Lemon Kombucha Sangria by Kelsey Preciado with Little Bits Of

Tomato Jicama Salad by Kelly Nardo with Eat the Gains

Grilled Chicken Breasts with Peach Jalapeno Salsa by Chrissa Benson with Physical Kitchness

Let’s get to that Paleo Peach Basil Tart!

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

Peaches

Cashew meal

Coconut flour

Coconut sugar

Cashew butter

Coconut oil

Egg

Vanilla

Sea salt

Lemon juice

Tapioca starch

Fresh basil

WHAT YOU’LL DO:

Preheat oven to 375 degrees.To make the crust, begin by making your cashew meal. Add the cashew pieces into a food processor (or blender) and pulse until they’re a fine meal. While this is processing, melt the coconut oil and crack and whisk your egg into a separate bowl.

Next, add cashew meal, coconut flour, and coconut sugar into a bowl and whisk to combine. Add in the cashew butter, coconut oil, whisked egg, and vanilla. Mix to combine everything well. Press the crust mixture into tart pan and place it into the fridge while you prepare the filling.

To make the filling, begin by slicing the peaches and removing the pits. Add them into a bowl with the coconut sugar, lemon juice, tapioca starch, and basil ribbons. Mix well until all of the peaches are coated and glossy.

Remove the tart shell from the fridge and pour the peach mixture inside. Place the tart in the oven for 25-30 minutes, or until the edges of the crust are golden brown and the peach filling begins to bubble. Allow this to cool for at least an hour before slicing!

xoxx,

Miss AK

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Paleo Peach Basil Tart

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Yield: 10 1x
: Allie Doran

Ingredients

For the crust:
1 c. cashew meal (about 1 c. cashew pieces)
1/2 c. coconut flour
1/3 c. coconut sugar
1/2 c. cashew butter
2 tbsp. coconut oil, melted
1 egg
1 tsp. vanilla
1 pinch sea salt
For the filling:
5 medium or 6 small peaches
1/2 c. coconut sugar
1 Tbsp. lemon juice
1 Tbsp. tapioca starch
1 Tbsp. basil ribbons

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Instructions

Preheat oven to 375 degrees.
To make the crust, begin by making your cashew meal. Add the cashew pieces into a food processor (or blender) and pulse until they’re a fine meal. While this is processing, melt the coconut oil and crack and whisk your egg into a separate bowl.
Next, add cashew meal, coconut flour, and coconut sugar into a bowl and whisk to combine. Add in the cashew butter, coconut oil, whisked egg, and vanilla. Mix to combine everything well.
Press the crust mixture into tart pan and place it into the fridge while you prepare the filling.
To make the filling, begin by slicing the peaches and removing the pits. Add them into a bowl with the coconut sugar, lemon juice, tapioca starch, and basil ribbons. Mix well until all of the peaches are coated and glossy.
Remove the tart shell from the fridge and pour the peach mixture inside. Place the tart in the oven for 25-30 minutes, or until the edges of the crust are golden brown and the peach filling begins to bubble. Allow this to cool for at least an hour before slicing!

5 Ingredient Gluten Free Ranch Chickpea Pasta Salad

By: Allie Doran | Updated: September 13, 2022

A fast & fresh weeknight solution… this Quick & Healthy Ranch Pasta Salad is sure to be a weeknight time saver!

5 Ingredient Gluten Free Ranch Chickpea Pasta Salad

Thanks to Banza for sending product for me to create this recipe. As always, all thoughts and opinions are my own! This post contains affiliate links.

I decided it was mandatory to share this recipe because I’ve been making it SO much. Like once a week we’ve got this Quick & Healthy Ranch Pasta Salad on the menu, for reals. My friends at Banza were kind enough to send me a case of their AMAZING chickpea pasta and it’s been saving my behind on weeknights ALL OF THE TIME, lately. If you haven’t tried Banza, go ahead and check it out. You can order online, or it’s in most grocery stores. It’s packed with protein and fiber and it honest to goodness has a fantastic flavor and texture. Take it from someone who doesn’t even love whole wheat pasta, it’s good.

Anyway, I throw this pasta together in about a half an hour and I make sure to load it with veggies to get everything we need in one meal. You can certainly make this a “clean out the fridge” pasta salad and just use what veggies you have on hand, but we love broccoli and tomato. Here’s to summer weeknights spent on the porch and not in the kitchen!

Let’s get to it!

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

Chickpea pasta – try Banza here!

Ranch dressing of your choice – but I use Primal Kitchen Avocado Ranch

Ham – precooked deli meat (I like to go for all natural & organic with no sugar added)

Tomato

Broccoli

WHAT YOU’LL DO:

Boil your pasta water and cook according to the package directions. Drain and set aside. Cut your broccoli pieces into small florets and set aside with the tomatoes. Once the pasta has been cooked and been removed, add some oil to the stock pot and heat over medium heat.

Add the broccoli and saute for about 5 minutes. Add the tomatoes for about 2 minutes just to soften them, and remove from the heat. Add in the pasta, ham, and ranch to the pot, stir and serve warm, or chill in the fridge and serve cold!

xoxx,

Miss AK

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5 Ingredient Gluten-Free Ranch Chickpea Pasta Salad

Author: Allie Doran
Yield: 4 1x

Ingredients

1 lb. chickpea pasta – try Banza
1 c. ranch dressing of your choice – but I use Primal Kitchen Avocado Ranch
1.5 c. chopped, cooked ham
1 pt. halved grape tomatoes
2 c. broccoli florets

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Instructions

Boil your pasta water and cook according to the package directions. Drain and set aside. Cut your broccoli pieces into small florets and set aside with the tomatoes. Once the pasta has been cooked and been removed, add some oil to the stock pot and heat over medium heat.
Add the broccoli and saute for about 5 minutes. Add the tomatoes for about 2 minutes just to soften them, and remove from the heat. Add in the pasta, ham, and ranch to the pot, stir and serve warm, or chill in the fridge and serve cold!

Chili Ginger Kombucha Cocktail

By: Allie Doran | Updated: September 13, 2022

Cheers to celebrating & welcoming another year in the life with this Chili Ginger Kombucha Cocktail!

Chili Ginger Kombucha Cocktail

This post has been sponsored by Stateside Urbancraft Vodka. As always, all thoughts and opinions remain my own, and I’m so excited to partner with a local business! Thank you for supporting the growth of Miss AK!

Well hey hey hey, tomorrow’s my birthday! It is absolutely no secret whatsoever that I LOVE kombucha and have an undying appreciation for a darn good cocktail. I thought my birthday was just about the perfect time to combine the two for a mash-up of epic proportions and share it with you all.

I’m partnering today with Stateside Vodka, wich is created at a local distillery, Federal Distillery, located in Philadelphia, PA. Not only does Federal Distillery create killer vodka, but they have a beautiful cocktail lounge where you can sip on their hand crafted bevvies, right on sight. HOW COOl, amirite?

Anway, awesomely handcrafted vodka, swirled with bubbly kombucha, served with a spicy coconut sugar and chili rim. Yeahhh… ya need it.

Let’s get to it!

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

Stateside Vodka – or vodka of your choice

Ginger kombucha

Chili powder

Cayenne powder

Coconut sugar

Lime

WHAT YOU’LL DO:

To make the chili lime syrup, combine lime juice, water, 1/2 cup coconut sugar, 1/4 tsp. chili powder and 1/4 tsp. cayenne powder into a medium saucepan. Heat until sugar is dissolved and chill the syrup.

Just before making the cocktail, mix 1 tablespoon of coconut sugar, 1/4 tsp. chili powder and 1/4 tsp. cayenne together on a plate. Wet the rim of the plate with the squeezed lime and swirl it on the plate to create the rim. Add a few ice cubes into the glass. Once the syrup is chilled, combine chili lime syrup, vodka, and ginger kombucha and pour into the prepped glass. Cheers!

xoxx,

Miss AK

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Chili Ginger Kombucha Cocktail

Author: Allie Doran
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 1 1x

Ingredients

For the cocktail:
2 oz. Stateside Urbancraft Vodka – or vodka of your choice
1 c. ginger kombucha
1 Tbsp. chili lime syrup
For the syrup:
1/2 c. water
1/4 tsp. chili powder, divided
1/4 tsp. cayenne powder, divided
1/2 c. coconut sugar
Juice of 1 lime
For the Coconut Sugar Chili Glass Rim
1/4 tsp. chili powder, divided
1/4 tsp. cayenne powder, divided
1 Tbsp. coconut sugar

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Instructions

To make the chili lime syrup, combine lime juice, water, 1/2 cup coconut sugar, 1/4 tsp. chili powder and 1/4 tsp. cayenne powder into a medium saucepan.
Heat until sugar is dissolved and chill the syrup.
Just before making the cocktail, mix 1 tablespoon of coconut sugar, 1/4 tsp. chili powder and 1/4 tsp. cayenne together on a plate.
Wet the rim of the plate with the squeezed lime and swirl it on the plate to create the rim.
Add a few ice cubes into the glass.
Once the syrup is chilled, combine chili lime syrup, vodka, and ginger kombucha and pour into the prepped glass. Cheers!

Easy Strawberry Chia Jam

By: Allie Doran | Updated: June 16, 2018

Savor the flavor of fresh strawberries in this easy chia jam recipe!

Easy Strawberry Chia Jam

Got a bunch of strawberries lying around ripe for the picking?! Look no further, this Easy Strawberry Chia Jam is just the thing to do with you abundance of berries!

Let’s get to it!

xoxx,

Miss AK

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Easy Strawberry Chia Jam

Savor the flavor of fresh strawberries in this easy chia jam recipe!

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 16 oz. 1x

Ingredients

3 c. strawberries
1/4 c, chia seeds
3 Tbsp. maple syrup
1 lemon, juiced

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Instructions

To make the jam, roughly chop the strawberries, measuring out 3 cups. Add the strawberries to a saucepan. Measure out the maple syrup and juice the lemon and add both into the saucepan with the strawberries.
Put the saucepan on the stove over medium heat. Allow this to cook down for 15 minutes, until the mixture has released juices, and the strawberries start to break down as you stir them.
Add the chia seeds, stir and remove the saucepan from the heat. This will thicken.
Allow jam to cool before transferring to a glass jar. This jam recipe makes 16oz which can be stored in the fridge for a few weeks.

Apple Cider Vinegar Sautéed Spinach

By: Allie Doran | Updated: September 13, 2022

My favorite way to cook up some spinach and a big, FREE, surprise!

Apple Cider Vinegar Sautéed Spinach

Do you ever feel like you get BOMBARDED this time of year with “beach body musts”? Like, “you must cut out any and all foods you love to even have a shot at being healthy and you must find the hair and breath of the unicorn at the most expensive store EVER and eat that every day”. I mean, sheesh.

What happens if we just focus on things we can ADD into our diet to make us feel a little better and see how it goes from there?

Here’s the deal – today I’m giving you this recipe for my ACV Spinach, which happens to be one of the recipes in my new free e-book, The 7 Day Greens Challenge. The 7 Day Greens Challenge asks you to add one serving of leafy greens into your diet every day for 7 days. Below you can download my free e-book to go with it, and when you sign up to be on my email list to receive the download, you’ll receive 7 days day of tips, tricks, and motivation. You in? I sure am!

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Spinach

Apple Cider Vinegar or ACV

Olive or Avocado Oil

WHAT YOU’LL DO:

Heat a medium saucepan over medium-high heat. Add the oil. Then add the spinach and just as it begins to soften (1-2 minutes), pour in the ACV and mix. Remove from the heat and serve. Sprinkle with salt if desired.

This method encourages the spinach to be tender, but not soggy and shriveled.

xoxx,

Miss AK

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Apple Cider Vinegar Sautéed Spinach

Author: Allie Doran
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 8 mins
Yield: 2 1x

Ingredients

2 c. spinach
1/4 tsp. apple cider vinegar or ACV
1/4 tsp. olive or avocado oil

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Instructions

Heat a medium saucepan over medium-high heat. Add the oil. Then add the spinach and just as it begins to soften (1-2 minutes), pour in the ACV and mix. Remove from the heat and serve. Sprinkle with salt if desired.
This method encourages the spinach to be tender, but not soggy and shriveled.

Maple Bourbon Grilled Pineapple

By: Allie Doran | Updated: September 13, 2022

A side dish staple in my family. Serve it as an appetizer, side…or dessert with a healthy scoop of vanilla ice cream. HELLO, summer!

Maple Bourbon Grilled Pineapple

Did you hear… J & I got engaged! Last Saturday, my best friend in the entire world asked me to be his wife, and I honestly couldn’t be MORE EXCITED. So, it’s only fitting we share a recipe with bourbon because my future hubby sure does love the stuff. EEEEK it’s still so weird to say that!

I’m going to spare you the details on the engagement today… or really, I just need to find the time and headspace to write it all down to share. All I’ll say is, it was the most magical day of my life to date and I think every girl deserves to feel like a fairytale princess, as I did.

Anyway, back to grilled pineapple that’s slathered in maple and bourbon and grilled to perfection. I’ve been making grilled pineapple as a side or dessert for YEARS and I thought it was high time we all got down and shared the recipe.

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Pineapple

Bourbon

Maple syrup

Chili powder (just a bit for a kick)

WHAT YOU’LL DO:

Warm your grill to medium-high heat. Peel your pineapple, cut it into discs, and remove the center so you have a nice ring. Mix the bourbon, maple syrup, and chili powder together in a bowl. Dip each pineapple slice into the maple bourbon mixture and flip until coated.

Place the pineapple on the grill for about 5 minutes per side, or until they start to slightly char and get grill marks. These are wonderful as a side, warm or cold, or over top of vanilla ice cream. Thank me later!

xoxx,

Miss AK

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Maple Bourbon Grilled Pineapple

Author: Allie Doran
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 6 1x

Ingredients

1 pineapple
2 Tbsp. bourbon
2 Tbsp. maple syrup
1/4 tsp. – 1/2 tsp. chili powder

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Instructions

Warm your grill to medium-high heat. Peel your pineapple, cut it into discs, and remove the center so you have a nice ring. Mix the bourbon, maple syrup, and chili powder together in a bowl. Dip each pineapple slice into the maple bourbon mixture and flip until coated.
Place the pineapple on the grill for about 5 minutes per side, or until they start to slightly char and get grill marks. These are wonderful as a side, warm or cold, or over top of vanilla ice cream. Thank me later!

Moroccan Spiced Hummus

By: Allie Doran | Updated: September 13, 2022

Learn how to make this Moroccan Spiced Hummus from scratch. The spices pair perfectly with dreamy, whipped dip.

this post contains affiliate links. this means that I make a small percentage of the sale, but the price does not change for you! thanks for supporting the growth of Miss AK!

I read something this week about happy accidents. Whatever you do, if you’re anything like me, I wonder if you’re bumbled around before, taking action, wondering if you were following to proper steps to achieve your goals. This Moroccan Spiced Hummus is a metaphor for me, of sorts. It represents innovation, trying something new, doing something the long way, and eventually achieving great results. And it also represents some really phenomenally good hummus, lol.

Sometimes we feel like we’re just rushing through things to complete a task to move forward. Complete, check off, move on. But where has the joy in the process gone? I created this recipe for myself as an easy snack; I had no intention of sharing the recipe. It was my first time making hummus from dried chickpeas, not canned. If you’ve ever made dried beans before, you know it is crazy easy, just a little time-consuming. But you know me, Miss Do It Yourself. So, I did. I soaked, boiled, simmered, peeled, blended and BAM. Best hummus of my life.

The thing was, I had fun doing it. I’m working on this whole “slowing down” thing, whatever that means lol. I was 10 minutes late to the gym because I was lazily peeling my chickpeas, I cut time out of my afternoon to play with the recipe, just for myself, and the end result was something much better than I had imagined.

I urge you, take some time out of your week. Breathe, stretch, shake, boil beans & and have a deliciously fun time devouring hummus. Yes, I just told you to have fun boiling beans.

Let’s be friends!! Come hang with me on Instagram, Facebook, and Pinterest or sign up for my Email List!

: Allie Doran

Ingredients

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Instructions

[tasty-recipe id="4967"]

The Story of Our Engagement

I’m sharing the recipe for this refreshingly sweet Peach Basil Moscow Mule & dishing about my best gal pal.

Peach Basil Moscow Mule

Thanks to Powell & Mahoney Craft Cocktail Mixers and Stateside Vodka for providing the product for this post and the event!

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

Peach Basil Moscow Mule

Ingredients

Instructions

A protein packed, summer weeknight staple comes together quickly in this Grilled Greek Chicken Recipe. Enjoy!

Grilled Greek Chicken and Easy Cabbage Slaw

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

Grilled Greek Chicken and Easy Cabbage Slaw

Ingredients

Instructions

A refreshing and unexpected combo come together in this Paleo Peach Basil Tart! Let’s dig in to this and a few other fabulous farmer’s market creations from some of my blogger pals!

Paleo Peach Basil Tart

Before you start getting everything out to make the tart, check out the fabulous farmers market creations by my favorite blogger buds for our #foodiefarmersmarket creations! Make sure to tag us on social media with your farmers market finds!

Aglio Olio Zoodles with Veggies and Shrimp by Jess Larson with Plays Well With Butter

Cherry Caprese Pasta Salad by Kara Golis with Byte Sized Nutrition

Roasted Beet and Goat Cheese Salad by Ellie O’Brien with Hungry By Nature

Raspberry Lemon Kombucha Sangria by Kelsey Preciado with Little Bits Of

Tomato Jicama Salad by Kelly Nardo with Eat the Gains

Grilled Chicken Breasts with Peach Jalapeno Salsa by Chrissa Benson with Physical Kitchness

Let’s get to that Paleo Peach Basil Tart!

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

Paleo Peach Basil Tart

Ingredients

Instructions

A fast & fresh weeknight solution… this Quick & Healthy Ranch Pasta Salad is sure to be a weeknight time saver!

5 Ingredient Gluten Free Ranch Chickpea Pasta Salad

Thanks to Banza for sending product for me to create this recipe. As always, all thoughts and opinions are my own! This post contains affiliate links.

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

5 Ingredient Gluten-Free Ranch Chickpea Pasta Salad

Ingredients

Instructions

Cheers to celebrating & welcoming another year in the life with this Chili Ginger Kombucha Cocktail!

Chili Ginger Kombucha Cocktail

This post has been sponsored by Stateside Urbancraft Vodka. As always, all thoughts and opinions remain my own, and I’m so excited to partner with a local business! Thank you for supporting the growth of Miss AK!

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

Chili Ginger Kombucha Cocktail

Ingredients

Instructions

Savor the flavor of fresh strawberries in this easy chia jam recipe!

Easy Strawberry Chia Jam

Easy Strawberry Chia Jam

Savor the flavor of fresh strawberries in this easy chia jam recipe!

Ingredients

Instructions

My favorite way to cook up some spinach and a big, FREE, surprise!

Apple Cider Vinegar Sautéed Spinach

WHAT YOU’LL NEED (measurements below):

WHAT YOU’LL DO:

Don’t Forget To Follow Me On Social Media!

Apple Cider Vinegar Sautéed Spinach

Ingredients

Instructions

A side dish staple in my family. Serve it as an appetizer, side…or dessert with a healthy scoop of vanilla ice cream. HELLO, summer!

Maple Bourbon Grilled Pineapple

WHAT YOU’LL NEED (measurements below):

WHAT YOU’LL DO:

Don’t Forget To Follow Me On Social Media!

Maple Bourbon Grilled Pineapple

Ingredients

Instructions

Learn how to make this Moroccan Spiced Hummus from scratch. The spices pair perfectly with dreamy, whipped dip.

this post contains affiliate links. this means that I make a small percentage of the sale, but the price does not change for you! thanks for supporting the growth of Miss AK!

Let’s be friends!! Come hang with me on Instagram, Facebook, and Pinterest or sign up for my Email List!

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