I was on my way to the grocery store to attempt a new mediterranean inspired “dip,” to spread on roasted vegetables when my mom’s friend insisted I come home. Turns out I’m on “mom” duty for the next week, so I attempted to make my mom an easy, healthy meal she didn’t have to chew. This also makes for a vitamin-rich, energy-boosting breakfast.
- 1 low-fat yogurt, flavored
- 2 bananas
- 1 packet of Amazing Meal
- 1/4 cup frozen fruit of choice
- Swig of Fuze juice drink
In a Magic Bullet or blender (I’m turning into a fan of the bullet. You just flip your blender upside down and automatically have a cup with a handle.) blend together the bananas, yogurt, Amazing Meal, a gulps worth of flavored Fuze to create a drinkable consistency, and your favorite frozen fruit for thickness.
We’ve had these Amazing Meal sample packets sitting in the cabinet for quite some time, and what better time to boost your immune system with vitamins than when you are sick? Unfortunately, our frozen fruit abundance depleted and all I could find were cranberries which seemed like they’d be way to tart for a shake. They actually helped the overly sweet shake by adding a tart, heartiness.
Pour in a glass and enjoy! And don’t let the “green juice,” as my younger cousin calls it, color scare you away.
It was sweet and delicious. Overly sweet for my taste buds, but my mom loves fruit, in everything, including salsa. So she was pleasantly surprised by the fruity natural sugars and thickness that still fit through a straw.
Here’s an after-dinner, dessert drink for that chill night in. I attempted a sugar-free version of this drink for those of you with an intolerance or fondness of “lite” drinks.
Scrape up these ingredients:
1.5 oz. white rum
1.5 oz coffee
1/8 tsp. almond extract
3 oz. Diet Coke
1/2 oz. half and half
In a glass, put a shot glass worth of rum. Follow that with a shot glass worth of brewed coffee (I used a vanilla hazelnut blend). Add just a splash of almond extract, it is very flavorful. Too much, and you’ll ruin the drink.
Next add in half a shot glass worth of half and half and finish it off with Diet Coke.
The actual recipe calls for regular Coke, Kahlua and almond liqueur (like DiSorrona). I attempted to thicken my version by adding in the half and half. The actual liqueurs will sweeten the drink a lot, along with regular coke, if you prefer that version.
My sugar-free version has an initial rum kick which is quickly counteracted by the coffee ending in a smooth aftertaste thanks to the creamy half and half. Somewhere in the middle your mouth excites in a burst of bubbles from the carbonation in the Diet Coke, and as I always add, the aspartame (fake sugar) kills the alcohol punch a lot better than regular pop. This was just what I needed for a relaxing night on the couch consisting of job hunting and How I Met Your Mother.
Sarah made me this awesome drink to cool down our spicy sriracha/cayenne inspired dishes. I highly recommend you either make it or ask a bartender to make it for you before you die. It is that good.
Mint-infused simple syrup:
10 mint leaves
1 cup sugar
1 cup water
1 oz. mint simple syrup
4 oz. Effen Cucumber Vodka
1/2 oz. fresh lemon juice
Cucumber slices (for garnish)
Sarah already had the simple syrup made, but it is quite easy. Add your mint leaves to equal parts water and sugar in a small saucepan. Simmer until the sugar is completely melted into the liquid. Store in a jar in the fridge. The longer it is stored the mintier the flavor, which was the case for our drinks. Adds a calming effect to the vodka.
In your martini shaker (Sarah’s was a perfect martini shaker for such people as us who rarely make fancy drinks in a martini shaker. Try one like this with the ounces marked on the side.) mix together your drink ingredients minus the cucumber slices. If using a fresh lemon, lemon zest is a must. If not, try adding a mint leaf in with the cucumbers for garnish and added flavor. Place a slice of cucumber on the side of the glass.
Sarah’s friend, Sarah, gave her these adorable glasses. They are perfect for the less elegant martini drinker who prefers a fist so they don’t drop their glass instead of the tips of their fingers with a pinky in the air. Also, the eye is drawn to the design so you can go less fancy and not garnish the drink.
The Cu-tini itself leaves a lemon zing at the back of your tongue with a smooth, even cucumber flavor on the tip. The mint is subtle but a perfect addition. I am not a sweet drink lover, but the mint simple syrup and alcohol wasn’t overpowering and you can always adjust the levels to your preferred taste pallet. It was perfect for sipping, with a cool, minty fresh overtone. Just one whiff of the drink calmed my nerves and soothed my mood, kind of like aromatherapy with the help of a little alcohol.
In honor of Emily’s new apartments, we put together this scrumptiously sweet drink.
Dragonberry Bacardi (strawberry flavored rum)
Strawberry Kiwi Crystal Light
In a powerful blender combine 4-6 shots of Bacardi, a cup and a half of water and a packet of Crystal Light. Fill with ice (but not all the way to the top or the blender won’t be able to properly move the ice chunks around). Put on ice crusher or pulse until ice becomes a slushy. Squeeze in some fresh lime and add a slice to each glass for garnish.
Perfect for a hot summer day sitting out on the deck or poolside with a good book. The Crystal Light makes this drink low on calories and kills much of the alcohol taste. I added less than a full packet because it was a tad overpowering on flavor. The water could be lessened for a thicker drink consistency, or add in a banana or frozen fresh strawberries for a variety of texture and less of a brain freeze. The Dragonberry Bacardi is also a sweet tasting pair with lemonade. Use crystal light lemonade for a “lite” version.
Who hasn’t watched the women of Sex in the City sip on their cosmos in the high-class club and wanted to try one?
The bartender in Tobi came out to teach me a few tricks of the trade on this drink. First, add three ice cubes to each martini glass and fill to the rim with water. This will “chill” each glass.
Next, in your martini shaker add 3-5 ice cubes and squeeze in a fourth of an orange or tangerine. Don’t worry about the seeds, as the strainer will catch these and keep them from polluting your glass. You can also use Triple Sec for the same effect. Pour a cup or two of Absolut Citron followed by 1/2 to a cup of cranberry juice into the shaker. Cut a lemon into slices and pinch in a little of the juice into your shaker. Save the rind. Cut out the fruit and portion the rind in thin fragments. Make slight notches into the white part of the rind, don’t cut all the way through. This will help contort the lemon rind, and taking the scored part of the rind with a little force, press the juice out onto the rim of the glass. Next wring the rind into a twisted swivel and plop into the glass for added color, flavor and class.
In leau of Cinco de Mayo (which I just found out is not Mexico’s independence day, but rather a celebration of their freedom), I made a few margarita’s for myself. If you don’t have a Magic Bullet, I highly recommend it. We haven’t had it that long, so I don’t know the shelf life of it just yet, but it works better than any blender I’ve used (other than the über expensive Starbuck’s brand ones). It is also great for breakfast smoothies and humus. The best part of the bullet is it’s perfect for one person and when you are done chopping and grinding, you just spin the top off and have a glass to drink out of.
My recipe stemmed from left over On the Border regular lite margarita mix, sans the alcohol. The golden tequila makes my stomach churn just at the initial waft of _ taste, so I bought a cheaper clear tequila and put a shot worth in.I added previously frozen fresh strawberries and raspberries for an added frozen tundra slushy effect. Then about 1/3 of the way up of the margarita mix and some fresh lime juice from those cute little gold ball sized key limes. To finish it off I added ice to the top and blended until smooth. I cut the other half of the key lime into a wedge and searched everywhere for a straw, but with no luck drank my sweet, tangy, slightly pungent creation from the glass. And when my head twinged with a brain freeze, I switched to sipping it from the spoon. All it needed was some guac and friends for the ultimate Cinco de Mayo celebration.