10 simple summer snacks

Since it has been SO HOT lately, I thought I would share a quick roundup of some simple summer snacks. None of these recipes require the oven, some are healthy and some involve ice cream 🙂

Enjoy!

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1. Strawberry Frozen Yogurt
INGREDIENTS
• 4 cups frozen strawberries
• 3 tablespoons honey
• ½ cup plain Greek yogurt
• 1 tablespoon lime juice

Put all of the ingredients in a blender and blend until smooth. I use and LOVE my NutriBullet.

2. Fruit & Cheese Kabobs
3. Celery & Peanut Butter
4. Honey Vanilla Ice Cream
5. Real fruit popsicles.img_1072

6. Frozen grapes and cottage cheese (I stole this idea from Hungry Runner Girl)
7. Smoothies!
8. Fresh fruit
9. Sliced cucumber sandwiches
10. Caprese salad

Beginner’s Luck Green Smoothie

Recipe from 100 Days of Real Food.

The Beginner’s Luck Green Smoothie is a great beginner friendly green smoothie. It’s full of iron, potassium and vitamins galore— AND tastes like a tropical treat from all the island fruit.

Green Smoothie

INGREDIENTS
1 cup spinach fresh
1 cup water
half cup pineapple
half cup mango
1 banana peeled

INSTRUCTIONS
Place spinach and water in blender (I use a  Nutribullet). Puree until smooth.
Add fruit and blend again.

RECIPE NOTES
*Use at least one frozen fruit to make the smoothie cold or serve over ice.
NOT A FAN OF BANANAS? Feel free to substitute with another fruit, like extra mangos. You can even freeze the bananas first to reduce the flavor and also add some extra chill to your smoothie.

Drink up!

Rainbow cake recipe

It’s a new month! So many of my friends have birthdays this month, and every now and I then I like to bake something out of the norm for them.

So here is a fun cake recipe (a little from the Betty Crocker, a little from AllRecipes and some of my own trial and error) for a rainbow cake. Enjoy!

Rainbow Cake.jpg

INGREDIENTS

CAKE
2 boxes vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) classic gel food colors

BUTTERCREAM FROSTING
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

STEPS
Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.

Wash cake pans. Bake and cool remaining 3 cake layers as directed.
In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Summer Fruit Salad

So I know it’s not officially summer yet, but the temps in the 80s for most of the week, it sure feels like it.

In the summer I am ALL about fruit. Obviously that’s when most things are in season, but there is nothing more refreshing after a hot and sweaty run than some cold and juicy fruit.

This summer fruit salad hits the spot and will be something I plan on enjoying all summer long.

We used to have a plum tree in my backyard growing up and I used to grab them off the tree in handfuls and eat them between playing tag with my brother and jumping on the trampoline. So I am so happy to see plums in this delicious fruit salad.

Enjoy!

Summer Fruit Salad.jpg

Setting up a mimosa bar

So I know there hasn’t been a ton of every day running on the blog lately, but I’ve been in a funk and have over-committed to too many events, so here we are.

I always want this blog to be about my life and since it’s birthday weekend, here is a fun post about how to set up a mimosa bar for your next party!

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What You’ ll Need

  • Prosecco/Champagne
  • Fruit
  • Fruit Juice
  • Champagne Flutes
  • Pitchers
  • Bowls for Fruit
  • Beverage Tub
  • Labels
  • Decor

How To Make Them

To take the guesswork out & set up a chalkboard sign with instructions that read:

  • Pour the Bubbly
  • Add the Juice
  • Top With Fruit

Have guests serve themselves according to their own preferences, but we recommend a 1:1 ratio of Prosecco/champagne to juice for each mimosa.
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How Much You’ll Need

You can make 6-8 mimosas out of every standard 750 ml bottle of sparkling wine, so for a party of 20 people where each guest will have two or three drinks we recommend buying about 6-8 bottles of Prosecco.

I recommend serving four different kinds of juice — everyone loves options.

The easiest/most popular options are orange juice, strawberry lemonade, cherry juice, and an orange-mango juice. Most people will opt for the classic orange and bubbly mix, so stock up on a larger bottle of OJ. Smaller bottles should be fine for the rest, but it’s your party, so stick up as you see fit! As for the fruit, pick up a few pints of whatever is in season.

Decorate!

Now add some sparkle, garland, balloons, whatever else you want and call it a day. Hosting should be and not super stressful. Make it a party, call it a day and go party with your girls.

Enjoy & bottoms up!