Yeah, yeah, I know we’ve been giving you a lot of drinks lately, but lesbehonest. There’s always room for drinks. And with fall right around the corner (although it may not feeeel like it) you need a couple of cozy drink options.
For a little while now, I’ve been a fan of turmeric and its super powers. So, I’m really excited to see it popping up in so many recipes. Especially a creamy latte such as this from Figs and Pigs. When the fall weather finally comes, grab your knit sweaters and biggest mug and settle in with this super easy recipe. (And obvi throw in an Instagram shoot bc you’ll have everything for the perfect photo. #fall)
2 1/2 cups of unsweetened almond milk
1 1/2 tsp turmeric powder
1″ grated ginger
1 tsp honey
1/2 tsp cinnamon
1 tsp coconut oil
In a pan on a medium heat add all the ingredients. For the ginger, squeeze the grated pulp so just the juice is used in the latte. Discard the pulp. Heat until just before boiling whisking all the while for about 6 mins. Serve immediately.
I recently bought a TUB of coconut oil. Completely by mistake, mind you. That’s what happens when you late-night shop on Amazon. Anyway, I’ve managed to use it for a couple of things – chapstick, moisturizer, hair mask. However, I’ve been a bit nervous about trying it out in food. I don’t necessarily want my eggs to taste like coconut by using it as an oil.
I’ve tried mixing it with peanut butter like this recipe calls for. But let’s just agree that you don’t want to see the blob it actually came out as. #nailedit
Luckily, I came across Anna Eastick’s blog Heart+Bowl. She has super healthy bowl recipes like this drool worthy chocolate mousse recipe, with coconut oil! I’ve been seeing avocado mixed with chocolate for a while now, so it’s about time we give you a damn delish recipe for it.
1 large ripe avocado (or 2 small)
1 tbsp raw, unsweetened cocoa powder
1/4 cup coconut milk (or any nut milk of your choice)
2 tbsp honey or maple syrup
1 tbsp coconut oil, melted
1 chunk of bittersweet dark chocolate, grated
2 tsp cocoa nibs (optional)
In a food processor, purée the avocado until smooth. In a jug, combine the cocoa powder and milk until a smooth paste forms. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients. Blend everything together until smooth and well combined. Transfer the mixture into individual bowls and chill in the fridge until ready to serve. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.
I know we grabbed your attention just about right away because, well BACON and BEER. And I promise, you won’t be disappointed. It’s hard to imagine making bacon any better, but this recipe legit does just that. The bacon is coated in a sweet and slightly savory glaze that makes it melt in your mouth. Mix that with the saltiness of the bacon. #canteven
1 package of thick cut bacon
1 cup pure maple syrup
1 cup honey
2 tbsp Grey Poupon mustard
1 bottle Sam Adams lager
Preheat your oven to 350 degrees. Place the bacon on a baking sheet/jelly roll pan and cook for 20 – 25 minutes until slightly crispy but not fully cooked. While that’s making your house smell amazing, in a small saucepan bring the maple syrup, honey, and mustard to a boil. Reduce the heat to medium and add the beer. Simmer the mixture for 5 minutes. When the bacon is done, pour the maple mixture on top creating an even layer on each strip. Cook the bacon for 5-10 more minutes depending on how crispy you prefer it.
Fall produce is my favorite! The veggies are just amazing and although most people associate salad with Summer, Fall has some legit salad options. This one is great with some pan seared chicken or fish as a meal, or can be great as a side. Let’s face it, you have to eat some lighter meals in the cooler months to offset the casseroles, desserts, comfort foods, etc. Hope you enjoy the dressing & can use it on multiple salads, like a cold noodle one like good ole Chrissy Teigen makes on her blog. Because who doesn’t want to eat, act, look like her! haha.
1 ½ pounds Brussels sprouts
2 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper
¼ cup tahini (sesame paste)
1 tablespoon miso
1 tablespoon water**
1 orange (4 tablespoons fresh orange juice)
¼ teaspoon ground ginger
¼ teaspoon honey
½-3/4 cup pecan halves
Sauté the BS shavings for one minute (no joke, not a second more) with EVOO and the lemon juice of 1 of the lemons. Then shake up/whisk the remaining ingredients and lemon juice into a vinegarette. (**Thin out w/ water if you want a lighter consistency)
Guys, I’m having a love affair. With honey roasted nuts. I don’t know if it’s the countless times I’ve smelled them in NYC or because every one of my Blue Apron orders has them, I’m loving them right now. And the fact that they’re easy to make and relatively healthy is a total bonus. Whip them up right before company comes so the house smells good and you have something to snack on.
9 oz container Aurora walnuts (I mean, you know us a little by now. Use whatever brand you’d like!)
3 tbsp honey
Dash of cinnamon for some spiciness, or a dash of salt for some sweet and salty action
Set your oven to broil and grease a medium sized cookie sheet. In a large bowl, mix together the walnuts and honey until fully coated. Spread the coated walnuts on the cookie sheet and sprinkle with cinnamon, salt, or whatever your creative mind comes up with! Roast the walnuts for approximately 15 minutes or until they begin to brown. Serve hot for a little NYC flavor, or they can be wrapped and stored for a couple of weeks.