Strawberry Frosé

This is my favorite time of the year. The weather is still warm enough outside in the south, but it it is starting to cool down in the mornings and evenings. That first cold chill of the season is one of the best feelings. I’m never sure what to call this time of the year. It’s after Labor Day, and it’s starting to become fall, but it’s technically still summer until almost the end of September. It was still stifling hot at the lake this weekend, and I was glad to have this refreshing Frosé to cool down. This recipe is also super easy, because it only has two ingredients. And, they are ingredients that you could always have on hand! Strawberry Frosé for everybody!

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Strawberry Frosé

Servings: 4

Ingredients:

  • 1 small (10 ounce) bag of frozen strawberries (or another fruit of choice, this recipe would be amazing with watermelon!).
  • 2 cups dry sparkling rosé
  • ice
  • sweetener such as honey, if desired

Instructions:

Add frozen strawberries and rosé to blender. Fill the rest of the blender until almost full with ice. Sweeten to taste. We had already eaten so many sweet desserts for Labor Day, so I was craving a drier wine drink. I would normally put 1-2 tablespoons of honey in the recipe otherwise.

 

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Fluffy Souffle Pancakes

Holy pancakes, these things are good. Fluffy like a souffle but crispy like a pancake, these babies are the best of both worlds. My husband, a self proclaimed “pancake hater” (yes, these weirdos exist) gobbled these up in a few minutes. It didn’t take long to whip these up, and we enjoyed breakfast for dinner. With a side of fresh fruit and drizzled with agave maple syrup, these souffle pancakes were a tasty end to a long day.

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Fluffy Souffle Pancakes

Servings: 2

Ingredients:

  • 2 eggs, separated
  • 1/3 cup unflavored yogurt
  • 3 tablespoons powdered sugar
  • slightly over 1/4 cup buttermilk (1/4 cup milk with 1/2 teaspoon apple cider vinegar mixed in, let sit for a few minutes before adding)
  • 1/2 cup + 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • few drops vanilla extract

Instructions:

  • Mix together milk and apple cider vinegar. Let sit on the counter for a few minutes
  • Mix together egg yolks, yogurt, powdered sugar, and buttermilk.
  • Sift flour and baking powder into mixture and mix well.
  • Add lemon to egg whites and whip until they form stiff peaks.
  • Fold egg whites into yolk mixture. Take care to fold in gently and do not overmix. Add a few more teaspoons of milk if mixture is too thick.
  • Drop mixture onto a heated griddle. I used a cupcake scoop to make the pancakes similar sizes. Cook for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes.
  • Serve with syrup and fresh fruit.

Mother of Dragon Fruit Smoothie Bowl

AKA the “Stormborn, Queen of the Andals, the Rhoynar and the First Men, Protector of the Realm, Queen of Meereen, Khaleesi of the Great Grass Sea, Mother of Dragons, The Unburnt, Breaker of Chains, Princess of Dragonstone” Smoothie bowl.

But really. If you’re not currently watching Game of Thrones, you need to stop what you are doing right now and immediately binge watch all 6 1/2 seasons. I’m going to try to avoid any spoilers but I am still in shock from the most recent episode. The dragons! And the fire! Wow. What girl doesn’t want to be Khaleesi when she grows up?

Scroll down for the smoothie bowl inspired by the Mother of Dragons herself.

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I had honestly never had fresh dragon fruit before but I picked these babies up from the Vietnamese food market and they did not disappoint! The texture is similar to a kiwi but not quite as sweet. They are either pink or white on the inside so buying them and cutting into them is like opening a present – what’s inside is always a surprise!

This has to be my favorite smoothie bowl to date. The creaminess of the coconut milk adds an extra layer that put this healthy lunch over the top! Plus there’s no dairy so it is completely vegan. Although I eat meat and dairy products, I find myself making a lot of vegan desserts and meals. It can’t hurt to at least minimize consumption of animal products – and in some cases I prefer the result to the butter and egg filled version!

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Mother of Dragon Fruit Smoothie Bowl

Servings: 1

Ingredients:

  • 1 frozen banana
  • 1/4 cup canned coconut milk
  • handful of frozen mangoes
  • handful of frozen raspberries
  • handful of frozen or fresh strawberries
  • roughly 1/3 cup chopped dragon fruit or pitaya
  • toppings: strawberries, dragon fruit, mangoes, coconut chips, almonds, blueberries

Instructions:

  • Blend all ingredients together in a blender. Add toppings and enjoy.

 

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Summer Peaches and Cream Smoothie Bowl

Another delicious smoothie bowl! I’ve always enjoyed a good smoothie in the summertime because they are light and fresh. I recently switched from smoothies to smoothie bowls because I love that you can put in add ins such as fresh fruit and nuts that add a little crunch rather than just drinking something that’s basically liquid. It ends up being more filling while still being refreshing and nutritious. It’s definitely peach season in the south and these peaches that I picked up from one of the locally grown farms were sweet and delicious!

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Summer Peaches and Cream Smoothie Bowl

Ingredients:

  • 3/4 cup fresh (or frozen) peaches
  • 3/4 cup Greek yogurt (Greek Gods Honey Vanilla yogurt paired perfectly with the peach flavor)
  • splash of milk
  • optional swirl of strawberry jelly
  • optional 1 scoop of vanilla protein powder
  • toppings: I used chia seeds, pistachios, strawberries, and cut fresh peaches

Instructions:

  • Blend ingredients together in a blender or Magic Bullet. Add toppings and enjoy!