5 Small Meals A Day – Infographic

The Healthy Way

 

Source:  here

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By Venessa Scott Posted in Recipes

Posh Jelly Shots

Posh Jelly Shot

 

BRAMBLE JELLY SHOTS

Recipe by Toby Cecchini and reprinted from the NYT Magazine Blogs

For the float:

6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water

In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.

For the gin sour:

1 cup gin (lemon infused) (Note: vodka may be substituted!)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.

Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

 

Source:  here

By Venessa Scott Posted in Recipes

Inspiration / Motivation for a Monday

Monday is my least favourite day of the week, but unless it gets started, Friday will never come.  So for some inspiration and motivation to get the week going, I found some cool posters.  Enjoy xxx

 

 

 

 

 

Source:  here

By Venessa Scott Posted in General

Thirst Quenching Party Starting Drinks!

All-Occasion Punch

 

All-Occasion Punch
(makes one punch-bowl-sized batch) 

1 c. fresh lime juice (around 8-10 limes, usually)
1 c. ginger syrup
1 750 ml bottle of gin
2 liters ginger ale
15 or so dashes of Angostura Bitters
Lime slices, for garnish

Combine the ingredients in a bowl, stir lightly and add ice and you’re done.

Image and Recipe Source:  here

 

Cherry Beer Margaritas

 

Ingredients

  • (1) 12 ounce can frozen limeade concentrate
  • 12 ounces cherry flavored soda
  • (1) 12 ounce bottle of your favorite beer (I used Corona Light)
  • 12 ounces of your favorite tequila
  • Kosher salt, for rimming glass
  • Lime for garnish
  • Cherries for garnish

Instructions

  1. Rub lime wedge around rim of each glass; dip in kosher salt.
  2. In a large pitcher, mix all ingredients and stir with a wooden spoon to combine.
  3. Serve over ice (if desired) & garnish with a lime wedge & cherry

Image and Recipe Source:  here

Mojito

 

Bacardi Mojito (say ‘mohito,’ and enjoy!)

An easy mojito cocktail recipe to liven up your evening:

1.5 oz BACARDI Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup
(or 4 tsp. sugar)

For the smoothest majitos, gently crush mint leaves and lightly squeeze lime in a cool tall glass. Pour sweet syrup on top to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge, a few sprigs of mint, toast, sip, and enjoy Bacardi mojitos with your friends.

Image source:  here  and Recipe Source:  here

By Venessa Scott Posted in Recipes

Mini Layered Dip

Mini 7 Layer Dip

 

Individual Seven-Layer Dips

Makes about 8 individual dips

*Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
9 ounce plastic tumblers
tortilla chips

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here’s how the layers are assembled:

Layer 1: beans and taco seasoning

Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Image and Recipe Source:  here

By Venessa Scott Posted in Recipes