Tag Archives: recipes

6 Healthy Dessert Recipes for One

Have you adopted a healthier lifestyle? Your body is thanking you for it. As we all know, deciding to choose healthy doesn’t come without its challenges, especially when temptation is at every corner and you have a nagging sweet tooth that just won’t quit. But a healthier lifestyle doesn’t mean you have to give up all of your favorite indulgences, either. In fact, these healthy dessert recipes meet both cravings–letting you have something sweet that you can actually enjoy, and allowing you to maintain a healthy diet. These six single-serving desserts are minimal, healthy, full of flavor, and are sure to keep you happily on track. Who said you can’t eat good and feel good, too?

Dairy-Free Strawberry-Banana Ice Cream

strawberry banana

Ingredients

2 bananas, frozen

½ cup strawberries, frozen

½ teaspoon vanilla

optional: 2 tablespoons of your favorite non-dairy creamer

Instructions

Place ingredients in a food processor and blend until smooth (the consistency should be like soft serve ice cream). Freeze for one hour and serve cold.

Brown Rice Pudding

rice pudding

Ingredients

1 cup short grain brown rice

4 cups almond milk (or your milk of choice)

½ teaspoon cinnamon

2 tbsp organic cane sugar/coconut palm sugar

1 tsp vanilla

Instructions 

Combine all ingredients, leaving 1 cup of milk set to the side, in a rice cooker under the “Brown Rice” setting. Don’t have a rice cooker? Put ingredients in a saucepan on low-medium heat and cook for 35 minutes (or until rice is no longer tough). Once finished and the liquid has evaporated, add 1 cup of milk and mix together. Enjoy hot.

Peanut Butter Mug Cake

peanut butter mug cake

 Ingredients

2 tbsp brown rice flour

½, tsp baking powder

1 egg/flax egg

1 ½ tbsp melted coconut oil

2 tbsp almond milk

1 tsp vanilla

2 tbsp honey/agave, melted

2 tbsp peanut butter

dark chocolate chips (your desired amount)

Instructions

Combine flour and baking powder in a bowl and whisk together. Whisk in the rest of the ingredients (minus the chocolate chips) and combine well. Grab your favorite mug (a larger one works best) and pour in the batter. Top with chocolate chips. Microwave on high for 2-3 minutes and allow to cool for one minute before enjoying. (Original recipe here.)

3-Minute Banana Bread

 banana bread 

Ingredients

⅓ cup very ripe mashed banana (1 small banana)

3 tbsp coconut sugar

2 tbsp coconut oil

¼ tsp pure vanilla extract

4 tbsp brown rice flour

¼ tsp cinnamon

⅛ teaspoon baking soda

pinch salt

2 tbsp dark chocolate chips or chopped nuts, optional

Instructions

Place ingredients into a mug and microwave on 50% for one minute. Cook for additional 30 second intervals at half power until fully cooked, being careful not to overcook the bread. To check if done, place a toothpick into the center of the bread and wait until it comes out clean.

Recipe modified from lindsayannbakes.com. Find the original recipe and instructions here.

Greek Yogurt Chocolate Mousse

 chocolate mousse

Ingredients

¾ cup almond milk

3 ½ oz dark chocolate

2 cups greek yogurt

1 tbsp honey/maple syrup

½ tsp vanilla extract 

Instructions

In a saucepan, place milk and chocolate over medium heat until chocolate has melted completed. Add in honey and vanilla extract. In a bowl, spoon in greek yogurt and add chocolate milk mixture on top. Combine well and transfer to a glass and chill before enjoying. Add fresh raspberries and mint on top for more flavor. (Original recipe here.)

Piña Colada Chia Parfait

pina colada parfait

Ingredients

¼ cup chia seeds
1 ½ cups coconut milk

drizzle of honey
1 cup chopped fresh ripe pineapple
handful coconut flakes

Instructions

Before bed, grab a mason jar and mix chia seeds with coconut milk and place in fridge overnight. In the morning, mix thoroughly to ensure chia seeds aren’t sticking to the bottom of the jar. Blend pineapple in a blender or chop/mash finely. Place on top of chia pudding. Drizzle honey and sprinkle coconut flakes on top. 

10 Christmas Dessert Recipes to Satisfy Your Holiday Sweet Tooth

‘Tis the season to pig out, fa la la la la la la la la! Those are the lyrics, right?… I know that the best part of the holidays is supposed to be the joy of giving or whatever, but if you ask me — which I know you didn’t, but I’m going to tell you anyway — the best part is parking your rump at the dessert table and helping yourself to another slice of pie. If you like to indulge as much as I do, and you enjoy spending time in the kitchen, here are 10 Christmas dessert recipes that are sure to spread the holiday cheer.

10 Christmas Dessert Recipes Perfect for the Holiday Season

1. Red Velvet Cake Balls

 

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Red Velvet Cake Balls! Such a fun and festive holiday treat. 🎅🏻🎄

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Want something that’s easy to prepare but insanely delicious? Try these red velvet cake balls from Bakerella. You only need a handful of ingredients: red velvet cake mix, cream cheese frosting, and chocolate to melt and dip them in. Make huge batches, put them in festive tins, and hand them out to all your friends. Or, you know, eat them all yourself.

2. Hot Cocoa Cheesecake

If you love nothing more than a steaming cup of hot cocoa, this hot cocoa cheesecake from My Baking Addiction is right up your alley. You’ll savor every bite, from the Oreo cookie crust to the mini marshmallows added on top.

3. Reindeer Chow

 

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❤️💚 Reindeer Chow is the ultimate holiday snack mix – Chex cereal, Cheerios, peanuts, pretzels, and red & green M&Ms, all coated in white chocolate. This is an easy recipe that makes a TON, so it’s perfect for taking to all of your holiday events – it’s always a HUGE hit! 🎅⠀ .⠀ #browneyedbaker #f52grams #buzzfeast #yahoofood #eeeeeats #feedfeed @thefeedfeed #bhgfood #marthafood #thekitchn #bareaders #huffposttaste #todayfood #foodblogfeed #buzzfeedfood #buzzfeedtasty #recipe #instayum #eatingfortheinsta #bonappetit #onthetable #foodblogeats #mywilliamssonoma #tastingtable #foodgawker #realsimple #sotasty #f52oven #recipevideo #snacks #christmasiscoming

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Browneyed Baker’s Reindeer Chow is the answer to all of life’s problems. This is yet another simple recipe that is outrageously taste bud-tingling. Mix together Chex, Cheerios, peanuts, pretzels, and M&Ms, and coat it all in white chocolate, and you’ve got a holiday dessert fit for royalty. Christmas dessert recipes don’t have to be complicated to be indulgent.

4. Christmas Chestnut Yule Log Cake

If you’re feeling ambitious and want to really go above and beyond with your Christmas dessert recipes, try the Christmas Chestnut Yule log by Hummingbird High. It’s the perfect table centerpiece, and just wait until you sink your teeth into it. I’d also like to add that it photographs well for Instagram. Priorities!

5. Christmas Sugar Cookie Bars

 

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These look a bit like ugly Christmas sweaters, no? That was the intent with these✨Christmas Sugar Cookie Bars✨ But also: does Santa deserve cookies, or could he get by with bars? Could we smoosh sugar cookie dough into a pan, and slice it into cookie shapes? I’m not mad at Santa or anything, I’m just a *little* exhausted doing his job, you know what I mean? 🎅🏽 Recipe link in profile; also, if you make no other recipe from my site this year, make these sugar cookie bars with cream cheese frosting in an 8×8” pan, k? K. #feedfeed #imsomartha #foodandwine #mywilliamssonoma #fwx #f52grams #abmfoodie #buzzfeast #kitchn #thekitchn #bareaders #beautifulcuisines #gloobyfood #tastingtable #heresmyfood #buzzfeedtasty #christmascookies #christmasbaking #sugarcookies #mms

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These sugar cookie bars from Dessert for Two will give you life. The cream cheese frosting will make you weep. They’re also the perfect addition to your cookie decorating party.

6. Grinch Brownies

The peppermint extract and mint Oreo cookies really give these Grinch brownies from Cookies and Cups a nice kick. Fair warning: this will disappear from the dessert table fast.

7. Gingerbread Cookies

 

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GINGER CUTIES!!!!! 🎄 My favorite gingerbread cookie recipe is up on the blog. Clean edges, tons of spice flavor, easy to decorate with a simple glaze icing. Link in bio @sallysbakeblog PS: I have something as big as a house coming on Monday. Any guesses?! 😉😁😜 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #gingerbreadmen #gingerbread #gingerbreadcookies #homemadegingerbread #cutoutcookies #cookiedecorating #christmasclassic #cookies #cookiegram #thekitchn #tistheseason #holidaybaking #christmascookies #christmasbaking #homemade #fromscratch #bakedwithlove #thebakefeed #linkinbio #sallysbakingaddiction #sallyscookiepalooza ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/best-gingerbread-cookies/

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You can never go wrong with traditional gingerbread cookies. Sally’s Baking Addiction has the ultimate recipe. Molasses and spices give them their iconic flavor, and the end result is irresistibly adorable.

8. Peppermint Chocolate Donuts

 

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I love gluten, but if it doesn’t agree with you so much, you’ll love these gluten-free, grain-free peppermint chocolate donuts from Broma Bakery. They’re topped with dark chocolate ganache and crushed peppermint candies, and the holidays have never tasted this good.

9. Christmas Velvet Layer Cake

 

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Layers of red velvet and green velvet cake spread with a dreamy peppermint whipped cream frosting. Get the recipe PLUS special tips for not overestimating your cake-layering abilities and making a cake that is too tall and topples over. If you caught my stories yesterday, YOU KNOW 😉😅. Tap the link in my bio!⠀ .⠀ .⠀ .⠀ .⠀ https://www.somethingswanky.com/christmas-velvet-layer-cake-with-peppermint-whipped-cream-frosting/ #cakestagram #instafood #santaclaus #foodie #christmascheer #christmaslights #love #christmasdessert #cakedesign #cooking #bakery #xmascake #foodstagram #gingerbread #buttercream #fruitcake #christmaslove #cakeart #tasty #foodphotography #santa #foodblogger #presents #christmaspreparations #winter #adventcalendar #holidaybaking #tallcakes

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Layers of red velvet and green velvet cake are spread with a dreamy peppermint whipped cream frosting. How many layers is too many? Trick question! There’s no such thing as too many. You can find the recipe over at Something Swanky.

10. Almond Shortbread

It’s fruity. It’s sweet. So soft and smooth. This almond shortbread with raspberry white chocolate frosting from Dessert First is the perfect holiday baking project.

7 Guilt-Free Healthy Holiday Recipes

With the new year on the horizon, many of us are establishing resolutions for healthier routines. Especially if your diet isn’t flexible, the holiday season ushers in a new set of challenges and temptations. It can be as difficult to find healthy winter recipes as it is to get to the gym three times a week. These healthy twists on holiday recipes include new and sometimes unorthodox ingredients to keep you on track without sacrificing quality and taste.

Baked Eggplant Ricotta

Serves: 2-3

Time: 1 hour

eggplantr

What you’ll need:

1 large eggplant

3/4 cup cornflake crumbs or panko

1/2 cup egg white

2 large tomatoes

2 teaspoons olive oil

2 teaspoons red wine vinegar

1/2 cup fat-free ricotta cheese

How it’s done:

Preheat oven to 450 degrees.

Slice eggplant into thin circles and set aside.

Pour egg whites and corn flakes into two separate bowls.

Dip eggplant in egg whites and coat with crumb mixture.

Arrange eggplant slices in a single layer on a nonstick baking sheet.

Brush oil on both sides.

Roast until eggplant is golden, flipping every 20 minutes.

Toss the tomatoes with the remaining olive oil and vinegar in a bowl.

Spoon ricotta onto each slice. Top with tomato.

Dark Chocolate Peppermint Bark

Serves: 5-10

Time: 2 hours 30 minutes

peppermint bark holiday recipes

What you’ll need:

10 ounces dark chocolate

1/2 cup peppermint candy

How it’s done:

Line small baking pan with parchment paper.

Melt dark chocolate using stovetop or microwave, until creamy.

Pour mixture on parchment paper and spread chocolate until 1/2 inches thick.

Put peppermints of your choice into ziplock bag and crush.

Sprinkle on top of melted chocolate.

Let chocolate harden in the refrigerator for 2 hours, then break into small pieces and enjoy.

Swiss Chard Spaghetti

Serves: 3-5

Time: 15-20 minutes

swisschard

What you’ll need:

1 head fresh garlic

2 pounds green Swiss chard

1 pound whole wheat spaghetti

1/2 cup Kalamata olives, cut

1 cup fat-free feta cheese

1/2 teaspoon olive oil

 

How it’s done:

Cook garlic on the stovetop with a small amount of olive oil about 5 minutes.

Stir in chard stems and leaves, and cook until tender.

Cook spaghetti in boiling water until soft.

Toss spaghetti with chard, olives, and garlic.

Serve sprinkled with feta cheese.

Baked Latkes

Serves: 2-4

Time: 1 hour

latke

What you’ll need:

1/2 cup egg white

3 medium potatoes

1 medium onion

1/2 cup oat flour

1/2 cup rolled oats

1 teaspoon coconut oil

 

How it’s done:

Preheat oven to 425 degrees and spray baking sheets with light oil.

Grate potatoes using grater or food processor and rid of excess liquid using paper towel or dishcloth.

Grate onions and add to potato mixture with oats, flour, oil, and egg whites.

Mold 1/5 cup into rounds.

Place in baking sheet and flatten. Repeat with rest of bowl.

Place in the oven to bake for 15 minutes.

Remove from oven and flip. Bake for another 10-15 minutes.

Serve warm with applesauce for extra flavor. 

Healthier Challah

Serves: 7-10

Time: About 3 hours

challah bread holiday recipes

What you’ll need:

2 teaspoons active dry yeast

1 cup whole wheat flour

1/2 cup raw honey

3 cups white spelt flour

4 organic eggs

1/4 cup grapeseed oil


How it’s done:

Add a cup of hot water to electric mixer and add honey and yeast.

Pour flour into a small bowl.

In a second bowl, mix two eggs and oil together.

When yeast has risen, stir in egg mixture.

Turn mixer on low and add mix in all ingredients.

Once dough has formed a ball shape, turn speed up and allow mixture to knead for a few minutes.

Remove dough from the bowl, lightly spray bowl with cooking spray and return the dough ball to the bowl.

Cover bowl and set aside in a warm spot for two hours.

Preheat oven to 350 degrees and split dough into two sections, then split each section into threes.

Roll each third into a tube-like shape. Lay side-by-side, pinch tops together and begin braiding.

Pinch bottom ends together. Transfer the two loaves to a parchment-lined baking sheet and allow to sit for 30 minutes.

Mix two eggs with two tablespoons water for egg wash.

Brush the tops of the loaves with the egg wash and bake loaves for 10 minutes.

Remove from oven and brush again.

Bake for another 10 minutes and serve warm.

Warm Spinach Salad

Serves: 5-10

Time: 20 minutes

warmspinach

What you’ll need:

10 cups spinach

2 cups white mushrooms

1 teaspoon olive oil

2 cloves garlic

1/4 cup sliced almonds

1/2 teaspoon black pepper

3 tablespoon cider vinegar

1/4 cup red wine vinegar

 

How it’s done:

Combine spinach, mushrooms, and almonds in a large serving bowl and set aside.

Heat oil in small frying pan and add garlic with light black pepper.

Cook until garlic is browned and add vinegar.

Pour red wine vinegar over salad and toss.

Peppermint Parfait

Serves: 8

Time: 15 mins

peppermint parfait holiday recipes

What you’ll need:

1 quart fat-free vanilla yogurt

1/4 cup dark chocolate candies

Light reddi-wip

2 drops peppermint extract

1/4 cup finely crushed peppermints

How it’s done:

Scoop yogurt into medium mixing bowl and combine peppermint, extract, and dark chocolate.

Top with whipped cream, peppermints, and fruit of your choice.

You can add a few drops of red food coloring for aesthetic if preferred.

High Protein Vegetarian Dinners for a Healthy Heart and Mind

Maintaining a healthy, active lifestyle can be onerous through record-breaking ice storms and Siberian-intensity windchill. Mid-winter blues can wreak havoc on our commitment to fitness and diet, ultimately undoing much of the payoff warm-weather workouts awarded us. Aside from self-driven exercise inspiration, making the effort to eat well during the dark months can make all the difference. There are a number of ways to keep yourself active this winter, including going out and dressing up, even in the bitter cold. Cooking warm, healthy meals is another way to keep yourself on track. These high protein vegetarian meals are high in calcium and protein, two essential energy-boosting nutrients. Swap another night of takeout for one of these rejuvenating recipes.

Nutty Quinoa Tofu Bowls

Serves 2

Protein: 43g

high protein vegetarian nutty tofu bowl

What you’ll need:

1/2 cup quinoa

2 teaspoons olive oil

1 cup broccoli florets

2 tablespoons peanut butter

1 tablespoon lime juice

1 small diced bell pepper

1/2 teaspoon grated ginger

4 slices extra firm tofu, baked

2 tablespoons roasted peanuts

1/2 teaspoon brown sugar

4 tablespoons soy sauce

1 tablespoon maple syrup

1 clove minced garlic

 

How it’s done:

Cook quinoa in water according to directions while heating olive oil in a skillet over medium heat.

Add red pepper and cook until soft.

Set in a separate bowl and add broccoli to the skillet.

Cover and steam until broccoli is tender.

Combine broccoli and peppers in a separate bowl.

Mix peanut butter, lime juice, water, soy sauce, sugar, and ginger in a small bowl and set aside.

Mix soy sauce, syrup, olive oil, garlic, and pepper in a small baking dish.

Place tofu in the dish and let marinate for 30 minutes, flipping the tofu regularly.

Preheat oven to 400ºF.

Place marinated tofu on baking sheet and bake for 40 minutes, until edges are dark.

Top each quinoa bowl with two slices of tofu and chopped peanuts. Serve warm and enjoy!

 

Cashew Noodles with Broccoli

Serves 4

Protein: 26 grams

Cashew Noodles vegetarian

What you’ll need:

5 cups broccoli florets

4 cups enriched egg noodles

3 tablespoons vinaigrette of choice

1/2 cup roasted, unsalted cashews

 

How it’s done:

Bring a large pot of water to a boil, add broccoli and cook until soft.

Set aside and return water to a boil.

Add noodles and cook through until soft. Drain well.

Put vinaigrette of choice, cashews, and 1/2 cup water into a blender and purée until smooth.

Return warm noodles to mixture and broccoli.

Cook over medium heat, tossing gently, until heated through.

Serve warm with tofu or other mixed vegetables if desired.

 

Zucchini Paneer with Chickpeas

Serves 4

Protein: 28 grams

Zucchini Paneer vegetarian

What you’ll need:

1 cup chopped tomatoes

4 medium cubed zucchinis

1/2 cup water

3 tablespoons grapeseed oil

2 tablespoons chopped ginger

1 chopped red onion

1 teaspoon fenugreek seeds

1 teaspoon turmeric

1 tablespoon garam masala

1 cup diced paneer

1/2 cup chopped cilantro

1 cup chickpeas

 

How it’s done:

Heat grapeseed oil in a large skillet.

Add onion, chopped ginger, and all spices.

Cook for three minutes. Add tomatoes, zucchini, and water.

Cook until zucchini is tender. Add garam masala and cover.

Heat a nonstick pan over medium heat and add remaining oil.

Fry paneer cubes until golden brown. Add to the zucchini and stir well.

Toss in cooked chickpeas and serve with rice of choice.

 

Mushroom and Black Bean Burger

Serves 4

Protein: 30 grams

Black Bean Burger vegetarian

What you’ll need:

2 cans seasoned black beans

1 cup sliced portabella mushrooms

1/4 cup vignette of choice

1 cup breadcrumbs

1/4 cup onion, grated

4 slices swiss cheese

4 tablespoons olive oil

4 whole wheat hamburger buns

1 cup spinach

1 large sliced tomato

1 egg

1/2 teaspoon chili powder

 

How it’s done:

Drain canned black beans and mash thoroughly.

Add bread crumbs, onion, egg, and chili powder to bean mixture.

Let sit for 5 minutes. Heat olive oil in a skillet over medium heat.

Make small patties from bean mixture and place the patties in the skillet and cook for 5 minutes, flipping regularly.

Place cheese on each patty, and continue cooking until burgers are heated through.

Toast buns until golden.

Place patties on buns and top with tomato, spinach, mushroom, and vinaigrette.

 

Spinach, Mushroom, and Ricotta Grilled Cheese

Serves 2

Protein: 25 grams

Grilled Cheese vegetarian

What you’ll need:

1/3 cup reduced-fat ricotta cheese

1/4 cup fresh spinach

1/2 cup mushroom of choice

1 tablespoon basil

1 clove garlic, crushed

1 tablespoon black pepper

4 slices sourdough bread

1 tablespoon reduced-fat butter

1/2 cup reduced-fat alfredo sauce

 

How it’s done:

Fry garlic in a small amount of olive oil over medium heat.

Remove from heat and add ricotta, spinach, mushroom, pepper, and basil to the garlic.

Mix well. Spread one side of each slice of bread with butter.

Divide the ricotta mixture in half and spread it on the unbuttered sides of two slices of bread.

Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan.

Cook until cheese has melted and both sides are golden brown.

Sprinkle with extra seasoning and serve with Alfredo sauce.

The Best Nutrition Bars for On the Go

Ideally, we’ll get the vast majority of our nutrients from real, whole foods that come from nature. Realistically, this isn’t always possible; and sometimes we need a healthy snack alternative to get us to our next meal. Nutrition bars are a go-to for many, and there is a wide variety to choose from. Some are hands-down better than others, so knowing which ones to choose and which to avoid is key for making the healthiest decision.

Unfortunately, a lot of popular nutrition bars on the market today are packed full of added sugars, artificial flavoring, and coloring agents, along with binders, preservatives, etc. Knowing how to read ingredient labels is important (this actually goes for any processed food), and always keep in mind that the shorter the ingredient list, the better. If you see a long list of words you don’t recognize and can’t pronounce, this is usually a bad sign.

Without further ado, here are top five on-the-go nutrition bars:

Lara Bars

Lara Bars are widely sold not only at health-food stores (Whole Foods, Trader Joe’s, etc.), but often at conventional grocery stores as well. They have a very short ingredient list and combine tasty and satisfying flavors like almonds, walnuts, coconut, dates, and blueberries. These bars have no added sugars, although they are high in natural sugars from dried fruit; so eat them in moderation. Lara Bars aren’t particularly high in protein but are made of 100% whole food ingredients, so they definitely make the list.

Clif Kit’s Organic

The ever-popular Clif Bar brand has finally added a whole foods product with their Kit’s Organic Fruit and Nut Bar. Similar to a Lara Bar, Kit’s Organic Bars are made from nuts and dried fruits and contain less than 250 calories each. They also don’t offer much protein and are fairly high in sugar, but don’t include any added sugars or artificial ingredients, which is a huge plus.

Raw Revolution Live Food Bar

Raw Revolution Bars are more likely specific to health food stores,but are an excellent option if you can find them. The founder of the company is a natural food chef and nurse, and her bars are lower in sugar than Lara and Kit Bars. They also contain nuts and dried fruit, but provide extra booster foods like spirulina and sprouted flax seeds. All in all, these bars offer more nutrition, but they do use agave nectar, which can be hard on the liver. 

Quest Bar


Quest bars are significantly higher in protein (around 20 grams), which makes them a better choice for a pre- or post-workout bar. They are also high in fiber and have a sweet taste, so they aren’t a bad option as a healthy dessert alternative (or as a snack to ward off sugar or candy binges). Certain flavors of the Quest Bars do contain the artificial sweetener sucralose, but others don’t: Opt for cinnamon roll, coconut cashew, strawberry cheesecake, or chocolate peanut butter. All in all, Quest Bars are better than the above options since they’re higher in protein and fiber and lower in carbs and sugar; they do however contain artificial ingredients. 

Kind Dark Chocolate Nuts and Sea Salt

Kind bars are the least healthy of these five options, but probably the healthiest of the nutrition bars that you can find just about anywhere (including airport mini-marts). What’s not so great is that these bars do contain quite a few artificial ingredients (soy lecithin and glucose syrup, for example), but the dark chocolate nuts and sea salt variety is surprisingly low in sugar, coming in at just five grams. These bars are also pretty low in protein and do contain added sugars, but are not a bad option in a pinch. Just be sure to avoid the flavors that have over seven or eight grams of sugar. 

How to Make Your Own Nutrition Bars

Why not make your own nutrition bars? Instead of wondering if the endless store-bought versions are healthy or not, you can actually make them quite easily in the comfort of your own kitchen, and they keep well. These can make a great snack for the adults and kids in your family and can satisfy a sweet craving almost as well as those boxed cookies you might have hidden in the cupboard. Inspired by well-known nutritionist and author Nora Gedgaudas, this Chocolate Energy Ball recipe is surprisingly simple and healthier than your average, packaged nutrition bar.

chocolate energy balls

Chocolate Energy Balls

Ingredients

1 cup peanut or almond butter (no added sugars, preferably)

1 cup of nuts or seeds (your choice, can be walnuts, pecans, almonds, pumpkin seeds, etc.)

2-3 tablespoons of ground chia or flax seeds

1/2 cup unsweetened cocoa or raw cacao powder

3/4 cup unsweetened, shredded coconut flakes

5 tablespoons softened coconut oil or butter (also sold as coconut manna)

Optional: 1/2 cup of your favorite protein powder

Instructions

  1. First, grind your nuts and/or seeds using either a food processor or coffee grinder.
  2. Next, simply mix everything together in a big bowl, adjusting your quantities if needed. It’s pretty hard to mess these up, so if the consistency is too dry, add more coconut oil; if too wet, add more shredded coconut or ground nuts.
  3. Once everything is combined, form them into balls and layer in a Tupperware or any other container using parchment paper in between your levels. No cooking is necessary; you’ll just need to refrigerate them for about an hour or place them in the freezer for 20 minutes.
  4. They’re ready to go! Store in the fridge for about a week, or in the freezer for a few months.

 

While store-bought or homemade nutrition bars should never replace a diet consisting of real, whole, and nutrient-dense foods, they can be part of a healthy diet every now and then. Because most bars are relatively high in sugar, it’s best not to make them a habit; but for a once-in-a-while snack, opt for the top five we’ve discussed here.

Dinner and a Movie: Our 3 Picks For Recreating Mouthwatering Scenes at Home

How often during a movie have you wanted to sink your teeth into the dishes on the screen? The masterminds in Hollywood know how to conjure the most appealing images, and even some story lines leave us feeling hungry. So next time you’re opting for a cozy night in with dinner and a movie, why not use the film as the inspiration for your menu? Here are my three picks to recreate at home.

Eat, Pray, Love + Spaghetti all’Amatriciana

Have you ever fallen in love with your food? Liz Gilbert sure did in Italy, and Julia Roberts devouring a Margherita pizza in Naples will have you aching to follow suit. In fact, the entire Italy leg in this three-part trip to self-discovery may make you drool, but few food scenes on the big screen are more iconic than Roberts eating spaghetti in Rome.

Spaghetti all’Amatriciana: Each region in Italy has its own twists on the classics, but this basic recipe for Amatriciana sauce (with my slight variations) should nicely do the trick. Check the pantry because you may already have a few of these items on hand. Here’s what’s needed:

  • 2-3 tbsp extra-virgin olive oil
  • 1 28-oz can peeled tomatoes with juices
  • 4 oz thinly sliced pancetta or chopped unsmoked bacon
  • 1/2 tsp crushed red pepper flakes
  • 2-4 cloves minced garlic (I prefer more than less)
  • a few large basil leaves, roughly chopped
  • salt
  • 12 oz dried spaghetti
  • finely grated Pecorino or Parmesan Reggiano
  • 1/2 tsp freshly ground black pepper (optional)

First, puree the tomatoes until creamy (with a regular or immersion blender) and set aside. Heat the olive oil in a skillet over low-medium heat and add the pancetta or chopped bacon. Saute it until the pork turns golden brown (the crispiness will depend on your preference). Then toss in the garlic and red pepper flakes and saute for a minute before adding the pureed tomatoes, basil, and salt. Reduce the heat to low and stir occasionally, for about 15 minutes or until the sauce thickens. During this time, boil a pot of water and cook the pasta. Finally, incorporate the sauce into the pasta and serve with some parsley, cheese, black pepper, and a drizzle of olive oil.

Julie & Julia + Hollandaise sauce with potatoes and veggies


Julia Child may not have approved, but I think Julie Powell’s take on cooking through Childs’ cookbook was genius. Despite her difficulty at times, Amy Adams (who plays Powell) has a knack for making fans want to jump on the bandwagon and try a few recipes themselves, while Meryl Streep is simply marvelous as Mrs. Childs. Since many chefs would agree with these two women that there is no such thing as too much butter, here is a hollandaise sauce recipe!

Julia’s Hollandaise Sauce: In addition to eggs, you can drizzle it over boiled potatoes and steamed or grilled vegetables. There is also an easier blender version to this recipe, but it involves uncooked eggs, which I am hesitant to try. Here is a recipe variation that I learned while watching Childs’ TV show (or you can try the one linked)!

  • 1 lemon
  • 1 stick of unsalted butter
  • 2 egg yolks
  • salt and pepper (to taste)
  • a bowl of cold water

According to Mrs. Childs: Squeeze the juice of one lemon into a small sauce pan and sprinkle salt and pepper. Place the sauce pan over low heat and stir occasionally. On the side, whisk the egg yolks in a second small sauce pan until they become thick and fluffy. Add a small bit of butter (about a teaspoon). Once the lemon juice has reduced a small amount (there won’t be a lot to begin with), remove the pan from the heat, place it in the bowl of cold water for a minute, and then whisk the juice into the eggs (in small bits at a time).

Place the pan back over the stovetop and continue whisking. Childs’ tip is to repeatedly remove the pan from the heat for a few seconds at a time as you whisk (to control the heat and thickening process). The yolk mixture is ready to remove from the heat completely when the mixture is creamy enough to see the bottom of the pan between strokes.

Continue whisking the yolk mixture off the heat and add more teaspoon-sized pieces of butter one at a time (letting them blend completely before adding the next). You’ll want to eat this soon after it’s finished or keep it warm in a thermos!

Chocolat + Chocolate gravy over biscuits, pancakes, or waffles


Who says you can’t eat dessert for dinner? Warm up a cold winter weekend with this movie and a few chocolate recipes. (The Johnny Depp scenes won’t hurt, either.) From hot chocolate with chili pepper to decadent sauces and enticing candies, there is no limit to the confectionery madness.

Chocolate Gravy: The gravy will be the superstar while biscuits provide the perfect base. Of course, you can add it to pancakes or waffles if you’re more interested in breakfast than dinner.

  • 1/4 c cocoa
  • 2-3 tbsp all-purpose flour
  • 3/4 c sugar (I like ½ cup dark sugar instead)
  • ½ tsp cinnamon
  • 2 c milk
  • 1 tbsp butter
  • 1-2 tsp vanilla

Mix the cocoa, flour, sugar, and cinnamon in a bowl until there are no lumps. Then pour the milk and continue mixing until it’s well blended. Pour the mixture into a saucepan and cook over medium heat, stirring frequently, until it feels like gravy (which should take between 7 to 10 minutes). Immediately after removing the sauce from the heat, stir in the butter and vanilla. Spoon this creamy piece of heaven over fresh biscuits (or whatever else you choose) and ignore any guilt!

Autumn Eats: Simple Recipes to Break into Fall

With autumn in full swing, you may find yourself tempted by store-bought apple cider and pumpkin pie. To truly capture the season’s essence, though, challenge yourself to more creative, non-traditional activities, such as baking apple pie from scratch, or visiting a local apple orchard for fresh cider. If you’re bored by the customary, try your hand at these recipes that’ll give the whole family new take on fall.

 

Sweet and Sour Apple Salad

Preparation Time: 10 minutes | Serves: 1-2

apple salad

What you’ll need:

2 granny smith apples, diced

1/4 cup toasted almonds

1/4 cup dried cranberries

8 oz. vanilla greek yogurt

 

How it’s done:

Combine tart apples, almonds, cranberries and yogurt in large mixing bowl and mix until evenly distributed. Serve chilled.

 

Mushroom Fontina Pizza

Preparation Time: 45 minutes | Serves: 3-4

mushroom pizza

What you’ll need:

1/2 lb. mushroom of your choice, sliced

3 tbsp. Extra Virgin Olive Oil

2 tbsp. garlic powder

1/2 tbsp. thyme, fresh or powdered

1 tsp. paprika

3 oz. sliced fontina cheese

1 lb. pizza dough of your choice

Pinch of salt and pepper

Optional: 1 large egg

 

How it’s done:

Preheat oven to 450F and lightly grease a large baking sheet.

Combine oil, mushroom, salt, pepper and garlic in large skillet and fry until fully browned on high heat.

Place one layer of Fontina cheese on dough.

Transfer contents of skillet to a second layer.

Top with a final layer of Fontina.

Place pizza in oven and cook for about 15 minutes until crust is golden brown.

For additional flavor, add a fried egg with a slightly runny yolk to center of dish.

Sprinkle thyme and paprika over entire dish and enjoy.

 

Zesty Cheese Tortellini

Preparation Time: 15-20 minutes | Serves: 1-2

zesty cheese tortellini

What you’ll need:

1 cup tortellini of your choice (Recommended: Buitoni Three Cheese)

1 tbsp. low fat butter

2 tbsp. garlic powder or fresh garlic cloves

1/2 cup spinach

2 tbsp. fresh basil

Optional: 1 cup mixed mushroom

 

How it’s done:

Boil tortellini, spinach and mushroom in medium saucepan until fluffy.

Drain.

Mix butter and garlic in small bowl.

Add butter and garlic to mixture, stirring well.

Serve warm.

 

Rosemary Portobellos

Preparation Time: 30 minutes | Serves: 1-2

portobello mushroom

What you’ll need:

1 large portobello mushroom cap

2 tsp. Extra Virgin Olive Oil

3 tsp. grated rosemary

1 tbsp. fresh basil

1/2 tbsp. crushed red peppers

 

How it’s done:

Remove stem from portobello to make room for spread.

Spread oil, rosemary, basil and peppers on underside of mushroom.

Bake at 400F for 15-20 minutes, or until soft.

Enjoy with sauce of your choice.

 

Homemade Cinnamon-Spice Pumpkin Bread

Preparation Time: 90 minutes | Serves: 5-10

pumpkin bread

What you’ll need:

2 8×4 inch loaf pans

2 cups all-purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. ground nutmeg

1 cup sugar

3/4 cup unsalted butter, softened

15 oz. pure pumpkin

2 large eggs

 

How it’s done:

Preheat oven to 325F.

Grease loaf pans thoroughly with unsalted butter.

Mix together flour, baking soda, salt and spices in a large mixing bowl. Mix well and set aside.

In a separate bowl, mix butter, sugar, eggs and pumpkin. Combine and mix both bowls.

Evenly pour mixture into loaf pans, a little more than half way.

Let bake 60-75 minutes using a toothpick to check consistency.

Let cool 10 minutes and serve with milk or coffee.

5 Cocktails to Make at Your Summer Soirée

The days are getting long, lazy and hot. The perfect way to cool them down or spice them up is with a summer soirée. The last thing that should happen at your party, however, is you stuck behind a bar. You’re the host, not an on-call mixologist. Enter big batch cocktails. We asked some of our favorite bartenders to share the recipes that top their summer extravaganzas. From a Passion Pom Margarita to a Blueberry Maple Lemonade to a Sparkling Sangria, there’s a festive cocktail for every summer weekend BBQ, beachside bonfire, clambake or whatever else you’re throwing this summer.

 

Passion Pom Margarita

Passion fruit is having a moment. The small, oval, purplish red fruit is the number one flavor of margaritas according to Cassandra Rosen, who creates recipes for Soltado Tequila. And as we all know, margaritas are the ultimate summertime party drink. Rosen combines pomegranates with passion fruit for a cocktail that is chalk full of antioxidants, great for the “red” in your Red, White and Blue Independence Day plans and of course ready to party.

passion pom margarita by Soltado Tequila
Passion Pom Margarita by Soltado Tequila

Serves 8-10 cocktails

What you’ll need

8 oz. Soltado Spicy Añejo Tequila

16 oz. Passion fruit juice (like Ceres)

1/3 cup Fresh Lime Juice

2 tbs. Pomegranate Grenadine Syrup

2- 12 oz. Bottles Dry Ginger Beer

Garnish: Orange Slices and Fresh Mint

 

How it’s done

Mix the first four ingredients in a pitcher, chill overnight. To serve, fill a punch bowl with the passion fruit mixture and stir in ginger beer. Garnish. Serve over ice in mason jars or tall glasses, filled with ice.

 

The Leonardo Punch

Brandy cocktail doesn’t exactly conjure up images of the beach; but brandies actually make a great cocktail base for punches. This Leonardo Punch uses apple juice to balance out the brandy’s heaviness, while the citrus and cardamom give the drink depth and the ginger ale a pop. Make a big batch for that summer bonfire when you’ll be up all night talking around the fire.

The Leonardo Punch
The Leonardo Punch

Serves 6 cocktails

What you’ll need

2oz of lemon sugar

8 1/2 oz of clear apple juice

8 1/2 oz of ginger ale

4 oz of Amaro Lucano

4 oz of Brandy

4 bar spoons of bitter cardamom

citrus slices

 

How it’s done

Place 60 ml of lemon sugar, 250 ml of clear apple juice and 250 ml of ginger ale in a punch bowl. Add 125 ml of Amaro Lucano and 125 ml of Brandy, four bar spoons of bitter cardamom and last add the citrus slices.

 

Sparkling Sangria

Celebrating always calls for something sparkling. And while mimosas may own brunch, they’re not the only bubbly you can toast summer with this year. Simple, yet chic, this sparkling sangria from Arizona’s Salty Sow is basically summer in a glass. Light and refreshing, the effervescent, bright and fragrant elderflower and hints of citrus taste of long, lazy days. Consider it an easy departure from your old brunch standbys.

Sparkling Sangria by Salty Sow
Sparkling Sangria by Salty Sow

Serves 4 cocktails

What you’ll need

8 oz. of Elderflower Liqueur

4 Lemon Slices

4 Orange Slices

4 Grapefruit Slices

1 bottle Sparkling Wine

4 Purple Basil Leaf

Garnish Red and Green grapes

 

How it’s done

In a shaker glass, add liqueur along with fruits, basil and ice, and shake  it. Pour it into a glass and top with sparkling wine. Garnish with red and  green grapes.

 

Blueberry Maple Lemonade

Make summer even sweeter with a fresh maple syrup drink. Omni Hotels & Resorts is celebrating the sweet nectar from the mighty maple tree with maple syrup cocktails, and this Blueberry Maple Lemonades proves maple syrup is not just for breakfast. Made from Tito’s vodka, blueberry puree, fresh lemon and amber maple syrup, you can enjoy nature’s bounty with a bit of booze. The maple adds depth while the lemon cuts through the sugar.

Blueberry Maple Lemonade by Omni Hotels
Blueberry Maple Lemonade by Omni Hotels

Serves 4 cocktails

What you’ll need

6 oz. Tito’s Handmade Vodka

4 oz. Lemon Juice

4 oz. Maple Syrup

1 oz Blueberry RE’AL Puree

Garnish: Skewered Blueberries + Lemon Moon

 

How it’s done

Combine all the ingredients in a cocktail shaker with ice. Shake moderately and strain into an iced plastic cup. Garnish.

 

Summer Garden

Give your summer soirée a bit of Gatsby era glam with a gin cocktail. No extra work required. Simply throw all the ingredients in a shaker, shake and strain, and full up that pitcher for cocktails even the choosiest flapper would approve. The refreshing finish of the Rutte Celery Gin marries perfectly with lemon grass and ginger tea, creating a cocktail that can stand up to the hottest of days so you can dance the night away.

Summer Garden by Rutte & Zn.
Summer Garden by Rutte & Zn.

Serves 6 cocktails

What you’ll need
2 pints Rutte Celery Dry Gin
2 pints lemongrass ginger tea
2 slices of cucumber
2 mint leaves
1 pint honey water; 2:1 honey to water.
Extra cucumber slices and mint leaves for garnish

 

How it’s done
Shake all ingredients and double strain into a Coupette or Martini glass, or build in a pitcher to share with friends. Garnish with a cucumber slice and mint leaves.

Unique Summer Recipes to Bring to a Party

We have all racked our brains over what to bring to a summer cookout or potluck event. You want to be creative and not have to ask the host what to bring, but if you don’t, you run the risk of showing up with a duplicate dish. Welcome to your cookout nightmare: You arrive to your event and just what you did not want to happen happened – someone else also brought a boring potato salad. Could this get any worse? Absolutely! Your potato salad is not a hit, meanwhile people cannot get enough of the other one.

Here are a few of my favorite recipes that are sure to impress so you never have to worry about bringing another boring dish.

 

CALDO DE CAMARON

I bet you didn’t know you were getting a Spanish lesson today! Caldo means soup and camaron means shrimp. This dish is a Mexican shrimp soup served chilled. It’s a perfect dish for hot summer months, but don’t let it fool you – it still packs some heat!

caldo de camaron shrimp soup

WHAT YOU’LL NEED:

Jumbo shrimp (deveined, cooked and peeled)

vegetable juice

lime juice

lemon juice

1 bundle cilantro

2 red tomato

1 red onion

1 garlic clove

red hot sauce of choice (best with Valentino, Tapatio, or Cholula)

Avocado

 

PREP: chop cilantro, dice tomato, dice onion, finely chop fresh garlic

HOW TO: Use vegetable juice as base; add about 2 oz of lime juice and 3 oz of lemon juice. Add all prepped ingredients including shrimp. Add hot sauce to preferred level of spiciness, and salt or garlic salt to taste. Let chill. Avocado is best sliced and added immediately before serving.  Don’t forget to bring bowls!

 

PINEAPPLE MANGO CEVICHE

You won’t be the only person to show up at the cookout with a dish requiring tortilla chips to dip, however I guarantee you’ll be the only one to show up with this delicious twist to a classic favorite. (You could also make this a simple mango pineapple salsa by just leaving out the seafood.) mango pineapple salsa

WHAT YOU’LL NEED:

Your choice of seafood (best with shrimp)

1 whole mango

Diced fresh pineapple

1 bundle cilantro

lime juice

lemon juice

red onion

salt

1 jalapeno (optional for added spice)

 

PREP: Cook seafood. Let chill while marinating in lime and lemon juice. Dice mango, red onion, and chop cilantro. If using jalapeño, chop finely.

HOW TO: Once seafood is chilled and marinated combine all other ingredients. When adding pineapple, add about an ounce of pineapple juice, and salt to taste. Keep chilled until served. Best served with plantain chips or tortilla chips.

 

ELOTES SUMMER SALAD

Elotes are Mexican street corn on the cob. With this dish we’re forgetting the cob for ease of serving as a salad.

mexican grilled corn

WHAT YOU’LL NEED:

Corn on the cob (every 6 serves about 4 people)

Cilantro

crumbled cotija cheese

1/2 garlic clove

2 limes

Tajin seasoning salt

mayonnaise

PREP: Shuck corn, chop cilantro, chop garlic

HOW TO: Grill Corn (you’ll want to see about 15% of each cob grilled to blackened) and remove kernels from cob. Lightly coat with mayo, and begin to mix in garlic, lime juice, and desired amount of Tajin seasoning salt. Top with or mix in crumbled cheese, and garnish with a generous amount of finely chopped cilantro. Serve chilled.

 

CINNAMON SUGAR HUMMUS

Sure, it’s a favorite of many that is sure to make its way through the door at any cookout but is any of the hummus homemade? I’m guessing not, and it’s probably not a dessert hummus, either!

apples cookies dip

WHAT YOU’LL NEED:

1 can chickpeas (rinsed and drained)

1 oz lemon juice

1 tbsp tahini

1 tbsp granulated white sugar

3 tbsp cinnamon

1/2 oz olive oil

1 oz water

 

HOW TO: Blend all ingredients in a food processor or blender until smooth; let chill. That’s it! Best served with apple slices or cinnamon sugar pita chips. Also good as a spread for warm pita bread.

5 Cocktails That Will Make You Love Gin

Oh, gin. You complex, exotic, yet entirely misunderstood spirit. Gin has been the foundation of the spirit world before cocktails were fashionable. As a base, gin can be mixed with just about anything—bitters, sweeteners, citrus, you name it—as its distinct, juniper flavors mingle with, and even enhance, nearly every flavor profile you throw at it.

For the uninitiated, however, gin can be an overwhelming, daunting spirit that’s often overshadowed by other approach spirits such as vodka and tequila. And while a recent renaissance in classic cocktails has rendered a more educated drinking public, gin cocktails are still often overlooked.

To introduce you to this botanical spirit, consider five classic cocktails that will undoubtedly make you reconsider gin.

Last Word

Need an introduction to gin-based libations? The Last Word is the ideal candidate. Boasting incredible depth and complexity, this sweet and sharp drink is attractive and downright drinkable—despite its potency.

Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice, this prohibition-era cocktail feels decidedly modern. Originally developed at the Detroit Athletic Club in the 1920s, the drink fell out of style sometime around World Ward II, but has enjoyed renewed popularity thanks to Murray Stenson, who revived the cocktail at Seattle’s Zig Zag Café.

last word drink nicole duda
The Last Word at Bar Fausto | Photo: Nicole Duda

Served straight up and boasting an enticing pale green color—partially due to the Chartreuse—the wonderfully balanced cocktail is a little sour, a little sweet, and a little pungent. In other words, it’s the perfect sipper, no matter the season or your mood.

 

INGREDIENTS:

  • 34 gin
  • 34 green Chartreuse
  • 34 maraschino liqueur
  • 34 fresh lime juice
  • Twist of lime for garnish

 

French 75

Never heard of the inimitable French 75? This just may be the cocktail you’ve missed your whole life. And you wouldn’t be in bad company, either. The drink was a favorite of the Lost Generation. 

The French 75, or simply Soixante Quinze (75) in French, was first created in 1915 at New York Bar in Paris by Harry MacElhone. Named after the 75-millimeter M1897, a vicious but compact gun favored by the French field artillery in World War I, the potent cocktail was said to resemble the feeling of being shelled with the gun when consumed.

french 75 nicole duda
French 75 at Bar Fausto | Photo: Nicole Duda

Appropriately so, this little drink packs a hell of a punch. Featuring a sturdy base of gin, a smattering of sugar and lemon, and a healthy top-off of bubbly, you’ll be surprised how well the French 75 hides its liquor. Refreshing and intoxicating, the cocktail is a classic that every bartender should know and every drinker should admire.

 

INGREDIENTS:

  • .5 oz Lemon juice
  • 1 tsp Sugar
  • 2 oz London dry gin or cognac
  • Champagne, chilled
  • Glass: Collins

 

Ramos Gin Fizz

If we want to get technical, fizzes encompass a number of sour-based cocktails that incorporate spirits, club soda, and lemon juice. And rightfully so, gin was the earliest spirit used in a fizz. Light, drinkable, and approachable, the first printed reference to “fizz” was in the 1887 edition of Jerry Thomas’ Bartender’s Guide, which included six variations. 

gin fizz kyle cooper
Ramos Gin Fizz at Union Lodge No. 1 | Photo: Kyle Cooper

One of the most iconic interpretations, the Ramos gin fizz, was born in 1888. As legend has it, bartender Henry C. Ramos of the Imperial Cabinent Saloon on Gravier Street in New Orleans called for a 12-minute mixing time, requiring the bar to staff as many as 32 employees during the carnival of 1915 just to shake the drink.

gin fizz kylecooper
Gin Fizz at Union Lodge No. 1 | Photo: Kyle Cooper

You probably won’t get the marathon shaking time these days, but the Ramos gin fizz is still a balanced silky spectacle, thanks to its egg white and cream base, and citrus and aromatic notes, courtesy of lemon, lime, and orange flower water.

 

INGREDIENTS:

  • 1 1/2 oz. gin
  • 1 Tbsp. simple syrup
  • 1/2 oz. fresh lemon juice
  • 1/2 oz. fresh lime juice
  • 1 fresh egg white
  • 1 oz. heavy cream
  • 3 drops orange flower water
  • 1 oz. club soda, chilled
  • Glass: highball

 

Martinez

Classic? The Martinez goes beyond that. It’s a precursor of many a classic cocktail. In fact, it’s often considered the evolutionary missing link between the Manhattan and the Martini. Booze-forward and complex, the modern Martinez drinks like a Manhattan, but forgoes the oaky, vanilla notes of whiskey for the aromatics of gin.

martinez nicole duda
The Martinez at Bar Fausto | Photo: Nicole Duda

Ever the unequivocal black sheep of the cocktail world, the Martinez has a hazy past. First mentioned in O.H. Byron’s seminal The Modern Bartender in 1884, the original drink is vaguely described as “same as Manhattan, only you substitute the gin for whisky.” Byron continues with two versions of the Manhattan—both a dry and sweet variation—and no further suggestion of the Martinez. To further complicate matters, since the 1880s, no two recipes have agreed on the ratio of gin to vermouth. And several recipes printed in the early-to-mid 20th century even call for equal parts gin and dry vermouth.

Suffice it to say, this uncertainty has created a legion of devotees. While you’re apt to get riffs on an ancient, ambiguous recipe, these days, you’ll most likely be served a fairly even amount of sweet vermouth and gin, a splash of maraschino liqueur or Curaçao, and a dash or two of bitters. You’ll be drinking a piece of history that boasts an unbeatably complex, balanced taste—no matter how you mix it.

 

INGREDIENTS (Original Recipe):

  • 30ml Old Tom Gin
  • 30ml Sweet Vermouth
  • 2 dashes of Angostura biters
  • 2 dashes of Curaçao
  • Glass: coupe

 

INGREDIENTS (Modern Recipe):

  • 2 ounces gin
  • 3/4 ounce sweet vermouth
  • 1/4 ounce maraschino liqueur
  • Dash of Angostura bitters
  • Lemon twist for garnish
  • Glass: coupe

 

Negroni

While the Negroni’s true origins are unknown, we like to go with the legend of Count Camillo Negroni, circa 1919. As the story goes, the count invented it when he asked Fosco Scarselli, bartender at Caffè Casoni in Florence, Italy, to strengthen his favorite drink, the Americano, by replacing soda with gin. While the story’s legitimacy is hotly contested, drink historian David Wondrich has confirmed the existence of Camillo Negroni; and while his status as royalty is certainly questionable, his grandfather was, indeed, a count.

negroni nicole duda
The Negroni at Bar Fausto | Photo: Nicole Duda

As with most lore, at the end of the day, the Negroni’s true origins are nothing more than cocktail conversation. But as an actual libation, it’s one hell of a conversation starter. Slightly bitter and slightly sweet, the drink consists of equal parts Campari, sweet vermouth, and gin. Deceptively easy to perfect, yet always of a dashing, deep-red hue, the Negroni is a drink that’s truly worth of royalty status.

 

INGREDIENTS:

  • 1 oz gin
  • 1 oz Campari
  • 1 oz sweet red vermouth
  • Glass: old fashioned