- September 20, 2016 -

Are you drooling on your screen yet? This is by far the most drool worthy post I’ve ever created thanks to Money on Honey Chocolate. These decadent salted dark chocolates are sweetened with unrefined California wildflower honey, omitting all corn syrup. I have a huge sweet tooth and I’m always on the hunt for healthier ways to satisfy my cravings, this parfait is the perfect fix without falling victim to the corn syrup monster. I hope you enjoy this mindfully endulgent parfait. Money on Honey link

Money on Honey Chocolate Parfait

4 squares Money on Honey chocolate
8 oz coconut yogurt
1/4 cup melted dark chocolate
1 pinch of sea salt

Melt dark chocolate and Money on Honey in a double boiler on medium Heath until smooth
Stir in sea salt until well combined
Layer 1/3 of melted chocolate into a small glass, let cool for 2 minutes
Layer 1/2 of your 8 oz coconut yogurt on top of melted chocolate
Repeat layering steps
Top the parfait with the last third of melted chocolate
Garnish parfait with one whole Money on Honey chocolate and one cut on the bias
Truly enjoy

- September 15, 2016 -

As we enter fall, I wanted to pay tribute to the last batch of stone fruits with a delicious yet hearty salad recipe. The favor and aroma of stone fruits are unsurpassed, in my mind they signify summer stronger than any other category of produce. As a product of a science education I’m compelled to give you a pointless fun fact, these saucy little Fruits are classified as drupes, a category of pitted fruits surrounded by a soft flesh, thanks plant bio. The supportive roles played in this salad by the frisée, roasted garlic, and wheat berries balance the sweetness of the fruit to give you a perfect crave worthy bite. I’ve plated my pretty little creation on the artfully designed line of dinnerware by Cheeky Home. Cheeky Has partnered with Feeding America to donate a meal to a person in need for every product sold. If you want to help support Cheeky’s wonderful cause, here’s a link to the line Cheeky Dinnerwear . I hope you enjoy the last of the summer recipes, buckle up for all the fall goodness.

Cheeky Stone Fruit Salad


3 heads of frisée lettuce (chopped)
1 nectarine (sliced)
1 plum (sliced)
1 peach (sliced)
1/4 cherries (halved and pitted)
1 cup wheat berries (cooked)
2 tablespoons whole roasted garlic cloves

1/4 cup olive oil
1/4 cup red wine vinegar
salt and pepper to taste

-add frisée, wheat berries, garlic, and all dressing ingredients to a large bowl, toss until well incorporated
-add all stone fruit (nectarine, plum, peach, and cherries) to bowl and gently fold until combined
truly enjoy

- August 14, 2016 -

For any food loving chopped fan, visiting a Geoffrey Zakarian restaurant is a true special occasion. Chef Zakarian opened his newest haunt Georgie in the classically upscale Montage Beverly Hills Hotel. I am one part 1/4 Oregon county girl and 3/4 bougie lover of all things high end, Georgie appeals to 100% of my composition by offering a seasonal produce forward menu in a beautifully European setting. During my visit to Georgie I sampled two well balanced cocktails and some delicious healthy snacks. My first beverage of the evening was the the inventive avocado daiquiri, made with fresh lime and an unassuming avocado purée. My second cocktail was the Georgie Gerber, a frothy blend of Gerbers peach purée, Casamigo’s blanco, and egg white. I noshed on a few delicious offerings from Georgie’s snacks menu including the smoked tahini spread with pickled cherries, yellow beet hummus with spiced walnuts, and the most impressive ice box vegetable crudités I have ever seen. I’m still dreaming about that crudités, well played Georgie.

- July 13, 2016 -

Picnicking is one of my favorite summer activities and I’m always dreaming up simple healthy recipes to bring to the park. This citrus salad gets a fresh pop with a Casal Garcia Vinho Verde. Vinho Verde is a beautifully light, slightly effervescent Portuguese white blend, perfect for pairing with my citrus salad. This recipe only requires two teaspoons of Casal Garcia Vinho Verde, so enjoy the rest of the bottle while you lounge in the sun.

Citrus salad with Casal Garcia vinaigrette


4 large grapefruits
1 cucumber
1/4 cup sliced onion
2 tomatillos
1/4 roasted skin on peanuts

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Casal Garcia Vinho Verde
A pinch of salt to taste

Remove grapefruit skin and pith with a knife
Alice grapefruit into 1″ rounds
Add grapefruit to a large bowl
Slice tomatillos into 1″ slices, add to bowl
Use a potato peeler to peel cucumber into long ribbons, add ribbons to bowl
Ross peanuts into bowl, set aside
Add all vinaigrette ingredients to a small shaker bottle and shake till well combined (1 minute)
Pour dressing over salad and arrange salad on a serving platter
Pair with Casal Garcia Vinho Verde
Truly enjoy

- June 28, 2016 -

Tis the season to gather around the grill, grilling is the perfect reason to spend time with friends and eat delicious food. This is my first summer having a grill and I’m taking full advantage of the next 120 summer days of outdoor cooking over coals. Nothing pairs better with summer grilling than crisp cold white wine. For This post I’ve paired a flavorful grilling recipe with a delicious 120 Sauvignon Blanc from Santa Rita wines. Sauvignon Blanc is one of my favorite wines to pair with grilled food, this 120 version from Santa Rita is crisp and has notes of citrus blossom and peach. I absolutely love grilled veggies and they are a wonderful vehicle for seasoning blends like Badias complete seasoning. Badias complete seasoning allows me to create bright and zesty veggies with its combination of flavors like onion, cumin, and garlic. I took this recipe up a notch past grilled veggies kabobs with a grilled veggie wreath. I hope you enjoy this recipe around the grill with lots of friends and lots of wine. Check out the 120 days of summer website for more recipe inspiration 120 days of summer website

Grilled Veggie Wreath

4 orange peppers
4 mini artichokes
3 golden beets
3 heads of radicchio
3 jalapeño peppers
3 mini eggplants
3 tablespoons complete seasoning from Badia Spices
1/2 cup olive oil
3 sprigs of flat leaf parsley (chopped)
1 bottle of 120 Sauvignon Blanc from Santa Rita Wines (for drinking)

Hear grill to 400
Cut orange peppers in half and put on the grill cook for 5 minutes on both sides
While the bell peppers cooking quarter beets and radicchio, half artichokes and jalapeños, and cut eggplants into 3 thick slices, set veggies aside
For this veggie wreath I found a wire loop at a hardware store and I cut the wreath with a wire cutter on one side to add my veggies.
Start to add your cut veggies to the wreath in any order until the wire is completely covered, set wreath aside
In a small bowl combine olive oil and Badia complete seasoning Stir until well combined
Coat veggie wreath in oil and seasoning combination and place on the 400 degree grill
While wreath cooks, remove peppers from grill and remove all seeds and pepper stems, add peppers to a food processor and Pulse on high for one minute, pour red pepper purée to a medium bowl and place on a serving platter
Carefully flip wreath after 10 minutes, cook for an additional 10 minutes
Remove wreath from grill and place on serving platter. Allow wreath to cool for 10 minutes
Pour a few glasses of Santa Rita 120 Sauvignon Blanc and get your summer grill party Started!
Truly enjoy

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