Grapefruit & Thyme Aperol Spritz

The days are getting warmer and with travel plans on hold for the foreseeable future, I am imagining myself in Italy again like we were last summer. Bring on the spritz!

This spritz recipe comes from The Forest Feast Mediterranean (page 50).

Grapefruit & Thyme Aperol Spritz

Grapefruit & Thyme Aperol Spritz

(serves 1)

2 oz. Aperol

2 oz. Prosecco

2 oz. Seltzer

Mix spirits in a cocktail shaker until cold.

Serve in chilled glass with ice.

Garnish with a slice of grapefruit and a fresh thyme sprig.

Cheers!

xx

Erin

Peanut Butter-Avocado Shake

It’s the New Year (Happy 2020!) so I thought I would share some lighter ideas for those who are looking for clean, fresh, and healthy recipes. This avocado shake from my first book is filling and delicious and it is really quick to make for mornings when you need to head out the door!

Peanut Butter-Avocado Shake

PEANUT BUTTER-AVOCADO SHAKE

recipe from The Forest Feast

1/2 ripe avocado

1 1/4 c (300 ml almond milk or your milk of choice)

2 frozen bananas (peel & cut in chunks before freezing)

1 T peanut butter (or any nut butter)

3 ice cubes

Combine all ingredients in a blender until smooth!

Serves 2.

* * *

For more light recipes, check out:

Pumpkin Smoothies

Kale Tacos

Cheers to the New Year!

xx

Erin

Cucumber Sangria

This might be my new summer drink! I am kind of in love with this Cucumber Sangria from BHG’s new cookbook. Click over to my post on Delish Dish for the recipe- it’s a good one for a BBQ!!!

Recipe by BHG, Photos and Illustration by Erin Gleeson for The Forest Feast

Red Roasted Carrots

Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!

Happy Easter!