power up with pinole
happy friday, everyone! i don’t know about you… but this week has seriously draaaggggggedddddd. i am so ready for the weekend, and plan to sleep in, hang out with some friends, and have some fun in the sun on a booze cruise saturday afternoon!
i’m also heading to the propel co:labs fitness festival saturday and sunday, and will be pretty gogogo all weekend long, so i know i’m going to need to be fueling up the right way in the mornings. luckily, i’ve recently discovered purely pinole, which is absolutely perfect for powering up before a workout or a marathon drinking session [pick your poison, #balance ya know].
pinole is an ancient aztec recipe that’s served as a hot porridge… i like to describe it as a hybrid of grits and oatmeal… but with more health benefits! it’s full of vitamins and minerals, antioxidants, protein, and fiber… and now, native state foods has rediscovered the recipe coveted by the aztecs and made it their own! [you can read more about the health benefits and history of pinole here.]
it’s super easy to make [you can buy a large pack or smaller single serving “grab + go” cups] and by adding your own toppings or boosters, you can create something that perfectly suits your taste buds! here is how i’ve been preparing mine [and loving it!]:
- 1 serving of purely pinole original [prepared on the stovetop]
- 1/4 cup frozen blueberries, thawed
- 2 tbsp. sunburst organic maca powder [lots of added health benefits here, too, including stress reduction!]
- 1 tbsp. slivered almonds
- 1 tbsp. raw pepitas
- 1 tbsp. unsweetened coconut flakes
- optional: 1 tbsp. raw honey to taste
all you have to do is prepare the pinole according to the instructions on the package [it takes literally 5 minutes] and then add the toppings/boosters! you can obviously mix and match with whatever you like… add any fruit/nuts/seeds/powders… the combinations are endless… and enjoy!
have you tried pinole yet? what are you favorite ways to power up?! tell me in the comments below!
thirsty thursday: iced drunken spice latte feat. bizzy
this week, thirsty thursday is getting a bit of a boost because it’s also national coffee day. [see what i did there?!] booze meets coffee… 2 of my favorite things being celebrated in one super holiday?! talk about a great day!
a few months ago, i partnered up with bizzy to bring you an easy fix for all of your cold brew cravings, and i’m super excited that we’ve joined forces again to bring you a boozy iced coffee recipe… and a giveaway! [more details on this later!]
’tis the season for all things pumpkin spice, but since it’s been in the 90’s this past week in l.a., i’m not quite ready to make the switch to hot coffee.
enter: bizzy! this iced drunken spice latte is the perfect way to balance out the fall season with the summer temperatures.
- 1 shot of bizzy cold brew concentrate
- 1 shot of kahlúa pumpkin spice
- 1 shot of half + half
- 2 tbsp. of canned coconut milk
- optional garnish: whipped cream + nutmeg
- in a cocktail shaker, combine the bizzy, kahlúa, half + half, and coconut milk.
- shake until well mixed.
- pour over ice, top with a garnish of whipped cream and nutmeg [and a festive paper straw] if you’re into that kinda thing.
- sit back, relax, sip, and enjoy!
interested in giving this whole cold-brew-at-home thing a try?! you’re in luck, because the team over at bizzy will be giving one lucky winner a free bottle of bizzy [that’s 6 cold brews!] along with a few little extra goodies from me!
to enter, head over to my instagram [@bananasandbellinis] for all of the details, and be sure to share this with all of your cold brew obsessed friends… the winner will be announced next thursday, october 6th!
thirtsy thursday: spicy cucumber margaritas
yes, i’m well aware that it’s not quite thursday yet, but since tomorrow is cinco de mayo, i wanted to make sure this post was up a day early, just in time for all of your balanced celebrations!
one thing you should know about me is that i effing love margaritas. for whatever reason, they have always been my favorite cocktail… maybe it’s because i associate them with the summertime, and sitting on the beach, soaking up the sun… but anyways, it was inevitable that i’d be experimenting with making my own, and what better a day to share the recipe with you than cinco de drinko?! [and there will be more where this came from, i can promise you that!]
this spicy cucumber margarita is pretty much the perfect balanced cocktail. the tequila will get you feelin’ a little loose while the cucumber will help keep you hydrated [and gives the drink a really light and crisp flavor] and finally, the jalapeño will not only add a little kick, but help boost your metabolism, too.
for 2 spicy cucumber margaritas you will need:
- 1 cucumber, thinly sliced
- 1 small jalapeño, seeds removed + thinly sliced [more or less to taste]
- juice squeezed from 4 limes
- 1/2 cup tequila blanco
- 2 tsp. raw honey [more or less to taste]
- coarse kosher salt, sweet chili powder + cane sugar for rim
- a few cucumber + jalapeño slices set aside for garnish
- place the cucumber and jalapeño slices, lime juice, tequila and honey in a blender. blend until smooth.
- on a small plate, combine a little salt, chili powder and cane sugar [about a tsp. of each should be good]. wet the rim with a leftover piece of lime, and then dip into salt, chili powder, sugar mixture.
- place several ice cubes in each serving glass along with one cucumber and one jalapeño slice.
- pour blended mixture over the ice, garnish glass with cucumber and jalapeño, top off with a fun paper straw [or a paper umbrella] and enjoy!
happy cinco de mayo! [and as always, no drinking + driving!]
thirsty thursday: mint + honey spiked moonshine tea
finally the day has come for the first installment of the thirsty thursday series! guys, i’m seriously so excited about this. why, you ask?
well, first and foremost, i’ve been noodling on the idea of incorporating more cocktail recipes into the mix [see what i did there?] here at bananas + bellinis for a while now… after all, there is an alcoholic beverage mentioned in both the blog name and tagline, so it just seemed appropriate.
second, i think this is going to be a great way for me to begin building out my niche a little better. while health, wellness, and creating a balanced lifestyle have always been my passions and the focus of this blog, i think zeroing in on a few more specialized topics will really help me set myself apart from the other healthy lifestyle bloggers out there.
and finally… just because who the hell doesn’t enjoy a cocktail from time to time? even better if the cocktail contains natural ingredients instead of all that artificial sh*t… amiright?!
now, i knowwwww that iced tea is technically a summer drink, but i snagged a sample of a sweet iced tea at expo west a few weeks ago and had to experiment with it [and it’s basically always summer in l.a., duh]. what did i come up with? this mint + honey spiked moonshine tea. read on.
ingredients for 2 servings:
- 2 shots of vodka [1 oz. each]
- 16 oz. moonshine mint + honey sweet tea
- 2 tsp. raw honey
- 1 lemon, sliced
- a few sprigs of fresh mint [plus extra for garnish]
- ice cubes
- place several ice cubes, about 4 fresh mint leaves, one lemon slice that’s been cut into quarters, and 1 teaspoon of raw honey in each of your serving glasses [these look especially cute served in mason jars].
- in a cocktail shaker combine the vodka and sweet tea with ice; shake, shake, shake it up! [my mason jar shaker is from sharper image, similar to this one.]
- pour the cocktail mixture into your serving glasses and stir, topping off with a squeeze of lemon juice [to taste].
- garnish with a lemon slice, a sprig of mint and a paper straw.*
[and remember to never drink + drive!]
*best enjoyed outside in the sun, preferably in a hammock, while reading a book and listening to mellow acoustic jams.
pumpkin pie overnight oats
i’m addicted to overnight oats. literally, i’ve had them for breakfast nearly every single day for the past month. they’re quick, beyond easy to make and effing delicious.
it’s fall, so i’m obviously embracing the fact that fall makes me want to do sh*t that is basic as eff, and with that comes baking and cooking with pumpkin … because, let’s face it, pumpkin is freakin’ good. and it’s healthy … so we’re killing two birds with one stone here.
make these pumpkin pie overnight oats the night before you want to eat them [i make three separate servings all at once so i’m good to go for a few days] and grab them from the fridge on your way out the door.
for one serving you will need:
- 1/3 c. pure pumpkin purée [NOT pumpkin pie filling]
- 1/3 c. rolled oats [uncooked]
- 1/2 c. unsweetened coconut milk [or other unsweetened nut/seed milk of your choice]
- 1 tsp. chia seeds
- a few sprinkles of cinnamon and nutmeg [to taste]
- a dash of ground ginger [to taste; optional]
- in a blender, combine the pumpkin purée, coconut milk, cinnamon, nutmeg and ginger until it’s all evenly combined.
- in a mason jar [or other airtight container of your choice] combine the oats and chia seeds, and then add the pumpkin/milk blend.
- stir until the oats are evenly distributed with the pumpkin and milk, tightly place a lid on the jar, give it a few good shakes and refrigerate overnight.
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