Recipes

Grain-Free Apple Pumpkin Muffins

October 3, 2016 by Hillary 2 Comments

Low in sugar and grain-free, these spiced pumpkin muffins, studded with apples and raisins, make for a healthy breakfast or snack during the fall season.

Hey friends! How was your weekend? Mine didn’t seem quite long enough, as usual, but it was filled with warm ‘n’ fuzzy feelings. Grace – my good friend who recently moved away in May and was visiting for the weekend – and I embraced the cooler, fall weather (and rain!) one hundred percent. Saturday night we stayed in, cooked dinner and watched a chick flick. Sunday morning, we woke up and went for a chilly run in the park. Afterwards, we whipped up a batch of these muffins and headed to our favorite coffee shop for their seasonal pumpkin pie lattes. Aside from visiting friends, Grace’s other priority was this #PSL.

After a cozy morning at the coffee shop, we wandered around downtown in the rain — ahhh. Then Grace headed back to her current home in Tahoe and I spent the remainder of my Sunday in the my happy place, the kitchen. If you follow me on Instagram (@hillontherun), you may have seen some footage via my Instastory. I had some leftover ingredients from last weekend’s recipes, so I made another half-dozen Dark Chocolate Pumpkin Almond Butter Cups, Pumpkin Breakfast Cookies, and roasted up some butternut squash and Brussels sprouts.

Miss Grace is a goddess in the kitchen and is the baking extraordinaire behind Butter & Salt. I was telling her I had this pumpkin muffin recipe on my blog circa 2013 that I wanted to refine (as well as update the cringe-worthy photos).

We added an egg, swapped the olive oil for coconut oil, shredded the apple versus chopping it, added pumpkin spice for simplicity, and a handful of golden raisins. The outcome was quite nice! These muffins are just barely sweet (with only two tablespoons of maple syrup), so feel free to add another tablespoon or two for desired sweetness.

These muffins pair perfectly with a warm pumpkin spice or turmeric latte – enjoy!

Grain-Free Apple Pumpkin Muffins

Author: Hillary

Prep time: 15 mins

Cook time: 18 mins

Total time: 33 mins

Serves: 10-12 muffins

Low in sugar and grain-free, these spiced pumpkin muffins, studded with apples and raisins, make for a healthy breakfast or snack during the fall season.

Ingredients

1½ c. almond meal
2 tsp. baking powder
1 tsp. pumpkin spice
¼ tsp. salt
¾ c. canned pumpkin
3 eggs
2 T pure maple syrup
2 T coconut oil, melted
½ apple, peeled & grated
¼ c. golden raisins

Instructions

In a mixing bowl, combine almond meal, baking powder, pumpkin spice, and salt.
In a separate bowl, combine pumpkin, eggs, syrup, and oil -- whisk together.
Add wet ingredients to the almond meal mixture. Stir to combine, then fold in the grated apple and raisins.
Plop batter into a lined muffin pan.
Bake for 18-20 minutes at 350F.

Notes

Add 1-2 additional Tablespoons of maple syrup for desired sweetness.

These muffins freeze well.

Grain-Free Apple Pumpkin Muffins

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Dark Chocolate Pumpkin Almond Butter Cups

September 27, 2016 by Hillary 4 Comments

Putting together this post, I can’t help but pick a part my photos and acknowledge that I still have soooo much to learn about my Canon DSLR and photography in general. Exposure – aperture, shutter speed, ISO – I need help! But hey, I am sharing a second recipe within 72 hours of my last (hello sexy maple chili roasted butternut squash); I dug out my DSLR and handmade photo boards, so I’ve got to give myself some credit for trying. And, in terms of photography, I know the only way to improve is to practice, practice, practice; all of those accidental flash photos with a small apertures and blurry edges that are taking up room on my hard drive will pay off eventually, right? If only I could fly to the Pinch of Yum studio in Minneapolis for one of their food photography workshops, oh emm gee. #goals

More importantly, these: dark chocolate pumpkin almond butter cups because fall… and pumpkin will find its way into almost anything for the next two months. Am I right!?

This easy recipes requires very little cooking heat, and less than a handful of ingredients:

dark chocolate
canned pumpkin
almond butter
pumpkin pie spice

The result: creamy almond butter spiked with earthy pumpkin and pie spices smothered by silky smooth, rich dark chocolate – individually wrapped into single-serve portions for a cool, autumn treat! #yum

5.0 from 1 reviews

Dark Chocolate Pumpkin Almond Butter Cups

Author: Hillary

Recipe type: Dessert

Prep time: 45 mins

Total time: 45 mins

Serves: 12 cups

Ingredients

approx. 2 cups dark chocolate chips (I use Ghirardelli 60%*)
6 Tbsp. creamy almond butter
4 Tbsp. canned pumpkin puree
1 tsp. pumpkin pie spice

Instructions

Melt chocolate chips in a double boiler on the stove, or in the microwave.
Line 1 muffin pan with parchment liners.
Spoon melted chocolate into lined muffin tins, approx. 2-3 teaspoons each.
Place pan in the freezer for approximately 10 minutes to allow chocolate to harden.
Meanwhile, in a small bowl, combine the almond butter, pumpkin and pie spice. Mix thoroughly.
Spoon approximately 1 heaping teaspoon of the nut butter mixture into each muffin tin.
Spoon melted chocolate over the nut butter to cover.
Optional: top with a whole almond, hemp seeds, pumpkin seeds, or sea salt.
Place in the freezer for approximately 20 minutes.

Notes

*These chocolate chips are not dairy free, but you could use a dairy-free dark chocolate.

Store cups in the freezer or refrigerator.

Dark Chocolate Pumpkin Almond Butter Cups

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You may also like these nut butter cup recipes!

Dark Chocolate Almond Butter Cups

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Maple Chili Roasted Butternut Squash

September 25, 2016 by Hillary 1 Comment

Of all days this week, I chose the worst day to spend in the kitchen. Inspired to create and blog again, I had a few recipes on my agenda this weekend, two of which required turning on the oven. While it may be fall, officially, summer is sure being stubborn around here. Despite my efforts of making it feel like fall by wearing a light weight long sleeve tee, roasting squash, and pulling out the fall decor, the weekend ended on a high note with temps of 100 degrees today, oy! I plan to fully immerse myself in the autumn spirit next weekend (fingers crossed, temperatures are expected to drop when October arrives).

Turning on the oven to 400 degrees while attempting to keep the house cool with the AC blasting was not the smartest economic choice, but as least I have flavorful squash to add to salads this week, and a new recipe to share with you.

This recipe couldn’t be any easier with just four ingredients (five if you count the salt). Give yourself a few minutes to chop the squash and preheat the oven, and you’ll have a golden side dish in less than an hour. The maple syrup caramelized on the individual pieces of squash paired with a light kick from the chili powder is that can’t beat sweet and spicy duo.

Let me know if you give this recipe a try!

Maple Chili Roasted Butternut Squash

Author: Hillary

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 4 servings

Maple syrup and chili caramelize together for a simple, sweet and spicy butternut squash dish that can accompany nearly any fall/winter meal... and it makes for a flavorful salad topper, too!

Ingredients

1 butternut squash, peeled & cut into cubes
1-2 Tbsp. pure maple syrup, depending on desired sweetness
1 Tbsp. coconut oil
1 tsp. chili powder
pinch of sea salt

Instructions

Preheat oven to 400F degrees.
Peel butternut squash and cut into bite-sized cubes; place squash in a mixing bowl.
Pour maple syrup and coconut oil over the squash; toss to coat. Season with a pinch or two of sea salt.
Place squash on a parchment lined baking dish.
Roast for 20-25 minutes, stir. Roast for another 20-25 until edges are golden brown.

Maple Chili Roasted Butternut Squash #fallrecipes

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Do you have a favorite way to use butternut squash?

Gluten-Free Hemp Banana Bread Muffins

June 4, 2016 by Hillary 15 Comments

These (gluten & dairy-free) banana bread muffins — that are loaded with healthy fats and plant protein from Manitoba hemp hearts — are one of my favorite way to fuel a busy morning.

Friends: It’s been too long! Can I make it up to you with a recipe? I’ve been making raspberry chocolate chip muffins on the regular (I have the recipe memorized for heaven’s sake), so I wanted to switch things up with this week’s batch of muffins. I love having a batch of almond meal muffins on hand to eat as a quick breakfast during the work week. I usually store them in the freezer and then either let them thaw while I am sipping coffee or pop a couple into the microwave. Warm, gooey chocolate chips – yes please!

I added Manitoba hemp hearts to this recipe because I am just plain obsessed with them. I sprinkle them on anything imaginable. I honestly don’t eat all that many chia seeds these days; nutty hemp hearts is where it’s at. Hemp hearts contain 10 grams of complete, plant-based protein and 10 grams of omegas (a near ideal ratio of omega 3 and 6) per serving — plus they are a great source of magnesium, fiber, and iron.

Gluten-Free Hemp Banana Bread Muffins @manitobaharvest #fuelledbyhemp

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5.0 from 1 reviews

Gluten-Free Hemp Banana Bread Muffins

Author: Hillary

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Serves: 12 muffins

These (gluten & dairy-free) banana bread muffins -- that are loaded with healthy fats and plant protein from Manitoba hemp hearts -- are one of my favorite way to fuel a busy morning.

Ingredients

3 very ripe bananas
2 eggs
¼ cup coconut oil, melted & cooled
¼ cup honey
1 Tbsp. pure vanilla extract
2 cups almond meal
1½ tsp. baking powder
½ cup Manitoba hemp hearts
½ cup dairy-free chocolate chips

Instructions

Preheat oven to 350F.
In a large bowl, mash the peeled bananas with a fork until smooth (small lumps are okay); whisk in the eggs, coconut oil, honey and vanilla extract.
Add the almond meal and baking powder to the wet ingredients. Stir to combine.
Fold in the hemp hearts and chocolate chips.
Line a muffin tin with parchment paper liners (or spray with coconut oil).
Distribute the batter among the 12 muffin cups.
Sprinkle the top of each muffin with hemp hearts.
Bake for approximately 18 minutes until golden brown.
Store in an airtight container at room temperature for a couple of days (or store in the freezer).

Notes

These muffins freeze well.

Slightly sweet banana muffins (sweetened with a mere 1/4 cup of local honey) studded with gooey dark chocolate chips and nutty hemp hearts is what will get me out of bed each morning this week. Let me know if you try this recipe.

Happy, healthy breakfast-ing!

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Disclosure: This is not a sponsored post, but I did receive free Manitoba Harvest product in exchange for this post. All opinions are my own. I adore hemp hearts!

Dark Chocolate Matcha Truffles

February 2, 2016 by Hillary 12 Comments

Simply made, yet complex in flavor, a duo of dark chocolate and creamy coconut are at the heart of these truffles enveloped in robust matcha.

I am on a matcha kick, and I can not be stopped. My mom and I made raw matcha pistachio balls for our Europe travels, and I’ve made them again since. And matcha lattes with almond milk are the jam. So, for whatever reason, I just want to make all things matcha. Thank goodness there’s not a shortage of recipes ideas via Pinterest.

I don’t think I’d had dark chocolate and matcha in a single bite before sinking my teeth into one of these babies. My imagination of combining bitter dark chocolate, creamy coconut, and earthy green tea powder didn’t prove me wrong.

Don’t be frightened by the vibrant emerald green powder that is matcha. It is simply “a finely ground powder of specially grown and processed green tea. The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing” (Wikipedia). “Because matcha is made from high-quality tea, and the whole leaves are ingested, it’s a more potent source of nutrients than steeped green tea. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants” (Health).

These truffles are the perfect after lunch or mid-day treat. I, personally, wouldn’t enjoy them at night since matcha is high in caffeine, and, well, chocolate keeps me up as it is.

A petite indulgence with a hefty dose of antioxidants from both the dark chocolate (I used 60 percent cocoa chocolate chips, but go darker if you’d prefer) and matcha — the best of both worlds. Enjoy!

Dark Chocolate Matcha Truffles

Author: Hillary

Recipe type: Dessert

Prep time: 3 hours

Total time: 3 hours

Serves: 12-15 truffles

Simply made, yet complex in flavor, a duo of dark chocolate and creamy coconut are at the heart of these truffles enveloped in robust matcha.

Ingredients

1¼ cup dark chocolate, chopped (I used 60% cocoa chocolate chips)
8 Tbsp. coconut milk
1 tsp. vanilla extract
3-4 Tbsp. matcha

Instructions

Place chopped chocolate (or chocolate chips) in a medium-sized mixing bowl.
In a separate small mixing bowl, add coconut milk and microwave until very warm.
Immediately add coconut milk to chocolate and cover with a cooking lid or plate to trap the heat in. Do not touch for 5 minutes, then lift cover and use a mixing spoon to gently stir; add vanilla. Continue stirring until completely melted, creamy and smooth.
Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until completely solid.
Once chilled and firm, prepare a small dish of matcha for rolling.
Scoop out small balls by the tablespoon, then use your hands to gently roll the chocolate into balls.
Toss in matcha to coat; set on parchment paper. Continue until all chocolate is scooped and coated in matcha powder.
Store truffles in a covered container in the refrigerator.

Notes

If you use dairy-free chocolate, the truffles are vegan.

The matcha will most likely absorb into the chocolate when stored in the fridge, but the green tea flavor is still strong.

Have you experimented with matcha?

Dark Chocolate Matcha Truffles

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Detox Kale Salad with Lemon Avocado Dressing

February 1, 2016 by Hillary 6 Comments

Do you ever have a hankering for a huge jass kale salad? Raw, earthy, nutty, large and in charge? Just kidding, but seriously — I do get cravings for kale… just as I do dark chocolate. One of my favorite downtown restaurants has a killer kale salad on their menu. This restaurant is one of my top places for happy hour with girlfriends, or date night with P.

So, naturally, while I am sippin’ a Moscow Mule or minty mojito, you’ll find me crunching on kale, too. I created my own version of my go-to date night salad so I can enjoy it at home… especially when I want to “detox” from a cocktail or two.

This salad has some serious staying power: loaded with fiber (hello raw kale!), phytonutrients, healthy fats (almonds, avocado, and olive oil), and plant-protein (quinoa and almonds). Detox does not necessarily mean “light” with this beast. The original salad is topped with creamy goat cheese (mmm!), but I nixed it for the sake of making it vegan and gluten-free.

Whether you want to “detox” from an evening of cocktails, or you simply enjoy hefty kale salads that will turn you green in the face – as I do – then this simple recipe is for you.

Detox Kale Salad with Lemon Avocado Dressing

Author: Hillary

Recipe type: Salad

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2 servings

This powerhouse of a salad has some seriously staying power: loaded with fiber, phytonutrients, healthy fats, and plant-protein, this vegan and gluten-free meal will give you hours of energy without weighing you down.

Ingredients

4 cups dino (Lactino) kale, finely sliced
1 cup quinoa, cooked and cooled
½ cup seedless cucumber, chopped
2 radishes, thinly sliced and quartered
2-3 Tbsp. dry roasted almonds, chopped
~4 Tbsp. Lemon Avocado Dressing
Lemon Avocado Dressing (makes approx. 1 cup)
1 ripe avocado
¼ cup olive oil
¼ cup water + more if desired
¼ cup fresh parsley
1 garlic glove
1 Meyer lemon, juiced
salt to taste

Instructions

Simmer quinoa on low for 15 minutes, 2 parts water : 1 part quinoa. Fluff with a fork, and then let cool completely.
Finely slice - washed and dried - dino (Lactino) kale.
In a large mixing bowl, combine kale, quinoa, cucumber and radish. Mix gently.
Add enough dressing to coat lightly, approximately 4 tablespoons (add more if desired).
Divide salad into two serving bowls; top with chopped almonds.
Dressing: Add all ingredients to a blender or food processor; puree until smooth and creamy. Add more water for preferred consistency. Store in the fridge.

Notes

Measurements are an approximation when it comes to this salad. Add more or less kale, quinoa, cucumber, and radish. I recommend going light on the dressing as it's thick -- a little goes a long way.

Detox Kale Salad with Lemon Avocado Dressing

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Chocolate Almond Butter Cup Smoothie

January 19, 2016 by Hillary 5 Comments

Hello from West Palm Beach, Florida! If you didn’t know I am here, well then you are clearly not following me on Snapchat. Just kidding, but seriously: I finally boarded the Snapchat train, and I am currently a wee bit obsessed. Unfiltered life of the Nutrition Nut — follow along @hillontherun.

I’m here in West Palm Beach for a conference/certification course in worksite wellness. Sitting 8:00am to 5:00pm while listening to lectures is anything but healthy; thank goodness for hotel gyms and Whole Foods. Saviors of the week.

Speaking of Whole Foods, I had a smoothie from Whole Foods (in California) a while back called the Almond Butter Cup Smoothie – or something of the like – and I knew I had to recreate it home. Think chocolate milkshake consistency, except created with healthful ingredients like potassium-rich banana, plant-based protein powder, energy-dense almond butter, and creamy non-dairy milk. This powerhouse of a smoothie is a nutrient-rich, satiating snack that tastes like a chocolate almond butter cup!

P.S. Shout out to my dad who made not one, but two, rustic white backdrops for my blog photography. He handcrafted them himself and delivered them to me, 5 hours away. That’s an awesome dad – thank you!

Chocolate Almond Butter Cup Smoothie

Author: Hillary

Prep time: 5 mins

Total time: 5 mins

Serves: 1 smoothie

This (vegan & gluten-free) powerhouse of a smoothie is a nutrient-dense, satiating snack that tastes like a chocolate almond butter cup!

Ingredients

1 - 1¼ cups Almond Breeze Original Almondmilk
1 frozen banana
3 Tbsp. plant-based chocolate protein powder (I use Vega)
1 Tbsp. almond butter
1 tsp. maca powder (optional)
cacao nibs

Instructions

Blend almond milk, banana, protein powder, almond butter, and maca until thick and creamy. Top with cacao nibs. Slurp & enjoy!

Chocolate Almond Butter Cup Smoothie #glutenfree #vegan

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Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk.

Dark Chocolate Almond Bark with Coconut & Ginger

January 3, 2016 by Hillary 2 Comments

Dark chocolate bark with salted almonds, sweet, crystallized ginger, and crunchy coconut is a trifecta to be reckoned with. Share this gluten-free and vegan treat with friends and family for holidays throughout the year.

I was on the phone with my grandmother last night, and we were chatting about how we both felt a bit sad putting away our cheerful holiday decor. I have yet to archive the string of annual holiday cards that are hanging in my window, and I still have a couple of wintery decorations up; the magical season always whizzes by before I can truly enjoy it all. Since I didn’t see any of my family during the holidays, I have a pile of wrapped presents in my living room to give to them this weekend. We will be in a cabin in the (snowy) woods for a belated holiday get-together.

I made chocolate bark to gift to friends and coworkers in early December, but didn’t save any to share with my family. Chocolate bark is one of the simplest things to make, so I whipped up anther variety today – using Blue Diamond Lightly Salted Almonds – to bring to the cabin in a cute Christmas-y tin.

The combination of the salted almonds with the sweet, crystallized ginger and crunchy coconut is a trifecta to be reckoned with. I used Ghirardelli 60% cocoa chocolate chips (a staple in my freezer), but feel free to go darker if you prefer.

While – according to the calendar – the 2015 holiday season is behind us, this gluten-free and vegan treat can be made and shared with friends and family to prolong the holidays throughout the year. Mom, I hope I don’t eat the entire tin before I see y’all on Saturday…

Pssstt…you might also enjoy this festive holiday dark chocolate bark with cranberries and pistachios.

5.0 from 1 reviews

Dark Chocolate Almond Bark with Coconut & Ginger

Author: Hillary

Recipe type: Dessert

Prep time: 15 mins

Total time: 15 mins

Ingredients

2 cups dark chocolate - I use 60% cocoa chocolate chips
⅓ cup Blue Diamond Lightly Salted Almonds
⅓ cup unsweetened coconut flakes
⅓ cup crystallized ginger, chopped

Instructions

Slowly melt the chocolate in a double boiler over low heat, or melt in the microwave by heating in 30 second increments (for approximately 2 minutes).
Pour the melted chocolate onto a baking sheet lined with parchment paper. Spread into an even layer with a spatula.
Sprinkle with almonds, coconut and ginger.
Chill in the refrigerator for approximately 30 minutes, or until completely set.
Peel of parchment and break into pieces – enjoy!

Dark Chocolate Almond Bark with Coconut & Ginger

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This post is sponsored by Blue Diamond Almonds. Thank you for your support on sponsored posts that help support Nutrition Nut on the Run.

Quadruple Coconut, Fresh Peach & Pecan Muffins

August 30, 2015 by Hillary 12 Comments

It’s always intriguing, as the author of this blog, to go back in time via the post archives and witness how this blog has evolved; how I have grown; and, ultimately, how life plays out.

I can rewind to posts written in the thick of college and reminisce on challenging nutrition and science courses that seem a distant memory.

Today’s recipe is inspired by my Fresh Peach Coconut Pecan Muffins, which I created and shared on the blog nearly four years ago! Re-reading said post (a favorite Nutrition Nut read), I’ve realized, that to my dismay, my writing style was miles ahead of where it’s at today. Must have been all those college papers.

Interesting enough, when I made these enhanced coconut-y, locally-grown peach muffins in my kitchen this weekend, life looked oddly similar to that I depicted four years — different apartment, different roommate, hot coffee in lieu of iced coffee; but I found myself barefoot in my PJs, listening to Kip Moore’s new album, feeling entirely content. Quiet Sundays morning, baking in the kitchen — I think it might always be my happy place.

I adapted the recipe with the ingredients you will now find in my kitchen versus some I used in September 2011: coconut sugar vs. granulated sugar; coconut oil vs. canola oil; unsweetened almond milk vs. dairy milk. With the quadruple coconut action, I nixed the coconut for pure Madagascar vanilla extract. An complimentary substitution.

These muffins have a decadent taste and texture from the coconut oil and coconut sugar, but their melody of health-conscious ingredients are are worthy to be a Nutrition Nut-approved breakfast. I chose to use Almond Breeze Unsweetened Almondmilk Coconutmilk to quadruple the coconut flavor. Coconut lovers, this recipe is for you.

4.0 from 1 reviews

Quadruple Coconut, Fresh Peach & Pecan Muffins

Author: Hillary

Recipe type: Muffin

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 1 dozen muffins

Ingredients

1½ c. white whole wheat flour
½ c. coconut sugar
¼ c. unsweetened coconut
2 tsp. baking powder
¼ tsp. sea salt
½ c. coconut oil
¼ c. Almond Breeze Unsweetened Almondmilk Coconutmilk Blend
2 tsp. pure vanilla extract
1 egg
1 large (or 2 small) peach, peeled and diced
⅓ c. chopped pecans

Instructions

Combine flour, sugar, coconut, baking powder, and salt in a large bowl.
Whisk together oil, milk, vanilla, and egg in a separate bowl.
Stir liquid mixture into the flour mixture and combine just until moistened.
Fold in peaches and pecans. Spoon into paper-lined muffin cups; sprinkle with coconut sugar (optional).
Bake for approximately 20 minutes at 350F. Remove from pan and let cool.

Fresh peach and coconut are madly in love in this recipe – you can taste it!

This post is sponsored by Almond Breeze Almondmilk. Thank you for your support on sponsored posts that help support Nutrition Nut on the Run.

Spiking Summer with Spindrift

August 29, 2015 by Hillary 3 Comments

I can feel summer coming to a close… like unusually early. Leaves are fallin’ already, people! Mornings are cool… El Nino, are you coming to Cali soon!?

With the departure of sweet (hot) summertime, my refreshing weekend cocktails are gearing up to take a hike, too.

Oh, how I will miss you light, sparkling alcoholic refreshments. Earlier this summer, I discovered a new seltzer water can on the shelf at Trader’s Joe’s — Spindrift.

I was impressed with their basic ingredient list and low-calorie (0 to 15 calories per can), low-sugar nutritional profile. Y’all know I don’t count calories, but I try to avoid consuming sugar-saturated beverages. I much rather save my sugar for dessert. Spindrift seltzers do not have any added sugar (woot woot), artificial flavors, colors, or preservatives (flavored by perfectly ripped fruit) — all natural baby.

They are splendid on their own – straight from the can – but my favorite way to enjoy these bubbly beverages is spiked with vodka (or gin… or tequila) and garnished with summery things like lime slices, fresh mint, and berries.

With the raspberry lime flavor, I like to add a splash of vodka and garnish with lime and fresh berries.

With the cucumber flavor, I prefer to add gin or vodka, sliced cucumbers and fresh mint.

For the grapefruit flavor, try adding a splash or two of tequila… and limes, of course limes. You won’t regret it.

Now how’s that for a low-maintence summer cocktail? You can take it to the porch, the pool, or better yet, make a DIY Spindrift cocktail bar at your Labor Day party — there’s still one more weekend of summer.

I go great with tequila, trust me.

I’m the most refreshing of them all. Dress me up with your heart’s desire.

Spindrift: Store Locator || Facebook || Twitter

What have you been sippin’ this summer?

Disclosure: I received Spindrift product review, but this is not a sponsored post. As always, opinions are entirely my own.

Grain-Free Apple Pumpkin Muffins

Dark Chocolate Pumpkin Almond Butter Cups

Maple Chili Roasted Butternut Squash

Do you have a favorite way to use butternut squash?

Gluten-Free Hemp Banana Bread Muffins

Dark Chocolate Matcha Truffles

Have you experimented with matcha?

Detox Kale Salad with Lemon Avocado Dressing

Chocolate Almond Butter Cup Smoothie

Dark Chocolate Almond Bark with Coconut & Ginger

Quadruple Coconut, Fresh Peach & Pecan Muffins

Spiking Summer with Spindrift

What have you been sippin’ this summer?

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Do you have a favorite way to use butternut squash?

Have you experimented with matcha?

What have you been sippin’ this summer?

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