So I’ve been crazy busy, and trying to balance and juggle more things into my life (like getting back to practicing guitar and writing music consistently). I’ve been cooking really simple during the past week or so, or going back to old recipes, so unfortunately I’ve neglected you hungry healthy foodies out there. For this I apologize. I also just didn’t have the time to go through and upload the photos, as I was dealing with house maintenance and a lot of cleaning. Tomorrow, I should be putting up TWO recipes to try to make up for lost time and ask for the internet’s forgiveness.
To take the edge off your frustrations, here is a nice, simple, cocktail I made the other night. It has a nice savory note, and free of gluten and added sugars, so if you are allowing yourself an occasional drink this summer – give this one a try.
Lemon Berry Sage Fizzy
- 1/2 cup Frozen blueberries
- 3 Sage leaves (ripped or chopped)
- 1/8 cup Lemon juice
- 2 oz Bacardi
- Fill rest with Seltzer
And if your hungry in the meantime, I’m going to link you back in time to a recipe I made the other night, to feed some hungry boy’s who were over during the week. My boyfriend’s brothers were vistiting (13 and 16 years old), and if there’s anything I’ve learned over the years being around boys, it’s that they can EAT. I picked up some chicken breasts from Raleigh’s Poultry Farm in Kings Park. The chicken is super fresh, free range, organic, and delicious. I’m really loving supporting local as much as I can, and the difference in quality, to me, is just instantly noticeable. The only difference this time, was omitting the olive oil in the marinade.
Click The Image to Go To The Chili Lime Chicken Recipe
I served it with one of my favorite easy sides for the summer – Grilled Zucchini. Just slice zucchini lengthwise, and in a ziplock with a little duck fat, salt, pepper, and oregano. Then throw them on the George Foreman or grill until cooked through. After I took them off the grill, I drizzled them with some sesame oil and roasted sesame seeds. You could use olive oil as well, but the important thing is to drizzle it on AFTER you cook them.