White Summertime Sangria



This summer is just flying by and I haven’t had the chance to post any yummy recipes in weeks. Things have been a little hectic but I finally got to take the edge off with this white sangria – it’s light, citrusy and perfect for summertime! Generally, I am not a huge fan of white wine but the fruit in this sangria adds so much flavor, making it pretty much irresistible. Note: Many people add brandy or even a bit of rum to sangria so if you have any on hand, go to town!

Dietary info: Dairy-free, Gluten-free
Time: 10 minutes + 2 hours of refrigeration
Yields: 4-5 glasses

•1 bottle of white wine (I used Sauvignon Blanc but you can use a sweeter wine like Rosé or even just a table white)
•1- 1/2 cups seltzer water or club soda
•1 lime, sliced
•1 peach or nectarine, chopped
•1 green apple, chopped
• 1 cup grapes or blueberries
Optional: 1-2 tablespoons of honey

Throw fruit into a large pitcher, followed by wine and seltzer water. Add honey if desired and stir. Refrigerate for at least two hours. When ready to serve, top off sangria with ice. Enjoy!


Mulled Wine



More snow today. A LOT more snow. I’m not sure it will ever stop. Since I was trapped inside all day, I decided to experiment with mulled wine. I received about 12 bottles of wine for my birthday last month and still had a few (okay, two) left so I thought I would put them to good use! I was skeptical at first of how it would turn out (warm wine? ew.) but sure enough, it was delicious! Definitely helped with the cabin fever. Note: To make this recipe sweeter, use sugar instead of honey. Curl up with a book and stay warm with this mulled wine recipe!

Serves: 3-4

Time: 20 minutes

Dietary Info: Gluten-Free, Dairy-Free

•1 bottle of red wine (any red table wine works)
•1/4 cup honey
•1 cup water
•3 whole cloves
•3 whole allspice
•2 cinnamon sticks
•1/2 naval orange or 1 clementine, sliced

Add all ingredients except for the wine to medium saucepan and boil for one minute. Reduce heat and simmer for 10-15 minutes, allowing flavors to blend. Add red wine and stir for a minute. Remove from heat. Optional: Pour wine through a fine mesh strainer to remove orange pulp and whole spices. (I don’t mind this so I didn’t bother). Serve with a ladle and enjoy!

Soothing Herbal Tea Blend



I’ve been feeling a bit under the weather for the past few days, which happens to me at the start of winter every year. So, I made myself this little herbal remedy – a concoction consisting of peppermint (for flavor) and chamomile (for it’s calming properties). I also added mullein and echinacea, two herbs that help to combat respiratory illness and sore throats. I buy these dried herbs in bulk at my health food store but you can also buy them online. This blend is delicious and great for cold season!

  • 1/4 cup dried peppermint
  • 1/4 cup dried chamomile
  • 1/4 cup dried mullein
  • 1/4 cup dried echinacea

    Throw herbs together so that they are combined and store tea in an airtight container, such as a mason jar. Use 1 tablespoon of the blend per each cup of tea. I use a tea infuser, which can be found online but if you do not have one and do not want to invest in one, that’s not a problem! Just pour boiling water over the leaves and steep for 15 minutes then pour hot water through a strainer which should catch any loose leaves. Add a tablespoon of honey if desired (highly recommended, especially if you’re feeling under the weather). Enjoy!

    Bourbon Apple Cider



    Tis’ the season! Fall certainly would not be complete without apple cider. Why not add a little something to it?

    Dietary Info: Dairy-Free, Gluten-Free

    Servings: 4-6

    Time: 15 minutes

    • 8 cups apple cider
    • 2 cinnamon sticks
    • 4 whole cloves
    • 1/2 navel orange, sliced
    • 4-6 shots of bourbon (I used Maker’s Mark but you can really use any bourbon)

    1. Add apple cider to a medium saucepan and throw in cinnamon sticks, nutmeg and orange slices. Bring to a boil, allowing the flavors to blend then turn heat down to low for 5-10 minutes.

    2. Remove from heat, and add whiskey so not to burn off all the alcohol. I added 6 shots but if you aren’t planning on getting totally trashed, you might want to add only 4 shots. Stir in and then serve cider using a ladle. Great for enjoying by the campfire!