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If you want the flavor of a Gyro Pita Sandwich but a simpler at-home method, try this Gyro Meatloaf Pita Sandwich with Tzatziki sauce.

Growing up in San Antonio, my favorite place to eat was this Greek restaurant called Demo’s. It was definitely a childhood favorite.

My Grandparents are both Greek so I have an affinity towards Mediterranean flavors. I would get the gyro pita sandwich and devour it, as the cool Tzatziki sauce dripped down my fingers (it was always a messy eat, but so so yummy).

The thing is, if you search for gyro recipes you will find there is a certain process to it, including putting all the meat in your food processor,  using a water bath, putting weights on the meat and other particular methods. I decided it wasn’t worth all that effort because cleaning meat out of my food processor just seems WRONG.

So my mom shared this version with us and my husband actually prefers it to gyro meat! Consider it a Mediterranean style meatloaf. It’s pretty simple…a blend of beef and lamb, onion & garlic, some bread crumbs, egg and seasoning! Just like meatloaf but different flavors.

Pack it all into a loaf pan and bake it on a lower temp for almost an hour.

I have this yummy Tzatziki recipe here but the Cedar Leaf brand which I can find at my local grocery store is also delicious so that is what I have been using if I don’t have time to make it myself.

Look for a soft pita bread, I usually go with whole wheat. You could also serve the meat with a side of roasted potatoes and veggies if you didn’t want to make the sandwich.

Looks easy enough, right? If you like gyro sandwiches, I think you’ll like the flavors here. It is NOT the same as the thin crispy gryo meat, but there are other recipes out there if that is what you are looking for.

Looking for other Mediterranean flavors? Try:

Easy Gyro Meatloaf Pita Sandwiches satisfy the gyro craving without the fuss.
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Baked Gyro Meat
 
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
Author: Melanie F. | Nutritious Eats
Recipe type: Sandwich
Serves: 8
Ingredients
  • 1 lb ground beef (I use 90/10)
  • 1 lb ground lamb
  • ½ yellow onion
  • 2 cloves garlic
  • 1 egg
  • ¼ cup bread crumbs
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon Majoram (can sub ½ teaspoon Italian seasoning)
  • ½ teaspoon cumin
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • Pita bread (6-8)
  • 2 tomatoes sliced
  • ½ red onion, sliced
  • Serve with homemade Tzatziki sauce (recipe to follow) or look for Cedar Leaf brand:
  • ½ cup finely diced or grated English cucumber, skin on (~1/4 of a large one)
  • 2 teaspoons minced garlic (~1 large clove)
  • ½ tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1½ tablespoon freeze dried dill
Instructions
  1. Preheat oven to 325 degrees. In a mini food prep, add the garlic and onion chunks. Process until finely chopped.
  2. In a medium bowl add meat, onion/garlic mixture, breadcrumbs, egg and all spices. Using a potato masher gently work the mixture together until well combined.
  3. Line a 9x5 loaf pan with foil. Transfer meat mixture to loaf pan and pat down using a rubber spatula.
  4. (if you have time let the mixture sit in the refrigerator for 30+ minutes).
  5. Bake loaf for 50 minutes to 1 hour or until temperature reaches 165 degrees. Let meat sit for 20-30 minutes before slicing. When ready take entire foil pack out of the loaf pan and slice thinly.
  6. To make the Tzatziki sauce: Prepare cucumber: sprinkle a little salt over it (1/4 teaspoon) to draw out some of the water and let it sit for 15 minutes. Squeeze dry.
  7. Combine all other ingredients in a bowl, stir in cucumber. Can make this a day ahead.
  8. To assemble pita, place 1-2 slices of gyro meatloaf on top, add tomato slices, red onion slices and Tzatziki sauce, fold up and enjoy!
3.2.2925

 

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This is the best Veggie Bagel Sandwich- loaded with hummus, cream cheese and all the veggies you can fit! Delicious for a lunch or poolside dinner!

Bagel sandwiches bring me right back to the collage years, when people actually ate bagels. Gosh I miss those days!

My favorite was always the veggie bagel sandwich on an Everything Bagel, typically from Einstein’s Bagels, with the veggie cream cheese (basically a cream cheese with chives) and all the fresh veggies they had. I LOVED this sandwich.

I don’t eat bagels a ton, but I have found a new to me gluten free bagel that I love from Trader Joe’s so I have them on hand more often now.

When lent Friday rolls around, I crave a good veggie sandwich and why not put it on a perfectly toasted Everything Bagel?

I added an extra layer of goodness with a spicy avocado hummus (also from Trader Joe’s). There are plenty of brands that are similar, like Hope hummus….or just pick which ever hummus you like best to layer on this sandwich.

So much good stuff…..

I like to add a pinch of black pepper to my veggies, then top the arugula with drizzle of olive oil.

I just love the chive cream cheese on this, but you could sub any type and vegan cream cheese if you are vegan. On a non-vegetarian day, I will have to say that some thick cut bacon would be delicious on this too (uh, yeah making that happen real soon)!

Here are the veggies I like but you sub your favorites: cucumber, red onion, tomato, bell pepper, arugula, avocado. I love Havarti cheese, but you could do Provolone, Pepper Jack, Munster….anything really!

This sandwich is super satisfying. I devoured half after I made them and then saved the other half for the next day- they are great leftover too!

So what are you waiting for? We are coming up on summer months of no heat cooking and these will be perfect to add to the rotation!

Looking for other sandwiches?

If you make this or any recipes from my site, I’d love for you to tag me on Instagram or in IG stories so I can feature you!

Best Veggie Bagel
 
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 2
Ingredients
  • 2 Everything Bagels, toasted (I used Trader Joe's gluten free)
  • 3 tablespoons chive cream cheese
  • 3 tablespoons hummus (I used TJ Spicy Avocado Hummus)
  • 2 slices Havarti cheese (Munster is a good sub)
  • 4 large slices tomatoes
  • 8 slices cucumbers
  • 4 thinly sliced red onions
  • 4 thinly slices yellow bell pepper
  • ½ avocado, sliced
  • ⅔ cup arugula
  • drizzle of olive oil
  • pinch of pepper
Instructions
  1. Toast bagel and spread ~1½ tablespoons of cream cheese on one side and ~1½ tablespoons hummus on the other side. Repeat with second bagel. Start layering the veggies: tomatoes, cucumbers, avocado slices, then a slice of cheese, top that with the arugula and a drizzle of olive oil. On the other bagel half layer the red onion and bell pepper. Combine your two halves. Slice in half and enjoy!
Notes
There is no magic to the layering order, but this is just the way I did it and it all stayed put.
3.2.2925

The post The Best Veggie Bagel Sandwich appeared first on Nutritious Eats.

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These no-bake Cinnamon Vanilla Protein Bites are full of nutritious ingredients and make the perfect bite to satisfy your hunger, for a healthy snack or on-the-go breakfast.

Grab and go food is essential in the busy world we live in- whether it’s one of the main meals or a snack, the majority of us are eating out of the house at some point!

So when I am rushing my kids out the door from school to activities I like to have healthy portable snacks they can grab, like these Cinnamon Vanilla Protein Bites.

All you need is a food processor to make them- dump everything in and give it a whirl.

And if you are anything like me and think protein powder is yucky, you need to try Arbonne‘s vegan protein powder. I never met a protein powder I liked…until now.

This plant based protein powder is my favorite because it tastes amazing, and is free from whey and gluten so it’s very easy to digest. It isn’t gritty or weird tasting, there are no artificial sweeteners or other added junk.

Since we use it in our smoothies or after-soccer fuel for my kiddo, I always have it in the house and like to incorporate it into my these protein bites.

I love all the wholesome ingredients- oats, almond butter, cinnamon, almonds and vanilla. They are sweetened with raw honey, but to make them vegan just sub some pure maple syrup.

Spring is a busy season full of activities so I try to keep a rotation of energy bites in the fridge.

Looking for other energy bite recipes? Try:

Have you noticed a theme? I used to call them energy balls and my son and husband vetoed the name so moving forward I will call them energy or protein BITES. Ha.

Please note: For anyone wanting to order Arbonne protein powder or anything else, Preferred Clients get 20% off all products for the entire year and I do make a commission off your sale as consultant.  

Cinnamon Vanilla Protein Bites {Gluten Free}
 
Prep time
10 mins
Total time
10 mins
 
Author: Melanie F. | Nutritious Eats
Recipe type: Snack
Serves: 15
Ingredients
  • ¾ cup rolled oats (use gluten-free oats if needed)
  • ½ cup smooth almond butter
  • ½ cup unsalted almonds
  • ¼ cup raw honey (can sub pure maple syrup if vegan)
  • ¼ cup vanilla vegan protein powder (I use Arbonnne)
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • For the coating: 2 tablespoons vanilla protein powder + 1 teaspoon cinnamon
Instructions
  1. Add oats, almond butter, almonds, honey, protein powder, cinnamon and vanilla to a food processor and process until mixture starts combing together, scraping sides of the bowl as needed. Add water and continue to process until mixture starts to stick together. Use a heaping tablespoon and roll into 1½ inch balls.
  2. In a large zip lock bag combine 2 tablespoons of vanilla protein powder plus 1 teaspoon cinnamon. Add all the protein bites to the bag and gently toss until they are all covered with the cinnamon coating.
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Recipe slightly adapted from a friend 

The post Cinnamon Vanilla Protein Bites {Gluten Free} appeared first on Nutritious Eats.

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Power up with this simple high fiber breakfast bowl with a hearty three grains topped with candied oranges and pecans.

Your morning just got brighter with this simple grain breakfast bowl that you can totally customize to your liking.

I had the pleasure of attending the first Foodie Bootcamp back in October and it was such a blast, amazing hands-on learning experience and overall BEST EVENT ever.

One thing I discovered while making my breakfast is that when your oatmeal boils over and you lose some, you can combine it with a plain leftover grain like quinoa or granola and have a nutritious breakfast bowl. Tripe threat!

Candied oranges and pecans just seemed so “fall” to me but you can use any dried fruit and nut combo.

I love quinoa in general, because of it’s high protein content and oatmeal is just the best breakfast staple.

If you were serving company, it would be fun to have a variety of toppings for a DIY breakfast bowl buffet.

What are you loving for breakfast these days?

For other ideas check out these posts:

Orange Pecan Breakfast Bowl
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 2
Ingredients
  • 1 cup cooked oatmeal
  • 1 cup quinoa
  • 2 teaspoon honey
  • ¼ cup candied oranges
  • ⅓ cup chopped pecans
  • ½ cup granola of choice
  • 4 tablespoons coconut creamer
  • 2 tablespoon unsweetened coconut
Instructions
  1. Cook grains according to pack instructions. Combine oatmeal and quinoa in a bowl. Stir in honey and drizzle coconut creamer on top. Top with pecans, candied oranges, granola and coconut. Feel free to save second bowl for later in the week.
3.2.2925

The post Orange Coconut Breakfast Bowl appeared first on Nutritious Eats.

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This bean-free, low carb chili is simple to make, Whole30 approved and full of flavor!

I love a good chili in the fall and winter seasons and this is one of my favorites, but I ran out of beans. I did what I thought was the unthinkable- I made chili without beans!

The verdict? It was great! I still prefer beans but this version is good over a potato or with tortilla chips! Of course that no longer makes it low carb…haha, but do what you’d like.

This turkey chili is still my favorite chili recipe, but this low carb version is definitely a simpler recipe- less chopping and fewer ingredients.

As with any chili you can mix up the meat. I use a good quality beef mixed with chicken sausage. Feel free to sub what you like- ground turkey, pork sausage, etc.

One of my favorite things about chili is that it freezes well (also, it gets better with time). If you keep it in smaller glass containers, you can defrost it in the microwave for a few minutes and then plop it right into a saucepan to heat up. That means if you forget about dinner, you are only 20 minutes away from a meal!

Prefer beans in your chili? Try one of these:

Surprisingly it’s still chili weather here in Texas (and I still have my fire going) so we will continue our chili rotation for awhile longer.

Low Carb Chili
 
Prep time
20 mins
Cook time
2 hours
Total time
2 hours 20 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 yellow bell pepper, diced (any color is fine)
  • 3 cloves garlic, minced
  • 2 lb organic lean grass-fed beef (I buy %90 lean)
  • 1 lb uncooked Italian chicken sausage (can sub turkey or pork)
  • 2 cups organic beef stock/broth
  • 6 ounce tomato paste
  • 1 32-ounce can diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 tablespoon Worcestershire
  • Toppings: pickled jalapenos, diced onions, avocado, a side of grain-free chips if doing Whole30
Instructions
  1. Heat a large pot on medium high heat. Add oil, onion and bell pepper and saute for 5-6 minutes. Add garlic and stir for 1 minute. Next add beef, sausage and break up with a wooden spoon and cook until browned.
  2. Add stock or broth, tomato paste, diced tomatoes and all of the seasoning. Turn to a low simmer for 1½ to 2 hours (the longer it simmers, the better the flavor). Enjoy or let it cool in shallow containers (freeze leftovers if needed).
3.2.2925

The post Low Carb Chili {Paleo} appeared first on Nutritious Eats.

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This bean-free, low carb chili is simple to make, Whole30 approved and full of flavor!

I love a good chili in the fall and winter seasons and this is one of my favorites, but I ran out of beans. I did what I thought was the unthinkable- I made chili without beans!

The verdict? It was great! I still prefer beans but this version is good over a potato or with tortilla chips! Of course that no longer makes it low carb…haha, but do what you’d like.

This turkey chili is still my favorite chili recipe, but this low carb version is definitely a simpler recipe- less chopping and fewer ingredients.

As with any chili you can mix up the meat. I use a good quality beef mixed with chicken sausage. Feel free to sub what you like- ground turkey, pork sausage, etc.

One of my favorite things about chili is that it freezes well (also, it gets better with time). If you keep it in smaller glass containers, you can defrost it in the microwave for a few minutes and then plop it right into a saucepan to heat up. That means if you forget about dinner, you are only 20 minutes away from a meal!

Prefer beans in your chili? Try one of these:

Surprisingly it’s still chili weather here in Texas (and I still have my fire going) so we will continue our chili rotation for awhile longer.

Low Carb Chili
 
Prep time
20 mins
Cook time
2 hours
Total time
2 hours 20 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 yellow bell pepper, diced (any color is fine)
  • 3 cloves garlic, minced
  • 2 lb organic lean grass-fed beef (I buy %90 lean)
  • 1 lb chicken Italian sausage
  • 2 cups organic beef stock/broth
  • 6 ounce tomato paste
  • 1 32-ounce can diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 tablespoon Worcestershire
  • Toppings: pickled jalapenoss, diced onions, avocado, a side of grain-free chips if doing Whole30
Instructions
  1. Heat a large pot on medium high heat. Add oil, onion and bell pepper and saute for 5-6 minutes. Add garlic and stir for 1 minute. Next add beef, sausage and break up with a wooden spoon and cook until browned.
  2. Add stock or broth, tomato paste, diced tomatoes and all of the seasoning. Turn to a low simmer for 1½ to 2 hours (the longer it simmers, the better the flavor). Enjoy or let it cool in shallow containers (freeze leftovers if needed).
3.2.2925

The post Low Carb Chili {Paleo} appeared first on Nutritious Eats.

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Chocolate Coconut Dessert Hummus is a simple, gluten free twist on savory hummus, great for fruit or cookies.

This post was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments.

During the holidays we enjoy a variety of snacks and appetizers during our family gatherings. Dessert hummus has become more popular lately and although you can likely find it at your local grocery store, I thought it would be fun and simple to make my own.

Okay, don’t run away yet! My family can attest that I can make brownies with black beans taste amazing, so surely a dessert dip with garbanzo beans isn’t impossible.

The bean base adds fiber and protein, but the flavor does not come through once it’s paired with all the other ingredients. 

Dannon Light & Fit helps me recreate recipes using less sugar, while adding a boost of nutrients which helps me stick with my nutrition and fitness goals during the holiday season.

Healthy choices don’t have to be boring. With a balanced variety of delicious choices, Dannon Light & Fit has better-for-you options that also fit your active lifestyle.

Who knew Greek yogurt would blend right up into a dessert hummus?

The 2015-2020 Dietary Guidelines for Americans recommend increasing intake of nutrient-dense foods, such as fat-free or low-fat dairy products, like yogurt. Yogurt is nutrient-dense, and many yogurts are a good source of protein and calcium. Greek yogurts typically contain more protein than regular yogurts.

The Dannon Light and Fit Original Greek Toasted Coconut Vanilla is the perfect subtle but tasty complement to the chocolate and peanut butter. You can enjoy dessert hummus as a dip for fruit, such as apples or berries, or cookies! 

For more delicious meal and snack ideas with Dannon Light & Fit Original Greek Nonfat Yogurt, follow @Lightandfit on Instagram and use the hashtag #LightandFitRD #LightandFit.

What are some staples at your holiday gatherings?

Chocolate Coconut Dessert Hummus #lightandfitrd #glutenfree
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Chocolate Coconut Dessert Hummus
 
Prep time
10 mins
Total time
10 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 8
Ingredients
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 3 tablespoons natural peanut butter, smooth
  • 3 tablespoons cocoa powder
  • 3 tablespoons pure maple syrup
  • 2 tablespoons water
  • 1 tablespoon coconut oil, melted and cooled
  • 1 (5.3 oz) container Light & Fit Original Greek Toasted Coconut Vanilla nonfat yogurt
  • 1 tablespoon melted bittersweet chocolate (reserved from the chocolate chips melted for the topping)
  • For toppings: unsweetened coconut, cocoa nibs and melted chocolate (1/4 cup bittersweet chocolate chips melted over a double broiler)
Instructions
  1. Blend all ingredients except for toppings in a food processor until smooth. Top with coconut, cocoa nibs and/or melted chocolate (if you don’t plan on serving immediately, the chocolate will harden. It’s still yummy, but you can always skip the drizzle and just use the tablespoon that is blended into the hummus). Serve with berries, banana, apples and cookies!
3.2.2925

 

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These Pecan Pie Cookie Bars are gluten free and taste like a sugar cookie combined with pecan pie….perfect for a holiday treat!

This post in sponsored by NOW Foods. Free product and compensation was provide, however all opinions are my own.

I love a good cookie during the Holidays. I actually prefer cookies over pie this time of year, just like Santa.

Some of my favorites are these molasses ones, these thumbprint cookies or even a good sugar cookie.

Pecan pie is a family favorite so I thought I’d turn it into a cookie bar instead. These were a hit! The crust tastes like a yummy sugar cookie and the pecan top reminds you of pecan pie without the corn syrup! You’ll still need some butter for these, but it’s worth it to get that tender, yummy, buttery flavor.

I used beet sugar in these cookie bars, a refined extract of sugar beets, from NOW Foods which is a new to me ingredient.

Honestly, it tastes and acts JUST like cane sugar but knowing it comes from beets makes me feel a little better. I also used a little of NOW foods pure maple syrup in the pecan topping.

Since beets have a high sucrose content, they used as an ideal substitute for cane sugar. NOW Foods beet sugar is pure and natural with no added ingredients. It has the same sugar content as can sugar so can be an equal replacement.

Cookies and treats this time of year are to be expected. By choosing your favorites to enjoy in moderation, instead of eating every sweet that crosses your path, you can maintain a healthy weight and lifestyle through the holidays.

Before I tell you about today’s giveaway, I wanted to share my new favorite supplement BioCell Collagen. I have been taking this for about a month for joint support and I am sold. With BioCell Collagen you can promote healthy joint function, comfortable movement, and strong connective tissue while maintaining normal moisture levels in aging skin.*

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

GIVEAWAY

My friends at NOW Foods are giving away some of this beet sugar for you to try along with a few of the other ingredients used in these bars: whole pecans, maple syrup and gluten free all-purpose flour mix. We are also throwing in one of my new favorite products from NOW as well, BioCell Collagen supplements have been a part of my new daily routine.

Giveaway ends Monday the 17th at midnight.

How to enter:

  1. Leave a comment (mandatory)

then complete one of the following:

  1. Follow @nowfoodsofficial on Instagram
  2. Follow @nutritiouseats on Instagram
  3. Tweet about this giveaway (see tweet below)

Pecan Pie Cookie Bars #glutenfree + #giveaway! @nowfoodsofficial @nutritiouseats
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5.0 from 1 reviews
Pecan Pie Bar Cookies
 
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 8
Ingredients
  • For the crust:
  • ½ cup almond flour
  • ½ cup gluten free all-purpose flour
  • ¼ cup beet sugar
  • 1 teaspoon vanilla
  • 6 tablespoons cold butter, diced
  • 1 tablespoon cold water
  • For the filling:
  • 1 egg
  • 2 tablespoons butter
  • ¼ cup beet sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 tablespoon gluten free all-purpose flour
  • 1 cup pecans, roughly chopped
Instructions
  1. Preheat oven to 350 degrees. Line a 8x8 baking dish with foil coated in cooking spray.
  2. Using a food processor add almond flour, gluten free baking flour, beet sugar, vanilla and diced cold butter. Process until crumbly. Add 1 tablespoon of water and process until dough comes together. Quickly transfer dough to a prepared baking dish. press dough down until it is evenly spread in the pan. Bake crust for 17-18 minutes.
  3. In a mixing bowl combine egg, butter, beet sugar, maple syrup, vanilla, salt and chopped pecans. Pour over crust and bake for 15 more minutes. Let cool for at least an hour before cutting into bars. Store leftovers in the fridge.
3.2.2925

The post Pecan Pie Cookie Bars appeared first on Nutritious Eats.

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This Quick and Easy Sangria with Kombucha is a fruity & fun drink for any occasion!

When it comes to alcohol, I like simple drinks so we stick to wine and and beer at home, maybe a margarita or Moscow Mule.

I created this easy sangria with the same idea in mind. If it wasn’t going to be simple, I would likely never make it again.

I love how it turned out and think I can handle adding this to my repertoire. Sangria is a wine-based cocktail that typically includes fruit and brandy. I swapped out the brandy for the super nutritious Kombucha!

Sangria can be made ahead of time to let the fruit flavors marry with the booze, but this was a quick 2 minute drink. I took some chopped fruit and put it in a glass, drizzled a little honey in there, a squeeze of lime and topped it with Kombucha and a light Pinot Noir.

I love Kombucha (if you’re not familiar, it’s a fermented drink with health benefits) and I was super excited to try this new-to-me brand at the Foodie Boot Camp, Mamchari Kombucha. I used the Lavender Honey flavor which is DELICIOUS, but you could use any Kombucha.

It looks like they are exclusive to Utah, but I am going to have to ask our Whole Foods if they will start carrying them.

Pinot Noir is a nice light red wine for sangria but you could also use a Merlot or Cabernet. If you use cold Kombucha and wine then you don’t need to add ice.

Make sure to use a good quality one too!

This was so fun to make, I might have to start branching out and experimenting! What is your favorite holiday cocktail?

Try this Quick and Easy Sangria with Kombucha! #perfectholidaydrink
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Quick and Easy Sangria with Kombucha
 
Prep time
5 mins
Total time
5 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 1
Ingredients
  • ½ cup chopped fruit per cup- (mix of orange slices, apple, strawberries, blackberries and plum)
  • a drizzle of honey
  • 3 tablespoons cold Kombucha
  • squeeze of lime
  • top with a light chilled red wine, such as Pinot Noir to fill the glass
Instructions
  1. Per cocktail, layer the following in a glass- fruit, drizzle of honey, Kombucha, squeeze of lime, red wine. Repeat and enjoy!
3.2.2925

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Take store-bought hummus to the next level with this Loaded Southwestern Hummus, topped with corn, beans, avocado and more.

Hummus is a staple in our fridge. It makes a great snack or fuss-free appetizer and this is easy an easy way to jazz it up!

I created this loaded southwestern hummus while I was in Salt Lake City at Foodie Bootcamp. It has some of my favorite toppings and is great to eat with tortilla chips. The roasted corn came frozen from Trader Joe’s. Then I used other Southwestern favorites like black beans, jalapeños, avocado and cilantro.

Since I didn’t have any cotija or queso fresco, I used crumbled feta which has a similar flavor profile.

I love lots of different brands of hummus and like to make my own from time to time, but one of the sponsors of the event was a new-to-me brand, Hope Hummus. The texture is a little thinner, but super delicious- I highly recommend!

My other new favorite trick for making everything extra good? Peppercorns! Seriously, freshly crushed or even whole, I added them to everything from my salads to avocado toast.

Loaded Southwestern Hummus- a fun appetizer or hearty #glutenfree snack
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Looking for some other appetizers and dips?

Loaded Southwestern Hummus
 
Prep time
10 mins
Total time
10 mins
 
Author: Melanie F. | Nutritious Eats
Serves: 4
Ingredients
  • 1 container store-bought hummus
  • 1 diced tomato
  • ½ avocado, diced
  • ⅓ cup diced red bell pepper
  • ⅓ cup roasted corn, defrosted
  • ⅓ cup black beans
  • 3 tablespoons feta or queso fresco
  • 2 tablespoons fresh or pickled jalapeños
  • 2 tablespoons chopped cilantro
  • Peppercorns (optional)
Instructions
  1. Transfer hummus from container to a serving bowl. Place tomatoes, avocado, red bell pepper, roasted corn, black beans, cheese and pickled jalapeños decoratively on top. Sprinkle with cilantro and peppercorns. Serve with tortilla chips.
Notes
Use as little or as much of the toppings as you'd like. I just included general measurements for you to get an idea.
3.2.2925

The post Loaded Southwestern Hummus appeared first on Nutritious Eats.

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