Tag: Chicago blogger

Apple, Pear, & Pomegranate Sangria

Apple, Pear, & Pomegranate Sangria

I just started watching Grey’s Anatomy last night for the very first time…. EVER. I’m addicted to it. I wish I had started earlier!! I would love to watch it tonight on TGIT, but I’m way way way way way behind. I love ABC’s TGIT… Scandal, How To Get Away With Murder… Shonda Rhimes is my girl. She is a creative genius, sorry Kanye but Shonda takes the title for that. If you are the type of person who has TGIT viewing parties, then this Autumn Sangria is perfect. It is a great twist on your typical red wine. Cause you have to drink red wine on Thursdays, that’s what Olivia Pope drinks- duh. Red Wine and Popcorn, do you need anything else for an hour of Scandal and an hour of HTGAWM?? (So. Many. Acronyms.)

My go-to store for wine is Trader Joe’s. I love their selection, and you truly don’t have to spend more than $10 for a very good bottle. Saying $10 might even be over-estimating! I can find a bottle I like for $6-$8. In an attempt to switch things up and make a fun, fall drink I decided to make Sangria. Honestly, I didn’t know how much could go into a Sangria. I bucked up, opened a bottle of wine, and got started. I figured since there is obviously fruit involved, I would use fruit that is in season. I chopped some Apples and Pears. The Pomegranate comes in with the mixer. I just used Pomegranate Juice. If you want, you can chop up a Pomegranate and add in the seeds with the Apples and Pears. What really helped me develop this Sangria, was this picture titled “Anatomy of Sangria

I used a Truvia Brown Sugar Baking Blend and Cinnamon for the rim. I garnished with slices of Pear. Let this Sangria sit for a few hours before you indulge. That way all the flavors have time to come together!

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Apple, Pear, & Pomegranate Sangria

Prep Time: 15 minutes


  • 1 Pear, chopped
  • 1 Apple, chopped
  • 1 bottle Red Wine, I used a Pinot Noir
  • 1/4 cup Rum
  • 1/4 cup Pomegranate Juice
  • 1 tbsp Cinnamon
  • 1 tbsp Truvia Brown Sugar Baking Blend


  • Chop your Apples and Pears and put them in your container. The container needs to be larger than 1 liter.
  • Pour in your Pomegranate Juice, Rum, and bottle of Red Wine.
  • Mix well and allow to sit
  • Once you are ready to drink, use a sponge dipped in Rum to wet the rim of the glass.
  • Dip the rim of the glass into your cinnamon sugar mix. Make sure that the rim is evenly coated.
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Sriracha Avocado Tuna Salad

Sriracha Avocado Tuna Salad

I. Love. Sriracha. I put it on almost everything. Actually, my little brother texted me this morning telling me he saw a kid wearing the Sriracha logo on his shirt. Then continued to tell me I need that shirt. I may purchase that shirt within the next couple hours, who knows. Seriously though, sriracha is great. All that aside, this has got to be one of my favorite lunches to have. It’s super simple, yet super satisfying. All you need is 2-4 ingredients, and (roughly) 7 minutes of time.


1 can Tuna

1/2 Avocado

As much or as little Sriracha as you want

Optional Ingredients

Toast or crackers- to put the salad on

Celery sticks- to dip in the salad


Put the tuna and the avocado in a bowl

Mix it together

Top with Sriracha (Ok, fiiiiiiiiiine, you can top it with another hot sauce if you want)

Mix it all up and you’ve got yourself a fulfilling lunch in no time.

You can throw it on a slice or two of toast, you can top crackers with it, or something I love doing is topping celery with it.

If you aren’t a big fan of hot sauce, I have also found Lemon Pepper or just regular cracked Black Pepper to be great toppings too.IMG_0778


Grilled Chicken Fajitas

Grilled Chicken Fajitas

On our way home from Michigan, Kevin and I stopped at a couple of farmer’s stands to pick up some fresh produce. As soon as we got home, we were both so tired and hungry. I couldn’t think of anything to make for the life of me. Kevin saw there was leftover grilled chicken in my fridge. He took that and ran with it, ultimately making these amazing Grilled Chicken Fajitas. Here’s what you need to make roughly 5 tacos worth…


3 very thin Chicken Breasts

1 Banana Pepper

1 Green Pepper

1/2 Small Sweet Onion

Toppings- tomatoes, sour cream, lettuce, cheese, salsa… whatever you like on top of your tacos!

5 Tortilla Shells


-Grill your chicken so it is cooked, if you are using it the same day for the Fajitas, then once cooked slice into strips. However, if you are using leftover grilled chicken, slice it and heat it up in a skillet on the stove.


-Chop your veggies, and throw them on a skillet on the stove.

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-While your veggies are cooking, start prepping your toppings.

-Once your veggies are done cooking, heat up the tortillas on the skillet so they are nice and warm and easy to fold.

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Turkey Burgers with Veggie Juice Pulp

Turkey Burgers with Veggie Juice Pulp

I came across the idea of juicing, and bought myself a juicer for my 22nd birthday about a month and a half back. After doing my fair share of reading, I felt guilty juicing all these fruits and veggies, and then just throwing the pulp away. So when I made my Vitamin C Green Juice, I decided to use my pulp and create some turkey burgers.

Some of you may be thinking “Uh, ew.” Let me be the first to tell you, these are actually very tasty. They do not taste like a nasty hodge podge of veggies and turkey. You get the actual turkey burger taste, and the veggies are just kinda there. No taste, but a ton of nutritional benefits.


Pulp from 3 Kale Leaves and 3 Carrots

1 lb Extra Lean Ground Turkey




**Be very, very, very clean and sterile when dealing with this raw turkey!!**

-Put your ground turkey in a bowl, sprinkle garlic and pepper on it (to your taste)


-Dump the kale and carrot (or whatever veggie pulp) in the bowl

There are carrots under there, I swear!
There are carrots under there, I swear!

-Use your hands to mash everything together


-Make patties about 1 1/2 inches to 2 inches wide


-Throw them on the grill, or whichever way you prefer to cook burgers, and cook until done


-Top with whatever toppings/condiments you like, and enjoy!

I topped mine with 1/2 an avocado and dipped it in Trader Joe’s Jalapeno Greek Yogurt Dip.


Have a great day!

Vitamin C Green Juice

Vitamin C Green Juice

I have been wanting to make a habit out of drinking green juice every morning. I have been experimenting with various combinations of fruits and vegetables, and finally found a recipe I deem worthy enough to post. This juice is delicious, incredibly citrus-y, and packed with vitamins and nutrients. This recipe makes a total of 6 cups. Personally, I drank 2 cups every morning, and remade this juice when I ran out. Here’s what’s inside….


2 Grapefruits

5 Oranges

1 Pineapple

3 Kale Leaves

3 Carrots



I completely forgot to take a pic of the carrots, but 3 large carrots will do!


Juice the Pineapple and Oranges first- save that pulp! I will be posting a recipe later this week for banana, orange, pineapple breakfast muffins.

Juice the Grapefruits- I don’t have a recipe including this so do whatever you would like.

**Juice the entire orange and grapefruit- rinds and all!**

Juice the Kale and the Carrots- save this pulp! I will be showing you a recipe for Turkey Burgers with Veggie Pulp.


Mix the Juice up and pour it into airtight containers. I use Mason Jars, and I recommend using those or some sort of “canning” jar.

You can leave the juice you plan on drinking within 48 hours in the fridge. The rest? Just throw it in your freezer and take it out 24 hours before you want to drink it, stick it in the fridge to defrost, and enjoy the next day!

This juice has some zest from all the citrus, and if you want go ahead and add in more kale, carrots, or other veggies such as spinach in there. The oranges, grapefruits, and pineapple do a great job of masking the veggie tastes that could otherwise be disgusting.


Teriyaki Marinated Steak Wraps

Teriyaki Marinated Steak Wraps

Last night, my boyfriend and I decided to make dinner. We couldn’t figure out for the life of us what to make. Finally, we settled on marinated steak wraps with grilled peppers and onions, brie and goat cheese (I chose brie he chose goat) all wrapped in lettuce or tortilla shells. So here’s what you need for this suuuuper easy meal.

Seriously it was a really simple meal to cook!

I bought two packed of steak strips, already pre cut. However, a skirt or flank steak would work well too. You just need to tenderize the steak so it is very thin and easy to slice and compile into wraps


I marinated the steaks in a Teriyaki, Soy Sauce, Olive Oil, Balsamic Vinegar mixture along with some Oregano, Garlic and Pepper.


I just cut the peppers and onions and threw them right on the grill. Normally, I like to marinade both my meat and my veggies for hours beforehand. However, seeing as though I got home from the store at 5:30, I was starrrrving and wanted to get cooking ASAP. Buttt because the steaks were so tiny, they would cook very quickly- quicker than the peppers and onion. So I did have a chance to marinate the steak for a little bit.

Then I threw on the steaks and the meal was ready in roughly 5 minutes! Those little steak strips did cook really really fast,  so you do have to keep an eye on them.


Steak- the quanitity depends on how much you want to make, who you’re feeding, etc. Just be sure to get a thin steak!

1 Green Pepper

1 Red Pepper

1/3 Sweet Onion


Cheese of choice- like I said, I used brie cheese and my boyfriend used goat cheese. We were both very pleased with how they tasted.

For the Marinate

2 tbsp Teriyaki

1/4 c. Soy Sauce

1/4 c. Olive Oil

2 tbsp Balsamic Vinegar

Salt, Pepper, Garlic, and Oregano to taste


-In a container, flat enough to hold the steaks but “bowl” enough to hold a marinade (See pic above), put together the marinade, and then put the steaks in there. Poke holes in the steaks to ensure that the marinade is able to soak into it.

-Cut up your peppers and onion. Sprinkle them with some salt, garlic, and pepper. Then throw them on the grill. At my house we have a “pan” that is made for grilling veggies, shrimps, etc. on the grill. I suggest investing in one if you grill often. They are very useful.

-After putting the peppers and onions on the grill, prep whatever you want to wrap your wraps in. Whether it be cutting pieces of lettuce or getting tortillas out to warm them up. Now’s the time to prep because once you put those steaks on your meal is going to be ready in under 5 min.

-Once your peppers and onions are about half way cooked (see picture- some blackening starting, yet they are still somewhat hard/raw), put the steaks on the grill. IMG_0579

-Keep the steaks on for roughly 5 minutes, then take everything off the grill.

-Now, you’re ready to eat! Grab a drink, grab a seat, and enjoy your meal!

I must say I was pleasently surprised with how well the brie cheese paired with this. I have only had brie cheese with sweet things, such as strawberries and basil. The taste reminded me somewhat of blue cheese- how you have that tartness and yet with brie it melts right into the wrap so it adds a creamy cheesy texture. My boyfriend said he “thought the goat cheese was good in the steak wrap”– very descriptive, I know. Either way, we recommend either cheeses! I also do have a recipe for homemade pesto, but due to the time crunch I used the store bought stuff we have in our fridge. But if you can make it with homemade pesto, I will post my recipe and use that! Always go homemade instead of store bought.

This was mine, with the Brie Cheese. There was more underneath all the peppers that melted right in there. It was great!
This is the goat cheese wrap with tortilla shells.

Hope you all have a great Saturday!