SOCIAL MEDIA

Wednesday, November 7, 2018

Sweet Potato Muffins

As many of you know, I am a new mommy! Becoming a mom has been the most rewarding and challenging thing I have ever done. I am sure you other moms can relate when I say that there are days where you hardly have a second to breathe. That is why I am currently on the hunt for healthy recipes for grab and go goods that freeze well. Insert these sweet potato muffins!












Sweet Potato Muffins -
1 large sweet potato
½ cup of milk
1 tsp. pure vanilla extract
¼ cup extra virgin olive oil
¼ cup unsweetened apple sauce
1/2 cup of pure maple syrup
1 tbsp. of chia seeds
2 cups of flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
¼ tsp. sea salt
1/2 cup chopped walnuts (plus extra for the muffin tops)

Pre- heat oven to 400 degrees. Bake the sweet potato with the skin on, pierce the skin a few times with a fork first. Once cooked and cooled, remove the skin and mash the potato in the mixing bowl of your stand mixer. Add all other wet ingredients. Add chia seeds. In a separate bowl combine dry ingredients. Slowly combine dry ingredients to the wet. Scoop mixture into lined muffin tins 3/4 of the way full. Sprinkle tops with chopped walnuts Bake 20 min.



Enjoy!

xx, Prosecco and Projects



Wednesday, October 17, 2018

Salted Caramel Apple Cupcakes

You all know that I would love to make every post pumpkin spice something this time of year but I felt the need to switch it up a bit and I am so glad I did! These Salted Caramel Apple Cupcakes scream fall!




The cupcake itself isn't too sweet which is good because obviously the frosting is! I mean what frosting isn't tooth achingly (yep that's a word now) sweet! But don't worry because the sprinkle of sea salt on top really balances everything out!






Salted Caramel Apple Cupcakes-

Cupcakes-

2 Eggs
1 2/3 Cups All Purpose Flour
1 Cup Apple Cider
2/3 Cup Sugar
1/2 Cup Butter (softened)
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Vanilla

Pre- heat oven to 350 degrees. Cream together the butter and sugar in a stand mixer. Add the eggs and vanilla. Mix until fully incorporated. Mix all dry ingredients in a separate bowl. Combine dry ingredients with wet ingredients. Add apple cider. Fill lined muffin tins 3/4 of the way full and bake for 15-17 min.

Salted Caramel Frosting-

1 Cup Salted Butter (softened)
4 Cups Powdered Sugar
1 Teaspoon Vanilla
3/4 Cup Caramel Sauce
Coarse Sea Salt, for sprinkling at the end

In the bowl of stand mixer fitted with the paddle attachment, whip the butter on medium high speed until pale and fluffy. Add powdered sugar and mix on low until mixture comes together. Add caramel and vanilla. Mix until fully combined. Frost cupcakes once completely cool. Sprinkle with sea salt and top with a caramel candy!



Enjoy!

xx, Prosecco and Projects



Tuesday, September 25, 2018

Chocolate Chip Pumpkin Cookies

Its that time of year! Pumpkin everything! And this recipe is on repeat in my house. These cookies are so delicious and there is no added sugar. Well there is if you add chocolate chips but those don't even really count right?




I cannot take credit for this recipe. I got it from one of my best friends and her mom. Every time I make these cookies I think of snuggles and giggles and the special bond that the two of them share. These are the recipes that mean the most to me. You know that ones that make you reflect on life and remember what really matters... like friends and family! To me that is what fall represents! I should rename this recipe to Friends and Family Cookies!





This is one of those recipes that fills your house with the most amazing smells and fills your soul with joy! I love nothing more than opening up the oven and letting all of the coziness out into the kitchen. I recommend grabbing a cup of coffee and a warm blanket to pair with these!

I am going to share the original recipe with you (her moms) but these are super easy to make gluten free just by using GF flour. I have made them both and love them just the same either way!







Chocolate Chip Pumpkin Cookies

1 Cup Unsweetened Applesauce
3/4 Cup Mashed Pumpkin
1 Egg
1 1/4 Cups Flour (substitute gluten free if desired)
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2- 1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/8 Teaspoon Salt
1/8 Teaspoon Nutmeg

Pre-heat oven to 350 degrees. Mix applesauce and pumpkin together. Combine all other ingredients and add it to the pumpkin mixture. Place large spoonfuls of batter onto a baking sheet lined with a silpat. Bake for 10-12 minutes.

Enjoy!

xx, Prosecco and Projects



Monday, September 10, 2018

Cookie Butter Oatmeal Cookies

Fall is in the air and I am feelin' these vibes! I have pumpkin spice on the mind 24/7! I know, I know... basic B! But come on, its just so fun! Since I cant flavor everything with pumpkin I figured I would have some fun with other fall flavors! Insert cookie butter! I mean who doesn't love cookie butter!




I'm a huge fan of oatmeal cookies and would typically add peanut butter but I had to add a fun twist so I decided to substitute it with cookie butter and I am so glad that I did. I think you will be happy too!



Cookie Butter Oatmeal Cookies-

1 1/4 Cups Flour
1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Cup Packed Brown Sugar
1/2 Cup White Sugar
1 Stick Unsalted Butter (softened)
2 Large Eggs
1 Tsp Vanilla Extract
1/2 Cup Cookie Butter
1 Cup Oats

Pre-heat oven to 350 degrees. In a bowl whisk together flour, baking powder, and baking soda. In a stand mixer cream together the butter, brown sugar, and white sugar until smooth. Beat the egg, vanilla extract, and cookie butter into this mixture. Add the flour mixture until just combined. Fold in the oats. Roll 1 1/2 inch balls of dough (this is a sticky dough, dont be alarmed) and place them on a baking sheet lined in parchment paper or a silpat about two inches apart. Bake for 10-12 min. 



Enjoy!

P.S.- these pair perfectly with a cup of coffee. Be sure to add pumpkin pie spice to your coffee grounds prior to brewing! Ok, I am done with the pumpkin now! I promise! 

xx, Prosecco and Projects 
Friday, June 15, 2018

Traeger Smoked Deviled Eggs

Since its Father's Day week I felt like it was necessary to share a couple of my dads favorite recipes! His love of cooking is really the cutest thing! He lives for it, and so does the whole family! We love having family dinner nights! Our dinners normally include something cooked on the Traeger! He's a freak about it!






These Traeger Smoked Deviled Eggs are to die for! Talk about the perfect appetizer! I feel like everyone loves a deviled egg but he took these to the next level by smoking the hard boiled eggs first. They are the perfect amount of smoky!






We have also tried using the smoked hard boiled eggs in potato salad and egg salad! SO GOOD! I can share these recipes soon!



Traeger Smoked Deviled Eggs-


Any desired amount of boiled eggs
Desired Ingredients for Deviled Eggs (I just use Mayo, Mustard, Worcestershire Sauce, Salt, Pepper, and Cayenne Pepper)

Boil eggs like you normally would for deviled eggs. I boil mine at a hard boil for 8 min. Put eggs in an ice bath. Peel the eggs. Set your Traeger to the smoke setting. Smoke the eggs for 1 hour Prep deviled eggs as you normally would. I add the egg yolks and mentioned ingredients above, whip them up and then fill the egg whites.




Enjoy!


xx, Prosecco and Projects 
Thursday, May 24, 2018

Salt and Vinegar Wings

If you are looking for the perfect Memorial Day recipe, I got chu! These Salt and Vinegar Wings are the perfect party food! Show up to a BBQ with these and everyone will be your BFF! But watch out because they are super addicting!


Salt and Vinegar really are the perfect combo. So much so that its kinda a problem! I am obsessed with S&V chips and I thought it would be fun to add a little twist to those flavors. Thus these wings were born! And I couldn't be happier about it! They are crispy, tangy, and salty. All the best things!



Salt and Vinegar Wings-

20 Chicken Wings
Arrow Root Powder
Malt Vinegar
Corse Sea Salt

Pre-heat oven to 400 degrees. In a large bowl toss the wings in just enough arrow root powder to coat them. Place wings on a baking sheet. Bake for 25 minutes. After 25 minutes flip the wings and let them cook until both sides are crispy. In a large bowl toss the wings with the Malt Vinegar and Sea Salt to taste!



Enjoy!

xx, Prosecco and Projects







Sunday, May 20, 2018

Cucumber Lemonade

It's finally feeling like summer and you know what that means... weekend camp trips, late night convos under the stars and cucumber lemonade (normally this would say Prosecco but you know, we have to modify things for the pregnant lady this year)! I must say that a splash of Prosecco in here would be so delicious! Go crazy!



There is nothing more refreshing than a huge glass of lemonade on a hot day. But you know we aren't grabbing for the boring old basic. We are taking it up a notch with this boujee take on the classic! And yeah, yeah, yeah... we know how extra we are and we love it!

Add caption


Cucumber Lemonade -

1 English Cucumber
1 Cup Lemon Juice (Fresh Squeezed)
3/4 Cup Honey
6 Cups Water
1 Large Lemon

Chop half of the cumber into chunks. Add the chopped cucumber into a sauce pot. Add the lemon juice and honey to the pot. Place the pot over medium heat. Stirring occasionally until the honey is incorporated. Remove from heat. Strain liquid using a fine mesh strainer to remove the chunks of cucumber. Add the liquid to a small serving pitcher. Slice the remaining cucumber and lemon. Add sliced cucumber, lemon and water to the pitcher. Stir well and serve!



Enjoy! 

xx, Prosecco and Projects
Monday, May 14, 2018

Lemon Cheesecake Crumb Bars

As soon as spring hits I start craving tart and fresh desserts! These Lemon Cheesecake Crumb Bars are the perfect combo of sweet but tart! The cheesecake middle is so creamy. Its the perfect compliment to the sugar cookie crumble on top!




I highly suggest you whip up a batch of these and pour yourself a glass of Prosecco! Warning... you will want to share! They are super decadent! A couple bites goes a long way. Your friends will thank you!

Also can we just talk about how annoying it is when you forget to take out your butter to let it get to room temp?!? This recipe was struggle city when it came to that. I forgot to get the butter out and then I forgot to get my cream cheese out! Heres your reminder! Go take them out. Ok, enough with the drama! On to the recipe...



Lemon Cheesecake Crumb Bars -

Sugar Cookie Crust- 
1 Cup Sugar
1 Teaspoon Vanilla
1 Cup Butter (room temp)
2 Cups All Purpose Flour

Lemon Cheesecake Filling-
8 Ounces Cream Cheese (room temp)
1/4 Cup Fresh Squeezed Lemon Juice
2 Tablespoons Lemon Zest
1/2 Cup Sugar

Pre-Heat oven to 350 degrees. Line a 9x9 baking dish with foil and grease. In the bowl of a stand mixer beat together butter, sugar, and vanilla until well combined. 
Turn mixer to low and slowly add flour just until the dough comes together. 
Press half of the dough in the bottom of baking dish. Bake for about 20 min or until lightly golden brown. 
Store the remaining dough in the refrigerator for crumbling on top later. 
Remove crust from the oven and let cool completely before adding the filling. 
In the bowl of a stand mixer, beat together cream cheese, sugar, lemon juice, and 1 Tblsp. of the lemon zest. 
Pour the filling over the cooled crust.
Top the filling with the remaining dough crumbled over the top. 
Bake in the pre-heated oven for about 20 min or until lightly golden brown. 
Remove from the oven and let cool!



Enjoy!

xx, Prosecco and Projects
Friday, May 11, 2018

Mom's Banana Bread

Don't we all have that one recipe that reminds us of our mom!? For me it is this banana bread! Its one of those recipes that no matter who else makes it, it never tastes as good as when your mom makes it!




Even the smell reminds me of her! There is nothing I love more then walking into my parents house and smelling fresh baked banana. It is the perfect balance of sweet and buttery. Every bite is like a hug for your mouth.






Mom's Banana Bread -


1 Cup Sugar
1/2 Cup Butter Softened
2 Eggs
1 1/2 Cup Mashed Ripe Bananas (About 2 Large Bananas)
1/3 Cup Water
1 Tablespoon Vanilla
1 2/3 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/2 Cup Chopped Nuts (Optional- Mom always used walnuts)

Pre-heat oven to 350 degrees. Grease the bottom of a loaf pan (I always use butter... because duh!). Mix sugar and butter in a large bowl. Add eggs until blended. Add bananas, water, and vanilla. Beat for 30 seconds. Stir in remaining ingredients. Pour into the baking dish. Bake for about 55-60 min or until you can insert a toothpick in the middle and it comes out clean.



Enjoy!

xx, Prosecco and Projects 

Monday, April 30, 2018

Grilled Corn and Green Chili Queso Dip

There is something about Cinco de Mayo that is just so festive! With marg in hand, a mouthful of chips and salsa, I am one happy girl! This year is a bit different since I wont be partaking in the marg department. I mean I don't want my baby picking up bad habits straight from the womb! ;)




Since I wont be indulging in tequila this year I have decided to swap it out for cheese! And to be more specific, I will probably be binge watching Handmaids Tale in bed with a big huge bowl of this Grilled Corn and Green Chili Queso dip! Anyone else obsessed with Handmaids Tale? Anyone else obsessed with cheese?






Grilled Corn and Green Chili Queso Dip

1 Tablespoon Butter
1  Small Can Diced Green Chilies
1 Ear Grilled Corn (Cut off of the cobb)
1 Tablespoon Flour
1 Cup Whole Milk
2 Cups Shredded Cheddar Cheese
Salt and Cayenne Pepper to taste
Cilantro for garnish (optional)
Chips for dipping

Grilled one ear of corn. Let cool and cut off of the cobb. Place butter in a medium sauce pan over medium high heat. Add the green chilies and corn. Sauté for about a minute. Whisk flour into the mixture and let cook for another minute. Slowly add the milk while whisking until smooth. Bring the sauce to a simmer while whisking frequently until thickened. Turn off the heat and whisk in the shredded cheese. Add salt and cayenne pepper. Transfer queso to a bowl and garnish!



Enjoy!

xx, Prosecco and Projects


Tuesday, April 24, 2018

Chocolate Covered Pretzel Cookies

There is really nothing better than a sweet and salty combo! Its just pure perfection. These cookies are so simple and so delicious! But the sweet and salty combo is just the start. We need to talk about the texture... its really all about texture! Am I right? These cookies are soft and chewy but the pretzels really add the perfect crunch to the mixture!




I took my favorite chocolate chip cookie recipe and just added the chocolate covered pretzels! I just cant seem to stray from that tried and true classic so I decided to opt for different mix ins and it was a great idea!






Chocolate Covered Pretzel Cookies-

2/3 Cup (1 1/3 sticks) Butter, Room Temp

3/4 Cup Granulated Sugar
1/4 Cup Firmly Packed Dark Brown Sugar
1 Large Egg, Room Temp
1 Teaspoon Vanilla Extract
1 3/4 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/4 Cup Dark Chocolate Chips
1/4 Cup Crushed Chocolate Covered Pretzels
A Few Broken Pretzels to make them pretty
Preheat oven to 350 degrees.
Beat together the butter, granulated sugar, brown sugar, egg, and vanilla until smooth. Slowly mix in flour, baking soda, and salt. Stir in chocolate chips. Use a large spoon and scoop about 1 ounce of the cookie dough into your hand form into a ball and place on a ungreased cookie sheet about 2 inches apart. .Bake for 10-11 min. Press the "prettier" pieces of pretzels into the top of the cookies to make them more esthetically pleasing! Let cool on a wire cooling rack.


Enjoy!
xx, Prosecco and Projects
Monday, April 2, 2018

Raspberry Pistachio and Dark Chocolate Chip Cookies

I am back! Did you miss me? I missed me! Its been three months since I have been able to even think about posting a recipe or doing a DIY. Where have I been? Just trying to figure out how to grow a tiny human inside of me! Surprise! Let me tell ya...this is no small feat! More on that later though. This post is about cookies not babies.




I actually created this recipe before I found out that I was pregnant but was never able to write this post because the sickness was real. But now I am so happy that I have this one in the queue to share and I think I will whip up a batch this weekend! I wish I could eat like six of these right now! They are so delicious!


The combination of Raspberry, Pistachio, and Dark Chocolate is one like no other! And the consistency of these cookies is pure perfection. They are thick and chewy but have crispy edges. In my opinion that is the making of the perfect cookie!







Raspberry Pistachio and Dark Chocolate Chip Cookies -

1/2 Cup Butter (Softened)
1 Cup Packed Brown Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Egg
1 Teaspoon Vanilla
1 1/2 Cups Unbleached Flour
1/4 Cup Dark Chocolate Chips
1/4 Cup Freeze Dried Raspberries
1/4 Cup Pistachios

Preheat your oven to 375 degrees. Line baking sheets with parchment paper.
Beat together sugar and butter until light and fluffy then add in egg and vanilla. In another bowl mix together flour, baking soda and salt. Add flour mixture to your wet ingredients and beat until combined then add in chocolate chips, raspberries, and pistachios.

Line baking sheet with parchment paper. Adding heaping spoonfuls of dough to the baking sheet. Bake for 9-11 minutes. Watch them while they are baking because they don't take long.



Enjoy!

xx, Prosecco and Projects



Wednesday, January 17, 2018

Cranberry Kombucha Vinaigrette

I haven't always loved salad. In fact I still don't love it unless the dressing is just right! And while I would love to drench every single one of my salads in ranch, I'm pretty sure thats not the best idea. A good dressing turns a blah salad into pure joy! I have tested different dressings over and over until I have gotten them just right. This is one of my tried and true, fool proof recipes! Plus there is zero guilt associated. Sorry ranch dressing!



I got the idea to use Kombucha  because I love adding vinegar to my home made dressings and I find that some brands of Kombucha have that perfect tangy taste! I don't just use cranberry Kombucha... I love guava, lemon ginger, the list goes on! But I do always find myself coming back to this one!

I can make the most basic of salads and if I add this vinaigrette it elevates it to a fancy restaurant level! I used to feel like salads always tasted better when someone made them for me but not anymore! I much prefer making my own! So much so that I smuggle this vinaigrette into restaurants with me now!



Cranberry Kombucha Vinaigrette-

1/4 Cup Cranberry (or any flavor) Kombucha
3/4 Cup Olive Oil
1 Clove Minced Garlic
1 Tablespoon Dry Mustard Powder
Salt and Pepper to Taste 

Put all ingredients in a small mason jar and shake it up! Drizzle desired amount on to of your salad! 



Enjoy!

xx, Prosecco and Projects
Tuesday, January 16, 2018

Strawberry Rhubarb and Basil Spritzer

I am such a sucker for good packaging and Trader Joe's gets me every time! When I saw these adorable pink cans with little strawberry and rhubarb illustrations my soul sang! They were instantly going home with me. Rhubarb holds a special place in my heart! So much so that when I was little I named my cat Rhubarb but thats a story for a different day! So many excuses to buy soda!


These sodas are the perfect combo of sweet strawberry and tangy rhubarb. Naturally after one sip I thought to myself "you know what would go good with this? Vodka! Its a little sad how often this thought runs through my mind! *eats pizza and thinks "you know what would go good with this... Vodka*

I love the addition of fresh herbs in cocktails and basil pairs so well with strawberries that I just had to add some freshness to this spritzer! The combo of flavors in this bubbly drink are pure perfection! Its almost dangerous how refreshing and crisp it is! I could have 3 without batting an eye... and maybe I did. You'll never know!



Strawberry Rhubarb and Basil Spritzer-

3 Chopped Strawberries
3 Fresh Basil Leaves
1 Shot of Vodka
1 Can of Trader Joe's Rhubarb and Strawberry Soda

Muddle the strawberries and basil in a glass. Fill with ice. Add vodka and soda. Stir! 



Enjoy! 

xx, Prosecoo and Projects
Sunday, January 14, 2018

Roasted Garlic Aioli (Whole30)

There is something that I really need to talk to you guys about... it has nothing to do with this Roasted Garlic Aioli but we will get there. The burning topic that I must discuss is The Bachelor! And specifically the types of dates that they are going on.

Does anyone else feel like their dates are just the worst!? I mean I don't want to play soccer, do an obstacle corse, or god forbid... that disgusting demolition derby. And you cant tell me that all of these girls are just dying to do these ridiculously themed dates. They have to be faking it... am I right?! Not the best way to start off your relationship. However I guess allowing your bf to kiss you and twenty other girls at the same time probably isn't the exact definition of morals.

All I am saying is that if a guy surprised me with a flag football date I sure as hell would not be jumping for joy! Have you ever heard of brunch, a walk in the park, wine tasting!? I guess its a good thing I'm not planning on signing up any time soon. This house cat wouldn't make it through the first group date!

I feel so much better getting that off of my chest! And I'm gonna feel even better sharing this delicious recipe with you! So completely switching gears...



Wanna know how to have a successful Whole30? Well I couldn't tell ya. I have failed three times now. I always get to about day 16 and then eat a taco... and drink a marg... and have a brownie! Oops! But I will say that one things that I have learned that is a must is having delicious sauces on hand!

For me sauces are worth the energy! And this one takes about 2 min! (not counting the roasting time of the garlic) You will want to slather this on everything! I do! I make this once a week now its so good!



Roasted Garlic Aioli

1 Head of Roasted Garlic
1 Egg Room Temp (this is v important)
1 Cup Avocado Oil
1 Splash Red Wine Vinegar
1 Teaspoon Mustard Powder
Juice of 1/2 a Lemon
Salt and Pepper to Taste

Put all ingredients in a tall mason jar (make sure that mouth of the jar is large enough for your immersion blender to fit). Put the immersion blender directly over the egg yolk. Turn immersion blender on and slowly lift it up. The liquid will quickly change consistency and become aioli.



Enjoy!

xx, Prosecco and Projects

DIY Cucumber Rose Eye Masks

I am so obsessed with the spa! There is nowhere I would rather spend my days then at the spa getting a facial and sipping cucumber mint water. But lets be real, my bank account doesn't allow for me to go as often as I would like (which is every weekend). So, I have decided to bring the spa home!



There are so many reasons why I love these Cucumber Rose Eye Masks but the number one reason is that I know exactly what is in them! Have you ever looked at what is in your masks before? Don't bother because you wont even be able to read it = chemicals! Something that is nourishing for your skin should not be filled with chemicals.

Now I will be the first to tell you that I am not perfect! The makeup and facial products that I use are not all chemical free and probably never will be but I am going to start moving in that direction and I am starting with these!

Lets talk a little bit about the benefits of cucumber- they contain antioxidants which will help with visible signs of aging! Sign me up! I don't need to hear anymore... jk! The alpha hydroxy acids in cucumbers help make skin brighter and firm, smooth, and tone your skin. They also help destroy free radicals on the skin. Also, they help with inflammation which will help rid the bags under your eyes! I mean the list goes on!

On to the rose water- it helps maintain oils and balance your skins PH level. It helps hydrate your skin and aids in healing scars, cuts, and wounds (acne!). Rosewater helps regenerate your skin cells! And as a bonus the scent of the rosewater is a mood booster!

Its safe to say that this combo is a total power couple in the skincare world! Obviously Beyonce is the rosewater and Jay-Z is the cucumber! Ok, thats a little weird but you get it!

DIY Cucumber Rose Eye Masks-

Half of a cucumber
One Ounce of Rose Water
Cotton Pads

Cut the cotton pads into half moon shapes. You will need quite a few! Blend the cucumber and rose water in a blender until liquified. Then put the mixture into a bowl. Let the cotton pads soak in the bowl with the cucumber rosewater mixture. Squeeze them out and then soak again. This helps the product really get in there! Store them in a glass container in your freezer. Let them thaw for about 5-10 min prior to use! Apply the soaked pads under your eyes and let them sit for about 15 minutes! 



xx, Prosecco and Projects
Thursday, January 11, 2018

Nourishing Bone Broth w/ All the Mix-Ins

I am sure it is no surprise to you guys when I tell you that I have been sick for the last three weeks! I've only been whining about it on social media every single day! But I'm not alone here! I feel like everyone I know has been sick lately! I HATE IT!



Since we are all so germy I felt it necessary to share my #1 get well quick fix! Bone broth! I drink bone broth frequently when I'm not sick... a couple times a week but when I am sick I drink it everyday! I love to have take it to go and sip on it on my drive to work or add an avocado in it for lunch! When I am sick though I have it daily! I find it to be the most nourishing drink ever! Especially at night!

Imagine yourself cozy on the couch, The Bachelor is playing, your fat orange cat is snuggled up near by and you are sipping a soul soothing mug of bone broth... oh wait thats basically been my life every single night lately! How great is it though!? Go for it! I dare you!

I love warming up a mug of bone broth and add tons of mix ins to it at night. A little night cap if you will. It really soothes the soul! And I add every healing powder/ingredient you can think of! It tastes like heaven and kinda puts you in a warm and fuzzy trance right before bed!

Lets talk about the benefits really quick! Research has shown that bone broth can help with the following-
  • Heal Leaky Gut
  • Overcome food intolerance and allergies
  • Improve joint health
  • Reduce cellulite and improve skin health
  • Boosting the immune system
Bone broth helps heal the immune system! See ya later germs! It is also full of collagen! You all know how I feel about that! Sign me up! There are so many amazing benefits to drinking it! Not to mention it tastes delicious! 

My favorite bone broth is Kettle and Fire! I love this BB for so many reasons! The biggest being the delicious flavor! I find that other bone broth brands are lacking in flavor and seem a bit bland. Kettle and Fire is soooo yummy! I also love that it is made with all organic ingredients, is slow simmered for over 10 hours, and there are no hormones, antibiotics, or artificial ingredients! Its just all goodness!

On to the fun part now! I'll take my bone broth with Turmeric, Garlic, Ginger, Lemon Juice, Black Pepper, Chili Flakes and Himalayan Pink Salt! Not extra at all! Whatevs! You have to try it!



Nourishing Bone Broth-

Pinch of Chopped Garlic
Pinch of Grated Fresh Ginger
Juice of 1/2 a Lemon
Pinch of Black Pepper 
Pinch of Chili Flakes
Pinch of Himalayan Pink Salt

Fill mug with bone broth (just to get an accurate measurement of how much you will need). Pour bone broth into a small pot. Add all other ingredients. Simmer until hot! Pour back into the mug. Sip away! 

Enjoy! 

xx, Prosecco and Projects



Tuesday, January 9, 2018

Detox Salad w/ Prosecco Vinaigrette Ft. Intrepid Hearts

You guys I have a real treat for you today! And not like my usual treat... its not a brownie or a cookie! Its a guest post by Anna from Intrepid Hearts! She is sharing a delicious recipe with us today and it is so on brand! Its a Detox Salad with a Prosecco Vinaigrette! Sign me up! First a little bit about Anna! 

Anna is actively pursuing a personal state of Chidananda, a state of blissful consciousness, through the incorporation of an organic diet, yoga, meditation, and continuous education.  Earning her B.S. in Nutritional Science from The Pennsylvania State University expanded her understanding of what is takes to balance a healthy, active lifestyle even while traveling,  which she does constantly and is always on the move to her next destination. Anna has a dare to be different approach to her personal style and asks herself, too much or never enough? Always concluding with the latter. Her extensive experience with a clean lifestyle, along with world travels and culinary arts allow her to provide a unique perspective to co-create the free spirited vision of Intrepid Hearts.  
Anna makes up one-half of the blog, Intrepid hearts. A wanderlusting world of two creative gypsy souls set to enlighten, inspire and cultivate a powerful community of wellness centered women.Follow Gigi and Anna to discover the modern girl’s guide to living an alternative and fashionable life.

New year, new you, right? Well we all like to set great intentions for ourselves in the New Year, but sometimes set our sights a little too high and don’t end up committing. The only way to see real life changes in 2018 is to take small steps  towards creating a lifestyle change that will sustain your healthy journey throughout the year. Mindfully eating a beautifying detox salad for lunch is the perfect way to take a step in the right direction and to ease the transition spritz some Prosecco Vinaigrette on top! 

This easy detox salad can be prepped in advance for a delicious, healthy lunch that will help keep you on track and allow you to still enjoy some indulgences with friends on the weekends! Don’t let the party stop and top your salad with this bubbly, sparkling and so on brand Prosecco Vinaigrette! 




DETOX BENEFITS
KALE: High in Fiber, Vitamin A, C, K, B6
CABBAGE: Cruciferous veggies are loaded with fiber, phytochemicals and nutrients. Reasons why I love cabbage and 11 ways to prepare it here.  
CAULIFLOWER: Another cruciferous veggie is packed with anti-inflammatory and heart healthy properties that make it a great addition to a detox salad.  
FENNEL: Great for digestion fennel is rich in vitamin C and phytonutrients like anethole which can reduce inflammation. 
SEAWEED: I LOVE throwing some seaweed on my salads, soups, rice dishes. It is vibrantly high in minerals and nutrients like iodine, folate, calcium, magnesium and zinc. Dulse and Nori flakes can be easily found in the Asian or exotic foods section of your grocery store. 
SESAME SEEDS: High levels of zinc help support collagen production and these little seeds help lower blood pressure and reduce inflammation. 
HEMP SEEDS: Everyone knows we are obsessed with HEMP over at Intrepid Hearts  High in healthy Omega 3 fatty acids, protein, fiber. Always a great addition to help improve the health of any dish.  
CAYENNE : A sprinkle of spicy cayenne helps with circulation. So get the blood pumping and add some spice to your life. 




Detox Salad Ingredients 

1 bunch Kale
1/2 cup Shredded Cabbage
1/4 cup diced Fennel
1/2 cup Sliced Cauliflower 
1 Tablespoon Dulse Flakes (Nori, other seaweed) 
1 Tablespoon Sesame Seeds 
1 Tablespoon Hemp Seeds

Combine ingredients in a large salad bowl 

Can’t Stop, Won’t Stop Prosecco Vinaigrette 

¼ cup Prosecco 
1 clove garlic, minced
1 small Shallot, minced 
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
2 Tablespoons honey or maple syrup for vegans
½ cup Extra Virgin Olive Oil
Salt and Pepper to taste 
Optional: Dash of Cayenne Pepper 

Whisk all ingredients except prosecco and spices. Add prosecco slowly and season with spices to taste. 




Enjoy!