Cocktail: Coconut Pineapple Frozen Margaritas

Margarita season is finally here! I know, I know it's technically okay to drink a margarita during any time of year, but something about a frozen margarita on a warm day with a side of chips and guac just can't be beat. Tequila-based cocktails always feel innately summery to me. They remind me of Saturday afternoons or long happy hours with lots of nachos.

Along with gin-based cocktails, margaritas find themselves on the top of my favorite cocktails list. And so many flavor options! What more could a girl ask for?

Coconut Pineapple Frozen Margaritas

Makes 2 large or 4 small margs

1 cup pineapple, cubed
1/2 cup canned coconut milk
1/2 lime
4 oz tequila
2 cups ice
Optional: toasted coconut, honey, lime slices, and additional pineapple cubes

**If you have a smaller blender or are worried about too much liquid for your blender, half the recipe to make one drink at a time. 

In a blender, add pineapple cubes, coconut milk, tequila, and ice. Using a fork, juice the lime into blender. Pulse until the margaritas are slushy and no large chunks appear.

If you want to garnish the glass, spread honey along the rim of the glass and press into toasted coconut. Spoon your margarita into the glasses and garnish with a pineapple cube and lime slice. Enjoy immediately or store in the freezer.

I don't tend to like my drinks too boozey, but if you are looking for a stronger marg, add up to 2 additional ounces of tequila.

Recipe: Breakfast Quinoa

Weekend mornings might be my favorite time of the week. During the week, I never leave myself enough time in the morning to do my makeup let alone sit and eat a nice breakfast. I ususally opt for 15 more minutes of sleep, and a greek yogurt at my desk at work. So weekend mornings are worth celebrating. Going out for breakfast is my favorite, but even spending the morning at home can feel special with a bowl of breakfast quinoa. I like to make mine similar to the way I like my oatmeal: spiced with cinnamon and lightly sweetened with brown sugar. Throw some toasted coconut and bananas in there and you've got a filling, delicious breakfast. Celebrate your weekend mornings! Just do it. It makes life better.

Breakfast Quinoa

Makes two small servings, or one large bowl

  • 1 cup quinoa
  • 2 cup coconut almond milk**
  • 1/2 cup sweetened coconut (optional)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 banana, sliced (optional)

In a medium sauce pan, bring coconut almond milk and quinoa to a light boil. Reduce to a simmer, cover and cook for 15 minutes. Stir often and watch the pot. This has a tendency, even with the heat on low, to bubble up and get all over your stove top. Trust me, it's better to just watch the pot.

While cooking the quinoa, toast your coconut by adding the coconut to a dry frying pan and heating on medium heat. Turn and stir often and toast until 75 percent of the coconut is light brown and fragrant.

Once quinoa is cooked, stir in brown sugar and cinnamon. Feel free to stir in more milk if you tend to like your oatmeal thinner. Transfer quinoa to serving bowls, add toasted coconut and sliced bananas. Enjoy immediately, or refrigerate in an airtight container for up to 3 days and reheat in the microwave. 

**I prefer to keep this lactose free, but coconut almond milk can be substituted for regular milk, almond milk, soy milk...whatever you have in the fridge.

Like oatmeal, quinoa makes a really filling breakfast and the add-in possibilities are endless. Dried fruits, fresh fruit, nuts, anything you like!