Cucumber Gin Martini

Summer cocktails and martinis are the best ones to make. With fresh ingredients like berries and fruit you can muddle almost anything into a tasty drink. You can even use vegetables like I did here in this drink!

And as far as I'm concerned this totally counts as a vegetable serving. If the FDA can count pizza in my kid's lunch as a vegetable serving, I can definitely count this martini as one for me.

When you muddle the cucumber and then shake it into this martini, it infuses the flavor of the liquor with tiny pieces of cucumber that go all throughout the drink. Instead of just having it for garnish, you can actually taste the cucumber with every sip.

A friend of ours is growing cucumbers in her garden and brings us cucumber salad all the time during the summer, but she was dying when we made this for her – what better way to use up all those cucumbers than to put them in a martini!

To make this drink all you have to do is grab your favorite bottle of gin (you could use Hendrick's, which is a gin infused with cucumber if you really want to amp the flavor) and get a small cucumber. Muddle three slices of the cucumber in the bottom of a shaker then add in 2 ounces of gin, a squeeze of lime, and a tablespoon of agave nectar. You can adjust the amount of the agave to your liking; if you like your drinks a little less sweet just use half the amount.

Shake vigorously so that all that muddled cucumber goes throughout the martini and strain it into a chilled martini glass. Then — of course — you should garnish this martini with a slice or strip of cucumber just to make it look fancy.

Even if you think you don't like a gin martini, you should give this Cucumber Gin Martini a try and see if it changes your mind! It definitely did for me!

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Cucumber Gin Martini Recipe

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Ingredients

• 2 ounces gin
• 3 thick slices cucumber
• 1 tablespoon agave nectar
• 1 lime wedge
• cucumber strips, for garnish

Directions

1. Place the cucumber slices in the bottom of a cocktail shaker. Muddle them with a muddler or the bottom of a wooden spoon until all the large pieces have been broken up.
2. Add in the gin, agave, and lime then fill the shake with ice.
3. Shake vigorously and then strain into a chilled martini glass. Garnish with cucumber slices.

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Gluten Free Blueberry Waffles

Berries are in season now, which just makes my heart happy. I absolutely love to visit the farmers market this time of year and load up on fresh berries. In the past, I just walked outside and picked my own. This year, though, we opted out of planting our own, which was likely a good thing due to the amount of flooding rain we had.

Nevertheless, I still have to have my fresh berries because these Gluten Free Blueberry Waffles were just calling to me. Maybe it was the blueberries calling to me and telling me to make these waffles, but my family LOVED these. What could be better than blueberry waffles topped with warm maple syrup? Not much, friends.

I love making these on Saturday mornings. That is usually our day of rest around our home, where we just spend the day together. It's my favorite day of the week and almost always starts with a delicious homemade breakfast. I always make double too, so that I can save a few for the week ahead.

When we aren't eating these Funfetti Pancakes, then we get blueberry waffles. Of course, these waffles are likely better for you than Funfetti Pancakes, but they are equally as good taste wise.

This recipe can be adapted to use any type of fruit or topping that you prefer; in our case, we went with blueberries this time since I had abundance.

We actually have a farm nearby that we can go and pick our own too. We have done that in the past and it's a lot of fun for the kids. The man that owns it is so sweet and always loads you up with goodies like fresh eggs and other berries as well.

What is your favorite waffle flavor? Be sure to share it with us and enjoy this tasty breakfast!

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Gluten Free Blueberry Waffles Recipe

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Ingredients

• 2 cups all-purpose gluten free flour
• 3 teaspoons gluten free baking powder
• 1 teaspoon salt
• 2 cups milk
• 1/2 cup granulated sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• 1 cup fresh blueberries
• pure maple syrup, for topping

Directions

1. Combine flour, baking powder, salt, milk, sugar, eggs, and vanilla in a large mixing bowl.
2. Fold in the blueberries.
3. Warm up the waffle maker and spray with non-stick spray.
4. Prepare in accordance with the waffle maker instructions you are using.
5. Once all are made, top with warm maple syrup.

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Paleo Banana Bread

I'm sitting here at a loss for words for a few reasons:

1. UMM sweet bananas all mashed up with almond butter and chunks of ooey-gooey-melty dark chocolate that explode in every single mouthful of bread in a way that can only be described as the most DELICIOUSLY YUM gluten free banana bread that my face has ever been introduced to in a LONG LONG TIME.

2. I'm sort of freaking out over how a bread THIIIIS healthy – shout out to mah paleo peeps, WHAT WHAT - can be, like, SO moist.

3. Freaking out, the sequel, about trying to figure out a word other than "moist" to describe this bread. I know above-mentioned word does not make your taste buds tingle all the way down to your tippie toes.

But, I guess the word has already been put out there, so let's just accept it in its glory and celebrate this paleo banana bread for what it is: a slice of ULTRA moist, naturally-sweet slice of heaven baked in a loaf pan.

You dealin'? I'll give you some time.

'Nana bread isn't anything new and exciting. Which is X-ACTLY why it's time to get your mashed-banana groove one. Sometimes you don't want new and exciting. You don't need Fig Muffins. You just want something familiar and simple that reminds you of the good old days before BILLS and, dare I say it, DOING THE LAUNDRY.

Worst EVER right? Right.

Now that I've told how simple your new favorite breakfast is, let me just tell you how it's really, like, NOT SIMPLE AT ALL. I mean, when was the last time your banana bread was jamming with thick, creamy almond butter and sweet pieces of chocolate PLUS PLUS PLUS it was GOOD 4 U.

This banana bread is going places that bread before it has never gone before. Paving the way for more NUMMY breakfasts, lunches, and maybe even BED TIME SNACKAGE. Not maybe. Let's be real. A little chocolate munchin' sesh = SOML.

Did I even use that term right? I've never said it before and now I'm getting nervous-am-I-hip-and-happening-or-am-I-really-just-lame anxiety.

In other news, did you even notice the lack of sugar in this recipe? I mean, there is only 3 TABLESPOONS in 1 WHOLE loaf. AND AND AND, it's Maple Syrup (capitalized because I'm Canadian and Maple Syrup is important in my <3) which practically doesn't even count. It comes from trees, which basically means it's a fruit. AND THAT'S A FOOD GROUP.

This is how my mind works. I think you're okay with being able to consume copious amounts of baked, soft, banana-sweetened goodness all in the name of getting the required 5 a day amIright?

I can hear your spotty, brown, banana rejects in the freezer calling OUT to be smashed, mashed and baked up to golden-brown breakfast perfection, like, YESTERDAY.

I wouldn't keep them waiting much longer.

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Paleo Banana Bread Recipe

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Ingredients

• 1/2 cup coconut flour, sifted, 44 grams*
• 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/3 cup creamy almond butter
• 4 large eggs, at room temperature
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
• 3 large ripe bananas, mashed, 390 grams or a heaping 1 1/2 cups mashed
• 1/3 cup chopped dark chocolate

Directions

1. Preheat your oven to 350°F and generously grease a 9x5-inch loaf pan with coconut oil. Additionally, line the bottom of the pan with parchment paper.
2. In a medium bowl, stir together the coconut flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
3. In a large, microwave-safe bowl melt the almond butter until smooth and creamy, about 1 minute. You can also melt it over the stove on low heat. Add in eggs, maple syrup and vanilla extract. Whisk until smooth and well combined.
4. Into the almond butter mixture, add the mashed banana and whisk until well combined.
5. Add the dry ingredients into the wet ingredients and whisk until smooth, and no lumps of coconut flour are left. Stir in the chopped chocolate until well mixed. Pour into the prepared loaf pan and let stand for 10 minutes before baking, so the coconut flour can begin absorbing the moisture.
6. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Let cool COMPLETELY in the pan.
7. Once cooled, slice and DEVOUR.

Notes

• Gluten free baking can be very finicky, so I highly recommend you weigh your flours.
• Lining your loaf pan with parchment paper is important to make sure your bread comes out of the pan nicely. Just trace your pan on a large piece of parchment, and cut it out.
• Store bread in an airtight container in the refrigerator, or freeze.

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BBQ Blue Cheese BLT

Everyone has those moments when they wish they owned a pool or a boat. How great would it be to spend your summers cruising around lakes and doing water sports in your own boat? Or what about stepping out your back door and hopping straight into your pool? These things would be fabulous! Summertime fun would take on a whole new meaning. The problem with these two fantasies is, of course, the work and expense.

You have to store your boat during the off-season, fill it with gas, haul it, tow it and maintain it. Same with a pool. You have to heat it, fill it, maintain it, fence it and open it/close it as needed. I think it is far better to become really good friends with people who own boats and pools. You have fun (albeit part-time fun) but none of the work! My freeloading attitude extends to those with gardens too.

I'm delighted to take all the extra zucchini and tomatoes from my neighbor's overflowing garden. I will make countless batches of zucchini bread and salsa, which I will gladly share with my neighbor. Really, we all win: their veggies don't go to waste, they don't have to cook or bake, and I don't have to garden! The best for everyone!

BLTs are one the best sandwiches ever. For a long time, this Fried Green Tomato sandwich was my favorite, but this BBQ Blue Cheese BLT may have taken over. This BBQ Blue Cheese BLT sandwich starts with thick, juicy garden tomatoes. Then everything else strays from the norm! Crisp spinach, creamy blue cheese and thick slices of bacon covered in bbq seasoning finish off this kicked up BLT!

Try to find the thickest cut bacon possible. I used Cow Bell Hell BBQ seasoning from DennyMike's Cue Stuff because it has the heat I was looking for, but you use what suits your taste. My kids thought it was a little too spicy for their taste, which subconsciously must have been my plan because I was excited to inherit their share! I combined the BBQ seasoning with a touch of brown sugar and rubbed it over each slice of bacon, and then I placed the bacon in the oven. The bacon does not get crispy in the oven like it does when you fry bacon, but it's certainly a lot less messy this way.

The spicy bacon, cool tomato, fresh spinach, and creamy blue cheese work harmoniously together to give you the most dynamic BLT you've ever had! The only thing better than this BLT with all its garden-fresh tomatoes is to be eating it on a friend's boat after swimming in some else's pool! Right?

For more sandwich goodness, try an Avocado BLT or Fajita Grilled Cheese!

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BBQ Blue Cheese BLT Recipe

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Ingredients

• 6 tablespoons bbq seasoning
• 1 tablespoon brown sugar
• 8 slices thick sliced bacon
• 2 large tomatoes, sliced
• 1 cup fresh spinach
• 4 ounces blue cheese
• 8 slices wholegrain bread

Directions

1. Preheat oven to 400°F.
2. Combine BBQ seasoning and brown sugar in a small bowl. Rub mixture over bacon slices. Arrange bacon on a baking sheet or a broiler pan covered in foil. Bake bacon for 18-20 minutes or until cooked through. Remove and let cool.
3. Arrange 2 slices of bacon on 4 slices of bread. Top bacon with tomato slices (about 2 slices), followed by crumbled blue cheese and spinach. Top with remaining bread slice and serve.

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Watermelon Mint Spritzer

Watermelon is one of my favorite flavors – whether it's in a cocktail, dinner, dessert, or maybe even a shot recipe… it's all good.

This Watermelon Mint Spritzer is my way of hanging onto summer just a little bit longer.

I actually can't believe I'm even saying that since it feels like summer just started. The summer bucket list has not gotten a lot of attention since all of our July and part of our August was consumed by going to our son's baseball games. And practice. And all the celebrating (or cheering up) after the games were over.

August was spent playing catch-up and hitting some of those bucket list summer activities… but it never seems like there's enough time do squeeze everything in.

Never.

This drink is so light and refreshing you can definitely make a few and sip on them all night. It's still nice out on your deck, or balcony, or wherever you are enjoying your drinks. So get outside and enjoy the last of the warm weather with a few of these cocktails.

You can start by muddling a few big pieces of watermelon. If you wanted to you could add the mint in there also but I left the leaves whole just to flavor the drink with mint instead of actually drinking the mint too…

Add the muddled watermelon and all the juice, some fresh lemon juice and an ounce of Cointreau into a low-ball glass filled with ice. Then throw in a few mint leaves and give it a stir.

All that's left is to top it off with seltzer and garnish with some fresh watermelon. You can definitely add vodka to this drink too, or even rum or tequila. It's really a good base for a lot of different drinks. Or you can keep it simple, like this recipe does and go ahead and catch up on that relaxing you were supposed to be doing all summer long.

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Watermelon Mint Spritzer Recipe

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Ingredients

• 4 1-inch pieces watermelon
• 6-7 mint leaves
• 1/2 fluid ounce fresh lemon juice
• 1 ounce cointreau
• sparkling seltzer water, for topping

Directions

1. Muddle the watermelon in a muddler until the pieces are fine.
2. Pour the juice, the watermelon, the Cointreau and the lemon juice into a low-ball glass filled with ice and stir.
3. Add the fresh mint leaves and top with seltzer.

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Coconut Poke Cake

My dad was really into cycling when I was a little girl. One of his cycling buddies had a potluck at the end of the summer that we all got to go to. Well at this potluck, someone had brought a coconut poke cake. And I've heard about this cake dozens of times through my childhood. I don't remember it, or remember if I had any of it, but my mom hasn't stopped singing its praises for almost 20 years. It must have been one awesome cake!

Anyway, it was basically a white coconut cake with frosting and more coconut, but the thing that made it really special was that before it was frosted, cream of coconut was poured all over that cake and it just soaked in…

Apparently it was life-changingly amazing.

Just in case you aren't a cocktail drinker, let me tell you what cream of coconut is, and where you can find it. My family didn't drink alcohol, so we'd never been to a liquor store. I think that was part of the mystery and awe. "Cream of coconut? What is cream of coconut? It must be the ambrosia drink that all the Greek gods had, or something." Cream of coconut is basically a coconut syrup, and boy it is tasty! You will find cream of coconut in the liquor section of the grocery store near the margarita mix and other mix-ins. It is really sweet so I mixed it with some canned coconut milk. That way it didn't lose any awesome coconut flavor, but just wasn't cloyingly sweet. It was still pretty sweet though.

Poke cake is actually pretty simple, and I wanted to layer in as much coconut flavor as I could. To keep things simple I used homemade gluten free white cake mix. You can use whatever cake mix you want for this coconut poke cake recipe! To up the coconut ante when you bake your coconut poke cake use canned coconut milk instead of the milk or water in the box mix recipe, and use coconut oil instead of the oil or butter. Then mix in a little shredded coconut for good measure. Once baked you just poke holes in the cake (coconut "poke" cake) and then pour the cream of coconut all over and let it soak in. I topped it off with some whipped cream (flavored with a little coconut milk) and some more coconut, toasted this time. If you want you could add a little coconut extract to the whipped cream for even more coconutty goodness. Or if you are a Cool Whip kind of person feel free to sub it in. Who am I to judge? It is one less thing to worry about.

The result is a super moist coconut poke cake that is just loaded with sweet coconut flavor. 

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Coconut Poke Cake Recipe

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Ingredients

• 1 box white cake mix, plus necessary ingredients
• 3/4 cup sweetened shredded coconut

For the syrup:

• 1 cup cream of coconut
• 1/2 cup coconut milk, canned

For the topping:

• 2 cups heavy whipping cream
• 1/2 cup coconut milk, canned
• 2 cups powdered sugar
• 1 1/2 cups sweetened shredded coconut

Directions

1. Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.
2. Bake according to the package directions in a 9x13-inch baking dish.
3. Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.
4. Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.
5. Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.
6. Toast the 1 1/2 cups shredded coconut at 400°F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.

Notes

• Substitute canned coconut milk for the milk or water and coconut oil for the oil or butter to bring your cake to the next level
• I used a home-made gluten-free cake mix.

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