Luv Cooks – Page 12 – Making alternative eating easier on YOU!

Pink Swirl Cake and Turning 30

There are few things that bring me greater happiness than icing, cake, and sprinkles (in that order).

And even better than the cake, are the friendships that surround them. In my mind, cake=girlfriends. And, y’all, the hilarity that goes along with those moments! Cue the flashbacks….***

I think of the huge slices of cookie cake my best friend Anna Kat and I sought out in 2002 at the Bama Mall, buzzing around department stores high on sugar and Dr. Pepper. I think about Peggy’s DIVINE chocolate peanut butter cake in Montgomery, about the moment I officially knew I was in love with my mother-in-law, when she ordered me AN ENTIRE, ganache-laden one for my birthday. It’s the way my grandmother’s kitchen smelled like warm butter and cocoa as she cooked hot chocolate frosting on the stove, slowly poured over velvety, freshly baked chocolate cake. (And YES I consider grandmothers as girlfriends!)

Cake is my happy place, and it was the perfect ending to a sweet, four post series with my great friend Mattye of The Loving Kind. For those of you who have kept up with our posts, you know that she and I have been guest posting on each others’ blogs for the past year, sharing our must-have tools for the kitchen (me) and tips for connecting over the dinner table (Mattye). Mattye is my relational inspiration- she is such a great connector of people, but remembers logistics (like meeting times, birthdays, Setting goals!). Her friendship has been one of the sweetest I’ve had in Alabama- not only for the love she shows, but for the sweet treats we have experienced together (#krispykreme). She is, in so many ways, the friend I hope to be. And she is also the wonderful woman who realized what our final “kitchen tool” to highlight would be in this post: a celebratory heart.

And speaking of celebration, this year is also the one where Mattye and I both turn 30. I know. I thought the day would never come, but hoped it always would. Mattye has already passed that threshold (with flying colors might I add- and one of the most FABULOUS birthday parties I’ve ever attended). I am about a month away. So, we thought it would be kind of awesome to post a Top 10 list about the JOYS of turning 30- of all we are looking forward to, want to happen, and think is pretty darn awesome.

Pink Sprinkle Birthday Cake Three Candles! — Three candles=thirty years

Everybody, everybody get your JOY on with our Top 10 Reasons Why Turning 30 Is Awesome:

See if you can guess which ones are Mattye’s and which ones are mine!

1. CONFIDENCE- Your thirties bring a new confidence in who you are, what you want, and the comfort to go out and get it.

2. FUN- I don’t know about y’all, but I am so ready to enter into one of the most fun seasons of my life. I am finally at the point where the things that used to stress me in my 20’s (ahem, frizz, breakouts, exams, breakups, setting dish towels on fire while cooking blue box macaroni and cheese) have finally loosened their grip and I am ready to go full-throttle into a life of joy, laughter, and FUN. Taylor Swift albums? Latest YouTube video about an owl and a cat who are BFF? Late night crafting with girlfriends? Listened. Watched. Sewed. You know why? B/c life is amazing and oh so fun.

3. GIVING BACK- At thirty you feel more grounded in your life experiences and like you have more to give back to others.

Does more cake count as a "30" reason? — Does more cake count as a “30” reason?

4. SELF ACCEPTANCE- This point is similar to the FUN one, except a bit deeper. Alright foodies, go with me on this: I think as we grow up, we realize, and own the fact, that how we are made is uniquely wonderful. For years, I’ve struggled with feeling like too much and not enough at the same time. Finally, I am making peace with that feeling. I am who I am, and pray that I grow daily into the woman I am supposed to be. Can I get an amen everybody?!

5. SOPHISTICATION- Thirty is a sophisticated age. Just try saying, “Hello, I’m thirty.” and you’ll understand what we mean.

6. PURPOSE- I am SUCH a believer that everyone has a greater purpose in this life. Whether it’s baking for your neighbors down the street, saving lives, encouraging your friends- everything we do for other people matters. And I’m realizing that my purpose in life is much too important to let fear of failure and fear of other people’s opinions run the show. It’s time to rise on up, put your big girl pants on, and live out the way you were made to bless this earth.

Yes, that is the face I make when I eat cake.

7. CONTENTMENT- You no longer feel like you “should be out doing something fun” instead of what you really want to be doing, which is spending a Friday night in with pizza, ice cream and Netflix.

8. ADVENTURE- Travel has been on my bucket list for years, and it’s about time I start the journey. To be honest, life as a freelancer and blogger is not the most lucrative of careers, BUT this wanderlust has made me rethink how I spend my income. I think that’s part of turning 30 too; clarifying financial needs/wants. Because as much as I want that pumpkin spice latte every morning, is it really worth my eventual trip to Paris? Umm, no. Cafe and croissants here we come, amis!

9. BUILDING- After stepping out of the whirlwind that can often be your twenties, your thirties are a time where you get to really build upon the things that are important to you, whether that is your career, a family, creative outlets, a home, or a new adventure!

10. FRIENDSHIPS- And speaking of amis (French word for friends, I learned that this morning), it took me 29 years to realize just how important friends are. I want my 30th year to be one of renewed commitment to the ones I love; the ones who have stood by me, and the ones I couldn’t imagine my life without. They have become my family, and I want to not only treat them just as fabulously as they have treated me, but figure out small ways to show them I’m grateful for their kindness, prayers, love and bouts of unrestricted belly laughter.

Now, to the recipe!

Pink Swirl Cake

This cake is easy to assemble, can totally be prepared ahead of time, and gives you that awesome wow factor of the pops of pink in the batter. Plus, the King Arthur flour really makes the cake moist and fluffy. Bon appetite!

For the cake (Recipe taken and adapted a bit from King Arthur Flour):

What You Will Need:

2 3/4 cups King Arthur Unbleached Cake Flour Blend
1 2/3 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup almond milk
2 teaspoons vanilla extract
1 teaspoon almond extract
neon pink gel food coloring

1) Preheat the oven to 350°F. Prepare two 8″ x 2″ or 9″ x 2″ round pans; by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep.

2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.

3) Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. Make sure and scrape here!

4) In a small bowl, whisk the almond milk with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl. Keep on scraping!

5) Pour the first half of the vanilla batter evenly into each cake pan. With the remaining batter, add a few drops of food coloring, and beat in the mixer until you reach your desired level of pinkness.

6) Now, using a spoon, drop dollops of the pink batter on top of the vanilla batter, in a circular pattern, using the same amount of large dollops (about two tablespoons) in each pan. Then, using a toothpick or wooden skewer, swirl the pink batter into the vanilla batter until it is well distributed (it took me about thirty seconds of swirling). So pretty!

7.) Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ rounds. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, (careful, the pans are hot!), cool on a rack, and frost.

For the frosting, I adapted this recipe a bit from All Recipes:

What You Will Need:

1/2 cup unsalted butter, softened
2 cups confectioner’s sugar
2 tablespoons almond milk
a few drops neon pink food coloring (depending on your level of pinkness here too)

What you Will Do:

Cream room temperature butter with the the paddle attachment of a stand mixer until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated.
Pour in almond milk and beat for an additional 3-4 minutes. Add food coloring, and beat for thirty seconds until smooth or until desired color is reached.

And finally, for those of you who made it to the bottom of this post, I reward you with this:

Mattye, as always, looks amazing. I look insane. #30's — Mattye, as always, looks amazing. I look insane. #30’s

Love you all, and happy birthday!!

Easy Dairy-Free Strawberry Frozen Yogurt

As a food stylist, you work hard all day to make the absolute best version of the food you are shooting come to life. There are times you end up on your hands and knees, using tweezers to remove stray thyme springs, spraying cilantro leaves with water, lifting pots to boil water; it’s that kind of physical and emotional investment.

I love food styling- and it’s super rewarding- but sometimes this feeling is also accompanied by a vow that you don’t want to see, or taste, or smell the ——- (pot roast, pot pie, slow cooker chicken casserole, etc.) for a while. Because frankly, you’ve worked with it for so many hours, bent over it with tweezers, and the dish made your hair greasy because you had to fry the chicken with metal pins in order for it to look good. Your back hurts… and you’re just tired.

Butter you up because you’re toast.

Stick a fork in you, you’re done.

I could go on, but you get the picture.

I don’t normally crave what I have been working on after I make for a shoot. Except for…well, minutes later when I am starving. I love to eat, and Luv Cooks is special to me, and you are special to me because you read these posts (thank you, thank you, thank you….) And you know what else is really special? Besides Julie Andrews? Five-minute strawberry yogurt.

On my way back from making prop returns this afternoon, the late-summer heat was getting to my psyche. New bangs plastered to my forehead and dying of thirst (well, maybe that’s a bit of an exaggeration), the air conditioner in my hybrid car was about as cold as dog breath and all I could think about was how I was sweating through my pants.

It was at that moment that I direly, passionately, wished I had some leftover strawberry yogurt in my freezer.

Too bad the hubs and I had already eaten it. Quickly after it was shot. Hopes=dashed.

But, I will say, this dire feeling gave way to an extra motivation to share this recipe with you. In the dire straits of early September in the South, when the vice grip of humid heat refuses to let go and make way for cooler breezes- everybody, I do mean evvrryybodddy, needs to eat something frozen. And refreshing. It does wonders for your mood; and ensuing hair styles.

So this Labor Day, bust out your food processor, whip up some fro-yo, and celebrate the end of summer, strawberries, and the sweet relief of an easy dessert. Cheers!

Easy Five Minute Frozen Yogurt (recipe altered to be dairy-free by Just a Taste. Her site and recipes are so pretty and inspiring!)

This recipe is super simple and requires very little prep aside from squeezing fresh lemon juice. A tip for easy lemon squeezing- just roll you lemon around on your countertop before you slice it in half. The liquid comes out easier that way!

What You Will Need

4 cups frozen strawberries
3 tablespoons honey (I like orange blossom honey for this)
1/2 cup dairy-free yogurt
1 tablespoon fresh lemon juice

What You Will Do

1. Add the frozen strawberries, honey, yogurt, and lemon juice to the bowl of a food processor.

2. Process until the mixture becomes creamy, which should take about 5 minutes.

3. Serve the frozen yogurt immediately or, if you can wait this long, you can transfer it to an airtight container and store it in the freezer for about a month.

Veggie Empanadas and Periscope

It was one of those days. Those hot, hot, hot summer days that start off at a blistering 90 degrees by 9 a.m. The days when your hair starts to wilt before you walk out the door, and keeping your mascara from smudging down your face is about as realistic as keeping your elbows from sweating.

And there I was, at a local farmer’s market, in a booth solely decorated with the white tray I brought, trying to convince people to eat baked empanadas. I realized that shortly after beginning my hope-filled empanada-folding demo, all the passersbys to my booth wanted was ice and a bucket of water poured on their head. They wanted to grab a few sun-ripened tomatoes, warmed already in wicker baskets, and bounce. They definitely were not hanging around for a lukewarm pastry.

Yet I was there, and I was sweating, and I wanted to follow them back to their cars and blast the A/C. It was then that it hit me. Empanadas are delicious. Vegetables are delicious- and as much as this will please my mom to say, I think I am growing to like them even more as an adult. But warm empanadas on a hot summer morning are not high priority to shoppers already drenched in sweat. Also, hello, I needed a Luv Cooks sign. Or a name tag. Or something that would assure people I could indeed be trusted with pastries.

Which leads me to Periscope. Have you guys heard of this app? It’s pretty amazing- and I think is going to make my job as a blogger much easier. In fact, I think it’s going to be a great way for all of us to connect about food, life, and other fun things. I actually tried it out today, which led to a video of me below geeking out over my new fall planner. Get it done, not perfect, people- as my friend Rachel Coffey says:

Also, if you feel so inclined, I would LOVE for you to search for me on Periscope- luvcooks- and tune in to share with me what you want to see more of on the blog.

Ok, now that we have successfully navigated a social media trend, and as it is FINALLY feeling cooler (and you may be attending outdoor activities where you need an easy, portable snack or treat for a crowd)- make these. Using the premade empanada dough makes your life even easier. Plus, you can do endless varieties with this recipe- add cheese, and it becomes melty and the flavors rich. Or add shredded chicken for a meatier treat. Use your imagination and the possibilities are endless! I even found this to get your creativity flowing: A list of 24 variations on an empanada.

Just scroll on down for my veggie version. Kick back, relax, make a glass of iced something, and chow down on a fresh empanada. Maybe even Persicope about it all. Because summer is almost over and a fiesta is in order!

Veggie Empanadas

Make sure you remove your empanada dough from the fridge, or the freezer if it’s frozen, before you begin your filling. This recipe is easy, and I promise your creative use of leftover veggies, and chopping skills, will pay off!

What You Will Need:

1-2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 jalapeno pepper (remove seeds for less spice), finely diced
1/2 teaspoon red chili flakes
1/2 teaspoon Mexican oregano (if you don’t have Mexican you can use regular)
1/2 teaspoon paprika
1 teaspoon cumin
2 generous tablespoons sofrito
2 generous tablespoons pitted olives, cut in halves
1 bay leaf
1 cup veggie or chicken stock
1 cup frozen butternut squash**
1 cup frozen peas**
10 empanada discs (I used Goya Emapanda Dough)

What You Will Do:

Heat olive oil in large saute pan to medium heat.
Sauté onion, garlic, bell peppers, and 1/2 jalapeno until onions soften on medium heat.
Add red chili flakes, Mexican oregano, paprika, cumin, sofrito, pitted olives (cut in halves), bay leaf, veggie or chicken stock, squash, and peas.
Bring mixture to a simmer, stirring occasionally, and cook until the peas and squash are softened and the majority of the liquid is absorbed, about 5 minutes. Take pan off the heat, and carefully remove the bay leaf.
Move your empanada discs close to you on a cutting board or clean surface.
Spoon 2 tablespoons filling into half of the empanada disc. Fold the other half of the disc over on itself, forming a half-moon. Seal the edges by pressing down around the rim of the empanada with your fingers.* You can either use this empanada technique to make the edges twisty or just use a fork to lightly press down on the edges for a ribbed look.
Move the empanadas to a large baking sheet lined in parchment paper.
Bake at 400 degrees for 10 minutes; flip, bake 10 more minutes, or until golden brown on the edges.

Comemos amigos! Enjoy!

*You can dip your fingers in water before you close the empanadas if this helps you get a better seal. Mine were fine without it.

**For the recipe in the photo, as you can see, I substituted frozen corn and a broccoli medley mix for the squash and peas. You can totally be creative and use whatever frozen veggies you have in your freezer!

The Alabama Tomato Festival and Grilled Tomato Salsa

Tomatoes always remind me of summer.

Even the way they feel-warm, with a thin, cherry red skin ready to burst- brings me back to a fruit stand near Opp, Alabama; my Uncle Honey’s garden behind his house in Jackson; my mom’s tangled green fruits on a vine by our driveway, baking in the scorching summer sun.

But somehow, some way- tomatoes survive. The temperatures rise- and the crop rises with it. Things get wet- they get juicy. Stomachs are hungry- and we toast bread, smear it in mayonnaise, and cut them thick, grind out some salt and pepper, and call it lunch. Tomatoes are a hallmark of summer, survival, even; and a reward for untangling their vines, setting them straight, and diligently watering until they bloom.

Saturday was a banner day for the thriving tomato. My friend Deborah Stone of Stone Hollow Farmstead in Harpersville hosted The Alabama Tomato Festival, a day to celebrate all that was, and is, tomatoes in the South. A fantastic list of the best of local food vendors (Revelator, Birmingham Bread Works, The Pantry, Good People Brewing Company, Chef U, Day Spring Dairy and a plethora of amazing farmers) arrived, served, sweated, and braved a stray afternoon thunderstorm to share their love of nature’s fruit in all of its creative implications. One of my favorites- the tomato lemonade– was an aperitif for a slew of soups, ratatouille, and sheep’s cheese (see the image of Day Spring Dairy’s black pepper fresca atop some of the South’s finest).

Over 30 varieties of heirloom tomatoes, including the Green Zebra, one of my favorites and a Thomas Wagner Seeds original- spread like a symphony of color and flavor at the festival, beckoning visitors to sample a bite. Each’s own notes were a backdrop to the live music and speakers who shared similar passions, namely Chris Bennett, a forager, writer, chef- who has combed the open fields of Alabama for edibles he gifts to Birmingham’s best and brightest chefs.

I think the point with all of this, though- is just what The Tomato Festival preaches- that life in the South is good, y’all. Even when it is 115 degrees outside, and the storm winds are blowing, and we run to the barn for cover. There’s something special here, a knowing, a kindness, a comraderie. That just like the tomato, we will all make it through July and thrive- ripely ready for what comes next.

Grilled Tomato Salsa

This salsa is fantastic, and works best with fresh, ripe tomatoes. Heirloom varieties work really well here, so if you don’t have access to a local farmer, ask your grocery store what they offer. You might be surprised by what you find!

What You Will Need:

Three large tomatoes, cut into thick slices (I got about three to four slices per tomato)
1 teaspoon extra virgin olive oil (plus more for drizzling)
pinch or two of salt
1/2 avocado, cut into cubes (generous 1/4 cup)
1/4 cup packed cilantro leaves
1/4 cup red onion, diced
1/2 tsp salt
1/4 tsp ancho chili powder
3/4 tsp cumin
Juice of one half lime

What You Will Do:

1. Drizzle 1 teaspoon olive oil and a pinch or two of salt over the tomato slices. Sir to coat and let sit in large bowl for about ten minutes.

2. Heat grill pan to medium heat, and drizzle the pan lightly with olive oil. Grill tomato slices for about two minutes per side, or until grill marks appear and tomatoes are softened.

3. Transfer tomatoes to a food processor, and pulse until chunky (about 10 pulses).

4. Pour the tomato mixure back into your large bowl. Put avocado, cilantro, red onion, salt, chili powder, and cumin in a food processor and pulse until combined and no large leaves remain.

5. Add avocado mixture to tomato mixture. Squeeze half of lime over salsa and stir until all ingredients are combined. Ole!

Gluten Free Peach Cobbler Ice Cream

I’d like to begin this post with an essay entitled, “Why Peach Ice Cream Matters.” Here I will prove the point that a summer without peach ice cream is like a beach trip without watermelon juice running down your chin, sand in your towel, and Celine Dion blaring from the speakers of a hot, sticky golf cart.

Why Peach Ice Cream Matters

Peach ice cream matters. It matters because it is the epitome of the Fourth of July and of summer: ripe, sweet peaches blended into cold cream, glorious cream, that’s churned and frozen in a freezer, smoky air blasting out as you open the door in the summer heat. Or, served soft-serve, like my mom always made it, after the hours of piercing, crushing ice-rock noise in the ice cream maker stilled, and her sweet fruit cream was ready. It’s family memories, friends around a huge wooden table while humid light pierced through the slits of a screened in porch, or making it on my own, twinging my toes with delight as my husband took his first bite. It’s the pay-off, the end celebration to a waiting for the perfect peach moment in July. It’s the goods, the glory, and the guarantee of a sweet downturn into fall, only a few months away.

And this recipe, my friends, is outrageously, fabulously, delicious. The most important element of this ice cream, is, of course, the peaches, and we pulled out all of the stops for this one. The Peach Truck in Nashville is the best source out there, and I’ve never had as sweet, dense, and red of a peach in my life. Grilling these peaches takes the sweetness and turns the flavor profile to caramel. It’s divine and once I tasted the grilled peaches we are all lucky they actually made it to the ice cream. Also, the gluten free pie crust recipe I used is from Authentic Foods. Y’aaalllll- oh my Lord this is so good in this ice cream. The pie crust has a sort of cinnamon flavor to it; it’s addictive and a perfect balance to the sweet peaches.

Also, as you can see in the fantastic video of our recipe below ***HUGE shout out to Stephen Devries Photo for helping Jake and I film this video at his incredible Studio 410! It is a beautiful space, and Stephen’s photo and video talents never cease to amaze me*** the key to success here is baking your pie crust, grilling your peaches, and letting your milk mixture chill in the fridge- ahead of time. That way you can get right to the fun part of bringing it all together in your ice cream maker.

To conclude with my essay-style post, July 4 is one of the best holidays we have the chance to celebrate as Americans. Let’s take this day to love the people around us and honor those who have sacrificed for our freedom. Let’s love people in a way that honors life itself- with laughter, joy, and food. Let’s be the people that our forefathers challenged us to be. And I can’t think of a better way to inspire that kind of life than with peach cobbler ice cream. God bless the USA!

Gluten Free Peach Cobbler Ice Cream

This recipe is adapted from several resources: shout out to GUB Life blog for the awesome ice cream base, and The Neely’s for the Grilled Peaches Technique! Just make sure you get all of your ingredients ready ahead of time to make the ice cream process easy.

For the Ice Cream Base

What You Will Need

1 1/2 cups heavy cream
1/2 cup of sweetened condensed milk
1 cup 2% milk
1/8 tsp salt
1/4 tsp cinnamon
1 tablespoon bourbon vanilla bean paste

What You Will Do

In a dish, whisk together heavy cream, condensed milk, 2% milk, salt, cinnamon, and bourbon vanilla paste (or vanilla extract).

For the Pie Crust**:

1. Prepare your favorite gluten-free pie crust dough. Some recipes call for chilling the dough after it is made to help it set; go for it if your recipe requires it.

2. Once back to room temperature, roll the dough to about a 12-inch diameter circle, then bake at 350 (or per recipe’s instructions). For this ice cream, I used Authentic Foods mix but I also love Serious Eats’ gluten-free pie crust.

3. Once cooled, tear your pie crust into bite-size pieces.

**If you can eat gluten, make this super easy by baking off a pre-made pie crust. Honestly, I can’t taste the difference in homemade and store bought!

For the Grilled Peaches

What You Will Need

4 ripe peaches, preferably from The Peach Truck, pitted and quartered
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

What You Will Do

1. Mix together your peaches, light brown sugar, vanilla and cinnamon.

2. Heat grill pan to medium heat.

3. Cook peaches on grill pan, turning after about 2-3 minutes per side (about when you see grill marks form).

4. Remove peaches from pan to cool. Once cool, chop into bite-size pieces.

Putting it All Together

1. Pour your chilled cream mixture into the base of an ice cream maker. Let it run for about 15 minutes, or until your ice cream is at a soft-serve consistency.

2. Fold in cooled, chopped peaches until throughly combined.

3. Fold in pie crust pieces until thoroughly combined.

4. Let churn for a few more minutes.

5. Voila! Enjoy at soft-serve stage, or you can pour the mixture into a freezer-safe container (I used a metal loaf pan) and let chill in the freezer for at least 3 hours. Happy eating!

Watermelon Mint Spritzer and Watermelon Banana Smoothie

This post reminds me a bit of what I would have written as a third grader in the heat of an Alabama summer at Vacation Bible School. Our prompt? Write about your favorite thing and then share it with the class during circle time.

“Dear God, thank you for watermelon. It is so good. Since all I really like are bologna and American cheese sandwiches, I am not sure what else I would eat without it. Amen.” (insert scribbled drawing of a watermelon slice here).

Alright- so my writing style might have changed a bit since then (Well, hah, you can be the judge of that) but my love for watermelon remains. Especially, frozen watermelon.

For those of you who may not have discovered the joys of frozen watermelon, you are missing out on one of the greatest things about watermelon. It’s like eating a cupcake without the icing- you’re kind of missing the whole flavor shebang. Not only does freezing watermelon make it taste like a watermelon popsicle (or, if you are my husband, a Krispy Kreme donut, what?) it makes a cup of watermelon last. It forces you (really, me) to pace myself, since I could eat a whole watermelon in two days.

Also, watermelon is 92% water, which means it’s super hydrating and replenishing for your body. PLUS it has Vitamin A and C (30% of your daily value) which is great for your skin (shout out to watermelon.org for those awesome facts!)

Frozen watermelon also adds a fabulous, frothy texture to cold drinks. I read a bit online about using frozen watermelon to make ice cream, which is genius, but I wanted to make something even easier. So, voila! A watermelon mint spritzer (ohhh this is good and super refreshing on a hot day) and a watermelon banana smoothie (excellent snack, creamy, with a subtle sweetness). Oh, and did I mention my new favorite way to incorporate dairy without making my stomach hurt? Fairlife milk. You could use the 2% variety in the smoothie like I have, or I would suggest plain soy milk. Nut-based milks gave the smoothie a bit of a unappealing flavor in my book, so I stay stick with the natural flavor of soy or dairy milk!

Alright y’all, thanks for hanging with me through this post where I a.) rehashed my childhood b.) potentially bored you with nutrition facts and c.) told you my husband thinks frozen watermelon tastes like a Krispy Kreme donut.

Whip out that blender, take your watermelon out of the freezer, and get sippin’!

Before I forget, tips for easy frozen watermelon:

1. Cut the watermelon like this video above: Brilliant!

2. Put your fruit chunks in freezer-safe plastic bags.

3. Allow at least six hours for your watermelon to freeze. I like to either slice mine up and freeze it over night, or slice it the minute I get home from the store in the a.m. and eat it post-dinner that night.

4. Also- take your watermelon out of the freezer, allot your portion, then put it immediately back in the freezer. If the fruit melts, it forms a sort of watermelon glacier that is hard to break up (yes, I have resorted to an ice pick like device before). Once out of the freezer, your watermelon chunks should take a few minutes to soften and then they will be at a great chomping consistency.

Watermelon Banana Smoothie

What you will need:

1 1/2 cups frozen watermelon, cut into chunks
1/2 fresh banana
1 cup Fairlife 2% milk (or plain soy milk)
1 teaspoon vanilla extract

What You Will Do:

1. Place all ingredients into a blender and blend until thick and frothy. Enjoy!

Watermelon Mint Spritzer (photo at start of post)

What you will need:

1 cup frozen watermelon, cut into chunks
1 cup seltzer water
8 mint leaves

What you will do:

1. Place all ingredients in a blender and blend until nice and slushy. Sip immediately!

Cauliflower Fried “Rice”

It’s a Farmer’s Market around my kitchen these days.

Let me explain- my husband loves produce. And not just in a “Oh, I think I’d like broccoli for dinner tonight” way. A “Callie! This tastes just like what a plum should be. Deeply sweet at first bite, then tart at the finish. Beautiful!” Yep, that’s my Jake.

He also loves to shop for produce, so I have relegated our weekly grocery trips to him. He has a knack of picking out the best of the best in fruits and vegetables. Last week he brought home these tiny little oranges that looked like flaming prunes, but tasted like heeeaavennnn. In another life, I think he would make a great farmer/produce guy/”Jackson” on Gilmore Girls.

Since he normally brings home ingredients I know what to do with- carrots, celery, peppers- I’d gotten into a comfort zone of rotating dishes with those as a base. But the other day, he brought home a bright, unexpected, creamy cauliflower with a sturdy green base. Don’t get me wrong, I will eat cauliflower if I am forced to, but my past experiences with the poorly cooked variety lingered in my mind. So, the prized produce sat on the first shelf of the refrigerator, slightly pushed back behind the carton of eggs and leftover Moroccan chicken (post coming soon; I can’t wait to share this with y’all!)

I neglected the cauliflower, ignored the cauliflower. Until our monthly budget came through and I realized that in order to save for our future, I had to suck it up and try my best to be Pioneer Woman. I needed to use up what we had. And that meant, you guessed it, digging out that cauliflower.

I’d heard of cauliflower fried rice before, but had yet to attempt it on my own. Y’all- this flipped my cauliflower experience around and could quickly become a new, rotating dish for me. It’s healthy, uses up all of those leftover veggies you have lying at the bottom of your crisper drawer, and tastes good. It doesn’t taste quite like rice- the texture is completely different- but it’s right up there in the “fried rice” flavor profile. Because the cauliflower is so neutral, it soaks up the flavors like a champ. And this recipe made a ton- I think we ate on it for at least four days. And I got to throw in those leftover radishes my personal produce guy may have picked out a while ago.

So, in the spirit of all things quick, easy, and good-for-you-but-tasty, try this recipe out y’all. I think you might dig it (and the leftover veggies you use up in the process).

Cauliflower Fried Rice, recipe inspired and adapted a bit by The Kitchn version here

This easy, quick weeknight staple is lightened up a bit in carbs but not in flavor. Use whatever leftover veggies you have in the stir-fry portion. I like frozen peas, chopped celery, radishes, frozen chargrilled corn, zucchini, squash, Vidalia onions…whatever your creative, cookin’ heart desires.

What You Will Need:

1 head cauliflower, washed and dried
2 tablespoons vegetable oil, divided
3 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 carrots, diced at about 1/2 inch (cut the carrot in half lengthwise, then each half in half again, then dice)
1/2 cup peas, fresh or frozen
3 to 5 radishes, thinly sliced
4 green onions, thinly sliced (plus extra for garnish)
1/4 almonds, roasted and tossed in a bit of olive oil and sea salt
2 to 3 tablespoons gluten-free soy sauce or Tamari (or you could use regular if you like)
Sriracha and extra chopped green onions, for topping

What You Will Do:

1. Cut the cauliflower into florets, making sure to discard most of the stems and inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.” I think mine took about three batches in a smaller food processor.

2. Heat 1 tablespoon oil over medium to medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs, or make a giant omelet. This can be incredibly satisfying; watching the eggs cook without stirring them. Not quite sure why. #weird Transfer the eggs to a cutting board and roughly chop into pieces.

3. Wipe the skillet clean and warm 1 tablespoon of vegetable oil over medium to medium-high heat. I give this leeway because our stove gets really hot so I use medium.

4. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. You should really be able to smell the garlic-ginger combo here. Stir in the carrots, peas, radishes, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly with a spatula.

5. Lower the heat to medium (or medium-low), cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the chopped eggs, green onions, almonds, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste; I think we used about three tablespoons. Drizzle Sriracha festively on top if you like it spicy. Enjoy!

Slow Cooker Chicken Curry

I don’t know about y’all, but a lot of the time my weekly dinner plans are less than perfect.

Work runs late, e-mails overtake your inbox, an unexpected phone call takes about 1.5 times longer than normal- you know, life happens. But for me, it doesn’t change the fact that, at then end of the day, I am still starving. And that means, without fail, dinner must arrive or I will be a cranky woman.

Enter the slow cooker. This device is amazing for those days when schedules supersede sanity and time to come home, unwind, and cook a slow-roasted chicken fades into the distance. Plus, those who know how to use a slow cooker well are kitchen MVP’s. Unlike some other recipes I’ve tried with goopy sauces, stringy meat, or flavorless liquids, using a slow cooker well actually enhances the texture of meat and allows flavors to gently, and deliciously, develop over time.

And this recipe for slow-cooker chicken curry from The Lemon Bowl hits both of those notes. Not only is the curry flavor spot-on, this dish satisfies my constant craving for ethnic food. Seriously, Liz hit the ball ball out of the park with this one! I love that she includes a hit of lemon juice at the end of the curry; that citrus note emboldens the coconut milk and chicken stock base . Plus, I heart green peas, and their addition makes the dish even creamier. In fact, this recipe even takes care of the take-out craving that hits at about that time during an especially crazy day when all you want to do is come home, put on PJ’s, and binge watch Gilmore Girls.

So, get those ingredients ready, turn on the slow cooker, and relax. For an episode, at least.

Slow Cooker Chicken Curry (Recipe from the incredible blog The Lemon Bowl)

What You Will Need

1 pound boneless, skinless chicken breasts
1 medium onion, thinly sliced
15 oz can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and cut into about 1/2 to 1 inch dice
½ cup coconut milk (I prefer regular, but you can use light here)
½ cup chicken stock
15 oz can tomato sauce
2 tablespoons curry powder
1 teaspoon salt
½ teaspoon cayenne powder (for those who like a spicier curry)
1 cup frozen green peas
2 tablespoons fresh lemon juice
cilantro (for garnish)

What You Will Do

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 8 hours or High for 4 hours (I did high for four hours b/c I was getting hangry).
Using two forks, shred cooked chicken (if it’s easier, go ahead and remove it from the cooker to shred). Stir in peas and lemon juice 5 minutes before serving.
Serve over brown rice and with plenty of fresh cilantro. (And hot sauce if you like it spicier!)

Royal Cup Coffee & Honey Dairy-Free Ice Cream

Sometimes, there are moments in life that seem too good to be true. The ones where you stand back and go, “Wait, what just happened?”

I’ve had several of those lately. The first came this February at the Food Media South conference. I was there trying to learn how to be better at- well- everything that has to do with food. I learned a ton. Breakfast and lunch were delicious. But the coffee? Spectacular.

Growing up in Alabama, I am a huge fan of Royal Cup . Their passion for excellence and high-quality roasts make for a great coffee experience. My all-time favorite Royal Cup blend is Fancy Gourmet, a perfect, medium roast with full body and a divine richness. Once I realized they were in charge of keeping us fueled at the conference, and nearly assaulting the Royal Cup staff with my enthusiasm for their roasts, I was introduced to Mike Powell, Regional Manager at Royal Cup. After sharing with him my love for their product and a bit about Luv Cooks, he promised to send some Fancy Gourmet my way. And just like Royal Cup always does, they went above and beyond and sent a beauty of a package, overflowing with bags of Fancy Gourmet, Royal Cup mugs, lip balm- and a beautifully hand-bound book full of quotes on excellence (marked by their H.C. Valentine brand). Luv.

I also knew that to those much had been given much was expected. I knew I wanted to give Royal Cup a great recipe on the blog. And I knew in order to be great it had to come from my heart.

*Flashback Alert*

One of my favorite things to do with my dad is drink coffee. He is now a decaf guy (the regular version makes his hands shake before surgery), but we both share a love for a great, dark-roasted cup. He takes his black with honey; mine comes with cream, sugar, and more cream. Our perfect recipe? Coffee ice cream. With honey.

My second moment came last Saturday with my friend Heather Brown. She and I were given the awesome opportunity to style a “How to Be the Hostess with the Mostest” ice cream and cookies party for The Shops of Grand River. The ice cream bowls from the Le Creuset store in this shoot are adorable and I wish I owned them all! The platter is pretty too.

Heather from My Life Well Loved Teaches Luv Cooks — Heather teaching me a thing or two while we set up for the party with the beautiful Le Creuset bowls and platter!

Heather has been featured on Luv Cooks before, and for those of you who keep up with the blog, you know that she is incredibly talented and vivacious and wonderful. But this shoot was special. Heather is pregnant (due this fall) and she was glowing. That type of glow where your face lights up and your whole demeanor changes. Not only was she a natural on camera (See our Cookies & Ice Cream party video below) she radiated with a type of happiness that was contagious. Not to mention, her cookies were so dang tasty that I took at least four. Maybe six. Total. Just click here for her delicious dark chocolate oatmeal cookies, and check out our video below for some excellent ice cream and cookie party hosting tips.

So y’all, in the spirit of our upcoming summer, and living in awe of life and those moments where we look back in complete gratitude and amazement- make some homemade (dairy-free!) ice cream, bake some cookies, and enjoy every bit of it with the ones you love. Because those are the memories that last longer than just ice cream (especially in the South:))

Royal Cup Coffee and Honey Ice Cream (recipe modified from the always inspiring Minimalist Baker)

This take on a classic coffee ice cream is rich and sweet, with a nice, subtle coffee flavor. Make the ice cream ahead of time; you will need to chill it for at least four hours in the freezer, with additional 30 minute increments in the mixer to soften it up.

What You Will Need:

14.5 ounces coconut cream (from two cans of chilled coconut milk*)

1/4 cup Royal Cup coffee

1/2 cup vanilla almond milk

2 tablespoons good quality honey (plus more for drizzling)

1/8 tsp salt

What You Will Do:

1. Line a loaf pan with parchment paper.

2. Pour coconut cream, coffee, almond milk, honey and salt into a large bowl. Using a hand mixer, mix on medium high for about one and a half minutes, until the mixture is creamy and smooth.

3. Pour the mixture into the parchment-lined loaf pan. Freeze for at least four hours.

4. Once the ice cream has been in the freezer for four hours, take it out and put it into the metal bowl of a stand mixer. Mix on low to medium for about a minute. This softens the cream mixture to about soft-serve consistency. If you would like more of an ice cream texture, put the softened mixture back into the loaf pan and re-freeze for 30 minutes.

5. Once left in the freezer for 30 minutes, put the hardened cream back into the stand mixer and mix once more (for a minute or so). Serve immediately, or continue the whipping process until you reach a desired consistency!

*The best way I have found to make coconut cream is to pour two cans of full-fat coconut milk in a glass bowl, cover with plastic wrap, and chill overnight in the fridge. Once you are ready, simply pour the milk over a metal strainer. The chunks that have hardened are the cream; the liquid you can save for other recipes that use coconut milk! #yum

How to Sterilize a Jar for Homemade Coconut Milk Yogurt

My memories of yogurt begin at the ripe old age of seven as a proud member of our Baptist Church’s G.A.’s (for those of you who may not have been raised in this pseudo-Girl Scout troop, this stands for “Girls in Action”). Before G.A.’s class began, my precious mom rounded up three- yes three- of her wild children, made them wash their faces, and climb into the Dodge van with wood paneling in order to high-tail it to the Church every Wednesday evening.

This journey was often fraught with fighting (“Callie won’t quit poking me!”), bad hair (“MOM! Can you fix my side ponytail? The velcro roller got squished”) and all around pre-church bickering (“We are eating pot roast tonight? Again?! Eww!”) This adventure also occurred during what we’ll call “fall” in Alabama, which translates to heat, more heat piling into the van, sweat behind your knees, and striped leggings that were way too warm to be wearing in September.

Needless to say, it was a feat and accomplishment for all of us to weekly be in one place at the same time. As a reward for our efforts (and as a way to give my mom a breather, thank you Lord) we always drove our van through the soft serve yogurt drive through after Church. In the (golden age of) the 90’s, soft serve yogurt was definitely not the rage (there was only one “creamery,” gasp!, in our small town) so this experience was a precious commodity to us. I always knew that my chocolate yogurt with chocolate chips was going to be, in one word, bliss.

Fast forward past my teenage and college years, where I began to not feel so great after eating yogurt. Or milk. Or ice cream. Which was horrible. So, my battle with dairy began, and to this day, I still can’t stomach an abundance of it. After meeting my husband, I discovered that he too has the same issue, and so we are constantly trying to come up with solutions to our dairy-free dilemma. Enter, coconut milk yogurt.

The beauty of coconut milk yogurt is two-fold. One, it is easy to make at home. And, you get to practice your fancy jar-sterilization technique for our upcoming summer season of canning! Check out this video below of my tips for the easiest way to prep you jars- so you can share the probiotics, not the germs:

Two, you get the same health benefits/probiotic power from this yogurt as you do from the dairy variety. Oh, and three, I think it’s less expensive than the pre-made variety. Plus, you can sweeten it to your satisfaction. I don’t like my coconut yogurt super-sweet, as I am usually adding it to already sweetened granola or berries or cereal, so I only added a tablespoon of honey for the whole batch. And, you can turn it into soft-serve yogurt if you choose. Actually, great recipes for vegan soft serve abound!!

Oh, and coconut yogurt is fantastic in smoothies!! And the height of smoothie season is almost here, whoop whoop!

So, warm up that oven, sterilize those jars, and get ready for the richest, creamiest coconut yogurt. Because it’s delicious. And you’re #fabulous for making it!

Homemade Coconut Milk Yogurt, Recipe from The Kitchn

This recipe for coconut milk yogurt is wonderful. Seriously, thank you the Kitchn! I recommend making this in the evening, to make sure you set aside 12 hours for your yogurt to become yogurt in the oven. Also, it’s super important that you sterilize your jars, so make sure to follow those steps I listed in the video closely!

What You Will Need:

2 (14-ounce) cans coconut milk
2 teaspoons agar agar flakes, or 2 tablespoons tapioca starch (I used tapioca starch)
4 probiotic capsules, or 4 tablespoons store-bought coconut yogurt (I used store-bought yogurt)
2 tablespoons raw sugar or maple syrup, optional (I used a tablespoon honey instead)

Equipment:

Glass jars with lids, for storing the yogurt
Measuring spoons
Medium saucepan
Whisk
Thermometer, optional; spatula

What You Will Do

Put water in a kettle on high heat to bring to a boil.
Preheat the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar(s) you’ll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. I also placed the lids to my jar in a bowl, then poured hot water over that. Alternatively, you can run the jars through the dishwasher.
Pour the coconut milk into a saucepan: Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.
Add the thickener: If you’re using agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! If you’re using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot. The tapioca starch method is the one I used and it worked great!
Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.
Cool the milk: Cool the milk until it’s just warm to the touch, about 100°F. I used a candy thermometer to measure this:)
Add the probiotics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tablespoons store-bought coconut yogurt. I whisked in the coconut yogurt and it was delicious!
Add the sugar or maple syrup (I added about a tablespoon of honey to make it a less-sweet variety). Whisk together well.
Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilized jar(s) and screw on the lid(s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
Keep coconut yogurt refrigerated and use within 2 weeks. Enjoy your fabulous yogurt success! And use your yogurt with abandon- over cereal, oatmeal, fruit, in a smoothie, freeze some to add thickness to a smoothie- the list goes on and on!

Extra Tips from the Kitchn:

If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!
Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.