Green Tea Vanilla Mint Cocktail (3 recipes in 1!)

Nutrition Facts

Serving Size: 1

Calories: 96 • Total Fat: 0g • Total Carbohydrate: 5g (Fiber: 0g • Sugars: 6g) • Protein: 0g

*Calculated with rum and sugar. For sugar-free option, use Stevia or other no-calorie sweetener.

Nutritional Highlights

Low Calorie •  High Antioxidants • Sugar-Free Option

Who doesn’t love a good cocktail? Now that the weather is warming up and the summer sun is just around the corner,  refreshing and hydrating beverages are more popular than ever. This recipe  not only fulfills those cravings but also packs tons of antioxidants and only a tiny bit of added sugar so you feel healthy as you indulge. My favorite part about this recipe is how many variations it has! It was originally inspired by a Green Tea Mojito I had last summer, but it can easily be made into a Green Tea Mint Julep by swapping the white rum for your favorite bourbon. Or, if alcohol isn’t your thing you can always make it into a mocktail and skip the rum or bourbon all together! Either way, sip this refreshing chiller knowing you’re getting a boatload of antioxidants while also fueling your soul.

Green Tea Vanilla Mint Cocktail

Servings: 1

  • 1 cup brewed mint green tea, chilled (or plain green tea)
  • 1 tbsp fresh lime juice
  • 1/4 tsp pure vanilla extract
  • 1 tsp granulated sugar (or Stevia for sugar-free option)
  • 5-6 fresh mint leaves + more for garnish
  • 1 oz white rum (optional)
  • Ice cubes
  1. Add lime juice, sugar, vanilla extract, and mint leaves to a cocktail glass. Muddle them together until the leaves break down.
  2. Fill the glass with a couple of ice cubes and add rum.
  3. Add green tea, stir, and garnish with additional mint and a lime wedge.

Variations: swap the rum for your favorite bourbon to make into a Green Tea Vanilla Mint Julep or skip the alcohol all together to make a Green Tea Vanilla Mint Mocktail

For more healthy cocktail recipes visit:



4 Ingredient Spinach Artichoke Baked Hummus (Vegan, Gluten-Free)

This recipe kind of came as an accident, but I’m sure glad it did.  A couple weeks ago we had some friends call to say they were in town for a wedding. Living in downtown Chicago lends itself to last minute visitors on a regular basis so I almost always have a couple appetizer staples in the fridge to put together on the fly. Problem was, we were super low on groceries since it was Saturday afternoon and grocery shopping wasn’t happening until Sunday.

Luckily, being a member of the Recipe Redux, I had just received tons of samples from Sabra Hummus in preparation for National Hummus Day on May 13th. Sabra Hummus is so good as is, so I could have easily just put them out with some veggies and crackers, but since I wanted to make it look like a put at least a little effort in, I turned to one of my favorite dips for inspiration!

On a side note, do you know just how healthy hummus really is?  Since it’s made with garbanzo beans, tahini, and olive oil, it’s packed with fiber, protein, and healthy monounsaturated fats which are super good for heart health and lowering cholesterol. In fact, just 2 heaping tablespoons a day fulfills your bean recommendation for the week! And the hefty amount of spinach in this Spinach Artichoke Baked Hummus makes this possibly the best (and probably ONLY) superfood dip ever made!

This can be made with any of Sabra’s delicious flavors. but my favorites with this recipe in particular are the Roasted Garlic and Roasted Pine Nut.  I wanted to keep mine vegan and gluten-free so I topped it with  some toasted pine nuts and fresh lemon zest but feel free to add whatever you have on hand.  I bet some crumbled feta and toasted breadcrumbs stuck under the broiler for a couple minutes would be so tasty!

Nutrition Facts

Serving Size: 2 tbsp

Calories: 66 • Total Fat: 4g • Total Carbohydrate: 6g (Fiber: 1.2g • Sugars: 0g) • Protein: 2.2g

Nutritional Highlights

Low Calorie • Rich in Healthy Fats • Good Source of Fiber and Protein • Gluten-Free • Vegan

4 ingredient Spinach Artichoke Baked Hummus (VEgan, Gluten-FREE)

Servings: 20-24

  • 2 (10 oz) containers Sabra Hummus (such as Roasted Garlic or Roasted Pine Nut)
  • 1 (10 oz) package frozen spinach, thawed and drained
  • 1 (14 oz) can artichoke hearts in water, drained and finely chopped
  • 1 tbsp fresh lemon juice + zest
  • Assorted dippers such as carrots, celery, cucumbers, pita chips, Melba toast, crackers

Topping options:

  • Feta or Parmesan cheese (if not Vegan)
  • Chopped walnuts or pine nuts
  • Crumbled kale chips
  • Panko bread crumbs (if not Gluten-Free)
  1. Preheat oven to 350°F.
  2. Drain the thawed spinach very well, squeezing out as much water as possible.
  3. Add the hummus, spinach, chopped artichokes, lemon juice, and zest to a large bowl and stir until evenly combined.
  4. Spread the dip into an 8×8 square baking dish.
  5. Top with toppings of choice.
  6. Bake at 350°F for 20-25 minutes.
  7. Serve warm with prepared vegetables, crackers, or chips.

“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

For more humus inspired recipes visit:


Gluten Free Chocolate Chip Peanut Butter Banana Bread

Nutrition Facts

Serving Size: 1 slice

Calories: 113 • Total Fat: 6.5g • Total Carbohydrate: 13g (Fiber: 2g • Sugars: 7g) • Protein: 3g

Nutritional Highlights

Low Calorie • Gluten Free •  No Added Sugar • Vegan Option • Paleo Option

It’s time for another Recipe Redux post! In honor of Earth Day, this month’s challenge is to feature a recipe that reduces food waste. Without a doubt, the first thing that came to mind was something with bananas. Now, most people like bananas with a few brown spots, but not me. They have to be perfectly golden yellow without a speck of brown to be seen. Since bananas usually only last a day or two at their perfect ripeness, that leaves me with plenty of “overripe” bananas perfect to freeze for smoothies or make into banana bread. This recipe, as is, isn’t vegan or Paleo but it can easily be made into either with a few substitutions. Here are some notes to make sure yours comes out to perfection:

  1. For Paleo: sub almond butter for the peanut butter and use vegan chocolate chips
  2. For Vegan: use dairy-free chocolate chips
  3. If you can’t find coffee flour (Trader Joe’s and Amazon sell it), add an extra tablespoon of almond four.
  4. You can taste the cinnamon in this so if you don’t like cinnamon then leave it out.
  5. Make sure your eggs are at room temperature before mixing them into the batter.
  6. I used a Vitamix to make sure there were no lumps in the batter, but if you don’t have one be sure to mash the bananas until they are as smooth as possible.

Gluten Free Chocolate Chip Peanut Butter Banana Bread

Servings: 12 slices

  • 3 medium overripe bananas (the browner the better)
  • 1 tsp pure vanilla extract
  • 3 tbsp all natural peanut butter
  • 1 egg + 1 egg white, at room temperature
  • 1/4 cup + 3 tbsp almond flour
  • 1 tbsp coffee flour (or 1 tbsp more of almond flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon (optional)
  • 1/3 cup chocolate chips
  • cooking spray
  1. Preheat oven to 350ºF.
  2. Spray a loaf pan with cooking spray and set aside.
  3. In a powerful blender, puree the bananas until they are completely smooth. Blend in the vanilla extract and peanut butter.
  4. Add the eggs until they are evenly incorporated.
  5. Next, add the remaining ingredients, except the chocolate chips, and blend until smooth.
  6. Transfer the batter to a bowl and stir in the chocolate chips. Add batter to prepared loaf pan and sprinkle the top with additional chocolate chips for appearance if desired.
  7. Bake in preheated oven for 30 minutes. Remove and let cool for 5 minutes before serving.