Prosecco Floats

Prosecco Floats

Friends, this is the easiest fancy drink a lazy girl can make. I mean it. Except for making sure you have both prosecco and ice cream on hand, you don’t need any fancy bar materials like shakers…or ice.

A twist on a root beer float, this drink just asks that you swap out that sweet root beer with your favorite prosecco.

Serve this up at your next party, barbecue, picnic, girl’s night, or just make it for yourself at home because you really don’t need an occasion to enjoy a drink like this. 

I’m using Cupcake Vineyards Prosecco and Breyer’s Homemade Vanilla ice cream, and the two made a very tasty duo. I’m a fan. 

The strawberries serve as a garnish here but seriously, the tart + sweet combo from strawberries with a prosecco float is SO GOOD. Like, you should slice up a bunch of strawberries and toss them into the floats. 

Prosecco Floats

Prosecco Floats

Prosecco Floats

As you can see, if you don’t pour carefully, you’ll end up with a lot of foam/head. Because it’s combined with ice cream, it doesn’t go away as quickly or as cleanly as prosecco on its own. Soooo pour carefully :)

Prosecco Floats

Prosecco Floats

Prosecco Floats

Here you can see the consistency of the float. There’s still some ice cream that hasn’t been mixed into the rest of the drink yet, but all the ice cream has the flavor of the prosecco at this point. 

Prosecco Floats

Prosecco Floats

Serving Size: 1

Ingredients

  • 5 oz. Prosecco/Champagne/Sparkling Wine of your choice
  • 1/2 cup vanilla ice cream
  • Strawberries for garnish

Instructions

  1. In a clean wine glass, scoop half a cup of vanilla ice cream and drop into the glass.
  2. Carefully pour the prosecco into the glass over the ice cream. Pour gently and along the inside of the glass to make sure it doesn't get too bubbly.
  3. Cut a strawberry and add to the rim as garnish (optional)
http://www.thesassylife.com/prosecco-floats/

Strawberry, Blackberry & Pistachio Yogurt Bark

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You’ve probably seen yogurt bark recently on your Facebook newsfeed like I have (thanks, Tasty!).

One afternoon when I became a little hangry for going a little too long without a snack or a small meal, I started pulling fresh berries out of the fridge. Then I noticed the creamy, full-fat, rich, gooood yogurt. A full can, a rarity in my house.

While I was still hangry and searching for a snack, I was desperately thinking “I’m never going to let myself go this long without something to eat again!” I started snacking on chocolate (not a filling snack, but hey I needed some brain food to at least get started on finding something good to eat) while I started to prepare some tangy yogurt bark. 

It’s ridiculously easy to make, and you don’t really need a recipe to make it, but I’m going to list out everything for you just to make things easier for you. 

How does it taste, you ask? Deliciously tangy. The fruit is refreshing. The pistachios add a nice texture and flavor to the bark. And it’s all slightly sweet, thanks to some honey. 

How does it hold up? So, I’m not using greek yogurt, which a lot of people seem to have issues with when freezing. I’m using old-fashioned creamy yogurt from Trader Joe’s (it’s a red plastic container if you see it there), and I haven’t really come across a similar yogurt in other stores. This one is especially creamy but still has a pourable consistency. 

How long does it last? I wouldn’t keep it around for too long in the freezer, because the longer you keep it in there, the more likely it is for the taste to change and for ice crystals to develop. Do store it in an airtight plastic container for max freshness. 

Remember, all the ingredients can be adjusted to your taste or to the quantity you’re making! There really aren’t any rules. 

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Strawberry, Blackberry & Pistachio Yogurt Bark

Ingredients

  • 1 1/2 cups creamy, plain yogurt (my yogurt is from Trader Joe's)
  • 3-4 tbsp honey, to taste
  • 3-4 fresh or frozen strawberries, sliced
  • 8-10 fresh or frozen blackberries, halved
  • 2 tbsp crushed pistachios

Instructions

  1. First of all, prep your ingredients. Slice your strawberries, chop your pistachios, etc.
  2. Add a layer of aluminum foil to a baking sheet. I used a pizza pan since I was making a small batch for myself.
  3. In a mixing bowl, mix together the honey and yogurt.
  4. Pour the honey and yogurt onto the prepared baking sheet.
  5. Scatter the strawberries, blackberries, and crushed pistachios all over the yogurt.
  6. Put in the freezer for 2-4 hours until frozen.
  7. Remove from freezer and break the bark into large pieces. Use a sharp knife for help.
  8. Eat immediately! Some of it will melt on your hands--it's inevitable.
  9. Store the rest in an airtight container in your freezer.
http://www.thesassylife.com/strawberry-blackberry-pistachio-yogurt-bark/

High Protein Macaroni & Cheese

High Protein Macaroni and Cheese

I’m going to paint you picture here. It’s been gloomy for days. Gray skies, strong winds, rain falling sideways. You’ve been hit with relentless storms and according to the forecast, you’re not catching a break for a while. All you want to do is curl up into a ball and read, watch some TV, take a nap, or snack.

But it’s the new year and you’re supposed to be sticking with your new diet and fitness plan.

BUT when the weather is like this, you just want some damn comfort food. 

What do you do? Dilemma, right? 

I think most of us have been in this situation. You’re really craving something hearty, delicious, and kinda bad, even though you’ve told yourself time and time again that you need to stick to a healthy diet. You don’t want to derail everything you’ve been working toward. 

Well, I’m here to tell you that there’s a compromise. At least when it comes to macaroni and cheese. 

This macaroni and cheese recipe packs on the protein without losing any flavor. How much? I’m talking 24g of protein per serving, and this recipe makes 4 servings. If you want to truly make a filling meal out of it, eat two portions…although I don’t recommend this as it really isn’t that healthy for you. It’s really just good as a side with some light, creamy soup and a salad. 

Tweak the recipe and make it your own by adding bacon, different cheeses, breadcrumbs, jalapeƱos…the list goes on and on. Think of this recipe here as a starting point for what you can do to really make your tastebuds sing and keep your waistline intact. 

I will also note, my recipe was is a bit of a lazy-girl version. Get a food processor or blender in here, and maybe add a little flour to create a roux and get a really smooth cheese sauce.

Without further ado, here’s the recipe:  
High Protein Macaroni and Cheese High Protein Macaroni and Cheese
High Protein Macaroni and Cheese
High Protein Macaroni and Cheese
High Protein Macaroni and Cheese