Category Archives: Food and Drinks

Best Low-Calorie Summer Cocktails


Want to keep your bikini body intact but don’t want to spend the summer sipping light beer? You need to try these amazingly creative (and delicious) options.

Watermelon Fizz – Calories: 100

1 ounce Tequila
3 ounce 
0.1 ounce Simple Syrup
0.1 ounce Soda water
5 Cilantro pieces (optional)
Squeeze of lime
1 Bamboo spike

Directions: Muddle the watermelon with the optional cilantro leaves in a cocktail shaker (or if you want a sweet drink, just stick with the watermelon). Then add ice, simple syrup and tequila. Shake vigorously and pour all contents into a rocks glass. If you’d like, garnish with a piece of watermelon on a bamboo spike.


Vegan Mudslide – Calories: 80

1 ounce vodka
2 ounces coffee
3 ounces light almond milk
1 teaspoon vanilla extract

Directions: Combine all ingredients into a cocktail shaker. Shake, then strain over ice into a cocktail glass. Or if you want it to be more like a traditional mudslide, blend in a blender for that milkshake texture.


Skinny Sake Mojito – Calories: 127

1/2 fresh lime
8 sprigs fresh mint
3 ounces sake
2-3 drops liquid Stevia (or to taste)
Club soda
Lime wedge

Directions: Muddle the lime and mint in a cocktail shaker, then add the sake and Stevia. (Taste a small amount to see if it’s sweet enough and add more Stevia if desired.) Pour over ice, then top off
with club soda.


Drunken Strawberries


Hosting a backyard barbecue? This recipe for warm-weather desserts will ensure your cookout ends on a sweet note!


  • 1 cup light red wine
  • 1/2 cup sugar
  • 1 ounce Cognac
  • 1 pound strawberries, quartered


Combine wine, sugar and cognac. Stir in strawberries and refrigerate until cold, about 20 minutes (even better, do before dinner and let sit until dessert). Serve over ice cream.

Orange Drink

A very simple and refreshing carbonated orange fruit drink.


Original recipe makes 8 servings


  1. Empty frozen orange juice into a large pitcher. VERY SLOWLY pour in the ginger ale. It is extremely important that you pour slowly because the soda will foam up and lose its carbonation if poured fast. Gently stir until all of orange juice is melted. Toss in all but 4 of the orange slices.
  2. Cut reserved orange slices in half. Pour beverage into 8 glasses and garnish with half slice of orange and a cherry.

Avocado salad


It is often called “alligator pear,” which is very descriptive because it tends to be shaped like a pear and have green, bumpy skin… like an alligator.

The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded.

Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.

Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving (3):

Vitamin K: 26% of the RDA.
Folate: 20% of the RDA.
Vitamin C: 17% of the RDA.
Potassium: 14% of the RDA.
Vitamin B5: 14% of the RDA.
Vitamin B6: 13% of the RDA.
Vitamin E: 10% of the RDA.
Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).
This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food.

Avocado salad
(Original recipe makes 6 servings)
2 avocados – peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.


Vietnamese Iced Coffee


2 tablespoons dark French roast coffee, ground (use the richest you can find)
6 oz boiling water
2-3 tablespoons condensed milk (I use low-fat for less guilt)
1 cup coffee ice cubes*

If you have the option to control your coffee maker’s steeping methods, select the strongest, darkest brew. Otherwise, steep your coffee in hot boiling water for about 4 minutes, then pour the filtered coffee into a glass.

Stir in the condensed milk, then fill the glass with coffee ice cubes. Enjoy!

* I like to make my coffee ice cubes by pouring any extra brewed coffee into ice cube trays. Having a stash in the freezer means iced coffee all summer long!

Summer recipe: Non-alcoholic orange beer

ginger beer

Also called the golden apple, oranges offer numerous benefits covering health as well as beauty aspects. They are popular for their tangy and sweet flavour and also for their goodness of vitamin C. Mint or pudina is a refreshing ingredient. It is not only used as a garnish, it has various numerous health benefits. This cool refreshing drink is not only healthy, but also very delicious.


Orange – 1 medium (peeled and cut into wedges)
Fresh mint leaves – 10
Sugar – 4 tbsp
Lemon – 1 medium
Non-alcoholic ginger beer – 250 ml
Orange slice – 1

Put orange pieces in a blender. Add six mint leaves and sugar and blend.
Quarter a lemon and put the pieces in a glass. Add the remaining mint leaves and crush using a wooden pestle.
Add the orange puree and ice cubes. Mix and top up the glass with ginger beer. Mix lightly.
Decorate with a halved slice of orange on the rim and serve chilled.

Watermelon iced tea for younger looking skin

Glass of watermelon smoothie on a wooden table. Selective focus

Want a refreshing drink that works wonders for your skin as well? Try watermelon and green tea.
This cooling combination comes with powerful antioxidants and vitamins required for skin rejuvenation. Watermelon is ideal to keep your hydrated due to its rich water content, and green tea accelerates the collagen production in your skin. Hence, this is a great anti-ageing tonic that you can prepare easily.

1 ½ cup chopped watermelon
4 bags of green tea
2 tbsp of honey

1. Soak the tea bags in hot water for not more than 10 minutes.
2. Strain the green tea and refrigerate it for 2 hours.
3. Blend the chopped watermelon.
4. Once done, add honey to the watermelon juice and stir well.
5. Then, add the watermelon juice to the green tea and keep it for around an 1 more hour in the refrigerator.
6. Serve chilled.

Various ways to make fruit salad


Fruit salad is a delicious dessert that you can make in less than ten minutes — and one that you can enjoy without gaining weight. Fruit salad can also be a perfect way to start your morning, a great side dish at a daytime picnic or party, or the perfect snack during any time of day. If you want to know how to make fruit salad in various ways, just follow these steps.

1 cup (140 g) strawberries
1 cup (140 g) cherries
1/2 cup (70 g) blueberries
1/2 red apple
1/2 peach
1 kiwi
2 tbsp. (30 ml) lemon juice

You may also swap out any of the fruit with what you have

With Orange Juice
The ingredients of the simple fruit salad
1 cup (237 ml) orange juice

With Avocado
3 medium ripe pitted California avocados
2 tbsp. (30 ml) lemon juice
1/2 cup (118 ml) plain yogurt
2 tbsp. (30 ml) honey
1 tsp. (15 g) grated lemon peel
I medium apple
1 medium firm banana
1 cup (140g) halved seedless grapes
1 can (11 oz.) drained mandarin oranges

With Tropical Fruit
1 pineapple
2 mangoes
2 bananas
1/2 cup (120 g) drained canned lychees in syrup
1/2 cup (120 g) pomegranate seeds
3 tbsp. (15 g) shredded sweetened dried coconut

1. Choose your fruits. Pick up fresh fruit from the farmer’s market or your local grocery store and make sure that they are nice and ripe and ready to be made into a salad. If they are not ripe enough, then the salad will be a bit tough to chew. It is better for them to be a bit overripe than unripe so that the flavors blend. For this simple fruit salad, you’ll need strawberries, cherries, blueberries, red apples, peaches, and a kiwi.

2. Wash all of your fruits. It’s important to wash all of your fruits before you dice them into a salad.

3. Halve your cherries. If you want the salad to be easy to eat without having to run into any cherry pits, then you should halve 1 cup of red cherries before you put them into the salad. Just cut each cherry in half and remove its pit.

4. Chop the strawberries, red apple, peach, and kiwi into bite-sized pieces. Place 1 cup (140 g) of strawberries, 1 cup (140 g) of cherries, 1/2 of a red apple, 1/2 of a peach, and 1 kiwi on a cutting board and dice them into bite-sized pieces, measuring over 1 inch (2.5 cm) or so.

5. Place all the fruit in a bowl. You can coat the bowl in 2 tbsp. (30 ml) of lemon juice first to sweeten the fruit and keep them from oxidizing quickly. Place the strawberries, chopped cherries, 1/2 of a red apple, 1/2 of a peach, 1 kiwi, and 1/2 a cup (70 g) of blueberries together in the bowl. You can toss them lightly to blend the flavors.

6. Serve. Enjoy this dish at room temperature or slightly chilled. Pair this dish with a glass of orange juice to help bring out its fruity flavor.

10 Yummy Milkshakes to Try This Summer

chocolate and strawberry milkshakes

Each recipe makes 2 milkshakes.

1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt.

2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. Make Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the remaining marshmallows.

3. S’mores: Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint chocolate ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the remaining toasted marshmallows.

4. Fig and Port: Simmer 1 cup port and 1/3 cup chopped dried figs until the liquid is reduced by half; cool, then blend with 1 tablespoon port. Make Vanilla Milkshakes (No. 1); layer in glasses with the port mixture.

5. Strawberry: Blend 1 pint strawberry ice cream, 1 cup strawberries and 1/4 cup milk.

6. Mixed Berry: Make Strawberry Milkshakes (No. 5), replacing the strawberries with 1/2 cup each raspberries and blueberries.

7. Strawberry-Rhubarb: Simmer 1 1/2 cups sliced rhubarb, 2 tablespoons each sugar and water, and 1/4 teaspoon orange zest until soft; cool. Blend with 1/2 cup milk and 1 pint strawberry ice cream.

8. Chocolate Blend: 1 pint chocolate ice cream, 1/4 cup cream and 3 tablespoons chocolate syrup.

9. Corn Cereal: Steep 1 1/2 cups sweetened corn cereal in 1 1/2 cups hot milk, 30 minutes. Strain and freeze in an ice cube tray. Blend the frozen milk cubes with 1 pint vanilla ice cream and 1 cup cereal. Top with more cereal.

10. Chocolate-Banana: Blend 1 pint chocolate ice cream, 2 frozen bananas and 1/4 cup chocolate milk.

Enjoy !!!

How to Set Up a Buffet


A buffet-style meal allows the guests to line up and choose which foods they would like to eat as they move from 1 end of the serving station to the other. The following are the basic guidelines that will help you set up a buffet.

Arrange the room for the best flow. Beginning with clearing the room you plan to use for your event, place the serving table in the middle of the room. This allows guests access to the food from both sides of the buffet table and will keep the line moving quickly.

Plan a separate table for beverages. By situating the beverage table far away from the food table, you give your guests a chance to choose their food and put the plate down before pouring a drink, minimizing spills. This is another way to ensure that your guests can maneuver the lines with ease.

Begin planning your buffet table the night before the event. So you are not making last minute decisions and preparations, gather all of your serving dishes together the night before the event and place them on the table with sticky notes attached reminding you which food goes in which dish.

Place the plates at the start of the line. If you are planning an event with a lot of people, it is a good idea to set up a buffet with 2 or 3 stacks of plates with about 10 plates in each stack. You don’t want to pile the plates too high so that they won’t be in danger of tipping over.

Line up the food according to temperature. The first stop on the food line should be the cold foods. The hot foods, which are usually the main dishes, should be at the end of the table. This way, your guests won’t be dining on cold main courses when they find their seats.

Finish the table with the utensils and napkins. A common mistake made by many hosts when planning an event is to place utensils and napkins at the front end with the plates. It can be cumbersome to try to hold on to knives, forks, spoons and linens along with a plate while your guests are trying to serve themselves.