Suga requested a Whisky Cocktail for her Birthday week from friend, Le Cordon Bleu Paris Graduate and Designer Chef, Craig Fleming and look what I got! Check out the recipe here:
Thanks so much Craig!
Give it a try and enjoy the weekend! ðŸ¹
XoXo,
Suga 💖
By: Gabrielle Burgess (Founder/Owner, Suga Lifestyle)
If you liked this Blog, follow Suga Lifestyle Online, on Instagram (@sugalifestyle), Twitter (@sugalifestyleja) or like the Suga Lifestyle Facebook page.
Blueberry-Banana Smoothie – Blend the following:
1/2 a Frozen Banana
1/2 cup Frozen Blueberries
A dash of Cinnamon
1/2 cup 25/30cal Unsweetened Almond Milk/Skimmed Milk
1/2 – 1 cup Water *(depending on desired consistency)
N.B. If you can afford some Carbs or need a bit more fibre, add a tbsp. of Flaxseeds.
Get your Cinnamon, Flaxseeds and more at any one of Green Hills Natural Foods’ locations this year and use the code ‘SUGA19’ to get 10% off!Â
PriceSmart is great to get your Blueberries and Almond milk in bulk at a reasonable price.
By: Gabrielle Burgess (Certified Personal Trainer & Sports Nutritionist)
If you liked this Blog, follow Suga Lifestyle Online, on Instagram (@sugalifestyle), Twitter (@sugalifestyleja) or like the Suga Lifestyle Facebook page.
Throwback Tuesday to Suga Lifestyle’s Nutrition Seminar with Healthy Smoothie and Shake Demos to kick-start the year in January 2019!
Here is a Protein Shake recipe that you can use as a meal replacement for breakfast. If you are a coffee drinker, forget the creamer and added sugars, just add it to this Shake!
Hemp Protein Shake – Blend the following:
1/2 a Frozen Banana
2 tbsp. Hemp Protein powder
1 tbsp. Flaxseed
1/2 cup 25/30cal Unsweetened Almond Milk/Skimmed Milk
1 cup Water
Get your Natural Hemp Protein Powder, Flaxseeds and more at any one of Green Hills Natural Foods’ locations this year and use the code ‘SUGA19’ to get 10% off!Â
By: Gabrielle Burgess (Certified Personal Trainer & Sports Nutritionist)
If you liked this Blog, follow Suga Lifestyle Online, on Instagram (@sugalifestyle), Twitter (@sugalifestyleja) or like the Suga Lifestyle Facebook page.
Happy Thanksgiving everyone!
Here is a recipe from The Café Sucre Farine that you can make ahead of time to make your dinner prep easier. (:Â
Rosemary Pecan Goat Cheese Truffles
Ingredients
6 ounces plain goat cheese softened for an hour at room temperature
4 ounces cream cheese softened for an hour at room temperature
¾ cup chopped pecans
1 teaspoon extra virgin olive oil
1 teaspoon honey
½ teaspoon Sriracha
¼ teaspoon kosher salt
2 tablespoons currants
2 tablespoons dried cranberries
2 tablespoons golden raisins
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped fresh parsley
So many flavours in 1 bite! Enjoy!
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If you liked this Blog, follow Suga Lifestyle Online, on Instagram (@sugalifestyle), Twitter (@sugalifestyleja) or like the Suga Lifestyle Facebook page.
Prep Time: 20 mins
Total Time: 3 Hours 20 mins (Don’t worry, it includes 2 hours chilling time in the fridge)
Servings: 18
Ingredients
– 1 cup Graham cracker crumbs
– 3/4 cup and 2 tbsp. Sugar, divided
– 3 tbsp. Butter or Margarine, melted
– 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
– 1 tsp. Vanilla
– 3 Eggs
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs
Method
1. Heat oven to 325°F.
2. Mix Graham crumbs, 2 tbsp. Sugar and Butter, then press onto bottoms of 18 paper-lined muffin cups.
3. Beat Cream cheese, Vanilla and remaining Sugar with mixer until blended. Add Eggs, 1 at a time, mixing on low-speed after each, just until blended.
4. Spoon mixture over crusts.
5. Bake 25 to 30 min. or until centers are almost set.
6. Cool completely. Refrigerate 2 hours.
7. Top each mini Cheesecake with 1 tbsp. coconut and shape to resemble bird’s nest. Add 3 malted milk eggs to each.
Recipe Source: Kraftrecipes.com
Don’t have the time?
Although cooking from scratch usually tastes better, you can get the Betty Crocker No-Bake Cheesecake Mix that includes the crumb base.
Here is how you buy less ingredients and cut 7 steps to 4!
Ingredients
– Betty Crocker Cheesecake Mix
– 90g melted Butter
– 400ml cold Whole Milk (or Almond Milk to cut down on the sat. fat)
– 1 cup and 2 Tbsp. Baker’s Angel Flake Coconut, toasted
– 54 (3 per mini cheesecake) speckled malted milk eggs/Chocolate eggs
Method
1. Blend biscuit crumbs with melted butter. Press into base of paper cup in pan.
2. Beat mix with milk in large bowl on low-speed until moistened. Scrape the bowl and beat on medium speed for 2 minutes until thick and creamy.
3. Spread on top of biscuit base. Put in fridge to chill for at least 2 hours.
4. Decorate with Coconut and Chocolate Eggs, and serve!
Enjoy and Have a Happy and Holy Easter!
By: Gabrielle BurgessÂ
If you liked this Recipe, follow Suga Lifestyle or like the Suga Lifestyle Facebook page. Â
Ingredients
2 each – Chicken Breasts, boneless skinless
1 each – Green Bell Pepper, cored and seeded
1 medium – Onion
1 clove – Garlic, Minced
1/2 teaspoon – Dried Oregano
1 each – Tomato
2 tablespoon – Cooking Oil
8 each – 6″ Flour Tortillas
1/3 cup – Italian Dressing
Prep time is 45 min, serves 1.
Directions
1. Cut chicken breasts and green bell pepper into strips.
2. Cut onion and tomato into thin wedges.
3. Place chicken strips, green bell pepper strips, onion wedges, garlic, and oregano in a large bowl.
4. Pour the Italian dressing over the ingredients, and mix well.
5. Marinate, refrigerated, for 1 hour. Drain off oil.
6. Stir-fry in cooking oil until chicken is browned. Stir in the tomato wedges.
7. Wrap the tortillas in dampened paper towels.
8. Microwave on HIGH until softened (45-90 seconds).
9. Fill tortillas with the chicken mixture.
10. Serve with salsa, sour cream, shredded cheese, beans or guacamole.
Recipe found with my android app.
Ingredients
1 pound – Hamburger
1 cup – Fretolay corn chips (Optional)
1/2 cup – Salsa or picante sauce
2 teaspoon – Chili Powder
1 teaspoon – Paprika
1 teaspoon – Seasoned salt
1/2 teaspoon – Cumin
1/2 teaspoon – Dried oregano
1/2 teaspoon – Garlic powder
1/2 teaspoon – Onion powder
1/2 teaspoon – Black pepper
1/4 teaspoon – Cayenne pepper
Serves 4.
Directions
1. Place corn chips in a zip lock bag and crush fine or you can use a food processor (Optional)
2. Mix corn chips salsa (optional) and seasonings well. Then mix in the hamburger
3. When mixed, make 4 equal size patties (can be made a day in advance). Put a deep dimple in the center of the burger patties.
4. Set up your grill for Direct Heat. Grill 6 to 8 minutes per side, flip and cook another 5 or 6 minutes. Add a blended of cheese just before removing.
5. Let burgers rest for a few minutes then cut in half.
6. Heat flour tortilla shells briefly, add burger half add lettuce, tomato and sour cream.
Recipe found with my android recipes app. – Edited by Gabrielle Williams
Ingredients
2 1/2 pound – Chicken Wings
5 tablespoon – Louisiana hot sauce
2 tablespoon – Vegetable oil
1 tablespoon – White vinegar
1/4 teaspoon – Garlic powder
Prep time is 30 min, serves 4.
Directions
1. Preheat broiler with rack positioned 6¨ from heating element.
2. In a medium mixing bowl combine hot sauce, oil, vinegar and garlic powder.
3. Place chicken wings on a broiling pan.
4. Using a pastry brush, coat the wings with sauce.
5. Broil the wings for a total of 14 minutes, 7 minutes on each side.
Recipe found with my android recipes app.Â
Ingredients
2 large – chicken breasts ‘tenders’
2 cups – carrots, grated
1 cup – green peas
1 cup – bell peppers, red and yellow (sliced thinly)
1/2 cup – raisins
Sauce:-
1 cup – skim yogurt
1 cup – cottage cheese
1 teaspoon – salt
1 teaspoon – oregano
1 teaspoon – black pepper
Prep time is 45 min, serves 10.
Directions
1. Cook the chicken breasts in water and a little spice, when cooked let them cool and then use food processor or your hands to break into thin tenders.
2. Boil the peas if they aren’t pre-cooked, and add them to the chicken tenders, add carrots and bell pepper and raisins and any other vegetables you prefer. Make it colourful.
3. Mix the yogurt and cottage cheese very well to make the sauce. Add the spices.
4. Mix some of the sauce with chicken so it doesn’t taste dry, and use the rest to drizzle on top of the salad. Sprinkle some black pepper over it.
Recipe found with my android recipes app. – Edited by Gabrielle Williams
Ingredients
2 Oreo Cookies
2 Squares of Hershey’s Chocolate
2 Marshmallows
Prep time is 5 min, serves 1.
Directions
1. Roast your marshmallows to your desired touch of browning.
2. Carefully open your Oreo cookie.
3. Place roasted marshmallow on top of the cookie creme, top with chocolate, and top with the other half of the cookie.
Recipe found with my android recipes app. -Edited by Gabrielle Williams