Friday, February 21, 2014

Tropical Coconut Water Smoothie


This smoothie has "summer" written all over it. Tastes of citrus and mango with the hydrating benefit of coconut water. For a creamier version, add 1/4 cup of almond/coconut milk!

Tropical Coconut Water Smoothie




Ingredients (2 servings)
  • 1 ripe mango, peeled and chopped
  • 1 clementine, peeled and sectioned
  • juice from 1/2 lime
  • 16.9 oz bottle of coconut water
  • 12 ice cubes
Instructions
In a blender, combine mango, clementine, lime juice and water until smooth. Add ice cubes and blend until frothy. Enjoy!
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Monday, February 17, 2014

Cousteau's Waffle & Milkshake Bar

Cousteau's Waffle and Milkshake Bar is located at 15 Hypolita Street in the historic district.


After a Facebook post from Simply St Augustine noting that Bon Amie had closed and that Cousteau's had replaced the macaroon shop, I knew we needed to pay a visit. Like, NOW.

Waffle and Milkshake Bar? Genius.

Cousteau's is a cute little shop right off of Hypolita decorated with photos of the stores namesake on the walls. But based on the name of the menu offerings, I'm going to guess there's homage to The Life Aquatic in there...


It was a gorgeous 70 degree day, so we opted not to try the waffle selection, but instead went with a hand-dipped milkshake. The Stevesie to be exactly. Vanilla ice cream hand dipped with fresh made chocolate chip cookie dough. We could have added extra toppings, but wanted to stick with the basics to form our baseline.


Here's a tip: Wear a red beanie and you get 10% off! Even better if you're not a beanie fan, take one of their repeat customer cards. Buy 8 waffles or milkshakes and get the 9th one free!



Friday, February 14, 2014

Ricotta Breakfast Casserole with Strawberry Rum Syrup

I adapted this recipe from the Realistic Nutritionist. I served this easy weeknight/overnight recipe for my family on Valentine's Day, but you can serve it anytime - it's warm, it's sweet, it's fruity. Enjoy!


The dark rum is an optional addition, but adds just a hint of depth to the strawberry syrup - especially if your strawberries aren't quite ripe!




Ricotta Cheese Casserole with Strawberry Rum Syrup




Ingredients (12 servings)
    For the Casserole
    • 1 French baguette, sliced then cubed
    • 1 3/4 cup egg substitute
    • 2 cups heavy cream
    • 1 cup skim milk
    • 1/4 cup brown sugar
    • 1 Tablespoon cinnamon
    • 1 Tablespoon ground cloves
    • 1 Tablespoon ground nutmeg
    • 1 teaspoon vanilla
    For the Ricotta Cheese Topping
    • 2/3 cup fat-free ricotta
    • 1/4 cup brown sugar
    • 1 Tablespoon cinnamon
    For the Strawberry-Rum Syrup
    • 1/4 cup dark rum
    • 1/4 cup water
    • 1/2 cup Turbinado sugar (sugar in the raw)
    • 1 cup chopped strawberries
    Instructions
    • Spray a 9"x13" baking pan with cooking spray. Add cubed French baguette.
    • In a mixing bowl, combine remaining casserole ingredients; egg substitute through vanilla. Pour over the French bread in the pan.
    • Cover casserole with aluminum foil and allow to chill overnight in the fridge.
    • Preheat oven to 350 degrees.
    • Remove foil covering and top casserole with ricotta, brown sugar, and cinnamon.
    • Bake at 350 degrees for 1 hour, or until casserole is "puffy".
    • While casserole bakes, in a medium saucepan over medium high heat, bring the strawberries, rum, water, and sugar to a rapid bowl. Lower heat to simmer for 10-15 minutes, or until syrup begins to thicken.
    • When casserole is done, remove from oven and pour the strawberry-rum syrup over top. Allow to cool and set for about 5 minutes before serving.
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