With the weather warming up and summer showing its sunny face, we are all looking for ways to cool off and relax. There is nothing like taking a dip in the pool on a warm summer day and sipping on a refreshing drink - that goes for both kids and adults. 

As a kid, one of my favorite treats was always popsicles. (Okay let's be real, they're still a perfect treat, even at 34 years old.) My kids love popsicles, too, and Whole Fruit has some of the most delicious ones we've tried yet! They're fruit bars made with chunks of real fruit. They are non-gmo project verified, gluten free, dairy free, peanut free!

But what do you do when you want to enjoy your beverage AND a popsicle? You make a poptail! One of my favorite things to sip on a hot day is sangria - it's light enough that I won't overdo it, and it's refreshing with all that fruit. Of course, the kids wanted their own version, so we made them their own version using sparkling water, and it was a hit. 

Whole Fruit has several different flavors, and you can order online using Shipt or Instacart or in the freezer section of your local Publix! And to get more fun ideas on how you can enjoy your popsicles in new ways, head over to their Instagram account @wholefruitfrozen.

Ingredients

• 1 cup white wine (I used Pinot Grigio)
• 1 Mango Whole Fruit Fruit Bar

Directions

1. Pour wine.
2. Dunk your popsicle in. 
3. Let it melt a little. 
4. Sip and enjoy!

Ingredients

• 1 cup sparkling water
• 1 Mango Whole Fruit Fruit Bar

Directions

1. Pour water into cup. 
2. Dunk your popsicle in. 
3. Let it melt a little. 
4. Sip and enjoy!

xoxo, 

​Jenise

Whenever I take on a collaboration, I always ask myself, how well does this fit in with my lifestyle? Is it something I can reasonably use or do on a regular basis? If the answer is yes, then I can consider the opportunity.  When SUPER PRETZEL first reached out to me, I knew that this fit the bill for our lives perfectly. They are easy to use and are ready in the snap of your fingers. So when they asked me to take part in their campaign for National Soft Pretzel Month and National Pretzel Day this Sunday, I knew it was a no brainer to participate. They sent me several samples of their new products, cheese-filled pretzel bites, and it was everything we love - yummy, quick, and EASY. This past weekend, we were hanging out in the pool and I wanted to bring out a snack that would be filling and that would be a crowd pleaser, so I decided on the SUPERPRETZEL Pub Cheese Bites. I heated them in the toaster oven in 10 minutes (you can also use the microwave), prepared a dip to go with them, and we were ready to go. 


I was looking for something that would pair well with the pub cheese bites, and this maple mustard dip seemed like a fun alternative to honey mustard. Plus, we had just a tiny bit of maple syrup left and I though it was perfect for this. It was definitely a crowd pleaser and I would definitely make this again for a quick and easy afternoon snack.

Ingredients
2 tbsp Maple Syrup
2 tbsp Yellow Mustard
2 tbsp Whole Grain or Dijon Mustard 

SUPERPRETZEL Pub Cheese Bites (prepare according to package instructions)

Directions: 
While the bites are in the oven, you can prepare the mustard dip. 
Mix the maple syrup and both mustards in a bowl until well combined. 
Serve with the pretzel bites and enjoy!
​

Enjoy!

xoxo, 

​Jenise

You can check out where to buy SUPER PRETZEL here. 

While we aren't hugely into football in our house, we always tune into the Super Bowl. Whether we host something at home or go watch at a friend's house, Super Bowl always has this idea of good food and snacks around it. We aren't hosting this year, but I wanted to get in on the fun and partnered with the delicious SUPERPRETZEL and made a kid-friendly snack to share with you guys! It was easy to assemble, quick to prepare, and will have little tummies (and big ones, too) very happy. 

SUPERPRETZEL's frozen pretzels are like bringing a piece of the stadium home. They are soft and chewy, and they come with that delicious pretzel salt (you know that's your favorite part of stadium pretzels, too!). They are ready in minutes, and there are so many ways you can prepare them, too! 

What I loved about these is how easy they are to put together, and that your kids can help! Caleb liked putting the cheese and pepperoni on the pretzels, and I enjoyed that we were able to do it together. 

Enjoy! 

​xoxo, 

​Jenise

A couple of weeks ago I received a copy of Drinking for Two: A Collection of Nutritious Cocktails for the Mom-to-Be. Before I go any further, let me just say that NO, I am NOT pregnant. However, I know that a lot of my followers are new or expecting mamas and I like to make sure I'm providing useful information for everyone around here! Anyway, Drinking for Two was created by two dietitians who felt like moms-to-be deserved a book filled with delicious and nutritious mocktail recipes. The drinks are all plant-based and non-alcoholic, low in sugar, and easy to prepare. I've included a link at the end of the post so you can shop the book - it would make a great gift for a mom-to-be! 

With the holiday season upon us, it's time for holiday parties, Thanksgiving meals, Friendsgiving celebrations, and everything else that comes with this joyful time of year. We've got parties and we're entertaining left and right. We're eating, we're drinking, and generally being overindulgent. But what happens when you can't (or don't want to) drink alcohol? It doesn't mean you have to be left out! I teamed up with Dr. Jenny Schell of Concierge Postpartum Care, and we made one of the delicious recipes from Drinking for Two, and chatted about all the different reasons why we might not drink on a particular day. You can check out our video here. Our answers ranged from pregnancy, to being on antibiotics, to being sensitive to those around you who cannot or do not drink, and to having to be up bright and early the next morning because your kids are still going to be up at 6 am (that's me!). 

This drink is perfect for the holidays and would pair well with a Thanksgiving or Christmas meal. It's got cranberry, citrus, and thyme. It's also got ginger, so if you're suffering from nausea during your pregnancy, this could be a good one for you! Plus, it's really tasty! Dr. Schell and I were very pleasantly surprised when we tried it. 

So whatever your reason, mix up a couple glasses of this, and I promise you will be grateful in the morning!

Serves 2

Ingredients
4 sprigs fresh thyme
2 tsp ginger, peeled and chopped
1/2 cup 100% cranberry juice
1/4 cup orange juice
1 cup seltzer
Ice
Additional thyme and cranberries for garnish

Tools
Muddler
Citrus juicer
Shaker

Preparation

1. Muddle ginger and thyme in the bottom of a shaker. 
2. Add the cranberry and orange juice; fill the shaker with ice. Shake vigorously. 
3. Divide the shaken mixture between two ice-filled lowball glasses. 
4. Top with seltzer and stir. 
5. Garnish with thyme sprigs and fresh cranberries if desired. 

If you want to make a version with alcohol, I would add 2-3 oz of vodka to this! 

xoxo, 

​Jenise

Links: 

Drinking for Two

Lowball Glasses (similar) here and here

Last week I shared my recipe for pumpkin cheesecake, which is something I make every year for Thanksgiving. The first year I made it, the cheesecake cracked, and I was so bummed. Being the perfectionist that I am, I needed to figure out a way to cover it up. Enter salted caramel! I used it to fill in the cracks and make the cheesecake look prettier, but it made the cheesecake EXTRA tasty, so it has become a permanent addition to the recipe. It's also nice to have a little extra in the fridge to add to your coffee in the mornings (trust me on this). 

This one is from Two Peas and Their Pod and it's one of the easier ones I found (you guys know I'm all about simplicity!). The most important thing is to watch the sugar. If you let it go too long you'll get super hard caramel. If you don't let it go long enough it will be grainy and chunky. So make sure the kids are occupied when you do this! 

Ingredients

•  2 cups granulated sugar
•  12 tablespoons unsalted butter at room temperature, cut into pieces
•  1 cup heavy cream at room temperature
•  1 tablespoon Kosher salt

Instructions

1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted. 
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

xoxo, 

​Jenise