Summer Sangria Crock Pot Recipe

Big Easy BuchaBig Easy Bucha

Most sangria recipes are one-dimensional and suffer from too much added sugar. This easy slow-cooker and watermelon-centric version features artisanal brandy, rose and Sauvignon Blanc, as well as watermelon-infused kombucha, which is naturally low in sugar and effervescent. Big Easy Bucha is handcrafted in New Orleans and certified vegan, plus their sugar content tends to be some of the lowest on the market among kombuchas, and the craft Brandy is also made in the U.S.

Big Easy Bucha

Per serving: 140 calories, 0g fat (0g sat), 10 g carbs, 2g fiber, 17 g sugar, 50 or less mg sodium, 0g protein


1 bottle rosé
1 bottle Sauvignon Blanc
1 cup pomegranate juice (100% juice)
1 cup Copper & Kings brandy, divided
1/4 cup triple sec
1 small seedless watermelon, cut into cubes
3 limes, cut into wheels
1 orange thinly sliced
2 bottles Big Easy Bucha Melon Magic Kombucha, infused with watermelon


  1. Pour rose, pomegranate juice, 1/2 cup brandy, and triple sec in a slow cooker. Turn on low and let flavors combine for 2 hours.
  2. In the meantime, prep watermelon cubes and transfer to a glass pitcher. Cover watermelon chunks with brandy and white wine and chill in fridge, covered.
  3. Once slow cooker is finished, transfer liquid to a heat-safe glass container and allow to come to room temperature. Add to watermelon and white wine mixture. Add limes and refrigerate.
  4. Before serving, add Melon Magic kombucha.


Chef’s tip: Add lime slices right before serving and gently stir in the kombucha for a slight effervescence.

Big Easy Bucha

Family owned and operated, Big Easy Bucha is New Orleans’ original artisanal, probiotic-packed kombucha, infused with the unique fruits and florals of the Southeastern USA.

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Plant-Based Shamrock Shakes

Yields 2 servings


3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping


  1. In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth. 
  2. Pour into a glass. Too with whipped cream and pistachio pieces. 
  3. Serve immediately


Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.

Blueberry-Maqui Nice Cream

Blueberry-Maqui Nicecream
Blueberry-Maqui Nicecream

Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.

Blueberry-Maqui Nicecream

Yields 1 serving


4 frozen banana, diced

1/4 cup frozen blueberries

1/3 cup plain almond milk

2-3 tsp of Navitas Naturals organic Maqui powder

2 medjool dates, pitted

1/4 cup granola

1-2 fresh apricots, sliced

1 kiwi, sliced

1-2 Tbsp. nut butter of choice


  1. In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
  2. Add the Maqui berry powder and give it one good blend till mixed.
  3. Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
  4. Serve and enjoy.

Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!

Thirst-Quenching Raspberry Bellini

Thirst-Quenching Raspberry Bellini
Thirst-Quenching Raspberry Bellini

What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!

Thirst-Quenching Raspberry Bellini

Yields 4-5 servings


1 lb fresh raspberries

2 cups filtered water

2/3 cup organic raw agave

1/4 tsp lemon zest

Mint, for garnish

Bottle of Prosecco


  1. In a sauce pan on medium-high heat, add the raspberries and cover with water. Allow to boil for 15-20 minutes, skimming any foam on the top.
  2. Strain the raspberries using a fine mesh strainer into a small pot (do not press the raspberries to get more juice).
  3. Turn the heat to medium-high and add the agave to the raspberry liquid. Cook for an additional 5-7 minutes.
  4. Remove from heat, add lemon zest, and allow to completely cool. Store in an airtight container and refrigerate up to 7-10 days.
  5. To make the Bellini, simply add a spoonful of the raspberry syrup to a champagne flute and top with Prosecco. 
  6. Garnish with mint and raspberries.

Chef’s tip: For added flavor, combine 1/4 cup pineapple juice to the raspberries and allow to reduce down till syrup consistency is achieved.

Spiced Hot Chocolate

Spiced Hot Chocolate
Spiced Hot Chocolate

What do you get when you mix almond milk, cacao powder, sugar and spice with everything nice? The best hot coco while rockin’ around the Christmas tree, that’s what! This spiced hot chocolate is easy to make and extremely creamy and decadent with a hint of cinnamon and nutmeg. Warming up any cold day, top this with an almond whipped cream for an after dinner treat!

Spiced Hot Chocolate

Yields 4 servings


4 cups almond milk

4 Tbsp. cacao powder

1/4 cup organic sugar

1/2 tsp. cinnamon

1/4 tsp nutmeg


In a pot on medium-high heat, add the almond milk. Once heated, add the cacao powder, sugar, cinnamon, and nutmeg.

Heat until completely melted.

Serve with whipped cream and sprinkled cinnamon on top.

Chef’s tip: For the adults, add a shot of vegan baileys!

Hot Apple Cider

Apple Cider

Each year, I have really enjoyed making my own apple cider with fresh organic apples. There is always the added benefit when you are able to make something from scratch. Controlling the sugar level and what ingredients you are using are key elements in reducing a lot of unwanted processed additives. This recipe will be a fan favorite during the fall and winter months.

Apple Cider

Yields 4-5 servings


13 apples

3-4 cinnamon sticks

4 Tbsp. All Spice kernels

3/4 cup sugar



  1. To prepare apples, decor and cut into slices.
  2. Place into a large stock pot and cover with water. Add sachet of cinnamon and all spice. Place on high heat and bring to a rolling boil for an hour-uncovered. Reduce to low heat and simmer for 2 hours covered.
  3. Remove from stove and pour mixture into blender or use a potato masher. After you blend for a minute or mash it, use a fine mesh strainer to remove all of the pulp.
  4. Serve with vegan whipped cream on top and cinnamon.


Chef’s tip: For a smoother cider, you can use a cheese cloth to strain to remove any further pulp or spices.


Peanut Butter Cup Nice Cream Bowl

Peanut Butter Cup Nicecream Bowl

Peanut Butter Cup Nicecream Bowl

I don’t know about you all, but there is something about peanut butter, chocolate, and bananas that resonates deep within! Morning’s can sometimes be dull or basic since we are usually rushing out of the door to conquer our daily duties. Thus leaving little to no time for us to focus on our most important meal of the day, breakfast. This is a great start to any day or even a great post-workout snack! In whatever you decide, you can always personalize this bowl and add any fruits, seeds, or powders of your choice.

Peanut Butter Cup Nicecream Bowl

Yields 1 smoothie bowl


3-4 frozen banana’s

1 tsp. moringa powder.

3 Tbsp. Vitacost Certified Organic Crunchy & Unsalted Peanut Butter – Gluten Free and Non-GMO

1 Tbsp. Hershey’s Natural Unsweetened Cocoa

1 medjool date, pitted (optional)


3 Tbsp. hazelnuts

1 Tbsp. agave nectar

1/2 sliced banana

2 Tbsp. carob chips

1 Tbsp. chia seeds



  1. Blend all ingredients using tamper to help mixture along until smooth.
  2. Pour into a bowl and add toppings.

Minty Watermelon Citrus Spritzer

Watermelon Juice Spritzer

Watermelon Juice Spritzer

Enjoy this quick and easy way to start incorporating homemade juice into your routine. Rich in water, watermelon is a personal go-to when it comes to making healthy sips on the fly. Simply blend the sweet fleshy insides until you’re left with a slushy-like liquid and strain the pulp. What you do next with your fresh watermelon juice is up to you. But my favorite additions to make this refreshing beverage even more nutritious include citrus and herbs. Get the full recipe below for instant revitalization!

Watermelon Juice Spritzer


2 cups watermelon juice 

1/4 cup lime juice, fresh

1/4 cup lemon juice, fresh

2 cups sparkling water

1 bunch mint

slices of lemon and lime




  1. In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
  2. Pour juice through small mesh strainer to remove pulp.
  3. Pour into large pitcher, add lemon and lime juices, mint, and club soda or sparkling water and top with ice.


Chef’s tip: This drink goes great with a splash of champagne! If you’re celebrating something special,  fill a glass a quarter of the way with champagne and finish it off with  juice.

Watermelon Juice

Did you know that when you buy pre-cut watermelon from the store its usually more expensive because someone is cutting it for you? Buying the entire watermelon can actually save you some money, if you are willing to put in a little elbow grease. Im only teasing, watermelons are actually not as difficult to open up- but just remember to be careful! To make fresh juice from a whole watermelon, you will need a blender and some mint leaves (if you’d like to infuse the two flavors). Otherwise, you will only need 1 ingredient- how simple! After cutting  and dicing the watermelon up, blend the pulp into a liquid consistency (without the rind). Just make sure you strain the juice before pouring it into your glass with mint leaves. I like to refer to this refreshing and rehydrating drink as “Nectar of the gods” because its so delightful!


1 large watermelon

1 bunch mint



  1. In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
  2. Pour juice through small mesh strainer to remove pulp.
  3. Store into a large container with mint leaves and enjoy.


Chef’s tip: You can also add some lime juice to this for some added flavor.

Orange-Mango Smoothie

If you like mangos, you will have to try this! Being both refreshing and nutritional, this is a perfect way to get in added fruit and other vitamins. The best part is you can either use freshly frozen fruit (if you have the time) or you can do store bought cubed frozen mangos. Accompanying your mango on the swirl-wind of a ride in your blender will be your freshly squeezed orange juice. This natural source of Vitamin C is perfect to boost your immune system and keep you healthy. Your body will thank you, so go ahead and pull that blender to make an amazing creamy mango-orange smoothie.

Photo Cred: Jermaine Bullard

Photo Cred: Ivy Becker

Yields 16 oz


3 cups frozen mango, diced

3 cups frozen oranges, sliced

2 cup Plain Almond Milk

5 mint leaves

1 scoop Garden of Life Raw Organic Protein Powder Unflavored, optional



Blend all ingredients until smooth.


Chef’s tip: You can change the consistency by adding more or less almond milk to the blender. If you would like, you can also add a banana to the mixture and blend until smooth.