I had a few extra tangerines lying around the kitchen, so I decided to make tangerine cookies! It was the best baking decision that I have ever made and these sweet treats have quickly become my new favorite cookies.

I wanted to capture the bright flavor and energizing scent of tangerines in each bite of these cookies, so I added the zest and juice of tangerines to the cookie dough. The result was a soft and chewy cookie that was scented with the sweet fragrance of freshly picked ripe tangerines on a sunny day.

The delicate taste of these soft cookies reminds me of a dessert that would be served at a fancy tea party. “Would you fancy some tangerine cookies with your cup of tea, my lady?”

I hope that you fall in love with these delicious tangerine cookies!

Vanilla Tangerine Sugar Cookies notes:

-If you have a mixer, use cold butter to cream the butter and sugar together. That way you do not have to chill the dough before baking.
-If you do not have a mixer, use room temperature butter to cream the butter and sugar by hand. After you mix all of the ingredients together, you must chill the cookie dough for at least an hour or else the cookies will not bake properly.

Vanilla Tangerine Sugar Cookies

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Eat Thrive Glow

Serves: 20-24 cookies

Ingredients

• 1 cup + 1 tbsp all purpose flour (scooped and leveled)
• ½ tbsp cornstarch
• ¼ tsp baking soda
• ⅛ tsp sea salt
• 6 tbsp butter
• ½ cup + 2 tbsp organic cane sugar
• zest of one tangerine
• 1 large egg
• 1 tbsp tangerine juice
• ½ tsp vanilla extract
• ½ tsp orange oil
• powdered sugar

Instructions

1. Preheat oven to 350 degrees F.
2. Whisk flour, cornstarch, baking soda and salt together and set aside.
3. Cream together butter, sugar, and zest until smooth and fluffy. Add the egg and mix. Add juice and extract and mix.
4. Slowly mix in dry ingredients and stir until just combined. Do not overmix or else the cookies will be dense.
5. Chill the cookie dough in the refrigerator for a minimum of one hour.
6. Line a cookie sheet with parchment paper. Using a scoop (I used my 1 tablespoon sized measuring spoon), scoop the dough into balls and place onto the cookie sheet, spacing them out evenly.
7. Bake in the oven for approximately 10 minutes (or until the edges start to turn golden brown). Let cool.
8. Dust with powdered sugar and store in an airtight container.

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I’m totally in love with the vibrant pink color and luxurious texture of this roasted beet hummus! Doesn’t it look amazing? Adding ginger and lime zest transformed this hummus from ordinary to out of this world! Just think of it as hummus getting a spring makeover…

Not only does this hummus possess beauty, but it also has brawn. Did you know that Olympic athletes eat beets to improve their athletic performance? Eating beets helps blood vessels relax, which allows oxygen to flow into muscles more easily. Throw in a dose of protein from the chickpeas, and it’s one powerful hummus!

Open-Faced Roasted Beet Hummus Sandwich Notes:

– Feel free to microwave the beets instead of roasting them.
– This would make a fantastic dip for fresh veggies.

Open-Faced Roasted Beet Hummus Sandwich

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Eat Thrive Glow

Serves: 8

Ingredients

• 2 beets
• 2 garlic cloves
• 1 inch of ginger
• 3 tbsp tahini
• juice of half a lime
• half of one lime zest
• ¼ cup extra virgin olive oil
• 1 can chickpeas
• ½ tsp salt or to taste
• ¼ tsp paprika
• ¼ tsp cumin
• English muffins
• 2 avocado
• microgreens (optional for garnish)

Instructions

1. Preheat oven to 375 degrees F.
2. Wrap beets in aluminum foil, place on baking sheet, and then roast in the oven for about 45-50 minutes.
3. Let the beets cool and then peel them. If the skin does not come off easily, return to the oven to let it roast a bit longer.
4. Add the beets, ginger, garlic, lime juice, lime zest, and chickpeas to the food processor and pulse until minced. Scrape down the bowl, then add the tahini, and process until coarsely pureed. Add the olive oil and process until smooth.
5. Stir in the spices and salt.
6. Toast the English muffins and top them with roasted beet hummus, avocado, and microgreens.

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The post Open-Faced Roasted Beet Hummus Sandwich appeared first on Eat Thrive Glow.

Hooray for spring! We are celebrating the season by creating this creamy, dreamy, vibrant green guacamole recipe with roasted garlic and chia seeds!

If you haven’t tried roasting a bulb of garlic in the oven before, you’re in for some fun. Just cut the top of the garlic bulb off, leaving the surface of the cloves exposed. Drizzle some olive oil over it, wrap it in some aluminum foil, and bake it in the oven. Voila! Roasted garlic has a gentler flavor than its raw counterpart, with a hint of sweetness. The garlic becomes thick and creamy when roasted, which makes it perfect for our guacamole recipe!

Just add a touch of fragrant lime zest and a sprinkle of chia seeds to turn this guacamole up a notch. This is officially the best guacamole we’ve ever tasted! And that’s saying a lot, coming from two Texans. We know our guacamole.

We hope you enjoy our superfood guacamole recipe. Happy Spring!

Roasted Garlic and Chia Guacamole notes:

-This guacamole is a great dip for chips and sliced veggies, such as carrots and radishes.
-To remove the garlic from the cloves after it has finished roasting, let the garlic cool and simply squeeze the cloves. The garlic will come right out.

Roasted Garlic and Chia Guacamole

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Eat Thrive Glow

Serves: 2

Ingredients

• 1 bulb roasted garlic
• 1 ripe avocado
• 2 tbsp diced onion
• ½ tbsp lime
• zest of ½ lime
• 1 tsp chia seeds
• salt to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Cut off the top of the garlic bulb and drizzle with extra virgin olive oil. Wrap the bulb in aluminum foil and bake on a baking sheet for approximately 30-40 minutes.
3. After the garlic cools, squeeze the roasted garlic out of the cloves.
4. Add the garlic, avocado, lime juice, lime zest, and chia seeds to the food processor and puree until smooth.
5. Stir in the diced onion and salt and serve!

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The post Roasted Garlic and Chia Guacamole appeared first on Eat Thrive Glow.

You’ve probably heard of kale chips, but I wanted to shake things up a bit and make chips out of beet greens instead because I’m a rebel like that.

This is a fun recipe if you bought a bunch of beets and aren’t quite sure what to do with the remaining greens. Just drizzle the beet greens with a little olive oil, sea salt, and pepper, roast them in the oven, and voila- crispy beet green chips!

These chips are light, but pack a mean crunch. Serve them at a party for an eye-popping, unique appetizer.

Tanney: “Why does it look like you picked leaves off a tree and roasted them? Josie, the urban forager.”

Baked Beet Green Chips notes:

-I haven’t made kale chips yet, but plan to try these Crisp Kale Chips with Chili and Lime from NY Times Food soon!

-Try our brown rice veggie bowl if you have leftover beets!

-Beets help the body’s muscles get oxygen. Olympic athletes swear by their glasses of bright pink juice! Wish I knew this earlier… is it too late for me to become an Olympian?

Baked Beet Green Chips

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Eat Thrive Glow

Ingredients

• 1 bunch of beets greens
• sea salt, to taste
• olive oil
• black pepper, to taste

Instructions

1. Pre-heat oven to 350 degrees.
2. Wash beet greens and dry them with paper towels. Snip the thick stems from the leaves with a scissor and discard them.
3. Lay the leaves on a baking sheet lined with parchment paper and lightly coat the greens with oil. Sprinkle salt and pepper on both sides of the leaves.
4. Bake for approx 10 minutes, flip the greens over, and bake for another 10 minutes or until the beet greens are crisp.

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The post Baked Beet Green Chips appeared first on Eat Thrive Glow.

Getting sick is the worst. The nose drips, the throat aches… need I continue? Only bowls of piping hot chicken noodle soup and warm sips of turmeric tea can get me through the day.

I made this fragrant elixir to help me stay hydrated and battle off the bugs. Aromatic mint leaves open up the nasal passages, while turmeric, ginger, and cinnamon help turn the body’s immune cells into ninjas. Honey moisturizes and soothes a raw, sore throat.

When you first look at turmeric’s mesmerizing golden color, you just know that it’ll give you superpowers. I tried to use this to my advantage by creating homemade turmeric skin bronzer for a summery sunkissed glow. Brilliant idea, right? Don’t go there- it was goopy and I ended up looking like I had mustard on my face.

Tanney: “Will this turn me into a superhero? If so, more please”

This turmeric tea is a force to be reckoned with! Take that, cold virus!

Turmeric Tea notes:

1. I used a mint tea that contains only peppermint leaves, since I’m not a huge fan of spearmint.
2. Feel free to substitute mint tea with your favorite tea instead.
3. The black pepper in this turmeric tea helps the body absorb turmeric better.
4. You can find turmeric at most grocery stores these days. Local Indian stores also sell turmeric at an inexpensive price.

Turmeric Tea

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: Eat Thrive Glow

Serves: 1

Ingredients

• 1 peppermint tea bag
• 1 cup hot water
• 1.5 tsp chopped ginger
• ⅛ tsp turmeric
• ⅛ tsp cinnamon
• 1 tbsp raw honey
• dash of black pepper

Instructions

1. Steep tea in hot water.
2. In a separate cup, mix together all of the dry ingredients. Add the steeped tea to the cup and sweeten with honey!

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The post Turmeric Tea appeared first on Eat Thrive Glow.

Would it be okay with you guys if I just slathered Nutella on every recipe from here onwards? I’m being totally serious here.

You see… I had a strawberry and nutella crepe a few years ago, and it was love at first sight. Or should I say, first bite?

The dreamy, decadent combination of hazelnuts and chocolate is pure magic.

Channeling my inner Martha Stewart, I wanted to see if I could whip up some homemade nutella. Y’all know how giddy my sister gets over raw cacao, so I knew she wouldn’t object to this recipe if I used it as the chocolate base. Roasted hazelnuts take this luscious chocolatey spread to the next level. Lastly, I used maple syrup to sweeten this homemade nutella instead of white sugar.

Now that I know how to make homemade Nutella, I have a feeling there will be a lot more recipes coming up that will feature this yummy chocolate hazelnut concoction.

What do you like to pair with Nutella? Or do you just eat it straight out of the jar like I do?

Josie: “Are you serious?! Are you serious?!” *shocked that I used raw cacao in a recipe voluntarily*

Homemade Nutella notes:

-Feel free to experiment with different sweeteners, such as coconut sugar, dates or raw honey.
-Place some of your homemade nutella in a mason jar and tie a ribbon around the lid. Voila! It’s a great gift. I told you I was channeling my inner Martha Stewart!
-Let the hazelnuts sit for a day after you roast them for an extra smooth texture.
-Try out your homemade nutella in our and Peanut Butter Chia Pudding!

Homemade Nutella

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Eat Thrive Glow

Serves: approx 3 cups

Ingredients

• 3 cups raw hazelnuts
• 2 tbsp raw cacao powder
• ½ cup coconut milk
• ⅓ cup 100% pure maple syrup
• ¼ tsp sea salt

Instructions

1. Preheat oven to 350 degrees F.
2. Spread the hazelnuts onto a baking sheet lined with parchment paper and roast them for 20 minutes or so, until the skins start to fall off. Let the hazelnuts cool, and then rub the skins off the hazelnuts by grabbing a handful and rubbing them against each other. If the skins do not fall off easily, they need to be roasted more.
3. Place the hazelnuts and the remaining ingredients into a food processor. Process the ingredients together on the low setting, turn the processor off, scrape down the sides with a rubber spatula, and then process the mixture again on the high setting to thicken the consistency. The mixture will continue to thicken more on its own after it is left to rest.

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The post Homemade Nutella appeared first on Eat Thrive Glow.