Portobello Hummus

It’s been far too long since I’ve brought you a homemade hummus recipe.

Portobello Hummus | CaliGirlCooking.com

So today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.


But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

Portobello Hummus | CaliGirlCooking.com
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Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
Instructions
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com

Strawberry Basil Gin Jammer

Spring has officially sprung!

Strawberry Basil Gin Jammer | CaliGirlCooking.com

And that means it’s time to start eating (and drinking) alllll the strawberries. This Strawberry Basil Gin Jammer is going to make you want to jump head first into the season and never look back. It’s soooo tasty!


First, important question: Are you pro- or anti-gin?? My friends and I were having this discussion at my little birthday get-together the other week and two of them just absolutely can’t stand the taste of gin. I am staunchly in the other camp, because gin just happens to be one of my favorite liquors. I love how flavorful and botanical it is, and I feel like it adds so much more character to any beverage.

I would like to point out, though, that one of these friends that was so anti-gin had mentioned that she’d enjoyed a farm-fresh cocktail at one of our local bars that involved gin, and had actually loved it because the flavors were so perfectly balanced. I haven’t had her taste this Strawberry Basil Gin Jammer yet, but I bet she’ll feel the same way she did about that farm-fresh cocktail once she does!

Strawberry Basil Gin Jammer | CaliGirlCooking.com

Okay, so enough of the gin discussion, let’s talk strawberries. We are incredibly lucky here in Santa Barbara because we live smack dab in the middle of strawberry country. We have Oxnard, home of the California Strawberry Festival, just 45 minutes south of us, and Watsonville, home of Driscoll’s Strawberries, just three and a half hours north of us. Because of this, we always have tons of farm fresh strawberry options available both at our grocery stores and in our farmer’s markets once March rolls around.

That being said, I realize all of you might not be as “strawberry lucky” as we are, but that’s the great thing about this Strawberry Basil Gin Jammer. You don’t have to be! This drink gets most of its strawberry flavor from strawberry jam, with just a few fresh strawberries muddled in for good measure. And, honestly, you could even use thawed frozen strawberries and nobody would know the difference.

You will, however, need to track down some fresh basil, but I’m pretty sure fresh basil is available year round these days so that shouldn’t be a problem.

Strawberry Basil Gin Jammer | CaliGirlCooking.com

The most important step, of course, is to use your favorite gin! There are many different flavors and styles out there, so if you don’t have a favorite already, do yourself a favor and taste a few to get a feel for what you like. There are gins that are more juniper-forward, others that are more foral…Every gin brand uses its own combination of aromatics and spices, so even if you don’t like, say, Tanqueray, you might like Hendrick’s!

Once you have your fresh strawberries, strawberry jam, basil and gin, your Strawberry Basil Gin Jammer will come together in less than five minutes. Grab your cocktail shaker, some ice and a glass and you’ll be sipping on this deliciousness in no time!

Strawberry Basil Gin Jammer | CaliGirlCooking.com

Strawberry Basil Gin Jammer | CaliGirlCooking.com
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Strawberry Basil Gin Jammer
Prep Time
5 mins
Total Time
5 mins
 

The perfect cocktail to kick off spring - in-season strawberries are muddled with fresh basil, topped with a refreshing gin and jam mixture.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 2 fresh strawberries, sliced
  • 3-4 fresh basil leaves
  • 1 tablespoon strawberry jam
  • 2 ounces gin
  • More whole strawberries for garnish (if desired)
Instructions
  1. In a rocks glass, muddle the strawberries and basil. 

  2. In a cocktail shaker filled with about ¾ cup of ice, combine the strawberry jam and the gin. Shake vigorously for about 20 seconds and then pour contents of shaker (including ice) into the rocks glass.

  3. Garnish with a fresh strawberry if desired.

Strawberry Basil Gin Jammer | CaliGirlCooking.com

Homemade Whole Wheat Crackers: Two Ways!

I’m about to blow your mind.

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

Because today I’m bringing you a super easy recipe for Homemade Whole Wheat Crackers, and starting you out with two flavor combinations that will make you never want to use store-bought crackers ever again. That’s right, I’m taking your cheese and charcuterie platters to a whole new level.


Do you ever fantasize about being a domestic goddess that has her world super together and the energy to make all her foods from scratch? I sure do. When I was working a 9-to-5 desk job, I’d often sit there are think “When I quit my job and work for myself full time, I’ll make homemade bread and homemade energy bars and homemade fruit snacks…” or, “When I have kids, I’ll make all their food from scratch and sneak in all the veggies and superfoods and they’ll love it and will eat everything I give them” (ha!) You get the idea.

Now that I AM working for myself, I’ve had a bit more time to work on this “food from scratch” idea, but it’s been a bit of a slow process. I’ve been making more yeasted breads, overnight breakfast pastries and homemade ice creams, and I must admit they’ve all been so much better than the store-bought versions, but I still find myself taking the “easy out” more often than not. But having checked quite a few of these “To Conquer” items off of my list, I decided it was finally time to tackle one essential that we ALWAYS have on hand because of our deep love for all things cheese and charcuterie – homemade crackers!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

This actually wasn’t the first time I’ve made homemade crackers. Back in December, I made a few batches of Molly Yeh’s Slice and Bake Cheese Crackers to take to our parents’ houses for the holidays, which were a huge hit. But as much as I loved those (because, CHEESE) I wanted to come up with a cracker recipe that could pair with ANY type of cheese (or meat, or fruit spread, etc.)

My initial internet research led me to this article from TheKitchn: “How to Make Crackers at Home,” and I used this along with a couple other bloggers’ recipes for inspiration in making my own version of Homemade Whole Wheat Crackers.

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

And let’s talk about the whole “Two Ways” thing, because it may just be the best part of this recipe! Yes, I wanted my crackers to pair well with all cheeses, but that doesn’t mean we can’t jazz them up a bit! I chose two flavors that I felt would really compliment most (if not all) types of cheese – hard or soft, stinky or sharp.

I laced my first batch of cracker dough with chopped fresh rosemary, then topped the crackers with Maldon sea salt. Yum!!

I left the second batch of dough plain, but then topped the finished crackers with my new favorite product from Trader Joe’s – Everything But the Bagel Sesame Seasoning Blend! Seriously, if you have a TJ’s anywhere near you, I highly recommend you go out and grab a jar of this right away. (It’s also a new favorite of mine for jazzing up avocado toast!) If you don’t have a TJ’s near you, you can hit up Amazon, or TheKitchn’s got you covered yet again with this article on How To Make Everything Bagel Spice. Even if you have to make your own, it is soooo worth having on hand.

The process of making this Homemade Whole Wheat Crackers is as easy (if not easier) than making a batch of cookies. Once you have the technique down, you’ll be pumping out dozens of crackers in under an hour. So worth making for your next party!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

The one thing I will say about this recipe is that, unlike store-bought crackers that are usually pumped full of preservatives, these crackers won’t keep for weeks on end. I highly recommend eating them within a couple of days of making them, or they may get a little chewy. This will also happen if your cracker dough is too thick when you cut it. Really make sure it’s thin enough so you get that fantastic crisp!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com

And with these pointers, I leave you with the recipe(s). I hope you enjoy making these as much as I did!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Homemade Whole Wheat Crackers: Two Ways! | CaliGirlCooking.com
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Homemade Whole Wheat Crackers: Two Ways!
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

A simple homemade whole wheat cracker recipe with two flavor-filled variations - Rosemary Sea Salt and Everything Bagel!

Course: Appetizer, Snack
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup milk
For the Rosemary Sea Salt Crackers:
  • 1 1/2 teaspoons fresh rosemary, chopped
  • Maldon sea salt
For the Everything Bagel Crackers:
  • Everything But the Bagel Sesame Seasoning Blend OR
  • Homemade Everything Bagel Spice
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Cover two large baking sheets with parchment paper. 

  2. In a large mixing bowl, combine the flours, salt and rosemary (if using.) Add the oil and milk.

  3. Divide the dough in half so it’s easier to work with. Take the first half of the dough and roll it out to about 1/8-inch thickness on a floured surface or another sheet of parchment paper. 

  4. Using a 2-inch round culinary ring or cookie cutter, cut out the crackers. Gather and re-roll dough as needed until you have cut as many circles as you can.

  5. Brush crackers lightly with water using a pastry brush and add toppings (sea salt or Everything Bagel Seasoning.) Place crackers on prepared baking sheet (they don’t have to be too far apart, they won’t spread too much) and bake in 450-degree oven for 10-12 minutes, or until crackers are just golden. 

  6. Remove from oven and transfer to a wire rack to cool. Let cool completely before transferring to a resealable container or plastic bag for storage. For best results, enjoy within a couple of days.

Recipe Notes

Head to TheKitchn to learn How to Make Everything Bagel Spice.

Homemade Whole Wheat Crackers- Two Ways! | CaliGirlCooking.com

Chunky Monkey Cinnamon Rolls with Chocolate Glaze

Who doesn’t need cinnamon rolls on a Monday?

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

I know I sure do! Especially when they’re loaded with banana, chocolate and walnuts like these Chunky Monkey Cinnamon Rolls with Chocolate Glaze. I don’t even think that these need further discussion, but a discussion we will have.


As I mentioned in my post for these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting, I owe my deep love for all flavors of homemade cinnamon rolls to my Dad. Over the past couple of years, good ol’ Dad has been dreaming up different combos like Caramel Apple, Blueberry, Chocolate Chip, you name it, and if we’re lucky he’ll have some baking away in the oven for breakfast whenever we go up home to visit.

Two weekends ago, we were up there helping my sister move into her new house, and my parents decided to throw a little brunch to celebrate my birthday the next morning. Sure enough, Dad was in the kitchen the night before the brunch whipping up the above-mentioned Blueberry Cinnamon Rolls, and I decided it was high time for me to feature another cinnamon roll flavor on this here blog using his trusty recipe.

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

On this same trip, Dad and I were chatting over our coffee one early morning (as we usually do since we’re the only early-risers in the family) and he brought up the fact that it had been a while since he made his banana chocolate chip pancakes – another breakfast specialty of his. It got the gears turning in my mind and I figured, why not combine the two? Cinnamon rolls, banana, chocolate chip….all in buttery, flaky bread form? Yes, please!

Of course I couldn’t stop there, and I decided to go ahead and add toasted walnuts to the mix. I mean, who doesn’t want their breakfast to taste like the best Ben & Jerry’s ice cream flavor around? Oh, and the glaze….yes, I trashed that up too and made it a rich, ganache-like chocolate…

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

I’m proud to say that these Chunky Monkey Cinnamon Rolls with Chocolate Glaze turned into not one, but two pans of delicious, indulgent, chocolate-y breakfast pastries, half of which are living in our freezer right now so we don’t eat them all in one sitting. Plus, I love having a freezer full of baked goods for any last minute house guests or mornings where we just don’t feel like cooking!

You’ll notice that the base for these Chunky Monkey Cinnamon Rolls is very similar to my Pumpkin Praline Cinnamon Roll recipe. That’s the beauty of cinnamon rolls! Once you get the basic formula down, you can swap different ingredients in and out to make alllll of the flavors.

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

You’ll also notice that there is (once again) a very long prep time. Don’t be discouraged by this! The hands-on time is really quite minimal, the dough just requires an overnight rise in the refrigerator. All the better if you want an easy breakfast that’s ready to just pop in the oven in the morning (and fill your house with the most heavenly aroma at the same time!)

The dough for our Chunky Monkey Cinnamon Rolls with Chocolate Glaze is brought together using a stand mixer fitted with the dough hook, and is then rolled out into a rectangle over a large floured surface.  This is where our banana will live, mixed into the buttery dough just like you would when making banana bread.

The next step is the delicious, ooey gooey filling. The rolled out dough gets a light brushing of butter, and then a heavy dusting of ground cinnamon. We sprinkle our mini chocolate chips and toasted walnuts over that, and then we’re ready to rock-and-roll!

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

That’s right, time to roll up the dough into a long, tight log. I failed a bit at the “tight” part, but was able to make it work by using a rubber spatula to scrape the dough off of my marble slab (it can get a bit sticky) and guide it onto the rest of the roll.

The rolling is literally the hardest part (besides waiting for the cinnamon rolls to rise!) and once you’re done with that just slice it up and tuck the spirals into a couple of baking dishes coated with cooking spray. Wrap them up and stick ‘em in the fridge overnight, and in the morning you’re just 45 minutes away from incredibly mouth-watering Chunky Monkey Cinnamon Rolls with Chocolate Glaze!

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

I like to let the cinnamon rolls have a little bit of a warm rise in the morning, and to do this I just turn the oven on to 250 degrees for about 5 minutes, then turn it off and put the rolls in for 10-15 minutes. After they’ve had some time to rise, I take the rolls out to, set them on top of the oven, and preheat the oven to the baking temp of 350 degrees. Once the oven is preheated, stick in the cinnamon rolls and in 30 minutes your house will smell like your favorite bakery – promise.

You can mix up the chocolate glaze while the cinnamon rolls are cooling, and either pour the glaze all over the cinnamon rolls in the pan, or leave the glaze in a bowl on the side and spoon it over each of the cinnamon rolls as they’re being served. (Although, if you wait to scoop the glaze on after you take the rolls out of the pan, you’ll have a lot more surface area for it too ooze all over…just sayin’.)

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

And that’s it! Really, as long as you’re cool with popping the rolls in the refrigerator overnight to rise, this recipe comes together in a snap and with very minimal effort. I mean, we’re talking weekday breakfast status right here. So what are you waiting for?

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com
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Chunky Monkey Cinnamon Rolls with Chocolate Glaze

These are not your average cinnamon rolls with flavors of banana, chocolate and walnuts. Just like your favorite ice cream flavor! 

Course: Breakfast
Servings: 18 cinnamon rolls
Author: CaliGirl Cooking
Ingredients
For the dough:
  • 1 packet active dry yeast (1/4 ounce)
  • 1/3 cup lukewarm water
  • 8 tablespoons butter, melted and cooled
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 large, ripe bananas, mashed
  • 4-5 cups all-purpose flour
For the filling:
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoons ground cinnamon
  • 1 cup chopped walnuts, toasted
  • 3/4 cup mini semisweet chocolate chips
For the glaze:
  • 1 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 3 tablespoons butter, melted
  • 1/4 cup plus 2 tablespoons milk
Instructions
  1. First, make the dough. Combine yeast and lukewarm water in the bowl of your stand mixer fitted with the dough hook. Let sit for about 5 minutes. Add butter, sugars, salt, eggs and banana and stir (using the dough hook) to combine. Gradually begin adding in the flour, one cup at a time, stirring well after each addition, but not over-stirring (you just barely want all the flour incorporated in the dough before adding more.)

  2. Keep adding the flour until the dough can be removed from the mixer without sticking too much. It will be a little sticky, but feel free to put more flour on your hands to help you get it out of the mixer and onto a lightly floured surface. Knead the dough lightly on the floured surface, adding light dustings of flour as needed, until you feel you can roll the dough out into a large rectangle.

  3. Using a rolling pin (or pizza roller), roll the dough into a rectangle that’s large enough for the dough to be about ¾ of an inch to an inch thick. You’ll want one of the long sides of the rectangle closest to where you are standing.

  4. Using a pastry brush, brush the melted butter over the dough, then sprinkle on the cinnamon, followed by the walnuts and chocolate chips. 

  5. Starting at the long side of the rectangle that’s closest to you, begin rolling up the dough into one long log. Do this slowly and carefully, using a rubber spatula and more flour to guide the dough as needed. Pinch the ends into the dough to prevent the log from falling apart.

  6. Using a sharp knife, slice the log of dough into 1 ½ - 2-inch pieces. Spray a 9x13-inch baking dish with nonstick cooking spray, and place each roll snugly side-by-side. If you have extra rolls that you can’t fit in the pan, place them in another, smaller baking dish coated with cooking spray, such as a loaf pan.

  7. Cover rolls with plastic wrap and place in refrigerator overnight.

  8. In the morning, take the cinnamon rolls out of the refrigerator and uncover. Preheat the oven to 250 degrees Fahrenheit for just 5 minutes, then turn it off. Add the cinnamon rolls to the warm oven for about 15 minutes to go through a second rise, then remove the rolls and turn the oven heat up to 350 degrees Fahrenheit. 

  9. Return the cinnamon rolls to the oven and bake for 30-35 minutes, or until golden brown. Remove and let cool slightly while you make the glaze. 

  10. In a medium bowl, sift together the powdered sugar and cocoa powder. Add the melted butter and milk and whisk until a thick glaze forms. Spoon the glaze over the cinnamon rolls before serving.

Chunky Monkey Cinnamon Rolls with Chocolate Glaze | CaliGirlCooking.com

 

Superfood Pina Colada

We’re keeping it healthy(ish) and green this St. Patrick’s Day!

Superfood Pina Colada | CaliGirlCooking.com

That’s right, this Superfood Pina Colada gets its vivid teal green color from our favorite superfood – spirulina! I’m just so over the top excited about not only the refreshing, tropical taste of this beautiful libation, but the gorgeous hue. And it’s all natural! How about that.


We’re pretty lucky that St. Patrick’s Day falls on a Friday this year, not only because we have two whole days to recover afterwards, but also because that means I get to bring you a fun cocktail to celebrate! And fun this is.

I’m really expanding the horizons here with this Superfood Pina Colada. After all, it’s only the second frozen drink I’ve featured on this here blog (after this Frozen Cantaloupe White Wine Sangria) as well as just the second superfood cocktail (after this Turmeric Gin and Ginger Cocktail, which was a HUGE hit.) I figured it was high time for me to start padding the portfolio in these areas, and our Superfood Pina Colada did not disappoint.

Superfood Pina Colada | CaliGirlCooking.com

Here’s the trick with anything you’re adding spirulina too: be sure to add tons of other delicious flavors! In fact, you might be a bit put off by the smell of spirulina when you first open the jar, but have no fear, when mixed with plenty of fruity pineapple and creamy coconut flavor, any off-taste is gone and all you’re left with is this beautiful color!!

The other great thing about this Superfood Pina Colada is that the recipe makes multiple servings. Perfect for a party! After whirring all of the ingredients together in the blender, you’ll end up with four small or two very large drinks – and if you go with the small servings, this is actually quite a low potency cocktail, which means you can drink more than one without worrying about a headache the next day!

As always, I tried to minimize any artificial sweeteners and stick with as many fresh ingredients as I could. This means that, in addition to the spirulina and requisite rum, all you’re going to need is some coconut milk, frozen pineapple, and pineapple juice. No crazy liqueurs or overly-sugary syrups needed. Oh, and a blender. You’re definitely going to need a blender.

Superfood Pina Colada | CaliGirlCooking.com

And if you’re wondering where you can find spirulina, simply head to your nearest Whole Foods or health food store, or hop on to the every-trusty Amazon! It’s pretty easy to find these days, so don’t even worry about that.

No matter what your plans are this St. Patrick’s Day, I hope they involve these Superfood Pina Coladas in some way. The hubs and I aren’t up to anything too exciting, most likely going downtown for a bit to support some of his accounts and possibly stopping by a show our friends’ band is putting on at a local restaurant.

The good news is, if you don’t have time today to make these Superfood Pina Coladas, they’re perfectly acceptable any time of the year, especially with all this warm weather we’ve been having! And if you’re on the East Coast hunkering down for winter storm Stella, why not mix some of these up to transport yourself to a tropical vacation somewhere?

Superfood Pina Colada | CaliGirlCooking.com

I hope you all have a safe, superfood cocktail-filled day and weekend! Xo

Superfood Pina Colada | CaliGirlCooking.com
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Superfood Pina Colada
Prep Time
10 mins
 

The classic pina colada gets a healthy twist (and it's beautiful color!) from the addition of the trendy superfood, spirulina. 

Course: Drinks
Author: CaliGirl Cooking
Ingredients
  • 4 ounces white rum
  • 1 13.5 ounce can coconut milk
  • 1 teaspoon spirulina
  • 2 cups ice
  • 3 1/2 cups frozen pineapple
  • 6 ounces pineapple juice
  • Pineapple wedges for garnish (optional)
Instructions
  1. Place all ingredients in a blender and puree on high until everything is combined. Pour into glasses and garnish with a pineapple wedge, if desired.

Superfood Pina Colada | CaliGirlCooking.com