THE Freshest Tangerine Sorbet Mimosas

Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa.

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

When I say these are THE Freshest Tangerine Sorbet Mimosas, I mean these tangerines came off the tree that sits about 30 feet from my front door and were squeezed less than 10 minutes after they were picked. They’re THAT fresh. But hey, I’m not here to throw shade at anyone that may not have a plethora of fresh citrus at the ready – we’re in the throes of winter now, folks, and there’s no better time to snatch up all of the fresh tangerines and lemons you can find and throw them together to make some delicious Tangerine Sorbet Mimosas just in time for New Year’s!

Let’s back up for a quick second, though, because I need to know: when it comes to frozen desserts, are you Team Sorbet or Team Ice Cream? Taken in their purest forms, I’m an ice cream fan all the way. There’s just something about that rich dairy flavor that I find myself leaning towards if ever given the choice between the two. But throw a good bottle of bubbly in the mix? I’ll be Team Sorbet all day, every day.

I mean, sure, you can make and enjoy this Tangerine Sorbet all on its own, but if I have some sitting in my freezer you can pretty much bet the only way I’ll be enjoying it is at the bottom of a champagne flute.

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

So, the first step in making THE Freshest Tangerine Sorbet Mimosas is – quite obviously – making the Tangerine Sorbet out of the best, freshest tangerines you can find. If you’re familiar with the whole ice cream making process, the rest will be a piece of cake. You’ll need an ice cream maker of some sort, and a saucepan, but that’s about it. Oh, and to really up the citrus factor, we’re also adding in some fresh lemon juice and Grand Marnier.

Another incredibly important thing to note – you need to start this Tangerine Sorbet process at least the night before your planning to enjoy your ever-so-fancy mimosas. I tell you this now because I care for each and every one of you way too much to have you start this entire process one or two hours before you’re ready to throw your mimosas back, only to be met with soupy sludgy tangerine syrup. Hey, today is Friday and we still have plenty of time before New Year’s to get this going, so don’t say I didn’t warn you!

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

Once the Tangerine Sorbet is at its icy, frosty peak, you’re ready to mimosa it (yep, just made that a verb.) Take your favorite bottle of mimosa bubbles, pour some of it on top of your FRESH Tangerine Sorbet and – voila – you’re ready to enjoy THE Freshest Tangerine Sorbet Mimosa you ever did sip on.

You likely already have plans for New Year’s, but you better add some Tangerine Sorbet Mimosas to those plans ASAP.

Here’s to a happy, healthy and prosperous New Year for you and yours!

These Tangerine Sorbet Mimosas are made from the season's best tangerines plus loads of other citrus to make the perfect New Year's Day cocktail!

THE Freshest Tangerine Sorbet Mimosas
Prep Time
10 mins
Cook Time
30 mins
Freezer time
4 hrs
Total Time
40 mins
 

Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa. 

Servings: 7 servings
Calories: 289 kcal
Author: CaliGirl Cooking
Ingredients
For the tangerine sorbet:
  • 3 cups fresh tangerine juice
  • 1 cup fresh lemon juice
  • 1 cup granulated sugar
  • 2 tablespoons Grand Marnier
  • 2 tablespoons corn syrup
Other ingredients:
  • 1 750-mL bottle sparkling wine
Instructions
  1. Combine all sorbet ingredients in a medium saucepan. Stir to combine, until sugar dissolves. Refrigerate for at least two hours or overnight. 

  2. Pour tangerine mixture into an ice cream maker and churn according to package directions. 

  3. Pour into a 9-inch loaf pan and freeze until solid. 

  4. Scoop sorbet into sparkling wine flutes and top with sparkling wine. Enjoy!

The BEST Dairy-Free Eggnog Recipe

An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!

This Dairy-Free Eggnog Recipe uses oat milk as its base and is the perfect lightened up treat for the holidays!

If you’re a fan of eggnog but not all of the calories that come with it, this Dairy-Free Eggnog is going to change. your. life.

First, please tell me you’ve tried my new favorite milk alternative, oat milk. I’m the last person to ever be “dairy-free” (cheese and I are bosom buddies) but I’m also not one to shy away from other delicious milk options. Sure, almond milk is a classic go-to, but if you’ve never experienced the thick creaminess of oat milk, now is the time!

This Dairy-Free Eggnog Recipe uses oat milk as its base and is the perfect lightened up treat for the holidays!

And when we’re making The BEST Dairy-Free Eggnog Recipe, we want it to be just as thick and creamy as the original. Am I right? Well, I’m happy to report that this recipe will give you just that, plus tons of great flavor from a myriad of spices and even a little rum extract (and, if you like your eggnog spiked, feel free to use the real deal!)

The other great thing about this eggnog recipe? It comes together in wayyyy less time than traditional homemade eggnog. We’re talking throw-everything-in-a-blender-and-it’s-ready-in-5-minutes easy. Because who wants to wait hours to enjoy a delicious glass of frothy eggnog? Or perhaps an oat milk version of this Spiked Almond Milk Eggnog Hot Chocolate?

I don’t know about you, but I’m sure looking forward to having this recipe on hand over the next few weeks. It will sure be nice to have a lighter, healthier alternative to enjoy among all of the other cookies, cocktails, sweets and treats!

This Dairy-Free Eggnog Recipe uses oat milk as its base and is the perfect lightened up treat for the holidays!

Do you have a favorite lightened-up holiday recipe? If so, tell me about it in the comments below!

The BEST Dairy-Free Eggnog Recipe
Prep Time
5 mins
Total Time
5 mins
 

An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!

Course: Breakfast, Dessert, Drinks
Keyword: dairy-free, dessert, drinks, eggnog, holiday, oat milk, rum
Servings: 4 people
Calories: 356 kcal
Author: CaliGirl Cooking
Ingredients
  • 4 cups oat milk (I prefer Oatly brand)
  • 1 tablespoon maple syrup
  • 1 teaspoon rum extract
  • 1/2 teaspoon ground nutmeg, plus additional for garnish
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Couple of handfuls of ice
Instructions
  1. Add all ingredients to a blender. Blend on high until mixture is frothy but there are still some little chunks of ice left. 

  2. Pour into four glasses and sprinkle additional ground nutmeg over top of each one. Serve immediately.

Oat Milk Chia Pudding with Blueberry Orange Compote

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote will satisfy every member of the family!

This Oat Milk Chia Pudding with Blueberry-Orange Compote is grain- and dairy-free with no sugar added. The perfect healthy breakfast for everyone in the family!

Are you a creature of habit or a fan of change? This is a big debate in our family – the hubby likes to keep things consistent while I’m more of a fan of shaking things up. Take, for example, breakfast. As much as I love the consistent healthiness factor in our daily Power Protein Smoothie, I sometimes long for some other healthy dish such as this Slow Cooker Cherry Pie Oatmeal or this Mediterranean Smashed Avocado Toast.

But even though mom and dad may be sticking to the same old breakfast every morning (and honestly, most often for convenience’s sake) I’ve been really focusing on mixing things up for the little one so she is introduced to a wide variety of flavors and nutrients. I originally made this Oat Milk Chia Pudding with Blueberry Orange Compote for her to enjoy, but after tasting it I couldn’t help scooping up a big bowl for myself!

This Oat Milk Chia Pudding with Blueberry Orange Compote is the perfect meal prep breakfast that doesn't even need to be heated up to enjoy!

As I mentioned in my Healthy Carrot Cake Pancakes post, we’re following the baby-led weaning method for introducing Raia to food, and have already tested her on dairy, wheat and nuts/nut butters with no adverse reactions. However, this recipe doesn’t contain ANY of those potential allergens, so even if you aren’t doing BLW (or your child has shown some sort of adverse reaction to any of the above) this is the perfect healthy recipe to keep in your arsenal.

Did I mention it’s so delicious you’ll probably even want to make it if you DON’T have any kids?

This Oat Milk Chia Pudding with Blueberry Compote is the perfect make-ahead recipe for baby-led weaning, but it's delicious enough for the entire family to enjoy!

As all chia puddings do, this recipe does need to be started a day or two in advance, but aside from that the preparation is sooo easy. If you’re any sort of meal prepper, this recipe is for you. You’ll want to get the chia pudding started at least one night before you want to eat it, but I found it got even better with a couple of days in the refrigerator to set up.

As far as the compote, I recommend making it the day before as well since I’m not so sure how a warm compote would taste on the chilled pudding (could be good, though!) You can also use this compote as a no-sugar-added way to make a delicious PB&J for your little ones. Because we all know that’s another go-to for all us busy moms!

I can promise you this – once you taste this Oat Milk Chia Pudding with Blueberry Orange Compote, you won’t want to stop making it. It’s tasty, nutritious and, once it’s prepped, takes no time at all to serve. It’s the perfect breakfast for these last few summer days and still a great option once school starts up again in a couple of weeks.

This Oat Milk Chia Pudding with Blueberry Orange Compote is the perfect make-ahead back-to-school meal for the entire family to enjoy!

Here’s to easy, healthy, family-friendly meals!

Oat Milk Chia Pudding with Blueberry Orange Compote (Baby-Friendly!)
Prep Time
15 mins
Cook Time
1 min
Resting Time
12 hrs
Total Time
16 mins
 

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote will satisfy every member of the family!

Course: Breakfast
Keyword: baby-friendly, breakfast, dairy-free, gluten-free, grain-free, healthy, kid-friendly, make-ahead, meal prep
Servings: 4 servings
Calories: 90 kcal
Author: CaliGirl Cooking
Ingredients
For the pudding:
  • 1/4 cup chia seeds
  • 3/4 cup oat milk
  • 1/2 teaspoon vanilla extract or vanilla bean paste
For the compote:
  • 6 ounces blueberries
  • 1/4 cup water
  • 2 teaspoons orange zest
Instructions
  1. Combine the chia seeds, oat milk and vanilla extract or paste in a Mason jar with a lid. Shake to combine and place in refrigerator for at least 12 and up to 36 hours.

  2. To make the compote, combine blueberries, water and orange zest in a small saucepan. Bring to a boil and then reduce to a simmer, cooking until blueberries break down and mixture is reduced to a jam-like texture. Let cool completely before serving with chia pudding. 

  3. To serve, scoop some chia pudding into a bowl and top with compote.

Ahi Poke Pineapple Bites with Avocado Mousse

These bite-size appetizers feature the best healthy ingredients – ahi, pineapple and avocado – and are both gluten- and dairy-free! 

Ahi Poke Pineapple Bites with Avocado Mousse are the perfect healthy appetizer for your next get-together.

If you know me at all, you know that poke is one of my absolute favorite foods, and it seems to be right up there on your list of favorites, too. My Spicy Poke Bowls are the most pinned recipe on this site, after all, and this Spicy Beet Poke has become one of the most-requested dishes from some of my closest friends.

I’ve been dying to share these Ahi Poke Pineapple Bites with Avocado Mousse for MONTHS now, but I wasn’t about to share them when I couldn’t enjoy them (thanks, pregnancy!) Well, let’s just say that now I’m making up for lost time and ahi poke in any way, shape or form has once again become a weekly staple in my diet.

I love these flavorful little bites because they combine so many of my OG foods in one bite – poke, pineapple AND avocado? I mean, it doesn’t get much better than that.

Ahi Poke Pineapple Bites with Avocado Mousse are both gluten-free and dairy free!

So let’s chat a little bit about the three different components that go into making these tasty appetizers..

The pineapple is the easiest part. I cut into a fresh piña because they are plentiful here in CA even in the winter, but if you live somewhere that’s not the case, you can even use canned slices. The important part is to get the wedges as thin as possible so the juicy pineapple flavor doesn’t overwhelm all of the other deliciousness we’re getting to next.

Speaking of – the next step is perhaps the most important part: the poke! You know the old saying, “If it ain’t broke, don’t fix it,” so I stuck with the basic recipe I’ve used for the other poke dishes on this site. When I made this dish to photograph I left out the spicy sambal oelek, but I must say that there would be absolutely nothing wrong with adding some in to the mix to give the poke a little extra hit of flavor.

And, the third and final step – avocado mousse! Guys, I don’t know why I’ve never ventured down this path before but I kind of feel like I’ve just opened the door to a whole new world of avocado usage. And it’s so easy! Just take ripe avocado, lemon juice and a touch of salt, throw it all in the food processor and – voila! – the creamiest, fluffiest, avocado-ness you’ve ever tasted.

A tray of Ahi Poke Pineapple Bites with Avocado Mousse is sure to be the star hors d'oeuvres at your next party!

I mean, how can you hate a healthy appetizer that contains THE best healthy ingredients (IMO) on the planet? Pineapple, avocado, ahi – I’m looking at you.

Okay, I have to admit that there is ONE more special touch that I think would really take these Ahi Poke Pineapple Bites with Avocado Mousse over the top…and that special touch comes in the form of CRUMBLED MACADAMIA NUTS. I was seriously kicking myself for not thinking of this before I shot the recipe, so please, please PLEASE do me a solid and sprinkle some over top when you make ‘em. And then invite me over 🙂

Ahi Poke Pineapple Bites with Avocado Mousse
Prep Time
25 mins
 

These bite-size appetizers feature the best healthy ingredients - ahi, pineapple and avocado - and are both gluten- and dairy-free!

Course: Appetizer
Servings: 6 servings
Calories: 292 kcal
Author: CaliGirl Cooking
Ingredients
For the poke:
  • 1.5 pounds sushi-grade ahi
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon white sesame seeds
  • 1/4 of a sweet onion, diced
  • Sambal oelek or sriracha, to taste
All other ingredients:
  • 2 ripe avocados
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 pineapple, peeled and cut into wedges
Instructions
  1. Add all poke ingredients to a large bowl and stir to combine. Refrigerate until ready to use.

  2. Place peeled, ripe avocados, salt and lemon juice in the bowl of a food processor and pulse until no chunks remain. Transfer to a piping bag and set aside.

  3. To assemble the bites, scoop a small spoonful of poke onto each pineapple wedge, then pipe a dollop of avocado mousse on top. [And here is where you would also sprinkle on the macadamia nuts if you’re smart enough to use ‘em.] Serve immediately, before the avocado mousse has a chance to brown.

Matcha Macadamia Latte

Today I present to you one of my newest favorite things!

This Matcha Macadamia Latte is an easy alternative to coffee, and so delicious!

Matcha Macadamia Lattes have completely stolen my heart, and I’m not one bit upset about it.

It’s no secret that nut milks have become one of the hottest food trends over the past decade. They’re now mainstream at Starbucks and often the main form of calcium and protein you’ll find in any semi-health conscious person’s kitchen. In fact, you might be hard pressed to find a gallon of regular milk in anyone’s refrigerator these days.

While the hubby and I are certainly not lactose-intolerant, we keep a stash of unsweetened vanilla almond milk on hand as our main “milk” source for two primary reasons: (1) We love adding it to our morning Power Protein Smoothie and (2) It is shelf stable until opened and keeps much longer than regular milk, so we don’t have to worry so much about spoilage.

Almond and cashew milks have proven to be the reigning stars of the nut milk world, but on our trip to Kauai this past July, I ordered a Macadamia Latte and was soooo excited to learn that no, it was not flavored with overly sweet macadamia nut flavored syrup, but it was in fact made with macadamia nut MILK. I knew I had to get my hands on some as soon as we got home, and get my hands on some I did. I found this Milkadamia brand on Amazon, and also discovered that our local, slightly more “upscale” grocery store stocked the same brand.

A Matcha Macadamia Latte made with Milkadamia, available on Amazon!

Since we don’t own an espresso machine (yet), I started out by adding it to my regular ol’ cup of half-caf joe in the morning in lieu of creamer, but I was still craving more of that macadamia flavor. I started brainstorming how I could make my latte without an espresso machine, and remembered that I had a stash of matcha in the pantry alongside a brand new matcha whisk. I immediately knew what I wanted to do with my macadamia nut milk and I had to do it ASAP!

Really, though, this is another “recipe” that could almost not even be called a recipe. We’re talking three ingredients that even the biggest novice in the kitchen could throw together. But it’s way too good not to share! Seriously, get yourself on Amazon right this instant and order the ingredients (and maybe a matcha whisk, because we’re trendy like that) so you can whip up a Matcha Macadamia Latte STAT. You will most definitely not be sorry (and your Instagram feed will look fab as well.)

Whip up this easy Matcha Macadamia Latte with macadamia nut milk, matcha powder and a matcha whisk!

So aside from making Matcha Macadamia Lattes all day every day this weekend, what else have you got planned? We’re taking it easy with a quiet Saturday at home, then we’re headed to Ojai on Sunday for a quick overnight stay – our last little getaway before baby comes! We won’t have too much time there but are trying to squeeze in as much as possible. Any suggestions for what we should do or, more importantly, where we should eat?

Have a great weekend, friends!

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!

Matcha Macadamia Latte
Prep Time
10 mins
 

Your matcha will never be the same when you turn it into a latte with creamy macadamia nut milk and a touch of honey. It's to die for!

Course: Breakfast, Drinks
Servings: 2 lattes
Author: CaliGirl Cooking
Ingredients
  • 12 ounces macadamia nut milk
  • 1 teaspoon matcha powder
  • Honey, if desired
Instructions
  1. Heat up milk (either on the stovetop or in the microwave) and then whisk in matcha powder. Divide among two mugs and sweeten with honey, if desired.

Matcha Macadamia Latte | CaliGirlCooking.com