Happy Hour Made Healthy: Celebrating Summer Evenings

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Ashleigh and I are at it again! As you can imagine, we’re having a lot of fun with this series.

Last week Kelli offered up her own beach bungalow to host a little DIY Happy Hour Made Healthy. We’re not quite sure she realized just what she was getting herself into, or that we were going to take over her kitchen and hijack her Friday night. Muahaha.

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Planning the menu, we wanted to highlight peak summer herbs and fresh ingredients without being totally #basic. Along with hefty handfuls of fresh basil and cilantro, our drinks featured Bon Affair, a lighter calorie unique wine spritzer filled with health benefits thanks to electrolytes and grape seed extract. To compliment the light cocktails, we took the party to the grill for simple skewers and a fresh summer panzanella salad.

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Refreshing cocktails, goofing off with the girls in the kitchen, and a warm summer breeze…the recipe for a perfect al fresco happy hour! Stick with us for our inspired menu and four new summer recipes.

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On the menu:

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Peach Basil Fizz
Serves 3-4
INGREDIENTS:
2 white peaches, pitted
3 basil leaves
1 bottle Bon Affair Sauvignon Blanc
DIRECTIONS:

  1. Blend peaches and basil until you reach a nice and smooth consistency.
  2. Pour in the bottom of a glass. Top with Bon Affair.
  3. Serve with straw and garnish with basil leaf.

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Cilantro Cucumber Boozy Lemonade
Serves 3-4
INGREDIENTS:
½ cucumber, sliced
1 handful cilantro
2 lemons, halved
1 bottle Bon Affair Sauvignon Blanc
DIRECTIONS:

  1. Divide cucumber slices and cilantro leaves equally into glasses.
  2. Squeeze fresh lemon juice into each glass.
  3. Top with Bon Affair.

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Summer Panzanella
INGREDIENTS:
Arugula
Rosemary olive oil bread loaf
Pearl-size mozzarella balls
Cherry tomatoes
Zucchini
Yellow zucchini
Avocado
DIRECTIONS:

  1. Cut bread into crouton-sized chunks; slice zucchini and yellow zucchini; halve tomatoes; dice avocado.
  2. Brush bread with olive oil and place on the grill until toasted. Repeat for zucchinis.
  3. Assemble all ingredients into a large bowl and toss.

Pineapple Shrimp Skewers
INGREDIENTS:
Pineapple chunks
Shrimp
Grill pan
Skewers
DIRECTIONS:

  1. Wash and clean shrimp. Assemble the skewers alternating between pineapple and shrimp.
  2. Place on the grill until grill marks begin to form and the shrimp starts to cook.
  3. Flip and repeat.
  4. Cook until the shrimp is fully cooked.
  5. Remove and serve.

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Don’t forget the: Fresh lemon juice! Add it to anything and everything to brighten and bring out the flavors.

Take away tip: Grill summer ingredients for a unique flavor that’s very seasonal.

Big thanks to Kelli for sharing her home and killer view!

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2 Responses to Happy Hour Made Healthy: Celebrating Summer Evenings

  1. Carolina says:

    Looks so yummy!! I’ll definitely have to try these soon :)

  2. Buff-Beauty.com says:

    Such a playful post and your menu looks fab! x

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