If you follow Lauryn on Instagram, you already know that her assistant Katie kills it professionally and that she is an amazing home cook.

And if you follow Katie on Instagram, you know that she makes and delivers the Bossticks sourdough bread weekly, helps Lauryn and Zaza prep meals in their crockpot and has a newsletter that brings quick, easy and satisfying recipes right to your inbox.

Today, in honor of Cinco de Mayo this weekend, Katie is here to share her green chili chicken enchiladas. Think healthy, quick, minimal ingredients with a kick. You can prep this dish along with Katie’s peach habanero salsa ahead of time, so whether your celebrating at home or out with friends, you won’t have to lift a finger all day.

GREEN CHILI CHICKEN ENCHILADAS:

My mom made these for us all the time as kids, I really don’t know how to make a small batch of this LOL. Makes 8 servings.

INGREDIENTS:

1/2 a rotisserie chicken, meat pulled off the bone

1 cup “that green sauce” from HEB or a canned green enchilada sauce

1/4 white onion, roughly diced

1/2 c tomatillo salsa or any green salsa

1/4 c cilantro

1/2 c whole milk Greek yogurt

1 c shredded monterey/colby jack cheese

1 clove of garlic

corn tortillas

salt and pepper to taste

1 green onion, sliced – to garnish

more cilantro – to garnish

DIRECTIONS:

+ Preheat oven to 375F.

+ Mix chicken, green sauce, green salsa, cilantro, garlic, yogurt, 1/4 cup of cheese, onion, salt and pepper into a food processor. If you don’t have a food processor, just chop everything very small until you have a paste-texture meat mixture.

+ In a 9×13 casserole dish, dump in 1/2 c of your green sauce or enchilada sauce into the bottom and spread evenly, this will help tortillas from sticking to the pan.

+ Warm your tortillas in the microwave for 30 seconds just so they’re malleable. Scoop about 2 T of the meat mixture into each corn tortilla and roll up end to end, placing it seam side DOWN in the pan until you use all the meat filling. Just squish them all up against each other nice and tight until the pan is filled all the way up, but enchiladas are in an even single layer.

+ Mix the green salsa with remaining green sauce and pour over all the enchiladas (don’t forget the edges!) evenly.

+ Top with remaining cheese all over the top. Bake in the oven for 30min or until the cheese is melted and golden on top.

And nothing goes better with enchiladas than an ice cold skinny margarita…

LAURYN’S SPECIFIC MARGARITA:

+ 1.5 ounce blanco tequila
+ 1 ounce of Cointreau ( use Triple Sec if this is unavailable )
+ limes
+ a little lemon
+ a speck of agave (a SPECK)
+ option: 2 squeezes of a grapefruit or even pomegranates
+ half rim of salt or Tajin

+ use a lime to rim the glass & then add salt to only half the rim. In a shaker add 3/4 fresh lime juice, one squeeze of lemon, then add Cointreau (or Triple Sec), & tequila.

Rule of Thumb: when making a cocktail, start with the cheapest ingredients first & finish with the most expensive last. Add ice to the shaker last (you don’t want the ice to melt into your ingredients). Add ice to rimmed glass & shake and strain your cocktail over the ice. Garnish with a grapefruit slice or lime wedge.  Lately I prefer a Baccarat glass but the classic blue rimmed glasses are always chic.

There you have it. Like we said, prep the enchiladas ahead of time and pop it in the oven for a lovely Cinco de Mayo meal, or keep it in the freezer to use another day.

Be sure to sign up for Katie’s newsletter if you’re into food and cooking, plus follow her @hangryhobson for quick tips and recipe ideas. Plus, her ‘day in the life’s’ working for the Bossticks never disappoint.

x, The Skinny Confidential team

+ Learn about the ‘make him fall in love with you sandwich.’

++ More quick and easy meals on the go here.

CINCO DE MAYO:

The post Chicken Enchiladas For The Best Cinco De Mayo Meal Ever appeared first on The Skinny Confidential.

I know how to do a few things for my husband, just a few. One of those things is making a killer sandwich. He always loves it when I make one for him. Some say the way to a man’s heart is through his stomach. I’m not totally sure about that, but I can tell you that almost every guy on the planet will love this.

The Make Him Fall In Love With You Sandwich

INGREDIENTS:

+ premium Italian uncured salami & other deli meats

+ mashed avocado

+ Roma tomatoes

+ perfectly sliced cheddar cheese

+ shredded romaine lettuce

+ crunchy salt

+ avocado mayo

+ yellow mustard

+ pepperoncini

+ sourdough bread

DIRECTIONS:

+ Slightly toast your sourdough.

+ Add avocado mayo and mustard.

+ Top with cheese and broil for about 30 seconds to melt the cheese.

+ Then add all your other ingredients, close the sandwich, cut it in half and serve on it’s own or with chips and a cold drink.

I give this a 10/10, Michael says otherwise. Check out the entire TikTok to see the final product find out his rating.

While we’re here, you always ask about the monogrammed cutting board. It’s so chic and not only is it so useful, it’s almost like a statement piece in our kitchen. You can leave it out on your island, put your fruit bowl on it, use it as a charcuterie board, and store it upright behind your stove for a little decor. It’s from Williams Sonoma and I think it makes such a good gift. You can personalize it by having it monogrammed which gives it a special touch.

And since we’re talking Williams Sonoma, this is the best knife set. The block is minimal and holds every kind of knife you could ever need. I’ll do a whole post on them soon.

Anyway, that’s all for now. What are your favorite sandwich toppings? The weirder the better. Let me know below.

x, Lauryn

+ Learn more about our favorite non-toxic cookware.

++ Check out this post on sourdough for beginners.

SANDWICH STUFF:

The post The Make Him Fall In Love With You Sandwich appeared first on The Skinny Confidential.

A few weeks ago my incredible PA Ellen Marlow was baking with Zaza. She found this cheesecake recipe and as you can see it looks delicious and tasted even better.

Zaza had so much fun making this with Ellen, mostly because of Ellen’s magical addition at the end.

You see, kids are impatient. VERY impatient. They know what they want and they want it now. Don’t we all though?

Anyways, after making the cake it needs to set in the fridge for a few hours, which can be hard for a 4 year old to understand. So Ellen told her that if it stays in the fridge, in the middle of the night, while she’s asleep fairies come and add the berries on top so she can eat it. Zaza was sent. She was so excited to get home from the school the next day so she could eat it.

This is such a fun idea when baking with your kids. It makes it magical and special. Here is the recipe Ellen used:

Fairy Berry Cheesecake to Enchant Your Kids

INGREDIENTS

The Crust:

1.5 cups graham cracker crumbs

1 tbsp sugar

6 tbsp unsalted butter, melted

The Filling:

1.5 lbs cream cheese, at room temperature

1.5 cups sugar

5 whole extra large eggs, at room temperature

2 extra large egg yolks, at room temperature

1/4 cup sour cream

1 tbsp grated lemon zest (2 lemons)

1.5 tsp pure vanilla extract

The Topping:

1 cup red jelly (not jam), currant, raspberry or strawberry

3 half-pints fresh raspberries

DIRECTIONS:

+ Preheat oven to 350 F.

+ To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.

+ Raise the oven temperature to 450 F.

+ To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.

+ Bake for 15 minutes. Then, turn the oven down to 225 F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the centre. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

+ To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

HOT TIPS From Ina Garten:

+ Measure your springform pan. The bottom of Ina’s is 9 inches, but it says 9.5 inches on the pan.

+ Place your springform pan on a sheet pan before putting in the oven to catch any leaks.

HOT TIPS From Ellen:

+ Double the lemon zest.

+ Add an extra .5 tsp on vanilla.

+ The red berries make the cake so beautiful. You can make this any time of year but the red is so festive for Christmas and Valentine’s Day.

This recipe would be great for Easter coming up, too. So grateful for Ellen, always keeping the kids entertained in fun ways. Zaza has been so into cooking and baking lately. It’s so cute to see them spark an interest in something then watch it flourish. What are you favorite ways to bake with kids? Let me know below.

x, Lauryn

+ Kris Jenner’s famous lemon cake recipe here.

++ My favorite non-toxic cookware and crockpot recipes.

BAKING ESSENTIALS:

The post Fairy Berry Cheesecake to Enchant Your Kids appeared first on The Skinny Confidential.

Cocktail parties are one of our favorite types of parties. 

They’re classy, adults-only (sometimes), and stocked with delicious cocktails… What’s not to love?

The holidays are the perfect time to host a cocktail party because that festive vibe adds another layer of elegance and fun. 

A cocktail party spices up the crazy busy holiday calendar that’s currently full of family functions and all the kid’s stuff. ALSO… a cocktail party is a holiday commitment guests won’t secretly dread.

Needless to say, we should all plan to host a holiday cocktail party this season. 

So if you’re overwhelmed by putting one of these together, don’t be. It can be really minimal and still be super elevated. 

Here’s how to bring together a cocktail party that your guests will love:

How To Throw A Holiday Cocktail Party At Home 

♡ Send classy invitations with all the info. 

Digital invites technically get the job done, but feel free to class it up with real, paper mailed ones for your holiday party. 

Real paper invitations will set the tone for your elevated party. It’ll also have all the important info like location, date, time, and dress code.

Throwing a cocktail party that people will remember for YEARS starts right here with quality invitations. Lauryn is obsessed with Bliss and Bone for all her mailed invitiations, and good news, they have an evite only option that brings their incredible designs straight to your guests’ inboxes. Stalk their past work for Lauryn here and here.

♡ Have a combination of bougie drinkware. 

This party is ALL about the drinks so your cocktails need bougie vessels to live in. 

Get some high-quality drinkware in a combination of glass types. Champagne flutes, martini glasses, carafes, highball glasses, wine glasses, pitchers, and more should all be represented at your party.

For festive (but classy) drinkware, look at this Westwood collection that has both red and clear glasses to really make things Christmassy. 

Or, consider this plaid set that has a subtle holiday-inspired yet minimal vibe that’s perfect for Thanksgiving, Christmas, New Year’s, or anything else you celebrate this time of year. 

You should also know Lauryn’s favorite glassware of the moment is Baccarat high ball tumblers and Estelle green wine glasses.

♡ Establish multiple drink stations.

Have multiple curated drink stations so your guests can try different cocktails that they don’t have to wait for.

You could also have a station with a pitcher of hard cider, garnishes like cinnamon sticks, and a platter of apple desserts. 

Then, at another one, you could have a carafe of eggnog, some whipped cream, and a tray of creme brulee donuts. Doesn’t that sound like everything you ever wanted for Christmas?

Anyway, the best way to do these stations is with the surfaces in your house and/or bar carts. Just be sure to leave some surfaces available for people to sit around and talk, eat, drink, and be merry—you know the drill. 

♡ Decorate in a simple and aesthetic way. 

If you’re hosting a holiday party, decor is essential. In fact, this is 100% necessary for setting the party mood. 

Just remember, this is not Santa’s workshop. Remember, your beautiful cocktails and bar carts are already are setting the vibe so keep your decor minimal, classy but festive.

Think greenery, moody candles, curtain lighting, and minimalist centerpieces. 

(And, if your cocktail party is for Christmas, be sure your tree is up and decorated, too.)

♡ Get lots of versatile liquor options. 

Your cocktail party should certainly have something for everyone. Have vodka, gin, light rum, bourbon, whiskey, and some bubbly on hand as a minimum. Oh, and don’t forget your hangover-free wine from Dry Farm Wines. A nice range of red, white, and rosé in a wine rack that’s easy to see can be a fun part of your set up too.

♡ Go festive with the mixers and garnishes. 

To make those drinks holiday-ready, stock up on festive, seasonal mixers and garnishes. 

For mixers, think things like vanilla, chocolate liqueur, apple cider, eggnog, cranberry juice, etc. 

Also, for garnishes, go with stuff like crushed peppermint, shaved coconut, cinnamon sticks, mulling spice, apples, pomegranate seeds, grapes, and sugared cranberries. So delicious.

♡ Make some batch cocktails, but let guests get creative too. 

Big batch cocktails are the best way to serve your guests. There are SO many tasty cocktail recipes online, but we love the sound of peppermint mimosas and big pitcher of classic margaritas are a crowd pleaser and EASY. Just add your rim of salt or Tajin and pour over ice.

On top of your big batch cocktails, be sure to have a range of mixes to go with your different spirits listed above. Orange juice, grapefruit juice, cola, club soda, sparkling water, bitters and lots of lemons, limes, grapefruit and orange wedges.

♡ Curate a signature cocktail.

A signature cocktail is the PERFECT way to elevate your party. Ours would definitely include the Skinny Apple Fizz. Try it if you haven’t yet.

Experiment for a while and find something that fits you and your theme. Your guests will be obsessed with this personal touch that doubles as a welcome drink.

♡ Have non-boozy options too. 

Your friends that don’t drink shouldn’t be excluded from the party. Mocktails can be just as fun as cocktails. (And no hangover . . . so maybe they’re onto something?) 

Both this cranberry fizz mocktail and this Italian blood orange soda are classy non-alcoholic drinks that’ll still look sexy AF in your drinkware—no vodka required. Other non-acoholic options to consider: 0% beer, kombucha, Ollipop, flavored sparkling water.

♡ Have plenty of hors d’oeuvres and desserts. 

Surely, a great party is pretty much defined by its food and drink options, right? This is especially true for a holiday-themed cocktail party. 

Have plenty of hors d’oeuvres, appetizers, and desserts served buffet style for all your guests. And above all, go with classic cocktail pairings like cheese boards, puff pastry, and shrimp cocktails. A selection of cookies, crackers, smoked salmon and dips always go over well too.

If you’re not much of a chef or baker hit up your local supermarket for premade items from their deli OR ask your friends for some help to keep things more budget-friendly. A lot of people love helping out and don’t like coming to a party empty-handed so if you feel comfortable, ask a few friends to make or bring and appetizer.

♡ Give the party a personal touch. 

What’s going to make your holiday cocktail party one to remember? All in all, you’ll want to think about some bougie and totally unnecessary extra element that’ll give the event a total wow factor. 

Here are some ideas:

♡ Serve smoked cocktails (you’ll need this cloche and smoker)

♡ Commission an ice sculpture

♡ Impress with the best nugget ice machine

♡ Hire a DJ and have a disco ball

♡ Hire a bartender, musician, and/or photographer

♡ Keep a Polaroid camera out, glue and blank oranaments out so guests can make their own tree decor

♡ Have fresh flowers everywhere

♡ Create custom cards to name your drink stations

Other Holiday Cocktail Party Ideas 

Thanksgiving Ideas

Firstly, a Friendsgiving cocktail party is such a good idea. It’s unquestionably the perfect way for a bunch of adults to get together, catch up, and get buzzed. 

With a Thanksgiving-themed holiday cocktail party, you’ll want more emphasis on the food choices and the decor should be more fall-inspired than winter. These are our ideas: 

♡ Thanksgiving-themed appetizers 

♡ Pumpkin everything (no shame in being basic)

♡ Foliage decor

♡ Brunch instead of lunch

♡ Pie bar

Christmas Ideas

We think adults are tired of the white elephant gift exchanges and massive holiday meals that come with Christmas—especially since it seems like we all get invited to like half a dozen of those. 

Moreover, a Christmas cocktail party is way more fun for you and your adult friends. These are our ideas to elevate the cozy holiday vibe and maintain the giving spirit of Christmas in the form of a cool cocktail party: 

♡ Candy cane caprese

♡ Ornament gift exchange 

♡ Fruit pizza Christmas wreath

♡ Cocktails in ornaments

♡ All-white decor

♡ Cranberry ice cubes 

New Years Ideas

New Year’s parties are OBVIOUSLY a blast, and a cocktail party feels like a pretty natural way to ring in the new year. So think glam, glitz, and lots of booze. This is what we’d do:

♡ Sugared champagne grapes

♡ Go heavy on the glitter and sparkle (general rule for life)

♡ Instagrammable photo wall

♡ Decorate with aesthetic clocks 

♡ Fondue (chocolate, cheese, whatever)

♡ Confetti for everyone 

♡ Custom New Year wine labels 

Elevate the holiday season with a cozy and classy cocktail party! 

We hope you were inspired by all these cocktail party ideas. This time of year is super busy, so get to planning right away and get those invitations sent. 

So let your holidays be merry, boozy, and bright by celebrating with a cocktail party. 

Until then . . . what’s your favorite seasonal cocktail?! Tell, tell. 

Happy holidays.

x, The Skinny Confidential team

+ check out these Prosecco cocktail recipes.

++ stalk Lauryn’s latest links for some fun gift ideas.

GET FESTIVE:

The post How To Throw A Holiday Cocktail Party At Home Your Guests Will Remember appeared first on The Skinny Confidential.

Today Larson is back to help us out with some affordable, quick Thanksgiving dishes. Just in time, too.

You might remember her from the last post she did on quick, easy meals to take on the go.  We don’t want anyone to be running around like a chicken with their head cut off, so let’s get right to it.

Affordable, Quick Thanksgiving Dishes to Please Even the Pickiest Mother-in-Law:

♡♡♡

Hi there! My name is Larson Folkerts, the creator of Let’s Love to Cook and my recipe booklets “A Month of Dinner.” I’m a twenty-something wife and mother in small-town Texas with a passion for cooking and I’m on a mission to help others love to cook at home by making cooking (dinner in particular) easy, simple, affordable and approachable.

I have two recipe booklets titled “A Month of Dinner, Vol. 1 & Vol. 2” that feature 4 weeks of dinner and dessert recipes that are healthy, easy and fast to make, budget-friendly and use simple, coordinated ingredients so none of your money or groceries go to waste.

They feature weekly grocery lists, a pantry staples list and prep tips so all the hard work is done for you, you just have to cook! The recipes are kid, toddler and husband approved (with rave reviews) and also use ingredients that are accessible to everyone. They can easily be adjusted to be gluten-free and/or dairy-free and I give instruction on how to do that.

In addition to those two booklets, I just released a ‘mini’ seasonal booklet, “Let’s Love to Cook: Fall & Winter Recipe Collection” that features seasonal soups, pastas, entrées, slow cooker meals, freezer-food, sheet pan dinners and 30-minute meals. I tell you how to make the recipes gluten-free or dairy-free, how to cook a recipe on the stove top or in the slow cooker if applicable, what recipes you can coordinate with from “A Month of Dinner, Vol. 1 & Vol. 2” to use all your groceries and tips on how to prep, cook or freeze a meal!

Each of my recipe booklets is less than $15 as I want them to be affordable for anyone to help you love to cook at home.

You can also learn more about me in my previous blog post. Since that post was published earlier this summer, my husband and I welcomed our daughter in July and we sold our log cabin to move out onto my husband’s family’s commercial tree farm (hence the change in kitchen scenes in these new photos).

Enough about me, let’s talk turkey, y’all!

As soon as the clock strikes midnight on Halloween, I am full-on holiday season mode. I have always loved the holiday season—the music, the weather, the holiday cheer, the traditions and memories, the nostalgia. Thanksgiving doesn’t have the hype Christmas does, but let me tell you what makes Thanksgiving special: THE FOOD.

We all know Thanksgiving is about the food.

We come together with loved ones, say what we’re thankful for and stuff our faces with like 12 different dishes and then either pass out in food comas, snoring to the sound of a football game or have way too much wine and have a wild night with friends and family.

So for a holiday that’s all about the food, you need to knock everyone’s socks off with your assigned dish, right? You’ve offered (maybe reluctantly) to bring something to Nana’s house for Thanksgiving and she assigns you a side dish. Or maybe you’re doing Friends-giving and everyone’s bringing something for a potluck-style smorgasbord. So I’m here to help make sure you bring a dish that has everyone asking for the recipe.

There are so many traditional Thanksgiving favorites that we all know and love: turkey, mashed potatoes, sweet potato casserole, green bean casserole, stuffing (or is it dressing?), corn casserole, gravy, cranberry sauce… y’all know them by heart, I’m sure.

I’m sharing my approach on some Thanksgiving staples.

These versions are cleaner, they’re lighter, they’re fresh and also they’re made completely from scratch with no “cream-of” soups, soggy canned vegetables or Velveeta cheese. While these recipes aren’t “healthy,” they’re cleaned-up renditions of favorites. I use milk, white wine, cheese and butter but I can assure you that these cleaner comfort foods have real ingredients that are better for you than most versions of the classics.

My husband and I have been eating Thanksgiving food for about a month as I’ve been testing and recreating these recipes to make sure they are worthy to go on your Thanksgiving tables. So be sure to tag me at @larsonfolkerts if you make any of these for your holiday, In fact, I love seeing what y’all are cooking in the kitchen from Let’s Love to Cook. You can also find more holiday content and watch me make some of the recipes below by following me on Instagram.

Happy Thanksgiving to you and your loved ones, I hope this holiday season brings joy to your table!

Affordable, Quick Thanksgiving Dishes:

♡ Glazed Orange Scones

I’m throwing in a breakfast recipe for you because A. sometimes you do a Thanksgiving brunch or you’re entertaining guests and need breakfast ideas and B. these scones are SO GOOD! These are a must-make, if not for Thanksgiving, save them for Christmas. They’re dense, they’re buttery, they’re zesty, they have a special ingredient to make them taste like the holidays…trust me when I say, make the scones.

Makes 12 scones

For the scones:

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg (this is the holiday spice, don’t skip!)
1/2 teaspoon salt
1 tablespoon orange zest from a Naval Orange or orange of choice
1/2 cup cold butter
1 egg
1 teaspoon vanilla
1/2 cup Greek yogurt
1 tablespoon milk of choice

For the glaze:

1 cup powdered sugar
1 tablespoon butter, melted
1 teaspoon orange zest (I do closer to 1 tablespoon, I like mine zesty)
Juice from 1/2 orange

Instructions

+ In a large bowl, whisk together flour, sugar, baking powder, nutmeg and salt.
Cut in cold butter. I have a great hack for you to make this easier on my Instagram. You can use a large-hole cheese grater (then use it again for grating your cheese for the Gruyère Scalloped Potatoes).

+ In another bowl, mix together the orange zest, egg, vanilla and yogurt, Pour into the dry mixture and combine. Add 1 tablespoon milk if the dough seems too dry.

+ Place the dough on a floured surface (and flour your hands, the dough will be sticky) and work into a ball then flatten it to a rectangle about 1/4” thick. Cut out 12 scone triangles.

+ Place on parchment-lined baking sheets and refrigerate for 10 minutes. While scones are chilling, preheat your oven to 400 and wash your dishes.
Bake the scones on the lined baking sheets for 13-15 minutes until just golden-brown.

+ While the scones are baking, make the glaze by stirring together all of the glaze ingredients in a small bowl.

+ Let the scones completely cool then either dip the tops of them in the glaze or pour the glaze over all the scones.

You can make these in advance and freeze them if needed!

♡ Not Your Grandma’s Green Bean Casserole

When I was trying to decide which Thanksgiving recipes to make, I took a poll on Instagram asking what everyone’s favorite turkey day dish is and I was absolutely SHOCKED when the clear favorite was Green Bean Casserole.

This is my take on the classic side dish. While it usually features canned green beans, cream of mushroom soup and crispy fried onions, I nixed those ingredients and created a more ‘cleaned-up,’ from-scratch variation with fresh, crunchy green beans, a parmesan, white-wine cream sauce and a homemade crispy onion topping. The one vegetable we do not like in our family is mushrooms so my rendition doesn’t feature them but they’re easy to add. Don’t be intimidated by this dish; while it looks tedious, it comes together quickly!

Makes one 8×12 or 9×9 dish, double if serving a crowd

+ 1 pound fresh green beans, washed and trimmed
+ 1/2 tablespoon butter to grease baking dish

For the crispy onion topping:

+ 1 yellow onion, thinly sliced
+ 1 tablespoon olive oil
+ 1/4 cup all-purpose flour or flour of choice
+ 1/4 cup Panko (you could use gluten-free Panko as well)
+ 1/2 teaspoon salt
+ 1/2 teaspoon onion powder
+ 1/2 teaspoon garlic powder
+ 3 tablespoons grated parmesan

For the cream sauce:

+ 2 tablespoons butter
+ 2 cloves garlic, minced
+ 1/4 cup flour
+ 1 cup chicken broth
+ 1/4 cup dry white wine
+ Salt and pepper to taste
+ 1/4 cup grated parmesan
+ Thinly sliced mushrooms, optional (I didn’t use mushrooms but I know they’re ‘classic’ for green bean casserole).

Instructions

+ Blanch the green beans in boiling water for about 5 minutes until they’re bright green and still crunchy. Drain and set aside.

+ Set the oven to 400 and line a baking sheet with parchment paper. Make the onion topping by tossing your sliced onion, olive oil, flour, Panko, salt, onion powder, garlic powder and grated parmesan together in a bowl. Everything should be well coated. Transfer contents to lined baking sheet and bake for about 15 minutes. The Panko might not completely stick to the onions and that’s okay! It will still be part of the crispy topping.

+ While the crispy onion topping is baking, make the cream sauce. Melt the butter in a sauce pan. If you’re using mushrooms, add them to the butter to sauté. Next, add the garlic and cook until fragrant. Add flour, whisking to thicken, then broth and wine. Whisk together over medium-high heat so sauce thickens. Lower heat to a simmer and add parmesan, salt and pepper to taste.
Reduce oven temperature to 350 and grease baking dish with butter. Add green beans to dish then add cream sauce and toss together so green beans are coated. Add crispy onions from baking sheet to the top of the green beans so they’re well covered.

+ Bake for 25-30 minutes. If you feel your onion topping is getting too toasted, you can cover with foil the last 10 minutes.

♡ Lightened-Up Simple Stuffing

Is it stuffing or dressing? In Texas and the South, people eat dressing and it’s made with cornbread. My recipe would definitely fall under the stuffing category, but it’s baked in a casserole dish, not in the bird. Whatever you call it, I’m calling it stuffing and this is my lightened-up, simple stuffing recipe. According to my brother-in-law this recipe is “fire.”

Makes one 9×13 dish

Ingredients

+ 1 tablespoon olive oil
+ 1 pound Italian sausage
+ 6 tablespoons butter + 1 tablespoon or so for greasing casserole dish
+ 1 large loaf French bread, STALE (let it dry out or toast it to get it dry) and cut into small 1-inch cubes
+ 1 large yellow onion, chopped
+ 4 celery stalks, thinly sliced
+ Salt and pepper to taste
+ 1 teaspoon fennel
+ 1/2 cup dry white wine
+ 2 cups chicken broth
+ 2 eggs, beaten
+ A few tablespoons of fresh herbs of choice or whatever is on hand (thyme, sage, oregano, rosemary, parsley)

Instructions

+ Preheat the oven to 375 and butter a 9×13 baking dish. Heat the olive oil in a skillet and cook the sausage until crumbled and brown. Transfer to a plate with a slotted spoon to use later.

+ In the same skillet, sauté your onion and celery with salt and pepper until tender. Add wine and fennel and simmer for a few minutes so wine is absorbed and cooked down. Transfer to a large bowl.

+ In the large bowl, add cubed bread, chicken broth, beaten eggs, sausage, herbs and any additional salt and pepper to taste. Stir everything so it’s well-mixed. Transfer to your greased baking dish and then cover with foil. Bake for 20 minutes covered then an additional 20-30 minutes uncovered until golden brown.

♡ Gruyère Scalloped Potatoes

You can’t go wrong with scalloped potatoes. This recipe uses yummy gruyère cheese to give them a little flair to upgrade your basic scalloped potatoes. They fancy!

Makes an 8×11 or 9×9 dish, double for a crowd

Ingredients

+ 4-6 Yukon gold potatoes, peeled and very thinly sliced (I suggest using a mandoline)
+ 4 tablespoons butter plus 1 tablespoon or so for greasing baking dish
+ 1/2 yellow onion, finely sliced (you can use the mandoline again)
+ 3 garlic cloves, minced
+ 2 tablespoons flour
+ 1 cup chicken broth
+ 1/4 cup white wine
+ 1 cup milk or cream
+ 1/2 teaspoon salt
+ 1/2 teaspoon pepper
+ 2 teaspoons fresh thyme leaves
+ 1 cup Gruyère cheese, grated
+ 1/3 cup grated parmesan

Instructions

+ Preheat the oven to 400 and then grease your baking dish.

+ In a saucepan over medium heat, melt the butter then add onion to sauté. Add garlic, careful not to burn, then flour. Quickly whisk so flour doesn’t burn.

+ Whisk in broth followed by wine, allowing the sauce to thicken while you whisk.

+ Slowly whisk in milk.

+ Add salt and pepper then thyme and reduce heat to a simmer, whisking so sauce thickens. Remove from heat.

+ Layer 1/2 of your thinly sliced potatoes in your baking dish then pour 1/2 your cream sauce on top of the potatoes followed by 1/2 of the Gruyère. Do another layer, using remaining potatoes followed by remaining cream sauce and Gruyère. Then add grated parmesan on top.

+ Cover dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until cheese is browning and bubbly and potatoes are tender.

♡ Skinny Spicy Pomegranate Margarita

Need a new cocktail this holiday season? Give this skinny spicy pomegranate marg a try.

Ingredients

+ 4oz tequila of choice
+ 2 limes, freshly squeezed
+ 1/3 cup pomegranate juice (you can do more or less, depending on your preference)
+ 1/2 cup Topo Chico
+ 1 jalapeño, sliced (use as few or as many slices as you’d like)
+ Ice
+ Salt for rim, if desired
+ Rosemary sprig or thyme stems for garnish (great way to use your herbs from recipes).

Instructions

+ Add tequila, a handful of ice, jalapeño slices, pomegranate juice and lime juice to a cocktail shaker. Shake until well-combined and the shaker is very cold.

+ Salt the rims of cocktail glasses and then add ice. Pour drink mixture into glasses. Top off with Topo Chico.

+ Garnish drinks with rosemary sprigs or thyme stems. Then add extra jalapeño slices, if desired! Cheers!

♡♡♡

We hope you guys loved these recipes from Larson. As you can see, every recipe is so well thought-out and each one uses a lot of the same ingredients. It makes things so much easier when grocery shopping and also…no waste – which we’re always about.

Let us know below if you try any of Larson’s recipes, and be sure to check out her first post if you haven’t yet. Plus, follow her on IG @larsonfolkerts.

Happy Thanksgiving!

x, The Skinny Confidential team.

+ check out these holiday cocktails, fun for any occasion.

++ stalk Lauryn’s 5 ways to hack Thanksgiving here.

SHOP THE POST:

The post Affordable, Quick Thanksgiving Dishes to Please Even the Pickiest Mother-in-Law appeared first on The Skinny Confidential.

We all love a good cocktail during the holidays. 

Cocktails are so quick and easy to make, which is why they make the perfect addition to any good holiday party. 

They’re a total crowd pleaser and a super easy way to add variety to your drink menu. Plus, a drink menu for your guests is an easy way to keep things streamlined, and semi under control. 

So, if you’re currently dreaming up the perfect drink menu for your next little holiday soiree, you’re in luck. Because today, we’re sharing a roundup of Prosecco cocktails that are perfect for various holidays throughout the year.

5 Holiday Prosecco Cocktails

What Is Prosecco?

Prosecco is an Italian white wine, also sometimes known as an Italian sparkling wine because of it’s larger, frothy bubbles that rise to the surface like champagne.

In general, Prosecco is slightly sweeter than champagne (although still very dry) with notes of lemon, citrus, green apple, and pear. YUM!

Prosecco is made by a slightly different process than champagne, and comes from the Veneto and Friuli Venezia Giulia wine regions of Italy. Rather than going through the traditional method like champagne, Prosecco is made via the tank method. 

There are three main types of Prosecco: sparkling (Spumante), semi-sparkling (Frizzante) and still (Tranquillo), depending on the perlage. And Prosecco is super dynamic, with varieties ranging from dry to extra brut, depending on your favored taste. 

When it comes to cocktails, you’ll want to avoid the still altogether. The bubbles are non-negotiable, right? Also, if you’re not into sweetness, you could go for extra brut. 

Why Prosecco? 

It’s light & bubbly texture just adds a little something extra to a regular cocktail. It not only enhances the taste of a good cocktail, but the fresh aroma as well. 

Prosecco also has a lower alcohol content, meaning you & your guests can catch a buzz and keep it going. No crashing after just one or two drinks. 

On top of all that Prosecco is also a palette cleanser. Which means each and every sip of your Prosecco cocktail concoction will make your party food, appetizers, hors d’oeuvres, that much more delicious. 

Finally, without further ado, here are our top holiday Prosecco cocktails. Grab a bottle of Prosecco, break out the bar cart, & let’s get into it.

Note: all of these recipes are for ( 1 ) drink. Scale up depending on the size of your party, or treat yourself to a party for 1.

NYE Aperol Spritz

A gold drink to bring in the new year? We think YES!

1.5 ounces Aperol 

1 ounce fresh squeezed lemon juice

1 ounce simple syrup* 

Prosecco

Perrier sparkling water

1 slice of lemon

Mint for garnish 

Ice

Instructions for cocktail: Place four ice cubes in a white wine glass. Place the lemon slice on the side of the glass, and then add the Aperol, lemon juice, and simple syrup. Fill the glass with Prosecco until the glass is almost full, then finish up with a touch of sparkling water. Garnish with mint. 

 * Simple Syrup:

1 cup organic sugar

1 cup of water

Instructions for simple syrup: add water & sugar to a saucepan and boil over low heat. Stir until all the residual sugar dissolves & it’s clear. Bottle the syrup a funnel does wonders here & put it in the refrigerator.

Blackberry Lime Pink Valentine’s Drink

A pretty pink drink for a day filled with love (& partying). This one comes with a few more steps, but the end product is totally worth it. 

6-10 fresh blackberries

1 ounce lime juice 

1 tbsp raw, organic honey

Prosecco 

Mint leaves 

1 lime slice 

Ice

Instructions: First, in a small bowl or jar, add freshly squeezed lime juice, fresh blackberries, fresh mint leaves, and raw, organic honey. Use a muddler (or a spoon or fork) to create a thick, mashed mixture. 

Next, add four ice cubes to any cocktail glass. Then, strain the berry mixture into the cocktail glass with a strainer to remove seeds & leaves. Use a spoon or fork to press the mixture to ensure you’ve strained all you can. Top with Prosecco. Garnish with blackberries, a slice of lime, and a few mint leaves. 

Fourth of July Summertime Spritz 

Alcohol & antioxidants to spice up your hot summer day? Yes, please! Plus this cocktail is red, white, & blue all the way. 

4 blueberries

1 strawberry, sliced

1 tbsp lime juice

2 slices of lime

A splash of ginger ale

A splash of freshly made lemonade

Prosecco

Sugar 

Instructions: Use a slice of lime to coat the edges of a champagne flute, then sugar the rim. Add blueberries & strawberries to the flute. In a cocktail shaker, add ginger ale, lemonade, lemon juice, and ice. Shake well. Strain the cocktail mixture into the flute. Top it off with Prosecco. Garish with a slice of lime

Autumn Orange Thanksgiving Spritz

Add a little more orange to the Thanksgiving table with these adorbable citrus cocktails. Not only is this cocktail so refreshing, but it’s also super easy to make. 

1.5 ounces Grand Marnier

1 ounce lemon juice

Prosecco

1 orange twist

Instructions: Add Grand Marnier & lemon juice to a champagne flute. Top off with Prosecco and garnish with an orange twist. Easy peasy lemon squeezy. 

Sparkling Christmas Cranberry Cocktail 

You can’t talk about Prosecco without mentioning cranberry juice at least once. And what’s more fitting for Christmas than a festive (& very red) cranberry Prosecco cocktail? 

1.5 ounces Grand Marnier 

1 ounce cranberry juice (naturally sweetened)

Prosecco

1 lime wedge 

6 cranberries

Instructions: Add Grand Marnier, cranberry juice, and ice to a cocktail shaker. Shake, and then strain the mixture into a cocktail glass of your choice. Top with Prosecco. Garnish with a lime wedge & some cranberries. 

Fresh, festive, & fruity cocktails galore.

There are a lot of Proseccos available so be sure to find the one that you like. We love one that’s organic with the lowest sugar possible. Here’s our pick for a nice everyday one, and a brut that’s not so sweet. You can never go wrong with Dry Farm Wines, too. Stalk this post for more on the no hangover wine.

What cocktails are you loving right now? Lauryn’s latest is a sexed up ranch water. It’s just ice, 1.5 inch of blanco tequila, Pellegrino, an inch of lime juice and a lemon wedge. In the Baccarat tumbler, of course.

x, The Skinny Confidential team

+ stalk Kris Jenner’s favorite glassware here.

++ check out Lauryn’s favorite things of 2023.

GET BUZZED:

The post 5 Holiday Prosecco Cocktails For a Fun Little Buzz appeared first on The Skinny Confidential.

We’re so excited to have Danielle from HealthyGirl Kitchen on the blog today. She caught Lauryn’s eye because her trainer in San Diego, Kim Kelly always makes and shares Danielle’s plant-based recipes.

Recently Lauryn has been talking a lot about how introducing meat back into her diet is really working for her right now. However, we always want to keep the conversation going around all different ways of doing things. Meat-based is working for Lauryn right now, it may not for you. That’s why we’re so happy Danielle is here to talk about building a healthy, satisfying plant-based meal and sharing 3 of her favorite recipes.

Danielle gets into it, but building a healthy plate is important no matter what your food philosophy is. It’s all about getting nutrients, eating fresh, eating clean and being satiated. With that, let’s welcome Danielle to the blog.

♡♡♡

A Beginner’s Guide to Plant-Based Eating and 3 Easy Recipes To Keep You Satisfied

Hi! I am Danielle Brown, CEO + Founder of HealthyGirl Kitchen, Certified Holistic Health Nutritionist, and New York Times Best Selling author. I teach women the secrets to eating more plant-based meals that not only nourish your body but also taste AMAZING. 

It is a common misconception that if you eliminate animal products and eat a plant-based diet, you won’t be able to get enough protein or that you’ll end up becoming nutrient deficient. I have been vegan for 8 years and counting and I’ve never felt healthier.

After adopting a plant-based diet my freshman year of college with limited resources and living out of a dorm room, I knew that I wanted to share my knowledge of plant-based eating with everyone who would listen. When I first learned that a plant-based diet meant eating a vegan diet, this seemed unfamiliar and foreign to me.

Didn’t vegans smoke weed all day and eat tofu? 

I couldn’t imagine meals without dairy, I was a cheese-a-holic. From feta cheese to soft-serve ice cream, to cheesy pizza, I was scared to give up my favorite foods. In my college dorm, I had to get creative. I was microwaving sweet potatoes in my dorm room; I made the salad bar my best friend and I kept a huge bowl of fruit that didn’t need to be refrigerated on my desk for easy snacking. Four months into plant-based eating, I lost 20 pounds, my skin was clearer, I had so much more energy, and my chronic heartburn disappeared (and I didn’t miss the cheese).

I want to be clear – there is a RIGHT way to go about eating a plant-based diet (just like there’s a right way to about any type of dietary lifestyle).

I understand that healthy eating and building a healthy, well-balanced meal can seem majorly daunting. However, when it comes to making a healthy vegan meal, it can be even more intimidating. Let’s break it down.

No matter what diet you are on, whether you eat meat or not, it is important to include all three macronutrients in your meals: protein, complex carbohydrates, and fats. 

It’s easy to rely on carbs when you cut out animal products, but I can’t stress enough how imperative it is to include protein at every single meal. 

Plant-based Protein Sources:

+ Lentils (18 grams per cup) 

+ High Protein Tofu (35 grams ½ block) I get this one at Trader Joe’s or Whole Foods

+ Soy-Free Tofu (32 grams for ½ block) this is in a hot pink box and I get it at Sprouts! 

+ Tempeh (31 grams per cup)

+ Seitan (25 grams per 3.5 oz)

+ Edamame (17 grams per cup)

+ Protein powder (20 grams per scoop on average)

+ Others: nuts, seeds, quinoa, beans, etc.

When paired with complex carbohydrates (quinoa, sweet potato, brown rice, chickpeas, whole grain pasta), and healthy fats (olives, avocado, coconut, nuts, seeds), protein is going to keep you FULL, and satiated. It is also essential to building muscle, aiding in healthy weight loss, optional hormonal functioning and keeping your blood sugar balanced. 

Supplements: with a well-planned plant-based diet, it is still important to take a vitamin b12 supplement. In the winter months, it wouldn’t hurt to take a vitamin D as well. I love throwing in a probiotic too.

Moral of the story: You CAN be healthy on a plant-based diet if it is well thought-out and balanced with protein, fats, and complex carbohydrates. It can be as simple as a bowl with rice, tofu and veggies. 

Sample HealthyGirl Plant-Based Meal Plan: 

♡ Breakfast: Raspberry Chia Pudding

This 5-minute breakfast is perfect for the busy girl. Pro tip: make a big batch for the week and divide into mason jars for grab-and-go breakfasts all week long. (This really good if you suffer from constipation.)

♡ Lunch: Adzuki Farro Salad (creamy peanut dressing)

This adzuki bean farro salad is packed with protein, fiber, veggies, and healthy carbs. I used to get this salad from Whole Foods all the time but found out they use nasty ingredients in it like “caramel color,” so this is a copycat of that salad and it’s DELISH. Farro is such an underrated grain that is a great alternative to rice. It is much more nutrient dense. 

♡ Snack ideas:

+ Apple and almond butter

+ Carrots + hummus

+ air-popped popcorn

+ edamame with lemon + sea salt

+ quick protein shake: I LOVE Wellious protein– it has simple and minimal ingredients. 

♡ Dinner: Sheet Pan Fajitas

This mess-free dinner is so filling, nourishing and tastes AMAZING if you like Mexican flavors. I use Daring vegan chicken it’s super high in protein and tastes like real chicken. 

I am here to inspire you every day to fall in love with cooking (without meat, dairy, and eggs) and taking care of yourself. It feels SO good to eat foods that fuel you and nourish you. For more recipes check out my cookbook, it is going to be your new healthy eating bible. The HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life.

Xoxo,

Danielle

♡♡♡

There you have it. What recipe are you going to make first? Be sure to check out Danielle on Instagram @healthygirlkitchen and stalk her new cookbook for mouth-watering, nourishing, vegan meals.

x, The Skinny Confidential team

+ stalk the best vegan quinoa bowls here.

++ check out these tips for a vegan BBQ.

PLANT-BASED MUST-HAVES:

The post A Beginner’s Guide to Plant-Based Eating and 3 Easy Recipes To Keep You Satisfied appeared first on The Skinny Confidential.

This is the best French Toast recipe, like mouthwatering. But we’ll get to that.

Recently, I’ve been talking about how important my mornings are with my kids. A morning routine is essential, but once I get that out of the way, my top priority is spending time with my kids.

Being in the kitchen, listening to music, Michael making me a coffee (raw milk, always), making breakfast with my phone on airplane mode is one of my favorite times of the day.

Michael has been making this for the kids every weekend. It’s comforting, delicious, and my kids eat every bite. It’s a special treat they look forward to and has become a fun part of our weekend.

This recipe is from The Rock’s, yes Dwayne Johnson’s, personal chef. Apparently he eats it every weekend too. We’ll get to the variations and different toppings you can do, but here’s the base.

The Rock’s Favorite French Toast Recipe:

(serves 4)

+ ½ cup heavy cream

+ ¼ cup powdered sugar

+ 1 tbsp plus ½ tsp vanilla extract, divided

+ 1 medium ripe banana, sliced

+ ½ cup packed dark brown sugar

+ 6 tbsp (3 oz.) butter, divided

+ 2 large eggs

+ ½ cup whole milk (or milk of choice)

+ 1 tsp. ground cinnamon

+ 4 (2-in.-thick) challah or brioche slices

+ ¼ cup honey roasted macadamia nuts, roughly chopped

DIRECTIONS:

♡ Beat together cream, powdered sugar and ½ teaspoon vanilla in a medium bowl with an electric mixer at medium speed until soft peaks form, 30 seconds to 1 minute. Cover tightly with plastic wrap, and refrigerate until ready to use.

♡ Stir together banana slices, brown sugar and 4 tablespoons butter in a medium saucepan; cook over medium low, stirring often, until bananas are soft and sugar is dissolved, 4 to 5 minutes. Carefully transfer mixture to a blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, 30 seconds to 1 minute.

♡ Whisk together eggs, milk, cinnamon and remaining 1 tablespoon vanilla in a medium bowl.

♡ Heat 1 tablespoon butter in a large cast-iron skillet or griddle over medium. Working in two batches, dip 2 bread slices into egg mixture, and then add to hot skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Serve warm, topped with bananas foster sauce, whipped cream and macadamia nuts.

This recipe is SO good, and like I said, such a treat. Our stove comes with a griddle, but if it didn’t I would totally get one of these. They’re so useful when it comes to French toast, pancakes, quesadillas, grilled cheese- and the reverse side works for grilled veggie skewers or meat (if you’re not into using a BBQ).

We like to top ours with icing sugar, lemon, or maple syrup. Let me know if you try it.

x, Lauryn

+ stalk these affordable Thanksgiving recipes.

++ check out this healthy strawberry milk recipe.

FRENCH TOAST SUPPLIES:

The post The Rock’s Bratty, Bougie French Toast Recipe appeared first on The Skinny Confidential.

We’ve restocked!

SPRITZ SOCIETY PINK LEMONADE by The Skinny Confidential. Such a no-brainer to co-brand with the Spritz Society team. If you have yet to hear of Spritz, allow me. 

Ben Soffer – you may know him as @boywithnojob – started Spritz as a way to connect people, memories and good times. Their whole thing is that life is too short to not love what you’re drinking. They use real ingredients that you can actually pronounce and give the people what they want. Literally. Like they asked people what they want in a canned beverage and voilá. Spritz Society beverages are THE MOVE if you’re into minimal ingredients, but like the best taste ever. Think: grapefruit, peach, blood orange, pineapple, lemon and now…

PINK LEMONADE by The Skinny Confidential.

Like I said, no brainer. Their drinks are award-winning, low sugar and use real wine, all in a convenient sparkling can. It seriously tastes so good you guys. Be sure to listen to the podcast that just came out with Ben where you’ll learn WHY we partnered with Spritz, and so much more about creating your own future.

So why PINK LEMONADE?

Because that’s what YOU wanted. Remember? We asked you guys months ago what flavor you’d want to see and the votes came in, so we delivered. We wanted to make sure it tastes absolutely delicious so we went through 5 different taste testing rounds, 10 independent taste testers, and made sure it was absolutely perfect for you.

So what do you get?

2 x 4 packs of this mouth-watering drink that: has 120 calories per can, is 6% ABV, is gluten-free, has nothing artificial. 

And we love options, baby, so here they are: PINK LEMONADE can be bought as a 2 pack for $50 or 3 packs for $70. Stock up, cause once it’s gone it’s gone. This is a limited edition release so you want to get this juicy beverage before it sells out. 

These pink cans are the perfect companion to take poolside, for a beach day, golfing, camping, to a BBQ – funny all those places are perfect for wearing your BOUGIE DRIVING GLOVES too. 

As I said, this PINK LEMONADE is LIMITED EDITION. So get your sippity sip on while you can.

It’s pink, it’s fresh, it’s juicy & oh ya, best enjoyed ice fucking cold. 

Cheers,

x, Lauryn

+ listen to the founder of Spritz Society on The Skinny Confidential HIM & HER show here.

++ stalk the latest product drop from The Skinny Confidential too.

SHOP THE POST:

The post Back In Stock: Spritz Society Pink Lemonade by The Skinny Confidential appeared first on The Skinny Confidential.

HAPPY 4^TH OF JULY to the most insane & amazing community ever.

This 4th of July I’ll be relaxing by the pool with my family, eating, drinking skinny margs, Aperol Spritz or maybe even some mocktails. We’ll be having the best street tacos from ALCE 101’s taco bar (if you’re interested, check it out here).

I wanted to give you a quick little 4th of July resource for how to throw together some fun, last-minute plans for the day. Each of these ideas are quick, easy, efficient & will be a real hit. We’ll go over some recipes and drinks if you’re getting together with some friends or headed to a big party, and I’ll share some of my latest reads if you’re just chilling poolside (sounds like a dream).

Before we get into it, remember to stay safe, especially when it comes to your sun exposure. We created the BOUGIE Driving Gloves for days where you need some protection, but want to keep things cute. Also, throw your HOT MESS Ice Roller in the SLEEPING BAG for a quick midday depuff after too many chips. LOL.

Ok, let’s go.

How to Have an Epic 4th of July With Skinny Margs, Guacamole, Cake, and More

✩ THE SKINNY CONFIDENTIAL MARGARITA

Here’s the thing: I know what I want. I’m specific. Just because I know what I want doesn’t make me a bitch. So if you’re out for the 4th of July, remember to be kind, tip well and ask POLITELY for what you want (if you’re specific). That’s how you get it – you ask for it. Nicely.

Anyway, back to the margarita.

Ingredients:

+ 1.5 ounce blanco tequila
+ 1 ounce of Cointreau ( use Triple Sec if this is unavail )
+ limes ( tons )
+ a little lemon
+ a speck of agave ( like a fucking SPECK ! )
+ option: 2 squeezes of a grapefruit or even pomegranates
+ half rim of salt, always

directions:

Use a lime to rim the glass & then add salt to only half the rim. In a martini shaker add 3/4 fresh lime juice, one squeeze of lemon, then add Cointreau ( or Triple Sec ), & tequila.

HOT TIP: try a half rim of Tajin to keep things interesting.

 rule of thumb: when making a cocktail, start with the cheapest ingredients first & finish with the most expensive last. Add ice to shaker ( you don’t want the ice to melt into your ingredients, so do this last ). Add ice to rimmed glass & shake and then strain your cocktail over the ice. Garnish with a grapefruit slice or lime wheel.

✩ SUPER QUICK SPICY GUACAMOLE

This is a bombass recipe that takes like 5 seconds. Have to host a dinner party but have no time? I got you. Someone’s birthday? Bring this guac, you’ll be a real hit. Football Sunday? This guac needs to get involved. No football Sunday should be without guacamole.

Ingredients:

+ 5 organic avocados
+ Spicy Guac Starter
+ 1/2 organic lemon
+ Chili flakes ( optional for an extra zing! )

Directions:

Mash avocados, add the starter, squeeze lemon, & sprinkle chili flakes to taste…yes guys- it’s THAT easy. Grab a bowl of chips or endive lettuce pieces, crack a cold beer, & enjoy!

I should also mention it’s always fun to sex up your guac: you can always add mango for mango guac! Corn or tomatoes are a fun addition too. Sometimes I also add cilantro- BECAUSE YUM.

✩ STRAWBERRY SHEET CAKE

Ta-da. A cute, fun, pink strawberry cake. The best part about this cake from @acozykitchen is that you can decorate it however you want. You could even do little ghosts or pumpkins for Halloween- sheet cakes are so fun.

Roasted Strawberry Puree

♡ ¾ cup sliced strawberries ( about 4 strawberries )

♡ 2 tsp granulated sugar

♡ pinch of salt

♡ 2 drops red food coloring gel ( optional )

DIRECTIONS:

+ Preheat the oven to 350 degrees F. In a small baking dish, combine the strawberries, sugar & salt. Transfer to the oven to roast for 10 minutes.

+ Remove it from the oven & transfer it to a food processor. Then blend until completely smooth. Measure out 1/4 cup & set aside. ( Adrianna suggests keeping any extra puree to make cocktails – yum ).

Strawberry Cake:

♡ 1 ¼ cup & 2 tbsp all-purpose flour

♡ 1 ¼ tsp baking powder

♡ ½ tsp kosher salt

♡ ½ cup unsalted butter, at room temperature

♡ 1 ¼ of granulated sugar

♡ 1 tsp pure vanilla extract

♡ ⅓ cup milk

♡ 3 large egg whites

♡ ¼ roasted strawberry puree

DIRECTIONS:

+ Keep the oven at 350 degrees F & grease & line a 8×8-inch baking pan ( you can also use a 9 inch round pan, a 9×5 loaf pan– check both these options at 25 mins, or make cupcakes– check after 15 mins ).

+ In a medium bowl, whisk together the flour, baking powder & salt. Set aside.

+ In the bowl of a stand-up mixer with the paddle attachment ( or in a large bowl with an electric mixer ), add the butter, sugar & vanilla. Beat until light & fluffy, about 2 to 3 minutes.

+ In a measuring cup, pour in the milk, egg whites, & reserved 1/4 cup strawberry puree & whisk until combined.

+ Turn the mixer to low speed &, alternating between the dry ingredients & the liquid ingredients ( the strawberry/egg white mixture ), add the butter/sugar mixture until the batter is relatively smooth.

+ Pour the batter into the prepared baking pan & smooth it out until it reaches the sides. Transfer to the oven to bake for 25 to 32 minutes, until a skewer inserted into the center comes out clean.

+ Allow the cake to cool in the pan for about 10 minutes & then invert onto a cooling rack & cool to room temperature. This takes about an hour.

Strawberry Cream Cheese Frosting:

♡ 5 oz of cream cheese, at room temperature

♡ 5 tbsp unsalted butter, at room temperature

♡ 2 cups powdered sugar

♡ ½ tsp pure vanilla extract

♡ pinch of salt

♡ 1 tbsp heavy cream ( optional )

♡ ¼ cup freeze-dried strawberries

DIRECTIONS:

+  Using a food processor or a spice grinder, add the 1/4 cup freeze-dried strawberries. Pulse for about 1 minute until it resembles a powder. Then measure out 1 tablespoon.

+ In the bowl of a stand-up mixer with the paddle attachment ( or a medium bowl using an electric hand mixer ), add the cream cheese & beat it until smooth. I like to do this or else the cream cheese frosting will have little clumps of cream cheese. Next, add the butter & beat it until smooth, about 15 seconds.

+ Add the powdered sugar, salt, vanilla extract & heavy cream. Beat for a full 2 minutes to ensure fluffy, delicious frosting.

✩ WATERMELON JERKY

The credit entirely goes to Sakara Life. These girls sent me this snack & immediately I was HOOKED. Like so hooked where I needed to snack on it every night. They don’t produce it anymore but you can make your own like I do. Sure, it’s not quite as good as the jerky Sakara used to make, but it’s still perfectly chewy and satisfying.

Ingredients:

+ a big-ass watermelon, organic
+ organic cayenne powder
+ as much lime as you want

directions:

Add to a dehydrator. cut watermelon into 1 inch slices. Discard ends & remove rinds. After removing the rind cut slices down to about 1/4 inch thick. Lightly add cayenne powder ( I like A LOT but it’s spicy so you need just a tad ) & then place watermelon slices on dehydrator. Once it’s in dehydrator squeeze a little lime on top. Dry at 135 degrees F for 18 ( YES, 18 ) hours.

{ recipe via }

✩ KOMBUCHA VODKA

Cocktails with probiotics.

If that’s not cool, I don’t know what is?

Ingredients:

+1-2 ounces of vodka ( I like gluten-free Tito’s )
+ A couple splashes of sparkling water
+ A couple of splashes of Kombucha
+ Fresh mint ( I like A LOT )
+ Shaved ginger
+ Grapefruit bitters ( if you don’t have this, use a squeeze of lemon )
+ Handful of ice

Directions:

Add ice to a chilled glass. Add vodka & top with a little sparkling water. Then add 1/2 cup of your favorite Kombucha on top. Grab mint & clap it between your hands ( << this brings out the flavor ). Use mint as a garnish & then mix it into the cocktail. Top with a couple dashes of grapefruit bitters ( or lemon ) & shave some ginger on top ( use a cheese grater to shave ginger! ). Option: add raspberries for a festive flair. CHEERS!

✩ JENNIFER ANISTON CAULIFLOWER PIZZA

According to her stylist, this is Jennifer Aniston’s favorite pizza order ( we’re just making it on a cauli crust ):

Ingredients:

+ 1 pizza crust
+ 3/4 c Rao’s sauce
+ 1 diced bell pepper
+ 1/4 c black olives
+ 1/4 c sliced onion
+ mozzarella cheese
+ 1 handful arugula
+ chili flakes, to taste
+ garlic gloves, to taste
+ squeeze of lemon
+ optional: add artichokes for extra fiber.

Directions:

Preheat oven to 400F, place the crust on a non-stick baking pan and bake for 10-12 mins. Let it cool for about 10 mins before adding toppings. Spoon sauce over pizza crust. Then top with bell peppers, onions, olives, and mozzarella cheese. Enjoy as is, or bake for another few mins. Take out of oven then top with fresh arugula, LOTS of lemon and chili flakes. Enjoy!

+TSC HOT TIP: Rao’s Arrabbiata sauce is my FAVE. The ingredients are on point and it also goes perfectly with the jalapeño crust. If you can’t find Rao’s sauce, Luciano’s  is perfect too.

✩ LISTEN

TSC playlists are perfect (especially the VIBEZZZ one) whether you’re at a pool party or keeping it chill in your backyard. Be sure to check out the latest podcast episodes too, we have Chervin from Cymbiotika back on, Dan Bilzerian, & the founder of Craigs, LA.

✩ JUICY READS

& if you’re keeping it extra chill this weekend & looking for some must-reads, I highly recommend:

+ The Secret Conversations by Peter Evans

+ PARIS: The Memoir by Paris Hilton

+ The Shift by Tinx

+ Can’t Hurt Me by David Goggins

+ The Setup by Dan Bilzerian

+ Love, Pamela by Pamela Anderson

+ Discipline is Destiny by Ryan Holiday

x, lauryn

+ to host a vegan bbq check out this post.

++ for some outfit inspo, stalk my latest France looks.

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