Ah, sangria. That delectable mix of fruit and wine. This sangria is a concoction from who knows where. I think I looked at a recipe a long time ago, which must have been where I got the idea for this particular mixture. However, I consider this my own recipe, because of what I add to it.

Sangria is perfect for those nights when you want a relaxing drink, but you don’t want a cocktail, and you don’t want wine. (I know, hard to imagine a night where you wouldn’t want one of either.)

This recipe has been popular in particular with my father, who has been known to run out to the store and return with about 3 bottles of wine, just so I could make more. It’s pretty good, I’m not going to lie to you. I have yet to try making white sangria, which sounds just as delicious and refreshing. When I do, I’ll let you know.


Makes 4-5 glasses

4 c. of red wine, I use Rex Goliath “Free Range Red”, because it’s inexpensive and it’s a basic red wine.

1-1 1/2 c. ginger ale

1 lemon, sliced

1 lime, sliced, saving one slice for garnish

1 orange, sliced

Optional additions: strawberries or raspberries (or you could go crazy with blueberries!)

2 shots gin (I add more when it’s Friday night)

2 c. ice


First, it’s a good idea to set your bottle of Rex Goliath in the refrigerator so it can chill. No one likes warm sangria. Then, add wine and juices from your squeezed lemon, orange, and lime. Top off with ginger ale.

Give it a good stir, add the ice cubes, and let chill in your refrigerator (if you can resist) for about 15 minutes.

Enjoy on a warm summer night with friends & family!


Strawberry Rhubarb Parfaits

Are you sick of hearing about rhubarb yet? I’m not, so get out your granola, yogurt, honey, and lemon. To be honest, the previous ingredients are pretty much my staple breakfast, perhaps I should broaden my breakfast horizons. But for now…

This is pretty simple, but so yummy, especially with a warm cup of coffee and your newspaper.


1 1/2 c. non-fat Greek yogurt

1 c. strawberry rhubarb sauce

1 1/2 c. granola (either store bought or home made)

1/8 c. honey

2 tbsp. lemon juice for drizzling

Layer the ingredients however you like, just be sure to do at least 2 layers, then you’ll fully experience the flavors of your parfait!

Try it tomorrow before work, to sweeten your Monday morning; I know I will.

Slow Cooker Banana Oatmeal

2 posts in one night! I must have done something right with the strength of my coffee this morning! This is honestly, in 25 years of living, one of the best breakfasts I have ever made. Emphasis on “I”, because nothing beats my mom’s cream of wheat with butter and brown sugar. Nothing.

I came across this recipe on the back side of the oat container I picked up at the grocery store the other day. On a whim, I threw the ingredients in the slow cooker, and Voila!, deliciousness. It has been husband approved, and Molly, our dog, sniffed with interest.


3 cups of milk, I used non-fat

2 cups of oats, not quick/instant oats or minute oats, just regular oats

1/8 tsp. of salt

2 tbsp. brown sugar

2 ripe bananas, chopped into bite size pieces

1 tsp. cinnamon

1 cup plain yogurt

*Feel free to add any type of fruit and spices you’d like, my next hankering is for apple/cinnamon…yummm.

Put all the ingredients in the slow cooker, on the low heat setting, for about 1.5 hours. Top with yogurt and be ready for an extremely productive day!

Vegan Pancakes w. Strawberry-Blueberry Compote

Ever since I made red velvet pancakes from the lovely blog How Sweet Eats, I have been hankering to try a non-chocolate (I know, totally bizarre) version. Turns out it was the perfect first recipe for my dear blog; easy, pretty, and pleasant for your taste buds. The recipe took me about 45 minutes start to finish, not bad considering how deliciously it blends together (And I’m no Rachel Ray, anyhow)!

First, the ingredients.

slightly adapted from here

1½ cups minus 1½ tablespoons unsweetened vanilla almond milk

1 1/2 tablespoons vinegar

1/2 cup whole wheat flour

3/4 cup all purpose flour

1/2 cup granulated sugar (I used unprocessed cane sugar)

1/2 teaspoon baking powder

3/4 teaspoon baking soda

Whisk together vinegar and milk and set aside to curdle.

In a large bowl, add wheat flour, all purpose flour, sugar,  baking powder and baking soda. Make a well in the center, and pour in milk mixture and food coloring. Mix until combined.

Preheat skillet or griddle on medium heat. Add 1/4 cup batter. Once bubbles form, gently flip and cook for a few more minutes.

                              Strawberry-Blueberry Compote


1 pint blueberries

1/2 lb strawberries

1/4 c sugar

1/4 c orange juice

1/4 c water

Bring to a boil, and let simmer for about 10-15 minutes, until it is just a deep purple-y syrupy goodness on the bottom, and the fruit is fragile and soft.

Spoon equal parts of syrup and fruit over the pancakes and serve immediately! Vanilla yogurt tops it all off nicely.

Enjoy, and thanks for reading! Let me know any different variations you cooks come up with!