Fox Good Day Chicago: How-To; Healthier Happy Hour

Today we got to be live on the plaza with @fox32news Good Day Chicago to discuss how to pack in more nutritious vegetables in a fun + tasty way…at Happy Hour! All of the recipes from the segment are below and check the clip we are posting on social media today!

Spinarita with Agave Loco Pepper Cured Tequila

makes 1 1-2 cups or 2 drinks

  • 3/4 cup spinach juice, fresh
  • 1/4 cup lime juice
  • 1/3 cup Agave Loco Pepper Cured Tequila
  • 1/4 cup triple sec
  • Ice cubes

To Make:

  1. Blend in a blender + enjoy! We like to garnish it with cayenne pepper salt

around the rim.

TEQUILA TOAST: Not only is this the first tequila to be infused with peppers, but it is unique thanks to the true, sweet flavor of a combination of jalapeno, serrano and habanero peppers…it enables you to have the spice without overwhelming you with heat. Agave Loco’s natural pepper flavor adds a depth and character to a standard or fruit- or veggie-flavored Margarita, perfect for your summertime happy hour.  When added to any Bloody Mary mix, the sweet heat of pepper comes through very subtly and enhances the flavors of the cocktail, creating the most flavorful Bloody Mary ever!

Bloody Mary with Agave Loco Pepper Cured Tequila

makes 1 cocktail

  • 2 oz. Agave Loco Pepper Cured Tequila
  • 4 oz. Organic Vegetable Juice
  • 1 slice Jalapeno to garnish

To Make:

  1. Pour pepper cured tequila and juice together into a cocktail shaker half-filled with ice cubes.
  2. Shake and strain into a glass almost filled with ice cubes. Float a slice of jalapeno pepper on top, and serve.

To learn more about my fave tequila, follow them on FB or Twitter!

Savory Jalapeno-Veg Cookies

makes 10 cookies

  • 1 cup corn flour, gluten-free
  • ½ cup oat flour, gluten-free
  • ½ cup cornstarch
  • 1 tsp baking powder
  • ½ cup coconut sugar
  • 1 large pasture-raised egg or flax “egg” (1 TB flax meal mixed with 2 TB warm water)
  • ½ jalapeno, seeded + chopped
  • 1 cup lightly pan-sauteed spinach
  • 1 cup Earth Balance soy-free avocado butter

To Make:

  1. In a medium bowl, stir together flours, cornstarch, + baking powder. In different bowl, cream sugar, egg, + butter until light and fluffy.
  2. Pan sautee the jalapeno + spinach with a drizzle of oil- roughly 3 minutes.
  3. Add the jalapeno + spinach into the bowl of wet ingredients.
  4. Then, slowly add the dry ingredients – mix well.
  5. Refrigerate the dough for 1-2 hours to set.
  6. Place about 2 TB portions of dough on a parchment lined cookie sheet + use a spoon to lightly flatten each.
  7. Bake 12-15 minutes until light golden brown and the cookies are set.

Carrot Cooler

makes 1 cocktail

  • 5 oz fresh pressed carrot juice
  • 1 TB fresh lemon juice
  • 2 oz white rum
  • ice

To Make:

  1. We love this frozen- just blend it with ice & enjoy!

Carrot Cake Muffins

makes 12 muffins

What You Need:

  • 1 ½ flax egg, 1 ½ TB flaxmeal mixed with 2-21/2 TB warm water
  • ¼ cup avocado oil
  • 1/3 cup mashed banana
  • ¾ cup maple syrup
  • ½ cup unsweetened applesauce
  • 1/2 tsp sea salt
  • 1 ½ tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup hemp milk, unsweetened
  • 1 cup grated carrot
  • 2/3 cup gluten free rolled oats
  • 1/2 cup flax meal
  • 1 cup + 2 TB gluten-free oat flour

To Make:

  1. Prepare flax eggs in a large mixing bowl, set aside for 5 minutes to thicken
  2. Preheat oven to 375 degrees F
  3. Prepare muffin tin with liners – better than greasing.
  4. Add mashed banana, maple syrup, + avocado oil to the flax eggs- mix well.
  5. Add in the applesauce, baking soda, salt, + cinnamon – mix well.
  6. Add hemp milk + carrots- stir well.
  7. Add flour, oats, + flax meal – stir well until combined like dough.
  8. Divide evenly among 12 muffin tins-filling them all the way up to the top.
  9. Bake for roughly 35 minutes, or until well-browned + a toothpick inserted into the center comes out clean.
  10. Let cool + enjoy with – top with coconut whip if feeling like a sweeter treat!

Sparkling Water Spritzer

makes 1 mocktail

What You Need:

  • ½ can La Croix, plain
  • ½ cup juiced spinach
  • 2 TB grapefruit juice
  • lime slice, to garnish
  • Ice 

To Make: 

  1. Simply mix it all together + enjoy!

Chocolate-Zucchini Bread

makes 1 loaf, 10 slices 

What You Need:

  • 1 cup sunflower seed butter
  • 3 TB maple syrup
  • 2 TB cacao powder, raw
  • 1 cup shredded zucchini- be sure to pat out extra water in it with paper towels
  • 2 pasture-raised eggs – vegan? 2 flax eggs (2 TB flaxmeal mixed with 4 TB warm water)
  • 1 tsp apple cider vinegar
  • 1 TB vanilla extract
  • 1/8 tsp sea salt
  • ½ tsp baking soda
  • 2 TB cacao nibs

To Make:

  1. Preheat the oven to 400 degrees F
  2. In a medium-sized mixing bowl, mix sunflower seed butter, eggs, maple syrup, vanilla, + sea salt.
  3. Add in baking soda + vinegar- mix well.
  4. Stir in the zucchini + cacao nibs – mix.
  5. Pour the mix into a parchment-paper-lined or greased bread pan
  6. Bake for 25-30 minutes or until a toothpick is inserted and comes out clean.
  7. Allow to cool, then serve!

Beetini

makes 1 cocktail

What You Need:

  • 2 oz fresh beet juice
  • 2 oz Tito’s (gluten free) vodka
  • 1 tsp coconut nectar or organic agave
  • ¼ tsp fresh ginger, minced
  • ½ oz fresh lemon juice
  • ½ oz fresh lime juice
  • Ice

To Make:

  1. Put a martini glass in the freezer to chill.
  2. Mix coconut nectar or agave with the ginger – bring to a boil over medium heat in a stockpot with 2 TB of water, remove from the heat and mix well.
  3. Pour all of the juices and ginger-nectar mixture all juices in a shaker filled with ice.
  4. Add vodka- shake well.
  5. Grab the martini glass and pour the contents of the shaker into the glass through a strainer (no ice.)

Acai Berry Protein Truffles

makes roughly 6 balls 

What You Need:

  • 1½ TB coconut butter (or oil)
  • 1/3 cup Acai berry powder
  • 2 TB cacao powder
  • 2 TB cacao nibs
  • 2 TB coconut sugar
  • 8 large dates, pitted + coarsely chopped
  • 1 TB sunflower seed butter
  • 1 pinch sea salt

To Make:

  1. Combine all ingredients in a blender, save the cacao nibs + and process a dough-like consistency is made. Add in the nibs and pulse 3 times to mix.
  2. Roll into 1” balls, place on a plate, then dust with acai powder to get a pinkish color!
  3. Refrigerate for an hour, then indulge!
RecipesAshley Pettit