Lemon Ginger Slushie #ThrowbackThursday

Happy 4th of July!  We hope you’re all doing something fun to celebrate.

This holiday is all about food, fun and fireworks (3 of our favorite things), so how could it not be awesome?  We’d love to know, what are you guys doing to celebrate?  And more importantly, what are you going to cook?!

Last year we made this awesome Lemon Ginger Slushie recipe which we still happen to think is the perfect holiday cool down treat.  

We mention in the video that “next year” we would come up with a recipe that involved sparklers, but that was a really weird promise 🙂  So, instead, we’re serving up round two of the Lemon Ginger Slushie for a little #TBT (Throwback Thursday for those who aren’t fluent in “twitter”) action.

We really want to know what you’re making this 4th of July.  Post your pics on our Facbook page!

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Chocolate Coconut Macaroons

Spring is in the air, and annoyingly desserts are ever present.  It’s always weirded us out that the Christians and the Jews have their most sugary-sweet holidays right before the weather turns warm. What’s up with that?

To combat the irony we’re sending you this stealth sweet treat.  What’s so stealth about a macaroon?  Well, it’s primarily coconut which is full of nutrients and healthy fats–that your body uses for energy.  This fat will keep you full and curb cravings for more of the sweet stuff.

They are also easy to make and oh, so impressive to serve.  Make some this weekend and let us know how it goes in the comments below!








Chocolate Coconut Macaroons

Yields: 10-14
Prep Time: 5-10 minutes
Total Time: 25-30 minutes

  • 2 egg whites
  • 1/4 cup organic granulated cane juice or organic sugar
  • 1-2 teaspoons vanilla extract
  • ¼ cup dark chocolate (bits at least 70% cacao)
  • 1 cup unsweetened shredded coconut
  • pinch of seasalt


Preheat oven to 325

Beat egg whites until totally frothy.  Add vanilla extract, sugar and salt. Mix well. Then fold in the coconut and chocolate chips

Drop tablespoons-size balls on a baking sheet lined with parchment paper.  Keep macaroons round, do not flatten.

Bake for 20 minutes.   Allow them to cool completely before diving in.

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