5 Tips for Staying Motivated with a Long-Term Goal

September 18, 2017

Seeing the light at the end of the tunnel can be hard, especially when your goal is the size of Mount Everest. Conquering a long-term goal is best by taking small steps, but sometimes when we don't see immediate results, we loose focus, motivation, or decide to scrap the goal altogether. Staying motivated with a long-term goal is a discipline and dedication that sometimes requires a lifestyle or mindset change.

Recently, I needed a little motivational, inspirational pick-me-up. Running a blog full time while balancing a few lofty side projects can sometimes weigh me down. I can feel myself getting side tracked and overwhelmed when my to-do list keeps growing but I don't feel like I am making significant progress. To give myself some extra go-go juice I did a few fun things to get myself back on track. I found some awesome quotes on Pinterest about being a #GirlBoss (my new favorite saying) and I seriously felt like it gave me new life!

Aside from finding awesome quotes, there were a few other things I did to help re-focus back on my goals. After implementing a few tips and tricks into my daily routine, I realized these little motivation boosts could be used for any long-term goal! Weight loss, finances, studying for the GRE, you name it! Whatever your goal, let me talk you though some easy tips for staying motivated. Because you already put in a lot of work, don't loose sight of it now!

Staying motivated with a long-term goal is tough! Use these 5 tips to help keep you on track and focused on successfully achieving your goal.

5 Tips for Staying Motivated with a Long-Term Goal

1. Remember Why You Started - What Will Change in Your Life if You Keep Going?

When you feel like giving up, remember what dream, feeling, or future you are chasing! What is your light at the end of the tunnel? Sometimes we just need to re-remind ourselves what achieving our long-term goal means to us. Look at where you were when you started, how far you have already come and what this goal means to you. Remembering and visualizing the why will keep your vision clear for the future and reinvigorate you to get back on track. Need help reminding yourself of the why? Create a vision board so you visualize the end result, everyday!

2. Find your Pin-spiration! - Pin Motivating Quotes and Look at them Often

Pinning inspiring and motivating quotes on Pinterest can put the wind back in your sails and give you a needed boost of motivation. It's like your handpicked prescription for crushing your long-term goals! Creating and updating a Pinterest board with all of your favorite motivating quotes is the perfect pick-me-up for those moments when you are loosing steam. To help me stay focused on building my website I made a secret board on Pinterest (follow my Pinterest account here!) full of girl boss quotes and pictures that will keep me and my goals on track. When pinning, make sure you are actually pinning items that are directly related to your goal or address the reason why you are unmotivated.

Some of my favorite Pinterest motivation search terms:

Building a blog, brand, or business: Girl Boss, Gary Vee, Oprah Winfrey Quotes on Motivation
Weight loss or lifestyle changes: Small Changes Quotes for Progress, Healthy Mindset Motivational Quotes
School, Career, or Promotion Motivation: Motivational Quotes for Success Students, Quotes for Hard Work
General: Success Quotes for Determination, Quotes for Climbing Mountains

3. Change Your Phone's Wall Paper - Eye Catching Quotes Become Constant Reminders

How often do we look at our phones? Turn those quick glances into reminders of your goal! Changing the image on my phone's home and background screen to a motivating quote was honestly a game changer for me. Whenever I looked at my phone, (usually for Instagram or Facebook distractions) I was instantly reminded of my goal, "Get it done!" and I would immediately go back to my to-do list. Your phone is something you are constantly looking at and can sometimes be the reason why we become unmotivated or distracted (cough social media). Every time you reach for your phone, you see your favorite quote reminding you to stay the course. I created the images below using an app called Word Swag, which is a fun way to create your own quotes or backgrounds! You can absolutely download and use the images for your own phone too! We can have matching backgrounds, I don't mind 😉

4. Document Your Small Wins - Each Successful Step Brings You Closer to Your Goal

Every day/week/month depending on your goal, writing down a small achievement will help you see movement towards your long-term goal. Whatever your small wins are, write them down! Documenting the small successes will help you see the traction, results, and how far you have come.

Examples:

For a long-term weight loss goal, document and celebrate when you loose one pound, try a new healthy recipe, or skip the elevator and take the stairs.
When building a blog, screen shot your first few comments, highest article view, or the time you found yourself on a major website or google search.

5. Find Your Tribe - Surround Yourself with Success, Even When You Are Going in Alone

Finding successful and motivating people who are working towards similar goals is so important. Surrounding yourself with like-minded people will help you stay on track, visualize success, and find new tips or strategies for achieving your goal. However, surrounding yourself doesn't mean that the people in your day-to-day life have to be working towards the same goal as you. Seek those out who are motivating, inspiring, or have accomplished the same goal you are currently accomplishing through virtual outlets.

Join a Facebook group (which acts like a chat room/support group) for people who are achieving or accomplished your same goal.
Follow a motivational or aspirational Instagram account of someone who posts often about their success or struggles for a similar long-term goal.
Subscribe and listen to podcasts that discuss your goal, niche, or industry. I personally listen to podcasts about blogging and even though I work from home and am a team of one, it makes me feel like there is a group of people out there working towards the same goal I am.

Whatever your long-term goals, I am your cheerleader! Seeking out motivational tips means that you care about your success, high five! You can accomplish anything you put your mind to and I hope these tips give you the extra boost you needed to stay motivated. Just keep putting one foot in front of the other.

Do you have any tips or tricks for staying motivated with a long-term goal? Comment below! I would love to hear what has worked for you and some strategies for success.

Summer Corn and Zucchini Chowder

September 11, 2017

While the summer's heat is slowly and gently fading around the country, summer here in Arizona is certainly taking a long and drawn out encore. Summer is in no hurry to cool down here with its hot, hot, hot Arizona temperatures still going strong, making this the perfect time for a corn and zucchini chowder. I find myself in an awkward transition phase, where I am anxiously awaiting next season's flavors but it's too hot to turn on the oven for a roast, dutch oven stew, or freshly baked bread. My mind is turning like the Autumn leaves, but the weather isn't quite cooperating with my fall dish cravings!

To compromise with my seasonal dilemma, I declared a truce and created a recipe that perfectly satisfies my fall recipe cravings while still celebrating summer's seasonal produce. The result: A healthy, light summer corn and zucchini chowder! The chowder element of this recipe scratched warm soup itch while still incorporating summer's bounty. For this summer corn and zucchini chowder, I opted for lighter and brighter ingredients with extra veggies, and refreshing toppings like pine nuts and basil. Yes, this is a chowder, but it's loaded and topped with summer bites that are light and refreshing!

Let's go down to summer chowder town!

Summer Corn and Zucchini Chowder

Serves: 4 - 6, Yield: 9 cups of chowder, Total cook time: 45 minutes

Ingredients: One medium onion, 5 cloves of garlic, 3 tablespoons butter, 3 medium/large zucchini, 4 cups low sodium vegetable broth, 1 teaspoon salt, 3 ears of fresh corn. Toppings for each soup: Fresh cracked pepper, 1 tablespoon toasted pine nuts, 1 tablespoon crumbled feta cheese, 1 tablespoon chopped basil leaves.

Summer Corn and Zucchini Chowder Topped with Freshly Chopped Basil, Toasted Pine Nuts, and Crumbled Feta Cheese! This healthy summer recipe is vegetarian, only 187 calories, and loaded with vegetables.

To start, roughly dice the onion and mince the garlic cloves. In a large pot on medium-high heat, add the onion, garlic, and butter to the pot and cook until the onion is soft and translucent - about 10 minutes. While the onion and garlic are cooking, chop the zucchini into one inch cubes (makes about 6.5 cups). When chopping the zucchini, focus more on making the pieces even in size rather than making beautiful cuts because they are going to get blended anyway!

Once the onions have fully cooked, add the chopped zucchini, low sodium vegetable broth, and salt to the pot and stir. Increase the heat to high and cook for 15 minutes, allowing the soup to slowly come to a simmer. While the soup is cooking, husk and remove the kernels from the corn (makes about 3 cups of corn).

Once the zucchini is bright green and soft, take the pot off of the heat and blend with an immersion blender or transfer in batches to a traditional blender* until the soup is fully blended and smooth. Return the pot back to the stove on medium-high heat and add the corn to the pot. Allow the corn to cook in the soup for about 5 minutes, or until the kernels are cooked but still have some crunch.

While the corn cooks, toast the pine nuts in a pan for 3-5 minutes on medium-high heat, crumble the feta, and chop the basil leaves. Pro Tip: When toasting the pine nuts, do not shake or stir them around in the pan. When heating the pine nuts, their oils are released and when you shake the pan, their oils rub off onto the pan instead of staying on the nut. You will know the pine nuts have toasted when they become fragrant and make a slight sizzling sound.

Once the soup is ready, top each soup bowl with fresh cracked pepper, feta crumbles, toasted pine nuts, then basil.

Voilà! Your summer corn and zucchini chowder is ready to enjoy. Immediately!

Summer Corn & Zucchini Chowder

Print Recipe

★★★★★

5 from 1 reviews

Simple and healthy chowder that celebrates summer's ingredients. This summer corn and zucchini chowder is topped with toasted pine nuts, crumbled feta cheese, and fresh chopped basil - all lighter note ingredients to keep you feeling refreshed while soaking up the last of the summer season.

Author: Michele Sidorenkov, RDN
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 9 total cups 1x
Category: Soup
Method: Simmering
Cuisine: American

Ingredients

Scale

1 medium onion
5 cloves of garlic
3 tablespoons butter
3 medium/large zucchini
4 cups low sodium vegetable broth
1 teaspoon salt
3 ears of fresh corn

Topping Ingredients for Each Soup:

fresh cracked pepper
1 tablespoon pine nuts
1 tablespoon crumbled feta cheese
1 tablespoon chopped or torn basil leaves

Instructions

Roughly dice the onion and mince the garlic cloves. In a large pot on medium-high heat, add the onion, garlic, and butter to the pot and cook until the onion is soft and translucent - about 10 minutes. While the onion and garlic are cooking, chop the zucchini into one inch cubes (makes about 6.5 cups).
Once the onions have fully cooked, add the chopped zucchini, vegetable broth, and salt to the pot and stir. Increase the heat to high and cook for 15 minutes, allowing the soup to slowly come to a simmer. While the soup is cooking, husk and remove the kernels from the corn (makes about 3 cups of corn).
Once the zucchini is bright green and soft, take the pot off of the heat and blend with an immersion blender or transfer in batches to a traditional blender until the soup is fully blended and smooth. Return the pot back to the stove on medium-high heat and add the corn to the pot. Allow the corn to cook in the soup for about 5 minutes, or until the kernels are cooked but still have some crunch.
While the corn cooks, toast the pine nuts in a pan for 3-5 minutes on medium-high heat, crumble the feta, and chop the basil leaves. Once the soup is ready, top each soup bowl with fresh cracked pepper, feta crumbles, toasted pine nuts, then basil. Enjoy immediately!

Notes

When toasting the pine nuts, do not shake or stir them around in the pan. When heating the pine nuts, their oils are released and when you shake the pan, their oils rub off onto the pan instead of staying on the nut. You will know the pine nuts have toasted when they become fragrant and make a slight sizzling sound.

Each 1 cup of soup has 1 ¼ servings of vegetables and a ¼ serving of dairy.

Nutrition

Serving Size: 1 cup with toppings
Calories: 187
Sugar: 6 g
Sodium: 415 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 19 g

Keywords: Zucchini chowder, Summer corn chowder, healthy chowder

Do you also have one foot still in summer and the other in fall? I know this healthy summer corn and zucchini chowder will keep your taste buds happy while gracefully transitioning into the cooler months. Send some cool autumn wind my way! This Arizona September has been extra toasty.

*The Amazon product linked on this page is the product I used to make this Summer Corn and Zucchini Chowder recipe. If you purchase this item through the Amazon affiliate link I have provided, I receive a small commission on the item purchased. This in no way influences the items I recommend or raises the price of the items for you. I only add items to my posts that I use and think you will love just as much and I do!

A Simple Trick to Keep Your Wine Glass Chilled This Summer

September 7, 2017

Hey, you. Don't let your crisp glass of wine get warm while you have fun in the summer sun. That glass of wine is way too precious to get cooked by the rays of sunshine! There is no bigger buzz kill than (gasp) warm wine and I am always looking for new ways to enjoy a nice glass while I spend some time outside. As the Arizona summer heat rages on, I am pretty impressed with a little life hack I discovered that keeps me and my wine chilled in the summer heat. Use this simple trick to keep your wine glass chilled while at the pool, hosting an outside dinner party, or at a fun cocktail hour.

The Easiest Way to Keep Your Wine Glass Chilled

The trick: frozen fruit! Freeze grapes, blueberries, and strawberries, then pop them into the glass to keep your wine nice and chilly! Yes, it's that easy. Frozen fruit works just like an ice cube but won't dilute your precious wine. Genius! This wine trick is super easy, looks gorgeous in the glass, and keeps your wine chilled. I'm saying it now, this might be the best wine hack ever!

Simple Trick Keep Your Wine Glass Chilled

For this frozen fruit drink hack, you will want to prep everything at minimum the night before, but preferably a few days ahead. When picking your grapes, choose varying colors and sizes (the tiny grapes in my photos are champagne grapes!). You can also toss blueberries and strawberries into the frozen fruit mix. They are super fun and are a good match or color contrast for all types of wine. When selecting strawberries to freeze, pick the smallest strawberries from the basket to keep your wine glass looking elegant and decorative - no elephant sized strawberries here!

Wash the fruit throughly, then separate the stemmed grapes into small bunches or take the grapes completely off the stem. For my wine glasses, I like to mix it up, removing some from the vine and keep others on - it's totally your choice. After washing, sorting, and prepping the fruit, lay all the fruit flat (grapes on the vine are ok to not laying flat) on a freezer-safe tray or baking sheet and let them freeze completely. Make sure the fruit is not laying on top of each other, they might become a big frozen fruit blob! When the fruit is fully frozen and ready to be served, place them all together onto a serving tray that is kept in the freezer, only brining the tray out momentarily when it's ready to be used.

The only caution I have with this wine chilling technique is that you don't want to turn your wine into a sangria. Using enclosed and thick skinned fruit, like grapes and blueberries, ensures their flavor won't seep into your wine. The last thing you want is to open a nice bottle of white wine that all of a sudden starts to taste like a fruit salad in your glass! Frozen strawberries are borderline and could impart some flavor into your drink but strawberries are a classic garnish with champagne and are ok to include in your frozen fruit spread. Plus, they are so cute! Other fruit like pomegranate seeds and raspberries add too much flavor to your wine, while cherries have a hard center pit that could be difficult to eat when you get to the bottom of your glass (especially if you have had a few glasses of wine!). I tried freezing a few different fruit varieties but the grapes, blueberries, and strawberries are my frozen fruit winners!

Now, you have the perfect summer wine hack to keep your wine glass chilled for your next outdoor party or for lounging at the pool. This little wine chilling trick is so cute, it's hard to see summer without it. Who's got their wine glass ready, I'll toss you some frozen champagne grapes! Stay cool out there.

An Unforgettable Evening at The French Laundry, Napa California

August 29, 2017

Nestled in the rolling golden hills of Napa Valley is one of the most famous and iconic restaurants in the world, The French Laundry. I had always heard here and there little bits and stories of their extraordinary service, menu, and Chef. The French Laundry was always at the top of my restaurant wish list, a list which Mark and I are always adding to and attempting to conquer.

The moment Mark told me we had Saturday birthday dinner reservations at The French Laundry, I nearly fell over. Partly because it was literally the day before my birthday and he had been keeping this secret reservation from me for nearly a month, but mostly because I couldn't believe I was actually about to experience their culinary magic.

Making a whole weekend getaway out of the occasion, Mark and I traveled up to Napa Valley for what would turn into the trip of a lifetime. We arrived to the restaurant early to explore The French Laundry Culinary Garden, which was right across the street from the restaurant. The garden was perfectly manicured and blooming with fresh produce like carrots, lettuce, herbs, and heirloom tomatoes. They also have a chicken coop, bee hive, and giant greenhouse to explore.

Birthday Dinner at French Laundry, Yountville Ca

The most incredible dinner of my life - the Chef's tasting menu at The French Laundry, Napa Valley CA

Right before our reservation time, we left the garden and crossed the street to check out their restaurant front. The outside of the restaurant was covered in blooming white flowers, almost hiding the entire front of the building. We then walked down a corridor to the main entrance where you enter the restaurant through their famous blue door.

We were greeted by the Maitre d' Host, who started speaking Russian to Mark (whose last name is Russian) and French to me (my maiden last name is French) while leading us to our table. I don't speak French but luckily Mark is fluent in Russian and they chatted away! I was shocked the Maitre d' knew so many languages. Although, I am sure he had even more languages up his sleeve just ready for the next guest to walk through their blue front door. After settling into our seats, we were ready for the nine course dinner of a lifetime!

Chef Thomas Keller's Tasting Menu at The French Laundry

Our first French Laundry creation was a pre tasting amuse bouche, which is one of Chef Thomas Keller's signature bites. We were presented with a cone filled with creme fraiche and topped with salmon tartare and a slice of chive. The cone was sweet and delicate and filled with cold and smooth creme fraiche. The salmon tartare top was an extra smooth texture with notes of citrus throughout. This playful spin on an ice cream cone was sweet, creamy ... and I was sad this bite didn't last for more than two seconds!

After devouring our amuse bouche, we began the Chef's tasting menu with freshly poured J. Lassalle Brut Rosé in our hands, an open palate, and exploding excitement in the air. Let me walk you through the Tasting Menu's nine courses of elevated flavors and perfected textures. Let's start with the first course from our unforgettable evening at the French Laundry.

Royal Kaluga Caviar

Applewood Smoked Gulf Coast Cobia, Toasted Rye Melba, Ruby Beet Relish and Wild Sorrel

This dish was like a caviar cracker sandwich, packed with contrasting flavors and textures. The salty and creamy caviar was sandwiched between a hard rye melba cracker top and a soft creamy bottom. The caviar was smoked, which perfectly paired with its natural ocean flavor. The accompanying beet relish was sweet and acidic, which balanced out the salty and smokey caviar notes.

Hudson Valley Moulard Duck Foie Gras "Terrine"

Silverado Trail Strawberries, Creamed Cauliflower Puree, Toasted Macona Almonds and Black Winter Truffle Emilsion

Not only was this dish beautifully plated, it also came with six exotic salts. The dish of salts included red and back salt from Hawaii, Japanese white sea salt, pink copper salt from Montana, and gray and white salts from France. I had never seen this many exciting salts! We were encouraged to try each of the salts on top of a fluffy brioche bun. Don't mind if I do! To accompany this course, we shared a half bottle of 2014 Puligny Montrachet, which was a great light wine to sip while enjoying our first few, less heavy courses.

Slow Cooked Fillet of Wild Scottish Sea Trout

Satsuma "Supremes," Glazed Carrots, Nasturtium Leaves, and Sweet Carrot-Young Ginger Puree

This playful carrot dish had a variety of textures - silky trout, pureed carrot, shaved tender carrot slivers, and raw Nasturtium leaves. I couldn't get over the perfect texture of the trout and how it dissolved on my palate!

Sweet Butter Poached Alaskan King Crab

Cornbread Stuffed Wild California Morel Mushrooms, Fava Beans "Pistou" and Wild Ramp "Mousseline"

When biting into this Alaskan King Crab, it literally exploded in my mouth it was so juicy! It was like the crab meat acted as a sponge to the buttery and broth poaching liquid - heaven! The fava beans were so tender and creamy with an accompanying bean puree that was almost meaty in flavor. If you look closely, you will see levitating in the white foam tiny shavings of wild ramp bulbs which had been pickled and were sweet in flavor. The morels were meaty and their outer texture tickled my tongue!

"Bread and Butter"

Bitter Cocoa Laminated Brioche and Diane St. Clair's Animal Farm Butter

Chef Keller's take on bread and butter was anything but simple! The soft and flakey laminated brioche was from The French Laundry's partner Bouchon Bakery, which was just down the road. The bitter cocoa swirls throughout were the perfect sharp flavor to match the creamy and salty butter I slathered onto each bite of brioche.

Right about this time, our bottle of red wine arrived. We ordered the 2012 Nine Suns, a wine we had never tried before and we were blown away! Mark swears that he can still taste it. Definitely not a wine we will be drinking often because of the hefty price tag, but when choosing a Napa Valley wine for your birthday dinner at The French Laundry, you rise to the occasion.

Wolfe Ranch White Quail "Rôti à La Broche"

Toasted "Ditalini" and Black Winter Truffle-Foie Gras Emulsion

Let me tell you. This was the greatest dish I have ever had. As innocent and unsuspecting as this dish looks, it was incredible! It's almost like they knew they didn't need any fancy plating because each stellar ingredient speaks for itself. The quail cut like butter but the perfectly crusted skin gave this protein a balanced contrast of textures. The sauce (which I still dream about) was so complex and rich with little hints of vinegar and nutmeg. The foie gras and truffles in the sauce really turned on all of my 'craving' signals and I unapologetically licked the plate clean. Oh yes, and this dish also had pasta. It was also spectacular. Literally, this is the best meal I have ever had. And just like Mark and his Nine Suns wine, I too can still taste this dish, even months later.

The above course was an aged gruyère cheese and gougère bread course, which was topped with shaved English walnuts and edible gold. Yes, edible gold! The warm cheese underneath the fluffy, bread puff was the consistency of hot, gooey shaving cream.

Charcoal Grilled Japanese Wagu

Braised Brisket "Latke," La Ratte Potato Purée, Garden Romaine Lettuce, Bantam Hen Egg "Pressé," Crispy Parmesan and "Béarnaise Gastrique"

The Japanese Wagu was tender and juicy with a lightly seared crust. I kept scooping up the béarnaise gastrique sauce, which had warm notes of cinnamon and nutmeg - a flavor combination I wouldn't have thought would go with beef, but it totally complimented! The accompanying salad had some bitter greens that I recognized from their culinary garden we explored across the street. The onions on the salad were pickled, vinegary, and sweet, with the whole salad perfectly dressed in a fennel dressing.

Assortment of Desserts

Fruit, Ice Cream, Chocolate and Candies

The final course was a stamped of plates, desserts, and extraordinary sweets! Intended to overwhelm you, our whole table was full of desserts! And I wasn't about to complain. The dessert closest to me was a half moon stiff meringue with compressed pineapple, fennel, whipped creme fresh, and gorgeous edible flowers. In a small tea cup was a sweet coffee mouse topped with whip cream so light it was like eating air. Accompanying the coffee mouse was a bowl of perfectly circular doughnut holes, which they suggested we dunk in our coffee mouse. There was also a sorbet that looked like translucent fruit glass had been shattered all over the top! Towards the end of this course, specialty chocolate candies were offered to us in a wooden box - Mark choose the PB&J filled hard chocolate, while I had the passionfruit and smores flavor.

Although, I was sad the final dessert course had ended, I knew it also meant that the most exciting part of the evening was about to happen - The French Laundry kitchen tour! Our server guided us down the hall to a place that, I believe, was actually heaven. Euphoric culinary heaven. We were standing in a culinary genius playground where the creme de la creme of Chefs and equally superior ingredients meet together and make actual magic. In this kitchen they create the kind of food that sparkles and levitates on the fork before you pop it into your mouth and your eyes roll to the back of your head. Magic. And just like a magic trick, after every dish we always found ourselves asking 'How did they do that?!'. Culinary magic, that's how.

While in the kitchen, we tried to get a peek at some of their dishes in the making, particularly the quail dish I couldn't stop thinking about. Unfortunately, I wasn't in the kitchen long enough to steal their secret recipe, but don't think I wasn't trying! The French Laundry kitchen was such a well oiled machine, with immaculate stations and laser focused staff all quietly prepping and cooking away.

While in the kitchen, The French Laundry's Chef de Cuisine David Breeden greeted us and asked about our evening's experience. With the wine still in full force, I boozily told Chef Breeden this was the best meal of my life, to which he cooly and humbly smiled and thanked me for the compliment. I laugh now because I am sure everyone who has experienced dinner at The French Laundry tells him that, and I am sure he always replies the same way, as if he had never heard it before. At the time of this conversation, the wine was telling me to come up with something witty and clever, ya' know, so I could get an 'in' with the most famous restaurant in the world. Nailed it, haha. I unapologetically blame dinner's Napa Valley vino but I wouldn't have changed a thing. I meant every word I said to Chef Breeden, it was the best meal of my life.

As a parting gift, the host handed us a small white bag filled with goodies. Our wine bottle corks all tied up in a pretty bag with a bow, the evenings printed tasting menu, a booklet describing each of their hand selected purveyors, and some cookies in a cute tin box. Mark and I have enjoyed quite a few Chefs tasting menus, with course after spectacular course. This was the first Chefs tasting menu where we left the restaurant feeling light, refreshed, and dare I say renewed. This might have been because of The French Laundry's use of fresh and high quality ingredients, their commitment to local sourcing, or the relaxing location of Napa Valley. Whatever the reason, we wouldn't mind going back again to find out!

Out of all the spectacular dishes and courses, which one caught your eye? I would give anything to taste that quail dish again!

Summer Picnic in California Wine Country

August 17, 2017

I can't think of anything more magical than a summer picnic in California Wine Country. Taking a picnic basket filled with cheese, salami, and crackers, into the vineyards for a long lunch amongst the grape vines is my idea of a perfect afternoon. So, while traveling to Mendocino County for a vineyard wedding, Mark and I decided to eat and drink amongst the vines. We love Golden Eye wine and thought it would be the perfect vineyard to stop by for a wine tasting and picnic lunch.

We started the early afternoon with a wine tasting - it's never too early in the day for good wine! Golden Eye is part of a group of wineries, including Migration, Decoy, Canvasback, Duckhorn, and Paraduxx, which were also included in the tasting. We enjoyed our wine out on their garden patio, which we had all to ourselves! For about an hour, we sipped some Pinot Noir and overlooked the rolling hills of green vines. We fell in love with their Vin Gris of Pinot Noir, which was chilled, light and crisp - a perfect match for the warm summer day.

The perfect afternoon picnic in California Wine Country

After our tasting, we headed into the vineyards for a picnic lunch. The 2016 Golden Eye Vin Gris of Pinot Noir seemed like the perfect bottle to accompany the picnic, so we added it to our basket. The staff told us the Vin Gris is nicknamed 'porch pounder' because it is such an easy and refreshing drink, especially for a lazy summer Saturday. I like to think of this Vin Gris as a 'picnic pounder', because it was perfect for our summer picnic!

We were told by the staff that we could go anywhere in the vineyard to enjoy our bites and nibbles, even between the vines! Passing row after row of vines, we headed for the highest point in the vineyard to get the best view.

Settling under a gorgeous oak tree, we laid out the food spread and poured each other a glass of Vin Gris. Our picnic basket was packed with salami, apples, French brie, la panzanella crackers, and fig spread. We also bought a unique duck head aerator from the vineyard, which made for a really fun way to enjoy each glass we poured.

We spent hours up on the hill, relaxing, laughing, nibbling on cheese, and sipping the perfect summer wine. We talked about everything from marriage and celebrating life together, to leaving our daily lives and opening a winery here in Northern California. Luckily, our marriage box was checked in February and celebrating life together is an understatement! As for our plans to abandon our priorities and open a winery .. I think we just selfishly would like to relive this dream everyday, but we will take every other day if we had to, haha. It was truly the best summer day for a picnic in California Wine Country!

After a few hours, we climbed down from our picnic perch to reluctantly rejoin society. With thoughts of winemaking and Pinot Noir swirling in our minds, we strolled leisurely through the vineyard, getting a close look at the grapes that make our beloved glasses of vino. When we returned our basket to the winery, they told us our picnic location under the tree was also where their Migration winemaker proposed to his wife. We knew we gravitated to that location for a reason - it was the most romantic spot in the vineyard with a perfect view!

Having a summer picnic in California Wine Country was truly a heavenly experience. Sipping our 'picnic pounder' Vin Gris in the hills of grape vines, with bites of French brie, is still something that I daydream about! If you want to have a picnic in California Wine Country too, click here to reserve your basket.

What's your favorite wine experience? Ever picnicked on a summer afternoon? Comment below, I would love to hear about your experiences!

The Most Adorable Strawberry Stand in Sacramento

August 11, 2017

Fresh, juicy strawberries are Summer's candy. I know Summer has arrived when I walk into my local grocery store and see little cardboard baskets all lined up, overflowing with ruby red strawberries. Sometimes their sweet smell lingers around the store entrance and I have to resist grabbing the juiciest one from the top of the basket right then and there! To reward myself for resisting the strawberry urge, I load my cart up with an absurd amount of berries enjoying them for about a week until I come back to the store for even more.

With such a magnetic affection to these summer berries, you could imagine the scene I cause when driving past the most adorable strawberry stand in Sacramento, California. And when I say the most adorable, I absolutely mean adorable! The strawberry fields were feet from their standalone store front with hand painted signs hanging around their windows and along the sides of the store. The family lives right on the property and their berries are handpicked daily - it doesn't get any fresher than that!

Adorable Strawberry Stand in Sacramento, Ca

After chatting with the owner for a bit, she let me walk into their strawberry fields to get a closer look. I just love seeing where our food comes from. We see fresh produce everyday at the grocery stores or farmers markets but to actually see the strawberries ripening out in the strawberry fields is such a treasure. It reminds us that our food comes from the earth and these little red sweet berries are a seasonal treat grown and picked by the nearby farms and gardens.

The Most Adorable Strawberry Stand in Sacramento, CA

Before leaving this family owned strawberry stand in Sacramento I purchased a little basket of strawberries, their smell wafting in the car as I drove away. Unable to hold off my strawberry snacking impulse, like I do at the store, this time I got to reach over and grab a fresh berry right then and there! I began to think of the Beatles song 'Strawberry Fields Forever' while passing the farm's rows and rows of fields, driving down the gravel driveway and back out into the road.

I couldn't believe I spotted such a sweet find! I will never look at strawberries the same way after getting hands on with them in the field. If you are in the area and want to check out this strawberry stand in Sacramento, their info can be found here! Who else gets the urge to grab a strawberry when you get a whiff? I know i'm not the only strawberry grabber out there!

Prickly Pear Margarita

August 7, 2017

When life gives you cactus fruit, make prickly pear margaritas. This Southwestern cocktail's stunning pink color will surely turn heads - and yes, your drink will be that vibrant of color! I can't wait for you to whip up this super easy, 5 ingredient prickly pear margarita recipe!

- This post contains Amazon Affiliate links. If you buy any items through my Amazon affiliate links, I get a small commission on the sale * -

In the Southwest, from July to September, prickly pears are everywhere! For the last two summer seasons I've been out with my tongs, foraging prickly pears and making some awesome margaritas. Over time, I've perfected my prickly pear margarita recipe and I can't wait to share this Arizona girl's favorite end-of-summer cocktail!

This prickly pear margarita recipe can't get any easier! You'll find more detailed instructions in the recipe card below but essentially you just mix lime juice, agave, and prickly pear pulp, then strain over ice, top with tequila and sparkling water. Optional margarita additions include a sugar cayenne rim and lime slice garnish.

From start to finish, this recipe takes about 20 minutes to prepare if using fresh prickly pears and even less time if using a pre-made prickly pear syrup. This prickly pear margarita recipe was purposefully designed to have the vibrant, bold colors on the bottom and transparent ingredients on top, which form a really pretty eye-catching ombre.

While this prickly pear margarita recipe is best when using fresh prickly pears, I know not everyone can go out and harvest them whenever they want. Below, I have a few harvesting tips and recipe variations to help with whatever prickly pear situation you're in!

Tips for Using Fresh Prickly Pears

How to Harvest Fresh Prickly Pears

First, make sure you are not harvesting on Federal or State land as cacti are protected under law. The best prickly pears to harvest are either on your property or someone has given you permission to harvest on their property.
Don't grab prickly pears with your hand, always use tongs when harvesting! Prickly pears can have tiny, invisible thorns that you won't feel on your hands until hours later. I recommend using these metal tongs, as rubber tongs can get the prickly pear thorns stuck in them.
Look for prickly pears that have a vibrant color all around and are completely intact. With your tongs, gently grab the prickly pear and give a quarter twist while pulling upward. If the prickly pear is ripe, it will easily come loose.
When harvesting, place the prickly pears in a disposable plastic or paper bag, or metal basket as the thorns can get stuck in cloth bags.

Prepping Your Fresh Prickly Pears

When you get home, carefully rinse the prickly pears. Rinsing the prickly pears can remove most of the small invisible outside thorns. If not using right away, place them in a loosely tied plastic bag and store in the refrigerator.
To prepare the prickly pear pulp, use metal tongs to hold the prickly pear in place while making one center cut from the top to the bottom (hot dog style, not hamburger). Using a spoon, scoop out all the seeds and meat, then discard the skin. Using a fork, mash the pulp until it resembles a chunky puree.
In the off chance there are any small thorns in the prickly pear pulp, straining in the step below will help catch any potential stragglers.
For this prickly pear margarita recipe, you'll then mix the prickly pear pulp with the lime juice and agave, then strain the margarita mix, giving it a smooth texture.

Don't Have Fresh Prickly Pears on Hand?

For this margarita recipe, the prickly pears contribute mostly color not flavor. If you aren't able to get your hands on some fresh prickly pears, look for a pre-made prickly pear syrup like this one. Pre-made prickly pear syrups are already sweetened, so adjust your agave accordingly.

If you really want to use fresh prickly pears but can't find them at your grocery stores, you can order some online here!

Make Ahead & Storage Instructions:

MAKING AHEAD

You can prepare this recipe all the way up to end of step 2 on the recipe card below.
Store the margarita mix in an air tight container in the refrigerator for no more than 3 days. Before serving, give the mix a good stir.
If properly sealed in a proper container, the pink prickly pear color will stay vibrant.

FREEZING INSTRUCTIONS

This prickly pear margarita mix will last up to three months in the freezer. Before freezing, try to get as much air out of the bag as possible and always label and date your container.
I recommend freezing your prickly pear margarita mix without the tequila.
Agave doesn't solidify when frozen, so if your frozen prickly pear margarita mix looks more like a slushy, that's totally normal! To defrost, just leave out of the counter for a few minutes and the frozen mix will quickly melt.

RECOMMENDED COCKTAIL INGREDIENT BRANDS

– Amazon Affiliate Links –

Agave Nectar // Cayenne Pepper // Sugar

Alternative to using fresh prickly pears: Prickly pear syrup

NOTE: If swapping fresh prickly pears for a pre-made syrup, adjust the agave sweetness accordingly. Also, the overall serving sizes will be a little different than if you were using fresh prickly pears.

OTHER COCKTAIL RECIPES YOU'D ALSO LOVE: Lavender Lemonade Cocktail // Salted Chocolate Horchata // Spiked Holiday Cider

If you made this prickly pear margarita recipe, let me know in the comments section below or tag me on Instagram @mymillennialkitchen. I'd love to see your pretty pink drink pictures, comments, or recipe questions!

Prickly Pear Margarita

A hot pink cocktail in a glass topped with a lime wedge garnish

Print Recipe

★★★★★

5 from 1 reviews

This easy prickly pear margarita recipe has only 5 ingredients and is full of flavor! The freshly squeezed lime juice, splash of tequila, and sweet agave nectar all come together in the most vibrant pink prickly pear margarita.

Author: Michele Sidorenkov, RDN
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 drinks, 6-8 ounces each 1x
Category: Cocktails
Method: Mixing
Cuisine: Southwestern

Ingredients

Scale

2 medium prickly pears

⅔ cup lime juice (about 4 medium limes)

½ a cup light agave nectar

6 ounces of tequila

1 ½ cup ice cubes

1 bottle sparkling water (16 ounces)

OPTIONAL ADDITIONS:

⅕ cup sugar

pinch of cayenne

Additional limes for garnish

Instructions

Prepare prickly pears by slicing each in half, scoop out the prickly pear meat and seeds, and discard the skin. Using a fork, mash the pulp and seeds into a semi-puree consistency.
In a medium bowl or glass, mix together the lime juice, agave, and prickly pear puree until well combined. Strain with a fine mesh sieve into a pitcher.
Pour ¼ of a cup of the prickly pear margarita mix into a 6 - 8oz glass over ice. Add 1.5 ounces of tequila, then top with sparkling water.

OPTIONAL ADDITIONS:

Cayenne Sugar Rim - Before pouring your cocktail in step 3, mix the sugar and cayenne together then spread evenly onto a plate. Rub each empty glass rim with a lime wedge, then invert the glass and dip the glass rim into the cayenne sugar.
Garnish glass with lime wedge.

Notes

Using foraged prickly pears: Always handle foraged prickly pears with metal tongs when picking, halving, and scooping out the pulp. Prickly pears can have translucent quills that are extremely painful.
Substituting with prickly pear syrup: For this recipe, fresh prickly pears are best but you can substitute for a pre-made prickly pear syrup. Pre-made syrups already have sugar added, so adjust the agave nectar accordingly. Also, be aware that using a prickly pear syrup for this recipe could change the total amount you'll be able to serve.
String before serving: You can stir the margarita before serving but just know that you will loose the pink ombre. I personally don't stir my drink and I'm able to taste all the flavors in one sip.
Make ahead: This prickly pear margarita can be made ahead up to the end of step 2, then sealed and refrigerated for up to 3 days.
Freezing: This prickly pear margarita can be prepared until the end of step 2, the frozen in a sealed bag for up to 3 months. Try to remove as much air out of the bag as possible and always label and date before freezing. When frozen, the margarita mix will be a slushy consistency. To thaw, leave out at room temperature and it will rapidly melt within minutes.

Nutrition

Serving Size: 8 ounces
Calories: 305
Sugar: 31 g
Sodium: 6 mg
Fat: 0
Carbohydrates: 42 g
Fiber: 2 g
Protein: 1 g

Keywords: prickly pear margarita

This recipe post has been updated from the original August 2017 recipe. The recipe ingredients are the same but the instructions, recipe notes, most images, video, and post structure was updated in October of 2019.

Prickly Pear Picking at Arizona Cactus Ranch

August 1, 2017

When the warm summer monsoon rains hit the dry Arizona landscape, something amazing happens out in the desert. The sandy and tan cactus landscape suddenly sprouts vibrant pink, magenta, and purple prickly pears that are ready for the picking. These beautiful prickly pears can be seen as close as the road front and go for miles, dotting the landscape almost as far as you can see. When I start to see the prickly pears blooming around the end of summer, I only have one thing on my mind. Prickly pear picking!

The prickly pear cacti (opuntia cacti) only produce one harvest of prickly pears each year, with their proud vibrant fruits lining the tops of the cacti pads. These little plump purple ovals always seem to be reaching for the sky, clustering themselves on the cactus pad's highest point. For me, this annual harvest was long overdue. I have been itching to set out into the desert with my basket and tongs, prickly pear picking until the sun goes down. Every summer I would see the prickly pears sprout and every year prickly pear picking just wasn't in the cards for me. This year, I made the harvest a priority and was determined to get up close and personal with this vibrant cactus fruit.

To get a little closer to the prickly pears and talk to a true expert, Mark and I headed down to Arizona Cactus Ranch to meet with Natalie, a prickly pear farmer in the Tucson area. Natalie has been harvesting this desert fruit on her land for years and she graciously opened up her home and land to us, teaching us the true skill of prickly pear picking. Kitchen tongs and wire basket in hand, we hopped into Natalie's off-roading golf cart and bumped along the road through her acres and acres of rugged desert landscape.

Prickly Pear Picking at Arizona Cactus Ranch

The prickly pears at Arizona Cactus Ranch are truly wild, completely untouched until the annual August harvest. There are no chemicals, manmade fertilizers, or irrigation used here, just wild land, desert critters, and occasional monsoon rains. These prickly pears are wild, in the truest sense of the word.

We started our harvest looking for prickly pears with the deepest, most vibrant purple color. When the fruit first sprouts, they erupt as a green knob, then they slowly grow and transition to a light pink hue. Overtime the pink takes over the whole prickly pear and turns deeper and brighter as it ripens. The prickly pear is ready to be picked when the entire fruit is purple and when picked, some of the deep purple is left behind on the cactus pad where the prickly pear used to be. After a few first failed attempts, I was able to quickly fill my basket in minutes.

When prickly pear picking, tongs are a must and rattlesnake protective footwear is highly recommended. Prickly pear picking is not for the faint of heart! It's truly wild out here. Watch out for the tiny prickly pear stickers - they are really small, are found all over the fruit, and imbed themselves into everything.

Prickly pears are basically plump, purple cactus candy. Covered in quills, they taste like a mix between watermelon and strawberry. To enjoy your prickly pear, hold the fruit with tongs and cut lengthwise right down the center. Still holding the prickly pear half with your tongs, scoop out the center seeds and discard. Carefully scoop out the meat, scraping it free from the inside of the prickly pear skin. You can then use the prickly pear meat to make anything prickly pear-ified! If you want to take a bite right out of it, you totally can. Just slice and eat it like you would a pineapple or a mellon, avoiding the skin (even if the prickles are removed).

If prickly pear picking isn't your thing, you can find prickly pears in some Arizona supermarkets around the summer monsoon season or you can buy prickly pear nectar straight from Arizona Cactus Ranch any time of the year. The products sold by Arizona Cactus Ranch range from jelly to fruit leathers and concentrates. Natalie let us try the prickly pear concentrate (no sugar added, literally just reduced and strained prickly pear pulp) with a glass of water and a squeeze of lime, perfect on such a warm Arizona day. Prickly pears are extremely high in antioxidants, polyphenols, and electrolytes, which promote heart health and reduce inflammation. Check out some of their prickly pear research here!

I can't believe this year I finally went prickly pear picking! It was quite an experience out in the true Arizona desert terrain. Thank you Arizona Cactus Ranch for opening up your home and land for us to learn about your wild prickly pears.

I'll be in the kitchen for the next few days, experimenting with some prickly pear recipes - anything you would like me to try? I'm thinking something light and refreshing with a little bit of tequila. All in favor, comment below!

Lemon & Lavender Baked Doughnuts

July 27, 2017

Lemon and lavender baked doughnuts? Oh yes, get excited! These delicate and fluffy healthy baked doughnuts are the perfect zesty sweet treat you need in your life. Like asap! Lemon and lavender are the ultimate flavor duo. The lemon zest is light and refreshing, while the dusted lavender topping gives some major flavor depth. These healthy lemon and lavender baked doughnuts have the same texture as cake but are sturdy enough to be eaten right out of your hand. Or.. I should say hands, because I assume you will have one doughnut in each. Hey, no one is judging! Treat yo' self.

After going to the Arizona Lavender Festival, I couldn't wait to get in the kitchen and whip up some flavorful floral-inspired recipes. Like I mentioned in my Lavender Mini Guide, cooking with lavender isn't as easy as it sounds. Although I was tempted to throw lavender flower buds into every dish, I knew that lavender can be overpowering and taste like soap when overused. Trust me, I experienced it first hand. Ick! So, when it comes to cooking with lavender, a little goes a long way.

Keeping this lavender rule in mind, I recipe tested these lemon and lavender baked doughnuts quite a few times. I wanted to create a baked doughnut that was soft, zesty, healthy, and most importantly, flavorful. I tired my recipe with whole wheat flour, soft-peak egg white foam, and squares of butter. My recipe experimentation resulted in collapsed doughnuts, overly fluffy doughnuts (looked like muffins), even green doughnuts! Yes, green doughnuts. I forgot the primary color rules when adding handfuls of lavender with handfuls of lemon zest and mixing them together in the doughnut batter. Feeling slightly defeated, I kept recipe testing.

My goal was to perfectly combine lemon zest and lavender to make a fluffy, moist, and healthy baked doughnut, without a mouthful of lavender buds. And let me tell you, I created the perfect recipe! These baked doughnuts are so zesty and flavorful with just enough fluff and sponginess, dusted with the perfect amount of lavender sugar. I couldn't be happier with them!

Now it's your turn to make my lemon and lavender baked doughnuts! I can't wait for you to take a bite.

Lemon & Lavender Baked Doughnuts Dusted with Lavender Sugar

(Pst, you can scroll down to the very bottom to get the quick recipe!)

Recipe yield: 12 doughnuts

Preheat your oven to 350 degrees F. In a medium sized bowl whisk together 1 cup AP flour, ¼ cup sugar, a dash of salt, 1 tablespoon of canola oil, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 tablespoon lemon zest until throughly combined. In a separate bowl, whisk together 1 egg, ½ cup plain whole milk yogurt, and ½ cup whole milk.

Add the dry ingredient mixture to a new larger bowl, making a well in the center for the wet ingredients. Slowly pour the wet ingredients into the center of the well and slowly mix the wet ingredients into the dry with a spatula, circling the center of the bowl. Continue mixing until all ingredients have been thouroughly combined and are semi-smooth - some clumps are ok.

Lemon & Lavender Baked Doughnuts with Lavender Sugar

In a greased doughnut baking sheet*, spoon in the batter until the tin is about ¾ of the way full, leaving room for the doughnuts to expand. Smooth out the top of the doughnut batter with the back of your spoon for a smooth, uniform consistency. Bake for 10 minutes.

Pro Tip: If you don't leave enough room for the doughnut batter to expand in the pan, they will become too big and look like muffins! You also want to smooth out the top of the batter before it goes into the oven - any uneven or lumpy patches will not smooth themselves out while baking.

While the doughnuts are baking, prepare the lavender sugar and the lemon zest icing. For the lavender sugar blend ⅙ cup granulated sugar, 1 tablespoon of lavender buds, and a ½ tablespoon of lemon zest on high in a food processor* for 1-2 minutes, or until the lavender is very finely chopped and the granulated sugar has a purple hue.

Prepare the lemon zest icing by combining 2 cups of confectioners sugar (powered sugar), with 1 tablespoon of lemon zest in a small bowl. Slowly add teaspoons of whole milk to the powdered sugar, stirring and dissolving the sugar as much as you can before adding the next teaspoon of milk. Keep stirring and adding milk until the consistency is runny but still has some structure.

Pro Tip: It took me about 7 teaspoons of whole milk to dissolve the 2 cups of powdered sugar down to a good icing consistency, but the exact teaspoon increment might vary between batches. When preparing the icing, you should rely more on the consistency rather than the number of teaspoons needed. There is a fine line between too think and too thin and one too many teaspoons will change the consistency really fast. Be sure to add the milk in slowly until you have your desired, semi-runny consistency.

Before pulling the doughnuts out of the oven, poke the center with a toothpick and check that the toothpick comes out clean. Allow the baked doughnuts to completely cool in the baking tin before removing them and baking the next batch. Once all of the doughnuts have completely cooled, transfer them to a mesh cookie rack* or plate to ice and sprinkle with lavender sugar. Spoon a tablespoon of icing over each doughnut, carefully smoothing out the icing with the back of your spoon. Before the icing fully hardens, sprinkle on the lavender sugar using your hands or a sieve.

Making These Lemon & Lavender Baked Doughnuts? You Might Need These*:

And just like that you've got yourself a plate full of delicious lemon and lavender baked doughnuts! These baked doughnuts are extra lemon forward with the most perfect dusting of lavender sugar. This lavender sugar recipe is so delicious, feel free to top it on everything. Your coffee, tea, cookies, anything! You name it, throw some lavender sugar on it.

Lemon & Lavender Baked Doughnuts with Lavender Sugar

Print Recipe

★★★★★

5 from 2 reviews

These delicate and fluffy healthy baked doughnuts are the perfect zesty sweet treat! Lemon and lavender are the ultimate flavor duo and the lemon zest in this recipe is light and refreshing, while the dusted lavender topping gives these baked doughnuts some major flavor depth.

Author: Michele Sidorenkov, RDN
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 Doughnuts 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the doughnuts:

1 cup all-purpose flour (use a spoon to scoop the flour into the measuring cup and shake to level)

½ cup sugar

dash of salt

1 tablespoon baking powder

½ teaspoon baking soda

1 tablespoon lemon zest

1 egg

½ cup plain yogurt (any fat %)

½ cup milk (any fat %)

1 tablespoon canola oil

For the lavender sugar topping:

⅙ cup sugar

1 tablespoon culinary lavender

½ tablespoon lemon zest

For the icing:

2 cups powdered sugar

1 tablespoon lemon zest

5-8 teaspoons milk (any fat %)

Instructions

Prep: Preheat the oven to 350˚F and prepare doughnut baking sheet with non-stick spray.
Separately whisk the dry and wet ingredients: In a large mixing bowl, whisk the flour, sugar, salt, baking powder, baking soda, and lemon zest together until throughly combined. In a smaller bowl bowl, whisk together the egg, yogurt, milk, and canola oil until throughly combined.
Combine the dry and wet ingredients: Make a well in the center of the large dry ingredient bowl and pour the wet ingredients into the center well. Using a rubber spatula, slowly mix the dry and wet ingredients together in a circular motion until just combined, some lumps are ok.
Bake: Spoon the batter into the doughnut baking sheet, filling each mold about ¾ths full. Bake for 10 minutes, or until a toothpick comes out clean from the center. Allow the doughnuts to completely cool before removing from the tin and assembling for step 7.
Prepare the lavender sugar topping: In a food processor, blend the sugar, lemon zest, and lavender on high speed for 2 minutes, until the sugar has a purple hue and the lavender is completely chopped. Set aside for step 7.
Prepare the icing: In a small bowl, stir the powdered sugar and lemon zest together while adding the milk, one teaspoon at a time. Around the 7th teaspoon, the powdered sugar should be a good spreadable consistency but the final icing thickness is up to you! Adding more liquid will thin the icing out, while more powder sugar will thicken it back up.
Assemble the doughnuts: Spoon about a tablespoon of icing over the top of the doughnut. Before the icing dries and sets, sprinkle the lavender sugar over the top using your hands or shaking a sieve over the top.

Equipment

Mesh sieve

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Doughnut Baking Sheet

Buy Now →

Silicone Spatula

Buy Now →

Cuisinart Food Processor

Buy Now →

Culinary Lavender

Buy Now →

Oxo Rubber-Bottom Mixing Bowls

Buy Now →

Notes

The linked recipe card equipment and ingredients are affiliate links.

The total amount of lemon zest needed is 2 ½ tablespoons of lemon zest, which is equal to about 1 large lemon.

Nutrition

Serving Size: 1 doughnut
Calories: 176
Sugar: 28 g
Sodium: 206 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 17 mg

Keywords: Lemon lavender doughnuts

Guide: Culinary Lavender

July 17, 2017

We know lavender for its unforgettable scent and vibrant color but have you ever tasted it? Even just a tiny bite? Culinary lavender is unique and bold, making it extremely versatile in recipes and perfect for elevated everyday cooking. While out at the Arizona Lavender Festival we learned all about culinary lavender, from the soil conditions and growing season to its delicious culinary applications. So, let's get into the nitty gritty roots of this iconic edible purple flower with this culinary guide.

LAVENDER RECIPES: Lavender Lemonade Cocktail / Lemon & Lavender Baked Doughnuts

Close up image of a field of culinary lavender

A hand grabbing a bunch of culinary lavender from the bush

Guide: Culinary Lavender

This mini guide gives you all the flowery details about culinary lavender. Use this culinary lavender guide to help you see lavender in a new way, beyond the soaps and lotions.

Did you know?

Lavender stems are very flavorful and can be used as a drink's stir stick or a skewer for kabobs.
Lavender plants and grape vines are a perfect pair. When planted together the lavender helps ward off bugs and viruses making them a great duo for organic farming.
Edible lavender is still pretty new to the US cooking scene and even into the 1990's lavender wasn't used in everyday recipes.

Is all lavender edible?

Technically yes, but only a few lavender varieties are considered true culinary lavender and have a delicious flavor. Royal velvet and provence varieties are classified to be culinary lavender and are perfect for cooking. Other varieties, like grosso, are more commonly used as decoration, bouquets, and for essential oils, not in the kitchen.

GOOD RULE OF THUMB - If you find an unlabeled lavender bouquet at the store or market, it most likely isn't culinary lavender and should be used as just decoration. Culinary lavender is most commonly found dried with the purple flower bulbs separated from the stem and packaged in an airtight container.

Culinary Lavender Cooking Tips

Whether it's fresh or dried, lavender should be treated just like any other herb. If kept out of direct light and in an airtight and dry container, lavender will stay flavorful and fragrant for 1-3 years. Using lavender either crushed, roughly chopped, or whole in a dish can add intense flavor and can be used in a variety of ways, like in drinks, meats, or desserts.

A classic lavender dried herb blend is Herbes de Provence, which is a combination of lavender, thyme, savory, oregano, rosemary, and marjoram. While dried lavender is hard to come by at the grocery store, Herbs de Provence is commonly found in the spice section of most grocery stores and can be used with meat, vegetables, or other savory dishes.

Best Lavender Flavor Combinations: Lavender + Honey, Lavender + Ice Cream, Lavender + Chicken, Lavender + Lamb

Cooking with Lavender Warning: When cooking, use lavender sparingly. Too much lavender in a dish can make your dish taste like soap! Lavender's flavor is really intense and a little goes a long way. Also, as mentioned above, all lavender is edible but not all lavender tastes good. Make sure you are buying culinary lavender for a recipe, not the decorative varieties.

My Favorite Culinary lavender brand

Kate Naturals - Organic Lavender Flowers (Amazon Affiliate Link)

How do you Harvest Culinary Lavender?

Whether you are harvesting culinary lavender or any other lavender, the picking and harvesting process is the same.

FIRST - Lightly brush the top of the plant to scare away any bees or bugs.

SECOND - Grab a handful of flower stems right under where the purple flowers begin to form.

THIRD - Using garden sheers, trim the long green stems making sure not to cut the wiry and woody branches and leaves at the crown of the plant. Trimming below the long green stems into the crown will kill the plant! Be gentle, take your time, and only trim what you think you will need.

LAST - Tie the fresh lavender bundle securely with a rubber band and hang the bouquet upside-down for at least 24 hours. Hanging the bouquet upside-down to dry will draw the essential oils down into the flower buds, making them more fragrant and flavorful. After 24 hours, you can put the dried lavender bundles around your house or use them for cooking.

To remove the flower buds from the stem, you can gently roll the flower buds between your palms or gently pull down on the buds dragging your hand in the opposite direction that buds are growing. If you are going to cook with harvested culinary lavender, you then want to sift and shake the buds in a sieve to remove any dried unwanted particles from the flowers.

Can I Grow Lavender in my Yard?

Lavender grows really well in dry, warm climates - like Arizona! It's important to note that if bought at a home and garden store will most likely only live for one year before it exceeds its lifespan and needs to be replaced. In order to have long-lasting lavender you need to plant a lavender root, not just seeds or living store-bought plant. Growing the plant from a root gives that plant a lifespan of 20+ years! You can buy the lavender root from an online lavender farmer.

A bee that is hanging onto a stock of culinary lavender on a bush.

I hope you feel more confident planting, harvesting, and cooking with lavender! Culinary lavender really adds elegant flavors to any dish. Have you used lavender in your kitchen? Comment below and tell me about your favorite lavender recipes!