Add diced watermelon, quartered strawberries, ice cubes, tequila, and frozen limemade in a large blender. You may need to work in batches and combine it all together in a large pitcher after it’s all mixed.
Run a lime wedge around the outside of your glass and dip it into coarse salt or sugar. Add garnishes and enjoy!
You can cut this recipe in half or a quarter of it if you need to. We make LARGE batches because it’s so good and the limemade is pretty strong. So make sure if you do cut it down, that you cut down the amount of limemade you use.
This can be non-alcoholic by simply leaving out the tequila. My kids drink it this way and love it.
You can adjust the fruits to any that you like.
If you don’t want it to be slushy, you can skip the ice and serve it in a glass with ice. It tastes good that way too. We prefer it slushy though.
2medium sized flatbreads or 1 large prepared flatbreadstore bought or using your favorite recipe
1teaspoonminced ginger or ginger powder
1chicken breastcooked and sliced
1red bell pepperthinly sliced
2medium carrotsshredded (or ½ cup of carrot matchsticks)
2green onion stalkssliced
Lime wedges for serving
Cilantro for garnish
Preheat the oven to 375 degrees.
Prepare the flatbread and place on a baking pan lined with foil.
In a medium bowl, whisk together the peanut butter and water until smooth. Add in the remaining peanut butter sauce ingredients and combine. Spread a thick layer of the sauce over the flatbread, saving ¼ aside for drizzling at the end.
Spread a layer of the sliced chicken across the top of the peanut sauce. Pile on the red bell pepper, carrot shreds, green onions, and mozzarella cheese.
Bake the flatbread for 8-10 minutes until the cheese is melted. Drizzle the remaining peanut sauce on top of the pizza. Sprinkle on fresh cilantro, crushed peanuts and a squeeze of lime.
Why not celebrate mom this Mother’s Day with some fun and tasty Mother’s Day mimosas that she will really enjoy. Whether you celebrate mom with a special brunch, lunch or dinner, mimosas are always a tasty drink choice.
If you are unfamiliar with mimosas, they are a delicious cocktail that includes a mixture of champagne and chilled orange juice, or other fruity citrus juices, and are traditionally served at brunch. Although, they can be served any time of the day.
If you are looking for some delicious mimosas that you can serve with a delicious meal as you celebrate mom, these mimosas are both tasty and refreshing. Below are some of my favorite Mimosa recipes from some amazing bloggers:
This vegan power plate with grilled tofu is great for a filling but refreshing meal. It is best when eaten warm, but also great cold. A 30 minute meal for 2 or double the recipe to meal prep lunches for the week.
1c/190g brown rice
1c/75g shredded purple cabbage
1large/85g Persian cucumberor other edible skinned cucumber
½lb/250g firm tofu
Zest 1 lime
1tbsp/15ml soy sauceor Tamari for gluten free
2tsp/10ml sesame oil
1tbsp/15ml rice vinegar
½tsp/1g ground pepper
1tbsp/15g sesame seeds
2tbsp/30ml lime juice
1tsp/5g brown sugar
1tsp/5ml sesame oil
Start rice cooking:
Combine rice with 2 cups/475ml of water in a medium pot and bring to simmer over medium low heat. Cook until all liquid has been absorbed, about 20 minutes.
Once cooked, remove from heat and allow to rest for 5-10 minutes before fluffing with a fork.
While rice is cooking, marinate tofu:
Combine the soy sauce (or tamari), sesame oil, rice vinegar, ground pepper, and zest of 1 lime in a bowl.
Drain tofu if packed in water or brine. Pat tofu dry with paper towels and gently press against the cutting board to release excess liquid.
Cut the tofu into 6 – ¾”/2cm thick slices. Gently place slices into marinade, turning to cover all sides.
Allow to sit for 15 minutes, occasionally turning slices over to distribute marinade.
Cut vegetables while tofu is marinating:
Peel (or thoroughly scrub) carrot and slice into 2”/5cm by ¼”/6mm sticks. Slice cabbage into ¼”/6mm strands.
Cut cucumber into ¼”/6mm rounds. Slice radishes into ¼”/6mm sticks.
Slice white and light green portions of onions into ¼”/6mm rounds. Discard tops.
Preheat broiler on high. Line a grilling pan with foil for easier cleanup. Alternatively – a regular baking sheet lined with foil will work.
Remove tofu from marinade. For easiest maneuverability, slide tofu onto skewers lengthwise. Place tofu onto grilling pan or baking sheet. Sprinkle sesame seeds even over the exposed side of the tofu.
Grill under the broiler for 5-7 minutes, until sesame is heavily toasted, and edges of the tofu are starting to go brown. Remove and allow to sit for at least 1 minute before removing tofu from pan.
Make dressing while tofu is cooking:
Peel and finely mince ginger and garlic.
Combine all ingredients in a dish and mix vigorously.
Place half of cooked rice on each plate. Add half of vegetables (except onions) onto each portion.
Drizzle with dressing. Add 3 slices of cooked tofu to each plate and garnish with green onions.
Best warm, but can also be enjoyed cold. Keep dressing and tofu separate if meal prepping. Best if eaten within 2-3 days due to vegetables going dry.