5 Event-worthy Gin and Tonic Recipes

Reader’s Digest posted an article titled “What Your Alcoholic Drink of Choice Says About Your Personality” We obviously read this and had to do a drink series based on some of our favorite drinks! Before reading this or any of our drink series articles we like to remind everyone to drink responsibly and to abide by general and local laws. Also we personally do not drink alcohol so each of our recipes will have a non-alcoholic alternative.

Readers Digest says that those who drink gin and tonic, “They are the ‘cool’ one in their friend group, and have had an interesting, enviable career. ” We love this because as a business woman and a Capricorn we like this description. We also love how much they can be customized to fit any event. Here are our top 5 Recipes

1.) Lemon Elder-flower Gin and Tonic:

  • 1 Lemon
  • 50ml Gin
  • 125ml of Elder Flower Tonic
    • If you want a stronger drink feel free to mod the recipe to 50ml elder-flower liqueur and 110 ml tonic water

Add ice to glass pour gin, tonic and a squeeze of lemon. Garnish with a slice of lemon and a sprig of elder-flowers.

2.) Black Pepper Strawberry Gin and Tonic:

Muddle strawberries with fresh ground pepper. Add ice to glass pour gin and tonic. Garnish with a slice of strawberry.

3.) Cherry Gin and Tonic

  • Handful of fresh Cherries
  • Lime
  • 50ml Gin
  • 125ml of Tonic Water

Muddle cherries in a glass after de-pitting and removing the stem Add ice to glass pour gin, tonic and a squeeze of lime. Garnish with cherry and lime.

4.)Blueberry Mint Gin and Tonic

  • A handful of blueberries
  • Lime
  • 2 Mint Leaves
  • 50ml Gin
  • 125ml of Tonic Water

Muddle blueberries in glass. Add ice to glass pour gin and tonic squeeze of lime and stir. Garnish with a slice of lime and mint leaves.

5.) Pink Peppercorn Grapefruit Gin and tonic

  • 30ml Grapefruit Juice
    • We always suggest freshly squeezed
  • Handful of Pink Peppercorn
  • 40ml Gin
  • Tonic Water

Add ice to glass pour gin, grape fruit juice. and peppercorn; top with tonic water. Garnish with grapefruit.


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Rise and Run Fruit Salad

Fruit stands, I am talking California, Mexico, Barcelona, Hawaii. Starting the morning with a run or bike around the city knowing you can treat yourself after with a fresh cup of fruit. It is so rainy and dreary in Chicago today I had to make me a fruit cup to cheer me up. This is my simple recipe for making fruit cups/ salads that you can prep to start each day off right. Now lets jump right into it.

Ingredients:

  • Watermelon
  • Oranges
  • Lime
  • Mango
  • Blueberries
  • Strawberries
  • Chile
  • Raw Honey

Now Let’s get Cookin’!:

  • Peel and cut the fruit how you like to eat them.
  • Mix with the juice of lime and raw honey
  • Sprinkle with Chile. Enjoy!




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Brunch Breakfast Burrito

When I was in Mexico we stop at this little hole in the wall taqueria and it had the best vegetarian breakfast burrito with avocado crema. Normally I am just a smoothie or acai bowl breakfast person but this was so good I had to recreate it. My stomach is actually growling thinking about this so let’s just get to it.

Ingredients:

  • 2 small red potatoes
  • 1/4 Green Bell Pepper
  • 1/4 Yellow Bell Pepper
  • 1/4 Onion
  • 1 cup Spinach
  • 1/2 cup of mushrooms
  • 1/2 cup Cilantro
  • 1 jalapeno
  • 1/2 Avocado
  • 2 eggs or egg substitute
    • For egg substitute you can use tofu or VeganEgg
  • Avocado Salsa Verde
    • Click to check out our recipe for this!
  • Spices: Paprika, Salt, Pepper, Garlic Powder, Chile

Now Let’s Get Cooking!:

  1. I use 2 pans one to saute off all the veggies and one to make the eggs and potatoes.
  2. Heat avocado oil in a pan and add potatoes and seasonings let fry for 5 mins then cover. Cook the potatoes till tender then mash them up.
  3. Stir in the egg into the mashed cooked potatoes to make a homogeneous egg potato mixture.
  4. Fill your tortilla with the veggies, avocado cilantro and egg/potato mixture and roll like a burrito and add to the pan that the veggies were cooked in to heat and absorb flavor
  5. Top with cheese, avo-verde, or whatever sauce you like. Enjoy!




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Avo-Verde: Avocado Salsa Verde

I was originally just going to incorporate this recipe into my breakfast burrito recipe but I honestly put this on everything I make so I decided it should have it’s own post. I am not fan for most salsas but I absolutely love salsa Verde and avocado just makes everything better. This recipe makes about 4 cups of salsa and can hold up in the refrigerator for about a week. Once again let’s stop talking about it and just get down to it.

Ingredients:

  • 1.25 Lbs of tomatillos
    • If you are like me and have no idea what that means it is about 10 tomatillos. Tomatillos are great because they are packed with Vitamins C and K.
  • 1/4 of a Onion Chopped
  • 2 cloves of garlic
  • 2 Jalapenos
  • 1/2 cup of packed cilantro
    • I am a strong advocate of herb gardens because then you know what is being used to grow your herbs and its free to make stuff like this. Also Cilantro is full of Vitamin C and A
  • 1/2 Lime
  • 1 Avocado
  • Salt and Pepper to taste

Now Lets Get Blending:

  1. I like to throw my tomatillos in the oven for like 5-10 mins with some salt and pepper before adding to blender.
  2. Make sure everything is chopped up as finely as possible.
  3. I like to blend onions, garlic and jalapenos first to make a sort of paste, then add in rest of the ingredients.
  4. Pour. Serve. and Enjoy


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Laur’s Avo-Layered Salad

Blogging really helps you grow to be more introspective because I never really understood how much of diet consisted of salads until I am trying to think of dishes to write about. This recipe is a mix between Potbelly’s Farmhouse salad and my grandmother’s 7 layer salad. Let’s stop talking about it and get cooking because this is making me hungry.

Ingredients:

  • Romaine Lettuce
  • Iceberg Lettuce
  • Spinach
  • Grape Tomatoes
  • Red Onion
  • Avocado
  • Corn
  • cucumbers
  • Sunflower Kernnels

Let’s Get Cooking!:

Disclaimer: I know, know getting premade or frozen stuff will be easier But this is a cooking blog so my suggestion go to a famers market and make a day of it and then you know where your ingredients are coming from and they will tastes so much better!

  1. Shuck and boil your corn.
  2. Boiling corn in seasoned water gives it some extra flavor
  3. Wash and chop up all your veggies
  4. Put in bowl an drizzle some of our balsamic dressing from our last blog, or whatever dressng you perfer.
  5. Dig in and Enjoy!


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Laur’s Favorite Wedge Salad

I was debating what recipes to do for lunch because all I really eat is salads and so boring right? Well why not I love salad and we are going to do a whole series. This recipe idea came about by this amazing salad I had at Faborit in Madrid. Like always Let’s Stop talking about it and get to it!

Ingredients:

  • Iceberg Lettuce
  • 1 cup of Cherry Tomatoes
  • 1 tbsp of Chives
  • 1/4 cup of Onions

Dressing

  • 1/4 cup avocado oil
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of honey
  • salt
  • pepper

Now Lets Get Cookin’!:

  • For the dressing just combine all the ingredients in a mason jar close and shake vigorously for 3-5 mins.
  • Cut lettuce into wedges. Make sure to peal off the outer layers
  • Cut the tomatoes in to coins, and cut up the chives and onions.
  • Dress your salad. Serve and Enjoy.



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Avo-Avocado Egg Rolls

In case you have not guessed it by now….. I may have a slight obsession with avocados. I mean how could you know with 700mg of potassium, 3g of protein. and a assortment of vitamins? Also they taste amazing! Once again I digress. In college I had quite a few of Filipino friends and one of them loved to cook and turned me on to Lumpia’s which are Filipino egg-rolls and they were amazing but you know what makes them better? That’s right Avocados! Let’s get to it!

Ingredients:

  • 1 Package of Lumpia wrappers
    • Seafood City look it up. If you have one near you, you need to go and grab some lumpia wrappers. Where I am in Chicago there are not any close so I just use Nasoya wrappers meant for frying from Jewels, or Whole foods.
  • 2 Avocados
  • 1 Lime
  • 1/2 Cup of red onion
  • Salt and Pepper
  • 1 bottle of Mae Ploy Sweet Chili Sauce

Let’s Get Cooking!:

  1. Dice avocados into large cubes and combine with onions, lime juice and salt and peper and let chill in fridge for like 15 mins
  2. Add on tbsp of filling to each wraper and brush water along the edges and roll like a burrito
  3. This is the point where you can seperate which ones you would like to cook now or freeze. Put them all in the freezer for 5 mins prior to frying.
  4. Heat up oil. Fry 2 mins on each side
    1. I personally like to pan fry becase I have an adversion to deep frying. you can also air fry or oven
  5. Place on papertowl or if you have a cloth for draining use that.
  6. Serve with Mea Ploy and enjoy!

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Midwestern Puppy Chow

I am from a small town in nowheresville Illinois, and at every event growing up, and I mean every event. Every birthday, graduations and sleepover someone or multiple people brought puppy chow. It is addictive and unhealthy but it is so good and homey and a necessity at any game or movie night. The perfect indulgence. Let’s get to it!

Ingredients:

  • 1 cup Chocolate Chips
    • Okay so you CAAAAAANNNNN make this healthy with dark chocolate. BUUUUUUTTT I personally like white chocolate because it tastes soooo good. If you are vegan here’s a great vegan milk chocolate other than that most dark chocolates are vegan as well.
  • 1/2 cup Creamy Peanut Butter
  • 1/4 cup Unsalted Butter
  • 6 cups of Chex Cereal
  • 2 cups Powdered Sugar

Now Let’s Get Cookin!:

  • Melt Chocolate, peanut butter and butter in a pot stirring constantly until completely melted and well combined.
  • Pour half of the cereal into a heat safe bowl with a lid and pour half of your chocolate mixture on top. add the other half and repeat.
  • let cool a little then add in powdered sugar and close lid shake vigorously.
  • Let cool in the fridge. Serve. Enjoy.

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Low Carb Night Pasta

Confession. I am not a pasta person. I am not sure why but its not my thing, my friend loves pasta but only in white sauce, but they also do not like veggies so I would make this recipe. I developed an obsession with chickpea pasta and if I do eat pasta this is most likely the only recipe I will eat. Let’s stop talking about it and get to it.

Ingredients:

  • 2 cups of Pasta
    • We highly suggest you give GoGo Quinoa chickpea pasta a try. It is gluten-free, 100% organic, 13g of protein, 7g of fiber, and 25% of your daily iron intake.
  • 1 half small onion
  • 1 cup of sliced mushrooms
  • 2 cups of spinach
  • 4 cloves of garlic
  • 3 or 4 leaves of basil
    • I have an herb garden and like to grab these straight from there but you can buy fresh basil which I suggest or use dried.
  • Red Pepper Flakes

Bechamel Sauce

  • 2 tbsp Butter
  • 2 tbsp Flour
    • We prefer using almond flour
  • 1 1/4 cup Milk
    • We prefer using oat milk
  • 1/2 cup grated Parmesan Cheese
  • Sea Salt and Black Pepper

Let’s Get Cookin!:

  1. Bring 8 cups of water to a boil then add Pasta. Cook for 4-6 Mins stirring occasionally then immediately rinse with cold water and leave in strainer till needed. 
  2. While the water is coming to a boil you can start sautéing  your onions mushrooms and garlic in a large sauce pan with some avocado oil. Once the veggies are almost done add in your spinach.  Once everything is done remove from pan. 
  3. Add your butter to the pan, once it is melted add the flour and whisk until it makes a paste but does not brown.
  4. Add the milk and basil to the mixture and whisk until it is well combined and begins to thicken up. 
  5. Add in the Parmesan cheese and reduce the heat to simmering stirring occasionally so the cheese does not stick and burn
  6. Once everything is combined and the sauce is a good consistency add in your veggies and pasta. 
  7. Sprinkle with red pepper. Serve. Enjoy!

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Vegan P.F. Paleo S’more Bar

I got the idea for this blog from Lexi Carrick’s blog Pucking Fresh, so obviously had to make one her recipes. I am going to be doing her paleo s’mores bar but of course putting my own spin on it. Disclaimer I am not a nutritionist or professional chef so not 100% sure if it will still be paleo or even healthy. Go check out her blog for the original recipe and other amazing content. Now lets get to it!

Ingredients:

  • 1/2 cup of oil/butter
    • We like to use Earth Balance avo oil butter. The original recipe called for coconut oil but I am allergic to coconuts so subbing out.
  • 1 Cup of Flour
    • The original recipe called for coconut flour but again subbing out for almond flour.
  • 1 tsp vanilla extract
  • Organic Raw Honey
  • Chocolate
  • 3 Tbsp of Agar Agar

Now Lets Get Bakin!:



I hope you enjoyed our food blog post. For more content or if you are looking for an event planner check out our social media

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