Ingredients

• 1 bottle (750 ml) Spanish red wine
• 1/4 Cup Grand Marnier
• 1/4 Cup Brandy
• Juice of 3 limes
• 1 teaspoon organic agave syrup
• 2 oranges, sliced
• 2 limes, sliced
• 2 lemons, sliced
• 1 cup cold seltzer

Preparation

In a pitcher, combine wine, Grand Marnier, brandy, lime juice, and sugar and stir until sugar dissolves. I like to use Grand Marnier instead of Triple Sec because it gives more of an orange flavor. For a blast of bubbles, add 1 cup of Seltzer water. If you like it sweeter, add 1 cup of your favorite fruity soda, such as Hansen’s organic lemon-lime soda. Add fruit and top it off with seltzer and serve. For lighter less sweet taste, add ice to dilute to your tasting. Garnish with fruit to add color. Click here to see the best wines for making sangria.

Ingredients

• 2 oranges
• 2 limes
• 1/2 cup olive oil
• 3 tablespoons chopped fresh basil
• 60 medium or large shrimp, peeled and deveined
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Garnishes: additional lime and orange zest

Preparation

In a large bowl, combine zest of 2 oranges and 2 limes, olive oil, and chopped fresh basil. Add shrimp, kosher salt, and black pepper; refrigerate for 30 minutes. Remove shrimp from oil; discard oil. Grill shrimp over medium heat until opaque and slightly charred (about 2 minutes per side). Garnish, if desired. This recipe is low in calories, cholesterol, fat and sodium.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• Juice of one lime
• 2 cloves of garlic, minced
• 1-2 teaspoons of Siracha
• Red pepper flakes, to taste
• 2 tablespoons cilantro
• 1 pound skinless, boneless chicken breasts

Preparation

Best to make this one the night before to get all of the tang and zest of marinade. In small bowl, combing all ingredients through the cilantro. Mix thoroughly. Pour marinade over chicken breast and turn to coat. Cover and allow to marinate for at least 1 hour. ( Preferably overnight). Cut chicken into large chunks and skewer. Grill on medium high heat for 6-8 minutes per side, until juices clear.

Ingredients for Pesto

• 2 Cups Fresh Organic Basil
• 1/3 Cup Pine Nuts
• 4 Cloves Garlic
• 2/3 Cup Extra Virgin Olive Oil
• 1/2 Cup Parmesan Cheese

Veggies for Grilling

• Zucchini
• Squash
• Asparagus
• Bell Peppers
• Eggplant
• Tomatoes
• Portabello Mushrooms

Preparation

Cut vegetables in slices as desired. I like to cut zucchini into long slices and eggplant into ¼ inch thick patties. Toss vegetables with oil in large bowl. Sprinkle with salt and pepper; toss to coat well. Place vegetables in oven at 425 degrees or on medium- high BBQ grill. Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally. Cooking time may vary depending on thickness. For Pesto: Combine basil, pine nuts, garlic & olive oil in a food processor and pulse until blended. Add Parmesan cheese and pulse again until smooth. Pour into a serving dish and ENJOY! Watch the video below for a quick and easy pesto tutorial.

Ingredients

• 3/4 cup fat-free sour cream
• 1/4 cup maple syrup
• 1 cup fresh blueberries
• 1-1/2 cups fresh raspberries (or strawberries)

Preparation

Combine sour cream and maple syrup in a small bowl; stir with a whisk. Combine berries, and spoon into dessert dishes; pour maple cream over berries