Spring Drinks


Hey guys! I hope everyone enjoyed their weekends. I spent Saturday hiking a beautiful mountain near Indian Lake in upstate NY. Me and Elliott love to hike, our tradition is to take a road trip to our trail and pick up a sandwich from a local deli to split once we get to the top. Though I was sick with a cold, and the path was mostly still frozen, it was AMAZING. First hike of the season was perfect, and the view- sigh!

Castle Rock, Upstate NY.
Beautiful view

Other than that though, I stayed in. Like I said that cold was really getting the best of me (probably not smart to hike when sick), and I spent the weekend relaxing, while soaking in the spring sunshine.

Tonight is our healthy-ish dinner of spinach stuffed shells, paired with one of these delicious spring drinks. The weather is finally right and I’m ready for something fresh and refreshing to sip on. I checked in with Pinterest to find a few of my favorites.

1.Pink Lemonade Margarita.
Tart, and delicious.
Pink Lemonade Margarita


1 (12 ounce) can of frozen pink lemonade concentrate, thawed
36 ounces of cold water.
1 (12 ounce) can of tequila
½ (12 ounce) can of Grand Marnier
Ice cubes
Salt to rim the glasses
1 lime, wedged
Pour the (thawed) frozen lemonade concentrate into a pitcher, and add cold water, mix in pitcher. Use can of frozen pink lemonade to measure tequila, pour that into the pitcher. Fill about half of the can with Grand Marnier, and pour it into the pitcher. Chill in the fridge for at least an hour before serving. Or blend mixture with ice to make a frozen version (I prefer to blend).

Serve over ice in salt-rimmed glasses with a lime wedge.


Sparkling Rosemary Limeade 

Oh how refreshing!
makes eight 5-ounce servings — or more, depending on dilution


1 cup lime juice (from about 6 limes)
3/4 cup sugar
Peel of 2 limes
Two 4-inch sprigs fresh rosemary, plus more to serve
4 to 6 cups chilled sparkling water


Stir the lime juice with the sugar in a small saucepan and bring to a simmer over medium heat. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved. Add the lime peel and the rosemary sprigs. Simmer for another minute, then turn off the heat. Cover and refrigerate overnight.

Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.

Serve over ice with a small sprig of rosemary muddled into the drink

Grapefruit Mimosa.
The perfect spring spin on the brunch-crowd favorite. So fresh, and so easy!

Grapefruit Mimosa by Jelly Toast


4 oz freshly squeezed, Ruby Red Grapefruit Juice

1 1/2 oz St. Germain (Elderflower Liqueur)
4 oz Champagne (or enough to top)
Grapefruit slices for serving

Fill a glass with ice. Pour grapefruit juice and St. Germain over the ice and stir. Top with chilled Champagne and garnish with a slice of grapefruit. Enjoy!

And For Dinner….
Skinny Taste Spinach Stuffed Shells.
*I just love skinnytaste.com to find healthy, delicious recipes! Seriously, visit her site NOW!

Spinach Stuffed Shells with Meat Sauce
Servings: 9 • Serving size: 3 stuffed shells • Old Points: 7 ptsPoints+: 9 pts
Calories: 360.9 • Fat: 12.8 g • Protein: 28.4 g • Carb: 34.3 g • Fiber: 3.3 g


  • 27 (9 oz) Barilla Jumbo Shells
  • 1 cup onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 lb 99% lean ground turkey
  • 32 oz crushed tomatoes (I used Tuttorosso)
  • 1 tbsp chopped fresh basil
  • salt and pepper
  • 2 cups part skim ricotta cheese
  • 8 oz reduced fat mozzarella cheese, shredded
  • 1 egg
  • 16 oz package frozen spinach, thawed and squeezed well
  • 1/4 cup Parmigiano Reggiano


Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.