Lee Hersh

Pomegranate Ginger Fizz

December 22, 2023 by Lee Hersh Leave a Comment

This pomegranate ginger fizz is made with real ingredients and naturally sweetened making this homemade sparkling water recipe healthy and delicious!

I am so excited to be partnering with SodaStream today to bring you guys a delicious at-home fizzy drink recipe. I don’t know about you, but I am actually OBSESSED with sparkling water. Like I go through a case a week of canned sparkling water.

Having an at home sparkling water machine is like the BEST THING EVER. First of all, it will save you a lot of money in the long run and second of all, you can make all sorts of different flavors!

Homemade Sparkling Water Recipe - Pomegranate Ginger Fizz

The machine I used for this recipe is called the SodaStream Play. It retails for $89.99 (<— would make for a perfect holiday gift!) and comes in 4 colors. I chose white because it looks oh-so-sleek on my countertop I’m super pumped because it came with a free Skinit, where you can personalize the outside of the machine!

I’m still deciding on which one I want.

I am so happy it’s pomegranate season! I think they are the most beautiful and flavorful fruit out there. I scored this guy for just $1.99 at my local grocery store. #winning

Ginger is pretty inexpensive too, making this recipe wayyyy less expensive than your typical store-bought sparkling water.

Ingredients for Pomegranate Ginger Fizz

water
pomegranate juice
agave nectar
ginger powder
Fresh mint
pomegranate arils

Bubbles everywhere!

The thing I love most about the SodaStream Play is that you can choose how fizzy you want your water depending on how many pumps you give it. I am a huge fan of extremely fizzy sparkling water, so I pumped mine 6 or 7 times. Know that it’s up to you and you can make it as carbonated as you wish!

PS: How amazing is the photo below? I shot this recipe on Sunday so I had Blake home with me. I told him I’d make him breakfast if he helped me with a photo Bribery isn’t just for kids…it works on boyfriends, too!

SodaStream sent me some of their flavor syrups and I’m excited to try them all! WOOT.

Pomegranate Ginger Fizz

Author: Lee Hersh
Total Time: 5 minutes

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Ingredients

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4 cups sparkling water (~1 liter or 1 SodaStream Bottle)
1.5 oz pomegranate juice
2 tablespoons agave nectar
1 teaspoon ginger powder (or fresh ginger works too!)
Fresh mint, for garlish
Fresh pomegranate arils, for garnish

Instructions

First, begin by filling your SodaStream bottle with cold water to the line. Then, place the bottle on the machine and snap it into place. Press down on the pump and hold for about 2 seconds. Then release. Repeat about 6 or 7 times (or to desired fizz).
Next, pour in 1.5 oz pomegranate juice, agave nectar, and ginger powder. Place cap on bottle and rock up and down, mixing your drink.
Serve on ice with fresh pomegranate arils and mint.

Prep Time: 5 minutes

Nutrition

Serving Size: 2 cups

This post is sponsored by SodaStream. I was compensated, but all opinions are 100% my own.

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Healthy Single Serve Muffin: Lemon Poppy Seed

December 21, 2023 by Lee Hersh Leave a Comment

Healthy Single Serve Muffin: Lemon Poppy Seed

Make yourself this healthy single serve muffin flavored with lemon and poppy seeds in just 60 seconds! It’s gluten-free and naturally sweetened!

When I did my reader survey at the end of 2014, I was so happy that you all said you wanted more single-serve dessert recipes. As you know, I LOVE SINGLE-SERVE DESSERTS…I’ve got a whole cookbook devoted to them!

I tested this recipe about 5 times, in both the microwave and oven so that you have options for your baking preference! I will always say this- things are going to turn out better if you slow cook them in the oven vs. the high power microwave. Ovens take forever and microwaves are convenient. Both are delicious.

The first time around with these muffins I used lemon juice thinking that I mightttt just get enough of the lemony flavor I was looking for. Turns out you really need to use an extract if you want a real punch of lemon. Round 2 and 3 were made with the extract and no oil. Every time I make a single serve baked good I try and convince myself that you don’t need to use an oil. If you don’t use oil, your muffin will be dry and crumble. No bueno. Insert rounds 4 and 5…different amounts of oil used.

Round 5 = winner winner chicken dinner!

I wanted to note that these photos are of the OVEN baked muffin. I find things bake more evenly and are prettier than the microwave version. Both are best if eaten ASAP! Duh…why would you wait?

I know muffins don’t typically have frosting…because usually cupcakes are just muffins with frosting, but I decided to make myself a Greek-yogurt based frosting for this muffin. Greek yogurt + honey +lemon juice + poppy seeds.

Per usual, I used Almond Breeze inside my muffin. I 100% prefer the nutty deliciousness of almond milk vs. cows milk. I find that if I use almond milk in baked good, it brings out the flavors of the other ingredients much better than normal milk does. Plus, it’s dairy-free for those who can’t do lactose.

Speaking of lactose. Did you know that for the first 15 years of my life I was severely allergic to milk? A little thing called puberty must have switched up my hormone levels because I am no longer intolerant to lactose, BUT- I still prefer non-dairy milks over milk milk.

Wild, right?

If you’d like to make a dairy-free frosting, feel free to use an almond or coconut based yogurt in place of the Greek.

This post is sponsored by Blue Diamond Almond Breeze. I was compensated and all opinions are 100% my own.

Have you ever been allergic to something and then grown out of it? Or visa versa?

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Healthy Protein Buckeyes

December 21, 2023 by Lee Hersh Leave a Comment

Healthy Protein Buckeyes. Is it real? Sure! Make the traditional buckeye recipe an update with protein powder as well as sugaring it with honey for a delicious dessert!

You guys know how I feel about peanut butter and chocolate.

It’s the most perfect match made in heaven. It really is.

Some of the most popular FFF recipes involve the duo: Healthy Peanut Butter Cup Smoothie, Healthy Peanut Butter Cups, Healthy Peanut Butter Brownie Balls. I actually really think people just freakout when they see a chocolate pb recipe that’s “healthy.” That means you can eat 5, right?

So- I’ve been working on different photography techniques. When I was in Toronto a few months ago visiting Davida, I got to see how she shoots all of her recipes. I’ve always been a side lit girl with a bounce, but she inspired me to try backlit. The first time I tired it, it was a major fail. The 2nd time was a major win. I ove the background glow effect backlit gives a photo. You can totally see the difference between side lit (first photo) and back lit (second photo).

Healthy Protein Buckeyes. Is it real? Sure! Make the traditional buckeye recipe an update with protein powder as well as sugaring it with honey for a delicious dessert!

I definitely think there is a certain aura a backlit photo gives off. It has a much bigger personality and is moody.

It’s fun playing around with different photography styles. I feel like photography is like makeup. You do you makeup a certain way and you most likely won’t change things up for the next few years (that’s me at least!). Trying out different techniques really challenges me, and that’s one of the best parts about my job! It’s a clear second behind being able to call eating peanut butter and chocolate a job task.

For this recipe, I used dark chocolate chips and thinned things out with a little bit of coconut oil. The first batch I made didnt’ turn out so well because the chocolate stayed super thick. Then, I added too much coconut oil, and it was too think slash melted.

Finally- I got it just right. By that time, I had mastered how to make these things look like balls instead of balls with a ring at the bottom. Actually- I got a really great tip from my bloggin’ pal Amanda from Heart Beet Kitchen. She said to place the ball on a fork. Dip, and tap your wrist, getting as much chocolate off as possible. Then, you finish things off with a toothpick. You slide the ball off the form with your toothpick, getting any access chocolate off the fork.

It takes some serious talent to make a buckeye.

The addition of protein powder is just perfect for my afternoon snack. It makes me feel a little less bad that I’m eating chocolate

In this recipe I used Designer Whey Vanilla. Note that if you use a plant based protein powder, the recipe will likely need to be altered.

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Healthy Protein Buckeyes

Author: Lee Hersh
Total Time: 5 minutes

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Ingredients

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1 cup drippy, all-natural peanut butter (I used Kirland All-Natural)
1 teaspoon vanilla extract
2 scoops vanilla whey protein powder (I used Designer Whey Vanilla)
2 tablespoons honey, organic
1 cup dark or dairy-free chocolate chips
1 tablespoon coconut oil

Instructions

Mix together vanilla, peanut butter protein powder, honey in a large bowl. Mix until the consistency is as soft as cookies dough.
After that, cover the baking sheets with parchment. Utilizing a 1 tablespoon scooper for cookie dough to scoop the dough into your hands. Make a ball of dough and put it on the parchment. Repeat.
Put baking sheet into freezer for 30 minutes or longer enough to allow the balls to set and get a little firmer.
As your chocolate balls chill. Put 1 cup of chocolate chips into a smaller bowl. It should large enough to accommodate the chocolate chips but smaller enough that you’re able to dip balls. Microwave it for approximately 60 minutes. After that, add coconut oil, and mix.
After your balls have firmed into a ball, you can dip them and then place them on a rack to dry cookies to stop the formation of rings. Set a ball on the fork’s end. Dip it into chocolate and leave a ring on the top. Keep your fork on your left hand, and then make use of the right hand to tap your wrist so that the chocolate dribbles off. Then, you can use an ice cube to transfer the chocolate ball off of the fork and onto the drying rack. Repeat.
Set the rack of cookies in the freezer to speed up drying process.
It is best to eat it in the freezer!

Prep Time: 5 minutes

Nutrition

Serving Size: 1 buckeye
Calories: 153
Sugar: 8
Fat: 11
Carbohydrates: 12
Fiber: 2
Protein: 6

Mango Guacamole

December 20, 2023 by Lee Hersh Leave a Comment

Mango Guacamole

Get tropical with your classic guacamole recipe and add in some fresh mango. Serve with your favorite tortilla chip and you’ve got yourself the best snack ever!

The only time I can ever get Blake to eat cilantro in any capacity is when it’s inside guacamole. And so, I make guacamole!

I’ve always got avocados on hand. ALWAYS. I like to buy them at the store when they are still hard, let them sit on my counter until they’ve reached the perfect ripeness, and into the refrigerator they go. I’ve found they can last up to 2 weeks if I do this! The cold air must pause the ripening process or at least slow it down to a snails pace.

Ingredients for Mango Guacamole

avocados
cilantro
lime
salt
mango

My motto- when in doubt, add avocado.

If you’ve never made your own guacamole before, it’s super simple! All you need are a few staple ingredients, a bowl, and a fork, and you’re on your way to the best dip EVER. We’re talkin’ Chipotle Guac-good.

I love the sweet/salty combo you get from this guac. If you’re not a mango fan, try adding in peaches, strawberries, or even apple! One time I made a strawberry peach guac and it was actually insane.

Also- I dare you to get crazy with what you put your guac on. Some of my favorite include:

sweet potato
eggs
toast
wraps

Mango Guacamole - Get tropical with your classic guacamole recipe and add in some fresh mango. Serve with your favorite tortilla chip and you've got yourself the best snack ever!

Happy Memorial Day Weekend. I’m off to Chicago to spend time with family and to celebrate my sisters wedding at her bridal shower! I hope you all get some sunshine and eat good food.

Cheers!

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Mango Guacamole

Author: Lee Hersh
Total Time: 5 minutes

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Ingredients

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4 medium avocados, ripe
2 tablespoons fresh cilantro, diced (or more, to taste)
juice from 1 lime
½ teaspoon salt (or more, to taste)
1 cup fresh mango, cubed

Instructions

First of all, peel mango and then cut into small cubes. Set aside.
Next, peel 4 medium avocados and place in bowl. Using a fork, mash until they’ve reached desired consistency. Add in cilantro, lime, salt, and mango, and mix.

Prep Time: 5 minutes

Lemon Garlic Hummus

December 20, 2023 by Lee Hersh Leave a Comment

Lemon Garlic Hummus

Got 5 minutes? Make this healthy lemon garlic hummus and pair it with whole wheat pita bread for a delicious fiber-filled snack!

Question for you guys (apparently “you guys” is a very Midwestern term).

Do you eat 3 main meals a day or do you graze/snack/eat lots of small meals?

I ask this only because I’m like a cow when it comes to food. I eat all day long. Blake is a 3 meal a day kind of guy who only eats when he realizes he’s starving. I’m the type that likes to prevent the starvation feeling and just prevent it from ever even happening

Give the gift of homemade this holiday season and layer up the ingredients for these delicious Cherry Pistachio Energy Balls in a your favorite mason jar!

I love keeping snacks on hand at home because…I’m always hungry. My mom always references me as one of the dalmatian pups from 101 dalmatians…the one that’s always hungry. I feel his pain.

This hummus is the perfect snack to have on hand or even make for a get together! Everyone loves hummus. Am I right or am I right? It’s so easy to make and only calls for a few simple ingredients. Plus, it brings me back to my Vibe Israel trip

Blend, eat, repeat.

That’s how it’s done, folks!

Serve your hummus in an air tight container in the fridge, and it should stay good for a few days!

#winning

Got 5 minutes? Make this healthy lemon garlic hummus and pair it with whole wheat pita bread for a delicious fiber-filled snack!

Check back tomorrow because I’ll be announcing some BIG NEWS that you don’t wanna miss. Just sayin’.

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Crunchy Cashew Butter

December 20, 2023 by Lee Hersh Leave a Comment

Crunchy Cashew Butter

Make your own crunchy cashew butter with just a few simple ingredients, a food processor, and 10 minutes! No added sugar or additives involved!

Two of my most favorite people in the whole wide world have birthdays this week. Davida’s was yesterday (Happy 26th Miss Mave!) and today is my Mama’s (Happy birthday Mama Mia!). If you follow me in Snapchat (—> fitfoodiefinds <—), you know that I am actually in Toronto right now visiting Davida. The Mave and I have a total 21st century bestie relationship. We talk multiple times a day on Skpe, but only see each other in real life about every 3 months. We flip flop back and forth spending a week in each other’s town and luckily I’m up this time! I’ve only been to Toronto one other time during the dead of winter and all I have to say is summer here is AMAZE BALLS. I could most definitely see myself living in the TO.

One thing that Davida and I share is a strong love for all things nuts. I wish TSA didn’t consider nut butter a liquid, or I would have brought her some of this amazingness to try first hand! I even asked the TSA doode this time around if I could sneak some through and he looked at me with confusion. #whyyousoconfusedboy?

Make your own crunchy cashew butter with just a few simple ingredients, a food processor, and 10 minutes! No added sugar or additives involved!

With a spoon, spread on a piece of bread, smother on banana….this crunchy cashew butter is everything. I decided to leave out any sort of sweetener, but you are more than welcome to add in some honey or maple syrup.

I’m usually a smooth nut butter kind of girl, but this crunch was a nice change up.

I made this thing twice in one week because I devoured it that quickly.

I got issues.

#helpme

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Crunchy Cashew Butter

Author: Lee Hersh
Total Time: 10 minutes

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Ingredients

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2 cups cashews, roasted and lightly salted
2 tablespoons coconut oil
½ cup chopped cashews, roasted and lightly salted

Instructions

Place 2 cups of cashews in a food processor and process for about 5-7 minutes stopping to scrape the sides every so often. Then, add in about 2 tablespoons of coconut oil and blend for 1 to 2 more minutes, or until you get a drippy consistency. Finally, add in ½ cup of chopped cashews and pulse a few times.

Prep Time: 10 minutes