Happy Hour with Vim Vitae

Cocktails that are good for you? Oxymoron? Not in this case. I have three killer (in my opinion) cocktail recipes coming your way today. Each recipe is made with fresh vibrant ingredients thanks to Vim Vitae. 

Vim Vitae, formally know as Vim + Vigor, is an organic, raw, cold-pressed juice company based out of Dallas, but can be found all over Texas, Oklahoma City, and Little Rock. Vim Vitae's mission is to feel amazing about yourself and your choices, every single day. With delicious and nutritious juices, they make it easy to incorporate healthy choices into your day. Their line of juices ranges in flavors and products, all developed by nutrition experts and food lovers.

I've been a Vim Vitae fan from the early days. Fun fact, the founders Annie & Liz are cousins originally from Oklahoma City. Annie's dad and my dad were fraternity brothers and her dad was also my landlord my senior year of college. Home Sweet Lahoma! Annie and Liz also lived in that house while they were in college. 

It's fun to have seen them grow and evolve while continuing to develop new products. From cold-press juices, adding in exotic flavors, savory soups and their newest line of limeades. V V's new limeades are just perfect. They are exactly what I want to grab for in the afternoon when water won't make the cut. I have no problem downing one knowing they are made with few and real ingredients. Things like ginger, basil, agave, acai berry, cardamom and more. 

Despite them being my afternoon pick me up, today we are talking happy hour. Ramping up the deliciousness of limeades by turning them into cocktails. Vim Vitae's limeades come in five flavors. Since I couldn't pick just one, I chose three, creating a Lavender Cardamom Gin Lemonade, Basil Agave Mint Mojito and Hibiscus Berry Vodka Smash.  I can't wait to sip on these drinks all spring and summer long.

First up is the Lavender Cardamom Gin Lemonade. Simply inspired by the colored label I knew I wanted to add lavender. Lemon, gin, and lavender simple syrup get shaken with gin and garnished with a lavender sugar rim. Disclosure I hate gin. But in this cocktail, I love gin. 

Lavender & Cardamom Gin Lemonade
serves 2

Ingredients:
1 cup Vim Vitae Cardamom Limeade
1.5 oz or 3 Tbsp. lavender simple syrup (recipe to follow below)*
2 shots or 3 oz gin
1/2 lemon
ice
lavender sugar for garnish*

Directions:
*Using a tablespoon of lavender and two tablespoons of sugar, blitz in a single serving blender or crush the lavender buds into the sugar using a mortar and pestle or end of a wooden spoon. Spread sugar in a thin layer on a plate. Run a lemon wedge along the edge of your martini glasses. Dip into the sugar and set aside. 

In a cocktail shaker, combine Cardamom Limeade, simple syrup, gin, squeeze of lemon and a big handful of ice. Shake until combined then pour into martini glasses. Sprinkle a little lavender sugar into the glass and enjoy!

Lavender Simple Syrup:
Combine 1/2 cup sugar, 1/2 cup water and 1/2 tablespoon lavender buds in a sauce pan over medium-low heat. Stir until sugar is dissolved. Strain out the lavender buds then place in a mason jar and cool in the refrigerator. 

Mojitos are my favorite cocktail. When I tried the Basil Agave limeade I knew it would be turning into a mojito!

Basil Agave Mint Mojito
serves 2

Ingredients:
1 cup Vim Vitae Basil Agave Limeade
6-8 large leaves of basil and mint
2 shots or 3 oz white rum
1 lime
sparkling water or club soda
ice

Directions:
Tear your basil and mint up and divide evenly amongst 2 glasses. To get the most flavor from your basil leaves, one leaf at a time, place in the palm of your hand then smash with your other hand, then proceed to tear up. Cut your lime into fourths. Squeeze 1/4 lime into each glass with the mint and basil. Using a muddler or the end of a wooden spoon, muddle the herbs and lime juice together. Pour 1 shot of rum and 1/2 cup Basil Agave Limeade into each glass. Fill with ice and top with sparkling water. Stir to combine. Garnish with a basil leaf and lime wedge. 

This last drink is so easy and even easier to drink...oops! I used the Hibiscus Flower Limeade combined with mixed berries. The hibiscus adds a suspicious taste to the drink that you'll love but wouldn't guess if you didn't know what it was.

Berry Vodka Smash
serves 2

Ingredients:
1 cup Vim Vitae Hibiscus Flower Limeade
1/4 cup mixed berries (I used a package of frozen berries I let thaw out)
2 shots or 3 oz vodka
1 oz or 2 Tbsp. lemon juice
sparkling water or club soda
ice

Directions:
Divide mixed berries among two glasses. I used raspberries, blackberries and strawberries. Using a muddler or end of a wooden spoon smash the berries together in the bottom of the glass. Add a shot, 1/2 cup Hibiscus Flower Limeade, and 1 tbsp. lemon juice to each glass. Fill the glasses with ice and top with sparkling water. Stir to combine. Garnish with a few berries and lemon wheel. 

Can I get a #takeasip? Vim Vitae Limeades can be found locally at Native Roots Market. The originals can be found locally at Whole Foods. All retailers listed here. Thank you Vim Vitae for the delicious limeades and opportunity for this post!

Annie

*All photos by KGC Photography

Copycat Republic's Grilled Shrimp Salad

Yesterday I got to share my talented friend Katie and her budding photography business, KGC Photography. A few weeks ago Katie and I got together to play around in my kitchen and with her camera. I made lunch and she photographed. It was too fun. I felt like a celeb chef for like 5 seconds!!!

At the time, I had recently shared this blog post on the Best Salads in OKC. With the post on my brain, I thought it would be fun to recreate one of my faves, the Grilled Shrimp Salad from Republic Gastropub. 

I recommend this salad to evvvvvveryone! It is filled with eclectic ingredients but they make it work. Components are: spinach, grilled shrimp, spaghetti squash, roasted brussels sprouts, crispy salami, smoked gouda cheese, red onion and tossed with a horseradish dressing. 

I was on Whole 30 at the time so I modified a bit, eliminating the gouda and swapping the dressing for my favorite balsamic dressing. With so many ingredients the salad takes some time, but if you pre-prep this salad it can easily be thrown together. I had already roasted my spaghetti squash and brussels and made the dressing. When it came to lunch time I just had to sautee the shrimp and toss it all together. 

Copycat Republic's Grilled Shrimp Salad
yields 2-3 servings for an entree salad

Ingredients:
8 oz baby Spinach
1/2 medium red onion, thinly sliced
1/2 spaghetti squash, forked into strands
2 oz sliced salami
1 lb. brussel sprouts, halved
~5 Tbsp. avocado oil, divided (or whatever oil you prefer)
1 tsp. Pink Himalayan sea salt (or regular kosher salt)
1/2 tsp. pepper
1/2 lb. peeled and deveined shrimp (10-12 shrimp)
1 clove of garlic minced
1 Tbsp. chopped fresh parsley
1 Tbsp. butter or ghee
salt and pepper

Dressing: yields a little extra, but this is a great balsamic dressing to have on hand!
1/4 cup balsamic
1/2 cup oil
1 Tbsp. spicy brown mustard
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper flakes (optional)

Directions:
*I suggest doing some prep for this salad. Pre-roast your squash and brussels and make your dressing ahead. This way everything can easily be thrown together.

Preheat your over to 425 degrees. You will use the same oven temperature to roast your spaghetti squash and brussels sprouts.

Slice your spaghetti squash in half and scrape out the seeds. Season with a drizzle of oil, salt and pepper.  Place in a baking dish and roast cut side up for 45 to 50 minutes, until fork tender. Now prep your sprouts. Cut the bottoms off your brussels sprouts then slice them in half. Place on a roasting sheet and generously coat them in oil, salt and pepper. Once there are 25 minutes left of the squash, pop your sprouts into the same oven. Roast for 25 minutes until browned and crispy. 

Heat a pan over medium heat. No need to oil the pan, your salami has enough fat in it. Cook your salami in a pan for about 3 minutes on both side, transfer to a plate lined with a paper towel to absorb the grease. Keep the pan, we will use it in a bit to cook the shrimp. Cut the crispy salami into long strips and set aside.

Now time to make the dressing. In a small mason jar or in a small bowl combine the mustard, olive oil and balsamic vinegar, salt and pepper and red pepper flakes if you are using them.  Shake or whisk to combine. 

Once your squash, brussels and salami are all done, it’s time to prep the salad. In a large bowl place your spinach, sliced red onion, sliced salami, and brussels. Fork one half of spaghetti squash to create strands. Fork them right into the salad ingredients. Give the salad a good drizzle of dressing and toss. Final touch is the shrimp. 

Over low-medium heat, add 1 tablespoon of oil to the pan with the salami drippings. Add minced garlic and cook for 1 minute, being careful it doesn't burn. Add shrimp to the pan then sprinkle over salt and pepper over the top. Cooking for 2 minutes on both sides, until pale pink. Increase the heat to medium high and add 1 tablespoon butter or ghee. When the butter starts to foam add your chopped parsley. Stir the shrimp around until it is all coated in the buttery parsley. Immediatly plate, adding 4 pieces to each salad. 

All photos by KGC photography, see more of her work here.

Annie

Perfect Fudge Brownies

If you've been reading my blog or following me on Instagram you probably remember last year when I set out on a quest to find my perfect chocolate chip cookie recipe. I found it, and you can get the recipe here. Well now I have put it on myself to find my perfect brownie recipe. Like CCCs, people differ in how they like their brownies. My brother-in-law is a brownie connoisseur. He even had brownies and milk instead of a groom's cake he and my sister's wedding. 

I was excited and he was excited as I began my brownie recipe testing, only to find out we have very different opinions when it comes to brownies. I like mine dense, fudgy and super chocolatey. He likes his cakey and fluffy. I'm sorry John, but no. 

With my flavor and texture profile in mind, I did some research, developed a recipe, and to my excitement I found it on the first try! My cookie quest took four rounds of testing... This brownie recipe checked all of my required boxes. Dense, fudgy, strong chocolate flavor, and makes more than an 8x8 in pan. I know that is a funny requirement, but I always feel like 9 square brownies from an 8x8 is not enough. This recipe fills a whole 9x13 pan! 

I gave out lots of samples to gain feedback (completely ignoring my B-I-L's opinion). There was a "Stop testing, you found it" and my favorite compliment, "These remind me of 501's." Cafe 501 is a local restaurant that has my favorite brownies. I had them in mind the whole time I was developing this recipe. So, if you are like me and want your brownies, dense, fudgy and chocolatey, keep reading. 

Perfect Fudge Brownies
yields 9x13 pan, 18 brownies

Ingredients:
12 oz semi-sweet chocolate chips
4 oz unsweetened chocolate
4 eggs
1 cup (2 sticks) unsalted butter
1 Tbsp. ground coffee (enhances the chocolate flavor)
2 Tbsp. vanilla extract
1 cup flour
2 cups sugar
1 tsp. salt

Directions:
Preheat your oven to 350 degrees. Grease a 9x13 pan and set aside.

Melt the butter and chocolates in a microwave safe bowl in 30 second increments until fully melted. Stirring between each 30 seconds. Make sure to scrape the bottom to keep from burning. In a separate bowl, use a hand held mixer or a whisk to beat sugar, eggs, coffee and vanilla together. With a wooden spoon, stir in the melted chocolate mixture. Fold the flour and salt into the mix. Pour into your prepared pan and bake for 25 to 35 minutes until a toothpick comes out clean.

Annie

Restaurant Review: The Pritchard

Snuggled in the heart of the Plaza District, The Pritchard unifies upscale and casual to create a concept with delicious craft cocktails, wines from all over the world, and locally-sourced dishes being served for dinner, late night and brunch. 

The moment you walk in you can't help but be grabbed by the thoughtfully curated decor and ambience of the space. The well stocked bar is paired with marble countertops, adorable bar stools (that I want to steal for my own home) and an epic gallery wall at the focal point. Across the way a deep green tufted velvet booth runs from the front to the back of the restaurant. They really took the time with the design of the space and it doesn't go unnoticed. I'm a sucker for restaurant ambience and they do it well. 

I came for brunch last Sunday and could not wait to write this post to tell you all about it. Everything from the service, to the food, to being able to doodle on the table had me swooning. 

The Pritchard is open Tues-Sun. During the week they focus on dinner, but add in brunch starting at 10 a.m on Saturday and Sunday. 

The whole menu is set up tapas/small plate style. When I heard this I was slightly skeptical because I'm not usually a fan of this set up. In my past tapas experience things get expensive quick and it's always hard to guage how much to order for whatever size group. I'm not sure how they do it, but The Pritchard just makes it work. 

I arrived Sunday morning ready to put their menu to the test. It is split up into brunch small plates, charcuterie, cheeses and proteins. Our waiter did an excellent job helping describe the menu as well as guide us on what and how many of each to order. We wanted all the brunch food so we stuck to the small plates column. I can't wait to come back for the cheese and charcuterie! 

After gazing the menu we settled on four plates for the two of us to share. That was easily the Johnny Cakes, Spanish Baked Egg, Popcorn Grits and Fruit Plate. The Johnny Cakes were unreal and a must order if you go for brunch. The plate comes with three cornmeal cakes, topped with homemade hazelnut spread, bananas and chopped hazelnuts. The cakes were thin yet fluffy and the hazelnut spread. I can't even. Think Nutella minus the chocolate, but better!

The popcorn grits shown above got the award for "favorite thing we ordered." There is no popcorn in the grits, but the name comes from the way they prepare the corn to become grits. They are cooked up with some pancetta inside and big shavings of grana padano on top, very similar to parmesan. People are skeptics of grits, but I grew up eating them on the reg, so I will always love them in any form.

The Spanish Baked Egg is a tomato ragu made of tomatoes, onions and spices topped with an egg. They use a unique method for cooking the egg that was new to me, but explained as very similar to a poached egg. This dish was great, it really was but everything else upstaged it a bit.

We were feeling great about what and how much we ordered, but head chef Shelby Sieg, sent out a few complimentary dishes she didn't want us to miss. Thank you Shelby!! We willing unbuttoned our top buttons to make room for her delicious concoctions. First up the Fried Chicken Biscuits with housemade pickle and hot sauce. The biscuits were fluffy yet crispy, just how they should be.

She also brought out their brussels sprouts with spanish chorizo. Simply roasted but paired with salty chorizo. They were a good offset to the grits, Johnny Cakes and biscuits!

Now who wants to go back with me for brunch round two? I have to get back to try their delicata squash, housemade kolaches and cocktails. Follow The Pritchard on instagram and bookmark them on Yelp, where you can also read another version of this review.

Annie

Let's work together! I'd love to review your restaurant. Email me annie@takeabiteblog.com so we can chat!
*Disclaimer: This is not a paid promoted post but I was partially paid in kind for compensation.

Spicy Roasted Red Pepper and Tomato Soup

Sunday was a meal prep party for myself. My roommate Lindsay and I were shuffling back and forth, taking turns over the oven and in the stove, accidentally bumping into each other all afternoon. "Meal Prep" is such a muscle-y meat head sounding term to me and when I hear it I envision rows of tupperware lined up with boring chicken breasts and broccoli.  You know what I'm talking about...My meal prep is much different. It's really just about putting in a little time on Sunday, so I can then shovel food in my mouth the second I'm ready for lunch and dinner during the week. Cause I'm actually just lazy. 

On Whole 30 they preach meal prep. Simply trying to eat healthy is also about meal prep. Having healthy food prepared and ready at a moments notice saves you from caving on unhealthy options. This last week I prepped my Crock-Pot Curry Chicken and Cauliflower Rice for dinners and this Roasted Red Pepper and Tomato Soup for lunches. I love soup for lunch. It's so much more fulfilling than a blah salad. The recipe is simple and comes together in under 30 minutes.

Spicy Roasted Red Pepper and Tomato Soup
yields 6 cups, about 4 servings

Ingredients:
1, 14-16 oz jar roasted red peppers, drained
1, 28 oz can fire roasted diced tomatoes
1 Tbsp. oil
1/2 yellow onion chopped
3 cloves of garlic minced
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. dried basil
1 Tbsp. dried thyme
1/4 tsp. red pepper flakes (optional)
1 cup water

Directions:
Heat a large stock pot with a tablespoon of oil over medium heat. Add onion and garlic. Cook until the onions are translucent and the garlic is fragrant. Drain your red peppers and roughly chop them. Add to the pot with your diced tomatoes (not drained). Add salt, pepper, basil, thyme and red pepper flakes. Stir in water. Bring to a boil then reduce to low and let simmer for 10 minutes. 

If you have an immersion blender, put it straight into the pot and begin to puree the soup. If you don't, add the soup mixture into a food processor or blender. I like to keep my soup slightly chunky, but just blend until you get the consistency you like. You may have to do this in batches, depending on the size of your food processor. Once blended, add it back into the pot and continue to cook for about 5 minutes then serve!

Preferred method of serving is eating it out of a coffee mug! The perfect vessel to hold onto while you curl up and eat this soup on your couch:)

Annie