Sparkling 4th of July with Bai

Hi Everyone!

I'm SO EXCITED for the 4th of July weekend.  It's such a festive holiday, full of sunshine, friends, and fireworks.  Today I'm sharing a special cocktail recipe with you, featuring my current obsession: Bai Bubbles!

If you haven't heard, Bai drinks are full of flavor and antioxidants, but only contain 5 calories each.  This makes them perfect as a cocktail mixer, because if I'm going to consume my daily intake in vodka calories, my mixer shouldn't add more right? And it may as well contain antioxidants to help detoxify me ;) That's my idea of balance anyways!

Strawberries & Cream Coconut Soda


  • 4 cans of Bai Bubbles Waikiki Coconut
  • 2 cups of fresh strawberries, hulled and halved
  • For the 4th, Add 1 cup of fresh blueberries for festivity
  • 8 oz of whipped cream flavored vodka


  1. Place 2 cups of fresh sliced strawberries (and blueberries if using) into a large pitcher of ice.
  2. Pour Waikiki Coconut Bai Bubbles and whipped cream vodka into pitcher and stir gently.
  3. Serve in your favorite glass and garnish with extra strawberries.

Bai is providing a special coupon for my readers only. SAVE $1.00 ON THREE (3) BAI PRODUCTS (11.5oz, 18oz or 28.4oz) UNTIL 7/31/2016. Click here to print the coupon and use it anywhere that Bai is sold:

Currently, Bai bubbles are 3 for $5 at Target and Ralph's so you can get them 3 for $4 with the coupon!  It's the perfect time to try them if you've been thinking about it.  I can't wait to hear what you think!

stay gold,




Homemade Almond Milk

I have been on a health kick lately.  Like everyone else in January.  We'll see how much longer I last...haha.  Anyways, I'm mildly lactose intolerant so I've been drinking almond milk for years. Recently, I ran out of milk, but had a bunch of raw almonds, so I thought...why don't I just make some???! Genius.  It was AHHmazing.  Here's my recipe!


1 cup raw almonds

3.5 cups water

1/2  tsp dried ground cinnamon

1/2  tsp dried ground cardamom

1/2 to 1 tsp pure vanilla extract (madagascar bourbon vanilla is best!)


  1. Soak the almonds in water for at least 4 hours, up to 2 days, so that they get plump & soft
  2. Put the soaked almonds + 3 cups water into your blender
  3. Blend on high until it's nice and creamy
  4. Add cinnamon, cardamom, and vanilla (all optional, use whatever spices you like or none at all!) and blend a little more
  5. For a rustic almond milk, you can drink it just like this!  If you prefer a more silky smooth kind, like what you would buy from a store, strain the milk first by squeezing it through a cheese cloth, or a nut milk bag (like this one) (hehehe i know it's a funny name)
  6. Pour into a cute glass bottle, chill, and enjoy your homemade goodness!  This recipe makes about 28 oz.

Let me know if you try this recipe! I love making my own milk because I can control exactly what goes into it. Do you ever make your own nut milk?  What do you put in it?  

stay gold,


Peach & Prosciutto Salad

Hello my loves!

First, thank you SO much for being super patient and understanding while I was studying & taking the CA Bar Exam.  I'm so excited to be back and can't wait to share with you all the exciting things I have planned!  I am so grateful for your continued support.

I'm finally enjoying summer and all the delicious fruits that are in season.  Peaches are a definite favorite. They are so sweet and flavorful, and can also be worked into a savory recipe like this salad, which is inspired by one I had at Bestia in LA.  Be sure to use the ripest peaches and creamiest mozzarella you can get your hands on :)  The recipe is not meant to be exact, just use whatever ratio suits your fancy.  The amount below serves 2 as a main, with plenty of extra dressing which you can store in the fridge and use for another salad.


2 tbs balsamic vinegar

1 tbs honey

1/4 cup extra virgin olive oil

salt & fresh ground pepper

2 ripe peaches

8 slices prosciutto 

1 oz (or more) fresh mozzarella or burrata cheese

mixed greens, arugula, or similar

  1. Halve the peaches and remove the pit.  Brush with a bit of olive oil and sprinkle with a little salt. Grill them in a pan, face down, until golden brown.  Flip over and grill skin side down for another 2-3 minutes.  Remove from the pan, let cool, and slice.
  2. While waiting for the peaches to grill, mix up the vinaigrette by whisking together the olive oil, balsamic, and honey until emulsified.  Add some fresh cracked pepper.
  3. Arrange the greens on a platter.  Tear up the mozzarella ball into little pieces and scatter it throughout the salad.
  4. Tear the prosciutto into small pieces and incorporate it into the salad.  Add as much or as little as you like!
  5. Finally, add the sliced peaches, and drizzle with the vinaigrette.  


stay gold,