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Cool and refreshing frozen daiquiri, with a secret ingredient! My Mom’s famous recipe for this best EVER frozen cocktail. Just four ingredients, perfectly sweet, and totally delicious.

two frozen daiquiris with fresh limes on the side

The Secret Ingredient: Coconut Rum

A few weeks ago, my Mom had the genius idea to swap out regular rum in her frozen daiquris for coconut rum. And boy, it made allllll the difference! A hint of coconut in this tropical cocktail left everyone asking “what is that?! that’s DELICIOUS!” It’s sort of like a cross between a classic daiquiri and a piña colada. The coconut is light, not at all overpowering, and simply perfect.

My Mom – a fan of the finer things in life – uses an exclusive small-batch brand of coconut rum. But let me tell you, I recreated her recipe with this Bacardi Coconut Rum (purchased for $15!) and my frozen daiquiris tasted just as good!

closeup image of a frozen daiquiri with limes on the side.

What Else You’ll Need to Make a Frozen Daiquiri

Lime Juice – Fresh squeezed is best! My Mom insists on using freshly-squeezed juice in all of her cocktails. And I must admit, fresh squeezed lime juice makes a world of a difference in these frozen daiquiris!

Simple Syrup or Agave – Feel free to use whichever you have on-hand! I used agave nectar because it’s what I had leftover from these Skinny Strawberry Margaritas.

Ice – This one seems pretty self-explanatory, ha! Though I will say, if you’d like a frozen strawberry daiquri instead, replace the ice with two cups of frozen strawberries.

Blender – I own and LOVE my Vitamix blender. It’s super powerful, and there truly isn’t anything it can’t blend. However, any blender will work to blend this frozen cocktail. You could even use a Nutribullet for easier cleanup!

overhead image of a frozen daiquiri with a lime on top.

Adjust This Recipe to Your Dietary Needs

Make it Sugar-Free: For a sugar-free option, replace the simple syrup with your favorite sugar-free liquid sweetener.

Make it a Mocktail: Turn this into a delicious non-alcoholic frozen beverage by using equal parts coconut water in place of the coconut rum!

Mom’s BEST Frozen Daiquiri

5 from 1 vote
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

2

daiquiris
Prep time

3

minutes
Cooking time

0

minutes
Total time

3

minutes

Cool and refreshing frozen daiquiris, with a secret ingredient! My Mom’s famous recipe for this best EVER frozen cocktail. Just four ingredients, perfectly sweet, and totally delicious.

Ingredients

  • 4 ounces coconut rum

  • 2 ounces lime juice

  • 1 1/2 ounces simple syrup (or agave)

  • 2 cups ice

Directions

  • Add all ingredients to a blender and blend until smooth, serve immediately.

Recipe Video

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How to make pickles in a matter of minutes! This quick, homemade pickle brine is loaded with flavor, and made to preserve freshness. These pickles are perfectly salty, and extra crunchy!

three jars of pickles line up on a table.

What You’ll Need

Cucumbers – Either pickling cucumbers, Persian cucumbers, or an English cucumber will work! For pickling or Persian cucumbers, I recommend cutting them into spears before pickling. Though for an English cucumber, those are better sliced into 1/4-inch rounds. I use and recommend pickling cucumbers because they maintain their shape and satisfying crunch, even after pickled. However, Persian or an English cucumber still taste just as delicious using this method!

Fresh Dill – You simply can’t make pickles without fresh dill! A few sprigs of this herb help to lock in freshness and pack in tons of delicious flavor.

Garlic – Three whole cloves of garlic truly take this recipe to the next level! The pickling liquid aids in mellowing out that tangy garlic flavor, leaving you with the best essence of garlic throughout your pickles. And if you’re like me (a garlic LOVER), feel free to throw in a few extra cloves!

overhead image of pickles with garlic and fresh dill.

Vinegar – Vinegar plus water is the base of any pickling liquid. I’ve tried this recipe with pretty much every type of vinegar out there. Apple cider vinegar, white wine vinegar, red wine vinegar, white vinegar, rice wine vinegar – you name it, I’ve tried it! And while they all taste delicious, apple cider and white wine vinegars are my personal favorites. Though use whichever you have on-hand and/or whichever you prefer.

Salt – For extra salty pickles, add two whole teaspoons of salt to your brine. Or, for a more mild pickle, add just one teaspoon of salt. I like ultra-savory pickles – you know, the ones that make your mouth water just thinking about them – so two teaspoons did the trick for me!

Yellow Mustard Seed – While optional, a pinch of whole yellow mustard seeds add a hint of spice. A few seeds go a long way, packing in tons of flavor!

a pickle being lifted out of a jar of pickles.

Tips and Tricks on How to Make Pickles

  • Clean/rinse out your mason jars well before adding in your pickles. A clean glass jar will reduce the risk of any unwanted bacteria growing while your pickles, well… pickle. The best way to achieve an extra-clean mason jar is by rinsing it out with boiling hot water – this’ll kill most, if not all bacteria!
  • Homemade pickles will last up to three month in the fridge! And remember, the longer these pickles sit in their brine, the tastier they’ll be. But if you live in my house, you’ll know these don’t last more than ONE WEEK.
  • Feel free to switch up the ingredients in this recipe however you’d like! For spicy pickles, add in a pinch of red pepper flakes. Or, for sweet pickles, sprinkle in a teaspoon of sugar.

*These homemade pickles are gluten-free, dairy-free, vegan, and paleo!

How to Make Pickles

5 from 1 vote
Recipe by Samantha Course: Snacks, SidesDifficulty: Easy
Servings

10

servings
Prep time

3

minutes
Cooking time

2

minutes
Total time

7

minutes

How to make pickles in a matter of minutes! This quick, homemade pickle brine is loaded with flavor, and made to preserve freshness. These pickles are perfectly salty, and extra crunchy!

Ingredients

  • 3-4 small pickling cucumbers, cut into spears (or 1 English cucumbers, cut into 1/4-inch rounds)

  • 4-5 sprigs fresh dill

  • 3 garlic cloves, peeled and smashed

  • 1 cup water

  • 1 cup vinegar, such as white vinegar or apple cider vinegar

  • 1-2 teaspoons salt

  • 1/2 teaspoon whole yellow mustard seeds

Directions

  • Place cut cucumber, fresh dill, garlic cloves, and whole yellow mustard seed into one large glass jar, or separate into 2 smaller glass jars.
  • Heat water, vinegar, and salt in a small saucepan over medium heat until salt has dissolved completely.
  • Pour water mixture into jar(s) until cucumbers are completely covered. Secure jar with lid, then refrigerate for at least 24 hours before eating.

Recipe Video

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Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!

crunchy peanut butter balls stacked on parchment paper with milk on the side.

What You’ll Need to Make Crunchy Peanut Butter Balls

Creamy Peanut Butter – Unsweetened, creamy peanut butter is the base of this easy dessert recipe. Check your peanut butter labels closely and make sure it doesn’t contain any sugar! Added sugar in the peanut butter would totally throw off the sweetness in this recipe. For unsweetened peanut butter, I love both Trader Joe’s and Teddie’s brand.

Maple Syrup – Really any liquid sweetener will work in these peanut butter balls. Maple syrup, along with honey and date syrup, are the three least processed options which is why I always use and recommend them. Though is you don’t have those, you can use agave nectar instead. Or, for a sugar-free dessert option, check the “Make it Sugar-Free” section below!

Almond Flour – This gluten-free, low-carb flour is one of my favorites! It’s healthy, super easy to find, and virtually flavorless. The almond flour is also super helpful in holding these dessert balls together, so don’t go without it.

Crispy Rice Cereal – One cup of crispy rice cereal gives these peanut butter balls their unexpected crunch! Feel free to use whichever brand you like best. Or, for an even healthier option, use one cup of puffed quinoa instead.

overhead image of crunchy peanut butter balls on an upside-down pie pan.

Tips and Tricks

  • Don’t feel like dipping in chocolate? Save major time and energy my melting the chocolate, then simply drizzling over the top of each ball!
  • For an extra salty plus sweet combo, finish off these crunchy no-bake peanut butter balls with a pinch of flaky sea salt! A bit of salt balances out the sweetness, and adds an extra layer of crunch.
  • These treats are best stored in the refrigerator! The freezer works too, but the fridge helps them hold their shape while also maintaining their crunchiness. But whatever you do, don’t store them at room-temperature, and especially not in the summertime because they will melt!
a stack of no-bake peanut butter balls, one with a bite taken out.

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free no-bake dessert, sub sunflower seed butter for the peanut butter and 3 tablespoons of coconut flour in place of the almond flour! Still just as delicious, and totally nut-free friendly.

Make it Sugar-Free: Replace the maple syrup in this recipe with your favorite liquid sugar-free sweetener.

Crunchy No-Bake Peanut Butter Balls

5 from 1 vote
Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
Servings

16

balls
Prep time

15

minutes
Cooking time

0

minutes
Total time

10

minutes

Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!

Ingredients

  • 1 cup creamy peanut butter, unsweetened

  • 1/3 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 cup almond flour

  • 1 cup crispy rice cereal

  • For dipping/drizzling:
  • 1 cup chocolate chips

  • 1 teaspoon coconut oil

Directions

  • Mix together the creamy peanut butter, maple syrup, and vanilla extract in a large bowl.
  • Add in almond flour and crispy rice cereal, mix to combine.
  • Scoop and roll tablespoon-sized balls of the peanut butter ball mixture between the palms of your hands. Repeat this process until no more mixture remains, should make about 12 crunchy peanut butter balls.
  • Place balls in freezer for 10-15 minutes, and add chocolate chips and coconut oil to a small bowl. Microwave chocolate in 30 second increments until fully melted.
  • Once crunchy peanut butter balls are chilled, dip or drizzle with melted chocolate before placing back in the freezer. Freeze for at least 10 minutes before eating, then store in the fridge.

Recipe Video

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Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

No-Churn Vegan Vanilla Ice Cream

0 from 0 votes
Recipe by Samantha Course: UncategorizedDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing Time

6

hours

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk

  • 1 (11.2-ounce) can sweetened condensed coconut milk

  • 1 teaspoon vanilla extract

  • small pinch of salt

Directions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

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Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

overhead image of asian cucumber salad on a plate with a spoon

What You’ll Need To Make Asian Cucumber Salad

Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.

Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.

Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.

Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.

close-up image of asian cucumber salad on a plate

How to Cut Cucumbers

  1. Cut 1/4-inch of each end of a mini cucumber.
  2. Place two chopsticks on either side of the cucumber.
  3. Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
  4. Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
  5. Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!

Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.

Asian Cucumber Salad

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

Ingredients

  • 6 mini cucumbers, spiralized (see Notes) or thinly sliced

  • 1 teaspoon salt

  • 1-inch piece fresh ginger, peeled and grated

  • 1 garlic clove, peeled and grated

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sriracha, optional

  • 3 scallions, thinly sliced

  • pinch of sesame seeds

Directions

  • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
  • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
  • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
  • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

Notes

  • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

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