HOWEVER, when I hosted my TBB App Launch Party at Equinox in November, I fell head over heels in love with a certain something that I absolutely have to share with you… VitaFrute Cocktails. I am especially into the Coconut Colada cocktail – it’s literally made with only VEEV Spirit, all-natural coconut water and fresh pineapple juice. Kind of astounding, right?

I know. I feel like I’ve really struck gold with this one. It’s certified organic and has all-natural ingredients, annnddd there are under 125 calories per serving (that’s pretty darn good considering the sugary, calorie-filled alternatives you’ll find at the bars).

Plus, VEEV is local to L.A., which makes me very happy because then I get to hang out with them and hear even more about their cool company.

Most of you know that I have been feeling a bit ambivalent about alcohol these days. Either all or nothing, as usual. And I know what advice you would give me on that one. The same advice I give to all of you – balance! So that’s what I’ve been going for… and definitely what I will be going for this weekend!

But regardless of my preference to drink or not, I love making cocktails for friends when they come over. There is nothing like pairing a delicious, organic cocktail with one of my favorite healthy dishes.

A healthy dish that I’ve found pairs really well with this better-for-you cocktail is my delish Salmon Teriyaki dish with a side of quinoa and roasted broccoli. It is one of my go-to weeknight dinners, and ever since I started serving it with Coconut Colada my friends have been begging me to make it!

Especially because I know so many of you are still right on track with your New Years Resolutions (which I like to call goals… since it’s about creating a lifestyle, not relying on a quick fix!), this is the recipe + cocktail for you.

The freshness of the coconut and pineapple flavors in Coconut Colada combined with the light tanginess of the teriyaki makes for a delicious pairing and almost makes me feel like I’m in Hawaii. (You know how I feel about Pina Coladas!)

As usual when I share a product I love, I am hosting a giveaway! Enter on social media by reposting one of my recipe photos from this post & hashtagging #TBBxVitaFrute. You will win two mason jars, a bottle of Coconut Colada and a $50 Amex gift card to purchase the dinner ingredients.

And because I love you all a lot, I’m sharing the super simple recipe with you right here:

Ingredients:

1 6oz salmon filet

½ head of broccoli

½ cup quinoa

1 T olive oil or coconut oil

Teriyaki:

½ cup organic soy sauce

1.5 T maple syrup

¼ tsp ginger

¼ tsp garlic

½ T arrowroot

Method:

Boil the quinoa in 1 cup water over medium-high heat for about 20 minutes or until the water is fully soaked through, stirring occasionally. I like to add more water while it cooks to make it fluffy as can be, but that’s just me.

Combine teriyaki ingredients and mix or blend until smooth consistency is reached.

In a small saucepan, heat all teriyaki ingredients on low heat for about 7 minutes or until it starts to bubble. Transfer to a sealed container. I use a mason jar.

Chop the broccoli and throw into a small sauce pan with a dash of coconut oil or olive oil. Sautee for 3-5 minutes or until golden brown.

Plate your salmon, quinoa and broccoli and spoon the teriyaki over it. I like to cover my salmon in teriyaki and leave my quinoa and broccoli plain, but that is up to you.

Enjoy with a glass of VitaFrute Coconut Colada!

* Entertaining bonus points: Serve Coconut Colada out of a shucked coconut! If I was at your house and you did that, I would be your friend forever.

Thoughts on pairing a delish, healthy dish with a delish, healthy cocktail? Have you tried VitaFrute before? Do you love coconut flavors as much as I do?!

 

(( P.S. Are you as in love with my site redesign as I am? Email me your thoughts, & everyone who puts in their two cents will receive their own special TBV Apparel discount code for the week! And, if ya love it, check out miss J. Hannah (@jess_hannah on instagram), my beyond talented designer. She created this beauty of a website & she puts up with my ever-evolving visions & brings them to life. She rocks. Oh, and how fab is her jewelry… ▼ ▽ ▾ ▿ ))

Now, there’s no denying the fact that the last few months have been well, ummm, wild-rocky-WTF-is-going-on-my-life-(and-the-blog)-are-(and-is)-upside-down. Life duties, moving across the country, recovery, interviews and opportunities galore, and trying to rebuild my diet & my life kinda took me away from my regular posting schedule.

Now it’s time for me to settle back into my routine, bust out some new recipes, make some headway with the app, and get a MOVE ON with all the new exciting TBB series (as detailed in yesterday’s post)!

I thought it would be very fitting to post my very first non-vegan recipe on the bloggy today, since today is my first official day as The Balanced Blonde, and it includes something you have all been requesting up a storm… SALMON! Yes, yum, all about it.

Who ever thought a mere few months ago you’d be reading a fish recipe on this blog? Shout out to Gigi, Lindsay & Tara… I knew you will all appreciate this!

Chili Lime Grilled Salmon over Fruit, Veg & Grain Salad  ▷ ▸ ▹

Serves 2

Ingredients:

Salmon  ▷ ▸ ▹ ►

½ teaspoon coconut palm sugar

¼ teaspoon ground cumin

3 teaspoons line juice

2 salmon filets (6 oz each)

4 lime wedges

Salad ▷ ▸ ▹ ►

½ cup kale

½ cup mixed greens

½ cup sliced strawberries

2 large carrots chopped

½ cup quinoa

Dressing:

1-2 lime wedges

2 teaspoons balsamic

Directions:

Salmon  ▷ ▸ ▹ ►

1. Heat gas or charcoal grill. In a bowl, mix all ingredients for salmon dish minus the salmon and lime wedges. Spread mixture over flesh-side of salmon.

2. Once grill is heated, place salmon skin side down on gas grill over medium heat or charcoal grill under medium coals. Cover grill. Cook 15-20 minutes or until fish flakes easily with a fork.

3. Serve salmon with lime wedges.

Salad  ▷ ▸ ▹ ►

1. Boil ½ cup quinoa in 1 cup water (I actually like to use 1.5 cups water to ensure that my quinoa gets super fluffy, but to each their own) over medium high heat until water is fully soaked in. Depending on your stovetop, this should take between 15 and 20 minutes.

2. Thinly strawberries and carrots while you wait for quinoa to boil.

3. In a bowl, mix greens, strawberries and carrots. Add in quinoa once boiled. Squeeze lime wedges and balsamic (or another dressing of choice).

4. Place salmon on top of the salad, or serve on the side.

Voila! You have your grain, your protein and your veggies. If you’d like to add a fat to the meal to ensure the most balanced meal possible, feel free to add some sliced avocado or walnuts to the salad, or even some tahini to your dressing or your glaze. Delicious!

So… let’s hear it! Thoughts on the new design? Is it w-e-i-r-d to know that the former TBV is now eating fish (among a variety of other things)?! Is this how you envisioned the new site? Is it going to take you a while to get used to? I know change is strange, but once we get used to it change is so worth it and so healthy.