Wellnesting | Creating a Happy Handmade Home


Whats in a Paloma, Anyway?


Because I've been dying to find out....

What's In A Paloma Anyway | Wellnesting

1/4 c fresh grapefruit juice
1 tbsp lime juice
1 1/2 tsp honey
1/4 c tequila
1/4 c club soda
Grapefruit wedge for garnish

  1. Pour some salt on a plate. Rub the rim of a glass with a grapefruit wedge and dip the rim in the salt.
  2. Combine the grapefruit juice, lime juice, and honey in the glass. Stir until honey is dissolved.
  3. Stir in tequila. Add ice and top with club soda. Add a grapefruit wedge for garnish.

Grilled Peach and Pistachio Chia pudding


Mmmm. Let’s talk about chia pudding.

Chia Pudding Breakfast Bowls with Grilled Peaches and Pistachios | Wellnesting

I’m obsessed.

The thought of eating pudding for breakfast and still calling it ‘healthy’ had me at helloo-ooo. And then topping it with fruit and nuts and yogurt and coconut cream was just icing on the cake.

I saw this stuff at the grocery store the other day going for $4 for, ohhhh, about ½ a cup, and in typical Stephanie fashion I thought “uh, I could make that you guys!” (‘you guys’ being the invisible audience in my head). And so make it I did, for breakfast the next morning.

Chia Pudding Breakfast Bowls with Grilled Peaches and Pistachios | Wellnesting

Now I know some of you might spaz out at the thought of eating chia seeds. It’s ok, and totally understandable. It’s a texture thing and the texture is undoubtedly weird, but at least to me it’s a good weird. Smooth and creamy with a little bit of bite to it – like rice pudding but not quite.

But this is coming from one of those weirdos that actually likes rice pudding, so maybe it’s just me.

But if you’re not a fan of the texture, you can let the seeds soak overnight and then pop them into a blender for 30 seconds. You’ll be left with a perfectly smoooooth Barry White style chia pudding.

This time I was craving peaches and pistachios with whipped cream – kind of a like a light summery peach pie in a jar. For variety, I added a couple layers of almond yogurt and roasted peaches to the mix and it gave it the perfect amount of sweetness without going overboard. To get the smoothness factor just right, I experimented with several different bases – everything from water to almond milk – and I finally settled on a mix of coconut cream and cashew milk. I think it's just the right amount of creaminess without the addition of dairy or added sugars. But I’ve seen this made with cream, yogurt, and kefir, all of which would also give it a nice fluffiness, so feel free to test the waters until you find something you like.

And if you want to get really weird, I think this would be delicious with a drizzle of whipped goat cheese.

Too much?

Chia Pudding Breakfast Bowls with Grilled Peaches and Pistachios | Wellnesting

Grilled Peach and Pistachio Chia Pudding Recipe


1/3 c chia seeds
1 c cashew milk
1/2 c coconut cream (+ extra for topping)
3 drops liquid stevia
1/2 tsp vanilla extract
3 medium peaches
1/2 c pistachios, shelled
1 small container almond yogurt

  1. Whisk chia seeds, cashew milk, coconut cream, stevia, and vanilla extract in a small bowl.  Cover and allow to set up overnight in the refrigerator. The chia seeds should absorb the liquid and take on a nice, thick, pudding-like texture within a few hours.
  2. Wash and dry your peaches, then slice them into small wedges. Using a grill pan (if you have one) or a regular pan, sautee the slices over medium heat for about 4 minutes on each side. Once you start to see those pretty grill marks, remove the peaches and allow to cool.
  3. Take about half of the peach slices and combine them with the almond yogurt in a food processor. Lightly chop until the yogurt and peaches are combined. I left my peaches slightly chunky but you can make this as smooth or as chunky as you like.
  4. Finally, in a large glass, scoop a layer of chia pudding followed by a layer of peach yogurt. Throw in some shelled pistachios, then repeat the layering process. Top off with coconut cream, grilled peach slices, and some more pistachios.

Boozy Watermelon Granita


I should have created a post series called '50 Ways to Use a Watermelon'.

Refreshing Watermelon Tequila Granita | Wellnesting

Because by the time I finish using up that watermelon from a couple weeks ago, that’s about where we’d be. After whipping up my watermelon salsa a few Mondays back, I was left with about 2/3 of a huge watermelon and nothing else to do with it. We could’ve just eaten it as-is but that would have been way too easy, and boring, so I chopped him up and popped the rest in the freezer to tide me over for a few days until I could figure out a game plan.

Then it hit me: boozy watermelon granita.

Refreshing Watermelon Tequila Granita | Wellnesting

Um, hello, why am I just thinking of this now? I wish I had discovered this stuff 15 (ahem, 12, I mean 9…) years ago. It's seriously one of my favorite things ever. That might sound melodramatic, and it is, but until you’ve frozen a watermelon and spiked it with tequila, you won’t really get what I mean.

Since we’re not huge liquor drinkers at our house, I ran to the store and picked up a couple mini bottles of tequila (why not the big bottle, you ask? Let’s just blame it on The Strawberry Margarita Incident of 2013, and leave it at that), as well as some cilantro and a lime.

Refreshing Watermelon Tequila Granita | Wellnesting

I initially thought two airplane bottles of Jose Cuervo would be just the right amount of sauce but after taste testing it, I quickly settled on one. Rather than scream MARGARITA!! I wanted my granita to seductively whisper margarrrrrita in its best Antonio Banderas impersonation. Subtle and smooth.

And trust me, a dab will do ya! This stuff is potent but so so tasty.

Refreshing Watermelon Tequila Granita | Wellnesting

Boozy Watermelon Tequila Granita Recipe


3 cups watermelon cubed
50 ml tequila (1 airplane bottle)
1 lime juiced
1/8 cup cilantro
1 tbsp honey

  1. Combine all ingredients in a blender. Blend on high for 30 seconds until completely smooth.
  2. Pour into a shallow baking dish and freeze for 45 minutes. Use a fork to scrape the top layer of frozen watermelon mixture, being sure to break up any large ice crystals.
  3. Pop it back in the freezer and let freeze for another 30 minutes. Use your fork to scrape any freshly frozen watermelon.
  4. Continue doing this until your granita is ready. Then scoop the granita into a small glass and top with cilantro and any remaining watermelon slices.
Refreshing Watermelon Tequila Granita | Wellnesting