FOOD

Our Favorite Boozy Spiked Hot Chocolate Recipes
Snowed in? Nothing beats snuggling up and having a yummy hot chocolate with a twist! Here are a few of our favorite spiked hot chocolate recipes to keep you warm! 

To keep things simple, you can choose your favorite hot chocolate recipe as a base for any of the boozy concoctions below, then simply add your choice of liquors :).


1. Boozy Mexican Hot Chocolate
Spiked with Tequilla
If you hadn't had Mexican hot chocolate you are in for a treat. The aroma of cinammon, vanilla and cocoa alone will leave you craving for more. 

Ingredients:
4 cups milk, 1/4 cup unsweetened Oaxacan chocolate powder (Abuelita's Mexican Hot Chocolate is the best!), 1/4 cup sugar, 2 tsp. cornstarch (optional thickener), 1 tsp. cinnamon, 1/2 tsp. vanilla extract. pinch of nutmeg, 1/2 cup of anejo tequilla

Directions: 
Add all ingredients to a medium saucepan except the tequilla.  Heat over medium heat until simmering, stirring frequently.  Remove from heat and serve with optional toppings and cinamon stick


2. Tipsy Nutella Hot Chocolate
Spiked with Frangelico & Brandy
Nutella can do no wrong in our books and this warm nutella hot chocoloate recipe will keep you longing for winter!

Ingredients:
1 cup milk, 2 1/2 Tbsp Nutella, 1 Tbsp Cocoa, Tiny pinch of salt, 1/4 cup hazelnut liqeur such as Frangelico, 2 tablespoons Brandy

Directions:
In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot. Pour in a cup and top with homemade whipped cream and shaved chocolate.


3. Kahlua Hot Chocolate
Spiked with Kahlua
Ingredients:
2 cups milk, 2 tablespoons sugar, 1 1/2 unsweetened cocoa powder, 1/4 teaspon cinamon, pinch nutmeg, 2 ounce Kahlua coffee liqueur, optional: mini marshmallows, salted caramel, chocolate syrup

Directions:
Combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa. Add optional toppings!


4. Bourban Spiked Hot Chocolate
Spiked with Bourban
Ingredients:
⅓ cup unsweetened cocoa powder, ½ cup  sugar, a dash of salt, ⅓ cup boiling water, 3½ cups milk, 1 teaspoon vanilla, 2 tablespoons half and half (optional), 8 tablespoons bourbon

Directions:
In medium saucepan mix in all ingredients excep the vanilla, half and half, and bourbon. Mix frequently until all the ingredients are dissolved and the mixture starts to heat up. Then add the vanilla, half and half, and bourban


5.  Hot Chocolate Martini
Spiked with Irish Cream and Vanilla Vodka
Ingredients:
  • ⅓ cup unsweetened cocoa powder, ½ cup  sugar, a dash of salt, ⅓ cup boiling water, 3½ cups milk, 1 teaspoon vanilla, 1 ounce dark crème de cocoa, 1 ounce Bailey's irish cream, 3/4 ounce vanilla vodka

Directions:
  • Combine cocoa powder, sugar, salt, water, and milk, heat up until all the ingredients are dissolved. Add in the vanilla, Bailey's irish cream and vanilla vodka. Bottoms up!

6. Mint Hot Chocolate
Spiked with Peppermint Schnapps & Vanilla Vodka
Ingredients:
  • 1/4 cup cocoa powder, 1 tablespoon sugar, pinch kosher salt, 3 cups whole milk, 4 ounces milk chocolate chips, 4 ounces bittersweet chocolate chips, 4 ounces vanilla vodka, 2 ounces peppermint schnapps, Whipped cream and mint leaf garnish.
  •                                                                    Directions:                                                                             In medium saucepan, stir in all ingredients except the vodka and schnapps. Heat over medium heat, stirring constantly, until chocolate is melted. Stir in vanilla vodka and peppermint schnapps. Garnish with whipped cream and mint leaf.
xo - The Nudwear Team



FOODIE FRIDAY: Twice Baked


Autumn has arrived... time for home cooked meals, pumpkin spiced lattes and chunky knit sweaters! Quinoa has quickly made its mark among foodie trends this year and we're among the many who have caught on. With that, we're in love with this Twice-Baked Butternut Squash recipe for Fall.

Food Inspiring Fashion: 


Eyes set on the Butternut Squash recipe, we're thinking of how we'll be indulging in this color for our fall wardrobes as well. There is nothing better than autumnal colors, plaids and a classic leopard print. The look above is a priceless combo of the full fall mix.

Launching in the coming weeks - we'll be layering a look such as this with our BRAND NEW Ultimate Slimming Tank. Sign up now for updates on when this shape shifting tank is available online for purchase.

THE RECIPE


Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan

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Prep time
Cook time
Total time
A simple, elegant butternut squash filled with pecans and parmesan that can be made in advance and baked just before serving.
Author: 
Recipe type: Side Dish, Vegetable
Serves: 8
Ingredients
  • 4 pounds of butternut squash (about 2 regular, or 4 small)
  • salt and pepper
  • ⅔ cup uncooked quinoa
  • ⅔ cup pecan halves, roughly chopped
  • 2 tsp. olive oil
  • 1 small shallot, minced
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • ¾ cups panko breadcrumbs
  • 3 Tbsp. unsalted butter, melted
  • 4 oz. (115g.) parmesan cheese
Instructions
  1. Preheat the oven to 450 degrees F. Wash the outside of the squash. Cut the squash in half lengthwise and scoop out the seeds (I use an ice cream scoop). Place the squash halves cut-side up in a large baking dish. Sprinkle the surface of the squash with salt and pepper. Pour ¼ inch of water in the bottom of the pan and cover the pan tightly with foil. Bake the squash until it is tender when pierced with a fork, 30-50 minutes depending on the size (my little ones were done in 30). Remove from the oven, discard foil, and allow the squash to cool.
  2. Reduce oven temperature to 400 degrees F.
  3. Meanwhile, cook the quinoa by bringing 1 and ⅓ cup water to boil in a small pot. Add the quinoa, reduce to a simmer and put a lid on the pot. Simmer for 15 minutes. Remove the pan from the heat.
  4. Heat a skillet over medium heat. Toast the pecans until fragrant, about 5 minutes. Set aside. In the same skillet over medium heat, combine the olive oil and shallots. Cook, stirring frequently, until the shallots soften, about 5 minutes. Remove the skillet from the heat.
  5. Using a spoon or an ice cream scoop, gently scrape the flesh out of the roasted squash halves, leaving a layer of about ¼ inch of squash remaining in the shell. (Leave the squash shells in the baking dish.) In a large bowl combine the squash, cooked quinoa, pecans, shallot, oregano, and salt. In another small bowl whisk together the panko breadcrumbs and butter.
  6. Finely grate the parmesan cheese. Add 2 Tbsp. of the cheese to the panko. Add the remaining parmesan to the squash mixture and stir to combine all of the ingredients.
  7. Gently spoon the squash mixture into the squash shells. Sprinkle the panko and parmesan over the top.
  8. Return squash to the oven and bake, uncovered, until the tops are golden brown, 20-25 minutes.

Recipe by Jess of Inquiring Chef.
Enjoy!
xx,
The Nüdwear Team

FOODIE FRIDAY: Viva Mexico!

We wouldn't want you to miss out on the Mexico Mayham that is taking place south of the boarder. Here's how you can get your fix while we're getting ours at Astrid's wedding....

The Artistic Inspiration:

 

The Palms:

The Outfit:



The Drink {pink in honour of all that is Nudwear}


The RECIPE

STRAWBERRY MOJITOS 
Ingredients for each:
Small handful of fresh mint leaves4-5 fresh strawberries, depending on size
3 oz simple syrup (even amounts of sugar and water, heated until the sugar melts, and cooled to room temperature)
2 oz rum
1 1/2 tsp fresh lime juice
Club soda
Lime slices

Place strawberries, mint, and some ice (crushed ice works best) in a tall glass. Muddle the ingredients together with the back of a spoon (or a muddler if you have one.) Add simple syrup, rum, and lime juice. Pour in enough club soda to fill the glass. Give the mixture a stir, and garnish with fresh strawberries and lime slices.


and finally.... The Food:


The RECIPE

Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

Spicy grilled jerk shrimp tacos with grilled pineapple salsa, slaw and cool and creamy (and rummy) pina colada crema.

Servings: 4
Prep Time: 15 minutes

Marinate Time: 20 Minutes

Cook Time: 10 minutes
Total Time: 45 minutes

Printable Recipe
Ingredients
  • 1 pound (16-20) shrimp, peeled and deveined
  • 1/2 cup jerk marinade
  • 2 cups cabbage, sliced
  • 1/2 cup pina colada crema (see below)
  • 12 small corn tortillas, warmed
  • 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
Directions
  1. Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
  3. Toss the cabbage in half of the crema.
  4. Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.



We wish you could be here! 
Vamos a comer!

xx,
FOODIE FRIDAY: Sweet and Sour


 A light and easy meal to make for dinner, lunch or even a light app! 
Photos and recipe courtesy of Justtaste.com


Food inspiring fashion:

A good way to transition your summer dresses into the cooler months? Add a chambray shirt underneath and style up your look with a strong statement necklace! Layered under everything try a Comfy Bra and Seamless Boyshorts.


The RECIPE





CHILLED SWEET AND SOUR CUCUMBER NOODLES


yield: 4 SERVINGS
prep time: 2 HOURS (INCLUDES CHILLING)

INGREDIENTS:

2 medium cucumbers, peeled
1/2 cup diced red onion
3/4 cup rice vinegar
2 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 teaspoons white sesame seeds
Equipment: a mandoline or spiralizer

DIRECTIONS:

Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl.
Add the red onion, rice vinegar, 1/4 cup water, sugar and crushed red pepper flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.
While the noodles are chilling, toast the sesame seeds in a small saucepan over low heat until golden brown.
When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and top with the toasted sesame seeds.
Kelly's Notes:
If you're using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles.
Recipe by Kelly Senyei of Just a Taste.

xx,
FOODIE FRIDAY: Sushi Sessions


Sushi Date Anyone? 

Why Sushi is your best bet when dining out… 
low fat, high omega 3’s and a dash of deliciousness for your taste buds!

Want to host a sushi session at your abode? We've found the perfect website to do just that. With flash animations to show you how to make a variety of sushi rolls, you'll be hosting sushi nights monthly!
Let's roll...makemysushi.com




{PS} Let's not forget... the fried rolls, tempura appetizers and cream cheese stuffed "philly rolls" are not included in this low fat line up of sushi options to indulge in! 

Bon A Petit!
xx,

FOODIE FRIDAY: Quinoa Fried Rice

The weekend is when we’re most likely to dig into something that isn’t as “healthy” as our daily planned meals throughout the work week. Which is why we’ve found something that tastes naughty but really is quite nice! Quinoa fried rice… a much healthier, more nutritious alternative.

RECIPE VIA | COOKING FOR KEEPS

Quinoa Fried Rice

Print
Author: 
Serves: 4 or 6-8 side portions
Ingredients
  • 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
  • 1 ½ cups water or low-sodium chicken stock
  • ¼ small onion, chopped
  • 2 carrots, peeled and chopped
  • 3 scallions, chopped and divided
  • 3 garlic cloves, minced
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon olive oil
  • 2 eggs, lightly scrambled (still raw)
  • ½ cup frozen peas, thawed
  • Sauce:
  • 1 ½ tablespoons teriyaki sauce
  • 2 ½ tablespoons soy sauce
  • ¾ teaspoon sesame oil
Instructions
  1. Rinse quinoa a few times in cold water.
  2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
  4. Cool and store in the fridge, preferably overnight.
  5. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
  6. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Bon A Petit!
xx,

MEAN GREEN SMOOTHIE MACHINE



Meanwhile wedding season is full swing, we more than understand that it's not just the brides working on getting their body into tip top shape. Come on! It is bikini season after all..

So with that in mind, we've pulled a favourite chart off of Pinterest to share with you the secret to a delicious smoothie. Green smoothies have been talked about over and over by many, but who has the time to listen and write down recipes? This easy picture planning guide tells you just what you need in a timely manner.

Check out this Fat Buster Smoothie by The Skinny Confidential here

Bottoms up! 
xx,

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