Hi y’all!! This is Sarah Bowmar and I am so excited to share some fun, yet relatively healthy Memorial Day treats with you guys!
These are so fun, incredibly easy and relatively low in calories!
Blue sour punch straws
*This can also be made as a “dirty shirley”, just add 1 shot of vodka!
Fill the glass with sprite zero, leaving about 2 cm of space at the top
Add grenadine (the more, the sweeter) so add as much as you’d like until the flavor is right. Less is more in my opinion!
Add two blue sour punch straws and have yourself a super quick and easy memorial day drink!
Strawberry Poppyseed Salad:
This salad is so incredible and screams summer!! Memorial Day weekend is such a great time to be with family and friends and remember all that we have to be thankful for!
Honey roasted almonds
Cut lettuce if needed and place in bowl
Cut strawberries and sprinkle on top of lettuce
Add blueberries, honey roasted almonds, dried cranberries, and feta cheese
Drizzle poppyseed dressing over top and enjoy!
American Flag Fruit Display:
I absolutely love how this display turned out and it took me all of about 10 minutes! This is something you could easily throw together the day of!
White chocolate covered pretzels
Place blueberries into a small square in top left corner of board
Starting with raspberries and then with white chocolate pretzels, place as many stripes as will fit on the board! I would have done more but this was the only board that I had!
I hope that these treats help you enjoy Memorial Day, but not feel like you just ate way too much. These are healthy options to bring to the family picnic or the hang out with friends and it could guarantee something fresh and semi-low calorie there!
Hi guys!! It is Sarah Bowmar here, just stopping in to share some fun recipes that I tried out for St. Patrick’s Day! I know that gatherings are more limited, but these ideas are so fun and perfect for the family to enjoy together or with friends, outside, socially distanced! There are a wide variety of recipes I made so please let me know what you think and which you tried!!
Rainbow fruit platter:
Lindt white chocolate, gold covered chocolate truffles
Cut strawberries and arrange in an arch formation as the top of the rainbow
Peel the clementines and place in line with the strawberries directly below
Cut the bananas and place below the clementines
Arrange the grapes below the bananas
Sprinkle the blueberries below the grapes
On one side of the rainbow, add marshmallows in a separate bowl or arrange in a cloud formation to the side of the rainbow
On the other side of the rainbow, add the gold truffles to be your pot of gold at the end of the rainbow!
Pot of Gold mimosas:
2 oz Orange juice
2 oz Blue curacao
Pour orange juice into champagne flute
Pour champagne leaving space for the blue curacao to fill the remainder of the glass
Quickly pour the blue curacao into the glass. It will fall to the bottom creating a faded green and gold mimosa
Lucky Charm Sugar Cookies:
1 cup of butter
1.25 cups of sugar
2 tsp vanilla extract
1/2 tsp almond extract
2.5 cups of flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Lucky charm marshmallows
Rainbow colored sprinkles
Preheat oven to 350 degrees
Get your baking sheet ready!
Mix the butter and sugar together and make it nice and fluffy
Add in the vanilla, egg and almond
Add flour, baking soda, baking powder, and salt
Add sprinkles and lucky charm marshmallows
Mix well until everything is combined
Scoop small sized balls of cookie dough and add to the baking sheet
Place additional Lucky Charm marshmallows on top of the cookie dough before you place the baking sheet into the oven
Place baking sheet into oven and bake for 10-12 minutes
Allow to cool and enjoy!!
Luck of the Irish Chips and Dip:
1-2 green bell peppers
French onion dip (pre-made, refrigerated kind)
Ridged, potato chips
Cut off the top of the green bell pepper
Scrape out the inside of the bell pepper being careful to create the look of a 3-4 leafed clover
Repeat with a second green bell pepper depending on the size of the party
Fill bell peppers with french onion dip
Arrange on a platter with ridged chips and serve! You can always serve this with other vegetables to make this a healthier option!
Enjoy these delicious treats! Happy St. Patrick’s Day from the Bowmars!
Hi all!! It is Sarah Bowmar here and I am stopping in to share some of the Valentine’s Day recipes I tried out this year! I wanted to get this post up as soon as possible so that everyone could have time to get all of the ingredients they would need to make these tasty treats!! The ingredients and directions for each recipe can be found below!
Bourbon Cherry Crush
Ingredients: (per 1 drink)
1 shot of bourbon (the type of bourbon is totally up to you! If you aren’t super into bourbon, then try crown apple with this…it adds extra flavor and is a great flavored bourbon for those that wouldn’t pick bourbon as their first choice!)
3/4 shot of grenadine
3/4 shot of maraschino cherry juice
2 TBSP of lime juice
1/2 cup of club soda
Sugar, limes and cherries for garnish
Fill a shaker cup with ice cubes, bourbon, grenadine, cherry juice, and lime juice. Shake to combine.
Prepare the glass with the sugar rim. For the sugar rim- get the top rim of the glass wet, place sugar on a plate, dip top rim of glass into the sugar to get a beautiful sugar rim! Add a slice of lime and a cherry for garnish!
Pour the drink mixture (without the ice cubes) into the glass.
Add a shaped ice cube for an extra fun touch! I linked the large cube and sphere ice trays that I use from amazon!
Watermelon & Raspberry Fruit Kabobs
1 mini watermelon
1 package of raspberries
Heart shaped cookie cutter
Slice water melon into flat circular shaped slices
Place cookie cutter into watermelon and press down
Each watermelon slice should make about 4-5 heart cut outs
Place one water melon on the kabob, followed by 3 raspberries. Repeat until the kabob is full
Repeat this process until the fruit has all been used!
Red Velvet Cinnamon Rolls
For the dough- 1 package of red velvet cake mix, 1/4 oz active dry yeast, 2.5-3 cups of flour, 1.25 cups of warm water
For the filling- 1/4 cup butter melted, 1 TBSP ground cinnamon, 1/2 cup of brown sugar
For topping- 4 oz cream cheese (softened), 2 cups powdered sugar, 1 tsp vanilla extract, 1/4 cup butter softened, valentine’s sprinkles
To make the dough-
In a large mixing bowl, combine red velvet cake mix, yeast, and 1 cup flour
Add warm water and beat on medium for 2-3 minutes
Add additional flour and knead with mixer or by hand to form a soft dough (hint…it will make your life a lot easier if you get a KitchenAid mixer!)
Spray a large bowl with non-stick cooking spray and place dough inside
Cover bowl with plastic wrap and let it rise in a warm place for an hour (it should double in size)
To make filling-
In a small bowl, mix brown sugar and cinnamon
After the dough rises-
Place dough on a surface (put flour down first!!) and roll out the dough into a rectangle. This should be about 1/4-1/2 inch thick
Spread the melted butter all over the inside of the dough and sprinkle with the filling mixture
Roll the dough into a log
Cut into 12 equal pieces
Place cinnamon rolls into a 9 x 13 baking pan (first spray plan with non stick cooking spray)
Cover with kitchen towel and let rise for another hour
Preheat oven to 350
Bake cinnamon rolls 15-20 minutes or until lightly browned
To make the topping-
While the cinnamon rolls are in the oven, add the cream cheese and butter into the bowl until it is fluffy
Add the powdered sugar and vanilla extract and mix until combined
Spread the icing over the warm rolls
Sprinkle the rolls with Valentine’s sprinkles to help stick to your theme!
I hope that you all enjoy these recipes as much as I did!! The cinnamon rolls take awhile but the taste is worth it! And it could be a fun activity to involve your kids in as well! Let me know what you think or if you have any questions!
Hi guys!! I don’t know if you have a Bonefish Grill near you, but if you do then you know how awesome their bang bang shrimp is! This remake is super close to the real deal so I would encourage you to try it out sometime! The Bowmar family loves seafood and pasta so this was a great combo. The serving size on this depends on how hungry you are honestly! But usually this will feed Josh and me, and then we have 1 meal leftover for one of us to enjoy! Be ready to fight over the leftovers if you choose that option! I will also share the larger portion of it and there would be plenty of leftovers!
8 oz of your favorite pasta (1 lb if making the larger serving size)
1 lb of shrimp– peeled, deveined, tail off. I usually purchase frozen shrimp and then thaw it when needed (1.5 lbs if making the larger serving size)
*If you are not a fan of shrimp, I have also hear amazing reviews about using chicken in place of shrimp in this recipe!
Olive oil (just enough to prep the shrimp pan)
2 TBSP of garlic (3 TBSP if making the larger serving size)
2 tsp of paprika (3 tsp if making the larger serving size)
3/4 TBSP fresh parsley (1 TBSP if making the larger serving size)
Black pepper to taste
For the sauce:
3/8 cup of light mayo (1/2 cup if making the larger serving size)
3/8 cup of thai sweet chili sauce (1/2 cup if making the larger serving size)
2 TBSP garlic powder
1 1/4 TBSP lime juice (2 TBSP if making the larger serving size)
1/4 TBSP of onion powder (1/2 TBSP if making the larger serving size)
Start boiling water for pasta
Shrimp seasoning: combine garlic powder, paprika, parsley, and pepper into a bowl. Add shrimp and stir to combine
When water reaches a boil, add pasta
Once water is back up to a boil, start a timer, usually for 10-12 minutes dependent on the type of pasta
Add the olive oil and the seasoned shrimp into a medium sized pan. Stir constantly on medium high heat.
Start timer for 10-12 minutes to cook the shrimp (or cook until no longer pink)
In a large separate bowl, combine all of the sauce ingredients: light mayo, thai sweet chili sauce, garlic powder, lime juice, and onion powder. Stir together
Drain pasta and add to the sauce bowl. Pour shrimp into the pasta and sauce mixture. Stir together and enjoy!! This is a such a fun and tasty recipe! It is very unique in flavor and makes for great leftovers!
I usually have this with roasted tomato bread or garlic bread! Happy eating!
Y’all!! Hello! I am so excited to share the Bowmar family enchiladas! These enchiladas are the bomb and they are super easy to make! This would be a great meal to make when you have friends coming over! You can pair it with chips, celery, guac, queso and/or salsa and it makes for an incredible meal!!
6-8 Chicken Tenderloins uncooked
6 M size tortilla soft shells
1 packet of taco seasoning
4 oz of cream cheese (I usually just use 1/2 the 8 oz block)
1 can of fire roasted green chilies
1 TBSP of onion powder
1 can of enchilada sauce (10 oz)
4 cups of shredded cheese
Preheat oven to 375
In 13 x 9 baking pan, spread 1/4 cup of enchilada sauce over the bottom of the pan
Cut chicken into small cubes
Put a dash of olive oil into a pan, add chicken to the medium sized pan
Cook on medium until there is no pink in the middle of the chicken (usually 8-10 minutes on medium heat)
Shred chicken as it is getting cooked with two forks
Add taco seasoning to the chicken with 1/8 cup of water
Stir together in the pan
In a separate bowl combine: cream cheese, onion powder, fire roasted green chilies, 1/4 cup of enchilada sauce. Stir until the mixture is creamy and blended.
Add shredded taco chicken to the bowl and stir
Get out one tortilla
Place 1/6 of the chicken and sauce mixture into the tortilla. Add shredded cheese. Tightly roll the tortilla and place the tortilla with the flap down into the pan
Repeat this step for the remaining tortilla soft shells
Once these are all placed in the pan side by side, cover this with the remaining enchilada sauce
Bake for 22 minutes
Add shredded cheese to cover the top of the enchiladas and bake for another 5 minutes
Now enjoy this absolutely incredible and authentic meal!
Hi all, it is Sarah Bowmar here and I am so excited to share this recipe with y’all! This Bowmar Nutrition Strawberry Protein Smoothie is so amazing. The title says it all and if you’re like me, you are craving this! Although, this reminds me more of a spring or summer treat, I figured I would share it now because it is never to early to get excited for spring and summer!! The description below is for one smoothie! I would double this if you were going to make two!
1.5 cups of carb master yogurt
1/2 cup of skim milk
5 frozen strawberries (this can also be dependent upon the size of the strawberries! These were small to medium sized)
1/2 scoop of Bowmar Nutrition Strawberry Milkshake Protein
2 scoops of Bowmar Nutrition Collagen Peptides
If you are feeling extra crazy, you can totally add Bowmar Nutrition Greens to this mixture as well! I have made it both ways and you really can’t taste the difference at all!!
Also you can always use frozen mixed berries to add into the smoothie as well! I always prefer frozen fruit for the smoothies, otherwise you need to add ice and that makes it taste a little bit watered down in my opinion!
Add strawberries to blender
Add yogurt to blender
Add milk to blender
Add protein powder and collagen to the blender mixture
Cover the blender with the appropriate lid
Blend under the smoothie option…this will be loud but it makes it the best texture! It ends up nice and smooth!!
And ta-da! Your Bowmar Nutrition smoothie is complete!! These seriously are such a nice drink/snack option on a warm summer day! But I also drink them in the winter just to boost my morale or if I want to change up how I am getting my protein in!! Let me know if you have any questions! All of the Bowmar Nutrition products are linked above!