Instant Pot Pancake Bite Recipe

Well, we’re on week three of laying low and staying home over here. I’m grateful that everyone in our family is healthy and safe and that we can do our part to help flatten the curve–this pandemic is scary stuff.

Being at home 24/7 means snacks are flying off the shelves over here. Pretty sure the sole role of being a parent is fetching your toddler snacks. All day long.

Whenever I can, I try to have nutritious, easy-to-grab snacks available that my kids can help themselves to. I like having them on hand for myself too, let’s face it, as a mom you don’t always have an opportunity to sit down and have a proper meal.

These Instant Pot pancake bites are easy to make and have added protein, which is great, because my kids don’t always get enough. I’m not going to lie, the texture took me a minute to get used to. Cooking them in the instant pot gives them a slightly rubbery texture–but you get used to it after the first couple.

You’ll need a silicone mold to cook these pancake bites in. I’m actually using one I had leftover from when my kids were babies and I made them purées to freeze. Here’s a link to one on Amazon.

Feel free to switch up the ingredients in these. Blueberries or chocolate chips would be tasty, or you could add a flavoured protein powder to up the protein even more!

Instant Pot Pancake Bites

Yields 7 pancake bites

Tools:

  • Silicone mold
  • Instant Pot with trivet
  • Tinfoil

Ingredients:

  • 1 cup of protein pancake mix (I used Kodiak Cakes)
  • 1 cup of water
  • 4 tbsp of Chocolate peanut butter powder (I used the Kraft one, but PB2 or protein powder would also work)
  • 1/2 cup of diced banana

Directions

  • Pour 1.5 c water into your Instant Pot, lower your trivet inside your Instant Pot
  • In a medium sized bowl mix together the pancake mix, peanut butter powder and water. Add additional water if it’s too dry
  • Add diced banana and stir to mix.
  • Pour batter into your silicone mold till they are 3/4 full
  • Cover egg mold with tinfoil and lower it into your Instant Pot on top of your trivet
  • Set your Instant Pot to manual for 9 minutes
  • Allow the pressure to naturally release for 5 minutes, then release the rest of steam
  • Carefully lift mold out, remove foil, allow to cool enough to handle mold
  • Flip silicone mold over on to a plate and pop each pancake bite out of each hole

You can eat these immediately or they freeze well too!

Hope you enjoy this recipe. If you make it for yourself be sure to tag me on Instagram (@alexandtribe).

Stay safe and stay home!

Xo Alex

Boozy Lucky Charms Milkshake

It probably shows my age that all I can think to write right now is “my milkshake brings all the boys to the yard, and they’re like, it’s better than yours, damn right, it’s better than yours.” I’ve got to say though, the addition of booze to a mint chocolate chip milkshake probably does make mine better than yours. It’s magically delicious!

You didn’t think Holly and I could let a fun holiday pass without making a themed cocktail did you? This one is a double whammy for all the moms out there too, because you get to be the hero that makes your kiddos an adorable, fun St. Patrick’s Day milkshake along with a delicious boozy one for yourself. Win, win!

To make our recipe kid-friendly, all you have to do is eliminate the Bailey’s. To avoid having to wash your blender in between batches, I’d suggest blending together everything except the Baileys, poring some into a glass for the kids’ then adding the Baileys and giving it a quick mix for the adult version. We poured the kids’ into these adorable mason jar shot glasses (as if our 3 year olds need more than that 😂). They were soooo excited when we showed them the final product. This would be a perfect way to celebrate St. Patrick’s Day at home as a family.

Boozy Lucky Charms Milkshake

Yields 1 drink

You’ll Need:

Directions:

In a blender, combine Baileys, ice cream, milk, vanilla and ice cubes. Blend until silky, adding  in a tad extra milk – or Baileys, lol – if it’s too thick. Serve in an old-school milkshake glass for extra points, top with whipped cream and Lucky Charms marshmallows and enjoy!

Hope you enjoy this decadent St. Patrick’s Day treat. Since it looks like we’ll all be celebrating the holiday at home this year, this is the perfect fun treat for the whole family. If you whip this up this year be sure to tag a picture of it on Instagram!

Sláinte!Holly (@chandeliers.and.champagne) and Alex (@alexandtribe)

Pimm’s Iced Tea Recipe

If I think Spring thoughts, and drink Spring drinks, will that magically make Spring appear in Edmonton? Probably not, but this cocktail is so good I don’t even care that it snowed this weekend…again.

I’ve been wanting to make a honey-based cocktail for awhile now, so I was excited to partner up with the Edmonton Home + Garden Show to make a cocktail using some delicious honey from Good Morning Honey, a family-owned and operated apiary just outside of Edmonton.

Good Morning Honey is going to be presenting on the main stage at the Home + Garden Show on Friday, March 19 at 1pm. They’ll be doing a presentation on how to make Beeswax Wraps! How fun is that? There’s going to be tons of other great presentations and activities taking place over the course of the weekend, you can find out more here.

Let’s get back to the honey though! We love honey in our house. I like to use it as a substitute for sugar when I’m baking and occasionally in cocktails too. This cocktail that Holly and I crafted has the perfect mix of sweetness from the honey and tartness from the lemon. Its my first time trying Pimm’s No.1, a gin-based liqueur, but it won’t be my last! This drink is one I’ll be mixing up all summer long on the patio, it’s that good.

Pimm’s Iced Tea

Yields 1 drink

You’ll need:

  • 2 ounces Pimm’s No. 1
  • 6 ounces (¾ cup) brewed Orange Pekoe tea
  • 2 tsp honey (we used Good Morning Honey)
  • 2 tbsp freshly squeezed lemon juice
  • Mint sprig
  • Ice cubes
  • Citrus wedges, sliced strawberries and cucumber ribbons, to garnish

Directions:

Brew Orange Pekoe tea and while warm, add honey. Stir and allow to cool (we placed our tea and honey in the fridge).

Add Pimm’s, lemon juice and mint sprig (or about 6 mint leaves) to a cocktail tin and muddle with a muddling stick or the back of a spoon.

Line the side of a second glass with a thin slice of cucumber. Fill glass with ice and strain the mint mixture into the glass. Top with tea and honey.

Mix, garnish with sliced strawberries and a citrus wedge and serve.

I hope you love this cocktail as much as I do! If you try it yourself, be sure to tag @alexandtribe and @chandeliers.and.champagne on Instagram.

The Edmonton Home + Garden Show runs March 19-22 at the Edmonton Expo Centre, grab your tickets here. I’m also giving away a pair or tickets over on my Instagram page!

Cheers! Alex & Holly

Very Cherry Gin & Tonic

While the practical side of me knows that we’ve got another month or two of winter left, the optimist in me sees a couple days of above zero temperatures and a bit of melting snow and breaks out the jean jacket and spring drinks.

We’re in a bit of a warm spell here in Edmonton, so my blogger bestie Holly and I decided to play around with some decidedly spring-like flavours to update a classic gin & tonic.

I’ve never really bought into the adage that ‘if something isn’t broke, don’t fix it.’ I think most things can benefit from a bit of refinement, cocktails especially. I don’t want to brag or anything, but Holly and I nailed it with this twist on a gin & tonic.

The star of the show is the Cherry Gin from my favourite Alberta distillery, Eau Claire. It’s a London Dry-style gin that is infused with sour cherries and more than 12 unique botanicals. It doesn’t have a super strong cherry flavour, just enough tartness to really elevate your cocktail, and give it a beautiful pink colour. We played up the cherry flavour with the addition of muddled blueberries and cocktail cherries. Hope you enjoy our updated G&T.

Very Cherry Gin & Tonic

Yields 1 drink

You’ll need:

1.5 oz Cherry Gin (we used Eau Claire Distillery)

3 cocktail cherries

2 tbsp of blueberries

Juice of half a lime

Lime round to garnish

Tonic water, to top

Ice

Directions:

Skewer a cocktail cherry and a few blueberries on a cocktail pick and set aside. Muddle remaining cherries and blueberries in a cocktail yum with the lime juice and cherry gin. Strain into a Copa de Balon or large Burgundy red wine glass filled with cubed ice. Top off with tonic water and lightly stir. Garnish with cocktail pick and lime round, serve and enjoy!

Hope you enjoy this delicious, updated gin & tonic. Be sure to tag us on Instagram (@alexandtribe @chandeliers.and.champagne) if you make any of our drinks!

Cheers, happy Thursday 😘

Alex & Holly

Strawberry Lemonade Frosè

There are so many ways to say I love you on Valentine’s Day. My favourite would have to be through good food and good drinks. Food and booze are my love language haha.

So, with that in mind there was no way Holly (@chandeliers.and.champagne) and I could let a holiday like Valentine’s Day go by without whipping up a delicious, festive cocktail — a beautiful, pink frosè.

I’ve had frosè a few times before on restaurant patios in the summer. Frankly it’s always been hit or miss. Some are delicious and some just fall a bit flat on flavour — a problem Holly and I fixed with the addition of a secret ingredient, pink lemonade concentrate.

Frosè is actually quite easy to make, you just need to be a prepared a bit in advance, since the rosè has to be frozen the night before. Other than that, you just throw a couple of ingredients in a blender and voila, you’re done!

Strawberry Lemonade Frosè

Yields 1 pitcher

You’ll need:

1 bottle of dry rosè (we used La Vile Ferme)

1/2 cup of simple syrup

4 tablespoons of pink lemonade concentrate

1/2 cup of fresh strawberries

1/2 cup of ice

Directions:

Pour your rosè into ice cube trays and freeze overnight.

When you’re ready to make your frosè pop the frozen rosè ice cubes into a blender with all of your other ingredients and blend until it’s a slush-like consistency. Pour into your glass and enjoy immediately.

Hope you enjoy this fun, pink cocktail! It’s the perfect addition to your Valentine’s(or Galentine’s) day menu. Be sure to tag us on Instagram (@alexandtribe @chandeliers.and.champagne) if you make our frosè!

Happy love day friends!

Xoxo Alex & Holly

Chocolate Peanut Butter Energy Balls

As a busy mom, finding time to eat healthy can sometimes be a challenge. If things are crazy (and let’s face it, with a one and three year old at home, it usually is) I tend to reach for the easiest thing to eat–bagel, store-bought muffin, chips or other junky items.

That’s why I like to try my best to have healthy, grab-and-go snacks available that fuel my body with nutrients so I can keep up with my crazy brood.

I love eating energy balls either first thing in the morning with my cup of coffee, or right after a workout to refuel my body. These energy balls have just enough sweetness in them too to help satisfy any sweet cravings I may have throughout the day.

Chocolate Peanut Butter Energy Balls

Yields: 20 energy balls

You’ll Need:

  • 2 cups rolled oats
  • 1 cup natural peanut butter or nut butter of your choice
  • 3/4 cup honey
  • 1/2 cup chocolate protein powder – I used Aura Complete Protein
  • 1 tablespoon chia seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla
  • 1/4 cup dark chocolate chips

Directions:

Add all of your ingredients except chocolate chips to a food processor or high powered blender. Once everything is mixed together stir in chocolate chips.

Roll into balls and place in an airtight container in the fridge for at least 20 minutes for the balls to set.

Hope you enjoy this healthy snack!

Alex

Redheaded French Blonde

Hallelujah you guys, I’m emerging from hibernation after a crazy long cold snap here in Edmonton. The past two weeks have been so cold. I’m talking windchills of -50C cold. I basically stocked up on food and wine and hung out at home for a week, which means I’m now stir crazy and my kids are driving me nuts 😂.

One reprieve in my hibernation was a visit from Holly (@chandeliers.and.champagne) for a little cocktail creation date. We decided to bring a little taste of summer to our lives with a fresh, citrus drink that would be perfect on the patio (or in our case hiding behind frosty, snow-covered windows).

I’ve had a bottle of Lillet sitting in my liquor cabinet since the summer. I saw the aperitif popping up in a lot of different cocktail recipes and knew I wanted to play around with it and see what we could come up with. If you’re wondering what it tastes like alone, it was similar to a really sweet white wine. Definitely not something I’d want to drink on it’s own, but it was delicious in this cocktail, especially combined with fresh-squeezed grapefruit juice!

This drink is a pretty stiff one, with three different types of liquor in it, but it was delicious and a perfect treat to get Holly and I through day 100 of being trapped inside with four kids three and under 🥶🥶🥶.

Redheaded French Blonde

Yields 2 cocktails

You’ll need:

1 oz elderflower liqueur – we used St. Germain

4 oz Lillet Blanc

2 oz dry gin – we used Bombay

4 oz fresh-squeezed Ruby Red grapefruit juice

2 dashes of orange bitters

1 sprig of rosemary and 1 lemon rind, to garnish

Ice, to shake

Directions:

Vigorously shake all ingredients (except for garnishes) in an ice-filled cocktail shaker for about 30 seconds, then strain into a chilled cocktail glass.

Garnish with a small piece of lemon rind pierced with a sprig of rosemary. Enjoy, and call yourself an Uber if you’re drinking more than one 😉.

Xoxo Alex &Holly

How to style a slip dress 4 ways

I’ve officially hit the age where the fashion cycle is repeating itself. While some trends like bell bottoms, acid wash jeans and butterfly clips are better left in the past, the resurgence of some familiar 90’s styles makes me excited to try my hand at updating the look and incorporating it into my everyday style.

The slip dress is so beautiful in its simple, slinky glory. It can be dressed up or down and is versatile enough to be worn year-round with the right accessories.

Here are four ways to style a slip dress, perfect for casual or dressy occasions:

1. Tone-on-tone duster cardigan

I love this look for a date night. Generally speaking, I’m always a fan of a monochromatic look. One peek into my closet and you can tell I’m not big on colour. It’s just a sea of tan, black, white and denim. I know what I like, and I stick with it!

2. Knit turtleneck

This is another monochromatic look. You could totally use a different coloured turtleneck, but I like how this outfit came together. It both dresses up the turtleneck and dresses down the slip dress.

3. Oversized v-neck sweater

An oversized sweater is such a great way to wear your dresses into winter. You just have to make sure your sweater hits you in the right spot. I had belt this one underneath to make it shorter.

4. Leather jacket

A leather jacket is one of my favourite accessories. It instantly makes any outfit feel cooler and more out together. And I love the juxtaposition of silk and leather together.

Do you own a slip dress? What’s your favourite way to style it?

Xo Alex

Slip dress: H&M

Duster cardigan: Dynamite

Knit turtleneck: Banana Republic

Black Sweater: H&M

Leather Jacket: The Bay

Yule Mule: Festive Pomegranate Moscow Mule

There’s less than a week till Christmas now, and if you’re anything like me, your to do list is about as long as Santa’s delivery list.

One thing I’m in charge of this year is the Christmas cocktail, and I think we’ve got a winner! This Pomegranate Moscow Mule is as delicious as it is festive.

This cocktail is fresh, easy to drink and relatively easy to assemble. And the the red and green colours make it scream Christmas. So, check one item off that to do list. Your Christmas cocktail is officially covered!

Yule Mule: Festive Pomegranate Moscow Mule

Yields 1 cocktail

You’ll need:

  • 3/4 cup Ginger Beer
  • 1/3 cup pomegranate juice
  • 2 oz of vodka
  • 1tsp fresh juiced ginger
  • Juice of half a lime
  • Pomegranate seeds for garnish
  • Mint for garnish
  • Ice

Directions:

Fill your cup with ice. Add the ginger beer, pomegranate juice, vodka, ginger and lime. Stir well to combine then garnish with pomegranate seeds and mint.

Cheers, enjoy your cocktail (and get started making round two because you’re going to want more than one of these)!

Happy Holidays! Alex and Holly

Instant Pot Potato Leek Soup

Well, it’s official, the snow is sticking to the ground. Pumpkin spice has morphed into peppermint and egg nog, and the nights are now long and dark. Winter is here for the long haul which means it’s time for soup season!

There’s something so comforting about a hot bowl of soup or stew on a cold winter day. One of my favourites is potato leek; it’s creamy, hearty and goes absolutely perfect with a warm slice of homemade bread (that’s a post for another day). One of the things that made me hesitant to make this soup in the past was how long it took to cook, but thanks to my trusty old Instant Pot I can whip this up while the boys are napping.

Instant Pot Potato Leek Soup

Servings: 5

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 1 hour 10 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 cups chopped leeks, white and light green parts 1/8-inch slices
  • 3 cloves garlic, minced
  • 3 cups Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 4 cups unsalted vegetable or chicken broth
  • 1 teaspoon salt
  • 1 bay leaf
  • 3 sprigs thyme
  • 1/2 cup whole milk
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped chives

Instructions:

  1. Select Sauté on the Instant Pot. Allow pot to heat until the display reads “hot” 
  2. Add olive oil and butter to the pot, once hot add the leeks. Sauté until softened, stirring frequently and not allowing to brown, 8 minutes
  3. Add garlic and sauté for 30 seconds
  4. Add potatoes, vegetable broth, salt, bay leaf and thyme; stir to combine
  5. Make sure that the release valve is in the “Sealing” position, place the lid on the Instant Pot and turn to lock 
  6. Press “Manual” button on the Instant Pot and set the timer for 7 minutes 
  7. It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display and count down
  8. Once the cook time is complete, allow the Instant Pot to naturally release the pressure for about 15 minutes
  9. Carefully remove the lid, opening the top away from you as steam will be released from the pot
  10. Remove and discard bay leaf and thyme sprigs
  11. Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. Careful not to splash as the soup will be hot
  12. Add in milk and black pepper, stir to combine 
  13.  Garnish with chives and additional black pepper

Hope you enjoy! What’s your favourite type of soup? I’m always on the lookout for a new one to try. 

Happy eating, Alex!