Coconut Chia Seed Granola Recipe

While technically speaking it’s still summer, September always feels like fall to me. It also serves as reset. Back to routine, back to meal planning & prepping and back to eating healthy (you don’t want to know how much ice cream we ate this summer).

I’ve always found the easiest way to make healthy eating choices is to have convenient, easy options available. Meal prepping some things like muffins, overnight oats and granola makes it so much easier when the kids tell me they’re hungry at 6:30 am.

Homemade granola is so easy to make, and there’s so many ways to customize it. For me it’s great, because I’m allergic to almonds, and most pre-packaged granola has almonds in it. Most of the time I just use whatever ingredients I have on hand like dried fruit, nuts and seeds. You can also control the type and how much sweetener you use. I like using honey most of the time.

Once it’s made you can just munch on it on its own, with milk or our favourite way—on top of organic vanilla yogurt with fresh berries.

All of the ingredients I used to make this granola were found using local grocery delivery service Spud.ca. They make it easy to find locally-sourced, organic, healthy ingredients to feed my family…and deliver it to my door! If you’re wanting to try Spud for yourself (do it, it’s the best lol) use the code CREDM-SOCALE for $20 off your first order.

Coconut Chia Seed Granola Recipe

Yields: Jar of Granola

You’ll Need:

  • 3 cups of old fashioned rolled oats
  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup coconut strips
  • 2 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract
  • 1/4 cacao nibs
  • Pinch of salt

Directions:

  1. Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the oats, chia seeds, coconut flakes & strips and pinch of salt.
  3. Place the coconut oil and honey in small bowl and melt together in the microwave, then stir to combine and sand add vanilla extract.
  4. Pour the wet mixture over the dry ingredients and stir until the dry ingredients are well coated. Pour the mixture onto the prepared baking sheet and spread into a single layer.
  5. Bake on the middle rack of the oven for 20-25 minutes until golden brown. Remove from the oven and pile the granola into a heap on one half of the pan and compress. This will make nice, big clusters. Allow to cool completely and then break into chunks.
  6. Store in an air tight container at room temperature.

Hope you enjoy this recipe! As I said it’s easy to adapt based on what you have or like. Add in almonds or cashews, use maple syrup instead of honey. Make it your own!

Happy {almost} fall!

Alex

Cucamelon Gin & Tonic

A good Gin & Tonic is the epitome of a summer drink in my opinion. It’s funny, I love them, but have no real desire to drink them other than on a hot summer day. They’re just so refreshing!

A Gin & Tonic is such an easy drink to make, but the key is using quality ingredients. Buying a good quality gin and a good quality tonic makes such a big difference in your cocktail. I can’t stand cheap tonic, it’s way too sweet. My favourite tonics are by Fever Tree–especially the Elderflower and Aromatic ones.

A second way to really amp up a classic G&T is through your garnishes. It’s such a fun, easy way to make a good drink a great drink.

For today’s G&T my girlfriend Holly and I used mint, strawberries and cucamelon’s! If you haven’t heard of a cucamelon before, don’t worry, you’re not alone. They are probably the cutest garnish I’ve ever used though.

A cucamelon looks like a teeny tiny watermelon (so cute) but tastes like a cucumber with a hint of lime. Cucamelons may be small, but they’re quite the superfood, packed full of vitamins and minerals, antioxidants and fiber, and are also low in calories. Holly and I were lucky enough to be gifted a bunch of them from our friend Catherine, who grew them in her garden. Here’s how to enjoy them in a G&T.

Cucamelon Gin and Tonic Recipe

Yields 1 cocktail

You’ll Need:

  • 1.5 ounces gin (we used Epitaph Gin)
  • Fever-Tree Elderflower Tonic Water, to top
  • Lime round
  • Half a strawberry, sliced
  • 3 cucamelons, to garnish
  • Mint sprig, to garnish
  • Cubed Ice

Directions: In a cocktail glass filled with cubed ice, combine gin, lime round and sliced strawberry. Top off with tonic water and lightly stir. Garnish with mint sprig and cucamelons skewered on a cocktail.

Hope you enjoy! Cheers!

Earl Grey’s Royal Gin Fizz

How’s everyone doing? Hope you’re staying home and staying safe ❤️. This social distancing stuff is weird; it’s so opposite of my general nature, I thrive on being busy and social. I’m not going to lie, this isn’t easy, but I know it’s necessary and so we’ve stayed home for the last three weeks or so.

Wanting to feel a sense of normalcy, my bestie Holly and I decided to attempt our first virtual cocktail making hangout. We put the little ones down for a nap, fired up FaceTime on the iPad and crafted a new cocktail for everyone to try! It was fun (except for the part where my bottle of prosecco exploded on me while I opened it 🤦🏼‍♀️ haha).

We’ve been wanting to try a foamy cocktail for awhile now. I’m not going to lie, the idea of adding a raw egg white to my drink made me a little weary, but I can assure you that it’s totally flavourless, it just adds an awesome foamy topper to your drink.

This cocktail was so good. By now you’ve probably already realized I love gin and a tea-based cocktail, so this one was right up my alley! Delicious, refreshing, slightly citrusy–I’ll definitely be making it again!

Earl Grey’s Royal Gin Fizz

Yields 1 drink

You’ll need:

0.75 oz Gin (we used Eau Claire Distillery Parlour Gin)

0.75 oz Earl Grey-infused simple syrup (recipe below)

0.5 oz fresh-squeezed lemon juice

1 egg white

2-3 oz of champagne or prosecco

Handful of ice

Earl Grey tea leaves, finely chopped, to garnish

Directions:

Combine gin, Earl Grey-infused simple syrup, fresh lemon juice and an egg white in a cocktail shaker.

Start with a dry shake: shake the concoction vigorously, without ice, to emulsify the egg white. This will help give the egg a nice whipped and foamy texture.

Then, do a wet shake: add some ice and shake again to help cool the drink.

Double strain into your cocktail glass and slowly top with Champagne or prosecco – about two to three ounces (careful, the drink foams up quickly).

Lastly, add a dusting of finely chopped Earl Grey tea leaves to garnish. Or, a sprig of lavender or a twist of lemon would work great too!

Earl Grey-infused simple syrup

Yields enough for 3-4 cocktails

You’ll need:

1/2 cup water

1/2 sugar

2 Earl Grey tea bags (I used Blue Hour)

Directions:

Boil equal parts sugar and water in a medium sauce pan until the sugar fully dissolves. Remove from heat and steep the tea bags for 5-6 minutes.

Allow it to cool before using. The simple syrup can be stored in your fridge for up to three weeks.

Hope you enjoy our latest cocktail. We’re loving in some crazy times right now, I’d say we all deserve a weekday treat! Stay hone & stay safe and be sure to tag us on Instagram (@alexandtribe @chandeliers.and.champagne) if you make any of our cocktails!

Cheers 🥂 Alex & Holly

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

Alberta Iceberg Gin and Tonic

I’ve been hearing the dreaded f-word popping up more and more lately…fall. Our mornings are starting to get crisp, the leaves are turning yellow and Starbucks released their Pumpkin Spiced Latte. I flat out refuse to drink a fall drink in August though, call it a principle thing. Instead I’ve decided to honour the dog days of summer and have come up with a delicious drink to celebrate my favourite season.

My favourite part of this Alberta Iceberg Gin and Tonic is the Parlour Gin from at Eau Claire Distillery, an Alberta producer that I’ve grown to love over the last couple years. I used their Prickly Pear Vodka in this cocktail earlier this summer and their Gin is just as delicious. At it’s core this drink is a Gin and Tonic, only a bit more over-the-top, just the way I like it.

I had no idea that Alberta is home to over 10 wineries and meaderies, 17 distilleries and 121 breweries. Although some ALberta beers have made it to the shelves of liquor stores, the majority of Alberta products remain unknown by the public and liquor retailers.

I’ve tried beers from some local companies like Toolshed Brewing, Alley Cat and Wildrose, but I was excited to learn just how many local liquors our province has. I love supporting local, so I plan on whipping up way more local craft cocktails in the future now that I know how much selection there is. To find out more about Alberta liquor products check out the Just Add Alberta website.

Alberta Iceberg Gin and Tonic

Yields 1 cocktail

You’ll need: 

  • 1.5 oz Eau Claire Distillery Parlour Gin
  • Fever Tree Elderflower Tonic
  • 1 cup of lemonade
  • 2 large handfuls of ice
  • 5 raspberries
  • Lemon to garnish
  • Mint to garnish

Directions:

In a blender add lemonade, ice and raspberries. Blend until you get a slush consistency.

Add gin to your glass and top with Elderflower tonic until your glass is about 3/4 full. Top with the raspberry lemonade slush. Garnish and serve.

Hope you enjoy this delicious summer cocktail, be sure to follow along on Instagram (@alexandtribe) to see what else I come up with over the course of the summer and tag me in you pics if you recreate any of my cocktails.

Cheers! Alex