Fall Harvest Cocktail

We’re trading in our pumpkin spice latte’s for this festival fall cocktail, perfect for pairing with seasonal dishes and holiday parties to come all season long! Though we can’t ditch pumpkin all together – because, I mean, why would we do that? – we have concocted a late night alternative with a pumpkin beer base. This Fall Harvest Cocktail is sure to be a holiday season favorite, strong & spiced! Enjoy & drink responsibly!

Fall Harvest Cocktail

Delve into holiday cocktail season with a sure-to-be crowd pleaser! This pumpkin beer & bourbon duo makes for one delicious (& power-punching) concoction, perfect for a girls night in or a fall dinner party. Enjoy!


  • 2 oz Bourbon
  • 3 oz Pumpkin Beer
  • 2 oz Apple Cider
  • 1/2 oz Lemon Juice
  • Sprinkle of Cinnamon (optional)
  • Apple Slices (garnish)


  1. Combine bourbon, cider, lemon juice in tumbler with ice.
  2. Place into a shaker and shake until chilled and pour into a fresh glass with ice.
  3. Add the pumpkin beer on top.
  4. Sprinkle some cinnamon on top for an added spice flavor if desired
  5. Garnish with an apple slice on the side of your glass for a festive touch.

I hope you were inspired by this quick recipe to get cooking! Enjoy responsibly!


Sophie & Trey

Healthy Chocolate Ice Cream (Dairy Free)

Things may be cooling down after summer, but we still love ice cream no matter the time of year! So why cut out a classic favorite when we can just curb the calories without sacrificing the taste?! Here is the break down for a guilt-free chocolate ice cream that will satisfy the taste buds and the waist line!

If you love ice cream as much as we do then you must try this simple but amazing treat.  You might not believe the smooth texture and rich taste.   This recipe can satisfy any sweet tooth and you can skip the regret.  Don’t wait make this for your next family dinner!

4 frozen bananas (Chop into chunks before frozen) 1/3 cup of Unsweetened Vanilla Almond Milk
1.5 Tbls. of almond butter 1 Tbls. of cocoa powder
1 Tbls. of mini chocolate chips


  1. Place bananas, almond milk, almond butter, cocoa powder & chocolate chips into a food processor.
  2. Pulse/process until smooth and creamy.  You may need to stop and stir the mixture a few times.
  3. Scoop into a freezer-safe container until solid (Minimum of 2 hours).
  4. Add strawberries or any of your favorite toppings.
  5. Enjoy!

I hope you were insipired by this quick recipe to get cooking!


Sophie & Trey

Roasted Brussel Sprouts

Who doesn’t love a brussel sprout dish done right?!  This recipe brings that amazing restaurant flavor without all the extra calories from butter or brown sugar.  This is a great side dish or topper for your lunch salad, adding that extra crunch and great vegetable nutrient balance.


  • 2lb Brussels Sprouts
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tsp. Dijon Mustard
  • ½ Tsp. Sea Salt
  • ½ Tsp. Black Pepper
  • ½ Tsp. Mustard Seeds
  •  Aluminum Foil

How To Prepare:

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Halve and wash brussels sprouts.
  4. Mix together all ingredients (olive oil, balsamic vinegar, Dijon mustard, sea salt, black pepper and mustard seeds).
  5. Spread brussels sprouts on aluminum foil.
  6. Drizzle mix over brussels sprouts.
  7. Roast veggies for 25 to 30 minutes, stirring only once about half way through.
  8. Enjoy!

S&T Eats: No-Bake Energy Bites

A guilt-free snack that is easy on the waistline, and great to curb that sweet tooth! These little balls of joy are also no-bake so they are a quick & easy go-to favorite.


1 Cup Oatmeal, dry
2/3 cup coconut flakes
1/3 Cup Honey
1/2 Cup Peanut Butter
Chocolate chips added based on preference (we added 1/2 Cup)


Pour in the dry ingredients first, followed by the remaining items. Stir until fully mixed. Scoop into little balls, plate & enjoy!

Check back to find more of our easy favorites & much more! Happy eating!


Sophie & Trey


S&T Eats – Coconut & Chocolate Frozen Bark

Looking for a sweet treat to beat the heat this summer? Try this new, not-so-guilty favorite that only takes 4 ingredients and a few, simple steps!

This recipe is simple and quick with only one minor drawback.  It takes at least 2 hours in the freezer to be fully frozen yogurt bark.









Here is all you need: 

  1. One 8oz tube of Noosa Coconut Yogurt (Or your favorite coconut yogurt**)
  2. 1/8 cup of semi sweet or dark chocolate mini chips
  3. Parchment Paper
  4. Aluminum Foil

**I choose a full fat yogurt because it tends to have a little less freezer burn than nonfat yogurt.  However, either option works!

How to prepare:

  1. Line a baking sheet with parchment paper.
  2. Spread the yogurt in a thin layer on the paper.
  3. Top with the mini chocolate chips.  You can also add fresh fruit and granola to spice things up!
  4. Cover the baking sheet with a piece of aluminum foil.  Place in the freezer for 2 hours or overnight.
  5. When the bark is fully frozen chop the bark into pieces to serve.
  6. Enjoy!










I hope you were inspired by this quick recipe to get cooking! 


Sophie & Trey