I love spending time in the kitchen and I hope to help you find the love too!

- Erin

New Year's Eve Trio

New Year's Eve Trio

New Year’s Eve is just a few days away which means one more excuse to have festive drinks, appetizers, and desserts. I’ve teamed up with Kindal Boyle of Fit Women’s Weekly to bring you a NYE Trio! Kindal has been a fitness and health professional for over 11 years. She owns a gym in Charleston, an online fitness program, hosts a podcast and recently started offering a personalize 8 week nutrition program. Kindal has been a huge part of my transformation and I am so excited to team up with her for this post.

The drink: A spin on an old favorite, Kir Royale. The traditional version is champagne and Chambord (or other raspberry liquor). Kindal’s version blends the idea of adding a fruit liquor and a US favorite, mimosa to take it up a notch.

The appetizer: A filling finger food which won’t disappoint the crowd, shrimp stuffed mushrooms. I’ve used whipped goat cheese and Italian flavors with fresh shrimp and cremini mushrooms for an easy app that always impresses.

The dessert: An orange infused chocolate fudge with candied ginger that doesn’t include processed sugar!

Kir Royale +1 and Orange Ginger Fudge recipes and images by Kindal Boyle. See Kindal’s posts at Fit Women’s Weekly and follow her on Instagram @TrainerKindal

The Drink

Kir Royale +1

  • 1/2 Oz Grand Marnier

  • 1/2 Oz Fresh Orange Juice

  • 3 Oz Champagne

  • Fresh Raspberries

Pour in the liquor and orange juice before slowly pouring in the champagne.


The App

Shrimp Stuffed Mushrooms

  • 4 oz goat cheese

  • 1 TBS Olive Oil

  • 5 Basil leaves, chopped

  • 1/2 tsp Italian seasoning

  • 4 shrimp

  • 1 tsp olive oil (divided)

  • 12 oz cremini mushrooms (~20)

  • ¼ cup diced mushroom stems

  • 1/2 tsp minced garlic

  • ¼ cup chopped spinach

  1. Whip 4oz goat cheese in food processor for 1 minute

  2. Add 1 TBS olive oil and chopped basil leaves

  3. Blend 1 minute and set aside

  4. Peel and devein shrimp if needed

  5. Season the shrimp with 1/2 tsp Italian seasoning on both sides

  6. Warm 1/2 tsp olive oil in oven-proof pan over medium heat

  7. Add the shrimp to the pan and cook until opaque (3 minutes on the first side, flip and cook an additional minute)

  8. Set shrimp on a cutting board and when cool enough to handle, chop and place in small bowl

  9. Preheat oven to 375 degrees

  10. Clean mushrooms by wiping off any dirt with a paper towel

  11. Remove stems from mushrooms

  12. Dice stems until ¼ cup is full (about 8 stems)

  13. Chop spinach leaves to fill ¼ cup

  14. Using the same pan from the shrimp, add 1/2 tsp olive oil and reheat over medium

  15. Add the diced stems, ½ tsp minced garlic, and ¼ cup spinach

  16. Cook 3 minutes

  17. Add mixture into the bowl with the shrimp

  18. Add the basil goat cheese, 1/4 tsp salt, and 1/8 tsp red pepper flakes and stir until combined

  19. Fill the mushrooms, slightly mounding at the top

  20. Set filled mushrooms in the same pan and place in oven

  21. Bake at 375 for 10 minutes

  22. Serve immediately

The Dessert

Orange Ginger Fudge

  • 1 Can Black Beans, Rinsed & Drained

  • 2 Chocolate Bars, 75% Dark - broken into pieces

  • 1/3 Cup Coconut Oil, Melted

  • 1/3 Cup Cocoa Powder

  • 4 Tsp Stevia

  • 1 Orange, Zested

  • 1/4 Cup Candied Ginger

  1. In a food processor, or blender, mix together beans, chocolate pieces, coconut oil, cocoa powder, and stevia. Blend until smooth. You may have to scrape the sides a few times to help.

  2. Stir in the orange zest.

  3. Pour fudge mix into a 9x9 pan lined with parchment paper. Sprinkle candied ginger over the top.

  4. Freeze for 4+ hours, cut into squares, and serve.

BLTA Salad

BLTA Salad

Fish Tacos

Fish Tacos