Friday, 17 August 2018

A lovely day at Bempton cliffs

 Before we lived by the sea we used to go for days out to the seaside all of the time and over the few years we lived in the South we explore most of the South coast at one point or another. Since moving to the seaside a couple of years ago we hardly tend to leave it any more as we enjoy spending time there so much. A month or so ago we decided we had to change that and start exploring a bit more,
It was with this in mind that we decided to venture out on a little day trip a few weeks ago to Bempton cliffs. A colleague had told me about how lovely it was there and the forecast was good so we went for it and braved the pretty long drive to the North East coast.



Monday, 6 August 2018

Low carb Margarita cocktail with a Himalayan salt rim

It's been a little while since I've posted (as usual) but thought I'd pop back with a quick recipe we have been making ALL THE TIME. These low carb, low calorie, in fact low everything (except alcohol percentage) are so super easy and taste amazing, I'd even go as far to say that I prefer my own ones to ones you buy in bars!

Better still they need next to no ingredients and can be whipped up in moments. We have them every Friday, and now even call it Margarita Friday, not even joking, that's now a thing in our house.
You can make them either frozen, by blending them with ice, or serve over ice, annoyingly, we both like them differently but even still they're still all finished in under ten minutes!

For two margaritas you will need:
  • Two limes, cut in half
  • 100ml (four shots) Tequila 
  • 50ml (two shots) Cointreau- the cointreau has 7g carbs in it, if you're being really good you can sub in vodka instead to cut those carbs altogether, though you will also be subbing out some of the taste...
  • salt
To make it:
  • Take a lime wedge and smear it along the outside of each glass then save it
  • Shake a generous amount of pink Himalayan salt onto a saucer 
  • Dip your glasses into the saucer of salt a couple of times until the rims are nicely coated with salt
  • Add two shots of Cointreau to your cocktail shaker 
  • Then add four shots of tequila to it 
  • Squeeze both lime halves into the shaker 
  • Fill the shaker just over half way with ice 
  • Pop the lid on and shake well for about 10 seconds 
  • Pour the cocktail through the strainer, equally into the glasses
  • Enjoy!
if you're making them frozen then just add all the ingredients to your blender, I always use my Blendetc which literally blitzes through it all in about a minute producing a slushy limey glass of perfection! 

Right time to go and make one, back very soon though! Hope you're all having lovely summers! 
© The Vegetarian Atkins Diary

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