July is here! Summer in full swing, windows open. Cold glasses of something delicious poured, ready to drink over a game in the backyard or a really good book at the beach or pool. I’m getting really into mocktails this summer because I can’t drink, but if you can then you should definitely be enjoying the inspiration for this month’s calendar, the Blueberry Margarita.

PSST – here is the Tablet version.

I can’t believe June’s almost over and I haven’t posted this yet!! Sorry team, I’ve been a bit behind with travel and pregnancy and guys it’s 107 degrees here and I can’t believe. Anyways, I’m here now with a roundup of what’s in season and some recipes you can make when it’s less than 107 degrees out and you can actually turn on your oven.

Bell Pepper

I’m starting with this Avocado Date Smoothie. Because you don’t have to turn the oven on for this one, right? Add plenty of extra ginger to this one because you need a great balance of sweet, smooth, and ginger.

Next up, you guys I am so obsessed with blueberries right now I can’t even help it. I’ve been eating tons of berries which has been great for the baby, I’m telling myself, and I’ve been getting in ALL THE FRUIT. I think being this pregnant in the summer was a good time to if only for the fruit intake. This Blueberry Crostata is the perfect way to appreciate a big batch of berries. Get at it.

I will never not tell you to make this Strawberry Spinach Salad. It is full of strawberries, spinach, micro greens, and burrata. Who can say no to burrata?! Not me. Add whatever greens you want (maybe spinach and/or arugula) and if you’re feeling crazy, maybe add blueberries or some other fruit? Just.saying.

Finally, because I am not a monster, here’s a cocktail recipe. With in-season veggies of course. These Bell Pepper & Radish Martinis are bomb. Sweet. Boozy. Perfect. I can’t have one of these, but you should. Or maybe I’ll make some virgin ones. Which, basically then is just juice. But delicious juice!

Go forth. Use this list to get your seasonal produce. Make some delicious foods. Have some amazing smoothies and maybe bring me over a cocktail?

June! Summertime, summertime! Birthday month! We love June and we love the summer. Endless nights of sunshine. June is the start of ice cream and parties and weddings and all the berries, but it’s also really the time for ICE CREAM. This month’s calendar is inspired by our Cherry Ice Cream recipe and I cannot get over how good the cherries I’ve already had are. Hope you love this as much as we did, and make sure to check out Girl Love That’s other work ova here.

PSST –  Tablet version here.

White Wine Sangria | Garlic, My Soul

It’s finally here, folks! Summertime, a season that always bring magic and sunshine and tans and iced cold drinks and hot dogs and endless twilights. I always count Memorial Day weekend as the official beginning of summer, June Gloom be damned. This is an oldie but a goodie, and I needed to share it again with y’all.

This first long weekend calls for cool drinks served with plenty of fruit. With the sun up well into the evening, it’s time to be outside and spend less time in the kitchen, right!?

Some summer cocktails are in order, and what easier to make than a sangria? This White Wine Sangria comes together in about five minutes, and once it’s nice and iced it is delicious but not too sweet.

White Wine Sangria | Garlic, My Soul


1 bottle white wine
2 citrus fruit, I used 1 lemon and 1 lime
2 stone fruits, I used 1 peach and 1 plum
handful of cherries
soda water (I used lime flavor)


1. Empty wine into jars or pitcher.
2. Slice the citrus thin, and dice your stone fruit.
3. Add citrus, stone fruit, and cherries to wine, making sure to submerge fruit!
4. Let chill at least one hour in fridge.
5. When ready to serve, pour over ice, filling glasses about half way. Top off with soda water and a fresh cherry. Enjoy!

White Wine Sangria | Garlic, My Soul White Wine Sangria | Garlic, My Soul

Sip slowly with friends over a BBQ, or in the evening when you get home and realize how many hours are left of sunlight. I recommend drinking while you’re cooking…what makes cooking over a hot stove cooler than a glass of iced cold sangria?

What’s your favorite kind of sangria? I am thinking of making a rosé next, what do you guys think?

So guys, ever since I moved into my house my pantry has been a GD disaster. We had a few pizza paddles to the left of the cupboard (where you see that black wire cooling rack) and it meant you couldn’t open the cabinet fully. As a result, the cabinet was mostly open, chuck it in, and close it.

The above was what the cabinet looked like for months and months. (Maybe a year…) Last weekend I decided enough was enough and cleaned out the pantry and organized my shit. And I thought you might like a glimpse into what I always have on hand, because I’m a voyeur and would like to know what YOU are snacking on, too.

This is now what the cabinet looks liked. This is my “quick” cabinet full of stuff that moves quickly. My end cap, if you will. The bottoms shelf is snacks and open crap – the things we go through the fastest. Dried fruit, granola bars, and chips on the bottom shelf. Lots of nuts in there. I try to always have on hand:

Lara Bars – these are from when I was doing Whole30, but some of the flavors are great and I like to have something to grab-and-go, especially now that I am pregnant and ALWAYS hungry.

Other Bars – Guys, bars are just easy to eat. I am really into Chia Bars (TJs) and Fiberful Bars (TJ) right now. Yes, the Fiberful Bars have sugar but only 6 g compared to way worse other bars. I also dig the “That’s It” bars that are just fruit (thanks to Ana for that rec.) Also in this category of snack is fruit leathers.

Dried Fruit – We’re big fans of dried mango and raisins in this house, but I’ve also got dried prunes (fiber, what what!) and have recently really been enjoying dried mandarins. I have a bit of a sweet tooth, and these are basically candy without just straight up eating candy, so they’re good for avoiding the jelly beans at work.

Nuts – I’m not going to lie, I definitely hated nuts for the beginning of my pregnancy. It’s like after Whole 30 (I got pregnant around Day 8 of Whole30) I was adverse to literally ANYTHING I had eaten. But I know nuts are good for me and I try to keep them around for snacks and baking. I usually have hazelnuts (for this recipe), pecans, walnuts, peanuts, cashews, and maybe almonds (although I really dislike almonds because of the bees.) Cashews are by far my fave for snacking, and I like the rest for adding to granolas.

Misc Snacks – The rest of the snacks in here are tortilla chips (for dipping in salsa and guac, obviously) and pita chips (for dipping in the garlic dip from TJs and hummus) as well as ALL THE POPCORN. Which actually isn’t all that bad for you as long as you don’t over salt and over butter it. We have an air popper and it’s a great snack for when you’re hungry because it takes a bit to eat. Also you probably spy some leftover poptarts from when I wasn’t eating much during my first trimester. Also on the list? Cheddar Rockets (TJs, similar but not superior to Goldfish), ginger snaps, ginger chews, graham crackers, and assorted crackers for cheese.

Cereal – I tend to eat granola/cereal in the morning, and right now I am into the Almond Ginger flavor from TJs, and I like to have raisin bran on hand too. Jeff is digging the cinnamon cereal from TJs (basically Cinnamon Toast Crunch…I know, delish but not healthy at all.)

Misc/Top Shelf – We also always have mac and cheese and (not pictured) tomato soup for simple dinners. The top shelf (which I cannot reach without a stool) houses extra spices, olives, vinegars, and Jeff’s “syrup.”

Fridge Snacks – Obviously not pictured, but for snacking I usually have: 2-3 fruits (hello cherry season!), cheese (mini Babybel or some kind of cheddar), as well as some snacking veggies – carrots, sugar snap peas, and cucumbers are my fave right now.

Next up in this series? What I keep in my baking cabinet/where all the grains go…stay tuned!

What are you snacking on? What keeps you going?? Help me because I am hungry ALL THE TIME.