Josie and Tanney

I love bright colors but when it comes to food, I hesitate because most of those colors come from food colorings and dyes which can be rather toxic. But… what if I told you that there’s a plant called butterfly pea that can literally change colors when mixed with liquid with no dyes involved? ! When Adagio Teas asked me to try out their new tea blend called Bella Luna Blue Tea, I leapt at the chance! I’ve been wanting to try butterfly pea tea for such a long time and now I get to try a version made by one of my favorite tea companies!

I tend to drink mostly green tea, though I do love a cup of iced peppermint tea on a hot day, or chai on an especially cold winter day. I decided to try the silver needle tea (a type of white tea), candy cane tea (I know it’s not December but I LOVE anything candy cane/peppermint), peppermint tea (of course, how can I resist? ), Christmas blend tea, chocolate chai (doesn’t it sound delicious? ! ), and regular masala chai. It tastes kind of like chai, but with orange peel, which adds an amazing brightness and fruitiness to the tea.

Growing up, I used to eat a ton of peanut butter and jelly sandwiches, but nowadays, I tend to eat tuna or egg salad sandwiches for lunch instead. It’s packed with an immense amount of protein to fill you up for the long day ahead, from the tuna, egg, and smoked salmon in it. This protein-packed avocado, tuna, egg, and salmon salad sandwich is ridiculously good and ridiculously easy to make. Place tuna, salmon, mayonnaise, celery, onion, and lemon zest into a large bowl, and stir thoroughly with a fork, making sure to break apart large chunks of fish as you mix.

We nicknamed this recipe glow soup, because our skin literally glowed the next day from the nutrients of the veggies and the bone broth. Adding a touch of cream at the end makes the texture of the soup silky smooth and makes it look fancy, fancy. Sautée the onions until translucent and golden brown, then add garlic, carrots, celery and squash, stirring vigorously until toasted. Add the tomatoes and broth and simmer covered with a lid for about 40 minutes, until the squash becomes tender.