Recipe

CAULIFLOWER TACOS

February 16, 2019 by Sarah Baade 4 Comments

I know it might seem a little cliché to be making tacos when I’m based out of Texas but seriously, guys… TACOS!!! Who cares about clichés when a dish this delicious is on the line?!? Plus, it’s not like tacos are exclusive to this part of the country. During my first year of graduate school, my roommate and I would make tacos every week and any time we had guests over for dinner. I would always give our guests the same speech. “Tacos are a personal experience. We are providing you with options for your toppings but, please, create your tacos to your own liking.” I was always fascinated to see which toppings people would pile and which toppings would get skipped over.

I’ve come across several delicious cauliflower taco recipes out there but all of them are made with florets which don’t give me that traditional taco texture I’m looking for. By using finely chopped cauliflower, I was able to achieve a texture and appearance that is more similar to ground meat. Honestly, even when I brought this to work as leftovers, my colleagues commented that it looked like meat. While I still think taco toppings are a personal experience, I would encourage you to add some black beans or pinto beans for added protein into this dish.

Tips:

This taco filling has a bit of heat to it. To reduce the heat, leave out the cayenne pepper.
If you plan to top your tacos with the creamy avocado sauce, you can make it the day before and refrigerate until ready to use.

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Cauliflower Tacos

A new take on cauliflower tacos - your family won't even notice these tacos are vegetarian.

Servings: 8 tacos

Ingredients

For the Tacos

8 corn or flour tortillas
2 Tablespoons olive oil
14 oz bag finely chopped cauliflower
1/2 small yellow onion, chopped
1 1/2 teaspoons minced garlic
1 Tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
Optional toppings:lettuce, shredded cheddar cheese, black beans, red bell peppers, diced tomatoes, salsa, creamy avocado sauce (see recipe below)

Creamy Avocado Sauce

2 small avocados, halved, seeded and peeled
1/4 cup plain Greek yogurt
juice of 1 lime
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions

For the Tacos

Heat oven to lowest temperature possible. Wrap tortillas in foil and place in oven to warm while cooking the cauliflower mixture.
In a large pan over, medium heat, add cauliflower and onion. Stirring occasionally, cook until softened. Add minced garlic and cook for another minute. Stir in spices. Serve in tortillas with desired toppings.

Creamy Avocado Sauce

Put all ingredients in a blender and blend until fully combined.

PEANUT BUTTER CUT-OUT COOKIES

February 9, 2019 by Sarah Baade 2 Comments

In high school I was known for being the girl who was nice to everyone. Not a bad thing to be known for but that doesn’t necessarily make a girl particularly popular. Most people knew who I was and which activities I was involved in. I had a solid couple of groups of friends but I certainly wasn’t getting invited to any big parties on the weekends. In fact, the one time did attend a party with the popular kids, I found the scene to be boring and didn’t understand what the draw was. The get-togethers that stand out in my mind are actually almost juvenile. One of my friends would invite a few of us over at Easter and Valentine’s Day for cookie decorating. Her mom was the one who actually wanted her to host these decorating parties, my friend might have even been embarrassed to have us over for cookies and hot chocolate. I hope she looks back at it as fondly as I do though. I remember there being tons of cookies, tons of frosting, tons of sprinkles, and tons of laughter. There was no pressure to impress boys or to do something that might get us into trouble. It was just pure fun. I’m hoping my daughter will want to host similar parties as she grows up.

As I’ve gotten older, I still occasionally spend days decorating cookies but I’ve expanded beyond sugar cookies. Over the past few years I’ve favored gingerbread but February doesn’t exactly feel like gingerbread season. The cooler temperatures still have me thinking deep flavors – I’m just not quite ready for light floral/spring flavors. With Valentine’s Day coming up I still wanted to incorporate chocolate without making it the main event. What could pair better with chocolate than peanut butter?! So, I’ve created peanut butter cut-out cookies. The flavor is traditional but they are just as fun to decorate as a sugar cookie.

Tips:

While you don’t have to refrigerate this dough before rolling and cutting it, you can if you want to. Feel free to make the dough a day ahead, wrap it in plastic wrap and then chill in the fridge. Just be sure to pull it out and get it back to room temperature before rolling it.
I know it can be tempting to dunk the entire cookie in chocolate but try to show some restraint. Honestly, if you cover more than about half of the cookie, the chocolate will overwhelm the peanut butter flavor.

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Peanut butter cookies dipped in dark chocolate - the perfect cut-out cookie for Valentine's Day.

Course: Dessert

Cuisine: American

Servings: 36 Cookies

Ingredients

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups creamy style peanut butter
1 cup unsalted butter, softened
1 1/2 cups sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
10 oz dark chocolate melting wafers
variety of sprinkles for decorating (optional)

Instructions

Preheat oven to 350F.
In a medium bowl, whisk together the flour, baking powder and salt then set aside.
In a large mixing bowl, beat peanut butter, butter, white sugar and brown sugar until smooth.
Beat in eggs and vanilla.
Gradually stir in flour mixture.
Once flour is fully incorporated, place 1/3 of the dough between two sheets of plastic wrap and roll to ¼” thick.
Remove top layer of plastic wrap and cut dough with cookie cutters.
Bake on a parchment lined sheet pan for 11-13 minutes or until edges start to brown.
Cool cookies completely before decorating.
Melt chocolate wafers according to package.
Dip cookies in chocolate then add sprinkles as desired. Alternatively, drizzle chocolate over cookies.

HAZELNUT ICEBOX PIE

January 27, 2019 by Sarah Baade Leave a Comment

Lately it seems like I’ve been living in the glorification of busy. I’ve been chasing all sort of new goals. Isn’t that what New Year’s is about? I’ve been reducing and reorganizing the clutter in our house (hello #konmari). I’ve been doubling my workouts which is totally cliché this time of year but there are worse things to strive for in life, right?! I’ve been placing an emphasis on family through dating my husband (sometimes stay at home dates) and playing/reading with our daughter. When you add more to an already full schedule, something else typically suffers. For me, creativity has been a huge struggle this month. Typically, I come up with several recipe ideas each month, some make the cut for this blog and some don’t. However, we are always eating well and trying new dishes around our house. That was, until this month. We all have ruts and I am no exception but I’m happy to say the creativity is coming back and recipe ideas have started flooding in again.

These new routines and activities does not mean creativity needs to laid to rest. Quite the opposite. Creativity can only add to the creation of recipes that are easy to make as well as delicious. When my husband and I do date nights in at home we always include dinner and dessert in our plans. In need of something exceptionally easy to make, I came up with this recipe. This pie is the precisely what the doctor ordered to cure our cravings. Get your sweet tooth ready, you’ll need it if you’re going to hang with this one!

Tips:

You can elevate this recipe a bit by making a homemade graham cracker crust if you want to. Recipe included after the pie recipe.
I used half of a container of whipped topping in this pie. Feel free to use the rest for garnish when you serve the pie.

Print Recipe

Hazelnut Icebox Pie

Five ingredients are all you need to satisfy your sweet tooth.

Servings: 8

Ingredients

8 oz cream cheese, softened
14 oz sweetened condensed milk
7 oz hazelnut spread such as Nutella
4 oz frozen whipped topping, thawed
1 pre-made graham cracker crust

Instructions

In a large mixing bowl, beat cream cheese, sweetened condensed milk and hazelnut spread until combined (a few streaks are fine). Fold in whipped topping then pour mixture into pie crust. Freeze at least 8 hours or overnight.

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Homemade Graham Cracker Crust

Ingredients

1 3/4 cups graham cracker crumbs
6 Tablespoons melted butter
2 Tablespoons sugar

Instructions

Preheat oven to 350F. Mix graham cracker crumbs, butter and sugar. Press mixture into pie dish. Bake 7 minutes. Cool completely before filling.

24-HOUR BREAKFAST CASSEROLE

January 14, 2019 by Sarah Baade Leave a Comment

Every year it seems like the holiday season comes and goes at a faster pace than it did the year before. This year we traveled to the Dallas, TX area to celebrate Christmas with family. We had an amazing visit with lots of food, plenty of gifts and we made beautiful new memories. As my siblings and I have gotten older, we have started creating traditions with our own families. My husband and I generally keep things simple; Santa fills our stockings but no other gifts are exchanged between us. Our daughter is still too young to fully understand what is happening with gifts under the tree but her older cousins gave her a full introduction to it this year. For New Year’s Eve, we go to bed at our usual time. However, on New Year’s Day, we have friends come over for board games and sandwiches. This is a new tradition but one that I really enjoy. The day is filled with so much laughter and I really can’t think of a better way to start a new year.

As I think about traditions I can’t help but think of family favorite recipes. The first one that comes to mind is my grandmother’s egg casserole. The cheese sauce alone will have you begging for more! Unfortunately, the recipe is time consuming enough that I rarely make it. Maybe this is why our family typically only ate it for holidays or special occasions. As I was going through my grandmother’s recipe box I came across the “24 Hour Omelet.” Cheese? Check. Bread? Check. Eggs? Check. Easier than the traditional egg casserole? CHECK! So, I put this recipe together with some modifications (nobody needs their breakfast to swim in butter). I also changed the name because it honestly did not remind me of an omelet at all but more of a casserole that borders on being a savory bread pudding. This 24-hour breakfast casserole is not like the old family favorite but it is definitely delicious, easy to make, easy to customize and gets put together the night before.

Tips:

Have fun with this! You can change this recipe up by using any variety of vegetables or you could even add ham or cooked sausage for the meat lovers in your life.
You could also make this into a sweet version by skipping the cheddar and monterey jack cheeses and adding berries of your choosing. If you go this route, consider serving with syrup.

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24-HOUR BREAKFAST CASSEROLE

Delicious, easy to make and easy to customize breakfast

Ingredients

1 loaf sourdough bread
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded monterey jack cheese
8 oz cream cheese, cut into small pieces
1/2 cup bell pepper, chopped (optional)
1 cup mushrooms, sliced (optional)
1 cup loosely packed fresh baby spinach (optional)
8 eggs
2 cups milk
1/2 teaspoon ground mustard
1 teaspoon salt
1 Tablespoon chives, chopped

Instructions

Tear bread into chunks and place evenly into a greased 9x13” casserole dish (this will be approximately 9 cups of bread chunks). Sprinkle half of the shredded cheeses over the bread. Spread vegetables evenly over bread then cover with remaining shredded cheeses and cream cheese. Beat eggs with milk, ground mustard, salt, chives and cayenne pepper. Pour egg mixture over cheeses. Cover with foil and refrigerate overnight.
Preheat oven to 350F. Bake dish, covered with foil, for 35 minutes. Remove foil and bake an additional 15 minutes. Let stand 10 minutes before serving.

AUTUMN HARVEST SALAD

December 1, 2018 by Sarah Baade Leave a Comment

A colleague of mine brought a huge grocery bag full of persimmons and oranges to the office the other day. He and his wife had an abundance of fruit from their trees this year and didn’t want it to go to waste. I grabbed a couple of each fruit from the bag and went back to my desk. At the end of the day there were still quite a few left so I grabbed a couple more. I hate seeing fresh produce go to waste.

About nine years ago I went through some challenging times; I left a marriage that was toxic. Divorce alone can be a huge financial burden. Getting divorced when already strapped for cash can nearly put a person under. My monthly budget was planned down to the penny and with just $63 per month for my groceries, I cried any time I went over that budget. I am thankful that I worked in an office that often had lunch brought in at no expense to the employees. Still, breakfast and dinner were up to me. Did you do the math? That’s right, I had approximately $2.25 per day to cover those meals. I was determined to still eat a relatively balanced diet off of that budget and there were times when I got creative (this doesn’t necessarily mean creative in a delicious way). I ate a lot of eggs and a lot of pasta during this phase of my life. I also learned how to really scour the grocery ads for what was on sale. In terms of produce, I chose sale items rather than what I might have actually been craving. I didn’t eat fresh fruit and vegetables everyday but I did manage to get some on my plate each week. It probably would have been cheaper to buy boxed/processed foods but the reality was that I needed to take good care of myself. There is no question, I would have needed financial help if I had gotten really sick or injured. The best way to stay healthy was to eat well and get exercise. Because of this experience, I still see fresh produce as having a huge value. I will always be incredibly thankful when a colleague/friend brings in extra fruit fresh from his own trees.

This dish was created with the persimmons and oranges that were brought into the office as well as a beet I already had sitting in my fridge. I added a few “splurges” with the arugula and toppings but the oil and vinegar were already in my pantry. My budget has far more wiggle room than it did nine years ago but I think I will always have an appreciation for creating a dish out of what is inexpensively available.

Tips:

Add the pepitas to the salad just before serving so they keep their crunch.
The creamy ricotta gives a nice mix of texture among in this salad but feel free to leave it out if you’re making it for a vegan crowd.

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AUTUMN HARVEST SALAD

A vibrant salad that takes advantage of seasonal produce.

Course: Salad

Keyword: Salad

Ingredients

2 cups Arugula
2 Large red beets cooked, sliced and quartered
4 Persimmons sliced
4 Small oranges peeled, halved and sliced - be sure to remove any seeds
2 Tablespoons Ricotta cheese
Salt to taste
Olive oil for drizzling
Apple cider vinegar for drizzling
1 Tablespoon Curly leaf parsley chopped
2 Tablespoons Roasted pepitas

Instructions

Spread arugula on a serving platter then top with beets, persimmons and oranges. Place pea-sized bits of ricotta throughout salad. Sprinkle salt and drizzle oil and vinegar over salad. Top with parsley, and pepitas.

POMEGRANATE BLUEBERRY SMOOTHIE

November 24, 2018 by Sarah Baade Leave a Comment

I went, I ate, and I ate some more. I swear I tried to take small portions so as to have room to try every side dish. I didn’t succeed. The problem (truly the ONLY problem) with spending Thanksgiving with friends who love to cook is that you can’t possibly eat as much as you would like to. Every single dish was delicious. I walked away with a happy heart, a full belly, and arms full of leftovers to take home. Now that our leftovers are dwindling, I need a break from the comfort food. Did I really just say that?!? I love those traditional holiday dishes but moderation is a must.

In order to give my body a day or two of recovery, I’m trying to keep things lighter and healthier. I’m also embracing pomegranate season for this delicious smoothie. Pomegranate has become one of my favorite smoothie ingredients. Part of the allure could be that fresh pomegranates are hard to come by through most of the year – you want what you can’t have. But I actually really do love the flavor and find that they add a natural sweetness without the tartness that some other fruits can bring to a smoothie.

Tips:

You can portion out the fruit and spinach ahead of time, place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk, flax seed and chia seeds.
See video below for my method of removing seeds from pomegranate.

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POMEGRANATE BLUEBERRY SMOOTHIE

Satisfy your sweet tooth with a healthy option.

Servings: 2 smoothies

Ingredients

seeds from 1 large pomegranate
1 frozen banana
2 cups frozen blueberries
2 cups spinach (loosely packed)
1 cup almond milk
1 Tablespoon ground flax seed (optional)
1 Tablespoon chia seeds (optional)

Instructions

Place all ingredients in a high-power blender and blend on high until smooth.

FORBIDDEN PASTA

November 8, 2018 by Sarah Baade Leave a Comment

This pasta dish is a total exception in our house, we just don’t make pasta veryoften. I honestly relate it to my middle school and high school years. My mother would make spaghetti twice a week and I eventually just got tired of it. I totally get it, pasta is easy and can feed a crowd on the cheap – everyone will walk away with a full belly. But too much of anything will make me tired of it. What dish did you eat as a kid that you tend to avoid even years later?

For me, the game changer in eating pasta at home is the sauce. Again, I totally understand the ease of sauce from a jar but this homemade sauce is next level. The addition of goat cheese gives this tomato based sauce a creamy zing. We devoured this to the point of discomfort the first time I made it (hence the name Forbidden Pasta). We have since learned to pace ourselves.

Tips:

For those looking to add a protein to this dish, shrimp would pair beautifully
Feel free to adjust the amount of red pepper flakes to your liking. Add more for more heat in your dish or eliminate it altogether if you’re feeding folks who prefer a no heat at all.

FORBIDDEN PASTA

Serves 6-8

16oz penne pasta

1 Tablespoon olive oil

½ medium yellow onion, chopped

1 teaspoon minced garlic

28oz crushed tomatoes, drained

3 Tablespoons tomato paste

4oz goat cheese

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes

14oz vegetable broth

Grated parmesan cheese (optional garnish)

Directions:

Cook pasta according package instructions. As pasta is cooking, work on the sauce. Heat olive oil in a large, 2” deep sauté pan over medium heat. Add onions and cook down for about 4 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes and cook down for 5 minutes. Add tomato paste and spices then crumble in goat cheese. Stir until paste and cheese are fully incorporated. Stir in vegetable broth and simmer over low heat until pasta is ready. Add pasta to sauce and stir until pasta is fully coated in sauce. Garnish with grated parmesan cheese if desired.

FORBIDDEN PASTA

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This creamy pasta sauce will have you going back for seconds and thirds.

: Slice Of Honey

Recipe type: Entree

Serves: 6-8

Ingredients

16oz penne pasta
1 Tablespoon olive oil
½ medium yellow onion, chopped
1 teaspoon minced garlic
28oz crushed tomatoes, drained
3 Tablespoons tomato paste
4oz goat cheese
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
14oz vegetable broth
Grated parmesan cheese (optional garnish)

Instructions

Cook pasta according package instructions. As pasta is cooking, work on the sauce. Heat olive oil in a large, 2” deep sauté pan over medium heat. Add onions and cook down for about 4 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes and cook down for 5 minutes. Add tomato paste and spices then crumble in goat cheese. Stir until paste and cheese are fully incorporated. Stir in vegetable broth and simmer over low heat until pasta is ready. Add pasta to sauce and stir until pasta is fully coated in sauce. Garnish with grated parmesan cheese if desired.

SOFT BATCH CHOCOLATE CHIP COOKIES

October 29, 2018 by Sarah Baade Leave a Comment

The other night we were invited to a friends’ house for an impromptu dinner – with no need to bring a contributing dish. What?! These friends were just wanting to love on our family and spend time together in community. How awesome is that??? An evening filled with conversation, kids running around playing and adults catching up on life. This is what sharing a meal is really all about. That being said, I struggle to just show up at someone’s house for a meal without having some sort of food in hand. I looked through the pantry, found some basic baking ingredients and whipped up some chocolate chip cookies.

A classic, simple dessert that is always a crowd pleaser. One of the neat things about chocolate chip cookies is how many variations are out there. And people have strong opinions on what they prefer. Soft batch (like this recipe), chewy or crisp. The way to vary the outcome is through changing the flour, the sweetener and the leavening agent. The other thing I like to do is use more than one kind of chocolate in my cookies just to add a little more depth to each bite. If you’re ever creating your own recipe, play around with these variables and see what you come up with!

Tips:

If you have left your cookies out too long when cooling them and they end up dry, put them in a zip lock bag with a slice of bread. You’ll be amazed at how much moisture those cookies will absorb!
If you don’t need three dozen cookies at one time, you can scoop the dough into individual servings and freeze it. Later on, you can pull out what you need and bake just a few at a time.

SOFT BATCH CHOCOLATE CHIP COOKIES

Ingredients:

2 cups bread flour

½ teaspoon salt

1 teaspoon baking soda

1 cup granulated sugar

1 cup unsalted butter (softened)

2 large eggs

½ cup pure maple syrup

1 teaspoon vanilla extract

12oz semisweet chocolate chips

4oz 70% cacao extra bittersweet chocolate, chopped into chunks

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, combine flour, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugar with butter. Add eggs, maple syrup and vanilla. Ingredients will not fully combine just yet. Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined. Stir in chocolate chips.

Scoop heaping tablespoon-sized mounds of cookie dough onto parchment lined baking sheet. Leave 2-inches between the cookies. Bake for 8 to 9 minutes or until edges are golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.

CREAMY CHAI SPICED POPSICLES

September 22, 2018 by Sarah Baade Leave a Comment

Fall in Texas is not like other places I’ve lived. We’re still hitting 90º temperatures on the regular which makes it hard for me to fully get in the swing of the season. But I’m beyond ready for the smells and flavors of fall. Growing up, my mom would simmer a pot of hot water with spices like cinnamon, cloves and orange peel. These beautiful scents would waft through the entire house and make everything seem just a bit cozier.

I’m ready for fall spices but I also want to keep cool in these crazy warm temperatures. Why not combine the two? My answer to this is a creamy chai popsicle. With just three ingredients, this recipe is one of my easiest to make. Oh yeah, and it tastes so good I’d be willing to be you can’t eat just one 😉

Tips:

After heating everything on the stovetop, I transferred the mixture to a 2-cup measuring cup for easier pouring into the popsicle molds

If the popsicles are sticking to the molds, briefly run them under COLD water, they should loosen right up without actually melting.

CREAMY CHAI SPICED POPSICLES

1 ¼ cup whole milk

2 chai tea bags (paper tags removed)

14oz can sweetened condensed milk

In a medium pot, over low heat, bring milk and tea bags to a simmer. Gently stir constantly for 5 minutes so that milk does not burn. Milk will turn darker in color as the tea steeps – (almost looking like chocolate milk). Remove tea bags from pot. Remove pot from heat and pour sweetened condensed milk. Stir until milks are fully combined. Pour mixture into popsicle molds and freeze overnight.

CREAMY CHAI SPICED POPSICLE

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Fall spices in a sweet dessert

: Slice Of Honey

Recipe type: Dessert

Serves: 6 Popsicles

Ingredients

1 ¼ cup whole milk
2 chai tea bags (paper tags removed)
14oz can sweetened condensed milk

Instructions

In a medium pot, over low heat, bring milk and tea bags to a simmer. Gently stir constantly for 5 minutes so that milk does not burn. Milk will turn darker in color as the tea steeps – (almost looking like chocolate milk). Remove tea bags from pot. Remove pot from heat and pour sweetened condensed milk. Stir until milks are fully combined. Pour mixture into popsicle molds and freeze overnight.

Rainbow Fruit Salad

August 28, 2018 by Sarah Baade Leave a Comment

My husband and I are pretty active in our church and this naturally leads to potluck meals a few times per year. My husband’s answer to bringing a dish is always “Let’s just pick something up from the store on the way to the party.” I, on the other hand, never even think of this as an option until he mentions it. Instead, I go through my mental rolodex of easy recipes and some sort of cookie usually wins out. I’m honestly not sure why I feel obligated to bring something homemade. I don’t expect it of others and I’m pretty confident others don’t expect it of me. Then again, homemade always tastes better than store bought, even with a simple recipe.

This weekend we attended a pool party and you guessed it, it was a potluck situation! I’ve been obsessed with fresh fruit lately so cookies didn’t even make the short list of ideas for once. Instead, I made my rainbow fruit salad. Guys, this is so easy and so delicious! I promise, the hardest part of this recipe is cutting some fruit and there isn’t even very much to cut. This fruit salad is so refreshing but it will also satisfy your sweet tooth – this counts as a win-win in my book!

Tips:

Don’t be afraid to swap out some of the fruits for whatever is seasonal. Ultimately, the goal is about 8-10 cups of FRESH fruit.
I always like to add a few berries to my fruit salad because they don’t require cutting. Just wash and toss them into the mix!

Rainbow Fruit Salad

1 large peach, rinsed and cut into bit sized pieces (I left the skin on)

3 kiwi, peeled and cut into bit sized pieces

1 mango, peeled cut into bit sized pieces

12oz raspberries, rinsed

11oz blueberries, rinsed

2 teaspoons agave syrup (or honey if you prefer)

1 teaspoon fresh mint, chopped

Juice of 1 lime

Directions:

Toss all fruit into a large bowl. Drizzle with agave syrup then add mint and lime juice. Gently stir until fruit is evenly coated with the syrup and lime juice. Refrigerate until ready to serve.