Rosali Tea Trial {Discount Code too}

Tea has a glorious history that spans thoughout the entire world.

This soothing beverage does have medicinal purposes, and you can read up on this the latest research review in this fantastic article from Berkley.

And now you can experience a large variety of teas from around the world with relatively no decision making on your end.  Sound like your jam?

Rosali Tea is a lovely company with a fantastic concept.

New varieties and flavors of teas delivered to your door monthly.  

Need a gift for mom?  Look no further.  Want to reward yourself for kicking that diet soda habit?  This would be perfect.


On their website, you fill out a short survey about your (or your gift recipient's) tea-drinking tendencies, they create a special box based on your tea-drinking frequency and preferences, and they ship it to you (or them) monthly (new varieties each month)!  You can cancel your shipments at any time, and shipping is FREE.  Prices start at just $14.99/month (that's literally less than $1 per cup).

Each box has three premium teas, tea filters, and tips for steeping time/water temperature/ etc for each tea (I had NO idea that this differed from tea to tea).

The packaging is beautiful!

And the tea is fantastic.

And you can use the code (exclusive to Eighty Twenty readers) LG20 for 20% off of your subscription!

This review was sponsored by Rosali Tea, however the opinions are my own.

80--- Butternut Tumeric Bisque

Here is my second post utilizing the "magic" spice tumeric! This spice is becoming known as a true anti-inflammatory super power!

Tumeric is bright orange in color and is an ingredient in curry.  It has a mild, nutty flavor. 

Some studies are showing that tumeric may help to prevent some cancers (in epidemiological studies) and may reduce cancer cell growth in already existing tumors.  That's big news for a spice!

Butternut Tumeric Bisque

Serves 4

2 tsp vegetable oil

1/2 large yellow onion, chopped

1 Tbsp minced garlic

2 lb butternut squash, seeded, peeled and cubed (~5 cups)

4 cups low sodium vegetable broth

1 Tbsp ground tumeric

1/2 tsp ground black pepper

In a large soup pot, heat oil over medium-high heat.  Add onion and garlic and sauce until lightly browned.  Add broth, squash, and tumeric.  Bring to a boil, then reduce heat to a simmer.  Cook for ~ 30 minutes, or until squash is soft.  

Use an immersion blender to puree until smooth, or alternatively, transfer small batches to a blender and puree until smooth.

Sprinkle with additional tumeric and pepper, if desired.  Serve immediately!

Nutrition Info per 1 1/2 cups:  156 calories, 3 g fat, 3 g protein, 33 g carbohydrates, 5g fiber

80--- Tumeric Coconut Rice

There is loads of new research on tumeric, and it's becoming known as a true anti-inflammatory super power!

If you're not familiar with this spice, it is bright orange in color and is an ingredient in curry.  It has a mild, nutty flavor. 

Some studies are showing that tumeric may help to prevent some cancers (in epidemiological studies) and may reduce cancer cell growth in already existing tumors.  That's big news for a spice!

Over the next two weeks I will give you two new tumeric recipes to help you to increase your intake!

Tumeric Coconut Rice
Serves 4-5

1 1/3 cups vegetable broth, low sodium
2/3 cup lite canned coconut milk
4 tsp ground numeric
1 1/2 cups brown jasmine rice, rinsed

Combine all ingredients in a saucepan.  Bring to a boil, then cover and reduce heat to a simmer.  Cook for ~30 minutes, or until rice is tender and liquid has been absorbed.

Serve as a side to grilled tofu, vegetables, or chicken!

Nutrition Info per 1/2 cup serving: 222 calories, 3 g fat, 4 g protein, 33 g carbohydrates, 3 g fiber, 51 mg sodium

80--- Bean Puree Pizza Sauce

Confession: we eat a lot of pizza in this house (homemade pizza that is). So I'm constantly looking for ways to health-ify it.

This is just one of those ways. 

Use a bean puree as your pizza sauce and you have added plant protein and fiber to your meal without much effort (and without freaking out the toddlers in your home).

Bean Puree Pizza Sauce
Makes ~ 1 1/2 cups

1 can cannellini beans (or other white bean), no sodium added, drained and rinsed
8 oz marinara sauce (look for no added sugar and lower in sodium)
1 Tbsp minced garlic
5 large fresh basil leaves
1/4 tsp fennel seed
Dash ground black pepper
Dash salt (to taste)

Blend all ingredients in a large food processor until smooth.

Use as you would any other pizza sauce, layering heavily if using uncooked crust to prevent it from drying out.

Nutrition info per 1/8 recipe: 42 calories, 0 g fat, 2 g protein, 9 g carbohydrate, 3 g fiber

Healthy Easter Leftover Recipes

If you're making a ham for the upcoming Easter holiday, you will undoubtedly have leftovers.  And what will you do with all of those leftover Pinterest-worthy decorated eggs?

Food waste is a weird OCD thing with me.  I must use leftovers! No matter what.  Join me........

Split Pea and Ham Sandwiches

Greens, Egg and Ham Salad

Ham and Bean Pot Pies

Yam Pizza with Caramelized Shallots and Ham

Crock Pot Split Pea Stew

The Wedge

Avocado Egg Salad

Go Green the Healthy Way

Research is uncovering more and more about the possible negative affects that artificial coloring may have on our health and children's development.

So what should you do come March 17th when you want to get your green on?  My suggestion is avoiding the dyes that you may be tempted to add to your foods throughout the day and aim for some naturally green choices.

Avocado Corn Chowder

Asparagus Cream Pasta

Cream of Power Greens Soup

Green Julius

Green Tea {Matcha} Cookies

80--- Fresh Citrus Caprese Salad

When you see blood oranges and tangerines in grocery stores in my neck of the woods, you know that it's citrus season! Vitamin C- loaded fruits such as oranges and pink grapefruit always taste best when in season.  

Even though these fruits are tasty on their own, this recipe is a special treat.  The combination of fruit and basil, along with the slight tang of vinegar, is one of my favorites.

Fresh Citrus Caprese Salad
Serves 5

2 naval oranges
2 blood oranges
2 pink grapefruit
2 tangerines
1/3 cup fresh basil chiffonade
8 oz fresh mozzarella
1 Tbsp lemon or citrus-infused olive oil
3 Tbsp white wine or champagne vinegar
1/2 tsp salt
1 tsp honey

For all citrus fruits, slice into 1/2" slices then cut off peel.  Cut each slice into 1-2" sections, carefully removing seeds.

Combine citrus chunks in a large bowl with basil.  Slice mozzarella into 1" chunks (if using small balls halve them). Gently toss mozzarella with citrus and basil.

In a small bowl, combine olive oil, vinegar, salt and honey.  Whisk until combined, then pour mixture over the other ingredients.  Toss and cover.  Place in the refrigerator for 30 minutes prior to serving.

*Note this recipe does not store well overnight.

Nutrition Info per 1/2 cup: 252 calories, 9 g fat, 13 g protein, 31 g carbohydrates, 5 g fiber, 315 mg sodium