Creamy Cauliflower soup

It's that time of the year when we are all working on our New Year's Resolutions! Eat healthy, workout...but don't we all need a cheat day?! We're talking Netflix watching, soup sipping and listening to the rain in sweatpants. Sounds like heaven! We found the perfect cheat day soup, and it can't even be considered too "unhealthy" since it's chock full of veggies and all real {delicious} ingredients! Bring us ALL the cream...

Adapted from The Pioneer Woman, find the recipe here


Cold - busting Orange Mango smoothie!

Here at Watsonville Coast, we are really feeling the wrath of the cold and flu season. No man, woman (or child) is safe this time of the year! It can really wear us down, especially after busy holidays filled with indulging food and drinks. 

Let's use our wealth of fresh fruits and veggies to ward off the yucky stuff!

This  "cold-busting" smoothie from I Deliciate is packed with antioxidants and cold and flu fighting ingredients to keep you healthy and is delicious to boot!


  • 4 oranges, juiced (about 2 cups of juice)
  • 1 cup fresh or frozen mango chunks
  • 1-inch piece of ginger, juiced or grated
  • 1 cup plain, unsweetened yogurt*
  • 1-2 tbsp coconut oil
  • 1 tbsp raw honey
  • 1 cup ice, optional
  • 2 capsules of probiotic supplement, optional


  1. Place all ingredients in blender and blend until smooth!


*To make this smoothie dairy-free and vegan, just use your favorite non-dairy yogurt.



Delightful Holiday Pomegranate and Persimmon Sangria

What are the holidays without a festive drink or drink(s) to make spirits bright?! We found this {DELIGHTFUL} sangria recipe that is not only delicious, but so pretty to boot!

Don't take our word for it! Try it out for yourself! 


  • 2 persimmons
  • 1/2 cup pomegranate arils
  • 1/2 cup fresh cranberries
  • 1/2 cup pomegranate juice
  • 1/3 cup Cointreau 
  • 1 bottle moscato, chilled
  • Soda water (optional)


  1. Slice the persimmon into thin circles, then cut the circles in half. De-seed a pomegranate to get your 1/2 cup of arils. Add the fruit, including the cranberries, to a punch bowl or pitcher.
  2. Add the pomegranate juice, Cointreau, and moscato.
  3. I suggest chilling the sangria for at least a few hours (if not overnight) before serving, but it will still taste good if you drink it right away. You may add a bit of soda water to each glass prior to serving if desired.

Simply decadent Brie, Apple and Honey Crostini

Tis the season, for delicious food! We tried out a few delicious appetizers and want to share them with you! For this round, we'll focus on this almost impossible to put down brie, apple and honey crostini

We made all these recipes in our WCPI test kitchen, and let's just say, the evidence disappeared really fast! They were a hit! Check them out below, as well as pictures from our process. 

Brie, apple and honey Crostini - adapted from


  • 1 baguette, cut into 1/2 inch slices
  • 1 jar apple butter (we used homemade apple pear jelly, featured here:
  • 6 ounces brie 
  • 2 large apples
  • Squeeze of fresh lemon juice
  • 1/2 cup candied pecans, chopped
  • Honey, for drizzling over crostini


  1. Preheat the oven to 375 degrees 
  2. Spread apple butter on one side of the baguette slices, about 1-2 teaspoons per slice. Place the baguette slices on a large baking sheet.
  3. Slice brie into thin slices and place on top of each crostini. Place baking sheet in the oven and bake for 5-7 minutes or until brie is melted.
  4. While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.
  5. Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey. Serve immediately.