Tea-Infused Vodka + Six Inspired Cocktails

With summer right around the corner, the days of sipping sweet cocktails in the sun are soon upon us.  Now I love a delightful libation {or two} myself, but I am not a fan of the added sugar and empty calories that comes with imbibing.

Enter Tea-Infused Vodka.

spices and tea

So delightful and flavorful, you can, without question, slash that simple syrup, sip, and say, “ahhhhhhh.”

Tea-Infused Vodka

peach mint vodka

Here’s what you need to get started:
+ High quality Vodka {Costco-sized Skyy is what I used}, approx. 300 ml per Mason Jar.
+ 6 mason jars {buy here}
+ Loose leaf or bagged tea + add-ins.
+ 3 days of brewing time.
+ Fine mesh strainer.

Green Tea // Cucumber + Orange + Mint

loose leaf green tea

+ 1 Tbs loose leaf green tea
+ 1/3 cucumber, sliced
+ 1/2 orange peel
+ handful of mint leaves

 Cocktail Suggestion:  Cucumber Orange Spritzer – Serve 1 1/2 oz tea-infused vodka over ice + 1 cup seltzer and a squeeze of lime, float a thin cucumber slice on top and garnish with an orange twist.

orange cucumber mint green tea



Chai Tea // Orange + Cinnamon + Vanilla Bean


+1 Tbs loose leaf Chai Tea
+ 1/2 orange peel
+ 2 cinnamon sticks
+ 1 vanilla bean pod

Cocktail Suggestion:  Hot Chai Tea Toddy – Serve 1 1/2 oz tea-infused vodka + 1 cup hot water with a squeeze of orange.


Black Tea // Habenero + Garlic

black tea garlic habenero

+ 1 Tbs loose leaf black tea
+ 3 small habenero peppers
+ 5 garlic cloves

Brew Time: 2-3 days, depending on how spicy you like it.

Cocktail Suggestion:  The Perfect Bloody Mary –  Serve 1 1/2 oz tea-infused vodka over ice + 3/4 cup V8, a dash of worcestershire, dash of hot sauce, squeeze of lemon, and salt and pepper to taste. Garnish with a celery stalk and stuffed olives.

black tea garlic habenero


White Tea // Strawberry + Rhubarb + Vanilla + Mint

strawberry rhubarb vodka

+ 1 1/2 Tbs White Tea
+ 4 whole strawberries
+ 1/4 rhubarb stalk
+ 1 vanilla bean pod
+ handful of mint leaves

Cocktail Suggestion:  The Strawberry Shortcake  – Serve 1 1/2 tea-infused vodka over ice + 1 cup vanilla seltzer.  Garnish with a sliced strawberry and mint.


strawberry rhubarb vodka


Lavender Tea // Lemon + Mint

lavender lemon mint vodka

+ 1 Tbs lavender tea
+ 1 Tbs loose garden lavender
+ 1 lemon rind
+ handful of mint leaves

Cocktail Suggestion:  Lemon Lavender Spritzer – Serve 1 1/2 oz tea-infused vodka over ice + 1 cup seltzer water and a squeeze of lemon.  Garnish with a lemon twist and mint.


Peach and Ginger Tea // Peach Slices + Mint

peach mint tea

+ 1 peach oolong tea bag
+ 1 ginger tea bag
+ 1/2 peach, sliced
+ handful of mint leaves

Cocktail Suggestion:  White Peach Sangria – In a large pitcher, add 1 cup tea-infused vodka + one bottle sweet white wine {Moscato or Reisling works great}, 1 sliced peach, 1 sliced apple, and 1/2 cup grapes, halved.  Let chill for at least 2 hours before adding 2 cups chilled seltzer water and serve.


infused vodka

peach  mint tea vodka


Did you know that vodka is just as good as a stress reliever as red wine?  Science proved it.

And did you know tea contains boat-loads of antioxidants?  If you hadn’t heard, antioxidants are those awesome compounds that fight against free-radicals that contribute to aging, cancer, and other chronic disease.

I’m not saying that drinking tea-infused vodka will help cure cancer, unclog your arteries, or make you look 10 years younger… but it will certainly taste refreshingly delicious, save you calories, and at the least, make for a fun summer afternoon!

Recipe ReDux InLinkz Link-Up


Workout Round-Up + Menu Planning

Happy Cinco de Mayo!  I love starting my week off with a celebration!

And hello, it’s May!? Can you believe it?  I swear Christmas was just yesterday…  I’m not complaining though – I will take sundresses and two-pieces over wool coats and boots any day of the year {maybe that’s why I love California so much}.

Living in a college town there are plenty of Cinco de Mayo parties going on tonight.  What can I say, Cal Poly likes to get down with a margarita, or two… Let’s take a look back in the archives and find you a dish to bring to your fiesta:

Mexican Inspired Meals

Chile Chicken Tacos + Cabbage Lime Salsa

healthy recipe chile chicken tacos

Tortilla Soup

Tortilla Soup

Chunky Carrot Guacamole

Carrot Guacamole

All to die for!


Moving on!

Let’s take a look at this coming week’s moves and meals.


Monday :: Yoga + full body lift
Tuesday :: 3 mi + leg day lift
Wednesday :: 3 mi + upper body lift
Thursday :: lower body lift
Friday :: Rest
Saturday :: 5 mi run
Sunday :: 3 mi


+ Grilled Polenta Pizza {with a FODMAP friendly twist}
+ Chicken and Vermicelli Confetti Salad
+ Slow Cooked Thai Pork with Red Peppers


I just nabbed Jaime’s mini Crock-Pot from storage this weekend, so expect to see more slow-cooker recipes in the upcoming weeks!  YAY!

Speaking of food, my Low FODMAP diet is going fantastic so far! It’s been much easier to follow than I had expected, and in general, I’m eating much more clean.  It’s so nice to see my bloated tummy flatten out, and most of the unpleasant side-effects have dwindled down to an acceptable amount.  My running has also improved!  I’m not getting horrible side stitches mid-run or that awful cramping post-run.

Another unexpected bonus that I have noticed this past week is that I am thinking so much more clear!  I don’t forget what I am saying mid-conversation, word-finding issues have improved, and I’m not getting mentally burned-out by the end of the day.  I’ll take it!

I have one more week of the strict elimination diet, then I will be adding lactose back.  I’ll keep you updated!


ALSO!  If you haven’t done so already,

remember to update your RSS feeds and bookmarks to the new URL: StephanieRDN.com!




Chile Chicken Tacos + Cabbage Lime Salsa

It’s no secret that I love Mexican food.  I mean, what’s not to love about rice, beans, and hello, cheese?  So when I picked out this recipe, I hastily looked at the picture and said to myself, “yep, that’ll do.”  I know, I’m very thorough. 😉  Little did I know just how incredible and FLAVORFUL would this dish be.

green onions

This cabbage lime salsa tastes JUST like the salsa they serve with the chips at the little Mexican restaurant in my home town.  {Hey Mom and Dad, you MUST make this! You’re welcome.}

Recipe comin’ atcha!


Chile Chicken Tacos + Cabbage Lime Salsa

Adapted from Cooking Light
Makes 8 tacos.


Chile Chicken

  • 8 (6 inch) corn tortillas
  • 1 lb boneless, skinless chicken breast, cut into 1/4 inch strips
  • A healthy shake of the following:
    • Chile pepper
    • Chile pepper flakes
    • Garlic powder
    • Cumin
    • Paprika
    • Black pepper
    • Sea salt
  • Cooking spray

Avocado Cream Sauce

  • 1/8 tsp lime rind
  • 1 Tbs lime juice
  • 1/4 C 0% plain greek yogurt
  • 2 Tbs fat-free milk
  • 1/2 avocado

Cabbage Lime Salsa

  • 2 C angel hair cabbage slaw
  • 1/2 C sliced green onion
  • 1/4 C chopped cilantro
  • 1 Tbs canola oil
  • 1/4 tsp salt
  • 2-3 Tbs lime juice


  1. Coat a large skillet with cooking spray.  Place chicken in a large ziploc bag or cover with plastic wrap, and pound chicken with a mallet (or can or jar) to approximately 1/4″ thick. Add chicken to skillet and sprinkle generously with spices.  Heat pan on high heat and cook for about 5 minutes, stirring frequently.
  2. In a blender or food processor, add ingredients for Avocado Cream Sauce and blend until smooth.
  3. In a medium-sized bowl, add ingredients for Cabbage Lime Salsa and toss.
  4. Heat corn tortillas in skillet, top with chicken, cabbage salsa, and avocado sauce, and your choice of hot sauce (I used Cholula Chili Lime).  Gobble down!




Ginger-Peach and Strawberry Green Smoothie

With the weather warming up here in California (82 and sunny today!), hot oatmeal is just not on the top of my breakfast list these days.

Enter my recent obsession:




I’m all about starting my day with a nutrient-packed punch.  Hello, Vitamin A and C, plus a boatload of skin-clearing-cancer-fighting antioxidants.  Bring it to me!

Ginger-Peach and Strawberry Green Smoothie

{gluten-free, vegetarian}


Prep Time: 2 minutes
Serves: 1


  • 1 Tbs minced ginger root
  • 1 C frozen peaches
  • 3-4 frozen strawberries
  • 1 C baby spinach
  • Optional: 1 scoop protein powder


  1. Add all ingredients into blender (I use a NutriBullet) and puree until smooth.


Easy as that!

I’ve been adding a scoop of protein powder lately for extra hunger-busting staying power.


Yum. Can’t beat it.  Hello, summertime!


On an unrelated note, CONGRATULATIONS to all those who matched last night!  I am SO happy and proud of all of you!

And if you didn’t happen to match this round, try, try again!  Take this next year as an opportunity to gain experience and build your resume.  You can do it!

Have a wonderful week!


July Round-Up

Can you believe my favorite month is almost done?

July was a blast!

Let’s Review:


And of course My Birthday!

And we can’t forget the Giveaway for a Free Kitchen Scale by SlimKicker. Incidentally, today is your last day to enter to win!

Also, there are a few lesser known activities here on the ol’ blog, such as a couple of extended family get togethers, and my foray into the wild world of swimming.  If you follow me on Daily Mile, then you may have caught a glimpse of my splashing around.  I don’t have any big announcements as far as signing up for a triathlon, but I am testing the waters, so to speak.  I am really bad, but getting better.  All swimming advice is welcome!

July also welcomed a new addition to my diet :: Fish!  A combination of constant fatigue and delayed recovery time prompted me to slowly start incorporating this delicious protein source  into my daily meals.  It seems to be helping, especially with recovery.  I’m still working on the fatigue part.  The past few runs I’ve been having weird blood sugar drops half way through.  I’m playing around with some different pre-run options and I’ll let you know which seems to be working!


So that brings us to August!

Now we get into Operation :: Internship Preparation.

I’ve been slowly checking things off my to-do list, but with the first of the month around the corner, I am starting to feel the pinch. 37 Days until Orientation!

  • Renew Academy Membership
  • Renew Nutrition Care Manual
  • Request transcripts
  • Receive Verification Statement
  • Get a physical/TB test
  • Change healthcare
  • Send all paperwork to my Internship Director
  • Find an apartment
  • Make arrangements for moving

It’s all very exciting, although I am slightly apprehensive to make another move to uncharted territory {Chicago, New York City, Rochester, and now add SLO to that list}.  Thankfully, through the wonder of Facebook, all the interns have made contact, and I think we are going to have a great bunch!

That’s all for now!  Check back tomorrow for the Giveaway Winner AND my Foodie Pen Pal Reveal!

And if you haven’t already, go enter the contest to WIN!

Later Gatorz!

My Brand New RECIpage

Hey there!

Guess what I’ve been working on!

My new RECIpage!


It was so easy to set up!

Now you can easily browse, search, e-mail, print, or even text On the Road to RD recipes to yourself or friends.

Pretty freaking cool if you ask me!

Since I am a cheap on a student budget, I still haven’t made the switch to a self-hosted site which would allow me to embed my recipes, but hopefully that feature will be coming soon! For now, you can find links on my Recipe Page, the side bar, and below posted recipes that will take you the new and improved RECIpage.

Want to create your own?  Check out RECIpage.com. It’s free, yo!