St. Patrick’s Healthy Shamrock Mocktail


Welcome to the St. Patrick’s Day edition of Sugar-Free Fairy. Being sugar-free means being cocktail-free, something that many of us dread on holidays like the great St. Patty’s Day, when many of our friends gather at pubs across the city to slurp on shamrock colored alcoholic beverages.


Alas, the invention of the Sugar-Free Shamrock Mocktail, perhaps the easiest and tastiest mocktail I’ve ever made.

[Secret – it’s the only mocktail I’ve ever made…]

Isn’t it pretty? It’s also zero calories. So you can sip this skinny beauty all St. Patty’s Day long without an ounce of guilt.


But actually, I know how difficult it can be during holidays – it can really feel bad to be the only person in the room not joining in on the festivities. So this year, let my Shamrock Mocktail make your St. Patty’s Day a little happier, and of course, a little bit greener.

St. Patrick’s Healthy Shamrock Mocktail


  • Cucumber juice
  • Sparkling water
  • Flat water (spring or filtered)
  • Ice
  • Lemon wedge (optional)


  1. Make cucumber juice using the instructions of your blender or juicer
  2. Stir 1 part cucumber juice with 6 parts sparkling water and 2 parts flat water (I did this in ounces)
  3. Add ice and garnish with lemon wedge
  4. Serve


Question of the Day:

What was the first cocktail you ever (legally) tried?
My obsession with Sex & The City (thanks Devin) made it only fitting that my first legal drink at 21 be a Cosmopolitan. 

What about you?

Click Here to Answer!

Spicy Artichoke Scramble


The real world has beckoned me – I have a real job now. And a real job calls for lots and lots of time, so I apologize for my absence from Sugar-Free Fairy for the past 6 weeks. I wanted to be sure to give myself plenty of time to settle in, and as such, have been jetted off to New York City, Boston, Los Angeles, Chicago, Grand Rapids, and Ann Arbor.

I am having a bit too much fun.


But alas, no matter where in the world my travels take me, I have dearly missed my blog and all of its fans. I always am toying with new ideas for the site, and it pains me that I have not given it the attention that it deserves.


So I’m sharing one of my favorite recipes with you today – Spicy Artichoke Scramble – to hopefully make up for the lost time. I’ve actually turned full Paleo since taking the photos of this dish, so I don’t use the cheese anymore, but I invite you to add cheese galore if your diet permits. It’s delicious either way.

artichoke-scramble-2This recipe was inspired by my favorite breakfast dish from a little brunch restaurant by the beach in San Diego. They use artichokes and jack cheese, but I had to jazz it up with the onions, basil, and a little kick.

I do love my hot sauce.


(So much so that it gets is own photo.)

Spicy Artichoke Scramble

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 1

Spicy Artichoke Scramble

A spicy twist on a favorite of mine - artichokes scrambled with eggs, green onions, and chili. This power breakfast features a healthy balance of protein and fiber, and most importantly, it boasts a complex flavor profile sure to liven up your breakfast table.


  • 1/2 can (about 4-5) organic artichoke hearts, well drained and chopped
  • 1/2 tsp. oil or fat of choice
  • 2-3 fresh organic jumbo eggs
  • 1 tsp. water
  • 1/2 green onion, finely chopped
  • 1/2 tsp. red chili flakes, to taste
  • Salt and freshly ground black pepper, to taste
  • Hot sauce, to taste
  • Fresh, raw goat cheese - shredded (optional)
  • Basil for garnish


  1. Crack eggs into bowl and add a teaspoon of water, and beat until frothy - this makes the eggs fluffier.
  2. Add green onion, chili flakes, salt, pepper to eggs and beat again. If using cheese, add now and beat (save some for garnish).
  3. In a ceramic frying pan, sauté artichoke hearts over medium-high heat in oil or fat until lightly browned or crispy-looking. Turn heat down to medium.
  4. Pour egg mixture into pan over artichoke, allowing it to sit for only a few seconds before disturbing with a spatula.
  5. Scramble the eggs in the pan until done but still moist.
  6. Garnish with shredded basil and more cheese (optional), and perhaps some more red pepper flakes. Don't forget the hot sauce!


Question of the Day:

What was your first real job? What is the most important thing you learned on the job?

I’d say my first “real” job was being a resident assistant in college. It was a round-the-clock kind of gig and I loved it. I learned so much – the most important thing being how to think on my feet and be ready for anything that may come my way. Expect the unexpected and always keep calm.

What about you?

Click Here to Answer!

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The Options Lady Profiles The Sugar-Free Fairy


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Mediterranean Marinated Chicken Kabobs


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