Coconut and lime is one of my favorite flavor combinations – and I’m not just saying that because I happen to be a big fan of tiki drinks, either. Coconut is rich and buttery, and bright, zesty lime offers the perfect contrast when combined with it in recipes, whether you’re mixing up cocktails or making a batch of these Coconut Lime Muffins. The muffins are packed with lots of coconut and are accented with just the right hint of lime, leaving feeling like you’ve just had a bite of vacation after you’ve eaten one.

This recipe uses one of my favorite methods, almost a one-bowl recipe. First, the dry ingredients are mixed together in a large bowl. Next the wet ingredients – including flavorings like vanilla and lime zest – are stirred in. Melted butter is mixed in last, tenderizing the batter as it brings all the ingredients together. I sometimes say that this is “almost” a one-bowl recipe because you’re probably going to need a second small bowl to melt the butter in the microwave (it can also be done in a saucepan on the stovetop). Regardless of whether you consider it to be two bowls or one, it’s quick and easy to put it all together.

You will need the zest of just one lime in these muffins. While 2 or 2 1/2 teaspoons of lime zest may not seem like much, lime oil is tremendously potent and you’re definitely going to taste it in every bite. If you go overboard with the lime, you may not end up tasting quite as much coconut, so don’t feel tempted to zest a second lime into the mix unless you are in the mood for a lot of citrus.

I like to use sweetened, shredded coconut in these muffins. Sweetened coconut tends to be a bit more moist than unsweetened coconut, which simply makes the finished muffins even fluffier. The muffin batter is also not overly sweet on its own and the little bit of extra sweetness from the coconut really helps its flavor to pop. In fact, if you only have unsweetened coconut available, consider adding 1-2 tbsp of extra sugar to the batter when mixing it up.

The muffins are ready to eat as soon as they come out of the oven, but are best at room temperature. They are excellent when spread with a little bit of butter, lemon/lime curd or jam, too. They’ll keep well for a couple of days after baking if stored in an airtight container.

Coconut Lime Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 cups shredded coconut (pref. sweetened )
2 large eggs
1 cup milk (regular or coconut)
2 – 2 1/2 tsp lime zest (from 1 lime)
1 tbsp vanilla extract
5 tbsp butter, melted

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking powder, salt and sugar. Stir in shredded coconut.
Make a well in the center of the dry ingredients and add in the eggs, milk, vanilla extract and lime zest. Starting at the center of the well of wet ingredients, begin mixing everything together, incorporating the dry ingredients as you stir. Mix until ingredients are almost fully combined and only a few streaks of flour remain.
Pour in the melted butter and stir until butter is completely incorporated and no streaks of dry ingredients remain.
Divide evenly into prepared muffin pan (cups will be quite full).
Bake for 21-25 minutes, or until a toothpick inserted into the center comes out clean.
Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins.

The post Coconut Lime Muffins appeared first on Baking Bites.

A favorite red fruit salad, and arguably so much better than old-school fruit salad! It’s perfect as spring rounds the bend into summer. A simple, seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good.

And when I say simple, I’m not kidding. For a bit of something special, I ground a bit of brown sugar with coriander seeds to add to the fruit, liking the way the coriander’s citrusy, green notes played off the flavor of the strawberries and cherries. Just a little tweak, but enough to bring a hint of unexpectedness to a bowl of radiant, seasonal fruit. If you’re stuck on traditional fruit salad, consider making the jump to a red fruit salad!

I first started making this fruit salad in the early days of the QUITOKEETO project, when a lot of it was happening at the house. Laugh/ cry. Friends would stop by and just shake their heads. The towers of boxes, the tape guns, the bins of items we’d sourced – it was all a bit much. We did many shipments from the dining room and kitchen island, and I thought you might like a look at the process. But, in the midst of it all, we would always try to break for a quick lunch.  This ruby-hued beauty came out of one of those lunches.

Continue reading Simple Red Fruit Salad on 101 Cookbooks

Try making this Liquored Up Watermelon Fruit Bowl for your next crazy summer party!  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home!

A watermelon fruit bowl is so darn pretty to serve at a party.  You can fill it with all kinds of colorful fruit.  It displays well and look gorgeous on your serving table.

This version turns your watermelon fruit bowl into an adults- only fruit salad.  Chop up whatever fruit you’d like for this recipe.  I recommend watermelon (of course), honeydew melon, strawberries, blueberries and blackberries.  You’ll be drizzling a boozy syrup over the top to create a Liquored Up Watermelon Fruit Bowl!

How to Make a Watermelon Fruit Bowl:

The most important step in making a watermelon fruit bowl is making the bowl itself out of an actual watermelon.  Buy a seedless watermelon from the store.  Cut it in half either lengthwise or crosswise (depending on what shape you’d like your bowl to be).

You’ll notice that the (round) watermelon half might be a little wobbly when you try to set it on your work surface.  There’s a solution for that!  Just cut a thin slice on the bottom of the watermelon to create a flat area on which the watermelon can sit.

Then you’ll take a knife and gently cut around the edge of the watermelon half- near the rind.  Then take a knife or a flat ice cream scoop or large spoon to cut out chunks of the watermelon until you have created a nice bowl inside the watermelon half.  You can then cut the watermelon into chunks to use in the salad.  Repeat with the other half if you’d like to make two bowls!

Add the fruit to the bowl.  At this point, you have three choices for how to serve this.  Serve it as a fruit bowl just the way it is (without any alcohol), make a lime simple syrup and drizzle that on top, or make the liquored up simple syrup and drizzle that on top.

If you’re making the liquored up version, be sure to serve it at an adults-only party… or keep it safe out of reach of the little ones who like their fruit. It’s a fun summer dish to serve, but it’s definitely not for the kids!

If you’re looking for more salad recipes that are fun to serve in the summer, try my Grilled Corn Salad or this Summer Wild Rice Salad.  Old Fashioned Macaroni Salad and Tzatziki Salad are good choices too!

The post Liquored Up Watermelon Fruit Bowl appeared first on Recipe Girl®.

I took a break for some quality family time, which, by happy coincidence, included a dose of beach time as well. Now I’m back and figuring out the best way to keep my tan (which I rarely get) so I can look as sporty as the Parisians, who seem to be perennially bronzed and beautiful. I’m hoping to put together a post about the trip, but I get irked when I’m sitting at home and people are posting pictures of beautiful beaches, so I’ll try to keep those to a minimum when I do ; )

(However, when I figure out how to solve that tech issue, I reserve the right to do so. And do add one at the top of this post, too.)

In my absence, my blog decided not to let me upload photos anymore, and someone also was going around on social media, sending messages to and fro, as if they were me. So if you got one that was in broken English or with dubious grammatical mistakes, that might have been me. But if I asked you for personal information or a credit card number, it wasn’t.

In the meantime, here are some links to where the real me has been around the web, and where I’ll be…

– I had a lot to talk about with Ed Levine, the founder of Serious Eats. So much so, that we recorded two podcast episodes! In them, we delved into a lot of subjects and got personal, and real. Check out the Special Sauce podcasts. If you don’t listen to podcasts, the transcript is on their site.

– Marie called my salad-making lesson with her, The Ultimate Vinaigrette (which, coming from a Frenchwoman, is a flattering compliment!) It’s here in this video, and part of her charming My Life In Sourdough web series about a French girl falling in love with her sourdough starter. Merci, Marie!

– One of the things we love about Nigella Lawson is that she doesn’t shy away from all the good things in life…like cake, cookies, and ice cream. And I was thrilled to find out that she is a fan of the new edition of The Perfect Scoop! Check out her review here.

-Speaking of ice cream, I wasn’t able to get out and about for the release of the updated edition of The Perfect Scoop. But I couldn’t resist a chance to enjoy some La Newyorkina ice cream, and to sit down for a conversation with Matt Robard, editor of Taste, for a chat and book signing. We’ll be doing this event at Books Are Magic in New York on July 19th. There will be samples of ice cream (first come, first serve!) and I’ll be signing copies of the new, updated edition of The Perfect Scoop. The event is free but the store requests that you RSVP at the Facebook Event Page so they know how many people to expect.

We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?

These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human. 

But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world. 

So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!

These mini strawberry galettes are like little hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet, fruity filling, and a simple almond crumble on top, these mini strawberry galettes are the perfect treat to indulge in this summer.

To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet and use a large cutter or a glass to trace out equal-sized rounds. Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries that has just a bit of vanilla extract and some cornstarch to help thicken the juices. Gently fold the edges of the pie crust up over the outer rim of the fruit and press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble that I stole from this recipe. This step is optional, but I think it adds a little something special, don’t you think?

A couple things to know about this recipe:

First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small summer gathering, but certainly you can make a few more to serve a crowd.

These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!

If you like these mini strawberry galettes you should try:

Blueberry Galette with Cornmeal Crust

Strawberry Rhubarb Pie

Raspberry Streusel Cake

Strawberry Icebox Cake

Raspberry Champagne Pop-Tarts 

Mini Strawberry Galettes

These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce! 

• Author: Kate Wood
• Prep Time: 30
• Cook Time: 45
• Total Time: 180
• Yield: 7

Ingredients

For the pie dough:

• 1-3/4 cups (210 gm) all-purpose flour
• 1-1/2 teaspoons sugar
• Heaping 1/4 teaspoon salt
• 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
• 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
• 5 tablespoons (approximately) ice water

For the streusel:

• ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
• 3 tablespoons (15 gm) almond flour
• 2 tablespoons sugar
• ¼ teaspoon salt
• 3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

• 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
• 1/3 cup (65 gm) sugar
• 1-1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For assembly:

• 1 large egg
• Sliced almonds, for sprinkling
• 3 tablespoons (15 gm) almond flour

Instructions

To prepare the pie dough:

1. Give the dry ingredients a whiz in the food processor to combine.
2. Pulse in the shortening and butter, just until barely evenly dispersed.
3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

1. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

1. Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press gently all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette make unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.

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At the very beginning of June, I was in Dallas to attend my life coach training with Brooke Castillo. It was an amazing learning experience, and I am on track to be certified in September. (Sign up to be notified when my English coaching site goes live!)

I had a lot of fun in Dallas reconnecting with some dear friends, and the trip ended on a really high note with a signing at Interabang Books, the kind of indie bookstore everyone should support. It was a wonderful crowd that night, and if you were among them, I love you and thank you!

If you haven’t been able to attend any of the signings and events I hosted around the release of my latest cookbook Tasting Paris, you can watch the talk I gave at the American Library in Paris back in May. That was a really fun night, too.

Parisian tiles matching my shoes

In other news, Maxence and I have set our hearts on a new apartment that we will be moving into with our sons in a few months. We are staying right here in Montmartre — can’t imagine living anywhere else now! — and this new place will have, get this, a bedroom for us and a bedroom for the children. Pretty sweet.

If you’re a Montmartre lover, too, check out these two shirts I designed to celebrate our common passion: this one has a drawing I did myself, inspired by the buildings of the neighborhood (I have it in slate grey); this one has a fun line in French (I have it in orange).

Work on your French this summer!

Do you wish you could improve your French, but can’t seem to find the time to? How about you take advantage of the summer to get back into it? I have partnered with Frantastique to offer you a free one-month trial of their service, which is a personalized French email course that gets delivered straight to your inbox. It has been tried and tested by many of my readers, and I have gotten great feedback from them. As a C&Z subscriber, you get your first month free, no strings attached, to see how you like it.

Summertime Favorites

Do you want to eat more home-cooked meals this summer? My batch-cooking plan for summer will be perfect for you! All vegetarian, all seasonal, all delicious.

If you plan to cram as many picnics as you can into your schedule, I want to point you to my best picnic tips and my favorite picnic recipes.

And with those lovely berries you’ll snatch up at the market, try my cherry clafoutis or this amazing raspberry yogurt cake my family adores.

Radio Days Café

The post Best of June appeared first on Chocolate & Zucchini.

This Triple Berry Salad with Sugared Almonds is the perfect summer salad.  Mixed greens are topped with three kinds of berries, gorgonzola, avocado and sugared almonds.  It’s tossed with a simple strawberry balsamic vinaigrette.

Watch the short video showing you how to make this Triple Berry Salad, then scroll to the bottom of this post and print out the recipe so you can make it at home.

If you’ve never had fresh berries in a green salad before, now’s the time to try it.  My sister Susie was visiting us when she shared her secret for losing an entire dress-size these past few months:  she eats a salad with berries and sugared nuts for dinner almost every night!  Ok, so she’s a fanatic on the elliptical machine too… but in any case, this is a darn good salad and it has a lot of healthy ingredients added in.  Susie helped me create this Triple Berry Salad with Sugared Almonds.

You can use any berries you’d like for this salad.  My choice is blackberries, blueberries and strawberries.  Gorgonzola cheese is a wonderful pairing to sweet berries, but if you prefer to use feta cheese then that’s totally okay too.  Avocado is the final addition that makes this salad so delicious.  And of course those sugared almonds too!

How do you make Sugared Almonds?

To make sugared almonds, just put a few tablespoons of white sugar in a nonstick pan and heat over medium heat.  As the pan heats up, the sugar begins to melt in the pan.  At this point, you’ll add the almonds and stir them into the melted sugar.  Keep stirring until the almonds begin to turn golden brown and the sugar is totally melted and evenly distributed among the almonds.

Once the almonds are done, the best thing to do is to transfer them to a glass dish to let them cool.  Once cooled, you can easily break the sugared almonds into pieces and they will not stick to the glass dish.

Find a beautiful bowl in which to display your beautiful Triple Berry Salad!

This salad is SO GOOD.  I’ve made it three times this summer already and have brought it to friend’s houses for barbecues.  It’s always a huge hit!  We love this summer salad recipe!

Also, if I can eat this every night for dinner and lose a dress size, I’m all over that.  My family can just fend for themselves for a while, lol!

If you’re looking for a few more recipes to make with berries, you might wish to try my No Bake Berry Almond Tart or this Berry Pretzel Dessert.  Kiwi Berry Salad and Make Ahead Frozen Berry Cobbler are good choices too!

The post Triple Berry Salad with Sugared Almonds appeared first on Recipe Girl®.

With two toddlers running wild around this joint, my time for cooking meals seems to be dwindling away. People tend to assume that I have these perfect, from-scratch meals on the table every night, and to be honest, at this stage in our lives we’re still very much in survival mode. I’m pretty gentle with myself and focus on the big picture as much as possible. If everyone is happy with a full belly, well that’s success! We all do the best we can. Raising a family is messy and imperfect and humbling.

But, still, I’m always looking for shortcuts. I recently started experimenting with one pot quinoa dishes and absolutely fell in love with their simplicity and versatility. This recipe takes just 10 minutes to throw everything into a skillet or pot and then all you do is cover it and cook. Like magic! It’s a great option for the summer when you don’t want to turn the oven on (like this weekend for those of us in this crazy heat wave). Just one stovetop element is all you need. You really can’t beat that…unless of course your partner is cooking for you while you sip on some rosé….*wink, wink*

Is it kid-friendly? Well, it is and it isn’t. If your little one loves quinoa, they may enjoy this dish (reduce spice if necessary). If they don’t already like quinoa, it’ll likely be a pass (shocker). I had one love it and the other said “EWWWWWW!” (their new favourite word…sigh). The one who inhaled it the first night wouldn’t touch it the next day. *double sigh* The feeding toddlers struggle is real.

For us normal folk, it seemed to be a hit! My mama testers lit up with joy when they heard it was a one pot meal. And, I mean, you don’t even have to sauté anything! I’m anxious to hear what you think if you try it out. I always worry that these super easy recipes are lacking in some way, and I hesitate posting them.  

Well, my fellow Canadians, I hope you have a fun Canada Day weekend! Hard to believe it’s already upon us! And for my American friends, have a fantastic Independence Day next week. Are you celebrating with any OSG recipes this weekend? Let me know and be sure to share on social media using the tags #ohsheglows and @ohsheglows so I can drool over them!

One Pot Quinoa and Black Bean Wraps

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

These quinoa wraps are ready and on the table in less than 30 minutes and will only set you back 10 minutes of prep! This is a great go-to summer dish when you don’t want to turn the oven on, but still want a well-rounded, fun meal. Enticing flavours like sweet pineapple, smoky paprika, savoury coconut aminos, and spicy cayenne pepper come together to create a delectable base for these healthy wraps. The crunch from the lettuce wrap is a nice contrast to the soft and chewy quinoa and beans, but feel free to use flour wraps and simply stuff some lettuce inside instead. Don’t forget about the toppings too—they really complete the dish and enhance the flavours and textures! I love my wraps topped with avocado (duh), runny tahini or cashew cream, cilantro, salsa, and sometimes pickled jalapeños for a kick.

Yield
12 small wraps/5 cups quinoa

Prep time
10 Minutes

Cook time
18 Minutes

Total time
28 Minutes

Ingredients:

For the quinoa:

• 1 cup (200 g) uncooked quinoa, rinsed and drained
• 1 3/4 cups (430 mL) low-sodium vegetable broth
• 1 (14-ounce/400 mL) can black beans, drained and rinsed
• 1 small red bell pepper, seeded and diced (1 cup/125 g)*
• 1 heaping cup (145 g) frozen pineapple chunks**
• 3 tablespoons (45 mL) coconut aminos/soy-free seasoning sauce***
• 2 teaspoons (10 mL) smoked paprika
• 1/4 teaspoon cayenne pepper, or more to taste****
• 1 tablespoon (5 mL) fresh lime juice, plus wedges for serving
• Fine sea salt and black pepper, to taste (I added 1/4 teaspoon each)
• Lettuce or flour wraps

Topping suggestions:

• Fresh chopped cilantro
• Runny tahini, Cashew Sour Cream, or Cheese Sauce
• Chopped avocado
• Salsa
• Sliced pickled jalapeños
• Chopped green onion

Directions:

1. Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine.
2. Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste.
3. If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife.
4. The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.  

Tips:

* You’ll want to dice the red pepper very small (think almond-sized) so it cooks quickly.

** My frozen pineapple chunks are quite large, so I like to chop them into almond-sized pieces before adding to the pot. This way the pineapple gets spread around a bit more!

*** You can use salt in place of the coconut aminos if you’d like. I found I needed 1 1/4 teaspoons pink salt or a bit more to make the flavours pop. Start with half and then add the rest after cooking to taste.

**** For a kid-friendly option, reduce or omit the cayenne pepper as needed.

As always, you can also find this recipe in The Oh She Glows Recipe App! It’s available for download on iOS and Android devices for all your “on the glow” needs. ;)