Golden Beet Salad, by Diane

 

I found this recipe from Violet Witchel on IG, she just makes super good salads. This was so fast and easy to whip up and I loved the flavors! I used the Air Fryer Chicken Breast recipe here, and it worked great. These were awesome lunches this week!

Ingredients:

4 small golden beets, diced

1 can chickpeas, drained and rinsed

2 tbsp EVOO

1 tsp each curry powder, turmeric, garlic powder, salt

cracked black pepper

10 brussels sprouts, thinly sliced

1 bunch rainbow chard, leaves thinly sliced

EVOO

Dried cranberries, nuts, goat cheese (I omitted the goat cheese)

Grilled chicken breast

Honey mustard dressing: 2 tbsp creamy dijon, 2 tbsp honey, pinch red pepper flakes, 1/2 tsp salt, 2 tbsp champagne vinegar, 3 tbsp EVOO and blend until smooth

Directions:

1. Preheat oven to 400 and roast beets, chickpeas, seasonings, EVOO on one sheet and cook for 30 min or until beets are tender. On the other tray, roast sprouts and chard with EVOO for 5-10 min until warmed and wilted slightly.

2. Combine beets/chickpeas and greens with chicken, cranberries, nuts, cheese and dressing. Enjoy!

Baked Brie, by Cheryl

Um, yum. That's all I need to say about this.I literally used crescent rolls, a wheel of Brie cheese, and canned cranberry sauce. Oh and an egg to brush on top to give it a nice color when it cooked. I think I ate half of this just on my own. Yum!!

Ingredients:

1 can crescent rolls

1 can cranberry sauce

1 wheel Brie cheese

1 egg, beaten

Directions:

1) Preheat oven to 325. In a pot add the cranberry sauce with a couple of tbsp of water. Heat and break up the sauce. Let cool.

2) Unroll the crescent rolls. Form a square with half of them. Set aside the other half. Place the Brie in the center the dough. 

3) When the sauce has cooled spoon about half of it onto the Brie. 

4) Fold the bottom rolls onto the top while using the other half of the rolls to spread along the top. Mine didn't look pretty, but it worked! Don't close it completely. 

5) Use a basting brush to brush the egg mixture over the dough. 

6) Cook for 35 minutes or until top is brown and cheese is melted. 

Kuku Sabzi, by Diane

 

We made this dish to celebrate the spring equinox, as this is a typical dish served on this day in Iran. It was a delicious and healthy mix of eggs and lots of chopped green herbs, topped with walnuts and cranberries. This recipe was super easy to make and really tasty! Traditionally it's made on the stove but this recipe made it easier in the oven. Definitely a great healthy meal to be repeated!

ps- this can be served with yogurt, feta, or soft bread like naan, but we had it plain and it was great on it's own too!

Ingredients:

5 tbsp EVOO

2 cups parsley leaves

2 cups cilantro leaves and stems

1 cup fresh dill

6 scallions, green and white

1.5 tsp baking powder

1 tsp salt

3/4 tsp green cardamom, ground

3/4 tsp cinnamon

1/2 tsp ground cumin

1/4 tsp black pepper, ground

6 large eggs

1/2 cup chopped walnuts, toasted

1/3 cup dried cranberries

Directions:

1. Heat oven to 375 F, and use a rack that is in the upper middle position. Prepare an 8x8 inch or 9 inch round baking dish by lining the bottom with parchment paper, then adding 2 tbsp of EVOO until the sides and bottom, as well as both sides of the parchment, are covered in oil. The oil should pool at the bottom and generously coat the sides.  

2. Finely grind the green herbs and scallion with remaining 3 tbsp of EVOO in a food processor.

3. In a large bowl, whisk baking powder through pepper, then whisk in 2 eggs until fully mixed. Add in remaining eggs until just combined, then fold in herbs and 1/2 of each of the walnuts and cranberries (reserve some for topping). 

4. Pour the mixture into the pan and smooth the top, then top with remaining walnuts and cranberries.

5. Bake for 20-25 minutes until the center of the egg is firm, then remove from oven and let sit in the pan for an additional 10 minutes. 

6. To serve, run a knife along the sides to loosen, then invert on a large plate (bottom will be facing up), then place the serving platter on the bottom (facing up) and flip again so it is right side up on the serving platter. 

Chopped Chicken Salad, by Diane

 I created this recipe from what I had on hand including some ingredients that were about to go bad in the fridge. It came out so so good, especially the next day when all the flavors had come together! I think the secret is how chopped the chicken is, because it can really absorb all the flavor and moisture from the other ingredients! (this was born out of laziness because I hate dicing things when my food processor is RIGHT. THERE. so, win-win!) I love to eat this on rosemary almond crackers, but honestly it would be great however you ate it! Yum.

Ingredients:

1.5 lbs chicken breasts

1/2 cup fresh blueberries

1/4 cup craisins (I love the low sugar kind)

1/4 chopped pecans

1/2 cup diced celery (fine pieces are best!)

1 tsp fresh thyme leaves

1/4 cup pumpkin seeds

3/4 cup mayo (I used avocado mayo to make this whole30)

2 tsp salt

Optional: I also use 1/2 tsp of Penzey's Mural's of Flavor which has yummy stuff like citrus peels and shallots in it

Directions:

1. Boil chicken breasts until just cooked through, let cool. To speed this along I usually rough chop them into 3 chunks ahead of boiling.

2. Once the chicken cools, place into a food processor until fully chopped into small pieces.

3. Add the chicken to a large bowl, add remaining ingredients and adjust for taste. Refrigerate at least 5 hours before serving, best overnight and it gets better each day!

Fall Harvest Moon Bake, by Diane

 

This was the main course meal for a recent Hunters Full Moon ceremony I went to and the food theme was fall harvest. I had my doubts about this recipe because there was no liquid added to the ingredients, so I switched the dried rice to cooked, added a splash of chicken broth, and reduced the heat. I also added spinach for a more complete meal, and when I cooked it the second time, I did it in a dutch oven to make this a one pot dinner, which I'll likely repeat again. This came out SO good I made it again the next week for dinners too! It is just a really good, healthy, and easy mix of the best fall flavors, and I'll definitely make this one again soon!

Ingredients:

1 lb chicken (I used rotisserie chicken as a short cut, the recipe calls for thighs)

EVOO

1 butternut squash, peeled and cubed

1 small yellow onion, diced

1 tsp salt

2 tbsp fresh diced sage

1 tbsp fresh thyme leaves

1/2 tbsp fresh diced rosemary leaves

1 package cooked wild rice in a pouch (don't heat this, just add to the pot as is from the package)

1/2 cup dried cranberries (unsweetened or low sugar if possible)

2 cups fresh spinach leaves

Splash chicken broth

1/2 cup diced pecans

Directions:

1. Cook the chicken fully and set aside. When cool, shred or dice into bite size pieces.

2. While the chicken cooks, heat EVOO in a large pot on medium heat. Add in onions and brown. 

3. Add the butternut squash to the pot along with the herbs and salt, stir and cover. Uncover and stir for about 10-15 minutes until the squash softens. Add in rice and stir, cooking two more minutes then remove from heat.

4. Preheat the oven to 400. Place chicken, squash mixture, spinach, and cranberries in a casserole dish, mix well. Add a splash of chicken broth to the mix.

5. Top with pecans, cover with foil, and bake for 15 min or until everything is heated through.

Stuffed Acorn Squash, by Cheryl

First post of 2020! Woohoo! This meal was like having a spoonful of Thanksgiving in each bite! It was soooo delicious and sooo comforting! And obviously healthy and hearty! The recipe is from Paleo Running Momma who has many scrumptious Paleo and Whole 30 meals. The recipe is whole 30 compliant and absolutely a favorite. I'll definitely be making it again. Yum!

Ingredients:

2 acorn squash
1 tsp coconut oil or ghee
1 lb pork sausage (I used compliant chicken apple sausage)
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 small apple, diced
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1/3 cup dried cranberries
1/3 cup raw pecans, chopped
sea salt and pepper to taste
fresh parsley for garnish if desired

Directions:

1) Preheat oven to 425. Cut the squash in half and scoop out the seeds and strings. Brush each half with some coconut oil or melted ghee. Roast top down (I do top up) for 25 minutes.

2) While the squash roasts, prepare the stuffing. Heat a large skillet over medium high heat with ghee. Add the sausage, breaking up the lumps so it all cooks evenly. Once browned, remove from heat. Leave the fat in the skillet.

3) Add the onions and celery and soften, about 3 minutes. Add the garlic and cook for another minute.

4) Add the diced apples, fresh herbs, salt, and pepper and stir to combine. Cook for 1-2 minutes.

5) Add the dried cranberries, pecans, and browned sausage to the pan. Lower heat to medium low and cook for another 1-2 minutes.

6) Preheat the broiler. Scoop the sausage mix into each of the acorn squash halves. Broil until the tops of the stuffing are lightly browned, about 5 minutes. Garnish with fresh minced parsley.

Nutty Wild Rice Salad, by Cheryl

This is a recipe from Once Upon a Chef. It's the cookbook my friend chose for the cookbook club this month. This recipe was a hit! It's great cold or slightly warmed up. So flavorful and yummy! And not too bad for you either. Yum!

Ingredients:

1 cup wild rice, rinsed
1 1/4 tsp salt
1/2 tsp orange zest
1/4 cup fresh orange juice from 1 orange
1/4 cup EVOO
3 tbsp apple cider vinegar
2 tbsp honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1 cup pecans, toasted and coarsely chopped
1/2 cup dried cranberries
1/2 cup chopped fresh Italian parsley,
2 celery stalks, diced
1 tart yet sweet apple, peeled, cored, and diced
1/4 cup roasted and salted pepitas
2 scallions, light and dark green parts, thinly sliced

Directions:

1) In a medium pot, cook the wild rice according to package directions.

2) In a large bowl, whisk together the orange zest, orange juice, oil, vinegar, honey, mustard, pepper, and remaining salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Taste and adjust the seasoning if desired. Serve cold or at room temperature.

Dark Chocolate Superfood Bark, by Diane

I have been making this bark for years and only now did I realize I have never posted it! This recipe is a hit for the holidays/gift-giving/healthy snacking. It’s highly customizable, but I created this particular combo a few years back and it is the most requested combo. All of the toppings are aimed at reducing inflammation or introducing healthy fats or proteins into the body. My secret is the chocolate, I only use Whole Foods brand dark chocolate morsels- they melt smoothly, aren’t too sweet, and have a very expensive taste when melted imo (all of the recipients over the years have been surprised when I tell them it’s from Whole Foods!).

Ingredients:

2 bags Whole Foods dark chocolate morsels
1/2 cup crushed walnuts
1/2 cup craisins
4 tbsp hemp seeds
1/4 cup pepitas
1-2 tsp cinnamon
Optional- sea salt

Directions:

1. Prepare a double boiler or a glass/metal bowl over a pot with 1/2 inch water. Bring the water to a boil and pour the chocolate in to the bowl or double boiler.

2. While the chocolate is melting, prepare a baking sheet lined with parchment paper and get your remaining ingredients nearby.

3. With a baking spatula, continuously stir the chocolate, scraping the sides and bottom so that nothing burns.

4. When the chocolate is completely smooth, pour it over the parchment paper. Use the spatula to ensure the chocolate is evenly spread across the baking sheet, and tap the baking sheet on the counter to  loosen up or pop any remaining bubbles.

5. Immediately after step 4, sprinkle all the toppings on, making sure to include the edges and corners. Tap the baking sheet again a few times to make sure the ingredients really stick to the chocolate.

6. Place the sheet in the fridge overnight or until hardened. Once hard, break the chocolate into uniform pieces and store in an airtight container or freezer.

Moroccan Quinoa Chickpea Salad, by Cheryl

This is a fantastic meal to have for lunch or as a dinner side! The flavors are so warm and the different ingredients pop in your mouth while eating it. It was super easy too as it's all made in one pot. Healthy, easy, and delicious! Yum!

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 medium onion, diced
1 tsp tumeric
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
black pepper
1 can chickpeas, rinsed and drained
2/3 cup dried cranberries
1/3 cup flat leaf parsley, finely diced
1/2 cup sliced toasted almonds
olive oil

Directions:

1) Heat oil over medium heat. When oil is hot add onions and cook until translucent, about 3-5 minutes. Stir in the spices and cook for 30 seconds more.

2) Add in the broth and quinoa and mix until combined. Cook for 15 minutes (I needed to cook it for 25-30). Fluff with a fork.

3) Stir in the cranberries, chickpeas, and parsley and mix. Taste and adjust seasonings. Garnish with toasted almonds and parsley.

Cranberry Brie Bites, by Cheryl

A few people posted this recipe on Facebook (one of those quick video demonstrations that make everything look easy and quick) and they looked delish so I had to make them! They were easy and yummy and a great appetizer. We ending up adding a little bit of brie on each one after they cooled since the warmed brie lost a little flavor. I would definitely make these again. Yum!

Ingredients;

1 tube crescent dough
cooking spray
flour, for the dough
8 oz Brie
1 can whole berry cranberry sauce
1/2 cup chopped pecans (I didn't use these)
6 sprigs rosemary

Directions:

1) Preheat the oven to 375. Grease a mini muffin pan with cooking spray. On a lightly floured surface, roll out the crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.

2) Cut brie into small pieces and place inside crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.

3) Bake until crescent is golden, about 15 minutes.

4) Serve warm

Green Matcha Soaked Oats, by Diane

Given my latest obsession with green mylk, I wanted to try a new variation on my superfood soaked oats. This version is really good, and I promise you can't taste all the health benefits packed in here!


Ingredients:

1/2 cup quick oats
1/2- 1 cup green mylk (depending on how soaked you like the oats, see recipe link on blog)
2 tbsp. matcha powder (I love Sencha's matcha latte mix!)
2 tbsp. dried cranberries
1/4 tsp of cinnamon, turmeric, maca, and ginger
2 tbsp. cacao nibs
Toppings of almonds, unsweetened shredded coconut, and hemp seeds


Directions:

Mix all ingredients except toppings together and let soak from 1/2 hour-overnight. Add in toppings when you are ready to eat so they are still crunchy!

Thanksgiving Monkey Bread, by Diane

We found this recipe on Tasty via Facebook on Thanksgiving morning, and at the last minute we knew we needed to add this to the appetizer list! It was a good thing we did- this was unreal. It took significantly longer to cook through than the recipe stated, so next time I would bump up the cooking temperature and time, or lay them in a single layer in a casserole dish. I also increased the herbs for more flavor. YUM!

Ingredients:

2 packages of biscuit dough
1 large wheel of brie
2 tsp each rosemary and thyme
1 can whole cranberry sauce, mixed well so it spreads easily

Directions:

1. Preheat oven to 400 (the recipe said 350 but I think it needed a higher temp). Spray a bundt pan and set aside.
2. Cut brie into small pieces (32 to be exact!). Rip each biscuit in half, and wrap the dough around a brie piece to form a ball.
3. Place a single layer of balls in the bottom of the pan, sprinkle with herbs and cranberry sauce. Repeat for about 3 layers in all.
4. Bake for 45-50 minutes, or until the dough is cooked on the inside of the ring. Place a plate under the pan to flip over and serve.

Fall Roasted Brussels Sprouts, by Diane

This was the final side dish that I made for our fall-themed bookclub. I basically combined all the fall flavors I thought would go together and roasted them in the oven. This was so delicious and will definitely be on my regular rotation. You can add or sub any fall ingredient here, like butternut squash, as well. This would be an excellent Thanksgiving side dish too!


Ingredients:

1 lb fresh brussels sprouts, halved
1 cup dried cranberries (fresh would work too)
1 small apple, diced
1/4 cup pecans
2 tbsp EVOO
2 tbsp balsamic vinaigrette
2 tbsp maple syrup
Salt and pepper 
1/2 cup blue cheese crumbles

Directions:

1. Preheat oven to 450.
2. In a large bowl, mix all ingredients except the cheese and spread evenly on a baking tray.
3. Roast for 15-20 minutes or until the sprouts are fork tender.
4. Serve warm, sprinkled with blue cheese.

Scones (England), by Cheryl

I can't believe I just made scones... and they were really good! And super duper easy! What a perfect way to start a weekend day - scones and some tea! I'm really impressed with how these came out and I would DEFINITELY make them again, especially when I have guests over. I might even start up my own b&b with these babies. I even learned what it meant in a recipe to "cut butter". Alton's Brown's recipe was great, but I did two things differently. I put in some white chocolate chips (on Jon's request), which didn't change the recipe at all and it really blended well. The second thing was that I didn't use shortening... I just used two tablespoons more of butter. Yum!

Ingredients:

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
handful of dried currants or dried cranberries

Ingredients:

1) Heat oven to 375.

2) In a large mixing bowl, combine flour, baking powder, salt, and sugar. Mix well.

3) Cut in butter and shortening.

4) In a separate bowl, combine cream with beaten egg, and then add to dry ingredients.

5) Stir in fruit.

6) Turn dough out onto floured surface. Roll dough out and cut into biscuit sized rounds. Bake for 15 minutes or until brown.

Fall Baked Brie, by Diane

Our bookclub this month is devoted to fall, and the majority of what we are making contains pumpkin and squash. But I wanted to create an appetizer that used other fall goodies such as apples and cranberries. This recipe was a huge hit and it will definitely be on rotation for the fall holidays, especially thanksgiving!

The inside- pre-wrap!

Original recipe from: http://www.thespicehouse.com/recipes/baked-brie-with-apples--cranberries-recipe


Ingredients:

1 medium gala apple, chopped and peeled
1/2 cup pecan pieces, chopped
1/4 cup dried cranberries
1 Tablespoon brown sugar, packed
1/4 teaspoon cinnamon
1 Tablespoon butter, melted 1 round (8 ounces) brie cheese 
2 puff pastry sheets, thawed

Directions:


1. Preheat oven to 350F.

2. Combine the apple, pecans, cranberries, brown sugar and cinnamon in small bowl and mix gently. Stir in butter just until ingredients are moistened.

3. Spread puff pastry on an ungreased cookie sheet. You will need 1 1/3 to cover the brie as it's quite tall, so gently press the seams together on one edge.

4. Cut brie in half horizontally. Place one half of brie, rind side down, in the center of the pastry. Spoon half of the apple mixture onto bottom half of brie, spreading evenly. Top with remaining half of brie, rind side up. Spoon remaining apple mixture over top. Begin to wrap the brie with the pastry, one corner at a time, until it is completely covered with pastry. Squeeze the ends together and press down. You can use any remaining pastry to make a fall shape and decorate the top if you want! The above photo is just hand carved leaves I did with a knife.

5. Bake 25 minutes, or until cheese is soft and just begins to melt and pastry is a golden brown.

Lentil, Basalmic Onion, and Butternut Squash Fall Salad, by Diane

Making some serious attempts to better the quality of photos on this blog!! Anyway this recipe was a recent find and sounded fall-ish so of course I gave it a go. I also made a vinaigrette of my own with apple cider and goat cheese. Overall this was a good, healthy, and very filling lunch that I would absolutely make again!

Recipe from here: http://betacyanin.com/lentil-balsamic-onion-and-squash-salad/ She notes that soaking the lentils overnight (or for at least 6-8 h) is recommended, but not required. If you do soak the lentils, reduce the cook time to about 15 – 20 mins.

Ingredients:

1/2 cup dried French lentils

1 bay leaf

water

1 tsp. salt

4 medium onions

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/4 tsp. salt

1 cup roasted squash, cut into bite sized pieces

1 cup arugula

1/4 cup chopped pecans, lightly toasted

1/4 cup dried cranberries

freshly ground black pepper, more salt and olive oil, to taste

Directions:

1. In a small pot, cover lentils with water by about an inch, and add the bay leaf and salt.
2. Bring to a boil over medium-high heat, then lower heat to medium-low and cook for about 20-30 minutes, until lentils are soft.
3. While the lentils are cooking, slice the onions. In a large skillet, heat olive oil over low-medium heat. A
4. Add salt and balsamic vinegar to the onions, and cook for a few more minutes, until onions are lightly caramelized but still hold their shape. Set aside to cool.dd sliced onions and sauté for about 10 minutes, tossing occasionally.
5. Once lentils are ready, drain the water and set them aside to cool.
6. To assemble the salad, lightly coat the arugula in a few drops of olive oil and a pinch of salt. Arrange it on the serving dish.
7. Place the lentils on top, followed by balsamic onions, chopped squash, pecans, and cranberries.
8. Season with salt, pepper, and more olive oil, to taste.

Fall Couscous Salad, by Diane

I made this for lunches this week, it was the perfect fall dish and so delicious! Jam packed with nutrients, this is an easy way to enjoy something quick and on-the-go!

A few notes- I substituted the EVOO at the end that you toss everything with for apple cider vinegar (1/2-1tbsp) for a more tastier and healthier option. I also subbed pistachios for pecans because I felt like it, and I used couscous because it's easier to digest for most people than sorghum.

Recipe from: http://www.savorysimple.net/butternut-squash-cranberry-sorghum-salad/


Ingredients:

1 1/2 cups butternut squash, diced small

1/2 tablespoon olive oil for tossing + more for roasting

2 1/2 cups cooked sorghum

1/3 cup dried cranberries

1/3 cup pecans, toasted and chopped

4 medjool dates, sliced thin

1/4 cup pumpkin seeds, toasted

1/8 teaspoon sea salt or to taste

Crumbled goat cheese to taste

 

Directions:

 

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).

2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.

3. If using, sprinkle goat cheese on top of each serving.

Nando's Butternut Squash Side, by Diane

There is a chain around the DC area called Nando's Peri Peri. It's a Peruvian chicken place, but I have discoved a side dish there that is insanely good and healthy. This is my attempt to recreate it! It is perfect as a side dish on its own or with protein added to make it a meal, and it would be a great addition to the usual sides for the holidays. The original version has chile peppers in it, which I changed to cayenne pepper because it is extremely spicy. This dish is super easy to make and keeps well!

Ingredients:

1 butternut squash, cubed
1 small red onion, chopped into small strips
2 ears of corn (substitute thawed frozen corn if it's not in season)
1 cup dried cranberries
1 large bunch cilantro
3 cloves garlic, minced
Sea salt
Pepper
Cayenne pepper (the amount depends on your heat tolerance)
EVOO

Directions:

1. Preheat oven to 400. Place squash on a baking dish, drizzle with EVOO and sprinkle with salt. Roast until golden (approx. 15-20 minutes), turning once during cooking to brown on all sides.

2. Heat a large saucepan to medium high, coat with 1 tbsp. EVOO. Cook onions until browned, then add in remaining ingredients and 1 tbsp. EVOO. Cook until the corn gets browned.

3. Remove the squash from the oven and combine in a baking dish with the corn mixture, mixing well to ensure the squash gets coated with the seasonings. Roast at 400 for another 5-10 minutes.