Immunity Fire Cider, by Diane

 

I love to make a fire cider in the start of fall to be ready for cold and flu season as well as to combat the fatigue and stress of the long dark days. This recipe is so good for you, and so easy to customize as you like it! It's also kind of fun to watch as the days go on. I don't remove any skins or stems like you normally would, because the nutrients in these are good for the cider. This can be used daily for prevention, or for when a cold or illness strikes, or just as a fun tasting additive to recipes for a health boost!

Ingredients:

1 small red onion, quartered

1 large knob of ginger, sliced with the skin on (enough to make about 1/2 cup of slices)

1 large knob of turmeric, sliced with the skin on (enough to make about 1/2 cup of slices)

1/4 cup grated fresh horseradish

1 medium bunch thyme

1 medium bunch rosemary

4 smashed cloves garlic, peels removed

1 jalepeno, sliced lengthwise (option to keep ribs and seeds if you want this spicier!)

1 large cinnamon stick

Apple cider vinegar, with the mother

Raw honey

Other options: serrano pepper or other peppers, elderberries, ground black pepper, burdock root

Directions:

1. Fill a large mason jar with all the dry ingredients onion through cinnamon. You may have to pack the ingredients down to fit.

2. Fill the jar to the top with vinegar until there is no more room in the jar, making sure to cover all ingredients completely.

3. Place a plastic lid on the top, or if using a metal lid cover with plastic wrap in between the liquid and the lid. 

4. Store in a warm place for 6-8 weeks, shaking daily to infuse all ingredients. 

5. At this point, the liquid can be strained and saved discarding the solid ingredients, OR you can blend all ingredients in a high speed blender and let sit for an additional week without shaking to allow the solids to settle before straining.

6. Once step 5 is done, add the honey in to taste and combine well. 

7. This can be used as a digestive tonic on it's own, added to water (1 oz to 8 oz), or even in dressings.

Wendy's Copycat Chili, by Diane

I couldn't get over how accurate this copycat was, nor how easy!! I loved having this all week long, and it was so much healthier than the fast food version I grew up loving. Recipe from Chef Bob Tate. The interesting part of this recipe was that you don't drain the beans, and I swear that must be part of the secret. 

Ingredients:

1 lb lean ground beef 90/10

1/2 cup diced onion

1/4 cup diced celery

1 oz butter

1 15 oz can each of kidney beans, pinto beans, tomato sauce, diced tomatoes (do not drain any)

1 10 oz can rotel

2 tbsp chili powder

1 tsp salt

1 tsp pepper

1 tsp ground cumin

Directions:

1. Brown and drain the ground beef, reserving just a bit of the liquid.

2. Add remaining ingredients to the pot and simmer for 2 hours. (recipe said to add beef stock as you go every 15 minutes but mine never got too dry and wound up perfect as is!)

 

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!