“But it’s not the weekend!” you say. Yes, yes, I know. But this special recipe needs several days to come together in your fridge, and I want you to be able to enjoy it on Christmas Eve/Christmas Day or Hanukkah.
I can’t wait to serve the Cranberry Gin Fizz to my guests. If you hurry, you can still make this in time for Christmas Eve/the first day of Hanukkah (if you cut a day off of the “marinating” time), and it’s perfect timing for Christmas Day. It takes less than 10 minutes to pull together. It’s full of plump cranberries, lime zest, and a bit of sugar. Topped off with tonic water, I’m thinking it’s going to be delicious.
I am also making a non alcoholic version using the leftover pomegranate juice blend I bought to make the Mimi Zinger (known to the rest of the world as the Pomegranate Moscow Mule). Just top off with some club soda and it’s sure to be delicious and festive for the non-drinker or underage person in your life.
Serve with a sprig of bright green mint or rosemary.
Can we talk? It’s Friday, but it feels like three days ago should have been Friday. You know? There is 11″ of snow in the forecast and Saturday morning’s wind chill is supposed to be -35. MINUS THIRTY FIVE DEGREES. Let that sink in. I’ll wait.
Tonight, though, is family movie night. Kevin McCallister will be brilliantly foiling the Wet Bandits at every turn as they repeatedly try to break into his house. Meanwhile, his family tries (and except for his mom, they are not trying that hard, if we are being honest) to reunite with him back in the suburbs of Chicago.
There will likely be Thai takeout and decorating of gingerbread cookies and my grandma’s Chex Mix.
And then there will be a cocktail. It’s Friday night after all. A simple glass of red isn’t going to cut it.
Fun background note: Recently my friend Mimi and I were playing paddle (It’s like a shorter game of tennis/raquetball played outside in the winter) and I commented that she had a crazy good return shot that I dubbed “The Mimi Zinger”. Then we decided that sounded like the perfect name for a cocktail. I told her I would come up with a cocktail named after her and she requested it have pomegranate juice in it. I think this is a good fit.
If I can get to the store in the blizzard that I will buy the ingredients for this twist on a Moscow Mule (which is one of my all time favorite cocktails. I even have the copper mugs). Then we will settle in and hunker down until tomorrow morning.
Pomegranate Moscow Mule (i.e.: The Mimi Zinger)
INGREDIENTS
2 oz. vodka
1 oz. pomegranate juice UPDATE: a bottle of pure pomegranate juice cost $11 at Whole Foods so I bought cranberry pomegranate blend for $4 and it was delicious!
1 tbsp. pomegranate seeds (optional)
1 tbsp. lime juice
1/2 c. ice
ginger beer
METHOD
In a cocktail glass stir together vodka, pomegranate juice, pomegranate seeds, tbsp. lime juice, honey, and ice.
Top off with ginger beer (I like Reed’s, which I buy at Whole Foods)
*Adapted from a recipe retrieved from Delish.com
Have a favorite cocktail recipe to share with me? Please leave it in the comments!
It occurred to me recently that I have done very little actual cooking. If you know me at all (like, AT ALL) you know I love cooking. I love reading recipes and chopping things and creating something nourishing and delicious for the people in my life.
But it’s December. And it’s hectic. I have one child who isn’t even close to being over scheduled, I work part time from home and go to school part time online, and yet here we are, running around all over the place. If I’m busy, just imagine what most other families are feeling.
Last night we got home from the third event of the day totally wiped out. We had gotten seven inches of snow the night before and during the day, so my husband went outside to start the cleanup. I had a Blue Apron recipe waiting in the fridge for me to make. It looked delicious — General Tso’s chicken. And yet. I was so tired I just couldn’t. So I did the next best thing, which was to open some containers of soup, throw together a salad from a bag, and pop a frozen multi-grain garlic baguette into the toaster oven. I microwaved some edamame that was leftover from God knows when (there was no visible mold so it was good enough for me) and sliced a single yellow bell pepper for the kid who at 12 still hates salad. And that was dinner. And it was good! Just as I was putting everything on the table a good friend texted that she had just enough leftover fruit crisp and vanilla ice cream for our family of three, and would we want it? She was going to take her dog for a walk and would pop over with it. It took me less than a heartbeat to accept her offer, and it was by far the most delicious ending to a meal we’ve had in a long time. It was so tasty, and better yet, it was such a kind gesture and just what we all needed at the end of our day.
So, I have no recipe for you today, no health snippets. I guess all I’m saying is sometimes the best meals are the ones that you throw together with what you have, and that canned soup might just be the perfect dinner when we are all doing the best we can.
I walked out of Super Target today having no idea where I parked my car. The parking lot was jammed when I arrived and I snagged the first spot I could, then promptly forgot where. This has sort of been my M.O. lately. Every December I tell myself I’m going to pare back my expectations, and to some extent I have gotten better. But there are still things to take care of! I have so many to-do lists floating around in my head it’s only natural I forget the details, like where I parked my car.
One thing that I’ve decided not to even care about right now is whether my food is organic. For the most part I buy much of my meat, dairy, and fruit and vegetables organic. I have a growing girl at home and it’s something that’s important to me. I also care about putting less chemicals into the environment. I like supporting smaller farms. All that stuff. And by the way, I also make zerojudgements about how anyone else feeds their families. We all have different things we care about. We all have different ways we allocate our budgets. December is always a time of spending more on groceries because I am cooking for others, making big batches of cookies and quadrupling soup recipes. It’s expensive! So this weekend while shopping with my daughter I just had this lightbulb moment where I decided to Just. Not. Care. Immediately a huge weight lifted and I felt happier. It’s kind of a small thing, but with big benefits. My budget will thank me and my stress levels will go down. (Note: I realize that being able to choose whether to buy organic or not is a privilege, and there are many people who go through every month wondering if there will be enough food on the table. If you are looking for a good charity to support, please consider making a donation to a local food shelf, or to Feeding America.)
So, what will you give yourself a pass on this month? Will you decide that not everything has to be homemade? Or that you’ll use gift bags instead of wrapping paper? How about that you don’t have to Pinterest the sh&% out of every project? If you need permission to let some things go, you are hereby absolved. Pick one or two (or if you’re an overachiever like me, five or six things) that you used to think were super important but upon reflection just really aren’t. I promise the holidays will still be special, perhaps even more so. Because instead of being cranky and tired and overwhelmed, you might find that you are actually enjoying the company of your family and isn’t that really what this whole thing is about?
The weather took a sharp turn here this week, with temps dropping into the 30’s overnight and 50’s in the day. It’s gorgeous, this crisp fall weather. It’s also that perfect time of the season where the last of the delicious garden tomatoes are at their peak and you just want to use them in everything before the frost comes and it’s too late.
Late summer/early fall tomatoes are perfect on pasta, I think. We love pasta in our house. We eat it about once a week, always with different variations of sauces. Over the years I’ve migrated from making white flour pasta to whole wheat to quinoa/brown rice blend. Recently I’ve started experimenting with legume pasta. I love that it is made with *only one ingredient*. In addition, legume pasta is high in protein and fiber. It’s also gluten-free, vegan, and in the case of Pasta Lensi, also Non-GMO Project Verified.
Pasta Lensi, an authentic Italian pasta company, has been around since 1920. And just this September they launched their line of legume pastas. They sent me three flavors to try, which is fun because I really enjoy trying new things (ask any of my friends, they are constantly hearing me talk about something new I’ve discovered).
This week I made the Chickpea Casarecce.It’s made with flour ground solely from chickpeas. I was told it pairs nicely with chunky sauces so I decided to make Pasta Caprese. Chunky tomatoes, shallots, lemon juice and fresh buffalo mozzarella –what could be better? (Of note: the chickpea pasta is a good source of potassium and iron. Iron is important when you eat mostly vegetarian, and so when you get it from non-meat sources it’s important to pair it with vitamin C. The tomatoes would be perfect for that.)
Look at these gorgeous tomatoes
Sadly, while preparing dinner I realized my mozzarella had gone bad in the fridge. What I didn’t know is that the Chickpea Casarecce would impart a creaminess to the dish, which compensated for the lack of cheese quite nicely. I love that it has 22 grams of protein per 3.5 oz serving. The high protein content easily made up for the lack of cheese or meat in the dish. It also has 12 grams of fiber, which is just about 1/2 of an adult’s fiber needs for the day.
Dinner was favorably received by my family, and for that I am always grateful. My 11 year old gladly ate her whole bowlful. Here’s the recipe so you can try it at home.
INGREDIENTS:
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, finely chopped
1 small clove garlic, finely chopped
Salt and pepper to taste (I love flake sea salt)
1.5-2 lbs chopped in-season tomatoes
1 pound Pasta Lensi Chickpea Casarecce (or any pasta of your choice)
8 ounces fresh mozzarella cheese, cubed into 1/2 inch pieces
1/2 cup torn fresh basil
METHOD:
Whisk the olive oil, lemon juice, shallot and garlic in a medium bowl. Season to taste with salt and pepper. Gently stir in the tomatoes. Let sit for at least 15 minutes so that the flavors combine. In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. (This pasta, like all the legume pastas I’ve tried, creates a foamy layer on the top of the water. Make sure to use a pot bigger than you need and watch so it doesn’t boil over.) Pour the pasta into a large bowl and spoon the tomatoes mixture on top, then stir to combine. Add the mozzarella and basil, and season with salt and pepper if needed. Garnish with whole sprigs of basil. Serve hot or room temperature.
Please let me know what you think of this recipe! Don’t hesitate to share with with your friends!
*I was provided product and compensated for my post by Pasta Lensi. All opinions are authentically mine.
Have I lost you already? Did you stop reading when you saw the word “kale”? Please stay with me, it’ll be worth your while.
If you are like me you love salty, crunchy snacks. Unfortunately most commercially made salty crunchy snacks aren’t so healthy. They usually have hydrogenated or other low quality oils, super processed flour or potatoes, and tons of sodium.
May I suggest making a batch of kale chips? They are salty. They are crunchy. There is that pleasing release of olive oil when you bite into them. And dangit, they are good for you too!
What I love about kale is that it’s low calorie, high in fiber, and has tons of antioxidants. It is high in iron (beating beef calorie for calorie) and Vitamin K, C, and A. It has magnesium (which you’ll remember is the “relaxing” mineral) and calcium. You really can’t say that about a bag of potato chips.
Every time I make this recipe for our neighbor gatherings, adults and kids gobble it up immediately. Just make sure you sip on your Aviation or Cucumber Sangria cocktail after you eat them to rid your teeth of any pesky green pieces.
Here’s how to make kale chips.
INGREDIENTS:
1 head of kale, any type, washed and dried (make sure it’s really really dry. Try wrapping and blotting it with paper towels, or just spreading it out for a bit to air dry)
Generous drizzle of olive oil
Flake sea salt (or any salt you prefer)
Garlic powder (optional but super delicious)
METHOD:
Preheat oven to 275 degrees
Separate the leaves from the ribs of the kale. The ribs are gross and you don’t want them.
Cut or tear the leaves into 1-2″ pieces
Spread leaves out on a rimmed baking sheet
Drizzle with olive oil and sprinkle with garlic powder and salt. Jiggle the baking sheet to coat the leaves with the good stuff.
Bake until crispy, being sure not to burn. This will take about 20 minutes. Make sure to stir the leaves around about halfway through.
Serve
Did you try this recipe? Please let me know what you think!
Today is day 10 of my daughter’s modified elimination diet. Tomorrow is the first day that we start adding foods back in. She gets to eat 5-6 servings of one of the food groups that we’ve been avoiding, followed by two days of “watch and wait”. She has chosen nightshades because she really misses tomatoes, peppers and potatoes.
I’ll be honest: neither one of us has seen or noticed any changes since starting the elimination protocol. Maybe when we introduce things back into her diet she’ll notice something. Hopefully there won’t be a big reaction which would indicate a sensitivity and a need to avoid.
The last 10 days have been trying for her. I get it. When you’re told you can’t have something it only makes you want it more, right? But she is still being a trooper and I commend her for it. There has been no whining, no tantrums, no pushback. She’s stoic (like her dad) and while she really has disliked this experience intensely, she’s persevered.
We just took a three day girls’ trip and I packed much of our food. Eating out was a challenge but we found some places willing to work with us. Two of the restaurants specialized in vegan and gluten-free which usually means that they are more open to special requests. And both happened to be featured on Diners, Drive-Ins and Dives, so that was cool. Shout outs go to At Sara’s Table Chester Creek Cafe and Duluth Grill!
Now on to the new recipe I promised. These Easy Peanut Butter Balls are full of protein, healthy fats, and healthy whole grains. They really couldn’t be easier to make and they are guaranteed to please just about anyone. Make a double batch and keep them in your fridge for an easy grab-and-go breakfast for busy mornings and after school snacks.
EASY PEANUT BUTTER BALLS
INGREDIENTS:
1 cup natural peanut butter (I really like the no-stir Whole Foods creamy)
1 cup rolled oats
1 cup vanilla protein powder (I couldn’t get by without Orgain, which happens to be vegan)
1/2 cup honey (use local if you have seasonal allergies, as it’s thought to help with symptoms)
Optional: chocolate chips
METHOD:
Stir all the ingredients together, then form into balls the size of a golf ball. If they are too sticky, add a bit more protein powder or oats. Likewise, if they are too dry, add a bit of honey or peanut butter. Keep in a sealed container in the refrigerator.
Will you try these? Do you have a variation you like? Tell me in the comments!
AHHH, Summer. Those endless, lazy days when you have all the time in the world to cook and bake and harvest the vegetables you’ve lovingly grown in your backyard….
HAHAHAHAHA. Why do I always think this is what summer will be? When it’s January and 20 below and I need something to help get me through those frigid dark days of winter, this is the image that sustains me. But, let’s be honest. It’s TOTAL BULLCRAP!
Summer is busy and frenetic and essentially consists of me shuttling my 11 year old to and fro. In Minnesota the weather is warm for only a short time, so we also cram as much outdoor activity as we can. Which means the house is messy and the chores don’t get done and there’s constantly flip flops and sunscreen scattered everywhere. And now for some inexplicable reason we have a problem with flies. Also, my tomatoes aren’t growing well and the dill never even came up and I can’t even get my geraniums to stay alive. But, you know, SUMMER. So anyway…families still need to eat.
You now what else falls off during the summer? My workouts. Sure, I golf a ton (I always walk and carry my bag, so there’s that). I’ve been getting to barre about once a week as well. But there’s no routine and it can’t be counted on. I’ve done this 7 Minute Workout by the New York Times in the past and love it. It’s challenging and works my whole body. It’s perfect for anywhere, including when you travel. Knock it out once a day and you’ll feel stronger in no time.
And finally, here is my all time favorite summer recipe for Caprese Pasta. I make it once a week and it’s so easy. When tomatoes and basil are in season, it is so fresh and delicious. Everyone likes it and it’s easy to throw together at the last minute.
Enjoy the rest of your week! As always, please leave a comment and share this post if you like what you read!
WHAT I IMAGINE SUMMER WILL BE LIKEHOW I FEEL WHEN I REALIZE OUR CALENDAR IS OUT OF CONTROL
Summer has officially started in our house. My 11 year old daughter just finished her last day of school on Thursday. I realized that I’ve noticed a pattern started to emerge these last several years: I tend to overschedule the first couple weeks of summer. I get so excited about all the options available to us that I say YES! YES! OF COURSE! to just about everything. I enter this weird mindset which leads me to believe that summer days have infinite hours in them. Last night I looked at next week’s calendar and almost cried. Golf tournament (hers). Sleepover (hers). Concert (mine). Float-in movie at the pool (ours). Golf match (mine). Golf match (hers). Professional networking night (mine). Not to mention the regular everyday life activities like meetings, swimming, tennis and golf practice, getting my daughter packed for camp and my part time job. Are you crying along with me yet?
I love my enthusiasm. I love how active we are as a family. And everything we have planned sounds like so much fun. And to be fair, summer here in the north is short. We work hard here to enjoy all those sun soaked days because we know they are numbered. But as soon as I publish this post I am going to write a reminder on my calendar for May 1st of next year that says “Hey there! Just a gentle reminder that you tend to get a little too excited for all those fun things people will invite you to, and maybe don’t say yes to every single one.” (What can I say, it sometimes takes me many years to figure stuff out.)
Because when I think of summer, the first thing that comes to mind is long unstructured days of reading, sipping iced tea, naps. Sure, it’s unrealistic to expect every day to be that way. Plus I’m pretty sure I’d be bored within a few days minutes. But I’m going to prioritize setting aside plenty of time that isn’t planned. In fact, studies show kids and families are happier when they have ample time to just “be”.
How do you manage your summer calendar? What tips do you have to share? And also, I’d love to hear what summer activities are a “must” for you and your family? Please comment and share!
As always, if you like reading my blog, I’d be ever so grateful if you’d pass it along or share it on social media. HAPPY SUMMER!
As soon as the weather turns cooler here in the north, I start to crave hearty soups. I love them when they are full of vegetables because it means I don’t have to serve anything on the side except some crusty bread. I have a favorite soup that I make all winter and fall that also happens to be a favorite of my family. Whenever I tell my 11 year old that it’s what we are having for dinner, she gets really excited.
I was late to the lentil game, and now I can’t imagine what I did before them. Lentils are so full of protein and fiber and really make a soup an entire meal in a bowl. They felt intimidating to me for some reason. Now that I know I just have to rinse them and pick out any super weird looking ones, I’m good to go.
This recipe is inspired by a recipe from Giada De Laurentiis. Over the years I’ve made quite a few changes to it and I really do love my updated version. Give it a try and let me know what you think!
INGREDIENTS:
2 tablespoons olive oil (or just do what I do which is to pour some in a pot till it looks like enough)
1 medium onion, chopped
4 carrots, washed & chopped (I seriously don’t even peel them, just scrub)
4 celery stalks, chopped
1 large potato or 2 small potatoes, cubed (again, don’t peel them)
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups vegetable broth (I love Better Than Bouillon)
4 to 6 fresh thyme sprigs
Fresh spinach
METHOD:
Heat the oil in a heavy large pot over medium heat. I love to use my prized Le Creuset Dutch oven that I received one year for Christmas. Add the onion, carrots, and celery and stir. Then, add the garlic, salt, and pepper and saute until all the vegetables are tender (about 5-8 minutes), stirring occasionally. Do not let vegetables burn. Add the tomatoes with their juices and the potatoes and simmer, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Now, add the broth and stir. Nestle the thyme sprigs in the mix and then bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Taste the soup and add any additionally salt and pepper (or more bouillon if using) it needs.
Remove the thyme sprigs. Ladle the soup into bowls. Add a large handful of fresh spinach into the bowl and mix to wilt. Serve with crusty warm bread. We are partial to sourdough rolls or garlic bread.
Cultivate Wellness 