When you’re looking for a seasonal drink to keep the cold at bay, try this cranberry hot toddy. With a base of warming spices and an optional tipple of whiskey, this toddy will soothe your throat and keep you wassailing all season long!
Food has always played an important role during celebrations and holidays. While it’s nice to celebrate with food that’s a little more special than your everyday fare, it’s also important that it be healthy to ensure you remain energized and satisfied throughout the morning. The following recipes all fit these criteria and are sure to start your morning off right.
This puffed pancake is the perfect start to a holiday morning. Its pillowy sunken middle lends itself to cradle all kinds of toppings, either sweet or savory.
Servings 5
Ingredients
1large navel orange
2cupsfresh or frozen cranberries
3tbspmaple syrup
¼cupginger-flavored kombucha or orange juice
1tspvanilla extractdivided
2large eggs
⅓cupsprouted spelt flour
¾cupmilk or unsweetened almond milk
¼tspsalt
½tspground cinnamon
1tbspunsalted butter or vegan butter
¾cupplain Greek yogurt of choice
¼cuptoasted pumpkin seeds or toasted sliced almonds
Instructions
Start by making cranberry orange compote. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over small bowl, cut between membranes to release orange segments into bowl before setting aside.
In small saucepan, place orange zest, cranberries, maple syrup, kombucha or orange juice, and 1/2 tsp vanilla extract. Place over medium heat and cook, stirring often, until cranberries have burst and sauce has thickened to a light jammy consistency, about 5 to 10 minutes. Transfer to heatproof bowl and set aside to cool while making pancake.
Place 8 or 9 in cast iron pan on middle rack of cold oven before preheating oven to 450 F.
While oven preheats, in blender, combine eggs, spelt flour, milk, salt, cinnamon, and remaining 1/2 tsp vanilla extract until very well combined (it should resemble the consistency of heavy cream). Set aside for at least 10 minutes. If you want to cut down on morning-of prep time, this batter will keep covered in the refrigerator overnight.
Carefully remove hot cast iron pan from oven and add butter, swirling around to melt and coat bottom and sides. Pour in batter, transfer pan back to oven, and cook until pancake is puffed and golden, about 15 to 20 minutes. Let pancake rest for a minute in pan before transferring to serving plate.
When ready to serve, stir reserved orange segments into cranberry compote. Using kitchen scissors, cut Dutch baby pancake into segments and transfer to serving plates. Top with cranberry orange compote, a dollop of yogurt, and a sprinkle of pumpkin seeds or sliced almonds. Enjoy.
Gingerbread is a quintessential holiday flavor. Here we showcase it in a make-ahead breakfast that is crowned with warm caramelized pears and toasted nuts.
Servings 4
Ingredients
1cuprolled oats
1tbspchia seeds
1tbspground flaxseed
1tbsphemp hearts (hemp seeds)
½tspground cinnamon
1tspground ginger
¼tspground cloves
¼tspground allspice
2tspblackstrap molasses
½tspvanilla extract
3tbspmaple syrupdivided
1cupunsweetened almond or unsweetened oat milkplus extra to serve
2pearsthickly sliced lengthwise
1cupyogurt of choice
¼cuptoasted hazelnutschopped
Instructions
In medium bowl, with wooden spoon, stir together rolled oats, chia seeds, ground flaxseed, hemp hearts, cinnamon, ginger, cloves, and allspice.
In medium bowl, whisk together molasses, vanilla extract, 1 Tbsp maple syrup, and milk. Pour over oat mixture and stir until well combined. Transfer to airtight container and refrigerate for at least 6 hours to overnight. Overnight oats may be made up to 2 days ahead.
When ready to serve, make caramelized pears. In large frying pan, add pear slices and remaining 2 Tbsp maple syrup and bring to a hard simmer over medium-high heat. Let pears cook and caramelize while flipping pears occasionally, about 4 minutes total. Remove frying pan from heat and set aside.
If desired, thin out overnight oats with additional milk to desired consistency. Divide among serving bowls and top with yogurt, caramelized pear slices, and a sprinkle of toasted hazelnuts.
Inspired by a classic Swedish treat, these rolls are the perfect breakfast pastry when you’re looking to impress.
Servings 9
Ingredients
1 ½cupsfinely ground almond butter
⅓cupcoconut flour
3tbspcoconut sugardivided
1 ½tspbaking powder
1 ¼tspxanthan gum
½tspfine sea salt
5tbspunsalted butter or vegan butterat room temperature, divided
¼cupunsweetened almond milk or unsweetened oat milk
2tspvanilla extractdivided
2large eggs
1tspground cinnamon
½cupfrozen raspberriesroughly chopped
4ozcream cheese or vegan cream cheesesoftened at room temperature
1tbspmaple syrup
2tbspchopped pistachio nuts
Instructions
Preheat oven to 375 F. Line 8 in square baking pan with parchment paper and set aside.
In large mixing bowl, whisk together almond flour, coconut flour, 1 Tbsp coconut sugar, baking powder, xanthan gum, and salt until well combined.
In small saucepan, melt 3 Tbsp butter over medium heat. Remove saucepan from heat and whisk in almond milk, 1 tsp vanilla extract, and eggs. Make a well in center of dry ingredients and add butter mixture, whisking well until a shaggy and tacky dough forms. Bring dough together with your hands and place on piece of parchment paper measuring at least 12 x 15 in. Let dough rest for 10 minutes.
While dough rests, in small bowl, whisk together ground cardamom and remaining 2 Tbsp coconut sugar. Set aside.
Place an additional piece of parchment paper overtop dough before rolling out into 9 x 12 in rectangle. Taking care to leave 1/2 in border around edges of dough, dot and spread remaining 2 Tbsp butter over dough and sprinkle with reserved cardamom mixture in even layer. Sprinkle frozen raspberries over cardamom mixture. With the help of the bottom piece of parchment paper, roll up smaller side of dough to create a log. Divide dough into 9 equal pieces and place cut side down in prepared baking pan. Bake in preheated oven until golden brown, about 25 minutes. Let cool in pan for about 10 minutes.
While rolls cool, make glaze. In medium bowl, whisk together cream cheese, maple syrup, and remaining 1 tsp vanilla extract until smooth. You can thin glaze to your desired consistency by adding hot water, a teaspoon at a time.
When ready to serve, drizzle glaze over cooled raspberry cardamom rolls and sprinkle with chopped pistachios, if desired. Rolls are best eaten the same day they are made.
This adaptogenic hot chocolate aims to provide a sense of calm and balance, thanks to the inclusion of an ashwagandha and mushroom blend, known for their adaptogenic properties.
Adaptogens are a class of herbs and mushrooms that are believed to help the body adapt to stress and maintain balance. They have been used in traditional medicine systems, such as Ayurveda and Traditional Chinese Medicine, for centuries. While the scientific understanding of adaptogens is still evolving, there are several potential reasons why they are considered beneficial:
Stress Response Regulation: Adaptogens are thought to modulate the body’s stress response by regulating the production of stress hormones, such as cortisol. They may help the body adapt to both physical and mental stressors, promoting a more balanced response.
Homeostasis Promotion: Adaptogens are believed to support homeostasis, the body’s natural state of balance and stability. By helping the body maintain equilibrium, adaptogens may contribute to overall well-being.
Energy and Endurance: Some adaptogens are thought to enhance physical and mental performance by supporting energy production and increasing endurance. They may help the body cope with fatigue and improve stamina.
Immune System Support: Adaptogens are thought to have immune-modulating properties, meaning they may help regulate the immune system. This could contribute to a better defense against infections and diseases.
Antioxidant Properties: Many adaptogens have antioxidant properties, which means they can help neutralize free radicals in the body. This antioxidative effect may contribute to cellular health and longevity.
Cognitive Function: Some adaptogens are believed to have neuroprotective effects and may support cognitive function. They are thought to enhance mental clarity, focus, and memory.
It’s important to note that while adaptogens have a long history of use in traditional medicine, scientific research on their efficacy is still ongoing, and more evidence is needed to fully understand their mechanisms of action and potential health benefits. Additionally, individual responses to adaptogens can vary, and they may interact with medications or have contraindications in certain situations. Before incorporating adaptogens into your routine, it’s advisable to consult with a healthcare professional to ensure they are safe and appropriate for your specific health needs.
Elisa Franco
Adaptogenic Hot Chocolate Bliss
Warm, cozy, adaptogenic hot chocolate to soothe your worries.
The holiday season is upon us, and what better way to celebrate than with a creative and herb-forward cocktail that brings together the warm notes of apple cider with the aromatic essence of rosemary and sage?
Rosemary & Sage Apple Cider Fizz
This herb-forward creative cocktail combines the earthy flavors of rosemary and sage with the sweetness of apple cider and a touch of effervescence.
Welcome to the heartwarming season of Thanksgiving, where the aroma of roasting turkey and the comforting laughter of loved ones fill the air. No Thanksgiving table is complete without the classic accompaniment – cranberry sauce.
This recipe pays homage to tradition, offering a burst of sweet and tart flavors that perfectly complement the richness of the holiday feast. Join us in crafting a simple yet sublime cranberry sauce that will elevate your Thanksgiving experience.
Elisa Franco
Traditional Cranberry Sauce
As you gather with family and friends around the Thanksgiving table, let this traditional cranberry sauce be the jewel of your feast, bringing a burst of flavor that complements the holiday spirit. The simplicity of this recipe ensures that you spend less time in the kitchen and more time making cherished memories with your loved ones. May your Thanksgiving be filled with gratitude, joy, and the delightful tastes of this timeless cranberry sauce. Happy Thanksgiving!
Rinse the cranberries under cold water, removing any stems or debris.
In a medium saucepan, combine the cranberries, sugar, and water. Stir well.
Add the zest of one orange to the saucepan. The citrusy notes will enhance the cranberry flavor.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
Stir in the ground cinnamon for a touch of warmth and spice. Adjust the sugar to your taste preference if needed.
Remove the saucepan from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.
Thanksgiving wouldn’t be complete without turkey, and this Herb-Roasted Turkey Breast is a healthier option that still delivers all the savory goodness you crave. With a blend of fresh herbs, it’s a mouthwatering centerpiece for your holiday feast.
Elisa Franco
Herb-Roasted Turkey Breast
The combination of fresh herbs infuse the meat with incredible flavor, making it a delightful centerpiece for your holiday celebration.
This is the kind of recipe that you can pull together with minimal effort and maximum reward. From a quick marination in the fridge to finishing with pile of fresh herbs, each step is designed to add the most flavor for the least effort. Serve the shrimp warm with pasta or chilled with salad for a complete meal.
In a mixing bowl add shrimp, olive oil, garlic, garam masala, paprika, turmeric, and salt. Toss to combine and place in the refrigerator to marinate for an hour.
Heat a large skillet over medium heat. Add shrimp and cook about 2–3 minutes per side or until opaque in a single layer. Work in batches if necessary.
Turn off heat and add fresh lemon juice and dill, toss, and serve promptly.
Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!
Make it plant-based by replacing half and half with a plant-based creamer.
Servings 4
Ingredients
3tbspolive oil
1large yellow oniondiced
1tbspminced garlic
24-oz cans diced green chilies
1quartvegetable stock
115-oz can pumpkin puree
1tspground cumin
½tspdried thyme
½tspdried savoryoptional
2cupsfrozen corn
1cuphalf and half (or alternative)
1large baking potatopeeled and roughly mashed
1tbspsriracha hot sauce
½cupcilantrochopped (optional)
1 ½tspsea salt
Instructions
Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.
Science shows that what you eat can influence how much quality sleep you get. So, with some savvy cooking, there is hope for finally getting the ever-elusive shut-eye of your dreams and feeling like a champ. These recipes feature the foods you need to help bring on sweet dreams.
Pumpkin Crusted Salmon with Sweet Potato Mash
Good news for the reluctant or harried cook: this dish comes together quickly but presents itself as something truly fanciful. Rainbow trout and arctic char are good stand-ins for salmon with nearly the same sleep-inducing nutritional make-up.
Heat oven to 325 F (162 C). Line baking sheet with parchment paper.
In blender or mini food processor, pulse pumpkin seeds, olive oil, garlic powder, cayenne, 1/4 tsp (1 mL) salt, and black pepper until mixture forms a semi-dry paste. Alternatively, in bowl, finely chop pumpkin seeds and mix with other ingredients.
Coat salmon fillets with pumpkin mixture. Bake salmon for 18 minutes, or until just barely cooked through in the center.
As salmon cooks, place sweet potatoes in large saucepan. Cover with cold water. Bring to a boil over high heat. Boil, uncovered, for 15 minutes, or until tender. Drain and mash with butter, thyme, mustard, and 1/4 tsp (2 mL) salt. Alternatively, steam sweet potato cubes until tender and then mash with the other ingredients.
Spread sweet potato mash on serving plates and top with salmon.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl. It’s also a great breakfast option with a little granola tossed on top.
1 cup (250 mL) tart cherry juice 1 Tbsp (15 mL) honey 1 cup (250 mL) dried tart cherries 1 Tbsp (15 mL) minced fresh ginger 2 tsp (10 mL) grated orange zest Pinch of salt 1 tsp (5 mL) vanilla extract 3 cups (750 mL) plain yogurt 1/2 cup (125 mL) chopped walnuts
In medium saucepan, place cherry juice, honey, dried cherries, ginger, orange zest, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer gently for 15 minutes.
With slotted spoon, remove dried cherries from pan and set aside. Raise heat to high and boil, uncovered, for 3 minutes, or until liquid is reduced by about half and syrupy. Stir cherries back into liquid and add vanilla.
Place yogurt in serving bowls and top with cherry compote and walnuts.
Southwest Tofu Scramble Tacos
Stuffing a highly seasoned tofu scramble into steamy tortillas proves that tacos can handle all sorts of whims and fancies. And it’s a speedy meatless meal that can help you snag more zzz’s.
1 block (12 oz/350 g) extra-firm tofu 2 tsp (10 mL) grapeseed oil or avocado oil 1 cup (250 mL) chopped yellow onion 2 garlic cloves, peeled and minced 1/2 tsp (2 mL) turmeric 1/2 tsp (2 mL) ground coriander 1/2 tsp (2 mL) ancho chili pepper or 1/4 tsp (1 mL) cayenne 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) black pepper 1 yellow or orange bell pepper, chopped 3 Tbsp (45 mL) nutritional yeast 1 cup (250 mL) cooked or canned black beans 1/2 cup (125 mL) chopped cilantro 8 corn tortillas, warmed 1 avocado, cubed 1/2 cup (125 mL) salsa of choice Lime wedges
Using large holes of box grater, grate tofu into pebble-sized pieces, or finely chop with knife.
In large skillet, heat oil over medium heat. Add onion and garlic, and cook for 5 minutes, stirring often. Stir in turmeric, coriander, ancho pepper or cayenne, salt, and pepper; heat for 30 seconds. Add tofu, bell pepper, and nutritional yeast to skillet and cook for 3 minutes, stirring often. Stir in black beans, heat for 2 more minutes, and then add cilantro.
Divide tofu mixture among tortillas and top with avocado and salsa. Squirt on lime juice.
