With the holidays over and the new year starting, it’s a great time to start fresh with routines and begin healthy habits. While I don’t go out of my way to set resolutions for myself in the new year, I have recently made a personal goal to get better at meal prep. This recipe featured is great for this as it only takes a few minutes to prepare, and makes a great breakfast that will help start your day off right!
Originating in Tunisia, Harissa is a chili pepper paste that pairs great with a variety of foods! Try it with meat, fish, roasted vegetables, rice or soups; it’s heat will be sure to add a lot of flavor to your dish of choice.
Makes a rounded 3/4 cup » More …
Butternut squash has been my go-to vegetable for my family these past few months. It doesn’t make a huge mess to prep, I can incorporate it easily into so many dishes my family loves and it alone can be a great side dish that is easy to throw together. Not to mention, 1 cup of it alone has more Vitamin A than a carrot does, and more potassium than in a single banana. While I usually enjoy it simply roasted, this is a new fun way for me to mix it up while keeping it simple.
By: Tracy L. Skaer, PharmD, Professor of Pharmacotherapy
While there is often much joy surrounding family gatherings during the holiday season, some may experience increased tension. Practice these mindful techniques to help you increase empathy, reduce stress, improve relationship satisfaction, and better enjoy your holiday moments.
I use apples in a lot of my cooking, especially in the fall, to add flavor and color to many of my appetizer dishes. However, I have never tried stuffed apples before. I found this recipe incredibly easy, involving barely any prep or clean-up. Enjoy!
Skip the canned cranberry this Thanksgiving and try a fresh alternative that is almost just as easy!
Makes: 6 servings (2oz per serving)
- 12 oz – bag cranberries
- 1/2 cup fresh orange juice & zest
- 1 fresh lime – juice & zest
- 1/2 cup good maple syrup
- 1 jalapeno, seeded & minced (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
We are coming up to almost a week before Thanksgiving, and the holiday stress might be coming on if you are the elected chef responsible for your Thanksgiving dinner. Keep it simple, healthy and fresh with this fun Thanksgiving side that will sure to have even your pickiest eaters think twice about squash!
Makes 5 servings
5-6 Medium Apples (any kind you like!), Washed and Cut into ½ inch chunks
2 tsp Lemon Juice
1 Tablespoon of Extra Virgin Olive Oil
1 Bunch of Kale
¼ Cup of Pumpkin Seeds
¼ Cup of Feta (crumbled)
Salt & Pepper to taste
Makes: 12 Servings
- 1/2 cup dried cranberries
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp lime juice
- 3 Tbsp tahini
- 1 (15.5 oz) can chickpeas (drained, reserving the liquid)
- 2 cloves of garlic
- 1/2 jalapeño pepper
- 1/4 tsp smoked paprika
- 1/4 cup fresh cilantro, chopped finely
Makes: 3 servings
- 450 grams (1 lb.) pumpkin
- 1 Granny Smith apple cored, and quartered
- 1 medium onion quartered
- 2 cloves garlic
- 1 tablespoon olive oil
- ¼ teaspoon cayenne more to taste
- 300 ml (1¼ cup) vegetable stock
- freshly ground black pepper to taste
- pomegranate arils
- pumpkin seeds