Tuesday, November 26, 2013

Gingered Cranberry Relish


Cranberries are a natural part of the quintessential Thanksgiving spread.  However, the gelatinous substance that comes out of the can (while still holding the shape of the can) has much to be desired.  This recipe (adapted from eatingwell.com) is going to provide the perfect homemade touch.  The ginger provides a spicy flavor that cleanses the palate between bites of steamy gravy-doused turkey and creamy mashed potatoes.  There is also far less sugar used than many other cranberry recipes, leaving you with a tart finish and guilt-free conscious!

While homemade cranberry sauce is fabulous, this just leaves another item that requires room on the stove top amidst the simmering gravy and boiling potatoes.  So the best thing about this recipe is that there is no cooking required.  That means it's as easy as well... opening a can of cranberry sauce!  And did I mention, there are only four ingredients?!  There is no excuse not to make this!
Cranberries contain several phytonutrients that aid in gum health and decrease risk of urinary tract infections!  You may also be reducing your risk of breast, colon, lung and prostate cancers when you include cranberries on your plate.  Choose whole and fresh cranberries to avoid added sugars found in cranberry juice and cocktails. 
First, you will start with your bag of fresh cranberries.  Wash the berries and drain.

Pulse your cranberries in a food processor until coarsely ground, but so they still have a shape and aren't just mush.

Remove your cranberries from the processor and stir in minced crystallized ginger and sugar.

Next you will gently stir in your bag of frozen raspberries (no need to defrost beforehand).  Let sit for at least 3 hours, even better if left overnight, before serving. 

 Have a healthy and happy Thanksgiving everyone!

Gingered Cranberry Relish
1 12oz bag fresh cranberries, washed and drained
1/2 cup minced crystallized ginger
1/4 cup sugar
1 bag frozen raspberries (do not defrost before hand)

1- Pulse your cranberries in a food processor until coarsely ground, but so they still have a shape and aren't just mush.
2- Stir in crystallized ginger and sugar.  Gently fold in raspberries.
3- Let sit at least 3 hours before serving.  Can be made a day or two ahead of time.

Sunday, November 24, 2013

Paleo French Toast

There's just something about a leisurely breakfast at home. Most mornings are pretty go-go-go for me. I eat breakfast while walking out the door or letting Emma out and drink my coffee while working with clients. I can't wait for the weekend when I can sit down drinking a cup of coffee (in a mug) and eating breakfast off a plate with a fork. Yes ladies and gentlemen, it's the little things that make me happy!

This morning was one of those cherished weekend mornings! I made french toast and had a hot cup of coffee in a mug. French toast doesn't have to be an unhealthy, sugar and butter laden weekend treat. This recipe has no added sugar and plenty of healthy fats and fiber! I used my paleo carrot cake bread that I made earlier this week but you can use any bread you'd like.

Paleo French Toast

-1 slice paleo carrot cake bread
-1 egg (whisked)
-splash vanilla extract
-dash cinnamon
-cashew butter

1. Whisk egg with vanilla and cinnamon in a bowl.
2.Use a small non stick skillet and spray with coconut oil spray or add 1-2 tsp of fat (coconut oil or grass fed butter)
3.Place slice of bread in egg mixture and coat on both sides
4.Cook for about 1-2 minutes on each side on medium high heat (or until brown and crispy)
5.Add cashew butter on top. It will melt and taste delicious!

-honey or agave
-fresh fruit