Disclosure: For this post, I’ve teamed up with Madhava Natural Sweeteners. I received 2 bags of their Better Baking Blend to try, and I am being compensated for my recipe development and photography; all opinions are 100% mine.
This is going to be a jam-packed post! Madhava asked me to discuss how I stay healthy during the holiday season so I’ll be talking about that below, and I’m going to share a recipe I created featuring Madhava’s Organic Better Baking Blend. I’m also going to tell you about Madhava’s Healthier Holidays social media contest, and I am giving away a bunch of Madhava products, too!
I don’t really approach the holidays any differently than I do “regular” days when it comes to food, exercise, and other healthy habits. I am consistent about eating well and getting regular exercise all the time, including during the holiday season. While the holidays are definitely busier, and there are more opportunities for overindulging in treats and skipping the exercise, I just try not to do too much of either one of these. I work treats into my regular diet on a daily basis so I have no reason to overconsume these at parties, on vacation, etc., and I get to the gym and walk as much as I can. That said, if I do overeat now and then, I don’t stress about it…I just go back to my “regularly scheduled programming” the next day. (I also make sure I get plenty of sleep!)
Cookies are one of my favorite treats. To keep them healthier I like to make my own (I included many of my favorites in my new Holiday Treats eBook!), and when I eat them, I do so in moderation. For me, this generally means 2 homemade cookies, usually after dinner when I am in the mood for something sweet.
These sugar cookies that I made with the Madhava’s Better Baking Blend are delicious. Their thickness (and not overbaking them) results in a delightfully chewy cookie. Use the bottom of a patterned glass jar to give them a distictive design, if you like.
If you don’t have access to Madhava’s Better Baking Blend, you can use coconut sugar or dark brown sugar in these cookies.
To enter Madhava’s Healthier Holidays contest, please visit this link, where you’ll find information on how you can share recipes on Pinterest and possibly win one of Madhava’s gift packs or grand prize.
And to enter my giveaway for A Mix and Match Package from Madhava Sweeteners, please leave a comment on this post about your favority holiday treat (I want to know what it is!). For extra entries, you can “like” Madhava on Facebook, follow Madhava on Pinterest, follow Madhava on twitter, or follow Madhava on Instagram. For each extra entry, please leave an additional comment letting me know.
Official Rules: This giveaway ends on Monday December 29, 2014 at midnight EST. I will choose a winner via random.com and I’ll email the winner on that day. The winner will have 48 hours to provide me with their shipping address. If no shipping address is furnished, I will choose another winner. You must be 18 years or older to enter this giveaway. No purchase is necessary to enter or win this giveaway.
Sorry it’s been a few weeks since I last posted…I’ve been busy working on my new eBook! It’s called Holiday Treats and it was really fun to write.
I made a sales page for the book here (and I have a sales page for ALL my eBooks here). For the month of December I am running a 1/2 off special on all of them including Holiday Treats. Use the discount code treatyourself during the checkout process and you can buy any or all of the eBooks for just 99 cents each. If you have any trouble at all with the discount code or the downloads, shoot me an email at email@example.com and I’ll be happy to straighten it out for you.
Since the last two weeks in my kitchen have been all about making and sampling sweet treats, I have been taking care to make sure I am otherwise eating a balanced, calorie-appropriate, nutritious diet (I talk more about my “dessert philosophy” in the intro of Holiday Treats).
One meal I’ve enjoyed a few times recently is this Smoked Salmon Omelet, the recipe for which appears in my print book One Simple Change.
It’s quick to whip up, filling, and delicious. When I know I am going to “have to” eat some carbohydrate-rich cookies (I know…poor me…testing recipes really stinks…NOT), this is a perfect lunch. I’ve photographed the omelet atop a bed of baby arugula- the hot omelet cooked the greens just a bit, which I love!
Disclosure: This recipe is part of FIJI Water’s “Perfection Takes Time” campaign. I am being compensated for my recipe development and photography; all opinions are 100% mine.
I grow Cheese Pumpkins in my garden every year and one of my favorite ways to use them is in this gorgeous-hued Pumpkin Soup.
I thought it would be a great fit for the “Perfection Takes Time” campaign because it’s not a quickie recipe (just like FIJI Water isn’t quickie water!). FIJI water is collected in a natural aquifer, the result of rainwater trickling down through layers of volcanic rock. This is a slow process that allows for the gathering of minerals and electrolytes along the way, and which results in an amazingly pure, great-tasting water. (You can learn more about FIJI Water here.)
The recipe, which I adapted from the Butternut Squash Soup with Brown Butter in The Essential New York Times Cookbook, requires the ingredients to rest at several stages so the flavors can develop. Here’s how I recommend you time the making of this soup:
Day 1: bake the pumpkin and prep the leeks, carrots, and shallots/onion
Day 2: Prepare the soup then allow it to rest overnight
Day 3: Reheat the soup, make the fried sage leaves, and serve.
This makes a great first course any day, but will also fit right in at a holiday meal this season.
If you cannot find the variety of pumpkin that I used, substitute a winter squash such as Butternut. Sour cream makes a perfectly acceptable substitute if you don’t have crème fraîche (my “diy” crème fraîche recipe is here); the fried sage leaves are fun, but definitely optional.
Get this and other “Perfection Takes Time” Recipes on fijiwater.com.
Get a full Thanksgiving menu with recipes in my brand new eBook Fresh and Flavorful Thanksgiving.
I love everything from MightyNest and I am a big fan of their efforts to support schools. So when they recently sent me some of their Anchor Hocking Glassware (and asked if I’d like to do a giveaway for the same items on my blog), I was thrilled. I’ve been cooking up a storm lately: testing and photographing recipes for my new Thanksgiving eBook. So it was the perfect opportunity for me to take these glass dishware items for a spin.
Here’s what I got (and one of my readers is going to win the same set, a retail value of $100!). PLUS, MightyNest will be giving the winner’s school a $100 cash donation!:
Anchor Hocking Glass Casserole
3 Quart Splashproof Bowl
4 Quart Splashproof Bowl
True Fit Cake Pan
True Fit 3 qt Baking Pan
2 Cup Bake & Store Glassware
I’m so excited about the glass mixing bowls with lids. They’re big and super useful. They are leakproof and sturdy enough to handle everyday use. You’ll love using these year round for storing leftovers in the fridge, batter, etc.
And the lidded chiller pitcher is wonderful: now you can transport the makings of cocktail to your buddy’s house!
The glass casserole dishes are awesome for holidays such as Thanksgiving because they are ovenproof and come with sealable lids. So you can bake your food right in the glass, then easily seal it right up for transport or storage in the refrigerator in advance of entertaining. No more fiddling with plastic wrap that doesn’t come close to actually sealing. And no more struggling to awkwardly balance your foil-covered dish on your lap so it doesn’t spill in the car.
All of the Anchor Hocking glassware is free of worrisome chemicals associated with plastics and can be used to cook in the oven up to 425 degrees F.
To celebrate this giveaway and my Thanksgiving eBook, I am sharing one of the eBook recipes here: the Roasted Brussels Sprouts with Squash and Bacon. It’s pictured at the top of this post and you’ll find the recipe below (and you can check out the rest of the book and buy it here). Underneath the recipe is the widget to enter the giveaway…good luck!
Please leave a comment on this post and pledge to bring a wholesome side dish to share with family and friends via the widget below. When you use the widget to pledge, you’ll automatically be entered to win the giveaway and you’ll be signing up for the MightyNest for Schools Program. When you sign up for this program, 15% of any purchase you make from MightyNest in the future goes back to the school of your choice (it can be your child’s school or simply a school that is in your local area). The approximate retail value of this giveaway is $100 and on top of that, Mighty Nest will make a $100 donation to the winner’s school.
This giveaway is only open to readers in the USA and ends on 11/25/14 at 11:59PM Central Time.
Some more of my Thanksgiving side dish recipes:
Cranberry Pomegranate Compote
Cranberry Chutney with Dried Apricots and Spices
Fall Garden Greens with Apples and Walnuts
Perfect Fall Salad
Arugula Salad with Pomegranate, Avocado and Goat Cheese
Roasted Squash Salad with Dates and Spicy Pecans
Roasted Brussels Sprouts with Cream and Aleppo Pepper
Pan Roasted Brussels Sprouts with Pears
Maple Butternut Squash and Parsnip Soup
Parsnip and Apple Soup
Celery Root, Kale, and Wild Rice Soup
Cinnamon Roasted Sweet Potatoes and Garlic
Roasted Vegetables with Cardamom
Spiced Sweet Potato Puree
Pumpkin Gingerbread Stuffing
I first met Cathy Barrow “virtually” back in 2009. We were both new bloggers. And frequent participants in the recipe contests run by Food52.
In the summer of 2010, Cathy and I made plans to meet up for lunch at The Spotted Pig in NYC. I recall being extremely nervous beforehand: I didn’t know if we’d have anything to talk about! Well, conversation didn’t end up being a problem…we gabbed for hours, and we have been good friends ever since. We’ve roomed together at blogging/writing conferences, we’ve had many more meals together, and I’ve spent the weekend at her lovely home in Washington, DC. And now it is with great pleasure that I get to tell you about Cathy’s newly published cookbook: Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Cathy is truly a preserving maven: she is extremely knowledgeable and passionate about the craft of canning. Her first book (I am pretty certain there will be more!) is both beautifully written and photographed (the photos were taken by Christopher Hirscheimer and Melissa Hamilton, the team behind the wildly successful Canal House). If you enjoy spending time in the kitchen and have an interest in preserving fruits, vegetables, meats, fish, canning beans and soups, and making cheese, I think you will love Mrs. Wheelbarrow’s Practical Pantry.
One of the things I like most about this book is that it’s not just a collection of preserving techniques. It also includes numerous “bonus” recipes that show you how to use what you have preserved. Mrs. Wheelbarrow’s Rugelach, which I made with 2 kinds of jam, is the perfect example.
I’ve sampled Cathy’s jams many times before this book was published and I know them to be exceptional, so I was excited to see her recipe for Straight-Up Preserves with Any Fruit. This is a brilliant recipe that works as a starting point for turning just about any fruit into jam, and Cathy gives many suggestions for herbs, spices, and other flavorings one may use to complement the fruit. With guidance from the book, I made Pear Preserves with Bourbon and Rosemary.
Then I used some of the pear preserves (along with some of my Preserved Rose Petals) in Cathy’s rugelach.
These rugelach are really fabulous and I will be making them again and again! I hope you’ll give them a try, and that you will pick up a copy of Cathy’s book.