Herbed Apple Cider Spritz

Cozy, spiced, and oh-so satisfying!

Ingredients:

1 cup pure apple cider (unsweetened)
1/2 cup sparkling water
1 tbsp fresh lemon juice
Cinnamon stick
Thyme sprigs

Instructions:

Stir apple cider with lemon juice.

Add sparkling water and a cinnamon stick.

Garnish with thyme for an earthy touch.

Pro Tip:
The cinnamon stick infuses more flavor the longer it sits!

Optional: If you choose to make this with alcohol you could add 1 oz of Bourbon, whiskey, tequila or Rum.

You could also rim the glasses with a touch of lemon and coconut sugar .

Maple-Balsamic Quinoa & Cranberry Stuffed Acorn Squash

This is one of those cozy holiday dishes that feels both bright and grounding. The sweet cranberries and warm squash make the perfect pair. This version is light, nourishing, and looks beautiful on the table.
Pro Tip: Roast the squash earlier in the day so the final assembly is quick. You can also add in additional proteins to the mix.

Ingredients:

2 acorn squash, halved and seeded
1 cup cooked quinoa
½ cup dried cranberries (no sugar added)
¼ cup chopped pecans
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried thyme

Instructions:

Add in’s ( optional) Chickpeas, ground cooked turkey, shredded cooked tofu.

Heat the oven to 400°F and place the squash halves cut-side down on a baking sheet lined with parchment.

Roast until the flesh is tender.

Mix the quinoa, cranberries, pecans, olive oil, balsamic, maple, salt, pepper, and thyme in a bowl ( and other add-in’s if desired)

Fill the roasted squash halves with the quinoa mixture and warm in the oven before serving.

Holiday Healthy Peppermint Bark

This Holiday Healthy Peppermint Bark is the perfect balance with a mix of crunchy pumpkin seeds, sweet dried cranberries, and a touch of peppermint, it's a treat that brings joy and health. It's the perfect bite-sized way to add a little magic to your holiday season or anytime.

INGREDIENTS

• 1 cup unsweetened coconut flakes

• 3/4 cup shelled pumpkin seeds and/or chopped almonds

• 3/4 cup sweetened dried cranberries

• 2 12-ounce bags of dark chocolate chips

• Natural crushed candy cane pieces in top (optional) or mint extract

Instructions:

1. Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.

2. Bake for approximately 3 minutes or until coconut is lightly golden and fragrant ( keep an eye on this).

3. Add cranberries to parchment lined baking sheet and mix with coconut and seeds. Set aside.

4. In a medium saucepan over medium heat ( or a double boiler) warm chocolate chips, stirring until chocolate is mostly melted. Remove from heat and keep stirring until chocolate is completely melted.

5. Pour chocolate over coconut, seeds, and cranberries. Using a silicone spatula, spread out into a smooth layer covering the parchment lined baking sheet. Sprinkle crushed candy cane on top of chocolate mixture if desired . Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.

6. You may freeze for a later date …if its lasts that long!

   Note: If you choose not to use candy cane, you can add a few drops of mint extract to the chocolate.