Nutty Chocolate Bark

I love making barks as they last forever in the freezer. You never know when you may need a little something, and this is it!

Ingredients:

12oz chocolate chips ( I like dark chocolate, you can also use Vegan Choc chips)

3/4 cup of nuts ( almonds pecans, pepitas, pistachios, walnuts…use a few or mix it up)

1/4-1/3 cup of dried cranberries, cherries, blueberries or a mix

1/2 teaspoon of flaky salt

Instructions:

1.Preheat oven to 350 degrees. Toast the nuts on a baking sheet for about 6-8 minutes. When cool enough, roughly chop nuts.

2.Melt chocolate slowly in a double boiler, or in a microwave safe bowl in short 30 second increments . When the chocolate is almost melted take off heat and keep stiring.

3. Cover a large rimmed baking sheet with parchment paper . Using a silicone spatula, spread chocolate evenly over baking sheet until 1/4 " thick.

4.Lightly sprinkle chopped nuts evenly over the chocolate, then follow by dried fruit, then salt flakes.

5. Place baking sheet in refrigerator until hard.

6. Break into pieces and store in a sealed container in the refrigerator .

Sweet and Spicy Nut Mix

A little sweet, a touch of heat ( optional) and a hint of fresh rosemary. A perfect snack or party favorite! Make sure you buy raw, unsalted fresh nuts! This makes approx 5 1/2 cups to enjoy ( but not at one time!)

Ingredients:

2 cups raw walnut halves or pecans

2 cups of whole raw almonds

1 1/2 cup pepitas

2 tablespoons finely chopped fresh rosemary

2 tablespoons unsalted butter( if salted adjust salt measurement) Vegan option: use olive oil

1 teaspoon of flake salt

1 teaspoon vanilla extract

1/4 teaspoon cayenne pepper. For less spice use cinnamon or pumpkin spice

Instructions:

Preheat the oven to 325 degrees Fahrenheit.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important).

Pour the almonds, pecans and pepitas in a bowl and set it aside.

In another bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you’re using). Gently combine nuts and toss until coated

Put the nut mixture on the prepared baking sheet. Spread the mixture in a single layer on the pan.

Place in the oven, stirring after the first 10 minutes and then every 5 minutes , until the nuts are a deep golden color, 23 to 25 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts cool.)

Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes.

Let the nut mixture cool completely on the pan. Store in a glass jar at room temperature.

Bright and Zesty Shaved Brussels Sprout Salad

Brussels sprouts are a nutrient powerhouse. Packed with fiber, antioxidants, and immune-boosting vitamin C, they help support digestion, promote glowing skin, and keep your energy steady. Adding them to your holiday table is a delicious way to balance heavier dishes with something fresh and vibrant.

This shaved Brussels sprout salad is crunchy, zesty, and full of flavor—a perfect holiday side dish, or light lunch to keep you feeling balanced and nourished. Enjoy!

Ingredients:

2 cups Brussels sprouts, finely shaved or thinly sliced w/ a mandoline.

1 apple, thinly sliced (Honeycrisp or Granny Smith work well)

¼ cup dried cranberries

¼ cup chopped pecans or walnuts, (optional)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

½ teaspoon maple syrup

Salt and pepper to taste

I also love to sprinkle pomegranate seeds on top and shaved pecorino if desired.

Instructions:

Start by preparing the dressing: whisk together lemon juice, olive oil, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.

In a large bowl, combine the shaved Brussels sprouts, apple slices, cranberries, and nuts.

Pour the dressing over the salad and toss to coat evenly.

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Pro Tip: For an extra crunch, toast the nuts before adding them.