Cold Season Breakfast Cocktail (Smoothie)

Cold Season Breakfast Cocktail (Smoothie)

Beverage Recipe

This has been my go-to breakfast from late fall through the winter. It’s full of vitamins and antioxidants and contains ingredients that help digestion. The ginger and cinnamon invigorate circulation and promote warming. I adjust the amount of ginger depending on my body’s needs and consume it at room temperature. I’m not claiming this will keep the sniffles away, but the big nutritional boost doesn’t hurt. For me, it’s helped break up congestion I’ve experienced, particularly during this damp time of the year.

This makes about 16 oz.

  • ­­­­1 apple
  • 1 celery stalk
  • 1 carrot
  • Handful of spinach
  • Juice of ½-1 lemon plus piece of fresh rind
  • 1-inch (or more) slice fresh ginger
  • 1-inch piece dried orange peel
  • 1 Tbs almond butter
  • ½ scoop protein power
  • Scoop Greens powder
  • Lots of cinnamon
  • Splash orange juice

Blend and enjoy!

Carrot Peels

Carrot Peels

Mise en place Wellness

Save Your Carrot Peels (and any anything else you’d use) for your smoothies, stocks and soups. It’s a great way to reduce waste or the size of your compost. You can store the clean scraps in the refrigerator for a couple days or even store them in in the freezer. Should I peel carrots for a recipe, I tend to use the peels the next day in my smoothie. And occasionally, I’ve been told my smoothie smells like compost…

Roasted Winter Vegetables with Crispy Sage

Roasted Winter Vegetables with Crispy Sage

Mains & Sides Recipe

This recipe is easy and the taste (and aroma) of the buttery sage with the vegetables is a delicious pairing. And to be honest, the dish is comprised of what remained in the fridge and pantry combined with a craving for sage. It could be made with a variety of winter vegetables.

  • 2 sweet potatoes
  • 1 red potato
  • 4 turnips
  • 3 large carrots
  • 1 onion
  • 5 cloves garlic, minced
  • 15-20 cremini mushrooms
  • 1 ½ Tbs fresh thyme leaves, chopped, plus some sprigs for roasting
  • Olive oil
  • Salt and pepper
  • 10 to 12 sage leaves, cut into a chiffonade
  • 3 Tbs unsalted butter

Preheat oven at 400°F.

Clean mushrooms and trim ends. Place mushrooms into bowl and toss with a little olive oil. Set aside.

Peel and cut potatoes, turnips and carrots into approximate 1-inch cubes. Cut ends of onion and remove outer skin. Cut onion in half and cut each half into quarters (or sixths if using a large onion.) Put potatoes, turnips, carrots and onions onto a large baking sheet and drizzle with a little olive oil. Add salt, pepper, minced garlic and chopped thyme and mix with your hand. Place thyme sprigs on top of vegetables. Roast for 25 minutes.

In the meantime, in small sauté pan heat melt butter with 1 Tbs olive oil on medium. When butter starts to slightly brown add sage leaves and fry until sage is just crisp. Remove sage with a slotted spoon or spatula and spread out on a plate covered with paper towels.

Once vegetable mixture has roasted for 25 minutes, spread mushrooms onto baking sheet and roast vegetables for an additional 25 minutes. For final 5 to 7 minutes, increase oven temperature to 425°F and roast until vegetables are slightly golden or brown. Remove from oven, mix vegetables and add the sage, salt and pepper (or a favorite seasoning) to taste.

Roasted Butternut Squash with Poblano Pepper

Roasted Butternut Squash with Poblano Pepper

Mains & Sides Recipe

This dish is vibrant and warming. I’ve paired with a protein for meals but it could be used as a main dish accompanied with other veggies or grains since the squash is hearty. I use a chimichurri spice blend that has 3 different dried Mexican chiles. Chili powder would make a great substitute as noted below.

The recipe will fill two large baking sheets. If you only have one baking sheet, wrap up one half of the butternut squash and put it in the refrigerator for another day. You can also half spice, chili and sauce amount.

  • 1 butternut squash (2 lbs)
  • 1 poblano pepper, deseeded and ribs removed, chopped
  • 2 tsp chimichurri spice (or 2 tsp chili powder plus ½ tsp dried oregano)
  • 1 tsp paprika (omit if using chili powder)
  • 4 Tbs olive oil
  • Salt
  • Lime wedges (optional)

Sauce

  • ½ cup Greek yogurt
  • ½ cup buttermilk
  • 1 Tbs olive oil
  • 3 small garlic cloves, finely chopped
  • pinch of salt
  • Preheat oven at 400°F. Line baking sheets with parchment paper.

    Peel the squash and cut in half lengthwise. Scoop out and discard the seeds. Slice each half, from top to bottom, into 1/3-inch thick slices. Lay the slices on baking sheets. Combine the oil and spices in a small bowl and brush the oil mixture onto the squash slices. Sprinkle the poblano then a little salt over the slices and roast in oven for 15 to 20 minutes, until squash is tender. Set aside to cool.

    In meantime, whisk together the sauce ingredient. Once the butternut squash slices have cooled, plate them and drizzle with the sauce. Add fresh lime juice to desired taste.

    Balkan Polenta with Rapini

    Balkan Polenta with Rapini

    Mains & Sides Recipe

    To me, this is comfort food. The warm, sweet flavor of the polenta combined with bitter rapini and salty, tangy feta and makes my mouth water. Balkan polenta is made with coarse cornmeal, which gives it a more defined texture. And while I love Greek feta, I like a softer and stronger Bulgarian feta for this and other baked dishes. I also only buy feta swimming in brine. The brine keeps the cheese moist and gives it has a longer shelf life. When first made the polenta will have a softer consistency like porridge. As it sits it will firm and cut nicely into squares. It’s also great as leftovers. One next-day idea shown in the photo below: cut it into squares; brush the squares with olive oil; and bake at 350 deg F until golden.

    Polenta
    • 1 ½ cups coarse yellow cornmeal
    • 4 cups vegetable or chicken stock
    • ½ cup olive oil
    • 1 ¾ cups feta, freshly crumbled
    • 1 cup yogurt
    • ½ lb rapini, washed and coarsely chopped
    • Salt and Pepper to taste

    Topping
    • ¼ cup olive oil
    • 4 small garlic cloves, finely chopped
    • 1 tsp Allepo or Urfa Biber pepper (alternatively one pinch of crushed pepper flakes)
    • ½ cup white wine or scant ½ cup vegetable or chicken stock
    • 1 Tsp fresh thyme, chopped
    • Juice of lemon to taste (optional)
    • Salt (optional)

    Mix the cornmeal with 1 ½ cups cold water in a bowl. Let stand for 5 minutes.

    In meantime, bring stock to boil. Add rapini and cornmeal, stirring frequently for 10 to 12 minutes. Add olive oil and cook for additional 5 minutes, or until mixture thickens. Remove mixture from heat and fold in the feta and yogurt. Salt and pepper to taste.

    For the topping, heat the olive oil in a small skillet. Sauté the garlic for 30 seconds or until fragrant, and then add the pepper. Add the wine or stock and when sauce starts to bubble, simmer on low for 3-5 minutes. Remove from heat, taste and add salt and lemon juice to taste. Drizzle the sauce over the polenta. (If sensitive to salt or lemon, I suggest adding after sauce is added to polenta.)

    Baked Balkan Polenta Squares Option