THIS HOLIDAY SEASON SERVE THIS TO YOUR FAMILY AND FRIENDS

GET THAT SOUPY GREEN BEAN SHIT OUTTA HERE. C’mon, anybody showing up with that casserole from a can didn’t even fucking try. How about something much tastier that packs some actual nutrition in it? Bring this bastard to Thanksgiving and nobody is going to ask you to do the goddamn dishes.

ROASTED BRUSSELS SPROUTS WITH QUINOA AND CRANBERRIES

1 ½ pounds of brussels sprouts

1 tablespoon olive oil

1 cup quinoa

1 ¾ cup water

pinch of salt

1/3 cup toasted almonds

1/3 cup dried cranberries (if you can’t find any, don’t fucking sweat it)

¼ cup chopped parsley

1/8 teaspoon of salt

pepper to taste

DRESSING:

2-3 cloves of garlic

2 ½ tablespoons red wine vinegar

2 tablespoons lemon juice (about 1 lemon)

2 teaspoons Dijon mustard

1 teaspoon olive oil

Heat the oven up to 400 degrees. Tear off any fucked up lookin leaves on the brussels sprouts and chop them into quarters (or halves if they are little). Toss them with a tablespoon of olive oil and spread them out on a baking sheet. Roast those sons of bitches for 20 minutes, stirring half way, or until the sprouts are golden and kinda burnt in some places. Goddamn delicious. Just trust. Boiling these tiny cabbage-looking motherfuckers is a crime. ROAST OR GTFO.

While that shit is going down, rinse the quinoa with some water so that it isn’t bitter when you cook it (yeah, you’re fucking welcome). Throw it in a medium pot with the water and pinch of salt and bring it to a boil over a medium heat. Turn the heat down to a simmer, cover that shit, and let it cook for about 15-20 minutes or until all the water is gone and the quinoa is tender. Turn off the heat. Chop up the garlic all small and throw it in a small glass with the rest of the ingredients for the dressing and mix well.

When the sprouts are done, toss them in a bowl with the cooked quinoa and the dressing. Mix that shit so that everything is coated real well. Add the almonds, cranberries, parsley, salt, and pepper and mix again. Taste it and see if you need more salt or pepper or whatthefuckever you think is missing. Serve warm or at room temperature.

Serves 4-6 as a side, double that shit and bring it to Thanksgiving if you feel like being a popular motherfucker

30 SUPERFOOD RECIPES YOU'VE NEVER TRIED BEFORE

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What the heck are these superfood things people keep talking about? Certain foods (mainly fruits, vegetables, grains, nuts, and seeds) are particularly packed with essential nutrients including vitamins, minerals, and antioxidants. From avocado to zucchini, we’ve got the low-down on these super-powered foods that can boost health from the inside out.

Just because they’re superfoods doesn’t necessarily mean they’re super-complicated to prepare, though. For those who are crunched for time, inexperienced in the kitchen, or just not in the mood to cook an elaborate meal, we’ve put together a list of our favorite super-simple, super-healthy recipes. Each of the meals featured below includes at least two superfoods, so you’re guaranteed to get a nutrient-packed meal. What are you waiting for? Go get cooking!  

BREAKFAST

Photo: Keep Your Diet Real

1. Sweet Potato Oatmeal
Thanks to sweet potato puree, cinnamon, and milk (of your choice), this heartyoatmeal packs a nutritional punch with four superfoods and less than five minutes of prep time. Optional toppings of nuts and dried fruits start your morning right, while a dash of the cinnamon adds savory flavor, protects your heart, and fights inflammation[1].

2. Colorful Flower Eggs
These baked eggs not only provide an early morning protein boost, they also contain plenty of omega 3-fatty acids, which aid brain function and heart health [2]. If you’re not a fan of vitamin-rich bell peppers (which are loaded with vitamins A and C that protect the immune system and the skin) as the containers for your baked eggs, substitute eggplant, acorn squash, or pumpkin.

3. Kale, Almond, Banana Smoothie with Chia Seeds
A perfect on-the-go breakfast, this smoothie recipe features a delicious combination of four superfoods: kale, banana, almond butter, and chia seeds.  Although the recipe calls for almond milk, consider subbing in soy or skim milk, which contain essential vitamins and minerals that can help with losing weight, building muscle, and fortifying bones [3] [4].

4. Sweet Potato Hash with Eggs
A hearty and delicious breakfast that combines sweet potatoes, eggs, and red, green, and yellow bell peppers, this hash can easily accommodate extra add-ins. Toss in some meat (like sausage or shredded chicken) for extra protein, or up the veggies with onions, kale, or spinach. Sweet potatoes, which provide 400 percent of your daily recommended amount of vitamin A, are both delicious and beneficial to eye health.

5. Shirred Eggs with Smoked Salmon
This baked egg dish is super simple, layering eggs, Swiss chard, onions, and chives with slices of gooey brie cheese and salmon (which is full of brain-boosting Omega-3 fatty acids). Although the recipe calls for heavy cream, consider using milk or a milk substitute to reduce calories without forgoing the silky texture.

6. Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese
This fancy-looking casserole will impress your friends and make them healthier. It features a hearty serving of leeks and spinach, two superfoods packed with nutrients, including iron, that aid in building muscles and supporting cardiovascular health [5][6]. Simply combine the leeks and spinach with cottage cheese and goat cheese, bake for 20 minutes, and enjoy.

LUNCH

Photo: Kelly / The Lily Pad Cottage

7.Goat Cheese and Beet Salad
Beets are back! This salad features bright-red roots alongside thinly sliced carrots. It’s a recipe perfect for any fan of cancer-fighting root veggies. (Bonus: the high levels of potassium in beets keep organs healthy.) Toss the vegetables with pistachios (for fiber and protein), goat cheese, and baby greens for a speedy, tasty lunch.

8. Greek Yogurt Chicken Salad
This chicken salad recipe uses Greek yogurt (which is packed with probiotics that can aid digestion and  supplies a healthy dose of protein) rather than mayonnaise for a deliciously creamy and healthy sandwich filling [7]. Apples, almonds, and green onions add tasty crunch to this light, gluten-free lunch.

9. Quinoa Salad with Red Pepper and Cilantro
Quinoa is a powerhouse seed that provides a light but protein-rich base for this cool salad. Topped with a citrusy vinaigrette made of cilantro, lime, and mustard, this meal will leave you full without the empty calories in most pasta salads.

10. Spinach, Avocado, and Kiwi Salad
Dominated by chopped avocado, kiwi, and raisins, this salad is primarily made of chopped fruit, with spinach playing second fiddle. Featuring kiwis (containing 117 percent of the daily recommended value of vitamin C) and avocados (which are loaded with healthy fats and vitamins like B6, which promote healthy skin), these superfruits make this salad super-delicious.

11. Orange, Avocado, and Arugula Salad
A simple salad that’s surprisingly filling, this recipe is a straightforward combination of avocado, orange, pomegranate, basil, mint, and leafy, vitamin-rich arugula. The light dressing of lemon, olive oil, and honey takes just a few minutes to prepare and adds a citrusy kick to the superfood salad.

12. Stacked Salmon Salad
Avocado, yellow squash, and whole roasted red piquillo peppers are neatly layered to make this breadless ”sandwich.” Yellow squash not only has high levels of vitamin C, but its high content of lutein helps protect eye health. Oven-baked salmon acts as the bread to the layers of antioxidant-rich veggies. The best part? This stacked gourmet lunch takes less than 30 minutes to prepare.  

DINNER

Photo: Emily / The Pig and Quill

13. Sweet Potato and Green Bean Salad with Maple-Mustard Dressing 
This roasted sweet potato salad is the perfect meatless Monday main (talk about a tongue twister!). Toss the taters with green beans, mixed leafy greens, toasted walnuts, and dried cranberries for a meal that packs a punch without much prep.

14. Grilled Halibut with Kale Pistachio Pesto
Although grilled halibut provides a healthy dose of Omega-3 fatty acids and B vitamins, the superfood hero in this recipe is actually the pesto sauce. Made of basil, kale, pistachios, garlic, olive oil, lemon, and Parmesan cheese, this antioxidant-rich sauce is as tasty as it is healthy. The vitamin E found in kale and garlic protects the heart and combats free-radical damage [8] [9].

15. Harvest Skillet Popped Lentils
For this recipe, roast lentils in a pan until they’re crispy, nutty, and flavorful enough to tempt even meat eaters. Combine green apples, butternut squash, and sweet potato with the lentils and season everything with cayenne pepper, cinnamon, and apple cider vinegar.

16. Salmon  with Almonds and Asparagus
Salmon and asparagus, two superfoods linked to improving cognitive function and preventing hangovers, take center stage in this recipe. Top grilled salmon and asparagus with toasted almonds and dress the whole shebang with garlic, chili, and lemon [10]. After less than 20 minutes of prep and cooking, this recipe is both simple and filling — a no-brainer.

17. Chickpeas and Dandelion Greens
With fewer than eight ingredients, this salad is a simple dinner option that combines dandelion greens with fiber- and iron- rich chickpeas. A dressing of tangerine juice and lemon zest cuts the bitterness of the greens. Make this salad a bit more robust by serving it on a bed of fluffy, protein-packed quinoa.  

18. Honey Sesame Steamed Greens
This recipe is a leafy green bonanza! The instructions call for kale, broccoli, spinach, bok choy, and Swiss chard, but any variety of leafy greens will fit the bill. These greens, which provide an array of vitamins — incluing C , E and K — can help regulate blood flow and protect cells. Simply microwave sesame seeds to add a toasted nutty crunch to the honey, garlic, and soy sauce dressing.

SNACKS

Photo: Karielyn / The Healthy Family and Home

19. Raw Vegan Banana Hemp Seed Sushi Slices
There’s no need to be a sushi expert to make these fish-free snacks. Simply spread peanut butter on top of a whole banana and sprinkle with a hearty dose of hempseeds to add protein and vitamin E (which aid immune system function and healthy skin) [9]. Slice and enjoy!

20. Fruit Salad with Kiwi, Strawberries, and Mango
Get rid of those grade school memories of grapes floating in high fructose corn syrup. This fruit salad is a nutrient-rich mix of kiwis, strawberries, and mangos combined with lemon juice, honey, and mint. Packed with loads of vitamin C, this salad can help combat some cancers and give a boost to the immune system all in one tasty, sweet serving [12] [13].

21. Superfood Trail Mix
Rather than munching on sugary granola, consider this superfood-rich trail mix. This combination of pistachios, hazelnuts, pecans, dried cranberries, raisins, blueberries, goji berries, and walnuts relies on the natural sweetness of dried fruits and nuts for flavor. The cholesterol- and cancer- fighting power of nuts (not to mention the healthy fats and protein) will keep you healthy, and the rich protein will keep you moving all day long.

22. Chia Crispbreads
Give yourself a mid-day boost of energy with these chia crispbreads that are loaded with antioxidants. Plus, studies suggest the omega-3s in chia can improve endurance and serve as an effective way to carbo-load [14]. Made with sunflower, pumpkin, and chia seeds alongside oats and flax, they’re baked thin and perfect for topping with your favorite fruit or spread.

23. Cinnamon Applesauce with Flax and Honey
In less than two minutes, you can whip up a snack that may help decrease your risk of cardiovascular disease and lower your risk of diabetes [15]. Packed with nutrients and a variety of plant polyphenols (compounds like flavonoids which protect against heart disease), this mid-day meal mixes cinnamon, flax seeds, honey, and unsweetened applesauce into a delicious and healthy snack.

24. Roasted Garbanzo Beans with Sea Salt and Goji Berries
Craving potato chips? Try subbing in roasted garbanzo beans sprinkled with sea salt and goji berries instead. The hearty snack will leave you full of nutrients such as iron, fiber, folate and magnesium rather than with empty calories [16].

25. Pomegranate Raita Recipe
Raita, a southeast Asian condiment, is a yogurt-based dip that’s prefect for dunking apples, strawberries, or bananas. Whisk yogurt and sugar (we recommend usinghoney instead) with cumin, black salt, and chaat masala. Add a dash of pomegranatejuice, which may help protect the heart, and garnish the creamy dip with grated beets [17].

DESSERTS

Photo: Faith Gorsky / An Edible Mosaic

26. Healthy Candy Apple Wedges
Can’t get enough chocolate? Try this recipe for your daily fix. Simply dip apple slices into melted dark chocolate (which has fewer calories than milk chocolate and offers a healthy dose of antioxidants) and sprinkle with toasted walnuts.

27. “Rain Berry” Cake
This cake is simple enough for even the most oven-phobic cook. The crust is made of crushed walnuts and the filling is a straightforward combination of chilled Greek yogurt, crushed blueberries (which may speed up the metabolism and reduce risk of heart disease), cardamom, and honey.

28. Blueberry Lemon Cookies
Light and airy, these Greek yogurt cookies are a sweet after-dinner treat that take less than an hour to make. Simply whisk together flour, yogurt, sugar, vanilla, lemon zest, and blueberries, then chill and bake! 

29. Peach and Cherry Quinoa Crumble
Quinoa for dessert? It’s possible (and delicious) in this crumble recipe that layers quinoa, cinnamon, and almond flour on top of chopped cherries and peaches. Sour cherries have the added benefit of soothing sore muscles, so consider this dessert a necessary reward after a hard workout [18].

30. Pomegranate Coconut Mousse
For a dessert that’s rich and creamy without the calories, try this super-easy, light mousse. Sprinkled with grated coconut and pomegranate seeds, this rich decadent desert protects your heart, without the downside of refined sugars.

Chocolate Covered Strawberry Turkey Treats

Ingredients:

6 medium strawberries
8 ounces chocolate candy melts
12 pieces candies, pearl candy, white
12 pieces candies, heart-shaped, orange
42 pieces candy corn, divided

Directions:

1
Place the chocolate candy melts in a small microwave-safe bowl. Microwave on high in increments of 30 seconds, stirring in between, until the chocolate is completely melted. Allow the chocolate to cool for a few minutes before using as it is easier to work with chocolate that is slightly thickened.
2
Cut off the tops of the strawberries and reserve the tops (these will be used for the wattles). Place a strawberry in the bowl of melted chocolate and stir it around with a spoon until it is completely coated. Lift the strawberry up out of the chocolate and allow some of the excess to fall off. Place the strawberry onto wax paper. Repeat with the remaining strawberries.
3
Assemble the "eyes". Place two pearl candies side-by-side on the top part of the "face" of the turkey and hold them there for a few seconds, until they stay on their own. Dip the tip of a toothpick in the melted chocolate and dot the center of the pearl candies with the chocolate to complete the eyes. Repeat with the remaining strawberries.
4
Make the "feet". Place two orange candy hearts at the bottom where feet would go and hold them there for a few seconds, until they stay on their own. Repeat with the remaining strawberries.
5
Make the "beak". Take 6 pieces of the candy corn and cut the yellow and white parts off, so you have just the orange portion remaining. Cut each orange piece into a triangular shape. Dip the tip of a toothpick in the melted chocolate and apply some of the melted chocolate to the backside of a "beak". Place the beak onto the strawberry under the eyes and hold it there for a few seconds, until it stays on its own. Repeat with the remaining "beaks".
6
Make the "wattle". Using a sharp paring knife, cut very thin slivers off of the reserved strawberry tops. Drape the strawberry sliver over the beak and gently press it into the chocolate. Repeat with the remaining "wattles".
7
Place the turkeys in the freezer for 5 minutes, to allow the chocolate to slightly set. Allowing the chocolate to slightly set at this point helps the candy corn (feathers) stick to the chocolate and strawberry easier.
8
Make the "feathers". This is the hardest part but after a little practice, it really is easy. 6 total pieces of candy corn go into the top of each strawberry to make the "feathers", 4 on the top and 1 on each side. With your toothpick, poke four small holes in the very top edge of the strawberry where the 4 top candy corn would go. Gently and carefully press the pieces of candy corn into the holes. I find that this is easiest if you steady the strawberry with your other hand by placing the toothpick in the backside of it as you press the candy corn pieces inches For the remaining 2 side "feathers", you must cut the candy corn at an angle to make them fit more easily into the sides. Make small holes with the toothpick for the side "feathers" and press the candy pieces in as you did with the others. Roll your toothpick around into the melted chocolate and spread a thin layer of the chocolate at the base of the "feathers". This will give some extra support for the candy corn. Hold the candy corn in place for a few moments, until they stay on their own.
9
Return the turkeys to the freezer for 15 to 20 minutes, to allow the chocolate to completely set.
10
Enjoy!

Easy Peasy Spanish Churros recipe

Churros recipe

Churros is a golden fritter of choux pastry that's deep fried and eaten hot with a little icing sugar over the top. A Spanish favourite, churros do make a delcious dessert, but they are the ultimate treat to have with a mug of hot chocolate or dipped in a little melted chocolate. Yum!

Ingredients:

·         one batch of choux pastry, sweetened with       2 dessert spoons of caster sugar
·         oil for deep frying
·         Icing sugar
·         chocolate for melting
·         Method:
·         Heat oil in a deep fryer, large saucepan            or  wok.

Steps:

1.     Spoon the choux pastry into a piping bag fitted with a large star nozzle.

2.     When the oil is hot, gently pipe 10-15cm lengths of the choux pastry directly into the oil. Depending on the size of your cooking pot, you should be able to pipe four or five at one time.

3.     As soon as you have finished piping the pastry, use a slotted spoon to turn the cooking pastry.

4.     Remove from the oil once they are golden brown (about 30 seconds on each side) and drain on paper towel for 30 seconds

5.     Serve with a little icing sugar across the top and/or a small bowl of melted chocolate to dip into.

Notes:

I don't own a deep fryer so used my wok instead - and it did the job perfectly! With such a wide mouth, the wok allowed me to pipe in about five churros at a time and they swam around in the oil without sticking to each other. The shape of the wok also meant I didn't have to use too much oil to do my deep frying.

Churros do not keep well - if left to go cold, they deflate and go thick and greasy - so have the kids ready to eat when you start cooking these. each batch really only takes a minute of so to cook, so they won't have long to wait!

Dipping the churros in chocolate is dreamy and I completely recommend it!

Beer Braised Chicken

 

Ingredients

• 3 slices thick cut applewood bacon
• 1 whole chicken, quartered
• Kosher salt and freshly cracked black pepper
• 1 fennel bulb, trimmed cored and thinly sliced
• 1 bottle dark beer
• 2 tablespoons apple cider vinegar

Directions

Preheat the oven to 400 degrees F.
In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

Total Time:

1 hr 20 min

Prep

10 min

Cook

1 hr 10 min

Yield:

4 to 6 servings

Level:

Easy

CHOCOLATE MINT Melt Away Cookies

You will instantly fall in love with this easy chocolate cookie recipe! Besides that these Chocolate Mint Melt-Away Cookies are super easy to make. 

It just doesn't get any easier than this.

	Chocolate Mint Melt-Away Cookies
	Ingredients: 1 Devils Food Cake Mix 2 eggs 1/2 cup oil 30 Andes Chocolate Mints Directions: Preheat oven to 350°F. Mix cake mix, eggs, and oil together. Roll the dough into small balls and place on an ungreassed cookie sheet. Bake for 8-10 minutes, no longer. While the cookies are baking, unwrap the mints. When the cookies are done place 1 mint in the center of each hot cookie and let it stand for a few minutes. Swirl the melted mint on the top of each cookie. Let them cool and then enjoy. Recipe By: Jan Beautler

Variations

When we don't have mints on hand, we just make a mint frosting. This can be accomplished by adding one or two drops of mint extract to your favorite vanilla frosting recipe.

ICE CREAM IN A BAG

These amazing yet easy ice cream recipes are sure to please everyone. There is just nothing better than the smooth texture and fresh taste of homemade ice cream. I'm quite sure you will enjoy both of these easy ice cream recipes!

Ice Cream Tips

First, let's start with some tips about making and storing your own ice cream.

• Homemade ice cream is best served right after you make it. It tends to get very hard and crystallize in the freezer.

• If you plan to store homemade ice cream, use more cream. The more cream you have, the better it will store (cream will not crystallize as much as milk). For example, replace skim milk with whole milk, whole milk with half & half, and half & half with cream.

• Store extra homemade ice cream in an airtight plastic container in the freezer. If the ice cream does not fill the whole container, place plastic wrap against the ice cream. This will keep it fresher and will keep the frost off. Let it thaw for 15-20 minutes at room temperature or microwave for a short time to soften before serving.

• Though most people will tell you that you have to use rock salt to make ice cream, I have successfully made ice cream using table salt. Though, the rock salt has better results.

• If you don't have an ice cream maker, you can use the ice cream in a bag techniques described below with any ice cream recipe.

• Making ice cream is a great family activity!!

	Ice Cream in a Bag
	This is a very simple way to make ice cream that can be done with very little equipment. This can technically be done with any two containers: a small container with your ice cream mixture, and a larger container that can hold the ice cream container and the ice and salt. Ingredients: 1/2 cup milk (skim, 1%, 2%, whole, or half & half) 1 Tablespoon sugar 1/4 teaspoon vanilla Directions: Double bag ingredients in small Ziploc bags. Make sure you press air out and make sure they seal well. Put inside large Ziploc bag or large airtight container filled with ice and a generous amount of salt. Shake, roll, and knead until thickened. We like to toss it around an make a game out of it! To make other flavors add fruit, chocolate syrup, crushed cookies, jam, or any other flavorings. It is best to add these when the ice cream is almost done. Makes one serving. You can do up to 4 serving size bags in the large Ziploc or large container.