Way to go, gang! You’ve made it to Thursday, which is the day before Friday, thus your weekend!
So, like I’ve been doing the past few weeks, it’s time to TREAT YO SELF!
This is the season of a little extra indulgence, after all.
And I’ve got a recipe for y’all today that is rich and decadent and luxurious, embodying all of the flavors of my favorite Christmas Starbucks sip- the iconic Peppermint Mocha.
But unlike my go-to seasonal Starbucks order (which I get with coconut milk to give it a slightly more paleo spin), this treat is one that’s actually healthy. And it requires 0 cooking or baking.
EASY healthy holidays dessert?
Come check it out!
Good morning my precious pumpkin fritters!
Are y’all gettin your holly jolly on today, seeing as it's the first day of December?
I sure am at my house! In fact, I'm already thinking ahead to some Christmas gatherings in the weeks ahead and menu-planning accordingly.
And that's why I’m sharing a recipe with y’all today that would be perfect to serve:
1) Christmas morning as a festive yet healthy side
2) the day after Christmas when you’re already tired of turkey and wanna use up those extra cranberries
3) all season long since acorn squash is here to stay for months to come!
I mean what’s not to love here?
Two heavy hitters of the fall fruit world paired with scrumptious sausage, all nuzzled all snuggy in a comforting cocoon of squashy goodness?
Heck, I wouldn’t mind nestling in there, too. Maube take a little post-Christmas tree decorating nap in there would be nice…
Good morning, y’all!
Have you been shopping until you just wanna drop these past 36 hours or have you been snoozing through a sweet potato+pie+turkey-induced coma like me?
If those leggings are feeling a bit snug this morning, I’ve got a healthy, no-cooking required recipe that will help alleviate some of that bloat all while keeping you fueled and full this morning.
On top of all that, it’s gonna help use up those random few dollops of cranberry sauce that would otherwise get shoved to the back of the fridge and turn into a fuzzy, moldy mess in a few weeks.
Let’s not, okay?
Instead, let those cranberries shine in this creamy, slightly sweet, slightly tart, you-sure-this-is-healthy protein shake.
I’m sure we could all use a little healthy protein today.
Y’all know I’m right.
In the past few years, brussel sprouts have become one of the trendiest, sexiest little veggies on the market.
And they pair so nicely with so many flavors…allow me to elaborate...
Brussels and bacon.
Brussels and mustard.
Brussels and maple.
Brussels and pecans.
Brussels and apples.
But you usually don’t think of salty, briney, distinctly Asian flavors and brussel sprouts, do you?
Well, think again.
Cause I’ve got a brussel sprout recipe today that is going to shake, rattle, and roll all others to the curb!
They’re crispy. They’re salty. They’re a little sweet. And they’re a little spicy…
Just the kinda of dish your Thanksgiving (or whenever!) menu needs to wake it up and take it to the next level.
I gotta admit, I’m not a pecan pie kinda girl.
Never have been. And it never will be even in my Top 5 of pies (which are as follows: blackberry, chocolate, pumpkin, key lime, and coconut).
However, living in a state that loves itself some pecans AND being married to a man who loves himself some pecan pie, I’ve been forced to warm up to the idea of pecan pie.
While I may have already offended 75% of y’all by sharing the fact that I don’t pursue pecan pie on dessert menus and at bakeries, let me at least defend myself:
So, as Thanksgiving approaches and I started wracking my little health foodie brain about desserts that may please y’alls palates, pecan pie inevitably came to mind.
And if I’ve gotta experiment and tinker and finagle in the kitchen with a dessert, it better be one I actually enjoy.
Then it struck me…
I like chocolate pie. I like coconut pie. What IF they got friendly with pecan pie….
And thus, German Chocolate Pecan Pie was born.
And what a gorgeous baby this one sure is (and that means something coming from someone who has a rather ridiculously adorable child…)
I’m confident this pie is EXACTLY what your Thanksgiving and Christmas dessert table needs.
I say Thanksgiving and Christmas because once you make it on Turkey Day your friends and family will be begging you to make it again for Christmas.
So let’s just go ahead and plan to make it for both holidays, cool?
Happy Pumpkin Tuesday, y’all!
And boy, oh boy, do I have a winner today.
Pumpkin flatbread (we’re calling it that cause it sounds faaaar more sophisticated to your holidays guests than pizza) topped with crunchy, salty, sweet, and smoky bits of joy.
Now, before you roll your eyes and think to yourself, “Michelle, I’m not stinkin Martha Stewart. I can’t pull off a show-stopping party stunner like that.”
You stop that negative talk right now. Because guess what?
You can pull off this flatbread without even breaking a sweat thanks to:
Yup, this make-ahead marvel will not only wow your guests tastebuds but it will keep everyone’s waistlines in check thanks to no gluten, no dairy, and no soy (yup, a lot of storebought pizza crusts sneak soy into them).
So come next week or even in weeks to come, rethink those traditional appetizers (I’m talking to you goopy, mayonnaise-loaded dip and sad bowl of cashews) with an impressive app that’s easy, healthy, and make-ahead friendly.
Oh, and it just so happens to be DELICIOUS!
Y'all-pumpkin+rosemary+bourbon+bacon+ brussel sprouts.
That’s a winner without even trying.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!