As ready as I am for you, I’m still shocked you’re already HERE. I will say though, I’ve been dreaming of you since November and have been humming your popular songs, decorating your tree and wrapping your presents all month long. You’ve been in my mind forever, but it’s just still so shocking how fast you snuck up on me!

In all honesty friends, I’m completely on top of my life everywhere else but this little piece of the internet.  I have my Christmas cards sent, my recipes bookmarked for Christmas Eve and all of Dahlia’s presents bought and en route. I’ve managed to send out pitches for new work and have submitted my invoices for all of my freelance work. The only place I’m struggling to get caught up on is this blog!

But instead of beating myself up like I usually do, I’m going to just move on with life. I mean, it’s 2020. The fact I’m still alive (thankfully), healthy and able to work is all that matters. So here you are, my darling friends, some cookies to drool over as you get ready to celebrate the holiday – however that looks. Here are 10 of some of my all-time favorites, including some classics and some re-imagined from my years as a recipe creator. 

Whether you’re zooming with your family, are lucky enough to get to see them this year, are celebrating with your quarantine pod or are spending the holidays solo, cookies are the answer to everything. End of story.

Lemon Rosemary Sugar Cookie Sandwiches

Rosemary is one of my favorite herbs to use, and not only in savory dishes. The addition of this earthy and flavor packed herb to these soft, chewy and tangy lemon sugar cookies totally takes these up a major notch. Plus the soft & sweet buttercream in the middle balances out the boldness of both the lemon and rosemary. Grab the recipe on SheKnows!

Pretty red & green pinwheels

These are one of my favorite cookies because of how cute they are. As creative as I am in the kitchen, not all of my attempts at adorable holiday desserts always turn out. These, however, turned out even better than I could have anticipated. Grab the recipe on SheKnows!

Spicy hot chocolate cookies

How can you not love a double chocolate cookie that tastes like your favorite wintertime drink? Even though I love these for the fact that they’re loaded with chocolate, my favorite ingredient is actually one you can’t see! These are made with a dash of spice (cayenne and chili pepper), giving every bite a fun little zing. Grab the recipe on SheKnows!

Cookie butter kisses

In my family, you just can’t have Christmas without a kiss cookie. My mom makes them every single year and I don’t think I’ve ever celebrate the holiday without one (or 5). I made my own version of this classic treat with luscious cookie butter instead of peanut butter last year, and holy cow were they amazing. I might just have to recreate them for Ol’ St. Nick this year! Grab the recipe here!

Milk & Cookie cupcakes (not quite cookies, but just as tasty!)

Okay so this isn’t technically a cookie, but it is stuffed with cookie dough and topped with little cookies, so it kind of counts, right? These amazing cupcakes are a dream for any cookie lover and are so freakin’ cute to boot. Surprisingly enough, they are easy to make as well so a batch might be perfect for Santa! Grab the recipe here on SheKnows!

Soft and chewy peanut butter cookies

Peanut butter cookies are my love language, and these whole wheat ones are no different. Soft, chewy and so freaking delicious, it’s so hard to eat just one. But hey, it’s the holidays and we’re all about that indulgent life, so why stop at one? These also make a great gift for those looking for a slightly healthier Christmas cookie! Grab the recipe here.

Chewy peanut butter and chocolate chip cookies (egg free!)

I know, an egg-free cookie seems like an abomination. But, hear me out. These are TO DIE FOR. They’re literally the softest cookies I’ve ever made. They’re like eating little chocolate and peanut butter filled pillows. These aren’t necessarily holiday-themed, but they taste like heaven. Pure, chocolate heaven. Grab the recipe here.

Roasted Banana and Rum Cookies

You had me at rum, baby. Jokes aside, you’ll call these crack cookies, because they’re that good. Made with roasted bananas, these are like an easier-to-eat version of Bananas Foster. Or a bite-size version of boozy banana bread. Whatever you want to call them, I can guarantee you’ll want to eat all of them, so plan on tripling the recipe. Grab the recipe here.

Gingerbread Cookie Bars

As someone who doesn’t love gingerbread, I love these bars. As I’ve gotten older, I’ve grown to love gingerbread a little bit more than I did as a kid. These don’t taste like the traditional cookies, either. They’re moist and soft (almost like cake), but with a rich density of brownies. Add frosting and these might be your new favorite holiday dessert. Grab the recipe here.

Whole Wheat Sugar Cookie Bars

I didn’t mean to put two cookie bars are the bottom of the list, mostly because these are two of my favorite recipes. These soft sugar cookie bars taste like those famed Lofthouse cookies, except so much lighter and made without those pesky additives. If you want, omit the rainbow sprinkles for holiday ones and add a dash of eggnog to the frosting instead of cream. You’ll thank me later. Grab the recipe here.

Happy Holidays, y’all. Now go eat about 10,000 cookies because you’ve survived 2020, and that’s something to be proud of.

The post 10 Amazing Cookies for Christmas appeared first on The Realistic Nutritionist.

Y’all, who is ready for some fro-yo? Yes, I just said fro-yo and NO, I don’t feel bad about it.

So, can we talk for a second about how many people on my social media networks are already talking about fall? Not just talking about fall, but wishing for it. Trust me, I’m not a huge fan of sweating and I love that crisp Autumn weather and all of the #basic favorites that come along with it. However, if there’s one thing I’ve learned in my life and my travels, it’s this – we all need to spend more time living in the moment.

I may lose some credibility here, but there’s a movie that describes this better than I can. It’s called Click. It stars Adam Sandler, I know, but it actually portrays this exact dilemma in a really powerful way. As a synopsis, Adam’s character has trouble living his life in that moment so he procures a magical instrument that can fast-forward his life.

It sounds cheesy but it truly showcases what it’s like to wish away the moment you’re in for a better one. Trust me, there were moments of this year I wish I could have fast-forwarded through and skipped past without having to truly experience them. Looking back now, though, I wouldn’t trade those moments even if I had to. They were hard, emotional and truly challenging, but they’ve helped shape who I am today and I’m forever thankful for that.

As much as I want fall, I’m not ever going to wish away summer to get it. Instead, I’m going to live in this very second, eat a big bowl of this homemade strawberry frozen yogurt, and enjoy a few more nights on the front porch with a glass of rose, listening to the familiar buzz of secadas.

Life is short enough, why don’t we stop wishing for what’s next and just start appreciating for what’s happening right now?

Easy Homemade Strawberry Frozen Yogurt

Yields about 1 quart (4 cups).
Prep time: 5 – 8 minutes
Chill time: 2 hours

Ingredients: 

• 1/2 pound fresh strawberries, hulled and chopped
• 1/2 pound fresh raspberries
• 1/4 cup honey
• 1/2 cup sugar
• 1 tablespoon fresh lemon zest
• 1 cup plain Greek yogurt
• Fresh mint for garnish

Directions: 

1. Mix the strawberries, raspberries, sugar, honey and lemon zest together.
2. Add the berries and yogurt to a blender and blend until smooth. Pour into a mixing bowl, cover with saran wrap and chill for at least 2 – 3 hours.
3. Once chilled, place into the frozen canister of an ice cream maker. Churn for about 15 – 20 minutes or until thick and creamy.

Nutritional information per serving (1/2 cup):

Calories: 88.5
Fat: >1 gram
Carbohydrates: 21 grams
Fiber: >1 gram
Protein: 2.25

The post Easy Homemade Berry Frozen Yogurt appeared first on The Realistic Nutritionist.

We’re keeping with the easy theme this week, and I’m pretty sure y’all aren’t mad about that, are you? With back to school in full swing, the seasons changing and the stress, I mean excitement, of upcoming holidays, easy is something we all need a little bit more of.

Especially when it comes to donuts, which is one of the hardest things I’ve had to give up on my quest for fitness. Can I live without meat? Yes. Dairy? Probably. Donuts? UGHH.

The thing is, I rarely indulge in a flakey, cakey, sprinkle topped donut, but when I do, it’s like armageddon. I black out and before I come to, all of the donuts in sight are devoured and I’m in a sugar and fat induced coma that’s nearly impossible to shake. Maybe it’s because as a kid, I’d enjoy donuts anytime I went home to see my grandparents and have such fond memories of them.

Or maybe it’s just the simple fact that they’re sweet little balls of dough that are deep-fried, dredged in glaze or chocolate and often filled with an insatiable variety of creams, jellies or custards. I’ve never met a donut I didn’t like, and considering how many people I meet that I loathe, that’s saying something. I kid. Mostly. Even though I adore these baked banana nut donuts and could consume 62 of these bite-size whole wheat strawberry ones, these decadent little morsels might be my favorite yet. I feel a bit like a hack, though, because they’re not homemade at all, actually.

They’re made with biscuit dough! Doing my best Sandra Lee impersonation, I really just made these out of boredom one day. I had two rolls of biscuit dough in the fridge, enough cinnamon to coat a baby (thanks to a recent trip to India) and heaps of milk (thanks to a farmers market impulse buy). Normal people would probably bake the biscuits for dinner, but I decided to turn them into little donuts and then slather then in a cream cheese cinnamon roll icing glaze.

You could omit the glaze, but why would you? Only truly terrible people would do that, and none of you lovely folks fit that category. So just don’t, okay?

Cinnamon Sugar Baked Donut Bites

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Yields about 12 – 16 donut holes, depending on size. Recipe adapted from Pillsbury.
Prep time: >8 minutes
Cook time: About 18 minutes

Ingredients: 

For the donuts:

• 1 can (16.3 ounces) buttermilk biscuit dough (I used the reduced-fat version)
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup butter

For the glaze:

• 4 ounces low-fat cream cheese
• 1 cup powdered sugar
• 1/4 cup butter, softened
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract

Directions: 

1. Preheat oven to 350 degrees F. Spray a cast iron skillet with nonstick cooking spray. (Note, you can also use an 8 x 8 round cake pan or a 9 x 13 glass baking dish as well).
2. Remove the biscuits from the canister. Using your hands or a knife, break each biscuit apart into two or four pieces (depending on how big you want the bites to be).
3. Melt the butter in a microwave for about 30 seconds (at 100% power). Whisk the cinnamon and the brown sugar together.
4. Using a fork or your hands, dip the dough bites into butter and then cover liberally in the cinnamon brown sugar dusting. Place into the skillet. If you want, you can place them further apart to make separate bites, or do as I did and lump them together. This gives you almost a pull apart doughnut cake in the end.
5. Bake for about 16 – 18 minutes, or until golden brown.
6. While the bites cool, make the icing. In a mixing bowl fitted with a whisk attachment, beat the cream cheese, sugar, butter, almond extract and vanilla extract. While the bites are still warm, drizzle the glaze over them (or pour liberally, your call). Garnish with chopped nuts and enjoy!

Nutritional information per serving (about 2 bites):

Calories: 322
Fat: 12.5 grams
Carbohydrates: 42 grams
Fiber: >1 gram
Protein: 4.2 grams

The post Cinnamon Sugar Baked Donut Bites appeared first on The Realistic Nutritionist.

And what better thing to move on to than chocolate and whiskey? I must admit, I was never a huge fan of bread pudding as a kid because we didn’t really eat much of it. My mom made such a wide assortment of other delicious desserts that there was never really a need to branch into the puddings. However, I will say, the first bread pudding I ever had completely changed my perspective.

It was an eggnog rum and chocolate chip bread pudding that was serving during a holiday party. As a 17 year old, I wanted anything with any sort of alcohol in it so I completely devoured like 3 pieces. Of course, I didn’t realize that the alcohol actually bakes out of it and I was just eating 15,000 calories, but it was that bread pudding that converted me into a BP lover.

Sadly, my husband doesn’t share my love for it, but I will say he ate two pieces of this without batting an eyelash. Most likely because this pudding was covered in a chocolate whisky sauce, but it’s still a win. I think the best way to get him to eat things he normally doesn’t like is to slather it in chocolate and whiskey.

Now there’s an idea!

Chocolate Whiskey Bread Pudding

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves about 10 -12. Slightly adapted from My Recipes.
Prep time: 30+ minutes
Cook time: 1 1/2 hours
Total time: 2 hours

Ingredients: 

• 1/4 cup unsalted butter
• 7 cups chopped whole wheat french bread, slightly stale
• 2 cups low-fat milk
• 3/4 cup light cream
• 2 1/2 tablespoons honey/maple flavored whiskey (I used Jim Beam)
• 8 ounces milk chocolate chips
• 5 large egg yolks, lightly beaten
• 1/2 cup light brown sugar
• 2 1/2 tablespoons honey
• 1 teaspoon vanilla extract
• Fresh whipped cream for garnish
• 1/2 cup chocolate chips
• 1 tablespoon vegetable oil

Directions:

1. In a large skillet over medium heat, melt the butter. Add the bread cubes and toss to coat with tongs. Remove from heat and pour into a grease 9 x 13 baking dish.
2. Bring the milk, light cream and whiskey to a boil. Remove from heat and immediately whisk in chocolate chips. Add the egg yolks, one at a time, the brown sugar, honey and vanilla. Continue to whisk until thick and smooth.
3. Pour the mixture over the bread, tossing the cubes so they are all evenly coated. Cover with foil and let sit for about 30 minutes. Add a few pokes into the foil to allow steaming.
4. Preheat oven to 325 degrees F. Bake for about 1 1/2 hours. Let sit until slightly cooled.
5. Meanwhile, melt the remaining chocolate chips and oil in a microwave safe bowl for about 60 seconds, stopping to stir at 30 seconds.
6. Serve the bread pudding with a dollop of whipped cream and a drizzle of melted chocolate.

Nutritional information per serving:

Calories: 400
Fat: 15
Carbohydrates:  48
Fiber: 3.5 grams
Protein: 11 grams
Weight Watchers Points: 10

The post Chocolate Whiskey Bread Pudding appeared first on The Realistic Nutritionist.

One thing I loved about my job as a freelancer was that I constantly challenged myself in the kitchen. Because the site I wrote for relied heavily on social media networks like Pinterest for traffic, we were constantly having to come up with extremely unique and innovative recipes. Now that I’ve quit the world of freelancing and am just cooking for pleasure — food and my blog — I’ve sort of hit a creative wall block when it comes to inspiring ideas.

That’s why I was thrilled to try out Chef Sean Mendes’ restaurant — Gillie’s Seafood — and taste his take on a farmer’s casserole for Walmart’s Rediscovering America program. As part of Walmart’s Rediscovering America Program, Walmart tasked nine chefs from across the country, including Chef Sean of Gillie’s Seafood, to create one-of-a-kind dishes using fresh, local and organic fruits and vegetables available in Walmart stores.

The farmer’s casserole I tried at Gillie’s was packed with a hearty serving of in-season produce, like zucchini and squash, sourced from Walmart, along with gooey cheese, and all other things delicious. Every bite was absolutely heavenly. When chefs use fresh, local ingredients, you can always tell the difference like it’s night and day. Little did I know, my local Walmart store has those types of local, high-quality ingredients, making it that much easier to create a dish to really satisfy my cozy, warm, autumnal soup cravings!

Inspired by the local flavor I found at Gillie’s, I stopped by Walmart to pick up carrots and butternut squash to make a Garlic and Butter Mussels over Butternut Squash Bisque. While there, I also learned that they also have an online grocery pick-up service,which actually makes grocery shopping speedier if you’re in a time crunch!

I love to make a good butternut squash bisque, and this time I added mussels for two reasons. One, my husband is obsessed and demanded I make him some. Two, they add such a gorgeous textural element that really balances the soft, velvety soup. Plus, they’re freaking gorgeous, don’t you think?

On a side note, I wanted to share that I’m trying a lot harder to step outside of my comfort zone in the kitchen. As part of my goals with revitalizing this lonely little food blog, I’m trying to make writing recipes something I do because I love it and something I do more frequently. I’m happy it’s not something I rely on for a source of income (how I did that, I have no idea) anymore, but I also want it to be something I’m proud of again—something that reflects who I am as a person, a cook, and a foodie.

In addition to recipes I want to be proud of, I also want to make food that’ll inspire my picky daughter to eat. She has absolutely no desire to eat outside of her own comfort zone, so I’m always trying to find ways to sneak protein, vegetables, and new flavors into her food. This soup is the creamiest, smoothest and most amazing bisque I’ve ever had. Paired with buttery and garlicky mussels, it’s like a dream team when it comes to flavor. In fact, I’m going to remake it this week for a fun little date night in for me and my husband!

GARLIC AND BUTTER MUSSELS OVER BUTTERNUT SQUASH BISQUE

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves about 4. Soup adapted from All Recipes.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes

INGREDIENTS:

For the mussels:

• 3 pounds fresh mussels
• 3 tablespoons unsalted butter, softened
• 2 green onions, chopped
• 4 garlic cloves, minced
• 1 leek, chopped
• 1/2 cup dry white wine (I used Chardonnay)
• 1/2 cup low sodium chicken broth
• Cracked black pepper
• Fresh sea salt

For the soup:

• 2 tablespoons unsalted butter
• 1/4 cup chopped onions
• 1/4 cup chopped leeks
• 2 cloves garlic, minced
• 1/2 cup chopped orange carrots
• 1/4 cup chopped yellow carrots
• 4 cups peeled and chopped butternut squash
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream
• Fresh parsley or cilantro for garnish
• Cracked black pepper and salt

DIRECTIONS:

1. To make the soup, heat the butter in a Dutch oven over medium heat. Add the leeks, garlic, and onions. Stirring constantly, heat the vegetables until soft and fragrant, about 3 – 4 minutes. Add in the carrots and squash. Heat another 3 – 5 minutes, or until they just start to soften.
2. Pour the chicken broth, salt, and pepper over the vegetables. Cover and reduce heat to low. Simmer for about 20 – 25 minutes, or vegetables are extremely tender. Remove from heat and pour into blender in batches until smooth and creamy. Whisk in heavy cream.
3. To make the mussels, rinse them under cold water and scrub lightly to remove dirt and excess film from outside of the shells. Remove the mussel beards (or those loose hairs on the shells) and discard them.
4. In a large Dutch oven or pot, heat 1 tablespoon butter over medium-high heat. Add the green onions, garlic, and leeks. Reduce heat to medium and cook, stirring frequently, until the vegetables are soft.
5. Add the mussels and toss with some tongs. Add in the white wine and the broth. Cover and let steam for about 10 minutes, or until the mussels start to open up. *While the mussels are steaming, it’s important to stir them around so the vegetables don’t stick to the bottom and the mussels are on contact with the heat.
6. To serve, ladle the soup into four large bowls. Top with a hefty spoonful of mussels and drizzle with remaining melted butter from the mussels. Garnish with fresh herbs.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 276.5
Fat: 22.2 grams
Carbohydrates: 26.25 grams
Fiber: 2.8 grams
Protein: 32 grams
Weight Watchers Points: 11

The post Garlic and Butter Mussels over Butternut Squash Bisque #AD appeared first on The Realistic Nutritionist.

Okay I promise I won’t say taco bar anymore. But in all reality, this is the ultimate summer party idea for literally any occasion – from new neighbor welcomes, 4th of July get togethers, best friends birthdays or a warm Friday night where all you have to worry about is just how many toppings is too many for your one (or 10) tacos.

Luckily, I knew the perfect party couldn’t happen without the help of the ultimate appliance – Braun’s Multiquick 7 hand blender and chopper. Now, we all know I’m a huge fan of Braun’s ultimate blender and knew the Multiquick 7 hand blender would be just as amazing. This item comes just in time for any summertime party or meal prep you have in mind, whether it’s chopping onions for this taco bar or preparing the fruit you need for the ultimate margarita.

News flash – IT IS. As much as I love my countertop food processor, this thing is even easier to use. You simply dump your ingredients and huzzah – you have perfectly chopped onions, cilantro, jalapeños and more for your fabulous taco party.

I’m not even embarrassed by how many taco nights E and I have every week. One of the first meals we ate together in college was tacos, adn without a doubt, when I get home from any trip, there are leftover taco fixings in the fridge and taco shells on the counter. Plus, to me, tacos just scream summer. Paried with a homemade margarita, crispy chips and homemade queso and you’ve got dinner, appetizers and cocktails taken care of.

Have you ever hosted a party where you had all three courses done in the span of just an hour? Plus, this taco bar really brings people together. It’s all hands on- there’s no need for fancy utensils, napkins or serving spoons. Just stack your taco as high as you want with as many toppings a pssobile, pour a few margaritas and just enjoy a party without the stress.

Isn’t that exactly what summer is all about? Meeting up with people you love, sharing a meal with your hands and not worrying about the clean up? Now that we’ve moved to the South, that’s exactly what summer means to me. Our parties are low-key, but beautiful, and we almost always eat withour hands outside, standing in the kitchen or on a homemade picnic blanket. These longer days, warmer nights and cicanda nightime symphonie aren’t going to last forever. The only thing that will are the memories you make throwing parties or dinner nights with easy to make dishes like this DIY Salsa Chicken Taco Bar.

So, put away the fancy cookbooks, put down the phone speed dialed to Papa Johns and enjoy some tacos outside. Don’t let another summer night slip away without enjoying every second of it.

DIY Salsa Chicken Taco Bar

Serves about 8 – 10.
Prep time: About 15 – 20 minutes
Cook time: 7 1/2 hours (for the chicken)
Total time: About 30 minutes + slow cook time

Ingredients: 

For the salsa chicken:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups salsa
• 1/2 cup diced petite tomatoes
• Salt and pepper to taste
• 2 tablespoons Mexican seasoning
• Chopped cilantro

For the toppings:

• 1 medium red onion, chopped
• 1 bunch cilantro, chopped
• 1 jalapeño, seeded and chopped
• 1 cup chopped cherry tomatoes
• 2 tablespoons Mexican seasoning
• 1/2 cup queso
• 1/2 cup shredded cheddar cheese
• 1/4 cup spicy red pepper sauce
• 3 avocados, seeded and sliced
• Chopped tortilla chips
• 10 – 12 flour tortillas
• Key limes

Directions: 

1. Mix the salsa and the diced tomatoes together. Place 1 cup of salsa in the basin of a crock pot. Layer the chicken breasts over the salsa. Top with remaining salsa, chopped cilantro Mexican seasoning and salt and pepper. Set the crock pot to low and cook about 7 hours.
2. After about 6 1/2 hours, shred the chicken with two forks. Cook another 30 minutes and remove from the crock pot.
3. To assemble a taco bar, spread the toppings into separate bowls. Place the toppings, meat, tortillas and margaritas on a large tray and let the party begin!

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.

The post DIY Salsa Chicken Taco Bar appeared first on The Realistic Nutritionist.

Tis the season for eating your body weight in cookies, butter and all things candy. My mom and her best friend are spending the entire weekend making cookies, and I’m actually a little worried about the amount of butter and sugar I’m going to consume in the span of 48 hours. Which is why I’m cutting the sugar and fat with things like these WHOLLY® SIMPLY AVOCADO Mexican spiced mushroom caps.

I mean, sure, there’s a hearty amount of cheese sitting atop these, but in my mind, it’s still healthier than spoon-feeding myself softened butter mixed with brown sugar. The problem with holidays for me is that I get so feverish trying to get all the cookies, sweets and breads baked (for holiday gifts and this little blog), that I completely forget to make actual dinner. By 4pm, I’m covered in flour and chocolate and haven’t eaten a vegetable or lean protein the entire day. As a healthy food blogger (and slightly functioning adult), that’s probably not the best plan of attack.

That’s why I love these cheesy, spiced and oh-so-delicious stuffed mushroom caps. For one, they take less than 40 minutes to make, start to finish. Two, they’re filled with good for you ingredients, like brown rice, fresh vegetables and  this SIMPLY AVOCADO dip. Honestly, I love avocados but sometimes I love not having to pit, scoop and squash. Somedays (like this holiday season), I just want the dip to already been in dip form so I can stick my face, er spoon, directly into it. The easiest part? You can buy these at Walmart (while you holiday shop) and can sample both flavors – sea salt and garlic herb. I couldn’t be trusted with the sea salt, it wasn’t a pretty sight.

The post Mexican Spiced Mushroom Caps #SimplyAvocado appeared first on The Realistic Nutritionist.

Surprise, it’s Thanksgiving tomorrow! Not really, but you get the gist. That’s precisely why I’m sharing one of my favorite entertaining recipes with you today – a fancy a&# cheese and charcuterie board! Now, people ask me all the time why I bother making boards like this when I can’t eat half of the things on it (like the meat). My answer to them is really quite simple.

MORE CHEESE FOR ME. Jokes aside, there’s nothing I love more than preparing food for the people I care about. It just so happens that all of the people in this category are die-hard carnivores. So, even if I’m not going to be indulging in prosciutto, I know they’ll love it and that’s reason enough for me to want to add it to the plate.

Even though I love an nice cheeseboard, the was entirely my boyfriend’s idea. This particular day wasn’t just a regular one, it was the day he was going to meet my mother for the first time. So, knowing she has a penchant for fancy cheeses, cured meats and wine (like mother, like daughter), he suggested we make her a little board so she had something to enjoy when she got home from work.

I know, he’s the best. As we were unpacking the groceries and he was guzzling wine out of nerves, he suggested that we make the board beautiful enough for her and for the blog (#thatcontentlife). At that point, the rusty wheels in my brain started turning and, before you know it, I was cutting petals off the flowers he got me and was arranging pancetta and fig jam like a mad woman. After almost an hour of styling and photographing, my little brother got home and demolished half the tray. Luckily, I was able to snag a photo to send my mom so she saw the beauty it was before two hungry boys had their way with it.

She approved, by the way. Of both the tray and the boyfriend, which is the best we could have hoped for. Oh, and I haven’t had any cheese since because I might have eaten about 5 pounds in the form of soft camembert and raclette.

Quick and Easy Fall Cheese & Charcuterie Board

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves about 4 – 6.
Prep time: About 15 minutes
Total time: 15 – 20 minutes

Ingredients: 

• 1 loaf crispy french bread, sliced into 1 – 2 inch slices
• 8 ounces your favorite crackers (I love these buttery table crackers)
• 8 ounces thinly sliced proscuitto
• 8 ounces thinly sliced pancetta
• 1 log of your favorite cured salami (we used this pepper crusted one from Boar’s Head) 
• 4 – 6 ounces olives
• 1/4 cup fig jam or your favorite fruit preserves, divided
• 1 bunch grapes
• Fresh berries (about 2 cups)
• 6 ounces soft cheese (we used camembert)
• 5 ounces strong profiled hard cheese (we used raclette)
• 6 – 8 ounces mild cheese (we used this Cabot cheddar)
• 2 – 4 tablespoons dijon mustard

Directions: 

1. Arrange the cheese and meats around a large wooden cutting board or serving platter. I like having the cheeses on separate ends of the board and the meat filling in around it.
2. Then add the berries, olives, grapes, crackers and bread around the cheese and the meat. Make sure to save some spots on the board for the jam and other condiements.
3. Place the jam and the mustard where there are some empty spots. You can either put them in small ramekins or directly on the board like I did. There’s really no rhyme or reason to how I decorate, just stack the ingredients high and add some fresh blooms and greenery for contrast.

*Note, because it’s hard to determine the serving size, we can’t really figure out the nutritional information. Apologies in advance for the inconvenience.

The post Easy Fall Cheese & Charcuterie Board appeared first on The Realistic Nutritionist.

A story about the soup: 

If you want to hear a little bit about my life, scroll down. If you’re just here for soup, stay here. I found this recipe in a copy of Food Network Magazine and knew almost instantly I had to make it. For one, who doesn’t love creamy squash soup? Two, look at those garnishes! The roasted broccoli, the crunchy croutons, the salty pumpkin seeds? Not only are they beautiful, they add the perfect textural contrast to the velvety texture of the base. Soup has this incredible ability to warm you up, both figuratively and literally. It has this almost therapeutic power to it. Even on my worst days, a bowl of soup has the ability to take me back to a world and a life that wasn’t as scary, complicated or lonely. This soup is no different. I made it during a time of true uncertainty and I remember feeling a little better every time the spoon hit my lips. It may sound silly, and it probably is, but this soup helped me out of a pretty serious funk.

And a little bit about me:

It’s hard to believe Thanksgiving is two weeks away. I mean, in all honesty, it’s hard to believe the end of the year is just a month and a half away. While the rest of my friends are all “CHRISTMAS! SNOW! COOKIES!” I’m just trying desperately to keep my head afloat as I look for a job, wait for an offer to get accepted on a house and sort through where the next year of my life is going to take me.

I do know one thing, it’s going to involve a heck of a lot less traveling. Travel is my life and it fuels every single part of who I am. And as exciting as it was to pack up and leave for a new country and a new city every other week, it made a few other parts of my life nearly impossible to manage. From the outside, my life looked perfect. I was always somewhere different, experiencing an exotic place so many people only dream of going to. But peel back that wrapper and you’d see that my life was so far beyond perfection. It was a crumbling mess.

Without divulging too many personal details in a post about soup, I will say the decision to stay put in Chicago for the foreseeable future wasn’t an easy one. Even though I felt the world falling to pieces around me, I still loved travel. Partly because it was an escape. If my life at home was a mess, I knew in a day or two I’d be in Australia, China, Spain or Norway and wouldn’t have to face those issues for a few weeks. In a way, I was running away. I also truly love to travel. There’s nothing I love more than stepping off a plane and immersing myself almost immediately in a world so different than my own.

As life does, though, it all caught up and I found even the escape to be nearly overwhelming. I was focusing on everything I left at home when I was abroad, making it impossible to even enjoy the times I had wandering around a new country with new people. That’s why I’ve decided to tuck away my passport and plant my feet firmly on the ground. At least for the next few weeks. What next year will bring nobody knows, but I know one thing – Chicago has my heart and I’m enjoying every second exploring this incredibly vibrant and beautiful city of mine.

Creamy Squash & Carrot Soup

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Serves 4 – 6. Recipe adapted from Food Network.
Prep time: 15 minutes.
Cook time: 30 minutes
Total time: 45 minutes

Ingredients: 

• 3 tablespoons extra virgin olive oil
• 1/2 butternut squash, chopped
• 1/2 acorn squash, chopped
• 3 cups broccoli florets
• 2 shallots, chopped
• 1 scallion, minced
• 2 tablespoons fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon crushed red pepper**
• 5 carrots, shredded and chopped
• 15 ounce can chick peas, drained
• 1 can (14 ounce) low-fat coconut milk
• 2 cups low-sodium vegetable broth
• 1 cup water
• Salt and pepper
• 1/4 cup pumpkin seeds (or other nuts)
• French bread, cooked and cut into bite-size pieces

**optional. I added it for heat, but you can omit.

Directions: 

1. Preheat oven to 450 degrees. Line two large cookie sheets with foil. Place the squash and broccoli on the sheet (evenly distributed). Toss with 1 1/2 tablespoons olive oil.  Roast for about 20 – 25 minutes, stopping to toss the vegetables after 10 minutes. You want the vegetables to be fork tender.
2. Meanwhile, heat the remaining olive oil in a large dutch oven over medium heat. Add the shallots and scallions and cook for about a minute. Mix in the ginger, garlic and crushed red pepper, heat for about another minute. Add in the carrots and cook until just softened, about 2 minutes. Season with salt and pepper.  Add in the chick peas, coconut milk, vegetable broth and water. Bring to a boil, cover and reduce heat to a simmer. Cook for about 10 minutes.
3. Mix in the 3/4 of the squash, saving about a one cup for the garnish. Cook for another 5 – 10 minutes, or until warm. Remove from heat. With either a tabletop blender or immersion blender, blend the soup until creamy. Serve with a handful of broccoli florets, remaining squash, pumpkin seeds and crispy bread.

Nutritional information per serving: 

Calories: 485
Fat: 16 grams
Carbohydrates: 48.45 grams
Fiber: 13.4 grams
Protein: 10.5 grams

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As I’m writing this, the ship I’m on is plunging to and fro in waves that roar over 3 meters above the surface of the freezing Atlantic Ocean. Although the movement is sporadic and ravenous, it’s also a little contrived. As soon as we rise above after hitting one, we plunder back into the icy waters. The rhythmic motions haven’t left me seasick, but instead feeling incredibly at peace. The solitude the ocean brings, even when you’re amongst 125 other people, is like therapy to a writer.

Don’t get me wrong, at first, the movements are jarring. You find yourself being thrown around and completely off-kilter. Something happens to you when you lose your balance. In a way, you lose your mind. However, when you let it kind of consume you, you fall into the movements of the waves and it all starts to feel normal, natural even.

There’s truly no place I’d rather be than on the water. Maybe it’s because I grew up with a lake as my playground. I’d spend every waking second I could at my cottages on Lake Erie. I’d swim, sail, boat, jet-ski – if it was on the water, you can believe I was there. I think that’s why I feel so at peace when I can see the glisten of the sun against a body of water.

However, that being said, the charms of rocking back and forth for 40+ hours are starting to fade. As my new British friend on board would say, it quickly sends you into a spiral of madness. As much as I love the water, not having my feet firmly planted on dry land for the better part of 3 days is a bit jarring, and I’m actually craving solid ground in a way I didn’t think I would. I always prided myself on having strong sea legs, but there’s even a limit to my love of water and I *might* just be reaching it. Thankfully land is on the horizon and a hike is calling my name this afternoon.

Sailing, boats and Fjords aside, let’s briefly talk about this bowl of cozy heaven in front of you. Chicken soup is an institution in my house, and even though I’m a vegetarian now, I’ll always remember the feelings of comfort it brought me whenever I was feeling sick, sad, down, blue or cold. Everyone has a version of this soup, and I’ve got quite a few (one with green tea, a classic and a kicked up Mexican version). This one, though, is a little different. It’s a blend of standard chicken noodle with hearty vegetable.

This is a real “stick to your guts” kind of soup without add any extra weight at all. The noodles, which are homemade, add energy boosting carbs, while the chicken and mushrooms give you a healthy dose of protein. The broth, which is kicked up with a bit of jalapeno, is made with heaps of herbs to help fight away seasonal colds. It’s a jack of all trades, much like myself.

The best part? It’s easy as sin, keeping with the theme of this week. The only laborious part, of course, are the noodles, but you can easily make those (with this rustic recipe or recipe with spinach) or buy them at the store. Whatever fits your schedule do it. Just know that after one spoonful of this healthy, delicious soup and you’ll too be transported to your happy place. Whether that’s on the water like me. on a beach, in front of a roaring fire or next to a mountain.

Spicy Chicken, Vegetable & Noodle Soup

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Serves about 8. Pasta recipe from The Little Kitchen.
Prep time: 20 minutes
Cook time: 60+ minutes
Total time: About 80 minutes

Ingredients: 

For the soup: 

• 2 1/2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 12 ounces baby bell mushrooms, sliced
• 1 jalapeno pepper, chopped & seeded
• 1 large zucchini, sliced and then quartered
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cans (about 14 1/2 ounces each) low-sodium chicken broth
• 1 28 ounce can diced tomatoes (not drained)
• 2 tablespoons fresh lime juice
• 1 whole roasted chicken, cooked and shredded (can sub in rotisserie chicken if you’d like)
• Few sprigs of fresh thyme
• Few sprigs of fresh rosemary
• Few springs of fresh sage
• Fresh parsley, chopped
• Salt and pepper to taste
• Bean sprouts for garnish
• Cilantro for garnish

For the noodles: 

• 1 1/2 cups all purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 4 large eggs
• 2 – 4 tablespoons water

Directions: 

1. To make the pasta, place the flours, salt, eggs and water into the bowl of a standing mixer. Turn on medium and start mixing until fully combined. Note, if the dough is too dry, add additional water, but in teaspoon increments. After about 2 – 3 minutes of mixing, attach the dough hook. Mix for about 2 minutes. Then remove the dough from the bowl and place on a very floured surface. Using your hands, knead until soft and elastic. Cover with a damp cloth and let rest for about 5 – 10 minutes.
2. Once rested, cut the dough into chunks. Fit your KitchenAid with a pasta making roller attachment. Using a rolling pin, roll out one chunk of dough at a time (careful to keep the other dough covered so it doesn’t dry out between use). Carefully push the rolled out dough through the roller. I did this about 3 times to get a very smooth and thin sheet of pasta. Once you’re happy with the thickness, attach the spaghetti and fettuccine attachment. Carefully push the rolled out pasta through that until you get strands.
3. Using a pasta drying rack, dry the pasta noodles until ready to use.
4. To make the soup, heat the olive oil over medium high head. Add the onions and cook for about 2 minutes. Add in the garlic and cook for about one minute. Add the butter and stir in the mushrooms, zucchini, carrots, celery, jalapeno and bell pepper. Cook on medium heat for about 3 minutes, or until the vegetables start to tenderize.
5. Gradually add in the broth, diced tomatoes and lime juice, stirring well. Mix in the fresh herbs and salt and pepper. Reduce heat to low and simmer for about 8 – 12 minutes, or until the vegetables are soft. Add in the chicken and simmer another 2 – 4 minutes.
6. Bring a large pot of salted water to a boil. Add the pasta in batches and cook until al-dente. Rinse in cold water and add to the large bowl of soup or serve separately. Add some bean sprouts & cilantro for garnish and enjoy!

Nutritional information per serving (about 1 cup of soup):

Calories: 215
Fat: 3.8 grams
Carbohydrates: 12 grams
Fiber: .5 grams
Protein: 3.5 grams

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