All tagged Cranberries

Roasted Acorn Squash with Sweet and Spicy Nuts

Roasted Acorn Squash with Sweet and Spicy Nuts

Chelsea Gloeckner
Blog

This recipe is inspired by a dear college friend who made this for me in college- a family recipe used for every Thanksgiving celebration.  Festive and comforting, yet delightfully easy, I love to enjoy this Roasted Acorn Squash for a yummy lunch on the weekends!  Use any candied sweet and spicy nut to make this side or entrée extra special, and be sure to dip each spoonful of squash into the melted butter in the center 😊

Serves: 2

Prep time: 5 minutes

Cooking time: 40 minutes

What (your ingredients):

1 acorn squash

2 tablespoons butter

4 tablespoons sweet and spicy nuts (Trader Joe’s and Whole Foods has a few options)

2 tablespoons dried cranberries

How (your directions):

Preheat oven to 400°F.  Line a baking sheet with parchment paper or silicone baking mat.

Cut acorn squash in half, remove seeds and stringy flesh from center, then roast on lined baking sheet for 40 minutes.

Once acorn squash has finished roasting, place one half in each bowl.

In the center of each half, add 1 tablespoon butter, 2 tablespoons sweet and spicy nuts (I used pecans), and 1 tablespoon cranberries.

Enjoy hot!

Why (the science):  One serving of acorn squash provides 145% of your daily vitamin A needs, which is critical for helping your eyes absorb light and for supporting cell growth in your heart and lungs!

Detox Salad

Detox Salad

Chelsea Gloeckner
Blog

While I have never understood the nutrition claim “detox,” there is one delicious salad that I love to purchase, and that’s the Whole Foods Detox Salad.  When I bought a pound container of it, I gasped when I saw the cost…$8!!! So, I decided to make it myself.  This batch makes 8-10 servings for a fraction of the cost, and stores wonderfully in the fridge for 5 days.  Just be sure to not dress it with your favorite vinaigrette until the day of serving 😊  Crunchy, slightly sweet, and eaten with a spoon, this “detox” salad (whatever that means) will become your new favorite refreshing salad!

What (your ingredients):

1 green cabbage, cut into quarters

5-6 large carrots

1 apple

1 large bunch of kale, ribs removed, or 1 large bag of kale salad

2/3 cup dried cranberries

1/3 cup sunflower seeds

How (your directions):

Using a food processor with the grater plate attached, shred the cabbage, carrots, and apple. 

Empty shredded mix from the food processor into a large bowl.

Remove the grater plate attachment from the food processor and attach the large blade.  Add the kale directly into the food processor bowl.  Shred the kale and add to the large bowl of shredded mix.

Top with dried cranberries and sunflower seeds.

This salad will keep for 5 days in the fridge if it remains undressed.  Dress with your favorite vinaigrette when ready to eat!

Why (the science):  Cabbage and kale are incredible prebiotics, which means that they feed and promote the growth of healthy bacteria in our gut.  A healthy gut affects our mood, appetite, weight, and stress levels!

 

Easy Apple and Spiced Grape Chutney

Easy Apple and Spiced Grape Chutney

Chelsea Gloeckner
Blog

Nothing tastes more like the comfort of Fall than apples and spices!  It’s too easy to make your own chutney, which serves as the perfect accompaniment to Quick-Brined Rosemary Pork Chops.  Add even more flavor using spiced jam from the Preserving Place, a beautiful locally-owned and operated artisan store located in the Westside district of Atlanta and conveniently ships all across the country!