This is the salad of all salads. The best way to get even the pickiest of eaters to eat their veggies…. smother it with tasty fruit! The sweetness of the pomegranate and orange pairs so nicely with the bitterness of the arugula. MMM.

I made this on Christmas Eve, and then unexpectedly ended up making it Christmas Day! And then, again yesterday. SUCH a big hit. Everyone in my family absolutely loves it. All 3 days, with all different people, it was gone fairly quickly. Pretty sure at no party ever in my house was the salad the first food to go!

Salad is salad, there is really no wrong amount of ingredients. If you are a huge fan of celery, but hate onion, put a billion stalks of celery and no onion! Whatever floats your boat 🙂 But if you want to do EXACTLY what I did, here is the approximate amount of what I used…

6 oz arugula
3 oz mixed greens
1/2 pomegranate
3 oranges
4 stalks celery
1/2 red onion
Juice of 1 lemon
1/2 cup olive oil

1. Add the greens to a bowl. Carefully, take out the pom seeds. Peel the orange and cut each slice into thirds. Thinly slice the red onion. Dice the celery. Throw all on top of the greens.

2. Add the lemon juice, olive oil and then toss all together! If you are not eating right away, hold on the dressing. You can leave on the table, or, just toss right before eating. Or, another reason to just leave on the table and let people add their own is because if there are any leftovers, it won’t get mushy the next day!






BEST Eggnog Cookies!

I got a request to make eggnog cookies and I thought that was genius! Especially because my brother is obsessed with eggnog 🙂 These came out way better than I anticipated! Crispy outside with a soft inside and the frosting helps it all just melt. in. your. mouth!

2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 tsp vanilla extract
1/2 cup eggnog

For the Frosting:
1/2 cup butter
2 1/2 cups confectioners sugar
1 tsp vanilla
1/4 cup + 1 tbls eggnog

Step 1: Combine dry ingredients, the flour, baking powder, salt, nutmeg and cinnamon. Set aside.

Step 2: Beat the butter. Add in the sugar and brown sugar. Next add the yolks, vanilla and eggnog! Gradually, beat in the dry ingredients.

Step 3: Place dough on a cookie sheet, greased, parchment, or with silicone baking mats, at 350º for 12 minutes. They will only be golden brown on the bottom, not the top so don’t wait for the tops to turn brown!!

Step 4: Place on a cooling rack and wait until they have completely cooled to frost them. While you wait, make the frosting! Beat the butter. Add the powdered sugar. And finally the vanilla and eggnog. Frost the cookies and sprinkle some nutmeg or cinnamon on each one for added color.

Tada! These are so simple and really worth it! Can’t wait to have them at our Christmas party tomorrow!

Happy holidays!!


Coconut Rice with Chicken – Thai Inspired!

Woah, if you enjoy Thai food, you HAVE to try this! It’s like… better, cheaper and healthier than getting it at the Thai place down the block! 🙂

You’ll need:
2 tbls olive oil

3 cloves crushed garlic

1 lb of chicken breast

1/2 tsp salt/pepper

1 tbl of lime zest (optional if you don’t own a zester)

1 cup chicken broth

1 cup water

1 cup rice (brown rice is healthier!)

1 14. oz can coconut milk

1/4 tsp salt/pepper

8 oz. fresh spinach

1/2 cup chopped cilantro

Lime for garnish

1. Cut the chicken into small pieces. In a large pot, heat the olive oil and then saute the garlic. Add the chicken, salt and pepper and cook for 3 minutes until all edges of the chicken are white. (If you like spicy food, feel free to add some cayenne pepper!) Add the lime zest.

2. Add in the broth, water, rice, coconut milk and salt and pepper. Stir together, cover and boil. Once boiling, lower the heat and add in the spinach. Cover and simmer until the rice is done. Brown rice takes about 35-40 minutes, white rice takes about 20.

3. When your dinner is nice and creamy and all of the liquid is absorbed, add in the cilantro! Stir together and serve! Definitely going to want to add in fresh lime juice. Mmmm!


Most Delicious Red Velvet Cupcakes!

Oh my are these yummy! And so beautiful for the holidays!

1 1/2 cups sugar
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tbls cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
1 tsp white distilled vinegar
1 tsp vanilla
2 tbls red food coloring

12 oz cream cheese
3/4 cup butter
1 tsp vanilla
4 cups powdered sugar

Easiest Steps Ever:

1. Combine all the dry ingredients. Sugar, flour, baking soda, salt and cocoa powder. Set aside.

2. Combine all wet ingredients. Vegetable oil, buttermilk, eggs, vinegar, vanilla and food coloring. Slowly beat in the dry ingredients.

3. Pour into muffin pan, filling each cup about 2/3 of the way. Bake at 350 degrees for 20 minutes. Check with a toothpick and when it comes out clean, they’re ready!

4. To make the frosting, combine the cream cheese, butter and vanilla. Slowly beat in the powdered sugar. Frost the cupcakes with a knife, or, do my fancy method! (see video)

These are seriously delicious. They flew off of the plate! They are beautiful and festive, too! If you make them, send me a pic!! 🙂

Happy holiday season!


Stuffed Mushrooms with Spinach!

These are so yummy. Quick and simple healthy appetizer. Vegetarian and can be gluten free if you leave out the breadcrumbs!

25 mushrooms
1 tbls olive oil
2 cloves garlic
6 oz fresh spinach
1 egg
1/4 tsp salt/pepper
3 tbls grated cheese (parmesan, gruyere, swiss, etc)
2 tbls breadcrumbs (optional)

1. Wash the dirt off of the mushrooms and pat dry. Carefully, pull the stems off. Some are stubborn and you may have to wiggle them around! I would buy a few extra mushrooms – just in case some break. Place mushrooms with the holes facing upwards on a cookie sheet lined with tin foil for super easy clean up.

2. Finely chop the garlic and the stems of the mushrooms. Heat the olive oil in a saucepan and saute the garlic and stems for 3 minutes.

3. While you wait, beat the egg, salt and pepper together.

4. Add the spinach to the saucepan. Rip up the leaves as you throw them in by the handful. Cook until the spinach has wilted, which will only take about 2 minutes. Now you have to drain the spinach because spinach and mushrooms are very watery veggies. You can put your colander in the sink, I just did it over a plate so you could see more clearly in the video! Place your mixture in a colander and using your spatula, press into the sides to squeeze as much liquid out as possible. Now mix the spinach with the egg. Add the cheese and breadcrumbs. Place into the caps of the mushrooms. Bake at 375 degrees for 30 minutes and voila! You are all set!

You can use any type of grated cheese. If you want to get fancy, break out the gruyere. If you just want parmesan, it will still be incredibly yummy!


Easy and Delicious Pretzel Bark!

If you love chocolate covered pretzels… then you’ll LOVE this!

6-8 oz of pretzels
1 cup of butter
1 cup of brown sugar
16 oz of chocolate chips

Super simple steps:

1. Melt the butter and brown sugar together. The butter with be separated from the sugar for the first few minutes, but then you will see that they will totally combine. That’s when it’s ready.

2. While you wait for that to happen, line a baking sheet with parchment paper or tin foil. Line the pretzels up in rows. I used the skinny, long pretzels, but if you only have regular pretzels in your house, you can use those. Just crush them a little so there aren’t big holes in the pretzels!

3. Pour the sugar and butter mixture over the pretzels, slowly, so that you make sure you get it everywhere! Place in a 400 degree oven for 7 minutes.

4. Take out and sprinkle the chocolate chips. Put back in the oven for one minute to soften them. Take out and spread the chocolate! Topping ideas could be crushed candy canes, walnuts, pecans, sprinkles, sea salt, etc. Have fun!

Let me know if you make them! Yummmmm!