Holiday Menu
As mentioned during my recent group coaching call, I'm excited to share my cherished holiday recipes that are set to grace our kitchen over the next two weeks! Feel free to reach out and let me know if you give any of them a try. Main Dishes will be served for family staying with us over the Christmas holiday.
DECEMBER 20 Dinner
Chuck Roast with Sweet Potatoes and Brussels
This viral 3-ingredient chuck roast recipe, 100% inspired by Olivia Adriance, is still soooo simple. We’re cooking this on the first night of family arrivals because it makes for great leftovers the next day to use in tacos or just as a “rinse and repeat” meal!
Chuck Roast Ingredients:
1 boneless beef chuck roast (about 4 lbs)
salt and pepper to season (be generous!)
2 onions, cut into thick wedges
6-7 cloves of garlic
4 large sprigs of rosemary
4 sprigs of thyme
1 cup red wine
1 tbsp worcestershire
Directions for Chuck Roast:
Preheat your oven to 325
Season your roast generously on both sides with salt and pepper
Add the roast to a baking dish along with the onions and garlic
Cover (you can use foil if you don’t have a lid for your baking dish) and bake for 4 hours
In the last hour, add the herbs, submerging in the liquid
Raise the oven heat to 425
Coat the roast in the rendered juices and place it back in the oven, uncovered, for 20 minutes
Remove from heat
Make the au jus by adding 1 cup of the rendered juices to a saucepan with the wine and worcestershire and bring to a simmer
Simmer, stirring often, for 5-7 minutes until slightly reduced
Season with salt and pepper and pour into a serving vessel (you may need to skim some of the fat off the top)
Serve the roast and onions over mashed sweet potatoes, brussels and a generous pour of au jus.
Mashed Sweet Potatoes Ingredients:
4 lbs white sweet potatoes, peeled and cut into 2” cubes
2/3 cup coconut cream
1/2 cup unsweetened almond milk
salt and pepper to taste
Directions for the sweet potatoes:
Add your cubed potatoes to a large pot and cover with about 1 inch of water
Add 1 teaspoon of salt to your water and bring to a boil
Reduce the heat and simmer, uncovered, until the potatoes are fork-tender (this took about 13 minutes for me but check your potatoes fairly often)
Drain the water from the potatoes and mash them in the same pot using your preferred method
Add in your coconut cream and almond milk and generously season with salt and pepper
Mix again and taste, adding more salt as needed
Crispy Brussels Ingredients:
1 lb brussel sprouts, halved
1 tbsp olive oil just enough to lightly coat your sprouts
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
3 slices bacon
Directions for Brussels:
Preheat your oven to 425
Toss your halved brussel sprouts with olive oil to lightly coat, salt, and pepper
Place your sprouts on a baking sheet, cut-side down
Scattered chopped bacon on top of the sprouts
Bake for 25 minutes
DECEMBER 21 DINNER: leftovers!
DECEMBER 21: Mini-Bites Happy Hour Party
Charcuterie Board + Jennifer Aniston Salad
Salad Ingredients:
1 cup parsley
1 cup quinoa
1 can chickpeas, drained and rinsed
1 cup chopped cucumbers
1/2 cup mint
1/4 cup red onion
1/4 cup pistachios, roasted and salted
1/4 cup pumpkin seeds, roasted and salted
1/4 cup crumbled feta
1/4 cup olive
Juice of 1 lemon
1/2 tsp salt
1/2 tsp pepper
Combine all your ingredients in a big bowl, mix, and enjoy! Taste and adjust the “dressing” (aka olive oil, lemon, S&P) to your liking.
This salad keeps really well in the fridge so it can be prepped ahead of time!
DECEMBER 23 DINNER: Leftovers!!!
DECEMBER 24th DINNER: Christmas Eve at Cousins❤️
Flank Steak, Twice Baked Potatoes and Salad- YUM!
DECEMBER 25th Dinner: Traditional Soup Party🎄
I'm delighted to introduce you to my family's Christmas Soup Party Tradition. Every year, my mom and I prepare two soups for our party. Here is my soup below. Consider doubling it so you can freeze some for later. Trust me, it's worth it! 😉
Soup Ingredients:
6 chopped strips organic bacon
2 diced small yellow onions
4 finely minced cloves of garlic
1 1/2 pounds of loose mild Italian Sausage
1/2 cup of dry white wine
10 cups organic chicken stock
4 thinly sliced russet potatoes
1/2 cup of cornstarch
1/4 cup of water
2 cups Thai Kitchen unsweetened canned organic coconut milk
Kosher salt and fresh cracked pepper to taste
Crushed red pepper flakes to taste
2 bunches of fresh green kale, tough center ribs and stems removed
Grated Pecorino Romano cheese, for serving
Directions for soup:
In a 6-quart jumbo cooker, heat the chopped bacon over high until it becomes crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, leaving behind as much fat as possible.
Lower the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Add the garlic and sauté for 3 or 4 minutes, then add the sausage and cook, stirring, until it is completely cooked through, about 8-10 minutes. Pour the wine into the pot and cook, scraping the bottom of the pot with a wooden spoon, for about 5 minutes. Pour in the stock and bring to a simmer. Add the potatoes to the pot and cook until tender, about 12 minutes.
In a small bowl, whisk together the cornstarch and water until it is combined. Add the cornstarch mixture into the pot and stir until thickened, about 10 minutes. Stir in the cream and season with salt, pepper, and crushed red pepper flakes.
Just before serving, stir in the kale leaves.
Serve the soup with a sprinkling of Pecorino Romano cheese and Tuscan bread.
BREAKFASTS
Easy Banana muffins (my go-to recipe comes from Nourishing Meals in their Elimination Diet Book)
Our family’s traditional Christmas morning breakfast casserole - make the night before!
DESSERTS ON ROTATION
Peppermint Sour Cream Cookies- these turned out AMAZING!!!
Rum Cake from Bacon and Eggs
SIGNATURE COCKTAIL- Holiday Fizz
1.5 oz vodka
1 oz Aperol
3/4 oz pomegranate juice, or cranberry juice
1/2 oz cinnamon syrup
Top with tonic
Mix together & garnish with an orange slice