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Eat

Filtering by Tag: thanksgiving recipe

Hearty Fall Thanksgiving Salad

Lisa Eberly

This salad is so delicious, beautiful, and filling -- another great recipe for your Thanksgiving! 

It's super simple to make and tastes delicious with almost any dressing (which is great if you're not into making the one from the recipe!) 

Hearty Fall Thanksgiving Salad
(serves 4)

Ingredients:
Salad:
10-12 green beans, cut in half
2 cups cherry tomatoes
3 wild carrots, cut diagonally
3 large broccoli florets
1 head of romaine lettuce
1 scallion, minced
Your favorite fresh herbs, finely chopped (I like to use sage, basil, and/or thyme!)
Dressing: 
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup 

Directions:
1. Preheat oven to 400 degrees F. Roast the cherry tomatoes for 8-10 minutes in a small roasting pan.
2. In a pot of boiling water, steam the broccoli, green beans, and carrots (10 minutes, or until tender).
3. In a small bowl, whisk 3 tablespoons olive oil with vinegar, mustard, and honey or syrup.
4. Arrange lettuce leaves and scallions on 4 plates. 
5. Top salad with vegetables and tomatoes; drizzle with dressing and sprinkle with salt and pepper if needed.

Enjoy! For more Thanksgiving deliciousness, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Shel Lakin

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Lisa Eberly

These muffins may or may not change your life. 

My mom always made the bEST pumpkin bread growing up -- seriously, that ish was bananas. 

Not, like, actual bananas, but Gwen Stefani's definition of bananas. 

Anyway. 

I wanted to try to recreate it but healthier and bite sized. 

Enter these muffins! 

These babies are perfect to bring as a dessert to your Thanksgiving dinner! 

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Muffins:

Ingredients:

15-1/2 oz. canned pumpkin

2/3 cup grass-fed butter

2-2/3 cup organic sugar

4 eggs

2/3 cup orange juice (not from concentrate)

3-1/2 cup flour

2 tsp baking soda

1-1/2 tsp salt

1-1/2 tsp cinnamon

Large handful of 100% cacao chips or a grated bar 

Directions:

1. Cream butter and sugar well until light, add eggs (one at a time), add pumpkin and juice, blend well.  

2. Stir in dry ingredients until moistened.  Pour batter into greased muffin pans and top with cacao.  Bake 350 for 20-30 minutes. (test with toothpick!)  Makes either a TON of mini muffins or around 16 large muffins.

Whipped Cream: 

Ingredients: 

2 cups heavy whipping cream
1/2 cup organic sugar
1-1/2 tsp cinnamon 

Directions: 

1. Whisk all ingredients with a smart stick (the BEST kitchen gadget!) until thick and whipped-creamy! 

Enjoy! For other Thanksgiving recipes, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Hearty Fall Thanksgiving Salad

Photos by Shel Lakin

Easy Homemade Pumpkin Ravioli

Lisa Eberly

The weather in Seattle recently has been quite moody so the vibe of Nourish's photos for Thanksgiving will follow suit! 

So let's chat about these raviolis. *Stomach growls.* 

These little pumpkin goodies are so friggin' delicious -- our photographer took some home and her hubby - who I guess didn't like pumpkin stuff - devoured them. 

I made these for a little dinner party we threw and they were the hit of the dinner. Such a hit that I ended up making them for Patryk and I later in the week. And then a little later. Okay, and then just for myself one day at lunch.

They're that easy and quick to make. Seriously, my lunch batch only took me like 8 minutes! 

This makes them the perfect dish for Thanksgiving, as they don't take time away from cooking other things. Or, you can bring them to a Thanksgiving dinner you're attending and they might even steal the attention away fro the turkey. Jus sayin'. 

BONUS - they're pumpkin. This is great for two reasons: 1) pumpkin is healthier and has less calories than cheese, so even though these are ravioli, they're really not that unhealthy for you. 2) pumpkin is delicious. 

Pumpkin Ravioli 

Ingredients:

1 cup of canned pumpkin
1/3 cup grated Parmesan cheese
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Fresh basil or sage, chopped (around 10 leaves)
24 wonton wrappers
Salt and pepper to taste

Directions:

1. Mix pumpkin, Parmesan, around 1/4 teaspoon of salt, and a dash of black pepper in a bowl. 
2. Spoon about a 1/2 tablespoon pumpkin mixture into the center of each wonton wrapper (see photos for reference). 
3. Moisten edges of dough with water (I used a brush, made it super fast and easy!) and pinch opposite sides together to form a triangle. DOn't forget to seal the edges tightly!
4. Place ravioli into a large saucepan of boiling water and cook around 6-7 minutes, drain carefully. (They're delicate!) 
5. Sauce: Pour 1/2 cup of broth and 1 1/2 tablespoons of butter in a large pan and bring to a boil. Add ravioli, tossing to coat. 
6. Sprinkle with basil or sage, and maybe some more Parmesan!

For more Thanksgiving deliciousness, see our...

Enjoy! For more Thanksgiving deliciousness, see our....

Hearty Fall Thanksgiving Salad

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Mariya Moore


5-Minute Homemade Pesto

Lisa Eberly

Pesto is seriously TOO easy to make. It is super delicious and really simple -- a great go-to to switch up tomato sauce or to add to a chicken breast. I always keep a fresh stock of it in the fridge for a quick throw-together dinner! 

5-minute Homemade Pesto

Ingredients:

2 cups fresh basil leaves (packed)
1/4 cup pine nuts
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Himalayan pink salt and freshly ground pepper, to taste

Directions:

Toss all ingredients into a food processor, Vitamix, or NutriBullet and blend until combined! 

Seriously. It's that easy. Tastes super delicious on: zucchini noodles, chicken breast, whole wheat or brown rice pasta, toast, mixed veggies, crackers, and pretty much anything. 

This recipe is also super easy to switch up. Sometimes I'll do half basil and half kale, or maybe no garlic, or maybe red pepper flakes for an extra kick! Make it your own! :) 

15-minute Healthy Butternut Squash Risotto

Lisa Eberly

Holiday recipes are here! This recipe is one of my favorites for Thanksgiving and other wonderful holiday dinners with friends. It is also amazing to make a big batch of and keep for lunches through the week. It's SO filling, delicious, winter-y, and...wait for it...healthy! 

It's also a fantastic recipe to 'trick' your friends and family into thinking that you've been slaving away in the kitchen all day, when in reality, it takes about 15 minutes -- max. 

Healthy 15-minute Butternut Squash Risotto

Ingredients:

1 tablespoon olive oil
1 butternut squash (about 1-1.5 lbs) OR pre-cubed butternut squash!
1 cup microwaveable brown rice (I use Trader Joe's)
1 shallot
2 teaspoons fresh ginger (peeled & minced)
1 14-oz can of low-sodium chicken broth (or vegetable broth to make this vegetarian)
1 tablespoon whole-fat ricotta cheese
1/2 cup Parmesan cheese (grated)
Salt & Pepper to taste
4-5 leaves of basil and more Parmesan cheese for garnish

Directions:

1. Cook the squash. -- If whole, slice squash in half lengthwise. Scoop out seeds and darker orange flesh around seeds. Place the squash halves cut sides down in a Pyrex in the microwave. Cook on high 12 minutes or until cooked through. Scoop flesh into medium bowl and mash. While waiting for squash to cook, move on to steps 2 & 3. 

2. Microwave rice according to package directions.

3. Heat the olive oil in a large, deep pan over medium heat. Mince and add the shallot and ginger; cook, stirring, until the shallot begins to brown slightly (2-4 minutes). Add in the rice and stir.

4. Over medium heat, stir in squash and broth, 1/4-1/2 cup at a time. First add some squash, stir until combined and absorbed, then add some broth, stir until combined and absorbed. Repeat this until desired consistency and amount of squash. Remove from heat and stir in Parmesan, ricotta cheese, salt, and pepper. Serve in bowls; garnish with Parmesan and chopped fresh basil.

If you make this recipe, be sure to share it and tag us for a special holiday gift! :)