Sparkling Cranberry Apple Cider
1-12 oz Bag Fresh Cranberries (about 3 cups)
Baked Brie is such an easy and delicious classic holiday appetizer, but the way you prepare it can really make a difference for your waistline and overall health. I know a lot of people like to prepare it by topping it with jelly and wrapping it in puff pastry, however this adds quite a few calories and refined carbohydrates, which is not great for someone that is trying to at least eat semi-healthy over the holidays. I like to prepare my brie with real ingredients like nuts and fruit so at least the extra calories I will be adding to the brie will come with nutrients such as vitamins, fiber and “good for you” fatty acids. Plus, I think my brie tastes better, but I may be a little biased.
Sweet potatoes are a great fall favorite. Delicious and full of Vitamin A they can be used in many different ways. Vitamin A is a fat soluble vitamin, meaning it is stored in fat in your body. Adding a little good fat (not too much, or you can end up adding a lot of extra calories) such as olive oil to your sweet potatoes will help your body to better absorb the Vitamin A. Sweet potatoes also have a lot of potassium which can be helpful with controlling blood pressure.
I have been wanting to try and make a frittata since this summer when I first attempted to make one. It was a zucchini and yellow squash frittata that got overcooked and I ended up having to scrape off the bottom layer because it was all burnt. Apparently it was still decent though because my husband managed to eat it…. Although he may have just eaten it so I wouldn’t feel bad that I ruined dinner. This time I wanted to try using fall flavors so I got sweet potatoes, a bunch of kale, onions and goat cheese to give it a more hearty autumn feel. I was more careful with the cooking time and it turned out perfectly cooked.
4 Large Eggs
1/4 Cup Skim Milk
1/4 Cup Crumbled Goat Cheese
Pinch of Salt
1/2 Teaspoon Rosemary
1 Teaspoon Olive Oil
1/4 Teaspoon Garlic Powder
1/3 Cup Diced Raw Red Onion
1 Cup Cooked and Diced Sweet Potatoes*
3 Cups Raw Kale
Preheat oven to 400 degrees. Mix eggs, milk and cheese together in a medium mixing bowl. Stir in rosemary and salt, set aside. Add olive oil to an 8 inch skillet on medium heat. Add garlic and onions and sauté until almost translucent. Turn down to med low. Add kale and stir to ensure kale cooks down evenly. After kale shrinks and becomes wilted, add in sweet potatoes and distribute evenly. Pour egg mixture into pan with veggies and stir until uniform. Remove pan from heat and bake in oven on 400 degrees for 20 min or until edges appear slightly browned and frittata is firm.
*I just popped a sweet potato in the microwave for a few min after poking some holes in it and then chopped it up after it cooled down