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Brunch/ Featured/ Homemade Gifts/ RECIPES/ Sweets

Cranberry Chia Jam


I cannot get enough cranberries for some reason this season! I crave them. It all started around Thanksgiving with my Hall of Fame Cranberry Sauce, which was so good that I started putting it on my toast in the morning.  Then the New Year hit and I wanted a healthier version, so I came up with this Cranberry Chia Jam recipe.  This awesome recipe is sweetened naturally & packed with 2 superfoods; cranberries and chia seeds.


Cranberries are so very healthy. According to WebMD:

Cranberries have vitamin C and fiber, and are only 45 calories per cup. In disease-fighting antioxidantscranberries outrank nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.

One cup of whole cranberries has 8,983 total antioxidant capacity. Only blueberries can top that: Wild varieties have 13,427; cultivated blueberries have 9,019.

Cranberries are amazing, but being as tart as they are, it is tempting to use sugar to sweeten them up. There is a reason my Hall of Fame Cranberry Sauce is so good, and that is the 1 1/2 cups of brown sugar in it! I am really trying to detox from sugar so I had to find a way to keep my cranberry -jammed toast habit, but dump the sugar.

My solution was to sweeten the recipe up with honey or maple syrup instead of brown sugar, and cut the amount of sweetness way down.  Another way I added some sweetness is by using the juice of the orange.  The recipe calls for grated orange peel, so it made sense to use the juice from the orange as a natural sweetener.


Chia Seeds

Using juice and a liquid natural sweetener made the cranberry mixture a bit too runny after cooking, so my solution to this was chia seeds! I was giddy to think that not only would they thicken the jam and act as pectin would in regular jam recipes, (chia seeds swell and turn gelatinous) but they would add more health benefits on top of my toast!


Here are a few reasons why chia seeds are my favorite seed:

 ~they are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant-based Omega 3’s than any other food, even FLAX
~5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium to bones
~8 times the omega 3’s found in salmon
~3 times more iron than spinach
~2 times the amount of potassium than bananas
~more antioxidants than found in blueberries
~they have 5 GRAMS of fiber PER TABLESPOON!
~the are a complete source of protein, providing all the essential amino acids
~can be stored for years without deterioration of flavor or color
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
 ~they are low-calorie way to get super FULL!
Jar of cranberry chia jam

My Morning Toast Habit

I am in a major morning toast habit.  I have found my favorite bread from Sam’s called Dave’s Killer Bread, and it is full of seeds and nuts and all kinds of organic goodness. It has 6 grams of protein, 4 grams of fiber & 670mg of Omega 3’s due to all of the great flax and pumpkin seeds in it. I make 2 slices so all of that goodness doubled. I like to use a softer bread for sandwiches, unless they are grilled or Panini pressed, but this bread is delicious with just a touch of sweet & makes wonderful toast.  I buy it in bulk and freeze it.  I take it straight from the freezer to the toaster. You can buy it here on Amazon or at Sam’s.

I use either Earth Balance spread or organic butter…whatever we have on hand.  We do not drink milk around here but I have added some organic animal products back into our diet.  We just do better health- wise with some good organic animal fats & protein, and it especially seems to be a positive thing for our family when it comes to brain health– but that is another post!


Cranberry Chia Jam As A Gift

Here is where I have to make a confession.  I had a jar of my Hall of Fame Cranberry Sauce all packaged up and ready to give to my sweet neighbors during the Christmas season.  They always give us great home-baked goods and I wanted to send a little something their way, too.  I even shared a picture of it on my New Nostalgia Facebook page.  I made a jar for them and a jar for us. Confession: I ate the jar for us… and the jar for them.  I know! I know! I just couldn’t imagine my toast without cranberry sauce on top and mine ran out so I just had to open their jar and help myself.

Because of my selfishness, our poor neighbors didn’t get a gift until New Year’s…ok…I confess, I delivered it just yesterday.  But, I feel like it all worked out well.  They are very health conscience, so it felt great to give them my Cranberry Chia Jam instead of the sugar-filled Hall of Fame Cranberry Sauce, and last night I got a text from my neighbor letting me know he was looking forward to toast in the morning.  I did have to dump the original Christmas packaging idea, and instead added a fun polka dot tag and a little hint of sparkle, as New Year’s day really was not THAT long ago, right?



Cranberry Chia Jam Recipe

makes 1 pint

2 cups fresh or frozen organic cranberries, sorted and rinsed

1/3 cup of organic 100% maple syrup or honey (more if you want sweeter)

1/8 teaspoon allspice

1/8 teaspoon cloves

1/4 teaspoon cinnamon

Peel of one orange, grated (or 2 clementines) I use the fine side of this grater.

Juice of one orange (or 2 clementines)

1 Tablespoon chia seeds


Add all but chia seeds to a medium saucepan.

On medium heat, let the cranberries pop and cook, 7-9 minutes, mashing and stirring as they cook.

Let cool, then stir in the chia seeds.

Store in a jar. Jam will thicken upon standing.

This will keep for about a month in the refrigerator.



Do you love the taste of cranberries?

Do you use chia seeds? How?

Did you make any homemade gifts this holiday season?

FUN/DIY/ Holidays/Parties/ Meals/ RECIPES/ Sides/ Thanksgiving

Fabulous Turkey Cranberry Stuffing Sliders


Oh how I love Thanksgiving and all the wonderful flavors of this tasty holiday! These fabulous Turkey, Stuffing & Cranberry Sliders recipe taste just like Thanksgiving- in-a- sammy and makes me very, very happy!

I got the inspiration for this sandwich from Starbucks.  They serve a panini sandwich this time of year that has turkey, stuffing & dried cranberries in it.  I thought I could take the recipe to another level by making my Hall Of Fame Cranberry Sauce, taking a sandwich recipe that is already to die for, and switching the sandwich fillings up a bit.

The result was so very yummy.  I am going to make these little sliders for our family’s Thanksgiving Day Brunch.  They are a great way to get the traditional flavors into a non-traditional meal.

To make this recipe, you simply make your favorite stuffing recipe (mine happens to be the 5- minute- type from a box) and this Hall Of Fame Cranberry Sauce recipe, have some white turkey breast, swiss cheese, & Hawaiian Rolls on hand, and whip up a zesty butter sauce to brush on top of the sandwiches.  You than assemble the sandwiches by slicing the rolls open, adding turkey, stuffing, cheese & cranberry sauce as the filling, adding the top roll, then brushing it with the butter sauce.  After just a few minutes in the oven, you have soft,oowy gooey cheesy rolls with a bit of a crispy bottom, as some of the butter sauce drips down the sandwiches and makes the most amazing crust.  The sandwiches are soft on top and filled with the savory stuffing, and the sweet but tart surprise of the cranberry sauce is what makes these sandwiches shine.  I can’t tell you how wonderful this recipe is! I can’t wait to make them for my guests.

turkey cranberry stuffing sliders

Fabulous Turkey Cranberry Stuffing Sliders

2 packages of King Hawaiian Rolls (12 count each)

2 -7 oz packages sliced turkey breast (about 24 slices) OR (about 2 cups shredded, cooked turkey)

6 slices swiss cheese (cut in 1/4’s)

2 cups stuffing (one box of stuffing usually makes about 3 cups)

1 cup cranberry sauce (I used my Hall Of Fame Cranberry Sauce (recipe below–make ahead and cool to let flavors meld))

1 tablespoon Dijon mustard

1/4 cup Butter melted

1/2 tablespoon Onion Powder

1/2 teaspoon Worcestershire sauce


Step 1
Brush 9×13 baking dish with a bit of the butter mixture. Slice rolls in half (keeping them attached to each other while cutting all at once is much easier than slicing each individually) and place bottom of rolls in buttered pan.  Place a slice or two of turkey (or layer shredded turkey over rolls evenly) and top with stuffing, layering it evenly over the turkey. Drop small spoonfuls of the cranberry sauce evenly over the stuffing, then add a slice of swiss cheese on top of each roll. Replace the top of the rolls and bunch them closely together into the buttered baking dish.

Step 2
In a medium bowl, whisk together Dijon mustard, melted butter, onion powder and Worcestershire sauce.

Step 3
Brush the rest of the sauce over tops of the rolls. Cover with foil.

Step 4
Bake at 350 degrees for 10 minutes or until cheese is melted and the bottom of sandwiches are slightly crisp. Watch closely and avoid over-browning. Serve warm.



1 1/4 cups brown sugar (original recipe calls for white sugar. I was out so I used brown, and it was so delicious that I will always use brown!)

3/4 cup water

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 (12 ounce) bag fresh cranberries

Zest of 1 orange (orange part only)


~In a large saucepan, add sugar, water and spices.  Cook, stirring often, until sugar dissolves and syrup comes to a rolling boil, about 3 minutes.

~In a colander, rinse and pick over the cranberries to remove any mushy ones.

~Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-3 minutes (set the timer). Be careful not to cook them to long of they will get mushy.  I allowed mine to pop quite a bit, as I wanted the syrup to ooze into the cracks to infiltrate the cranberries.

~Remove from heat, stir in the orange zest.

Note: Syrup will thicken and turn a beautiful cranberry color once cooled and refrigerated.

Optional: mash some of the berries, keeping some of them whole. How much to mash? This depends on the consistency you personally like. I like half of them mashed, and half left whole.

~Cool to room temperature, uncovered.

~Ladle into clean jars and refrigerate until serving time.

Makes about 2 1/2 cups of sauce, enough to serve 6-8 people.


What are your Thanksgiving Day Plans?  What is a favorite recipe that you are making or look forward to each year?

FUN/DIY/ Holidays/Parties/ RECIPES/ Sides

Hall Of Fame Cranberry Sauce


This Cranberry Sauce recipe certainly deserves its dramatic title.  I made the recipe about 3 days ago and I cannot stop getting into my refrigerator to take “just one more taste.” I may or may not have my own secret jar stashed in the back of the refrigerator that I grab and just dig in with a spoon!

I found the recipe at Shockingly Delicious, and she sold me on it once I read these words:

“I’ve experimented with dozens of versions of cranberry sauce over the years – with Port, with Grand Marnier, with blueberries, with cherries, with raisins and nuts, making it a chutney, with sour cream and onions – even doing a cranberry sauce taste test with three different versions a few years in a row. While the taste tests were certainly fun and delicious, it soon became clear that everyone kept reaching for the same dish repeatedly, year after year.”

My cranberry sauce experience has not been as extensive as Dorthy’s above, as I have never made it from scratch.  Back in the day, I just bought the canned version, and it acted more like a table decoration than actual food! I bought it because everyone expected it, and it looked pretty and added color to the Thanksgiving table.  The problem was, it never got eaten! What a waste.  The last few years I have bought Trader Joes Cranberry Sauce, which was a huge improvement from canned, and I thought it was quite good, UNTIL I TASTED THIS HALL OF FAME VERSION!


This recipe is simple and easy to make, so it is surprising that it is so delicious.  It has just the right amount of spices. It is the perfect balance of tart and sweet.  It is not mushy & has a great balance of crushed cranberries and whole cranberries.  It tastes amazing on a turkey sandwich, spread on toast, and drizzled over vanilla ice cream.

I plan on making another double batch for our Thanksgiving brunch, to use in our Turkey Stuffing Cranberry Sliders (recipe coming in the next couple of days) and in our Jaw-Droppingly Good Cranberry Simosas — also from Dorthy at Shockingly Delicious.

This sauce would also make a great hostess gift for the holidays.  It is so pretty just in a simple mason jar.  Wrap around the jar a few times with some jute and tie a bow. The color of the cranberries in the jar against the naturalness of the jute is just enough decoration.  I did this at a little holiday blog party I went to last night & it was fun to show up with something tasty and festive.

The flavor of this Cranberry Sauce gets better over time, so you can make it ahead of time for Thanksgiving.  It can stay stored in your refrigerator in a jar for up to two months.



Hall Of Fame Cranberry Sauce

1 1/4 cups brown sugar (original recipe calls for white sugar. I was out so I used brown, and it was so delicious that I will always use brown!)

3/4 cup water

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 (12 ounce) bag fresh cranberries

Zest of 1 orange (orange part only)


~In a large saucepan, add sugar, water and spices.  Cook, stirring often, until sugar dissolves and syrup comes to a rolling boil, about 3 minutes.

~In a colander, rinse and pick over the cranberries to remove any mushy ones.

~Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-3 minutes (set the timer). Be careful not to cook them to long of they will get mushy.  I allowed mine to pop quite a bit, as I wanted the syrup to ooze into the cracks to infiltrate the cranberries.

~Remove from heat, stir in the orange zest.

Note: Syrup will thicken and turn a beautiful cranberry color once cooled and refrigerated.

Optional: mash some of the berries, keeping some of them whole. How much to mash? This depends on the consistency you personally like. I like half of them mashed, and half left whole.

~Cool to room temperature, uncovered.

~Ladle into clean jars and refrigerate until serving time.

Makes about 2 1/2 cups of sauce, enough to serve 6-8 people.



Do you have Cranberry Sauce during the Thanksgiving holiday?  Do you make it or buy it?  What is a favorite recipe you making for Thanksgiving?


Drinks/ RECIPES/ Sponsored

Morning Cranberry- Orange Creamsicle Smoothie – A Vitamin C Monster


There is something about the new year that excites me and makes me want to just do better.  I love setting goals and figuring out how I can grow as a person.  I am so not ok with staying ‘as is.’ Oh Heaven help us all if I were ok with that! I have so much growing to do, but do you know how thankful I am to be alive to do that growing?  It is so cliché’ to say that God isn’t finished with me yet, but boy, do I rest in that truth.  He allows us a brand new day, a new morning, to get back up again and start anew.

New Mornings & Morning Routines

I am discovering a key way to stay strong and be ready for whatever life brings is to have a solid morning routine. I cannot tell you the difference this is making in my life.  I happened upon a life-changing podcast that introduced me to Hal Elrod and his book ‘The Miracle Morning.‘  I have been implementing his strategy the last 3 days and it is seriously blowing me away–yes, big change in just 3 days! Today I was up at 5:30 and how I spent my time during that extra hour and a half made the world of difference in my day.  Life even brought me a huge bump emotionally later in the morning, and because of the prep work I did early morning with getting my thoughts where they need to be, I was able to pick myself back up, realize what is in my power to change or not change, and move on with my day.  I will share my specific early morning routine in up coming posts, but for today I want to focus in on the simple routine I’ve implemented in the mornings to nourish my body.

Routine To Nourish My Body

1. Lemon Water before coffee.

2. Eat a nutrition-filled breakfast that includes a bit of protein.

3. Take Extra Vitamin D + Turmeric. (The rest of my supplements I take at night)

4. Early morning OR mid morning smoothie. (As breakfast or as a mid-morning snack)


Let’s talk smoothie.

It is amazing how many nutrients one can pack into a smoothie.  Fruits, veggies, leafy greens, superfood, and even oats or nuts. I have been adding yogurt to my smoothies because yogurt has amazing probiotics in it.  This makes me especially happy because I am on a big probiotic kick.  Why? Because gut health effects brain health, and gut health starts with balanced flora which is what probiotics help do.

Although I limit dairy, I don’t hesitate to add yogurt to my day due to its amazing probiotic content. By adding it to my  routine of morning smoothies, it knocks out #2 & #4 above. Another plus is it gives my body a great dose of protein!  It is amazing how much longer I feel full when I have a bit of protein for breakfast.


Hello Yulu. Goodbye Greek.

My new favorite brand of yogurt is called Yulu.

I have never been a big fan of the sour taste of yogurt.  I’m a bit picky with my yogurt, as I prefer it to be creamy, but not as thick as Greek yogurt. Greek yogurt tends to be an “acquired taste,” as it is quite tangy, so I have stayed away from it.

Yulu is an Aussie-style yogurt that is made here in the USA.  It is double-smoothed and double-creamed, so it was a whole new yogurt experience for me.  It is not too thick or not too thin. It does not have the too-sour quality that is found in Greek yogurt. I think it tastes divine.

It comes in a container that is see-thru, which I thought was pretty cool and is a clear sign of the honest company that it is.    The ingredient list made me smile as they use real fruit, fruit juice and even vegetable juices for color and flavor– so no artificial colors– and it there is 9 grams of protein in each cup.

If you want to know more about Yulu, you can check out at or follow them Facebook or Instagram.  You can also check out all their Aussie style ‘pinspiration’ at their pinterest boards.  Keep in mind that Yulu is a new product on the market, so check their site for locations & availability in your area.


Morning Vitamin C, Antioxidant, and Protein Monster

I must to tell you about this new smoothie creation that I have been crushing on.

I call it my Morning Cranberry -Orange Creamsicle Smoothie & it is a vitamin C, antioxidant & protein Monster!

I stock up on Cranberries when they are in season, because they are so good and so healthful.  I love combining them with the flavor of orange and a hint of cinnamon.  This smoothie recipe does just that and  is extra creamy thanks to Yulu yogurt and the addition of a banana.

This smoothie is really special and delicious.  Special enough to be served in fluted champagne glasses on Thanksgiving, Christmas, New Year’s or Valentine’s morning.  Or you could just do what I do and fill up these cute little bottles, pop on a lid, store in the refrigerator and have them ready to go for the morning.  I’m not sure how long they last in the refrigerator.  I have stored yogurt filled smoothies up to 3 days and they keep their deliciousness.  My kids get to them so fast that they never have been around for longer than that!


Morning Cranberry Orange Creamsicle Smoothie

1 cup fresh raw cranberries

1 cup freshly squeezed orange juice (or a whole orange if you have a high-powered blender)

1 banana

1/2 to 1 cup milk of your choice

1 container honey or vanilla flavoed Yulu brand yogurt

3-4 Medjool dates (or other sweetener of your choice. Only use dates if you have a high-powered blender)

1-2 tsp orange zest

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/2 cup ice

pinch salt (preferably sea salt)

Add all ingredients to blender and blend until creamy.



What about you?

Do you do smoothies for breakfast? Do you have a morning routine?  Do you wake up just in the amount of time needed to get out the door or do you give yourself extra time?  Do you like the idea of a less tart, new creamy- textured yogurt?

This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.


Topsy Turvy Cranberry Cake

I hope you had a wonderful New Year’s eve & day.  We sure did! I’m eager to share how we spent our time & my NEW word for the New Year, but first things first.

Before all those beautiful bags of fresh cranberries go out of season, you MUST make this cake!  Next time you go to the grocery store, grab up a few bags and throw them in your freezer.

Cranberries are full of antioxidants, which protect our cells from nasty free radicals that cause disease.  I’ve read that extracts of cranberries killed breast cancer cells in a test tube…but it is unknown whether the same happens in the body.  I’d like to think so as I eat my Topsy Turvy Cranberry Cake!

This simple cake is a great way to get your all of that goodness and have dessert, too.

I made it 3 TIMES over the holidays, and it is so easy to throw together that one of those times I did it with a houseful of guests. It took no time & no concentration.

 The cranberries are tart, the cake adds the perfect amount of sweetness, and when you turn it topsy-turvy onto a plate, the cranberries shine! The cake is soft on the inside with just a bit of a crunch where the oven browned the top..which is now the bottom.  It is perfect for dessert, or even as part of brunch with a cup of coffee.

My husband has NEVER liked any type of cooked fruit dessert, but he tried this cake and ate it up!  I couldn’t believe my eyes.  Who knew that such a simple recipe would convert my husband to a cooked- fruit -dessert- eater after all of these years!  Makes my head a little topsy turvy!

Topsy Turvy Cranberry Cake (original recipe)

Butter for the pan
2 cups fresh cranberries, washed & sorted
1 cup sugar, divided
2 eggs (I’ve used chia egg substitute–that is what you see in the pics, little black dots of chia… and it works great)
1 cup flour
1/2 cup (1 stick) butter (I use Earth Balance)

Set oven to 350.  Butter a round or square 8″ pan.

Throw the cranberries into the pan, add 1/3 cup of sugar and toss.  Spread evenly in the pan.

In a bowl (I use a 4 cup glass measure) melt the butter in the microwave.  Add eggs, 2/3 cup of sugar, and 1 cup of flour.  Stir well.

Put on top of cranberry mixture and spread, covering the cranberries.

Bake 40-50 minutes or until golden on top.

When serving, flip topsy turvy onto a plate.  Can sprinkle the top with sugar for a pretty, sparkly finish.


This can also be served right side up as a crustless cranberry pie. Here is an interesting read from The Boston Globe about this recipe:

This popular crustless pie is essentially a cake-y batter poured over fresh cranberries in a pie pan, baked until the cranberries make a saucy bottom for the buttery top. Cambridge resident Sandra Shapiro clipped this many years ago from The New York Times and writes, “I bake this in an attractive earthenware pie plate.” Her recipe was called “Mrs. Arthur Morawski’s Cape Cod Cranberry Pie,” and the clip said it was baked by Hester Griffin for the West Dennis Library. Similar recipes have appeared in The Boston Globe’s Confidential Chat, in Laurie Colwin’s “More Home Cooking,” where it was called “Nantucket Cranberry Pie,” and in Ina Garten’s “Barefoot Contessa How Easy Is That?,” in which she adds an apple to the berries.


Holidays/Parties/ RECIPES/ Sides

Cranberry Apple Citrus Vinaigrette & Eating Plant Strong During The Holidays

Keeping my food intake plant strong during the holidays is a little bit challenging, but not impossible.

How do I plan on doing it?

1. I’m not going to stress about it.

2. I plan on indulging a bit.

3.  I will start my day with a green smoothie, which will give me a big head start on getting my fruit and vegetable servings in, provide all my protein needed for the day, and get in my Omega’s from chia.

4. Most of our Christmas celebrations are pot-luck style, where everyone brings a dish to share, so I am planning on making one that is plant strong, to load my plate with and share with others.

I have decided not to stress about small amounts of dairy and sugar, and just enjoy what the season is about.  I am focusing on getting in my servings of plants each day, and as long as I do that, having a bit of junk along with it seems just fine.  I do notice that I don’t feel too well when I do indulge in foods I am not used to eating (sweets, meat and cheese), so that keeps my portion sizes to a minimum, which is not a bad thing.

One way I plan on keeping plant strong, especially during our FIVE Christmas celebrations coming up, is by bringing a dish that is mostly green.  I want it to be delicious and festive, one that everyone can enjoy, but I also want it to be one I can fall back on, one that I can fill the majority of my plate with, leaving less room for foods that won’t make me feel very good.  The below recipe of Cranberry Apple Citrus Vinaigrette, drizzled on a salad of greens, fruit and nuts is the perfect dish to bring in my opinion!

Another reason I choose to bring a plant strong dish is that I never want to put extra stress on my hostesses due to my different eating habits.  It is amazing what I can find at a potluck- style dinner that is plant strong, as long as I do not stress about small amounts of food that I usually do not eat.

I have been surprised at how letting go of a few of our family traditions involving junk food has been just fine this year.  We have plenty left that do involve tastes of the season, so my kids are not even missing my traditional “Chocolate Andes Mint Cookies.” Neighbors and my husbands co-workers have kept some yummy treats in our home, which we love.  This frees me to “just say no” to doing my own traditional Christmas baking. We did make our traditional sugar cookies, but I kept it very simple and minimal by buying a kit from Trader Joes, which made just enough to enjoy for one evening!  Love that, no leftovers to tempt us. 

So what green recipe am I planning on bringing to at least 2 of our Christmas celebrations?

A Salad of Greens,

Topped with Candied Pecans from Trader Joes, Apples, Pears, Clementines and Dried Cranberries,

Drizzled with Cranberry Apple Orange Vinaigrette! Delish!!

Cranberry Apple Orange Vinaigrette

Cranberry, maple, apple, and clementine make one lovely stand-out holiday dressing. This festive cranberry dressing is sweet with a light tangy aftertaste. Feel free to use more or less maple syrup to adjust to your own taste buds. You can also use any type of sweet citrus that you prefer.
Yield: just over 1 and 1/4 cups
  • 1 cup fresh or frozen cranberries
  • 1/4 cup + 2 tbsp apple cider vinegar
  • 1/4 cup pure maple syrup, or adjust to taste
  • 1.5 tsp Dijon mustard
  • 1/2 cup + 1 tbsp fresh clementine or orange juice (or use bottled)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt, or to taste
  • Freshly ground black pepper
1. In a medium pot, heat the cranberries, maple syrup, and vinegar over medium heat until the cranberries burst, about 7-10 mins.
2. Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except salt and pepper). Blend until smooth. Now add salt, 1/4 tsp at a time, to taste. Blend again. Adjust other ingredients to taste if necessary. You may want more maple syrup than I used. I liked this dressing with a bit of tart aftertaste to really let the cranberries shine. Place in fridge to chill. Should keep in fridge in an air-tight container for up to 5-7 days.

Yum!  I made this as part of our Thanksgiving dinner and it was a big hit.

I do think my nephews are going to miss my famous Brown Sugar Bacon Wrapped Lil’ Smokies, but I just can’t bring myself to handle all that raw meat.  I am out of practice!

What are you thoughts on eating healthy through the holidays?


Cinnamon Apple Cranberry Oatmeal

If you have read many posts here at New Nostalgia, you will know that I have a thing for oatmeal.  I have oats almost every morning.  I love how filling and nutritious they are.  I like ’em cold in the summer (overnight chia oatmeal pudding) and hot in the winter, just like my coffee!

{I miss them already}
My sister, Laurie from Beauty Divine, and her boy came to visit last week and I made them Cinnamon Apple Cranberry Oatmeal.  My sister loved it and called me for the recipe the minute she got home.  I told her I would post it, so here it is!

Cinnamon Apple Cranberry Oatmeal
Serves 2.

1 cup water
1 cup milk or milk substitute (I used almond)
1/2 tsp cinnamon
1/8 tsp salt
pinch nutmeg
1/3 cup dried cranberries
1 cup oats
1 apple, sliced thinly, then chopped

Sweetener of choice-I drizzle with real maple syrup
Pat of butter or butter substitute (I use Earth Balance) (optional)

Bring water, milk, cinnamon, salt, nutmeg & cranberries to a boil.  Add oats.  Stir and reduce heat.  Simmer for 5 minutes.  Remove from heat and add thinly sliced apples. I use a mandolin, then do a rough chop.  This makes them small enough for the hot oats to soften them just enough.  Drizzle with maple syrup or sprinkle with brown sugar.

What’s your favorite way to eat oats?
Have you checked out my awesome giveaway from KraftyKash??