Week 2: Cozy Comforts

APPETIZER / SIDE

Stuffed Mini Bell Peppers with Quinoa and Cranberry

INGREDIENTS (serves 4)
12 mini bell peppers, halved and seeded
½ cup cooked quinoa
¼ cup dried cranberries (no sugar added)
2 tbsp chopped parsley
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
24 mini bell peppers, halved and seeded
1 cup cooked quinoa
½ cup dried cranberries (no sugar added)
4 tbsp chopped parsley
Salt and pepper, to taste

DIRECTIONS

Preheat oven to 375°F (190°C).
In a bowl, mix quinoa, cranberries, parsley, salt, and pepper.
Fill bell pepper halves with the mixture and place on a baking sheet.
Bake for 10-12 minutes until peppers are softened.

MAIN COURSE

Spaghetti Squash with Turkey Meatballs in Tomato-Basil Sauce

INGREDIENTS (serves 4)
1 large spaghetti squash, halved and seeds removed
1 lb ground turkey
2 cloves garlic, minced
1 egg
Salt and pepper, to taste
2 cups tomato-basil sauce (no sugar added)
Fresh basil for garnish

INGREDIENTS (serves 8-10)
2 large spaghetti squash, halved and seeds removed
2 lbs ground turkey
4 cloves garlic, minced
2 eggs
Salt and pepper, to taste
4 cups tomato-basil sauce (no sugar added)
Fresh basil for garnish

DIRECTIONS

Preheat oven to 400°F (200°C).
Place spaghetti squash halves cut-side down on a baking sheet and bake for 35-40 minutes.
Meanwhile, mix turkey, garlic, egg, salt, and pepper. Form into small meatballs and cook in a skillet over medium heat until browned.
Add tomato-basil sauce to the skillet, cover, and simmer for 15 minutes.
Scrape squash with a fork to make "spaghetti" strands and top with turkey meatballs and sauce.
Garnish with basil.

DESSERT

Coconut Macaroons with Dark Chocolate Drizzle

INGREDIENTS (serves 4)
1 cup unsweetened shredded coconut
1/4 cup almond flour
1 egg white
1 tbsp honey
Dark chocolate for drizzling

INGREDIENTS (serves 8-10)
2 cups unsweetened shredded coconut
1/2 cup almond flour
2 egg whites
2 tbsp honey
Dark chocolate for drizzling

DIRECTIONS

Preheat oven to 325°F (165°C).
Mix coconut, almond flour, egg white, and honey.
Form small balls and place on a baking sheet.
Bake for 10-12 minutes. Drizzle with melted chocolate once cooled.

COCKTAIL / MOCKTAIL

Apple Cider Mule

MOCKTAIL INGREDIENTS
(serves 4)
½ cup unsweetened apple cider
1 tbsp fresh lime juice
Ginger beer (use a sugar-free version for a mocktail)
Ice
Cinnamon stick and apple slices for garnish

MOCKTAIL INGREDIENTS
(serves 8-10)
1 cup unsweetened apple cider
2 tbsp fresh lime juice
Ginger beer (use a sugar-free version for a mocktail)
Ice
Cinnamon stick and apple slices for garnish

COCKTAIL INGREDIENTS
(serves 4)
½ cup (4 oz) unsweetened apple cider
1 tbsp fresh lime juice
1 cup (8 oz) vodka or bourbon (adjust to taste)
1½ cups (12 oz) ginger beer (sugar-free, if preferred)
Ice
Cinnamon stick and apple slices for garnish

COCKTAIL INGREDIENTS
(serves 8-10)
1 cup (8 oz) unsweetened apple cider
2 tbsp fresh lime juice
2 cups (16 oz) vodka or bourbon (adjust to taste)
3 cups (24 oz) ginger beer (sugar-free, if preferred)
Ice
Cinnamon sticks and apple slices for garnish

MOCKTAIL DIRECTIONS

Fill a glass with ice.
Add apple cider, lime juice, and top with ginger beer.
Garnish with a cinnamon stick and apple slices.

COCKTAIL DIRECTIONS

Fill a pitcher or individual glasses with ice.
Mix apple cider, lime juice, and vodka or bourbon in the pitcher.
Top with ginger beer, stir gently, and serve with cinnamon sticks and apple slices as garnish.

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE

Butternut Squash and Sage Crostini

INGREDIENTS (serves 4)
½ small butternut squash, cubed and roasted
8 whole-grain crostini slices
1 tbsp fresh sage, chopped
1 tbsp olive oil
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
1 small butternut squash, cubed and roasted
16 whole-grain crostini slices
2 tbsp fresh sage, chopped
2 tbsp olive oil
Salt and pepper, to taste

DIRECTIONS

Roast butternut squash cubes with olive oil, sage, salt, and pepper at 400°F (200°C) for 20 minutes.
Top crostini with roasted squash and serve warm.

MAIN COURSE

Sweet Potato and Black Bean Chili

INGREDIENTS (serves 4)
1 medium sweet potato, cubed
1 can black beans, drained
1 can diced tomatoes
1 onion, diced
2 cloves garlic, minced
1 tbsp chili powder
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
2 medium sweet potatoes, cubed
2 cans black beans, drained
2 cans diced tomatoes
2 onion, diced
4 cloves garlic, minced
2 tbsp chili powder
Salt and pepper, to taste

DIRECTIONS

Sauté onion and garlic in a pot until translucent. Add sweet potato, black beans, tomatoes, chili powder, salt, and pepper.
Simmer for 20-25 minutes until sweet potato is tender.
Adjust seasoning and serve.

DESSERT

Mini Berry Cheesecakes (Gluten-Free)

INGREDIENTS (serves 4)
1/2 cup almond flour
1 tbsp coconut oil
1/4 cup cream cheese
Fresh berries for topping

INGREDIENTS (serves 8-10)
1 cup almond flour
2 tbsp coconut oil
1/2 cup cream cheese
Fresh berries for topping

DIRECTIONS

Press almond flour and coconut oil into molds for crust.
Fill with cream cheese and top with berries.

COCKTAIL / MOCKTAIL

Ginger Turmeric Tonic

MOCKTAIL INGREDIENTS
(serves 4)
1-inch piece ginger, sliced
1 tsp ground turmeric
2 cups water
1 tbsp lemon juice
Stevia or honey, to taste

MOCKTAIL INGREDIENTS
(serves 8-10)
2-inch piece ginger, sliced
2 tsp ground turmeric
4 cups water
2 tbsp lemon juice
Stevia or honey, to taste

COCKTAIL INGREDIENTS
(serves 4)
1-inch piece ginger, sliced
1 tsp ground turmeric
2 cups water
1 tbsp lemon juice
Stevia or honey, to taste
½ cup (4 oz) rum or vodka
Ice
Lemon slices or ginger slices for garnish

COCKTAIL INGREDIENTS
(serves 8-10)
2-inch piece ginger, sliced
2 tsp ground turmeric
4 cups water
2 tbsp lemon juice
Stevia or honey, to taste
1 cup (8 oz) rum or vodka
Ice
Lemon slices or ginger slices
for garnish

MOCKTAIL DIRECTIONS

Simmer ginger, turmeric, and water for 10 minutes.
Strain, add lemon juice and sweetener to taste.

COCKTAIL DIRECTIONS

Simmer the ginger, turmeric, and water in a saucepan over medium heat for 10 minutes. Strain the mixture and let it cool.
Stir in lemon juice and sweeten with stevia or honey to taste.
Add rum or vodka to the mixture and pour into a pitcher or divide among glasses filled with ice.
Garnish with lemon slices or ginger slices before serving.

Week 2: Cozy Comforts

APPETIZER / SIDE

Stuffed Mini Bell Peppers with Quinoa and Cranberry

MAIN COURSE

Spaghetti Squash with Turkey Meatballs in Tomato-Basil Sauce

DESSERT

Coconut Macaroons with Dark Chocolate Drizzle

COCKTAIL / MOCKTAIL

Apple Cider Mule

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE

Butternut Squash and Sage Crostini

MAIN COURSE

Sweet Potato and Black Bean Chili

DESSERT

Mini Berry Cheesecakes (Gluten-Free)

COCKTAIL / MOCKTAIL

Ginger Turmeric Tonic

Responses

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