Apple Mule Mocktail

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Looking for a fun, festive drink to serve at your next holiday party? Try this fall-inspired mocktail! It’s bursting with seasonal flavors and offers a gorgeous presentation that’s perfect for guests who prefer not to drink alcohol.

With crisp apple slices, a splash of ginger, and a hint of spice, this drink is not only refreshing but also a show-stopper at any gathering. Whether you’re toasting to the season or just enjoying the company, this mocktail will keep everyone feeling festive and included. 

Ingredients

3 oz apple cider
2 oz ginger beer
1 oz fresh lime juice
1 stick cinnamonfor garnish
1 clove clovegarnish
1 sprig fresh rosemarygarnish
1 medium red apple, thinly slicedgarnish

Directions

Pour all liquids into a copper mug, then fill with ice. Top with fresh apple slices and garnish to your liking. Enjoy!

Watermelon Paloma Mocktail

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Beat the summer heat with this refreshing Watermelon Paloma! A perfect blend of fresh watermelon, lime, and grapefruit juice topped with a salted rim and garnished with a slice of watermelon and lime. Cheers to sunny days and delicious drinks!

Ingredients

2 cups fresh watermelon juice
2 cups fresh grapefruit juice
¼ cup fresh lime juice
1 cup grapefruit soda
2 tbsp agave nectar
2 cups ice
lime wedge and watermelon slices for garnish

Directions

Prepare the Watermelon Juice:

Blend fresh watermelon chunks until smooth. Strain the juice to remove any pulp.

Mix the Drink:

In a large pitcher, combine the watermelon juice, lime juice, and agave nectar. Stir well.

Serve:

Fill each glass with ice cubes. Pour the watermelon mixture into the glasses, filling them about three-quarters full. Top off with grapefruit soda (or club soda)

Garnish:

Garnish each drink with a lime wedge and a slice of watermelon.

Sangria Mocktail

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Prepare this Sangria ahead of time for your summer gatherings. This beverage is perfect for quenching thirst on hot days by the pool or at a barbecue.

This is an ‘eyeball’ recipe – just chop up ingredients, pour in a container, and add liquids until desired taste and quantity is achieved.

Ingredients

1 firm nectarinechopped
1 cup mixed berriesfrozen or fresh is fine
½ cup pomegranate juice
750 ml bottle of white grape juice
1 ½ cups chilled plain seltzer
Ice

Directions

Combine all fruit and place in bottom of your favorite drinking pitcher or container.

Add juices and refrigerate mixture for about 4- 6 hours (if overnight, even better – just cover with sealed lid).

Just before serving, add chilled plain seltzer.

Set out for guests with some additional fruits from the mix and a bucket of ice.

Summer Fruit Salad

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This is no ordinary fruit salad! A medley of fresh, antioxidant-rich fruits is paired with crunchy granola, tangy feta cheese, and finished off with a honey lime drizzle.

Ingredients

2 cups fresh strawberries
2 cups fresh peach slices
2 cups fresh kiwi slices
6 basil leaves
¼ cup fresh lime juice
1 tbsp honey
½ cup granola
½ cup feta cheese crumbles
*optionalsprinkle 1 tsp. chia seeds on top of each serving

Directions

Slice all fruits into bite size pieces and place in a large bowl. Roll basil leaves together, slice into ribbons, and add to bowl.

Mix lime juice, basil, and honey in small bowl. Drizzle over the larger bowl of mixed fruit and gently incorporate.

To plate, place 1 cup of mixed fruit in a small bowl and top with about a tbsp. of feta cheese crumbles and a tbsp. of granola and serve at room temperature.

NOTE: For extra protein and fiber, top with a tsp. of chia seeds.

Stuffed Jalapeños

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These baked stuffed jalapeños are an amazing and super easy appetizer to make when entertaining guests. They also make a great snack that is low in carbs and high in protein.

Ingredients

10 large stuffed jalapeños
4 oz cream cheesesoftened
½ lb ground sausage
½ cup shredded part skim cheddar cheese
1 tsp sage
1 tbsp chives

Directions

Preheat oven to 425ºF.

Prepare sausage by cooking over medium heat in a skillet. Once fully cooked, drain excess fat.

Wash the jalapenos and hollow them out, removing all seeds and membranes.

In a bowl, mix the softened cream cheese, sausage, cheddar cheese, sage, and chives in a bowl.

Spoon the mixture into each jalapeno, and place them into a baking dish.

Bake for 20 Minutes. Let cool before serving.

Pumpkin Pasta with Italian Sausage and Arugula

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Pumpkin is a beneficial superfood in the winter months and makes an amazing nutrient-dense dish when it becomes cold outside. Try this recipe that’s bursting with savory flavors! 

Ingredients

16 oz package whole wheat rigatonifollow directions on package for cooking
1 lb Italian sausage
3 tbsp olive oilseparated
1 shallotpeeled and finely diced
5 cloves of garlicminced
¼ tsp crushed red pepper flakesadd more if you like the heat
15 oz can pumpkin pureedo not use pie filling
8 oz bag of fresh arugula
¼ tsp dried sage
saltto taste
black pepperto taste

Directions

Cook pasta in a large pot of seasoned water (salt, pepper, and 1 tbsp. olive oil) according to directions on package. Don’t overcook – you want an al denté pasta that has a slight bite to it. Before draining pasta, reserve about 2 cups of pasta water and set aside. Once pasta is drained, place in large bowl, drizzle with 1 tbsp. olive oil, toss, and set aside.

In a large skillet, brown the Italian sausage over medium-high heat. Break into pieces and move around skillet as it cooks, about 8 minutes. Grab a large plate, and place 3 paper towels so you can pour the sausage over the top and the towels will absorb any excess oil. Set aside.

Add 1 tbsp of olive oil to the same skillet and sauté shallot for 2-3 minutes on medium-high heat. Add garlic and crushed red pepper. Stir frequently until ingredients are softened, about 3 minutes.

Add arugula to the pan and incorporate with other ingredients until wilted.

Turn the heat to low and add the pumpkin puree, sage, salt, and pepper. Slowly stir in pasta water until sauce has reached a creamy consistency.

Add sausage to the pan and incorporate.

Pour sauce mixture over cooked pasta and toss to incorporate. If sauce is too thick, add a little more pasta water and taste for seasoning. Add salt and pepper as needed.

Turkey and Sweet Potato Pie

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This healthful one-pan meal is an excellent source of nutrients with an aroma that is sure to make your home smell like the Fall season has arrived. Sweet potatoes are a great source of fiber, vitamins and minerals making this twist on a classic an extra nutritious meal.

Ingredients

2.50 lbs sweet potatoespeeled and cubed
3 tbsp olive oilseparated
2 carrotspeeled and chopped
2 turnipspeeled and chopped
2 stalks of celerychopped
1 yellow onionpeeled and chopped
2 tbsp fresh thyme
2 tbsp fresh rosemary
2.50 lbs ground turkey
2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp Worcestershire sauce
2 cups low sodium chicken broth
4 oz light cream cheesesoftened
12 oz frozen peas
1 egg beaten
sea saltto taste
black pepperto taste

Directions

Preheat oven to 375 degrees F. Lightly coat a 9-inch x 13-inch baking dish with olive oil and set aside.

Put sweet potatoes into a large pot and cover with water. Place over medium-high heat and bring to a boil. Cook until tender, about 25 Minutes.

While the sweet potatoes cook, heat a large skillet over medium-high heat and add remaining olive oil. Once the oil is hot, add carrots, celery, and onion. Cook until soft and onions are translucent, about 7 to 10 minutes.

Add salt, pepper, thyme, rosemary, and ground turkey. Cook until turkey is browned. Be sure to break up turkey as it cooks.

Add the tomato paste, flour, Worcestershire sauce, and chicken broth to the skillet. Stir to combine and bring to a simmer.

Drain the sweet potatoes and return to the pot. Smash until smooth with a potato masher. Once smooth, add in cream cheese, salt, and pepper. Stir until cream cheese is combined.

Beat egg in a small bowl. Add a couple tablespoons of the sweet potato mixture to the egg and mix to temper. Add egg mixture into the pot of sweet potatoes and mix for a couple of minutes or until egg is fully incorporated.

Add frozen peas to the turkey mixture and stir. Pour mixture into your prepared pan. Cover turkey and vegetables with the sweet potatoes, spreading them into an even layer.

Bake for 35 Minutes until casserole is bubbling and potato crust is set. Remove from oven and let rest 5 to 10 minutes. Serve warm sprinkled with extra chopped thyme.

Ginger and Turmeric Tea

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This tea will become your best friend throughout the winter months. Offering tons of healthful benefits from each ingredient, keep these food items on hand so you have them readily available when you need a quick immune boost, or just want something warm and cozy to help coat your throat on a cold winter’s night.

Ingredients

1 lemonsliced
1 inch gingersliced; leave the peel on for added health benefits
2 inch turmericsliced; leave the peel on for added health benefits
1 pinch black pepperfor bioavailability of the turmeric
1 tbsp maple syrupor honey
4 cinnamon sticks

Directions

Place a pot on medium-high heat and add water. Add ingredients. Let come to a boil and reduce to a simmer for 8-10 minutes.

Pour contents into your favorite mug and add a cinnamon stick as a garnish.

Chipotle Chicken Sweet Potato Soup

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Is there anything more comforting on a cool autumn evening than snuggling up with a cozy blanket? Well, actually, there is one delightful alternative: a steaming, hearty bowl of soup brimming with sweet potatoes, tender chicken, and quinoa. Infused with a hint of chipotle chili, it’s the perfect remedy to warm you up from within.

Ingredients

¼ cup olive oil
1 white onionpeeled and finely chopped
3 cloves garliccrushed
15 oz can black beansrinse and drain
1 whole (pre-cooked) rotisserie chickenshredded
12 chipotle chili’s in adobo sauce
4 cups sweet potatopeeled and cut into dice size pieces
¼ cup tomato paste
¾ cup quinoaplain white or tri-color is fine
6 cups low sodium chicken stockyou can also use water
4 yellow or white corn tortillascut into thin strips
½ cup fresh cilantro leaveslightly chopped

Directions

Preheat oven to 200°F. Toss tortilla strips in 1 tbsp. olive oil in bowl and set aside. Cover a baking sheet with parchment paper and lay the tortilla strips out evenly on the baking sheet. Bake for 8 minutes, turning over after 4 minutes to brown both sides.

Heat the remainder of the oil in a large saucepan with a lid over high heat. Add onion, garlic, chicken, chipotle chili, and sweet potato. Stir to incorporate and to keep contents from browning too quickly. Add shredded chicken and stir for 10 Minutes or until the chicken is brown and the sweet potatoes are beginning to soften.

Add tomato paste and stir for about 2 minutes. Add quinoa and liquid. Cover and bring soup to a boil.

Reduce heat to a simmer and cook for 15 Minutes or until quinoa and sweet potato are tender.

Divide soup into bowls, top with cilantro leaves, and a few tortilla strips.

NOTE: Other great toppings to have on hand are Greek plain yogurt, fresh lime wedges, and avocado slices.

Autumn Salad with Figs

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As the fall season approaches, healthful salads are a great side item on days where you may be eating heavier festive foods that can cause a carbohydrate and fat dump, leaving you sluggish and ready for a nap. Avoid that feeling by creating a healthy side dish to go along with foods that might be richer in flavors, higher in fat, and packed full of carbs. Figs and pomegranate seeds are the stars of this dish. High in fiber and rich in antioxidants, this salad is perfect addition to any menu. And always fill up on the salad goodness first (a little tip)!

Ingredients

¼ cup olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrupor local honey
1 tbsp whole-grain mustard
½ cup feta cheese crumbled
2 cups mixed greens
½ cup pomegranate seeds
4 fresh figscut into wedges
Celtic sea salt to taste
fresh cracked black pepperto taste

Directions

In a mason jar with lid, pour oil, vinegar, maple syrup and mustard and seal with a lid. Shake to incorporate and set aside.

Arrange the greens on a platter. Top with figs, pomegranate seeds and feta cheese crumbles and lightly pour half of the dressing over the top and serve.