Author: Brooke Lark

The countdown to the New Year is here! Call up the friends, gather together with your favorite people, and prepare to pop the bubbly. Or better yet, prepare to start the New Year off right with these four low-cal cocktails, which incorporate less sugar and more natural ingredients than the classics.
From simple twists on mimosas to a beautiful star-kissed vodka sparkler, you can cut calories and still enjoy sipping pretty drinks with these four fun ideas. We’ve added a little bit of luck to some, a lot of kombucha to another, and a list of everything you need to know to be your own bartender this year.
And if your New Year’s goals include no drinking, cheers to you! We’ve included a quick list of easy swaps you can make to any of these drinks, turning them from cocktails to mocktails in less than a minute.

Raise your champagne flutes! Shine those rocks glasses! These easy drinks are the perfect the New Year’s party accessory. Added bonus: They’re low-cal enough that you can enjoy them throughout January should cutting calories be one of your goals. Calorie counting aside, the thing we love best about these sippers is how splendidly tasty they are. If you already like New York Sours, you’re going to love our New Year’s Sour. And the Pom Mimosa may just become your new favorite way to sip fruit juice.

NEW YEAR’S KOMBUCHA SOUR

138 calories

If you’ve ever had a New York Sour, this cocktail will taste familiar. A classic NY Sour starts with a whiskey and sweet and sour base, then it’s spiked with a red wine float up top, creating a beautiful two-toned drink that is surprisingly sippable.
Here, we’re nixed the sugary, hi-cal sweet and sour mix and swapped it for lemon kombucha. This alone cuts the calories nearly in half (just 60 calories for eight ounces of kombucha vs. 114 calories for an equal amount of sweet and sour). Instead of whiskey, we opted for a naturally sweet bourbon to offset the sour. Then we topped it off with half an ounce of wine. Though any red wine will do, a red blend is our go-to pick. It lends a natural sweetness, which pairs nicely with the sour kombucha.

Though the drink is typically served over ice and without garnish, we opted to use all chilled ingredients and a festive sprig of rosemary to finish off the glass. However, it looks just as lovely over the rocks.
The flavors here are sophisticated and satisfying: a little sour, a little caramel, and the mellow kiss of wine.

New Year’s Kombucha Sour

Makes one serving

• ½ cup lemon kombucha, chilled
• 1½ oz bourbon, chilled
• ½ oz red blend wine
• Rosemary or thyme garnish (optional)

In a rocks glass, combine kombucha and bourbon (add ice, if desired).
Gently pour wine over the back of a spoon so the wine floats atop the drink. If desired, garnish with rosemary or fresh thyme.

POM MIMOSA

116 calories

Orange juice and champagne: What could be better than a simple mimosa? Well…we’re about to one-up the classic with this ruby pomegranate mimosa made with almond champagne.
If you’ve never tried almond champagne, you’re not alone! It can be hidden among the bottles of regular champagne, but it is well worth hunting out. Slightly sweet with a touch of amaretto flavor, this drink is a great way to elevate the flavor of your mimosa without needing lots of special liqueurs.

In this version, we’ve paired almond champagne with pure pomegranate juice. Available in the refrigerated juice section of most grocery stores, this lightly sweet juice makes for a beautiful drink, with a mellow fruit flavor that pairs nicely with champagne. A little goes a long way here.
You’ll need just three tablespoons of juice for one drink. It it usually purchased in 12 or 16 ounce containers, so you can make five or six cocktails with every bottle of pom juice.

Perhaps pomegranate juice isn’t your favorite? No worries! Just about any fruit juice will do here. Look for fresh-pressed or cold-pressed juice for the best flavor. A fruit-and-vegetable juice blend also makes a surprisingly delicious mimosa twist. If you can find an apple-beet-carrot combo or pineapple-pepper-lemon juice, swap it in! You might be surprised at just how versatile mimosas can be.

Pom Mimosa

Makes one serving

• 3 Tbsp. pomegranate juice, chilled
• ½ cup almond champagne, chilled
• Sugared rosemary for garnish (optional)

Pour pomegranate juice and champagne into a champagne flute. If desired, garnish with sugared rosemary.

PINK CHAMPAGNE FLOAT

151 calories
If you’re a fan of “church punch,” this one’s for you. Pretty, pink, and bubbly, this simple champagne cocktail starts with a scoop of sorbet, then adds a pour of pink champagne over the top, creating a fizzy cocktail that is mildly sweet and perfectly celebratory.
Perhaps one of the best things about this cocktail is all of the variations to which it lends itself. Use pink champagne, regular champagne, or an almond champagne. Pair with any variety of sorbet or gelato, depending on the desired color. Match your cocktails to your party colors by switching up the sorbet. We used a light pink strawberry sorbet to match the blush pink of rosé. Raspberry sorbet will give your cocktail a bright punch of color. Vanilla blueberry gelato gives the slightest tint of lavender—it also pairs beautifully with almond champagne.

Create a table full of rainbow cocktails by letting guests choose between lime, orange or mango, lemon and raspberry sorbets.

Pink Champagne Float

Makes one serving

• 3 Tbsp. strawberry or raspberry sorbet
• ½ cup pink champagne
• Colored sparkling sugar (optional)

Place a 3 Tbsp. scoop of sorbet in a coupe champagne glass. Pour champagne in glass. If desired, rim glass with colored sparkling sugar before filling.

LUCKY STAR SPARKLER

114 calories (221 with fortune cookie)
Give your guests a lucky start to their New Year with this fun sparkler. Naturally lower-cal vodka soda is spiked with little fruit stars we made by slicing seasonal persimmons and cutting them out with a mini star-shaped cookie cutter. Mangos, starfruit, or dragonfruit would all look equally adorable.
Once the fruit is cut into shapes, this cocktail is fairly straightforward. Fill a glass with ice and fruity stars, then top with vodka and sparkling water. Though any mineral water will do, sparkling water with passion fruit makes a fun flavor pairing here. Lime, lemon, or mandarin sparkling water also tastes great.

For garnish, we love the look of a fortune cookie tucked on the rim of a mojito or champagne glass. You can purchases boxes of individually wrapped fortune cookies in the Asian section of most grocery stores. Or buy them online and get them shipped straight to your front door—just make sure they’re set to arrive before the day of your party!

Lucky Star Sparkler

Makes one serving

• ½ persimmon or mango
• ice
• 1½ oz vodka
• 1 cup sparkling water
• 1 fortune cookie for garnish (optional)

Slice persimmon. With a mini star cookie cutter, cut slices into star shapes. Place in a rocks glass with ice. Add vodka, and top off with sparkling water. Garnish with a fortune cookie if desired.

Make it a mocktail.

As with most cocktail recipes, you can swap out the champagne in any of these recipes for white grape juice, replace the vodka with sparkling water, or omit bourbon and add pure apple juice instead.

Wherever you are this year, whatever you decide to sip, we hope these cocktails help you celebrate while still keeping your healthy goals. Cheers!
Note: all calories were calculated with the SayMmmm app, which can be found here.

The holidays are about twinkling lights and candlelit nights. Snow-covered trees and doors decked with wreathes.
Oh, and cookies. Let’s not forget the cookies.

If you’re cutting grains from your diet this holiday season, though, you might be having a tough time in the cookie department. Traditionally, grain-free treats are a bit, well, bland. Take out that pure white flour, the recipes order. While you’re at it, that perfectly sweet sugar, too. And what do you often get? Desserts that are dry, chalky, and downright (and ironically) grainy.
But don’t lose your cheer, my dear: We have some cookies for you. Grain-free, gluten-free, made without refined sugar, and dipped in dark chocolate, our recipe for no-puff sugar cookies is one that Mrs. Claus would be happy to share with her round and plump hubby.

Thankfully, it has a short ingredient list. This is a big relief: Grain-free baking can call for some pretty crazy ingredients, sometimes requiring a full day of shopping just to hunt down hard-to-find items. This recipe calls for ingredients that are now carried in most traditional grocery stores. You may have to check the organic aisle for the almond flour, coconut flour, and coconut sugar, but they should be easy to find.
The other thing we love about this recipe is the way is comes together—and comes out. With a simple stir, you’ll have a soft, not-too-sticky dough that’s ready to cut into any shape you desire (we went with a miniature star cutter). Our final cookies were just a little larger than an inch wide, and they made perfect one-bite morsels. Once baked, they were soft with a touch of crispiness around the edges. Truly a perfect sugar cookie!

While using icing is fine, too, you can keep the healthy vibe going by dipping them into grain-sweetened chocolate candy coating. A little bit of coconut oil, too, will keep that chocolate perfectly smooth and help it dry without mottling. The cookies will look as good on your party table as they did in your kitchen.
When it comes to decorating, we kept it pretty simple by using holiday-colored sprinkles, but the sky is the limit here. Hit the baking aisle in your local craft store, and let your imagination fly! Nonpareils, jimmies, or even shaped sprinkles are just a’waitin’ to be put on your creations!
Ready to snack this winter? Read the recipe below, then keep scrolling to find a few more grain-free recipes that are perfect for your grain-free holidays.

Grain-Free, No-Puff Sugar Cookies

Yield: 40 1″ star cookies
Total Time: 30 minutes

• 6 Tbsp. butter, melted
• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup coconut sugar
• 1 egg
• ¼ tsp. almond or vanilla extract
• ¾ cup grain-sweetened chocolate chips
• 1 Tbsp. coconut oil
• Sprinkles

Heat oven to 350° F. Line a baking sheet with parchment paper.
In a small bowl, stir together melted butter, almond flour, coconut flour, coconut sugar, egg, and extract. Once a soft (but not sticky) dough forms, turn out onto a separate piece of parchment, knead slightly, then cover with parchment and roll to ¼” thick.
Using any cookie cutter you prefer, cut shortbread into shapes. Transfer to the baking sheet. Bake for 5–7 minutes, or just until the edges turn a light golden brown. Remove from oven and let cool.
In a small microwave-safe bowl, melt chocolate chips and coconut oil together in 20-second bursts, stirring in between, until smooth. Dip cookies into chocolate.
Transfer to a piece of parchment. Sprinkle. Refrigerate or allow chocolate to harden. Enjoy!

A Few More Grain-Free Favorites

Honey Gingerbread Cookies

You will be shocked at how beautifully this recipe for paleo honey gingerbread cookies bakes up!

You might think it’s impossible to build a truly tasty gingerbread house without flour and sugar, but this honey-sweetened recipe is as scrumptious as gingerbread can be.
Added bonus: It bakes up into the most crisp, perfect pieces that don’t puff once baked. So you can finally print those gingerbread house plans from the internet and create a homemade house that looks just like it does on Pinterest. Paleo win!

Lemon Macadamia Nut Cookies

Looking for a truly stunning holiday cookie? Brighten up the dessert table with these zesty lemon macadamia nut cookies.

They’re so gorgeous, you’d never guess they are grain-free! Friends who love lemon bars are going to go ga-ga over these tasty little bites. They’re a mouth-watering addition to classic holiday flavors. They look beautiful surrounded by sugared lemons, too!

Sea Salt Maple Chocolate Chip Cookies

Upgrade classic chocolate chip cookies with a seasonal maple flavor. These simple sea salt maple chocolate chip cookies are grainless, and they may be the best you’ll ever share.

It’s hard to stop noshing on these lovely little cookies, which are a bit like chocolate shortbread. The coconut and almond flour add a lot of flavor. These delectable treats are great for packaging and gifting to grain-free friends.

Mexican Hot Chocolate Sugar Cookies

Can we say hot-hot-hot? These Mexican hot chocolate sugar cookie showcase some of the most delicious flavor combos every married in a cookie. We’ve already got a glass of chilled almond milk in hand, and we’re ready to dip!

These cookies add a fun flavor twist to the usual sugar cookie. Since they’re totally gluten free with an avocado somehow thrown in the mix, we’re all in all kinds of love with this recipe.

Wholesome Brownie Gingerbread Men

Okay, okay. These wholesome brownie gingerbread men technically aren’t cookies, but you do get to use a cookie cutter for these no-flour, chocolately dudes. Plus, they’re cute, so we’re counting them.

Made with a gluten-free flour blend and cocoa powder, these sweet little gingerbread men are a great way to give your chocolate craving some serious attention. Just bake up a pan of fudgy brownies, let them cool, and cut them into the timeless gingerbread man shape. As much an activity as they are treats, these cute little guys are a party must!

Paleo Thumbprint Cookies

What would the holidays be without pretty thumbprint cookies to complete the treat table? We love these Linzer torte paleo thumbprint cookies, which are made with a dollop of store-bought, all-fruit jam.

Lexi’s Clean Kitchen used seedless berry jam in the examples above, but feel free to switch up your centers and make a whole array of colorful cookies. Orange, apricot, blackberry, and raspberry all make for beautiful little bites.

Happy Cookie Season!

With so many cookie possibilities, it’s going to be a great grain-free holiday! Can’t wait to see what you cook up in your own kitchen. And, as always, we’d love if you’d tag us in in your creations—@healthwaymedia on Instagram.
Happy, happy baking!

When the weather gets chilly, there’s nothing quite like a steaming mug of hot cocoa to warm you up. Unfortunately, classic hot cocoa can be a hefty source of empty calories. So much sipping, so much sugar.

So we decided it was time to give classic cocoa a makeover. We took that delicious mug of chocolatey goodness and turned it into a sipper we’re proud of. We made it with whole food ingredients, no refined sugar, and lots of cocoa-y flavor. (Then we dreamed up three flavorful twists on the original recipe—stick around for those.)

If you’ve ever made hot cocoa at home, you know it can be a bit hit or miss. Some homemade cocoa recipes can be meh at best—not quite chocolatey enough, not quite creamy enough. So we worked through several versions to make sure we found one we could love. If you’re going to indulge in a cup of hot cocoa, it should be a delicious cup, and the version below is one of the best and simplest we’ve whipped up.

The basic recipe starts with cocoa powder, almond milk (feel free to use cashew milk, pecan milk, soy milk, or cow milk, if you’re into that), and coconut sugar.

Cocoa powder adds the chocolate flavor in this drink. Coming in at just 31 calories per tablespoon, it’s a great way to indulge chocolate cravings. Paleo eaters: Keep a look out for raw cacao powder, which is made by cold-pressing cocoa beans rather than roasting them. With that, you can enjoy the added benefits from the raw bean.

An unrefined sugar with great flavor, coconut sugar makes a great paleo and vegan swap-in for traditional sugar. Feel free to swap it for pure maple syrup or raw honey. Monkfruit or stevia work, too. Mind you, once you add the chocolate, you need just a touch of sweetness to make a yummy drink. We recommend starting with half the sugar, adding in teaspoonfuls until your desired sweetness is achieved.

With the ingredients in hand, this recipe is pretty straightforward! Just whisk the components together in a pan until they’re steaming, then serve and enjoy. If desired, add a bit of vanilla extract and top it with mini marshmallows and mini chocolate chips.

Note: This recipe is fairly flexible, so though the ingredient list below contains our favorite amounts, a bit of tweaking is always welcome.

Skinny Hot Cocoa

Amount served: 2 cups

• 2 Tbsp. cocoa powder
• 2 Tbsp. coconut sugar (or stevia/monkfruit, to taste)
• 1 ½ cups almond milk
• 1 Tbsp. vanilla (optional)
• Mini marshmallows (optional)
• Mini chocolate chips (optional)

In a small pot, heat all ingredients together until steaming. Pour into two large mugs. If desired, top with marshmallows and mini chocolate chips.

3 Barista-Inspired Twists

With a pan full of skinny hot cocoa on the stove, why not go full gourmet and whip up a batch of flavored cocoa?

Rather than blowing $5 at the coffee shop down the street, we’ve got three recipe twists that will have all the hottest flavors filling your kitchen. And since this recipe takes less than 5 minutes to make from start to finish, you’ll save money and time.

Tantalising Toffee

First up, we have toffee nut hot cocoa. Toffee tastes great when paired with cocoa. The concoction makes the perfect sipper for hazelnut and toffee lovers. It starts by melting a spoonful of chocolate-hazelnut spread (think Nutella) into a pan of skinny hot chocolate, then topping it off with whipped cream and crushed toffee.

If you’d prefer a totally dairy-free mug, whipped coconut cream or vegan whip work just as well as traditional whipped cream.

Most grocery stores sell crushed toffee bits in the baking section near the chocolate chips. But you can also make your own by purchasing a chocolate-toffee bar and crushing in a ziptop bag.

Toffee Nut Hot Cocoa

Amount served: 2 cups

• 1 batch skinny hot cocoa
• 1 Tbsp. chocolate-hazelnut spread (like Nutella)
• ⅔ cup whipped cream or whipped coconut cream
• 1 Tbsp. crushed toffee

In a small pot, heat skinny hot cocoa and chocolate-hazelnut spread together until steaming. Pour into 2 large mugs. Top with whipped cream and toffee. Enjoy!

Merry Mocha

If adding a bit of coffee to your cocoa is wrong, we don’t want to be right! Mix cold brew or espresso powder into our skinny hot cocoa (with a smidge of peppermint extract whisked in, as well) to make one of the best cups of DIY cocoa we’ve ever enjoyed. The flavors here are divine.

Since we skimped on calories for the main cup, we went with full-fat whipped cream, gluten-free marshmallows, and sprinkles of candy canes. The results were so good, we’re pretty sure we could hear Santa ordering a cup from way up in the North Pole. No joke.

Peppermint Mocha Hot Cocoa

Amount served: 2 cups

• 1 batch skinny hot cocoa
• ½ cup cold brew coffee (or 1 tsp. instant espresso powder)
• ½ tsp. peppermint extract
• ⅔ cup whipped cream
• Mini marshmallows
• 1 Tbsp. crushed candy canes

In a small pot, heat hot cocoa, cold brew coffee and peppermint extract together until steaming. Pour into 2 large mugs. Top with whipped cream, marshmallows, and crushed candy canes. Enjoy!

Cookie Cocoa

We love the look of this mug of cookie-infused cocoa. As almonds lovers, we’re also crazy for the flavor of this simple, nutty twist.

Rim a mug with a bit of honey, crushed sugar cookies, or graham crackers (gluten-free, if you please) to make it look as good as it tastes. Stir a bit of almond extract into your pan of cocoa, pour it into your jumbo mugs, then top them off with whipped cream and sprinkles for a truly fun treat.

Sugar Cookie Hot Cocoa

Amount served: 2 cups

• 1 batch skinny hot cocoa
• ½ tsp. almond extract
• ⅔ cup whipped cream
• 1 Tbsp. rainbow sprinkles

In a small pot, heat hot cocoa and almond extract together until steaming. Pour into 2 large mugs. Top with whipped cream and sprinkles. Enjoy!

Try These Twists, Too

If you’re throwing a winter party, why not have a hot cocoa bar, complete with a menu, where guests can make their own fancy custom-flavored cocoas? In addition to providing tastiness, a hot cocoa bar helps you get the party warmed up right away.

In addition to the recipes above, here are a few other menu additions. At your hot cocoa bar, simply set out all ingredients and add-ins, write recommended flavor pairings on a chalkboard (or print on some paper), and let your party guests go wild.

• Caramel Sipper: Skinny hot cocoa + caramel sauce. Top with whipped Cream + mini caramel cups.
• Cookies and Cocoa: Skinny hot cocoa + hot fudge sauce. Rim glasses with chocolate creme cookies + top with Whipped Cream
• White Chocolate Gingerbread: Skinny hot Cocoa + white chocolate syrup + a pinch of pumpkin pie spice. Top with whipped cream + crushed gingerbread cookies.
• S’mores: Skinny hot cocoa + vanilla extract. Rim mugs with honey and crushed graham crackers. Top with marshmallows and chocolate chunks.
• Banana Split Cocoa: Skinny hot cocoa + banana liqueur or extract. Rim mugs with hot fudge sauce and sprinkles. Top with whipped topping and a maraschino cherry.

Happy holidays! Wishing you lots of happy hours of sipping by the fire.

The meal was perfect. Prepped to the nines. Enjoyed with napkins aplenty. And now, as the November night sets in, it’s time to clean up that Thanksgiving meal, grab the reuseables, and tuck those leftovers away for another day.
Or rather, tuck them away for today.
See, we’ve gathered some seriously irresistible ways to use up those leftovers. So good, you’ll want to whip up a second Thanksgiving meal just to make sure you’ve got enough extras for these tasty seconds.
Sure, you can stand over the cold stuffing and spoon it into your mouth with a slice of pie in the other hand. But why not whip those leftover potatoes, stuffing, turkey, veggies, and gravy into something new? Give those classics new life with unexpected flavor combinations and gourmet ingredient add-ins.
It’s easier than it sounds. In fact, each of these 10 easy leftover ideas take only 10 minutes or less to make. From soup to salads, here are some of the simplest ways to enjoy Thanksgiving all over again.
We’ll start with a leftover recipe of our own…

1. Make soup.

This simple twist on pho is a great way to use up leftover gravy and turkey scraps. If you make your gravy at home, you’ll find the broth has lots of flavor. Storebought gravy can work, too, but it may require a bit of supplementation with fresh chopped or puree’d garlic.

Feel free to enjoy this soup as you would any pho or ramen. Serve as the recipe is written, or toss in bean sprouts, additional veggies, jalapeño, basil, or Sriracha. You really can’t go wrong with this recipe—it’s simple and splendid, an unexpected yet comforting meal to enjoy after a big week of holiday planning.

Leftover Turkey 10-Minute Pho

The flavors are mild here. To crank up the Asian influence, drizzle with chili and sesame oils. Toss in a few cloves of fresh garlic to crank up the flavor.
Amount Served: 4 bowls

• 1 ½ cups turkey gravy
• 32 oz vegetable broth
• 4 oz box thin rice noodles
• 1 ½ cups sweet potato spirals or zucchini oodles
• ½ cup sliced green onions
• ¼ cup chopped fresh cilantro
• ½ serrano pepper (optional)
• lime wedges
• salt and pepper

In a large pot, bring gravy and broth noodles to a boil. Cook for 1 minute, then toss sweet potato spirals (or zucchini noodles) into pot. Remove from heat, allow to sit for 3 minutes, and stir in green onions.

Scoop soup into large bowls. Top with cilantro, serrano pepper, and lime wedges to serve. Salt and pepper, to taste.

2. Build burrito bowls (or tacos).

Toss all those leftovers into a tortilla, and you’ve got yourself a tasty burrito or taco in 10 minutes or less. If you want to get a little gourmet, give these Cheesy Turkey Stuffing Burrito Bowls a try.

Mound turkey and stuffing inside, add a little cheese, and whip up a spicy cranberry sauce while it all bakes. A delicious, kid-friendly option, it uses leftovers but feels like a whole new meal idea.

3. Waffle ‘Em!

Keep the oven off, and grab the waffle iron instead.

This super quick idea for Leftover Thanksgiving Waffles makes clever use of stuffing, cranberry sauce, and gravy. Savory and filling, try topping this recipe with turkey. Or simply enjoy it with a schmear of cranberry sauce, butter, or honey.

4. Make Cakes

Well, Stuffing Cakes, that is! This simple idea takes leftover stuffing and turns it into a savory skillet cake. Top with egg, serve with bacon, and you’ve got a breakfast so good, you’ll wish every day was the day after Thanksgiving.

Leftover mashed sweet potatoes can also be fried in a skillet, cake style. Simply mash with an egg and fry in hot butter, ghee or coconut oil. A great way to make a grain-free sweet potato pancake!

5. Serve ’em atop toast.

Sweet potato toast was all the rage this yearnd for good reason. It’s an easy grain-free way to enjoy toast…without the toast!

This Thanksgiving Leftover Sweet Potato Toast may be the most brilliant idea ever. Simple and gluten-free, it stacks turkey, mashed potatoes, and cranberries atop slices of sweet potato toast for a two-bite nosh that paleo eaters can enjoy.
Wondering how to make Sweet Potato Toast? It’s easy! Simply slice raw sweet potato lengthwise into ¼” thick slices. Then slide them in the toaster and toast twice, or until the edges of the sweet potato begin to turn golden brown and the center of the sweet potato softens. Top with your favorite toast toppings, and enjoy!

6. Cook up a quesadilla.

Turkey, cranberry sauce, cheese, tortilla. It’s a perfect way to whip up Thanksgiving leftovers for lunch.

We love the quesadilla option because after a whole week of prepping for the big holiday meal, the last thing we want to do is more dishes. This single-skillet Leftover Thanksgiving Quesadilla hits the sweet spot.

7. Add eggs.

Create a quiche, or whip those leftovers into an omelet. A simple, savory option, eggs are a great way to enjoy Thanksgiving turkey and veggies in a whole new way.

Try scrambling eggs with turkey, Brussels sprouts, or stuffing. Or you can fold an omelette over any of your favorite fillings. Even cranberry sauce tastes great with eggs—just melt a little havarti or swiss into the center of your skillet.
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Still in the egg mood? Give this Leftover Thanksgiving Quiche a try.

8. Make a casserole

Assemble all of those leftovers in a casserole, and you’ll have ready-to-slice lunch and dinner options for days to come.

Prepping a leftover casserole takes less than 10 minutes, since most of the work has already been done. It’s just a matter of dumping or layering—then covering with cheese and baking until golden.
For big families, this is our go-to leftover option. In minutes, a whole pan can be prepped with enough to serve a crowd for several meals. Just slice, microwave ,and enjoy. While there are lots of ideas for casseroles, this basic twist on Shepherd’s Pie from SixSistersStuff is our family’s favorite.

9. Make Pasta

For this to technically be a 10-minute idea, fresh pasta is best…but this idea is too easy leave out. So it’s on the list, even if you opt for boxed pasta, which takes about 15 minutes to boil.

One of the most perfect ways to use leftovers (and by perfect, we mean “so wonderfully simple”) is to toss all the veggies, nuts, and turkey into cooked pasta. The flavors already pair nicely together, so the addition of pasta only upgrades the yum factor. Drizzle with a simple Italian vinaigrette or dressing and toss in some cheese for extra measure. This recipe for Leftover Thanksgiving Pasta adds feta, which we think is a divine choice.

10. Make Salad

Whether you’re whipping together a chef’s salad or adding mayo to make a creamy turkey salad for sandwiches, just add greens and you’ve got a meal!

A bowl full of Thanksgiving leftovers served over spinach and tossed with a simple vinaigrette is a great way to enjoy those classics in a whole new way. Toss the turkey into a Leftover Turkey and Cranberry Sauce Salad, and you’ve got a delicious lunch or dinner. A little bit of stuffing stirred into that recipe will taste great, too.
And if you’re watching your carbs post-holiday, leftover salads are great because you can enjoy high-protein turkey or veggie-packed side dishes. Just save the more indulgent leftovers for dessert.

Celebrating the holidays this year by enjoying a healthy spread? We commend you for sticking to your goals as the season of comfort food arrives.
For paleo eaters, finding grain-free twists on traditional foods can feel like a huge task. Sure, you’ve got the turkey. But beyond that staple, so many Thanksgiving dishes start with bread (hello, stuffing!) or potatoes (hello, mashed potatoes!) or flour and sugar (hello, pumpkin pie!), that it’s easy to wonder what’s left to eat when you’re eating like a caveman.
Well, we have great news! Creative cooks around the world have already faced this same predicament and filled the web with tried-and-true recipes that taste as good as the original versions. And in some cases, we think they taste even better!

The secret to cooking Thanksgiving the paleo way is is to fill your pantry with some grain-free staples. Chances are you’ve already got a good handle on some of the best paleo swaps, but filling the cupboard with grain-free, gluten-free, dairy-free, corn-free, and legume-free options will make it easy to prep a tasty paleo holiday.
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Paleo Pantry Swaps

• Instead of BREADCRUMBS, try: ALMOND FLOUR
• Instead of FLOUR, try: a GRAIN-FREE PANCAKE MIX
• Instead of CORNSTARCH, try: ARROWROOT
• Instead of POTATOES, try: SWEET POTATOES
• Instead of SUGAR, try: RAW HONEY
• Instead of MILK, try: COCONUT or ALMOND MILK
• Instead of VEGETABLE OIL, try: COCONUT OIL
• Instead of BUTTER, try: GHEE

With these basics—plus some great recipes in hand—you’ll be making a Turkey Day menu that’s so good, even traditional eaters will be delighted to dive in.

Grain-Free Thanksgiving Favorites

While there are thousands of paleo recipes, not all are created equal. If you’re trying something for the first time, select recipes from proven sites (or at least websites that offer a rating and review system). That way, you’ll have a heads up on whether the recipe is worth adding to your menu.
If hunting through pages of search engines in search of the perfect paleo recipes sounds like more than you’re down for, we’ve selected some of our favorite versions. Scroll below and give any one of these a try. They’re some of the best we’ve tasted!
But first, one of our own…

The Rolls

If ever there is a meal in which to indulge, it would be Thanksgiving. But this year, you can have your dinner rolls and stick to your eating plan, too. Paleo popovers, then, are the secret.

These popovers are egg-based dinner rolls made in a muffin tin and baked until golden and fluffy. So fluffy, in fact, that they rise right over the top of the muffin tin, so make sure you set your oven rack to the center or lower slot. That way, you won’t have to worry about your popovers hitting the top of the oven.
This version is made with fresh thyme and cracked pepper, which pair nicely with turkey. But feel free to omit them if they aren’t your favorite flavor.

You’ll need a 6-cup muffin tin for this recipe, but if time is running out, feel free to cook the recipe in a standard muffin tin. It will need to bake for less time (about 15 minutes), though, and makes 12 (instead of the 6 giant rolls you see in the photo above).
If you’ve never made popovers, the secret to getting a high rise is the combination of room-temperature egg whites and a very hot pan. So remember to pull the eggs out of the fridge several hours before baking.

This recipe is best when piping hot, so plan on prepping the batter just as the turkey comes out of the oven. Thankfully, it’s incredibly easy to make, so you need just a minute or two of whisking, and then these tasty popovers bake while everyone starts to take their seats. Pull them out of the oven 15-20 minutes later, and it’s perfect timing! Dinner…and paleo dinner rolls…are served!
Paleo Thanksgiving Popovers
Amount served: 6 popovers
Ingredients:

• Nonstick coconut oil spray
• 5 Tbsp. ghee
• 6 eggs, room temperature
• 3 Tbsp. coconut flour
• ¼ cup arrowroot flour
• ½ teaspoon sea salt
• ⅔ cup full-fat coconut milk
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh-ground pepper
• 2 Tbsp. raw honey

Special Equipment: 6-Cup Texas muffin tin
Instructions:
Heat oven to 425° F.
Spray a 6-cup Texas muffin tin with nonstick spray. Spoon ½ Tbsp. of ghee into each cup, then place tin oven to melt ghee.
Crack eggs into a large bowl. Whisk well to break eggs up. Add coconut flour, arrowroot, sea salt, coconut milk, thyme and pepper. Whisk just until smooth.
Working quickly, open oven and slide muffin tin out of rack—if at all possible, do not remove tin from the edge of the oven. Spoon egg mixture into each muffin cup. Quickly return to oven and bake for 20 minutes, or until golden brown.
Melt remaining 2 Tbsp. of ghee and honey together.
Remove rolls from oven and immediately drizzle with ghee-honey mixture. Enjoy while very warm.

Now, for the rest of your feast…

The Bird

When prepared with salt, broth and herbs, turkey is already paleo. So you’re good to go on that one. Cook and enjoy!
If you’re cooking for a smaller crowd this year, we found you another good option.

Swap turkey for chicken and give this

Bite-sized pieces of cauliflower are roasted with all the stuffing classics: celery, onions, garlic, thyme, sage, and pecans. Time in the oven mellows the flavor of the cauliflower and gives it a nice crisp coating, just like that stove-top stuffing your grandma always made. Except this one cut the carbs in half, or more.
Plus, the crunch of pecans with all those oven roasted veggies? It’s stuffing perfection. We bet you’ll hardly miss the bread.

Sweet Potato Casserole

Classic sweet potato casserole is typically made with sugar and marshmallows. Both ingredients, unfortunately, are off the list when eating paleo.

But fear not! With this incredible

Healthy Vegan Green Bean Casserole is dairy and gluten-free, but is still has that creamy-meets-crunchy texture, just like the original. Better yet, it’s made with real green beans, so is absolutely beautiful. Vibrant, flavorful and even better than the classic, it’s a must try.

Happy, Healthy Thanksgiving

With so many delicious paleo-friendly dishes for this years menu, we might need to extend Thanksgiving to a 2-day holiday! One day for eating, and the second day for celebrating. With these eats on the menu, we’ll be digging in guilt-free, but flavor-full, nonetheless.

Whether you’re hosting a holiday party this year, attending a work event, or gathering with friends somewhere special, chances are that cheers are on the menu. Cheers…and calories.
Classic cocktails can be incredibly high in calories. Liquor is notoriously high in sugars and carbs, and liqueurs have even more. Triple sec is typically mixed with a variety of other boozes, and a 1.5 oz shot of the stuff adds a whopping 188 calories to what’s already in the cup. So once mixed, some of the best sippers tip 300 to 500 calories per glass. Considering that most bartenders expect guests to consume 2 to 3 drinks in a single evening, it’s not uncommon to drink over 900 calories in a single night.

Thankfully, we’ve got the 411 on low-calorie cocktails—and they look as beautiful as the high-calorie stuff. These four simple, three-ingredient cocktails are designed to look incredible on any holiday table.
The secret here is that each of these cocktails is created with pure liquor, which generally rings in at a fairly low calorie count. For instance, 1.5 oz of gin contains 112 calories, while the same amount of vodka, a pure liquor, contains 98 calories, according to the USDA Food Composition Databases.
Wine lovers may be glad to discover that a half-ounce glass of dry white wine is just 72 calories. Red wine serves up a little more, at 125 calories per glass.
To make a low-calorie cocktail—we set our bar at under 150 calories—the secret is simple: Omit as much sugar as possible, use pure liquor, and steer clear of liqueurs. To bulk the drink up without them, use sparkling water. Light and bubbly, it makes a great topper for cocktails, giving you a little more to sip, so you can have a drink in hand all evening and keep your cocktail consumption on the DL.
The list of cocktails below offer a variety of holiday-themed drinks, and most can be prepared ahead or are easy enough to prepare as guests arrive. Each features a different liquor, so you can select the perfect mixer for your menu.

We’ve included a mocktail option with each recipe—that way, you can serve the kiddies and make sure non-drinkers get to raise their glasses in celebration right along with the rest of the crew. Cheers!
Please note: All calorie counts are approximate and are dependent on the ingredients used and specific liquors or wines selected. To calculate the calories, we used the SayMmm Nutrition Calculator.

Sparkling Cranberry Gimlet, 120 Calories

A gimlet is a simple-yet-classic combo of gin and lime. Here, we add seasonal cranberry, which pairs nicely with the gin and lends great color to any tablescape.

We love the look of this cocktail when served in a squat round glass or a rocks glass. If you want, run a bit of lime around the rim and dip it in sparkling sugar to add a “frosted” look to your glass.
Serve this cocktail alongside any holiday classic. It tastes great with turkey and serves as a nice early-evening cocktail to get the party started.
Sparkling Cranberry Gimlet
Amount Served: 1 glass
Ingredients

• Ice
• 2 oz cranberry juice cocktail
• 1 ½ oz gin
• ⅔ cup lime sparkling water

Instructions:
Fill a rocks glass halfway with ice. Top with cranberry juice, gin, and sparkling water.
Ideas for garnish: Fresh cranberries or cranberries on a skewer. A slice of lime and sprig of mint also look beautiful in this simple sipper.

Make it a mocktail: Omit the gin and add juice from 1 freshly squeezed lime. This version has even less calories!

Boozy Orchard Cider, 150 Calories

What holiday meal can’t be completed with a hot toddy in hand? Skip the dessert and serve up this low-cal cocktail instead. A fun adult take on hot cider, this drink is a delightful way to round out a low-key evening around the fireside.

Serve this cocktail in a small mug or heat-safe glass. You can add a variety of garnishes, from cranberries to anise stars, or you can keep it simple and ladle into mugs with a cinnamon stick for sipping.
This spiked cider is ideal at the end of a meal or paired with casual, comfort food like honey-baked ham or biscuits and gravy.
Boozy Orchard Cider
Amount Served: 1 glass
Ingredients
½ cup light apple juice, heated until hot
2 cinnamon sticks
1 ½ oz bourbon
Instructions
In a small pan, heat together apple juice and cinnamon sticks. Once steaming, pour into heat-safe glasses or small mugs. Add a shot of bourbon.
Ideas for garnish: Anise stars, orange or apple slices, and fresh cranberries make this warm toddy as pretty as it is tasty.

Make it a mocktail: Omit the bourbon and add 2 tablespoons of fireball or cinnamon candies, instead. For a sugar-free version, simply heat apple juice with cinnamon sticks, anise stars, and slices of fresh garlic for a deliciously flavored drink.

Pear Fizz Sangria, 93 Calories

What would winter be without sangria? Sure, this isn’t traditionally a winter drink, but we’ve given it a holiday makeover, and we couldn’t love it more. White wine infused with pears (from here, you can serve guests small half-cups of sangria or) topped with sparkling water to add a little extra to sip from tall glasses.

Wine glasses, stemless wine glasses, and even mojito glasses make this drink look good. Want to rim the glasses? Try a thin rim of agave and apple pie spice for a beautiful crown atop the cups.
Ideal with turkey, ham, and everything in between. The flavors here are elegant enough to serve to important guests, and they’re mellow enough to pull out for casual friend visits.
Pear Fizz Sangria
Amount Served: 4 glasses
Ingredients

• 2 pears (bosc, red or green), sliced
• 2 cups sweet white wine
• 4 cups sparkling water or pear-flavored sparkling water

Instructions
Place sliced pears and wine in a large glass pitcher. Refrigerate 2-6 hours or overnight.
Just before serving, top with sparkling water. Stir lightly to mix.
Ideas for garnish: Serve a few slices of pear in each glass. Garnish with fresh cranberries and sprigs of rosemary for stunning seasonal flair.

Make it a mocktail: Replace the wine with white grape juice.

Pumpkin Pie Martini, 104 Calories

Enjoy yourself twice! With this pumpkin pie themed martini, you’ll get pumpkin pie for dinner…and pumpkin pie for dessert. Win-win!

Though it’s not your grandma’s martini, this one looks great in a true martini glass.
Not too sweet, this cocktail is tasty with any meal where pumpkin pie is on the dessert menu. It’s a classic for Thanksgiving!
Pumpkin Pie Martini
Amount Served: 1 glass
Ingredients:

• crushed ice
• 2 Tbsp. pumpkin pie puree (or 1 Tbsp. pumpkin puree + 1 Tbsp. maple syrup + 1/4 tsp cinnamon)
• 1.5 oz vodka (or vanilla vodka)

Instructions:
In a cocktail shaker, add ice, pumpkin pie puree, orange juice, and vodka. Shake well. Strain into a martini glass.
If using pumpkin puree, add 1 tablespoon maple syrup and a pinch of pumpkin pie spice to the cocktail shaker.
Ideas for garnish: Rim your martini glass with a bit of honey and crushed graham crackers or coconut sugar and cinnamon.

Make it a mocktail: Swap apple cider for the vodka, shake in a cocktail shaker, and enjoy.

Cheers to a Happy Holiday!

Whether you opt for cocktails or mocktails this year, any one of these four sippers is sure to make your holiday tablescape sparkle. Enjoy!

The season of good eating has arrived. And with it, the season of overindulgence.
If you’re anything like us, the holiday months start out with a goal to stay strong in the face of endless comfort food and decadent party eats—a promise to stand in the corner with sparkly water, to put only carrots on your plate. Yet every holiday season, those good intentions melt into one meal after another other of too-full tummies and wilted willpower.
Rather than setting unrealistic expectations, we plan to enjoy the holidays this year: we want to serve up all of our favorites while enjoying them in their healthier forms. Grain-free. Naturally sweetened. None of the refined stuff. All of the delicious holiday flavor.
To make this plan work, we’re going to need recipes, of course—healthy recipes that really are as good as the originals. The kind of food grandma would be proud of.

So, we’ve scoured the web and rounded up the best paleo-approved desserts. To make our list, the recipes had to be simple to prepare (no overly fussy ingredients), mouthwateringly craveable (you shouldn’t feel like you’re choking back rabbit food. It’s the holidays!), and clever, too.
Because after all, if you’re going to win at healthy holidays, you might as well win as top chef, as well. Time to dive in! Grab a whisk, bowl and recipe below. Let’s bake up holiday desserts so good, no one would ever guess they’re grain-free, refined-sugar free, and cavegirl-approved, too.

Paleo Pecan Pie Cobbler

Our take on classic pecan pie—no crust required. This recipe starts with a maple-caramel filling which can be quickly puree’d in the blender. Dates and eggs come together to create a caramelly base for this tasty dessert—no high fructose corn syrup required! The streusel topping is made by combining a grain-free pancake mix, coconut oil, and maple syrup with pecan halves. Sprinkle this mixture atop the date filling, and then bake. The streusel topping creates a sweet and crunchy crust for the gooey date base. Such a simple list of ingredients for such a delicious dessert!

Even the pickiest pecan pie lovers will be delighted to dive into this dish. It’s rich and gooey—just like the most proper slices of pecan pie. We love topping ours with coconut milk ice cream. Most health food stores now boast a variety of paleo-friendly ice cream options.

Or, top your slices with a dollop of homemade coconut cream, which can be made by refrigerating a can of full-fat coconut milk overnight, then scooping the top cream layer from the can, placing in a stand mixer fitted with whisk attachment, and beating until light and fluffy. A drizzle of honey will sweeten the cream, turning it into a paleo-perfect version of whipped topping. It’s dairy-free and ideal for serving atop desserts like this one.
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To make this recipe, you’ll need just a few basic kitchen supplies.
A hi-speed blender or food processor makes quick work of mashing the dates. Standard blenders don’t typically have enough horsepower to pulverize even pitted dates, so keep that in mind before giving this recipe a go. Additionally, you’ll need a large mixing bowl and a 9×9″ baking pan.
While this dessert is best enjoyed warm, it can also be covered overnight and reheated in the microwave. Because of the whole food ingredient list, this recipe also makes a lovely coffee cake in the morning. Serve with coffee or a dollop of coconut yogurt for a lovely breakfast or brunch. It pairs nicely with autumn fruits—spiced pears, sliced apples, and a side of ripe plum will all enhance the flavor of this healthy pecan cobbler.

Paleo Pecan Pie Cobbler
YIELD: Serves 8
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes

• 3 eggs
• 1 cup pure maple syrup (or raw honey)
• 1 cup pitted dates
• 1/2 cup coconut oil, melted
• 1 Tbsp. vanilla
• 1/2 tsp. salt
• 1 1/2 cups pecan halves
• 10.5 oz grain-free pancake mix
• nonstick coconut oil spray

Preheat oven to 375° F. In a hi-speed blender or food processor, puree eggs, 3/4 cup maple syrup, dates, 1/4 cup coconut oil, vanilla and salt. Spray a 9×9″ baking dish with nonstick baking spray. Pour mixture into pan. In a large bowl, mix together 1/4 cup maple syrup, pecan halves, pancake mix, and 1/4 cup coconut oil. Sprinkle atop pecan mixture. Bake for 20-25 minutes, or just until the base is set and the streusel on top turns a light golden around the edges. Serve warm. If desired, top with coconut milk ice cream.

And now, here are six other recipes to fill your tummies, regret free, as the last leaves fall off the trees.

Paleo Chocolate Mousse with Habanero Salted Caramel

If you’re not much of a baker, this dessert is for you. The entire recipe comes together on the stovetop, but don’t let the simplicity fool you. This is the sort of dessert you can serve to guests, and it’s guaranteed to have everyone ooh-ing and ahh-ing at the end of any meal.

Paleo Pumpkin Pie

Grain-free and without a crust. This recipe cooks up the best part of a pie—the filling—and bakes it into brulee-like pumpkin custard. Pecans are mixed in for added autumn flavor. Top with coconut cream whip and a sprinkle of cinnamon, and you’ve got a 100 percent grain free version of the classic.

Paleo Gingerbread Cookies

Believe it or not, a batch of homemade gingerbread doesn’t require a cup or two of flour, and this delicious recipe for grain-free, honey sweetened paleo gingerbread proves it. The perfect mix of almond and coconut flours create a gingerbread that’s sweet enough to eat and sturdy enough to cut into gingerbread house pieces. You can enjoy this traditional favorite, and keep your grain-free goals, too.

Paleo Banana Zucchini Bread

What is the holiday season without a sweet loaf of homemade quickbread? With this recipe, you can have a slice or four. We love topping ours with melted ghee or chia preserves, but a dollop of whipped cream or schmear of almond butter tastes delicious, too. Firmly devoted paleo eaters will want to omit the oat topping, but if you’re going gluten-free and are willing to part with paleo food rules for dessert, the sweet and crunchy oat streusel is absolutely irresistible.

Paleo Pumpkin Almond Butter Bundt

Slices of this bundt cake taste exactly like…well, bundt cake. Which will come as a surprise to anyone who doesn’t know it’s 100 percent grain free. It’s absolutely decadent. The cake slices into moist, forkable pieces that pair great with almond and even better with coffee. Added bonus: surround this bundt with edible flowers and it makes a great table centerpiece, too.

Raw Salted Fudge Brownies

This is filled with fiber, flaxseeds and medjool dates, but no one will wonder about what’s inside. These ooey gooey raw brownies are so full of chocolate perfection, you’ll never notice that they’re made without refined sugar or flour. Quite possibly the best brownies we’ve never baked, for the busy holiday season, this recipe gets the added bonus of requiring no cooking. Just blend, assemble, slice and share.
Get the recipe from WickedSpatula.com.

Whether you’re shuttling kids from school to soccer or sitting in meetings all day, you deserve to eat well. We’ve found the best way to nourish your hungry belly while still making that 5 o’clock obligation—a brilliant little solution called meal prep.
We swear by it, and we’re here to share the secret. Meal prep is a miraculous way to bring healthy, home-cooked meals to the table on hectic weeknights—or busy mornings, if that’s your weak spot.

Meal prep involves taking one day a week to shop and preparing your meals for the next seven days (we’re partial to Sunday afternoon). Prep breakfasts, lunches, dinners, or all three to keep your weekly meals on track.
After chopping, dicing, cooking and roasting, all of your prepped food is tucked in tidy little containers and stored in the fridge, ready for a Tuesday night or Thursday morning when you don’t have the energy to cook from scratch. It’s amazing how much time you’ll save by cooking a week’s worth of food all at once! Another major benefit? When you’re at your hungriest, you’ll reach for a prepped meal or snack instead of grabbing junk food.

Now that you know meal prep is a lifesaver, we think you’re ready for some yummy inspiration. From high-protein breakfasts to antioxidant-rich mains, we’ve got some meal prep hacks to get you started. Why wait a second longer?

Batch Bake and Season with a Sheet Pan

Enjoy a different meal every day and avoid the “meal prep blahs” by making several flavors of meat or veggies at once.

Use aluminum foil to turn a classic cookie sheet into a three-section sheet pan. Place diced chicken, steak or veggies in each section, drizzle with olive oil and season each section with a different spice mix.
To make, simply mold aluminum foil together, pinching two pieces together to create a wall between sections. Aim for a 1 inch wall or higher, to keep juices from seeping into the neighboring section. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until pieces are cooked through.

Prepare High-Protein Snacks in a Muffin Tin

To keep hunger at bay, add more protein to your meal prep menu.

One of the simplest ways to prep enough protein daily is to bake boiled eggs, “over-easy” eggs, and scrambled eggs together in a muffin tin. Added bonus: you’ll get perfect serving sizes that are ready to pack into your meal prep container. Enjoy the boiled eggs chilled or at room temperature. For a delicious breakfast, lunch, or post-workout snack, reheat the scrambled and baked eggs.
To prepare each style of egg at once, start by placing boiled eggs in muffin tin, bake for 10 minutes, then add scrambled eggs. 10 minutes later, crack baked eggs into tin. In 30 minutes, you’ll have 3 types of eggs ready to pack.
Begin by heating oven to 350 degrees Fahrenheit.
For Boiled Eggs: Place eggs in a muffin tin. Cook in preheated oven for 30 minutes. Once done, remove from oven and immediately plunge into icy water for easy peeling.

• Packing tip! Pack with almonds and diced cheese for a high-protein snack pack. Or slice in half and pack with hummus and veggies for a vegetarian lunchbox.

For Scrambled Eggs: Scramble desired number of eggs with veggies, cheese, and spices. Spray muffin tin with nonstick coconut oil spray. Spoon egg mixture into cups. Bake for 20 minutes total or until centers spring back when touched lightly.

• Packing tip! Pack with fresh yogurt and berries for a quick and simple high-protein breakfast.

For Baked (“Overeasy”) Eggs: Spray empty muffin cups with nonstick coconut oil spray. Crack an egg in each cup. Bake for 10 minutes, or just until egg whites are cooked.

• Packing tip! Pack with sliced chicken sausage, wilted greens, diced tomatoes, and a slice of gluten-free toast for a hearty breakfast that reheats nicely.

Make Green Smoothies in Minutes with Zipper Packs

Feel like there’s never time to kickstart your day with healthy eats? This simple idea will have you running out the door with a nourishing green smoothie in hand. No matter how many minutes you have in the morning, all you need is 2 minutes more to make a green smoothie.

The secret? Prepare smoothie zipper packs by filling ziptop bags with kale or spinach, fresh berries, bananas or apples, and healthy add-ins like almonds, oatmeal, or chia seeds. Place flat in the freezer and they’ll be ready whenever you are.
To prepare, simply dump your zipper pack in the blender, top with almond milk and blend. If desired, add a bit of honey or protein powder, pour into an on-the-go container, and head out the door. Meal prep, done!

Bake Veggies to Boost Your Intake

Meal prep works because when hunger strikes, you’ve already got a healthy option ready to go. Similarly, having lots and lots of seasoned, cooked veggies ready to eat is the secret to actually eating enough.

Rather than preparing pots and pans full of different types of veggies, make prep extra easy by roasting a variety together on a sheet pan. Many grocery stores have prepared packs of cleaned and diced veggies, so if prep time is a concern, look for those ready-to-go options, toss on a sheet pan, and bake. Boom! A whole bushel of veggies, ready to pack and enjoy.
A few favorites that stand up well to roasting:

• Diced sweet potatoes *
• Diced potatoes *
• Brussels sprouts *
• Sweet peppers
• Onions
• Broccoli
• Cauliflower
• Carrots
• Peas
• Green beans
• Asparagus
• Sliced squash or zucchini

To prepare, begin by heating oven to 400 degrees Fahrenheit.
Select 5-8 veggies from the list above and place in piles on a parchment-lined baking sheet. Drizzle with olive or coconut oil, chopped garlic, and salt and pepper.

Bake for 20-25 minutes or until tender. Veggies with an *asterisk will likely need more cooking time, so get them going first. Add in faster cooking veggies 10-15 minutes later.

Breakfast & Lunch 101

If breakfast or lunch has you stumped, we’ve got your back.

Use this simple formula to put together a wholesome meal with your prepped goodies:
Whole Grains (brown rice, quinoa, wheat berries, etc.) + Proteins (eggs, lean meat, nuts or nut butter, etc.) + Greens (baby greens, spinach, kale, fruit, etc.)
What’s for Breakfast?
Whole Grain Toast + Scrambled Egg + Baby Spinach
Oatmeal + Chopped Almonds + Blueberries
Or, grab a Boiled Egg + Green Smoothie to go.
Let’s do lunch:
Brown Rice + Baked Chicken + Roasted Veggies
Quinoa + Steak + Baby Greens
Lentils + Cashews + Stewed Greens
Spice It Up!
A little spice makes everything nice, including meal prep. Go beyond plain and add a sprinkle of flavor to spice things up.

Here are a few ways to add flavor:
Indian Blend: 2 tablespoons curry + 2 tablespoons cumin + 2 teaspoons turmeric + 2 teaspoons ground coriander + 1 teaspoon ground ginger + 1/4 teaspoon ground cardamom + 1/4 teaspoon ground cinnamon
Fajita Blend: 2 teaspoons chili powder + 1 teaspoon salt + 1 teaspoon paprika + 1 teaspoon sugar + 3/4 teaspoon crushed chicken bouillon cube + 1/2 teaspoon onion powder + 1/2 teaspoon cumin + 1/4 teaspoon garlic powder + 1/4 teaspoon cayenne pepper
Herbes de Provence: 3 tablespoons oregano leaves + 3 tablespoons thyme leaves + 1 teaspoon basil leaves + 1 teaspoon sage leaf + 3 tablespoons savory + 2 tablespoons lavender flowers + 1 teaspoon rosemary
Garlic & Olive Oil: Keep it super simple and tasty—mix chopped garlic with olive oil and drizzle over your grains, meat and greens. Perfecto!
Eat healthy and save time with those incredibly simple meal prep tips. Now that we’ve shared some delicious ideas, it’s time to get prepping!

From the Disney moves to the lore associated with this mesmerizing she-creature, we’re not afraid to admit it: we have a major crush on all things mermaid.

Whether you’re throwing a kid-friendly affair or a grown-up gathering, we’ve got the some great ideas to give your party a whimsical, mermaid-themed touch. Make a splash and start planning now!

We’ve found four simple and easy ideas to infuse your next party with amazing under-the-sea elements. Visit your local craft store or dollar store, pile a few ingredients into your grocery cart, and get started on creating a super fun mermaid bash!

Once you’ve gathered your supplies, follow our instructions to make easy and creative mermaid-themed party favorites. Who doesn’t love a party full of shimmering underwater delights?

Mermaid Toast

It’s like Australian sprinkle toast, but for Mermaid lovers!

This mermaid toast takes plain bread and turns it into a magical treat. Our recipe starts with a slathering of tinted frosting that’s swirled into a tie-dye of colors, then topped with edible gold stars and glitter. Incredibly easy to make and deliciously good to eat, partygoers won’t be able to resist! Bonus: your party table will look stunning!

Supplies:

• Toast
• Vanilla Frosting
• Pink and blue food coloring
• Edible glitter and/or sugar sprinkles (pink and blue)
• Edible gold stars or gold flakes

Directions:

Tint half of desired amount of frosting with pink food coloring. Tint the other half with blue. Spread a small amount of pink frosting on half of the toast, and spread a small amount of blue on the other half. Spread from one side to the other to slightly combine colors toward the center.

Sprinkle with edible glitter/sprinkles and edible gold stars/gold flakes. Serve and enjoy!

Note: you can also decorate Mermaid toast with fruit. Try starfruit, dragonfruit and kiwiberries for a tropical twist!

Mermaid Beach Snowglobe

This Mermaid Beach Snowglobe has all the elements of an underwater ocean scene (minus the sea creatures).

You’ll need to raid the dollar store or craft store for sea-inspired goodies to get started. Either set these “beach globes” out as placeholders, gather them together as a tropical centerpiece, or have a craft station for each guest to assemble their own. Nobody will leave the party empty-handed!

Supplies:

• Large mason jar
• Beach glass or decorative glass beads
• Artificial greenery (look for glittered types that have a sea-inspired shape)
• Opalescent sequins
• Small sea shells
• Aqua or opalascent colored glitter
• Water

Directions:

Fill the bottom half of a mason jar with decorative glass or glass beads. Press greenery into glass. Add sequins, shells and a small amount of glitter.

Fill jar with water, leaving about 1/2 inch open at the top of the jar. Replace lid, seal firmly. Shake gently to see the mermaid dust!

Mermaid Lemonade

No sunglasses or bathing suit required to enjoy a beachy citrus party drink.

Hit up a party supply store or craft store for cocktail umbrellas to top off these ocean-ready mermaid lemonade drinks. Some spray adhesive and a vial of glitter gives these umbrellas a magical shimmer. Gatorade Frost for the littles (but maybe blue big kid drinks for the adults). Everyone will love this tangy, sweet, tropical drink.

Supplies:

• Pink or blue glitter
• Spray adhesive
• Cocktail umbrellas
• Crushed ice
• Gatorade Frost
• Honey
• Sparkling Italian Lemonade
• Starfruit or pineapple (cut into stars with a cookie cutter)

Directions:

Spray cocktail umbrellas with spray adhesive and sprinkle with glitter. Allow to dry completely. Tap off well, to ensure excess glitter is removed.

Fill a stemless wine glass with crushed ice.

Pour 2 oz Gatorade Frost into glass. Slowly pour the honey down the side of the glass to create a dark blue layer on the bottom. Slowly pour lemonade atop until the glass is full. Garnish with umbrellas, pineapple or starfruit, and straw.

Mermaid Snack Packs

Swe
et and salty come together for an ocean-y delight of snacking favorites.

Stuffed with the most irresistibly yummy beach finds, these mermaid snack packs are perfect to hand out as party favors. All items are available online or in party supply stores. We’re guessing the blue candy rocks will be a big hit!

Supplies:

• Very Berry Jelly Beans
• Blue Candy rocks
• Pretzel Fish
• Golden star sprinkles or star candies
• Pearlescent gumballs

Directions:

Toss all ingredients together. Spoon into zip-top baggies. Seal baggies and serve as a party favor.

If desired, make labels for these adorable little snack packs. “Mermaid Chow,” perhaps?

Mermaid Party Décor

It’s just about party time, and you’ve got to transform a plain room into an underwater paradise.

Start with teal and purple balloons to fill up empty space, and sneak in a few silver glitter ones too! For a seaweed-like effect, affix light- and dark-green twisted streamers on blank walls. Dress up tables with craft store nets, using hot glue to attach shells and glass balls onto each net. For centerpieces, fill decorative glass bowls with craft starfish and sea shells.

Go Beyond Drinks

Serve hungry guests starfish sandwiches for finger food. To prepare, make chicken salad sandwiches and use a star cookie cutter to cut star shapes out of the sandwiches.

Offer your guests a sweet treat with mermaid tail cupcakes. Frost cupcakes with ocean-blue icing and place sugar cones upside down on top. Attach cut-out mermaid tails to the tops of each sugar cone with a dab of frosting.

Set out a tray of clam cookies with a pearl treasure inside. Spread pink or purple frosting between two store-bought sugar cookies, resting a shiny gumball or Sixlet at the edge. This gives the illusion of a partially opened clam with a shiny pearl inside.

Fun Favors

Pass out starfish wands to guests as they head in or out the door—or use wands as placeholders at each seat. To make them, affix craft starfish to ribbon-adorned wands using a hot glue gun. Or maybe grab some here.

Seashell bracelets and necklaces are party favor winners, too. At the craft store, look in the jewelry aisle for shells with pre-drilled holes and string a bunch on stretchy jewelry thread. Seashell jewelry can either be passed out as at the door or set up at a craft stations for partygoers to add a personal touch.

With a little mermaid craftery, your party is off to a beachy start. You don’t need to be a DIY genius to pull off a mermaid-themed bash, and our easy ideas are perfect for beginners. Stock up on craft store finds and simple ingredients to get your party ocean-ready. We guarantee some splashy fun!