10 Secrets To De-Stress Your Holiday, Part 1

November 17, 2016December 22, 2016 Rachel Sherwood

1. Make-ahead meals and no cooking required appetizers
2. Planning a workable menu and advance preparation
3. Decorate for less
4. Setting up for success
5. Get what you really need

I love this time of year! There is something magical about the holidays with all the food, parties, and presents. It is such a special time sharing the joys of the year, being thankful for all we have and creating memories together.

As much fun as the holidays are, there always seems to be so much to do and so little time to do it. Many clients share with me how they dread all the stress that comes with the holidays and worry about it being perfect.

We have all been there – guests arrive late, the turkey gets overcooked, you drop the side dish, you didn’t set enough places at the table, you worry about having enough food or dealing with family drama. It is enough to make anyone want to hibernate for the winter.

Yet some of our best memories are baking cookies with that special someone, preparing that favorite family recipe and sharing in the fun and laughter of gathering together. We make memories as we sit down to a beautiful feast with our most loved family and friends.

For me, food is more than just a delicious meal, it brings people together. Have you ever noticed at the holidays, no matter how big or small the house, people always gather in the kitchen? There is a reason for this. They come for food, but what really matters are the stories shared and memories made. The greatest gift I can give someone is a meal in my home. Not only is it a delicious, nutritious meal, but it is the gift of my time, a display of love and sharing that really makes it special. Food fills the physical need of hunger but being in community with others fills the need to belong and be loved.

So this year, I am sharing my top 10 secrets to help simplify and de-stress your holidays. In this holiday entertaining series, this week’s top tips include Make-ahead meals for busy nights & unexpected guests and no-cooking-required appetizers that are amazing.

1. Make-ahead meals

Make-ahead meals are essential for easy dinners all year, but holiday time makes them perfect for impromptu parties and welcoming last minute guests. Note that these are not crock-pot meals that can take up to 8 hours to defrost and 6 hours to cook. The key to efficient make-ahead meals is packaging them in small or individual portions, locking in the best flavor to feed as few or as many as you need, quickly and easily. Use recipes that are complete meals including a protein, vegetable and starch option all in one so when the dinner time is near, there is no extra work required.

One of my family favorites is Italian stuffed shells that can be filled with cheese, vegetables and meats. We get together and make a party out of it, making hundreds. We all have a good time and go home with a few meals in hand.

(Italian stuffed shells packaged for the freezer)

Find more Make-Ahead Meals here!

2. No-Cook Appetizers

Sometimes I just don’t have the time or energy to cook but people still need to be fed. For simple stunning party food, cheese plates are my go-to appetizer. They are perfect for the holidays as they can be made ahead of time, require no cooking, and can please any diet with the right accompaniments. Keep a variety of hard cheeses and cured meats on hand and pair them with crackers, nuts, fruits, vegetables, or preserves. Create a beautiful and tasty platter that can serve as first appetizers, first courses and even desserts.

Need help knowing what pairs well together? Get the Pretty Plate Cheese Guide to learn the 3 no-fail cheese plate combinations and a variety of tasty accompaniments that pair well. This guide is also a perfect stocking-stuffer or hostess gift.

You can also get one of my favorite kitchen tools, the Magic Cheese Knife, to make cutting cheese a breeze!

Happy Entertaining!

No-Guilt Birthday Cake

November 11, 2016November 30, 2016 Rachel Sherwood

(Gluten-Free, Refined Sugar Free and totally delicious Birthday Cake)

Last week, I shared about my continued commitment to make real food practical and approachable for busy moms. I am really excited to share this recipe and hopefully give you a little something extra to celebrate at your next birthday party.

The cake is the iconic symbol of a birthday. They go together and no celebration is really complete without a cake for blowing out the candles. Yet today, I meet so many people who feel they can’t have or enjoy cake because traditional ingredients like wheat flour, refined sugar and food dyes cause health issues. I also experienced this problem.

My little Alexander had a severe case of eczema that was irritated by wheat. I didn’t want him to miss out on the fun celebrations of having that 1-year-old big boy birthday cake. I got to work making a gluten-free, dye-free, refined sugar free cake, frosting and all. It was 100% delicious! You would never know there was anything different about this cake unless I told you. The best part, I didn’t feel guilty or worry he was having too much or going to have a sugar crash because this cake was made with only real ingredients that are actually good for you. Yes, a cake that is good for you. I know, exciting stuff! So this birthday, celebrate just a little more, let loose and enjoy because yes, you can have your cake and eat it too!

(1 year old Alexander loving his gluten-free, dye-free, refined sugar free birthday cake)

Gluten-Free Birthday Cake

Makes 2, 6×2 in cakes or 1, 9 in cake

1/3 cup melted butter, coconut oil or regular cooking oil
2.5 cup almond flour
4 eggs
1/2 cup honey
2 teaspoons lemon juice
2 teaspoon vanilla or almond extract
1 teaspoon baking soda
¼ teaspoon salt

Preheat oven to 325 degrees. Lightly grease and line pan bottom with a circle of parchment paper.

In the bowl of a food processor, combine all ingredients and process for 45 seconds until smooth, scraping down the sides if necessary.

Pour mixture into prepared pans (dividing batter evenly if using two-smaller pans). Place cake on the center rack and bake for 30 minutes until toothpick inserted in the center comes out clean.

Let cool in pan for 20 minutes, loosen side and invert onto a cooling rack. Remove parchment paper and cool completely before frosting.

Cakes can be frozen unfrosted for up to 1 month. Allow cakes to cool completely and wrap tightly in plastic wrap and then foil.

Frosting:

1 stick butter, softened
¼ cup full fat coconut milk
¼ cup coconut flour
½ cup honey
1 teaspoon vanilla extract

Combine all frosting ingredients in a mixer or blender. Blend well until mixture is smooth and creamy (it will be a little runny but will thicken as it sits). Allow mixture to sit for 20 minuets before frosting on completely cooled cakes.

Cakes can be frosted and kept refrigerated overnight or frozen for up to 2 weeks.

I tinted some of the frosting with Turmeric to make it yellow. Note the turmeric did stain Alexander’s closes pretty badly so I would recommend putting baby in a simple onesie before letting them dive in.

Stay in touch and share this article if you want any of the things below:

Helpful secrets and techniques to make your life easier and more enjoyable;
Simple, delicious recipes that actually work; there are so many bad recipes out there! I promise to only give you the best;
Ways to get meals with real, wholesome, unprocessed foods on your table quickly;
Practical entertaining advice on the ways for the whole family to participate and enjoy the meal;
Stronger relationships and family connection.

Plan Simple Meals

July 22, 2016November 30, 2016 Rachel Sherwood

I had the honor to share with Mia Moran with Plan Simple Meals on her recent podcast. In a short amount of time, we covered a lot of everything: from culinary basics, freezer efficiency, make-ahead meals, easy entertaining, to cooking for kids. It’s really about making real food for real busy people. Sometimes it takes a little effort but like most things we work for, this is worth it. You can create that perfect meal without all the stress.

Remember why we cook, why food matters and why we gather together.

Hint: It is not about the food, it is about the people we love.

Enjoy this great podcast and feel free to share it with others. I even have free giveaways of my new favorites. Listen and email me to get yours!

Getting Comfortable in the Kitchen with Rachel Sherwood

June 14, 2016

In this episode, Mia interviews the author and Le Cordon Bleu graduate, Rachel Sherwood. On the podcast, Mia and Rachel talk self care, nursing mama cravings, and baby food. Rachel shares the three things everyone should have in their kitchen, and some amazing and inspiring strategies for freezing food. Rachel is also an entertaining maven, so if you want to feel like a relaxed hostess next time you have friends over, this is a must listen! You can learn more about Rachel on her site, and if you listen, you will hear her offer to email her personally!

http://plansimplemeals.podbean.com/e/getting-comfortable-in-the-kitchen-with-rachel-sherwood/#podcast

Almond Coconut Lemon Bars

May 27, 2016May 27, 2016 Rachel Sherwood

In my effort to try more natural gluten-free cooking my very supportive husband bought me cricket flour. Yes, you heard me right – 100% ground crickets! Apparently, they are very high in protein. I have to be honest I was a little hesitant at first but I am adventurous and people all over the world love bugs so why not give it a try? The flour looks and smells like dirt but tastes like nothing. Here is a look at my first attempts of cooking with crickets. I made gluten-free pizza crust and pancakes. They were pretty good actually, I just had to not thought about the fact that I was eating bugs and it was delicious.

(Cooking with Cricket Flour)

(Gluten Free Pizza Crust with Cricket Flour)

(Gluten Free Pancakes with Cricket Flour)

Don’t worry, I don’t expect everyone to love eating bugs so today I share one of my new favorite no-bake healthy snacks. Yes, they are also gluten-free and high in protein but they don’t include bugs – just healthy natural almonds, coconut, lemon and honey. These bars are super simple and a great treat to have for on-the-go or when you need something sweet without all the guilt. Enjoy these simple no-bake Almond Coconut Lemon Bars.

Almond Coconut Lemon Bars

1 cup almonds
1 cup unsweetened shredded coconut *
½ cup raisins
2 tablespoons honey
zest of one lemon, about 1 teaspoon
2 tablespoons fresh lemon juice

Line a 8×8 pan with parchment paper or foil for easy removal of bars.

Place all ingredients in a food processor and blend until mixture starts to pull away from the sides and resembles a mealy dough that lightly sticks together.

Pour mixture into the prepared pan and press firmly with your hand. Allow to chill for 30 minutes for easy cutting. They are best if stored in the refrigerator or freezer.

* You can use sweetened coconut; they will just be sweeter.

Dirty Foods

April 22, 2016April 21, 2016 Rachel Sherwood

The new report points to strawberries as being the most pesticide-contaminated fruit or vegetable tested. It ranked higher than apple, which topped the list for the last 5 years in a row. The EWG looks at the results of tests done by the US Department of Agriculture and the Food and Drug Administration to produce their list. The results of another report done by CBS news found that almost all non-organic strawberries had pesticide resides and nearly half of the tested samples contained at least 10 different pesticide chemicals.

Yes, the FDA acknowledges that most pesticides are safe to consume, and the EPA argues the levels of pesticides found in fresh produce are safe to eat. They also warn that others have been linked to various health issues and neurological problems. So, who’s right? What do we do? By all means don’t stop eating the items found on the Dirty Dozen List. I hope you still love and enjoy strawberries. The EWG just recommends that you purchase the organic versions of the items found on the Dirty Dozen List and of course always thoroughly wash all produce before consuming it. In the end the choice is yours and with most things in life each choice we make has it’s own potential risks and rewards.

The “Dirty Dozen” list:

12.Cucumbers
11.Cherry tomatoes
10. Sweet bell peppers
9. Tomatoes
8. Spinach
7. Cherries
6. Grapes
5. Celery
4. Peaches
3. Nectarines
2. Apples
1. Strawberries

In addition to releasing its “Dirty Dozen” list, the organization also creates its annual “Clean Fifteen” list of fruits and vegetables that were found to have minimal amounts of pesticides:

The Clean Fifteen

15.Cauliflower
14.Cantaloupe
13. Grapefruit
12. Honeydew melon
11. Eggplant
10. Kiwi
9. Papayas
8. Mangos
7. Asparagus
6. Onions
5. Frozen sweet peas
4. Cabbages
3. Pineapples
2. Sweet corn
1. Avocados

Tips

1. Make-ahead meals

2. No-Cook Appetizers

Gluten-Free Birthday Cake

Frosting:

Almond Coconut Lemon Bars

The “Dirty Dozen” list:

The Clean Fifteen