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.

Simple Fruit and Nut Bars

August 25, 2016November 30, 2016 Rachel Sherwood

These have turned into one of my favorite healthy snacks for those busy on-the-go days. The fruits and nuts are the perfect combination of a sweet treat and protein to keep one satisfied and still moving. Feel free to make up your own combinations and use the items you already have on hand. These are versatile, healthy, quick and delicious.

Note: In essence, I think you can make any sticky dried fruit and nut combination. Also this is written for a small 8×8 pan; feel free to double it for a 9×13 pan.

1 1/2 cup of Figs, Dates, Plums, or Raisins
1 cup *nuts of Almonds, Walnuts, Pecans, or Cashews
1/4 teaspoon salt
1/4 teaspoon cinnamon, optional

*In a food processor, blend your chosen nuts until it resembles coarse crumbles like small pebbles, larger is better if you are concerned as they will get chopped more when you add the fruit. Remove the nuts from the food processor and set aside.

Put your chosen dried fruits in the food processor with the salt and cinnamon (if using). Run on low scraping side occasionally until a smooth paste is formed. The paste may come together in a ball as it is processing. Feel free to break this up a bit to get the mixture mostly smooth. Add the nuts back into this mixture and pulse just to incorporate.

With a slightly wet hand, firmly press the mixture in to a parchment lined 8×8 pan. Chill in the refrigerator or freezer to firm up for easy cutting.

*I think blending the nuts a little first to help break them up is good. When I did this first, the almonds did not blend as well, some were still larger chunks. I think if you are using only softer nuts like walnuts and cashews, they would blend fine and you could skip this step and just do the fruits first and add the nuts second.

Easy Delicious Banana Bread

July 24, 2014January 20, 2015 Rachel Sherwood

2 cups all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

½ cup butter, softened

½ cup brown sugar

2 eggs, beaten

1 teaspoon vanilla

2-3 medium overripe bananas, mashed

Preheat oven to 350 degrees F. Grease a 9×5 in loaf pan.

In a large bowl combine flour, baking soda, salt, cinnamon and nutmeg.

In a separate bowl cream together the butter and brown sugar add the eggs, vanilla, bananas until well blended. Combine the flour mixture with the banana mixture and stir just to moisten. Pour into the pan prepared.

Bake in preheated oven for 50-65 min, until a toothpick inserted into the center of the loaf comes out clean. Allow bread to cool in the pan for 5 min then remove to a wire rack.

Note: this recipe easily doubles so make two and freeze one for later.