I’ve been working on a presentation this week so there’s been a lot of reminiscing going on. Meals I’ve eaten. Meals I’ve refrained from eating. Meals I’ve reclaimed.

From Tofurky. To no turkey. To free-range turkey. My evolution around food has been an interesting one.

I’d like to dedicate this post to the joy of finding scrumptious new ways of eating that create more spaciousness in your food choices and in your life. ‘Food fear’ does not make for a delicious eating experience. Get to know your body. Feed it well. Let your choices be YOUR choices and keep leaning into luscious. If you take nothing else from this post, take this:

 

Eat only what you can savor.

Begin with a conscious plate.

 

Your body will respond beautifully to that.

Fill your holiday celebrations with anticipation rather than angst. Life is short. Savor it.

Be sure to include recipes that bring back memories you want to hold close to your heart. My grandmother’s lemon cake comes to mind. No fond memories around food? Create some new ones. Bring something new and refreshing to the table. Leave a more luscious legacy than the one you remember.

For me, the most beautiful meals are put together by people who surround themselves with foods that bring them joy and with people who know how to celebrate them. Joie de vivre! I learned that from my dad.

Holidays are meant to be celebrated. Let’s make a pact, shall we? Pleasure over perfection.

Here are a few recipes I’ve been playing with these past few weeks. I like to use the weeks leading up to a holiday to try some new and interesting dishes that I can add to my holiday repertoire.

I love homemade cranberry sauce and I’m always finding new ways to enjoy it. Lately, it’s been a tasty topping for the life changing bread my Inner Circle members are having so much fun with. (P.S. The next Well-Nourished Woman Inner Circle begins again in January. Grab an “early bird” seat and save $200 with the coupon code: gorgeous. Frankly? I can’t think of a better holiday gift you could give yourself.)

 

Cranberry Sauce with Ginger

1 cup orange juice, freshly squeezed

1 lb organic cranberries, fresh

1 teaspoon freshly grated ginger (optional)

1 tablespoon grade B maple syrup

Instructions

1. Begin by rinsing the cranberries in a colander. Remove any cranberries that have gone bad.

2. Place cranberries and freshly squeezed orange juice in a sauce pan and bring to a boil, stirring occasionally.

3. After boiling a few minutes, cranberries will begin to pop open. Continue to stir.

4. Once cranberries have popped, stir in a tablespoon of pure maple syrup. Cool before serving.

 

Stuffed Acorn Squash

1 cup quinoa

1 ¾ cups water

1 large or 2 small acorn squash, halved and seeded

sea salt and freshly ground pepper

1 tablespoon olive oil or ghee

1 cup chopped onion

2 cloves garlic, minced or pressed

3 leaves lacinato kale, shredded (stems removed) or 5 to 6 ounce bag baby spinach

1 sweet red pepper

1 tablespoon cider vinegar

1 teaspoon coconut palm sugar or raw cane sugar (optional)

additional ghee or olive oil

Instructions

1. Preheat the oven to 400ºF.

2. Rinse quinoa thoroughly in a fine mesh strainer. Combine the quinoa, water and ¼ teaspoon sea salt in a small pot over medium-high heat. Bring to a boil, reduce heat to medium-low and simmer, covered, for about 18 minutes or until the water is completrely absorbed. Don’t stir the quinoa or it will become mushy.

3. Carefully slice the acorn squash in half, lengthwise. Scoop out the seeds with a spoon. Place the squash in roasting pan and place a drizzle of olive oil or a pat of ghee in the cavity. Season with sea salt and pepper. Pour an inch or two of water into the pan to keep the squash from sticking. Roast the squash until it is fork tender, approximately 50 minutes.

4. Meanwhile, heat the olive oil or ghee in a large heavy pan over medium heat. Add the onion and cook for 2 minutes, until tender. Add the garlic and red pepper and cook, stirring, for 1 minute. Add the kale or spinach and cook, stirring often, until wilted, about 2 minutes. Add the vinegar and sugar, stir, and season with salt and pepper. Cook, stirring, for 1 minute more. Remove from the heat.

5. Once the quinoa is cooked, fluff it lightly with a fork. Combine 1 cup of the cooked quinoa with the vegetable mixture and toss. Divide the filling evenly among the squash halves, mounding it slightly. Sprinkle toasted pumpkin seeds on top of each squash half. Enjoy.

 

And, last but not least, Skillet Cornbread with Green Chilies and Cinnamon (from the Gluten-Free Goddess)

 

Enjoy your holiday and before you go, tell me one thing you’ll bring to your holiday celebrations this year, and one thing you’ll leave behind.