Ingredients You Need: - Cherry or Grape Tomatoes: Pick vibrant red ones. - Fresh Mozzarella Balls (Bocconcini): The small ones work perfectly. - Fresh Basil Leaves: Washed and dried. - Balsamic Glaze: Store-bought or homemade (just reduce balsamic vinegar on the stove). - Salt & Freshly Ground Black Pepper - Skewers/Toothpicks Instructions (Easy as 1-2-3): 1. Prep: Wash your ingredients. 2. Assemble: Thread one tomato, one folded basil leaf, and one mozzarella ball onto each skewer. Repeat until you run out of ingredients. 3. Serve: Arrange them on a platter in the shape of a wreath if you're feeling extra festive! Drizzle generously with the balsamic glaze and sprinkle with salt and pepper right before serving. Why they rock: - 🎄 Festive Colors: The red, white, and green are pure Christmas magic. - 🏋️ Macro-Friendly: High protein, fresh veggies, minimal fuss. - 💃 Zero Cook Time: More time for socializing, less time stressing in the kitchen. Give these a try at your next potluck or gathering! They disappear faster than cookies left out for Santa. Cheers to healthy holidays! 🥗

I had a bunch of dates and pistachios so here's dates 4 ways. Pictures of each one are attached. The first one is one of the easiest, most delicious no-bake snacks or desserts. Naturally sweet, creamy, and crunchy—perfect for holidays, or whenever you want something healthy-ish. Pic 1- Pistachio-Stuffed Dates Ingredients (makes ~20 pieces) • 20 large Medjool or Khudri dates (pitted) • ½ cup shelled pistachios (roasted & lightly salted or unsalted) • Optional fillings/toppings: • Soft goat cheese, labneh, mascarpone, or cream cheese • Tahini + honey • Rose water or orange blossom water (a few drops) • Melted dark chocolate for drizzling • Crushed pistachios or rose petals for garnish Instructions • Use a small knife to slit each date lengthwise and remove the pit if not already pitted. • Stuff each date with 2–4 whole pistachios (or crush them slightly if you want more coverage). • Optional upgrades: • Pipe or spoon a little goat cheese/cream cheese into the date first, then press in the pistachios. • Drizzle with a tiny bit of honey mixed with rose water. • Dip half the stuffed date in melted dark chocolate and sprinkle with crushed pistachios. • Chill 15–30 minutes (helps everything set if you used cheese or chocolate). • Serve at room temperature for the best flavor. Fancy Variations- • Persian Love Dates (Pic 2): Stuff with a mix of pistachio butter + a touch of cardamom, then roll in finely chopped pistachios. • Bacon-Wrapped (sweet-salty) Pic 3: Wrap stuffed date in half a strip of bacon, secure with toothpick, bake 400°F/200°C for 12–15 min until bacon is crispy. • Chocolate Pistachio “Snickers” Dates (Pic 4): Fill with pistachio butter (or natural peanut butter + chopped pistachios), freeze 30 min, dip in melted dark chocolate, sprinkle sea salt. They keep in an airtight container in the fridge for up to 2 weeks (or freezer for 2–3 months). Enjoy! These disappear fast whenever I make them.

A wholesome, velvety bisque built from simple, minimally processed ingredients. The parmesan crisps add satisfying texture and an elegant finish. Serves: 4–6 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients For the Bisque - 2 tablespoons extra-virgin olive oil - 1 medium yellow onion, diced - 3 cloves garlic, minced - 2 medium carrots, peeled and chopped - 2 celery stalks, chopped - 2 tablespoons tomato paste - 1 teaspoon smoked paprika - 1 teaspoon dried basil - 1 teaspoon sea salt (adjust to taste) - ½ teaspoon black pepper - 1 (28-oz) can crushed tomatoes (no sugar added) - 2 cups low-sodium vegetable broth - ½ cup light coconut milk or organic half-and-half (for creaminess without heaviness) - Optional: a splash of apple cider vinegar to brighten flavors For the Parmesan Crisps - 1 cup freshly grated parmesan cheese - Optional seasoning: cracked pepper or Italian seasoning Instructions Prepare the Bisque 1. Warm olive oil in a large pot over medium heat. 2. Add onion, carrots, and celery. Sauté 6–8 minutes until softened and slightly caramelized. 3. Stir in garlic and cook for 1 minute. 4. Add tomato paste, smoked paprika, dried basil, salt, and pepper. Toast the tomato paste for 1–2 minutes to deepen its flavor. 5. Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes. 6. Use an immersion blender to puree until velvety (or carefully transfer to a blender in batches). 7. Return to the pot and stir in coconut milk or half-and-half. Adjust seasoning and add a small splash of apple cider vinegar if the tomatoes need balancing. 8. Keep warm on low heat. Make the Parmesan Crisps 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Place tablespoon-sized mounds of parmesan on the sheet, leaving space between each. 3. Lightly pat them down into thin circles. 4. Bake 5–7 minutes until golden and crisp. 5. Cool completely before lifting (they firm as they cool).

Serves 4 generous side portions — Ready in 8 minutes flat Salad Base ▪︎3 big handfuls arugula (peppery kick) ▪︎3 big handfuls baby spinach ▪︎1½ cups very thinly shaved Brussels sprouts (use mandoline or sharp knife) ▪︎1 small bunch lacinato (Tuscan) kale, stems removed, leaves finely shredded and lightly massaged with a pinch of salt ▪︎½ English cucumber, halved lengthwise and thinly sliced ▪︎3–4 radishes, paper-thin slices (optional but pretty) Power Add-ins ▪︎½ cup pomegranate arils (or chopped apple if out of season) ▪︎⅓ cup toasted pumpkin seeds (pepitas) or sunflower seeds ▪︎¼ cup crumbled feta or goat cheese (skip or use vegan feta for dairy-free) Optional protein boost: 1 cup cooked chickpeas or 6–8 oz grilled chicken/shrimp Light Lemon-Balsamic Vinaigrette (makes exactly the right amount) ▪︎3 Tbsp good extra-virgin olive oil ▪︎1½ Tbsp fresh lemon juice ▪︎1 Tbsp balsamic vinegar (or white balsamic for lighter color) ▪︎1 tsp Dijon mustard ▪︎1 tsp pure maple syrup or honey ▪︎1 small clove garlic, minced or microplaned ▪︎¼ tsp kosher salt + lots of black pepper → Shake everything in a jar for 10 seconds. It will look creamy even without emulsifying hard. To Assemble Toss all the greens together in your biggest bowl (the volume shrinks once dressed). Add cucumber, radish, pomegranate, and seeds. Drizzle with ¾ of the dressing and toss gently with your hands — you want every leaf lightly glossy, not drenched. Taste a leaf → add the last bit of dressing + more salt/pepper if needed. Pile high on plates or serve family-style. It’s crunchy, tangy, slightly sweet, and the acidic. You’ll want this salad with everything now.

I had a lot of creamed corn leftover so I decided to make Corn Fritters for breakfast! I might make some Creamy Corn Soup as well later. It's a corny kinda day 😁 Ingredients: • 2 cups leftover creamed corn • 1 cup all-purpose flour • 1 teaspoon baking powder • 2 large eggs • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons finely chopped onion (optional) • Vegetable oil for frying (better even, evoo or avocado oil) Instructions: • In a large bowl, combine creamed corn, flour, baking powder, eggs, salt, pepper, and onion. • Heat 1/4 inch of vegetable oil in a skillet over medium heat. • Drop batter by heaping tablespoonfuls into hot oil. Flatten slightly with the back of a spoon. • Cook 2-3 minutes per side until golden brown and cooked through. • Drain on paper towels and serve hot with hot sauce, or maple syrup.