Wish I could say I intended for this pizza to look this way.
It’s about that time of year when we start heating our wine, and cocktails suddenly feel less sinful, more warm and comforting. Well, this tea and wine concoction still packs plenty of punch, amping up your mulled wine with vodka and port. Plus, you get to light things on fire.
Moonlight by the Fire: Mulled Spiced Wine
I realize Thanksgiving was almost a full week ago, but I’m still in full-on recovery mode. Everyone knows a good streak of Thanksgiving-level eating stretches all the way through Black Friday and into the weekend. After all, those leftovers aren’t going to devour themselves! Anyway, after an accomplished 4+ days of pigging out, I usually feel pretty sluggish and ashamed (also proud! But also, there is some shame).
Wondering how to get back on track, or at least wean your body off the idea of getting stuffed with gravy and butter every second of the day? I have a couple secret weapons and tricks up my sleeve that I use to help me (and my poor, poor digestive system) feel better in no time. That photo above is a snapshot of my desk on the first day back to work after my large weekend. My living area basically looked like the beverage aisle at Whole Foods.
1. Coconut Water
Taste the tropics, y’all! This stuff is so great for refreshment and rehydration! It has just as much potassium as bananas plus tons of important electrolytes. You can basically think of it as nature’s gatorade. I first gave coconut water my official ES endorsement back in January 2012 and this miracle drink retains my loyalty to this day. My favorite brands are Zico (try the pineapple flavor!) and O.N.E.
2. Kombucha
Oh my dear, sweet kombucha! This fermented tea drink might sound funky, but just give it a try. It will help you balance your pH, cleanse out toxins and impurities, and really move your digestion along. Plus kombucha has trace amounts of alcohol! So it’s not like you’re completely depriving yourself, just trick yourself into thinking it’s a health cocktail or something. If you’re freaked out by the idea of fermented tea, try a bottle of GT Dave’s Synergy, which comes in delightful juice-blended flavors like guava, gingerade, and my personal fave, trilogy.
How to celebrate the last few days of Hanukah while using up your Thanksgiving leftovers? Come on, this one’s obvious:
Yeah, yeah, yeah, yet another recipe involving pumpkin from yours truly. What can I say, it’s Thanksgiving time! If you’re wondering what you’re going to do with all that leftover pumpkin puree from your Thanksgiving pumpkin pie recipe, I have one for you. It’s easy, cheap, tasty, and healthy without tasting particularly like a health food. You can serve a couple of these as a main course, or use one as a nice, hearty side with your turkey leftovers. Either way, you’re looking at a complete protein, fiber, veggies, and a little bit of savory indulgence (blue cheeeeeese!) all at once. Win win win.
Pumpkin-Quinoa Stuffed Peppers
While you’re waiting in that godforsaken, winter-weather-ridden, full-of-grumpy-people calamity known as an airport the day before a national binge festival holiday, just be glad you’re not at the most crowded grocery store in the country.
The Man at the End of the Line is the story of one truly brave dude who stands between a seamless checkout experience and edible Armageddon at an especially frenzied outpost of Trader Joe’s.
Thanksgiving is fast approaching, and those loyal ESers among you may have been wondering—what is Miss K going to cook inside a pumpkin this year? (Or perhaps you had forgotten this annual tradition. That would be understandable. After all, it has been a whole year.) Whether you are new around here or just want to refresh your memory, you can read about my other stuffed pumpkins here, here, here, and here. For my pentannual pumpkin post, I decided to go in a different direction, mealwise.
Inspired by Mike’s round-up of butternut squash recipes, I recently made a butternut squash gratin, which bore a striking resemblance to my family’s typically breakfast casserole, but, you know, with squash. As I was eating it, I had three thoughts: 1) I cut these potatoes too big. This has been a common problem for me lately. More on that another day. 2) This would be better with bacon. 3) Aha! I have discovered the secret to this year’s stuffed pumpkin!
And so, without further ado, I have just the recipe you need to impress your in-laws on the day after Thanksgiving. That is, if everyone hasn’t already, at that point, vowed to eat only green leafy vegetables until Christmas.
