Turkey Enchilada Skillet

Suzy Lewis

Hot savory enchilada sauce meets leftover turkey and bubbling cheese! Making this one stovetop in a cast iron skillet adds to the fun of having a stovetop one pan meal bubbling away for a quick dinner. Repurpose that leftover turkey or cook chicken in the pan ahead of assembling the enchilada casserole.

Ingredients:
4 C turkey or chicken, diced and cooked
1 tsp cumin
½ tsp chili powder
1 tsp salt
½ tsp pepper
Cayenne optional
Olive oil
½ yellow onion diced
10 oz frozen cauliflower rice
3 cloves garlic, minced
1 15oz can black beans drained
15 oz enchilada sauce
1 C salsa
6 corn tortillas cut into strips
1 C cheddar cheese shredded
Cilantro for topping
Sour cream for topping optional

 

Instructions:

1. Heat skillet and add 2 Tbsp olive oil and turkey. Season with cumin, chile powder, salt, pepper, and cayenne, set aside.
2. Add 2 more Tbsp oil, onion, and frozen cauliflower rice. Cook for about 5 minutes, add garlic and cook one more minute. 
3. Add back the turkey and mix in black beans, enchilada sauce, and salsa and stir until combined. Reduce heat and simmer for another 5 minutes. 
4. Stir in tortilla strips so as not to break, top with cheese and cover until cheese is melted. 
5. Garnish with cilantro and serve with sour cream and lime, enjoy!

Pumpkin Pie Minis – 12 Servings

Suzy Lewis

This is the perfect dessert for holiday parties, and for a small indulgence. The cups can be made ahead and frozen for easy prep. Use a variety of decorative holders for a fun display and different serving sizes.

Ingredients:

Crust:
2 C crushed graham crackers (12-14), or ginger snaps
5 Tbsp melted butter
2 Tbsp sugar

Filling:
1 package unflavored gelatin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 C heavy cream
1/4 C sugar
2 beaten eggs
15 oz pumpkin puree

Topping:
8 oz whip cream
Cinnamon for serving

 

Instructions:

1. Crush the graham crackers by placing them in a large Ziplock bag with a rolling pin. 
2. Make crust by mixing graham cracker crumbs, sugar, and butter, then press into 12 small serving cups or bowls.
3. Make the filling by combining the gelatin, sugar, cinnamon, ginger, nutmeg and salt in a saucepan with the heavy cream, and eggs, mixing well to combine. Heat on low stirring continuously until the gelatin is dissolved and add the pumpkin puree. Stir with a whisk until the pie mixture thickens (about 10 minutes).
4. Distribute the filling on top of the crusts, chill for 2 hours. 
5. Top with whip cream and a dusting of cinnamon and serve!

Ashwagandha Berry Basil Calm Mocktail

Suzy Lewis

A soothing and revitalizing drink designed to promote relaxation and well-being. Featuring the adaptogenic benefits of Ashwagandha powder, this mocktail combines the tangy brightness of freshly squeezed orange and lemon juices with a touch of honey for natural sweetness. A hint of fresh ginger adds a zesty kick, while sparkling water or coconut water provides a refreshing effervescence.

Ingredients:
½ teaspoon Ashwagandha powder
½ cup berries
Juice of 1/2 lemon
1 tablespoon honey or agave syrup (optional)
½ teaspoon fresh grated ginger (optional for extra zest)
1cup sparkling water or coconut water
Ice cubes
Fresh basil

 

Instructions:

1. Prepare the base: Muddle the berries and basil then combine the Ashwagandha powder, lemon juice, honey, and grated ginger (if using). Stir or shake well until the Ashwagandha powder is fully dissolved.
2. Assemble the mocktail: Fill a glass with ice cubes and pour the Ashwagandha citrus mixture over the ice. Top with sparkling water or coconut water, depending on your preference.
3. Garnish and serve: Garnish with fresh mint or citrus slices for a beautiful presentation and extra flavor.

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Freeze-Dried Strawberry Citrus Sparkler

The Freeze-Dried Strawberry Citrus Sparkler is a vibrant and refreshing mocktail that brings together the sweet, tangy flavors of citrus and strawberries. The freeze-dried strawberries add a concentrated sweetness and vibrant color, while the citrus juices provide a refreshing tang. This mocktail has a refreshing citrusy flavor with the added sweetness and vibrant color of freeze-dried strawberries! Top the drink with some crushed strawberry powder for a beautiful display!

Ingredients:
1/4 cup freeze-dried strawberries
1 tablespoon honey or agave syrup (optional)
Juice of 1/2 lemon
Juice of 1 orange
1 cup sparkling water
Ice cubes
Fresh mint or lemon slices for garnish (optional)

 

Instructions:

1. Prepare the strawberry mixture: Crush the freeze-dried strawberries into a fine powder using a blender, food processor, or by placing them in a ziplock bag and crushing them.
2. Mix the ingredients: In a pitcher or shaker, combine the strawberry powder, lemon juice, orange juice, and honey/agave syrup. Stir or shake well until the strawberry powder dissolves into the liquid.
3. Assemble the mocktail: Fill a glass with ice cubes, pour the strawberry citrus mixture over the ice, and top with sparkling water or club soda. Stir gently.

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Ginger Orange Mocktail

Get ready for a zesty and revitalizing drink that perfectly blends the warmth of fresh ginger with the bright, sweet flavor of freshly squeezed orange juice. A homemade ginger syrup adds a spicy kick, balanced by the citrusy tang of lemon juice and the natural sweetness of honey or agave nectar. Topped with sparkling water, this mocktail delivers a refreshing fizz that elevates its bold flavors. Garnished with orange slices and fresh mint, it’s a vibrant, energizing drink perfect for any occasion, offering both a refreshing burst and a soothing warmth.

Ingredients:
1/4 cup fresh ginger, peeled and sliced
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon honey (optional)
Juice of 1 lemon
1-2 cups sparkling water or club soda
Ice cubes
Orange slices and fresh mint for garnish (optional)

 

Instructions:

1. Make ginger syrup: In a small pot, add the ginger slices and 1/2 cup water. Bring it to a boil, then reduce heat and let it simmer for about 10 minutes. Strain the ginger syrup and let it cool.
2. Prepare the mocktail: In a pitcher or glass, combine the fresh orange juice, lemon juice, and the cooled ginger syrup. Add honey or maple syrup if you want a bit more sweetness.
3. Assemble the drink: Fill a glass with ice cubes, pour in the orange and ginger mixture, and top with sparkling water or club soda. Stir gently.
4. Garnish and serve: Garnish with orange slices and fresh mint for a pop of color and extra flavor.

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Cherry Mojito Mocktail

I love mocktails, however, I miss drinking out of a wine glass. A perfect solution is to enjoy this beautiful antioxidant mocktail in your favorite celebration glass. Substitute cherries with any berry of your choice for variety and ease. Cheers!

Ingredients:
1.5 C unsweetened carbonated water
¼ C frozen cherries
A few leaves of fresh mint
¼ lime
1 tsp fresh grated ginger
Couple drops of stevia

 

Instructions:

1. Muddle cherries with lime, mint, stevia, and ginger
2. Divide between two glasses
3. Pour over carbonated water and add ice if desired. 
4. Top with a slice of lime for decoration

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Supplies – per person
3 Oranges or 1.5 C prepared orange juice
1 Lemon
Sprig of mint
Sprig of Basil
1/4 C Agave nectar, or honey
3-inch piece of fresh ginger
Can of sparkling water
Coconut water
1/2 C freeze dried strawberries
1/4 fresh cucumber
1/2 C frozen or fresh cherries
1/2 C frozen or fresh blueberries
1 tsp stevia drops if desired instead of agave nectar
1 tsp ashwagandha powder
Ice

 

Kitchen Supplies
Whisk
Glasses
Spoon
Knife
Citrus juicer
Grater
Ziplock bag
Muddler
Pot
Stove or hot water or microwave
Bar cloth

 

Approximate price per person – $20 supplies and ingredient apart from the ashwagandha which could be bought and shared. 

Butternut Squash Pomegranate and Kale Salad – 8 Servings

Costs: $27

Suzy Lewis

The bright lemon maple vinaigrette gives a nice tang to this sweet and savory salad. Loaded with antioxidants, flavors, and colors, you can celebrate the holiday season with this guilt free indulgence. It’s truly a taste and texture explosion that is immune boosting.

Ingredients:
1 butternut squash, peeled, and cut into ¾” cubes
¼ C extra-virgin olive oil
½ tsp turmeric
½ tsp salt
½ tsp pepper
½ C chopped pecans
2 large bunches Tuscan kale stemmed and thinly sliced
Juice from whole lemon – divided
1 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp Dijon mustard
1 shallot, diced
1 C pomegranate arils

 

Instructions:

1. Preheat oven to 400F
2. On a baking sheet place squash and toss in 1 Tbsp olive oil, sprinkle with turmeric and salt and pepper to taste. Roast for 30 minutes until squash is tender.
3. Brown pecans in a skillet with 1 tsp olive oil, 2-3 minutes.
4. Make dressing by combining remaining olive oil, lemon, vinegar, syrup, mustard and shallot and pulse in a food processor or blender until smooth. 
5. In a large salad bowl combine kale with salad dressing and toss until coated.
6. Add squash, pomegranate seeds, and pecans to toss and serve.

Blackened Fish Taco Bowls – 4 Servings

Suzy Lewis

This keto inspired meal is packed with protein, healthy fats, and lots of plant power! It’s perfect for meal prepping, and for summer get togethers if you can grill the fish. A neutral white fish like tilapia or cod works great, but feel free to use another protein of your choice like chicken, salmon, or tofu.

Ingredients:
1 head of cauliflower
1 can of black beans, rinsed
½ C diced red onion
½ C diced green pepper
1 Avocado
1/3 C olive oil, divided
½ lemon, squeezed
½ C cilantro
1/3 C sour cream
*jalapeno, chopped if desired
4 fillets of fish – 3-4 oz each
1 lime
5 tsp chili powder, divided
2 tsp cumin
½ tsp cayenne
1 tsp paprika
½ tsp each sea salt and black pepper

 

Instructions:

1. In a food processor, chop cauliflower until it reaches a rice-like consistency.
2. Steam or lightly fry in a frying pan for a few minutes to heat through. 
3. In a food processor, puree avocado, 3 Tbsp olive oil, juice from lemon, ½ tsp salt, 2 tsp chili powder, cilantro, and sour cream. Set aside in a jar. *add 2-4 tsp chopped jalapeno if desired for heat.
4. In a small bowl, combine 3 tsp chili powder, 1 tsp cumin, ½ tsp cayenne,1 tsp paprika, ½ tsp sea salt and ½ tsp black pepper. Sprinkle over fish fillet. Add them to a pan with a bit of olive oil on medium high heat. Cook 4 to 5 minutes per side until done, or on a grill. Squeeze lime juice over the fish as it is finishing. 
5. Build taco bowls by layering cauliflower rice with diced red onion, diced green pepper, and ¼ C black beans. Add chopped blackened tilapia, and a dollop of avocado dressing.