we are just hours away from december.

and i know i’m not the only one wondering where the hell twenty-eighteen went.

but whether we are ready or not, it is racing to an end. and the next month will be jam packed with festive events and holiday parties. we will all be short on time and in need of quick and easy tricks up our sleeves that impress.

walnuts are a hearty, meaty nut that lends itself perfectly to a little sugar and spice. they are a great addition to any charcuterie board are amazing in a salad and are quite tasty all by themselves.

sweet & spicy walnuts

serves: 2 cups

prep time: 2 minutes

cook time: 5-8 minutes

total time: 10 minutes

ingredients: 2 cups walnuts. 4 tbs butter. .5 cup brown sugar. 1 tbs pink salt. 1 tsp cayenne pepper. parchment paper.

start by preheating a large pan over medium high heat. combine all your ingredients in the pan and toss well. cook over medium hight heat until the sugar start to caramelized. stir everything well so the walnuts are evenly coated. be careful once the sugars start to caramelize as it can burn quickly.

once all the walnuts are coated, pour them out onto the parchment paper in a nice even layer so they don’t stick.

enjoy warm or store in an airtight container until you are ready to use.

xo, a

sweet & spicy walnuts

serves: 2 cups

prep time: 2 minutes

cook time: 5-8 minutes

total time: 10 minutes

ingredients: 2 cups walnuts. 4 tbs butter. .5 cup brown sugar. 1 tbs pink salt. 1 tsp cayenne pepper. parchment paper.

start by preheating a large pan over medium high heat. combine all your ingredients in the pan and toss well. cook over medium hight heat until the sugar start to caramelized. stir everything well so the walnuts are evenly coated. be careful once the sugars start to caramelize as it can burn quickly. once all the walnuts are coated, pour them out onto the parchment paper in a nice even layer so they don’t stick. enjoy warm or store in an airtight container until you are ready to use.

after a solid week of gorging myself on everything from stuffing to pie, my body is screaming for something a little on the healthy side.  there is just no way i can hang on like this from now till the new year.

quinoa is one of those great for you foods that will fill you up and make you feel good. it is a gluten free, whole grain that contains antioxidants, fiber and loads of other important nutrients to help you get back on track after a holiday.

spiced up and packed with other tasty ingredients, these quinoa cakes will help you feel better and please your taste buds at the same time.

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl,

combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together.

whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend.

mix well until everything is combined.

lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper.

once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides.

about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil.

serve your cakes hot drizzled with your yogurt sauce.

xo, a

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl, combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together. whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend. mix well until everything is combined. lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper. once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides. about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil. serve your cakes hot drizzled with your yogurt sauce.