Thanksgiving is only a few short days away! Yesterday we celebrated at my mom’s house with some friends. Shout out to my awesome sister for cooking this meal with me. On the menu was a roasted pear, fig, goat cheese and pomegranate saladunnamed

Turkey with rosemary, thyme,shallots, garlic, lemon, celery and carrots.unnamed

Roasted butternut squash with red onions, baby spinach and dried cranberries.unnamed

Mashed potatoes with Greek yogurt and parsley photo

and last but not least greens and beans with apple slices!!unnamedI will post these recipes throughout the week! I hope everyone has a wonderful holiday this year 🙂



Cranberry sauce

This was the first time I made fresh cranberries! They looked so beautiful in the pan and were so easy to make. My sister, Tess came up with the genius idea to sprinkle some orange rind into the sauce for an extra boost of flavor. I decided to use an ingredient called sucanat, that my reflexologist told me about.


  • 1 cup sucanat
  • 1 cup water
  • 1 12-ounce package fresh cranberries, rinsed and drained
  • 1 orangeunnamed


1.) Start by adding the sucanat and water to a medium sized saucepan and bring to a boil.

2.) Add the cranberries, bring to a boil and add the grate the orange rind into the dish (to taste, less is better you can always add more!)

3.) Reduce heat to medium and cover, stirring occasionally, for about ten minutes.

4.) Place in a dish and let cool to room temperature, then refrigerate until served.