Dry January, a one month alcohol-abstinence campaign which started in the UK in 2013 with 4,000 people, has officially become a thing.  By 2018, four million people participated in dry January.  And this year Whole Foods Market has named “zero-proof drinks” as one of its Top 10 Food Trends for 2020.

This is interesting in the year that also marks the 100th anniversary of Prohibition.  Then, the prospect of an alcohol-free existence was met with a more sober/less enthusiastic response.  And also a less sober one – it backfired greatly and drove drinking under the table.  Apparently Mary Pickford’s mother bought up the stock of an entire liquor store before the sale of alcohol became illegal to seize upon a loophole allowing folks to consume alcohol already in their homes.  Talk about proactive!

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As renowned UK foodie Nigel Slater says in the introduction to his new book, Greenfeast: Autumn, Winter, “winter is nature’s way of making us eat carbohydrates”.  I agree.  Nothing makes me crave carbs more than cold weather.  And while winter doesn’t officially arrive until December 21st, it feels like it is already here as I write this, especially with the snow that greeted me this morning.  So November’s menu is both a warm up for winter and to help you warm up in winter!  It is chock full of warming spices and starchy carbs, but the healthy kind.

Carbs have been unfairly demonized of late.  Yet people often forget that vegetables and fruits are carbs.  And about the only thing everyone agrees on is that veggies and fruits are uber-good for you.  But it is true that consuming refined and processed carbs (think white rice, white bread, instant oats and the like) are pretty much the equivalent of eating sugar, given how quickly they are metabolized into sugar in the bloodstream.

But the whole grains and legumes that star in this menu are full of healthy fibre (this menu provides 45 grams, in fact), something most of us don’t get enough of.  They also deliver many important vitamins and minerals such as B vitamins, magnesium, zinc and iron.  And these unrefined carbs won’t spike your blood sugar, especially when combined with protein and healthy fats as in these recipes.

So tuck into these steamy, bubbling bowls of goodness without guilt!  I hope you enjoy this menu and share it with your family and friends!  Sign up here to receive the recipes and stay warm!

Winter Warm Up Menu

Breakfast: Caramelized Banana & Almond Steel Cut Oats (this stick-to-your-ribs porridge keeps you going all morning & you can make it ahead of time) 

Lunch:  Cozy Slow Cooker Split Pea & Kale Stew (a hug in a mug…if you like it meatier, leftover ham or bacon adds a subtly smoky flavour)

Dinner: Moroccan Chicken & Chickpea Stew (easy peasy but worthy to serve to guests – I love it with a side of garlicky sautéed rapini or simply stir in handfuls of leafy greens like kale, spinach or Swiss chard)

Winter Warmer: Golden Turmeric Hot Chocolate (this spicy rich hot chocolate will warm you up & boost your mood on the coldest of days)

Join The Nutritional Reset community here to receive this month’s menu today (as well as each month to come)!  And read on for some nutritional tidbits about a few foods featured in the recipes…

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Wow, October already!  Thanksgiving is just around the corner, with Halloween creeping closely behind (I’ve already seen stores selling decorations – spooky indeed)!  Fall also heralds the cold and flu season and holiday gatherings mean more opportunities for these scary viruses to spread.

Parties can tempt us to jump off the (harvest) wagon and bury our healthy way of eating.  They can also layer on stress, which makes our immune systems work even harder.  So the recipes here are easy and provide nutritional support along with festive fall flavours!  After all, if there is one thing I have learned to give thanks for, it is good health!

Rather than a day’s menu, this is a collection of dishes designed to round out your turkey at Thanksgiving or, for Halloween, perhaps you are serving blood sausage or liver, as nothing says “boo” like blood and guts.  Featured here is pumpkin, which works well for both Thanksgiving and Halloween themes, and Brussels sprouts.  These are traditional at Thanksgiving and, as I will be giving thanks in Belgium on the day, it seemed even more appropriate.  Both are nutritional powerhouses, as you will see below!

Sign up here to receive the recipes and Happy Thanksgiving to you all!  Sharing good food spreads love so I hope you enjoy this month’s recipes and share them with your family and friends!  And, if it’s not “witchful” thinking, try to keep a lid on the sugar at Halloween. 

Give Thanks for Good Health Menu

Hor(ror)s d’œuvre: Olive Tapenade with Crackers (any olives will do for Thanksgiving but the darkest, blackest olives you can find will make for nefarious noshing at Halloween)

Soup:  Spider Web Pumpkin Soup (omit the spider web if serving on Thanksgiving;  scroll down to find out more about pumpkin’s immune boosting power)

Side: Maple Mustard Brussels Sprouts (this is so delicious, I guarantee non-lovers of Brussels sprouts will be converted)

Dessert: Black Bean Brownies (don’t be spooked by the black beans in these rich, dark chocolate brownies – they are a great alternative at Thanksgiving for those not into pie and everyone will “dig” them as a Halloween treat)

Join The Nutritional Reset community here to receive this month’s menu today (as well as each month to come)!  And read on for some nutritional tidbits about a few foods featured in the recipes…

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