JACKSON, Wyo.—With the holiday season just around the corner, it’s a good time to think about how to maximize the little downtime you may have between friendsgivings, Thanksgiving, and countless holiday parties. We’re always so focused on what to bring to potlucks or the perfect spread for your own holiday soiree that any thought of self-care goes straight out the window. This is not something to add to an already stressful period of time, but rather a few quick go-to ways of cooking something nice for yourself that will leave you feeling satisfied, healthy, and (hopefully) slightly pampered.
Coconut Butternut Squash Soup
This is one of my favorite autumn dishes. The creamy and sweet qualities of squash and coconut make it filling and decadent while the garam masala spice warms you to the bone.
The best part is, it takes only thirty minutes start to finish and freezes really well, so if you save some for later, it’s the perfect last-minute meal to reheat and enjoy in a flash.
This recipe yields 6 servings
2 butternut squash, peeled, seeded and cut into equal chunks
1 sweet onion, peeled and roughly chopped
4 garlic cloves, peeled and crushed
4 sprigs fresh thyme
2 tbsp garam masala spice
1 pinch cayenne pepper (optional)
2 tsp turmeric powder
1 can coconut milk
Salt and pepper to taste
Combine all ingredients apart from the coconut milk in a medium-large pot with a splash of oil (you can use 2 tbsp coconut oil, olive oil or avocado oil). Sautee over medium heat until the onions have softened and the spices are fragrant roughly five minutes. Add the coconut milk and 1 cup of water, stir together until well combined, cover and simmer until the squash is soft, fifteen-twenty minutes. Allow to cool slightly before blitzing in a blender until smooth. Season with salt and pepper to your taste. Serve with sliced green onions for a fresh contrast.
Roasted Brussel Sprout and Kale Caesar Salad
I recently had this at a restaurant in Baltimore and it bowled me over. You can make the dressing and keep it in the fridge for a week to toss into salads, on a rice bowl, or even for a quick shredded chicken salad dressing. Feel free to add grilled grilled chicken, sautéed shrimp, or a fried egg for some extra protein.
This recipe yields 2 full servings or 4 side servings
For the dressing:
4 large or 5 small anchovy fillets
2 cloves garlic, peeled
1 tbsp mustard (I prefer Dijon)
½ cup shredded parmesan cheese
1 egg yolk
Juice of 1/2 lemon
A pinch of red pepper flakes
1 cup olive oil
Salt and pepper to taste
Combine all ingredients apart for the lemon juice and the olive oil in a blender and mix until well combined. Add ½ of the lemon juice and blend. Slowly begin to stream in the olive oil. The goal is to emulsify the dressing (when the oil and other ingredients come together into a nice thick consistency rather than separating), so taking your time is key. Taste, adjust salt, pepper and lemon to taste. Stream in the rest of the oil until it reaches the consistency and flavor of your liking. Add salt and pepper to taste once more.
For the Salad:
12 oz brussel sprouts, rinsed and cut in halved
Olive oil
salt and pepper
1 bunch kale, washed and cut into fine strips
2 tbsp freshly shredded parmesan cheese
Set your oven to 425° (on a roasting setting if you have it). Toss the brussels in olive oil, 2-3 tbsp should be enough, and sprinkle generously with salt and pepper. Roast on a baking sheet, tossing every ten minutes, until they are crispy and look browned, almost burned.
To assemble, finely chop one bunch of kale. In a large mixing bowl, toss the roasted brussel sprouts and the kale with dressing using tongs or mixing spoons. Everyone has their own preferred level of dressing, so coat the leaves to your liking. Serve with extra shredded parmesan cheese and fresh ground black pepper.
For more ideas of how to self-care through the holidays, Bon Appetit’s Healthyish segment has lots of quick, healthy recipe ideas.
