Saturday, December 19, 2015
I’ll bet baking is on many peoples’ minds in this final week before Christmas. I’m cutting back this year in my own quest to manage my weight (read: I’m saving my calories for eggnog and pomegranate champagne cocktails). I’m definitely making peanut butter balls, a treat my food allergy-laden sister can enjoy, and butter tarts, a Newby must-have for the holidays.
Today I bring you the warm flavors of ginger, cinnamon, and cloves: they bring glorious aromas to your kitchen and a big smile to your face. My recipe is adapted from the baking queen that is Martha Stewart, and I share with you alterations to keep things whole grain (no one will know) and mini. Good stuff, I tell you. Great stuff.
This month I’m sharing my “best of” recipes and tips to help you celebrate the holidays healthfully and happily; a round-up of the first 15 recipes is here. The menu features all of the fare that is a regular part of Cooking & Eating the PK Way but is special enough for a holiday table. My philosophy is built upon the fundamentals of nutrition as shown in Harvard’s Healthy Eating Plate, yet the food-loving PK Way features my flair for global flavors—and a tantalizing taste of moderation. Because healthy food shouldn’t suck.