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Holiday Spreads

Gingerbread Turmeric Latte

A healthy-ish recipe combining two of my favorite spices
Filed Under > Breakfast & Brunch

Gingerbread Turmeric Latte

If you’ve been following along for awhile then you know I’m a big fan of the healthy-ish recipe.  In my book, the healthy-ish recipe is any recipe where the majority of ingredients fall on the healthy side, but it may have one or two that fall on the no so healthy side.  I mean life is about balance right? 

When I first spied this recipe for a gingerbread turmeric latte I didn’t know how I felt about it.  I mean this would be a stretch; could I really love both gingerbread and turmeric in drink form? The answer is yes.  I mean, when you think about it the flavor of gingerbread comes from spices such as cinnamon, nutmeg, and allspice.  Spices that are completely complimentary to turmeric.  For example, whenever I roast vegetables, squash or sweet potatoes I always sprinkle them with both cinnamon and turmeric so yeah, it should work in drink form.

And if I can add a healthy dose of turmeric to anything without disrupting the flavor profile then I’m completely game! Plus it was super easy to make. I’ve been drinking it so often I actually created a large batch of the spice mixture and placed it into a spice jar to whip this up even faster in the mornings.  

All in all, the gingerbread turmeric latte has become the perfect, cold-weather way for me to start my mornings.  Enjoy, and let me know if you try it!  Truly, MKR

P.S. If you’re a fan of this make sure to check out my recipes for detox teas, red wine hot cocoa and my golden milk latte recipe!
 


 

Gingerbread Turmeric Latte
Serves 1
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. 1-2 shots of espresso
  2. 1/4 teaspoon turmeric
  3. 1/8 teaspoon powdered ginger
  4. 1/4 teaspoon cinnamon
  5. 1/8 teaspoon allspice
  6. 1/8 teaspoon nutmeg
  7. 8 oz almond or coconut milk
  8. agave or maple syrup for sweetening
Instructions
  1. Mix together all of your spices and place 3/4 of the mixture in the bottom of your latte/coffee mug.
  2. Heat a small pot with your non dairy milk of choice over high heat until boiling. You can also use your milk warmer or if you have a Nespresso machine just add the milk to that.
  3. Once milk is hot and frothy, pour into mug along with desired amount of espresso, and stir while pouring.
  4. Add in agave or maple syrup for sweetening and sprinkle your remaining spices on top.
  5. Add marshmallows or gingerbread cookie (optional) & enjoy!
  6. **Once you know how much agave or maple syrup you like per cup you can add that to the bottom along with your spices. That way when you pour in the hot "milk" it will begin to automatically break, and stir everything up.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White | Original recipe HERE

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries

An easy, one sheet, side dish sure to please everyone
Filed Under > Appetizers & Sides

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries

One of my favorite, easier than easy, sides to make is sheet pan brussel sprouts.  The problem, they can get a bit boring.  So recently while looking at all of my holiday meal prep ingredients I thought lets just give this combo a whirl; brussel sprouts, butternut squash, pecans, and cranberries.  And to my delight and surprise it turned out amazing.  

The caramelized brussel sprouts pair perfectly with the sweet, cinnamon and tumeric butternut squash.  While the cranberries give it just that right amount of tart, and the pecans the crunch I’m always looking for.  Plus you still have my favorite aspect of sheet pan brussel sprouts at play; the easy clean up.  

Trust me when I say this will definitely be a crowd pleaser. So if you’re still in need for a holiday side, or just looking for a way to add a little more color to your weeknight meal, then this is the dish for you.  Let me know if you try it out! Truly, MKR
 


 

Sheet Pan Brussel Sprouts with Butternut Squash, Pecans & Cranberries
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1-2 bags of brussel sprouts, halved
  2. 2 cups of pecans
  3. 4 cups of butternut squash, cubed
  4. 4 cups of cranberries
  5. 4 tabelspoons sugar
  6. 1/4 cup orange juice
  7. 1 tabelspoon cinnamon
  8. 1 teaspoon tumeric
  9. 1 teaspoon cayenne pepper
  10. 1 teaspoon salt
  11. olive oil
Instructions
  1. Preheat the oven to 400 degrees
  2. Line a large sheet pan with parchment paper or spray down with non stick spray.
  3. Add brussels and squash to the sheet pan, lightly cover with olive oil, then sprinkle tumeric, cayenne, salt, and cinnamon. Mix together so everything is well seasoned and covered. Place in oven and cook/roast for 15 minutes.
  4. While the veggies are roasting add cranberries, sugar and OJ to a pan on high heat. Cook until a few cranberries begin to burst, but before it turns into a sauce. Cover and remove from heat.
  5. After 15 minutes, remove sheet pan from the oven, add pecans and mix lightly again. Re season if needed.
  6. Roast an additional 15 minutes or until squash is softened and brussels have begun to brown and properly caramlize. Once cooked, remove from oven and add in cranberry mixture and serve.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White

The Tommy Gun Fizz

A zingy whiskey drink even the most non-whiskey drinker will love
Filed Under > Cocktail Hour

Recently, during my hunt for the perfect Thanksgiving cocktail I stumbled upon a little something called The Tommy Gun. 

Originally created by San Fransisco mixologist Jacques Bezuindenhout, the name Tommy Gun references the iconic prohibition-era firearm wielded by movie-star like gangsters of the past.

The drink itself is in essence a whiskey sour.  A kicked up, zingy, whiskey sour full of ginger, plenty of whiskey and an unexpected teaspoon of apricot jam.  The apricot jam is what intrigued me.  And after mixing up one or two I was almost sold. 

In my version I opt out of the fresh ginger, instead subbing in fizzy ginger beer.  And I go a little heavy handed on the lemon and apricot. 

Together, the combo provides the perfect pre or post dinner drink, for whiskey and non whiskey drinkers alike.  It also happens to be the cocktail I chose to serve this year at Thanksgiving dinner.  Cheers, and happy Thanksgiving to you and yours! Truly, MKR

The Tommy Gun Fizz
Yields 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 teaspoon apricot jam
  2. 1/2 squeezed fresh lemon
  3. 1-2 ounces ginger beer
  4. 2 ounces Irish whiskey
  5. 1/2 ounce Grand Marnier
  6. 1-2 lemon twists
  7. 1-2 pieces of candied ginger on a cocktail pick (optional)
  8. Ice
Instructions
  1. In a cocktail shaker muddle the jam with the lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass top with ginger beer. Garnish with the lemon twist and candied ginger if desired.
Adapted from Food & Wine
Adapted from Food & Wine
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White

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