What is your “go to” when asked to bring something to a party this time of year? Whether it is this time of year or any time of year I am typically the salad gal. I love bringing a fun, festive salad.
A. It’s easy and I’ve turned into a pretty lazy cook these days
B. I love a Big Ol’ Salad (I even have an entire Pinterest board dedicated to them and
C. It’s healthy and I know I am bringing something that will be tasty, fresh and good for us.
So, if you are a salad “bringer” or just want to try something new I have the Best Ever Mushroom Beet Salad with Avocado for you to try. The health benefits are through the roof. I mean, mushrooms are FULL of good stuff, beets are amazing and help us perform at our best and avocado is the perfect healthy fat.
I am not at all that ambitious with Holiday baking. Obviously.
This week I needed to bake cookies for a fabulous cookie swap a friend hosts, but of course, waited until the last minute to begin creating. When I got home Monday night I just couldn’t muster up all the energy for a complicated recipe. It was making me feel a bit Grinchish until I remembered an old recipe I discovered way back in highschool.
I’m sure you have the recipe for these Forgotten Cookies tucked somewhere so I’m embarressed to even share them – that and the fact they are so ridiculously easy and require no skill whatsoever. I shared them on my Insta Story and had requests for the recipe, so I’m giving you the easiest cookie recipe ever created. But, don’t let that fool you because they are mighty good.
So, here are two recipes I hope you’ll try! And, of course, I’d love to know what you think.
BEST EVER MUSHROOM BEET SALAD (w/avocado)
- On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450°F 20 minutes or until tender.
- Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets. Divide among serving plates. Top with avocados, matzo, and portobellos, thinly sliced. Serve with remaining dressing on the side.
- Preheat oven to 350°.
- Beat egg whites until stiff.
- Add salt and sugar and beat a little more.
- Fold in nuts and chips by hand
- Drop batter by teaspoons on greased baking sheets.
- Place in oven and turn oven off. Let set overnight.
- Remember to take them out the next morning!
That’s it folks. They come out every stinking time – I promise!
Cheers to your Best Holiday!
One last thing –
I just want to say a huge Thank You for all of the feedback and shares from my last post on The 12 Things I’m Giving Up this Christmas. I love the connection this space brings and always appreciate your time in reading and responding!