Hot Mom Holiday Tips: Spiced Cranberry Pomegranate Margarita

Hot Mom Carol Jones brings us the perfect margarita recipe, just in time for Turkey Day festivities! 

cranberry

No Thanksgiving menu is complete without something delicious to wash it all down. When we discovered this colorful cocktail we just had to share it with you. Combining some of our favorite festive features, like cranberries and green sugar-rimmed glasses, this holiday drink is the perfect concoction to put you in the Yuletide spirit. Enjoy responsibly!

Don’t forget to come back soon because each week we will be bringing you our favorite holiday dishes. While you’re in the cooking mood, join us on Pinterest for our Healthy Thanksgiving Recipe Contest. It’s just another way you could win a spa day on us!

Spiced Cranberry Pomegranate Margaritas

Recipe from Carol Jones of All Mommy Wants / @AllMommyWants
Ingredients
  • ¼ c Spiced Cranberry Simple Syrup*
  • ¾ c Bare Mixer’s Pomegranate Cranberry Cosmo
  • ¼ c Bare Mixer’s Margarita
  • ¾ c Silver Tequila
  • ½ c Patron Citronage or Grand Marnier
  • Cinnamon Sticks
  • Sugared Cranberries
  • Green sugar for rimming glasses
*Simple Syrup
  • 3/4 c water
  • 2/3 c agave nectar
  • 2 Tbsp whole allspice
  • 2 Tbsp whole cloves
  • 4 cinnamon sticks
  • One 2″ fresh nob of ginger, peeled and sliced
  • 2 c fresh cranberries, rinsed

Combine all the ingredients in a saucepan and stir over low heat until combined. Raise heat and simmer the mixture for about 5-6 minutes or until the cranberries start to split. Once most have split remove the pan from the heat and cover with a lid. Let sit for 2 hours for the flavors to infuse. After the two hours strain the mixture into a jar using a mesh strainer, pressing the mixture against the strainer to extract all of the flavor. Keep in a resealable container and chill completely until ready to use.

Margarita Instructions

Dip the rim of the glasses in a shallow bowl of the simple syrup and then immediately into a shallow bowl of green dyed sugar. Let dry completely. Once dry fill the glasses with ice. In a cocktail shaker with ice add 4 Tbsp of the spiced cranberry simple syrup, the tequila, orange liqueur, Bare Mixer’s Pomegranate Cranberry Cosmo and Bare Mixer’s Margarita. Cover and shake well then strain into the 4 glasses. Taste and add more simple syrup if desired. Garnish with cinnamon sticks and sugared cranberry skewers.

Do you have a delicious healthy holiday recipe in your collection? Make sure you send it to leah@spaweekmedia.com and you could be featured on the Spa Week Thanksgiving Menu AND walk away with a $50 Spa and Wellness gift card.

Leah Gay is the Editorial Intern of Spa Week Daily. 

Hot Mom Holiday Tips: Pretzel Crusted Chicken with Creamy Honey Mustard Sauce

Hot Mom Daisy Bryce brings us a recipe for the perfect turkey alternative, just in time for Thanksgiving!

chicken

If you have a non-turkey eater in your house, preparing the perfect Thanksgiving feast can feel like a chore rather than a delight. And the last thing you need is more holiday stress! That’s why we were so excited when Hot Mom, Daisy Bryce, sent us the perfect chicken recipe that’s kid and diet friendly. Simply add your favorite side dishes and desserts, and we bet you won’t even miss the turkey tradition.

Don’t forget to come back soon because each week we will be bringing you our favorite holiday dishes. While you’re in the spirit of the season, join us on Pinterest for our Healthy Thanksgiving Recipe Contest. It’s just another way you could win a spa day on us!

Pretzel Crusted Chicken with  Creamy Honey Mustard Sauce

By: Daisy Bryce of Trendy Mom Reviews / @TrendyMomReview
Ingredients:
Chicken
  • 1 1/2 pounds of skinless, boneless chicken breasts
  • 1 large egg
  • 1/4 cup flour
  • 1 1/2 cups crushed Pretzel Thins (increase if needed)
Creamy Honey Mustard Sauce
  • 1.5 cups of sour cream
  • 2.5 Tablespoons of Dijon mustard
  • 1.5 Tablespoon of honey

Three-Step-CoatingDirections:

1. Preheat oven to 375-degrees.

2. Spray a baking dish with cooking spray.

3. Crush the pretzel thins in a food processor on a low setting.

4. Slice chicken breasts lengthwise so that they are thin for baking.

5. Dip each chicken breast slice in egg, flour, and then the crushed pretzel thins.

6. Place each chicken breast in the baking dish and cook for approximately 8 to 10 minutes or until thoroughly cooked.

7. Create the Creamy Honey Mustard Sauce by combining the sour cream, mustard, and honey.  Stir until thorough mixed.

8. Serve the Pretzel Crusted Chicken with the Cream Honey Mustard Sauce and your choice of vegetables.

Photos by Daisy Bryce

Do you have a delicious healthy holiday recipe in your collection? Make sure you send it to leah@spaweekmedia.com and you could be featured on the Spa Week Thanksgiving Menu AND walk away with a $50 Spa and Wellness gift card.

Leah Gay is the Editorial Intern of Spa Week Daily. 

Hot Mom Holiday Tips: Caramel Banana Pudding Cheesecake

Hot Mom LeTroy Cooke shows off her sweet side with her favorite holiday dessert that will impress all your guests!

Photo by Troy Cooke

We’re back with another tasty recipe from one of our fabulous Hot Moms. No holiday meal is complete without a yummy dessert and we found the perfect addition to your Thanksgiving menu. Although this treat may not be the healthiest recipe on our list, there’s no time like the holidays to indulge in moderation. And this creamy, cheesy dessert is just the thing to satisfy your sweet tooth!

Don’t forget to come back soon because each week we will be bringing you our favorite holiday dishes. While you’re in the cooking mood, join us on Pinterest for our Healthy Thanksgiving Recipe Contest and you could win a spa day on us!

Caramel Banana Pudding Cheesecake

By: LeTroy Cooke of Thriftanista in the City / @TheThriftanista

Ingredients:
Crust
  • 40 – 50 vanilla wafers
  • 5 Tbsp butter (softened)
Cheesecake
  • 2 Kraft Philadelphia cream cheese
  • 2 bananas (mashed)
  • 2 eggs
  • 1 instant banana pudding mix
  • 1/2 cup brown sugar
Topping
  • 20 Vanilla Wafers (crushed)
  • Kraft Caramel
  • Whipped cream
Preparation:

Preheat oven to 350º. Mix softened butter and vanilla wafers in a food processor until finely crushed. Press into a springform pan evenly along bottom and slightly up the sides. Bake 10 minutes. Allow to cool completely.

Mix cream cheese and brown sugar together until smooth. Add in mashed bananas and instant pudding mix. Mix. Add eggs. Mix.

Pour mix on top of crust and bake for 50 – 55 minutes. Remove from oven. Center should still be a little soft. Refrigerate at least  hours.

Once cooled, top with crushed vanilla wafers. Melt caramel over medium heat and drizzle caramel over top of wafers with a spoon. Finish with whipped cream.

cheesecake2

Photos by LeTroy Cooke

Do you have a delicious healthy holiday recipe in your collection? Make sure you send it to leah@spaweekmedia.com and you could be featured on the Spa Week Thanksgiving Menu AND walk away with a $50 Spa and Wellness gift card.

Leah Gay is the Editorial Intern of Spa Week Daily. 

Hot Mom Holiday Tips: Redone Mashed Potatoes

Hot Mom Rachael Pontillo shares her healthy version of mashed potatoes, just in time for Thanksgiving!

celebration-315079_1280

This November, we’re taking a vow of wellness and promising to indulge in a healthy Thanksgiving dinner. But don’t get us wrong, that doesn’t mean we are taking away any of the yumminess! We knew it might be hard to find recipes that are equal parts delicious and nutritious, so we reached out to the experts– our Hot Mom Squad! Everyone knows that moms have the tastiest tricks up their sleeves, and holiday meals are no exception.

Make sure to stay tuned because each week we will be bringing you our favorite healthy dishes. While you’re in the cooking mood, join us on Pinterest for our Healthy Thanksgiving Recipe Contest and you could win a spa day on us!

Redone Mashed Potatoes

By: Rachael Pontillo of HolisticallyHaute.com / @HHaute

Photo by Rachael Pontillo

Photo by Rachael Pontillo

What you need:
  • 1 head of cauliflower (cut into florets, leaves removed)
  • 4 cloves of garlic, minced
  • ½ cup vegetable stock/broth
  • ½ cup plain almond milk
  • 1 teaspoon of fresh rosemary
  • ½ a small, sweet onion; minced or finely diced
  • Salt (pink Himalayan or Celtic Sea) and pepper (I used mixed peppercorns but black pepper is fine too) to taste
  • 1 tablespoon of extra virgin coconut oil or butter (with coconut “meat”)
Instructions:
  1. In a large saucepan or Dutch oven, sauté the onion and garlic in the coconut oil over medium heat until the onion is translucent.
  2. Add the cauliflower and sauté it until it starts to soften.
  3. Add the vegetable stock and rosemary and bring to a boil. Lower the heat and cover for about 10 minutes until most of the liquid is absorbed.
  4. Add the almond milk and cover again until it is reduced by half. Add salt and pepper.
  5. Pour everything into the blender or food processor and pulse until you get the consistency you want.
  6. Pour into a serving container and enjoy!

Makes 4 to 6 servings.

Think you’ve got a delicious healthy recipe in your collection? Send it to leah@spaweekmedia.com and you could be featured on the Spa Week Thanksgiving Menu and walk away with a $50 Spa and Wellness gift card.

Leah Gay is the Editorial Intern of Spa Week Daily. 

Four Snack Swaps That Will Keep Your Kids Healthy and Happy

Goodbye grilled cheese sandwiches! It’s time you swapped those traditional after-school snacks with these healthy fruit and veggie varieties.

Kebab

Let’s face it, with a crazy work schedule and the kids’ extensive extracurricular activities, the frozen food aisle can be terribly tempting. But when it comes to feeding your family the right stuff, eating well is actually a lot easier than you think. Having recently attended Hidden Valley’s veggie roundtable event, we picked up some tips on how to swap out those artificially processed and sugar-filled snacks with fresh fruits and great-tasting greens. Check it out.

Cheese-Filled Dates

Don’t indulge your children’s sweet tooth with a box of chocolate chip cookies. Offer them a naturally sweet alternative instead. Stuff pitted dates with goat cheese for a snack that’s as savory as it is satisfying.

Baked Nuts

Satisfy your kids’ salt cravings by swapping out fatty chips with nutritious nuts. Season your favorite sampling of nuts with a drizzle of maple syrup and Hidden Valley’s Original Ranch Salad Dressing and Seasoning Mix. Bake in the oven at 350°F until crisp.

Guacamole

Forego greasy nachos for a plate of equally delicious guac! Add celery sticks, sliced carrots and bell peppers for a plate that’s packed with ingredients that are good for both grown-ups and a growing brood.

Salad-On-A-Stick

Who needs hamburgers when you can have rich, roasted vegetables on a stick? Coat broccoli, Brussels sprouts, cauliflower, carrots and kale with olive oil and seasoning. Roast in the oven at 425°F until tender (ca. 15-20 min). Once cooled, thread vegetables onto skewer to serve kebab-style.

For more fabulous #loveyourveggies-inspired recipes, check out HiddenValley.com.

Elle Fure is the Editorial Director of Spa Week Daily.