2016 is here, and with it comes a new batch of in-season ingredients! Here’s what we got going on this month:

Brussels Sprouts
Winter Squash

And, here our some of our fave winter recipes:

Beet Greens & Citrus Smoothie | Garlic, My Soul

This Beet & Citrus Smoothie is perfect for long winter nights. It even uses the beet greens, so go ahead & keep ’em. Make a batch of these and have them for breakfast all week long – or mid-morning snacks. Add a little coconut milk or water, if you’re feeling fancy.

VeeV Spirits | Veggie Fall Tarts | Garlic, My Soul

We made this Veggie Tart and I think it’s perfect for this time of year – feel free to use acorn squash instead of butternut, or whatever you’re feeling. I love how the rosemary, onion, and cheese all crisp up. This is a great appetizer or paired with a soup for a filling dinner.Paleo Chili | Garlic, My Soul

I just made this Paleo Chili because, as I mentioned, I am doing Whole30. I subbed beef for turkey and instead of zucchini and green squash I used sweet potatoes – yum. Use what you have, though – I have no doubt a butternut squash and some kale would be great here, too.

Roasted Parmesan Lemon Broccoli | Garlic, My Soul

Roasted.Broccoli.Is.Everything. It is all I want this time of year – really crispy with lemon (and if you’re eating cheese, Parmesan) and really hot. Paired with almost anything it’s great – throw it on a salmon salad, have it as a side to your steak, munch on it as a snack.

What are you guys eating this time of year? Are you snacking on tons of citrus, making lemon bars, or throwing a handful of pomegranate on anything (I’ve been known to do this…)

Green Smoothie | Garlic, My Soul

Well, the New Year is here, folks. Starting on Monday, Jeff and I embarked on a Whole30 to cleanse the body (and soul and heart and everything else.) I am also doing Adriene’s annual 30 Days of Yoga (31 this time!) and drinking a lot of tea and trying to go to bed on time and not overexerting myself in the evenings.

Guys, Whole30 is hard as it turns out! But, at the same time, it’s not as hard as I thought it was going to be, if you can believe it. This week we had 3 dinners we have regularly without much modification (stirfry w/ cauliflower rice, garlic lemon chicken w/ roasted veggies, and sausage with spaghetti squash, pesto, and Brussels) and remade an old fave (Hello Paleo Chili).

There have been a few moments of challenge (the Internet was right, I already do kinda hate eggs!) including when I reached for my sundried tomatoes (two kinds!) and both were no-gos due to additives. But today I picked up coconut aminos and some compliant green curry paste so things are looking up. And the olives! Oh, how I love eating all the olives!

This year, I’m hoping to balance out my life in multiple categories more, so I am enjoying the hard reset of eating and exercise, as well as sleep. It’s making me feel more prepared for all the good work we’ve got coming up (saving that all for another day, but 2017 = #feminism #fightthegoodfight.)

Along with that, here’s a smoothie that I come back to from time to time because it just makes me feel good. Sometimes dairy is too much for me, and I can say after only 4 days without it I already feel better. I have lots of stomach issues from time to time, and I will say I am looking forward to reduced heartburn, nausea, and general malaise.

What are your goals for 2017? Anything to do with the way you eat?

Type: Smoothies
Author: Jennie
Difficulty: Easy

Prep Time: 10 minutes
Servings: 1


  • 1 cup almond milk
  • 1 cup spinach
  • 1/2 apple
  • 1/2 avocado
  • 3 tablespoon apple sauce
  • parsley
  • 1/2 teaspoon turmeric


  1. Mix all in a blender well until smooth. Enjoy room temperature or cold.

We’ve made it to 2017 intact, and there’s a lot to be said for that, folks. I love the new year because I love another chance at a fresh start, a new calendar on my desk, a new slew of recipes to try, new memories to make. Speaking of new, today’s calendar is done by a brand new addition to our team, Sîan. She’ll be illustrating our calendars going forward, and I am so excited to have her around (well, kind of, she lives in the UK, but this is a globalization thing, amiright?!)

She illustrated one of our fave recipes, Sweet Potato Cassoulet. So download below and enjoy a new graphic on your desktop every day. Happy New Year, folks!

(Psst…have a tablet? We’ve got a version for that, too – horizontal and vertical.)

We made these originally circa 2013, and haven’t stopped making them since. I made them last weekend for our holiday party. This time of year, everyone is going to parties they need to cart food too, and let’s be real – it’s not that good for you, right? Well, these at least FEEL healthy, but still holiday-y enough to pass.

Prosciutto Pear Bites | Garlic, My Soul

For parties, we are especially fond of dishes that require limited assembly and no actual cooking. We found these Pears with Blue Cheese and Prosciutto on Real Simple and it was a done deal. We had no real choice but to make and devour them.

Prosciutto Pear Bites | Garlic, My Soul

Let me tell you why you should make these right now. First off, they were every bit as delicious as they look like they would be. The folks at Real Simple know how to write a recipe, even if it only has 5 ingredients. Which brings me to my next point. It has 5 ingredients, folks. Five. There is a slight art to wrapping the pears in the right amount of prosciutto and spooning out the blue cheese crumbles, (we use goat cheese sometimes, too) but basically you could just mash these 5 ingredients together and end up with something that is the same amount of delicious.

Prosciutto Pear Bites | Garlic, My Soul

One word to the wise. Cut your pears into fairly small slices – maybe 1/2 inch at the thickest part of your slice – otherwise these pear bites will be much too large for any human to bite! Take these to your next fancy party and amaze everyone with your artful prosciutto wrapping and blue cheese crumbling skills. Let us know which no-bake recipes are a hit at your holiday parties this year!

KAF Cheese Rolls | Garlic, My Soul

I made these last winter, but I thought you needed them again. These rolls are from the King Arthur Flour All-Purpose Baking Cookbook, and they are so, so good. I recently bought yeast in a large jar, rather than just in those tiny packets, and I don’t regret it.

KAF Cheese Rolls | Garlic, My Soul

I feel like making rolls or bread on a whim is now possible, and there is just so magical about baking – you feel like you’re creating something from nothing. One second you have a blob of dough, and the next you have a crusty bread ready to go with your dinner.

These rolls came together easily thanks to my mixer (which is a bonus, because I hate touching flour!) and the recipe made 16 rolls – so many that I had extras to use for a dinner party last night where they were a heat reheated (they reheat AWESOMELY.)

KAF Cheese Rolls | Garlic, My Soul
KAF Cheese Rolls | Garlic, My Soul

I tried to find the recipe on King Arthur’s website, but it wasn’t there, but I did find it on Mel’s Kitchen Cafe. The crusty Parmesan breadcrumb topping is so worth it and adds a little crunch – my fave thing. I used cheddar cheese inside, but I suspect you could use any kind you had, and honestly I think you could even go without the cheese and these bad boys would still be a crowd pleaser!