Maple Soy Roasted Almonds

Such a huge amount of planning goes into the weeks and months leading up to a baby's arrival. Most of the planning involves making sure baby has everything necessary to make it through those first few months. Somehow, the parents get lost in the shuffle. With baby #1, I did not do an awesome job of taking care of myself. I didn't eat enough, didn't sleep enough (although, who does with a newborn in the house) and because of that I wasn't able to take care of our new little one to the best of my ability. Yes, we were in a foreign country without family nearby to help us out, but the little things like having energy boosting snacks within arm's reach would have made a world of difference. Fortunately, I realized the importance of this seemingly small thing and was able to crawl out of the haze that had been the first month of motherhood. This time around, I tried to be as prepared as possible by making some healthy snacks that can easily be eaten one-handed (an important requirement when you have a newborn). There are big jars of Maple Soy Roasted Almonds in different rooms of the house right so I can grab a handful at any time.

This guy may only be a week old, but it hasn't taken long for me to appreciate having snacks like this at the ready.

Side note: I'm hopelessly in love with this guy. He is the sweetest. Watching both boys together may break my heart a little simply because there is almost too much love happening.

These almonds are so easy to make and store well in an airtight container. They are a little fancier than eating plain almonds but they aren't overwhelmingly coated in the maple soy glaze. Sweet, salty, and crunchy snack-time perfection. Yes please!

Maple Soy Roasted Almonds

Makes 3 cups

• 3 cups raw almonds
• 1/3 cup low-sodium soy sauce
• 1/3 cup pure maple syrup
• 2 teaspoons kosher salt

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spread the almonds in a single layer on a large rimmed baking sheet.
3. Roast the almonds for 8 minutes to lightly toast them. Meanwhile, stir the soy sauce and maple syrup together in a large bowl.
4. Add the almonds to the bowl and toss to coat them in the sauce.
5. Line the baking sheet with parchment or spray with cooking spray. Use a slotted spoon to scoop the almonds onto the baking sheet and spread in a single layer.
6. Roast the almonds for 15 minutes, stirring once halfway through.
7. Sprinkle the almonds with the salt and let them cool slightly for about 2-3 minutes, then transfer them to a large plate to cool completely before transferring to an airtight container.

Cocktail Friday: Grapefruit Vodka Soda

It seems like it has been 5 million years since I posted a cocktail here and I must say that I've missed it. Cocktail Friday was something I started back in my Tokyo Terrace days for a couple of reasons. First, I was really hoping to cut down on our budget for going out. Living in Tokyo, it was easy to blow through a good chunk of change between eating out at Izakayas, spending a few hours at Karaoke, and indulging in a little sushi (all of which go well with Umeshu Soda). We started having at-home happy hours on Friday evenings, which we would often invite our friends to join, which saved us some dough on drinks and apps. Sometimes we would go out afterwards, but a lot of the time we would just make it a stay-in kind of night. The second reason I started Cocktail Fridays was because I didn't know much about anything but wine and I wanted to expand my horizons. This was a great way to hold myself accountable when it came to learning about various spirits, mixers, etc. Fast forward to today and I still love taking classic cocktail recipes and making them new with the addition of new and unusual ingredients. This Grapefruit Vodka Soda is a perfect example.

I first made this cocktail for my sister, Rebecca, the vodka soda lover in the family, when she was visiting us a couple months ago. My cocktail ingredients were limited, since I hadn't been keeping things stocked during my pregnancy. However, I scrounged up a bottle of vodka from the freezer, grabbed a grapefruit that was hiding in the fridge, and cracked open a can of my very favorite sparkling water: pamplemousse (aka grapefruit) from La Croix. Yep. That's all I used to whip up a fresh, seasonal version of the classic vodka soda. Easy peasy, no?

I may be 100,000% sleep deprived with our new little bundle of joy, but getting back into the routine of sharing a fresh and easy cocktail with you each and every week helps me feel more like myself. Plus, this is easily adaptable for those of us who need more mocktails in our lives. Just omit the vodka. Done and done. The grapefruit wedges are enough to make any old sparkling water feel more elegant and fun.

Cheers to that, I say. Cheers. To. That.

Grapefruit Vodka Soda

Makes 2 cocktails

• 4 oz vodka
• 4 oz pamplemousse sparkling water (or any variety you prefer)
• 4 grapefruit wedges

Fill two short glasses with ice. Pour the vodka over the ice and the sparkling water over the vodka. Squeeze the juice from one grapefruit wedge and float it in the glass. Stir gently to combine and garnish with remaining grapefruit wedges. Enjoy!

Sugar Free Recipes for 2015

I try not to make a habit of looking back on things too obsessively. I don't always succeed, but I give myself an 'A' for effort. It seems that lingering on what has happened in the past only makes it harder to move forward and become a new, more improved person. That doesn't mean there aren't things worth revisiting, but it's important to put them in a place that is easily tucked away after sufficient time has been spent mulling it over. In 2014, I feel like I experienced the best and the worst of what life has to throw at a person. From the new life growing inside me, waiting to welcome the world with what will no doubt be squirming little legs and curious eyes, to the untimely loss of a friend, to the many things scattered among the grey areas in between, it has been an emotional year. Will looking back and obsessing over all of these things make them any better? Probably not. Instead, I chose to revisit them temporarily. The good and the bad bring lessons that can only help me move forward.

Smoothie Monster

On the less heavy side of things, I have been revisiting my food choices over the past year. As some of you may remember, I took Jacqueline Smith's Go Sugar Free course around this time last year. I have to say that it was one of the best decisions I made in 2014. Not only am I more aware of what I'm putting in my own body, but I'm better at making sure the foods I feed my family are whole and healthy (more smoothies, please). As I browsed through my blog looking for recipes to share from 2014, I realized that I have a pretty wide range of GSF-friendly meals in my archives. So, instead of making this a "look what happened in 2014" kind of post, I'm approaching it as more of a "here's what to cook more of in 2015" kind of post.

Here is what I loved the most about looking through those recipes:

• They are some of the most naturally beautiful dishes I've made
• They are some of the most delicious dishes I've made
• I feel good about sharing them with anyone and everyone because they are nourishing and whole and good. And yes.

From pasta to cocktails and everything in between, I love how much I've learned about cooking with a sugar free mindset. I don't feel as restricted as I thought I would. Instead, I feel more free. For my personal version of Go Sugar Free, now that I'm done with the course, I allow myself small amounts of sugar because that works for me. For some, it makes them feel better to cut it out completely. There is flexibility, my friends! And it is a wonderful thing.

If you're feeling like you need a jump-start to the new year, I highly recommend taking the Go Sugar Free course. The next one begins on January 7th (and registration is open until then unless the course fills up first) and runs through March 14, 2015.

If you're looking for a reason to get excited about this course, here is a list of my Go Sugar Free friendly recipes from the blog. More will be coming your way this month, but these are a great place to start. Just click on the recipes below to be taken to their homepage where you'll find more photos, more info on GSF, and the easy steps to make each dish.

1. Healthy Strawberry Almond Smoothie
2. Acorn Squash Polenta with Coconut & Spiced Brown Butter
3. Curried Pumpkin Hummus
4. Pumpkin Spice Oatmeal
5. Healthy Caprese Pasta Bake
6. Wild Rice Salad with Citrusy Tahini Vinaigrette
7. Pineapple Coconut Mojito
8. Roasted Carrot Soup with Greek Yogurt
9. Salmon Sashimi Rice Bowl
10. Peanut Butter & Date 'Jelly' Bulgur Wheat
11. Baked Eggs, Rainbow Chard & Yogurt
12. Date Simple Syrup (great for cocktails or for sweetening coffee!)

Even if you don't sign up for the GSF course, I hope you'll take a look at Jacqueline's website. She has some great information and resources there to help you become more conscious of the food you are putting into your body and the routines you set up to make each day a healthier, more focused experience. I can't think of a better way to start a brand new year.

Cheers to a healthy, happy 2015!

*This post contains affiliate links.

5 Perfect New Year's Eve Appetizers

I've never been one to go out and party hard on New Year's Eve. In fact, nearly every year I prefer to stay in, play card games, and eat snacky foods washed down with sips of champagne. There is something about ringing in the New Year that way that feels cozy and comfy and it fits just right. Like a warm pair of slippers. When we lived in Japan, Brad and I went to the neighborhood shrine to celebrate with cloudy, white, unfiltered, delicious sake. The last year we lived in Tokyo, we attempted to venture out but our barely 1 month old little boy was not feeling it. I wrapped him in his baby wrap and he clawed at my neck and screamed at the top of his very tiny, extremely noisy lungs until we gave up and turned around to head back home. This year, we will be laying low. My bulging belly is not up for a night out and I'm pretty sure seeing a pregnant woman almost ready to pop is a buzz kill for most people who are out looking for a good time. Just a guess. In the spirit of keeping it cozy, I wanted to share 6 of my favorite New Year's Eve appetizers from the site that would be perfect for ringing in 2015.

And also, I would like to present the bulging belly I mentioned above. Just 2 1/2 more weeks to go!

OK- moving on to deliciousness...

1. Preserved Lemon Relish

This is one of my all-time favorite condiments to have in the refrigerator. It's perfect with smoked salmon and crackers. The flavors are fresh and clean and provide a nice change from the typical richness of holiday appetizers.

2.Smoked Salmon in Endive Cups

Endive leaves are the perfect vessel for hearty, flavorful dips and spreads. Their crispness is a welcome contrast to the creamy smoked salmon dip and helps satisfy that crunchy craving otherwise fulfilled by chips.

3. Skillet White Chili Dip

I'm a sucker for a good dip. This one has been a favorite since I first made it about a year ago. We love it on game days and for an easy, crowd-pleasing party appetizer.

4. Cranberry-Jalapeño Relish with Savory Cheesecake

This is one of the most beautiful appetizers for the holidays. The vibrant color of the fresh and dried cranberries alongside the bright green cilantro is festive and a stunning dish to add to your appetizer line-up. The savory cheesecake is flavored with a little garlic and adds a nice, creamy contrast to the spicy-tart relish.

5. Tennessee Pimento Cheese Crostini

Pimento cheese + toast + slices of tart green apple. Perfection. And, lucky for all of  us, The Pioneer Woman just posted a fabulous looking recipe for pimento cheese that would be perfect for this party app!

And there you have it! The perfect selection of appetizers for snacking on during a cozy night in or with a group of your very favorite people on New Year's Eve.

Here's to a great New Year! Sending love to you all, wherever you may be and however you are celebrating. Cheers!

Cranberry-Jalapeño Relish with Savory Cheesecake

Christmas is next week. NEXT WEEK. I don't know if it's the whole being pregnant thing or perhaps it's the typical hustle and bustle of the season that has made me lose all track of time, but I am no where near as ready as I like to be with presents, plans, and everything in between. Instead of wrapping presents I've been folding baby clothes (they're so tiny!) and thinking about everything that needs to happen before our new little one arrives in just a few short weeks. Sometimes I worry that I'm not as prepared this time around. Maybe that's normal for the second baby. Maybe what happens is, since you've done it once, you figure having a newborn around is kind of like riding a bike. It isn't, of course. Riding a bike is much easier. Lucky for me, I have the very best holiday appetizer on hand that can be made ahead and looks pretty and festive and like you spent hours working on it. Cranberry-Jalapeño Relish with Savory Cheesecake = your holiday appetizer secret weapon.

A college friend of mine gave me the relish recipe. It took me a while to get around to making but after one bite I was kicking myself for not making it once a week starting the second she sent me the recipe. Ellie, you've made my holiday season easier and more flavorful. Thanks!

This relish could be used for any number of things but I love it over savory cheesecake. My savory cheesecake is simply cream cheese, greek yogurt, garlic salt and a couple of eggs. So simple you won't even know what to do with yourself. The relish and the cheesecake both last a couple of days in the fridge so they can be made ahead of time. To add a little extra color to the relish before serving, I like to add an additional sprinkle of cilantro. Other than that, the only prep you need to do before serving is to add a few crackers to the platter!

What are your go-to survival tips for the holidays? Any food tips and tricks to keep us all sane? I'd love to hear anything and everything!

Cranberry-Jalapeño Relish with Savory Cheesecake

Recipe barely adapted from my friend Ellie.

Makes 8-10 servings

For the relish:

• 1 c. dried cranberries
• 1/4 cup fresh cranberries
• 1/2 c. orange juice
• 1/2 c diced red onion
• 1/2 c. chopped fresh cilantro
• 1 t. garlic, minced
• 1 jalepeno, seeded and minced
• 1/4 c. fresh lime juice
• 1/2 t. salt

For the cheesecake:

• 8 oz cream cheese, room temperature
• 8 oz plain Greek yogurt
• 1 teaspoon garlic salt
• 2 eggs

Begin by combining the relish ingredients in a bowl. Toss together, cover with plastic wrap and refrigerate for at least 2 hours.

Meanwhile, make the cheesecake.

Preheat the oven to 325 degrees Fahrenheit.

Spray a 7 inch springform pan with cooking spray and wrap the bottom tightly with foil. Set the pan inside a 9x13 inch pan with 2 inch sides that has been filled with 1 inch of water.

Combine the cream cheese, yogurt, garlic salt and eggs in the bowl of a stand mixer. Mix on medium-high speed until smooth. Pour into the prepared springform pan and bake for 45 minutes until the center jiggles just slightly. Remove the cake from the water and set on a wire rack to cool for 1 hour. At this point, you can place it on a serving platter and chill for 2 hours and up to 2 days.

Top the chilled cheesecake with the relish and serve with a variety of crackers.

Chinese 5 Spice Hot Cocoa

We finally have all of our Christmas lights and other decorations up. And, true to form, Colorado has given us crazy warm weather, leaving me feeling like we've put all of these decorations up in May instead of December. It's very confusing. Still, I'm pushing through by listening to constant Christmas music, watching Christmas movies, and burning pine scented candles. And lets not forget the hot chocolate. There are other warm holiday beverages that are equally as festive, but nothing so classically comforting as a mug of hot chocolate. There has been lots of hot chocolate happening around here lately. I decided to mix things up a little bit by adding a bit of Chinese 5 Spice powder to my hot cocoa mix and boy am I glad I took that leap. The star anise, cinnamon, and cloves are natural flavor enhancers for hot chocolate. Then, there's the Szechuan pepper and fennel that give it that little bit of uniqueness that makes traditional recipes more special. Who knew Chinese 5 Spice Hot Cocoa could spur such excitement?

Chinese 5 Spice Hot Chocolate | Set the Table

I would tell you to make your own hot chocolate mix, but let's be honest: sometimes it's nice to have a recipe that dresses up something you can purchase, ready made, in the store. That may seem like cheating to some people, but I am becoming a believer in good quality store bought items to make life a little easier. With that said, if you do have the energy to make your own hot chocolate mix (unlike my 8 months pregnant self) have at it! In fact, this recipe is my favorite. Otherwise, trust me that this will be just as delicious with a good quality mix.

5 Spice Hot Chocolate | Set the Table

Chinese 5 Spice Hot Chocolate Mix | Set the Table

No matter where in the world you are celebrating Christmas, this hot chocolate will make you feel cozy and warm from the inside out. And the twist the Chinese 5 Spice Powder brings will no doubt inspire other new holiday traditions to bring the world to you and your family. Minus the expensive plane tickets.

Chinese 5 Spice Hot Cocoa

Makes 2 servings

• 1/3 cup hot cocoa mix (about 2 envelopes store bought)
• 1 teaspoon Chinese 5 Spice Powder
• 2 cups milk
• marshmallows or whipped cream for topping

Begin by whisking the hot cocoa mix and Chinese 5 Spice Powder together in a small bowl. Set aside.

Heat the milk over medium-low heat, stirring frequently, until steam begins to slowly rise from the surface a couple small bubbles rise to the surface.

Whisk the hot cocoa mix into the milk. Pour into two mugs and top with marshmallows or whipped cream.