Holiday Cranberry Fizz

Cranberries are a truly multi-tasking fruit: You can use them for homemade cranberry sauce, cookies, crumble bars, festive and edible wreaths, and of course, gorgeous holiday cocktails for your next party.

This Holiday Cranberry Fizz has unexpected ingredients like black tea, pomegranate molasses (yum!), honey cranberry rosemary simple syrup (what?!), and orange bitters. With incredible flavors like this, who needs alcohol?

Simple syrups are, well, simple to make, but you can always buy them pre-made. Pomegranate molasses is available at specialty food stores, online, or you can make your own — it’s essentially pomegranate juice reduced with sugar and lemon juice.

Pro Tips:
You can use regular or decaffeinated black tea.
Pomegranate molasses is a Middle Eastern pantry staple that’s used like concentrated pomegranate juice.

Variation: Prefer a little kick to your drink? Add ⅔ cup gin to the punch bowl.



Holiday Cranberry Fizz



Prep time
10 mins
Total time
10 mins

Author: Beachbody
Serves: 12 servings, approx. 6 fl. oz. each

Ingredients:

Ice
4 cups strong brewed black tea, chilled
1 cup Honey Cranberry Rosemary Simple Syrup, chilled
1 Tbsp. pomegranate molasses
1 Tbsp. + 1½ tsp. non-alcoholic orange bitters
4 cups soda water
½ cup fresh cranberries
2 sprigs fresh rosemary, cut into small pieces (for garnish)

Instructions:

1. Place ice in a large punch bowl.
2. Add tea, simple syrup, molasses, bitters, and soda water; mix well.
3. Add cranberries; mix gently to blend.
4. Serve punch in punch glasses (or small Mason jars); garnish with rosemary.

Turkey Cranberry Wreath

INGREDIENTS:

2 cups cooked turkey, cooked
1 1/4 cups swiss cheese, shredded
1/2 cup celery, sliced
1/2 cup dried cranberries
1/2 cup plain greek yogurt
2 tablespoons Honey Dijon mustard
1/2 teaspoon black pepper
2 8-ounce packages refrigerated crescent dinner rolls
1 egg white, lightly beaten

DIRECTIONS:

1. Preheat the oven to 375ºF. In a bowl, combine the turkey, 1 cup of the cheese, celery, cranberries, mayonnaise, mustard, and black pepper. Mix well. Set aside.
2. Unroll the 2 packages of crescent rolls. With the wide end of the triangles toward the center, arrange 8 triangles in a circle on a pizza pan/stone. Next, form an inner circle of dough by matching the wide ends of the remaining 8 triangles to the wide end of each outer triangle. Press the seams together with fingers.
3. Scoop the filling over the dough, around in a wreath shape.
4. Beginning with the last triangle placed in the center of pizza pan, bring the point of the triangle straight across the filling. Next, bring the point of the opposite outside triangle diagonally across the filling, covering the point of the previous triangle. Continue to overlap crescent triangles by tucking the points under the wreath.
5. Brush the top of the wreath with the egg white (it helps give it a glossy color and extra crispness), and bake 25 to 30 minutes or until golden brown.

From Brandi Milloy, POPSUGAR Food

Benefits of Morning Exercise

“Early to bed and early to rise, makes a man healthy, wealthy, and wise.” Those words of wisdom from old Benny (Franklin, that is) make a lot of sense. Morning people pride themselves on being more productive, more successful, and more energized — and they sure act like they’ve got their stuff together (at least to us night owls).

Once you get into the healthy routine of waking up early in the morning to exercise, you may come to appreciate the quiet stillness of the day, and your first perfect cup of coffee. It’s supposedly a magical time of day when you can have a moment to yourself.

While the best time to exercise is still the time when you will work out consistently, there are other benefits to getting your sweat on early in the day, too.

Popular: 4 Reasons Working Out Could Be Causing You to Gain Weight

So, don’t press that snooze button yet — just get up and get going.
5 Great Reasons to Exercise in the Morning

You may end up being more productive
There’s something to be said about checking the exercise box off on your to-do list first thing in the morning. Being up and exercising before most of the world awakens is a great feeling and is also very motivating. Afterwards, you’ll feel so clear and calm, and be set for a more successful day.

You can earn more family time
While health is a top priority, and fitting in workout time is mandatory, family likely comes first. And it’s nice getting ready for the day without feeling like everything is in total crisis mode. If you can train yourself to work out before the sun rises, and before the kids (and the cats) wake up, you can spend more time with them, appreciatively, before you head to the office. Plus, after work hours, you can go right home instead of waiting on line for a crowded treadmill somewhere.

You beat the boss to the office
That’s right, get it all done before your co-workers even wake up. Ever had an unexpected deadline or a last-minute 4:30 p.m. meeting crop up to sabotage your evening exercise plans? Like always. Ever skipped a workout because you’re just too tired at the end of the day? For many, exercise is more likely to happen if you do it first thing.



You may feel less stressed and more ready for your day
We all have anxious moments thinking about deadlines or maybe feeling overwhelmed during a long commute. A morning workout can take some of the edge off to help ease daily stress, and potentially lower your blood pressure, too. (Say good-bye, road rage!) Studies show that even just 10 minutes of exercise can provide psychological benefits, including lifting your mood.

You can improve your mental focus
What do you do after the a.m. workout? Shower, slam a healthy breakfast, and get to work, right? Perfect timing to kickstart your concentration and memory skills. Exercise (in general) has been shown to boost brain health, and morning exercise may also enhance job performance.

By:  Beachbody

Cranberry Crumble Bars

I’ve got a serious weak spot for crumble bars, in all forms. Whenever I treat myself to a fancy latte from the coffee shop, I can’t help but notice the fruit crumble bars that gleam behind the shiny glass display. They’re basically begging me to take one home! To be honest, sometimes I do. But most of the time I skip right over them, because pastries like these are notoriously packed with calories, fat, and processed sugar.

Thankfully, this cranberry crumble bars recipe is a healthier take on these mouthwatering treats. The base is made from oats* and raw almonds, which are processed into a fine meal with coconut sugar, and coconut oil replaces butter. The result is a much more wholesome pastry crust, that tastes truly indulgent.

The filling is made from chopped cranberries and orange, which is a match made in heaven (here’s a recipe for a shake that uses both). A sprinkling of coconut sugar takes the mixture from fairly tart to just right. A word of warning: cranberries (and their juice) are quite potent, so can stain quite easily if you’re not careful. I suggest wearing an apron and making sure you wash your hands and cutting board right after use. As long as you’re careful, you’ll be fine — just don’t wear your favorite white t-shirt to make this recipe!

The process for making these cranberry crumble bars would work just as well with other fruits, such as apples, blueberries, or even strawberries. I especially love the cranberry combination at this time of year, but feel free to experiment once you get the hang of it!

*This cranberry crumble recipe calls for gluten-free oats, but if you are not avoiding gluten, you can use regular rolled oats.

Cranberry Crumble Bars

Prep time
20 mins
Cook time
47 mins
Total time
1 hour 7 mins

Author: Beachbody
Recipe type: Dessert
Cuisine: American
Serves: 12 servings, 1 bar each

Ingredients:
Parchment paper
Nonstick cooking spray
Crust
1 cup dry old fashioned oats, gluten-free
1 cup whole raw almonds
¼ tsp. sea salt (or Himalayan salt)
3 Tbsp. coconut sugar
¼ cup + 1 Tbsp. extra-virgin organic coconut oil, melted

Filling:
3 cups coarsely chopped cranberries
¼ cup 100% orange juice
1 Tbsp. finely grated orange peel (orange zest)
2 Tbsp. coconut sugar
1 Tbsp. cornstarch, preferably GMO-free

Topping:
3 Tbsp. coconut sugar
2 Tbsp. gluten-free all-purpose flour
¼ cup dry old fashioned oats, gluten-free
1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil

Instructions:

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
3. To make crust, place oats, almonds, salt, and sugar in food processor (or blender); pulse into a fine meal. Make sure no large pieces remain.
4. Add oil; pulse to mix. It should form a loose dough that sticks together when squeezed between two fingers. Add more oil if too dry.
5. Spread oat mixture into prepared pan. Press into an even layer with your fingers or a flat object (like a drinking glass).
6. Bake for 15 minutes. Increase heat to 375º F. Bake an additional 5 minutes, or until crust is fragrant and edges are slightly golden brown. Set aside.
7. Reduce oven temperature to 350º F.
8. To make filling, heat cranberries, orange juice, orange peel, sugar, and cornstarch in medium saucepan over medium heat, stirring frequently, for 5 to 7 minutes, or until bubbly. Set aside.
9. To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.
10. Add cranberry mixture to crust; cover evenly.
11. Top with crumble topping; cover cranberries evenly.
12. Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
13. Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars.

Container Equivalents:  1 Bar = 1 1/2 Yellow, 1 Blue, 1 tsp.

Leftover Turkey Ramen

This super simple recipe takes ramen noodles out of the college dorm and transforms them into a nourishing bowl of soup that has impressively authentic flavor. Miso paste, soy sauce, and ginger give chicken broth a flavor makeover that tastes so good, you may want to sip it by itself! Here, we pour it over whole grain ramen noodles topped with fresh green veggies, shiitake mushrooms, a tasty carrot and garlic mixture, and chopped turkey breast. A hardboiled egg is the finishing touch.

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 2 min.
Yield: 4 servings, 1½ cups each

Ingredients:
1 tsp. extra-virgin organic coconut oil
1 cup shredded carrots
4 cloves garlic, chopped
4 cups low-sodium organic chicken (or vegetable) broth, hot
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. red miso paste
4 tsp. finely chopped fresh ginger
2 cups cooked ramen noodles (whole-grain, if possible)
1 cup thinly sliced shiitake mushrooms
1 cup coarsely chopped bok choy
1 cup thinly sliced Napa cabbage
2½ cups shredded roasted turkey breast (approximately 12 oz.)
1 tsp. sesame oil
2 hard-boiled large eggs, cut in half
2 green onions, thinly sliced (for garnish; optional)

Preparation:
1. Heat coconut oil in large skillet over medium heat.
2. Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
3. Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
4. Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
5. Top evenly with broth mixture. Drizzle evenly with sesame oil.
6. Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.

By:  Beachbody

Container Equivalents:  1 Green, 1 Red, 1 1/2 Yellow, 1/2 tsp.

Leftover Turkey Enchiladas

TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 12 servings

Ingredients:
4 cups cubed leftover turkey
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed

SAUCE:
2 tablespoons whole wheat flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups (12 ounces) plain greek yogurt
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Mexican cheese blend
Chopped tomatoes, optional

Directions:

1. In a large bowl, combine the turkey, chili powder, garlic powder, and cumin. Place 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
2. In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in greek yogurt and Monterey Jack cheese until melted.
3. Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
4. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top with tomatoes if desired. Yield: 12 servings.

Citrus-Herb Roasted Turkey

This roast turkey is basted in a delicious citrus, garlic, and herb marinade that makes it extra juicy and brings out its flavor.

Citrus-Herb Roasted Turkey



Prep time
20 mins
Cook time
2 hours 45 mins
Total time
3 hours 5 mins

This roast turkey is based in a citrus marinade that makes it extra juicy and brings out its flavor.
Author: Beachbody
Recipe type: Lunch/Dinner
Serves: 12 servings (4 oz. each)

Ingredients:
1 (12 lb.) fresh turkey (neck, heart, and gizzard removed)
5 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped lemon peel
2 Tbsp. finely chopped orange peel
½ cup low-sodium organic chicken broth
½ cup fresh orange juice
¼ cup fresh lemon juice
4 cloves garlic, chopped
1 Tbsp. paprika
1½ tsp. ground cumin (optional)
1½ tsp. dried oregano leaves
1½ tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1½ tsp. sea salt
½ tsp. ground black pepper

Instructions:

1. Preheat oven to 450° F. Position rack in the lower third of the oven.
2. Place oil, lemon peel, orange peel, broth, orange juice, lemon juice, garlic, paprika, cumin, oregano, thyme, rosemary, salt, and pepper in blender; cover. Blend until smooth.
3. Place turkey breast-side up on rack in roasting pan. Rub turkey with half of prepared dressing, including under the skin and inside the cavity. Reserve remaining dressing for basting.
4. Bake for 45 to 55 minutes or until skin is golden brown. Remove turkey from oven and cover breast with aluminum foil.
5. Return turkey to oven. Reduce heat to 350° F. Bake, brushing turkey with remaining dressing every hour, for an additional 2 to 2½ hours or until thermometer inserted in thickest part of thigh registers 165° F. 
6. Transfer turkey to a large serving platter and cover with foil. Let turkey stand for 10 minutes before carving.