#winter salad with apples

[simmeringstarfruit]

Winter Salad with Mandarin Orange and Pomegranate

Winter salad with mandarin oranges and pomegranate arils. This healthy winter salad recipe is the perfect vegetable side dish or holiday appetizer for Christmas and the winter season. Featuring mandarin oranges, sliced apples, chopped nuts, and pomegranate arils, this super simple salad recipe is easy to throw together in about 20 minutes, and can be made ahead of time if desired. Jump to…

[vegan-nom-noms]

Moroccan Roasted Vegetable Salad

[dress-this-way]

Mood Boosters: 10 Ways to Banish the Winter Blues

[allium-girl]

Pear and chicory salad with walnuts and red wine vinegar

[askwhatsforlunch]

Pomegranate and Apple Red Cabbage Salad (Vegan)

Inspired by a Scandinavian recipe in this month's issue of The Simple Things, this bright and vibrant Pomegranate and Apple Red Cabbage Salad, glistening like jewels in a Winter's sunlight, brings a bit of colour and crunch to your lunch, and covers three of your five-a-day! Happy Monday!

Ingredients (serves 2):

1 heaped teaspoon pure honey (I used local Lucerne Honey, bought at the market)

1 1/2 tablespoon apple cider vinegar

1 1/2 tablespoon olive oil

a pinch of fleur de sel and freshly cracked black pepper

a quarter of a red cabbage

1 apple, rinsed

a quarter of a juicy pomegranate

a couple fluffy sprigs Garden Chervil 

In a medium bowl, combine honey, apple cider vinegar, olive oil, fleur de sel and black pepper. Stir energetically until well-blended. Set aside.

With a sharp knife, finely shred red cabbage.

Halve and core apple, then cut it into thin slices.

Release pomegranate seeds, removing any white bits.

Finely chop Garden Chervil.

Add shredded red cabbage, sliced apple, pomegranate seeds and chopped Chervil to the bowl, and toss gently to combine and coat in dressing.

Serve Pomegranate and Apple Red Cabbage Salad immediately, or chill in the refrigerator until serving time.

[csmaha]

Kale Apple Salad

Kale salad is a favorite of mine and this Kale Apple Salad is perfect for Fall and Winter, perhaps even for your Thanksgiving meal. I added Craisins to the salad and like the addition. I ate the leftovers 2 days later and the entire salad, including the apples were perfect. Kale Apple Salad INGREDIENTS: Dressing: 1/4 cup of Extra Virgin Olive Oil 1 tsp of Whole Grain Mustard 2 Tbsp of…

[wabisabikitchen]

Kale Apple Salad

Bridge said it was one of the best salad he’s ever had. I used aged cheddar instead of the cheese listed and didn’t fry it. Made dressing from olive oil, maple syrup, lemon juice, Dijon, salt and pepper.

[nereidprinc3ss]

candied pecans

in which uni!reader has to wake up early for a final, and spencer reid is determined to let you get as much rest as possible

fluff (18+ for mildly suggestive remarks) wc <800 warnings/tags: Spencer being a sweetheart, basically sex jokes, he makes you breakfast, gnreader a/n: I MISSED THEM BADDDD!!! this is v v short and based on a dream I had where he brought me breakfast so I could sleep in and I asked him to stay in bed while I was gone LOL

Your alarm goes off and your brow furrows like even in sleep, you’d been bracing for it. Every dream had been sterile—and worse—or potentially better—you’d dreamed about your study material.

Quickly as it started, the robotic blaring ceases. You almost slip back into sleep, but fight tooth and nail for consciousness, propping up on an elbow and rubbing your eyes in the dark grey of the early morning. Already there’s a warm hand on your chest, exerting what is more a suggestion of pressure rather than any actual force. Spencer’s voice is grainy. 

“Hey. Go back to sleep.”

“I have a final,” you slur. 

“In two hours. You can get at least another half hour of sleep.”

“But then I can’t—”

“I know, you can’t use that time to scroll on your phone. I’m terrible for even suggesting it. You were up late, honey. Come back and sleep longer and you’ll do better on your final.”

You’re already falling down. The bed is so warm, and your lids are so heavy. 

“Okay,” you mumble, eyes shut before you even hit the pillow. 

You wake up to fingers in your hair. He’s always so unbelievably gentle with you. Just as effective as an alarm clock—far more pleasant. 

“Good morning,” he says, and there’s no sleep in his voice like there was the last time you woke up. You curl into him where he sits on the side of the mattress and he cups your cheek with a warm hand. 

“Time?”

“Don’t get mad at me.”

That really wakes you up.  

“What did you do?”

“I let you sleep for a half hour!” he defends. Your brow furrows and you rub an eye, squinting up at him. That sheepish look on his face is concerning. “… Twice.”

“It’s seven?” You half yell, rocketing upward. He laughs and catches you against his chest. In your half-awake state, you can’t defend yourself, so you end up with your head cradled to his chest. But you’re not as happy about it as you’d normally be. 

“All I did was cut into your phone time, which we came to a consensus on, and your breakfast time. So I made you breakfast.”

You turn your head so you can look up at him from against his chest. 

“… Oh. You did?”

“Yes,” he says simply, picking up the plate you’d missed on the bedside table and presenting it to you. 

Two pieces of toast, each with butter and a different kind of jam because he knows you can never pick. Apple slices. Eggs, exactly the way you like them. Candied pecans, which are supposed to be for salads, and which you sneak handfuls of anyway. 

“Oh,” you murmur again. 

“There’s green tea in the mug, too. Caffeinated, obviously.”

You sit up straighter and take the plate into your lap over the blanket, nibbling on a slice of toast before kissing him. 

“Thank you,” you say, leaning your head on his shoulder and studying the frosty day beyond the window, deciding how to dress for the weather as you chew. 

He slips his hand under your shirt to rub circles on your back. 

“Of course. I was actually excited to make you breakfast. How often is it that you’re running out the door and I don’t have anywhere to be?”

“How often is it that you get so badly injured Hotch makes you stay home?”

Too often, is the punchline. 

“He’s being anal,” Spencer scoffs, mood suddenly a wink soured. “A sprained ankle is hardly an injury.”

“Mm,” you hum around another bite of toast. “I’d say a fractured bone is pretty injurious.”

“He’s on your payroll, and you want me home. It’s a plot.”

“That’s ridiculous. I don’t pay him. He’s just scared of me.”

“It is pretty suspicious I got the week off just as we’re heading into your winter break.”

“Mhm. I’m gonna keep you here,” you say earnestly, snapping off half an apple slice with your teeth and offering the rest to him. “And make you watch movies and have sex all week.”

He crunches on the fruit and laughs. 

“Ambitious. I’m pretty sure it’s more likely that we watch movies and sleep all week.”

You look up at him with big eyes. 

“That’s still fun.”

“Oh, that’s exactly my idea of fun,” he says, and while those who don’t know Spencer quite as well as you do would perhaps mistake it for sarcasm, you know better. You settle back on his shoulder. 

“I think you should stay in bed, ’cause I’ll be home by 10:00. And then I’ll get here and you’ll already be all warm and cozy so we can cuddle all day.”

“Or we could have sex,” he says hopefully. 

You throw a pecan at him. 

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

It’s winter garden salad season. Every salad is different, inspired by availability, my mood or whether I’m on a color jag. I’ve thought of doing a blog post on some of my winter garden salads for inspo if you need to change it up.

There’s abundant lettuce now in the garden—various romaines and butter lettuces, curly varieties and a stand of mesclun. I add arugula, kale and spinach for varied colors and textures.

It’s broccoli side shoot season and though not as many as some years, a harvest like this every day or two extends broccoli season. Several of the plants seemed to perennialize—putting out new plants at the base instead of producing side shoots. See my experiences in a previous blog post Is broccoli a perennial?

As Dorsett Golden apple blossoms cover the espaliered tree, I used the last of the fall crop stored in the fridge. Four months later, the quality was appropriate for baking only. The apple crisp was perfectly sweet with a crunchy streusel topping.

Rummaging around in the produce drawer I encountered some neglected beets from a long ago harvest—enough for a pint of pickled beets.

Flowers in the garden suggest we are on the edge of spring. Winter annuals thrive with all our rain and bulbs begin their show. It’s easy to gather a bouquet for the church entry.

Check the What I’m Planting Now page to see what’s been planted in the space opened by the cauliflower harvest. Harvest Monday, hosted by Dave at Happy Acres Blog has returned. Join in and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.

[esoteric-chaos]

Spring Equinox Masterpost- Spoonie Witch Friendly

Art Credit: Anastasia Catris

The Spring Equinox, also called the Vernal Equinox or Ostara, is usually celebrated between the 21st of March in the Northern Hemisphere (In the Southern Hemisphere around September 20th or 21st)

In 2024, Ostara and the Spring Equinox land in the Northern Hemisphere on Monday, March 19th.

The Spring Equinox celebrates the arrival of spring. Celebrating balance, growth, and new beginnings as Winter has finally ended.

Spring Equinox Correspondances

Colours

Light Green

Lavender

Sunny Yellow

Light Blue

Pastel Pink

White

Herbal

Lemongrass

Daffodils

Tulips

Violets

Apple Tree

Cherry Blossom

Primrose

Birch tree

Hyacinths

Dandelion

Garlic

Ash tree

Jasmine

Edibles

Honey

Salad greens

Spring veggies

Fresh berries

Mead

Herbs

Eggs

Seeds

Bread

Edible flowers

Quiches

Custards

Maple

Animals

Hares

Baby Chicks

Snakes

Robins

Bees

Butterflies

Phoenix

Ram

Crystals

Fluorite

Moonstone

Silver

Aquamarine

Clear Quartz

Amazonite

Symbols

Bonfires

Flowers

Rabbits

Eggs

Seeds

Baskets

Flowering or Tree Buds

Lambs

Birds

Spiritual meanings

Purification

Cleansing (removal of stagnant energy)

Growth

Transition

Motivation

Balance

Birth

Good fortune

Kindness

Joy

Fertility

Scents

Coconut

Citrus

Floral scents (rose, lilac, jasmine, etc)

Herbal scents (rosemary, basil, mint, etc)

Gods / Goddesses / Spirits

Eostre –  (Anglo-Saxon)

Aphrodite - (Greek)

Gaia - (Celtic)

Gaea - (Greek)

Venus - (Roman)

Athena - (Greek)

Aurora - (Roman)

Eos - (Greek)

Isis – (Egyptian)

Freya - (Norse) 

Persephone - (greek)

Cybele - (Roman)

The Green Man - (Celtic)

Odin – (Norse) 

Osiris – (Egyptian)

Pan – (Greek)

Thoth – (Egyptian)

Adonis – (Greek)

Apollon –  (Greek)

Apollo - (Roman)

Need some suggestions to celebrate? I've got you covered.

High energy celebrations and ritual

Deep cleaning of the hearth and home

Nature hikes

Visiting farmers markets

Making preserves

Create a fae garden

Create a seasonal altar

Abundance/Prosperity ritual

New beginnings ritual

Low energy celebrations 

Wear pastels

Create flower crowns

Light a candle with scent correspondence

No spoon celebrations 

Opening a window

Journaling Prompts

Keeping hydrated

Drink floral tea

Rest

How you celebrate the holiday does not matter. You can choose to do any activity that feels right. These are only suggestions and remember that you're enough no matter what.

Also please note some stuff is UPG. A great book is Year of the Witch by Temperance Alden for honouring the celebrations and if you wanted to work more seasonally. It's not Wiccan-based and has plenty of resources for every witch.

Feel free to post how you celebrate in the comments or reblogs!

Want to see more of my posts? Check out my Wheel of the Year Masterpost or my Main Masterpost.

[saint-ambrosef]

newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

[fannyrosie]

Last weekend, @apple-salad organised a small afternoon tea classic gathering at Brume Café. Her only request was that we wear classic (ideally Mary Magdalene), so I took out my MM tweed dress, perfect for a mild winter.

Outfit rundown Dress: second-hand Mary Magdalene

Cardigan: second-hand Axes Femme Blouse: second-hand Mary Magdalene Hat: vintage Bag: second-hand Jean Paul Gaultier Shoes: old Queen Bee Coat: second-hand Mary Magdalene Belt: handmade by a local artisan (gift) Tights: Shimamura Half vintage spoon turned into a vase brooch: local artist (can't remember her brand) Felt cat brooch (on hat): Design Festa (still can't remember the artist) Earrings: Dracolite

[blissfullyecho]

My Skinny Tips for the Holidays

If you’re in the US, Thanksgiving is this week and next month begins all the holiday parties and events for Christmas, Hanakkuh, Kawanzaa, and all other winter holidays that will include a ton of processed and sugary foods, seasonal coffee’s and fun drinks, and alcohol.

A note for the dieting police out there: Don’t even try it with me.

How I Manage the Holidays + My Body

So generally during November and December, I eat very clean (except for the holidays). I allow myself a Thanksgiving plate with everything (literally everything), dessert, sugary fun drinks/alcohol, and leftovers. This is the same thing I do with Christmas dinner as well. I don’t limit what I eat on the actual holidays, but the other days I do.

How I Eat on Non-Holiday Days

So like I said, I eat very clean in Nov and Dec because I know it’s going to get crazy on Thanksgiving and Christmas Day. So I stick to eating mostly vegetables, soup, and lean protein. I actually stop drinking smoothies this time because I’d rather eat my protein than drink it so I’m not feeling hungry so soon. I get hungry faster when I drink a smoothie than I do with actually eating, so I eat more (just sticking with veggies, soup, and lots of lean protein). I do cut back heavily on bread, rice, and pasta; but my main source of carbs comes from fruit, sweet potatoes, and corn (corn is carb-heavy). I also cut OUT added sugars. I read the label on everything. 0g of added sugar is what I get. Like I said, I still indulge on whatever I want during the actual holiday meal which are things loaded in sugar, so I cut back for the month. And for everyone saying “it’s restricting” … babe, respectfully, shut up. Cutting out added sugar that does nothing for you except make you crash, bloated, ruin your gut lining, decrease collagen production, can increase your A1C (diabetes risk), and turns straight to fat is not restricting. You’re gonna have that stuff on the holidays— you can cut it out for 3 weeks, I promise.

Managing Holiday Office Parties & Community Events

I still enjoy the office potlucks and other mini events because I usually reach for the protein options instead or the veggie options. I’ll have the turkey, the ham, the deviled eggs (deviled eggs hate to see me coming), the cranberry chicken salad, etc. I still enjoy myself, I’ll just not have the pumpkin pie, the Mac and cheese, the stuffing, etc. because I’m saving that for my actual Thanksgiving/Christmas meal. Also… I do not trust other people cooking for me unless I’m there watching things happen. I don’t know what goes on at your house lol.

… But what if Paula from HR brought in her world famous (insert sugary, fatty, super processed, but super yummy food here)?

I’m most definitely going to have something if it’s something I can’t get anywhere else. If there is something that I know looks good (or is actually good) and I’m not gonna have it at my Thanksgiving or Christmas dinner, then I’ll have some. I don’t say no because it’s not part of my “diet”. There’s this girl I used to work with and she would bring in these cheesy, turkey, apple, and cranberry sliders. They were SO GOOD. I would have 1 slider and then load up on the celery and other veggies or fruit.

Alcohol

I’m not drinking alcohol unless it’s Thanksgiving, Christmas, or NYE. That’s just a no go for me. When I drink, I like to drink socially. But there’s 3 days for the rest of the year where I’m going to be drinking all night, so I don’t have any alcohol unless it’s the day of the holiday.

Bring in a healthy side option

For my office potluck, I’m making a fruit bowl, a veggie plate, and a large charcuterie board. My work bestie and I will prob be the only ones picking off of the veggie plate, but at least we do have options to load up on in case Paula from HR brings in that delicious yummy option and we want a full plate of food like everyone else.

If I’m going to have it on Thanksgiving or Christmas, I’m not going to have it anywhere else (unless it’s protein)

I will skip the sweet potato casserole and the macaroni and cheese because I’m going to have it on my Thanksgiving and Christmas. Again, I don’t care for home cooking unless I was there watching you cook for me (or if you’re a cute old lady or a grandma, I trust them so much). But the point is, I’m not going to have 8 Thanksgiving dinners this month. I’ll have one with my family and that’s it. I’m not even doing a Friendsgiving this year (but that’s only because we’re all traveling or working). But the main reason we gain weight during the holidays isn’t because we have a treat or two, it’s because we are having a Thanksgiving or Christmas meal every 2 seconds.

What’s on my Thanksgiving/Christmas plate?

I eat whatever I want, but I’ll only have a plate and a slice of dessert. I don’t get seconds or thirds. I’m a one plate girly and that’s it but I load my plate with everything and I give myself solid amounts. I don’t put tiny scoops of anything on my plate. I’d rather have food on my plate that I can’t finish rather than me cleaning my plate because I didn’t put enough of anything on there and still feeling hungry and restricted. I want to enjoy myself with my family. Thanksgiving and Christmas isn’t the time to feel restricted. For dessert, I’ll have a slice of a dessert. This year I’m being told we’re having pumpkin pie and Dutch apple pie, which are both my favorites. So I’m going to have HALF a slice of pumpkin pie and HALF a slice of the apple pie and it’ll equal to one full slice. With alcohol, I’m always drinking water. I actually drink water with my meal and drink alcohol around the meal. I personally like to stick to red wine.

How do I handle leftovers?

My family likes to give the kids (which would be me, my sibling, and our cousins) the leftovers so we can take it home. I try to take most of the protein, green bean casserole (my all-time fav omg), and deviled eggs (my grandmother makes the best, it’s impossible to beat her tbh) whereas my sibling and our cousins like to take the macaroni, garlic mash, stuffing, sweet potato casserole, and the other foods.

Exercise

I’m exercising everyday. Even on Thanksgiving and Christmas I’m exercising. I have my own routine but on Thanksgiving and Christmas, I’ll also be doing a hot (plump) girl walk after my meals to help my food digest. But even on my rest days, I’m doing active recovery.

The whole month isn’t a holiday.

I think you just have to manage the holidays by reminding yourself that’s it’s not Christmas or Thanksgiving everyday. You don’t need a full Christmas or Thanksgiving plate each day. Still enjoy the fun Starbucks drinks or Kelly from the marketing department’s apple pie, but order the tall Starbucks and not the grande or venti. Have a slice of the pie and not 1/3 of the pie. Don’t eat the candy on the table that you don’t really care for but it’s within reach so you eat it anyway. Save that for something you actually do like.

…And for anyone who is going to rage type a weird message saying I’m promoting anything unhealthy, please save yourself the time.

Happy Holidays! 🤍

✨ My new book “The Luxe Girl’s Playbook” is available now (this is the link). It’s about going into 2025 a brand new, leveled up version of yourself mentally and how you can make everyone that doubted you absolutely sickkkkk. It’s the mental diet we all need. It’ll be unavailable mid-December 2024 🫶🏼

[fattributes]

Mixed Greens Winter Salad with Toasted Pecans, Apples, and Goat Cheese

[allium-girl]

Celery Root and Apple Salad

[kitchenwitchtingss]

RECIPE INDEX

(This is a continuously updated quick-access list of all my uploaded recipes.)

BAKED GOODS AND SWEETS:

WITCHY SAGE BUTTER ROLLS

BAKED APPLE HAND PIES

STOP BEING SO HARD ON YOURSELF FUDGE BROWNIES 

WITCHES PUMPKIN PIE 🥧

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

ANGEL’S SWEET HOTCAKES

RED VELVET CAKE FOR SELF-CONFIDENCE

“LOVE YA LIKE A LOVE SONG” FUDGE

WITCHES FLOURLESS CHOCOLATE CAKE

BAKLAVA

MAGICK CHOCOLATE CHIP COOKIES

WITCHY THUMBPRINT COOKIES

SWEET CREAM BUNS

LATE WINTER BUTTER ROLLS

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

MAPLE BUTTER COOKIES

WITCH STYLE VEGAN CHAI LATTE COOKIES

PUERTO RICAN STYLE AVENA OATMEAL WITH A WITCHY TWIST

SAVORY THINGS AND DINNERS:

LUCKY LENTIL SOUP

WITCHY MUSHROOM LINGUINE

WITCHY BREADED COCONUT CHICKEN TENDERS

FEEL BETTER CHICKEN SOUP

WITCHY SAGE SKEWERS

A WITCH’S COZY BUTTERNUT WINTER SOUP

MAGICK BUTTER CHICKEN FOR GAINING BALANCE AND CONTROL

WITCHY KOREAN STYLE PORK CUTLET

HERMES HONEY BEER BATTER FISH

COTTAGE CORE MEAT PIE

NO FAKE FRIENDS WITCHES RAMEN

SWEET AND SOUR CAULIFLOWER FOR PROTECTION

WITCHES STEAK DINNER 

WITCHY TOMATO BASIL SOUP

SNACKING:

ANGEL’S SUMMER SALAD FOR HAVING A DAMN GOOD TIME

HONEY ALMOND CEREAL BARS FOR HAPPINESS

HOT COCOA TO WARM A ICY HEART POTION

EDIBLE VEGAN COOKIE DOUGH RECIPE

SABBATS:

LUGHNASADH SWEET CORNBREAD

PAN-FRIED LUGHNASADH CHICKEN

LUGHNASADH BLACKBERRY DANISHES

LUGHNASADH HARVEST SALAD

SAMHAIN SOUL CAKES

EARLY SAMHAIN PUMPKIN BREAD!

BELTANE STRAWBERRY LEMON PASSION BARS

{Updated 08/10/23}