Week 3: Winter Wonders

Written By Philippa Bebbington, MS, RD

APPETIZER / SIDE
Kale and Pumpkin Salad with Pecan Vinaigrette

INGREDIENTS (serves 4)
4 cups chopped kale
1 cup roasted pumpkin cubes
¼ cup pecans, toasted and chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
8 cups chopped kale
2 cups roasted pumpkin cubes
½ cup pecans, toasted and chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
Salt and pepper, to taste

DIRECTIONS

  1. In a bowl, massage kale with olive oil and vinegar. Add pumpkin and pecans.

  2. Season with salt and pepper, toss, and serve.

MAIN COURSE
Garlic & Herb Salmon with Roasted Butternut Squash

INGREDIENTS (serves 4)
4 salmon fillets (approx. 5 oz each)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
2 cups butternut squash cubes

INGREDIENTS (serves 8-10)
8 salmon fillets (approx. 5 oz each)
4 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
4 cups butternut squash cubes

DIRECTIONS

  1. Preheat oven to 400°F (200°C).

  2. Toss butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes.

  3. Mix garlic, parsley, olive oil, salt, and pepper and brush over salmon.

  4. Place salmon on a baking sheet and roast for 12-15 minutes.

  5. Serve with squash.

DESSERT
Maple Pecan Mini Tarts

INGREDIENTS (serves 4)
1/2 cup almond flour
2 tbsp melted coconut oil
1/4 cup chopped pecans
1 tbsp maple syrup'

INGREDIENTS (serves 8-10)
1 cup almond flour
4 tbsp melted coconut oil
1/2 cup chopped pecans
2 tbsp maple syrup

DIRECTIONS

  1. Preheat oven to 350°F (175°C). 

  2. Mix crust ingredients and press into tart molds.

  3. Top with pecans and drizzle with maple syrup. 

  4. Bake for 10-12 minutes.

MOCKTAIL
Pomegranate Sparkler

INGREDIENTS (serves 4)
½ cup pomegranate juice
Sparkling water
Ice
Pomegranate seeds for garnish

INGREDIENTS (serves 8-10)
1 cup pomegranate juice
4 cups sparkling water
Ice
Pomegranate seeds for garnish

DIRECTIONS
Pour pomegranate juice over ice, top with sparkling water, and garnish with seeds.

COCKTAIL
Winter Spiced Cranberry Margarita

INGREDIENTS (serves 4)
1 cup (8 oz) cranberry juice (unsweetened)
½ cup (4 oz) fresh lime juice
½ cup (4 oz) orange liqueur (e.g., Triple Sec or Cointreau)
1 cup (8 oz) tequila
½ tsp ground cinnamon (optional for a spiced twist)
2 tbsp honey or agave nectar (adjust to taste) - USE SWOON FOR LOW SUGAR OPTION
Ice
Fresh cranberries and lime slices for garnish
Sugar or salt for rim (optional)

INGREDIENTS (serves 8-10)
2 cups (16 oz) cranberry juice (unsweetened)
1 cup (8 oz) fresh lime juice
1 cup (8 oz) orange liqueur (e.g., Triple Sec or Cointreau)
2 cups (16 oz) tequila
1 tsp ground cinnamon (optional for a spiced twist)
4 tbsp honey or agave nectar (adjust to taste) - USE SWOON FOR LOW SUGAR OPTION
Ice
Fresh cranberries and lime slices for garnish
Sugar or salt for rim (optional)

DIRECTIONS (serves 4) 

  1. Rim the glasses with sugar or salt if desired. Fill each glass with ice.

  2. In a shaker, combine cranberry juice, lime juice, orange liqueur, tequila, ground cinnamon (if using), and honey or agave nectar. Shake well.

  3. Pour over ice and garnish with fresh cranberries and lime slices. Serve chilled.

DIRECTIONS (serves 8) 

  1. Prepare glasses with sugar or salt rims if desired, and fill them with ice.

  2. In a pitcher, mix cranberry juice, lime juice, orange liqueur, tequila, ground cinnamon (if using), and honey or agave nectar. Stir well.

  3. Pour over ice in the prepared glasses and garnish with fresh cranberries and lime slices.

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE
Roasted Cauliflower Bites with Lemon Tahini Drizzle

INGREDIENTS (serves 4)
1 small head of cauliflower, cut into florets
2 tbsp olive oil
Salt and pepper, to taste
¼ cup tahini
1 tbsp lemon juice
Water to thin

INGREDIENTS (serves 8-10)
2 heads of cauliflower, cut into florets
4 tbsp olive oil
Salt and pepper, to taste
½ cup tahini
2 tbsp lemon juice
Water to thin

DIRECTIONS

  1. Roast cauliflower with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes.

  2. Mix tahini and lemon juice with water to desired consistency.

  3. Drizzle over roasted cauliflower.

MAIN COURSE
Lentil and Mushroom Shepherd's Pie with
Sweet Potato Mash

INGREDIENTS (serves 4)
1 cup green or brown lentils, cooked
1 cup mushrooms, diced
1 onion, diced
2 cloves garlic, minced
2 large sweet potatoes, boiled and mashed
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
2 cups green or brown lentils, cooked
2 cups mushrooms, diced
1 onion, diced
4 cloves garlic, minced
4 large sweet potatoes, boiled and mashed
Salt and pepper, to taste

DIRECTIONS

  1. Sauté onion, garlic, and mushrooms until tender.

  2. Add lentils, salt, and pepper.

  3. Layer in a baking dish, top with mashed sweet potatoes.

  4. Bake at 375°F (190°C) for 15 minutes.

DESSERT
Cinnamon Baked Pears with Almond Butter Drizzle   

INGREDIENTS (serves 4)
2 pears, halved
1/4 tsp cinnamon
1 tbsp almond butter

INGREDIENTS (serves 8-10)
4 pears, halved
1/2 tsp cinnamon
2 tbsp almond butter

DIRECTIONS

  1. Preheat oven to 350°F (175°C).

  2. Sprinkle pears with cinnamon and bake for 15 minutes. 

  3. Drizzle with almond butter. 

COCKTAIL / MOCKTAIL
Cranberry Orange Sparkler

MOCKTAIL INGREDIENTS (serves 4)
1 cup cranberry juice (unsweetened)
1 cup orange juice
2 cups sparkling water
Fresh cranberries for garnish

MOCKTAIL INGREDIENTS (serves 8-10)
2 cups cranberry juice (unsweetened)
2 cups orange juice
4 cups sparkling water
Fresh cranberries for garnish

COCKTAIL INGREDIENTS (serves 4)
1 cup (8 oz) cranberry juice - not cocktail (unsweetened)
1 cup (8 oz) orange juice
½ cup (4 oz) vodka or sparkling wine (adjust to taste)
1½ cups (12 oz) sparkling water
Fresh cranberries for garnish
Ice (you can freeze cranberries & orange peel in water in large ice cube molds too)

COCKTAIL INGREDIENTS (serves 8-10)
2 cups (16 oz) cranberry juice - not cocktail (unsweetened)
2 cups (16 oz) orange juice
1 cup (8 oz) vodka or sparkling wine (adjust to taste)
3 cups (24 oz) sparkling water
Fresh cranberries for garnish
Ice (you can freeze cranberries & orange peel in water in large ice cube molds too)

MOCKTAIL DIRECTIONS

  1. Mix cranberry juice and orange juice in a pitcher.

  2. Add sparkling water.

  3. Garnish with cranberries.

COCKTAIL DIRECTIONS

  1. In a large pitcher, mix cranberry juice, orange juice, and vodka (or sparkling wine).

  2. Add sparkling water and stir gently.

  3. Serve over ice in individual glasses.

  4. Garnish with fresh cranberries.

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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