One of my favorite things about the holidays is eggnog. Yes, you heard me, good old-fashioned eggnog! I only every buy 1 container a year, and therefore I’m extremely picky about my eggnog. The best eggnogs out there (in my opinion) come from Trader’s Point Creamery in Indiana (I love their milk and yogurt products and this year they created an eggnog!) and Kalona Supernatural from Iowa. Both come from grass-fed cows on organic local farms – no hormones, no antibiotics, low-temp, pasteurized , and old fashion cream tops.
The best way to drink eggnog? In your COFFEE! Replace your usual cream with eggnog to start your day off festively! With eggnog as rich as these, you only need a tiny bit in your coffee to get your holiday fix. I buy one container, add it to my coffee during December, and then toss the idea until next year. No guilt or major health violations here with simple moderation.
After working all morning in my PJs while enjoying some Saturday morning coffee with eggnog, I finally made it out of the house for a meeting at Donna’s Cafe. This is one of my new favorite places in the South Loop – it’s a small family run coffee shop with the nicest people, cozy couches, great coffee, and live jazz on Saturday nights!
Dinner tonight was Linguine with White Wine Mushroom Sauce – one of our new favorite dishes!
Linguine with White Wine Mushroom Sauce
soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
- 1/2 lb uncooked whole wheat linguini
- 3 Tbsp olive oil
- 6 cloves garlic, minced
- 3 cups fresh shiitake mushrooms, stemmed and cut into ½ – inch cubes
- ½ cup dry white wine
- 1 ½ Tbsp lemon juice
- 2 turkey Italian sausages
- 1 ½ cups unsweetened flax milk (or other dairy alternative)
- 2 Tbsp nutritional yeast
- 1/2 cup vegetable broth
- 1/4 – 1/2 tsp red pepper flakes
- ½ Tbsp finely chopped fresh flat-leaf parsley
- 4 tsp pine nuts
- Cook pasta in boiling water according to package directions.
- Heat oil in skillet over medium heat. Add garlic, and cook 1minute, stirring constantly. Add mushrooms, wine, lemon juice, and sausages. Sauté and cook down until mushroom shrink significantly in size and contents begin to stick to the pan (7-10 minutes). Half way through remove sausages and cut into small pieces. Return to pan.
- Add flax milk, nutritional yeast, red pepper flakes and ½ cup vegetable broth. Season with salt and pepper to taste. Cook down until sauce begins thicken (about 5-7 minutes), stirring occasionally. You may need to add 1 tsp flour to aid in thickening).
- Garnish with parsley and pine nuts.
Off to see Life of Pi in 3D! I read the book several years ago and can’t wait to see the movie!