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
Serves 4
Ingredients:
- 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
Directions:
- 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!
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About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
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I really enjoyed speaking with you this afternoon…I left so inspired! Oh, and I must try eggnog in my coffee…that sounds delicious:)
Hi Amari,
Just discovered your blog through a search for lettuce varieties. I really wanted to pin this to Pinterest. Of course I can copy and paste the URL, but have you thought of adding some sort of button allowing for sharing on various social media sites?
I’d be much obliged.