Cranberry Relish & The Perfect Leftover Sandwich

Some might call it jumping the gun, others will call it being well prepared, but regardless of how you spin it, today I’m sharing a recipe for cranberry sauce that is just begging to be on your day-after-Thanksgiving turkey sandwich. Seriously, it’s advisable that you squirrel some of this away in a hidden tupperware before the big meal, so you can really see what I’m talking about!



I know that cranberry sauce is, for many people, a totally forgettable component of the meal. This makes me sad because good cranberry sauce (not that gelatinous crap from a can) is freakin’ delicious and I hate that so many are missing out! I love this stuff so much that I smother my turkey in it instead of gravy. I know. Bold move, right?

This recipe is good because it’s easy to tweak for your own tastes. Every member of my immediate family does it just a little bit differently. I double the original recipe’s walnut content because I love the crunch. My sister cuts the sugar in half. My mom doubles the raisins and only does 1 & 1/2 cups sugar. I’ve had all versions and they’re all great!

Another reason why this recipe is a winner is because it’s best made the day before and left to chill overnight, so less hassle for you on the day of!


Cranberry Relish


16 oz washed cranberries

1 & 1/2 cups water

2 cups sugar

juice and zest of 1 orange

juice and zest of 1 lemon

1 apple, peeled and cut into small pieces

1/2 cup raisins

1 cup chopped walnuts


Add the water and cranberries to a saucepan and cook over medium heat until the berries pop.

Once the berries have popped, add the sugar, lemon juice/zest, orange juice/zest, apple, and raisins. Cook for about 10-15 more minutes.

Finally, add the chopped nuts. Remove from heat, and let chill completely in the fridge before serving.




And here’s the formula for the best ever Thanksgiving leftovers sandwich: Get two slices of bread and toast them. On one slice, spread some brie cheese (how cute are these little singles I found?!) and on the other, spread some cranberry relish. Heat these up in the oven so the cheese is melty and the relish is warm. Add some turkey and some sprouts, then sandwich everything together and devour. It’s literally perfection. I honestly look forward to leftovers more than the meal itself.


As always, it’s been SO fun sharing all of these! I hope you all have the best holiday tomorrow and know that I’m so very thankful for the people who think reading this little passion project of mine a worthy way to spend their time. ❤


Healthy (but still delicious!) Mashed Potatoes

We’re keeping this party going with another side dish, a healthy spin on one of my favorite Thanksgiving staples. These mashed potatoes are dairy free, but pack a lot of flavor and still have a great consistency. Honestly, your guests would probably never be able to tell you did something sneaky!


You might know that we spend Thanksgiving with Mark’s family (in exchange for Fourth of July with mine), which is full of health nuts. For that reason, I think it’s really valuable to have some healthy but totally undetectable subs when it comes to this holiday. You really don’t want to sacrifice taste on this day, you know?


Healthy Mashed Potatoes


2 pounds of yukon gold potatoes, peeled

3 cloves of garlic, minced

2 tbsp, + 1 tsp ghee

1 cup of whole fat coconut milk

salt, to taste

1 tsp dried thyme


Place peeled potatoes in a large pot or dutch oven and cover the potatoes with water. Place on stove over medium high heat, and cook until water is at a rolling boil. Drain the water from the pan and using a masher, mash the potatoes.

Add the garlic, coconut milk, and 2 tbsp ghee. Use an immersion blender to blend ingredients together until potatoes are nice and smooth, with just a few bumps here and there.

Add thyme and salt, and mix until well incorporated and potatoes are to taste.

Transfer potatoes to a serving dish. Use the back side of a spoon to smooth the top of the potatoes out and create “swoops”.

Melt the 1 tsp of ghee in a microwavable bowl. Pour the melted ghee into the swoops.

That’s it!


Okay, the big day is truly just around the corner now! Does everyone have their ingredients?? Tomorrow I’m sharing one of my family’s favorite Thanksgiving recipes, so maybe leave a little wiggle room on that grocery list, ya know?!


Autumn Harvest Side Salad

When I asked on Instagram what you guys wanted to see in the days leading up to Thanksgiving, the majority of the responses were “healthy side dishes!” Well, consider this autumn side salad that. It’s super quick to throw together (you can even assign it to the least capable cook in the household), light enough that it won’t ruin your appetite for the big ticket items (read: turkey, stuffing, pumpkin pie), but the taste is anything but lacking.




Autumn Harvest Side Salad


1 bag of chopped kale

2-3 honey crisp apples, thinly sliced

5-7 tablespoons of pomegranate seeds

3-5 tablespoons of toasted pumpkin seeds

2 cups roasted butternut squash

4 tbsp apple white balsamic vinegar (or a similar product in a store near you)


Place the kale and balsamic in a bowl and toss until leaves are thoroughly coated.

Add in pomegranate seeds, pumpkin seeds, and butternut squash and toss everything together again.

Finally place apple slices all around bowl, tucked under leaves here and there, for that final polished look!


It’s still a little unbelievable that Thanksgiving is in three days. As always, I’m wanting time to slow down but also getting SO ready to finally blast some Christmas tunes and bust out my favorite decorations! I haven’t packed or even prepared at ALL for my upcoming trip, so I’m signing off early to at least attempt some progress on that. Much love, friends!