Monthly Archives: November 2011

Upon Request


I could not help myself, one last Thanksgiving recipe upon request……

I was chatting with a friend on Friday night who asked me for a recipe using an ingredient that we typically do not use.

She suggested a dish made with Rutabagas….

So, I went on my search, tested the dish on my lucky family (guinea pigs)….


My husband and I loved all three veggies, my daughter and son absolutely loved the parsnips.  The parsnips tasted like french fries.

My suggestion, if you have little ones, load up on the parsnips.

Just a little background on these three root vegetables, which will be a delicious addition to your Thanksgiving table…..

Rutabaga:  similar to a turnip but larger.  Color is of flesh and golden.  Flavor is sweet and a bit tangy (middle)

Turnips:  white flesh, purple at base, earthy spicy flavor…great roasted or mashed (right)

Parsnips:  long thin, white root veggie. looks like a carrot except for its larger at base.  Flavor is sweet, with a tinge of spiciness.  Roasting intensifies the sweetness (left)

Roasted Parsnips, Turnips, and Rutabagas with Honey Glaze


2 tablespoons butter, melted, divided

2 tablespoons honey

1 1/2 tablespoons fresh lemon juice

1 garlic clove, minced

1 teaspoon chopped fresh thyme

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

Pinch of cayenne pepper

12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2 inch pieces

12 ounces turnips, peeled, cut into 1 inch wedges

12 ounces rutabaga, trimmed, peeled, cut into 3/4 to 1 inch wedges

1 tablespoons extra-virgin olive oil

Coarse kosher salt


Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, cumin, cinnamon, and pinch of cayenne pepper in a small bowl to blend

Season to taste with salt

Let glaze stand at least 45 minutes to allow flavors to blend

Preheat oven to 400

Line large rimmed baking sheet with parchment paper.  Spread parsnips, turnips, and rutabagas evenly on baking sheet

Drizzle remaining 1  1/2 tablespoons melted butter and olive oil; sprinkle with salt and pepper and toss to coat well

Roast veggies until soft and browned in spots, toss occasionally, about 50 minutes

Take pan out of the oven; pour glaze over veggies; toss to coat evenly.  Roast until glaze is absorbed and veggies are browned, about 15 minutes longer

The picture does not do the taste any justice…….it is YUMMY!

Many clients have asked me my suggestions on eating mindfully on Thanksgiving….


Remember….leave any emotional baggage at the front door, that is your drop off station..

Walk into your dinner feeling lots of GRATITUDE, INNER LIGHT AND LOVE….

Much peace and gratitude,

xo jen


The Practice Of Gratitude


Happy Thanksgiving to you all….

I am grateful for all the wonderful responses I get in return from all my posts….. Thank You!!!!

I have to say that I have realized since blogging, that I love to write.  I find that I am most inclined to write after I have created something delicious in my kitchen.

I just finished baking a Simple Buttermilk Cake.  My husband actually thought it came from a bakery!

It is not too sweet and is made with a fraction of the butter and sugar you’ll find in most cakes.


2  1/2 cups of Whole Wheat Pastry Flour

1 tablespoon baking powder

1/2 cup fine grain natural cane sugar

1/2 teaspoon fine grain sea salt

2 large eggs

1  1/2 cups buttermilk

1/4 cup unsalted butter, melted and cooled a little

Grated zest of 3 lemons

12 pitted and quartered Medjool dates

1 cup lightly toasted walnuts

1 tablespoon of  large grain raw sugar


Preheat oven to 400 degrees

Spray tart pan:  you may also use a 9 by 13 inch rectangular baking dish

Whisk together the flour, baking powder, fine grain sugar, salt and dates in a large bowl

In a separate bowl, whisk together the eggs and buttermilk

Whisk in melted butter and lemon zest

Add the buttermilk mixture to the flour mixture and stir until combined

Spoon the batter in the prepared pan, pushing it out towards the edges.

Scatter the toasted walnuts on top, and sprinkle with the large-grain sugar.

Bake for 20 to 25 minutes.  To check if the cake is finished insert a toothpick to the center, it should come out clean

Cakes keep baking even after they come out of the oven, if you over bake this cake your end result will be a scone…


Each year before Thanksgiving I do a lot of  thinking about Gratitude.   Although I am so grateful for a delicious meal, Thanksgiving brings me so much more than food.  The smell of a delicious meal cooking, spending downtime with family, sitting around a table with friends and family is what I am most grateful for.  A few years ago we started a tradition of taking turns around the table (even the little ones)  stating what we are thankful for.

Its amazing to watch the smiles as each person gets a moment in the “Gratitude Spotlight.”

This practice of speaking your gratitude actually sets the tone for a beautiful, warm, and yummy evening.

Thanksgiving is an opportunity to drop all your emotional baggage and leave it outside the front door.  

Give thanks for Just Being!!!!!

I would love to hear what your families practice of gratitude is….and if you don’t have one… worries…..

Mark this year as the first….

Wishing you much gratitude, love and laughter,

xo jen

Jen Meister

Certified Holistic Health Counselor



I hope this blog post finds everyone warm and toasty after the last week without power.

When the power first went out on Saturday night, my only thought was SHIT!!!!  This is a total inconvenience…..

The inconvenience lead to lessons learned.


As each day passed I fell into a routine of NOT HAVING……Day 3 I realized that not having turned into HAVING……

More time to think, read, converse, reach out to others in need, quality time with family and most important, to reflect on what really is important each and everyday…..

Not having electricity, actually gave me the POWER TO RESET.  Reset what really is important for my family and I.

Don’t let this experience pass without giving yourself the POWER TO RESET.  

Could it be a routine you have gotten stuck in that you know may not be working for you , or maybe a discipline you have let go of…..

Think about it.…..

This was a week full of grounding down, planting our feet into the earth, holding upright, literally getting through the storm.

I noticed the support not only by friends and family but by local businesses offering their electrical outlets, bathrooms, showers etc….

Its’s all about Giving Back….being a COMMUNITY!!!!!

I must shout out to the Olcotts for being the BEST SOUP KITCHEN for those in need!!!  xooxo

Lets make it a practice to continue being authentic to ourselves and others….

We never know what “Life has to offer”, what we do know is “WHAT WE CAN OFFER LIFE.”

With that being said, we are entering a new cycle of the year, Winter.  Since we turned our clocks back , notice how it instantly got darker earlier as we begin to wake to light.

My husband calls me a BEAR as winter approaches…..I begin to hibernate.  I sleep and eat with the seasons.

As we eat with the seasons we begin offering our bodies to be one with the natural cycle of life.

This brings me to the start of my recipe journey that I want to share with you.  Experience grounding winter foods that will surely warm and nourish your total being…..

Roasted Brussel Sprout, Sweet Potato, Leek and Garlic


1 bunch Brussel Sprouts or 1lb

4 Orange or Yellow Sweet Potatoes cut into large cubes

3 leeks (light green and white part) cut into 2 inch pieces

1 bulb of garlic cut in half (leave on paper)

2 tablespoon Olive Oil

Salt and Pepper to taste


Preheat oven to 425 degrees on Roast

Place all veggies into a large pyrex dish

Pour olive oil onto veggies

Sprinkle with Salt and Pepper

Mix with your hands until the oil coats the veggies

Roast for 40 to 45 minutes

*I love that all you have to do is add your favorite Protein and voila…instant lunch or dinner…..

I look forward to sharing more warming recipes with you….stay tuned….


Jen Meister, MA

Certified Holistic Health Counselor

ps:  If you would like to dig further into your Health and Well Being, contact me at