Orange Cranberry Sauce


A guest post from our customers the McDonald Family:

With Thanksgiving upon us this week already, no table is complete without some sort of cranberry sauce.  A tradition on our Thanksgiving table has always been Cranberry Orange Sauce that my Grandma used to make.  The recipe consists of just three ingredients: cranberries, oranges, and sugar to taste.  For our table we used approximately two pints of cranberries, four oranges, and three tablespoons of sugar.  In order to chop all the ingredients we still use my grandma’s old fashion meat grinder however a food processor would work just fine.  The instructions are as simple as feeding the cranberries and oranges through the grinder (food processor).  Once ground up add your sugar to taste.  Allow the sauce to refrigerate at least over night in order to chill and for the flavors to really come out.  (The longer it chills the better)  This is sure to be a big hit at your table!  Happy Thanksgiving!

2 Pints Organic Cranberries
4 Organic Oranges
3 Tbs cane Sugar
Combine cranberries and oranges in food processor or feed through a meat grinder.  Add sugar to taste and refrigerate at least overnight.

Meal Prep During Busy Times


A guest post from our customer Ashley:

I have been on the go a lot lately.  I feel like I have just enough time between work or exercise or a social activity to change and get ready for the next.  I’m sure a lot of you feel the same way…especially during the holiday season.  The saying ‘so little time so much to do’ really rings true for me.  

The first thing to take a backseat when I get super busy is my meal preparation.  I try every night to get my day organized.  I lay out my clothes, I pack my snacks and I try to think ahead so if I can’t go home, I don’t have to take a pit stop somewhere for a meal.  On occasion I do and I make good choices but if I’m going to spend a decent amount of money at the grocery store every week, that is the food that I don’t want to go to waste.  So to keep my life on track and not feel like my nutrition struggles, I am going to attempt to follow these tips. 

1.  Pick a couple hours a week to spend preparing meals for the week.  Typically for me this would be Sunday sometime.  I usually have something going in the crockpot.  I will make rice or quinoa in a bigger quantity to last me the whole week.  I also like to try new recipes now and again.  Last week was taco salad with seasoned ground chicken. I keep in mind what I have going on that week so I can figure out how many meals I need to pack into separate containers to grab and go. If you’re okay with leftovers,  plans some meals that are large enough that they can last you a few days.  

2.  Cut up fruits and veggies right after you get home from the store.  I have much better success eating a balance of fruits and veggies if they are washed, cut up and put in containers on my busy days.  They are good fillers and you can consume as many veggies as you want throughout the day.  What better snack is there than that?  Fruits are great too, you just have to watch your sugar consumption.  

3. Pack food for the day the night before.  Most of the time I’m pretty good at doing this though I tend to struggle when it’s getting towards the end of the week.  Peanut butter and jelly sandwiches usually become a meal and sometimes days just get thrown together with whatever I have left.  I don’t like hodge podge days so I am going to try to be better about preparing my grocery list as well as making sure I have enough food to last me the whole week.

 4. Remember to hydrate all day.  I like water and I have good intentions each day to drink enough and then some depending on what my workout is but sometimes it gets away from me.  A good rule of thumb is to drink a glass of water before and with every meal.  It is so important to stay hydrated especially if you work out almost every day like I do. 

5. Have snacks available when you’re on a tight schedule.  I’m not a huge fan of most granola or protein bars because they are high in calories, they typically have a lot of fillers you don’t need to consume and I don’t feel full very long after I eat one.  With that said, it’s better than nothing especially if you are on the move all day long.  There are a few granola bar choices that only have five or six ingredients and they taste good.  The more natural ingredients, the better.  

There is always time to get your week organized just like there is always time to get a workout in…you just have to plan for it and stick to your plan.  My best feeling weeks are the ones that start and end with good meals and proper hydration.  Good nutrition is so important when it comes to a busy lifestyle.  The better you feel, the easier it is going to be to wake up each morning and tackle the day.

Homemade Crepes


A guest post from our customer Holly:

Crepes with Brewers Organics apples tucked sweetly inside.  My daughter made the crepes, and made them well!  We cooked up 4 apples, mostly McIntosh and some Gala.  All you need to do is cut up the apples and cook them in a bit of butter and sugar.


1 cup whole milk

1 cup all-purpose flour

2 large eggs

6 Tbs water

3 Tbs unsalted butter, melted, plus extra for the pan

½ Tsp salt

1.      Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.

2.      Gently stir the batter to combine if it appears separated.  Heat an 8-inch nonstick skillet over medium for about 3 minutes.  Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).  When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly, and pour 2 ½ tablespoons of the batter (you can fill a ¼ cup measuring cup a little past the halfway mark) into the pan.  As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.  Cook until the first side is spotty golden brown, 30-60 seconds.  Use a thin spatula to flip the crepe and continue to cook until the second side is spotty golden brown, about 30 seconds longer.  Transfer the crepe to a paper-towel-lined plate and let cool (you can stack crepes on top of each other).  Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.  Fill the crepes with tasty sweet or savory goodness.


Homemade Chocolate-Hazelnut Crepe (Nutella Copycat):

2 cups (8 oz) hazelnuts

1 cup confectioners’ sugar

½ cup cocoa powder

2 tablespoons hazelnut oil

1 teaspoon vanilla extract

1/8 teaspoon salt

1.      Adjust oven rack to middle position and heat oven to 375 degrees.  Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12-15 minutes, rotating baking sheet halfway through roasting.  Transfer hazelnuts to medium bowl.  When hazelnuts are cool enough to handle, place second medium bowl on top and shake vigorously to remove skins.


2.      Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down bowl often.


3.      Add sugar, cocoa powder, oil vanilla, and salt and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down bowl as needed.


4.      Transfer spread to jar with tight-fitting lid.  Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

Baked Fish with Roasted Beets


A guest post from customer Ashley:


I bought some cod this past week and received three beets in my Brewers Organics produce box.  Nothing like having good easy recipes for both.  They require very little ingredients and the prep time is minimal.

Here’s all you need to make baked fish:

Baked Cod (or any white fish you like)

Aluminum Foil

Baking Pan

Salt & Pepper

Coconut Oil

1.Preheat oven to 450 degrees.  Line the baking pan with aluminum foil or a silicone baking mat to make cleaning up super easy.  Grease the foil/mat with coconut oil.

2. Place the white fish in the pan.  I used a plastic glove to lightly spread coconut oil on the fish.

3.  Salt and Pepper to taste.  You can really use any spices you like to season the fish.

4. Cook for 8-12 mins and let sit for a couple minutes before eating.

Roasted Beets:

The roasted beets are prepped very much like the fish. Here’s what you need:

Baking / Cookie Sheet

Aluminum Foil

Coconut Oil

Sea Salt

2-3 Smaller Sized Beets

1. Preheat the oven to 325 degrees.  Line the cookie sheet with aluminum foil and grease the pan with coconut oil.

2. Wash the beets really well.  Cut the ends off of them but there is no need to peel them.

3. Spread coconut oil over the beet and lightly salt to taste.

4.  Roast for 45 minutes and just check to see if they are softer and tender.  When they are fully cooked, the skin should be very easy to peel off.  I typically wear a glove so my hands don’t get dyed bright pink.


These are two great healthy recipes that I really enjoy.  I am all about easy and minimal prep and clean up.  I would add a small garden salad to this meal to get more veggies in for the day.  Enjoy!

Pear Ginger Pie Recipe

 pear ginger pie

A guest post from Holly:

Need a use for those pears in our Brewers Organics orders lately?  Try a pie.  I’ve been making pies from sweet potatoes and now from pears!  It all started with a great pie crust recipe for my bread machine.  It’s perfect, the recipe makes 2 crusts, just the right amount for a fruit pie (one on top, one on bottom).  This pie is delicious, try it and find out on your own!

Pear Ginger Pie


Pie pastry for two 9 inch crusts (gluten free or regular).  I made my own in the bread machine!!

·       4 tablespoons orange marmalade or mixed citrus marmalade – I didn’t have marmalade, so I cooked a few pear slices in ginger syrup (from Candied Ginger recipe below)

·       Juice of one lemon (for use see ingredient instruction below for the pears)

·       6-7 medium pears (Bartlett or Anjou recommended), cored, peeled and sliced in ¼ inch thick slices and tossed in the juice of one lemon listed above

·       1-2 tablespoons crystallized ginger, minced (see Recipe below)

·       ¼ cup sugar

·       ¼ cup light brown sugar, firmly packed

·       ¼ teaspoon ground cardamom

·       ¼ teaspoon nutmeg

·       ¼ teaspoon cinnamon

·       2 ½ tablespoons cornstarch or arrowroot starch

·       2 tablespoons cold unsalted butter, chopped into small pieces

·       1 egg



1.       Preheat the oven to 425 degrees.

2.      Prepare one crust and line a 9 inch pie pan with it.  Spread the bottom of the pie crust with the marmalade (or pear/ginger syrup mix like I used).

3.      In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch.  Toss gently to combine.

4.      Spoon into prepared pie crust.  Place pieces of butter on top of the pie filling.

5.      Prepare an egg glaze with the egg, whisked with one tablespoon water.  Brush the edge of the prepared pie crust with the egg glaze.  Set the egg glaze aside.

6.      Prepare the second pie crust.  Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.  Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge.  Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).

7.      Brush the top with the egg glaze and sprinkle with granulated sugar.

8.      Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.

9.      Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden.  Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).

10.  Remove and cool on rack.  Serve at any temperature but perfect warm with vanilla ice cream


Homemade Candied Ginger

2 ¼ cups sugar

2 cups water

8 oz fresh ginger, peeled & sliced thin


1.      Set wire rack in rimmed baking sheet.  Combine 2 cups sugar and water in small saucepan over medium heat.  Bring to simmer, stirring occasionally, until sugar dissolves.  Add ginger and simmer until tender and translucent, about 45 minutes.  Strain through fine-mesh strainer set over medium bowl or large liquid measuring cup.  Reserve syrup for later use.

2.      Transfer ginger to prepared wire rack & let dry until ginger is tacky and no longer damp, 6-12 hours

3.      Combine dried ginger slices and remaining ¼ cup sugar in medium bowl, and toss until ginger is lightly dusted with sugar.  Transfer ginger to airtight container.  Candied ginger can be stored at room temperature for up to 2 weeks.

Pre-Workout Snack Ideas


A guest post from fitness blogger Ashley:


It’s very important to properly fuel your body before every workout.  Almost all cases when a client starts to feels nauseous or light headed during a session came down to the simple fact that they didn’t eat anything or they didn’t eat enough to get them through the workout.  Once they feel better, they usually admit to the fact that they didn’t want to feel sick from eating too much so they didn’t eat anything.


With that said, it is important to try to eat 30 minutes to an hour before your workout. There is a range for this because every body is different.  Some feel sick if they eat too close to workouts and others can eat right before they start and not be effected by it at all.   A good rule of thumb is it is always better to eat something rather than nothing.  Not eating enough can affect the intensity and duration of your workout as well as how much energy you sustain throughout.


So here is a list of ideas for pre workout snacks.  They are all easy to prepare and they will give you just what you need to work hard and feel energized the whole time.  It is also important to eat foods that are easy for the body to digest.  Depending on how long your workout is, you may need to eat another small snack, especially endurance workouts such as running.


Pre Workout Snack Ideas:

  • 1 tbsp. Peanut/Almond Butter and Banana
  • 1 Waffle and 1 tbsp. Peanut Butter
  • 1 serving Rolled Oats and 1 serving of Berries
  • Peanut Butter and Jelly Sandwich on Whole Wheat Bread
  • Greek Yogurt with 1 serving of Fruit (watch the sugar content in the yogurt)
  • String Cheese and 1 serving Whole Wheat Pretzels
  • Protein Shake (if you are into taking supplements, your body will absorb these pretty quickly.  Make sure you look at the nutrition facts of these types of supplements.)
  • Scrambled Eggs/Egg Whites with Toast/Bagel

Your body is an amazing machine.  It will do whatever it has to do to get you through whatever you’re doing even if it doesn’t have all the right fuel.  That is why it is important to get the most out of your workout and eat right depending on what your exercise of choice is for that day.  If you have to eat closer to your workout than you would’ve liked just eat a smaller snack.  Listen to your body, it usually does a good job telling you when it needs something.  Have a great week and drink a lot of water 🙂

Brussel Sprouts!

brussel sprouts


Brussels Sprouts.  They look like tiny cabbages–how hard can they be to cook? Not hard at all, provided that you don’t treat them like a cabbage. That thing with apples and vinegar–not so good with brussels sprouts. Asian stir-fry? Possible, but not optimal. Now, a simple treatment where they are sliced in half and drizzled with oil and a sprinkling of salt and pepper…roasted for 25-35 minutes or until as tender as you like (I tend towards less rather than more time).

If you enjoy greens, these are better than french fries. Really!

Sweet Potato Pie

pie slice

A guest post from Holly:

Sweeeeet potato pie!  I am baking like crazy.  A friend asked me what started my newfound interest in cooking — I said it was the purchase of my bread maker and the ease in which I could make homemade breads, pie crusts and pizza crusts — but my husband felt strongly that it was the invitation to become a guest blogger on Brewers Organics!  I think it was both.  Regardless, I made the most delicious sweet potato pie and my family went crazy for it!  Of course, the sweet potatoes were from Brewers Organics…

For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.


1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs  1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust (which I made in the bread maker!)


1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like asoufflé, and then will sink down as it cools.

Banana Cranberry Bread

banana bread

A guest post from the McDonald Family:

Banana Cranberry Bread

Most everyone loves banana bread, but why not add a little more flavor to it, cranberries. Fall is here and cranberries are in season. It’s great for breakfast or a snack. It’s a one of our favorite family recipes. I enjoy it with a cup of coffee in the morning, and even our 2-year-old son even loves it. It’s one of the few ways we can get him to eat cranberries. It’s an easy recipe to follow and takes about an hour to bake.

Prep time:20 minutes


2 cups all-purpose flour

¾ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup butter, softened

½ cup granulated organic or cane sugar

½ cup organic brown sugar

2 eggs

1 ½ cups mashed ripe bananas (2-3 bananas)

1 teaspoon vanilla extract

1 ½ cups chopped cranberries (whole cranberries optional)

banana bread 2

  1. Preheat oven to 325 degrees F. Evenly grease 8 ½ “ by 4 ½ “ metal loaf pan.

  2. In medium bowl, stir flour, baking powder, salt, and baking soda with whisk.

  3. In large bowl, with mixer at medium speed, beat butter, vanilla extract and granulated and brown sugars until light and fluffy. Beat eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture. Beat just until blended. Add in cranberries and mix well.

  4. Pour batter into prepared pan. Bake 1 hour (give or take a few minutes) until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.






Banana Bread 3

Vegetable Fried Rice



A guest post from Ashley:

It’s about that time again for another easy recipe that tastes great, doesn’t take a lot of time and incorporates a lot of fresh veggies from Brewers Organics. 

For breakfast, I typically have eggs with different vegetables depending on what I get in my delivery from Brewers Organics that week.  My favorites are mushrooms, zucchini and for some extra protein, I like to add some edamame to the mix and sometimes I’ll throw in some spinach.  I wanted to make something similar that I could enjoy at lunch that would incorporate some good carbs and fill me up. So I decided to make a healthy version of fried rice with veggies.


Vegetable Fried Rice


1 c. dry brown rice – I typically use the minute rice or something quick that can cook while I am preparing the veggies.

1/2 c. onions, diced

Coconut Oil – You need just enough for sautéing the veggies.  Coconut oil is my favorite because I think it adds some good flavor to the mix.

3-4 c. veggies of your choice – zucchini, mushroom, peppers, edamame, spinach and  broccoli are just some ideas but you can add whatever you’d like.

2 eggs – If you don’t want to the egg yolks, you can always use three egg whites.

Spices – salt, pepper, garlic or onion powder to taste.

1/4 c. soy sauce OR salsa – I’ve actually used salsa the last couple of times I’ve made this and it tastes really good without the salty taste of soy sauce.  Either will work just fine depending on your preference.


1. Cook the rice according to the box and let stand until it needs to be added to the recipe.

2. Heat the coconut oil over medium heat. Cook onions for a couple minutes until they become transparent and then stir in the veggies and cook until soft.

3. Push the cooked vegetables to the side of the pan and crack the eggs into the pan.  Let cook for a few minutes before mixing everything together.  Stir in soy sauce or salsa.

4.  Once most of the liquid from the soy sauce or salsa have mixed in, add the rice and stir until warm.  Voila!

5. Enjoy!


I hope this will add some variety to your menu this week.  Since I’m only cooking for one, sometimes I will cut the recipe in half so I don’t end up wasting the leftovers I wasn’t able to get to.  I hope you have a wonderful week and make sure you’re drinking lots of water and eat lots of  fruits and veggies of course.