How to Host a Stress-Free Holiday
If you’re hosting (or helping) this year, take it from us—spacing out the prep work can keep things much more manageable and enjoyable. Use our holiday hosting cheat sheet for your most seamless holiday yet.
Two weeks ahead
Make the call and order your holiday ham, turkey, or roast ahead of time. Your butcher will love you for it. Assume you’ll be serving about 1½ pounds per person. Everyone will be well fed, and you’ll have plenty of leftovers.
One week ahead
Plan your sides and desserts. You can make things like soups, dips, sauces, and dessert doughs pretty far in advance. For example, it’s easy to make your pie crust ahead of time and freeze it. On the big day (or the day before) you can roll it out and bake your pies.
Five days ahead
Take care of yourself. Keep yourself well rested and ahead of holiday rundown so you can actually enjoy spending time with friends and family when the day comes. Ordering Sun Basket’s fast and easy recipes can be a big help on nights like these. (Psss—save $40 off* your first order here). You’ll skip the crowded grocery store and keep yourself well-nourished and happily fed.
Two days ahead
Prep the bar. Pull the bar cart out of the basement or throw a festive tablecloth over a multi-use kitchen surface. Arrange your glasses, glass markers, red wines, and spirits. Throw any white and sparkling wines and beer in the fridge so they’re chilled ahead of time.
The day before
Set the table. Go ahead and cross it off your list. While you’re at it, pull out your serving dishes (make sure you have all that you’ll need) and match them with the proper serving utensils.
Pour a glass of wine and put your feet up. You’ve got this. And to help you relax, we are offering $40 off your first Sun Basket.
*Note: $40 promotional offer is valid only through 12/15
Six Stress-Busting Strategies to Keep You Sane
We can all relate to those times when the demands of life make it feel like the walls are closing in and the only way out is through a pint of ice cream. Although a tub of mint chocolate chip may offer temporary relief, when the wave of feel-good emotions crashes, the problems that sent you to the freezer in the first place will still be there. Repeat this often enough and stress can become chronic.
When stress is constant, the sympathetic nervous system can’t catch a break, which can lead to poor insulin resistance, sleep deprivation, cognitive decline, mood swings, anxiety, a compromised immune system, altered hormone activity, muscle loss, high blood pressure, an increased risk of heart attack, intense cravings, inflammation, and other health-damaging side effects. On top of all that, stress can inhibit the biological functions responsible for recovery, digestion, reproduction, immunity, and cell growth repair, and, in the worst cases, it can shut them down completely.
Here, Sun Basket’s Director of Nutrition, Lindsey Kane shares some tips to keep stress under control.
1. Reduce inflammation
Stress can lead to a constant state of inflammation. Eating foods that fight inflammation, while avoiding those that promote it, can be an effective way to keep stress under control.
- Eat nutrient-rich whole foods: Fruits, vegetables, nuts, and seeds are your best bet to speed up recovery from a surge of the stress hormone cortisol and boost immunity.
- Load up on omega-3 fatty acids: Salmon, walnuts, flax seeds, chia seeds, and hemp seeds all contain these essential fats that have powerful inflammation-reducing capabilities.
- Avoid processed foods: Foods with highly refined oils and sugars, artificial colorings, flavorings, additives, sweeteners, and preservatives can increase inflammation.
2. Elevate your mood
Serotonin, the hormone responsible for positive vibes, can counter the anxiety associated with the stress hormone cortisol. Reach for these foods to give you a happiness boost.
- B vitamins: For a feel-good source of serotonin, turn to foods rich in B vitamins. B9 (folate), consume fruits, vegetables, whole grains, and beans; for B6: whole grains, beans, poultry, fish, and dark, leafy greens; and for B12: fish, poultry, meat, eggs, and dairy. (Herbivores can get their B12 via supplements, nutritional yeast, beans, nuts, seeds, whole grains, and leafy greens.)
- Fermented foods: A healthy gut translates to better emotional and cognitive health. Eat plenty of probiotic-rich fermented foods, such as kimchi, sauerkraut, miso, and kombucha, and don’t forget to feed your microbiota fiber, too, to keep your gut bacteria happy and healthy.
- Smart carbs: Slow-digesting complex carbohydrates such as whole grains, legumes, and root vegetables can increase serotonin levels. Refined carbohydrates and simple sugars can cause a spike and a drop in blood sugar and insulin levels and elevate stress.
- Sunshine: Serotonin increases with exposure to the sun. Also, sunlight supports the production of vitamin D, which is associated with better mental health.
- Tryptophan: This amino acid converts to serotonin. Proteins, both plant based and animal derived, are great sources of tryptophan.
3. Reduce blood pressure
Potassium, magnesium, and natural nitrates can help lower blood pressure levels.
- Potassium-rich foods: avocado, bananas, and sweet potatoes.
- Magnesium-rich foods: dark, leafy greens, whole grains, beans, nuts, seeds, and avocado. Magnesium also supports the synthesis of the happy-hormone serotonin for a stress-busting double victory.
- Nitrate-rich foods: dark leafy green vegetables, beets, fennel, berries, melons, prunes, figs, dates. (Avoid artificial nitrates or nitrites found in processed meats, which tend to create a harmful compound called nitrosamine.)
4. Tea up
Tea contains a compound called L-theanine that both inhibits the stress hormone cortisol ad aids in the production of GABA, a neurotransmitter that increases serotonin and dopamine. Together, the two produce a sense of happiness and relaxation. Green, chamomile, lavender, peppermint, and ginger tea are all great soul-soothing options.
5. Crunch down
Research shows that the mechanical nature of chomping and chewing can help release tension. Let crunchy vegetables, nuts, and seeds, rather than potato chips, serve as an edible stress ball to relieve a clenched jaw.
6. Cut back on caffeine
Caffeine can increase the stress hormone cortisol and heighten the activation of the fight or flight system. There’s no need to ditch your caffeine fix altogether, but reducing your daily intake could be helpful. Read more about how caffeine can be part of a healthy lifestyle.
Artwork by Ekström Design
Hack Your Sun Basket Dinners into a Holiday Appetizer Spread
The abundance of holiday parties and potlucks calls for an extra level of creativity in the kitchen. Skip the artichoke dip and pigs-in-a-blanket, and take some inspiration from our test kitchen team. Hack a few of your Sun Basket recipes this week and turn them into party food for a crowd.
Turn Catalan Roasted Chicken and Root Vegetables into Rosemary Chicken Nuggets with Red Pepper Salsa and Roasted Vegetables.
- Heat the oven to 425°.
- Prep the parsnips and carrots for roasting according to Step 1 of the recipe.
- In a food processor, blender, or spice grinder, process the Marcona almonds to a crumb-like consistency, then transfer to a shallow bowl or plate.
- Prep the rosemary as instructed in Step 2, then add the chopped leaves into the almonds.
- Pat the chicken dry, cut the chicken into 2-inch pieces and transfer to a medium bowl. Season with salt and pepper, drizzle with olive oil, and toss to coat. Roll the chicken pieces in the rosemary-almond crumb.
- Bake chicken on the same tray as the carrots and parsnips for 12 to 15 minutes, flipping halfway through.
- Make the roasted red pepper salsa: finely chop roasted red peppers, garlic, and parsley. In a small bowl, mix with the red wine vinegar, tomatoes, and 1 tablespoon of oil. Season to taste with salt and pepper.
- Serve the chicken bites and roasted vegetables on a platter with the red pepper salsa for dipping.
Instead of Steak Fajita Lettuce Cups make Tex-Mex Beef and Vegetable Skewers.
- Prepare the onion and bell peppers according to Step 2 of the recipe. Trim the ends from the radishes and cut them in half lengthwise.
- Prep the steak as instructed in Step 1; toss the steak, onion, bell pepper, and radishes with the fajita spice blend, salt and pepper, and 1 tablespoon of oil.
- Thread the steak and vegetables onto skewers, alternating with a few handfuls of each ingredient. In a large frying pan, heat 1 tablespoon of oil over medium-high heat, cook until the steak is medium and browned on both sides, about 3 to 5 minutes per side.
- Prep all the avocado as instructed in Step 4; add the chopped avocado to a small bowl, and, using a masher or fork, mash to your desired guacamole consistency. Finely chop the cilantro and, if desired, the jalapeño and stir it into the avocado. Stir in lime juice, salt, and pepper to taste.
- Serve the skewers on a platter with guacamole for dipping.
*Save the head of butter lettuce from the recipe for a salad, or clean and stack leaves alongside skewers for makeshift wraps.
Make BBQ Meatloaf with Kale into Mini Meatballs.
- Heat the oven to 400°.
- Prep the shallots as instructed in Step 1 and the garlic in Step 5, set aside. Heat a medium pan over medium heat, add 1 tablespoon oil. Add kale and cook until the leaves start to wilt, 3 to 4 minutes. Stir in the chopped shallots and garlic and cook until fragrant, about 1 minute. Transfer to cutting board to cool, then finely chop the kale mixture. While the kale cools, prep the meatloaf mixture.
- Stir the kale mixture into the meatloaf blend. Using wet hands, form the meatloaf-kale mixture into 1-inch balls. Arrange the balls on a sheet pan 2 inches apart and bake for 20 minutes, turning once.
- Serve the meatballs on a platter with toothpicks and BBQ glaze for dipping.
*Save the potatoes from this recipe and add them to your holiday mashed potatoes, make home fries with breakfast, or roast them according to the recipe and serve alongside the meatballs.
Chocolate Tahini Truffles Recipe
Inspired by an Epicurious recipe, Sun Basket Test Kitchen Chef Paul Conte makes these truffles with tahini instead of cream to give them a satin-smooth texture, then finishes them with a spiced-nut topping. Don’t skimp on the chocolate: use the best you can afford. If you’ve never had a truffle dusted in Aleppo chile flakes before, we think you’ll love the subtle-yet-intriguing bite of heat the mild red flakes bring to the party. And don’t skip the salt. It’s the ingredient that ties all the flavors together.
Chocolate Tahini Truffles
Makes about 45 truffles
Serving size: 1 truffle
Shopping List
6 ounces bittersweet chocolate (between 60 and 70 percent cacao)
1 cup tahini
¼ cup plus 2 tablespoons honey, preferably buckwheat
½ teaspoon kosher salt
1 cup salted roasted pistachios
1 teaspoon Aleppo chile flakes
3 tablespoons toasted sesame seeds
Tools
Small melon baller or half-teaspoon measuring spoon, food processor, optional, medium heatproof bowl, large bowl, medium sauce pot, small baking dish (4 by 6 inches)
1 Prep the truffle mixture
- Finely chop the chocolate.
Bring a medium sauce pot filled halfway with water to a simmer. While the water heats, finely chop the chocolate.
In a medium heatproof bowl, stir together the chocolate, tahini, honey, and salt. Set the bowl over (not touching) the simmering water and let warm, stirring occasionally, until the chocolate is melted and the mixture is smooth, about 5 minutes. Be careful not to let the water come to a boil.
Carefully transfer the mixture to a small baking dish. Cover and refrigerate until firm, 1 to 2 hours.
While the truffle mixture chills, prepare the topping.
2 Prep the topping; make the truffles
- Using a food processor or a sharp knife, finely chop the pistachios.
Transfer the pistachios to a large bowl and stir in the Aleppo chile flakes and sesame seeds.
Using a small melon baller or a ½-teaspoon measuring spoon, scoop out 1-teaspoon rounds, then roll them between your palms into ½-inch balls. Add the balls, a few at a time, to the pistachio mixture and toss to coat, then transfer to a platter.
3 Serve
Serve the tahini truffles at once or transfer to an airtight container and refrigerate for up to 5 days.
Chef’s Tip: If you’re giving the truffles as gifts, wrap them individually in parchment paper, twisting the ends to seal closed. Truffles can be stored, covered in the refrigerator, for up to 5 days. Remove from the fridge and let stand for 10 minutes before serving.
Nutrition per serving: Calories: 45, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 3.5g (5% DV), Monounsaturated Fat: 1g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 20mg (1% DV), Carbohydrates: 3g (1% DV), Total Sugars: 2g, Added Sugars (Honey, chocolate): 1g (2% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
How to Make Socca on Facebook LIVE
This week on Facebook LIVE, Sun Basket’s R&D chef, Paul Conte, shows our recipe copy editor Jenny Kim how to make Socca with Harissa Yogurt and Kale–Marcona Almond Salad. This savory pancake is a popular street food from the South of France, having originated in Genoa, Italy, where it’s known as torta di ceci or farinata. Made with chickpea flour, fresh herbs, and cumin, variations of socca can be found in Algeria, Argentina, and Uruguay.
Watch as Paul channels his Italian roots, showing Jenny some techniques for getting a perfectly golden brown crust on socca, as well as how to massage kale until it’s tender, and even explaining why he thinks Marcona almonds are the king of all nuts.
Tune in on Wednesday, December 13th, at 4 pm when we’re live with the content team shucking oysters, cracking crab, and sabering bubbly for a festive no-cook holiday feast.
Jamaican Sorrel Punch Recipe
Christmas in Jamacia means that sorrel punch is on the table. Made with antioxidant-rich dried sorrel flowers (aka hibiscus), it’s got a bright red color and a warm, spicy flavor thanks to the fresh ginger and the combination of star anise, cinnamon, and allspice. Cold brewing makes the flavor softer and less astringent than it would be if you steeped the flowers in hot water. Consider pouring it into a clean wine bottle and giving it as a gift, or serve it in a big bowl at your holiday party. If you like to plan ahead, make the punch up to 3 days before the festivities.
Jamaican Sorrel Punch
Serves 6 to 8
Shopping list
2-inch piece fresh ginger
2 cups dried sorrel (hibiscus) flowers (about 3 ounces)
2 whole star anise
2 cinnamon sticks
4 allspice berries
Small bunch fresh mint (3 or 4 sprigs)
1 lemon
⅔ cup organic coconut sugar, plus more to taste
2 cups Jamaican white rum, optional
8 cups cold water
4 cups ice
Tools
Fine-toothed grater, optional, peeler, fine-mesh strainer, large bowl or 3-quart container with a lid, small sauce pot, serving pitcher or small punch bowl
1. Prep the ginger; steep the flowers and spices
- Grate or peel and thinly slice the ginger.
In a large bowl or a 3-quart container with a lid, stir together 8 cups cold water and the ginger, hibiscus flowers, star anise, cinnamon sticks, and allspice. Cover and let steep for at least 2 hours at room temperature or overnight in the refrigerator.
2. Prep the mint and lemon; make the punch
- Strip the mint leaves from the stems.
- Using a peeler, peel the skin from the lemon, taking care not to remove any of the bitter white pith; save the fruit for another use.
Set a fine-mesh strainer over a pitcher or a small punch bowl. Strain the liquid, pressing on the solids; discard the ginger, flowers, and spices. Add the mint, lemon peel, and as much coconut sugar as you like to the punch and stir until the sugar is dissolved. If using, add the white rum and stir to combine. Add the ice to the punch.
Serve
Ladle the punch into individual glasses and serve. Alternatively, set out the punch bowl and invite everyone to serve themselves.
Nutrition per serving: Calories: 80, Protein: 1g (2% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 20mg (1% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 20g (7% DV), Total Sugars: 8g, Added Sugars (Coconut sugar): 6g (12% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Heavy Hitter Fritters
The holiday season is in full swing, but we’re not letting that distract from our favorite December celebration: National Fritter Day!
All the world loves a fritter, from the beignets of New Orleans to India’s famous pakoras, and Indonesia’s banana fritters, pisang goreng. If you’d like to celebrate National Fritter Day with us, try Sun Basket’s protein-packed Quinoa Fritters with Arugula-Tangerine Salad, our wintry Sweet Potato-Scallion Fritters with Apple-Brussels Sprouts Slaw, or go fritter-adjacent and fry up these Root Vegetable Latkes with Greek Yogurt and Sautéed Apples.
Go ahead, throw some glitter then celebrate with a freshly fried fritter.
Holiday Gifting, Solved
It’s the most wonderful time of the year. You know, the time when you fight your way through mall parking lots, push through crowds in the stores and wait in long lines to buy stuff that will likely be re-gifted or forgotten in the back of a closet.
Wait, that’s not wonderful. That’s the worst. Luckily, there’s a better way.
Here are a few of the people we’ve already crossed off our list:
Busy Parents
You know that mom or dad who’s killing it at work and at story time? They’ll love our quick, healthy dinner solutions, no shopping required.
Clean Eaters
Your loved ones may be managing high-blood pressure, diabetes, or a healthy lifestyle transition. Our recipes are labeled and intended to help manage many of these health states, helping everyone enjoy delicious meals, worry-free.
Dish Delinquents
Got a roommate who seems to be allergic to dish soap? Nudge her in the right direction by gifting a Sun Basket and suggesting our one-pan dinner recipes.
Kitchen Novices
Send a basket to that friend who’s always posting yet another dinner disaster.
Recent Grads
He’s graduated from ramen but still hasn’t broken out that cast-iron skillet you got him yet. Send Sun Basket to inspire something special.
Takeout Addicts
Help him quit this expensive habit by showing him just how easy healthy, home cooking can be.
Give the gift of healthy, delicious cooking by December 25th to save 10% for every $100 you gift. You can be sure this gift definitely won’t end up in the White Elephant pile.
Sun Signs—December 2017
This month wraps up the difficult process of the last two-plus years spent examining our beliefs. Mercury shifts into reverse on the third, encouraging us to slow down and digest what we’ve learned and what truly matters. By the end of the year, it’s time to get serious about turning ideas into a workable plan.
By Lisa Awrey
SAGITTARIUS (Nov 22-Dec 21) Congratulations archers, you’re ready to graduate. So celebrate, but not so fast and not too much. It’s a good time to slow dance over what you’ve learned the past three years. Take stock, especially of your relationships; breathe, and imagine how you might apply your newly minted maturity to building a solid base for your finances.
CAPRICORN (Dec 22-Jan 19) This month is a natural time to hibernate and slow down, but you’re not sleeping—you’re dreaming—and there’s a difference. Make time to purge, not just the cobwebs in the attic but those in your psyche, aka your fears. Wrap up any unfinished projects. How’s your physical body these days? A chiropractic adjustment could set you on a fresh course. Aim for a clean slate, there’s a new you around the bend.
AQUARIUS (Jan 20-Feb 18) Take advantage of the expansive energy available this month to focus on the big picture. You’ve been charging ahead to get things done but expect some delays; you may need patience for the frustrating people in your way the first part of the month. Use the downtime to have some fun; after all, being a social animal is key to your success. You might find there’s someone you really should meet at one of those holiday parties.
PISCES (Feb 19-Mar 20) The month starts with your two planetary rulers positively in sync, reinforcing your mojo around imagining and manifesting what you want. A slower pace, especially during the first few weeks of the month, might be what you need to integrate the whirlwind of activity and responsibility that’s engulfed you the last few years. A surprise breakthrough financially or year-end bonus makes it all feel worth it and could land you a nest egg. By the 25th, you’ll be more in the mood for kinship. Being surrounded by family and friends helps you realize you have much to be grateful for. By year’s end, you’re ready to crank up the dream machine again.
ARIES (Mar 21-April 19) Your words have power. In fact, one of your favorite mottos—actions speak louder than words—may flip-flop this month. So think before you speak (or post that comment), it could backfire. Double check your travel plans, too; allow for missed connections. Channel your energy into straightening out shared finances; get your taxes done early. By the end of the year, you’re better positioned to take serious aim at your long-term goals.
TAURUS (April 20-May 20) Lessons around what’s yours, mine, and ours have been testing your patience the past two years. Whether you’ve been working out the details of a divorce, digging out of debt, or trying to attract investors, you’re ready to wrap up this crash course and pay off your credit cards. Security’s a high priority, and this month you may be trying to simplify your finances and make money flow more easily. Looking deeply at what truly makes you feel secure frees you to trust more, perhaps cracking the door open to true intimacy. Maybe you don’t have to be the sole breadwinner in order to live abundantly.
GEMINI (May 21-June 20) Your ruling planet, Mercury, the speedy messenger, backpedals through your relationship house most of the month. Clouding your usual sharp mind and crackerjack communication skills and fogging up your relationship mirror. A positive attitude and consummate social graces can help clear up misunderstandings. Your sense of humor goes a long way, too. You’re in the midst of rethinking all your relationships; use this period of forced revelry to imagine your way into an ideal relationship.
CANCER (June 21-July 22) You’re fired up to entertain this month. You’re the dazzling life of office holiday get-togethers. Your passion for fun heats up and you’re keen to carve out time for creative projects and things you love, including your kids. Take time out, soak in the tub, and recharge your batteries between the festivities. Though few are as good at pulling all the details together as you, you’ll feel less resentful if you let others pitch in and share in the production. Christmas brings the magic; a makeover and new outfit can boost your sparkle, inspiring your special someone to pull you under the mistletoe.
LEO (July 23-Aug 22) That worn-out caution repeated to artists for millennia, “don’t give up your day job,” may just reverse at the close of 2017. You’re ready to take your creative work to the next level and make it part of your daily bread. You’ve put in the 10,000 hours the last two-plus years, and you’re now a master at expressing yourself. Trust it, Leo. Here’s your new mantra: “Dance like there’s nobody watching, love like you’ll never be hurt, and sing like there’s nobody listening.”
VIRGO (Aug 23-Sept 22) The hard lessons you’ve learned about where you come from and what constitutes home are up for review, and you’ve gained deep insight into the adage ‘blood is thicker than water’. Go ahead and put the finishing touches on your foundation, which for some of you is a writer’s hut or home office. You’re closer than you realize to that dream of doing what you love. Invest in a cozy sweater and put the kettle on, it’s time to get the rewrites completed on that book.
LIBRA (Sept 23-Oct 22) This month, think before you speak. Write it down instead. Your ideas are churning into overdrive and you have much to say., just remember to edit yourself. Less is more when it comes to messaging, and brevity is key to being heard. You’re beginning to build new networks, and they’re listening closely, so be selective with the connections you forge. You’re also hot to spend this month, but don’t blow the year-end bonus on holiday bling. If you must spend, make sure it’s an investment in your future.
SCORPIO (Oct 23-Nov 21). You’re coming on strong and ready to rock. The research you’ve been doing on finances and your income and output the last few years is ready to pay off and your stock just went up. Don’t worry if the year-end bonus or dividends don’t arrive in time for the holidays—the check is in the mail, for reals. It’s your time and your year, Scorpio. Forget orange, black is back.
Illustration by @boccaccinimeadows
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