The Winter Issue

TheWINTER ISSUE

2019

HOLIDAY HACKS FROM THE SIMPLE MILLS TEAM

TIPS FROM A

DIETITIAN

SEASONAL

WINTER RECIPES SELF-CARE

FOR THE HOLIDAY SEASON

GIVE THE GIFT OF HEALTH THIS HOLIDAY SEASON… Our Winter Issue has arrived! Inside you’ll find holiday hacks from our team, thoughtful reminders to get you through the busy season, tips from a dietitian and delicious recipes created to give the gift of health to your friends, family and just as important, yourself.

- The Simple Mills Team

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2

HARVEST BAKED BRIE YIELD: 6-8 SERVINGS

15 MIN

15 MIN

PREP TIME

COOK TIME

INGREDIENTS Simple Mills Almond Flour Crackers or Sprouted Seed Crackers One 8 oz. round of brie

Zest of 1 large clementine (or 1 Tbsp. fresh orange or tangerine zest)

1/4 c. fig preserves (preferably sweetened with fruit juice)

1 Tbsp. coarsely chopped dried cranberries

2 Tbsp. walnut pieces

INSTRUCTIONS PREHEAT oven to 350°F. PLACE brie on parchment paper on a cookie sheet lined with parchment paper.

SPREAD brie with fig preserves, and sprinkle with clementine zest and walnuts.

BAKE 15 minutes or until warm and soft.

SPRINKLE with cranberries.

SERVE immediately with Simple Mills Almond Flour Crackers or Sprouted Seed Crackers.

Dietitian’s Tip Walnuts are a quick and satisfying way to add some omega-3s to your day.

Credit: Mary Ellen Phipps, RDN @milkandhoneynutrition

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10 MIN

30 MIN

PREP TIME

COOK TIME

APPLE, SWEET POTATO, AND ROSEMARY FLATBREAD YIELD: 10-12 SERVINGS

INGREDIENTS 1 box Simple Mills Artisan

1/2 tsp. salt

Bread Mix

Black pepper to taste

2 eggs

1 honeycrisp apple, core removed

2 Tbsp. water

and thinly sliced

4 Tbsp. extra virgin olive oil

1 tsp. maple syrup

2 Tbsp. apple cider vinegar

Fresh rosemary

1 packed c. sweet potato purée

Sliced red onion

1 Tbsp. extra virgin olive oil

Feta cheese, dairy free if preferred

1/2 tsp. garlic powder

INSTRUCTIONS PREHEAT oven to 375°F and line a baking sheet with parchment paper.

WHISK eggs, water, olive oil and apple cider vinegar together in a bowl.

ADD Simple Mills Artisan Bread Mix and mix until incorporated. Let sit for 5 minutes.

WET your hands and transfer dough onto your parchment-lined baking sheet. Flatten into a flat bread.

BAKE for 10 minutes. Remove from the oven and decrease the heat to 350°F. ADD sweet potato purée to a small bowl and season with olive oil, garlic powder, salt and pepper. Mix to combine.

ADD apple slices to a small bowl along with maple syrup and toss until covered.

Dietitian’s Tip Sweet potatoes contain soluble and insoluble fiber, both of which provide fuel to bacteria in your gut, helping it stay active and healthy.

TOP flatbread with sweet potato purée, sliced apples, fresh rosemary, sliced red onion, feta cheese and a crack of black pepper.

BAKE for an additional 15 minutes.

CUT into slices and enjoy.

Credit: Mary Ellen Phipps, RDN @milkandhoneynutrition

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VANILLA PERSIMMON CAKE

10 MIN

40 MIN

YIELD: 12 SERVINGS

PREP TIME

COOK TIME

INGREDIENTS CAKE

FROSTING

2 boxes Simple Mills Vanilla

1 1/2 c. sustainable palm

Cupcake & Cake Mix

shortening, at room temperature

6 eggs

and soft

2/3 c. avocado oil

3/4 c. organic powdered sugar

2 Tbsp. pure vanilla extract

2 tsp. pure vanilla extract 6 Tbsp. arrowroot flour 5 Tbsp. coconut flour 1/4 tsp. salt 5 Tbsp. coconut oil, melted

INSTRUCTIONS PREHEAT the oven to 350°F and adjust the oven rack to the middle position.

COMBINE all of the wet ingredients together in a large bowl. Slowly pour in both boxes of Simple Mills Vanilla Cake mix and continue stirring until smooth and creamy throughout.

SPLIT the batter evenly into (4) 6-inch parchment lined springform cake pans. If you don’t have this many, simply work in two batches.

BAKE at 350°F for 24-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for about 15 minutes before transferring to a wire rack to cool completely. Meanwhile, prepare the frosting.

Dietitian’s Tip

USING a stand mixer with a paddle attachment or a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout. Add the rest of the ingredients except for the coconut oil and mix for about 1 minute. Slowly drizzle in coconut oil while turning the mixing speed up to high.

LAYER the buttercream between the cooled cakes and enjoy with your favorite seasonal toppings.

Persimmons have a sweet, honey-like flavor and are rich in vitamin a, vitamin c, potassium, manganese, and flavonoids (an antioxidant that lends their vibrant yellow-orange hue).

Credit: Mary Ellen Phipps, RDN @milkandhoneynutrition

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30 MIN

1 HR

PREP TIME

COOK TIME

RATATOUILLE TOPPED SPROUTED SEED CRACKERS YIELD: 6-8 SERVINGS

INGREDIENTS 1 Tbsp. extra virgin olive oil

1/4 tsp sea salt, plus more

1 c. onion, chopped

for garnish

1 c. yellow bell pepper, chopped

1 eggplant, sliced

3 garlic cloves, minced

1 zucchini, sliced

2 heaping Tbsp. fresh basil, plus

Black pepper to taste

more for garnish

1 box Simple Mills Original or

1 1/2 tsp. fresh thyme, plus more

Garlic & Herb Sprouted

for garnish

Seed Crackers

2 cans 14.5 oz. diced tomatoes

INSTRUCTIONS PREHEAT the oven to 375°F. HEAT a cast iron pan. Once hot, add olive oil and onion and sauté until translucent.

ADD bell pepper and garlic and cook until the garlic is fragrant and the bell pepper has softened.

ADD fresh basil, fresh thyme, diced tomatoes and salt. Mix and cook on medium heat for 5 minutes, while you prepare the vegetables.

TASTE and adjust seasonings.

SCOOP out 1 cup of the tomato sauce and set aside.

ARRANGE the slices of eggplant and zucchini in a spiral shape, alternating between a slice of zucchini and a slice of eggplant.

POUR the reserved tomato sauce on top of the vegetables.

Dietitian’s Tip Tomatoes contain lycopene which has been linked to many benefits including promoting healthy skin.

SEASON with a sprinkle of salt, black pepper and more fresh herbs.

COVER with foil and bake for 30 minutes.

REMOVE the foil and bake for an additional 30 minutes uncovered.

GARNISH with fresh herbs and serve alongside Simple Mills Original or Garlic & Herb Sprouted Seed Original Crackers.

Credit: Mary Ellen Phipps, RDN @milkandhoneynutrition

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PEPPERMINT PISTACHIO BROWNIES

5 MIN

25 MIN

PREP TIME

COOK TIME

YIELD: 9-16 SERVINGS

INGREDIENTS 1/2 c. melted coconut oil 3 Tbsp. water 2 eggs 1 1/4 tsp. peppermint extract 1 box Simple Mills Brownie Mix 1/3 c. chopped pistachios Melted dark chocolate

INSTRUCTIONS PREHEAT the oven to 375°F and line a 8”x8” pan with parchment paper.

Set aside.

WHISK the coconut oil, water, eggs and peppermint extract in a large bowl.

ADD baking mix and stir until well combined.

SPREAD evenly into prepared pan; smooth top and top with chopped pistachios.

PRESS the pistachios into the batter gently.

BAKE for 25 minutes.

LET COOL, cut into squares and enjoy with a drizzle of melted dark chocolate.

Dietitian’s Tip Pistachios have more Lutein than any other nut. Lutein is a nutrient that supports eye health.

Credit: Mary Ellen Phipps, RDN @milkandhoneynutrition

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10 MIN

1+ HR

PREP TIME

COOK TIME

BLUEBERRY POMEGRANATE BREAKFAST CASSEROLE YIELD: 8 SERVINGS

INGREDIENTS CASSEROLE

COCONUT BUTTER GLAZE

1 box Simple Mills Pancake

1/4 c. coconut butter

& Waffle Mix

2 Tbsp. powdered sugar

10 eggs

1/4 c. unsweetened almond milk,

2 1/3 c. milk, dairy or non-dairy

at room temperature

3 Tbsp. avocado oil or coconut oil

1 Tbsp. fresh squeezed lemon

1 tsp. pure vanilla extract

juice

3 Tbsp. coconut sugar

1/2 tsp. pure vanilla extract

1/4 tsp. kosher salt

1/4 cup water

INSTRUCTIONS WHISK 5 eggs, 1/3 cup milk and oil until well blended.

HEAT lightly oiled griddle or skillet on medium heat. Pour batter onto griddle, using 3 tablespoons of batter for each pancake.

COOK until edges are dry, turn and brown other side. Put pancakes aside to cool.

WHISK together 2 cups milk, vanilla, 5 eggs, sugar, and salt.

SPRAY a large baking dish with oil and shingle the pancakes throughout the dish. You will have about 14 pancakes.

POUR the batter into the dish and make sure the pancakes are coated evenly. Cover with plastic wrap and let it set in the refrigerator for at least 8 hours or overnight.

Dietitian’s Tip Blueberries contain naturally-occurring sugars (one of the reasons they taste so great!) and four essential nutrients: fiber, vitamin C, manganese, and vitamin K.

PREHEAT the oven to 350°F and adjust the oven rack to the middle position. Bake for 50-60 minutes until the egg custard has completely set. While the casserole is baking, prepare the coconut butter glaze.

Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.

REMOVE from heat and stir in sweetener. Slowly pour in about 1 tablespoon of almond milk at a time. Watch the consistency closely. You will want it to be between thin and thick.

STIR in lemon juice and vanilla. Taste for adjustments.

Credit: Credit: Mary Ellen Phipps, RDN @milkandhoneynutrition

SERVE casserole with coconut butter glaze, powdered sugar, fresh blueberries, and pomegranate.

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Holidays can be overwhelming, and it’s easy to forget the reason for the season.

Take what you need to help you be your brightest.

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“ I like to start my day with a warm breakfast in winter!

Oatmeal with lots of seeds, nuts, and organic frozen fruit (because winter = no fresh berries). I add cinnamon and turmeric for those spice benefits! I also add collagen to keep my skin lookin’ fresh as it’s crumbling to pieces from the dry air. ” – Ashley (Research & Development)

“ Winter is my favorite season. I’ve noticed that some people find it hard to get outside or stay active in the winter (they go into hibernation mode).

I actually ramp up my social activities during this time of the year - I join extra ice hockey leagues so I can play 2-4 times a week. ” – Connor (Quality)

“ It’s always so hard to stay on

track in the darkness of winter, so I wake up a little bit earlier (~15mins) to make sure I have a healthy, nutritious breakfast.

Simple, but gets my day started on the right foot! ” - Scott (Procurement)

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“I love a good instant pot recipe. I make large batches of soup (~6-8 servings) and put them in mason jars in the freezer to grab on the go. You can fit so much nutrient density in a soup, plus they freeze really well!”

- Katlin (CEO)

“ When making goodie bags, instead of adding on to loads of sugary treats that come with the holiday season, I buy raw, nutrientdense nuts to roast with fresh herbs and they’re always a huge hit. ” - Aliza (Quality)

“ My family makes a big hearty quiche and some muffins ahead of time, so that on Christmas morning we can spend less time in the kitchen, and can focus on being together. ” - Kim (Marketing)

“ With the little sunlight seen during the winter season, I find myself tired and worried about the lack of Vitamin D my body is receiving. I try to incorporate foods with Vitamin D in my diet, like mushrooms, salmon, and egg yolks! ” - Mack (Marketing)

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ABOUT SIMPLE MILLS Simple Mills enriches lives and bodies through simple, delicious, real food. We strive to make healthful choices easy by offering food that tastes great in the moment and nourishes your body for the long-term. We believe in clean, nutritious food for a better life—it’s that simple. @simplemills | www.simplemills.com

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