New Year, New Home: What You Need To Do Now To Prep Your Property For the Market

The end of the year is very near; whether you have thoughts of selling in 2018 or simply want to start the New Year enjoying your home to the fullest, here are my top recommendations that you can start today:

1. Think like a buyer...

This can be as simple as doing a walk-through of each room in your home, as if it's on the market and you're evaluating what you like & dislike. This is a terrific exercise for opening your mind to everyday things in your home that you may not even realize because you're so frequently in the space.

2. Ditch the bulk...

Do you have an oversized couch that you absolutely love and won't part it? Many people do, and I understand it's appeal, but buyers will automatically think the room in its is far smaller than it actually is. Remove any bulky furniture from your home that can detract from the value of your property by making it feel smaller than it actually is.

3. Clear closet clutter...

This is the ultimate win-win for you. Taking the time to fully clear out and organize all closets in your home will not only make you feel more relaxed and on top of it, but it will showcase your closet space for what it truly is.

4. Say no to wasted space...

It's wonderful to be able to have an additional bedroom that can be used for whatever you need it to be... an office, a den, a storage room... however, it's easier for buyers to appreciate a space's value when it's given a defined purpose. That way, even if they don't necessarily need a home office like yours, they are able to actually see it as a finished room that they can then use for whatever purpose they want to.

My 2016 blog entry, "Five Steps You Must Take When Selling Your Home," delves deeper into the nitty gritty of each step to take before you list. Read it here: http://www.melaniehane.com/blog/2016/3/18/5-steps-selling-your-home

Vegan, Gluten-Free, & Paleo Thanksgiving Dinner Ideas

Thanksgiving is almost here! Here are some nutritious (yet also very, very delicious!) alternative takes on Thanksgiving classics. Cater to your guests with certain dietary restrictions and preferences while also still offering an enticing, healthier option for everyone else.

Japanese Yams with Cashew Cream 

from Melissa Wood Health

• 3-6 Japanese yams

• 1 Tbsp Coconut Oil

• 1 TspVanilla Extract
• 1 Tbsp Kimera Kacao Booster
• 1 Tsp Sea Salt
• 1/2 Cup of Raw Cashews 
• 1/2 Cup of Water
• 1/2 Teaspoon Sea Salt
• 1/2 Squeezed Lemon Juice

1.     Pre-heat oven to 400 Degrees 

2.     Thoroughly rinse 3-6 Yams (adjust amount according to size of your group)

3.     Cut off ends of yam then slice in wedges

4.     Once halved, slice into wedges

5.     Toss yams in large mixing bowl with one tablespoon of coconut oil

6.     Spice Things Up! Use What You Have! (I used a teaspoon of vanilla extract, a sprinkle of Kimera Kacao Booster, and a pinch of sea salt)

7.     Place wedges skin down on tray and place on bottom rack of oven

8.     Bake for 38-42 Minutes

9.     Top with cashew cream

Cashew cream directions:

1.     Soak ½ cup of raw cashews in 1 cup of water for one hour. 

2.     Rinse the cashews. 

3.     Add cashews to blender (Click Here) with ¼ - ½ cup of water. 

4.     Add ½ teaspoon sea salt to blender. 

5.     Add ½ squeezed lemon to blender. 

6.     Blend for 30-45 seconds until smooth. 

Vegan Mashed Potatoes & Gravy

from Rainbow Plant Life

• 1 1/2 pounds red-skinned potatoes 
• 1/3 vegan Earth Balance butter, melted
• 2/3 cup raw cashews, soaked for 4 hours
• 1/2 cup vegetable broth
• 1 tablespoon nutritional yeast
• 2 teaspoon sea salt, divided + additional salt for cashew cream*
• Freshly cracked black pepper 
• 1 head of garlic
• 1 teaspoon olive oil 
• Chives, sliced (for garnish) 

*Sea salt tastes less salty than table salt, so if you use the latter, use less salt and taste as you go

for the Mushroom Gravy...

• 1/2 cup chopped shallots (approximately 2-3 shallots)
• 1/2 tablespoon olive oil  
• 2 cloves garlic, minced
• 8 ounces Shiitake mushrooms, chopped
• 1/2 teaspoon sea salt + more 
• Freshly cracked black pepper 
• 1 tablespoon finely chopped fresh thyme leaves
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 tablespoons spicy red wine (I used a Syrah)
• 1 cup vegetable broth
• 1 tablespoon gluten-free soy sauce 
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch (or arrowroot powder) 
• 2 tablespoons plant-based milk
• 1 tablespoon miso paste 

1. In a non-stick skillet, heat olive oil over medium-high heat and cook the diced shallots until they are translucent and lightly browned, about 3-5 minutes. 
2. Add the mushrooms and a generous pinch of salt and pepper, and cook for another 8-10 minutes until they release their liquid and become tender. You may need to add a few tablespoons of water to prevent the mushrooms from burning.
3. While mushrooms are cooking, whisk together the nutritional yeast, cornstarch or arrowroot powder and plant-based milk until you have a thick paste. 
4. Add the minced garlic, thyme and rosemary and stir for a minute until fragrant. Then add the red wine, vegetable broth and soy sauce, whisking constantly and bring to a boil.   
5. Add the nutritional yeast paste to the pan, whisking constantly to make sure it dissolves. Then add in the miso paste and continue stirring constantly for a few minutes until the gravy is thick and flavors have melded together.
6. Finish with salt and pepper to taste. 

Carrot + Cardamom Soup

from Nom Nom Paleo

• 1 tablespoon coconut oil
• 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
• Kosher salt
• 1½ pounds large carrots, peeled and cut into ½-inch coins
• ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
• 1 teaspoon minced fresh ginger
• ½ teaspoon ground cardamom
• 4 cups chicken stock or Bone Broth (from Nom Nom Paleo)
• ½ cup full-fat coconut milk
• Freshly ground black pepper

1. Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
2. Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
3. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
4. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.

6 servings
Hands-on time: 15 minutes
Total time: 45 minutes

Classic Gluten-Free Stuffing

from Whole Foods

• 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes
• 2 shallots, finely chopped
• 2 yellow onions, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 tablespoons unsalted butter
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry white wine
• 1 cup gluten-free chicken broth
• 1/4 cup chopped fresh parsley
• Canola spray oil

Preheat the oven to 300°F. Spread bread on a large rimmed baking sheet. Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. (If using premade stuffing cubes, skip this step.)

Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat. Add shallot, onion, celery and carrot and cook, stirring frequently, until soft and golden brown, about 10 minutes. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half, about 5 minutes.

Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.

Nutritional Info:  (per serving) 180 calories (60 from fat), 7g total fat, 3.5g saturated fat, 15mg cholesterol, 410mgsodium, 23g carbohydrates, (2 g dietary fiber, 4g sugar), 4g protein.

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I hope you have a wonderful holiday with your loved ones!

Interior Design Delights: November 2017

The holiday season will be in full swing before we know it -- stock up on decorating and entertaining essentials now so you can spend the next few months being merry & stress-free! Here are a few things that have caught my eye online...

Farmtable Plank

How dream holiday charcuterie boards are made! Versatile and perfect for any occasion, intimate or large, casual or formal. 

S/4 Triple Loop Napkin Rings, Matte Silver

These elegant napkin rings instantly dress up any tablescape, pulling it all together with the ultimate ease and style. 

S/4 Divot Dinner Napkin, White/Gold

Nothing could be chicer -- these golden scalloped linen dinner napkins will not go unnoticed and are fabulous for any special occasion, let alone perfect for Thanksgiving festivities.

20" Boxwood Dried Wreath w/ Gold Bow, Green

Gold... velvet... the details on this wreath make for a stunning holiday display and a lovely way to welcome guests into your home for the holidays.

Flamingo Bottle Opener, Gold/Dark Gray

A divine hostess gift for your friend or family member who has everything.

Halo 2, Gold Leaf

Instantly brighten up any room in your home and breath new life into your space with this impeccably decadent abstract piece, created using hand-applied gold leaf.

26" Rose & Magnolia Arrangement, Faux

A stunning arrangement worth the investment.

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Wishing you the loveliest and merriest of holidays!

Halloween at Home: Spooky Bites

Halloween is upon us! What better way to enliven your Halloween haunt at home than with some devilishly delicious bites? Here's what I recommend...

Hot Dog Mummies

Image from SeaKettle.com and recipe from Pillsbury

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 

2 1/2 slices American cheese, quartered (2.5 oz) 

10 hot dogs

Cooking spray

Mustard or ketchup, if desired

Directions:

Heat oven to 375°F.

If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Ghost Meringues

Image and recipe via SmartSchoolHouse.com

• 4 Egg Whites
• 1/2 tsp of Cream of Tartar
• 1 cup of Sugar
• Black Decorating Icing Gel

Directions:

Preheat oven to 225 degrees.

Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles).

Next, add your sugar in small amounts.

Finally, mix in the cream of tartar.

Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).

Prepare your baking sheet with a layer of foil covered with non-stick spray.

Place the meringue mixture into an icing bag.

Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).

Bake them for about 45 minutes or until the tops become a little brown.

Once they are completely cooled, they will harden and be ready to decorate with black gel frosting!

Add eyes and mouths to your ghost (or create silly faces!).

Store in an airtight container.

Blood Spatter Cookies

Image and idea via EverydayAnnie.com

Bake sugar cookies in whatever shape you prefer.  (Or use chocolate cookies instead – I love both kinds!)

Edge and flood the cookies in plain white royal icing.  Let dry completely overnight.

Tint some of the leftover icing dark red.  Thin it to a consistency that splatters well.

Lay cookies on a work surface covered in wax paper, parchment or foil.

Splatter away using a clean paintbrush or the tines of a fork, until the cookies look as gross as you like.  Let dry.  

Halloween Hand Treats

Photo and idea via queenscardcastle.blogspot.com

All you need are gloves, an optional spider "ring," and your favorites candies!

Bloody Chocolate Fountain

Idea via Kenneth Wingard for HGTV

12 oz white chocolate chips
1 cup heavy cream
4 tbl butter
Red food coloring
Strawberries, Sponge Cake (cut into cubes), and Pretzels (or other food of your choice)

Directions:

Combine the heavy cream and butter in a heavy saucepan over medium heat. 

When warm, add the chocolate chips, stirring constantly until smooth. 

Add food coloring several drops at a time until fondue becomes blood red. 

Place in chocolate fountain or simply use a serving bowl.

Arrange strawberries, sponge cake, and pretzels in serving dishes with toothpicks or bamboo spears.

What are your plans for this Halloween? Have a ghoulishly good time!

The Best of: Plant-Based Eating

Today it seems as if almost everyone you know is trying a plant-based diet, or is at least becoming more aware of this lifestyle and trying to incorporate it into their daily lives. Here are a few recipes that are truly nutritious & delicious. No sacrifices here!

MEATLESS MONDAY FAMILY STYLE

INGREDIENTS (ALL ORGANIC) 

• 2 boxes of Jovial Brown Rice Pasta
• 1/2 jar Rao's Marinara Sauce 
• 1/2 jar Organico Bello Marinara Sauce
• 2 large yellow tomatoes (or red, if you prefer!)
• 2 bunches of asparagus
• 1 lemon
• 4 Tbsp nutritional yeast
• Sprinkle vegan cheese to taste (plant based version)
• Option to sprinkle organic shredded mozzarella cheese to taste
• Sprinkle sea salt to taste
• Coconut oil

PROCESS

1. preheat the oven to 375
2. Rinse the asparagus and then chop the ends off
3. I place the asparagus in a bowl and then add some coconut oil and mix it around and then transfer the asparagus to a cooking sheet to place in the oven
4. Let the seasoned asparagus cook for about 12 minutes or until they start to brown
5. While the asparagus is in the oven, I fill a pot with water, add a tsp of olive oil and a pinch of sea salt to the water while it's boiling) bring the water to a bowl before adding in the brown rice pasta and leave for 10 minutes on low heat. Slice tomatoes while the pasta is boiling and heat up the sauce on low heat.
6. The key to making brown rice pasta delicious is once the 1o minutes are up turn off the stove and let the pasta sit in the water for 1 min. Then strain and place in a bowl.
7. Take out the asparagus and squeeze 1/2 lemon over all of them.
8. Add sauce with seasonings (sea salt and nutritional yeast to taste) and split pasta so you can add mozzarella to one and the vegan cheese to the other. Sprinkle cheese on top and mix in so it melts.
9. Top off with sliced tomatoes and cooked asparagus. Enjoy!

RECIPE FROM MELISSA WOOD HEALTH

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MANGO AVOCADO-HUMMUS COLLARD GREEN WRAPS

Looking for a filling lunch but still want to feel light after eating?! Try these delicious wraps! Spicy creamy avocado hummus with mango, artichokes and carrots is the perfect combination of sweet and savory! Enjoy!! Serving Size: Makes 4 Wraps Recipes: - 4 Large Collard Green Wraps - 1 1/2 cups Chick Peas - 1/4 cup Sun-dried Tomatoes - 1tsp.

RECIPE FROM LIMABEAN LIFESTYLE / GUILTLESS PLEASURES COOKING CHANNEL

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CARROT & RYE OATMEAL

INGREDIENTS

1/2 cup rolled oats

1/2 cup rye flakes

1 1/2 cups fresh carrot juice

1 cup unsweetened plant-based milk (we like this home-made version)

A pinch of sea salt

Serve with...

Sultanas or raisins, or raw cacao nibs, or toasted flaxseeds

 

PROCESS

First, prepare the apple compote. Cut the cored apple into cubes. Add all compote ingredients to a sauce pan with 2 tablespoons of water, cover, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until tender and golden.

Meanwhile, place all oatmeal ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until thick, stirring occasionally. Serve and top with raisins, cacao nibs, and toasted flaxseed.

RECIPE FROM THE MOMENT

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ALMOND CHIA PUDDING

INGREDIENTS

• 1 cup almond milk
• 1 cup coconut cream
• 2 Tbl maple syrup
• 6 Tbl chia seeds
• 1 tsp vanilla extract
• 1/8 cup grated coconut
• 1/4 cup almonds, sliced
• 1/4 cup cornstarch

INSTRUCTIONS

1. In a bowl mix the milk, coconut cream, maple syrup, chia seeds, cornstarch, and vanilla.

2. Let the chia soak for 10 minutes.

3. Stir gently, cover, and put in the fridge for at least 1 hour.

4. Pour the pudding into small bowls.

5. Top with the almond flakes and grated coconut. Serve and enjoy.

RECIPE FROM GLUTEN-FREE DADDY

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Leave a comment if you try one of these or have a favorite recipe you'd like to share!