Today is one week until Christmas Eve! Can you believe it? It happened so fast this year, what with this being the first year our son will be conscious enough to understand about Santa and being generous and all that jazz. We’ve had so much fun setting up his gifts and talking about baking and leaving cookies out for Santa (and carrots for the reindeer of course!) and we’re getting all giddy, just like when we were kids.

Isn’t it odd that as you get older, Christmas begins to fade a little. It becomes less about the magic of the holiday and more about getting everything done in a timely manner, sending out those cards, getting your pictures taken, baking, presents, wrapping, shopping. When you have kids, that magic comes back. You see the sparkle in their eye when you tell them the story of Christmas (whatever that is to you…) and you see how magical and exciting this time of year can really be.

We still haven’t gone to visit Santa (I’m not brave enough to stand in a line-up for an hour with two small children waiting, and waiting, and waiting…). I see that in our futures, but not this year.

We’re getting ready for our big Christmas dinner with the acquisition of a 17+ lb. heritage, free range, organic turkey lovingly donated by our good friends at Organic Fair. We are extremely excited to try out a new brining recipe and maybe a new dessert or two as well. I’m all for traditions, but sometimes it’s nice to switch things up a bit right? How would you ever discover a favourite treat if you didn’t expand your horizons right?

In preparation for the upcoming week of gorging myself, we’ve been trying to eat a little lighter. Also, I’m motivated by my near completion of the first month of Insanity. I feel stronger, healthier, leaner, more energetic and spry than I ever have before. I also feel like I could eat a horse at the end of every day. So while eating healthy is a priority in the lead up to the holidays, I also am taking the time to feed my body. My health is important to me and I feel like I need to be that role model for my children too.

This recipe is über simple, ridiculously fast and definitely delicious. Pair it with a quick seared protein or roasted chicken and you’ve got yourself a fantastic meal.

** On a completely different note, tune in to Twitter and keep an eye turned to my Twitter handle (@GuiltyKitchen) and Cholula Hot Sauce’s (@CholulaHotSauce) for a fabulous holiday Twitter party. We’re giving away $300 worth of prizes (including Williams-Sonoma gift cards, Cholula Hot Sauce swag and a surprise grand prize!) and all you have to do is answer a few simple questions. The party starts at 3 pm PST on Monday, December 20th. See you then!

Platter (right) from Villeroy & Boch “Urban Nature” line

One Year Ago: Perfect Popcorn

Garlic Braised Bok Choy

Yield: 2 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes

6 Shanghai Baby Bok Choy
2 cloves garlic, sliced thin
1 tbsp oil (grapeseed, olive, etc.)
1 tbsp fish sauce

1. Slice each bok choy in half.
2.  Place oil, fish sauce and sliced garlic into cold cast iron (or other heavy bottomed pan with lid).
3. Turn heat to medium and place bok choy into pan, cut side down.
4. Place lid on and allow to come to temperature.
5. Stir every few minutes to prevent burning.
6. After 7-8 minutes, turn heat off and leave on element with lid on.
7. Leave for a minute or two to finish cooking, then remove from pan and serve.

Recipes to pair with your Braised Bok Choy:

Seared Duck Breast with Pomegranate Sauce on Foto Cuisine
Steak with Mushroom Sauce on No Recipes
Asian Chicken Breasts on For the Love of Cooking
Ultimate Veggie Burger on 101 Cookbooks
Pork Schnitzel on Simply Recipes