How to Cook a Beef Tenderloin and More Help for the Holidays

Succulent Beef Tenderloin

Are the holidays creeping up on you like they are on me? It’s November and I’ve barely begun to plan. And there’s so much to do. Gifts to buy, cookies to bake for an annual cookie exchange, and meals to prepare. Just because we’re so busy shouldn’t mean that we throw healthy out the window. Eating all the nutritionally worthless food that gets put in front of us during this time of year is a sure fire way to get run down and sick.

But how do we make healthy cookies that don’t taste like cardboard? And what’s the correct way to cook a juicy, tender bird? Is there such a thing as healthy fudge? How do I glaze a ham? We’re having overnight company. What do I cook for breakfast?

Relax. There’s help to be had. Jenny at Nourished Kitchen has struggled with all the same questions. She has spent 6 years studying the real and traditional food movement to come up with solutions to holiday cooking that are healthy and delicious. I’m talking about holiday foods that we can’t live without – pies and sugar cookies. Yams and ham and melt in your mouth beef tenderloin. Jenny’s class, Real Food for the Holidays, will teach you how without using refined sugars, flours and oils.

Real Food for the Holidays is a series of online workshops, recipes, menus and instructional videos dedicated to simplifying your cooking this holiday season and keeping things real. There are 10 online workshops, 30 instructional cooking videos, over 175 real food recipes, pre-planned menus and one-on-one email support. Jenny even takes special diets into consideration. 

To learn more about Real Food for the Holidays, you can visit here, but before you do, Jenny gave me her recipe for Beef Tenderloin. I think you’ll want to check it out.