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Even though the holidays may be different this year, we are still whipping up our favorite holiday goodies here at My Nutrition Studio! Check out our signature holiday bark and. unique veggie dish below!  ANTI-INFLAMMATORY HOLIDAY BARK INGREDIENTS 1 lbs dark chocolate (we used Trader Joe’s Dark Chocolate Bar) 1/2 cup slivered almonds 1/2 cup chopped pecans 1/2 cup unsweetened coconut 1/3 cup dried blueberries INSTRUCTIONS Chop chocolate into small 1/2" pieces. In a microwave safe bowl, melt chocolate in 20-30 second intervals (stirring between each interval) until melted. Do not burn! Once melted and glossy, pour most of the chocolate (leaving a tad behind for drizzling) onto a cookie sheet lined with parchment paper. Sprinkle almonds, pecans, coconut, and blueberries onto the chocolate. Press down gently to make sure toppings stick. Drizzle remainder of chocolate over the bark. Refrigerate until firm, about 30 minutes. Remove and cut with a knife or break into desired pieces.  VEGETABLE TIAN
INGREDIENTS 3 zucchinis 3 yellow squash 2-3 roma tomatoes 1-2 tbsp olive oil 3 sprigs fresh thyme 1-2 tbsp chopped fresh parsley Salt and pepper to season INSTRUCTIONS Preheat the oven to 400°F. Clean all vegetables and slice them finely into equal round slices the best you can. Align the slices tightly alternating with each vegetable. Sprinkle dish with fresh thyme, drizzle with olive oil, and season with salt and pepper. Cook in oven for 30 minutes. When ready, sprinkle fresh parsley over tian and serve immediately!
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