Betsy Nelson

Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.

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Five-Spice Fire Cider

This immune-boosting fire cider features star anise, jalapeño peppers, and fresh ginger, turmeric, and horseradish roots.

By Betsy Nelson

Beverages

Homemade Fire Ciders

Make your own spicy vinegar-based herbal tonic at home with these two easy methods.

By Betsy Nelson

Cooking & Food

Almond-Crusted Tilapia

Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.

By Betsy Nelson

Lunch & Dinner

Roasted Tomato Basil Soup

A rich and flavorful twist on classic tomato basil soup — made with roasted heirloom tomatoes for deep, smoky goodness.

By Betsy Nelson

Soups

Fennel-Ginger Digestif

Ginger and fennel are well known for their digestion-supporting powers, making them a great choice for this warming after-dinner drink.

By Betsy Nelson

Beverages

pork chops with pears and pomegranate seeds

Pork Chops With Pear-and-Pomegranate Sauce

You can cook up this aromatic main dish in a single skillet. Garnish with fresh rosemary or sage leaves if you like.

By Betsy Nelson

Lunch & Dinner

A cast-iron skillet of sauteed apples with maple-glazed pecans next to slices of apple and a bowl of pecans.

Sautéed Apples With Maple-Glazed Pecans

Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.

By Betsy Nelson

Breakfast Side Dishes

Coconut Chocolate Truffles

Chocolate truffles are traditionally made with cream, butter, and egg yolks, but this simple version uses coconut milk and coconut oil. Try different flavorings such as orange or lemon zest, cinnamon, cardamom, or even a pinch of cayenne pepper.

By Betsy Nelson

Desserts & Treats