Can we take a minute to acknowledge all the love (and stress) that takes place around dinner tables this week? If you’re feeling the stress or anxiety (cooking or family related) take a moment and remember that this holiday is about gratitude. It’s not up to anyone else to make gratitude feel right to us- it’s completely an inside job (can we repeat this every morning this week?). When we release expectations for holidays and go in with an open mind and heart, it’s always a much more pleasant experience than drama, stress, etc.
And don’t forget to dig into this holiday but there is no need to feel sick after the feast. I don’t think I’m alone when I say, I used to think everyone was supposed to eat until they felt sick. As if part of the holiday was feeling stuffed to the max in order to feel the most grateful. It’s really about being mindful and pacing yourself.
- Choose an activity with your family or alone and get active in the morning (hello local turkey trot…or run, walk, or hike!) You always feel better, happier, and most energized after movement like this!
- Eat a healthy filling breakfast…don’t try to “save up” for the big meal. It will leave you devouring everything in sight!
- Some of our favs: green smoothie, oatmeal, eggs, or combo of these 3!
- Drink water throughout the day and night ( I know, sometimes it ruins the space for yummy food, but you feel SO much better when you stay hydrated).
- BRING a yummy healthy dish.
- Load up on the veggies, salads, and healthy options (make this a majority of your plate!). But please don’t forget about stuffing and pumpkin pie. Trying a little bit of everything is awesome and delicious!
- Keep in mind, no one wins Thanksgiving by feeling stuffed to the max.
We challenge you to leave your Thanksgiving table feeling nourished, satisfied, grateful, and GOOD!
Looking for some healthy-ish options to bring to the Thanksgiving table (or the morning after), we got you covered. Here’s 3 of our fall faves…
Spinach Salad with Pomegranate and Avocado (By Martha Stewart)
- 1 pomegranate
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 bunches flat leaf spinach, stems trimmed, well washed and dried
- 2 tablespoons roasted, hulled sunflower seeds
- 1 Hass avocado
- options: add dried cranberries or sliced almonds
Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.
Sautéed Brussels Sprouts with Sesame, Garlic, and Ginger
Ingredients1 tablespoon dark sesame oil2 teaspoons minced ginger1 garlic clove, minced1 cup chopped onion1/3 cup lower-sodium chicken broth (substitute for vegetable broth if you’d like)1 pound Brussels sprouts, trimmed and halved1/4 cup sliced green onions1 tablespoon lower-sodium soy sauce
1. Heat sesame oil in a large skillet over medium-high heat. Add ginger, garlic, and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Add green onions and soy sauce.
Pumpkin Gingerbread Muffins (by Oh She Glows) *Vegan
For the wet ingredients:
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 cup unsweetened pumpkin purée*
- 1/3 cup grapeseed oil or melted coconut oil**
- 3 tablespoons pure maple syrup
- 1/2 cup packed brown sugar
- 1/4 cup blackstrap molasses
For the dry ingredients:
- 1 2/3 cups whole-grain spelt flour***
- 1 tablespoon pumpkin pie spice (see tips below for link to recipe)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Heaping 1/2 cup toasted chopped walnuts (optional)
- Preheat the oven to 350°F. Line a muffin pan with large paper liners. My favourite brand of liners is “If You Care” brand as they never stick!
- In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
- In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).
- In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour. The batter will be quite thick.
- If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.
- Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).
- Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with homemade almond milk.
- * If your pumpkin purée is a bit grainy, try throwing it into a food processor and processing it until smooth before making this recipe. Or you can beat it with electric beaters. This will simply prevent clumps in the dough.
- ** If using melted coconut oil, make sure that the rest of the wet ingredients are all at room temperature (do not use refrigerated pumpkin, maple syrup, etc. as they will harden the coconut oil).
- *** I haven’t tried these muffins with any other flour, but I expect that regular all-purpose flour will work (like in the loaf recipe).
- Make it nut-free: Simply omit the walnuts.
Happy Thanksgiving week y’all!!