Are the holidays a time when you throw all your good intentions out and eat whatever you want? Is Thanksgiving just not Thanksgiving without Grandma’s famous pies?
We need a paradigm shift!
Our culture is all about FOOD during the holidays, and I’d be lying if I said none of my fondest memories involved a delicate pastry crust or a fluffy meringue. More on that in just a minute. But first…
Why not shift your focus to all the other hours of Thanksgiving day? What else can you do, outside of the kitchen, that embraces the spirit of gratitude even more than the dressing that ends up making you feel like a stuffed turkey yourself?
Thanksgiving began as a time to give thanks to the Creator, for His great gifts.
In 1864 President Abraham Lincoln proclaimed a national day of “Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens.
Thanksgiving is the perfect time to slow down and think about everything you are grateful for. Talk about it with your family. Tell someone what you are grateful for about them. Share those precious memories you have.
I can’t bring back the feeling I had in my grandparents’ home by eating a piece of lemon meringue pie. It will never be the same. I come much closer by talking about sharing an organ bench seat and giggling with my cousin during our holiday meal.
Rather than having food be the centerpiece of the holiday, why not prioritize rest and rejuvenation? That’s something we really don’t do well. For many of us, rest is a Netflix binge weekend.
Mindlessly watching TV is not the restoration that your body, mind, and spirit CRAVE. Yes, when you think you’re craving dessert, what your body really craves is something much more indulgent.
How about a walk with the crunching leaves underfoot?
Or a game of Chinese Checkers with the family?
You may even have a chance to catch some moments alone to journal about the blessings of this year.
I challenge you to shift your perspective this year.
And, since you DO have to eat…here are some ideas.
Mashed Potauliflower
1 head cauliflower (coarsely chopped)
2 Tbsp olive oil
3-5 cloves of garlic
unrefined sea salt and black pepper to taste
Put cauliflower in a large pot with 1/2 inch water in the bottom. Cover, turn heat to high and allow to steam until very tender. Meanwhile, heat 1 Tbsp oil in small saucepan and saute garlic until light golden brown. Cool slightly. Place all ingredients in food processor and blend for 15 seconds, then pulse until fairly smooth.
Roasted Brussel Sprouts
Simple toss halved Brussel sprouts with coconut oil to coat. Bake at 350 degrees for approximately 40 minutes, stirring once or twice. They are done when lightly browned.
And I’ll be trying out this Eggnog Chia Pudding this year!