I’m ready prepare my Thanksgiving side dishes, and I’m pretty excited about it.
zesty apple&cranberry sauce, cinnamon spiced butternut squash, balsamic roasted asparagus, and a batch of roasted rosemary root vegetables.
Thanksgiving has always been my favorite holiday, full of comfort foods and savory vegetable dishes.
It’s a time when everyone gathers around the table, (which is every Sunday in my house), and enjoys a delicious meal with plenty of conversation, laughs, and story telling.
Our menu this year is as follows:
- escarole soup
- stuffed mushrooms
- stuffed artichokes
- eggplant parm
Break to digest
- Turkey+ gravy
- mashed potatoes
- mashed butternut squash
- root veggies
- cranberry sauce
And of course, an assortment of pies, cakes, cookies and candy for dessert.
Quite the spread, and definitely something to look forward to.
So, while I promise not to lecture you about “stuffing” yourselves silly during your Thanksgiving feast, I will offer this little bit of advice to bring to the table with you;
- Eat as you normally would, be mindful of how fast you are consuming the food on your plate, and remember that our stomachs are not used to so much food all at once.
- Allow for time to pass before reaching for seconds, or diving right into dessert, and taking a short walk after dinner can work wonders for an overly stuffed belly.
Taste everything, ENJOY YOURSELF, keep the mindset that you eat to workout, not workout to eat. And on Friday, pick right back up where you left off!
I know that for me, when I start the morning off on a healthy note, it sets the tone for the rest of the day. As a result, I will be attending my usual 6am spin class tomorrow, Thanksgiving, as well as a 7:15am spin class on Black Friday.
Get it out of the way and enjoy the day!
Well, the cranberry sauce needs preparing, and the root veggies need to be chopped.
Have a fun Thanksgiving Eve everyone!
And remember, tomorrow marks the day that we can finally bust out the best Xmas album of all time!!