Thanksgiving Recipes

Happy Saturday! I hope you’re having a great day. I am resting and relaxing, and it’s amazing. Yesterday I shared our Thanksgiving menu, and today I am going to share my recipes!

Stuffed Mushrooms (serving sizes depend on the size of the mushrooms)
about 1 lb mushrooms cleaned, stems/stalks removed
equal parts chopped artichoke hearts and goat cheese (maybe 2/3 cups each, I eyeballed it and had some left over)
1/4 cup finely diced red onion
salt and pepper 

Preheat your oven to 400 and prep the mushrooms (don’t wash with water, just use a towel to wipe away the dirt). Place so that the inside of the mushroom that you’re going to fill is facing up on a greased baking sheet.

Bake for about 10 minutes until the mushrooms are cooked to your liking (or maybe just a tiny bit before that). Remove from the oven, and use a paper towel to mop up the water that will naturally come out while cooking.

Turn up the oven to 450 and mix the rest of the ingredients together. Spoon onto the mushrooms and place back in the oven until just warmed through. About 5 minutes.

Remove from the oven and enjoy!

Gluten Free Cornbread Stuffing (makes about 8-10 servings, or half that in our house… we are obsessed with this recipe)
One pan (8×8 baking dish) of cornbread, cut into cubes and lightly toasted (to make homemade cornbread, buy yellow cornmeal and follow the recipe on the box, substituting a gluten free baking mix for the flour in the recipe)
cooking spray
half a large yellow onion, chopped
half a large head of celery, chopped
1 Tbsp dried thyme, salt and pepper
three links chicken apple sausage, removed from casing (I also made a vegetarian version with mushrooms instead, use about three cups chopped)
one handful dried cranberries
2 cups chicken broth
2 eggs, beaten 

Preheat the oven to 350. After the cornbread is cubed and toasted, place in a large mixing bowl and set aside. In a large pan, crumble and brown the sausage. Add to cornbread.

Saute the onion and celery and spices in the same pan as the sausage and add to the bowl once the onion is translucent.

Add the remaining ingredients to the bowl, mix well, then add to a large baking dish, sprayed with cooking spray. (We actually did two smaller pans, one is in the freezer, whatever works for you!)

Bake for about an hour. Then eat!

**Leftovers make a completely acceptable breakfast. 

I used this recipe for the mushroom gravy. The potatoes were just smashed with almond milk, a touch of butter, garlic, and salt and pepper. The salad was super simple, just mixed greens, dried cranberries, toasted walnuts with salt and pepper, goat cheese and a pomegranate vinaigrette (equal parts pomegranate juice and white wine vinegar, half part olive oil).

 

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Thanksgiving!! (and a race recap)

Hi friends!! Happy late Thanksgiving 🙂 I had a BLAST! I hope you did too and took a moment to appreciate everything you have and everyone you love 🙂 I know I did (including each and every one of you)!

I woke up bright and early to head off to a 5K. I am trying to get in as many races as possible before my half marathon, just for more experience and so I’ll feel comfortable in January.

Yeah, we got medals! I couldn’t believe it! I was suprised that the race was $30, but I am thinking that’s why… Worth it. (Sorry I look so gross in that pic, I debated with myself about not posting it, but I decided if you’ve stuck around this long, you could handle it.)

There were quite a lot more people than I was expecting. I heard more than 200 at some point. My friend and I were towards the back if the pack, and I was OK with that, I just wanted to get in my own groove and not battle anyone. This was my first race with time chips, so I knew it wouldn’t really matter how long it took to get across, and I had my iPhone with me too.

My final time was 37:00 (give or take some seconds I didn’t look right away, and I haven’t gotten my chip time). Close to THREE minutes faster than my last 5K, I will take it.

The first half was amazing, then I had some water and a SIP of garorade. Bad idea. Now I know that gatorade makes me start dry heaving mid race. Haha. Gross. A part of me is annoyed that I didn’t do better, I was secretly hoping for sub 35:00, but another part of me so proud that the first half of the race was strong but not too much. I really think that if I hadn’t done the gatorade, I would have reached my goal. So I am hoping to do another race this next weekend. Haha.

After I finished, I walked back, and met my friend. She is so amazing, she’s lost more than 60 lbs. and this was the first 5K she did any running intervals, and she was NOT that far behind me at all. So we booked it back the last bit of the race. I am trying to convince her to do this next one with me too 🙂

Let’s talk food:

Pre-race: Coffee with stevia, almond milk, and a touch of TruWhip (it’s like Cool Whip but without the horrible ingredients), 1/4 cup oatmeal with 1/8 cup (extra) apple pie filling, and three Clif Shot Bloks with caffeine. I know it sounds like a lot, but really, it was the perfect amount. I chose the shot bloks because I wanted the caffeine (I usually have 2 cups of coffee a day) but I knew it would be too much in my stomach. Coffee and oatmeal was 2 hours before the race, the shot blok was about 20 minutes before. It worked!

Post-race: Some banana and water, and a mini Clif Bar. Seriously, where can I get the mini ones? I’ve never seen them in store. Let me know if you see them because I want to stock up! And more coffee. Come on.

Then we got onto the good stuff, THANKSGIVING!!!

On our menu:

  • Stuffed mushrooms with artichoke hearts, red onions, and goat cheese
  • Mixed green salad with dried cranberries, toasted walnuts, goat cheese, and a pomegranate vinaigrette.
  • Roasted turkey breast
  • Gluten free cornbread stuffing (one vegetarian, one not)
  • Sweet yam casserole (most likely the most caloric thing we had, my husband made it)
  • Smashed potatoes with almond milk and garlic
  • Mushroom gravy

And of course sparkling wine and apple pie with a oatmeal streusel topping. Amazing. I am working on the recipes for you all 🙂

How was your Thanksgiving? Non-Americans (or non TG celebrators), how was your Thursday?

Shin update: It’s MAD I need to ice again today, but yeah, it’s not looking great, but I am choosing to ignore that right now.

Healthy Holidays Part 3

Hello! lovelies!! Thank you all so much for your sweet words of encouragement and amazing advice on my last post. I am still feeling a little down about the whole thing, but I’ve decided that I am going to do everything I can (supportive shoes, icing, stretching, strength exercises, easy runs avoiding hills and hard surfaces) in the next week and if I don’t notice a change for the better, I am going to hit up the doctor. I am also going to ask a physical therapist at my work if they know how to tape for them, and will teach me 🙂

Now let’s move on from this lame stuff, and talk about more exciting things. Like the upcoming Thanksgiving festivities. Last week I talked about how to build a smart plate, and the week before, we all set goals and got ready mentally, so this week let’s talk about bringing something to contribute to the meal.

 (Source + GREAT salad recipe ideas)

I got into this habit when my husband and I had been together for a while. I’ve mentioned it before, but he has a wheat allergy, so sometimes when we go to parties, he can’t eat unless we bring something. I always ask the host what is going to be served, and if they want me to bring anything. So far it’s been a great way to ensure a healthy (and wheat free) option for us.

So my suggestion is to contact whoever is in charge of the menu and offer to bring something. That way you know that there will be something yummy and healthy for you to eat, regardless of what else is being served.

Some ideas:

  • Healthier Stuffed Mushrooms (recipe to come in the next day or so)
  • Healthy Spinach Artichoke Dip
  • Veggies and hummus
  • Soup (maybe this, this, or this)
  • Mixed green salad with goat cheese, dried cranberries, and walnuts (or any salad really)
  • Roasted veggie salad (roast any seasonal veggies with a spritz of olive oil and salt and pepper. Cool and serve on greens with pomegranate seeds and a simple vinaigrette.)
  • Mashed potatoes a la Oh She Glows (high protein and vegan, a much better option than butter, cream, and gravy)

Are you offering to bring anything to any holiday festivities you are headed to? Or are you the one cooking this year? I am cooking and I can’t wait!