Happy Monday Friends!!
It was nice to have Mariah remind us to be grateful. There are so many blessings we have in our lives, but we don’t appreciate on a daily basis. I love that Thanksgiving reminds us to be thankful, but it is something we should be practicing, as Mariah reminded us, everyday. I know I can have moments of being ungrateful, so it’s good for me to take a moment and dwell on all the blessings and positive in my life. There is so much to be thankful for.
With our Thanksgiving Feast approaching quickly, I just want to give my favorite Thanksgiving themed recipes. Ones our family has enjoyed for some time now and we like to always include in our Thankgiving meal. For me, it reminds me of home, and since we haven’t been able to go home for Thanksgiving (or I haven’t been able to go home to myside of the family) for 6 years now, I like to bring a little piece of Montana to my dinner table.
I simplified some of our traditional recipes and also made them gluten and vegan friendly, so all can enjoy. I hope you can find something you might like. There’s still time to add them to your dinner table.
I love cranberry sauce, but I hate that it’s typically laden with sugar…way to much sugar. I use coconut sugar in mine (or you can use brown sugar), with dried apricots, dried cranberries, ginger, orange zest and juice, and fresh organic cranberries. I love the the flavors created with the use of the orange zest and juice and ginger. I seriously eat this for months during this time of year. It’s super easy and fast to prepare.
Creamy Garlic Sweet Potato Au Gratin (vegan & GF option)
This is a much healthier version to the traditional sweet potato dish served at Thanksgiving, that’s loaded with sugar. My dish doesn’t have any added sugar. It’s an old family recipe, that I recreated, getting rid of the heavy whipping cream and high portion of butter. I use coconut milk instead. It’s still creamy, but I do warn you it will give you garlic breath. It has a creamy garlic sauce and it’s perfect addition to your Thanksgiving meal.
Pumpkin pie is a favorite to Thanksgiving and there’s so many variations of it. I wanted to make it vegan so my whole family and friends could enjoy it, and it turns out is very simple to do so and tastes just like the traditional recipe. I use maple syrup to help sweeten it, so it’s a bit lighter on sugar, but yet still sweet enough. Coconut cream and oil provide the creamy, richness and it sets nicely.
Mix up your traditional apple and pumpkin pie with this vegan coconut sweet potato pie. It has a gingersnap cookie crust with shredded coconut and it’s all gluten free and vegan. I use the same spices that are used in pumpkin pie, and it’s a thick, smooth pie. Great with coconut whipped cream. I personally love the yummy crust, it gives it a nice texture and taste. It’s also great hot or cold. Sweet potato also contains 200% of the recommended daily value of vitamin A too, can you say great eye-sight!! Who doesn’t want that in their aging life. 😉
You can look through my other recipes as well. There’s other pies, holiday themed, and other dishes that could be a great addition or something new to try.
Mariah and I hope you all have a wonderful Thanksgiving!! This just means Christmas is around the corner, my favorite time of year.
Oh and Mariah and I didn’t forget to give our input on Adrenal Fatigue and our tips to help combat it and prevent it. So stay tuned; perfect for this time of year.
Until Next Time Be Whole and Be Fit