Hi all! I hope you enjoyed your Thanksgiving!!
I hope you all know that I am thankful for YOU.
Today I wanted to share a little Turkey Day recap along with
TWO NEW RECIPES!
I had a great time with my friends & family this week.
Got to spend some time Wednesday night
with my boyfriend’s wonderful family
& then spent Thanksgiving with my fam!
My contribution to dinner was
Toasted Pecan Roasted Veggies
They are so so simple & colorful!
Just choose your veggies & chop them up!
& Red Onion
Then I topped the chop veggies with
a few spoonfuls of coconut oil
a few shakes of coconut aminos,
Himalayan sea salt, & pepper!
Cover foil pan with foil & Roast at 350 for about 1 hour.
Then uncover, mix, & roast at 425 for 20 more minutes.
Top with toasted pecans!
Just add pecans to a low heat pan
& toast for a few minutes then let cool.
Chop and sprinkle on top of Roasted Veggies!
It was a great addition to the spread!
*Here’s my plate!
Fact: I did have some turkey – first animal protein in over two months since working on my gut health and it was very good! My dad is a great cook. There is nothing wrong with BEING TRUE TO YOU and enjoying things you enjoy! My stomach reacted well too – digestion was good – which is my main focus, finding what is working for me at the time.
I enjoyed the turkey & I definitely enjoyed my whole dinner.
I was focused more on being with my family.
*While watching football on their new, super small, TV.
*Her grandma made some amazing looking desserts
& my mystery bars joined the sweet spread!
After dinner, everyone took a bite of my MYSTERY DESSERT & had to guess what the secret ingredient was!
It was hilarious!! I totally suggest doing this. My future sister-in-law guessed every single ingredient minus the main one-She even dug out a CHIA SEED!
She was serious.
My brother finally guessed it!
Can you guess the secret ingredient?
Let me introduce you to my new creation that I am slightly obsessed with.
Apple Pie Chickpea POWERblondies
2 cans white beans or garbanzos (drained and rinsed)1 cup quick oats (ground into flour)1/4 cup protein powder
-I used vanilla brown rice protein powder.1 TB Chia seeds
1/2 cup coconut milk (divided)1/2 cup pureed pumpkin3 tbsp coconut oil2 tsp pure vanilla extract2 tsp baking powder1/2 tsp salt1 TBcinnamon1TB pumpkin pie spice
1/2 cup coconut sugar (or stevia or sweetener of your choice!)
Blend chickpeas & about 1/4 cup coconut milk in a food processor until VERY smooth.
Pour into a bowl & mix in all other ingredients (additional 1/4 cup coconut milk) minus the coconut oil.
You will need to heat up your coconut oil –
I put the 3 TB in a pot on the stove on low heat and melt down.
Once melted, add to the batter along with the 1 chopped apples!
Pour into a 13×9 baking dish & top with sliced apples.
I also sprinkled some more coconut sugar on top!
Cook at 350F for 40 minutes. Let stand at least 15 minutes to cool & set.
After thanksgiving, I was super full, so once we came home I had some room for this topped with some sunflower seed butter & cacao nibs for a thanksgiving night time treat!
So from me to you – HAPPY THANKSGIVING!!
Also, a new CHALLENGE is coming up within the next few days
with an AWESOME prize for the winner!
Keep an eye out!!
BE TRUE TO YOU