Happy Thanksgiving friends,
What are your plans?
Thanksgiving is one of my favorite holidays. If you know me you know that I love cooking and sharing a meal with family and friends. Adelaide is always on Waldorf Salad duty (a dish I grew up with and nothing to do with their school funny enough) and Oliver makes the cranberry sauce from fresh cranberries. I have taken my grandmother’s stuffing recipe and adjusted it using gluten free bread instead. (Since gluten free bread is a bit dry anyway, it lends itself nicely to stuffing.)
As a holistic nutrition coach, I really love the Thanksgiving meal. We prepare an organic turkey and use the leftovers for days. There are an abundance of vegetables on the table. And PIE. (I will share my favorite pumpkin pie recipe below.)
I encourage you to enjoy the holiday and hopefully a long lazy weekend. Take a moment to think of all the things that are going well, all you have accomplished or overcome, all the things in your life that you are grateful for.
And then FEEL into this. Feel the love and gratitude in your body. Are you able to do this? HOW does this feel? Expansive? How would it feel to do this daily? Even for 5 minutes.
Schedule time for just you to do…nothing. Take this important pause.
Move. Take walks and notice the changing season. Maybe a game of football?
Go to bed early.
And then after the long weekend…get after it!
If you use the logic that the holidays have started so might as well not even try until after January 1st, your health and goals will suffer.
But if you take this pause, allow yourself time to enjoy and relax, and then recommit, you will continue to see positive results. You might even see better results.
About that pie…..
This is my favorite pumpkin pie recipe! I am taking this directly from Danielle Walker’s Against all Grain cookbook Celebrations. The only tweak I make is that I put the pie filling in store bought gluten free pie crusts. This makes it not grain free but makes my life easier. And it is delicious!
Maple Pumpkin Pie
Ingredients
2 cups fresh pumpkin puree or 1 (15-ounce) can pure pumpkin. *I use the can but make sure it is just pumpkin and does not have extra sugar and spices added.
3 eggs. *I use pasture raised eggs.
½ cup full fat coconut milk
½ cup pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
½ teaspoon finely grated lemon zest *Use organic when using the rind
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
*Note: Between the pumpkin, pasture raised eggs, coconut milk, and spices, I am convinced that this is a Super Food. :)
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
To make the filling, whisk together the pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, vanilla, and salt. Place empty pie crusts on parchment lined baking sheet. This will catch anything that spills over. Precook the pie crusts slightly according to package directions. Pour the filling into the pie crusts. I divide the filling between 2 pie crusts. Bake for 15 minutes, then cover the crust with foil and continue baking for 20 minutes, or until the custard has set but still jiggles slightly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools.
Cool to room temperature on a wire rack and then place it in the refrigerator to fully set, about 2 hours.
Serve with homemade whipped cream! Start by placing your bowl and beaters in the freezer for about 30 minutes. I use organic, pasture raised heavy cream. I whip this on medium until it starts turning into whipped cream. Add a small amount of maple syrup while mixing if you want it a little sweeter.
Enjoy!
Wishing you all a very Happy Thanksgiving.
With love,
Angie
AWN
Angie White
720-205-8481
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