Happy Thanksgiving!
The holidays are such an interesting time in the food world because there is such a stigma around gaining weight and overindulging during the season. I love that food brings people together! But I hate that people feel stressed all season long about what they can and can’t eat.
So, here is my golden holiday eating advice: if it is worth the splurge, then splurge BUT you better allow yourself to enjoy it. If it is not worth the splurge, then choose a better option.
For example, I LOVE desserts but know I can go without the alcohol. So, I generally choose to indulge in a good dessert and drink water instead of alcohol. But, that is just me. There is no right way to do it, but it does take some forethought to think about what your non-negotiables are over the holidays.
I did want to share this awesome sweet potato stuffing. If stuffing is not your thing over Thanksgiving, give this one a try. If it is your thing, you enjoy your traditional stuffing :-)
Sweet Potato Stuffing
Ingredients:
2 sweet potatoes
2 cups halved Brussel Sprouts
3 large carrots, sliced
3 celery stalks, sliced
1/2 medium yellow onion, chopped
6 oz mushrooms, sliced
3 cloves garlic, minced
1 medium apple, chopped
2 tsp thyme
2 tsp rosemary
1 tsp chili powder
3/4 tsp salt
3/4 tsp pepper
1/2 cup dried cranberries
1/3 cup pecans, chopped
2 TBSP olive oil
How to:
Preheat oven to 425F.
Combine all ingredients in a large bowl and toss with olive oil
Transfer to a baking dish and cover with foil. Cook for 45 minutes. Remove foil and cook for an additional 20 minutes, or until sweet potatoes are cooked through.
Enjoy!
