It's November! Time to start planning your Thanksgiving feasts, taking photos, preparing to send out Christmas cards, and connecting with all your crazy family! This is actually a favorite time of year for me! My family back home always has always had a large Thanksgiving celebration. Being as we are a rather large family (in several ways), we always love gathering ourselves together and sharing the one thing that we all have in common-LOVE FOR ALL FOOD! My grandmother and mother are phenomenal cooks! My aunties also cook well! My mother owned a bakery with my Grandmother and her sisters for a time. It was the rave of the town! I remember growing up, my mom would prepare pies a week or more in advance. We had endless pies for weeks! My family always gathered at my grandmother's house, but have since moved to my parents. When I was young, there was ALWAYS a houseful and yard full of cousins and friends. Never less than 75 people at our gatherings! I looked forward to it EVERY YEAR.
Now I am grown and I haven't been home in awhile for Thanksgiving. I have shared Thanksgiving with my friends and their families. I have also enjoyed these times as they took the sting away from being away from family and traditions, as well as taught me other traditions that other families shared. This year is my first Thanksgiving and Christmas holiday where I am hosting the party myself! I am far from home and have just recently made new friends here on the East Coast. So it will be another "Friends-giving" this year. I have been gathering recipes and thinking about how I could start a few of my own traditions for the coming years. I am going to run a "Turkey Trot Race" and "Run for Hunger" in the morning of Thanksgiving Day. My plan is to keep up with my fitness regime in order to improve the mind, body, and spirit, while ALSO allowing me to indulge in my LOVE for PECAN PIE! I decided this year I wanted to add some healthy yet tasty food to my Thanksgiving meal. I have 3 recipes to share that are EXCELLENT healthy additives to your holidays this season!
Here they are! Start Your Day off with Pumpkin Pancakes:
1 ½ cups all-purpose flour
1 Tbsp. granulated sugar
2 tsp. baking powder
¼ tsp. salt
1 cup milk
1 cup canned pumpkin puree
Heat a large skillet over medium heat. Whisk the dry ingredients. In a second bowl, whisk the milk, pumpkin, and eggs. Gently stir into the dry ingredients. The batter should be thick. Lightly oil the skillet. Add ¼ cupfuls of batter. Cook pancakes, flipping when bubbles rise to the top and the bottoms are brown, 4 minutes per side. Makes 10 pancakes.
Sweet Potato Bliss (Eat it for Breakfast or as a side dish!)
Low cal, carb and protein packed goodness for your pre-or post- run!
1 medium sweet potato
¼ cup chopped walnuts
1 Tbsp. maple syrup
Pinch of salt
Pierce the sweet potato all over with a fork. Microwave on high for 5 to 10 minutes, turning over once or twice, or until the center is soft. Meanwhile, in a saucepan, combine the walnuts, maple syrup, and salt. Cook over medium-low heat until the nuts are coated and fragrant. Slice open the top of the potato lengthwise, leaving the bottom intact. Mash the nut mixture on top. Serves 1.
Calories per serving: 355
Carbs: 44 g
Fiber: 6 g
Protein: 7 g
Total fat: 19 g
Saturated fat: 2 g
Sodium: 220 mg
Stuffed Zucchini for the Veggie Lovers!
Ingredients6 medium zucchini, cleaned
2 cups buttery cracker crumbs
1 small onion, chopped
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
Additional grated Parmesan cheese
PreparationPlace whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.
Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.
Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.
Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350° for 30 minutes or until stuffing is lightly browned. Serve immediately.
What are some of your holiday traditions and favorite recipes?! Share them in the comments below! If you are feeling tired or wanting to avoid a total holiday crash, you may want to check out this article by Runners World that talks about 8 surprising foods that are making you totally exhausted!
I hope you are as ready and excited for the holidays as I am! Keep your focus! As always, thanks for stopping by! Don't forget to follow me on social media: @dumbbells.n.donuts and @she.runs.this.world for additional running and fitness inspo! Happy November!