Thanksgiving

Turkey with thyme and sage 

Mashed potatoes (Val’s masterpiece)

Cranberry Sauce (homemade, using Splenda instead of sugar)

Beets and Parsnips roasted with olive oil and rosemary

Brussels Sprouts & Garlic 

 I also made some Butternut Squash “fries” which were kind of an appetizer, but also missed a photo. Maybe because I couldn’t keep my hands off them from the moment they emerged from the oven!  They were awesome, I’ll definitely make those many more times. 

And for dessert, homemade from-scratch eclairs, which came out wonderfully but were gobbled up before they could be captured on camera! (I’ll be making them twice more for holiday parties I’m attending, so I’ll snap a picture next time.) 

So in sum, this Thanksgiving was right on the money. We included our favorite dishes, but skipped some of the heavier fare we didn’t really need anyway, like stuffing. Because I adore veggies, it’s no sacrifice for me to add several vegetable side dishes, which are nutritious and filling. And roasted turkey is one of my favorites, lean protein all the way! We indulged a little with dessert and ate our fill, but thankfully can walk away afterwards without stomach pain or guilt. And it’s so much more than the food, what made this holiday so happy was the love and togetherness. Celebrate the holiday season by filling up your heart and spirit, not by stuffing your belly. 

Bring on the holiday cheer!