It’s Thanksgiving week and I’m busy planning my menu, trying recipes and making treats for my students, all while trying to eat clean so that I can feast on Thursday and have a Happy Friday and not a ‘Black’ Friday the next day! I’m most excited for the homemade Green Bean Casserole recipe I created today that’s dairy-free. Instead of that nasty Cream of Mushroom soup in the can, I’m creating a fresh cream of mushroom soup using crimini mushrooms, green beans from the Farmer’s Market, fried shallots and Blue Diamond’s Almond-Coconut milk blend. I’m hungry just thinking about it!
Speaking of hungry, I had a Chicago-style brunch this weekend at Taste Eatery in SLO. I say Chicago-style because no one I know here (besides you Elizabeth) does brunch! It’s a shame because I love a good Eggs Benedict with spinach, avocado and sun-dried tomatoes not to mention some amazing quinoa with fruit on the side. And when you’re in the company of a good friend, with a good appetite like yourself, it’s a win-win situation! So thanks Amber, we MUST do it again!
Every year at Thanksgiving, I try and make my students a tasty treat as a way of saying thanks for their dedication, presence and the effort they put toward my class. In the past I’ve probably bought something pre-made or from the local bakery, passing it off as my own, but not this year! Yummy Yogini made her own gingerbread cookie today using almond butter instead a stick of the real stuff…. and wallah! They are good and good for you! I made two batches; one is gluten-free for my Celiac students and one with good ole fashion whole wheat flour. I can’t tell the difference and neither will you!
Butter-less Ginergerbread Buddies- makes 40 cookies
Ingredients:
-3 cups flour (whole wheat or gluten-free)
-1/2 tsp baking soda
-1/4 tsp baking powder
-2 tsp cinnamon
-1 and 1/2 tsp ground ginger
-1/2 tsp ground cloves
-1/2 tsp nutmeg
-1/2 cup almond butter
-1/2 cup light brown sugar
-1 egg
-1/2 cup molasses
-1/2 cup almond milk
Directions:
1. Preheat the oven to 350.
2. Whisk the flour, baking soda and powder, and spices together.
3. In your mixer, blend the sugar, almond milk and the almond butter.
4. Add in the egg and molasses.
5. Slowly add in the flour mixture and blend until thickens.
6. Roll into small balls using your palms and place on an un-greased cookie sheet.
7. Put a thumb print or indent in top and push down.
8. Bake for 15 minutes or until sides are browning. Cool on wire racks. Place in little treat bags and give away to anyone you are thankful for!
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If you’re wondering how to eat clean and save the calories for Thursday, here’s a little spaghetti squash recipe for you to fill up on. I love spaghetti squash, it’s easy to cook, bake, stuff and even easier to eat. These squash maybe take about 30 minutes to cook and prepare in all and you don’t have to make it ahead of time! And thanks Ann for leaving me this squash… you are so sweet!
Green and Mean Spaghetti Squash- serves two
Ingredients:
-one bag of carrot and green pea mix
-3 bunches of scallions
-one bunch of cilantro
-Veggie cheese
Directions:
1. Preheat the oven to 400. Cut the squash, scoop out the seeds and place cut-side down on a baking sheet. Bake for 20 minutes or until soft.
2. In a saucepan, heat up the carrots and peas.
3. Chop up the scallions and cilantro.
4. Take the squash out and stuff with the veggie medley.
5. Sprinkle some veggie cheese on top and enjoy!
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