thanksgiving drinks, menu, dessert, table and leftovers!

In the two weeks leading up to Thanksgiving, it seems to be impossible to talk about anything else. Obviously I’m guilty. Next Thursday can’t come soon enough!

And as much as I love our LA Thanksgivings, I have to admit that I’m also really missing our annual “Pre-Thanksgiving Thanksgiving” with friends this year. Things would definitely be different (think more babies and less drinks) but oh what fun we had! (Whine over.)

What are you cooking this year? I’m making a challah stuffing for my work potluck this week and probably some sort of vegetable next week. Still need some inspiration? I’ve rounded up the best drinks, menus, desserts, and my favorite – leftovers! 

1. Thanksgiving Drinks via Food & Wine 2. Pacific Northwest Thanksgiving via Epicurious 3. Table Settings for every dish via Real Simple 4.Thanksgiving Desserts via Martha Stewart 5. The Five Best Leftover Turkey Recipes by Chefs via Epicurious 

More fun:  Martha’s Thanksgiving Tips | How to Set a Thanksgiving Table 

PS: This Thanksgiving is also the first night of Hanukkah…and THANKSGIVUKKAH was born! (It’s been a fun holiday on pinterest – think sweet potato latkes and pumpkin pie sufganiyot!)

 

daily eats: 11.11.13

Hello, hello! How is everyone? In shock that its mid-November like me? Good because I’m in major denial. I’m back for a daily eats post, not with any theme…just a healthy day of food. :)

coffee: totally deserves its own food group, no? I had mine with 1/2 & 1/2. I tried to switch back to coconut creamer (to reduce the dairy in my life) but I just can’t. Coffee is one of life’s simple pleasures and I love it so much more with 1/2 & 1/2. So that’s what I drink it with.

Today I got up early (well, the same time I would get up to go to the gym) and instead of working out, I got ready and went to Starbucks instead. It saves me time on the commute and gives me an opportunity to write, work on the blog and create other content, it’s such a nice way to start the day.

breakfast: protein pancakes + maple syrup + creamy nutzo. This was the first time trying the banana hazelnut flavor of flapjacked protein pancakes - SO good.

lunch: chicken shawarma + greek salad (lettuce + cucumber + tomato +  feta + olives + olive oil + red wine vinegar + oregano). The shawarma recipe, though slightly involved, didn’t take too much time and was delicious. I would recommend it!

Normally I get really snacky in the afternoon, but I spent the afternoon at the doctors office so I wasn’t able to think too much about food. I did however have a smoothie prepared and ready to go. :)

snack: smoothie (vanilla tera’s whey + 1/2 banana + 1 cup frozen berries + 1 cup almond coconut milk) 

workout: now that I’m no longer training for my half marathon, I’ve pretty much stopped running. I think I’ll get back into it, but I’ve been looking forward to mixing it up again. I was still sore from two rounds of the 7-Minute Workout on Saturday (a good indication I need more lunges, squats and triceps dips in my life) so I kept it easy with 25 minutes elliptical + 25 minutes incline walking on the treadmill.

dinner: per usual, I changed our dinner schedule this week. It never fails! Steak + veggies was on the menu, but we ended up with Chipotle. I had a chicken salad + fajita veggies + salsa + greek yogurt (for sour cream) with some chips + guacamole.

dessert: two dark chocolate peanut butter cups

approximate nutrition stats: 1,750 calories, 82 grams fat (41%), 135 grams carbohydrates (30%), 28 grams fiber, 70 grams sugar, 130 grams protein (29%)

Thinking about those in the Philippines affected by Typhoon Haiyan – the destruction is heartwrenching. Give something if you can, they need it. 

seven simple ideas for chicken dinners

Chicken tends to be the classic weekday meal.

It also tends to have a reputation for being boring.

But it can make a great dinner – most of us can agree on that, right?

We always have some organic chicken thighs (Costco!) in the freezer for weeknight meals, but chicken on a regular basis requires some creativity!

Here are my top seven ways (with ideas and recipes for each) to make chicken for dinner!

Stir-Fry: frozen vegetables + bottled sauce | thai ginger | saucy coconut

On/In a Salad: caesar | fall chicken salad | tomato + avocado

Cheater Chicken Parmesan: top cooked chicken breast with marinara sauce and a slice of mozzarella; broil until golden brown

Coated with Crumbs: panko | italian breadcrumbs | almond meal

Slow-Cooker: bbq sauce | tikka masala | asian chicken

Grilled: citrus | yakitori | mediterranean kebabs

Mexican: fajitas | tacos | slow-cooker chicken mole

Anything to add to the list? 

simple kale salad

I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.

Yes, I realize my problems could be worse.

But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.

This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!

 

Simple Kale Salad

by Emily Dingmann

Prep Time: 20 minutes

Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale

 

Ingredients (2 main salads)

  • 8 cups thinly sliced kale (any variety or mix)
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • sprinkle of salt
  • 1 cup red cabbage, thinly sliced
  • 3 carrots, shredded
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese

Instructions

In a large bowl, drizzle olive oil, vinegar and salt over kale.

Lightly massage. Set aside for 20 minutes to a day or two.

Toss with cabbage and carrots.

Top with remaining ingredients and serve.

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Side note: I showed Richie how to “massage kale” last night and he was not impressed. :)