Hi guys! I hope you’re having a fabulous and blessed Thanksgiving week! I’m sure that some of you are wrapping things up at work and school, and some of you are actually getting busier if you work in retail and anything of that nature. If you do, then I want to say thank you for working on such a big day and sacrificing your precious time! But whatever the case, I hope you’re able to spend it with people you love as you count your blessings this holiday.
And the same goes for me. Despite the fact that I daily try to practice the act of giving thanks, there’s just something extra special about Thanksgiving…and I think it’s mainly because I get to see my small but most beloved family all in one place. You see, my sister and I didn’t grow up celebrating holidays and if we actually got to partake in the festivities then it was mostly at our friends’ family gatherings. Right around the time that Greg entered our lives, I made the effort to come up with “epic” Thanksgiving meals for our family and have been following that tradition up until now. I figured that the only way to get started on the tradition would be by starting it myself.
You know how that saying goes, “Be the change you wish to see in the world”? Yeah, Mr. Gandhi was totally talking about my exact situation. Haha, how vain of me! No but really—in all seriousness, I think that philosophy goes for so many things in life. Whether it’s a seemingly insignificant or monumental circumstance that we’re facing at the moment, it doesn’t help to sit around and just wish for the results to magical appear unless God specifically tells us to wait. We easily fall into the mentality of waiting for others to bring change into our lives when really, we should be the proactive ones because we’re the ones who noticed the need first.
So…Gandhi totally has everything to do with brussels sprouts, right?!
Umm yeeeeeahh….Sorry about that tangent and let’s move on to less serious talk and let’s dialogue about food instead. You should know by now that I am the queen of tangents, and topics about LIFE can easily get my marbles rollin’.
Brussels sprouts. Ohhh how beautiful, cute, crunchy, and flavorful they are. If you are anything like me and you love your greens then this recipe might be right up your alley. I promise you that this Thanksgiving inspired side dish is full of health, and the intermingling of sweet apples, turkey bacon, and brie truly make it satisfying. I find that most vegetable side dishes leave you sort of hanging and wishing for something more complete. A-ha! The unique pairing in this recipe might be the answer to that dilemma.
And this is all coming from somebody who has never ever been a fan of bacon!
You read that right, my friends. Something about bacon tends to turn me off and I think it might be the extreme smoky flavor all encased in one little crunchy strip of greasy meat. I guess I prefer my meat with more substance to it, and that’s why I use turkey bacon in this recipe.
Turkey bacon, in my opinion, is the better version of said meat because it doesn’t taste “burnt”. I suggest adding it in the middle of cooking time if you don’t want it too crunchy. That’s exactly what I did! And I hope you give this recipe a try or at least gain some inspiration to include more veggies at your Thanksgiving table this year.
Gingered Brussels Sprouts with Harvest Brie
Serves approximately 8 people
- 6 C chopped brussels sprouts, stem off
- 2 C chopped apple (about 1/2”x1/2” cube)
- 1 TBSP coconut oil
- 6 strips turkey bacon, chopped (I used Jenny-O)
- 1 1/2 tsp ground ginger
- 1 TBSP spicy brown mustard (or other)
- dash of salt & pepper
- 3/4 C cubed brie cheese with rind
- Warm up a large skillet on medium heat and melt the coconut oil for about 30 seconds.
- Start by sauteeing the brussels sprouts and apple pieces for about 2 minutes on medium-high heat. Add the turkey bacon, ginger, mustard, salt and pepper and sautee for approximately 4 more minutes or until the apple and brussels sprouts are slightly tender. Just don’t let them caramelize too much.
- Transfer it to a bowl or plate, throw in the brie and gently toss. Enjoy this side dish with a large main course!
Food and the Weekend
As much as I love breakfast, lately I’ve been pretty lazy in preparing them like I normally do, so I end up eating cold oats made right on the spot. Don’t get me wrong—it’s delicious that way and I actually want some right now! Hehe. But I sure did miss a hot bowl of oatmeal like this one; it has the usual suspects of mashed banana, egg white, and it’s topped with PB, berries, and greek yogurt.
I also brought back an old favorite—super fibrous english muffins smeared with PB! I topped them with chia seeds, plantain cooked in coconut oil, greek yogurt, blueberries, pumpkin, and a drizzle of honey. This is such a random combination but I promise it’s a good one.
My snacks have been everywhere these days and it’s usually a bar dipped in yogurt, homemade baked goods with a side of fruit, or the never failing cup of Chobani with a bunch of toppings (and a side or Baby Selah—I just love how she studies my camera and I bet she’ll be into photography someday!)
Lately I’ve had more time to cook dinner and it’s usually on the semi-fancy side, but tonight I was exhausted from a long day! All I wanted to do was eat something quick so I popped this pre-made pizza in the oven and voila, dinner was served. I’m not the biggest fan of pizza unless it’s the “real stuff”, but pizza is one of Greg’s favorite dishes so I try to bake one every now and then. It’s a good compromise because he gets his favorite dish and I end up with less things to wash.
Photo credit // our amazing praise leader with the awesome new lens he’s super proud of, haha
Our weekend was filled with fun and fellowship at church! We had a crazy Thanksgiving luncheon, but then again, when do we not have a crazy awesome lunch on a special occasion? And then we had this 3 minute photo shoot with Selah because that’s about how long I can hold her without moving around. She’s definitely making my muscles work since she’s a pretty heavy baby due to her length! I still can’t believe she’s in the 80th percentile in regards to her height. I think I might shed a tear because my dream of being tall has been granted through Selah. See? Dreams do come true.
All I can say is that I find more blessings on top of blessings during this season of life. My hope is that I’ll continually grow in having a thankful attitude regardless of the season I’m in. HAVE A GREAT WEEK GUYS, AND I WISH YOU AND YOUR LOVED ONES A TIME FILLED WITH LOVE AND PEACE!
What’s your favorite aspect of Thanksgiving?
What do you think of the philosophy, “Be the change that you wish to see in this world”? Have you taken a leap of faith to work towards that?