Maple roasted Brussels sprouts - recipe below
Salad: Romaine, spinach, avocado, tomato topped with Fustini's Black Currant Balsamic
Our pie was so delicious that we had seconds!
Gluten free crust: ground flax seed, walnut meal, coconut oil and salt (unbaked, refrigerated)
Lemon pie filling: recipe from the back of Ener G Egg Replacer
Just like everyone else, we have leftovers - without the risk of food poisoning.
When my husband started shooting pictures of our Thanksgiving meal for two, I started to feel panicked and ashamed. I knew that he would post the pictures of our meal online for friends to see. I was embarrassed and didn't want to think that anyone would judge us for what was on our plate. It didn't have all the traditional colors or traditional foods that I grew up with and raised my kids to eat for a Thanksgiving feast. Once I confessed my embarrassment, Adam wanted to spare me of the negative feelings and didn't post the pictures. It is difficult for him to understand why I feel so ashamed of our food. After all, the food is absolutely delicious and completely filling. If I had prepared anything more with this meal, we would not have been able to eat it. I pondered the reason for my feelings and I can honestly say that I have no idea what is wrong with me. The only conclusion that I can come up with at this point is that, because we now eat so differently than most people we know, I have a hard time breaking away from wanting to celebrate like everyone else. It's not that I want to eat what everyone else is eating. I just want to fit in. I just want to include myself in the masses of people who celebrate the blessings that God has given us over the last year.
Truthfully, I'm glad that we had this holiday alone together when I could cook the way I always cook and enjoy a meal that did not bother my stomach, give me gas, result in heartburn, make me fatigued, and cause me to gain weight - which would have followed hours of labor in the kitchen. I started our meal at 11:30am and we sat down to eat an hour later. Kitchen is cleaned and I am about to brew a cup of decaf organic coffee creamed with home made almond milk. I still have plenty of energy to walk my pets, call a few family members and lots of cognitive power to enjoy the best part of our day - praying together. Since we live in a world of uncertainty, centering life on God who never changes brings us great peace and fullness of joy.
Maple Roasted Brussels sprouts
1 pound sprouts
1 Tablespoon grape seed oil
1/4 cup maple syrup
1/8 tsp or less cayenne pepper
1 tsp garlic powder
In a bowl, drizzle washed Brussels sprouts with maple syrup and oil. Sprinkle with garlic powder, cayenne, and salt to taste. Place on a baking sheet and roast in oven at 375 degrees for 25-30 minutes or until fork tender. If you watch them roast for an additional 5 minutes or so, they will begin to darken and get crisp edges because of the maple syrup. Watch closely if you try this as they can quickly burn! Delish!!!!
If you struggle with the same feelings about eating plant based, I would love to hear your story. Please comment on this post if you are willing to share