Friday, November 23, 2012

Turkey Day Menu!!

Happy Thanksgiving Week Everyone! This year has flown by... we must have been having tons of fun because I CAN'T believe we are at the end of November already.

I thought I would share with everyone what we have on the menu this year.

Mama Vuk is taking care of the Turkey. I still can't get myself to dive in on that challenge just yet. So I am in charge of the sides and dessert!

As our appetizer, sides, and desserts, we are changing it up a bit. Growing up I always had the green bean casserole, buttery mashed potatoes, stuffing, and an overdload of carbs in every way. No wonder I was miserable and couldnt move off the couch on Thanksgiving. I eat differently than I did when I was younger. I didnt quite have the knowledge and experience as I do now. So here is what our Thanksgiving menu looks like this year...

Appetizer : Avocado Hummus with a Veggie plate made just for Turkey Day

I borrowed this recipe from a fellow healthy cooker (The Lovely Cupboard).


2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Olive Oil

1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.

2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a couple tablespoons of olive oil on top, and sprinkle a few dashes of paprika.

Instead of using pita chips or bread like most assume to do.... use some healthy vegetables!! I am making this festive little platter to go with it.

My choice of side:  Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

Ingredients: (serves 6)
½ pound pancetta (one thick slice), diced
1½ pounds Brussels sprouts, stems removed, halved
Olive oil
1/2 to 1 cup balsamic vinegar


1. Preheat the oven to 400ºF.

2. In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.

3. Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.

4. Roast the Brussels sprouts for 40 minutes.

5. While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set Aside

6. Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.

7. Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.

8. Transfer the mix to a serving platter and drizzle with the balsamic syrup

Dessert.... Yes... We eat dessert sometimes!!!
  I decided to make Protein Pumpkin Bread with Candied Pecans.... Holy Moly! It sounds good but this is my first attempt at making it so if the report is good from all of my taste testers... I will share the recipe with everyone!!

Happy Thanksgiving Everyone!!! Enjoy the time with family and friends!

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