Happy Thanksgiving week everyone!! Since I'm just getting back from a two week road trip down the east coast (which I'll share with you soon), I haven't even attempted to go shopping or plan for what I'll be making tomorrow, so I wanted to share with you my inspiration source for all things healthy, simple and festive!
I have a friend here on Cape Cod who is an amazing dietician, nutritionist, and food enthusiast, doing mind blowing things to inspire, educate and mentor people along their way to health! Her name is Nicole Cormier, of Delicious Living Nutrition. You should DEF check out her site and start following her on instagram for her inspiring dishes she intuitively whips up!
Because I follow her, she turned me on to her friend from Oregon who is running a serious food operation on her fantastic blog called, Minimalist Baker. OMG am I dying to try her recipes! Her Vegan Thanksgiving Recipe Round up post was just what I needed to get me into cooking mode! I have a few things off the list that I'll be attempting to cook tonight / tomorrow, and thought you might like to check them out for yourself too!
In the meantime, I'd like to share an excerpt that I posted last year, regarding the Tradition of Thanksgiving + a Recipe I made from last year:
A quick little Wikipedia search shed some light, that I thought I might share with you, if you’re like me and you love food and celebration of family and love!:)
Thanksgiving. The first Feast happened in 1961 between the Pilgrims and the Wampanoag at Plymouth County, right down the street from us Cape Codders! Naturally, they feasted on their locally sourced food. To my surprise the menu included many things that I wouldn’t have thought to be associated with the Thanksgiving table.
They ate: turkey, waterfowl (geese, duck), venison, fish, lobster, clams, berries, fruit, pumpkin and squash….really?!
It goes on to tell how it’s changed, and based on different cultures, you might see cranberry sauce, gravy, stuffing, green beans/casserole, sweet potatoes, mashed potatoes, corn, dumplings or noodles, deviled eggs, sauerkraut (in Baltimore), cornbread (in the south or new england), peas and carrots, bread rolls, rutabegas or turnips and a salad. Pie is often mincemeat, apple, pumpkin, sweet potato, or pecan (my fave!). Interesting, huh?
A few other interesting tidbits being that the Southerners, or African Americans may serve baked mac and cheese and collard greens at their table, while Italian-Americans may serve lasagna, Who knew!? (not me obvs)
Here's a gluten free, paleo friendly Pecan Pie recipe from the the paleo mom blog. that I made last year, which was delish!:
- Preheat oven to 375F.
- Combine all ingredients and work together to form a dough with your hands.
- Place the dough into a 8″ deep dish or 9″ pie plate. Channel your inner playdough-loving child, and pat and push the dough to fully line the pie plate (this is a type of pie crust called a push crust, because you “push” it into place rather than rolling it out). Make a nice edge.
- Bake crust for 15 minutes, until starting to turn golden brown. Remove from the oven.
Ingredients (pie filling):
- 3/4 cup honey
- 3/4 cup Grade B maple syrup
- 6 Tbsp ghee, unsalted butter, or lard (you could also use palm shortening but ghee or lard have great flavor for this pie)
- 1 1/2 tsp vanilla
- 1/8 tsp salt
- 4 whole eggs
- 1 egg yolk (leftover from making your crust!)
- 2 cups chopped pecans
- 1-1 1/4 cup pecan halves for the top (optional)
- Preheat oven to 375F. Toast pecans on a rimmed baking sheet for 5-8 minutes (you can do this while your pie crust is cooking), until fragrant (the pecan pieces take about 5 minutes, and the pecan halves take a little longer).
- Once the pecans and pie crust are out of the oven, reduce the heat to 350F.
- Heat honey and maple syrup in a small saucepot over medium-high heat until it comes to a rapid simmer.
- Meanwhile, beat the eggs and egg yolk together. Temper the eggs (which means adding a little bit of the very hot honey and syrup to the eggs while you stir them quickly) then add the eggs to honey and remove from the heat.
- Stir in the vanilla, salt, and ghee (or other fat of choice), and chopped pecans. Pour into pie crust.
- Arrange pecan halves to cover the top of the pie. Place pie in the oven and back for 20-25 minutes, until set (you’ll know it’s set when you jiggle the pie a little and the middle doesn’t wobble like jello–how long this takes depends a bit on whether your crust or filling cooled a bit before getting it into the oven and just how hot your honey got when you brought it to a simmer, so it could take as long as 30 minutes).
- Let the pie cool completely before serving. Enjoy!
There you have it; Thanksgiving Tradition + Inspiration all in one!
Thank you to each and every one of you who read my blog! It is such an honor to be able to serve you!
Have a very Happy Thanksgiving with your loved ones and enjoy the kick-off to the Holiday Season!