Christmas is only one month away! Have you started your Christmas shopping yet? If not, don’t freak out! If you know someone that loves to spend time in the kitchen, then I have you covered with these cute gift ideas for your culinary-inclined friends.
I think some of these gifts would pair well with items you can easily pick up at the grocery store for a thoughtful gift that won’t break the bank.
Simply tie the ice cream scoops to a package of cookie dough. Or bundle the frother up with a bag of your favourite coffee beans. Know a serious garlic lover? I actually think it would be so cute to gift the stainless steel soap with a bunch of beautifully braided garlic.
My Week 3 Shopping Guide is now available for download! Complete the form below to access the new shopping list.
If you haven’t gotten started with the Kimberly Snyder Glowing Lean Meal Plan yet, this download also includes everything you need to know to get started with Weeks 1 and 2, too.
My shopping guide provides a day-by-day schedule along with the ingredients you’ll need on hand for each day of the Kimberly Snyder Glowing Lean Meal Plan, so you can make sure you have everything you need on hand. The Shopping Guide also includes a shopping list for the week.
To download, just enter your information in the form below to subscribe. You’ll receive an email requiring you to confirm your subscription, and then you’ll receive a link that will allow you to download the Week-by-Week Shopping Guide. If you already subscribed, you can simply return to the download page. If you’ve lost the link, just re-register by completing the form below.
These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.
I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.
Today I’m having surgery, so please send me some posi thoughts as you check out these delicious Poached Pears with Salted Maple Caramel Syrup!
I love dessert, and I would rarely choose a fruit dessert over, say, chocolate fudge cake. But after a big Thanksgiving meal, these soft, mapley pears are the perfect healthy Thanksgiving dessert. And since it’s a holiday, definitely go for that scoop of coconut ice cream and a scattering of candied pecans. There’s no harm in making these early since a re-heating in the oven only deepens the caramel flavour, so that makes them ideal for a busy Thanksgiving.
If you’re more traditional, but still want a healthy Thanksgiving dessert, try my Sugar-Free Pumpkin Pie. Naturally sweetened and topped with pumpkin nice cream, your guests will love it, and love you when you tell them that this healthy dessert is 100% free of added sugars.
Make sure you check out the rest of the #blogsgivingdinner menu for amazing dessert and after-dinner drink recipes. Also get some ideas for how to use up those leftovers.
On Monday, I shared my Shrimp and Sweet Potato Mousseline Thanksgiving appetizer. So continuing on with our Blogsgiving Dinner menu, on today’s menu we have an amazing assortment of recipes for delicious entrees, salads and side dishes! I generally like to keep things traditional for the holidays. For Thanksgiving, I like to stick to turkey and stuffing, yams and pumpkin pie. But when you get the opportunity to celebrate Thanksgiving more than once, that’s a great opportunity to pull out some twists for the holiday feast. This year, I roasted up a turkey for Sugar-Free Thanksgiving, so having gotten my fill of fowl, for #blogsgivingdinner I went with an Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables. Check out some other Thanksgiving meal ideas below!
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
Author: Home at Six
2 1-1.5 lb pork tenderloin
¼ cup bread crumbs
¼ cup grated Parmesan
2 tbs olive oil
1 tbs Dijon mustard
2 tsp salt
2.5 tsp thyme
2 tsp basil
2 tsp rosemary
½ tsp black pepper
Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
Preheat oven to 475 F
Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
Mixture should hold together when pinched (add additional oil if necessary)
Roll pork tenderloin in mixture until fully coated and place in roasting pan
Roast at 475 F for 15 minutes
Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
Remove from oven, tent, and allow to rest for 10 minutes before carving
In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.
It isn’t Thanksgiving without pumpkin pie, but when I hosted my Sugar-Free Thanksgiving, the pumpkin pie was the thing that had me a little stumped. I had plenty of ideas for other sugar-free desserts, but I really wanted to serve my guests a delicious healthy Thanksgiving pumpkin pie.
Fortunately, this sugar-free pumpkin pie does not disappoint! So how does one sweeten a pumpkin pie without the use of added sweeteners? In addition to sugar, I was also avoiding maple syrup, which is my fav sweetener and so delicious in a pumpkin pie.
Since pumpkin is naturally quite bitter, I needed a good way to cut out all of the sugar, while maintaining the characteristic pumpkin pie creaminess and sweetness. The sweetener used here is 2 very ripe bananas. The key is to use very ripe bananas, because otherwise the banana flavour is too prominent.
I served this pie with Pumpkin Spice “nice” cream, but if you’re not avoiding sugar then you can feel good about enjoying that scoop of french vanilla ice cream and fresh whipped cream with this healthy Thanksgiving pumpkin pie.
Last week I was posting about the Glowing Lean Meal Plan, but this week, the blog is being taken over by delicious Thanksgiving recipes.
To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West have invited me to join their Blogsgiving Dinner. All week, 20 bloggers will be sharing 52 recipes to inspire your own Thanksgiving meals. The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week. Today’s courses include cocktails, hors d’oeuvres and soup.
For the first course, I’m serving up Shrimp & Sweet Potato Mousseline.
Sweet potato and shrimp combine with onion and garlic in this savory Thanksgiving hors d’oeuvre served in layers of flaky phyllo dough, freshly chopped parsley and grated Parmesan. These delectable shrimp sweet potato mousseline cups can be prepared well ahead of time, making them perfect for the busy holiday meal. These hors d’oeuvres aren’t overly sea food-y, and can be enjoyed either warm or cold. The shrimp mellows out the natural sweetness of the potatoes for a bite-sized snack that looks impressive, but couldn’t be easier to make.
Check out these great recipes and follow us on social media with the hashtag #blogsgivingdinner. Entrees, salads and side dishes will be served up on Wednesday with desserts and after dinner drinks on Friday.
I’ve been following Kimberly Snyder’s Glowing Lean 30 Day Meal Plan for a week now. I’ve been pretty satisfied, and that comes mostly from making sure that I’m eating enough of the good stuff: huge salads, enormous servings of roasted veg, and bottomless bowls of soup. That said I’ve had some moments here and there where I was really craving some off-plan foods (Triple chocolate brownies? Yes, please!).
How do I stick to the plan and say no to those brownies without hating it? Well, I’ll tell you what’s working for me.
Now, these tips don’t include things like brushing your teeth when you’re really craving pizza. And they don’t include posting your “thinspiration” on the front of your fridge door. These are the things that work for me, and these are things that I try to keep in mind, so that I can follow my meal plan, stay sane around food, and actually have fun doing it. No willpower necessary.
Don’t do because. Just do.
I like to experiment with things like Sugar-Free September and the Glowing Lean Meal Plan because it challenges me in the kitchen and teaches me things about my body and mind. I just find it kind of fun. Would I like to lose weight? Sure, that’d be cool. But it can’t be about that. It can’t be about anything at all, really. Once I attach weight goals to the program, then it suddenly takes on more meaning. And that starts to introduce a whole lot of mental confusion that I think that anyone who has tried to follow a weight loss diet can probably relate to.
Instead of telling myself, “This meal plan is going to help me lose those 5 pounds, and give me the life I’ve always wanted,” I simply think, “This meal plan is just something I’m doing.” No expectations, no crazy goals, dreams and self-worth attached. I do it because I’m doing it, and that’s all. If I don’t do it, I’m not doing it, and that’s all.
No for now, not forever.
As anyone who has ever been on a diet knows, the moment you tell yourself that you can’t eat something, it becomes all you can think about, and then next thing you know you’re standing in front of an open refrigerator eating raw cookie dough.
This is exactly why I personally like trying these short-term challenges. Just like Sugar-Free September, where I gave up sugar for 30 days, this meal plan has an expiry date. Of course I’d love to think that I’d quit sugar forever, or that I’d follow the Beauty Detox principles of the Glowing Lean Meal Plan every day for the rest of my life, but y’know what? I don’t even worry about that. All I focus on is my short-term plan of following the program for 30 days. I can decide what happens after when I come to it.
I use the “no for now, not forever” principle on a daily basis, too. When the call from those chocolate chip cookies became particularly loud on Tuesday afternoon, I thought “no for now, not forever,” and brewed a mug of tea. I didn’t tell myself that I could or couldn’t have a cookie after my tea; I just put it off until later. I never did go back for that cookie. But y’know what? If I had gone ahead and eaten that cookie. Or two. Or three. That would have been 100% fine, too, because…
There is no wagon.
You can’t fall off the wagon if there is no wagon, right? There’s also no track, so you don’t need to worry about getting off it. This is an important one, I think. It’s this whole mentality that is the cause of all the yo-yo dieting so many of us get caught up it. You stick to your diet until you “slip up” and then that one bite turns into two and then you throw your hands up because the day is already ruined, so you might as well go all in. Sound familiar? You’ll get back on track tomorrow, right? It’s always tomorrow, or Monday morning, or January 1st. No! It’s right now. Or it’s always. Or it’s never. Ok, I don’t know, but my point is that if you’ve been eating well for 3 days straight and then you eat a whole pie to yourself, that doesn’t mean anything. It’s so easy to get our self-worth all wrapped up in our feelings and behaviours around food. When we stick to our diets, we feel good, and when we don’t, we feel horrid. Let’s promise to stop all of that, ok? I think we all misunderstood the whole “you are what you eat” thing. You are not what you eat. You are not what you don’t eat. You are, and you eat.
It’s not about willpower.
Sticking to a meal plan shouldn’t be a constant struggle. I really, really don’t believe in needing to muster willpower to stick to some diet. I actually really hate this whole concept because it implies that when we “fail” on our diets, it’s because we didn’t have enough willpower. We weren’t strong enough. We didn’t want it enough. The thing is, we really want to eat healthy or be thin or only ever eat organic, gluten-free, raw, vegan whatever, but we also really want to eat cake. So eventually we eat cake and feel awful about it. How about instead of fighting ourselves, we just chill out a little and be nice to ourselves.
If you’re finding it really tough to follow a certain meal plan, there are a few things to consider:
Firstly, are you eating enough? Try loading up on more of the stuff that already fits into your meal plan. I think that a lot of the time we fight against ourselves thinking that our cravings are psychological, when in fact our bodies are just hungry!
Secondly, are you getting all the nutrients you need? Drinking my daily GGS goes a super long way in preventing cravings. A well-nourished body won’t crave anything. Fill up on all the amazing, healthy and delicious foods that are on your meal plan and then see how you feel.
Thirdly, are you biting off more than you can chew? Have you tried to introduce a whole bunch of changes all at once? Instead, by slowly introducing changes, you’ll get a much better idea of how each of those changes is working for you. When I went sugar-free, I didn’t worry about anything else. When I was making my food choices, I looked at sugar content, but didn’t give a thought to calories, fat, dairy, gluten or anything else.
Finally, are you feeling restricted and deprived? If you’re really craving muffins and burgers and huge bowls of fettuccine alfredo, eat them. Otherwise, chances are that you’re going to resist and resist and resist, until you fall face first into a pint of Rocky Road ice cream, scarf down those muffins and burgers and huge bowls of fettuccine alfredo, and who knows what else, when really you could have just eaten what you wanted and gone on with your day without all that emotional turmoil.
For more on this topic, check out Isabel Foxen Duke. She’s hilarious, swears a lot, and has a free guide called “How to not eat cake… really fast, standing up, when nobody’s watching!”
My Week 2 Shopping Guide is now available for download! Complete the form below to access the new shopping list.
If you haven’t gotten started with Kimberly Snyder’s Glowing Lean Meal Plan yet, this download also includes everything you need to know to get started with Week 1, too.
My shopping guide provides a day-by-day schedule along with the ingredients you’ll need on hand for each day of Kimberly Snyder’s Glowing Lean Meal Plan, so you can make sure you have everything you need on hand. The Shopping Guide also includes a shopping list for the week.
To download, just enter your information in the form below to subscribe. You’ll receive an email requiring you to confirm your subscription, and then you’ll receive a link that will allow you to download the Week-by-Week Shopping Guide. If you already subscribed and downloaded your Week 1 Shopping Guide, you can simply return to the download page. If you’ve lost the link, just re-register by completing the form below.