Thanksgiving
This is the foodie holiday of food holidays. So much energy is going to be invested with planning, shopping, house cleaning, meal prep and cooking. A few of you will even have 2 or 3 engagements and you might have to eat turkey TWICE! But before I delve into my plan to eat healthy this Thanksgiving, I wanted to extend a HUGE thank you to our box of good community. This Thanksgiving holiday we have donated over 170 Holiday Boxes to local food banks totaling almost $8000.00 in high quality organically grown fruits and vegetables.
These donations are powerful and convey hope and help the food bank community extend care into many vulnerable populations. Year to date as a box of good community we have delivered, through our Neighbors Helping Neighbors program, over 800 boxes to 12 different food banks. 800 boxes of good donated by our customers is incredible. Thank You, Thank You, Thank You.
Tristan’s plan to eat a successful Thanksgiving Meal
This week is one of those food “traps” that will be foisted upon Americans. Yep, Thanksgiving, a time to be thankful will be greeted with a barrage of pies, ice cream, jello, lots of gravy and, and, and. Just the sheer amount of food will be immense and the selection on most tables will be enough to feed a family for a week. Most of us are not going to be in control of how much food gets set on the table, but we can control how much food gets put on our plates.
To be a successful eater at the Thanksgiving table, I would encourage a few Non-Negotiables.
Choose to eat better so you will feel better and not bloated or stuffed. It is a choice.
Limit snacking and choose the fruit and veggie snacks.
Plan to eat at the main meal, whether that is lunch or dinner for your family, but be reasonable with your portions.
Just one plate, not one plate at a time, not heaping (wink, wink). Just one plate, it will be enough food.
Remember, dessert will be coming, so pick none or just one. I know this is a hard one, because there will be lots of selection and a sampling will be tough to turn down.
These simple non-negotiables or guidelines will help anyone enjoy family, friends and the Thanksgiving meal with energy and enthusiasm. Imagine feeling full and thankful this Thanksgiving. That’s my goal!
Enjoy!
Tristan
Farmer/Health Advocate
Vegan Apple Crisp
Author Notes: A straightforward, fuss-free, no-nonsense apple crisp. Enjoy it for dessert, or hell, enjoy it for breakfast. Coconut oil helps to create an irresistibly sweet and buttery topping — without so much as a hint of butter! —Gena Hamshaw
Serves: 6 to 8
Ingredients
For the apple filling:
7cups (about 8 to 10 medium sized) sweet-tart apples (such as Gala or Jonagold), peeled, cored, and chopped (1/2- or 3/4-inch pieces) or thinly sliced (1/4 inch thick)
1 tablespoon lemon juice
¾ cup organic sugar or organic light brown sugar
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon salt
1 ½ tablespoons arrowroot or cornstarch
½ cup water
For the crumble topping:
1 cup all-purpose flour
¾ cup quick oats
1 cup organic brown sugar
½ cup chopped pecans or walnuts
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup melted coconut oil
Directions
- Preheat your oven to 350° F.
- Place the apples in a large mixing bowl and toss with the lemon juice, sugar, cinnamon, nutmeg, clove, and salt. Place these ingredients into a greased 9 x 13-inch baking dish.
- Whisk together the arrowroot and water, then pour the mixture over the apples. Toss them lightly with your hands to get everything coated with the arrowroot.
- Place the flour, oats, brown sugar, nuts salt, cinnamon, and ginger in a food processor, and pulse a few times to incorporate everything. Add the coconut oil and pulse the ingredients quickly in the processor until they’re forming large crumbs. Sprinkle the topping over the apples. Bake for 40 to 55 minutes, or until the apples are bubbly and the topping is golden brown. Serve.