Thanksgiving Week 2018

Good (Small Business) Saturday morning to everyone!! I sure hope you all have enjoyed this week and your Thanksgiving if you chose to celebrate. I thought it would be fun to recap the week leading up to Thanksgiving day.


I only took a photo of our dinner on Monday, which was baked Tandur Indian-spiced salmon, roasted broccoli and cauliflower, and Annie’s boxed GF mac ‘n cheese. Thankfully, the rice pasta held together and actually tasted the way it is supposed to. Score!



I made each a sweet and savory slice of toast for ‘Toast Tuesday’: pan-sauteed spinach with an over easy egg / pb, banana, raisins, and cinnamon.


Lunch was leftover lentils, roasted broccoli and cauliflower, roasted tahini carrots, and mac ‘n cheese.


Dinner was amazing! A bed of sautéed peppers, onion, mushrooms and garlic seasoned with chili powder, cumin, salt, and pepper then topped with TJ’s siracha tofu cooked in the same pan. Freshly shredded cheddar, avocado, salsa, Geek yogurt, cucumber, and tortilla chips. So much flavor, color, and texture on the plate!


I went ahead and made our dessert for Thanksgiving using Erin’s Apple Carrot Muffins with Oatmeal recipe. They are so soft, flavorful, and perfect!



I enjoyed one with Erin’s golden latte. The perfect end to the day.



Would you just look at that color. A thing of beauty I tell ya! I used another one of Erin’s recipes as a guide in making my beet smoothie. I eyeballed TJ’s frozen cooked beets, Dole watermelon/banana/coconut/strawberry/pineapple mix, Greek yogurt, milk, ground ginger, and manuka honey. Topped with Kashi Cinnamon Harvest Shredded Wheat, oats, chia, and NuttZo.



Outfit for my work day. I’ve had this Old Navy chunky cardigan for I believe nine or more years. It’s one of my favorites!


Dinner was leftover salmon and roasted broccoli and cauliflower plus seasoned freshly roasted butternut squash. I made the squash while I baked my grandmother’s cornbread dressing. I also made Alexis’ Orange Bourbon Cranberry Sauce and Baked Pumpkin Hummus Dip with Rosemary Whipped Goat Cheese and Pomegranate.


Thursday // Thanksgiving Day

I started the day with delicious oatmeal made from chopping old fashioned oats and cooking them with milk, ground flax, and chia. I topped my bowl with warmed Wyman’s cherry/berry/plum/cacao nib mix, brown sugar, and pb. This is one of my very favorite frozen fruit blends!


Matt agreed to complete a 30-minute Barre3 online workout with me!! It was a very tough one that I’ve done at least twice before, but he stuck with it. I intend to get us to do more together.


Lunch was spinach topped with warmed leftover lentils/carrots/butternut squash, TJ’s cauliflower tabbouleh, and mac ‘n cheese.


As I said on Instagram, Martha Stewart, eat your heart out. I have to say I was really proud of our bird! We stuffed the cavity with a softened onion and honeycrip apple then rubbed under and on top of the skin with fresh herbs mixed into butter.


My chosen outfit. I decided to wear my “new” sueded top from Planet Xchange. One of my many favorite purchases from them!


Goofy Snapchat while we got gas.



Selfie trio.


Two of the three Daniel boys.






Once we snapped our photos, it was time to get down to business on those appeteasers. The dip all baked and ready to be enjoyed with TJ’s beet crackers.


Creamy, dreamy delicious. Are you team goat cheese? I sure am!


My plate, which perfectly hit the spot.


His mom made delicious sautéed Brussels sprouts and baked acorn squash.



The best! Cornbread dressing, cranberry sauce, acorn squash, turkey and gravy (Matt made it from scratch, and it was such perfection), carrot apple salad, Brussels sprouts, green bean casserole, and TJ’s bagged Brussels sauté with hazelnuts, parm, and lemon vinaigrette. I tried a bite of yams and Diane’s homemade mashed potatoes too.


Matt kindly went on a walk with me, and the moon was incredibly bright and huge. Things had felt off on Wednesday, and then I knew why! Also, Matt is the MVP. He told me to put the ole turkey in a dish to thaw, but I was stubborn. Wouldn’t you know it – juices flowith all down the bottom of the fridge. So while I cooked on Thanksgiving Eve, he was busy hosing down the shelf and cleaning out gross raw turkey juice. Husband of the year!



Had to try the Snapchat with my momma-in-law!


Day-sert plate! We sipped on tea first then opened up our dessert stomachs. Muffin, fruit salad, and a few bites of pumpkin pie.


After getting home and unpacked, I enjoyed some more fruit salad over yogurt with NuttZo. We then called it a night. Please share about your holiday!!

6 thoughts on “Thanksgiving Week 2018

  1. Where to even begin?! Every single meal is making me hungry, and I literally just ate a few minutes ago. You cannot go wrong with Annie’s!! Such a good brand, and you can feel good about their ingredients too.

    Mmm mmmm ! Siracha tofu! YUM! I have had a tofu craving lately. After I finish up everything in the fridge from thanksgiving, I am gonna stock up on tofu!

    Those carrot muffins look like they would be the perfect treat with coffee!

    Ahhh that bowl made with beets looks terrific!! I was just sure it was made from dragonfruit- but I love me some beets… I’ll have to try this out! And anything with mini wheats- sign me uppp.

    Once you find a cardigan you love it is the besttt. I desperately need to get more though because I wear the same two basically on rotation all winter long.

    How fun that Matt tried Barre with you! I just love that he is down for anything. And your goat cheese dip looks too good to be true!!! And with beet chips?!?! Gonna go over and book mark this. What a perfect appetizer. Have you ever tried goat cheese stuffed shishito peppers? You would love!

    Such a beautiful thanksgiving! Thanks for sharing all your fun & yum with us! xo


    1. Stupid WP! I’m so sorry I’m just now seeing this & your other super sweet comment! Thank you so so much! I really love this past week of eats at the Daniel house. 😉 I’m hoping to find a good seasoned tofu at Kroger in a bit!

      Yes, these muffins are perfect for dessert but not too sweet for breakfast. 😄

      I was amazed by the color! Beets are one of my fav foods, & I hate that they’re often overcooked such that people think they hate them. They’re fantastic in a smoothie!

      I have so many cardigans, yet I find so many I love! They’re versatile & so fun.

      He’s such an awesome husband! He really is surprising me with trying new things. I sure was grateful he did it with me. It’s definitely tough, but so many guys think Barre3 is fru-fru. Nothing could be farther from the truth. I was proud of him. ☺️

      Goat cheese stuffed peppers?? Hello, deliciousness! Do you happen to have a recipe? I’d love to try them!

      Thank you for enjoying my recap! XO


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