Hola!
How was your Thanksgiving?? This year I am feeling particularly grateful. I had such an amazing year of growth, you guys. Turning 30 was a crazy emotional experience for me. I spent the first 5 months and 13 days of 2018 dreading turning 30 and trying desperately to make the "end of my 20s" meaningful.
And then I turned 30 and took all that energy and put it into focusing & flourishing. Focusing on my health (less obsessing over calories, more time balancing my plate & listening to my hunger cues), focusing on teaching (every Monday I teach an Emblem Health nutrition/cooking class and it GIVES ME LIFE!), and flourishing in my relationships. I am thankful I went to Paris, I am thankful my body is strong & injury-free.I am grateful I have an incredible support system in my friends, family & boyfriend. I am grinning from ear to ear with gratitude that social media allows me to connect with all of YOU (especially my Facebook Family!)!
I spent this Thanksgiving doing all my fave things: running, eating & connecting with my family.
We had the coldest Thanksgiving in history this year in NJ...so it was the PERFECT day for a Turkey Trot. Avon-By-the-Sea had a pretty awesome turn out considering the weather and I ran the 2.5 miles in what I can only describe as VIOLENT cold. My face literally felt like it was smacked across the face with an icicle. But, I was glad I did it cause I was third place female overall (also - I won pie!), got an awesome workout in, and got to share the experience with my BF (who is not a runner). It was the perfect start to my day!
After racing, I scarfed down half a pork roll egg n' cheese on an everything bagel (because #wheninjersey), before joining my family for our early Thanksgiving dinner.
Dinner was the usual delicious variety of stuffed veggies, turkey, soup, and desserts. I enjoyed every bite, ate slowly, frequently checked in with my hunger and took breaks between bites. I definitely ate a little too much, but I definitely had zero regrets. It was a truly wonderful meal filled with stories, laughter and memories-made.
My pepper recipe below is an awesome way to use up some of your leftovers, while still eating enough veggies to add allll the nutrient density that your body may have been missing on the holiday!!
How was your Thanksgiving?? Did you turkey trot?!
Thanksgiving Leftovers Stuffed Peppers
Serves 6
1 cup leftover stuffing (or you may omit for a healthier recipe)
1/2 lb cauliflower rice
2 garlic crushed, minced
1/2 onion, diced
1 tablespoon butter
coconut oil spray
1 cup shredded turkey
1 tablespoon rosemary,
1 teaspoon fresh sage, sliced thin
Salt to taste (use less if using bread stuffing)
6 peppers
Preheat oven to 375f
While the oven is heating, slice the tops off the 6 peppers and remove the seeds. Instead of tossing the tops, I removed the stem and chopped the pepper tops up to add to the stuffing.
Place a large frying pan over low heat. When warm, add butter and melt. Add onions and cook for three minutes, stirring occasionally.
Add garlic, cauliflower, diced pepper-tops and mushrooms. Sautee until soft (varies 5-10 minutes depending on if you started with frozen cauliflower rice).
Add spices, stuffing and turkey to the pan to create a veggie-packed stuffing. Cook for an additional 5 minutes or until the leftover-stuffing is soft. Remove from heat.
Add the cauli-mixture to each pepper, filling to the top.
Place each pepper in a deep baking pan. Pour about 1/2 cup of water in the pan between the peppers. Just enough water to fill the pan's base.
Spray aluminum foil with oil and place the foil over the peppers oil-side-down.
Bake for 50 minutes.
Optional: Add shredded cheese the last 5 minutes and broil for the last 5 minutes.
Optional: For a cheesy taste that adds protein, sprinkle with nutritional yeast
