Oh my goodness, I am SO ready for the school year to be over! I only have 3 more weeks including Thanksgiving week, so I am stoked. I deeply apologize for my blogging absence; I know that you have your own life and probably don’t care whether or not I post, but I still feel bad. My schoolwork just takes up all my time. If I’m not doing school, I’m busy with church things, at dance class, and quickly catching up on blog-reading. My commenting has been next to nonexistent, and I barely have time/energy to come up with something to eat. In fact, I really should be doing my History right now, not blogging… but it’s been over a week since my last post, so I think it’s time for another. I’ll just have to read my history chapter quickly. 🙂
I have missed you all! The more I don’t post the more I realize just how much I love blogging. There are some changes coming up for my blog and I’m very excited for them. I’m not sure at what point I’ll begin to institute them… possibly at the end of the semester, when I actually have time, and possibly at the beginning of the year. One thing for sure is that this blog is going to be come less of a “food” blog, and more of a “healthy, happy Kelsey” blog. Of course, a part of the reason I am happy and healthy is because of my diet choices, but that isn’t going to be the only focus. I also want to write about the other huge aspects of my life (which I will mention soon) and write about what’s important to me. Slowly but surely, these changes will come. 🙂
In other news, Thanksgiving is coming up! Can I get a “woot woot?” 😀 I don’t know about you, but this time of year is when I am anxiously searching for recipes to satisfy traditional holiday dishes. I have been a vegetarian for several years now, but this will be my first Thanksgiving/Christmas as an all-natural, whole-food, dairy-free vegetarian. (Holy hyphens.) Obviously everything I eat this winter isn’t going to be good for me–after all, it’s not Thanksgiving without a pumpkin pie–but my goal is to make these treats as wholesome as possible, without sacrificing taste.
For instance, about a week ago we stayed with some family friends out of town. They were craving brownies as a Sunday night treat, and since they were intrigued by my dietary paths they asked me to make whole wheat, dairy-free brownies. They had some pre-conceived notions about vegan food, as everyone does, so I immediately accepted the challenge. I wish I had been creative enough to come up with my own recipe, but this was a good opportunity to show that you don’t always need to use dairy. I didn’t want to mess it up with my experimentation. 🙂
I used this recipe from bread & honey, and substituted the all-purpose flour for white whole wheat. It was a new-to-me flour, but they had it on hand and the mom (who does quite a bit of whole wheat baking herself) assured me it would work. Oh yeah, I also substituted the semi-sweet chocolate chips for 63% dark chocolate chips. 63% is pretty bitter to the average taste buds, so I was a little nervous for that one.
(source: bread & honey I forgot to take pictures, sorry :/)
Anyway, the results were fabulous!! They were so good, and they even had that flaky top that you get with boxed brownie mix. They turned out wonderfully, and the 1:1 ratio of flour and sugar is probably why, haha. In my own home I probably would’ve reduced the sugar by at least half, but that wasn’t the goal at the time. The goal was to make a delicious, whole wheat, vegan brownie that everybody loved, and it’s safe to say that we succeeded. 😀
But back to Thanksgiving! Since I will be out of town for Thanksgiving, I’m having to do a lot of my planning ahead of time. I’m also having to find several recipes to make so there’s something I can eat on the table, hehe. When you think about it, almost everything on the Thanksgiving table contains dairy or eggs! Mashed potatoes, sweet potato casserole, rolls, pumpkin pie, stuffing (sometimes), etc. I certainly will not be recreating every Thanksgiving classic–I don’t have the time or energy to do that–but there are a few recipes I’m planning on making.
One of which is this amazing-looking pumpkin cheesecake. I already have most of the ingredients I need, so that will be the dessert. I also think it would be fun to make a molasses cookie crust, but that will be dependent on whether or not I have time.
I also might make these rolls and this sweet potato casserole. The casserole will, again, be dependent on whether or not I have time. I figure pumpkin pie is already orange and sweet, so the sweet potato casserole isn’t really necessary. My orange skin would probably appreciate one less orange dish, too.
I’m hoping I’ll be able to roast up a bunch of vegetables (asparagus, green beans, zucchini, squash, carrots, broccoli, cauliflower, onions, etc.) and maybe make a quick spinach/cranberry/pecan salad. Maybe.
For the main course, I toyed with the idea of making a quinoa dish; however, I quickly decided there would be enough carbohydrates on the table. I think I will end up going with the traditional lentil loaf, which recipe I still need to find. 😀
Woo, that’s a lot of recipes for one little girl to make. I’m leaving on Wednesday, so there will be lots of planning + shopping + making + school these next few days. Wish me luck!
Question of the Day: What are YOU going to make for Thanksgiving? Do you have any special dietary needs that will have to be accommodated? Share your recipes with me, please! My plan is not set in stone so I would love to see what yours is. 🙂
Thanks for reading!