Today was a bit of a challenge caused by some technical difficulties with my computer and camera equipment. I’m not sure what caused it, but I had to re-shoot all of my photos multiple times. That might not sound like a big problem, but given the much shorter daylight hours, I had to photograph things in less than desirable conditions. But that’s my problem, not yours. In the meantime, my goal was to put out 2 of my Thanksgiving Day recipes, and was able to do that! So here’s what happened today.
Breakfast: Banana Raspberry & Melon Smoothie with Hemp Seeds
Per the photo above, I wanted to finish up my cantaloupe stash, so I made a smoothie consisting of 1 banana, 1 cup diced cantaloupe, 1 cup frozen raspberries, 1/2 cup almond milk, 1/2 cup water and 1 tablespoon hemp seeds.
Lunch: Wilted Spinach Salad with Shallots Edamame Dried Cranberries & Walnuts
I needed to try out my Thanksgiving recipes and this is what I made for the salad course. I made the “lean” version. For those of you who might want to use it for your Thanksgiving table, I offered up an alternative version that should appeal to those who want something a bit more “hearty”. I’m trying to offer Dr. Fuhrman-friendly Thanksgiving options and I think this is perfect for the occasion. Check out the recipe for yourself in this post.
Dinner: Roasted Green Beans & Shallots with Toasted Almonds & Seasoned Breadcrumbs; Basic Salad
This is my Thanksgiving side dish which is loaded with flavor and plenty of crunchy bites. What’s not to like about crispy shallots, toasted almonds and flavored breadcrumbs? You can find the recipe on this post. I also had a Basic Salad. Despite testing out Thanksgiving dishes, I’m trying to stay on track with the Eat To Live program, so I’m doing the best I can. This is going to be a challenging week for weight loss!
Check back tomorrow night for my last two Thanksgiving Day recipes (main course and dessert) along with a recap of Week Six Day Three!