Tracey Martin is a Sustainable Lifestyle Leader and author and has been a certified Transformational Life Coach as well as health, life and wellness advisor for more than 25 years. Tracey’s mission is simple, to protect our natural resources, planet, and our most precious resource: humankind. She is sharing her knowledge with us in this weekly column and this week Tracey offers tips for maintaining a vegan lifestyle for the Thanksgiving Holiday.
Thanksgiving is a special time for family gatherings, seeing people we haven’t seen in awhile and A LOT of food (get the elastic waist pants!). Once this time of year comes around we try and have a great time, enjoy some foods we may not indulge in at any other time of year while trying to stay fit and healthy. I know this can be a challenge for people who may eat vegan, gluten free or other lifestyle choices. I wanted to give you some options of great places who are serving healthy Thanksgiving dinners, a place to order from and a few great recipes to make at home for all your friends and family to taste test!
Is always a great idea for those eating healthy and who are food conscious. They have a traditional dinner with all the trimmings and the turkey. However, what about trying a “kind” Thanksgiving dinner? The vegan and vegetarian options which consist of a Gardein brand stuffed turk’y (plant based meat) roasted head of cauliflower, glazed carrots, lentil mushroom stuffing, potato mash and cranberries. The flavors are good and the food is fresh. No cooking and no mess. Everyone is happy, even the turkey!!
Cooking at Home
No need to give up your food principles just because the holidays are here. Below are a few great recipes for vegan/vegetarian options.
Cauliflower Mashed Potatoes
1 large head cauliflower
5 organic russet potatoes
Earth Balance vegan “soy free” butter
Put the head of cleaned cauliflower in a medium saucepan. Cover the head with water and place a lid over it. On medium to high heat bring to a boil until the cauliflower looks translucent.
In a larger saucepan, bring water to boil and drop in cleaned potatoes. Cube them for a faster cooking time.
Remove the cauliflower from the pot. Cut out the core. Drain the potatoes. In a large pot add in boiled potatoes, caulifower. 1 c vegetable broth, 1/2 stick of vegan butter. mix and whip until it is the consistency that you like. You may need to add more broth, salt and pepper.
Vegan Balsamic and Honey Roasted Brussel Sprouts
Preheat over to 425 degrees
Line a baking sheet with aluminum foil.
Clean Brussel sprouts. Remove outer leaves and trim the ends. Then slice in half lengthwise.
Place the cleaned Brussels sprouts in a large mixing bowl. Toss with avocado oil or olive oil. add in kosher salt and fresh cracked pepper. Make sure they are all coated well.
Place the Brussel sprouts on the lined baking sheet and place in the over for about 15-18 min.
Remove the Brussel sprouts from the pan and put back in the mixing bowl. Drizzle them with balsamic vinegar and organic honey. Mix them and place them back in the oven for no more than 5-7 min. Add kosher salt and serve.
Take Out Dessert
Squash pie – This one has to be ordered ahead of time. I know that pumpkin pie is a favorite this time of year. However, you must try the squash pie with coconut whip cream from True Food. It just might replace your current favorite. www.foxrc.com
If you are hosting dinner and have some guests coming with special food requests, make them feel welcome. You might even learn something that may help you on your own journey to wellness. People who choose to eat a certain way are doing so for their own health it is nothing against anyones else’s way of life. Most of all, focus on the time spent together and enjoy one another.
If you have comments or questions you would like to see addressed in this column, please send them to firstname.lastname@example.org.
For a private one on one with Tracey text 602.568.4124.