I was so ready to go home for Thanksgiving break. Everything was all packed up and ready to go.
Phone charger? Check.
Black boots? Check.
Chocolate chips and canned pumpkin? Check plus.
Now that I’m back, I have mixed feelings about Thanksgiving being over.
I am in love with stuffing, mashed potatoes, green bean casserole and pumpkin pie, but I ate my weight in all three over the weekend so part of me is relieved that I now I can eat without having to unzip my pants.
And no, I did not eat turkey! Honestly, I wasn’t even tempted this year. The chocolate pecan pie and thirteen helpings of stuffing was enough to not give in to the carnivorous fare at the table.
One thing I did make was a salad that turned salad haters into salad lovers. Direct quote from my cousin, Leah: “I hate salad. But I love yours!”
Good enough for me! I swear, the secret is chop chop chopping!
(I don’t have a solo picture because I didn’t plan on blogging about it, but you can see it on my round 2 plate!)
- 2 large heads of romaine lettuce
- 1 bunch of green onions, chopped
- 1 bag of Craisins (or any dried cranberries)
- 3/4 cup sliced, toasted almonds
- 1 avocado, cubed
- 1 batch of balsamic
- Preheat the oven to 350 degrees. Spread your almonds in an even layer on a baking sheet. Bake until golden brown (I never time it…I’m guessing about ten minutes)
- Meanwhile, chop your lettuce into bite sized pieces. First I cut off the end and then I basically julienne it, creating thin ribbons of lettuce.
- Add chopped green onions, toasted almonds, craisins, and diced avocado.
- Whisk together dressing and drizzle over salad, tossing to combine.
SO simple but SO good!
Another success over break was this mousse. It was the easiest dessert I have ever made, hands down. Throw six things in the food processor, chill it in the fridge, and you’re done. I used TJ’s chocolate chips and didn’t even need to add any sweetener.
Hope you had a great Turkey Day!