Thanksgiving Survival and a Recipe

It's the week of Thanksgiving. Everyone is scrambling around buying their canned pumpkin and marshmallows for their sweet potato casserole. Oh and don't forget those little crunchy things that go on top of the green bean casserole slathered in cream of mushroom soup......


I think I already have a tummy ache!


I don't know about you, but in our family, there are certain dishes that have their permanent place on the dinner table at Thanksgiving. You know how it is- Great Aunt Martha always brings the sweet potatoes, your Mom always makes her famous Rice Dressing- her mom's recipe of course. To top it all off, the Pecan Pie is waiting for you over on the side table with all the other desserts- just sitting there in all its Karo corn syrup goodness.


The holidays are all about Tradition and Family and Food. As such, it can be hard to maintain healthy eating habits in a houseful of 30 people who all think you're the weird one who doesn't touch the rolls because you're on "that weird diet where you don't eat carbs- what is it again? Atkins?"


Oi vey....


It can be really easy to be judgmental during this time of year. Your sister who's been going to Weight Watchers is happily scarfing down the dessert she made that's only 1 Point but is laden with chemicals that make up fake sugar and fake Cool Whip.


What I try to remind myself during this season is to be an example. I've noticed that people ask lots more questions about what I'm eating and what kind of working out I've been doing if I just allow them to come to me. They don't feel threatened. They don't feel guilty. They are naturally curious.


Last year I brought a butternut squash dish that was similar to the traditional Thanksgiving fare. It was a huge hit- probably because it wasn't "weird diet food". It was familiar with a different twist. Non-threatening!


I've included the recipe below and I hope you have a very Happy Thanksgiving (And it's ok if you have a small piece of that Pecan Pie. I know I will!)

Butternut Squash with Cranberries

courtesy of Paleo Plan

Ingredients

• 1 small butternut squash, peeled and diced into 1/2" pieces
• 1 Tbs coconut oil
• 1/2 sweet yellow onion, diced
• 2 cloves garlic, peeled and sliced
• 1/2 cup dried cranberries
• 1/2 (403 mL) can coconut milk
• 1 tsp curry powder
• 1 tsp cinnamon

Instructions

1. Preheat oven to 425° F.
2. Place diced squash on lightly greased baking sheet and bake for 15 minutes. Remove from oven.
3. Heat a large saute pan over medium-high heat.
4. When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes).
5. Add squash and cook an additional 2-3 minutes.
6. Add cranberries, coconut milk and spices, and stir frequently until milk is fully heated (another 5 minutes).