Hello there! Who’s ready for some turkey? I know I am. I’m usually always flying home to KY on Thanksgiving day, so unfortunately I never get a chance to help with the meal. I cook quite a bit at home, so in a way it’s nice to have a break.
I know there are thousands and thousands of blogs out there with the fanciest, most amazing Thanksgiving recipes. I am not one of them. Not by a long shot. I’ve been scrolling Pinterest for holiday inspiration, but I haven’t actually tested any recipes yet since I won’t be doing any real cooking until Christmas.
However, I tossed together this shaved brussels sprouts salad over the weekend, and the result was what I like to call a “happy accident.” Light, tasty and easy to make. Perfect. Here are the basic instructions—I kind of eye balled the measurements, but you can’t really mess this up.
Happy Accident Brussels Sprouts Salad
Serves 2-3 entree-size portions
-4 dozen brussel sprouts
-1 tbsp dijon mustard
-2 tbsp olive oil
-salt/pepper to taste + shaved parmesan
After you wash your brussels sprouts, shred them with any kitchen appliance you have handy. I used my Cuisinart 4-cup Chopper, but you could also use a mandolin or even a box grater. You could also just slice the sprouts finely with a knife. The latter will obviously take longer, but work with what you’ve got! OK. Are you ready for how easy this is? Next, add the remaining ingredients and stir well so that the mustard isn’t just a big glob in one spot. I would even add half the measurements, stir and taste as you go so you can make the executive decision to use more or less of an ingredient as the flavor and texture develops.
A side of sweet potato fries never hurt.
And of course, there are plenty of holiday health tips floating around…Don’t skip breakfast, drink plenty of water, stay active...and so on. My general mindset going into Thanksgiving is to make sure I don’t treat it like my last supper. I’m going to make my indulgences count and skip (or just taste) the dishes I feel meh about. So that might mean having a second helping of my aunt’s amaaaazing sweet potato casserole, but then passing on the bread basket and just putting a dollop of mashed potatoes on my plate.
There is nothing I hate more than being so stuffed and uncomfortable that I feel like I am about to bust out of my jeans and need to go into hibernation for a week. Yuck. I’m going to keep that in mind and check in with my hunger levels throughout the meal. Plus, don’t forget—you WILL eat these foods again! This is not your one and only opportunity. Whenever I’m tempted to overdo it, I remind myself that I can have whatever food I’m craving the next day if I still really want it. Just giving myself that option helps me to make a better decision in the moment.
Mixing a little pecan pie into your oatmeal the next morning for breakfast is better than inhaling that second helping (without really tasting it) on an already-full belly. You’ll appreciate it so much more!
What are your favorite Thanksgiving dishes? Any healthy-eating tips to add? Share ‘em!