Sunday, November 18, 2012
Mom and sis are coming here for Thanksgiving this year. I am the only one who needs to lose weight. Mom was diagnosed diabetic in July, and Sandy is a certified fitness trainer. We have developed a scaled down version of our Thanksgiving Traditional meal.
This is my switched up Thanksgiving menu which reflects where I am now on my journey toward health, wellness, and thin. I don't usually include meat of any kind, but the Eat to Live Program makes allowances for a small amount of meat once a week. So I plan to eat some turkey. Probably on the day after in a salad.
My "Healthy Menu"
Fresh Fruit Salad with Greek Yogurt/cinnamon topping choice on fresh garden greens
Home Made Easy Mixer Peasant Bread (my recipe) with No-Sugar Added Blackberry Preserves and Pumpkin Butter from Mercier Orchard in Georgia
Braised Turkey Breast and Legs
Holiday Grains (Whole grain, coconut, dried craisins, almonds)
Roasted Harvest Vegetables (carrots, onions, acorn squash, celery, broccoli)
Garlic Green Beans
Dessert: Pumpkin Crisp: Roasted Pumpkin topped with dried shredded apple chips, walnuts toasted with cinnamon and nutmeg, sprayed with coconut oil.
I think it sounds good, has lots of possibilities to make the neighborhood envious of the food cooking in my kitchen, includes lots of vegetables, fruit, whole grains and nuts. I could do a soup or hummus appetizer, but I believe there is enough on the menu without it.
So what's the problem?????
The problem is my family members who are stuck on their idea of what should be on the menu, who haven't embraced my way of eating meals that focus on veggies and fruit with a small amount of grains, nuts and legumes.
Who don't need to lose weight, but do think about or might need to think of eating for health. Who are quite happy eating highly processed foods, white flour, etc.
At this point we break into the chorus of "Tradition" and dance on the ridgepole of the roof.
So I must also prepare, or have them bring gravy, mashed potatoes, Waldorf Salad, stuffing prepared in the bird, green bean casserole, and the original pumpkin crisp. Mom will come early to fix the gravy. I saw a way to make stuffing in a casserole topped with the turkey wing parts. Then the breast was braised over veggies, creating a delicious broth for the gravy. This just might work. I've told Sandy to bring the traditional pumpkin crisp if she wants it, and to take it back home with her. She said she didn't want it, but since we will be celebrating her birthday, could I fix date squares???
So much for keeping trigger foods out of the house, and I will have to fix it the day before and keep it under lock and key so my sugar monster doesn't take over and eat it all. Maybe I can look at the recipe and healthy it up, or down.
The green bean casserole will fit in the oven with the stuffing and Holiday Grains. With the bread being coolrise, I can pop it in the oven near the end of the braising, and warm up or hold warm with help of a hot tray and an oven that is already warm.
We'll be through eating in 15 minutes and have to deal with all the leftovers. They will hang around and have leftovers for supper. And Sandy won't take anything with her. She's heading out of town for the west coast. Mom will pack up a couple of dinner containers, and I will have to deal with the rest of the leftovers.
If I work hard at portion cooking for the green bean casserole (one can of beans instead of 3), 1 small bag of stuffing mix instead of the large, 6 potatoes to mash instead of 12, 2 apples prepared as Waldorf salad and only one can of crescent rolls, I should be okay. There will be turkey which I won't eat beyond 2 servings. I can always take leftovers to older single neighbors with no family locally.
Everything else will go nicely in my meal plans for the next week. Who knows. This might be the start of something awesome and healthy for our traditional dinners from now on.
Now, I'd better see if Goal Enforcer can help be develop the cooking plan to get all of this done and served at the same time.
And we could all pray that my foot cooperates this week, and consistently improves from where it's been. For that I will be amazed and thankful.
See, I got myself excited about a challenge of how to make everyone happy and get everything cooked, handle the problems the whole thing creates for my goals, and I pushed the real issue to the back burner.
I feel guilty having all that food for 3 people when so many people in my area are without work, relying on backpack food on the weekend, and the many food banks that have popped up to meet the need.
John C. Campbell holds a Soup Dinner to raise money to feed the hungry. Artist make soup bowls, the chef prepares soup. I'm not sure of how they do it, but a lot of money is raised by auctioning the soup bowls and serving a simple meal.
There was a time when we fed 25 - 30 people, family and friends who had no one to share the day with. There was a time when we cooked dinner for all the lonely people at church. Where DO they all come from??
I don't have the energy or stamina to do those things though it feels like I'm cooking enough food for that army of people instead of 3.
I'm making a new sign for the kitchen.
"You are cooking for 3. At the most 6 with leftover portions. NO MORE!!!