Thanksgiving has always been one of my favorite holidays. The smell of the turkey, the Macy’s day parade, and the official start of the holiday season. One of my favorite traditions has always been making my great grandmothers stuffing recipe with my grandmother and family the Wednesday night before. We’ve had different family members who came to visit and had their hand in the production as well.
The main ingredients in the original recipe are a loaf of stale white bread and 32 egg beaters. We’ve had years where the bread molded and we tried toasting the fresh bread so it would crumble fine enough for my grandmother’s liking to years where the browning of the beef got a little too brown. As the years went on and my grandmother got older, we started cutting corners. She no longer makes the stuffing with us but we make fun of cutting the corners and laugh about getting the onion fine enough. This will truly be one of my fondest memories in my life.
Fast forward through time to about three years ago. I became grain free and decided I’d use almond flour and real eggs for the stuffing. Keeping the same tradition but not quite as tedious of a production. I’m a mom now… nobody has time for slaving in the kitchen all day with kids running around. Last year it ended up on our thanksgiving table and Grammy didn’t notice the difference (or at least she didn’t lead onto knowing).
I wrote the above (2019) and never got around to posting. This is the first year we will celebrate the holidays without my grandmother. It’s going to be a very different year with all that’s going on… and one less seat at our table. I find comfort in the wonderful holiday memories we made every year. Happy Thanksgiving to all!
Italian Egg Stuffing
1lb ground beef
1 yellow onion
1 bunch parsley
4c almond flour
1/2c unsweetened almond milk
Sprinkle of Parmesan cheese
Salt to taste
Brown the beef in oil until pretty dark and chopped up. (Use a large pan because this will hold the egg mixture as well)
Finely chop onion and parsley
Add almond flour to a large bowl.
In a separate bowl, whisk the eggs and add the 1/2c almond milk, finely chopped onion, parsley, Parmesan cheese and salt to taste. Add this mixture to the almond flour and combine all ingredients
Add the egg mixture to the pan with the beef and oil. Cook on low like you would an omelette. You can partially cook and stuff the bird or continue to cook through and eat as it. You can also partially cook on the stove and bake @350 for about 20 minutes.
When you’re almost 4 and your brother spends his birthday in Disney World, the obvious thought is that all birthdays from this point on will be in Disney World. Not so much sweet girl, not so much… even though I wont lie, I’d be on the next plane sitting next to Minnie and Mickey for brunch. When asking Reeve what she wanted to do for her birthday (realistically), she was adamant at having it at our house with an under the sea theme, then mermaids, then Tinkerbell, then fairies. That made me a little crazy… there are 19 kids in her class and at this point, you’re supposed to invite the whole class. 50+ people for my 4 year old at our house. I don’t think so. We ended up inviting just the girls and a couple other special people. It was a BEAUTIFUL day and we couldn’t have been luckier with the weather.
Kid parties can be really expensive out, and doing parties the way I like to do them can be expensive in haha. I got put on a birthday budget and found SO much good stuff at the Dollar Tree. Plates, napkins, a tablecloth, wings, wands, banners, cute plasticware that looks really swanky and all of the supplies for the fairy gardens. I also hit up Michaels for my moss table runner, and the gorgeous fairy houses I used as centerpieces. It wouldn’t be a party without an Amazon order though. My main tablecloth (pink cloth, and gorgeous in person) flower crowns, which ended up being about $1 each; and butterfly catchers, to catch morning dew drops, ofcourse. AKA Bubbles.
I served sausage and peppers, baked ziti, fruit, veggies, chips and salsa, a cabbage/kale salad and Uncrustables PB&J and Nutella sandwiches. The cake and cupcakes came from Sams Club Dover, and the lady who took my order surpassed what I was expecting. I showed her a pretty picture of a pink cake but she really did it up with the sprinkles. Thanks Dee!
Invitations and cute little signs came from the Etsy shop IWatchThemGrow. Printed and put in dollar tree frames!
If you have any questions feel free to send me an email email@example.com!
I didn’t realize just how many meatless friends I have. I wouldn’t call myself a vegetarian by any means, but I do like to incorporate meatless or plant based meals in my diet several times a week. I will, in fact, have one fully meatless day a week.
We had a Galentine’s event this month and several of our guests were vegetarian! The feedback that came to us was that their diets were very carb/grain heavy. It doesn’t have to be that way, there are so many grain free options.
If you’re doing a cleanse, you’re probably tired of eggs by now. I hear this all the time “I just can’t stomach another egg”. It’s true though, breakfast can be tricky if you’re used to muffins, oatmeal or fruit.
I normally switch up the way I cook my eggs so I get a little more variety OR I skip breakfast all together and fast until lunch. Really though, my pallet has changed so much that I can eat dinner leftovers at 8am and not blink an eye.
One of my favorite veggies on cleanse is carrot. They are so sweet when drizzled with avocado oil, cinnamon, and baked. Why not use them as an “oatmeal” base and top with nut butter and chia? It’s really a win win with the sweetness of the carrot and the consistency of an oatmeal. Plant based too! I’ll keep you posted on more meatless meals. Personally, I don’t think I’ll never be 100% plant based, but I do like to incorporate meatless meals into my diet. FYI, going meatless doesn’t mean you have to load yourself up with grains and legumes!
Carrots (baby or whole cut)
Salt to taste
Cinnamon to taste
1tbsp nut butter of your choice
1tsp chia seeds
** you could also top with hemp seeds, unsweetened coconut or add almond milk! Test it out and see what works for you.
Preheat oven to 425
Add carrots, oil, cinnamon and salt to a baking sheet.
Bake 25 minutes (or until soft)
Mash and then top with toppings! I also use this as a side to eggs and meat. I just love these carrots so much!
****i used leftover carrots from dinner last night so this breakfast took me under 5 min to make!!!
I’m known to never truly follow a recipe. A sprinkle of this or a dash of that extra, or swapping ingredients totally. In the cleanse group, we are starting another cleanse week because everyone wants to ride the wave of feeling so great. ❤️ I was sharing an eggplant recipe with one friend and a stuffed mushroom recipe with another. In the meantime, I have an overhaul of veggies because I went to the store today. Everything sounded good to me so I ended up combining the two recipes. The original eggplant caponata recipe can be found 👉🏻https://www.everylastbite.com/2014/07/24/eggplant-caponata/
And the spinach stuffed mushrooms can be found 👉🏻https://www.skinnytaste.com/skinny-spinach-and-bacon-stuffed/
Handful of parsley
2 handfuls of spinach
1 red pepper
3-6 pieces of prosciutto (chopped small)
1/2c chicken broth
3 tbsp white vinegar
Mushrooms (I used portobello)
Sauté pepper, eggplant, and tomatoes in avocado oil until slightly softened. Then add spinach and parsley.
Continue to stir.
Add salt to taste, white vinegar and chicken broth. You may want to add a little more or a little less depending how much liquid your eggplant is sucking up.
I used my cast iron skillet for sautéing and baking. At this point, I stuffed my portobellos and left some mixture on the side. I also added the prosciutto to the pan and baked it all at 400 for 15 min.
So delicious! I served with some romaine lettuce and green olives (not pictured). I want to hear if you try any of my recipes! Tag @swankyplates or send me a message!