This November marks 34 years of being on this journey of “wellness.” It is when I shifted from weight loss, dieting and restricting, to just finding the way to “feel better.” The MAIN way I did this was finding foods that satisfied me. It was one of the main keys. Even if a food wasn’t “perfect” if it was at least a little bit better than what I had been eating, I would get some improvement.
So, for this week, I thought I would share with you two recipes that I make that are for sure “crowd pleasers.” You will want to stay satisfied during the holidays and hopefully, here are two ways you can do that.
Here are two non-dairy, gluten-free, plant-based yet yummy recipes to try for Thanksgiving.
This pie is sweet and savory. It is really nice to serve and has a gorgeous color. I usually make two at a time and freeze one to serve later. The leftovers are great for lunch the next day.
1 tbsp. Salt
2 tbsp cinnamon
4 tbsp. Oil
2 cups or more of Corn off the cob (can use frozen corn)
2 Frozen pie crust (get this from the frozen section of your market – I get a gluten free kind)
Quarter onions and lay on oiled cookie sheet.
Wash and cut ends off carrots and lay on top
Sprinkle them with oil and salt.
Cut the squashes in half. Sprinkle salt on the interior meat, place face down on an oiled cookie sheet.
Bake both sheets at 375 until you can pierce the squash and onions with a fork. (Usually an hour, maybe more for the harder squashes.)
Once squashes are done, take out of oven. Turn them over and scoop meat out. Place it all in a large bowl.
Season with salt and cinnamon.
Combine ingredients with a large fork or potato masher.
Add in corn and mix gently.
Brush one of the pie crusts with oil and slightly “toast” in oven at 250 for about 15 minutes or until lightly toasted.
Place vegetable mixture in toasted crust.
Gently take out “raw” crust and lay on top of the pie.
Pinch ends with fingers or fork.
Make sure you place foil under the pie because it does bubble over in the oven.
Bake whole pie at 375 for about 40 minutes or until top crust is browned.
Take out of oven and serve!
YELLOW LENTIL SOUP
This recipe freezes well. If I am making this for guests, I double the recipe and freeze it. Normally, I freeze in individual plastic containers or zip locks so that I can take different portions out for a family dinner.
2 cups lentils (soaked overnight – discard soaking water and rinse well)
3 tbsp coconut oil
1 Vidalia (or any other) onion
3 stalks of celery
Pinch of salt
3 cloves of garlic
In a pot sauté onions, celery and carrots in oil until onions are slightly browned.
Add lentils and cover with water. (Make sure that water line is about an inch above the lentils and when it gets low, just keep adding water)
Bring to boil and simmer about an hour and a half or until lentils are soft.
Add soup to bowl and sprinkle a few slices of spring onion.