thanksgiving recipes – No Beef Here

The holiday season is upon us!

Thanksgiving marked the beginning of my favorite time of year. I love the summertime because I LOVE the heat, but the fall and winter brings two of my favorite holidays: Thanksgiving + Christmas. We decorate the apartment, make coquito or egg nog (check out my vegan coquito recipe here), we make snowflakes and have people over regularly. I practically spend most of my time in the kitchen or cuddled on the couch with Matt listening to our own Christmas playlist (yup, we made our own playlist this year. No commercials. Just straight up seasonal awesomeness).

We hosted for Thanksgiving again this year and a few of our friends actually said they were trying to be vegetarian (like me ;)) so I wanted to present a stunner for the veggie main. Acorn squash are perfect for stuffing and have a nutty slightly sweet taste once roasted.

You can prepare all of this in advance (the quinoa/grain mixture can be prepped a day or two beforehand and stored in the fridge) and just pop in the oven when you’re ready to serve. Now, that’s what I call good hosting!

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HAPPY DECEMBER ya’ll!

Just like that, it’s time to prepare for Christmas. It’s the most wonderful time of the year!!!! Don’t mind me, I’m on a holiday high, our apartment is almost fully decorated (just need to add snowflakes) and the Christmas music is on 24/7. Not even kidding.

I hope you all had a wonderful Thanksgiving. Legit, it was exhausting. I really enjoy hosting, but sometimes that sh*t is tiring af. From shopping, preparing, cooking, serving, and actually hosting, it’s ALOT of work.

I must admit, however, I had quite the blast.

MY favorite part was creating the ultimate menu that was both seasonally delish and healthy. But mostly delicious 😉

With all the heaviness that is typically associated with the season, I really opt for something light, nourishing and colorful. This is where my massaged kale salad comes in handy.

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Hearty winter greens are warming for the soul and loaded with flavor when paired properly. You know not just greens with lemon and salt. Give that sh*t a boost. Add some roasted sweet potato, pomegranate seeds and pepitas. Holy shiz. It’s da bomb dot com.

I’m sure it will be a favorite at your holiday table, and besides, it looks GORGEOUS as a starting course 😉 Great for BRUNCH, LUNCH and DINNER! Yaas.

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