Thanksgiving is upon us y’all! I seriously can’t believe it’s THIS THURSDAY. While I love all things pumpkin and the month of October, Thanksgiving has to be my favorite holiday. What’s better than remembering what to be thankful for and eating lots of delicious food?! While I try to remember to be thankful year round, this time of year definitely reminds me to slow down and reflect on my life/the past year that’s gone by. The last couple years have been a little crazy for me but this year, I finally feel like I settled down a bit and am starting to find my way to some “normalcy”. I think the biggest things I’m thankful for is having people in my life who recognize the importance of down time and the importance of being in nature. Z has totally helped bring this out in me and that is one of the many reasons I love him. While his affinity for being out in the woods is 1000x greater than mine, I do still enjoy it. My most favorite place to do this is Canada. As I mentioned in a previous post, we were able to go up to his family cabins one last time before it got too cold.
Z, me, his mom and her 3 dogs packed it into the minivan for one last road trip up this year and I was SO glad we did. Although we didn’t get to stay long (only Thursday night through Sunday afternoon), it was the perfect mini vaca I needed before tackling the rest of 2016! Per usual, we played a lot of Yahtzee, a few games of Scrabble and tons of other random card games. It was pretty cold out but we were still able to fish and take the dogs on plenty of walks. There weren’t many people on the lake so it was really serene and the perfect spot to reflect and get away from the stresses of everyday life. Apart from taking in the scenery and enjoying each other’s company, we also cooked plenty of tasty food, enjoyed some adult beverages and read. Here are some of the things we ate:
Simple hash browns from the Fed and Fit book
Henrietta’s Bake Shop (macaroons, cinnamon rolls, pecan tarts…<3)
White Claw alcoholic sparkling water
While not everything was paleo, it sure was tasty! Instead of worrying about my eating being perfect, I chose to focus on how I felt; staying active and enjoying the time I had there. I left feeling refreshed and rejuvenated. It’s hard to explain it, but there’s just something special about those cabins. I mostly think it’s just the lack of cellphone and internet use 😉
While I know I would’ve been just fine had I not taken the trip to Canada, it truly did leave me feeling ready to conquer the holidays and the stress that comes along with them. The holidays can be insanely stressful so I find that having a game plan is really, really helpful. Candice has been cooking up SO many amazing recipes as well as rounding up a few other amazing recipes. Hopefully these recipes can help you have a game plan and be less stressed this holiday season. Now I know pumpkin pies are the traditional on Thanksgiving but if you’re looking for non-traditional, or heck, if you just love ALL the pies, this one is perfect for you! It is super simple to make and tastes SO delish! I hope you love this pear, prune and raisin pie as much as Z and I did!
- 3 cups almond flour, divided into 1.5 cups
- 1 cup potato starch, divided into 0.5 cups
- 2 tbsp coconut flour, divided into 1 tbsp
- 2 eggs, divided
- 4 large anjou pears, peeled and cut into wedges
- ¼ cup coconut sugar
- ¼ cup potato starch
- ¼ cup prunes, quartered
- ¼ cup raisins
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 egg, beaten
- First, make the crust. It’s a double batch but I found that when baking with “paleo” ingredients, it’s best to do make stuff seperately.
- Place all crust ingredients, except the egg in a food processor. Pulse about 30 seconds until crust is combined. Place in a large bowl and mix in the egg. Wrap in plastic wrap and let rest in fridge for at least an hour. Repeat for second crust.
- While crust is resting, cut up filling ingredients.
- Preheat oven to 350F and grease a 9 inch pie pan.
- Mix all the filling ingredients in a large bowl and let sit for 15 minutes, mixing every 5 minutes.
- Once dough has rested, roll it out 10 inches between wax paper/parchment paper and the plastic wrap the dough is wrapped in.
- Place dough in pie pan and make sure dough is pressed up the sides, hanging over the pan a bit.
- Pour filling into pie pan. Roll out second dough 9 inches between wax paper/parchment paper and the plastic wrap the dough is wrapped in.
- Cut the dough into 8 1-inch strips.
- Gently take 4 strips and lay them across the pie. Then, gently take the other 4 strips and lay them across the pie in the opposite direction.
- Take the extra dough and place it around edges, crimping with your fingers.
- Lightly brush dough with egg wash,
- Bake pie for an hour or until crust is golden brown and firm to the touch.
- Let cool 5-10 minutes before serving.
Find more desserts here!