I’m taking an untraditional approach to stuffing. I probably shouldn’t call it stuffing since it’s not being STUFFED inside the bird, huh?
Since traditional stuffing is loaded with gluten, I decided to make it with quinoa, sweet potatoes, toasted pecans and dried cranberries. It’s amazing and I’ll certainly be making this again for my family next week.
Our Thanksgiving is FAR from traditional. For one, we ditch our extended family and spend the holiday in Hawaii. We’ve done this for years and will continue, I mean who wouldn’t?
My mom even pointed out that there’s a fridge in our room for baby bottles. Yup, that’s my mom for you and no, I’m not pregnant.
Talking about Thanksgiving and baby bottles, I want to share something with you.
Yesterday, there was a big change in my body [nope, still not pregnant – but we’re one step closer, wink wink].
I’ll spare you the details since this is a food post after all. Let’s just say after THREE years of seeing doctor after doctor, losing & gaining weight, considered buying stock in pregnancy tests [no other way of knowing], then trying everything from natural remedies to hormones that made me bat shit crazy.
Why all this? Let’s see. . .
I was under HIGH stress, working around the clock in a job I hated. Worked out too much, almost lost my marriage and then almost lost my life.
Yup, no wonder my body stopped working.
1. I found a way to let go of everything I was holding onto. Regret, fear, resentment, anger – and more. Learned that you have to let go in order to let other things, such as the good in. It’s hard, but it was worth it and now there’s nothing standing in the way. What you see, is what you get.
2. Due to the illness I had to eliminate gluten. I listen to my body and feed it what it needs. We have a good relationship now.
3. My husband and I recreated our marriage. We’ve put practices in place to support each other and our well-being. Some nights we hold out a “garbage bag” and just throw all our shit into it. It’s a great clearing and allows us to be present.
4. Built my own business that allows me to do what I love. No, it’s not easy, but I’m committed, passionate and believe in the possibilities.
5. I’m active WITH my husband. We workout in the evenings, together. We go for walks, hikes or runs on the weekends. It’s healthy.
With Thanksgiving just a week away, I’m sitting here unable to find the words to describe just how thankful I am. For my health, my family & friends, the possibilities, and for YOU.
I wouldn’t be here if it weren’t for you. Well, maybe I would, but it would be pretty lonely.
Thank you, from the bottom of my heart for reading, commenting, tweeting, emailing – everything you do puts a smile on my face. I’m not kidding. My husband feels like he knows all of you because I’m always sharing your comments, tweets, and stories with him. You says I have the best followers. I 100% agree.
So . . . have you thought about what YOU’RE thankful for? You’ve got some time, but feel free to share, I’m all ears.
BTW – If you’re interested in making changes to your health, I think you should consider this.
Quinoa, Sweet Potato and dried Cranberry Stuffing
[adapted from Gluten-free Goddess]
- 1/2 cup red quinoa
- 1/2 cup original quinoa [white]
- 3 medium sweet potatoes, peeled and diced
- 1/2 medium red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons of cumin
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted
- 3 tablespoons of parsley, chopped
- salt + pepper to taste
In a medium saucepan, add 1 + 1/2 cups water, quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool.
Preheat oven to 375 degrees.
Cover baking sheet with foil, spray with non-stick, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.
Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper.
November 16 2011