Happy *Almost* Thanksgiving! Let’s Cook!

Even though I am a Vegan who can’t eat/doesn’t like a lot of Thanksgiving foods…this is my favorite Holiday because I LOVE cooking for my family and I love hosting. Last year on Thanksgiving, Bennett was so little and hadn’t started eating solids yet so I am especially excited for this year so he can try all of the delicious food I am going to make for Thanksgiving. He already got a taste of all of the recipes below and loved every one of them! Thanksgiving to me is about spending time with my family and really taking a moment from our busy lives to really appreciate everything we have. I am so blessed with everything I have, so thankful to have a happy and healthy family, amazing friends, and a career and hobbies that I love. I am so especially thankful for every one of you who reads my blogs, watches my YouTube Videos and follows me on Instagram. Getting to chat with so many amazing moms across the world has been such a treat for me and I am so excited to connect with even more of you in the future.

Below are four of my absolute favorite Thanksgiving recipes. These are all so easy and delicious. Make sure to watch me make them in my Thanksgiving YouTube Video: https://youtu.be/pp8xOX68ikI

Cranberry Sauce:

Ingredients:

• Three Cups Whole Cranberries

• 2/3 Cup White Sugar

• 1/3 Cup Brown Sugar

• ½ Cup Water

• ½ Cup Orange Juice

• 1 Tablespoon Orange Zest

• Two Teaspoons Cinnamon

• One Teaspoon Nutmeg

How To Make It:

In a large pot add the Cranberries, White Sugar, Brown Sugar, Water, Orange Zest, Orange Juice, Cinnamon and Nutmeg. Turn the heat to medium. Stir continuously and once it starts to boil start a timer for 8 minutes. After 8 minutes the Cranberry Sauce should have thickened, cook for a few additional minutes if needed. Take the Cranberry Sauce off the heat and place into a container to let cool on the counter for 30 minutes. After 30 minutes refrigerate until it is ready to be served.

Garlic Mashed Potatoes:

Ingredients:

• Four Russet Potatoes

• ½ Cup Milk

• Two Teaspoons Cream

• ¼ Cup Butter

• ¼ Cup Chopped Garlic

• ¼ Teaspoon Salt

• ½ Teaspoon Pepper

• 2 Teaspoons Rosemary

How To Make It:

Start by peeling four russet Potatoes then chop them into bite sized cubes. Add the Potatoes along with some salt into about six cups of water and turn the heat on high. Once the water starts to boil, start a timer for 28 minutes and let them cook until timer is up or until tender. While that is cooking in a pan combine the Butter, Garlic, Rosemary, Salt and Pepper. Cook on medium heat for 8-10 minutes then set aside.

Once the Potatoes are tender, drain the water then add Potatoes into a colander with the pot or a bowl underneath. While the Potatoes are still hot, press the Potatoes into the colander allowing them to fall into the bowl/pot underneath. This will make light and airy Potatoes. Once the Potatoes have been mashed through the colander, add in the Garlic Butter, along with the milk and cream and combine thoroughly. Top the Mashed Potatoes with extra Butter slices and fresh Parsley.

Sweet and Savory Butternut Squash:

Ingredients:

• One Butternut Squash

• Two Tablespoons Maple Syrup

• One Tablespoon Brown Sugar

• Two Tablespoons Chopped Garlic

• Two Tablespoons Olive Oil

How To Make Them:

Start by pre-heating your oven to 400 degrees Fahrenheit. Then you can peel your Butternut Squash. Once peeled, chop of the ends and cut it in half length wise. Now scoop out the seeds and chop the Butternut Squash into bite sized cubes. In a large bowl add the Butternut Squash along with the rest of the ingredients and toss together. Add the mixture onto an oiled baking sheet and bake for 20-25 minutes at 400 degrees Fahrenheit.

Mini Pumpkin Pies:

Ingredients:

• Two Rolls Pre-Made Pie Crust

• Two Cups Pumpkin Puree

• One Cup Full Fat Coconut Milk

• Two Teaspoons Pumpkin Pie Spice

• One Teaspoon Vanilla Extract

• One Teaspoon Cinnamon

• ½ Teaspoon Nutmeg

• ¾ Cup Brown Sugar

• Three Eggs

How To Make Them:

Start by pre-heating your oven to 350 degrees Fahrenheit. Next we will make our filling by using a hand mixture to combine the Pumpkin Puree, Coconut Milk, Pumpkin Pie Spice, Cinnamon, Nutmeg, Brown Sugar, Eggs and Vanilla Extract. Once combined set to the side while you make small circles of pie crust from your pre-made dough.

Place pie crust circles into the bottoms of muffin tins (two rolls of pie crust should make 24 mini pies). Fill each pie with ¼ cup of the Pumpkin Pie filling. Bake these at 350 degrees Fahrenheit for 25-30 minutes. Once cooled top with whipped cream and enjoy!