Last weekend I watched hundreds of grateful people stand in line for a loooong time to receive a hot meal while I helped paint their sweet kids’ faces and my kids facilitated games.
After they waited in a long line behind hundreds of people to receive their meals, I didn’t hear anyone complaining about disliking beets or green beans at the CRSA Bridge Ministry annual Thanksgiving meal for the homeless and needy last weekend. I didn’t hear anyone groaning about having overstuffed themselves.
As they waited in a second long line for a new, warm coat, I pondered how it really wasn’t anything like waiting in a wrap-around line for a Black Friday deal. No one left that line joking about how much money they shouldn’t have spent shopping or how much they overate.
Have you spent time this Thanksgiving week counting your blessings? Anyone reading a post to get new recipe ideas to add to their Thanksgiving plate is one to be envied. Truly. Let’s not miss the opportunity to ponder or even list out our blessings this week. 🙂
One of the blessings I am thankful for when it comes to cooking over the holidays, is the wealth of variety I can choose from — nature’s bounty in my reach. I asked some dietitian foodie friends to share their favorite colorful recipe for the holidays with us so we can make the most of the “plenty” we have in our reach this Thanksgiving…like this veggie platter from Amy Gorin Nutrition.
While you are enjoying all the vibrant color of the falling leaves, and of the recipes below as well, would you be willing to commit to eating each bite with a grateful heart? I’ve decided that at each meal this week, I will stop eating juuuust at the moment when my tummy is content — not eating any meal to the point of fullness. And in choosing contentment with the plenty I have, I will take that moment as each meal wraps up to pray for those whose tummies never get full, thinking about how I can take action on their behalf. Would you do this with me? (Your heart and health will thank you.)
Enjoy your many blessings this week, including the bounty of color and flavor the recipes below have to offer, as well as those in my Best Body Cookbook & Menu Plan. My foodie friends who shared them have been added to my list of “thankful fors” and I’m grateful for you taking time to read my post, too! Happy Thanksgiving to you and yours!
Roasted Pumkin Farro Pilaf, Foods with Judes (Thank you Judith Scharman!)
http://www.sarahkoszyk.com/caramelized-roasted-brussels-sprouts/
{Award Winning} Roasted Vegetables & Pecans with Wild Blueberry Balsamic Sauce
Cranberry Pumpkin Upside-down Cake, Cape Cod Kitchen (Thank you Jenny Shea Rawn!)
