November 16, 2021
Day 123
I’ve started hunting for new healthy sugar free holiday recipes to serve for Thanksgiving and to bring to holiday parties and found three so far that I’d like to test out. One is a spinach and artichoke dip (not the one with mayo), another is coconut cranberry snowballs (can’t wait to try those) and yesterday I cooked up the third new dish, a warmly spiced quinoa chickpea stew. It had lots of ingredients, but came together pretty easily and will be a good vegan, sugar-free option for our neighborhood holiday party. It’s not typical holiday party fare, but there are quite a few of us who enjoy eating this way, so hopefully it will go over well. In the meantime, I’ll enjoy some of the batch I made for lunch this week and freeze the other half for another time.
Last night I also made a vegan mushroom bourguignon with Trumpet and Oyster mushrooms, but left out the red wine and used beef broth instead. I didn’t share this information and nothing was missed. Over smashed potatoes it is a cold weather delight!
Are you planning to lighten up on the sugar this Thanksgiving? I’d love to hear about it.
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