Any holiday that revolves around food has got to be a good one, right?! Add to that a reminder to be thankful for all the ways that we are blessed and we have an even better holiday. Happy Thanksgiving! This year I’m thankful for so many things, but especially my husband and the support he’s given me in my crazy endeavors all year. From Ironman to starting this Blog, he’s been my biggest supporter. Love You Kirk!
After cooking our contribution for Thanksgiving dinner last night, we took a few minutes to sponsor this cute Turkey named Payton at Farm Sanctuary. Farm Sanctuary rescues animals from bad situations, so it was the perfect way to spend my Turkey money this year, since I’ll be enjoying a vegan Thanksgiving dinner. And just look at this face!
It’s only $30 to sponsor a turkey through Farm Sanctuary, so consider giving a turkey a chance this year.
Atlanta Half Marathon
In order to Earn my Dinner, I’ll be starting the day with our traditional Thanksgiving run. This year, we’re participating in the Atlanta half Marathon – which starts and ends at Turner Field.
While writing this on Wednesday night, I’m still not sure if I’m ready to really race or just enjoy a day of running. My mileage is where it needs to be right now, but I haven’t really been doing much speedwork recently (other than the last 2 run club treadmill workouts). Guess we’ll find out soon enough!
After the race, we’re celebrating Thanksgiving with my family and the Blowers family (my Aunt, Uncle, and Cousins who are not technically related to me) this year. Kirk and I made some yummy goodies to contribute to the feast, to share the deliciousness of vegan food and make sure I have plenty to eat.
We’re bringing Cranberry Sauce from Heather (Getting Healthy With Heather). I made a double batch and fixed up two jars to give to my mom & Aunt as a Thank You.
From Peas and Thank You, I made Sarah’s Cornbread Dressing with Tempeh Bacon, Cherries and Portabella Mushrooms. I’m not usually a fan of cornbread, but this sounded so good, I had to make it!
White Gravy from Emily (Daily Garnish) are packed in a salad container – ready to be reheated before the food is served.
The last piece is still wrapped in aluminum foil in the freezer, so it’s not photo-ready. I made Angela’s (Vegangela) Raw Pumpkin Cheesecake, and will throw together her chocolate sauce & Katie’s (Chocolate Covered Katie) Cool Whip before heading over in the morning.
Still no new recipes from me, but I’m taking advantage of the wonderful recipes I had been bookmarking over the past month. Can’t wait to share with the group and dig in myself! I’ll take some photos when the food is laid out for eating and share later.
What are you (or did you) bring to Thanksgiving to share this year?