Thanksgiving 2016 is upon us! Have you been grocery shopping yet? It’s Monday (Thanksgiving is Thursday) and I haven’t bought one thing to cook. I’ve planned a great menu but I can’t seem to get to the store to start shopping! Oh well, what’s the worse that could happen…huh? I’m cooking crab legs Thursday evening. You can’t beat crab legs and football.
I did a few Facebook Live post this week to help you get through the holiday season without feeling overwhelmed, overworked, stressed and to the point of not feeling appreciated for all the behind the scenes magic that you, as the host created.
With that being said, here are my top 3 tips to help you avoid Thanksgiving Stress.
- Be Present – I mentioned in the FB Live post yesterday to be present in the moment, the moment when family and friends start to arrive at your home or when you arrive at the home of a loved one. Be present, enjoy every single second that you’re among family. If you’re the host, take time to stop and greet everyone when they arrive. Ask them about their trip, ask them about traffic (if they drove), their flight (if they flew in) and when they answer, be present. Don’t find yourself running all over the kitchen moving pots or grabbing coats and walking to the closet while someone is talking to you, make time to stop, breathe, look them in the eye and be present in that moment. I’ve hosted many Thanksgiving dinners where I was so wrapped up in making gravy, watching the oven, washing dishes, wiping down counters, trying to talk to my guest, trying to find extra chairs, fixing plates, shaking hands, kissing babies, running a million miles an hour that when it all stopped…my guest were heading out the door going home. I spent Thanksgiving Day sweating with a dish towel on my shoulder, flour on my elbows and a belly full of scraps that I picked off my kids plate. I didn’t even have time to change clothes and socialize because I was so busy being busy.
- Relax – Something always happens at Thanksgiving, you run out of napkins, paper cups, chairs and patience at some point on Thanksgiving Day. Take a step back and understand that “you can’t change what you can’t change”. It seems simple because it is that simple. If you run out of napkins what can you do? You don’t manufacture napkins at your home, so at some point someone will have to run to the store and get more napkins. Be able to flow in different directions without being pulled in all directions at one time. This goes back to being present, if you’re present and aware and not felling stressed out, the thought of no more napkins won’t send you over the edge. You’ll have the ability to say “can someone go to the store and get more napkins”? See, how simple was that?
- Eat Breakfast- We’re (my family) going mobile on Thanksgiving Day and heading to Houston to celebrate with family and friends. They’ll have turkey, ham, and all the fixings (greens, beans, potatoes, tomatoes, ham, #UNameIt), and dinner will be ready at 1:00pm. To make sure we’re not in starvation mode when we arrive, I’ll fix breakfast for us before we leave the house. I’m also going to make a quick trail mix and have it in my purse in case the girls need a snack while we wait for dinner to hit the table. If you’re the host, prepare a quick breakfast for your family to eat while their waiting for guest to arrive. Having breakfast on Thanksgiving morning will keep you from feeling rushed because you didn’t have time to eat prior to guest arriving. The same rule applies when you’re mobile, you won’t feel like you’re rushing the host because you didn’t eat breakfast Thanksgiving morning and now you’re hungry, stressed and not present. It’s true, breakfast is the most important meal of the day.
Here’s a really quick breakfast muffin that you can make Wednesday and all you’ll have to do is heat them up really quick Thursday morning and everything will be right in the world! Take time to practice each one of these tips, they’ll help make your Thanksgiving awesome.
SAUSAGE AND VEGGIE MUFFINS
- 9 large eggs
- ¼ cup milk
- 3 tablespoons of olive oil
- 2 tablespoons Italian seasoning (divided)
- 2 teaspoons sea salt (divided)
- 2 teaspoons fresh crack black pepper (divided)
- 1 pound of ground turkey or breakfast sausage
- 1 yellow squash (cut into medium pieces)
- 1 zucchini (cut into medium pieces)
- 1/3 of a red onion (cut into small pieces)
- 1 cups grated cheddar cheese
- 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
- 1 cup grated Parmesan cheese (divided)
Preheat oven to 350 degree Use a regular 12-cup muffin pan. Butter and flour each cup in the muffin pan. You can spray the muffin pan with non-stick cooking spray. Butter and flour seem to work better for me.
Cook the meat until all of the pink is gone. Spoon the meat out of the pan and place it on a plate coved with a paper towel. Remove any leftover grease from the pan. Heat the olive oil, add the vegetables, 1teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of Italian Seasoning. If you like your food spicy, add a1/2 teaspoon of red pepper flakes. , Cook the vegetables for 10-15 minute Add the spinach during the last 4 minutes of cooking. Vegetables should be a little soft but firm, not mushy. Allow them to cool. You can do this step over the weekend and put mixture in a sealed container in the refrigerator until needed.
In a large bowl, beat eggs until smooth. Add milk, remaining salt, pepper, Italian seasoning,
Spoon the meat and vegetables into the muffin pan. Next, ladle the egg mixture into the muffin cups ¾ full.
Top each muffin cup with grated parmesan and cheddar cheese.
Bake for 25 minutes. Remove from the oven, let the muffins cool for 15 minutes before removing them from the pan.