IknowIknowIknow.
Maybe not the most inspired thing to do for our first 2020 recipe, but inspired is not what we’re attempting here. Delicious is.
Jay usually does some kind of January … eating thing … which, is fine. I could go on and on about how I don’t do things like that for a variety of reasons that I feel strongly about, but I’m also happy to support people in my life that try to make healthier choices.
…One of my best “use the oven at all times” Thanksgiving tips: plan an easy side dish that can roast or broil while the turkey rests and is carved.
EVEN IF you have a few casseroles that need to reheat at the same time, having one veggie that comes out of the oven fresh right as you’re ready to eat makes a really nice balance to what can be a pretty heavy meal.
This technique can apply to tons of veggies, like this 5-minute asparagus from last year or these broiled lemon green beans. This year, I’m doing spiced roasted Brussels. They get washed/prepped early in the week, then tossed with butter and spices early in the day. It’s a raw veg, so no need to clog up fridge space. They hang out on a baking sheet prepped and ready, roast while the turkey gets its beauty treatment, and done! A vegetable for those of us that like some vegetables with our butter.
…That’s right. It’s turkey time.
How are you on turkey at Thanksgiving? I’m very medium. Mostly here for the sides, can manage if it’s well cooked and the gravy is on point. It’s never my FAVORITE thing, though. And the obvious next thing to say would be….”until now,” but honestly still give me all the casseroles.
HOWEVER. This turkey is 1,000% delicious, flavorful, juicy, and just really really simple to make and make well.
My issue is dry turkey, mainly. This is not that.
…I am SO, so pleased that this is going to be your dinner this week (go with it). These bowls are one of the best things to come out of my kitchen in recent months (and there are….a lot of contenders), are gluten free, vegetarian, and ridiculously yummy in a way that makes you not really that concerned about the health factor.
But the health factor is THERE with these lentil quinoa bowls. We’re talking quinoa, turmeric lentils, roasted sweet potatoes AND tomatoes, and walnut pesto that we’ve made several times this summer for these bowls, pasta, and lots of other yummy things!
The walnut kale pesto is not to be skipped, is my point.
…I am not gluten free. But! A lot of people are, and all of the kinds of people in this world should be allowed to eat cake. Yummy cake. Intentional cake. Cake with chocolate chips on top of it that are slightly melted like icing.
This recipe came to me via Instagram; someone that I hadn’t heard of before posted the recipe and it included almond flour which I HAPPENED to have a bag of in my freezer, among other gluten free ingredients that need a home.
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