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Breakfast Like A Prince

My Thanksgiving strategy this year is to:

  • Eat breakfast like a prince, lunch like a pauper and dinner like a king
    :mrgreen: this !
  • Get a good workout
  • Go easy on the alcohol
  • Stop eating when I’ve had quite enough, which means having a portion of the foods I love most and just a taste of those I could give or take, such as turkey! I eat turkey year round, so I could really have Thanksgiving without it. I also won’t be eating the creamed onions my mother is bringing. But the pineapple sweet potato casserole? I’m all over it!
  • Be thankful!

I plan to fully enjoy all the foods and my family’s company, but I do not want to eat to the point of sickness, which I’ve done too often lately and am trying to remember how horrible it makes me feel. We’re eating dinner at 4pm, so since I just finished breakfast and its 10:30, I probably don’t even need lunch, but I might just have a yogurt or the other half of yesterday’s sandwich around 2pm so I don’t go into dinner starving. But if I do some nibbling as we cook, that might be enough to tide me to mid-afternoon.

The husband and I were rockstars this morning and got up at 7:30 to knock out a 6 mile run!!! It was cold (26*!!) but not that cold. My joints were kinda stiff though. Runs with a partner always go fast!

We came down to make some Pilgrim Oats to fill us up for the day.

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Unfortunately the husband didn’t want cottage cheese in his so I heated up a little in my bowl to pour the oats over. Well, the cottage cheese curdled and got runny and THEN I forgot to mix it in before I added my toppings and so it was a runny bowl of oats 😥 Oh well!

The homemade pumpkin butter is quite delicious, but I have to admit, it’s not AS delicious as Trader Joe’s’!

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With a mug and a half of coffee –

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We’re expecting my parents any minute so I better hop to it! See you guys tonight 🙂

and

HAPPY THANKSGIVING!

Reader Interactions

Comments

  1. Kay W. says

    WOW!!! Can’t believe I am the first to comment today…guess everyone else is sleeping in, huh?
    Hope you have a nice Thanksgiving and that the strategy eating works out for you…I certainly know well that feeling of sickness after overdoing it! Mine usually comes from too much of the sweet stuff. But, I have decided to have a veggie plate(i.e. green beans, slaw, mac & cheese…is that a veggie???? haha! sweet potatoes, and of course pecan pie…my daughter’s first try at making one from scratch).
    My mom is bedfast this year but we are still so thankful to have her with us. So, we are all bringing dishes to her & dad’s house so she can be a part of the festivities.
    ENJOY!

    Reply

  2. WendyF says

    Happy Thanksgiving! I have followed the same strategy and it works! Congrads on completing the Challange as well.

    Off on a nice long bike ride today and dinner at 4pm. So thankful to be home for the holidays. I fly to India on Saturday 🙁 (yea not a good time ) hope to be back by the 20th

    Reply

  6. Oh She Glows says

    hahah…my dad used to always say this before a big holiday “Eat breakfast like a prince, lunch like a pauper and dinner like a king” It is a good idea though!

    I love your ‘game plan’ to the meals.

    Happy Thanksgiving!!!

    Unfortunately its just another day here in Canada! lol

    Angela
    www.ohsheglows.com

    Reply

  20. SmA033 says

    Hey kath– ever since reading about pumpkin butter the first time on your blog, i’ve been hunting down all kinds of recipes for it, thinking i’d never find it on my own,since we don’t have a trader joe’s near shelby (but i actually made a special trip to trader joe’s last time i was in charlotte & got some!!)
    I found a recipe in a cookbook that claims it’s just like william-sonoma’s pumpkin butter. I haven’t tried it but i like the comibination it has w/citrus. It makes a LOT so you can adjust how you like.

    1 Zest (outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel pee
    1 can pumpkin (29 ounces)
    1/2 cup water
    1 1/2 cups (packed) light brown sugar
    1/2 cup honey
    3 tablespoons orange juice
    3 tablespoons lemon juice
    1 teaspoons ground cinnamon
    1/2 teaspoons salt
    1/4 teaspoon ground allspice
    1/4 teaspoon ground ginger
    1 pinch of ground cloves
    1/3 cup pecans, lightly toasted and finely chopped

    Makes about 5 cups

    1. Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.

    2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your tastebuds request it.

    3. Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer’s instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard. [Note: Instead of canning refrigerate or freeze for long-term storage.]

    Happy Thanksgiving!! 🙂

    Reply

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