Hello! Happy Thanksgiving!
What are you thankful for in your life? Material things, family, friends, love, or talent?
How often do you sit back and think about how good you have it?
I have this tendency of getting caught up in my frustrations, forgetting to appreciate the good stuff that happens right along with the bad, but I am trying to work on noticing more of the good.
RIGHT NOW I am thankful for: A warm home, happy fish, and my health. My (entertaining, strong, sweet and talented) boyfriend who makes breakfast in bed each morning and the best chai tea, who teases me, pushes me, cheers me on, and is there for me like no other. I am thankful for my family, my relationship with my parents, my friends, and even facebook! lol... In this last year I have reconnected with so many people from my past, and they thankfully have all been really positive reunions. I am thankful that I am learning the strength of my body, losing weight, becoming healthier by the day. I am thankful that I have a job that allows me to have a life outside of work, that I have time to go to the gym, that there are people that 'ooooo' over my painting skills, and that I even have painting skills! lol... I am thankful for time I get to spend in the kitchen, for my new camera, for hand holding, good books, for intangible things like excitement, for friends that travel with me, and for the stamps in my passport!
I am thankful for so much. :)
Our Thanksgiving was spent cleaning (being thankful for our home), and cooking - ham, salad, mashed potatoes and pumpkin souffle!
Easy and Light Pumpkin Souffle
(found on recipezar.com)
3 egg whites
1 (21 ounce) can pumpkin
1/4 cup brown sugar
3 tsp cinnamon
1 tsp nutmeg
1 egg yolk
1/2 cup milk
Preheat oven to 380 degrees
Beat egg whites in a medium bowl until stiff, set aside.
Blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in a large bowl.
Gently fold egg whites into pumpkin mixture, 1/3 at a time.
Pour into 5 small ramekins (I used 4 large) leaving 1/2 inch or more at the top as they will rise. Place cups on a baking tray and put into the oven. Bake for 30 -45 minutes until set - Do not open the oven during this time!
I chose this recipe because of it's low fat/calorie attributes (2.1 g/114 cal per serving), but am happy to report that it was SO TASTY (maybe even better than pumpkin pie?)! The only downfall was that they totally collapsed! lol.... Oh well, we really enjoyed them, in their deflated state they were kind of like a light pumpkin custard - Yummy either way! :)