Quinoa Cake Stackers

I really like cooking with quinoa, but was getting a little bored of the same textured recipes.  One of my friends shared a recipe for Quinoa Patties from Craving Something Healthy.  The original recipe called for cheese, eggs, and bread crumbs (which contain an entire list of processed ingredients in itself). I was feeling inspired and thought I would give it a go.  The nutrition info is nearly identical in regards to calories, protein, and carbs.  Yet my Quinoa Cake Stackers have 0 cholesterol , 1/4 of the saturated fat, almost 2 grams more fiber, and only 1/4 of sodium.

They came out much better than I even expected.  The taste and texture was delicious and they held together really well.  (I have found most veggie pattie recipes tend to fall apart easily).  This recipe can easily be modified to suit whatever veggies you happen to have in the house, and it is super versatile as I will show below.  My little one liked these plain (no sauce or anything extra added...just cut into bite sized pieces).

So let's dive in to this simple, healthy, and tasty dish!

What you need:

1 cup Quinoa
3 1/2 cups Water

5 cloves of Chopped or Pressed Garlic
1/4 cup Ground Flax mixed with 3/4 cup Water
1/2 cup Almond Meal
1/2 Cup Oat Flour
*2 Medium Zucchini (Shredded)
1/2 tsp Salt
1 Tbsp Nutritional Yeast

*Vegetable Substitutions:

~1 cup Chopped Broccoli

~1/2 cup Shredded Carrots (will create a slightly sweet taste, so enjoy it or add more spice to balance)

~1 cup Chopped Spinach (may need to up dry ingredient by 2 Tbsps)

~1 cup Chopped Kale (may need to up dry ingredient by 2 Tbsps)

Almond Meal:  Same thing as Almond Flour. You can make your own by grinding raw almonds in a high speed blender or food processor until it turns to a flour (slightly chunky is ok here but it does need to be ground pretty well). You don't want it blending for too long or it will turn to almond butter.  You can use any nut meal here (walnuts would be wonderful!), or skip it altogether and double your oat flour.

Oat Flour: Easily make your own using a high speed blender or food processor.  You can skip this altogether and just use almond meal (needs to be doubled), or substitute another homemade flour.  Rice, chickpea, even quinoa work!

The whole point of these substitutions is to show you the versatility of the food. 

If there's an ingredient that scares you, you're allergic to, or you don't want to be consuming, find something that works for you and your family!

What you do:

 1.  In a saucepan, bring quinoa and water to a boil.  Reduce heat and simmer until water is absorb.  Quinoa is cooked when you see a little "tail".

2.  Combine cooked quinoa, garlic, zucchini, nutritional yeast, and salt, to flax/water mixture and stir until well combined.

shredded zucchini (any vegetable you use should be this size)

ground flax and water

3.  Stir in almond meal and oat flour.  Season with additional salt and pepper if needed.

Combined with almond meal and oat flour

4.  Heat a slightly oiled skillet to 350

5.  Form mixture into desired size patties (makes 10 thick patties) and cook for 5 - 7 minutes, or until bottoms are deeply browned.  Flip patties with a spatula and cook an additional 5 - 7 minutes, or until golden.

Patties on skillet

6.  Remove from a skillet and cool on a wire rack.

Cooked patties

7.  Can be served as they are.  Or, as I made them the first night, layered between baked eggplant slices, topped with creamy marinara sauce (I had leftover homemade sauce in the freezer.)  Left over quinoa stackers freeze well. Enjoy!

Other Options:

~ Layered between eggplant

~turned into a veggie burger (add bun, veggies, and condiments)

~crumbled and enjoyed on top of a salad (cold and warm are both great!)

~crumbled into a pasta sauce

~rolled into balls instead of patties (in step 5) and cooked to form "balls" which can be enjoyed as a "no meat ball sandwich, or on top of spaghetti

Zucchini Noodles and quinoa balls, topped with marinara sauce  

*The balls also make a great appetizer dish...

Stick a toothpick in the top and serve with different dipping sauces.

 Nutrition info Per Quinoa Cake:

Calories: 176

Fat: 7.8 g

Saturated Fat: 0.6 g

Cholesterol: 0 mg

Sodium: 98 mg

Carbohydrates: 20 g

Fiber: 4.7 g

Sugars: 1.4 g

Protein: 7.5 g

To find more whole food, plant based recipes for your little one and connect with other loving parents, visit our Facebook page Loving Green at Loving Green FB.

Much Shiitake About Nothing...

It really is the small things that matter in life.  These little moments in time with the ones we love that flood our hearts with happiness and uncontrollable joy.  These are the moments that give our life meaning. 

I make a point to always try and be in the moment; especially with my daughter.  I feel like I've spent a good deal of my life (and I still fall into this from time to time) pushing myself and focusing on that next moment of what needs to be done.  It's in these times that I miss out on the greatness that surrounds me. 

I think it's human nature to get caught up in life, and we all find ourselves there at some time or another. It's not always easy to be in the moment when life is pulling you in a million different directions.  But when you can let all else go, and just focus on what's in front of you, that is when the best memories are always made.

Tonight was one of those nights that I was able to be completely present and fully enjoy a moment in time with my daughter.  And it was all over the simplest thing that I wouldn't have given a second thought to if it weren't for Nya.

It began in the early afternoon after she awoke from her nap and I sat her at our island counter for a snack. I was preparing dinner and chatting with her while she ate. 

I'm going to deviate slightly here to fill you in slightly on how our family operates... Cussing is not that big of a deal in our house.  Since having Nya, my husband and I (mainly me) have cut way back in using "bad words", yet neither one of us is overly concerned about Nya hearing this language, because it's not said out of anger, so much as it is out of happiness (odd, I realize, but I feel they provide much more powerful adjectives than "great", "very", and "so").  We would much rather her here passion, love, and kind words that contain profanity, than words that are filled with anger, hate, and bitterness.  I realize the majority of parents do not feel this way and I fully respect and appreciate that.

Anyway....

I was preparing dinner when a piece of cauliflower flew up and out of the glass pan and slid across the island.  It caught me off guard and my first reaction was a quick inhale followed by, "Shiitake!" 

Yes, I actually said that word.  I have never used it in my life (unless referring to mushrooms) and really have no idea where it came from.  Subconsciously I must have been trying to avoid saying, "Shit!" as I normally would have, but it surprised me more than anything.  Nya, on the other hand, thought this was the funniest thing she has ever seen and heard, and began laughing hysterically.  I have never seen her laugh so hard and long as she did after this.  Her giggles got me going and we carried on this way for quite awhile. 

We went for a walk and played outside, forgetting all about what happened earlier and instead enjoying the new moments we were creating.  Then, after dinner, Nya was helping me clean up, and I said it again.  She immediately erupted into giggles and squeals.  For the next hour, we giggled ourselves uncontrollably in between a few more "Shiitakes".  Nya even eventually began speaking a few of her own, though they came out as "Shotkey", which prompted us to laugh even harder.

I don't know if it's a full moon, something in the air, or just a part of life and growing up.  And many may not understand how or why this is special to me.  But that's ok.  Because tonight I enjoyed a moment with my daughter that filled both of our hearts with happiness. We shared a laughter that makes every fiber of your body feel alive and free.  We created a memory that will stay with me a lifetime and is forever embedded in my heart.  I will always be able to picture that smiling face and hear the sounds of her laughter as she heard the word "Shiitake" for the first time. And I think why this was such a memorable moment, is because it was so incredibly random, and one I probably would have missed if I was focused more on preparing dinner instead of just being in the moment with my daughter. One day, I'll be able to look back fondly on this night when Nya is grown, and share this story with her. 

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Chewy Baked Oatmeal Cranberry Squares

I am always trying to invent, or recreate recipes into plant based, whole foods that are tasty and healthy for my daughter.  I found inspiration from Peas and Thank You  author Sarah Matheny, and recreated one of her wonderful recipes into a family favorite: Chewy Baked Oatmeal Cranberry Squares. 

Why cranberries?  We had a lot of fresh cranberries left over from Thanksgiving that I needed to start getting creative with.  None of us are huge fans of fresh cranberries on their own, but chopped up and mixed into recipes, they are great!  Also in disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable--including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.  How can you compete with that? 

Make sure to use fresh or frozen cranberries that have nothing added, and forgo the canned and dried versions that are packed with sulfur and sugar.

What you need:

3 Tbsp Ground Flax

1/4 cup plus 2 Tbsp Water

2 cups Old Fashioned Oats

1/2 cup Whole Wheat Pastry Flour (Rice and Quinoa Flours work well here too!)

1 tsp Baking Powder

1/2 tsp Sea Salt

3/4 cup Pitted Dates pureed with 1/2 cup water

1/2 cup Natural Nut Butter of Choice (I like Almond)

1/3 cup Fresh Cranberries

What you do:

1.  Preheat oven to 375.  Combine ground flax and water.  Set aside.

2.  Combine oats, flour, baking powder, salt in a mixing bowl. 

Dry Ingredients

3.  Blend dates in a high speed blender or food processor until smooth.  Add this along with nut butter and the flax water to dry mixture and stir well.  The mixture will seem dry but continue to stir until fully integrated.

4.  In food processor, pulse cranberries until finely chopped but chunks remain.  Fold into the batter.

Chopped Cranberries

5.  Press the mixture into an 8 x 8 lightly oiled or silicon pan.  Bake for roughly 15 minutes, making sure not to over bake.  Allow to cool slightly before cutting.  Makes 16 bars.

Hot out of the Oven

6.  Store in freezer if not immediately eating.  These store well in freezer. Enjoy!

Nutrition Info Per Square:

Calories: 142

Fat: 6 g

Saturated Fat: 0.5 g

Cholesterol: 0 mg

Sodium: 61 mg

Carbohydrates: 21 g

Fiber: 3.5 g

Sugars: 8 g

Protein: 3 g

UPDATE: Just made these in a muffin pan for easy single servings. Made 12. Adjusted bake time to 12 minutes. 

To find more whole food, plant based recipes for your little one and connect with other loving parents, visit our Facebook page Loving Green at Loving Green FB.

Blissful Blueberry Muffins

I'm going to be frank.  My daughter and I loved these muffins.  My husband, not so much. 

 

If you're not used to eating whole foods and sugar is a regular part of your diet, the recipes I provide will take getting used to.  While my husband eats fairly healthy and the majority of food I make, he still struggles with muffins and cupcakes because he misses that "fat" and "sugary" taste he is used to from these things.  Nya and I, on the other hand, are used to eating whole foods and using dates as a sweetener (Although in the beginning for me, it took some getting used to!). This type of whole food, plant based eating is all she knows.  So when she eats the muffins, cupcakes, and cookies I make for her, she thinks she is getting quite the treat.  For this reason, I constantly emphasize how important starting your children on a whole food path from the beginning, free of processed foods, is so important for their long term well being. 

With that being said, let's get into the recipe...  It is not as simple as I normally like to make my recipes because my goal in creating this was to come up with a texture that is similar to the typical store bought muffin.  When baking with dates and no fat, food tends to be more dense.  I actually prefer this, and again, it's all Nya knows.  But for those wanting to change their way of eating, it's a big deal.  The apple cider vinegar and tofu help to make this happen.   

What you need:

16 ounces of Organic Non-GMO Firm Tofu
1/2 cup plant milk (plain or vanilla)
1 Date
1 Tbsp Apple Cider Vinegar

6 Tbsp water
2 Tbsp Ground Flax

15 Pitted Dates
*8 Tbsp Coconut Oil (Pure and Unrefined)

2 1/2 cups White Whole Wheat Flour (Spelt works well too)
1 Tbsp Baking Power
1/2 tsp Baking Soda
1/2 tsp Sea Salt

1 1/2 cups Fresh or Frozen Blueberries (If using frozen, add 2 Tbsp flour to coat them.  This prevents "running")

* You can substitute vegan butter such as Earth Balance.  Nutrition info will remain the same, except saturated fat content will be cut in half.

What you do:

1.  In a separate bowl, combine all dry ingredients (flour, baking powder, baking soda, and salt).  Set aside.

2.  In separate bowl, mix together ground flax and water.  Set aside and let sit.

3.  Combine 15 Dates and Coconut Oil in food processor and process until smooth.  (If you are used to using sugar, and prefer sweet treats, you can add 1/4 cup of pure maple syrup to this mixture).   Then pour into the flax/water mixture and stir.

Dates and Coconut Oil

*4.  In a high speed blender or food processor (do not worry about washing out the processor in between!), combine tofu, milk, date, and apple cider vinegar.  Blend until smooth.  It will have the consistency of a yogurt.

5. Next, add 1/2 of your dry ingredients (step 1) to the coconut oil mixture (step 3) and stir until just incorporated.

6.  Add 1/2 of the tofu mixture (step 4) to this and stir until just incorporated.

Adding tofu mixture to batter

7.  Add remaining dry ingredients (step 1) and stir.  Followed by remaining tofu mixture (step 4) and stir. (Your batter consistency will be extremely thick and seem a little scary.  Don't worry!)

Consistency of batter

 

8.  Finally, fold in 1 1/2 cups of blueberries.


Frozen blueberries with flour coating

9.  Spoon in to lightly oiled or silicon muffin pan and bake at 375 for about 20 minutes (or until lightly golden).  Makes 18 muffins.

* If you prefer not to use tofu, you may substitute 1 1/2 cups of yogurt with 1 Tbsp apple cider vinegar here.  Just make sure you read your labels, use organic, and that it does not contain any additives that many do.

Nutrition Info per Muffin:

Calories: 200

Fat: 7.8 g

Saturated Fat: 5.3 g (Due to coconut oil)

Sodium: 74 mg

Carbohydrates: 28 g

Fiber: 4 g

Sugars: 15 g

Protein: 5 g

 

To find more whole food, plant based recipes for your little one and connect with other loving parents, visit our Facebook page Loving Green at Loving Green FB.

Homemade Jam...It's easier than you think!

I had always wanted to tackle homemade jam.  Yet somewhere, I became fearful of it.  I imagined it to be this long arduous process that I just wasn't ready for.  I love peanut butter and jelly sandwiches but couldn't find a fruit spread that met my standards (as far as ingredients...many tasted delish, but that was not the issue!).  So for the past couple years, I have gone without.  Sigh.

Now since I have a daughter of my own, I couldn't let her grow up without experiencing the wonderful deliciousness of a PB and J.  So the fear of making jam crept into my mind once again, yet I decided to just dive right in and give this a shot. 

I began searching online for recipes, and as I feared, they all called for sugar...lots of it.  Some I found used honey or maple syrup as a replacement.  Not bad, I thought.  Yet it's still not ideal.  My first choice for my daughter is and always has been real, whole foods.  And that's when it hit me.  Why not use dates?

So here is the 3 ingredient recipe I whipped up.  Whatever fruit of your choice is the base for flavor.  Dates are used as a sweetener, and the chia seed is used as a thickening agent that provides many beneficial nutrients including Omega-3s, fiber, and protein.  It was so much easier than I imagined and actually tasted delicious.  So far, I have made strawberry and blueberry, and while both are great, my husband and daughter prefer the strawberry best.  This recipe can be adapted with any fruit you choose.

 

Homemade Jam

Here's What You Need:

2 cups frozen or fresh fruit
*4 pitted dates
2 1/2 Tbsp White Chia seed

Here's What You Do:

1.  Combine dates and fruit in a saucepan over medium heat and cook down until very soft (roughly 15 minutes, slightly more if frozen).

2.  Transfer fruit/date mixture and process in food processor for a smooth jam (if you like your jam with chunks of fruit, skip this part.  Instead, mash fruit and dates with hand masher and continue to step 3). 

3. Transfer mixture back into saucepan and add chia seed.  Stir, cover, and let simmer on low for about 15 minutes or until it reaches the thickness you like.

4.  Pour into an eight ounce mason jar and store in fridge. 

* If you prefer your jam a little more on the tart side, only use 2 dates.

As I bottled up my first batch, I wondered... What I was so afraid of?  Enjoy!

Blueberry jam on homemade bread

The nutrition info below is based off my strawberry jam.  Below that is the nutrition info for dates and chia only, so you can calculate your own fruit jam for those that are interested. 

Nutrition Info per Tablespoon:

(Based on Strawberry Jam)

Calories: 33

Fat: 0.7 g

Saturated Fat: 0

Protein: 0.5 g

Carbohydrates: 7 g

Fiber: 1.6 g

Sugar: 5 g

Sodium: 0.5 mg

 

To figure out the nutrition info per tablespoon for your fruit spread, first find all the nutrition info for the fruit you use (2 cups worth).  Next, divide your totals by 16 and add these to the totals listed below.  Your nutrition info will be a rough estimate.

 

Nutrition Info per Tablespoon:

(Dates and Chia ONLY)

Calories: 27

Fat: 0.7 g

Saturated Fat: 0

Protein: 0.4 g

Carbohydrates: 5.4 g

Fiber: 1.3 g

Sugar: 4 g

Sodium: 0.4 mg

To find more whole food, plant based recipes for your little one and connect with other loving parents, visit our Facebook page Loving Green at Loving Green FB.

 

Distilled White Vinegar - 26 Reasons it's the Natural Cleaner

Before, I typically had five or six different cleaners on hands for different projects: Windex for windows, Kaboom for the bathtubs, toilet bowl cleaner for the toilets, granite cleaner for the countertops, stainless steel polish for the appliances, etc.   It was expensive and exhausting trying to keep up.  Now, I've found one product to do it all and it's saved me money, cabinet space, and headaches.  The best part?  I feel safe using it with my toddler and dog running around with their mouths on everything.

So just what is this miracle cleaner? 

Distilled White Vinegar!  Did you know just how versatile vinegar is?  Me neither! From fruits and veggies to countertops and faucets, distilled white vinegar is a safe and natural way to clean your home without the harsh chemicals. 

However, don't be fooled by the giant bottles of distilled white vinegar lining the shelf stores.  Distilled white vinegar is made from corn. First, corn is distilled into alcohol, then the corn alcohol is combined with water and nutrients.  From here, it is fermented under controlled conditions to make distilled white vinegar.  Nearly 90% of corn in the United States is genetically modified.  So what may seem a natural and "green" way of cleaning, isn't actually.

To avoid this, make sure to purchase Non-GMO organic distilled white vinegar and avoid potentially harmful side effects that GMO's cause. Spectrum Naturals makes an organic Non GMO distilled white vinegar.  You can purchase it through many retailers including Amazon and Vitacost.  A 32 oz container will cost you around $7.  (If you plan to use a lot of it or want to divide it amongst friends, a great option is to buy it here; you can get a 32 oz container for $3, when purchasing a pack of 12).

Now, let's take a closer look at its many uses...

1. Bathtub Film:
Bathtub film can be removed by wiping with white distilled vinegar and then with baking soda. Rinse clean with water.

*2. Blanket Renewal:
Cotton and wool blankets become soft, fluffy and free of soap odor if 2 cups of white distilled vinegar are added to the rinse cycle of the wash.

3. Brass Polish:
Brass, copper and pewter shine with the use of distilled white vinegar. Dissolve 1 teaspoon of salt in 1 cup of white distilled vinegar and stir in flour until it becomes a paste. Apply paste to the metals and let it stand for about 15 minutes. Rinse with clean warm water and polish until dry.

4. Bumper & Glass Jar Stickers:
To remove bumper sticker residue, try cleaning with vinegar. Wipe the surface repeatedly with white distilled vinegar until it is soaked. In a few minutes, it should peel off easily. Test on a small invisible area of the car to ensure there will be no damage to the paint.

5. Carpet Stain Removal:
A mixture of 1 teaspoon of liquid detergent and 1 teaspoon of white distilled vinegar in a pint of lukewarm water will remove non-oily stains from carpets. Apply it to the stain with a soft brush or towel and rub gently. Rinse with a towel moistened with clean water and blot dry. Repeat this procedure until the stain is gone. Then dry quickly, using a fan or hair dryer. This should be done as soon as the stain is discovered.

6. Dishes and Glasses:
Pour 1 ½ cups to 2 cups white distilled vinegar in the bottom of dishwasher, along with regular dishwasher soap.  Wash full cycle.

7. Floors:
To wash no-wax floors, add ½ cup of white distilled vinegar to a half-gallon of warm water.

8. Flowers:
Keep flowers fresh longer.  Add 2 tablespoons sugar and 2 tablespoons white vinegar in a 1-quart vase of water.  Trim stems and change water every five days.

9. Fruit, Vegetable, and Herb wash - My personal favorite!
Fill sink with water and add about 1/2 cup distilled white vinegar.  Add fruits, veggies or herbs and let soak for 20 - 30 minutes.  Rinse thoroughly with water.  Research has shown that vinegar helps kill bacteria on fruits and vegetables.  I do this immediately with most of my produce (berries, grapes, cherries, zucchini, squash, tomatoes), and it keeps much longer!

*10. Freshen Baby Clothes:
The addition of 1 cup of white distilled vinegar to each load of baby clothes during the rinse cycle will naturally break down uric acid and soapy residue leaving the clothes soft and fresh.

11. Grass:
To kill grass on sidewalks and driveways, pour full strength white distilled vinegar on it.

12. Kitchen Drain/Garbage Disposal:
To combat odor and keep clean, pour a cup of white distilled vinegar down the drain once a week. Let stand 30 minutes and then flush with cold water.

*13. Lunch Box:
It is easy to take out the heavy stale smell often found in lunch boxes. Dampen a piece of fresh bread with white distilled vinegar and leave it in the lunch box overnight.

14. Microwave:
Boil a solution of 1/4 cup of white distilled vinegar and 1 cup of water in the microwave, then wipe down. Will loosen splattered on food and deodorize. 

15. Offensive Cooking Smells:
Simmer a small pot of vinegar and water solution.

16. Paintbrushes:
To soften any paintbrush, soak the paintbrush in hot white distilled vinegar, and then wash out with warm, sudsy water.

*17. Pest Fighter:
A teaspoon of white distilled vinegar for each quart bowl of drinking water helps keep your pet free of fleas and ticks. The ratio of one teaspoon to one quart is for a forty-pound animal.

18. Pet Accident:
Test the color fastness of the carpet with white distilled vinegar in an inconspicuous place. Then sprinkle distilled vinegar over the fresh pet accident. Wait a few minutes and sponge from the center outward. Blot up with a dry cloth. This procedure may need to be repeated for stubborn stains.

19. Refrigerator:
Wash with a solution of equal parts water and white distilled vinegar.

20. Shower Doors:
Rub down shower doors with a sponge soaked in white distilled vinegar to remove soap residue.
 
21. Showerhead Build Up:
Corrosion may be removed from showerheads or faucets by soaking them in white distilled vinegar overnight. This may be easily accomplished by saturating a terry cloth towel in vinegar and wrapping it around the showerhead or faucet.

22. Stainless Steel Appliances:
Apply vinegar with a soft cloth.  Try in an inconspicuous place first.

23. Toilet Bowl Cleaner:
Stubborn stains can be removed from the toilet by cleaning with white distilled vinegar and brushing vigorously. The bowl may be deodorized by adding 3 cups of white distilled vinegar. Allow it to remain for a half hour, then flush.

24. Weeds:
Spray white distilled vinegar full strength on tops of weeds. Reapply on any new growth until plants have starved.

25. Windows:
Window cleaning with vinegar will make your windows gleam and will not leave the usual film or streaks on the glass. Mix equal parts of white distilled vinegar and warm water. Dry with a soft cloth.

26. Wine Stains:
Spots caused by wine can be removed from 100 percent cotton, cotton polyester and permanent press fabrics if done so within 24 hours. To do it, sponge white distilled vinegar directly onto the stain and rub away the spots. Then clean according to the directions on the manufacturer's care tag.

* These are suggestions I personally have not tried, however felt they were important to keep on the list to show variety. VinegarTips.com is a great website I discovered after writing this.  They list 1001 uses for vinegar that include every day cleaning solutions as well as wacky, off the wall ideas.  If you have tried any or have additional tips, please feel free to share your discoveries!

 

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Being Thankful

Is it awful to say that I am thankful Thanksgiving is over? 

To me, Thanksgiving is just another day, yet it is a day for me to publicly express my gratitude for all I'm blessed with.  Because every day I am thankful.  I'm thankful for the life I've been given.  I'm thankful for my supportive husband, who allows me to speak my mind (although not always thrilled with what comes out of it).  I'm thankful for my wonderful family and friends who have my back in a moment's notice.  I'm thankful to wake up each day, healthy, and optimistic about what I will encounter.  I'm thankful for my loyal pup who happened to find her way into my life at a time I needed her most.  And most of all, I am incredibly thankful and blessed to have been given the most amazing, smart, determined, and funny little girl who has taught me more about myself and life in the past year than all my years combined.  Every day, I am thankful. 

I've had a difficult time getting excited for the holiday over the past years.  What does Thanksgiving really mean?  What are we really celebrating?  The sacrifice of millions of turkeys?  Slaving all day in the kitchen only to eat a meal that physically makes you sluggish and sick?  The start to Black Friday shopping deals?  What is this tradition we've created really about?

I get it.  I grew up in a family with a mother who LOVES to cook and Thanksgiving was a very big deal.  But being a vegetarian my entire life, I didn't care for the food.  I ate like I would any other meal.  (Except I did enjoy all the pies!)  But the day was more about being around family and friends that I don't always get to see.  It was a time when everyone took a break out of their busy lives to just get together and be thankful and happy.  So I do get that side of it.

Yet somehow as I've gotten older, I feel it's either changed, or I've opened my eyes to what it is. To me, it has become a day surrounded by food, followed by shopping INSANITY.  I ventured out shopping Thanksgiving weekend one time a few years ago, just to see what all the hype was about, and I thought it'd be a fun experience.  Wrong.  Never again.  That is my idea of a total nightmare.

The entire holiday has just become a mystery to me.  What are we celebrating?  I don't understand.  We violently TOOK this land.  We kill millions of innocent animals with pride for this great big feast.  We spend hours of our time only to be angry at the person who got the last black door deal when we didn't.  We're tired from it all.  We're exhausted when it's all over. 

So why do we continue to do it?  Habit? 

Perhaps.  Change is hard. 

But I want to challenge you.  Not to throw out your beliefs.  I understand there is meaning in the holiday for the majority of people.  Yet I want you to take a small little step in a new direction with me. 

Let's be thankful EVERY day.  Let's wake up each morning, no matter how tired, no matter how hurt, no matter how frustrated, and just be thankful.  It is so easy to get caught up in life and let outside stressors pull you in different directions.  But each day that you are here, find something to be thankful for.  And say it out loud.  It can be the simplest of things: You got to sleep in an extra 10 minutes... Your spouse washed all the dishes... A stranger held the door open for you... You didn't hit any red lights on your way to work... Your child gave you the biggest grin...  You made it through the day without getting food stuck in your teeth.  It can be anything; because no appreciation is small.

I promise you will find something every day.  And the more that you focus on these small things and appreciate them, the more positive your thoughts will become.  The more positive your thoughts, the happier you will feel.  When you focus on the good, you will find it surrounds you. 

So, are you in?  Are you up for the challenge?  Starting now, as you read this, find something you are thankful for and commit to being thankful every day. 

Today, I am thankful for this opportunity to express my heart and mind.

 

To connect with others in this crazy journey called life, discover new parenting ideas, and find whole food plant based recipes, please visit our Facebook page Loving Green at Loving Green FB.