What a weekend of eating and treating! I couldn’t be more excited to hit the gym at lunch today to help get myself back on track. I really tried not to feel guilty for all my weekend cheats and frankly, the weekend was far more relaxing as a result.
While I am bubbling with excitement to share with you some of my favourite creations, I also avoided working over the weekend to spend time with the two people who I am most thankful for in my life (my husband and my sweet pea!).
We spent a wonderful weekend, enjoying above average temperatures exploring local pumpkin patches, swimming and local parks and visiting with family and friends. Unfortunately, neither of us have our immediate families in the city so we celebrated and gave thanks in spirit.
So here it is friends, a wrap up of our weekend.
A taste of how the H-family spent Thanksgiving 2015.
A glimpse of our successful trip to the local Pumpkin Patch. An afternoon spent running through Hay Stacks, playing in corn fields and picking pumpkins for Halloween.
On Saturday evening, we hosted a few of our friends for a delicious paleo inspired dinner. While it was not 100%, I feel like we were able to enjoy a “healthier” dinner, which was focused on foods that help to fuel and energize our bodies.
Lots of dark greens, leafy vegetables and delicious stuffed chicken breasts. We started the evening with a delicious potato leek soup, with sweet potato, new potatoes and coconut milk. It was creamy and delicious!
I am sorry, it turned out so good that I forgot to take a picture of the final product!
The next course was a delicious kale and beet salad, with homemade citrus salad dressing. The dressing itself was light, but with the dash of cayenne I added it was enough to pack a bit of punch.
All salad ingredients were sourced locally, and from one of our favourite farms – Rochon Gardens. Our CSA basket has certainly treated us well this year. Keeping us on track with our eating and providing high quality ingredients for our family meals.
The meal itself was a combination of brussels sprouts sautéed with cranberries and bacon, with a slight hint of cranberries. I also prepared local carrots and cauliflower rice, given how heavy the stuffed chicken breast (with homemade wine sauce) was going to be, I figured there was no harm in changing up those traditional sides.