Thanksgiving is...

Thanksgiving is about family and giving thanks for what we have and who we are.....but food, inevitably, takes center stage every year. Why? Because that's our culture. I want you to remember what the day is about for you and for America. If you're asked to bring a dish, bring one that YOU want, one that you're thankful for.

In chatting with 2 clients the other day they brought up such a great point, but a tough one for many people. They are both South African and one is hosting Thanksgiving. She has invited Americans to her table and is serving traditional holiday food...turkey and a bunch of veggie sides. One of the intended guests said her husband would be "sad" if he didn't get his gravy and mashed potatoes filled with butter. This is not a dish that the host would ever cook nor eat (traditionally South Africans eat meat and veggies, with few snacks) and she told her that, straight up honestly, it's not happening. However she said if she wanted it the woman could cook it and bring it and they would love to have the addition. The guest declined since she didn't really want to cook it, plus, she was trying to be healthy and when your hosts eat tons of veggies you are "pressured" to eat well too!

The inverse happens more often than not though! You are invited somewhere and end up eating All. The. Things and most of it not what you went into the day planning to eat. So here's your chance! I'm giving you my go-to side dish that I cook and bring with me during the holidays. It's delicious, good for you and you can eat a TON to fill up on it so you don't over-indulge on the extras. Please, have the good food too, just be intentional with your choices and your portion sizes. Find foods that fill you up so you don't get 3 or 7 rolls...maybe just 1 roll and tons of veggies that are also delicious.

Cranberry-Maple pecan roasted Brussels Sprouts (works with green beans too):

1-2 lbs of brussels sprous (or as many as you need) cut in half

3-5 tablespoons of pure maple syrup

1/2 of an orange fresh squeezed w/pulp

4 tbsp avocado oil

1 tbs - 2 tbs Tiny Little Chef Italian seasoning** or House seasoning**

1 bag of fresh cranberries

1/2 lb of unsalted pecan halves

Mix in a bowl everything from the brussels down to the seasoning. Make sure the brussels are coated and then put them in a roasting pan and toss in the whole cranberries and pecans.

At 350 degrees for about 35 mins (depending on how much you make)... look for the outer layer of brussels leaves to be a bit crispy...then broil on high for 5-6 minutes. Take out and eat!

**Use code NICCI for 20% off...but starting THIS Friday though next Sunday the holiday sale is 30% off so don't miss out** (November 16 though 25, 2018)