I’ve been really lax on myself. Feeling guilty, but not really caring enough to do much about it.
I realize that I’m 6 weeks away from 2014 and still 10 pounds away from my goal weight. I just see it as such an uphill battle now that I am bound to lose. Sometimes, it’s hard to convince myself that I won’t fail.
It’s a constant daily battle for me to eat well and not with your emotions. I think my emotions have been getting the better of me this month.
I was gone for the first weekend of the month and I’m heading out the Mixed Conference this weekend (11/22 -24) . I’m excited to be attending, but I’m also very overwhelmed at home.
You see, next week I’m hosting Thanksgiving at our house.
That means that I’m gonna be a busy bee when I come back. Busy, busy bee!
However, I wanted to host Thanksgiving. I volunteered to host the in-laws.
Wanna know why?
Because I wanted control over the menu.
I decided that I’m not serving anything that isn’t low carb or paleo for dinner. (Dessert is another matter.) So no mashed potatoes. Yes to mashed cauliflower. No to bread. Yes to roasted carrots and butternut squash. No to traditional stuffing. Yes to the roasted sweet potatoes.
As you can see it’s going to be a Turkey and Veggie Dinner here.
That’s how I plan on Surviving the Thanksgiving Temptations. By simply removing the temptations.
Today I’ve made a Dried Fruit Compote. I really liked this dessert. Number one – it’s fruit. Number two – it’s got some wine in it! I love dried fruit! It’s full of fiber and even though it’s super saturated in fructose, it’s a better alternative to refined white sugar.
This bowl ended up being my lunch on Monday. It’s the perfect warm dessert that is going to be needed on these chilly nights.
Dried Fruit Compote
by Karyn Granrud
Cook Time: 15 minutes
Keywords: vegan vegetarian gluten-free fruit
Ingredients (serves 2)
4 oz. Dried Mixed Fruit
2/3 C Water
1/4 C Riesling (or white grape juice)
1 Cinnamon Stick
2 Whole Cloves
Place everything into a small pot and bring to a boil.
Reduce heat to a simmer and leave it uncovered for 10-12 minutes depending on how tender you want your fruit.
I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.