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November Faves and Thanksgiving Recipes
It’s hard to believe that Thanksgiving in the US is only a week away! We had a busy fall and these months just flew by.
As we bring in the colder weather and the holiday season, I wanted to share a few of my favorite products and recipes for your Thanksgiving or fall dinner table.
November Faves:
With the stress of the holiday season upon us, it’s important to take time out for ourselves and find ways to relieve that stress. These products not only help me manage and reduce my stress, but my kids’ too!
I don’t know about you, but I’ll do whatever it takes to get my kids to be calm at night and sleep more soundly. What’s cool about the new Purbebe collection, is that they’re formulations made specifically for littles. I’ve never seen bath salts for kids before! Navy loves them and I’ve been using them too.
Check them out here and be sure to use code ROBYN15 for 15% off!!
Everyone feels stress. Having daily practices of self-care are wonderful, but sometimes we need more than that. Did you know that we can also supplement our self-care practices with herbals?
New Chapter’s Ashwagandha Force is stress relief in a bottle. Ashwagandha is an adaptogen, an energetic herb that supports energy by reducing fatigue helping with the connection between mind and body. Plus this particular formulation is made using an organic 5x concentrated extract of both the root and leaf!
Taking Ashwagandha Force daily, and combining it with my meditation routine, helps me release stress and become more focused on the joy in my day and my work.
Thanksgiving and Holiday Recipes
Here in the US, we’re coming up on Thanksgiving which typically means a table full of delicious food! Here are some of my favorites from my books:
Za’atar – Roasted carrots
Serves 4
Ingredients:
1 pound carrots, cut into sticks or halved lengthwise
1 to 2 tablespoons coconut oil, melted
½ teaspoon sea salt
½ teaspoon ground cumin
2 tablespoons za’atar (see Note)
1 small container plain goat’s-milk yogurt
1 teaspoon ground cardamom
¼ cup pistachios, chopped
Directions:
- Preheat the oven to 425F
- In a large bowl, toss the carrot with the coconut oil and place on a rimmed baking sheet
- Sprinkle with the salt, cumin, and za’atar
- Roast for 25 to 35 minutes, until browned to your liking
- Meanwhile, in a small bowl, whisk together the yogurt and cardamom
- Garnish the carrots with the cardamom cream and chopped pistachios
Note:
Za’atar is a spice blend made with thyme, dried sumac, sesame seeds, and often other herbs and spices. You can find it at middle eastern groceries or online, or make your own blend at home.
Use this super powered recipe for your turkey carcass.
This is an easy way to make a salad more gut-friendly during the colder months, and is a great healthy option for your Thanksgiving table!
Making one of these for your Thanksgiving dinner? Let me know over on Instagram!
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