Thanksgiving Day Outfit

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Its officially November! Where did October go?! But like really….where…better yet why does it still feel like spring? Even if the weather won’t show it fall is in full swing and Thanksgiving is coming! One thing I’m extremely excited about is getting to spend this thanksgiving with Matt’s family. We decided last year to start doing rotations with the family on holidays. Rotating Easter and Thanksgiving and then splitting Christmas. We are so lucky that are families live within driving distance from one another!

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Jeans | Turtleneck | Red Plaid Poncho dupe | Black Boots | Black Purse dupe

In addition to seeing family I’m also excited to eat!!! My friends would tell you that I’m constantly eating…because I’m the ultimate snacker! However, since I nor my metabolism are 25 anymore, I have to take proactive measures to ensure that I don’t overly over consume.

Don’t get me wrong – I 100% don’t think about calories on thanksgiving but I also don’t want to be miserable the next day. So before each meal I make sure I drink a full glass of water. I only have water with dinner and I make sure I wear pants that are fitted around the waist. This way when I’m full I’ll actually feel it and not just keep grazing and grazing and grazing! Then I’ll be sure and pair something comfy but chic like this plaid poncho so if I do feel bloated it won’t show and I can easily take a nap wherever I am because I have a walking blanket with me the whole time!

In the spirit of thanksgiving here is my favorite acorn squash soup recipe!

2 acorn squash

1 can chicken broth

Olive oil

½ plain Greek yogurt

½ water

Nutmeg

Garlic salt

Pepper

½ cup Brussel sprouts

½ cup Celery

Cut squash in half. Hull out the seeds and flesh around seeds. Drizzle with olive oil and salt. Bake squash at 375 for 30 minutes or until soft (poke with a fork to check). Once cooled hull out the squash and into food processor. Blend squash until creamy. Add broth, squash, and yogurt, to sauce pan. Season with garlic salt and dash of nutmeg. Add pepper as desired. Bring to boil. Allow to cool. Then transfer back to blender until contents creamy.

In a separate pan place chopped celery and brussel sprouts. Sauté and season with garlic salt until brown.

Serve soup warm or cool and top off with sautéed veggies.

Side note – acorn squash seeds can be eaten just like pumpkin seeds! (rinse, remove extra flesh, drizzle with olive oil spray) I like to bake mine at 275 for 20 minutes or until they start to pop!

Thanks for reading!

Jules

http://colorandgrace.com/


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