Happy Black Friday, y’all! I hope you enjoyed your day yesterday stuffing your face, watching football, late night/early morning shopping, visiting with family, or whatever traditions you may have. My day was busy and full, and now I am off to Oklahoma for some camping.
Barre Code Turkey Torch
I joined 24 other ladies (and 3 gentlemen) for a sweaty Thanksgiving bootcamp workout, and we earned our calories for the day. One of my favorite things to do on Thanksgiving is eat all day, so I was excited to start the day off with a sweat.
Julie led us in 75 minute bootcamp class, complete with cardio and full body strength. We used almost every prop during the workout.
We crammed 14 adults and 2 kids in my mom’s house for a giant feast. I wish I took a photo of all the incredible food we had. Not to mention, getting to see and catch up with family is a bonus.
My contribution was “healthier” mac n’ cheese, crispy brussels with bacon, and pumpkin pie cake. Even with all the desserts and delicious food, Colton couldn’t stop eating the brussels.
Healthier mac n’ cheese
I am working on perfecting this before I share the recipe.
Crispy brussels with bacon
32 Oz of brussels sprouts, halved (I used 2 Trader Joe’s microwaveable bags and chopped in half)
1/2 Lb. of bacon
Salt & pepper
1. Cut bacon in 1 in strips 2. Cook in oil of choice (I used coconut oil) til brown/fully-cooked (but not crisp) 3. Preheat oven to 400° and combine brussels and bacon in large bowl 4. Drizzle soy sauce to cover (about 1/3 C) and stir in 5. Drizzle maple syrup (about 3-4 tablespoons) and stir in (save leftover sauce at the bottom of the bowl) 6. Spread brussels in a single layer on a baking sheet 7. Cook for 20 minutes on 400°, drizzle with leftover sauce, then broil for a couple of minutes (until tops are black and crispy)
Pumpkin pie cake
Recipe tweaked from a teacher at my school
1 15 oz. can plain pumpkin
12 oz. can PET or carnation milk (I used a can of Trader Joe’s organic sweet, condensed milk)
1 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground clove
1/2 tsp. ginger
1 tsp. allspice
1 pkg. yellow cake mix
2 sticks butter (melted)
2 C chopped pecans
1. Preheat oven to 350° and beat eggs in a bowl (or use electric mixer) 2. Add next 8 ingredients, and stir until well mixed 3. Pour into greased 9×13 in. pan 4. Sprinkle yellow cake mix on top 5. Drizzle melted butter over evenly 6. Sprinkle chopped pecans on top (I added 5 oz. of Trader Joe’s candied pecans on top) 7. Bake at 350° for 35 minutes, and then 325° for 25 minutes
After lunch, Colton and I headed over to his parents’ house for some game playing, Cowboys watching, and, of course, more food. We played Spike Ball outside, and we enjoyed the 60 degree temperatures.
Then, we finished the end of the Cowboys game. Dallas won again, so their record is now 10-1.
Since we were leaving early today, I woke up at 2:00am to watch all 4 episodes of “A Year in the Life.” Yes, I am that girl. I will just sleep on the way to our camping trip.
Thanks for reading my recap. I hope you had a wonderful Thanksgiving.
What did you do on Thanksgiving? I would love to hear about it! Leave me a comment below!