Getting Ready for Thanksgiving with Some Healthy Additions?

Hi everyone!

Please forgive me for my brief absence. Life has been very complicated, both stressful and fun. The photo to the left is of some of my family members and I taken at a fundraiser last week where we raised over $1.3 million for Prader Willi Research. As many of you know, this research is near and dear to my heart since my son has the syndrome. Thank you for supporting the cause and we really look forward to raising more for a cure in the future.
Now, on to Thanksgiving!If you’re like me, you are trying to do as much prep as possible before
Thanksgiving so you are not as stressed the day of. How psyched am I that I have purchased every single ingredient I need and it is only Tuesday? There is supposed to be a snow storm tomorrow and I may actually be snowed in. So glad to not have to shop tomorrow.
I am trying to have a very healthy Thanksgiving and went so far as having a sign up genius document sent to all my guests to reuest that everyone pick vegetable dishes as well as desserts and savory side dishes. No need for all that sugar, right?
Below is a dish I created by accident when I was trying to make burgers. The “dough” was too loose so instead of tossing it (you know I would never do that, who am I kidding?) I turned it into a scramble. I may serve it tomorrow, we shall see.
Have a wonderful holiday!
Buckwheat Scramble:
2 tbsp avocado oil or olive oil
4 cups cooked buckwheat
2 medium sized carrots, shredded
1/2 cup  raisins, soaked in 1 cup water for 10 minutes and then drained and chopped
1 1/2 tbsp smoked paprika (I like the spicy kind)
1 tsp Kosher salt
1 tsp pepper
1/2 cup toasted pumpkin seeds
1/4 cup toasted sunflower seeds
In a large pan, heat up oil.
Add in the cooked buckwheat and stir until heated through.
Add in the grated carrots, soaked raisins and spices and stir to fully combine.
Top with the seeds and serve warm or hot.

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