This one needs no words. I love this community for its kindness, among other things. May we all continue to be a light wherever we can.

Spring boarding off of Janet's post (https://www.skool.com/lifestyle-evolution/navigating-the-holidays-part-4-recipes?p=1bcef1d6), I am sharing my holiday mash recipe here, and it has no potatoes in it. But it is still soooooo yummy! We had family visiting once and Steve's cousin had a son who hated most veggies. He ate 3 servings of this mash and asked me to tell his Mom how I made my mashed potatoes, as they were the best he ever had. 🤣 CAULIFLOWER PARSNIP MASH - 2.5 Cups Fresh Cauliflower Rice - 6 Parsnips, peeled and diced - ½ Cup (1 Stick) Salted Grass-fed Butter (sub coconut cream if needed) - 2 Tbsp Avocado Oil (or Light Olive Oil) - ½ Tbsp Dried Thyme - ½ Tbsp Dried Parsley - ½ Tbsp Ground Garlic - Salt and Pepper to taste (Omit pepper if in AIP elimination phase) - 1 Cup Chicken Bone Broth In a large sauce pan, over medium heat, add the oil. When the oil is hot, add the diced parsnips and cauliflower rice, and salt and pepper to taste. NOTE: If you can only find frozen cauliflower rice, cook the parsnips for about 5 – 10 minutes before adding the cauliflower. Frozen cauliflower rice has a higher water content and cooks down faster than the fresh version. As the veggies start to get tender, add the herbs and continue cooking and stirring until very tender. If while cooking the veggies start to stick, add a little more oil. NOTE: Add more herbs and seasoning based on your own preference. When the parsnips and cauliflower are nice and tender, add the butter (or coconut cream) and mash the mixture. You can use a hand masher or a whisk. I do not like to blend the mixture, as it can get gummy, especially the parsnips. Also, I like the mixture to have a little bit of chunkiness! Make sure you taste the final mash and season more if needed. Happy Cooking!

With the number of talented and professional chefs we have on board, I might be a little out of my league here, but I want to assure you that you can enjoy Thanksgiving without going completely overboard. If there is a traditional dish or a family recipe that you just LOVE which doesn't have healthy ingredients, allow yourself to have some, guilt free. Our advice is always to load up on fiber and protein first (so have some turkey and a few raw veggie apps) so that you're not sitting down to the meal starving to death. That way, you can eat a few bites, savor them, and enjoy, with less risk of going off the rails. Some people will still have difficulty stopping, we know, but the recommendation would be the same to start, which is get something in your belly that takes a while for your body to break down (i.e., protein and fiber). Now, these are just some of my personal favorites! Love for us to have a thread of recipes! This post is long, but you can decide how deep you want to go into the recipes. First off, green bean casserole. Want to enjoy guilt free? I LOVE this one and to me it tastes SO much better than the slimy, salty traditional Southern green bean casserole (if you love it, my apologies): https://downshiftology.com/recipes/healthy-green-bean-casserole/ This one's pretty easy to make. Second, cranberry sauce. Love the canned stuff? Be mindful of added sugar. I use my late father's recipe, but I modify it. He used 1 bag of cranberries, two whole oranges (the WHOLE orange), and probably at least a cup of sugar. Then he blitzed it in a food processor to a relish. I use a bag of cranberries, and I zest two oranges and use the inner fruit, but not the whole thing (I would, but my food processor isn't powerful enough). Then I also add some frozen organic cherries, and some honey and/or stevia to get it to the desired sweetness. NO refined sugar, and it's amazing! Make ahead. The longer it sits, the better!

This will be a hard one for some of you! Would you rather...

Not too long ago, I posted a zucchini lasagne recipe which I've already made 3 times. Last time I had fresh basil and parsley from my neighbor's garden!!! I think I'm on a zucchini kick, as this also just caught my eye. Pretty easy to do, doesn't take a long time, and looks delish! I try to go easy on cheese, but if 1-2 meals a week have some when otherwise I hardly eat any, I'm good with it. I'd also pair this with a huge green salad and maybe some roasted asparagus, so I'd be filling up on other filling things too (lots of fiber), and not need as much of this. If you don't do beef, I suspect it'd be just as good with ground chicken or turkey, too. Anyone else salivate reading this recipe? https://www.haileerecipes.com/cheesy-beef-stuffed-zucchini-rolls/#wprm-recipe-container-35656