Thanksgiving Menu

I have been a bit wrapped up in work as of late with travel to both coasts and a bit in between. Lots of work, family and fun! Since we are settling at home for the holidays, I thought I would catch up with the blog and share some of the things we have been working on for Thanksgiving. You may remember our timelines from years past… (1 Day, 4 Days, 5 Days, 7 Days) Great references if you need them! Below are some new ideas. Look out tomorrow for some in depth ideas for wine pairings for the big day courtesy of BF. He has become well versed and done a ton of research on what is just right for each course. A very happy holiday season to you and yours. I am giving thanks for a wonderful family, friends and the freedom to share our days together.




Wine Pairing – Stay Tuned for Details!!


  • Shrimp Cocktail
  • Relish Tray
  • Antipasto with Homemade Crackers





  • Ginger Snaps
  • Pumpkin Pie
  •  Chez Panisse Almond Tart – A little note about this, I tested this ahead of time just to make sure I could do it and it wasn’t too “almondy” and got raves about it! Not too sweet and I think it will be a great complement to a rich meal. Almond Tart

Oatmeal Pancakes

We seem to have doubled down on our healthy eating lately and really focused everything on our nutrition. (Especially in light of the fact that I have a broken arm and working out is not really an option…) In doing that, we have been searching for creative ideas to keep us interested and on track. This is easily our new favorite! This very simple pancake gives you the feeling of eating a pancake while keeping the ingredients clean letting you walk away full and satisfied with a low cal, quick breakfast option. Based on our calculations, you end up between 170-250 calories per serving depending on how much oil you use. Not too shabby! We have already made it three times in a week and Ali has tried some variations also. In our house, we top it with a couple tablespoons of real maple syrup, but you could do fresh fruit or a lovely compote. Get creative and enjoy!


Oatmeal Pancakes

1 Cup Rolled Oats

6-8 Egg Whites

1/2 Green Apple Grated

Cinnamon to Taste

Pinch of Coarse Salt

Olive Oil

Separate egg whites and add to a large bowl. Add oats, cinnamon, salt, and other seasonings if desired (we like to add some lemon zest and sometimes a bit of nutmeg). Beat with a whisk like batter to get froth in the egg whites. Allow to stand for ten minutes until quite thick. Heat oil over medium heat. Pour batter into the pan pressing into a round pancake shape. They will be quite thick. (About 1/4 inch). Fry until you begin to see small bubbles around the edges and golden brown on one side. Flip and cook until brown on the other side.

Top with your favorite and enjoy a healthy breakfast!

**The recipe makes about 3 pancakes, you probably only need one to one and a half since they are very filling.

If you are like us, it may become a weekend event with coffee under the umbrella on the deck enjoying all that summer has to offer!