Primal Menu Plan, Thanksgiving Week Edition, Plus a Bonus Basic Mashed Sweet Potato Recipe

This is the first year since my husband and I married that we've ended up doing two different Thanksgiving celebrations - one this past weekend with my inlaws, and the other tomorrow at my brother and sister-in-law's place.

Believe it or not, one of my biggest weaknesses this time of year is a Clementine. (OK; not a - singular - Clementine, but rather mini binges of a few at a time...) Yes, despite the cookies, pies, cakes, candies, etc. floating around, instead I am more strongly called to the small sweet citrus fruits that sell 5 lb. for around four and a half bucks. For 7.5 grams of carbohydrates, I could have a few squares of Green & Black's 85% chocolate, or a Clementine, but it's a tough call. And this week, they went on sale for the first time at Giant, so if my weight loss stalls through till January (and there is a pile of Clementine crates that are stacked in the trash at the end of the driveway), I know exactly what to blame.

For the Thanksgiving celebrations on Thursday at my brother's place, we are contributing Sauteed Kale with Bacon and Mushrooms and Bill's Chiffon Pumpkin Pie from The Food Lovers' Primal Palate.

Also: mashed sweet potatoes. I volunteered to tackle the sweet potatoes because a) sweet potatoes I can eat! and b) the typical American way with them involves marshmallows and sometimes even a flour-based crust on top, which to me detract entirely from the goodness and flavor of the potatoes themselves. So mine will be basic and less inclined to skyrocket my postprandial blood glucose:

• Bake'em 'til they're soft. (About an hour and a half or more.)
• Peel.
• Mash with butter. (I'll use Kerrygold.)
• Season with: ground ginger, ground cinnamon, ground cloves, ground cardamom, ground nutmeg.
• Top with finely chopped nuts (toasted, if desired).

I have a few other ideas for things to bring, but it'll depend on how much time I have this week. But in the meantime until Thursday, the meals will be kept simple.

Monday:

Breakfast - Leftover home fries, other leftovers
Lunch - Turkey veggie soup (using leftover turkey from this past weekend)

Dinner - Chicken roasted with tamari

Tuesday:

Breakfast - Eggs scrambled with Kerrygold Ballyshannon cheddar, Clementines

Lunch - Chipotle (For me: a steak salad bol with guacamole...mmm! What a treat!)
Dinner - Leftovers

Wednesday:

Breakfast - Cottage cheese and banana pudding
Lunch - Leftovers

Dinner - Steaks

Thursday:

Thanksgiving!! Happy Thanksgiving to one and all. :)

Friday:

Leftovers, essentially. :)

One Preschool Lunch This Week:
Lunchbox #29: Finger foods: Clementines, cheese, leftover chicken, baby carrots