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Thanksgiving Part 1

Pace yourself



In the spirit of the season, we're going to break this week's blog into three digestible parts. (read: part 2 | part 3)


Thanksgiving is right around the corner. Next week, many of us will sit down to tables piled high with delicious treats and encircled by the people who mean the most to us. Here are some of our favorite tips to make Thanksgiving enjoyable, memorable, and bring a bit of outdoor flare to this special time.





Thanksgiving is a marathon, not a sprint. You’ve got to pace yourself throughout the day. Eat too much throughout the day and you’re not hungry for the main event, eat too little and you’ll be ravenous. For the best pacing, brunch is your best bet. Our favorite is a Classic Egg & Avocado Sandwich (hot sauce optional), Whipped Yogurt with Dried Fruit, and Apple Toddy. This is a pretty quick brunch, freeing up ample hang out time. For the hungry folks in your group, a bit of everything and they’ll be content; the lighter eaters can pick and choose the items that suit them best.




For the sandwich, gather up eggs, avocado slices, scallions, English muffins, and your favorite hot sauce. Throw some sliced scallion (or green onion, like we did) in the pan to give them a quick bit of heat, then add a couple eggs that have been whisked together with salt. Cook them “scrambled-omelette” style, which simply means scramble them around a bit for quick cooking, then let them set and fold four sides in to make a square so that it will fit on your toasted English muffin. Slide on some avocado, drizzle on the hot sauce, and there you go. Quick and easy and just the right amount of belly happiness.


The Whipped Yogurt can be made a day ahead and left to chill in the fridge. Zest a small lime, then take a couple cups of Honey Vanilla Greek yogurt and whip in about 1/2 c of whipping cream with your zest until your mixture is light and fluffy. Put it in an airtight container in the fridge until the next morning. When your people are rummaging around and looking for food, pull out your mixture and top with chopped fresh pineapple, dried strawberries, and toasted coconut. It’s wowie-delicious.


And honestly, one of the best fall kitchen aromas comes from hot apple cider. Cut an orange into quarters, press cloves into the quarters, and toss them in with some apple cider on the stove (about 4 cups). Place 4 cinnamon sticks in your cider and bring to a simmer. Grab your rum - or keep it clean, your choice - add a little nipper with some fresh whipped cream on top. It’s the perfect pairing to that sandwich or yogurt, or both if you’re feeling feisty.



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