Turkey day traditions Vegan Style

I love holidays since they revolve around my two favorite things, food and gathering together to have a good time.

I remember growing up, my mom would make something really interesting for Christmas Eve dinner, but not Christmas day and especially not Thanksgiving. Not until recently did we start making some new and different foods and all are vegan. My niece has always been vegan and almost everyone in my family needs to eat better.

I am not so adamant about having the same traditional foods at holidays, probably because I never liked green bean casserole or the candied yams. I was just a stuffing, turkey and cranberry girl. And probably because we would always go to my aunt and uncles house for thanksgiving and the turkey was really dry. I remember running out of water one time and wondering how I was going to finish my turkey. Yeah, it was that dry.

So this year with two vegans in the family and some other "dairy phobes" and people who want to eat better, we made everything so anyone could eat it then you would just add your turkey and gravy if you wanted to. I had another motive for this, to convince my meat dominant family members that vegan food tastes good. I think I won over some people especially with my sleeper dish, Swiss Chard Gratin. Everyone said, "I don't normally like this, but it was good." That to me is the ultimate compliment!

I can't wait for Christmas. We went to Frontera Grill and had brunch together and were inspired to do a Mexican Christmas feast.

Gingerbread house part 2

So the house is complete and was turned in. Now its on display and up for voting for "people's choice". I entered the "Professional" category hoping I could advertise my business, but right now no name is on the display. I went to go look at it and a small part is already broken, but its just the fence, so I'm not too worried.

The reception is on December 14. You can go to the Grand Geneva Resort in Lake Geneva, WI and view the houses. Remember to vote for me!

Ahh the joys of a commercial kitchen

I love working in a big kitchen. big ovens, sheet pans, mixers, and knives. All the tools you need to get the job done quickly.

Yesterday I made: spiced molasses cookies, cinnamon sugar cookies cut into little acorns and oak leaves dipped in chocolate, an apple and raisin strudel with caramel sauce, 2 salad dressings and some spiced nuts.

I am working with Tom Leavitt of White Oak Gourmet and we are catering St. Viator Day at St. Viator in Arlington Heights, IL. The dinner is for 55 people and the menu is going to be really tasty!

Cocktail Hour with passes Hors d'Oeuvres
Salad with Champagne Vinaigrette, Spicy Walnuts and Bleu Cheese
Choice of:
Roast Prime Rib of Beef with Fresh Horseradish Sauce
Pommes Dauphinoise and Roasted Brussels Sprouts
Salmon with Pommes Puree and Pommes Frites and Sauteed Spinach
Apple Cinnamon Ice Cream and Pumpkin Ice Cream with Spiced Molasses Cookies and Cinnamon Sugar Cookies

Enough blogging...off to work for me!

shiner and a busted shoulder

It's been almost two weeks since my mountain bike crash, and I'm doing better. I can now drive short distances, stay awake for a full day and I am off the painkillers.

I had just finished my triathlon season with a 2nd place AG finish and a 9th place AG finish at the Chicago Triathlon. I was very happy and riding high on these two personal bests. Then, I got on a mountain bike. My friends all made it look very easy...well its not. I crashed by making a dumb decision and now have a broken collarbone, some awesome bruises on my leg and hip and a shiner. I lost a bit of memory and still have no recollection of the crash, getting up and walking back to the parking lot.

So how does this relate to food? Since I can't work out like I was, I have to cut back on my calories. So far my weight hasn't gone up. I'm still holding 134 lbs. I'm really happy about that. When I train a lot and race a lot, and all of a sudden that is taken away from me, well it can get depressing. When I get depressed and bored, which I am, I eat. So I have been coming up with menus and dishes to keep me satisfied, full and keep my weight under control.

Since I am starting a personal chef business cooking for athletes and people who want to make healthy eating a priority in their lives, I am having fun being my own guinea pig. I have always experimented with food and cooking, but now I can see the direct results of diet and being sedentary and how to control your weight and be happy.

Now I just need to go get some clients and use myself as an example. The proverbial making lemonade out of lemons, no?

So would you hire a personal chef with a shiner and a busted shoulder?