I know I know I know! I promised you all chicken and dumplings today.
Have no fear though, our chicken and dumplings are cooking in the crock pot as I write this post! Tomorrow I will give you the recipe I am following. Hopefully it’s good. Fingers crossed!
I will admit, the whole process of killing our own chickens was a bit overwhelming. We said thank you to the chickens before we slit their throats and I had to hold back a few tears because I didn’t think I could handle it. (Yes, I’m a bit emotional.) However, I still feel really good about the chickens we are eating and the lives that they led. With that being said, after tonight’s dinner and Thanksgiving I don’t think you will find many meat recipes on here. However, if Taylor gets into hunting who knows……
Anyway, back to the pumpkin-gingerbread smoothie. This smoothie is a winner. And with Turkey day just 3 days away I think this is the perfect breakfast to help keep you full and feeling healthy. Plus it’s very festive!
1 cup almond milk
1/2 cup pumpkin puree
1 tbs blackstrap molasses
1 tsp cinnamon
dash of nutmeg
1/2 tsp fresh minced ginger (or dried)
a few ice cubes.
Blend all ingredients together in the blender and enjoy!