Hello friends. I’m so happy you’re here.

If you have kids and grandkids the holiday season might seem like it starts Halloween, and zooms through Thanksgiving and Christmas like a big messy blur. I’ve been trying to slow it down, and to be grateful every single second for small things, and for the biggest thing, my health, and for my 6 kids, their spouses, and 15 grandkids.

And now…

• It’s the time of year for recipe sharing! The two recipes below are delicious and potluck worthy. If you’re bringing a dish to holiday meal, here are six writers and editors from The Atlantic with ideas on successful potluck recipes.
• People seem to still think they can burn off the calories they consume, so “new” workout ideas are continually popping up on social media. For me the jury is out on 3-2-1 TikTok Workout Method. I have an alternative recommendation below.

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These two recipes were a hit at my daughter and son-in-law’s pre-Thanksgiving dinner on Saturday night!

Think the best side dish recipes aren’t complicated to make, easy to serve, and hit notes of savory and a just little bit sweet, and also nutritious. Whether you’re hosting Thanksgiving, or a guest bringing a dish, these two are really good alongside turkey or ham, nutrient dense, and tasty! The squash recipe is from the NYTimes, and the “cake” was attributed to Ina Garten in an online group.

Scroll down to the recipes. Let me know if you make them!

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The  “3-2-1 Workout Method” is apparently a TikTok”obsession”.

It’s 6 days on, and one day of rest. There’s three days of resistance/strength training, two days of Pilates, yoga, or active stretching, and one day of cardio. Question – what does a “day” mean?

Consider what workouts consist of in terms of time and content.

In this method it’s three “days” (or I assume, sessions of whatever length), which could also include power and plyometrics-type exercises. Strength should be prioritized for all of us, so three days of resistance/weight training/lifting is great.  Mobility/stability/flexibility is in separate 2 “days” or sessions, and cardio is 1″day” of the week. The content, intensity, and volume (reps and time) are unspecified.

I’m not a fan, but if it works for you… It seems too rigidly structured, separating strength, mobility, and cardio. One day of rest might not be enough for me or other athletes, especially depending upon the intensity of those workouts.

Three workouts a week is my basic prescription for everyone, more for those training for an event or specific goals. All of my training sessions include strength work, along with power/explosive movement, and mobility. Cardio intervals are included too, but athletes might need to do cardio on their own in longer individual sessions.

Here’s what I recommend: Do what works for you. Weights, mobility, and cardio all in a session, or do the components in separate sessions like the TikTok Method.

1. Lift weights at least 3 times per week.

2. Mobility 2-3 times per week

3. Cardio 180 minutes per week (this can be a blend of high and low intensity)

4. Sleep 7-9 hours per night (but don’t stress over it)

5. Address your responses to the stress in your life.  Stress is unavoidable – it matters how we respond to it.

You just need to do what you can do, and focus on building healthy habits.

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I’d love to know whether you think the 3-2-1 workout method is worth a try, and let me know if you try these recipes!

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Caramelized Squash With Cinnamon Toasted Nuts

INGREDIENTS:

• 4pounds winter squash, such as acorn, butternut, honey nut, kabocha or red kuri
• 4medium shallots
• ¼cup extra-virgin olive oil
• Salt and black pepper
• ¼cup unsalted butter
• ¾cup raw nuts, such as hazelnuts, pecans or walnuts, chopped
• ½cup maple syrup
• ½teaspoon ground cinnamon

PREPARATION:

Suggestion – cut the pieces of squash and shallots into smaller pieces before roasting so it’s easier to serve and get a forkful of nuts and shallots along with every bite!

1. 1. Adjust oven rack to the lower-third position and heat to 425 degrees. Halve the squash lengthwise and use a spoon to scoop out the seeds and any stringy bits. Cut each half into 3- to 4-inch wedges. Halve the shallots lengthwise through the roots, leaving the skin on.
   2. Toss together the squash, shallots and olive oil on a large rimmed baking sheet. Season with salt and pepper, toss once more and spread out the squash and shallots as much as possible. Roast until nicely browned and tender, 30 to 40 minutes total, flipping the squash and shallots after 15 to 20 minutes.
   3. While the squash roasts, melt the butter in a small saucepan over medium. Add the nuts and cook, stirring occasionally, until the nuts have slightly darkened and smell very toasty, 3 to 5 minutes. Remove from heat and stir in the maple syrup and cinnamon. (The toasted nuts may be made up to 3 days in advance and stored in a sealed container in the fridge. Reheat in a small saucepan over medium-low before serving.)
   4. Arrange the squash and shallots on a platter or large plate and spoon the toasted nuts and their syrup on top.

Note – the skin is edible!

Rustic carrot, oatmeal, apple cake

INGREDIENTS:

• 2 cups grated carrots
• 1 cup diced apples
• 1/2 cup raisins
• 1/2 cup chopped walnuts or pecans
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour (or additional all-purpose flour)
• 1/2 cup instant oatmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup vegetable oil (or melted butter)
• 1/2 cup honey or maple syrup (or 3/4 cup sugar)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk or orange juice (for added moisture)

PREPARATION:

I used a rectangular pan – after cooling, easy to cut it up and serve squares.

1. 1. Preheat Oven: Preheat your oven to 350°F (175°C).
   2. Grease and flour an 8-inch round or square cake pan.
   3. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, oatmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.
   4. Mix Wet Ingredients: In another bowl, combine the vegetable oil (or melted butter), honey or maple syrup, eggs, and vanilla extract. Mix until smooth.
   5. Combine Ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Add the milk or orange juice to adjust the consistency if the batter seems too thick.
   6. Add Carrots and Fruits: Fold in the grated carrots, diced apples, raisins, and nuts (if using) until evenly distributed.
   7. Bake: Pour the batter into the prepared cake pan.
   8. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Serve as is, or with a light dusting of powdered sugar, or drizzle glaze on top. I think a piece toasted with a schmear of cream cheese would be delicious!

Happy Thanksgiving!

x

Polli