Good morning, y’all!
Have you been shopping until you just wanna drop these past 36 hours or have you been snoozing through a sweet potato+pie+turkey-induced coma like me?
If those leggings are feeling a bit snug this morning, I’ve got a healthy, no-cooking required recipe that will help alleviate some of that bloat all while keeping you fueled and full this morning.
On top of all that, it’s gonna help use up those random few dollops of cranberry sauce that would otherwise get shoved to the back of the fridge and turn into a fuzzy, moldy mess in a few weeks.
Let’s not, okay?
Instead, let those cranberries shine in this creamy, slightly sweet, slightly tart, you-sure-this-is-healthy protein shake.
I’m sure we could all use a little healthy protein today.
Y’all know I’m right.
It’s the weekend after Thanksgiving.
Between the fog of one too many Merlots and the German chocolate pecan pie hangover (guilty), it can be a kinda rough few days.
Not to mention there’s still a mound of semi-dirty dishes in the sink, the kitchen floors are being licked clean by the dog, and all you really wanna do is put up your Christmas tree and parade around in your Santa socks to “All I Want for Christmas is You”.
All cleaning aside, I know this is a time I usually start to act more responsibly…
Yes, I will enjoy more of the leftovers for lunch but no, I don’t need a sliver of each type of pie for breakfast.
And speaking of breakfast, no, y’all, pie is not an acceptable form of breakfast.
But this shake totally is!
You’d never know just by looking at it that it’s packin’ 2 servings of veggies plus it’s dairy free+vegan+paleo+whole 30-friendly.
Plus, after days of planning and shopping and prepping and cooking, it sure is nice to have a recipe that uses up leftovers with 0% cooking.
I’m not even sure I can qualify this one as a recipe, too.
You just toss a few fridge+freezer+pantry staples in the blender, whiz them together, and pour into a glass (or bowl).
So that leftover cranberry sauce doesn’t have to become a sad science experiment in the back corner of the fridge beside the half-empty jar of olives, crusty mustard, and borderline fermented salsa.
Don’t have any leftover cranberry sauce on hand? Well, I don’t recommend just tossing in a handful of fresh ones into your blender…they’re mega tart on their own…instead you could use store-bought cranberry sauce (just watch its sugar), dried cranberries, or frozen raspberries would give you a similar flavor.
But to be honest, homemade cranberry sauce is so simple and easy that it’s worthwhile to me to have some on hand all holiday season long.
And now I have another fabulous reason to keep it in my fridge!
So step away from the leftover pie, give those leftovers some love and keep on letting the flavors (and food) of Thanksgiving keep on keepin’ on!
Some goodies to make this fabulous foodie dish come true:
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!