Craig and I originally planned to be home for Thanksgiving, but between Craig finishing up his Ph.D. and flying out for interviews, we figured it was best to stay put.
With a dairy-allergy, I am not a huge fan of Thanksgiving foods in general, so missing the meal was not a big deal to me. I was sad, though, that we didn’t get to visit family.
I initially considered eating-out or just ignore the holiday, but that seemed a little depressing, especially since it would be our first Thanksgiving married.
The biggest challenge when planning the meal was making sure there wouldn't be so much food that we would end up with a lot of waste. We decided to just keep it simple, and focused on making our favorite foods. My favorite Thanksgiving dish is sweet potato casserole and Craig's is mashed potatoes, so I based the meal around those foods.
I found dairy-free mashed potatoes
|Our mini-Thanksgiving meal|
For the main course, we had a small, pre-baked ham that we bought at a local co-op. Basically, I just put it in the oven for 40 minutes, and it was done. Super easy! It weighed 2 lbs and ended up being the perfect size for a couple days of left overs.
For dessert, I wanted to have apple crisp. I couldn’t find a recipe online that I liked so I wrote my own using coconut oil instead of butter. I'll include the recipe at the bottom of this post.
The day (and weekend) turned out to be pretty fun! We did some Black Friday shopping and eating in Spokane on Friday, and we went for a run together on Saturday. It was nice to get to spend so much time with Craig since he has been working and traveling a bunch lately.
After such a fun holiday, it was definitely difficult to go back to work on Monday!
Dairy-free Apple Crisp
Apple filling ingredients:
medium apples, peeled and thinly sliced
Preheat the oven to 375 degrees F.