Hi everyone! Who else is suffering from those post-Christmas blues? I know I am! But at least I have a ton of leftover Christmas cookies to console me. Just kidding! I don’t think I could stand to so much as look at another cookie right now. I feel like the past 48 hours were full of non-stop eating!
On Christmas Eve we went to my aunt and uncle’s house for a pre-Christmas dinner and board games, as per our tradition. She made us two delicious lasagnas (beef and vegetarian) along with bread and a salad with greens, beets, pomegranate seeds, and candied almonds – I’ll have to get the recipe from her because it was incredible!
Afterwards we snacked on fruit and an assortment of cookies while playing Apples to Apples and Taboo. Do you like our festive hats? My family are a bunch of kooks!
I had some chocolate plus one each of my grandma’s (my mom’s mom) and my nana’s (my dad’s mom) shortbreads. They are made with slightly different recipes, but they are both delicious!
Christmas morning started just like it does every year – with waking up excitedly before 7 am! I can never sleep on Christmas.
After opening our stockings and presents while listening to Bing Crosby, we started cooking brunch for my mom’s side of the family around 10:30. Luckily I’d eaten a banana with soy nut butter around 7:00, otherwise I would have been knawing off my arm in hunger! Mom and dad cooked up bacon, eggs, and toast; Hayley made a giant fruit salad; and I made this baked oatmeal from Oh She Glows.
It was a hit! Even my mom who doesn’t like sweet breakfasts liked it. I think I liked it the most though – I couldn’t stop eating it! I had another 1.5 servings of it after my first helping:
We spent our afternoon playing board games and doing puzzles.
Then my dad’s side of the family came over to join us all for Christmas dinner – it was a full house! Dad cooked up an amazing dinner, as always, with turkey, green beans with toasted almonds, cauliflower topped with a cheddar and Dijon sauce, riced potatoes, and stuffing with sausage.
I was absolutely stuffed afterwards, but I made sure to save room for the best part: pumpkin pie! Mom and I tried out a healthier twist on our usual cream-filled pie and it was a total success! We’ll definitely be making this recipe from now on.
Lightened up pumpkin pie
Serves 10 to 12 | Nut free
1 pie crust
1 796-ml can of pumpkin
3/4 cup brown sugar
1 cup evaporated skim milk
1/2 cup skim milk
3 tsp cinnamon
2 tsp ginger
2 tsp all spice
1/2 tsp nutmeg
2 tsp cloves
1/2 tsp salt
Preheat the oven to 425°F. Beat the eggs, then add in the pumpkin, sugar, spices, salt, evaporated milk and milk. Pour into the raw crust. Bake the pie at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 45 minutes. Let cool and enjoy!
I started off today with a 4.5 mile run – it felt good to move after spending all of yesterday eating and sitting! Now Hayley and I are playing around with one of my presents. I’ll be doing a post on it soon. ;) Hope you all have a great day!
If you celebrate it, how was your Christmas?
What did you eat on Christmas?