Happy Thanksgiving everyone. So for our thanksgiving dinner I went all out and made a honey brined mesquite smoked turkey, gravy (not from a packet), cinnamon & brown sugar sweet potatoes with marshmallows, garlic butter mashed potatoes, and a vegan style green bean casserole. Im not vegan or anything but I cant do the dairy in a normal casserole so I used fresh mushrooms and soy creamer to substitute. Overall it all turned out to be pretty fantastic and I hope you all had a great time too.

First off I apologize for the poor picture, I'm starting to realize my camera limitations. Anyway last night I did a homemade honey mustard sauce (Mayo, dijon, steak sauce, honey) and marinated the chicken for an hour and did a little bbq on the grill. The Asparagus is wrapped in some nice thick bacon and topped with salt, pepper & olive oil. So simple and so tasty. Lastly to contrast the heat of the mustard I did a cucumber strips in a mayo, olive oil, lemon, pepper & mint. Admittedly the sauce would be amazing if I used yogurt, but Im allergic and had to substitute. I made it work though.

So tonight I did a play on the traditional hawaiian plate lunch. I have Chicken katsu, two blocks (scoops) of rice and salad. I opted for the healthier type of salad. The chicken was marinated in soy sauce, sesame oil, honey & red pepper flakes. then coated with panko bread crumbs and fried. The salad is organic spinach, roma tomatoes, yellow peppers and onions and both the salad and rice were drizzled in a soy, sesame oil, mirin and black pepper dressing. Its almost like being back in Hawaii.