Spicy kale salad

20 large leaves tuscan kale (a.k.a. cavolo nero, the flat-leafed kind), ribs removed, sliced
1 clove garlic
1/4 cup olive oil
1/2 lemon, juiced
1/4 cup grated pecorino romano cheese, plus more for serving
Pinch red chile flakes
Salt (optional)
1 slice sourdough bread, toasted and broken into bread crumbs
Directions

Place kale in a medium bowl.
In a mortar and pestle (or food processor), combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and chile flakes, and season to taste with salt if needed.
Pour dressing over kale and toss to fully coat leaves. Top each serving of salad with breadcrumbs and more cheese. Serve within an hour after dressing it to avoid wilting leaves.

My favorite Thanksgiving recipe post bariatric surgery is my sugar-free pumpkin custard, which I make with canned pumpkin, 2 packages of sugar free vanilla pudding mix and fat-free cool whip.  Yum!

My favorite for thanksgiving is roasted turkey brest with oven roasted asparagus and "mashed cauliflower"

Simple,  cuz it's  just me

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries - this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it's also healthy, gluten free, vegetarian, and packed with fiber!

Ingredients

Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

Instructions

Roasted Brussels sprouts:
Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven - that's what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired - do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

I won't be having my favorite this year because it isn't exactly sleeve-diet friendly, but it's my mama's new potatoes.

2-3 pounds red new potatoes, scraped
2 C milk
salt and pepper to taste
1 stick butter
1/4-1/2 C flour

Cover potatoes in water, bring to a boil, and coo****il tender, when tender drain some of the water off...leave half over the potatoes, pour 1 1/2 c milk over potatoes, and bring back up to a boil, Once boiling, mix 1/4 C flour with remaining cold milk..stir till all the clumps are gone, pour into boiling potatoes, and coo****il thick...if not thick enough, mix up some more flour and milk...cook till thick on med low heat, when done..salt and pepper and add butter, cover and let butter melt then serve.