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  • Writer's pictureCaroline Young

Thanksgiving week: veggie side & some thoughts on gratitude, in action

I teach yoga every Sunday morning. I try to get up at least 2 hours before my class starts… to get my mind right, eat an energizing breakfast and to figure out what intention I would like to share with my students that day. Sometimes, the intention comes easy — I’ll use something I have been working on cultivating in my own life or I’ll start reading some of my poetry books (I love Danna Faulds) to get inspired and just go from there. But this morning, I was like, well– It’s Thanksgiving week. I should probably focus on gratitude.

To be honest, I didn’t feel that grateful this morning. I didn’t want to get out of bed because it was the first time I’ve been in my own bed since early last week, and I was thinking about how nice it would be to stay as long as I wanted. Wah, Wah, Wah.

So, I wondered, how in the world would I inspire my students to practice gratitude if I’m not practicing it?! Once I started thinking about my current attitude, I realized I needed a serious gratitude check. So, I made a list of every single thing I am grateful for today, and I read it again and again. Man, did my perspective shift. Literally, within 10 minutes, I went from being a grumpy woman with bed-head to a grateful, much more inspired woman, just because I brought into focus some of the many blessings in my life — The fact that I have a cozy bed to sleep in, the bowl of warm oatmeal with fresh fruit and peanut butter sitting next to me, the privilege to share the gift of yoga with my students, and on and on and on…

And as I started reading some gratitude quotes and thinking about it more, I realized that thinking or saying, “I am grateful for ____” is much easier than actually showing I am grateful for ____. So, today, I talked to my students about gratitude, but also about putting gratitude in action.

For example, I can say I am thankful this week for all of the delicious food to be eaten on Thanksgiving Day with my friends and family members. But, to put this gratitude in action, I need to eat mindfully and intuitively, and to be present with my loved ones, showing them warmth, love and compassion.

I love this quote I shared during class today:

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” -JFK

How can you put your gratitude in action this week, and the rest of your weeks to come? If you need a little reminder like I did this morning, write your own gratitude list. And then think about how you can turn those thoughts and words into action, for your own benefit and to the benefit of everyone around you.

I leave you with a super simple, nourishing and delicious recipe for a Thanksgiving side. Feel free to use any of your favorite root/Fall veggies. I used butternut squash, brussels, onion, turnips and carrots.


Of course, I used rosemary to season, and threw in some walnuts and pomegranate seeds for some extra crunch (and healthy fats!) and a little sweetness.


I wish you a wonderful, nourishing Thanksgiving.

With love and light,


Roasted Fall Veggies with Rosemary, Pomegranate Seeds and Toasted Walnuts

2016-11-20 15:21:58

Serves 8

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr


  1. 1 Butternut Squash, chopped into small pieces

  2. 1 Yellow Onion, chopped into quarters

  3. 1 lb. Brussels Sprouts, chopped into halves or quarters

  4. 6 Carrots, chopped into pieces

  5. 3-4 Turnips (or other Fall veggies), chopped

  6. 4 Garlic cloves, whole

  7. 2 Tbsp. Olive Oil

  8. 1/2-1 tsp. Black Pepper

  9. Pinch of salt

  10. 3 Rosemary Sprigs, chopped

  11. 1/2 Cup Pomegranate Seeds

  12. 1/2 Cup Walnuts, chopped


  1. Heat oven to 410.

  2. Place mixed veggies and garlic on a foil-lined baking sheet.

  3. Drizzle with olive oil, toss to coat.

  4. Season with pepper, salt and rosemary, toss to coat.

  5. Place in oven for 15 minutes.

  6. Rotate veggies with large spoon.

  7. Roast in oven for another 15 minutes.

  8. Add walnuts and pomegranate seeds, and mix well.

  9. Roast for an additional 10 minutes, until veggies are browning and walnuts are toasted.

Whole Self Nutrition



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