the wednesday before thanksgiving is meant for cooking right? today i had my college roommate jenn over to cook with my sister and i. except we didn’t really cook for thanksgiving, we just wanted to do something fun!

the reason we are doing this is because my sister and best friend are both foodies who love to post their meals on instagram! my sister started her food page, livfitfoodie, last fall and jenn created her page, good eats, in january.

mk is a college athlete at the university of maine who loves to post what she eats for breakfast! she believes that breakfast is the most important meal of the day and is always making different types of toasts. mk loves to grocery shop, like more than anyone i know. if you follow her food page, you’ll find her sharing her favorite places to shop with her grocery list! she’s beginning to post her workouts and more fitness tips in addition to her meals. check out her page for more!

jenn has always had a passion for cooking! she dreamed of going to culinary school but settled for business school - that didn’t keep her from the kitchen though! on good eats, jenn loves to post different smoothies and juices she makes. she is obsessed with baking and loves to make dinner. if you follow her page, you’ll find tons of different recipes and local cafes and restaurants that have a bunch of healthy options on their menu.

today in the kitchen, my sister mk is roasting maple glazed beets/carrots while jenn makes dairy-free dark chocolate pecan pie bars and i help with almond nog milkshakes! (i’m not a big cook - i’m just here to hangout with my friends to be honest) everything turned out so great! i’m a really picky eater but i have been attempting to try new things!

keep scrolling to see the finished products + the recipes!

for the milkshakes we used: 2 full bananas, trader joe’s almond nog, coconut creamer, medjool dates, dark chocolate chips, pure maple syrup, ground cinnamon, ice cubes

for the maple glazed carrots + beets we used: 5 large carrots peeled and sliced, 4 medium beets peeled and diced, 2 tablespoons olive oil, salt and pepper, 2 tablespoons butter, 3 tablespoons pure maple syrup

for the pecan pie bar ‘crust’ we used: 10 pitted medjool dates, 1 cup flour and 3 tablespoons maple syrup. and for the filling: 1/4 cup maple syrup, 2 tablespoons coconut sugar, 2 tablespoons coconut oil (melted and cooled), 1 cup chopped pecans, 1/3 cup dark chocolate chips, 1 egg

that’s all for now! stay tuned for some more upcoming holiday foodie collabs and don’t forget to follow jenn and mk for everyday recipes and yummy eats!

pre-thanksgiving foodie collab