Happy Thanksgiving Y’all!

Thanksgiving is one of my favourite holidays (and not just because it’s an excuse to make and eat delicious food). 

I love the opportunity to take stock of all the good things in life.


What are you grateful for on this day?

Gratitude is a powerful emotion. Whereas many of us tend to focus on the areas of our lives that needs improvement, gratitude helps us to recognize, “Hey! A lot of things are actually pretty good now!”


Appreciating what you have and what’s going well can give you a boost in your mood too. And that can help with reducing symptoms of depression, and improving your overall sense of well-being.

Research has shown that writing down 3-5 things that you’re grateful for each day can help increase your happiness levels in just a few weeks.


This Thanksgiving, I’m grateful for the loved ones in my life; for my physical and mental health; and last but not least, for the leftover cheesecakes in my fridge.

Eat This Mindfully

Prepare: Take a few deep breaths and scan your body. Do you notice yourself holding tension in your stomach, shoulders, jaw, or anywhere else? If so, relax those areas as much as you can. What do you notice about your hunger and fullness levels?

Look: What do you notice about the colour, shape, or texture of the cheesecake? What do you enjoy about its appearance?

Smell: Breath in the aromas of cream cheese, pumpkin, and cinnamon. What stands out to you? What emotions or thoughts come to your mind as you smell this dessert?

Taste: What do you notice about the textures of the cheesecake or the crust? What do you find pleasurable about the taste? What are you thankful for as you eat this bite?

Check in: What changes do you notice in your hunger and fullness? How do you know when you’re ready to stop eating?


Mini Pumpkin Maple Cheesecakes
Yields 12
Easy & fluffy no bake pumpkin maple cheesecake.
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For the crust
  1. 1 1/4 cups graham cracker crumbs
  2. 3 tbsp butter, melted
For the cheesecake
  1. 1 pkg (250 g) cream cheese, softened
  2. 1 1/4 cups pumpkin puree
  3. 1/3 cup sugar
  4. 1/4 cup maple syrup
  5. 1/2 tsp cinnamon
  6. 1/4 tsp all spice
  7. a dash of clove
  8. 2 cups whipped topping (or whipped cream)
To garnish
  1. Whipped topping/ whipped cream
  2. Caramel sauce
For the crust
  1. Preheat oven to 350 F, line a muffin pan with 12 liners.
  2. Mix graham cracker crumbs with melted butter until well combined, then press firmly into the muffin pan.
  3. Bake for 5-7 minutes, then cool.
For the cheesecake
  1. Blend together all the ingredients except the whipped topping until well combined. I used a handheld mixer.
  2. Using a spatula, fold in the whipped topping.
  3. Spoon or pipe the filling into the baked and cooled crusts.
  4. Chill for 3 hours or overnight before serving.
  5. Garnish with whipped topping and caramel sauce.
  1. Got leftover filling? Layer it in a parfait glass with granola or gingersnap cookies for a yummy treat!
Adapted from Kraft Canada
Adapted from Kraft Canada
Mindful Nutrition http://www.mindfulnutrition.co/

Mini Pumpkin & Maple Cheesecakes (no bake recipe!)
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