Happy Thanksgiving Eve!!

I am so sorry I was MIA on Monday and Tuesday. I had a 5 page paper, a 1 page paper, a presentation, and an event review all due on Tuesday! Seeing as I went home last weekend for the Aggie game, my Monday and Tuesday were jam packed!

Speaking of the Aggies...... WE BEAT NEBRASKA ON SATURDAY! Whoop! I don't think I have ever been to a more exciting football game in my life! We set the record for the most students ever to attend one game with 30,467. Can you believe that? Check out that student section. (I apologize about the quality, the lights were throwing off my camera).

There was so much energy in the air, it was hard to sit still. Well, we really didn't sit during the game at all except for timeouts and halftime! But I can't complain 30,000+ students stood up the entire game!


When there were only a few seconds left on the clock, some of the players turned to the students sectioned and motioned for them to storm the field. Unfortunately, this is not allowed in Aggieland.....

But that didn't stop us! I don't thing the cops really even tried to stop the students! It was incredible! Now lets just hope we can do the same against Texas tomorrow. Fingers Crossed!

Ok, moving on to the health topic of the day! Since Thanksgiving is tomorrow, I thought I would share an absolutely delicious (yet little non-traditional) recipe you could add to your Thanksgiving feast. For years, I have tried to take a traditional Thanksgiving staple and make it healthier, however my family usually rejects it, and eats the fatty version instead. So this year, I thought I would try a different approach. Why not bring something a little less traditional, yet still healthy and delicious. Enters my friend Becky's amazing Mexican Salad. It can be eaten with chips, on crackers or by itself with a spoon! It's the perfect fresh and healthy appetizer that won't break the calorie bank!


Ingredients:
1 can of corn
1 can of black beans (I rinsed mine to get rid of all that hidden sodium)
1 green bell pepper, finely chopped
3 Roma tomatoes, diced
1/2 a white onion, finely chopped
Finely chopped cilantro (This is really all about personal preference. I used about 4-5 little stems full.)
Lime Juice to taste (I started with 3 tbsp. full and added as needed)

Directions:

1. Dump the corn and black beans into a bowl.
2. Chop up all of the other ingredients and toss in the bowl.
3. Pour in lime juice.
4. Stir until well mixed.

Talk about easy right? It tastes even better if you have time to let it sit in the fridge for a few hours or even over night. When you chop up the cilantro, be sure to remove the big pieces of stem and just use the leaves. I made this for my office Thanksgiving celebration, and it was a big hit! Thanks Becky!

Food for thought:
Will you be cooking this Thanksgiving?
If you are cooking, what's on your menu?

Happy Thanksgiving Eve Everyone!

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