I usually avoid answering answering the question, “What do you eat?” since mindful eating isn’t about what I eat! But today, I’m sharing 48 hours of Thanksgiving eating in the hope it helps you focus on your own decision-making.
What How I Eat on Thanksgiving
Because I write and speak about fearless eating and mindful eating, people often ask me what I eat. I usually just say I eat what I love and love what I eat!
I’m not trying to be evasive. It’s just that my job isn’t to tell you what to eat, but to help you become the expert in yourself!
In other words, the answer to the question, “What do you eat, Michelle?” isn’t really about what I eat, but how I make decisions about what I eat.
Since the holidays can be such a challenge for many people, I’m sharing what I ate during the 48 hours of Thanksgiving and my thought process around these decisions. The food I eat isn’t what matters here; it’s more about why I choose what I do.
48 hours of what I eat around Thanksgiving
The day before Thanksgiving was a Wednesday, and friends invited me to play pickleball. I wasn’t hungry yet, so I grabbed a cup of black coffee and a Kind bar for later, then headed out the door. When I got home a few hours later, I made a yogurt parfait with berries and homemade granola, then got a little more work in before the long holiday weekend.
When I got hungry again later, I made a small Mediterranean salad (greens, peppers, kalamata olives, artichoke hearts, grape tomatoes, feta cheese, leftover salmon, and bottled Greek dressing). I tend to keep these kind of ingredients on hand for a quick, nutrient-rich meal.
For dinner, we picked up food from my parents’ Mexican restaurant, Valle Luna, because it was easy and delicious. I ordered one of my favorites, shrimp stuffed poblano peppers with refried beans and calabacitas (sautéed veggies including zucchini, onions, peppers, and corn). It was really yummy, so I was willing to feel a little full, though not stuffed when I was finished. (That’s a “6” or a “7” on the Hunger and Fullness Scale for those who’ve read any of my Eat What You Love, Love What You Eat books. There was still half left when I’d had enough, so I put it away for another meal.
On Thanksgiving morning, since November is beautiful in Phoenix, we have a long family tradition of hiking near our home. South Mountain Park, the largest municipal park in the United States, has 58 miles of trails practically in our back yard! This year, my grown kids didn’t come home for Thanksgiving and my chef-husband was working, so my dog and I went by ourselves. But we weren’t alone! I saw more people hiking Thanksgiving morning than I’d seen the rest of November.
When we got home, I had a late breakfast. I wanted something simple that wouldn’t mess up the kitchen and filling enough to last until later that afternoon, so I’d be hungry, but not famished for dinner. I decided on a couple of scrambled eggs made with leftover veggies, Greek yogurt, and shredded mozzarella cheese. After that, I finished making our contributions for Thanksgiving (remember, my chef-husband was at work!) with the Macy’s Day Parade and Dog Show playing in the background.
Dinner was set to start around 4:00. 
We arrived about 3:00 to help with the final preparations. I noticed that I was a “3” at that point. My niece made a cute veggie tray in the shape of a turkey. I took this photo, but didn’t eat much of it, because I didn’t want to fill up before the main event.
As my husband carved the turkey, I had a chance to check out all the options. Everyone made their specialties and there’s plenty, so I get to be selective about what I’ll eat. By the time everything was ready and we’d given thanks, I was around a “2.”
I eat with the intention of feeling better when I’m done than I did when I started.
I aimed for a “6” or “7” and saved room for dessert. After we gave thanks, I went to the end of the line, so I’d have a chance to chat with people that I don’t often see. By the time it was my turn to serve myself, I knew exactly what I wanted to try.
I skipped the roll and butter, fruit salad, and the relish tray since I can have those any time. The stuffing looked great, so I took some to try. I also took a little turkey, but honestly, I like it better on sandwiches the next day! My husband, Chef Owen, made the homemade spicy cranberry sauce with orange zest and a little habenero chilis. (When it’s shaped like a can, I don’t bother.) I zeroed in on the green bean casserole and mashed potatoes and gravy, two of my favorites (and remind myself I can make green bean casserole in July, so there’s no reason to stuff myself with it today and feel miserable!)
Since no matter how hard I try, I often end up with more on my plate than I intended, I create a “speed bump” and eat mindfully—with intention and attention (purpose and awareness). I left what I didn’t love and had seconds of what I did. Though I was raised to never waste food because of the “starving children in…,” I no longer have qualms about leaving food on my plate; eating food I don’t like or don’t need is a waste. I only had a couple of bites of my husband’s desserts because I was getting full. (We took home some leftover turkey, veggies, and dessert—so I didn’t miss out on anything!)
That did it for me on Thursday. Friday was back to normal—no guilt, no deprivation, no paying penance with exercise—except that I got to have leftovers for lunch!
This is what I ate, based on what I like and what I have learned works for me. The beauty of mindful eating is that you learn how to figure out what you like and what works for you! Remember, it isn’t so much about what you eat but how do you decide what to eat.
This article has been updated from a previous version.
If this article was helpful, here are three more with tips for handling holiday eating:
Not Another “How to Cut 300 Calories from Your Thanksgiving Dinner” Article
Three Ways to Handle Triggers for Holiday Overeating
