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Ingredients 1, 15 oz can of chickpeas, rinsed and drained 1/2 a medium butternut squash, peeled with seeds removed and cubed 1 bunch lacinato kale, woody stems removed and chopped into bite size pieces 1 lb brussels sprouts, thinly sliced 1/4 cup tahini 1/2 tbsp soy sauce 1/2 tbsp rice wine vinegar 23 tsp of maple syrup (I did 2, but you can make it sweeter if you like) Juice and zest of one lime 1 clove garlic, crushed or grated 34 tbsp of water 1/3 cup pistachios, chopped 1/3 cup parsley, minced 1/3 cup pomegranate seeds, optional Salt and pepper to taste Avocado oil Instructions Preheat the oven to 400F

Turkey, mashed potatoes with gravy and Pumpkin Pie with whipped cream are also traditional Thanksgiving staples in my world

Good news for anyone looking to portion off their skin in new and creative ways: we have entered the era of the veavage

Hemline/Train:Above Knee

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fresh dill, mint, basil, tarragon, parsley and chives only add even more flavour to your salads