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Six Interesting Thanksgiving Food Facts

11/19/2020

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1. The first jellied cranberry sauce showed up in 1912 canned by Marcus Urann, who would go on to found the cranberry growers co-op known as Ocean Spray.

2. While turkey wasn’t mentioned specifically at the first Thanksgiving, it was noted that the Wampanoag Indians contributed five deer and lots of local seafood like mussels, lobster, and bass were had along with ducks, geese, swan, and even seals.

3. Green bean casserole was invented in 1955 by a Campbell Soup employee named Dorcas Reilly who worked in the test kitchen developing recipes that could go on to be included on the back labels of soup cans.

4. Cranberry sauce is canned upside down so that an air bubble is formed at the top, which helps the ridged crimson mass of sauce to slide out of the can when you open it and loosen it up.

5. The number one pie at Thanksgiving is pumpkin followed by pecan pie in southern regions and apple pie elsewhere. Third place goes to chocolate pie.

6. Butterball has been offering assistance with cooking turkeys by opening up a Turkey Talk-Line that started in 1981. They even have Spanish-speaking experts and more than 100,000 people contact them for help each year.

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    Amanda is a mother of three (10, 7, and 5) and has been married for 14 years.   My weight loss journey started July 17, 2008, one day after my daughter's first birthday.  Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change.   Three pregnancies later, I had lost a total of 105 pounds.  I had run 2 marathons and dozens of half marathons.  Something was missing.  I was thin, but I wasn't fit.  I wasn't healthy.  I could feel it in my insides.  I was 136 pounds and a size 8.  Something didn't add up.   I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods.  90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4). 
     
    Continuing on this path, all of my clients wanted to know how I was doing it.  I always dreamed of creating a business that truly added value to people and improved their health.  My husband, Grant, and I decided it was time to take that leap.

    December 9, 2016, Simply Prepped Meals was born.  Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you.   Six months later, we built our permanent location in Cynthiana, IN.  Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose. 

    Amanda coaches individually as well as continues to drive their business.  Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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