Why I’m Thankful For You…

11/25/15 ~~

Many of you are a part of my life each and everyday and therefore I want to share with you why I am so thankful for you.  🙂
I’m thankful you are part of my second family – The Toned in Ten family.
I’m thankful you follow my newsletters that many of you tell me have changed your lives.
I’m thankful you share your dreams and goals with me. 
I’m thankful for your comments, feedback, and suggestions.
I’m thankful that you spread the word about Toned in Ten to help others find health and happiness.
I’m thankful for your desire to better your lives and bodies along with me.  

So thank you for letting me be a small part of your life everyday and you a part of mine.  

I am truly thankful for you!

Here is one final recipe before the big day!  This cranberry sauce is sweetened with pure maple syrup instead of refined sugar, so it’s a healthier option. I love the subtle seasonal flavors that the orange and cinnamon give this dish!

Orange Maple Cranberry Sauce

by Kitchen Treaty
  • 3 cups fresh or frozen cranberries
  • 1/3 cup pure maple syrup + more if needed
  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • Cinnamon stick


  1. Rinse the cranberries. Discard any mushy or underripe berries and stems. 
  2. Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes. 
  3. Taste for sweetness. If it’s too tart, add more syrup – a tablespoon at a time – until the sauce tastes sweet enough for you. 
  4. Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.
Happy Eating!