I gained two pounds in the last two weeks. Two pounds doesn’t sound like much. In fact lots of things weigh more that 2 pounds. Dumbbells, bags of flour, my winter boot. But after losing over 50 pounds and keeping it off for over a year, I’m not trying to go back.
It’s my fault. I did just about everything wrong last week. I ate out too many times and did not plan my meals ahead. I did not log my food like I usually do. I did not keep away from the alcohol. I did not work out. I did not drink enough water each day. I din not get enough sleep. And the end result of all those “did nots” – TWO GIANT POUNDS. Somebody smack me.
Now I’ve got to get back on track. Thanksgiving is next week and now more than ever I’m determined to keep things in check during one of the biggest overindulgent holidays of the year. I also don’t want to ruin it for the family, so I’m continuing my quest for recipes makeovers that my whole family can enjoy.
We’re loading up on the veggies and greens this year. Including the slimmed downed version of our family favorite Collard Greens. They can be really great for you and have. ton of vitamins and antioxidants. But it’s easy to ruin the benefits by seasoning them with greasy Ham Hocks or fatty bacon. This year, I’m using the steamer and turkey bacon instead to get rid of the unnecessary calories and fat.
I’ve also included an updated Sweet Potato Pie recipe. I’m not crazy enough to think I an get away without having pie, but I can shave some undesirable fat and calories off the darn thing. This version that I found in Fitness Magazine cuts out the butter, sugar, and whole milk and focus on the Sweet Potato, which is actually good for you.
This week, I plan to pile up the “dids” and leave the “did not” for someone else. Enjoy.
Sweet Potato Pie
Makes 12 servings
Ingredients Low-Fat Crust
1 3/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled oil (canola or olive oil)
1 extra-large egg white; lightly beaten
1 1/2 teaspoons vinegar, either white wine or apple cider
Ice water as needed
Sweet Potato Filling
16 ounces sweet potatoes, baked till soft, with skins removed
4 egg whites
1/2 cup sugar or Splenda
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
12-ounce can evaporated skim milk
To make crust: Preheat oven to 350 degrees F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly. Mix in beaten egg white and white wine vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour). Roll dough on a floured surface until 1 inch thick. Drape over 9-inch pie pan, being careful not to tear the dough. Trim off the excess pieces and discard. Bake for 7-10 minutes or until golden brown.
To make filling: In a medium-size mixing bowl, mix all ingredients. Pour into the prepared crust and bake at 350 degrees F. for approximately 30 to 45 minutes, until knife inserted in center comes out clean.