With Thanksgiving less than a week away, my brain has been focusing on one thing and one thing only:
I love to eat. I love good food. Thanksgiving is probably my second favorite holiday, after Christmas of course, because it's all about sitting down with the family to share a good meal!
But this girl is on a diet. Saaaaaad face! However, calories don't count on holidays so long as they're within reason. There's plenty of tips out there on how to not undo your diet during the holidays. Some of the tips I will be trying to practice include:
- Savoring the meal and not getting seconds. If I like something, I can ask for leftovers to take home, or the recipe! I'm planning on bringing some of my own Ziploc containers so we can bring some food home.
- Keep exercising. I'm going on a test-run tomorrow to see how my foot is doing, but I've been keeping up my workout routine with my indoor bike trainer. Also, I found these great YouTube videos by Blogilates - I love them! She even has a calendar that you can follow, with different workouts each day. I'm thinking of starting that up for December. In the meantime, I've been picking and choosing which ones I like best. So far, lower abs and her glute/thigh videos win.
- Make your favorite foods lighter by subbing healthier ingredients. One of the recipes I'm planning on bringing is this Broccoli Casserole. Instead of mayo, I use Greek yogurt, and I swap the Ritz crackers for Panko or whole wheat bread crumbs. I made it that way last year, and everyone loved it!
I'm also planning on making this pecan pie again. But I'll be honest here - I'm not making it lighter or healthier. I will enjoy a small piece, with no regrets, because at the end of the day - life needs to be lived and enjoyed. Pie makes that happen!
Also, pecan pie is the easiest thing ever. Here's the super simple recipe that I got from a friend's mom.
1 unbaked pie crust
1/3 c melted butter
3 beaten eggs
3/4 c corn syrup (we use dark, but you could use light)
1/3 tsp salt
2/3 c sugar
1 tsp vanilla
1 c pecan halves
- Line your pie pan with the unbaked pie crust. Beat your eggs in a medium size bowl, then add all ingredients besides pecans. Spread pecans into the bottom of the pie crust, then pour egg mixture over them. Pecans will rise to the top. Bake for 40-50 minutes at 350 degrees.
If your crust is getting a little too done, you can always cover just the crust with some tin foil. I like to brush on some melted butter to the crust, but it's not necessary.
Are you getting ready for Thanksgiving? What's your favorite dish to make or eat?