Step #1 - It's just one meal...not the LAST meal you'll ever eat.
Step #2 - Plan to have leftovers (note: if you don't follow Step #1, you won't be able to have Step #2!)
#3. Allow yourself some treat foods. Now I am not a pecan pie fan...I'm just not a nut eater! But when you bring that apple pie or cobbler into the dessert line with some vanilla bean Blue Bell ice cream? That's my treat. Now knowing that the apple pie at the potluck is likely not my healthy recipe, I have two choices: make & bring my own version, or eat the one that's offered. Both options are okay! If I don't have the time to make my own version, I will be treating myself to a delicious slice of pie...loaded up with ice cream! The point is to plan ahead and choose what's worth the indulgence.
Key words...plan ahead & choose. How thoroughly can you really enjoy a big piece of pecan, apple or pumpkin pie with whipped or ice cream when you are so stuffed from the main meal? If you know you will want to savor that dessert treat, then think about that when you are going through the line and want to take double helpings of everything. Remember, you can GO BACK FOR MORE if you are still hungry.
Now's the time to figure out your game plan for Thanksgiving day so you can enjoy your family meal without overdoing or feeling deprived. Don't wait until you are walking in the door of the Thanksgiving meal host's home to start planning. GO IN with a plan, and you can avoid any post-holiday guilt and enjoy the season in mind AND body!
Here's another recipe to try at this year's feast...from HungryGirl.com...
Ingredients
- One 15-oz. can pure pumpkin (not pumpkin pie filling; Libby's is best)
- One 12-oz. can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 2/3 cup pure cane sugar
- 2 tsp. pumpkin pie spice
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
- Optional: Fat Free Reddi-whip, cinnamon
Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray. In a bowl, combine all ingredients except graham crackers and optional ingredients. Whisk thoroughly. Transfer to the pie pan.
Bake in the oven until partially firm, about 45 minutes. (It will firm up completely once chilled.)
Refrigerate until completely chilled and firm, at least 2 hours (the longer, the better).
Top evenly with crushed graham crackers. Serve and, if you like, top with Reddi-whip and cinnamon!
MAKES 8 SERVINGS
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