Wednesday, November 23, 2016

So... Tomorrow's Thanksgiving?

I love Thanksgiving..... 

In fact... Thanksgiving "dinner" is my absolute favorite dinner ever... BUT this year... I have serious goals. . .

The average person consumes 4,500 calories on Thanksgiving.. which is probably because well... (look below....) this plate is their FIRST plate at Thanksgiving dinner.. followed by seconds... followed by dessert.... O.O  OH.. and I'm sure you ate breakfast and lunch (or if Thanksgiving is your lunch... you might munch on something little later... right??)



The plate above is what most plates on Thanksgiving ... and/or Christmas look like.. right?? AND the order they're numbers-- is probably the order you placed them.. leaving NO room for veggies!!!!!

O.O!!!

TRY THIS...

"Reverse Fill" your plate this year!!  Start with whatever veggies you have available... and then move onto salad, your favorite carbs, turkey, and little cranberry (skip the gravy!)

If you choose a little bit of one or two carbs instead of a lot of 2 or 3-- AND do not go back for seconds, you're doing great! AND you've saved room for a slice of pumpkin pie! :)

Bring something healthy to your friends or families house!!!  I ran an amazing FREE group this week to encourage a gorup of over 40 women to do just that-- and to also no overindulge on Thanksgiving.. They're loving it!!  Below you're going to find a recipes I've shared with them.. ENJOY! <3

CHECK THESE OUT!!! <3 <3 

Pumpkin Whoopie Pies

fixate, 21 day fix approved, thanksgiving recipes, clean eating thanksgiving recipes, gluten free, pumpkin
FOR COOKIES:
1 cup dry old-fashioned rolled oats,
gluten-free
½ cup gluten-free all-purpose flour
½ tsp. ground cinnamon
¼ tsp. baking powder
¼ tsp. sea salt (or Himalayan salt)
¼ cup extra-virgin organic coconut oil
¼ cup coconut sugar
1 large egg
½ tsp. pure vanilla extract
½ cup chopped raw walnuts
Special Equipment:
Parchment paper
Nonstick cooking spray

FOR PUMPKIN FILLING:
¼ cup heavy whipping cream
½ tsp. unflavored gelatin (preferably
from grass-fed cows)
½ cup 100% pure pumpkin puree
2 Tbsp. coconut sugar
1 pinch sea salt (or Himalayan salt)
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1 dash ground cloves
½ tsp. pure vanilla extract


FOR COOKIES:
1. Preheat oven to 350º F.
2. Line baking sheet with parchment and lightly coat with spray.
3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl;
mix well. Set aside.
4. Combine oil and sugar in a medium mixing bowl with a stand mixer (or
electric mixer); beat until light and fluffy.
5. Add egg and extract; beat until well blended.
6. Gently fold in oat mixture using a spoon (or clean hands); mix until just
blended.
7. Fold in walnuts; mix until just blended.
8. Spread 18 rounded Tbsp. of dough onto prepared baking sheet.
9. Bake 6 to 8 minutes, rotating baking sheet once halfway through, or until
golden brown.
10. Cool cookies completely before filling (hot cookies will melt the cream
filling).

FOR PUMPKIN FILLING:
1. While cookies are baking, combine cream and gelatin in a large mixing
bowl; whisk to blend. Let stand for 5 minutes.
2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to
cream mixture; whisk to blend.
3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium
heat, stirring constantly. Reduce heat to medium-low; cook, stirring
constantly, for 3 to 5 minutes, or until mixture has thickened slightly.
4. Place pumpkin mixture in heat-proof bowl, then place bowl in ice bath.
Chill for 5 to 10 minutes, or until pumpkin mixture has set to the
consistency of pudding.
5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until
it’s time to fill the pies.

FOR WHOOPIE PIES:
1. Snip off one corner of plastic bag (containing pumpkin filling) with a pair
of scissors.
2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another
cookie on top to form a sandwich. Continue with remaining cookies and
filling until nine pies are complete.
3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight
container for up to 4 days.


NUTRITIONAL INFORMATION (per serving): 
Calories: 220 Total Fat: 14 g Saturated Fat: 8 g Cholesterol: 30 mg Sodium: 105 mg Carbohydrates: 21 g Fiber: 3 g Sugars: 9 g Protein: 4 g

21 Day Fixers: : 1 cookie = 1 ½ yellow, ½ blue, 1 tsp

Matt and I had a nice early Thanksgiving dinner tonight before the CRAZINESS begins!!  I made the Fixate turkey, without the stuffing (because I want a pumpkin whoopie pie!!! ^^^) hehe I made the sweet potato casserole, which I'll share below, the cranberry sauce, and just some brussells! :)  I was super strict all day today to be able to allow for these items!! Since ALL of my carbs were tonight.. my healthy fat, tsps., etc.. BUT I did it! :) 






Here are the recipes right from Fixate::
~For stuffing recipe--message me-- or sign up for BOD FREE! ~



21 day fix approved sweet potato casserole, sweet potatoes, 21 day fix, thanksgiving






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