If you’re celebrating Thanksgiving then you’ll appreciate today’s edition of…
FUN, HOT, NO B.S. Fitness Magazine!
You’re probably already dreaming of the smell of pumpkin pie, turkey – just to name a couple – wafting through the house, making your mouth water. And soon enough, you’ll be sitting around the dinner table enjoying every bit of it… except for that little voice in your head telling you that this wasn’t the way you planned to eat over Thanksgiving.
You know that at the end of the day, you’ll be wishing you wore draw-string pants, because your tummy will feel like it’s going to burst your clothes.
After dinner you’ll be thinking “I’m too full to clear the table, I’m too full to get up, I’m too full to do my pants up – LOL 🙂 – I’m too full to speak” 🙂 All you want to do is hop off your chair and lay down on the floor. Because it feels like stretching out is the only relief for your bloated tummy.
Oh no… and then reality kicks in when you look back at how much food you’ve consumed… all the large portions, second helpings all loaded with bad fats, crappy carbs and enough calories to cover a couple of days or more worth of food.
Your tummy starts to gurgle (not in a good way) and you’re thinking “oh dear”… now your bowels are paying the price also.
Just when you start feeling a little better you realize you’ve got heaps of left-overs. And it’s starts all over again. Three days down the track you’re feeling guilty for going overboard and your body isn’t thanking for you for it either. Lethargic, bloated and headachey (is that a an actual word :-)).. either way, you feel like “bluh!”.
Why does this sound so familiar…? Because you’re not the only one who goes though this Thanksgiving indulgence diet rollercoaster. How do I know?
Because I hear about it all the time from frustrated friends about the temptations of Thanksgiving and the holiday season.
And that’s why you’re going to love my friend Belinda Benn, who just developed a new line of Sinfully Healthy cookbooks. I wanted to share this recipe with you and pass this resource onto you, because if you’re struggling with Thanksgiving then you’ll love Bel’s guilt-free recipes that are designed to help support fat loss and lean muscle.
Bel has given me permission to share this awesome guilt free Thanksgiving recipe with you:
Pumpkin Pie with Roasted Pecan Topping – Serves 10
¾ cup quinoa flour
½ cup coconut flour
1 teaspoon of powdered Stevia
½ cup coconut oil
2 tablespoons ice water, plus more if needed
2 cups of pumpkin puree
3 eggs & 1 egg white
Stevia to taste
½ cup low fat sour cream
½ cup low fat yoghurt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 egg white, lightly beaten
½ cup pecans
2 ounces (60 grams) fresh cranberries
To make the pastry:
Combine the flours, salt and Stevia in a large mixing bowl. Add the coconut oil and mix with a pastry blender or rub with your fingertips until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together well without being too sticky. Make a ball with the dough, wrap it in plastic, and refrigerate it for at an hour. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough into a 10-inch circle. Carefully roll it up onto the pin and lay it inside a 9-inch pie pan. Press the dough into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Refrigerate until ready to fill.
To make the pie:
Heat the oven to 190°C (375°F). Place the pumpkin puree into a bowl. In another bowl beat the eggs & 1 egg white until light and frothy. Add to the pumpkin puree and whisk well. Add the sour cream, yoghurt, cinnamon, nutmeg and Stevia and mix well. Pour into the pie shell; brush the pastry with a little egg white. Lower the oven temperature to 160°C (320°F) and bake until the pie is set (approximately 45 minutes). Remove from the oven and cool.
To make the topping:
Finely chop the pecans and roast in a large non-stick pan over medium heat for 5-8 minutes stirring constantly. Finely dice the cranberries and mix together with the pecans. Sprinkle the topping evenly over the cooled pie and serve.
Per Serving: Calories: 231.8, Protein 6.1g
If you want the complete Thanksgiving menu plus over 150 guilt free recipes to enjoy you need to check this out right now:
Here’s what you get:
1. The Gourmet Cookbook – with mouthwatering and healthy recipes for every occasion including a Thanksgiving featured menu, shopping list and step-by-step foolproof instructions.
2. The Cupcakes Cookbook – 24 uniquely delicious and guilt free cupcakes.
3. The Christmas Treats and Sweets Cookbook – to get you through the holiday season without guilt (FREE).
4. The 21-Day Fat Burning Accelerator – a unique and never before released rapid fat loss program only available here (FREE).
Listen, you don’t have to feel deprived this Thanksgiving because Bel’s Sinfully Healthy gives you a complete step by step menu to follow – so you can indulge without screwing up your program. Hurray! 🙂
All you have to do is go to Sinfully Healthy Food now to view the full rundown on the Sinfully Healthy Cookbook package. At last, you can really enjoy yourself this holiday season without the guilt! Hurray!!
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