Of all the winter holidays, I find Thanksgiving one of the easier holidays to diet through. The buffet or table has dishes with food, which aren’t all that different from a normal day of dieting. There’s just a few extras, like fancy platters, with some nice garnishes and maybe some more fats or sweets, like oil and cranberries, than normal. I plan my macros in advance and make sure to fill my plate with items such as turkey, steamed green beans, mashed sweet potatoes, broccoli and salad. The kind of food on the dinner table isn’t really my problem more than it is the portions! I’ve been the obsessive compulsive competitive bodybuilder that literally brought a scale to Thanksgiving dinner and I’ve also learned moderation. I’ve learned to estimate my portions using items that I know the size of. For example, the portion of turkey about the size of the palm of my hand is about five to six ounces. There’s really nothing to write home about that will tarnish the diet too bad - manage portions and you’re good to go.
The struggle is REAL when the dessert comes out because I have a sweet tooth like no other. My diet does not include dairy items and the amount of sugar I consume is limited. One of the biggest problems I faced was finding healthy recipes that did not include Greek yogurt or items with too much sugar than my macros allowed for. To avoid indulging in the decadence while dieting, I have developed and adapted two recipes that fit into my diet for the various times of day I want to binge eat sweets.
Mini Apple Pie - HEALTHY EDITION
One of my favorite breakfast foods is a muffin and the smell of apple pie makes me think “Thanksgiving,” which is why I decided to make a dairy free, sugar free healthy ‘Mini Apple Pie.’ The great part about this recipe is that I already had all of the ingredients in my kitchen before I did any Thanksgiving Day shopping - there weren’t any special trips to the food store to make this!
Macros (entire batch):
1/3 cup Unsweetened Vanilla Almond Milk
1/2 cup Liquid Egg Whites
2/3 cup Quick Oats (NOT steel cut)
1 scoop Redcon1 MRE Dutch Apple Pie
4 packets of Splenda
1/2 tsp Vanilla Extract
1 Medium Apple cored and cut into small cubes
No Stick Cooking Spray
Sugar Free Maple Syrup
Muffin Baking Pan
Blender – I use a Nutribullet to make it easier
- Start by preheating the oven to 325 degrees F
- Make tiny ‘tins’ to hold the batter – I use a muffin baking pan and tinfoil for easy cleanup and tiny to-go containers
- Rip 8-10 inch long sections of tinfoil that you will tear into quarters.
- Take each quarter section & lightly push the tinfoil to line an individual muffin tin being careful not to create tears.
- Spray the tinfoil in each tin with no stick cooking spray and set to the side
- Core the apple and chop it into cubes that will be tiny enough to fit into the muffin tins. Place in a bowl and set to the side
- Combine all of the dry ingredients (quick oats, MRE & Splenda) in a small container and set aside
- If you prefer to have the muffin consistency lighter and fluffier use a third to a half a cup of quick oats. I preferred to use more oatmeal because I wanted the muffin denser to mimic the crust of the apple pie.
- In the blender container, combine all the of the liquid ingredients (egg whites, almond milk & vanilla)
- Dump the dry ingredients into the blender container with the liquids and blend until there are no lumps in the batter
- Pour the batter into each individual muffin tin lined with tinfoil and fill up each tin about half way
- The batter filled up nine muffin tins on my baking pan
- With your fingers take a few cubs of apple and place them into the center of each muffin tinfoil with the batter
- Place entire muffin baking pan with the loaded foils into the preheated oven and cook for 15 minutes
- Let the muffins cool for a few minutes until the tinfoil is able to be touched. Grab the edges of the tinfoil and let the muffins finish cooling on a plate for another minute
- Drizzle about half a tablespoon of sugar free syrup over each individual muffin and sprinkle with cinnamon to taste
- I love cinnamon (that works in my favor because it’s a metabolism booster!!), which mean I go a bit over board and put about half a teaspoon on each muffin. To each his/her own…
- Serve the muffins warm & enjoy!!
- I eat the muffins directly out of the tinfoil with a spoon like a disposable little bowl
Vanilla Froyo-ish Puddin’
What’s apple pie without vanilla ice cream on top? This is tasty in a bowl on its own or I’ve been known to add a spoonful or two on top of a mini apple pie
Marcros (entire batch):
1 cup Unsweetened Almond Milk
1 scoop Redcon1 Vanilla Isotope
1/2 tsp Bob’s Red Mill Gluten Free Xanthan Gum
1/2 tsp Vanilla Extract
4 packets of Splenda
6 – 8 ice cubes
Splashes of water
Blender – again, the Nutribullet is the easiest and quickest cleanup for me to use to make this recipe
- Combine all of the dry ingredients in a bowl and set to the side
- In the blender container place the ice cubes and then add the rest of the liquid ingredients
- Be sure when adding a few splashes of water to leave room for the dry ingredients to stay below the maximum contents fill line.
- Dump the mixed dry ingredients in the blender container on top of the liquid with ice cubes
- Shake the sealed container to mix the liquid and dry contents and blend until ice cube chunks are gone and the mixture has a frothy texture
- Eat immediately after making in a bowl or on top of a mini apple pie because, after all, it is Froyo-ish Puddin’!!
Written By: Samantha DiSabello