A Powell Twist on Thanksgiving Dinner
POSTED ON November 21, 2013
Thanksgiving is less than a week away, and I am getting so many questions on how to enjoy this Day of Gratitude without breaking your calorie budget! Not to fear, help is here . Today, I’m sharing with you our Powell Thanksgiving family favorites that will save you unnecessary calories, while pleasing even the pickiest eaters.
Before I share though, I have to remind you that it IS okay to indulge every now and then, and Thanksgiving Day is one of my favorite times. Remember – every single one of our carb cycles include a Reward Day. Chris and I highly suggest swapping around your Reward Days, making T-day your Reward Day this next week .
Now for the good stuff. Here are some of our secrets…
For the turkey…
Instead of roasting an entire turkey, and basting (and even filling) it with butter and sauces, try Chris’ and my favorite: Slow-Cooked Turkey Breast. By sticking with boneless, skinless breast and cooking in a slow-cooker, you can get all of the juiciness without the extra calories. And it’s all white meat…my favorite! Season and cook on low all day for an evening meal, or bump it up to high heat and have it ready around noon.
For the stuffing…
What’s Thanksgiving without stuffing? Since half of our family is gluten-sensitive, I cook a delicious gluten-free version of stuffing that we all love. Try our favorite Cranberry Quinoa Stuffing to cut the gluten, the fat, and the calories on this Thanksgiving classic. The best part about this recipe? Gluten-lovers will never know the difference. Chris loves this so much that I make it year round for him!
For the mashed potatoes…
While I won’t be leaving mashed potatoes out entirely this year for those that insist upon their dreamy and creamy potatoes, I love to keep Mashed Cauliflower on the table for those trying to watch their carbs. You won’t believe your buds aren’t tasting spuds when you swap vegetables for carbs. My kids love it and I have a feeling yours will too. Go ahead, pat yourself on the back for getting the kids to devour their vegetables.
For the sweet potatoes…
By far and away, our family’s favorite side dish is my Maple Pecan Sweet Potatoes. This is a delicious twist on a Thanksgiving Dinner tradition. Trust me, these are SO tasty, you’ll be making them year round, like us . Honestly, I consider this dish my dessert…yes, they are THAT good!!!
For the green beans…
While Green Bean Casserole is not my absolute favorite thing in the whole world, I do have a recipe that my entire family loves – sans the fat and cals that come with the traditional recipe. Try this healthy twist on the traditional Green bean Casserole.
For the small sides…
Along with the must have sweet potatoes, stuffing, mashed potatoes, and all other sorts of yumminess, you can add some smaller dishes too! Beets, raw veggie trays, black olives, and cranberries, are a few ideas to spruce up your table and keep smart food choices in front of you .
For the rolls…
Thanksgiving dinner just isn’t complete without the rolls. With 4 kids and a full-plate (no pun intended), this is where I lean on trusted gluten-free brands. Udi’s Frozen Rolls are amazing, and are always a hit with the Powell clan. Simply heat your oven and bake the frozen dough balls. They will perfectly complete your Thanksgiving dinner.
For the desserts…
I’m all about indulging in moderation, occasionally, and Thanksgiving is one of my occasions. I have to admit though, when it comes to Thanksgiving dessert, I crave this tasty treat over pie! Chris and I make a Sweet Potato Pudding that tastes just like pumpkin or sweet potato pie, but with a fraction of the calories! Enjoy this incredible dessert for just around 150 calories of real, whole, natural food.
From our home to yours, Happy Thanksgiving! And enjoy
Caramel Apple Cake
POSTED ON November 14, 2013
I may have found my new indulgence…not just this cake, but ALL of the wonderful recipes from the amazing Erika Peterson. The best part about her recipes is that they are all cleaner versions of the super yummy foods we all crave!!! I love that I can make some of these foods on a guilt-free day, and REALLY have no guilt eating this deliciousness . This won’t be the last you see of Erika, aka Clean Simple Foodie on Instagram. She is officially my new favorite person to follow, and you better believe I’ll be sharing more of her recipes!
by Erika Peterson, Clean Simple Foodie
Are you ready for a reward day treat? As I was getting creative in the kitchen, I decided to try a clean spin from one my favorite Fall dessert recipes. I am a huge believer in replacing, not restricting. You might die and go straight to heaven with this one! This Caramel Apple Cake is filled with clean ingredients that won’t leave you feeling guilty and sluggish; on the contrary… it might even help you bring your sexy back… if you can stop yourself from eating the whole pan;)!
Caramel Apple Cake
What you’ll need:
1 cup agave or honey
2 Tbsp butter
2 Tbsp olive oil
2 whole eggs
4 cups shredded apples- with or without peel
2 cups 100% white whole-wheat flour
2 tsp cinnamon
2 tsp baking soda
2 tsp nutmeg
1 tsp sea salt
½ tsp cloves (optional)
½ chopped nuts (optional)
½ cup natural almond butter
½ cup honey
1 tsp pure vanilla extract
1. Preheat oven to 350 degrees.
2. Beat agave, butter and olive oil together. Add eggs. Mix. Add apples. Mix. Add all remaining ingredients. Mix well.
3. Pour batter into a well-greased bundt pan. Bake for 45 minutes. Let cool for 30 minutes to an hour.
4. Make the caramel sauce just before serving. In a small saucepan, mix almond butter, honey and vanilla over medium heat. Stir constantly until all the ingredients melt together making an ooey-gooey caramel.
5. Drizzle the “caramel sauce” over your cake.
TIP: If you are making this for a group, top the entire cake with caramel all at once. If you are keeping this for yourself, top each slice individually with caramel just before eating.
This dessert is so good that you will be eating the leftovers for breakfast… and believe me, I do!!! Happy cheating!
What’s in it:
Recipe makes 16 servings. Each serving has : 280 calories, 5g protein, 10g fat, 2g sat fat, 31g carb, 4g fiber
Superman’s wife, Mother of 3, lover of family, fitness, and baseball tees and of course, anything that involves clean food (lots of it)! AFPA certified nutrition and wellness consultant, certified TRX group fitness instructor and Clean. Simple. Foodie. If you need me, I’ll be in the kitchen!
Want to connect with Erika? Find and follow Erika here:
Sweet Potato Brownies
POSTED ON September 3, 2013
You might know Drew Manning from his incredible Fit2Fat2Fit journey or from his appearance on Alyssa’s courageous Extreme Weight Loss episode. You might also know of Drew from his hit book Fit2Fat2Fit, but one the one thing you might NOT know about Drew Manning is that he has one of the most wonderful, beautiful (inside and out), and amazing wives of all time standing right by his side, and lending a helping hand to everything he does.
It is true the behind every great man is a great woman. Please let me introduce you to today’s guest blogger, a good friend, amazing mommy and wife, and fellow fitness and nutrition guru, Lynn Manning.
Ps – if you don’t follow her already, you should start now! (See her links below). She is full of wisdom, tips, and tricks to get even the pickiest eaters to eat. Something all of us parents appreciate!
Sweet Potato Brownie From Fit 2 Fat 2 Fit.
Copyright (c) Lynn Manning
One of my favorite things about Chris and Heidi Powell is that they teach their clients the most important lesson (in my opinion) when it comes to permanent weight-loss… It’s a lifestyle, not a diet! It’s not about fad diets, but instead healthier habits that’ll help you to lose the weight and more importantly, keep it off!
As a “foodie”, I felt nutrition would be the hardest part. My motto has always been “It’s not nutritious if it doesn’t get eaten!” I’m not a plain chicken and broccoli gal and knew I couldn’t lose weight if I had to eat tasteless food every day.
The good news is that nutritious food can taste amazing! One way my clients and I stay on track is by having healthier desserts. This is a great way to trick yourself into feeling like you are still indulging, but without sabotaging your progress.
One of my favorite recipes, that kids love too, is my Sweet Potato Brownie recipe. Hope you love it as much as we do and learn that sometimes you CAN have your cake and eat it too!
Sweet Potato Brownies
What you’ll need:
Pinch of salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
2 1/2 tablespoons unsweetened cocoa powder
3 tablespoons coconut flour
1/2 cup Truvia
1/4 cup coconut oil, melted
3 eggs, whisked
1 medium sweet potato
How to make it:
1. Preheat your oven to 425 degrees.
2. Use a knife or a fork to puncture the sweet potato before baking it for 25-30 minutes.
3. Once your sweet potato is cooked all the way through, peel the skin and mash it up in a bowl.
4. Turn your oven down to 350 degrees.
5. Add in the Truvia, vanilla, whisked eggs, and coconut oil. Mix together.
6. Add in the coconut flour, cocoa powder, baking powder, cinnamon and salt. Mix together.
7. Grease an 8×8 glass baking dish with coconut oil and pour in the mixture.
8. Bake for 30-35 minutes until you can poke a toothpick in the middle and have it come out clean.
9. Let it cool and enjoy.
What’s in it:
Each serving has: 102 calories, 3 g protein, 8 g fat, 113 mg sodium, and 15 g carbs.
Lynn and her husband, Drew
Want to connect with Lynn Manning? Find and follow Lynn here:
Pickles and Chocolate Ice Cream
POSTED ON June 7, 2013
Chocolate Banana Ice Cream
After 16 LONG weeks of keeping this bun in my oven a secret, I’ve got major baby on my brain, and I’ll be talking about him/her a lot! If not about him/her, then I’ll talk about my belly, body, feelings, and pregnancy in general. It’s literally ALL I can think about…in the middle of season 3 airing, season 4 casting, 3 kids, one husband, moving to another state, career, extended family, and a partridge in a pear tree. So maybe I have a bunch on my plate…but it doesn’t keep me from seeing pink and blue.
I was SO thrilled to learn that today is National Chocolate Ice Cream Day! Surprised about my happiness toward such a topic? Me too. Coming from someone who (pre-pregnancy) rarely had cravings to veer from a plan that kept me in line and worked, I’m telling you – this growing bundle in my belly is changing my game … yet again! #cravingsgalore
So how do I tame these cravings? It’s tough, to be honest. So I’ve figured out how to indulge in a smart, healthy and moderated way. Moderation is key though! Most of us think that just because we eat organic and gluten-free means the calories stop counting…I hate to break it to you, but that’s a myth . Yup – calories still count, and for a pregnant woman in her second trimester, I only get 300 extra a day! That’s can be as little as one bagel, or a half of a muffin. It can also be as big as three whole pieces of fruit, or a tablespoon of almond butter with a banana and 3 rice cakes!
Lesson to learn: real, whole, natural foods carry a lot less calories for their bulk! Use nature’s desert (aka fruit) to tame that sweet tooth, whether you’re pregnant or not, to keep you full and get you the nutrients your body needs.
I can’t end this blog on National Chocolate Ice Cream Day without an ice cream recipe. So here is it, my favorite healthy ice cream…meant to be eaten in moderation!
Chocolate Banana Ice Cream
from Jacqui McCoy’s kitchen
What you’ll need:
1 banana, sliced and frozen
½ cup unsweetened vanilla almond milk
1 tablespoon Justin’s chocolate almond butter
How you’ll make it:
1. Put the banana pieces, almond milk, and almond butter into a blender.
2. Puree, turning off the motor and stirring the mixture two or three times, until smooth and creamy.
3. Pour into a bowl and serve.
What’s in it:
215 calories, 9 g of fat, 33.5 g carbohydrate, 3.3 g protein.
Yummy Summer Strawberries ‘n Almond Creme
POSTED ON May 22, 2013
Summer Strawberries ‘n Almond Creme
This delicious, light, and fruity dessert is the perfect way to indulge without overdoing it. An added bonus? It’s super quick and easy – just what us busy parents need!
Here’s what you’ll need:
¼ C slivered almonds
2 C whole strawberries, cleaned
1 C low fat ricotta cheese
2 Tbsp calorie free sugar substitute (I like baking stevia – you can use less if you prefer)
¼ tsp almond extract
Here’s how to make it:
1. In a small, dry skillet on medium-low heat, toast almonds, stirring frequently – about 2-3 minutes or until golden brown and fragrant. Transfer to a cool plate immediately. Allow to cool completely.
2. Hull and slice strawberries and evenly divide among 4 cute dessert bowls.
3. In a separate bowl, mix ricotta cheese, sugar substitute, and almond extract until smooth. Dollop evenly among sliced berry bowls.
4. Sprinkle strawberry and almond crème dessert bowls with sliced almonds. Take a picture (because you made it so pretty) and enjoy!
Here are the facts:
This recipe makes 4 servings. Each serving carries 120 calories, 6 grams of fat, 11 carbs, and 9 grams of protein. Not too shabby!!