It’s that time of year again—your candy-hangover from Halloween's subsided, and you have decadent-Thanksgiving-dinner on the brain. Imagine a spread of turkey...potatoes...gravy...stuffing...green bean casserole...and fabulous desserts. So, how bad can one night of overindulgence be for your waistline? It’s estimated many people consume over 3000 calories from their meal and an additional 1500 from appetizers and drinks. Shocked? Yeah, I was too.
There are two areas you can save calories, yet still enjoy all the deliciousness of the holiday: stuffing and dessert. One cup of bread stuffing equals 350 calories/17 grams of fat... as much as a chili cheese dog. Sorry, pie lovers, but this is really what’s bound to take your meal over the top. Pecan pie is the worst offender; one slice exceeds 500 calories/27 grams of fat thanks to the pecans and sugar filling. Cherry pie's a close second, one slice exceeds 480 calories/22 grams of fat, and as much sugar as 10 donuts. If you’re a pumpkin pie fan, you can have a slice for 300 calories and 14 grams of fat. Better yet, try this healthier choice (following page) from delish.com. (Bonus second recipe online at tinyurl.com/CauliflowerStuffing).
Sean Lee has been in the health and fitness industry for 18 years as a speaker, best-selling author, and founder of Restoration Fitness, Lake Zurich’s premier wellness studio. Learn more at RestorationFitness.com or call 847.847.1837 to schedule your free no-obligation consultation.
Apple Pie Baked Apples
Prep Time: 20 min; Total Time: 50 min.
3 Granny Smith apples
3 pink lady apples
1 tbsp. warm water
2 tsp. cornstarch
2 tbsp. butter
Juice from 1/2 a lemon
1 tsp. cinnamon, plus more for sprinkling
1/3 cup granulated sugar, plus more for sprinkling
1 refrigerated pie crust
1 large egg beaten with 1 tbsp. milk (egg wash)
Caramel, for drizzling
1. Preheat oven to 375°. Peel and dice one green and one red apple. Slice off tops and, using a melon baller, hollow out the remaining apples. Set aside.
2. In a small bowl, whisk together warm water and cornstarch.
3. In a small saucepan over medium heat, melt butter. Add diced apples, lemon juice, cinnamon, and sugar. Bring to a simmer; cook until apples are tender, about 5 minutes. Add in cornstarch mixture and cook 5 minutes more.
4. Place hollowed out apples in a baking dish; fill with cooked apple mixture.
5. On a piece of wax paper, roll out pie dough and cut into 4 circles. Slice each circle into thin strips. Make a lattice top on each apple, trimming excess.
6. Brush crust with egg wash; sprinkle with cinnamon sugar. Bake until apples are tender and crust is golden, 28—30 minutes.