Happy Holidays, all! I hope you had a wonderful Thanksgiving Day.
I’ve talked with many of you who feel that gaining weight is inevitable this time of year. But I am here to encourage you to not buy into that lie. I have managed to not only keep holiday heft at bay but to even lose a pound or two the last two years. It is feasible and you can do it too. If you implement The Zaftig Life mantra of “Moderation. Balance. Health.,” I know that you, too, can maintain or even lose a few pounds this season.
The Zaftig Life is not about restriction. It is, however, about moderation. Instead of throwing in the towel from November to December and vowing to eat better in 2010, start today. Enjoy some holiday treats, but only in small amounts. You simply cannot indulge in cake, cookies, alcohol or turkey sandwiches every day (or even every other day) for a month and a half and not expect your pants to get tight. (Don’t even try to blame it on the dryer!) But you can make smart choices when it comes to food, beverages and exercise and still have delicious goodies while maintaining a healthy weight or even shedding extra pounds. And the good thing about the occasional treat is that you are less likely to go off on a fat and sugar bender when your cravings are out of control.
Yesterday I made a pecan pie with chocolate and bourbon. I know what you might be thinking… “That does NOT sound figure-friendly.” That’s because it’s not. It is well over 600 calories per serving. That is insane. But it’s also insanely delicious… I can (and I did) indulge yesterday. It’s full of butter, sugar, 90 proof bourbon, and has a ridiculous calorie count, but it’s a once a year treat. If you decide to indulge in this pie, I recommend you make it a once a year treat, too.
Chocolate-Bourbon Pecan Pie
1 store-bought pie shell (I use and highly recommend Marie Callender’s deep-dish pastry shells)
1 cup white sugar
1 cup light corn syrup
1/2 cup salted butter
4 eggs, beaten
1/4 cup bourbon (I used Ezra Brooks 90 proof)
1 teaspoon good vanilla extract (never use imitation)
8 ounces semi-sweet chocolate chips
1 1/2 cup pecan halves
Preheat your oven to 325 degrees.
In a saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar is completely dissolved. Cool slightly (you don’t want to scramble the eggs in the filling).
In a large bowl combine eggs, bourbon, and vanilla and mix well. Pour cooled sugar mixture into egg mixture, whisking constantly. Stir in chocolate and pecans. Pour mixture into pie shell. Bake for 55-60 minutes, or until set and crust is golden. If the crust starts to brown too much before the filling sets, fold pieces of foil over the crust while it finishes.
Recipe inspired by this version of the recipe on AllRecipes.