Sometimes it's nice to remember you CAN let loose of any "food rules" you might have in your head when it comes to maintaining a healthy diet.
Considering many of us are just recovering from a Thanksgiving weekend with friends and family, I'm sure this is a prime example of times when you shouldn't worry so much about what you're eating and focus more on the great times spent with others, appreciating each other's company, making each other laugh.
First, a little recap of my past few days...
I had a fabulous Thanksgiving weekend which started with a 3 hour drive to central Arkansas on Thursday (Thanksgiving) evening so I could spend most of my weekend with Wade and attend the giant friendsgiving planned at a couple of his good buddies' house.
I had a fabulous Thanksgiving weekend which started with a 3 hour drive to central Arkansas on Thursday (Thanksgiving) evening so I could spend most of my weekend with Wade and attend the giant friendsgiving planned at a couple of his good buddies' house.
For the friendsgiving I made my sweet sesame stir fry green beans (which is quickly becoming a staple side of mine to make), my homemade cranberry sauce, and these cute little acorn "bites" that I had seen on pinterest.
They were simple to throw together so I didn't have to spend too much time in the kitchen while visiting at Wade's apartment. Everybody loved them too, so I'll be sure to make them for more get-togethers and parties!
They were simple to throw together so I didn't have to spend too much time in the kitchen while visiting at Wade's apartment. Everybody loved them too, so I'll be sure to make them for more get-togethers and parties!
The friendsgiving was epic.
Awesome.
Amazing.
Everything I needed to just let loose and laugh my ass off numerous times with some friends I hadn't seen in months. Oh...and the food. SO MUCH FOOD!
I couldn't even list a recap all of the dishes again even if I wanted to. But for a small house full of about 25-30 guests for our friendsgiving, it was all greatly enjoyed. My personal favorites of the entire evening were the sweet potato casserole with candied nuts, the homemade chocolate pie, and the sangria.
Awesome.
Amazing.
Everything I needed to just let loose and laugh my ass off numerous times with some friends I hadn't seen in months. Oh...and the food. SO MUCH FOOD!
I couldn't even list a recap all of the dishes again even if I wanted to. But for a small house full of about 25-30 guests for our friendsgiving, it was all greatly enjoyed. My personal favorites of the entire evening were the sweet potato casserole with candied nuts, the homemade chocolate pie, and the sangria.
A very successful friendsgiving indeed. And then we had mine and my parents' small family Thanksgiving a little late on Monday after I had returned to Northwest Arkansas. Yet again, another fantastic meal with delicious food.
Including my homemade honey whiskey bourbon apple pie. Which came out to be spectacular.
Including my homemade honey whiskey bourbon apple pie. Which came out to be spectacular.
As I was saying, Thanksgiving is a perfect example of times when you should not go into it stressing about the food. I say this because I used to do it ALL THE TIME.
I would constantly worry about eating too much, eating foods that contained unknowable amount of calories in them, thinking "what if this has refined sugar in it?", "how many calories is in a cup of mashed potatoes?, "how much butter did they use to make these?".
This was time when I obsessed far too much about every little bit of food and drink that entered my mouth.
Sure, I still maintain a very healthy diet and lifestyle today. I eat plenty of fresh fruits and veggies on a daily basis, I make my own protein smoothie bowls at home, enjoy leaner dishes versus fattier and fried ones, I choose grassfed butter over margarine and green tea over diet soda.
But that doesn't mean I'll turn down a plate of homemade cookies from a friend for Christmas just because I have no idea what kind of ingredients she used to make them. Or refuse to try the cake at a wedding, have a couple of glasses of wine, and just enjoy myself without feeling like a stick in the mud with my friends and loved ones.
And this past week when I've attended a giant friendsgiving with enough homemade food to feed a small army and even had a large family Thanksgiving meal, I decided to trust my own instincts, listen to my body, and enjoy the food without stressing. This is happiness.
I would constantly worry about eating too much, eating foods that contained unknowable amount of calories in them, thinking "what if this has refined sugar in it?", "how many calories is in a cup of mashed potatoes?, "how much butter did they use to make these?".
This was time when I obsessed far too much about every little bit of food and drink that entered my mouth.
Sure, I still maintain a very healthy diet and lifestyle today. I eat plenty of fresh fruits and veggies on a daily basis, I make my own protein smoothie bowls at home, enjoy leaner dishes versus fattier and fried ones, I choose grassfed butter over margarine and green tea over diet soda.
But that doesn't mean I'll turn down a plate of homemade cookies from a friend for Christmas just because I have no idea what kind of ingredients she used to make them. Or refuse to try the cake at a wedding, have a couple of glasses of wine, and just enjoy myself without feeling like a stick in the mud with my friends and loved ones.
And this past week when I've attended a giant friendsgiving with enough homemade food to feed a small army and even had a large family Thanksgiving meal, I decided to trust my own instincts, listen to my body, and enjoy the food without stressing. This is happiness.
That is actually a great lead-in to how this dessert recipe I'm going to share came about. It all started with funfetti.
You see, I have a loving devotion to all things funfetti and exploding with sprinkles. So I happened to pick up a box of funfetti cake mix from the store one time. Thinking I might try to make a cake or some muffins with it, my inner experimenter/scientest/cook (experimencook?...) came out and I played around with a couple of ingredients to create this:
You see, I have a loving devotion to all things funfetti and exploding with sprinkles. So I happened to pick up a box of funfetti cake mix from the store one time. Thinking I might try to make a cake or some muffins with it, my inner experimenter/scientest/cook (experimencook?...) came out and I played around with a couple of ingredients to create this:
I call it banana funfetti pudding because I honestly have no idea what else you would call this particular sweet mixture.
You could definitely play around with the consistency, though, to make this pudding as thick or as thin as you'd like. Want it a bit thinner? Add more milk. Want it thicker? Add more funfetti mix or just decrease the milk.
You could definitely play around with the consistency, though, to make this pudding as thick or as thin as you'd like. Want it a bit thinner? Add more milk. Want it thicker? Add more funfetti mix or just decrease the milk.
Simple. Easy to throw together if you're craving a funfetti treat and just don't feel like baking up a cake. This is perfect for a single serving.
And, yes, it uses a boxed cake mix. While I don't exactly hail all of the questionable ingredients found in your typical box cake mix, at least I'm not eating it on a regular basis.
Sometimes you've got to just stop worrying so much about the ingredients and just enjoy the damn dessert. Sprinkles included.
Sometimes you've got to just stop worrying so much about the ingredients and just enjoy the damn dessert. Sprinkles included.
Single Serving Banana Funfetti Pudding
Serves: 1
Ingredients:
1/3 cup mashed banana
1 1/2 - 2 Tbsp. funfetti cake mix (I used Pillsbury)
1 1/2 - 2 Tbsp. almondmilk (or other milk)
extra sprinkles for topping (optional)
Directions:
Combine the well-mashed banana and funfetti mix in a small bowl. Add in milk to desired consistency and combine. Top with sprinkles. Freeze for more of an ice cream texture or eat cold or room temp. for a pudding.
Ingredients:
1/3 cup mashed banana
1 1/2 - 2 Tbsp. funfetti cake mix (I used Pillsbury)
1 1/2 - 2 Tbsp. almondmilk (or other milk)
extra sprinkles for topping (optional)
Directions:
Combine the well-mashed banana and funfetti mix in a small bowl. Add in milk to desired consistency and combine. Top with sprinkles. Freeze for more of an ice cream texture or eat cold or room temp. for a pudding.
Healthy Recipe Tidbits
Since this recipe only includes 3 ingredients, I'm focusing on the bananas today...
- Even though bananas are one of the more high-sugar fruits, they don't spike your blood sugar (insulin) levels much because of the healthy amount of fiber and other starchy components included.
- One medium banana contains about 400mg of potassium. Potassium is an important mineral that helps lower blood pressure and studies have shown it can be helpful in the prevention and treatment of muscle cramps, which is why eating a banana before or after an intense workout can be beneficial for your muscle recovery.
- Bananas also contain tryptophan which is famously known as a "feel good" and "happy" amino acid found in foods because it is a precursor to the neurotransmitter serotonin.
AndMary for Delicious Dish Tuesday
What was your favorite dish from this Thanksgiving?
Are you a funfetti fan?
Are you a funfetti fan?
