One of the best presents I got this Christmas was the number on my scales! A bit before Christmas, the scales said, "186"! That is 50 lbs less than April when I began this journey, and it was the goal I had set for myself. I am thrilled to have gotten there, although the loss has slowed to pretty much 4 or 5 lbs a month. Still, I am progressing, and that is the all-important fact. There was tons of temptation throughout the season -- At school, there were the pot-lucks with staff and the pizza parties and the gifts from children (including an amazing box of Russell Stover chocolates, which I appreciated, then promptly re-gifted). At Rachel's there was hot chocolate and M&Ms. . . at the in-laws there was candy of every flavor (mostly chocolate), including homemade fudge, pralines, cakes. . . . and chicken pot pie. At my parents' house there was candy, cookies, white rice, peanut butter and syrup sandwiches. And then there was the visit with the acupuncturist when he said, You do know you need to be gluten free, right?" and I said, "Well, I pretty much figured that". . .only later realizing that meant giving up Ezekiel bread, which had been our 1 bready salvation. . . so back to the drawing board. . . breakfasts are a little more challenging now -- still figuring that out. Steel cut oats this morning, which were wonderful! With God's help and the support of family and friends, I was able to mostly resist the temptations placed in front of me. I did not eat Snickers, M&Ms, white bread, cake. . . Still at the very end of the season, I picked up another pound or two, but yesterday, the scales again read 186! 50 lbs -- Almost halfway there! Wow!!!!!!! I am humbled. . . I am blessed, and I am encouraged. . . to continue the journey and resist the temptations.
Tonight, I'm sharing the dessert that got me through the holidays. They're modified from a traditional Powerball recipe. Feel free to play with them to suit your situation.
Joyful Almond Powerballs
1 cup sweetener (we mix honey and agave, but you could also use molasses and/or maple syrup)
3 cups oats
1/2 cup unsweetened coconut flakes (or shredded fresh coconut)
1/2 cup chopped almonds
1/2 - 1 cup bittersweet chocolate chips, chopped (I put almonds and choc. chips together and chopped
1 cup peanut butter (you can sub almond butter or cashew butter or sunflower seed butter)
Roll into balls. (you may need to wet or oil hands to get balls to roll and stay together). Refrigerate balls for best quality. These are a great treat -- they are still really full of calories, but they are also relatively healthy; they simply need to be enjoyed in moderation. They are marvelous.
You can change out (or leave out any of the mix-ins) butters, dried fruit, nuts/seeds/etc. We've tried a few different versions, including dark chocolate with dried cranberries, semi-sweet choc. chips with raisins, etc. I think the Joyful Almond ones are my favorite yet. And they're not just for the holidays, so it's not too late -- enjoy!
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Showing posts with label temptation. Show all posts
Showing posts with label temptation. Show all posts
Wednesday, January 5, 2011
Friday, July 23, 2010
Temptation. . . .
Our second trip to Carolina Beach was more successful in terms of concert and fireworks. We enjoyed listening to the band and the fireworks were really cool. We both took a book to read, too, so we got some reading in as well. We spent some time on the beach and in the water, which was fun. . . .
The problem was walking to the beach from the car. We were inundated with the most incredible smells: fudge, ice cream, pizza, funnel cakes, cotton candy, myriad restaurants. . . .oh, my goodness! The smells were heavenly, but the temptation was hellatious!
It was only sheer determination that kept us from caving in under the pressure ( and I think, too, an accountability to each other) So, we settled in for our picnic: a lovely salad and roasted red pepper/tomato soup in thermoses with fresh watermelon for dessert. And you know what? It was delicious! I can't say it made the temptation go away, but it is good to know that we can survive the temptation -- we didn't die or shrivel up or go into convulsions because we couldn't have ice cream. We made a choice, stuck to it, and are better for it.
Whenever one of us is tempted, the other one gently reminds, "Just think of how good you're looking these days." or "Focus on those muscles you're wanting." or something like that. Easy? Not always, but the rewards are great -- and my scales say 214 now instead of 236! I've lost 22 lbs, and no dish of ice cream is worth going back.
Since today's post focused on the temptation of ice cream, let me share with you an amazing ice cream that you can afford to be tempted by (in moderation, as a treat, of course :~)
This one comes from David Lebovitz (http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html)
This ice cream is incredibly smooth and creamy and utterly, divinely, ridiculously delicious -- and ever-so chocolatey!!!!!!!! (I am technically supposed to be avoiding cold foods and caffeine, so this is definitely a once-in-a-while-treat for me!, but still 100% better[and better for me] than the ice creams on the boardwalk at the beach.)
Agave-Sweetened Chocolate Ice Cream (all credit to David Lebovitz -- just sharing the good news :))
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
Or follow my step-by-step instructions for freezing ice cream without a machine.
*If half-and-half isn't available where you live, just substitute equal parts of heavy or whipping cream and whole milk mixed together to equal 3 cups (750 ml).
Recipe by David Lebovitz
My comments:
BTW, it was a little tricky -- Shane made this one. Watch the custard very carefully! The ice cream freezes beautiful and still remains incredibly scoopable and delicious!
We decided next time we're going to freeze the leftovers in 1/2 cup containers for individual servings to avoid over-indulging. . . .
The problem was walking to the beach from the car. We were inundated with the most incredible smells: fudge, ice cream, pizza, funnel cakes, cotton candy, myriad restaurants. . . .oh, my goodness! The smells were heavenly, but the temptation was hellatious!
It was only sheer determination that kept us from caving in under the pressure ( and I think, too, an accountability to each other) So, we settled in for our picnic: a lovely salad and roasted red pepper/tomato soup in thermoses with fresh watermelon for dessert. And you know what? It was delicious! I can't say it made the temptation go away, but it is good to know that we can survive the temptation -- we didn't die or shrivel up or go into convulsions because we couldn't have ice cream. We made a choice, stuck to it, and are better for it.
Whenever one of us is tempted, the other one gently reminds, "Just think of how good you're looking these days." or "Focus on those muscles you're wanting." or something like that. Easy? Not always, but the rewards are great -- and my scales say 214 now instead of 236! I've lost 22 lbs, and no dish of ice cream is worth going back.
Since today's post focused on the temptation of ice cream, let me share with you an amazing ice cream that you can afford to be tempted by (in moderation, as a treat, of course :~)
This one comes from David Lebovitz (http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html)
This ice cream is incredibly smooth and creamy and utterly, divinely, ridiculously delicious -- and ever-so chocolatey!!!!!!!! (I am technically supposed to be avoiding cold foods and caffeine, so this is definitely a once-in-a-while-treat for me!, but still 100% better[and better for me] than the ice creams on the boardwalk at the beach.)
Agave-Sweetened Chocolate Ice Cream (all credit to David Lebovitz -- just sharing the good news :))
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
Or follow my step-by-step instructions for freezing ice cream without a machine.
*If half-and-half isn't available where you live, just substitute equal parts of heavy or whipping cream and whole milk mixed together to equal 3 cups (750 ml).
Recipe by David Lebovitz
My comments:
BTW, it was a little tricky -- Shane made this one. Watch the custard very carefully! The ice cream freezes beautiful and still remains incredibly scoopable and delicious!
We decided next time we're going to freeze the leftovers in 1/2 cup containers for individual servings to avoid over-indulging. . . .
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