A Heavy Topic

photo courtesy of pixabay, JuAnnun

For those of you who may not be aware, I’ve been trying to lose weight.

It’s not easy. I’m not following any fancy diet or regimen, just eating less and exercising more. I have been building time into my day for more exercising (being a writer, I have a pretty sedentary job). It’s the “eating less” that gets me. I love to cook and bake, so it’s hard for me to avoid making the desserts I love. But I’m plodding along. Not losing weight quickly, but as they say, slow and steady wins the race. Right?

Right??

So my post today may seem a little counter-intuitive, but what I’m learning is that by keeping track of the calories I consume, I can budget room for small amounts of those things I love (chocolate and cheese, I’m talking to you) and still keep the pounds off.

I’m going to share with you two of my favorite recipes today, both of which still fit into my repertoire as long as I make sure I’m eating healthy (for the most part) and getting daily exercise. One is for a dessert that is pitifully easy and uses ingredients most people have on hand all the time. The other is for a salad that uses mayonnaise, but is so good I just haven’t been able to bring myself to substitute anything else.

Chocolate Pudding Cake

recipe courtesy of my mother

1 c. flour

2 t. baking powder

¼ t. salt

¾ c. sugar

¼ c. plus 2 T. cocoa powder, divided

½ c. milk

2 T. butter, melted

1 c. brown sugar, packed

1 ¾ c. hot water

1 c. chopped nuts (optional)

 

Preheat oven to 350 degrees. In a medium bowl whisk together flour, baking powder, salt, sugar, and 2 T. cocoa. Stir in milk and butter.

In another bowl, mix brown sugar and remaining ¼ c. cocoa.

Spread flour mixture in 9” square baking dish. Sprinkle with brown sugar mixture.

Pour hot water over entire batter. Do not stir. Bake about 40 minutes.

This is best served warm with ice cream or whipped cream.

 

Greek Chicken Salad

recipe courtesy of my father

2 cucumbers, peeled, seeded, and chopped

3 c. diced cooked chicken

1 c. crumbled feta cheese

2/3 c. sliced black olives

1 c. mayonnaise

1/2 c. plain yogurt

3 garlic cloves, minced

1 t. oregano

2/3 c. chopped fresh parsley (I use a sprinkle of the dried stuff)

pocket pita bread

Place cucumbers, chicken, feta, and black olives in a large bowl and mix well. In another bowl, combine mayonnaise, yogurt, garlic, oregano, and parsley. Mix well and fold into other ingredients. Chill before serving in pita pockets.

Until next week, everything in moderation!

Amy

Advertisements