Not all of us want to go for the glutton this Thanksgiving. Lighten up on calories and fat with the following simple, yet tasty and healthy recipes for Pumpkin Cheesecake Protein Shake and Twice Baked Stuffed Sweet Potatoes from AZ Pro Physiques in Gilbert.
Pumpkin Cheesecake Protein Shake
6oz canned pumpkin unsweetened
1 cup water or unsweetened almond milk
1 scoop vanilla whey protein
1 tbsp sugar free/fat free instant jello pudding- cheesecake flavor
1 tbsp cinnamon or nutmeg and sweetener (optional)
Mix all ingredients in a blender and enjoy!
The recipe for Twice Baked Stuffed Sweet Potatoes after the jump:
2 large sweet potatoes (1/2 pounds total)
1 can (8 ounces) crushed pineapple, drained (helps with digestion)
1 tablespoon macadamia nut oil
1 tablespoon Splenda brown sugar
1 teaspoon grated orange zest
1/2 teaspoon salt
2 tablespoons chopped pecans
1. Preheat oven to 350°F. Pierce each sweet potato twice with tip of knife.
2. Bake until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce oven heat to 325°F.
3. Cut potatoes in half lengthwise. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins. Add pineapple, oil, splenda, zest, and salt to potato flesh. Whip with electric mixer or whisk until slightly fluffy.
4. Place skin shells on baking sheet. Fill with potato mixture, mounding each. Bake 15 minutes. Sprinkle with pecans. Bake 5 minutes longer.