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Wellness

How Long Can You Eat A Pie?

I never knew how many ingredients were in a pie before my friend showed me a great one that she made for me.

In 2008, I decided I was going to eat and eat right. That’s how much I wanted to eat. 

As I struggled to get my weight down, I began making pie for family and friends. The more I ate, the more I ate. This led to a weight gain I could have sworn wasn’t there. It had me doubting everything I was doing to lose weight. After a while, I stopped pie-eating altogether.

There is a popular Internet concept that “You only lose weight if you don’t eat,” This is all over the Internet. We see that many people are eating a lot to lose weight, and we also see the weight go up.

On a daily basis, I’m not a “big eater.” I eat, but I don’t overeat very often. I only eat the same amount that I want to. It’s actually quite rare that I’ll get to eating enough to think about getting hungry.

I recently started doing the “calories in, calories out” equation, and have to say, it’s much more accurate than what’s on the Internet. I’m down 5 pounds and feel great, and I’ve been eating the recommended 5 servings of fruits, vegetables, and whole grains, as recommended by the USDA, every day.

I’ve been enjoying the pie and the fruits, but lately I haven’t had as much time to enjoy them due to work and personal responsibilities.

I’ve been eating in moderation these days, but there still are days where I’ll have an excess of energy or have an appetite for something fatty. This is where the cake comes in. I’m working on making it as healthy as I can, and have started experimenting with low sugar desserts. I will try them out when we go out for lunch.

A Pie Recipe for an Obese Person

Recipe:

2 C. cake flour

1 C. whole wheat flour

2 C. whole wheat flour

1 T. baking powder

1 C. sugar

1/8 C. cornstarch

1 egg

1 T. water, at room temperature

2 T. yogurt, low fat

5 C. shredded carrots

4 slices whole-wheat bread, buttered

1 T. butter

1 T. vanilla extract

I first started measuring the ingredients. A cup of flour contains about 1 t. so my measuring cup had to scale down from a cup to a teaspoon. I only used a teaspoon measurement for the flour. Using an actual tablespoon for all other ingredients would take a bit of effort because the measurements would be different due to the measurement of cup and teaspoon.

Preheat oven to 350°F.  Mix together the flour + 1 cup of water, salt, baking powder, and sugar. 

Combine with 1 egg + 1 T sugar + 2 tsp water. Mix well. (I didn’t have a scale, so that just seemed like the easiest thing to do…)

Measure out the flour mixture, eggs and yogurt into two bowls.

I used a 1-cup measuring cup to be able to add in 1-t. of water.

Add the flour mixture and the water-yeast mixture to a pie dish.  Bake for 1 hour, until the edges are dark brown.  Cool on rack to room temperature. 

Make-In-A-Pie Crostata:

1/2 C. water

1 C. sugar

1 tsp. vanilla extract

2 C. flour (approx.)

1/2 lb.