I have a really good friend named Anne and she introduced me to a crazy Trainer-to-the-Stars named Tracy Anderson. TA, as we refer to her, has some work out DVDs and You Tube segments that keep you moving around like a lunatic for about a ½ hour, and then force you to do some leg, arm and ab exercises that would make Sylvester Stallone shed a tear, never mind a pound or two.
She also recommends an eating plan. Unfortunately for me, it’s an eating plan full of meat so I cannot partake. But she does have one tasty non-meat treat in her arsenal, and that is Chocolate Chestnut Pudding.
It’s easy to make and you can keep it in the freezer. Just take it out when you need a serious chocolate hit, then put it back in there and carry on.
1/2 cup semi-sweet chocolate chips
2 tbsp peeled and cooked chestnuts (you can just buy them in the bag all ready to go)
1 tbsp unsweetened cocoa powder
4 whole pitted dates (you can substitute prunes or dried blueberries)
2 tbsp unsweetened coconut flakes
Melt the chocolate chips slowly in a double boiler and set aside.
Puree the rest of the ingredients. Add the melted chocolate and pulse until all the ingredients are combined. Add about ½ cup of water and check the consistency. It should be soupy. Poor it in a container and pop it in the fridge or freezer.
If you plan on eating it the day you make it, leave enough time so that it can sit in the fridge for a few hours at least before eating.
According to TA, a portion size is 4 ounces. This doesn’t sound like a lot, but once you have eaten 4 ounces it is likely that you will be satisfied.
Thanks, Anne (and TA)!