Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free “coleslaw” eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue reading
Roasted Acorn Squash Seeds
Of all the things to look forward to in the Fall/Autumn months, winter squash is high on my list. Butternut, spaghetti squash, pumpkin…the list goes on. One of the best (in my opinion) and most commonly found in grocery stores, farmer’s markets, etc. is acorn squash. Continue reading
Recipe serves 4
While it’s obvious Autumn has ended (so pumpkin pie isn’t exactly en vogue), I was brainstorming what could be a nutritious, vitamin-rich, low-carb breakfast recipe– and decided that pumpkin spice pancakes were the way to go. Per 1/2 cup serving, pumpkin contains 1g sodium, 2g fiber, 1g sugar..yet only 6g carbs — at only 25 calories.
Made with real pumpkin puree and no added sugar, this pie is only 60 calories per slice. Packed with vitamin A, vitamin C and potassium, pumpkin helps to boost the immune system and maintain heart health. Made with chickpea and coconut flours, the crust is a good source of protein, iron, and essential amino acids. Not only is this pie gluten free, soy free, and low fat–it’s also good for you!
3/4 cup garbanzo bean flour
1/4 cup coconut flour
1 Tbsp cornstarch + 2 tsp water
1 tsp vanilla extract
1/16 tsp salt
1 packet stevia crystals or 1/16 tsp pure stevia extract
3 Tbsp water
2 cups fresh baked pumpkin puree or 1 (16 oz) can pumpkin puree (not pumpkin pie mix)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 Tbsp cornstarch + 2 Tbsp water
1/2 cup almond milk
2 packets stevia crystals or 1/8 tsp pure stevia extract
Combine all ingredients for filling in a mixing bowl or food processor. Mix well. Sample the filling to gauge the sweetness. If a sweeter filling is desired, add more stevia to taste. It’s easy to get “stevia-happy” with this recipe; add more in small (1/4 packet or 1/32 tsp pure extract) increments, taste-testing after each.
Add filling to pan and bake for 40 minutes, or until the crust is slightly golden and filling turns a darker shade of orange around the edges. Let stand for 2 hours before serving.