Tag: Low Carb

Classic Pumpkin Pie

I cannot imagine a Thanksgiving meal without pumpkin pie for dessert.  I have had several requests for my pumpkin pie recipe which I have borrowed.  My go-to for the last several years is from Kelly Rudnicki’s  The Food Allergy Mama’s Baking Book.  Her pie is easy to make and definitely a crowd pleaser!  I however, cut corners a bit and use the store bought Pillsbury pie crust or Spartan brand.  If you want to make everything from scratch I have also included her pie dough recipe below.

Oh and do not forget to top each individual sliced piece of pumpkin pie off with a dollop of So Delicious Coco Whip!  You can read my review of the product here:  http://smalltownallergymom.com/2015/06/18/vegan-whipped-cream-finally-a-1st-for-our-boys-boy-is-it-so-delicious/

Enjoy!

pumpkin pie

 

Classic Pumpkin Pie

½ recipe Best Pie Dough for 9 inch pie

1 ½ c. silken tofu, whipped in blender until creamy

¾ c. packed light brown sugar

½ tsp. good quality vanilla extract

½ tsp. salt

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

1 15 oz. can pumpkin puree (not pumpkin pie filling)- I use organic

Preheat oven to 350 degrees. Fit chilled pie dough into 9 inch pie plate and trim dough to form a rim. Crimp with fingertips. Line dough with aluminum foil and fill with pie weights. Bake until crust is very light brown, about 15 minutes.

Increase oven temperature to 425 degrees. In the large bowl of a mixer fitted with the paddle attachment combine ½ c. whipped tofu, brown sugar, vanilla, salt, spices and canned pumpkin  Add remaining 1 c. whipped tofu and beat well. Pour mixture into prepared pie plate and bake 15 minutes. Decrease temperature to 350 degrees and bake another 50-60 minutes or until set. Cool to room temperature on wire rack, then refrigerate.

BEST PIE DOUGH

¾ c. cold dairy free shortening (buy in stick form, and cut into small pieces)

1/2 tsp. salt

2 c. all purpose flour

4-5 T. ice cold water

 Combine flour and salt in a food processor. Add chunks of shortening and pulse a few times until mixture is crumbly. Add water one tablespoon at a time, pulsing until dough just comes together. Transfer mixture onto floured board, and divide into two disks. Wrap in plastic wrap and chill for at least an hour or frozen up until one month.

 

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Delicious Vegan & Nut Free Protein Powder

Protein Powder 3

I have been meaning to post this product review for awhile now and after an exhausting weekend with my family filled with lots of fun outdoor activities what better way to start off a Monday than with a delicious smoothie made with —  Orgain Organic Protein Plant Based Powder in Vanilla Bean.  My husband, boys and I were on a mission last winter to find the most delicious “non-chalky” tasting vegan/nut-free protein powder.  Thankfully, our local organic co-operative grocery store the Grain Train, carries several 1-serving sample packages of protein powder.  I think they were about $3.00-$4.00 per sample package.  A bit pricey, but definitely worth it and a good way to narrow down your choices.

After we tried roughly 6 different brands and flavors by mixing the protein powders with frozen fruit and blending them into a smoothie, this product we determined was definitely the WINNER, hands down!  It is smooth tasting, delicious, non-chalky and does not have a gritty taste that many of the other brands we sampled had.  Each serving size, which is 2 Rounded Soups of the powder, includes 21 grams of Organic Protein derived from Organic Brown Rice Protein, Organic Chia Seed, Organic Hemp Protein and Organic Pea Protein!  I said 21g of protein, can you believe it?  Additionally, each serving of protein powder has only 3g net carbs, 5g organic fiber and NO ADDED SUGAR – music to my ears!!!  It packs quite a punch and I will typically make a delicious smoothie for my boys at least 4 mornings a week to give them the protein they need in the morning to energize them for an entire day of school!

Here is the recipe I usually use for my children’s Protein Smoothie Shakes:

  • 2 Rounded Scoops of Orgain Organic Protein Plant Based Powder – Vanilla Bean
  • 1 cup Frozen Organic Mixed Berries
  • 1 medium banana or 1 container (5.3oz) Silk Soy Yogurt
  • 1 handful (about 1 cup) fresh organic spinach
  • 8-10 oz water or organic soymilk
  • Blend well together in a blender or Vitamix
  • Serve Immediately and enjoy!

My husband and I are avoiding carbohydrates right now so in lieu of the banana and soy yogurt above I usually add a little extra spinach and then add a total of either 8-10oz water or 8-10oz organic soy milk and a squeeze a lemon wedge into the blender.  If I really want an extra kick to jump start my day I will add some freshly grated ginger into my smoothie…mmmmm… delicious!

I should also mention Orgain Organic Protein Powder is also free of the following: dairy, lactose, eggs, nuts, gluten, soy, and GMO’s.

Enjoy!

~Erika

Ingredients 1

Delicious Vegan & Nut Free Protein Powder

Protein Powder 3

I have been meaning to post this product review for awhile now and after an exhausting weekend with my family filled with lots of fun outdoor activities what better way to start off a Monday than with a delicious smoothie made with —  Orgain Organic Protein Plant Based Powder in Vanilla Bean.  My husband, boys and I were on a mission last winter to find the most delicious “non-chalky” tasting vegan/nut-free protein powder.  Thankfully, our local organic co-operative grocery store the Grain Train, carries several 1-serving sample packages of protein powder.  I think they were about $3.00-$4.00 per sample package.  A bit pricey, but definitely worth it and a good way to narrow down your choices.

After we tried roughly 6 different brands and flavors by mixing the protein powders with frozen fruit and blending them into a smoothie, this product we determined was definitely the WINNER, hands down!  It is smooth tasting, delicious, non-chalky and does not have a gritty taste that many of the other brands we sampled had.  Each serving size, which is 2 Rounded Soups of the powder, includes 21 grams of Organic Protein derived from Organic Brown Rice Protein, Organic Chia Seed, Organic Hemp Protein and Organic Pea Protein!  I said 21g of protein, can you believe it?  Additionally, each serving of protein powder has only 3g net carbs, 5g organic fiber and NO ADDED SUGAR – music to my ears!!!  It packs quite a punch and I will typically make a delicious smoothie for my boys at least 4 mornings a week to give them the protein they need in the morning to energize them for an entire day of school!

Here is the recipe I usually use for my children’s Protein Smoothie Shakes:

  • 2 Rounded Scoops of Orgain Organic Protein Plant Based Powder – Vanilla Bean
  • 1 cup Frozen Organic Mixed Berries
  • 1 medium banana or 1 container (5.3oz) Silk Soy Yogurt
  • 1 handful (about 1 cup) fresh organic spinach
  • 8-10 oz water or organic soymilk
  • Blend well together in a blender or Vitamix
  • Serve Immediately and enjoy!

My husband and I are avoiding carbohydrates right now so in lieu of the banana and soy yogurt above I usually add a little extra spinach and then add a total of either 8-10oz water or 8-10oz organic soy milk and a squeeze a lemon wedge into the blender.  If I really want an extra kick to jump start my day I will add some freshly grated ginger into my smoothie…mmmmm… delicious!

I should also mention Orgain Organic Protein Powder is also free of the following: dairy, lactose, eggs, nuts, gluten, soy, and GMO’s.

Enjoy!

~Erika

Ingredients 1

Low Carb Zucchini Boats

This summer we had an amazing organic vegetable garden which was so much fun for the entire family.  The kids definitely enjoyed watching the veggies grow this summer and they were excellent helpers when it came to weeding and harvesting the vegetables.  We have had such an abundance of fresh zucchini that I have had to get very creative with my recipes.  Also, my husband has cut carbohydrates out of his diet which has made meal prep for me a bit more challenging but exciting for me to share my new creations with the family.   We eat pretty clean and mean with LOTS of flavor!  Enjoy!

~Erika

zucchini 2

Prep Time: 30 minutes                  Cook Time: 20 minutes

Ingredients

  • 4 medium sized organic zucchini
  • 1 lb organic lean ground beef
  • 2 tablespoons extra virgin olive oil (or grapeseed oil)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2-3 fresh basil leaves, chopped (1 tsp dried if you do no have fresh on hand)
  • 1/2 C to 3/4 C Daiya dairy-free mozzarella shreds
  • 1 jar good quality organic marina or pasta sauce
  1. Preheat oven to 400 degrees & lightly grease a glass baking dish.
  2. Cut off the stem end of the zucchini and slice the zucchini in half lengthwise. Carefully scoop out the soft center flesh with a melon spoon if you have one.  Be careful not to remove too much flesh. Place the zucchini halves on the baking dish.
  3. Finely chop the scooped zucchini flesh and reserve.
  4. Heat the olive oil in a large skillet over medium heat and sauté the zucchini flesh, onion, and garlic until soft, tender and translucent. Add the marinara sauce and simmer.  Stir in the fresh basil.
  5. While the tomato sauce is cooking brown the ground beef in a separate pan.  Once browned you can add the ground beef to the tomato sauce.
  6. Spoon the mixture evenly into each zucchini boat.
  7. Top with Daiya mozzarella shreds.
  8. Bake for 15-20 min until cheese is melted and zucchini is tender.

Chef’s note: In the essence of saving time with my busy schedule I choose to use store bought marina sauce.  If you prefer to make your own simply add 2-3 chopped tomatoes and diced red bell peppers to step #4 in lieu of the marinara.

zucchini