Lemon Shortbread Candy

I LOVE this recipe. It has become a go-to daily snack! Observant readers will notice that this bears great resemblance to my skinny chocolate recipe, but it is an entirely different experience. It has a great mouthfeel and is so rich and creamy! I hope you'll enjoy it. 

Lemon Shortbread Candy

2T coconut oil

2T coconut butter

2T brazil nut protein powder 

1t Maca powder (this is a supplement that supports hormones)

1/4t lemon flavor (I use Simply Organic brand)

Place a small plate in the freezer (for fastest freezing, leave one there all the time). Combine all ingredients in a small jar or measuring cup. Bring some water to a boil, pour it into a mug; float your container of ingredients on top (I like to do this over the sink to avoid puddles on the counter). When melted, stir. Pour on frozen plate or into a silicon mold (I use 1t per heart). Freeze. Keep cold in the refrigerator or with an ice pack if you're out on the town. Enjoy!

Super Easy Dairy-Free Cheesecake

Even if a gal is a Trim, Healthy Mama with mulitple food sensitivities...even if she can't do sugar or sweeteners...once a year, she needs a birthday cake!

Well, I am blessed, to say the least. In the (long!) time since I've last posted here, I had a birthday, and my loving partner made me an amazing on-plan, allergen and sweetener-free dessert! This recipe is her creation, and it has now become a weekly staple. I'm excited to share it with you here.

FINALLY, I have a suitable on-plan, dairy, egg, nut and sweetener free replacement for all the indulgent dairy-based THM desserts. It is definitely a decadent, calorie-rich S. I freeze the filling in half-cup Ball jars and bring it in my lunch on super long days. That way, I am not at risk of eating it to excess, as I would be if an entire cake were calling me from the fridge. It is perfect for those leading a very active lifestyle, and would also be great for pregnant and nursing moms. Others may want to limit consumption to once or twice a week. It has enough protein to count as a complete snack. 

I hope this simple, adaptable recipe will bless you and help you succeed on your journey to health! 

Dairy-Free Cheesecake Filling

1c seed or nut butter (unsweetened sunflower seed butter works great, and has the advantage of not tasting as tempting straight out of the jar as almond butter or peanut butter.)

1c coconut cream (store a can of full fat coconut milk in the fridge until ready to make recipe. Skim off solids, which will amoung to about a cup.)

2T coconut milk liquid (from the same can)

2c frozen berries (I like raspberries, or mixed berries)

1 t vanilla (or contents of 1/2 vanilla bean, for special occasions)

1/4t salt

Blend all ingredients on High until well-combined. You will need to stop and stir often, and you may need to add more coconut milk liquid to blend, however, add as little as possible. No Vitamix required! My little beehive blender needs patience and encouragement to complete this task, but it does the job just fine. 

Dairy-Free Cheesecake Crust

2c nuts or seeds, ground in a pint jar attached to the blender

2T coconut oil

1/2c coconut butter

Dash salt

1t cinnamon

1/2t vanilla

Gently melt the coconut oil and butter, then stir in other ingredients. Press into a pie plate, reserving a small amount to sprinkle on top. Add filling, decorate with remaining crust and fresh berries if desired, and refrigerate overnight. This cheesecake has a lovely texture, just a bit softer than conventional cheesecake. 

Bon appetit! 

Crustless Pumpkin Pie (GF, DF, Sweetener Free, THM E Meal)

Super zowie. This is the best! I was tempted to name this recipe Fantasy Pumpkin Pie because you can eat the whole pie, as a complete E meal, in one sitting, and still lose weight. If that floats your boat. As I dreamed up this recipe, which is modified from an earlier version my partner developed just for me, I never imagined that it would fill a whole pie plate. But here it is, in real life, with a serving size of one, so it must be true. 

It is easiest if you have already baked the pumpkin and sweet potato before making the pie; otherwise it turns into quite the day-long project. However, if you just pop the well-pierced pumpkin and sweet potato in a baking dish and put them in the oven when you get home one night, and save them in the fridge 'til you are craving pie, it will be a piece of cake. ;) 

Incidentally, Sally Fallon of the Weston A. Price Foundation recommends allowing baked sweet potatoes to rest at room temperature for 12 hours before eating. I find this increases their sweet caramel flavor and makes them more digestable. When I made this pie recipe, after baking the sweet potato and pumpkin, I simply left them in the oven and turned it off. I peeled and refrigerated them the next day. Very easy...much easier than handling piping hot squash and potato!

So, without further ado, here is the recipe you have been waiting for.

Pumpkin Pie

4 egg whites

1/2c lite coconut milk (shake can before opening)

1/2c water

1t vanilla

1/2t salt

4t cinnamon

1 1/2t powdered ginger

1/4t ground cloves

dash nutmeg 

1 1/4c cooked pumpkin

3/4c cooked sweet potato

1/2t coconut oil for greasing the pie plate

Preheat oven to 400 degrees. Pour all ingredients except the coconut oil into the blender. Blend until smooth and uniform. Grease 9" pie plate and fill with pumpkin mixture. 

Bake ten minutes, reduce temperature to 350, and bake until set (thirty minutes more). 

Allow to cool to room temperature before transferring to refrigerator. Serve chilled. 

Even my glutenful, dairyful, non-THM partner loves it! I hope you and your loved ones will, too. 

Cookie Dough!! (gf, df, sweetener free, THM FP)

Ohhh I nearly lost my countenance tonight. Supper was very good, but not filling enough for this hungry gal, and my usual stand-bys were not going to cut it. I craved variety. I headed on over to the blog Whole New Mom because I was thinking of making her Chocolate or Carob Chia Seed Pudding into a FP recipe, and this somehow resulted. Mmm. I have a feeling I'll be making this again very soon!!! :) When I do, I'll snap a photo.

FP Allergen Free Cookie Dough

1T chia seeds

Pinch salt 

1T carob

contents of 1 capsule sunflower lecithin

1/4t vanilla

2T water

1T brazil nut protein powder

Using a ball jar attached to your blender, grind chia seeds alone until powdery. Add other ingredients except water and brazil nut protein powder and blend again. Remove from blender and stir in remaining ingredients. Eat with a spoon and feel decadent. :)

5.12g fat

4.6g usable carb

7g protein

Three Ingredient Skillet Biscuits

These are so quick, so easy and so good! They don't require any dairy or gluten ingredients and are a perfect E addition to a meal. I eat this whole recipe, which makes four or five biscuits, as one serving, alongside an additional protein source and vegetable. These also make a good breakfast if you smother them with berry pudding. You might be more generous than me and choose to share, or scale up the recipe. Hope you enjoy it!

(Shown here in a supporting role as a foundation for strawberry shortcake. Lemon pudding serves as faux whipped cream.)

2 egg whites

1/3c quinoa flakes

salt to taste

Turn on the heat under seasoned a cast iron skillet and allow pan to get very hot. Do not oil pan; oil would smoke at this temperature. Meanwhile, using a fork, combine all ingredients. Plop into pan, cook a minute or two, then flip using a good metal spatula. Cook another minute or two and serve immediately. Bon appetit!

Notes

I do not use oil in this recipe because it would smoke in the very hot pan. However if you do not have a cast iron pan, run to local flea market as fast as you can-- I mean, use a stainless steel pan with a little oil.

Quinoa flakes can be purchased here, though they would probably be cheaper in the bulk section of your coop: http://m.vitacost.com/products/ancient-harvest-organic-quinoa-flakes-gluten-free-12-oz-7

If you do not currently have access to quinoa flakes and need to substitute oats, use a blender to chop them up before using them in this recipe: Full disclosure: I haven't tried this because I can't eat oats. ;)

Nutter Butter Pudding (FP)

(Action shot: adding the ice cubes)

Wowser, that was a good breakfast. Blog post worthy. Yaaay! It's been a little while since a meal swept me off my feet so I'm thrilled. And I cannot believe it is FP! It is so good and so filling!

I've been trying to integrate brazil nut protein powder into puddings for a week or so. Happily, 2T of protein powder and 1T of banana are a match made in heaven. The texture is perfect-- creamy, rich and light at the same time. 

3/4c very warm water

2T gelatin

1t coconut butter

1/4t salt

2T brazil nut protein powder

1t maca powder

1T cocoa powder

Splash of vanilla

1T banana (I just cut off a piece of a frozen one)

4 or more ice cubes

Place warm water in the blender. While running, gradually add gelatin and coconut butter. Allow to whiz while assembling other ingredients. Add salt, brazil nut protein powder, maca, cocoa powder and vanilla. Next, add banana and blend well. Then add ice cubes in short succession. Blend until mixture is thick. If mixture doesn't thicken, it just isn't cold enough yet; add more ice cubes until it does. Enjoy!

Serves one.

Banana 2g carb

Coconut butter 3g fat 1g carb 

Brazil nut protein powder 1g fat 3g carb 10g protein

Cocoa powder 1g fat 1g carb 1g protein

Gelatin 18g protein

Fat 5g 

Usable Carbohydrate 7g 

Protein 28g

Cafe Mocha Pudding FP (gf, df, sweetener free)

This pudding is in honor of my mom. She taught me that a good meal, made from scratch, can solve just about everything. Thanks to her, I learned how to keep a proper pantry, always eat good food and never run out of eggs. ;) 

This recipe reminds me of her because she loves coffee ice cream, and has had a lifelong love of France and all things French since first visiting there in college. Despite working full-time and raising three daughters she has followed her heart and returned there many times. She has been married to my dad for more than forty years. 

My mom is super creative, and even during the busiest times she had projects going... handknits for us girls, handsewn clothes for herself. These days her medium of choice is quilting. 

And she can teach, and raise kids well. What have I not learned from my mom!? I am SO blessed. 

(I have a wonderful dad too. I'll tell you about him sometime when I develop a great recipe for roasted cashews ;) ).

And now for the Cafe Mocha Pudding recipe. Isn't it pretty? 

It is also packed with protein and ready in minutes. Best of all, though it is FP, it always seems like a big treat!

3/4 c warm prepared coffee (or warm water if using an espresso ice cube)

2T gelatin

1T cocoa powder 

1/2t vanilla

1/4t salt

1t coconut butter (optional; feel free to omit or increase to 1T for S)

Ice cubes (one espresso if not using warm coffee)

Whiz warm liquid in blender. Add gelatin and remaining ingredients except ice cubes; allow to combine well. Add 3 ice cubes in quick succession until only slightly thicker, like a frappe. If it doesn't thicken at all, even after blending for a few moments, add one more ice cube and watch carefully for signs of thickening for a while longer. The more ice cubes you add, the thicker it will be, and it's possible to add too many-- it is better to err on the side of too few. I personally find that I prefer a light, fluffy pudding. Immediately pour into your serving dish as it will set in just a moment. Serve immediately; this dish is quick to make and does not store well. Bon appetit!

Espresso Ice Cubes

2T coarsely ground coffee

I devised this method because I am a clueless non-coffee-drinker and don't own a funnel, filter etc. I'm also thrifty, and want to extract the maximum coffee goodness from my fair trade organic coffee (please buy this!). Put ground coffee in a tea ball. Pour 2c boiling water over the top and let steep until cool. Pour liquid into ice cube tray. Then, boil more water and rebrew the coffee, allow to cool, and freeze that too. You'll end up with some espresso ice cubes and some coffee ice cubes, which is handy so you can choose the best amount of caffeine for you at any given time. 

Cocomint Skinny Chocolate (df, sweetener free)

Whoa. That was some GOOD skinny chocolate. So good, I must post the recipe... and perhaps make more to take a picture. We'll see how long it lasts once I do. ;)

If you can't do sweeteners, and also do not thrive on popular low-carb sugar substitutes, I hope this recipe will bless you.

2T coconut oil, melted

1T coconut butter

dash of mint flavor (I use frontier organics)

2T shredded unsweetened coconut

1T unsweetened cocoa powder

1 t maca powder (sneaky supplement-- I use to balance hormones-- feel free to omit)

First, put a plate in the freezer (I often leave one in for when the urge strikes). This prevents the skinny chocolate from sticking to the plate, and helps it set in a flash. 

Melt coconut oil in a metal measuring cup on the stovetop or over a cup of tea. Meanwhile, measure dry ingredients into a small bowl. As soon as coconut oil has mainly liquefied, remove from heat (if a couple little lumps remain, swirl with a fork). Mash in coconut butter until well combined. Add mint flavor and dry ingredients and stir well. 

Pour onto frozen plate, return to freezer and patiently wait two minutes until it magically solidifies.  Enjoy!! Serves one. 

Raspberry Creme Pudding

As you can see from my recent flurry of posts, I have been really enjoying liquid stevia lately. It makes everything taste so sweet and yummy! However, at the end of a weekend full of puddings and iced tea by the half gallon, I found myself a sneezin' fool. Can it be that I am one of the few for whom stevia causes ragweed allergy symptoms? I decided that stevia and I must take a little break to assess whether or not this was true.

I did not go quietly into this decision. Let's say I was irked. My first full day with No Treats I was so miffed I ate more than my share of peanuts-- and usually I don't eat any nuts whole as they are a trigger food for me. Thankfully I snapped out of Eeyoring about it and got busy in the kitchen. 

Today is Day 4 and I have finally figured out a FP pudding worthy of posting. The sweetener-free puddings I came up with Monday-Wednesday ranged from "okay" to "definitely better than yesterday" to "GROSS!" to "good, but weird." None were blog-worthy until now. I don't know to what degree my tastebuds have changed in four days, but this one is great! Thank heavens I have found a new FP reason to get out of the bed in the morning! 

3/4c warm water

2T gelatin

2t coconut butter

1/2t or more cinnamon

1/4t salt

dash lemon flavoring

dash vanilla

6-8 raspberries

3 or more ice cubes

Whiz water in the blender, gradually adding gelatin. Add coconut butter, then remaining room-temperature ingredients. Add blackberries, then ice cubes two at a time. If pudding suddenly gels after the first two ice cubes, just go with it-- your pudding is done! :) If not keep adding ice cubes until it does. Enjoy the magical transformation of your treat today and of your body over time! 

Protein: 18g Carbohydrate: 1g from coconut butter (I don't  add in the carbs from blackberries) Fat: 5.33333 repeating grams ;)

Variation: Cocoa Pudding (almost FP, barely S)

3/4c warm water

2T gelatin

2 t coconut butter 

1T cocoa powder

scant 1/4t salt 

dash of vanilla 

4 or more ice cubes

Protein: 18g Carbohydrate: 2.5g Fat: 6g

To make this FP, use only 1t coconut butter.