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1.27.2013

2 Ingredient Chocolate Pie


I was browsing the cookbook section at a local book store and came across this great and easy recipe.  It was in a Traider Joe's cookbook.  CLICK HERE to see the cookbook selection.  Yes, two ingredients for the filling, and a pie crust.  I made my own pie crust but you can purchase a gluten-free crust if you want.  This recipe is so easy, all I had to do was read the recipe over once in the store and BAM, it made sense. I went home and made it.  I don't know what kind of crust they used, I like my almond pie crust recipe.  These pictures are from another post, I used a spring form pan for this recipe.  You can add a circle of parchment paper to the bottom so the pie easily slides off onto a plate when you are ready to cut and serve. 

 

Almond Pie Crust

3 Cups of almond flour
1 teaspoon salt
¼ cup grapeseed oil
2 tablespoons of honey
1 teaspoon vanilla extract
Mix all ingredients together, this crust recipe should be crumbly yet hold together when squeezed.  Add the crust mixture to the pie plate and pat it down on the sides nice and smooth.  Bake the crust in a 350* oven for about 10 minutes. Now start the Filling!
 One bag of Traider Joe's Semi-Sweet Chocolate Chips (they are dairy- free!)  Melt your chips in a microwave safe bowl.  This took about 5 minuets total with a lot of checking to make sure it wasn't overheating. This is easy so far right?
 Now you add one can of full fat coconut milk, stir, stir, stir. 


 When it looks like velvety chocolate pour it over the pie crust, pop it into the refrigerator for a few hours.......BAM, all done. 

Cut the pie as soon as you get it out of the refrigerator because it can get a little sticky when it sits at room temperature. 
The carbohydrates work out to be  282g total.  Divided into 12 pieces you get about 23g per slice
Gluten-free desserts don't get any easier than this!  

1.05.2013

PALEO Type Kid Snacks #1


A new year, a new outlook on the way we eat, a new diet.......Paleo, I am not too happy about all the changes to get on this diet but it is gluten free.  I feel that if I at least try Paleo that would be a good start. Paleo to me is a low carb gluten-free food choice, and if I end up getting a few good recipes the kids like and not end up sticking to the ridged diet......no loss.  There is lots of protien and foods with a low glycemic index for diabetes in Paleo.  So here are my best bets for snacks, because we all know if the kids aren't happy..........nobody is happy, especially between meals.  The first place to start is snacks, always the snacks because they happen so often and have to be packed and thought of ahead of time 80% of the time.  Here we go..................

Snack #1-Fruit & Peanut butter

 Put peanut butter / almond butter on fruit or lettuce.This is super low in carbs and very satisfying. Wrap lunch-meat in lettuce too!


Snack #2 -Trail Mix

The super portable and packable trail mix..........need I say more.  Make your own special blend. You can make up lots of trail mix bags and store them in the frig. 
The chocolate chips are to get the kids interested in the snack, the other stuff is to fill their tummy. That is the truth. 
 Yeah, measuring everything out is a little extreme, but not with counting carbs and insulin.  Go Type 1 Diabetes!
 

Snack #3

I got these three different flavors at Traider Joes grocery store.  They are only about 15g of carbs each and so easy to throw into the lunch bag.

Snack #4

  Yes, my kids do like to eat seaweed.  It took awhile but they got used to it.  It is satisfying in a salty crunch sorta way. Best part is that there are zero carbs!


I am continually in search of great snacks so this is only the beginning!

1.02.2013

Covert Vegetables Part #1



My kids don't like vegetable sidedishes, they don't look forward to salad and salmon night.  I want to get these veggies into them so they can benifit from all the nutriets.  After reading through the cookbook Deceptively Delicious by Jessica Seinfeld I got a few ideas.  These ideas folded right into what we are already doing, so it was super easy.

IDEA #1

Add some pureed beets to your pasta sauce, same red color masked in the Italian seasonings.

Nutrients in
Beets
1.00 cup raw (136.00 grams)
Nutrient%Daily Value

folate37%

manganese22.5%

fiber15.2%

potassium12.6%

vitamin C11.1%

tryptophan9.3%

magnesium7.8%

iron6%

phosphorus5.4%

copper5%

Calories (58)3%

CLICK HERE  to visit the site I got the nutritional information from for all the veggies.
CLICK HERE to visit another post I did about uses for beet puree.

IDEA #2

Add some pureed sweet potatoes into pancakes, pumpkin or banana bread muffins, oatmeal cookies or cake recipes.  Simply decrease the oil/fat a little and add about 1/2 cup puree.  

CLICK HERE  to get some fun school pages about the sweet potato. 
Nutrients in
Sweet Potato
1.00 cup baked (114.00 grams)
Nutrient%Daily Value

vitamin A438.1%

vitamin C37.2%

manganese28.4%

vitamin B616.5%

tryptophan15.6%

potassium15.4%

fiber15%

vitamin B510.1%

copper9%

vitamin B38.5%

Calories (102)5%


CLICK HERE for a post I did on pumpkin pie, you can easily make it into a sweet potato pie. 
 CLICK HERE for a post on almond muffins that you can easily add sweet potato puree to.
CLICK HERE for a SUPER GREAT sweet potato cookie recipe. 

Remember you can throw all sorts of vegetables into smoothies.  Sky is the limit, or I should say your sense of taste is the limit.  Happy baking.