So, I’m not a huge fan of pumpkin pie. I’ve always thought it tasted like baby food. At Thanksgiving, my family does make pumpkin pies, but we always make an apple pie for me and my dad, who is of the same mind as me.
However, when I discovered that pumpkin, being a squash, was allowable on my heinous YCD diet, I jumped for joy at the chance to make pumpkin pie. I’m posting this recipe solely for myself, because I’m sure you all have better recipes. This one just happens to be gluten- dairy- and sugar- free.
For the crust
- 3 cups almond slivers
- 2 tsps xylitol
- 1 tsp cinnamon
- 1 tsp salt
- 1/4 cup melted butter
- 2 tbsps water
For the filling
- 1 can pumpkin pie mush
- 1 egg
- 3/4 cup coconut milk
- 1 1/2 tsps pumpkin pie spice
- 1 tsp vanilla
- 1/2 cup xylitol
For the crust, you grind the nuts and other dry ingredients in a food processor. Melt the butter and pour it in and pulse to combine. Add a little water if necessary to make it sticky enough. Press this mixture into a greased pie dish as firmly as you can and bake at 350 for about 10-12 minutes.
Meanwhile, blend together all of the filling ingredients until smooth. Pour those into the pie crust, and adjust oven temperature to 375. Bake for approximately 45 minutes, or until the center of the pie jiggles slightly but doesn’t ripple like a liquid. Allow to cool for a couple hours, then cover and refrigerate until completely chilled.
This was so yummy, the best fish I’ve ever had (in my VERY limited experiences with fish). I’m particularly proud of this one because the idea came from my brain and my brain alone, nothing to springboard from. But that being the case, it still needs a bit of tweaking to make it just right. I can edit it later, though. Here it is as it stands now.
- two fresh tilapia filets
- 1 tbsp. butter (or oil)
- two egg whites, lightly beaten
- a little salt
- a little pepper
- 1 tsp. dried lemongrass
- 1/4 tsp. ginger
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1 clove garlic, minced
- 1 tsp freshly grated orange zest
- the juice from half of a lime
- roughly 1 1/2 cups unsweetened coconut flakes
In a small mixing bowl, whisk the egg white with the seasonings and the orange zest and lime juice. Set aside. Fill a small dish with the coconut flakes and set that aside. Cut the tilapia filets into little strips. Heat the butter in a skillet over medium heat. Next, dip the tilapia in the egg and seasoning mixture, then dip in the coconut flakes. Repeat. Place it in the skillet and do the same for all of the rest of the pieces. Cook until golden brown on both sides and the fish just begins to flake when tested (about 3-4 minutes per side).
Serve with a salad coated in Thai/Asian dressing.
Who says you can’t post twice in one day? This was my lunch a little while ago. It was the first time I’ve ever had turnips. And the verdict is: they aren’t the most amazing vegetables in the world, but they’re edible and I can have them this month and they don’t taste half bad. I could get used to them.
- two turnips
- a third of an onion, sliced in little strips
- 1 tbsp. butter (oil works if you’re going dairy free, but butter is actually better for you)
- a little salt
- a little pepper
- 1 tbsp. chopped fresh rosemary
- two cloves of garlic
I’ve never cooked turnips before and never seen anybody else cook them, so I just did what randomly occurred to me. I rinsed them, poked them, and placed them in the oven at 350 for half an hour.
When they came out I let them cool for a minute until I could touch them, then I peeled them, which was kind of tricky. After that I sliced them up thinly and spread them out on a fry pan which I’d melted the butter in. I sliced the onions and scattered them on top, then seasoned it with salt and pepper.
Meanwhile, I retrieved some rosemary from my herb garden (it sounds fancy to have an herb garden, doesn’t it? Well, there’s nothing fancy about mine. Mine is small and overgrown and half dead right now and looks like a weed patch, and my rosemary plants were so puny and felt like I was stripping them bare). I rinsed my rosemary, chopped it up, and threw it in. I sauteed all of this until the turnips started turning brown and the onions were caramelized, then during the last few minutes I added some minced garlic (I’ve heard it burns and turns bitter if you sautee it too long).
When it was done I plated it and sprinkled a little bit of leftover rosemary on top for color.
Since dieting is a January tradition in this country, and since I had a yeast infection (again) last month, I am undergoing a yeast cleanse diet this month (YCD is my abbreviation for it in my recipe categories). Generally it’s not a fun thing, and I dislike the weight loss associated with it. But right now I’m just having fun scrounging up new recipes for things I can eat which actually taste yummy! I do love a good challenge.
This fritata was my dinner last night. I was so famished from four days of meager meals that I… ate the whole thing. *blush* (Hey, most of the bulk of that is broccoli!)
- 1 small head of broccoli (the kind that comes on a stalk and is about half to a third of the size of a regular broccoli head in a package)
- 1 diced tomato
- four slices of bacon, crumbled
- 5 eggs
- 1 tsp. Herbie’s seasoning with celtic sea salt
- 1/2 tsp onion powder
- freshly ground black pepper
I rinsed the broccoli then boiled it for five minutes, strained it, and submerged it in cold water so it would keep it’s color. Then I strained it again and spread it out on a well-greased pie pan. Next I diced a tomato and scattered that on top. Finally I sprinkled on a crumbled bacon.
Then I cracked my five eggs into a small mixing bowl and beat them with an electric mixer. I added my seasonings and beat them some more, then I poured them on top of my vegetables in the pie pan. The veggies stuck out above the eggs, but I knew the eggs would rise and I figured it would make everything look prettier with lots of veggies poking through. I was right.
I put the pie pan in a 375 degree oven for 20 minutes, then checked it and added a few more minutes. And that’s it, ladies and gents.