3/4 Cup 100% Pure Maple Syrup
1/2 Teaspoon Salt
1/4 Teaspoon Fresh Ground Ginger
1/4 Teaspoon Fresh Ground Cloves *OR; 1 Teaspoon Fresh Ground Pumpkin Spice
1 Large Whole Egg
1 Egg White
1 Can 15oz of 100% Pure Pumpkin (Libby)
1 Cup 12oz of Unsweetened Soy Milk
1 Small container of Cream Cheese
Whisk Syrup, Salt, and spices in a bowl. Add egg and egg white and continue to whisk. Whisk together the cream cheese and the soy milk until smooth (a little of each at a time. (It may be a little lumpy) Add the pumpkin and stir until smooth. De sure not to over stir/if a little lumpy it will be okay.
Pour into a 9" baking dish pre sprayed with a little non stick olive oil and paper towel to lightly prepare the dish.
Bake at 350 degrees for 40 to 50 minutes or until sharp knife or fork comes clean when inserted in center.
Let cool...pumpkin spice may be substituted for fresh ginger and cloves.
Add whip cream to the top of the pie. (IF YOU ARE ON THE CANDIDA DIET DON"T USE THE WHIP CREAM.
Preheat oven to 350 degrees.
Friday, November 19, 2010
Sunday, November 7, 2010
Shrimp & Brown Rice Bake
Ingredients:
4 slices turkey bacon or turkey tasso, chopped
1/2 onion, chopped
1 1/4 cups brown rice
Sea Salt and pepper
1 teaspoon paprika
One 14.5-ounce can diced tomatoes with italian
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley
Sprinkle leftovers with water before reheating in a skillet or microwave.
Directions:
1.Preheat the oven to 375°. In a large, ovenproof skillet, cook the bacon until crisp, about 5 minutes. Stir in the onion and cook until softened, about 5 minutes; stir in the rice. Season with 2 teaspoons sea salt, 3/4 teaspoon pepper and the paprika. Add the tomatoes and 1 cup water and bring to a simmer. Cover and bake until the rice is just tender, about 20 minutes.
2.Stir in the shrimp and zucchini and bake for 5 minutes more. Remove from the oven and let stand for 5 minutes. Stir in the parsley and serve
4 slices turkey bacon or turkey tasso, chopped
1/2 onion, chopped
1 1/4 cups brown rice
Sea Salt and pepper
1 teaspoon paprika
One 14.5-ounce can diced tomatoes with italian
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley
Sprinkle leftovers with water before reheating in a skillet or microwave.
Directions:
1.Preheat the oven to 375°. In a large, ovenproof skillet, cook the bacon until crisp, about 5 minutes. Stir in the onion and cook until softened, about 5 minutes; stir in the rice. Season with 2 teaspoons sea salt, 3/4 teaspoon pepper and the paprika. Add the tomatoes and 1 cup water and bring to a simmer. Cover and bake until the rice is just tender, about 20 minutes.
2.Stir in the shrimp and zucchini and bake for 5 minutes more. Remove from the oven and let stand for 5 minutes. Stir in the parsley and serve
Pumpkin Chiffon Cake
Ingredients:
1 cup whole wheat flour
7/8 of a cup maple sryup (I replaced 1 1/4 cup of granulated sugar with the maple sryup)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 cup canned pure pumpkin puree
Sprinkle Cinnamon and Truvia for dusting
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.
It will satisfy cake lovers even without layers of fatty frosting.
Directions:
1.Preheat the oven to 325°. In a large bowl, whisk together the flour, 7/8 cup maple sryup, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2.Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
1 cup whole wheat flour
7/8 of a cup maple sryup (I replaced 1 1/4 cup of granulated sugar with the maple sryup)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 cup canned pure pumpkin puree
Sprinkle Cinnamon and Truvia for dusting
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.
It will satisfy cake lovers even without layers of fatty frosting.
Directions:
1.Preheat the oven to 325°. In a large bowl, whisk together the flour, 7/8 cup maple sryup, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2.Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
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