Blueberry Icebox Pie

It’s lavender awesomeness on a plate!

I nearly considered the above as the title for this post but thought better of it.  Lavender Awesomeness just does not sound particularly appetizing, however, this is quite possibly the prettiest thing that I have ever made.  I am not sure if I enjoyed making it, eating it, or staring at it the most to be honest.  The best part is that it is CLEAN and relatively not-so-bad for you!  I think that you will find the macro and caloric breakdown of this pie favorable because, depending on your meal, you can comfortably fit a slice of this into your eating plans.

Here is the recipe for this lovely pie: 

The Crust

•  1 cup  Old-Fashioned or Quick Cooking Oats
•  1 cup  Oat Flour
•  1/4 tsp  Salt
•  2 tbsp  Stevia or Xylitol (Honey Will Work)
•  1/3 cup  0% Non-Fat Organic Milk
•  1/4 cup  Coconut Oil
•  1 or 2  Drops Artificial “Butter” Flavor   *Optional – Add’s Richness

The Filling

•  2 cups  Reduced Fat Ricotta Cheese
•  1 cup  0% Fat Greek Yogurt
•  1/2  cup  Stevia or Xylitol
•  2  tbsp  Key Lime Juice
•  1 tsp  Vanilla Extract
•  3 cups  Blueberries  (If Frozen, Thaw Slightly)

Preheat oven to 350.  Combine the ingredients for the crust and press lightly into the bottom of a 10″ pie plate or 9″ springform cheesecake pan.  Prick surface area of crust with a fork before placing in the oven for 10-12 minutes to set.  Combine ricotta cheese, Greek yogurt, Stevia, lime juice, and vanilla in a blender or food processor and blend until very smooth.  Pour, leaving one cup remain in your blender, into a large bowl and set aside.  Place blueberries in blender or processor with the filling and pulse until corsely chopped.  Pour the blueberry mixture into the bowl of filling and stir to combine.  Refrigerate over night or freeze for at least four hours prior to serving.  *Yields 12 Servings  –  Garnish slices with a dollop of Greek Yogurt and Fresh Blueberries (optional). 

Nutritional Information:  Per Serving – 195 Calories (Carbs. 20g, Fat 9g, Protein 10g)

 Yes, there is a whopping 10 grams of protein per slice.  Plain 0% Greek Yogurt is wonderful.

Until next time, enjoy — Cs.

Quinoa Fruit Bars

These are my version of: Gluten Free Dark Chocolate Quinoa Bars

The concept of Quinoa baked into bars was just too enticing not to try for myself.  I have made a thousand batches of these now and keep them on hand for a Clean grab-‘n-go option.  These bars have protein in the Quinoa*, plenty of fiber, and healthy fats should you add them.  They keep for several days and also freeze well.  They are a substantial, dense, and very moist kind of bar.  See if you don’t become addicted to them!

*Quinoa is a ‘complete protein’ source, containing all 8 essential amino acids, just like meat and one of the only plant sources.

• 1 1/2c  Cooked Quinoa
• 1c  Oat Flour
• 1/2c  Muscovado Sugar
• 1 1/2 tsp.  Ground Cinnamon
• 1/2 tsp.  Ground Nutmeg
• 3/4c  Milk of Choice
• 1  Whole Egg
• 1 1/2 tsp.  Vanilla Essence
• 1/2 tsp.  Almond Essence
• 1/2 tsp.  Orange Essence
• 1/2c  Dried Fruit of Choice (Plums, Blueberries, and Apricots are delish!)
• Optional:  1/4c  Ground Flax or Chia Seed

Preheat oven to 350.  Cook the Quinoa according to the directions on the package (note: one cup of cooked is roughly equal to 1/4 cup uncooked).  Set aside in a mixing bowl to cool.  When thoroughly cooled add the flour, sugar, cinnamon, and nutmeg.  In a separate bowl beat the milk, egg, and essence’s together before adding them to the dry ingredients.  Mix until fully incorporated and finally stir in dried fruit.  Pour into a greased 6×9″ pan and bake for 25-30 minutes.  Yield: 6 Bars

Nutritional Information:  Per Bar – 193 Calories  (Carbs 33g, Fat 3g, Protein 8g)

A close up of their deliciousness.  Fantastic!

♦ A note about Muscovado Sugar

Usually when baking I stick with Stevia In The Raw for my source of sweetness.  Honey and molasses also make my “Top Used” list and sometimes I am satisfied with the natural sweetness imparted on a recipe by the fruit involved (especially if it’s sweetened dried fruit).  However I purchased some Muscovado sugar to try awhile back when I had my biscotti baking business and I still love its taste.  I find it works perfectly in these bars as well.  Earthy, rich, and deep.

“Muscovado is a type of unrefined brown sugar with a strong molasses flavor.  Also known as “Barbados sugar” or “moist sugar”, muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making rum.  When produced under regulated conditions, it is nutritionally richer than other brown sugars or refined sugar, and retains most of the natural minerals inherent in sugarcane juice.”  Information courtesy of:  Wikipedia

Unrefined Muscovado Sugar

Southwest Black Bean Dip

I am pretty sure it is illegal to marry Black Bean Dip.  Actually I think passionate scarfing is the moral limit, really.  

I love black beans and I loved this.  The acid from the vinegar, together with the fresh, chunky, veggies makes a refreshing summer dip perfect for potlucks, parties, or barbecues.  You could also veg-out in front of the television with this all by yourself.  Oh the possibilities!  

• 1 (15oz)  Can Reduced Sodium Black Beans – Rinsed and Drained
• Half of a Medium Red Onion – Chopped
• Half of a Red Bell Pepper – Diced
• Half of a Green Bell Pepper – Diced
• One Jalapeno Chili – Diced
• 1/4  of a Medium Avocado
• 1 tbsp.  Olive Oil
• 1/2 tbsp.  Balsamic Vinegar
• 1/2 tsp.  Ground Cayenne Pepper
• 1/2 tsp.  Ground Sage
• Salt & Pepper to Taste

Ladies and gentlemen, break out your blenders!  Or food processors.  Combine in them the black beans, onion, avocado, olive oil, vinegar, salt, pepper, sage, and cayenne.  Blend or chop until relatively smooth.  Pour mixture into a serving bowl and stir in the diced red and green bell peppers, as well as the jalapeno.  *Optional:  Before serving garnish with a little diced jalapeno and red pepper for color.  Serve at room temp.

Enjoy — Cs.

Pumpkin Spice Latte

If I hadn’t made it myself I would have expected to pay for it.  Delish!

• 2/3c  Milk of Choice
• 2 tbsp.  Pure Plain Pumpkin
• 1c  Strong Brewed Coffee
• 1 tsp.  Stevia or Xylitol
• 1/2 tsp.  Vanilla Essence
• 1/4 tsp.  Ground Cinnamon
• 1/8 tsp.  Nutmeg (Sprinkle Over Top)
• *Optional:  Half Scoop Vanilla Protein Powder  (Makes this a great pre-workout!)

Combine the milk, pumpkin, cinnamon, sweetener, and vanilla essence in a blender and blend until very frothy.  Pour mixture into a saucepan and heat until piping – pour into a large mug with the coffee.  Sprinkle a little nutmeg over the top and see if this warm treat doesn’t bring a little smile to your face on a rainy afternoon.

Enjoy  —  Cs.

Spicy Herb Hummus (No Tahini)

Spicy Herb Hummus (No Tahini)

Major aversion to Tahini.  Now that I got that out in the open…  Here’s the recipe!

• 1  Can Chickpea’s (Rinsed and Drained)
• 2-3  Garlic Cloves
• 1 1/2  Tbsp. Extra Virgin Olive Oil (EVOO)
• 1/2  Tbsp.  Red Wine Vinegar
• 1 Tsp.  Red Pepper Flakes
• 1/4 Tsp.  Cumin
• 1/4 Tsp.  Thyme
• Salt and Pepper to Taste
• 2-3 Tbsp.  Water (until desired consistency)

Blend or chop, scraping bowl as needed, until smooth.  Your veggies will thank you.