Monday, October 25, 2010

BREE WEE: Mom & Triathlete - Hawaii

BREE WEE: Mom & Triathlete - Hawaii:
Pumpkin Pie Bars

"15 oz can of pumpkin (no other ingredients, just pumpkin in there)
2 bananas
10oz of dates (no pits)
1 cup mac nuts (pecans or walnuts taste good in there too)
1/4 cup agave syrup (or maple syrup)
1 cup oats (Coaches Oats work best, whatever you have is ok)
coconut shreds or carob/chocolate chips optional

To do:
In a food processor combine the mac nuts, a few shakes of cinnamon, and the dates. Process about 2 minutes, until it gets really soft and forms sort of a dough ball. That is the crust. Simple. Spray a pie pan with cooking spray, evenly flatten the crust mixture onto the pie pan. (above photo, in the black pie pan is my crust laid out).

In a bowl combine 2 bananas mashed, the pumpkin, 2 shakes of cinamon, agave syrup, and the oats. Mix well then spread evenly over the crust.

Bake on 350* for 20-25 minutes. (check it as your oven might be faster or slower than mine). Let cool then enjoy with a scoop of yogurt on top, if you are Kainoa, (he puts yogurt on everything).

The optional ingredients: We sometimes add 1/2 cup of coconut shreds to our crust to make the mac nut and coconut Hawaiian crust flavor. The carob (or chocolate chips), 1/2 cup or so give the pumpkin pie a different twist for the holidays..."

Saturday, October 23, 2010

Blueberry-Ricotta Tart Recipe

Blueberry-Ricotta Tart Recipe: "1 cup all-purpose flour
1/4 cup finely ground blanched almonds
2 tablespoons toasted wheat germ
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 tablespoons cold, unsalted butter, cut into pieces
1/4 to 1/3 cup low-fat buttermilk
1 1/4 cups part-skim ricotta
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon plus 2 more tablespoons honey
2 cups blueberries"


In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
Puree part-skim ricotta with 1/4 tsp. salt, cinnamon, and 1 Tbsp. honey. Spread into cooled shell. Stir 2 Tbsp. honey gently into blueberries and arrange on top of tart. Chill for 2 hours.

Read more at Blueberry-Ricotta Tart Recipe

Thursday, October 21, 2010

Healthy Meals and food for Healthy Kids � High Protein Pumpkin Pancakes

Healthy Meals and food for Healthy Kids � High Protein Pumpkin Pancakes: "High Protein Pumpkin Pancakes
1/2 cup cottage cheese
1/2 cup pumpkin puree
3/4 cup dry oats
2 eggs
1 TBL canola oil
1 tsp pumpkin pie spice
1 tsp vanilla
Blend all ingredients in blender until well mixed.� If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.� Pour by TBL onto griddle.� Make sure you cook these long enough that the center gets mostly cooked.� Top with real maple syrup.

I love using a Tablespoon when I p"

Tuesday, October 19, 2010

A Grain-Free�Bread? � Spoonful of Sugar Free

A Grain-Free�Bread? � Spoonful of Sugar Free: "Grain-Free Pumpkin Spice Bread

~This recipe is gluten-free, grain-free, dairy-free, and of course, sugar-free!

Makes 1 loaf


1 cup of pumpkin puree
1/2 cup almond butter
3 eggs
3 Tablespoons Ground flax
3 Tablespoons Chia Gel (For each tablespoon of chia, mix 2-3 tablespoons of water and let sit for 15-20 minutes. The chia seeds will puff into a gel)
1/4 teaspoon salt
1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 1 teaspoon pumpkin pie spice)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup water

Mix together the ingredients

Bake at 350 for 1 hour.

Let cool for 15 minutes.

Monday, October 18, 2010

Enlightened Cooking: Chocolate Black Bean Power Bars (No-Bake, Vegan, & Easy--Allergy Free Option)

Enlightened Cooking: Chocolate Black Bean Power Bars (No-Bake, Vegan, & Easy--Allergy Free Option): "Chocolate Black Bean Power Bars (No-Bake)

Nutrition: Using Nutrition Data calculator, 1/8th of the recipe (1 bar) has 161 calories, 8.5 grams protein, 8.3 grams fiber, an 6.8 grams of sugar.

1 15-oz can unseasoned black beans, drained and rinsed
2/3 cup mashed, very ripe banana (about 1 medium)
1/2 cup unsweetened cocoa powder (not Dutch process)
1/3 cup (packed) raisins
2 tsp vanilla extract
9 packets stevia-blend powder packets (e.g. TruVia or PureVia)
1/2 cup toasted wheat germ (e.g., Kretschmer brand) (see my Gluten-Free Option below!)
1/4 cup ground flaxseed
Optional: 2 tbsp bittersweet chocolate chips

Process the beans, banana, raisins, vanilla, and stevia in a food processor until very smooth. Add the wheat germ and flaxseed. Pulse until mixture is well-blended and comes together to form a dough. Transfer mixture to a cutting board. Shape into a log and cut into 8 equal pieces."

Friday, October 15, 2010

Chocolate Zucchini Oatmeal

Chocolate Zucchini Oatmeal: "Chocolate Zucchini Oatmeal

Makes 1 Serving

1/3 cup oats

2/3 cup unsweetened, vanilla almond milk

1/2 cup finely shredded zucchini

1 tbsp high quality unsweetened cocoa powder

dash of Himalayan sea salt

Sweetener of your choice, I use vanilla stevia

1/2 tsp pure vanilla extract

1 tbsp grass fed butter

1 free range egg

A small square of high quality dark chocolate

Combine the oats and the almond milk is a small bowl and stir to combine. Cover and refrigerate overnight; this not only lends itself to a creamier bowl of oatmeal but also improves digestion of the oats. In the morning, combine the oats and milk with the shredded zucchini, the cocoa powder, the salt and the sweetener into a small pot. Put the pot onto medium heat and bring to a gentle boil, stirring occasionally. Once it begins to gently boil, reduce the heat to low and cover. Allow the oats to simmer for about 5 minutes. Remove the lid, stir the oats and add in the butter and the vanilla. Stir well and cover for an additional 5 minutes, you may need to add more milk if the oats are too thick. Meanwhile, beat the egg until it is completely smooth with no pockets of unbeaten whites. Gently stir the egg into the oats and allow to sit for about one minute and remove from the heat. Stir in the chocolate and serve warm.

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