SUGAR-FREE, GLUTEN-FREE, LOW-CARB PUMPKIN PIE

  This recipe uses my Almond Pie Crust from Nourished. You can find it here  However the pie in the picture is made with a new one that I’m currently working on. I’ll post it when I have it finalized and written up. PUMPKIN PIE The biggest problem with custard-based pies is the soggy bottom crust. Pre-baking the crust and partially cooking the filling before putting it in the shell is the secret to this rich, creamy pumpkin pie. Ingredients: 9-inch Almond Pie Crust 2 large eggs 1 and 1/2 cups half…

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TOO BUSY TO COOK? TRY DIET-TO-GO

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  It felt like Christmas came early this year when I got a knock on the door and discovered a huge Styrofoam crate full of food from Diet To Go, a company that puts together meals to fit your diet of choice (low-fat, vegetarian, or low-carb) and ships them directly to you. They take the guesswork out of dieting ~ no shopping, no cooking, no counting calories or carbs, and no estimating portion sizes ~ mindless eating, but in a good way. One of the things I…

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EATHROPOLOGY: CAN I RETIRE NOW?

  A friend alerted me to an article on Adele Hite’s blog, Eathropology. http://eathropology.com/2012/09/26/where-the-women-are-nutrition-edition/  I hate to admit that I didn’t even know Adele had a blog, or I would certainly have been following it. Adele was Dr. Eric Westman’s right-hand (wo)man at Duke University for many years. When budget cuts took away her job, she decided to become a doctor in her own right and is now working toward that goal. (Her real goal is to change the world, and she’s making progress on that front as well.) I…

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VALIDATION: Peter Reinhart

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   Gluten-free products, recipes, and cookbooks are everywhere these days, but most of them just sub high-carb starches like potato, corn, tapioca, and rice for wheat, rye, and barley. The cookbook above is different. You can’t read the subtitle very well here, but it says, “80 Low-carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss.” It was written by Peter Reinhart and Denene Wallace. Peter Reinhart is a world-class expert on bread and baking. Mario Batali called him the Leonardo da Vinci of bread. He has written nine books, including The Bread Baker’s Apprentice,…

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CRISP-BRAISED CHICKEN THIGHS WITH SPROUTED BEANS AND PUMPKIN SEEDS

Crisp-Braised Chicken Thighs with Sprouted Beans & Pumpkin Seeds 4 servings The classic French pairing of duck confit and lentils inspired this dish of crispy-skinned, succulent chicken thighs atop a savory combo of sprouted beans and sautéed pumpkin seeds. Inexpensive chicken thighs cook up moist and tender and the gluten-free, grain-free, low-carb side rivals the original starchy version for depth of flavor, but with a unique texture and a bit of crunch. Tip: I used a dried mix of sprouted lentils and adzuki and mung…

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CHOCOLATE PEANUT BUTTER FUDGE

Chocolate Peanut butter Fudge by Judy Barnes Baker

Here’s my new, favorite fudge recipe. I love to eat it straight out of the freezer.  Ingredients: 1/2 cup of butter or part coconut oil 1/2 cup natural peanut butter, plain or chunky 2 ounces cream cheese, softened to room temperature 1/2 teaspoon vanilla extract Liquid sugar substitute equal to 1 cup sugar (I used EZ-Sweetz) 1/3 cup vanilla whey protein powder, such as MRM brand 1/3 cup cocoa powder Dash of salt 1/4 cup walnuts, chopped (optional) Directions: Butter a 5×7-inch baking dish or pan and line…

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