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The Ultimate Healthy Pumpkin Pie

We love this recipe from Amy's Healthy Baking

The Ultimate Healthy Pumpkin Pie - via Fly Feet Running

Crust

whipped cream

  • 3 tbsp (45mL) heavy cream
  • 6 tbsp (90g) plain nonfat Greek yogurt
  • ½ tsp vanilla crème stevia (such as SweetLeaf)

Filling

  • 1 (15oz) can pumpkin purée
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (120mL) nonfat milk
  • 1 tbsp (8g) cornstarch
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ¼ cup pure maple syrup
  • 2 tsp vanilla extract
  • ½ tsp vanilla crème stevia (such as SweetLeaf)
  • 3 large egg whites, room temperature & lightly beaten
 

Directions

  1. To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles crumbs. (See photo in the blog post above.)
  2. Whisk together the milk and maple syrup, and drizzle over the flour mixture. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. Mix until all of those liquid ingredients have been incorporated. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough.
  3. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 30 minutes.
  4. While the dough chills, prepare the filling. Stir together the pumpkin purée and Greek yogurt in a large bowl. In a separate smaller bowl, whisk together the milk and cornstarch. Stir the milk mixture into the pumpkin mixture. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. Stir in the maple syrup, vanilla, and vanilla crème stevia. Gradually stir in the egg whites until fully incorporated.
  5. Preheat the oven to 375°F, and coat a 9”-round pie plate with nonstick cooking spray.
  6. Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Peel off the other layer of plastic wrap. Gently press the dough into the pie plate, and trim the overhang.
  7. Line the center of the pie with foil, ensure that the foil is fully touching the dough all the way around the steep sides of the pie plate, and pour pie weights or uncooked rice into the center. Bake the crust at 375°F for 15 minutes. Carefully remove the foil and pie weights or rice.
  8. Pour the filling into the center of the parbaked crust. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. Cool completely to room temperature; then chill the pie set for an additional 8 hours before serving.
  9. To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. Remove from the freezer. Add the heavy cream, and beat for 2-3 minutes or until it reaches the soft peak stage. Add the Greek yogurt and vanilla crème stevia, and beat for an additional 1-2 minutes or until it reaches the stiff peak stage. Cover and refrigerate until ready to serve the pie. Top each slice with a dollop of whipped cream.

Clean Green Bean Casserole (from scratch!)

We love this recipe from Clean Cuisine!

INGREDIENTS

  • ⅓ cup cashews plus ¾ cup water
  • Unrefined sea salt (for boiling water), plus more for seasoning
  • 1½ pounds organic green beans, ends snapped and broken into bite-sized pieces
  • 7 ounces shitake and oyster mushroom mix, cut into bite sized pieces
  • 5 ounces baby portabella mushrooms, brushed clean and stems discarded
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 1 tablespoon minced garlic
  • White pepper, to taste
  • 2 tablespoons white whole wheat flour (such as King Arthur brand)
  • ½ cup raw pumpkin seeds, plus more for garnish
  • ¼ cup whole wheat panko crumbs

DIRECTIONS

  1. Place the cashews and water in a mini food processor and process until smooth and creamy. Set cashew cream aside. 
  2. Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
  3. Prepare an ice bath by filling a large bowl with cold ice water and ice. Set aside. 
  4. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Drain the beans again in a colander. Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
  5. Break the mushroom tops into pieces using your hands. 
  6. In a large skillet over medium heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat. Add the cooked green beans into the skillet with the mushrooms and gently toss. Transfer the green bean-mushroom mixture to the prepared baking dish. Season green beans with salt to taste.
  7. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over low heat and whisk constantly for 1 minute. Add the cashew cream very, very slowly and continue whisking until all of the cream is used and the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
  8. Add the pumpkin seeds, panko crumbs, and remaining 2 teaspoons extra virgin olive oil to a food processor; process by pulsing about 10 quick times. Season with salt and pulse again. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.

Cranberries

Fly Feet Running - Cranberry Recipe

Ingredients

  • 1 (12 oz.) bag cranberries, fresh
  • 1/2 tsp Stevia
  • 1 C. cilantro, chopped
  • 4 green onions, chopped
  • 1 jalapeño, seeded and minced
  • juice of 1 lime
  • pinch of salt

Directions

  1. Place cranberries in bowl of a food processor and pulse until finely chopped.
  2. Add Stevia and stir to combine.
  3. Add cilantro, green onions, jalapeño, salt and lime juice.
  4. Place in glass dish and refrigerate at least 4 hours or overnight.
  5. Serve over turkey or as an appetizer with a creamy cheese. 

Beef, Celery, Walnut & Apple Stuffing

We love this recipe from Paleo Leap!

Thanksgiving Stuffing
  • 1 lb extra lean ground beef;
  • 1 tbsp cooking fat;
  • 4 stalks celery, diced;
  • 1 medium onion, diced;
  • 1 apple, diced;
  • 2 cups finely chopped walnuts;
  • 1 clove garlic, minced;
  • Generous amount of poultry mix or sprigs of fresh rosemary, sage, thyme, and marjoram, very finely chopped, stems removed;
  • Sea salt and freshly ground black pepper to taste;

 

Preparation

  1. Preheat your oven to 375 F.
  2. In a large pan, sauté the ground beef and celery with the cooking fat for about 3 minutes. Make sure to crumble the ground beef to small pieces.
  3. Add the diced apple and onion and continue sautéing for another 2 minutes.
  4. Add the fresh herbs or poultry mix, minced garlic, walnuts and season with salt and pepper. Mix well. The meat should still be somewhat pink; it’ll finish cooking in the oven.
  5. Put the mixture in a baking dish and bake uncovered for about 30 minutes in the preheated oven.

Wild Mushroom Butter Roasted Turkey

We love this recipe from Paleo Leap!

Wild Mushroom Butter Roasted Turkey

Turkey:

  • One 10-12 lb turkey

  • Garlic powder

  • Ground dried thyme

  • Poultry mix or finely chopped fresh rosemary, sage, thyme, and marjoram

  • 1/2 cup chicken stock

  • 1/2 cup good quality and sugar-free BBQ sauce (can be homemade)

Wild mushroom butter:

  • 1 1/4 cups dried wild mushrooms

  • 1/4 lb room temperature butter or clarified butter

  • 1 tbsp white wine

Preparation

  1. Preheat your oven to 450 F.

  2. Grind the dried mushrooms in a coffee grinder to a powder.  Mix that powder in a bowl with the soft butter or ghee, add the wine and mix again.

  3. Clean your turkey and pat dry. Check the body and neck cavities. There will usually be two bags – one containing the heart, liver, and gizzards, and one with the neck. Remove them before dressing the bird. Place the turkey in a large roasting pan.

  4. Cut the skin at a few places on the bird and place some of the wild mushroom butter between the skin and the flesh with a small spoon or a kitchen syringe.

  5. Season the bird generously with garlic powder, dried thyme, the fresh herbs or poultry mix and black pepper. Spread the rest of the mushroom butter on the surface of the turkey.

  6. Place a sheet of aluminum foil loosely over the turkey and put it in the oven.

  7. Reduce the heat to 350 F immediately after putting the turkey in the oven. Cook for about 18 minutes per pound; in this case, 3 ½ hours. Season with salt and pepper after 30 minutes of cooking.

  8. Baste the bird about every 20 minutes to make sure the meat stays moist.

  9. You can remove the aluminum foil an hour before the end of the cooking process to obtain a golden and crispy skin.

  10. Remove the turkey from the oven when fully cooked. Take it out of the roasting pan and set aside, covered with the aluminum foil.

  11. Let it set for about 20 minutes while you prepare the sauce.

  12. Place the pan on the stove top on a medium heat and deglaze with the chicken stock. Add the BBQ sauce.

  13. Bring to a boil, then remove from the heat.

  14. Serve the sauce immediately with the turkey.

Butternut Squash Gravy

We love this recipe from Kelly Hutchinson

Ingredients

  • 3 c butternut squash cut into ~1 inch cubes
  • 1½ c vegetable broth (or “no beef” broth or mushroom broth), divided
  • 1 bay leaf
  • ½ tsp rubbed sage
  • ¼ tsp garlic powder
  • ⅛ tsp onion powder
  • salt and pepper, to taste
  • liquid aminos (see note)
  • -sub coconut aminos 

Directions

  1. Combine the squash, 1 c broth, bay leaf, rubbed sage, garlic powder, and onion powder in a sauce pan. Bring to a boil and cover, cooking 5 – 8 minutes until the squash is soft.
  2. Transfer to a blender and puree until smooth. Return to the pan and add the remaining broth. Simmer until thickened to your liking (about 10 minutes for me). If you thicken it too much, add more broth to reduce. Taste and season with salt/pepper.

Notes: When using vegetable broth, I add 3 tbsp. of liquid aminos  to add umami flavor. When using mushroom or “no beef” broth, I add just a splash.Serving size is a generous ½ c. You could probably stretch it to 6 servings of ⅓ c each.