Pecan Pie Butter

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Ingredients:

  • 2 cups of Unsalted Roasted Pecans
  • 3 tbsp of Coconut Oil
  • 4 tbsp of Maple Syrup
  • 2 tbsp of Cinnamon
  • A few dashes of Salt

*Makes 10 servings

**Check with the capabilities of your blender/ food processor before making this recipe.

Directions:

  1. Microwave coconut oil if it is in a solidified state.
  2. Measure out pecans (2 cups) and put in blender or food processor.
  3. Once blended into a flour like consistency, add in coconut oil, maple syrup and cinnamon.
  4. Blend until desired consistency is reached.
  5. You may need to periodically use a spatula to scrape the nut butter from sides to bottom of blender/ food processor.
  6. Bon Appetite!

 

 

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No-Bake Mini Avocado Key Lime Pies

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Ingredients:

  • 6 Pre-made mini graham cracker pie crusts
  • 2 Avocados
  • 3 Limes (juiced)
  • Lime zest
  • 1/4 cup of Agave
  • 1/4 cup of Shredded coconut

Directions:

  1. Set aside mini pie crusts.
  2. Juice the limes.
  3. Blend avocados, agave and lime juice in a blender.
  4. Grate the limes for lime zest.
  5. Mix avocados, agave, lime juice and lime zest in a mixing bowl.
  6. Put avocado mix into pie crusts.
  7. Top mini tarts with shredded coconut.
  8. Refrigerate for at least 1 hour before serving.

Lemon Banana Tart with Almond Flour Crust

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Ingredients:

Crust:

  • 1.5 cups of Almond Flour
  • 3 tbsp of Coconut Oil
  • 1/4 tsp of Baking Soda
  • 1 tbsp of Maple Syrup
  • 1 tsp of Vanilla Extract
  • 1/2 tsp of Cinnamon
  • 1 tbsp of water

Crust recipe originally from here.

Filling:

  • 2 Bananas
  • 6 tbsp Ground Flax Seeds
  • 1/3 cup of Lemon Juice

*Serves 6

Directions:

  1. Pre-heat the oven to 350 F.
  2. Mix almond flour, baking soda and cinnamon in a large bowl.
  3. Mix coconut oil, maple syrup, vanilla and water in a small bowl.
  4. Add the contents of the small bowl into the large bowl.
  5. Mix the ingredients until the consistency is even.
  6. Put the crust mixture into a tart pan to form the crust.
  7. Bake for about 20 minutes.
  8. Blend the bananas and lemon juice and add to a mixing bowl.
  9. Add the ground flax seeds to the filling mixture.
  10. Add the filling to the tart crust once it is done baking.
  11. Freeze the tart until the mixture hardens a bit (about 30 min-1 hour)
  12. Bon Appetite!

Patriotic Dessert: Triple Berry Cheesecake

Patriotic Berry Cheesecake

 

Nutrition Facts: Triple Berry Cheesecake

This is a patriotic twist on my nutritionally upgraded strawberry cheesecake recipe.

Ingredients:

  • 8 sheets (32 crackers) of Graham Crackers
  • 16 oz. of Plain Greek Yogurt
  • ~1.5 cup of Strawberries
  • ~3/4 cup of Blueberries
  • ~3/4 cup of Raspberries
  • 4 tbsp of Cool Whip
  • 4 tsp of Dark Brown Sugar
  • A few dashes of Cinnamon

*Makes 8 servings.

Adapt according to your own preferences.

Directions:

  1. Crush the graham crackers.
  2. Place the crushed graham crackers in the bottom of the serving dish.
  3. Mix the greek yogurt, brown sugar, cinnamon and cool whip in a serving bowl.
  4. Put the yogurt mix in the serving bowl.
  5. Chop the strawberries.
  6. Put the berries on top of the yogurt mix, design festively if you wish.