Pumpkin Pie Shakeology

World's Healthiest Pumpkin Pie! (No, seriously...)

So, I wanted to play around with my Shakeology a little bit, and also give a healthy twist on a fall special: PUMPKIN PIE!!!

I recently made the sugar/fat-filled version of this for my eldest's birthday early this month, and I did it again but this time made it healthier than your HEALTHY morning cereal :)  He asked for some last night, and I served it with pumpkin granola sprinkled on top and a dallop of homemade greek yogurt. His words? "This is delicious! I can't even tell that it's healthy!"

Here is what you need:

1 can pumpkin

3/4 tsp ground ginger

1 1/2- 2tsp cinnamon

1 serving vanilla Shakeology

1/3 cup cashew milk (any milk would work, this is your healthiest option!)

1/4 tsp pink salt

1-2 tbsp coconut sugar (to your taste preferences, I used 1 tbsp)

1/2 cup egg whites

STEP ONE

Preheat oven to 425F.  Pour pumpkin into a saucepan, and on cook pumpkin with salt, cinnamon, ginger, and coconut sugar on low until it starts to bubble. Let cool down.

Step two:

Put pumpkin mixture in mixer, add shakeology, egg whites, and milk and mix until well blended.

Step three:

Pour finished pumpkin mixture into oiled pie pan or pie crust (I did mine crustless). Bake at 425 for 15 minutes, then turn down the oven to 350 and let bake for another 45 minutes.

Step four:

Make sure knife comes out of the center clean, and then let cool. Serve with greek yogurt and granola on top!

FAVORITE Gluten-Free Pizza Crust

This is by far my most favorite gluten-free crust I have made yet. One reason it was so good is because this is a pan style crust, meaning I put it in a pan with lots of oil..... ***gasp!

Ingredient list:
3 tbsp brown sugar or coconut sugar
1/4 cup olive oil
3/4 cup luke warm water
1 tablespoon active dry yeast
1 tbsp apple cider vinegar
3 egg whites (do NOT buy the carton kind! Those are cooked and won't fluff)
3 cups gluten free flour blend (make sure it has starch or xantham gum)
3/4 tsp salt
1/2 tsp baking powder



Mix sugar, water, and sprinkle yeast on top. Set aside.

Mix sugar, flour, and baking powder and set aside.

Beat egg whites until they formed soft peaks.

Mix oil, vinegar, and salt in with the yeast mixture. Then pour into the egg whites and beat on medium speed until combined.

Add remaining dry ingredients and combine on high speed for 1 minute. Grease two pie pans (the more oil, the more "pan" style the pizza will taste), and press dough into the pans. **Get your fingers wet to keep from sticking to the dough.


Let rise for about 45 minutes until it has fluffed up.


Cook without toppings for about 20 minutes at 350, add toppings, and cook for another 20-25 minutes until crispy, golden brown.


***Note, I precooked for about 40 minutes and then added toppings and broiled the cheese. Both ways work and it's up to your preference! I like crispy style.

Orange Creamsicle Shakeology

Still feeling summer, so I'm taking it back to Orange Creamsicle Shakeology :)

Lemon Garlic Green Beans

When we were dating, my husband informed me that green beans were pretty much his favorite food. However, he liked them totally sautéed and fried in butter. Delicious? Absolutely. Was I going to make that often in my home? Probably not.

When at the store, I switch up my vegetables based on what is seasonal or on sale, just to make sure my family is getting rounded nutrition. Yesterday was green beans. I want really flavorful green beans that don't make me feel gross after eating them, so I came up with a flavor blend to perfectly suit our tastes here at home!

What you need:

Large skillet or pan

Fresh green beans

Lemon juice

Himalayan salt

Olive oil

Garlic (powder or fresh)

Regardless of whether or not the green beans are pre-washed, wash them anyways. Don't shake off the excess water and transfer them into a skillet drizzled in olive oil. Drizzle lemon juice over the top, cover, and let steam for a few minutes on high. 

Turn down to medium/high and add garlic and salt, drizzling a little more oil and lemon juice on top. Cover and let steam for a few more minutes. 

Turn back on high and drizzle yet some MORE lemon juice over the top, frying and flipping the beans over the high hight. Add garlic and salt and continue to "fry" them.



Once you start to see a few of the beans turn brown or crispy, they should be done! Eat one just to make sure :)

The goal is to get a crunchy bite, not soft and soggy.



Enjoy!

Pina Colada Shakeology

Quiche Bake

Every now and then I run out of ideas of how to fit protein in with dinner. Chicken salad and meat and salad gets boring over time, so I do a quiche bake! This recipe serves 4 and we had it along with a salad. Sometimes I will make more and use them for breakfast sandwiches! They make great leftovers. I will also provide the DAIRY FREE version!

What you need:
 Pyrex pan
Oil spray

 12 eggs
1/2 cup shredded cheese
1/2 cup cottage cheese
1 tsp black pepper
1 tsp salt
1 tsp Italian seasoning 

Whisk together, spray glass pyrex pan, pour in, bake at 400 degrees F for 15-20 minutes, or until edges are golden brown and the middle is firm. If you are using portion control containers (get yours HERE ), depending on how you divide, one serving will be 1-2 red and 1 blue!


DAIRY FREE VERSION:

12 eggs
3/4 cup mozz. daiya cheese
1 tbsp almond or cashew milk
1 tsp each of pepper, salt, and It. seasoning :)