Pecan Pie

Who doesn’t love Pecan Pie during the holidays?? Add this to your Christmas Menu and everyone will love it! Well this healthy alternative will leave you feeling less guilty and it’s better for your body!

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Healthy Cooking: Pecan Pie

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Ingredients:

• 1 cup of light brown sugar
• ¼ cup of white sugar
• ¼ cup of coconut oil
• 3 eggs
• 1 tablespoon of all purpose flour
• 1 tablespoon of 2% milk
• 1 teaspoon of vanilla extract
• 1 cup of chopped pecans

Directions:

1. Preheat oven to 400 degrees
2. In a large bowl, beat eggs until foamy, and stir in coconut oil. Stir in brown sugar, white sugar, and the flour; mix well. Then add the milk, vanilla, and nuts
3. Pour into an unbaked 9” pie shell. Bake in preheated oven for 10 min at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until done.

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Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

YUMMY!!!!!!

Chicken Adobo Lumpias

Ingredients:

• 4 Thin sliced Chicken breasts- diced
• 1/4 cup of apple cider vinegar
• 2 tablespoons cup of low sodium soy sauce
• 4 cloves garlic, crushed and minced
• 2 bay leaves
• 1 tsp of baking stevia
• 1 tsp curshed black peppercorns
• 1 bunch chives
• 1 pkg large square spring rools 
• 1 egg beaten
• Canola oil for frying
• Kosher salt
• Greek yogurt for topping

Directions:

1. In a pot, mix the diced chicken, viengar, soy sauce, garlic, bay leaves, stevia, and peppercorns. 

2. Place pot on stove, add enough water to cover chicken. Bring to a boil; lower the heat and simmer until chicken is nice and white. Transfer the chicken to a plate. Boil the sauce for about 5 min and strain (set the sauce aside)

3. In a food processor, pulse the chicken until finely chopped. Mix in the chives and 1/2 cup of sauce (reserve the other half for topping)

4. Lay out 1 wrapper on a clean surface. Spread with 2 heaping tablespoons of filling in thin line along one edge. Brush the opposite edge with the egg wash, fold in the edges and roll up tightly. Repeat, will make approx 6 rolls

5. In a medium skillet, heat 1 inch of oil med-high heat. Working the rolls until golden, approx 2 min each

Transfer to a paper towel to drain, sprinkle with Kosher salt

Cut Lupias in half and serve with a side of Greek Yogurt

Homemade Carrot & Cauliflower Soup

Served hot or cold

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 5 medium carrots, peeled and coarsely chopped
• 1/2 head cauliflower, cut into florets
• 1 teaspoon red pepper flakes
• 2 teaspoons lemon zest
• 1 teaspoon ground cumin
• 2 cups chicken or vegetable stock
• 3/4 cup plain yogurt, divided
• Kosher salt and freshly ground black pepper
• 1 green onion, finely chopped

Directions:

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 

hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some 

chopped green onion.

Greek Yogurt Crumb Cake

This crumb cake will definitely be a crowd pleaser! I made this last night for a dinner party and my husband begged our guests to take some with them so he wouldn't be tempted to eat the whole pan :)

Ingredients:

• 4 1/2 cups of flour ( I used almond flour for a gluten free dessert)
• 2 cups of baking stevia
• 1 cup of dark brown sugar ( I used stevia brown sugar mixture)
• 1 tsp of sea salt
• 1 tsp of ground cinnamon
• 1 tsp of allspice
• 4 cups of smart balance butter spread
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp of baking soda
• 1 cup of plain greek yogurt
• 3 Eggs
• Confection Sugar or baking Stevia for a light dusting

Directions:

1. In a large bowl mix together 2 cups of flour, 1/4 cup of baking Stevia, the brown sugar, 1/2 tsp of sea salt,  the cinnamon, and allspice. Mix well. Using a fork, mix in 2 cups of melted smart balance butter spread until crumbly and set aside. 

2. Preheat oven 350 degrees. Spray with cooking oil a 11x15 glass cooking dish. 

Using an electric mixer, cream the remaining 2 cups of melted smart balance butter spread at high speed. Gradually blend in the remaining 2 cups of baking Stevia. Beat until fluffy. Increase the mixer and blend in 1 egg at a time. Beat in the vanilla, 1/2 tsp of sea salt, and baking soda.

3. Lower the mixture speed to low; gradually beat in 1 1/4 cups of flour. Mix in 1/2 cup of plain greek yogurt until blended together. Mix in remaining 1 1/4 cups of flour and 1/2 cup of greek yogurt.

4. Pour in to prepared glass baking dish. Spread evenly and then top with Crumble evenly over the batter. Bake until cake feels spongy and a toothpick inserted comes out clean. Approx. 40 minutes

5. Let cool, dust with Confection sugar or Baking Stevia. Cut into squares and ENJOY!

Gourmet Caprese Egg Breakfast Sandwich

Cindy's Gourmet Caprese Egg Breakfast Sandwich-

This Breakfast Sandwich packs a lot of Flavor!

Ingredients:

• Flat Out- 90 calories
• 2 Eggs
• 1 tablespoon of Smart Balance Butter Spread
• 1/3 cup of spinach
• Sun-dried Tomatoes packed in oil
• Goat Cheese
• Salt & Pepper To taste
• Cindy's special sauce

Directions:

1. In a small non stick skillet- melt butter
2. Drop eggs in, you will cook until the white becomes solid, then flip and cook for an additional 45 seconds
3. Prepare your sandwich before cooking your eggs.
4. Layout your flat bread, on one end spread Cindy's special sauce
5. Cut slices of goat cheese and place on top
6. Sprinkle sun-dried tomatoes on top and then place your spinach.
7. When your eggs are done, place on top and fold over your flat out bread.

ENJOY!

Cindy's Special Sauce-

Ingredients:

• 2 tablespoons olive oil
• 3 Pepperchinis (Greek Peppers)
• 1/3 cup feta cheese
• 1/3 cup almond milk
• 1 teaspoon of sea salt
• 1 tablespoon of honey dijon mustard
• 1 teaspoon vinegar
• 1 teaspoon red wine vinegar
• 1 teaspoon fresh basil
• 1/2 teaspoon mustard seed
• 1 packet of stevia or splenda

Directions:

1. In a food processor blend together the above ingredients and refrigerate.

Cindy's Homemade Gluten Free Pancakes with Spanish Egg White Omelete

Cindy's Homemade Gluten Free Pancakes with a Spanish Egg White Omelet 

Gluten Free Blueberry Pancakes

Ingredients:

• 1 1/2 cup of Bob's Red Mill Gluten Free Flour Mixture
• 2 1/4 tsp of baking powder
• 3 tablespoons of baking stevia
• 2 Eggs separated
• 1 cup of almond milk
• 1 cup of blueberries
• 3/4 tsp of sea salt
• 3 tablespoons of melted Smart Balance butter spread
• Side of honey or pure maple syrup

Directions:

In a small bowl, beat egg whites; set aside

In a separate bowl, sift together flour, baking powder, stevia, and salt. Beat egg yolks in a medium mixing bowl: add milk and melted butter. Stir egg mixture into dry ingredients: mix until batter is smooth and stir in blueberries. Fold in Beaten egg whites. Bake on hot greased griddle over medium heat.

Makes 8-10 Pancakes

Spanish Egg White Omelet

3-4 Egg whites

1/4 cup of mushrooms

1/4 cup of spinach

1/4 cup of cherry tomatoes

2 Tablespoons purple onion

1/4 cup of sharp cheddar cheese

Topped with hot sauce of your choice! :) 

Cindy's Chocolate Chip & Walnut Cookies

Ingredients:

Ingredients

2 1/4 cups wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup (2 sticks) butter, softened (smart balance)

3/4 cup granulated stevia

3/4 cup packed stevia/brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Dark Chocolate Morsels

1 cup chopped walnuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and sea salt in small bowl. Beat butter, stevia, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.