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Tuesday, September 20, 2016

Pumpkin Pie

Hello friends, hope the week is being good to you so far.

Guess what?!

I LOVE Pumpkin!

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T’s Pumpkin High Protein Pie

1 pkg Silken Tofu
1 1/3 cup Pumpkin Puree
1/4 cup Truvia Brown Sugar Blend
1/2 cup Stevia in the Raw
1 teaspoon vanill extract
2 Tablespoons Pumpkin Pie Spice
2 Scoops Vegan Plain or vanilla Protein Powder
Dash of Sea Salt
Pecan pieces and cinnamon(optional)
Pie Crust(if using)

Heat oven to 375.
Line a muffin tin or spray pie plate.
Place Tofu in food processor and pulse until smooth.
Add pumpkin, continue pulse until smooth.
Add remaining ingredients and pulse until ingredients(except pecans & cinnamon) are mixed well.
Pour into balking dish or muffin tins.
Tap gently to remove any bubbles.
Sprinkle with pecans.
Bake for 30 minutes.
Turn off oven and allow to sit for at least 1 hour to cool.
Remove from oven and dust lightly with cinnamon.

*I do not use the entire can of pumpkin, I have found it made the pies too runny. However it also depends on the protein powder I use.
If your raw batter looks too thick add in the remainder of pumpkin.
When I do not use the entire can the remainder gets frozen for my pumpkin protein shakes. Nothing goes to waste in this house.

I hope you enjoy!

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Please hit in the comments section if you give them a try, I love feedback, it only helps me grow.

Until next time…

Trish

Friday, September 9, 2016

Mind Blown

Hello there friends! Hope your day is sunny and bright.

Busy next couple of week here.

Just 2 more days until my daughters graduation party! Ugh where does the time go?!

My parents will be here soon.

I still have so much to do!

Crazy.

So with Craziness I enjoy easy recipes.

Here is a yummy one I want to share with you.

T’s Caprese Chicken & Rice Casserole

For Sauce:
2 tomatoes, cut up
2 T tomato paste
1 T white wine vinegar
2 T dry milk
Sea salt, to taste


2 C Shredded Chicken
1 C cooked rice
1/4 C Parmesan cheese, grated
1 C shredded mozzarella cheese, divided
1/2  C grape tomatoes, halved
1 1/2 T dry basil

Preheat oven to 375 degrees F.
To make the sauce, combine tomatoes, paste and vinegar in a saucepan on medium heat and bring to a simmer. Add dry milk  and salt/pepper and continue cooking until heated through.

In a round baking dish that has been sprayed with cooking spray, mix together chopped chicken, rice, Parmesan cheese and a ½ cup mozzarella cheese. Add sauce to mixture, be sure to mix well. Top with remaining mozzarella cheese, tomatoes, basil and garlic powder. Be certain to crush the basil between your fingers as you spread it, this helps to liven it up a bit.

Bake in the oven for about 15 minutes, just until cheese is melted and casserole is heated all the way through. Serve and enjoy!

Hit me in the comments section if you give it a try.

Until next time...

Trish

Tuesday, September 6, 2016

Fall is Fast Approaching

Hello friends! Boy it is a bit chilly here this morning. Definitely feels like fall is fast approaching.

With fall comes a change in what I eat, as is with most people. I m looking for warmer things like…

Soup!

Here is one I really like, especially during the cooler months and it just happens to be:

High protein

Lo Carb

Vegan

Gluten Free

#Recipe: Slow Cooker Butternut Squash Soup @thrivedespitechange.com

T’s Crockpot Butternut Squash

2 lb butternut squash, peeled, scooped out and diced
1 apple, peeled, cored and diced
1 carrot, peeled and sliced
1/2 small onion, cut
4 whole cloves, minced
2 cups Vegetable Stock
1 Tablespoon curry powder
1/2 teaspoon sea salt
Squirt of lemon juice
2 scoops plain protein powder, vegetable based
7 oz canned lite coconut milk

Place all vegetable and stock in crockpot.
Cook on low for 6 hours.
Scoop carefully into blender, add protein powder and coconut milk.
Blend until smooth.

*Can do in batches depending on your blender or use an immersion blender in crockpot.

There you have it.

Hit me up with your comments letting me know if you try it and what you think.

Until next time…

Trish

Saturday, September 3, 2016

Toasted, Err, Roasted Italian

Hello friends! I hope your weekend has been good.

I love the produce we get this time of year, don't you?

One of my all time faves is Spaghetti Squash.

A fave way to prepare it is this recipe:


T’s Italian Roasted Spaghetti Squash

1 large spaghetti squash
5 garlic cloves, minced
1/2 cup water
1 chicken bouillon cube, crushed
1/2 cup soymilk
1 cup Italian cheese blend
1teaspoon onion powder
1 teaspoon garlic powder
1teaspoon dried parsley
salt & pepper
Fresh grated parmesan cheese

1. Preheat your oven to 400. Prepare your spaghetti squash by chopping off both ends and dividing in half lengthwise. Scoop out the innards with seeds. Crumble up with pieces of aluminum foil and place on cookie sheet, this will help keep the halves from rocking back and forth. Place each half on aluminum foil and sprinkle each cavity with salt and pepper.
2. In a large bowl, combine the minced garlic, soymilk, cup water, crushed bouillon and spices. Mix well.
3. Sprinkle half the cheese in the cavities of each halves. Divide the liquid mixture and pour on top of cheese in each halves, then top with remaining cheese.
4. Roast in oven for about 50 minutes, or until the flesh is tender when poked with a fork. Remove from oven and pull "spaghetti" and mix with liquid mixture. Top with grated parses an, return to oven until cheese is melted.

Hope the remainder days of summer are good to you and you can enjoy each an everyone of them.

How do you like to prepare spaghetti squash? Do you have a fave recipe?

Until next time...

Trish

Friday, September 2, 2016

Drinking

Good morning my lovlies!!

I hope your day is going well wherever you may be right now.

I love to drink!

It is what gets me through most days.

Water! It is water I am talking about people!! Winking smile

So here we are…Here are some of my personal suggestions to making that plain ol’ water a bit more…

Well exciting!!

Cranberry water






First when I AM drinking plain water I am ok with it because I am really a water drinker, love it.

But sometimes I enjoy a bit of flavor in my water…without added sugar or too many calories…

So here is what I do…

I add these to my ice water…

  • Lemon
  • lemon with a bit of stevia
  • lime
  • lemon & lime with a bit of stevia
  • fresh cranberries
  • fresh cranberries and orange slices
  • fresh mint leaves
  • fresh mint & sweet basil leaves
  • raspberries(I use frozen) & lime slices
  • sliced strawberries
  • cucumber & fresh mint

Lemon





You could also add any of the above to seltzer water if you are able to drink bubbly stuff, which I cannot any longer.

I add these to my HOT water…

  • lemon
  • cranberry
  • mint leaves
  • green tea bag

Water.

It is essential for so many reasons, I will not get into the many whys behind drinking water…just the ease and enjoyment of getting it down. Key here…

      …enjoying it.

It truly should not be a chore or forced when there are many ways we still gain all the benefits of  drinking the liquid gold, yet do not sabotage our efforts of gaining our health.

So now it is YOUR turn…what are your favorite ways to get your water in each day?