I was doing a quick search to find out how many carbohydrates were in a date, when I came across a random “answer forum” where someone stated “Dates come from plums.” in a rather matter of fact way. They what???? … Continue reading
It’s very quiet here at home. Almost everyone has gone off for the weekend – for work or play – leaving three of us to fill the big house. This is what I call vacation! :D
(Don’t get me wrong, dear family, I love you all so much, but…) Sometimes quiet is bliss – and cooking for three is SO much fun!
Most of the time, I post recipes I’ve created – either from scratch or from a recipe I got out of a cookbook, online, or elsewhere, and made completely unidentifiable by total revamping, but today I’m doing something different. Because today I tried this delicious Key Lime Pie that is so yummy (and healthy) you won’t believe it. I didn’t change it much, so I didn’t want to do a full post about it, but I wanted to share it with you, my readers, because I know ALL of you appreciate great food and most of you are all about healthy eating.
So read my take on this fascinating recipe and tell me if you don’t want to try it out right this very minute!
My first thought: Hmmm…I don’t know about this. Avocado in Lime Pie??? Is it worth trying if I waste two whole avocados? (Avocados are a precious commodity around here!)
I decided it was.
The crust, made of walnuts and dates alone, is so easy and delicious I had a hard time not eating it with a spoon. The filling was easy as well and boasts only four ingredients – avocado, lime, stevia and tapioca flour (optional). Just put everything in the food processor and blend. I found it a bit difficult to get all the avocado lumps out, but persistence paid off with a delightfully smooth, lime green texture. The taste test revealed a rather chalky feeling from the tapioca flour, but after chilling, there were no chalky traces left.
I made it about 4 hours ahead of time and put it in the refrigerator. I was rather afraid that the avocado would brown, but the perky green color stayed true.
Changes I made or will make later: I used 2 Tablespoons of raw, local honey instead of stevia. I just don’t like the artificial aftertaste it leaves in my mouth, but using stevia cuts both calories and sugar grams. Honey, on the other hand, supplies added nutritive value and energy for active lifestyles.
I didn’t soak the dates because I’m lazy like that. The crust blended fine for me without soaking.
I did the chilling in the refrigerator instead of the freezer since I wanted more of a pudding texture.
I think I would add 1/2 to 1 more lime next time, just to get more of that wonderful limey “pizZang”. PizZang NEEDS to be a word, don’t you think? A mixture of pizzazz and zang (which should be a word, too, because I use it all the time) needs to be in the next dictionary, pronto! )
Health rating: 5 stars
Taste rating: 4.8 stars
Taste tester’s ratings (on a scale from 1 [not good]-10[awesome]): As a healthy dessert: 7-8 and 10. As an over all dessert: 7-8 and 7
Make it again? Yes! Definitely. This recipe is not only fast and easy to whip up, but it’s vegan, gluten-free, dairy free, grain free and processed sugars free. I think it will make everyone happy…unless someone doesn’t like lime.
Who doesn’t like lime???
So, is this a dessert you want to try? If you need more convincing, head on over to Blogilates and Cassey will show you how to make it. She even tells you how much it will cost and the calorie count! You’ll find complete instructions and the ingredient list over there.
It was way past lunch time and we arrived home hungry and a bit tired. Cleaning two houses kinda does that to us sometimes.
I’m not sure why I didn’t just grab a jar of leftovers from the frig and chow it all down cold. But hunger, I’ve decided, can wait – and is much more satisfied with a meal more purposefully made.
I had accidentally ordered 8 pounds of organic zucchini from our coop, so I pulled one of those beauties out of the refrigerator. They are the perfect size – nice and small, so the seeds aren’t so THERE, if you know what I mean.
I don’t know what happened after that…I added what sounded good at the moment and this quirky dish just came together. I was about to sit down and devour it one savory bite at a time when I thought, This is something to blog about.
I was hungry and my camera was upstairs, which seemed far, far away at the time. I took one bite…and tore myself away. I just had to share this – as crazy as it was and as good as it was, I didn’t want you all to miss out.
So here it is…just in time to rescue you from loads of garden zucchini – or accidentally large purchases. To keep it local, use peaches from the farmer’s market instead of mango. (I was out of peaches.)
Zucchini Linguine with Mango, Turkey Bacon, Goat Cheese, and Walnuts
Makes 1 main course serving.
Prep time is approximately 10 minutes.
3 slices Applegate Smoked turkey bacon, sliced into strips longwise.
1 zucchini, sliced thinly longwise, then sliced again to make long, thin “linguine noodles”
1/3 mango or one peach, thinly sliced
1 oz. goat cheese
1 oz. walnuts, lightly chopped
fresh ground pepper
Heat a medium skillet and grease with a small amount of butter or olive oil. Add bacon strips and saute for a couple minutes. Add zucchini strips and cook just until barely tender. Turn out onto a plate and crumble the goat cheese on top. Place the walnuts in the skillet over medium heat and toss around for a minute. Arrange mango over the zucchini, add the walnuts and douse with a good amount of fresh ground pepper.
Take a bite and write in the comment section below what you think of this combination of deliciousness. Enjoy the remainder of your meal.