Tuesday, October 21, 2008

Read this...

Do yourself a favour and read this article from the October/November 2008 issue of Mother Earth News by Gary Taubes, author of Good Calories - Bad Calories.

Monday, October 20, 2008

Recipe: Low-carb pumpkin pie


I've made this delicious low-carb pumpkin pie a couple of times and you can't tell the difference between this and a pie made with sugar and evaporated milk.

First, there are two crust options (ground almonds OR pecan meal). I've made it with both. (I altered the recipe a tad from the original. The original pecan crust was a bit different, but I like a spicy crust, so preferred the crust from the About.com low-carb pumpkin cheesecake, so I substituted it for the pie. It would work with either almonds or pecans.)

CRUST OPTION #1 - GROUND ALMONDS:

- 1 1/2 cups ground almonds or pecan meal
- 0.5 tsp each of ginger and cinnamon
- 4 tbsp melted butter
- 4 tbsp sugar substitute (or equivalent)

PIE FILLING:

- 1 15 oz can pure pumpkin (NOT pumpkin pie filling)
- 2 large eggs
- 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust - I used unsweetened almond milk, which I always have on hand for my energy shakes)
- 1/3 cup whipping cream
- 1 cup sugar equivalent from artificial sweetener (I used Sweetzfree)
- 1 teaspoon dark molasses (optional - I used organic blackstrap molasses)
- 2 tsp cinnamon
- 1 scant tsp nutmeg (scant = not quite a tsp)
- 1/4 tsp ground ginger
- pinch of cloves (I used 1/8 tsp)
- 1/4 tsp salt

COOKING INSTRUCTIONS:

1) Preheat oven to 425F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375F. In 15 minutes, turn the oven down to 300F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.

5) Cool and serve. If you want to serve it with low-carb whipped cream, click here for a recipe.

CREDIT:

This delicious recipe is courtesy of Laura Dolson's excellent About.com low-carb site. Click here to take a look around. Don't forget to bookmark it! Click here for the original recipe.

(Click on the photo for a larger version. This is the exact pie I brought to my mother's for Thanksgiving. Non low-carbers thought it was delicious. They said they couldn't tell the difference.)

Week #70: Stayed the same for a total of -110 lb

I was on vacation last week and the lack of routine was not particularly conducive to weight loss, but I certainly didn't go off the wagon one bit. My only "sin" was pretty much completely ignoring my water intake. I'm back to work tomorrow and am glad to find the routine again. Back to the water I go!

Nothing much to report other than that this week. I'll be posting a recipe for low-carb pumpkin pie and low-carb pumpkin pudding this week. It's been a crazy few weeks and I hope to post more often now that life is returning to normal after a crazy-busy September and first part of October.

I'm feeling happy and healthy. Going low-carb PERMANENTLY is the best health-related decision I've ever made.

If I can do it, so can you!

No excuses!