Tis the season.... for it's pie time.

I need to make a pie this week to share and I have been struggling finding a 'healthy' pie that I want to make. So i have finally figured it out and I thought I would share a couple of the ones I found.

Coconut Cream Pie

INGREDIENTS:

CRUST

• 1 cup old-fashioned rolled oats
• 1/4 cup spelt flour
• 1/4 cup whole unsalted almonds
• 2 tsp raw honey
• 3 tbsp safflower oil

FILLING

• 1/3 cup light coconut milk
• 1/2 cup coconut water
• 1 cup low-fat milk
• 1/3 cup organic evaporated cane juice
• 1/4 cup brown rice flour
• 1 tsp pure coconut extract
• 1/2 tsp pure vanilla extract
• 1 tbsp unsweetened flaked coconut, toasted, optional

EQUIPMENT:

• 9-inch pie pan

INSTRUCTIONS:

1. Preheat oven to 375°F. Prepare crust: In the bowl of a food processor fitted with a steel blade, blend oats, spelt flour and almonds until a fine grind has been reached, about 3 minutes. Add honey and oil and pulse until mixture becomes crumbly and sticks together when squeezed in your palm. Turn mixture out into pie pan and press into bottom and sides of pan. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool.
2. Prepare filling: Combine all filling ingredients in a medium saucepan and bring to a boil on medium, stirring constantly with a whisk. Continue stirring and allow to boil for 1 minute. Remove from heat and allow mixture to stand for 1 minute without mixing. Pour into baked pie shell. Chill in fridge until set, at least 2 hours.

 

Strawberry Rhubarb Pie

1. Crust

   • 1 1/4 cups whole-wheat pastry flour , (see Note)
   • 1 1/4 cups all-purpose flour
   • 2 tablespoons sugar, plus 1 teaspoon for sprinkling (optional)
   • 1/2 teaspoon salt
   • 4 tablespoons cold unsalted butter
   • 1/4 cup reduced-fat sour cream
   • 3 tablespoons canola oil
   • 4 tablespoons ice water
   • 1 large egg white, beaten, for brushing

   Filling

   • 2 1/2 tablespoons instant tapioca
   • 4 cups sliced fresh or frozen (not thawed) strawberries , (about 1 1/4 pounds)
   • 1 cup sliced fresh or frozen (not thawed) rhubarb
   • 2/3 cup sugar
   • 1 tablespoon lemon juice
   • Pinch of ground nutmeg
   • Pinch of salt
   • Preparation
   1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times"the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
   2. To prepare filling: Just before you’re ready to roll out the dough, process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl; toss well to combine.
   3. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 425°F.
   4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Moisten the outer edge of the dough with water. Scrape the filling and any accumulated juices into the crust.
   5. To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into 1-inch strips using a pastry wheel or a knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) Fold back the first, third and fifth strips of dough to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any overhanging crust. Crimp the outer edge with a fork. Brush the dough with egg white; sprinkle 1 teaspoon sugar (if using) over just the lattice top, not the outer edge.
   6. Bake the pie for 20 minutes. Then rotate the pie 180 degrees and lower the oven temperature to 325°. Continue baking until the crust is golden and the filling is beginning to bubble, 30 to 35 minutes more. Let cool on a wire rack for at least 2 hours before serving.

October is No Candy Month!

http://www.livestrong.com/article/350949-the-benefits-of-not-eating-sugar/

Read this article and for those of you joining me in the no candy or chcolate month this might help us!

Weekly Menu #2

Monday:

Pumpkin Pasta

1 13-oz pkg whole-grain pasta or brown rice pasta

1 lb lean ground turkey or chicken

1 small onion, finely chopped

1 clove garlic, finely chopped

1 large carrot, finely shredded

1 Roma tomato, chopped into small chunks

1 small zucchini, finely chopped (peel left on)

1 roasted red pepper, chopped

15 oz pumpkin purée

1 10-oz jar pasta sauce

1 tbsp low-fat plain cream cheese

INSTRUCTIONS:

1. Cook pasta according to package directions (under cook it slightly as it will continue to cook a bit in the sauce).
2. Meanwhile, in a skillet over medium heat, brown turkey for 7 to 10 minutes or until no pink remains. Drain any fat, return pan with turkey to stove and add onion and garlic. Sauté turkey mixture until onions are translucent. Add carrot, tomato and zucchini and sauté for about 3 to 5 minutes, until tender.
3. Add red pepper, pumpkin purée and pasta sauce (if mixture is too thick, add a bit of water). Cover and simmer for 7 to 10 minutes, until zucchini is soft. Add cream cheese, then turn off heat and let cream cheese melt.
4. Add pasta and mix, cover and let stand for 2 minutes. Enjoy!

Tuesday:

Chicken Rioja with Garlicky Spinach

INGREDIENTS:

• 1 large red bell pepper
• 4 4-oz boneless, skinless chicken breasts
• 1 tsp red wine vinegar
• 2 tsp olive oil
• 4 cloves garlic, minced
• 1/2 medium onion, finely chopped (1/2 cup)
• 1 12-oz bag spinach
• 1 cup packed basil leaves, shredded
• 1/8 tsp sea salt
• 1/4 tsp ground black pepper

INSTRUCTIONS:

1. Preheat oven to 450°F. Place red pepper on a baking sheet and roast in oven for 20 minutes, turning once (some of the skin should turn black). When done, remove from oven and set aside for 5 minutes to cool.
2. Place chicken on another baking sheet and bake for 8 minutes.
3. Meanwhile, peel and seed red pepper. Then purée with vinegar in a small food processor until smooth. Set aside.
4. Heat oil in a large sauté pan over medium-high heat. Add garlic and onion and sauté for 1 minute. Then add spinach, basil, salt and black pepper, and toss for 2 minutes, until spinach is wilted.
5. To serve, place 3/4 cup spinach mixture on a plate, top with 1 chicken breast and 2 tbsp roasted red pepper sauce.

Wednesday

Spinach and Chicken Sausage Pizza

INGREDIENTS:

• 6 oz spinach leaves
• 1 14.5-oz can, no-salt-added diced tomatoes, drained
• 1 whole-wheat thin pizza crust (such as Boboli 12” 100% Whole Wheat Thin Crust)
• 2 fully cooked, all-natural, deli chicken sausages, sliced into 1/4-inch thick pieces
• 3 oz part-skim mozzarella cheese, grated (about 3/4 cup)

PANTRY STAPLES:

• Olive oil cooking spray
• Ground black pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 450°F.
2. Coat a skillet with cooking spray and heat on medium low. Add spinach and cook until wilted, about 4 minutes. Season with pepper, to taste. Remove from heat and set aside.
3. Place 1 cup tomatoes in a fine mesh strainer and press out as much liquid as possible. Spread tomatoes onto pizza crust. Top with spinach, sausage and mozzarella. Bake 10 minutes, or until sausage is lightly browned and cheese is melted. Rest pizza on a cutting board for 5 minutes, slice into 6 equal pieces and serve.

Thursday

Turkey Chili

Ingredients
1 tbsp olive or avocado oil
1 large red onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, diced
1 1/2 lbs. lean ground turkey meat
4 tbsp. ground cumin
1 tsp. ground coriander
1 tbsp. chili powder
3 cups fresh tomatoes, diced
1 vegetable bouillon cube, dissolved in 1 cup of water
1 (6 oz.) can of tomato paste
1 (15 oz.) can kidney beans
1 (15 oz.) can tomato sauce, no sugar added (optional)

Slow Cooker Directions

• Follow step 1 below.
• Then combine all ingredients as listed in your slow cooker.
• Cook on low for 6-8 hours.
• Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.

Stove Top Directions

Step 1 – In a large soup pot, sauté the red onion, bell pepper and garlic cloves in the oil.
Step 2 – Once the onions are translucent, stir in the turkey meat. Continue to stir until the meat is cooked.
Step 3 – Stir in cumin, coriander and chili powder.
Step 4 – Pour in the water with the dissolved bouillon cube.
Step 5 – Add the tomatoes, tomato past and beans.
Step 6 – Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb.
Step 7 – If you find the chili is to thick or dry, add the can of tomato sauce.
Step 8 – Cool and serve.

Friday

Sloppy Joes

Ingredients
1 tbsp. olive oil
1-1/2 lbs. lean ground turkey meat
1 (15 oz.) can tomato sauce, no sugar added
1/2 cup ketchup
1 tbsp. garlic powder
1 tbsp. onion powder
1 medium green bell pepper
1 medium red bell pepper

Directions
Step 1 – Put your olive oil in a large pan, add the turkey meat and cook over medium heat.
Step 2 – Once the meat is cooked, add everything else. Stir until well blended and heated through.
Step 3 – Scoop however much you want onto a clean hamburger bun and “get sloppy with that Joe!”

Just a little note....

Just to let everyone know. The recipes i post will be hopefully simple with using staple ingredients that you should already have in your house. You will need to buy some ingredients but not much.  I like to keep my grocery bill small and I shop every two weeks, unless I need milk:) Just a little info to pass along!

Weekly Menu #1

Monday:

 

Tuna and Pea Casserole

Ingredients:
Olive Oil Cooking Spray
6 oz Whole Wheat Rotini
3/4 Cup Reduced Fat Sour Cream
3/4 Cup 0% Greek Yogurt
3 Tbs Dijon Mustard
1 1/4 Cups shredded reduced- fat cheddar cheese such as Cabot
2 to 3 cans of albacore tuna packed in water, drain
1 1/2 Cups Frozen Peas
Sea Salt
Fresh Ground Pepper
Bread Crumbs (take a piece of whole grain bread and put it in a food processor)

Directions:
1. Preheat oven to 425º. Spray an 8 x 8 x 2 inch baking pan. Set aside
2. Bring a large pot of water to boil and add the pasta. Cook according to the packages instructions.
3. In a medium bowl, mix the sour cream, yogurt, mustard, and cheese together. Add the cooked noodles, tuna and peas. stir until coated. Season with salt and pepper to taste.
4. Put in prepared baking dish and sprinkle the bread crumbs on top
5. Bake until the rotini is hot throughout, about 10 min. Serve immediately!

Tuesday:

Curried Chicken Skewers

Ingredients:
3 Tbs yellow curry paste
1/2 cup Greek yogurt
Salt
1 lbs chicken tenders or breasts cut in tender size
metal or wood skewers
2 limes, cut into quarters

Directions:
1. Preheat the oven to 425º
2. In a medium bowl, add the curry paste, yogurt and salt, if desired. Stir until combined. Add the chicken and toss to coat. Let stand for 30 min or refrigerate overnight.
3. Heat a grill pan over high heat. When the pan is hot, spray it with non stick spray. Thread the chicken onto the skewers and place on the grill pan and grill until the meat is slightly charred and cooked through, about 3 minutes each side. Transfer the skewers to a baking pan and cook an additional 2 minutes in the oven.
4. Serve with the Lime wedges.

Clean Garlic Rice

Ingredients:
2 c. white rice or brown
1 Tbsp. extra virgin olive oil
4 cloves garlic or 2tsp minced garlic
4 c. water

Directions:
Rinse rice until water runs clear. Add all ingredients to rice cooker and run it. If doing the stove top method, place all ingredients in a pot, bring to boil. Reduce to a simmer and simmer for 25 minutes or so. Stir it once in the middle to keep things from sticking to the bottom of the pan.
Makes about 8 1-cup servings. Add some Thyme or some of your favorite veggies.

Wednesday:

Hogs Undercover

Ingredients:
Nonstick cooking spray
6 ounces whole wheat pizza dough (find some pizza dough yeast and use the recipe on there, but use whole wheat flour)
6 sweet Italian Chicken or Turkey sausages, such as Applegate Farms
1 tsp Parmigiana-Reggiano
1 tsp grated Romano cheese
1 cup low fat marinara sauce

Directions:
1. Preheat the oven to 400º. Line a baking sheet with foil and coat lightly with spray.
2. Divide the pizza dough in to 12 equal pieces. Using a rolling pin, roll the dough into 2x4 inch rectangles
3. Cut the sausages ion half crosswise and then wrap the dough around them.
4. Place the rolled sausages, seam side down, on the baking sheet and sprinkle with cheeses. Spray them lightly with nonstick spray and bake until they are golden brown, about 15 minutes.
5. Meanwhile, heat the marinara sauce in a small bowl and serve with the sausages.

Serve with a fresh spinach salad!

Thursday:

Tuna Cakes

2 cans Tuna
2 tbsp. oats
1 egg
Onions
Green peppers
Red peppers
Salt-free seasoning

Mix all ingredients together and add amounts what you feel you might like in your tuna cake. use your hands to form balls and then place them in a pan with nonstick spray on the stove top and cook for about 3 to 4 minutes on each side, flattening them a little while they are cooking.

Serve over a bed of fresh spinach and cooked carrots on the side.

Friday:

Clean Eating Slow Cooker White Chicken Chili

Ingredients
1 lb. boneless, skinless chicken breast
1 (16 oz.) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs. fresh, chopped
4 (16 oz.) cans Great Northern beans, low sodium and/or organic
1 (4 oz.) can fire roasted green chilies
2 medium onions, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
¼ cup chili powder
2 tsp. cumin
1 ½ cups reduced sodium chicken stock
1 cup 2% cheddar, grated
Salt and pepper to taste
Directions
Step 1 – Saute the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
Step 2 – Put the tomatoes, chicken, beans, chilies, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
Step 3 – Cook the chili 3-4 hours on high or 6-8 hours on low.
Step 4 – About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
Step 5 – Add optional toppings if you so choose.
Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.
Eat and Enjoy!

This is the best breakfast ever......Upside Down Ginger Apple Coffee Cake (Clean)

So this weekend I am watching my niece and nephews and I thought I would try to make them something yummy for breakfast. Found this recipe and I had complete success. My 6 year old nephew told me it was the best breakfast he ever had! Sure made me feel good! It  might become something that gets made a lot!

Upside Down Ginger Apple Coffee Cake

Ingredients:

• 2 tablespoons maple syrup, plus more for garnish
• 2 apples, sliced (preferably Granny Smith or Cortland)
• 2 cups wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1 egg
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/2 cup unsweetened applesauce
• 1 cup plain Greek yogurt
• 2 tablespoons ginger, grated fresh or 1/2 tsp ground ginger 

Directions:

1.  Preheat oven to 350 and coat an 8 inch cake pan with cooking spray.
2.  Drizzle bottom of pan with maple syrup and swirl to coat.
3.  Arrange apple slices in a layer over the syrup, allowing them to overlap slightly and  covering the pan. Set aside.
4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
5. In a large bowl, beat oil, sugars, egg, applesauce, yogurt, and ginger with an electric mixer until smooth.
6. Add flour mixture and beat until just combined.
7. Pour batter over apples and bake 35-45 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack for 15 minutes.
8.  Invert carefully onto a serving platter and drizzle with additional syrup, if desired.

Here it is...

The journey begins for this CrazyFitBusy blog. I am excited to get it up and running. My plan is to post recpie's as well as healthy, family friendly meal plans. Along with that I hope to add motivational stories and quotes to help us all try our hardest to eat well and live a healthy lifestyle.