Revised no bake key lime pie, gluten free

Remember when I made this no bake key lime version a while ago? Maybe NOT :-)

Well, I have been going through some of my recipes and trying to choose which ones to update or healthfied a bit more.

Do you have any of my recipes you want me to make healthier? if you do, let me know.

When I first started this blog, I was working with a point and shoot camera. There was nothing wrong with it, but it was not intended for food pictures.

It made the job super hard. I could not shoot on days where there was no sun light, and I always had to use a tripod to make sure the pictures didn't turn out blurry.

All in all, it was a pain in the butt.

Anyhow, some of my very first posts have food pictures that aren't that appealing. What I am trying to do is update some of them. Little by little it will get done.

Onto the post now, shall we?

For this time around, I used the base that I made for the no bake frozen lemonade cheesecake I made a while back. We really enjoyed that based, so I figured, why not use it here?

We actually liked this version much better, but if you still like the other base, well just go for it. However, I think you can decrease the sugar content of it, I used 1/4 cup less sugar for this version.

Either way, they are both good. You choose...

Enjoy!!

This is about how the crust mixture looks like after you pulse all of the crust ingredients together. Just press it down onto your favorite round pan with removable bottom.

This is a fairly easy pie to make. No especial skills required. Just a food processor and some mixing ability :-)

Ingredients
Yields 8-10 servings

Crust

2 cups old fashion oats, gluten free. You can also use almond meal.
3 tablespoons coconut oil
2 tablespoons soy milk
1 cup pitted prunes
1 tablespoon chia seeds

Filling

8 oz cream cheese, 1/3 less fat
1 cup heavy cream
1/2 cup +1 tablespoon confectioner's sugar
Juice of 3-4 key lime, regular limes will also work.
 
Place oats in the food processor and pulse until they are pulverized. About 1 minute. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.

Press the crust mixture down onto the pan (I used a 9 inch round pan with removable bottom) making sure you go up the sides as well. Place it the fridge while you work on the filling.

In a bowl combine the cream cheese, sugar and lime juice. In another bowl whipped the heavy cream. Fold the whipped cream into the lime cream cheese mixture.

Add the cream cheese mixture over the crust and decorate as desired. Refrigerate over night.

Decorate as desired. I used a little bit more heavy cream with a dash of confectioner sugar and piped it with a decorative tip.

Nutrition facts calculated based on the recipe giving 8 servings.

Where To Buy Nutritious Food

We're taught nutrition from a young age, but the fact is that science changes as technology advances. That means what you knew as a child may no longer be applicable to your day-to-day life. Staying on top of your nutrition means taking the time to check the news, too! This article will outline some fresh ideas on nutrition.

Many medical professionals say that you should only take a multi-vitamin a day unless otherwise directed by your physician. That multi-vitamin is enough unless your doctor tells you different. In other words, neither the health food store clerk or you is a medical professional. Check further into other nutrients and supplements with your physician.

If you are hosting a luncheon, and you desire to keep the food as healthy as possible, consider serving a healthy version of tuna salad. Tuna is low in calories, rich in protein, and is a great choice for getting omega-3 fatty acids. Purchase a few cans of white beans, and puree the beans in a blender. Once pureed, mix the beans with Greek yogurt instead of mayonnaise, and combine both mixtures with the tuna. Instantly, you have made a healthier version of tuna salad that will go a long way in serving a large gathering.

Feed your body's need for predigested amino acids by consuming raw cultured, unpasteurized kefir or milk yogurt. In addition to their provision of predigested amino acids, these raw cultured products provide essential fat soluble vitamins, probiotics and enzymes. These food choices offer an excellent way to provide your body proteins.

A great way to improve your eating habits, is to eat more foods high in fiber. Fiber expands with water to help you feel fuller with less food. Lentils and beans, like kidney, navy, pinto and black beans, are excellent because they are high in fiber, as well as protein. This makes them all, very healthy and filling food.

Eat about six small meals a day. Your body processes food differently when that food is spread into smaller portions, more often during the day. Your insulin levels will not spike and there are positive effects on your metabolism, as well. Fill the meals with fruits and vegetables, for optimal results.

Most people know that they should eat breakfast, but often they do not make good food choices. It is best to start your day off with some protein, whole grains and some healthy fats. The protein give you energy and satisfes you, the whole grains provide fiber, and the fats help your brain function and help satisfy you.

A good rule for better nutrition is: If you don't know what it is or how it is pronounced, don't eat it. The preservatives and additives in most processed food is by and large nothing but chemicals. Many of these things are unnatural to the body and will result in unnecessary waste in your system. Keep to simple ingredient lists that are easily read.

Nutrition is a comprehensive and sometimes exhausting topic. That said, you can make learning about nutrition fun by keeping your 'lessons' small and succinct. Literature such as short news articles, website blurbs, and other factoids can act as guides for your nutritional needs. If your facts come from reliable sources, you can rest assured that you'll find your new information useful!

Searching High And Low For The Foods Your Body Needs

So, you've done it. You're ready to better your nutrition, correct? Well, now is the perfect time. You probably have questions on how to start, but do not worry, this article can help you start. Listed below are some tips that will help you get safely improve your daily nutrition.

Make sure that you check the expiration date for all of the foods and drinks that you put into your body. It is much better to have fresh food in your stomach as this is easily broken down and free of toxins. Get rid of old food to maximize the way that your skin looks.

If you feel that you are getting ready to overindulge in food, you should try to let 10 to 15 minutes pass and the urges should go with it. In those 10 to 15 minutes to pass the time and not think about food, you could take a shower, move around or take a walk. You should stay positive and you will get through these urges.

Always read your nutrition labels when you are purchasing food from a store. You can make yourself aware of ingredients to avoid and also make healthier choices to add to your diet. Keeping track of food this way can ensure that you do not overeat by providing you with serving sizes.

Save yourself some money at the cash register by steering clear of the organic section at the grocery store. Organic food is scientifically proven to be nutritionally the same as "conventionally raised" food, and has not been proven to be any healthier for you but tends to cost much more.

Eat until you are satisfied, not until you are full. Most people eat because food tastes good, not because their body needs more nutrients. Pay attention to your body's signals. Put down your fork between bites and assess how you are feeling. Stop when you feel satisfied. You should not feel any hunger, but you should also not feel stuffed or uncomfortable.

In order to have a high metabolism and be able to burn the food you've eaten, you must exercise. No pill can do this correctly for you, and neither can food. You must get this part of your diet from consistent exercise. Make it a routine part of your life.

If you are trying to encourage your child to eat healthier to meet his or her nutritional needs, let your child help pick out food. Show your child the fruits and vegetables and have him pick out the ones he likes, or have him select a style of whole-grain bread. This helps your child feel more connected to the foods and will increase the chances of your child eating them.

Now you should be much more prepared when it comes to what you need for your nutrition. With any luck, the previous tips should have given you some helpful advice that you can apply to your diet from now on so that you can start leading a much healthier life.

Eat Healthy Foods

Proper nutrition is essential for good health! Take time to research what nutrients your body needs. While there are similarities, every person absorbs or retains nutrients differently. Learn what is best for you! Here are some tips that others have found helpful. Enjoy reading them!

A great nutrition tip is to shop around the outer section of the grocery store. The healthiest foods tend to be on the perimeter which include the meat section, produce and dairy foods. The unhealthy foods are usually in the central aisles, such as candy, cookies and other junk food.

Choose organic fruits and vegetables whenever possible. Organic food is grown without pesticides and fungicides. While organic foods can be more expensive, the long term health benefits save money in future health care costs. The more unnatural things you can cut out of your diet the healthier you will be.

You should eat the right kind of carbohydrates, at the right time. Carbohydrates are generally categorized into two groups by using a scoring system on the glycemic index. They either end up with a high glycemic value or a low one. If a food is high on the glycemic index, these carbohydrates are known to diffuse quickly into the system evoking an insulin response; essentially, they provide you with a massive rush of sugar, easily processed and immediately used. Low glycemic foods are understandably, slow-released sugars that require more time to release their stored energy.

Nuts are an overlooked diet food that any dieter should take advantage of. High in protein and low in calories and saturated fats, nuts are an excellent replacement for meat when you need a protein boost. Almonds are the best, providing lots of protein without the burden of high amounts of fat.

A quick and easy way to improve your diet virtually overnight is to start a nutrition journal. Simply record each thing that you eat during the day. The act of documenting what we eat often makes us a lot more aware of the food that we put into our bodies, and can inspire us to make healthier choices.

A great nutrition tip is to overcome emotional eating. A lot of people tend to eat food as a way of coping with stress. This is known as emotional eating it can lead to obesity and low self-esteem. By overcoming emotional eating, you'll be much healthier and in a better place.

Research your choices. It is very easy to make the mistake that your food choices are better than they actually are. Just because a label says 'seven-grain' does not mean it is whole grain. Vegetables out of a can are not as nutritious as the real thing, as many nutrients are lost in processing. Replacing fruits with fruit juice is a mistake, as the juice is simply a concentrated source of sugar. If possible, try to eat fresh, unprocessed and whole foods. Remember - always read the labels.

Hopefully, you have found the tips provided above to be beneficial to you and your individual needs. Remember, proper nutrition is essential for good health! Take the time necessary to research what nutrients your own body needs. It will be time well spent!

Healthy peanut butter and Oreo ice cream.

Ladies and gentlemen........drum roll please!!

This is the easiest, quickest, healthiest, and most awesome ice cream you will ever make........hands down!!

This is so easy, your kids could make it. The only thing you need is a food processor and you are on your way to this amazing treat. Just in case I have not said it enough, I really CAN'T live without my food processor!!

A few things to keep in mind when making this treat:

  1. You will have to move the bananas 2 to 3 times in between since they are rock hard.

  2. It will take about 3-4 minutes to get the desired consistency.

  3. A little bit of the milk may get out of the food processor while is on.
      It did on mine, but then again, I have a cheap food processor from Walmart so you may
      not experience this.

  4. You may add as many Oreos as you wish :-)

......and if you don't like the banana flavor that much, you can add some cocoa powder and chocolate extract to the mix!!

......or, how about a vanilla version? Vanilla Oreos, vanilla extract or even some of a vanilla bean!!

Anyhow, my Oreo cookies were from TJoe's, which don't have trans fats, however, they are quite sweet.....remember, a little goes a long way!!

I have made other variations of this dessert that are also quite sensational. You will have to wait for those though. They are included in my e-book that I will release soon :-)

Well, no need to elaborate further. This is just a fantastic ice cream treat that you would have to try for yourself.

Enjoy!!

Here you can see the sort of middle product of the bananas being pureed plus the end product. It will take about 3-4 minutes and you will have to stir the bananas in between.

 ...and the end result. Just divine!! I have seen banana soft serve ice cream all over the internet but never cared to try it before. I am so glad I did. This is just GENIUS!!

Ingredients:

3 bananas ripes, frozen and cut into chunks
1/4 cup unsweetened soy milk + 1 tablespoon
2-3 tablespoons organic peanut butter
6 Oreos, be careful with the trans fats Oreo versions out there.
1 teaspoon cocoa powder, optional
1 teaspoon chocolate extract, optional

In a food processor, add the chopped bananas, soy milk and peanut butter. If using the cocoa powder and chocolate extract you can add them here.

Blend and stop in between to move the bananas around as they may get stuck and stay in one side of the blender as they are rock hard!!

Pulse until you have a smooth consistency, like in the picture, and add the Oreos. Pulse for another 30 seconds or so. If you like Oreo chunks don't pulse for too long after adding the cookies.

Serve in pretty little glasses.

If you have any left over you can freeze and thaw for about 10 minutes before serving.

Recipe source chocolate and carrots

Nutrition facts calculated based on the recipe giving 4 servings.

Almond and apricot cake

Lately have been running around like crazy without having much time to get in the kitchen and make some goodies. I think this week has been the craziest ever!!

You see, we are trying to buy a vacation condo in the TN Appalachian mountain area. The paperwork and loan procedures are just unreal...... super stressful to say the least. We are pretty much running around getting documents together. Not only this is not fun, but it takes for ever!!

Anyhow, onto the baking now :-)

This cake is just dreamy. I actually used a very little amount for the glaze so you will probably have to double it. Just a warning :-)

I also made a few alterations to the batter recipe and it did turn out wonderful. I think this is going to be a cake that we will be eating pretty often over the winter.

I have not been doing much baking over the summer because it is just too hot, however I really wanted to try this cake so I am glad I made it.

Let me know if you get to try this one, and until my next post....

Enjoy!!

Here you can see the cake before and after baking. It took me about 40 minutes on a 350F oven.

Making this cake in a 8 inch baking pan, like the original recipe calls for, may be better. You can do like I did though and bake it on a 9 inch instead :-)

Ingredients

yields 8-10 servings

1/2 cup olive oil
1/2 cup sugar, Next time I will use 1/4 cup because I thought it was sweet with 1/2 cup
4 eggs, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup soy milk
1 1/4 cups almond flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dried apricot soaked in hot water for 10 minutes, make sure you pad it dry before adding to the batter

For the glaze

1 cup powdered sugar, I used 1/2 cup with 1 1/2 tbsp of milk
1/2 teaspoon vanilla
2 to 4 tablespoons water
Chopped dry apricots, optional

Preheat oven to 350F. Grease and flour a 9 inch round baking pan. You can use a 8 inch if you have one. I think it will look prettier, I just don't have it.

In a bowl, with a wire whisk, mix first 7 ingredients. Add the rest of the ingredients and incorporate well.

Pour batter onto the prepared baking pan and bake for 40-45 minutes or until a cake tester inserted in the middle comes out clean.

After about 20-30 minutes remove cake for the baking pan and cool completely before glazing.

For the glaze. Mix all of the ingredients, except apricots, and pour over cooled cake. Sprinkle the apricots over the top and serve.

Adapted from Evil shenanigans

Nutrition facts calculated based on the recipe giving 8 servings.

2 minute s'mores

Remember I told you about having a few almost free prep, no bake desserts over our vacation? Well this is the other one that I was meaning to share with everyone that was a huge success.

Granted you have to broil these ones, but let me tell you, for no longer than a minute or two so this does not count as baking!!

I had actually make these a few times and used a couple of different ovens, as we were in different places. It was weird because in one oven the s'mores took no longer than a minute to get the toasted marshmallows tops, and in the other oven it took me about 3 minutes.

Either way, watch the s'mores while in the broiler because you may end up with burnt marshmallows!! They get done very, very quickly......

For this time around I used my home made whole grain graham crackers but you can buy stored bought. That is what I did while on vacation. I actually got some sensational 100% whole wheat crackers at whole foods, the only problem for me was that they were $5. I thought that was a bit much for crackers so from now on I will be making my own.

I hope you get to make these. They are not only super easy, yummy and very popular each time I make them so I hope you get to try them soon.

Enjoy!!

These are super easy to make. If you like use store bought graham crackers and you will be able to eat these in no time.

Make sure you watch them while in the broiler because they turn toasty very quickly. They will burn rather fast so watch them!!

I used dark chocolate kisses but you can use milk chocolate. They are just sweeter. I also used marshmallows free of high fructose corn syrup, which I got in whole foods.

Ingredients

Whole wheat graham crackers, You can use store bought.
Marshmallows, free of high fructose corn syrup, mine where from Whole foods.
Dark chocolate kisses, unwrapped

In a baking pan place the graham crackers and place one marshmallow on each cracker. Place under the boiler for 1-2 minutes until the tops are slightly brown.

You need to watch carefully as they will burn really really fast.

Remove from the oven and push down a chocolate kiss on each marshmallow, like in the pictures.

I sometimes place them back in the oven after turning the boiler off so that the chocolate melts even further and faster, but this step is just up to you!!

Serve while warm.

Slightly adapted from Cooking classy

DIY home made Whole grain graham crackers

I would have never thought of making graham crackers before, but after buying a box for $5, well I though I needed to get to it. I think home made graham crackers is the best thing ever!!

Granted the ones I got were 100% whole wheat and were actually really good, but the price tag was not making it easier for to keep buying them anymore. Maybe in an emergency bases.

This is the first time I have actually made crackers and what I have learned is that you really need to roll out the dough kind of thin. Some of my crackers were rather thick, nothing wrong with that but I prefer them to be thin and crisp.

These home made crackers are my introductory post to my next one. As I mentioned before, I have to post one of the desserts that save us while on vacation. These crackers are part of that post so stay tuned for the next post.

You will see on my next post. Until then,

Enjoy!!

Place all the ingredients in a bowl and mix thoroughly. If you feel the dough is to dry add an extra spoon of water. On the right picture, don't mind my helper, in between plastic wrap roll out the dough until thin.

Here you can see the crackers before and after baking. Don't forget to poke the holes before baking. I used a fork for that. I also used a pizza cutter to make little cracker squares.

These are awesome. I hope you get to try them, and by the way they are not that sweet!!

Ingredients

Yields 35-40 crackers

2 cups whole wheat pastry flour
1/2 cup oat bran
1/4 cup honey
3 tablespoons molasses
1/4 cup coconut oil, melted or at room temperature
4 tablespoons olive oil
2 tablespoons water
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Lined two cookie sheets with parchment paper and set aside.

In a bowl add all of the ingredients and mix thoroughly. I do this with my hands :-) If you have a stand mixer go ahead and use it.

If you think the dough is too dry add 1 more tablespoon of water. At this stage you can preheat your oven to 350F.

Roll out the dough in between plastic wrap until thin and cut little squares with a pizza cutter. This is what I used and worked really well.

Place cracker squares on the baking sheets and with a fork, poke some holes, like in the pictures, on each cracker.

Bake for 10-12 minutes. I baked mine for 10 minutes. Let them cool completely on the cookie sheets.

Store in an air tight container.

Nutrition facts calculated based on the recipe giving 40 crackers. 1 serving = 1 cracker

Trail mix whole grain cookies

Do you like cookies as much as I do?

If you do, you need these cookies in your life. The recipe comes from these healthier chocolate chip and oatmeal cookies I made a while ago. Essentially, I kept everything the same but added some different types of dried fruits and nuts to the mix and there you have it, trail mix cookies :-)

These are still super good but most importantly they are not that bad for you.

You can add any dried fruits of your choice, or even add some other type of nuts. I was suppose to add some walnuts to the mix but I forgot!!

Anyhow, there isn't much I can say about these cookies but that you have to try them for yourself. They are good, easy and super yummy!!

By the way, I am working on the other easy, sweet snack that got us through our vacation. I hope I can post that recipe soon :-)

Enjoy!!

Here you can see some of the ingredients I used for these cookies. You can add any other type of dry fruits or nuts. On the right picture you can appreciate the dough after incorporating all of the ingredients. I never use an stand up electric mixer, as I don't own one. Everything is mixed with a whisk at first and then a rubber spatula!!

Here you can see the cookies before and after being baked. 10-12 minutes is all you need.

You need these cookies in your life. Do yourself a favor and make them ASAP. They are that good :-)

They are easy and simple to make. Just get the ingredients together and you are pretty much good to go!!

Ingredients Miryam's original recipe

Yields 35-40 medium-large cookies

3/4 cup unrefined sugar
1 1/2 cup olive oil, Seems like a lot but the amount is just right. This is better than using butter
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 cup wheat germ, oat bran also works well
1/2 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup chopped dried apricots
1/2 cup chopped dried ginger, optional
1 teaspoon cinnamon

Preheat oven to 350F. Line two cookie sheets with parchment paper and set aside. ( I use 4 cookie sheets at once, much faster)

In a bowl, with a wire whisk, mix first 4 ingredients. Add the remainder of the ingredients and combine with a rubber spatula, this is what I do, until all of the ingredients are mixed thoroughly.

With a medium cookie scoop, drop cookie batter onto prepared cookie sheets and slightly flatten the cookies with the palm of your hand. Bake for 10-12 minutes.

Cool cookies on the cookie sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Nutrition facts calculated based on the recipe yielding 40 cookies 1 serving = 1 cookie.

Peanut butter, banana and dark chocolate bites

As promised, here is the other sweet treat that saved us while on vacation.

Still to come, one more favorite though, so stay tuned because you really do not want to miss that one :-). I think that one was my family's favorite!!

Hardly any prep time here, as you can see, and for sure no especial skills needed to put this together!!

This time around I used a peanut butter that I did not like too much, as it was a bit runny and the bananas wouldn't stay on top of it that good. The peanut butter that worked the best was the organic one from Trader Joe's.

Choose a peanut butter that doesn't have too much oil and for sure one that doesn't have hydrogenated oils, trans fats!!

I was thinking that you could actually use Nutella or home made caramel instead of peanut butter in between the bananas, wouldn't that be awesome? Just being a bit more naughty :-)

Well not much to elaborate here so I will leave you with these beauties.

Enjoy!!

Here you can see the first steps of putting the bananas together, rather simple. They don't have to be perfect. Mine actually looked quite messy :-)

On the left picture you can see the bananas right after taking them out of the freezer. Make sure you work quickly when you coat them with the melted chocolate other wise the bananas will became mushy and they will be harder to coat!
I used a couple of forks to help me coat them. No especial equipment needed :-).

After you are done coating them you can keep them in the fridge or the freezer, which ever you prefer. I like them better when kept in the freezer!!

These are awesome. The kids will love them!!

Ingredients Slightly adapted from Not enough cinnamon
Yields 18 pieces 

3 medium bananas, ripe and sliced
1/2 cup creamy peanut butter, give or take
1 1/2 cup dark chocolate chips, give or take

Slice bananas and place on a tray. Spoon about 1/2 tablespoon of peanut butter on top of each banana slice. Place another banana slice over the peanut butter and sandwich together. Freeze until firm, about 2-3 hours.

On a double boiler, melt dark chocolate chips. Place banana pieces in the melted chocolate, one by one, until covered in chocolate all around (I used a couple of forks for this step). Place the bananas back in the tray and let them stand until set.

This will not take long, as the bananas are frozen and this will help set the chocolate rather quickly!

Try to work quickly when coating the banana pieces though otherwise they will become mushy and harder to coat with the chocolate.

Keep banana bites in the freezer or fridge. I prefer them right out of the freezer but it is totally up to you :-) They are good. both ways.

Nutrition facts calculated based on the recipe yielding 9 servings. 1 serving = 2 pieces