Tag Archives: healthy

PECAN PIE BARS RECIPE- VEGAN, EGG FREE, GLUTEN FREE, DAIRY FREE, LOW CARB/LOW SUGAR

IMG_5310

INGREDIENTS

Crust:

  • 1/3 Coconut Oil or Vegan butter such as Earth Balance
  • 3 Tbsp Maple syrup- sugar free or Agave Maple
  • 3/4 Coconut flour
  • Pinch of Salt

Pecan filling:

(Flax and Water is how you create an egg- this meathod can be used or you may use a premix such as “The Neat Egg”)

  • 2 Tbsp flax meal
  • 5 Tbsp water
  • 1 1/2 Tbsp Coconut Oil or Vegan butter such as Earth Balance
  • 3 Tbsp Maple syrup- sugar free or Agave Maple
  • 1/2 Coconut sugar, brown sugar, or half and half of sweeteners of choice
  • 1 C Pecans
  • 1/4 tsp Salt

Instructions:

  1. Preheat oven to 350 degrees. Use  8×8 inch baking pan & line with parchment paper. Generously rub or spray the sides of the pan with coconut oil or olive oil.IMG_5286
  1. In a bowl mix maple syrup and coconut oil together until creamy and well combined. Stir in the coconut flour and salt until it forms a dough.
  2. With your fingers/hands, press the dough evenly into the bottom of the pan and bake until the edges  re a deep golden brown, and the middle is lightly golden, about 14-15 minutes. Let cool for 1 hour before starting the topping- this is important and you may speed up the process by placing it in the fidge.IMG_5293
  3. As that is cooling, mix the flax meal with the warm water and refrigerate, so the egg can gel upforthe hour that the crust is cooling.
  4. While that is in the fridge, place the pecans onto a baking pan and bake them into the oven until  hey darken and smell “nutty” about 8-10 minutes- Be careful NOT to let them burn. Let cool and then roughly chop and setaside.
  5. Take the cooled crust out. In a pot on the stove, combine the remaining IMG_5301pecan filling ingredients  oconut oil, maple syrup, coconut sugar and salt. Use medium heat and
  6. bring to a boil. Bol for 1 min. stirring frequently and then remove from heat. Let the mixture stand at room temperature for 5
    minutes.
  7. Once it has sat, add the chilled “flax eggs” and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
  8. Pour the topping over the crust, using a spoon to spread out and make sure the sugar mixture and IMG_5307pecans are evenly coating the crust. Press the pecans lightly so they lay flat.
  9. Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 4-6 hours or – overnight **

 

  • Chill before eating so they set & they can be serves cold or warm.
  • When cooking, make sure your crust is golden & the filling is firm!
  • SHARE your treats with friends and family! :)

So, my friend and client, former Extra TV Host, Dayna Devon recently posted a recipe for Paella on her blog and it looked amazing.  I got to wondering how I can make a healthier version for those days when carbs are a necessity and here’s what I came up with.  If you try it, please let me know how you like it and if you made any modifications.  This tasty, skinny Paella cooks in half the time but tastes just as authentic.  Don’t overdo it…only one serving of this a day and save the rest for leftovers!

Michele’s Skinny Paella

Recipe inspired by Dayna Devon and Tyler Florence’s Ultimate PaellaMichele's Skinny Paella

1.5lb chicken breast (cut into 1/2 inch chunks)

3 Links hot chicken or turkey sausage (casings removed)

2 cups yellow onion (diced)

1 cup red bell pepper (diced)

2 cloves garlic (minced)

1/2 cup flat leaf parsley (chopped, plus extra for garnish)

14oz can whole tomatoes (drained)

2 cups short-grain brown minute rice

2.5 cups fat-free low sodium chicken broth

1/4 cup dry white cooking wine

1 large pinch Spanish saffron

4oz shrimp (peeled, deveined)

1 cup sweet peas (defrosted)

S&P (to taste)

Chicken rub

1 tablespoon paprika

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

Directions:

Step 1:  Combine chicken rub ingredients in a medium size bowl or large zip top bag. Add chicken breast, and toss or shake to coat evenly. Cover and marinate in the fridge for one hour.

Step 2:  Heat a large pot coated with cooking spray over medium high heat. Once hot, add the sausage. Break apart sausage with your spatula, and cook until no longer pink. Remove sausage from pot and set aside. Add additional cooking spray to pot, if needed, and then add chicken pieces. Sear chicken on all sides then remove from pot and set aside.

Step 3:  Add onions, red pepper, garlic, and parsley to the pot, season with S&P, to taste, reduce heat to medium. Cook for 3 minutes, using your spatula to scrape up the brown bits from the bottom of the pan. Add the tomatoes and crush with your spatula. Season with S&P. Add uncooked rice to the pot and stir to combine. Once the liquid is absorbed, add chicken broth and cooking wine. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

Step 4:  Add the sausage, chicken, and saffron to the pot and stir to combine. Add the shrimp, pushing them down into the rice. Simmer for 15 minutes then add the peas. Garnish with remaining parsley.

Per serving: Serving size ½ cup 274 calories, 27g carbs, 4g fat, 31g protein, 3g fiber