Lindsey’s posting a recipe? Say what?!

by Lindsey on March 15, 2017

in J&L Get Fit, Just Us

I know. I know you’re all surprised at this, because so am I. If you know me, you know I am notoriously ANTI-Kitchen. Jut does all the cooking around here, and I have no desire to join him.
Except, apparently I do, when it comes to giving up sugar, needing something sweet, and of course, celebrating Pi Day.
Also, I must preface that neither of these recipes are mine, I just simply put them together, and wanted to post it so I can refer back!

Okay, so, Jut and I gave up “added” sugar, and processed food for lent. Similar to, but not exactly, the Maximized Living diet we followed a few years ago during our infertility journey. It’s going mostly well, except for the part where I want to eat ice cream every night, because we’ve been doing that since I was pregnant. (Literally. Every single night. Hence the reason we decided to give up sugar!)

Yesterday was Pi Day, and I really, really wanted to partake. My initial thought was “there’s gotta be somewhere that sells flour-free/sugar-free pie,” and I’m sure that’s true, but I didn’t have the patience to find such a place. Instead, my aunt suggested a sugar-free version of pudding pie, which is something my mom has been making my whole life. I immediately remembered that just this weekend we tried Emily Levenson’s Chocamole recipe and knew it would work perfectly! Jut helped me find a flourless pie crust recipe online, and then I was on my own.

So here are the two recipes I used:

Paleo Pie Crust (pulled directly from Elana’s Pantry)

Ingredients:

  • 2 cups blanched almond flour (not almond meal)
  • ¼ teaspoon celtic sea salt (I used Kosher)
  • 2 tablespoons coconut oil, room temperature
  • 1 large egg

Directions:

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9 1/2-inch glass pie dish
  4. Bake at 350° for 8-12 minutes (I did 8 and then 4 more because our gas oven is weird to me.) (Then I let it cool while I made the filling.)

 

Next Level Chocamole Filling (pulled directly from Emily Levenson’s Instagram Feed)

Ingredients:

  • 2 avocados
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 2 tbs nut butter (I used almond)

Directions:

  1. Combine all ingredients into a blender or food processor and blend until smooth. You may have to stop and scrape down the sides once or twice.
  2. Transfer to a bowl and place in the refrigerator. (I poured it into the cooled crust.)
  3. Chill for at least 2 hours. (I found something online that said to put a piece of wax paper over the top of the pudding while in the fridge, to avoid a “film layer” forming. I did, but I don’t remember if my mom ever did that with hers.)

As you can see, both recipes are SUPER easy, which I obviously needed because I don’t know my way around the kitchen. I had no idea if it would even taste good, but OMG you guys. Seriously. Jut and I both LOVED it, and went back for a second slice. I wouldn’t be surprised if it’s gone tonight, and I’m already planning to make more this weekend!

IMG_6279

#notafoodphotographer

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