20Nov

Allergen-Free Pumpkin Pie Recipe: gluten-free, grain-free, nut-free, sugar-free, dairy-free

Pumpkin Pie with Coconut Crust

Pumpkin Pie with Coconut Crust

Pumpkin Pie is the only pie that I can say that I have always loved, especially for the holidays.  For me, I think it’s because I am just not a fan of the “flaky pie crust” that most pies are made with.  However, I am starting to love pies now that I have found some great gluten and grain free crust recipes.  I love the texture of the nut crusts much better than regular pastry dough.  So, I am beginning to love all kinds of pies – pecan and apple are my two new favorites!

I created this pie for the Thanksgiving Menu Planner for people with limited diets and I made it with a coconut crust because I wanted a nut-free as well as gluten and grain-free option for people.

When I first tried the pie before it was completely cool, I liked it but the crust seemed a bit soft.  But when I put it in the fridge overnight and tried it the next day, the crust had set up and it was great.  I really loved it and I want to make another one before Thanksgiving.

So, with Thanksgiving right around the corner and with so many people being limited in what they can eat, I wanted to post a pie recipe that almost anyone can eat.  This pumpkin pie does contain eggs, which I know is a problem for many.  However, if you’re looking for an egg free pumpkin pie, check out this one.  The trade off is that it uses almonds to keep it together in place of the eggs.  But if you can’t eat eggs and can eat almonds, this would be a great recipe for you!

It’s been a busy week so I will leave you with the recipe:

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17Nov

Our Weekly Menu Plan (GAPS-friendly, gluten-free, dairy-free, grain-free)

Zucchini Pasta Noodles

Zucchini Pasta Noodles

tuesdaytwisterIt ‘s been somewhat of a crazy busy week.  The main thing that threw my schedule off was that my computer crashed last Tuesday night.  My husband ran the anti-virus software on both of our computers Tuesday evening and when we woke up Wednesday, neither of our computers would boot up.

Long story short, my computer is running again thanks to my husband.  But it took some time to get programs reinstalled, etc.   We still don’t know what happened with the spyware…

I was planning on working Wednesday morning, but I couldn’t so…. I made chicken broth and yogurt instead.  It was kind of weird.  Usually I’d be a bit frantic, running around trying to figure out how to get my work done.  But I felt like the situation was beyond my control.  It was actually nice to get the chicken broth started from the chicken carcass and meat from the night before.  I also was glad to get the yogurt going since it takes a whole day to ferment in the dehydrator.

I actually have to attribute my mood and ability to deal with the stress to the GAPS diet.  I have to admit that by the end of Wednesday, I was very tired.  But for the most part, I know I dealt with this much better than I normally would before I went grain-free.

The other thing that kind of astonished me when I thought about my week is that I cooked a wonderful meal every night and was able to plan ahead for the next day even though I was super-busier than normal.  However, I didn’t take one picture this week of food.  I guess that was the thing that got dropped amongst the busy schedule.  (The picture of the zucchini pasta is an old picture).  Here is what we ended up having for dinner each night.

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