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Chronically Delicious!

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Sugar Free Thumbprint Cookies!

6/25/2019

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Let's talk food for just a minute here...

How many of  you often feel overwhelmed by the massive amount of information that is out there about food and nutrition?  I honestly believe that if you listen to every single "expert" there is out there, you would probably be forced to result to eating nothing, as tips on diet and nutrition can often be contradicting and counter productive.

This is why it SO IMPORTANT that we learn to eat what is right for YOUR body!  It's important to listen to your body and what it's trying to tell you because I guarantee you that if you eat something that isn't good for you, your body will be sending you that message the next day.

The war on food is raging in our day and I think everyone is forgetting that we're ALL IN THIS TOGETHER!  I am not against people who eat gluten-free, as I  know people who thrive on gluten-free diets, even if I don't.  Same goes for any other diet (Keto, Paleo, etc).  And to those who eat foods that are full of chemicals, overly processed, and full of sugar that is incredilby unhealthy for your body:

I will ALWAYS encourage you to eat healthy because I care.  But I will NEVER look down on you or make you feel like you are less of a person if you choose to eat processed, sugar filled food.  Again, we're all in this together and as we teach with love and compassion we can all help each other on our roads through life.  I eat 100% organic and refined sugar-free because that is how I can function with Lyme disease and how I can still live a life despite my chronic illness.  Not because I'm trying to outrun anyone else in this life.

So without further ado, I'd like to introduce the sugar-free Thumbprint Cookie!  These cookies are completely sugar free, organic, and free of harmful additives and chemicals.  They are made with whole wheat flour and they still melt in your mouth!  They're also sweetened with Lakanto Monkfruit sweetener which is full of nutrients and approved for all kinds of healthy diets! 

Sugar Free Thumbprint Cookies

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Ingredients:
  • 1 cup salted butter (softened, to room temp)
  • 1/2 cup powdered Lakanto Monkfruit Sweetener*
  • 2 tsp. pure vanilla extract
  • 1/8 tsp. Real Salt
  • 1 cup organic whole wheat pastry flour**
  • 1 cup organic whole wheat bread flour**
  • 1/2 cup of thick, sugar free fruit preserves***
  • extra powdered monkfruit for dusting

Directions:
  1. Preheat oven to 325°F with the rack in the middle position.  Like a baking sheet with parchment paper or silicone baking mat.
  2. In a bowl with a hand mixer, beat butter and sweetener on high speed until butter and sugar light and fluffy and white in color.  (This will take about 2 minutes of beating.)  
  3. Add the vanilla and salt, scraping down the sides as needed.
  4. Switch to low speed and slowly add the flours.  (You may not need to use all of the flour if your dough seems to get to dry.  So add flour gradually until dough forms in a nice ball.  Dough will be slightly sticky.)
  5. Form dough into ball, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
  6. Remove from the fridge and form 1 inch balls of dough.  Press you thumb lightly into each dough ball to form the indent for the fruit.
  7. Scoop a generous amount of fruit preserves into the center of each dough ball.
  8. Bake for 20-25 minutes or until light, puffy, and slightly browned.  Let cool for five minutes and then remove cookies onto a cooling wrack.  Let cookies cool completely.  Dust with powdered monkfruit sweetener and enjoy! 

*If you don't have a the powdered version of your Lakanto sweetener, you can take one cup of classic Lakanto sweetener and blend it in a blender on high until it is in powdered form.
**Make sure you use the right kind of flour, for if you only use bread flour your cookies will be dry and if you only use pastry flour your cookies will fall apart.
***You can use any kind of fruit preserves that you like.  I used organic, sugar free, wild blueberry jam that I ordered from Thrive market.
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Vegan Fudge Cake

3/26/2019

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Who doesn't LOVE chocolate!?  I've always been a chocolate lover and when I was diagnosed with Lyme I thought I would have to give up chocolate for good!  The good news is that I really only gave it up for a year, and I found healthy ways to eat chocolate in small proportions so it doesn't make me sick!

This chocolate cake was a hit for my whole family and it's completely organic, refined-sugar free, AND vegan!  Yep, that's right!  No animal products in this cake!  I also have found in my healthy baking pursuit that it's really difficult to make healthy cakes that aren't super dry, but I've FINALLY mastered a refined sugar-free recipe that is super moist and very fudgy on the inside!  Even the glaze is sugar free and it adds the final finishing touch to this beautiful cake!  I also used cacao powder in this recipe instead of cocoa.  Cacao is considered a super food and helps boost your mood and your immune system!  Eating chocolate in the right amounts can be good for your body!  What a relief!! 

Vegan Fudge Cake!

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Ingredients:
2 cups coconut milk
2 Tbs. apple cider vinegar
1/2 cup raw honey
1/2 organic maple syrup
2/3 cup organic grapeseed oil
2 Tbs. pure vanilla extract (Yes that's correct!  Bring on the flavor!)
1 cup whole wheat pastry flour
2 cups whole wheat bread flour
2/3 cup cacao powder (sifted)
2 tsp. baking soda
1 1/4 tsp. salt

Chocolate Glaze:
2 Tbs. coconut oil, melted (or if you don't mind it not being vegan you can use organic butter)
1/4 cup powdered Lakanto sweetener
1 Tbs. cacao powder
2-3 Tbs. coconut milk
1 tsp. vanilla extract

Directions:
  1. Preheat oven to 350°F.  Prepare your bunt pan.  The secret to a bunt cake that doesn't stick is using organic, grass-fed butter.  But since we're going vegan here, you can also grease your pan with coconut oil, and the coat it in flour as well.
  2. In a large glass measuring cup, mix milk and vinegar.  Set it aside for about two minutes.  This mixture makes vegan buttermilk!
  3. Mix sweeteners, oil, and vanilla in a medium bowl, and whisk together by hand.  Add your vegan buttermilk and whisk until well combined.
  4. In a large bowl, combine flours, cacao powder, baking soda, and salt until combined.
  5. Pour milk mixture over the top of your dry mixture and beat with a hand mixer until smooth.
  6. Pour batter into bunt pan and bake for 30-35 minutes, or until toothpick inserted comes out clean.
  7. Allow cake to cool for about 30 mins.  Remove from bunt pan.
  8. For the glaze, whisk all ingredients together and pour glaze over the top of a completely cooled cake.
  9. Slice and enjoy!

*Use organic ingredients when feasible.
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Winter Peach Cobbler

3/14/2019

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I know what you're all thinking... "Why am I calling this WINTER peach cobbler?!"  Well, because it's winter, and peaches are not in season in the winter time, and yet... here we are!  The secret is that I just happen to have a brother that has a lot of peach trees that produce in the summer, and so we spent a lot of time slicing and freezing peaches this summer!  The rewards of that are now being feasted upon!  It's like having fresh peach cobbler in the winter!  Yum!

This cobbler turned out delicious and is super easy to make!  It's refined sugar-free and and made with organic whole wheat flour!  It's also super versatile (most cobblers are), so it would be really easy to make this gluten free if you'd like that to be an option.  Simply replace the whole wheat flour with almond flour and your have your gluten free winter treat!  You can also top it with organic heavy whipping cream, or if you're dairy free you could top it with coconut cream for your finishing touch!

Winter Peach Cobbler!

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Ingredients:

Filling:
4 cups frozen peaches 
1/4 cup organic maple syrup
2 tsp. vanilla extract
1-2 tsp. cinnamon (depending on how cinnamon-y you like it)
1/2 tsp. nutmeg
1/4 tsp. clove
1 Tbs. organic corn starch
2 Tbs. water

Cobbler:
1/2 cup butter, melted (organic and grass-fed)
2 cups whole wheat flour
1/2 cup  organic maple syrup
1/2 tsp. salt
1 tsp. vanilla


Directions:
  1. Preheat oven to 350° and grease a 9x13 inch pan with a generous layer of organic, grass-fed butter.  Set aside.
  2. For the filling, place your frozen peaches in a large saucepan and SLOWLY let it thaw on medium heat, stirring occasionally.  (Do not mutilate your frozen peaches by over-stirring or forcing them to break apart). 
  3. Once peaches are mostly thawed, add your maple syrup, vanilla, cinnamon, nutmeg, and clove.  Stir until mixed in.
  4. Bring peach mixture to a boil and in a small glass mix cornstarch and water.  Add cornstarch mixture and stir gently until thickened.  Once thickened, remove from heat, and let sit while you make your dough.
  5. For the dough, combine flour, butter, maple syrup, salt, and vanilla, and mix until well combined.  (Mixture will be kind of sticky.)
  6. Pour peaches into your prepared pan.  Drop dough on top of peach mixture, and spread as evenly as you can.
  7. Bake at 350°F for about 40-45 mins. or until top of cobbler is golden brown.
  8. Store in fridge.


*Use organic ingredients when feasible.
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Healthy Cinnamon Rolls!

3/7/2019

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Did you know that cinnamon can actually be used as a medicinal herb?  It can be used as an anti-bacterial, and it's also known to kill stealth bacteria in our bodies like micoplasma!  Who knew?! 

I have a lot of healthy recipes I've been trying lately that are going to go up on here soon, but I had to postpone all of those because this recent recipe I just made was ABSOLUTELY AMAZING!  This recipe taught me so much about clean eating and how you don't have to eat bad tasting food to eat clean.  These cinnamon rolls look, taste, smell, and make you feel amazing!

I don't know why anybody would feel like they need processed sugars and other processed food in their lives when they can eat something this delicious and nourish their body with proper nutrients at the same time!  These rolls are made with organic, whole wheat flour, and they're about 98% sugar free, and 100% refined-sugar free!  The only refined sugar in these babies is a little bit of raw honey in the dough, and then the filling and frosting is sweetened with Lakanto sweetener which is not processed in your body the same way sugar is.  Lakanto is an amazing sweetener that is made with Monk fruit which is a super food and filled with nutrients! 

​You can purchase Lakanto here and you can also find it on Amazon!

The BEST Healthy Cinnamon Rolls!

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Ingredients:

Dough:
​1 cup warm coconut milk (110° F)
2 eggs
1/3 cup butter (melted)
4 1/2 cups organic whole wheat bread flour
1 tsp. salt
1/4 cup raw honey
2 1/2 tsp. yeast (do not use instant yeast! Instant yeast is highly processed)

Filling:
1/2 cup golden Lakanto sweetener
2 1/2 Tbs. ground cinnamon
1/3 cup butter (melted)

Frosting:
1 (8 oz.) package organic cream cheese
1/4 cup butter (softened)
1/2 cup powdered Lakanto sweetener
2 tsp. vanilla extract
1 pinch of salt

Directions:
  1. Dissolve the yeast in the warm coconut milk in a large glass measuring cup.  Mix the honey, butter, salt, and eggs in a large stand mixer.  Add your milk and yeast mixture and whisk together on low until well combined. 
  2. Add flour and mix well.  Knead your dough using your dough hook attachment.  Knead for about 4-5 minutes on medium speed.  (When you poke your dough with your finger and it pops back at you, that's when you now it's ready to rise.)
  3. Grease a large glass bowl with a light layer of butter, and with lightly floured hands place your dough in the bowl, cover with parchment paper, and let rise for about 2 hours (or until the dough has doubled in size) in a warm environment.
  4. After the dough has doubled, turn it out onto a lightly floured surface, cover, and let rest for 10 mins.
  5. In  a small bowl, combine combine your golden sweetener and cinnamon.
  6. Roll dough into a 16x21 inch rectangle.  Brush your dough with melted butter, then sprinkle your cinnamon mixture over the top.  Roll up dough, starting along the long side.
  7. Cut into 12-18 rolls.  (Or you can use the simple trick of taking a clean piece of white thread, sliding it underneath your dough where you'd like to cut, and crossing the two ends of the thread over each other to cut the dough.  This makes for a clean cut, and doesn't mutilate your rolls so much.)
  8. Place rolls on a lightly greased baking sheet.  Cover and let rise until doubled. (It took mine about 1 hour.)
  9. Preheat oven to 350°F.
  10. Bake rolls for about 20 minutes, or until golden brown.
  11. To make the frosting, simply cream your butter and cream cheese together with a hand mixer, add your other ingredients, and then cream together until smooth.  Spread evenly on each roll.

*These rolls stay super fresh for about five days if you store them in the fridge!  Then when you're ready to eat them you can either warm them in your warming drawer on high for 10 mins. Or you can preheat your oven to 350°, turn it off once it's fully preheated, and place your rolls inside for about 10 mins.  Then when you take them out it will be like having a freshly baked cinnamon roll!
*Use organic ingredients when feasible. 

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Ginger Cookies!

2/26/2019

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I participate in a health group in my area every now and again, and every month I try to focus on one medicinal herb, what it does for your body, and how we can use it in our everyday food!  So, this month's herb is GINGER, and these cookies are not your average ginger snaps!

Ginger is a great anti-bacterial herb, and you can use it in many ways!  This is obviously ground ginger that we use in these cookies, but you can grate fresh ginger into your favorite chili recipe, or you can make ginger tea by boiling diced ginger in a pot for about 10 minutes and adding honey.  Ginger tea is great for keeping colds and flu viruses away, and it works wonders for a natural remedy for strep throat!

These cookies are thick and chewy and VERY GINGERY!  If you're looking for cookies with a kick, then these are for you!  These cookies are also completely organic and refined sugar-free!  They're sweetened with pure maple sugar, which means that they're sweetened with dried maple syrup which is filled with lots of minerals and nutrients!  

Ginger Cookies!

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Ingredients:
3 cups whole wheat pastry flour
2 Tbs. ground ginger
​2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup butter (room temperature)
1/2 cup palm shortening 
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3/4 cup organic maple sugar
1/4 cup molasses
2 eggs

Directions:
  1. Preheat oven to 350° 
  2. Line baking sheet with silicon baking mat, or parchment paper.  Set aside.
  3. In a medium bowl, mix flour, ginger, baking soda, cinnamon, nutmeg, and salt until combined.
  4. In the bowl of your stand mixer, cream the butter and shortening then add the maple sugar and molasses.  Beat until light and fluffy.
  5. Add in the eggs and stir until combined.
  6. Add the dry ingredients into the wet ingredients in thirds, stirring well until combined in between each addition.  The dough should hold together well and be soft.
  7. Form half inch balls of dough and place on prepared baking sheet in rows of 3x4.  Do not flatten your dough balls.
  8. Bake on middle rack for 10-12 minutes or until they are set.  (Do not over cook or they will be hard and crunchy.)

*Use organic ingredients when feasible.
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Lemon Cream Bars

1/28/2019

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I'm seriously CRAVING citrus fruit lately!  Lemons, limes, grapefruit, oranges, you name it... I crave it.  I'm not totally sure why, but I do know that citrus kills cancer cells in your body and is a great source for vitamin C!  So... these lemon bars are organic, refined sugar-free, and they pretty much melt in your mouth!  I once had someone tell me that they are like ambrosia for your tongue!  So they must be good right?!

These bars are also super versatile so if you want to convert them to gluten-free or dairy-free it's super easy!  I'll show you how in the recipe below!

Lemon Cream Bars!

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Ingredients:

Crust:
1 1/2 cups whole wheat pastry flour
1/4 cup powdered Lakanto sweetener
1/2 tsp. real salt
2 tsp. lemon zest
3/4 cup cold butter, cut into pieces

Filling:
4 eggs
1 cup raw honey
1/4 cup classic Lakanto sweetener
1 tsp. baking powder
​1/3 cup lemon juice (about 2 large lemons worth)
1 heaping Tbs. lemon zest

Topping:
1 8 oz package of cream cheese
1/4 cup powdered Lakanto sweetener
1 Tbs. maple syrup
2 tsp. vanilla extract
extra lemon zest to sprinkle on top

Directions:
  1. Preheat oven to 350 degrees F.  Grease 9x13 inch pan with organic, grass fed butter and set aside.
  2. Thoroughly wash two large lemons and pat dry.  Zest both lemon rinds, then slice in half and juice both lemons.
  3. Combine all ingredients for the crust in a medium bowl.  Mix thoroughly with a fork or if you're like me... I just used my hands.  The dough will resemble coarse crumbs at first, so continue to kneed it together until it forms a ball that sticks together.  Mixture should not be sticky.
  4. Press dough evenly into your buttered pan, and bake for 15 minutes.  (The crust will be slightly golden brown on top.)
  5. While the crust is baking, whisk together all the ingredients for the filling.  When it's thoroughly mixed it should kind of foam up.  The mixture will be fairly runny and it will thicken when it bakes.
  6. Pour mixture onto hot crust and return to the oven for 16-18 minutes or until the mixture is slightly browned around the edges.  It should also be fairly set in the middle.
  7. Make sure your bars cool COMPLETELY before you make the topping.  I'd even recommend refrigerating it for an hour or two before you top it. 
  8. To make the topping, whip together all the ingredients with and electric mixer until mixture is smooth and well combined.  Spread on top of bars using a rubber spatula.  Zest a lemon over the bars to give it that beautiful glazed lemon look.

*Use organic ingredients when feasible.
*Store bars in fridge.

**What to make these bars gluten-free?  Easy!  Simply replace the pastry flour in the crust for almond flour.
**What to make these bars dairy-free?  Also super easy!  Just replace the cream cheese with a couple cans of coconut cream!

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Claire's Chocolate Kisses!

1/22/2019

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Okay, I know that it's still January and not quite Valentines season yet, BUT.... I LOVE Valentines day, and I needed something to cheer me up through these gray January days.  So... Claire's Kisses were born!!  These are a little different than my other chocolate recipes in that they are made with organic cacao wafers, and cacao is a super food that boosts mood, energy, and immune function!

It's a common myth that eating healthy means that you don't eat anything that tastes good, and I'm here to say that you DO NOT have to deprive yourself just because you choose to eat and live a healthful life!  Confession.... I used to be OBSESSED with Hershey's chocolate kisses!  I was that girl in high school that always had a bag of them in my locker, and I probably consumed a handful a day.  I wouldn't recommend that for anyone whether you have a chronic illness or not!  So... I'm SUPER EXCITED about these because they're organic, refined sugar-free, and full of nutrients that your body will love!

Stay tuned for different flavored chocolate recipes all through the month of February because this is for sure my new favorite recipe!!

Also, thanks to A Bite of Healthy for helping me out with this recipe!  My sister is the creator of this food blog, and she is a food GENIUS!  So go check out her blog here.

Claire's Chocolate Kisses!

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Ingredients:
1/2 cup cacao wafers
4 1/2 Tbs. maple syrup
2 tsp. vanilla extract
3 Tbs. coconut butter
1 tsp. coconut oil

Directions:
  1. Melt ingredients in a double boiler on medium heat until completely melted.  (The melting process will be a slow process so be patient, and stir constantly.)
  2. Remove from heat and spoon chocolate into large chocolate chip molds.  (You can get them from Amazon)
  3. After filling the mold, gently tap against a counter top to ensure to remove any air bubbles in your chocolate.
  4. Poke a toothpick into each chocolate to ensure that chocolate reaches all the way to the tip of the mold.
  5. Refrigerate for an hour or two, or until chocolate is solid!
  6. Remove from the mold and enjoy!
​
*Use organic ingredients when feasible.

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I would HIGHLY ENCOURAGE you to make your own coconut butter!  It's a super simple process and it makes enough coconut butter to fill a small jar!

All you have to do is take two cups of shredded coconut and blend it in a small blender on high until coconut reaches a creamy texture!  Store it in the fridge when you're done and enjoy it in lots of your healthy recipes!
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Banana Cream Pie!

1/17/2019

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This is me trying my hand at gluten free and dairy free delights!  The banana cream pie is super easy to make and it's no bake, gluten free, dairy free, sugar free, and organic!  I was actually super surprised at how delicious it turned out!  This is a healthy pie that you won't want to miss!

I originally found this recipe here, but I tweaked it a bit to my liking.  But go check out Paleo Bailey and her delicious healthy recipes!

Healthy Banana Cream Pie!

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Ingredients:

Crust:
1 1/2 cup almonds
1/2 cup almond flour
7 Medjool dates, pitted
2 Tbs. coconut oil, melted
1/2 tsp. cinnamon
pinch of salt

Filling:
2 14 oz. cans full-fat coconut cream (refrigerate for a couple of hours prior to use)
2-3 bananas, sliced
1/4 cup + 2 Tbs. pure maple syrup
1 Tbs. vanilla extract
1/2 tsp. cinnamon

chopped pecan and extra sliced banana for topping

Directions:
  • Add all crust ingredients into food processor  and blend until everything is finely chopped and well combined.  Mixture should be thick and sticky.  Add a Tbs. or two of water to help combine the mixture if the nuts aren't blending well.
  • Lightly coat a 9 inch glass pie pan with melted coconut oil and evenly press the crust mixture into the pan.
  • Layer the sliced bananas for the filling over the crust. (It's okay if they overlap, and honestly I'd highly recommend a double layer if you really like bananas!)
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  • Add both cans of coconut cream into a mixing bowl, leaving as much liquid in the can as possible (you only want the white creamy stuff).
  • Add the maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling together until the coconut cream is thick.
  • Pour filling over crust and spread evenly with a rubber spatula.
  • Place in the fridge for 2-3 hours or until the pie sets.
  • Add toppings only once ready to eat so the bananas on top don't brown.
  • Store in refrigerator.

*Use organic ingredients when feasible!
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Apple Berry Crisp!

12/8/2018

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Cobblers and crisps are my ALL TIME FAVORITE dessert!  Mainly because they're so easy to make and so easy to convert to be refined sugar-free.  The apple-berry combo is an old family tradition of mine that my mom has been making for years so it often reminds me of my childhood.  This crisp is perfect for these long winter nights when you just need some comfort food!  You can also use whatever kind of berry you'd like, and it goes a long way so you can serve it at family parties and social gatherings this holiday season! 

Apple Berry Crisp

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Directions:

Berry Filling:
3 cups blackberries (frozen)
3 cups raspberries (frozen)
1/3 cup raw honey
1/2 lemon
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1 Tbs. corn starch**
3 Tbs. cold water
Method:
  1. ​Thaw berries in medium sauce pan on medium heat.
  2. Add honey, lemon juice from 1/2 lemon, and spices.  Stir until well combined.  Bring to a boil, stirring occasionally.
  3. Mix cornstarch and water together in a small cup and add to berry sauce.  Mix well until thickened.  Remove from heat and let sit while preparing apples.


Apple Filling:
2 large apples (or four small apples)
1/2 lemon
1 tsp. cinnamon
1/4 cup maple syrup
2 tsp. cornstarch**
Method:
  1. Peel and thinly slice apples into a 9x9 square pan or a 9 inch circle pan.
  2. Squeeze juice from 1/2 a lemon onto apples.
  3. Add cinnamon, maple syrup, and cornstarch.  Mix with rubber spatula until apples are well coated.
  4. Add berry filling to apple filling and fold into apples just until combined.

Topping:
2 cups flour
1 cup shredded coconut
1/3 cup classic Lakanto sweetener
1/2 tsp baking powder
2 pinches of salt
1/2 cup +2 Tbs. butter (cold)
1 tsp. vanilla extract
Method:
  1. Mix flour, coconut, sweetener, baking powder, and salt in a medium bowl until well combined.
  2. Slice butter into small chunks into the dry mixture.
  3. Cut butter into the flour with a fork. Or if you find it easier you can massage the butter into the flour with your hands until well combined.  Mixture should be slightly crumbly, but not dry.
  4. Add vanilla extract and massage into mixture until well combined.
  5. Sprinkle topping over the filling and bake at 375°F for 35-45 minutes, or until top is slightly browned.
  6. Let cool for at least 20 minutes before serving.
  7. Top with whipped cream or whipped coconut cream! 

*Store in refrigerator.
*Use organic ingredients when feasible.
**It's really important to look for NON-GMO cornstarch.  If you prefer not to use cornstarch, you can substitute with 2 tsp. of tapioca starch instead.
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Pumpkin Pie Squares!

11/19/2018

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My favorite food on Thanksgiving has ALWAYS been the pumpkin pie!  And when I discovered how much sugar and processed ingredients go into it, I was determined to find a recipe that is healthier and happier!  These pumpkin pie squares are easy because they don't require the extra steps that come with regular pie crust.  This healthy alternative replaces evaporated milk with canned coconut milk, and sugar with honey!  A healthy and happy solution for the whole family!  The pie filling can also be used with any of your favorite pie crust recipes as well, and you can top your pumpkin pie with anything you like! 

Pumpkin Pie Squares!

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Ingredients:

Crust:
1 cup whole wheat pastry flour
1/2 cup quick oats
1/2 cup maple syrup
1/2 cup butter (melted)

Filling:
2 cans *pumpkin puree (4 cups)
1 15 oz. can coconut milk
4 eggs
1 cup raw honey
1/2 cup maple syrup
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. clove

Directions:
  1. ​Preheat oven to 350°
  2. Mix flour, oats, syrup, and butter in small bowl until well combined.
  3. Press dough into bottom of 9x13 inch pan and bake for 15 mins.
  4. Whisk all of the filling ingredients together in a large bowl until well combined.
  5. Remove crust from oven and pour filling over crust.
  6. Bake for 1 hour or until filling is firm all the way through.  Cool completely before serving!
  7. Top with anything you'd like!  (My favorite toppings include whipped cream, walnuts, or any other kind of nut).

*It's best to use pumpkin puree that came from your own organic pumpkin, but organic canned pumpkin is okay too.
*When using the coconut milk, use the entire can.  Not just the cream on top.
*Use organic ingredients when feasible.  
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    Welcome to My Kitchen!

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    Food is one of the greatest forms of science, art, medicine, and sustenance all at the same time!  It's what feeds our lives and pumps through our blood.  It's what connects us and what gives us energy to fulfill our purpose.  It is for that reason that I have a deep passion for discovering, cooking, and eating only the most nutrient dense foods.  In my kitchen, we only use organic, whole ingredients that feed the body, as well as the mind and soul.  My hope is to inspire healing through healthy  AND delicious food that feeds not only our stomachs, but also our hunger for connection and quality of life.  

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    Remember, when we spend our money on the most nutritious and whole ingredients, our dollars become our vote for healthier living, and happier lifestyles. ​
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Disclaimer: For Educational and Informational Purposes Only.  The information provided by Chronically Beautiful is for educational and informational purposes only, and is made available to you as self-help tools for your own use.  All and any information given on my website is for the purpose of sharing information to help you help yourself, and not for me to take on any other role as any health professional.
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