Strawberry Lime Cream Pie

Strawberry Lime Cream Pie
from Clean Eating Magazine


Ingredients:

1 1/2 lb fresh strawberries, hulled and quartered (reserve 1 or 2 for garnish)

1/4 C sugar, honey, or stevia

1 12 oz pkg extra firm silken tofu (about 2 cups cubed)….yes tofu!

1 C low fat cottage cheese

zest 1 lime

1 baked extra-easy whole wheat pie crust (see below)

Instructions:

In a medium sauce pot on medium heat, combine strawberries and sugar. Simmer for 30 minutes, stirring often, until strawberries break down, release their juices and become thick and jam-like. Scrape strawberries into a large glass bowl and cool to room temp, about 20 minutes. Scrape strawberries into the jar of a blender with tofu, cottage cheese and lime zest. Blend until very smooth, stopping to scrape down sides of blender. Pour puree into baked pie crust. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Garnish with reserved strawberries. Slice and serve!

I used the left over strawberry mix in my plain Greek yogurt throughout the week…YUM!

Extra-Easy Whole Wheat Pie Crust

Ingredients:

1 1/2 C whole wheat pastry flour, plus some for work surface

1 tsp sugar or stevia

1/4 tsp sea salt
1/2 tsp baking powder

1/3 C low fat milk

1 egg yolk

1 T oil (safflower, grape, canola)

1 T apple cider vinegar

Instructions:

Preheat over to 350F. In bowl of food processor, combine flour, sugar, salt and baking powder. Pulse together until mixed. In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With processor running, slowly pour mixture through chute into dry ingredients. The mix should be partially crumbly but sticks together when squeezed. Dump dough out onto well-floured surface. Squeeze into a singular mound and pat it down to a disc and 1/2inch thick. Using rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge and gently roll dough onto pin so that dough drapes over pin. Transfer dough to pie dish. Gently press dough into the edges of dosh and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 in rim. Using your fingers, or with a fork, crimp entire rim. Poke dough all over with a fork to create stem. (my edge wasn’t pretty, but that’s ok because it didn’t change the flavor 🙂 Bake in oven for 20 minutes until edges and center are just golden. Remove from oven and let cool.
Variations: you can sub 1/4 the flour with 1/4 C unsalted nuts of your choice, finely chopped or ground. Almond flour, pistachios….

Nutrients per serving (1/8): 207 calories, 5g fat, 12g sugar, 30g carbs, 10g protein (wahoo cottage cheese and tofu!)

Until next time…

look good, feel good, do good

Sundried Tomato Tofu w/ Quinoa

Yes, I am obsessed with this recipe. If you haven’t tried it…what are you waiting for…click here for recipe.
J and I LOVE it! Especially with some low fat cottage cheese atop.

the reason why I post it today is because yet again I have slightly changed it by trying a new pesto. Instead of the Basil Pine Nut aka green pesto, I tried Sun-Dried Tomato….and guess what!?!? It was still amazing!

I have yet to conquer homemade pesto….but it will come soon.

Until next time…
look good, feel good, do good
www.davissportsnutrition.com

Toad Food

Oh, how I love kids and the funny things they say…

My mom emailed me to say she made the tofu & sun dried tomato recipe (http://sarabconsulting.blogspot.com/search/label/Tofu) for family dinner last night.
Everyone loved it including my niece Emmerson (9) who thought she was eating
“toad food.”
Does that not put a smile on your face!
J and I love this recipe as well and made another batch this weekend…this time with quinoa instead of brown rice and green beans instead of peas….either way it’s the bomb.
Here are other fun comments from children of families I have worked with:

“Yesterday, the kids were headed to the pantry for snacks with friends, where they discovered the new (healthified) shelves. It was cute to hear all the kids explain the changes: “We can’t eat a lot of junk anymore.”(Evan) “We are being healthier now.” (Cole) “Ya – her name is Sara.” (Sophia)”

“How come if you are suppose to shop the outside aisles of the grocery store are the ho ho’s there?”

“Mom, would Sara want us to eat that?” …I am known as the “health witch” in that family…which I accept with pride 🙂

Although I did not leave you with a recipe today…I hope I gave you a good laugh!

Until next time…
look good, feel good, do good
www.davissportsnutrition.com

Tofu & Sun Dried Tomato Qunioa/Brown Rice

As I cruised through the grocery store last week I noticed tofu was on sale, “oh that’s nice I thought” as I walked on by and then something hit me. I realized I had been depriving all my readers out there…vegetarian or not…of good tofu recipes. Yes, you heard me correct, GOOD TOFU recipes.

I had to put an end to this….I went over, gave each type a good squeeze…squishy, squishier… perfect…extra firm.

I was reminded of a recipe I recieved from Erin Penticoff (former track teammate at ISU). She said I HAD to make.

Don’t even knock it before you try it….if you ever have been hesitant to try tofu this recipe will change your opinion FOR GOOD! It is just ridiculous how good it is….remember all my recipes are taste tested approved my J.

Tofu& Sun Dried Tomato Quinoa
with Pesto Sauce
Ingredients:
splash of extra virgin olive oil
pinch of sea salt
1 shallot, minced OR 1/4 onion diced
3 C cooked quinoa, brown rice, or other grain (remember to rinse your quinoa before cooking…see labels: quinoa for how to prepare)
1 C corn, fresh or frozen (I used peas since I did not have corn on hand…I had tofu but no corn imagine that)
2 C spinach, kale, other other hearty green, finely chopped (be generous on your greens…always love adding extra veggies)
2 C extra-firm niagri tofu, browned in a skillet a bit
1/3 C pesto (mine was store bought but feel free to make you own!)
1/3 C pumpkin seeds, toasted
1/4 C roasted cherry tomatoes OR chopped sun-dried tomatoes


Instructions:
To roast cherry tomatoes: heat oven to 350F. Cut each tomato in half and place in large oven proof baking dish. Mix together splash of olive oil, spoonful of brown sugar, and pinch or two of sea salt. Pour over tomatoes and toss gently making sure all tomatoes get covered. Make sure each tomato is face side up before placing pan in oven. Bake for 45min. Tomatoes will be shrunken and sweet when finished. These are sooooo good. Top salads, sandwiches, or pop em’ like chips!

For the salad:
First, slice and brown tofu in medium-high heated pan greased with olive oil.


In big skillet or pot heat olive oil and salt over medium-high heat. Stir in the shallot/onion and cook for a minute or two. Stir in the grain (quinoa, rice..etc) and corn and cook through.

Stir in greens and tofu, cooking until tofu is heated through.

Remove the skillet from heat and stir in pesto and pumpkin seeds. Mix well so the pesto in spread throughout. Place mix in a serving dish and top with sun dried cherry tomatoes.

Beautiful and delicious! Tastes like chicken 🙂 ha…I crack myself up, seriously though…amazing.
I hope you enjoy it as much as J and I did. Let me know when you serve it up to your family and friends OR if you have any other tofu recipes I must try! Thanks again Erin for sharing!
Until next time…
look good, feel good, do good