Good morning to my blog watchers and followers!
Today is the 20th birthday of my son, Daniel. He was born on my 39th birthday and yes, I am 59 today. He was the best gift I was ever given for a birthday. He is a man of God. He is hard working, intelligent and he loves the LORD. He encourages those around him to read the Word of God, to sing praises to the LORD God and to do hard things. He is such a blessing to me.
I continue to give myself the gift of a bondage free eating lifestyle. As of today, I have been sugar free for 874 days. Counting the days makes me accountable to myself and to the LORD. I continue to improve in health and wellness.
Embracing a healthy eating lifestyle and converting family favorites to new healthier versions, I feel better than I did 20 years ago when Daniel was born! God is so good.
I thank God for Daniel, who is God’s birthday gift to me. I thank God for giving me a new zest for life! I thank God for convicting me that my body is the Temple of the Holy Spirit and that it should be fed accordingly. I love my sugar free, chemical free, wheat free, pain free, reflux free, food addiction free LIFE!
The LORD God has blessed me in amazing ways beyond what I could have ever imagined! To God be the glory!
Frozen Key Lime Pie
1 cup pecan meal
1 cup almond flour
¼ teaspoon clear stevia mixed into 1 stick melted butter, unsalted
Mix well and pat into either a 9X13 pan or a 10X14 pan. Bake 10-15 minutes at 350. Cool on cooling rack.
2 cups heavy cream whipped with 1/3 cup Monk Sweet Plus OR Birch Xylitol or non GMO Erythritol. Whip until thick. Set aside.
2 – 8 ounce cream cheese, softened to room temp. Whip in mixer until smooth.
Mix ¾ teaspoon clear stevia and 16 drops of Young Living Essential Oils Vitality Lime Oil into 1/3 cup fresh lime juice.
With mixer on very low, so it doesn’t slosh out, slowly add the Lime juice, stevia and Lime Oil into the beaten cream cheese.
When it is well mixed, fold the whipped cream into the cream cheese mix.
Spread over the cooled crust. Cover and freeze overnight.
Let it thaw at 10-15 minutes depending on the temp where thawing and then, cut into squares. This is a very rich dessert. It is naturally sweetened, is sugar free and grain free. Some in our family like this frozen, some thawed out and soft like pudding. Either way, it is delicious.
Photo of finished pie at the top and of the crust at the bottom.
I was not pleased with the almond pie crust we did for Thanksgiving. It was good on top of the apple pie where it stayed intact, but the bottom of the apple pie and the pecan pie was soggy and absorbed much of the liquid from the pies. So, we are still looking for a gluten free, grain free pie crust. We tried rice and it fell apart and now almond and it fell apart. Have any of you had success with non-grain pie crusts?
God bless you,
Our food for Thanksgiving was not free from cost. We bought our groceries just like all of you, but our Thanksgiving food is sugar and chemical free. In fact, this is our third Thanksgiving since giving up sugar and processed foods.
Holiday foods are full of sentiment and emotion, so I have striven to be successful in making them to suit the palate of my family, while keeping to my standards of healthy eating. This requires great mental exertion to “convert” our family recipes.
We have become avid label readers. Did you know that most turkeys have both preservatives and sugar in them in the form of a broth injection? In our area, I have only found one brand of turkey that has not been injected with solutions of some kind. Did you know that most all canned broths have sugar or msg in them?
The safest way to prepare food that is sugar free and chemical free is from scratch. So, I make my own broths. I chop my own vegetables. It takes more effort and some planning, but it is worth it. I urge you to try some of our recipes. Convert some of your family favorites to sugar free, grain free versions. You will feel great and be glad you did it.
Our food tastes great, satisfies the emotional, comfort food needs of my family, while meeting my standards for good health. We no longer “fall off the wagon” for holidays. We no longer feel rotten after the big holiday meals. We will never again return to the bondage of unhealthy food!
I love my life and I love our new way of cooking and fixing food! I love being FREE even during the holidays!
8 cups sliced apples
1/2 cup fresh squeezed orange juice
1/2 cup Birch Xylitol
1 teaspoon English Toffee Stevia
Cinnamon to taste – sprinkled all over the apples
Placed into deep dish pie crust made with almond flour and butter. You could use almond flour and coconut oil, if you don’t want the butter. We love butter!
Top with another crust and bake at 350 until golden brown. It took about 45 minutes. We had to shield the pie with foil to keep it from overbrowning while the apples got tender.
Updated to reduce liquid to make a drier pie to make hubby happy. Did it last year and did not realize I failed to update on here.)
Pumpkin Pie (11-20-18 update)
15 oz can of Pumpkin
2 large eggs
¼ cup Monk Sweet Plus OR
1/4 cup birch xylitol or Erythritol & ½ teaspoon Sweetleaf Clear Stevia
½ teaspoon salt
1 teaspoon cinnamon
1/16 teaspoon cloves*
4 oz ( 1/2 cup) heavy cream
*I make two pies at once, so I actually put 1/8 teaspoon cloves into the batch for two pies. Some like more spices, but we like ours mild.
Pour into a prepared uncooked pie shell. Our preference is a gluten free alternative made with almond flour. However, even before we went sugar free and gluten free, my family preferred Pumpkin Custard with no pie shell. They kept leaving the pie crust uneaten, so I quit making crust for pumpkin pie. We serve this pie with fresh whipped cream sweetened with SweetLeaf Vanilla Creme Stevia.
Bake at 425 for 15 minutes and then, reduce the temp and bake for 40-50 minutes at 350 or until a knife blade comes out clean.