Post-Thanksgiving Slim Smoothie, Written by: Kayte Corrigan

Still feeling full from last night? Regret everything? Need nourishment? Don’t reach for the leftovers. It’s recommended to stay away from gluten, salty and processed foods the day after a big meal. First and foremost, hydrate! A lot of times when we think we are hungry when we might just be thirsty. Keep a glass of water with lemon by your side all day. Second, start your day off right with a smoothie packed with everything you need to fuel your day’s activities.

Slim Smoothie:

  •  1 cup berries (your choice)
  •  1 cup leafy greens (spinach, kale etc)
  • 2-3 sprigs of fresh parsley (aids digestion)
  • 4oz Coconut water
  • 2 tablespoons vanilla protein powder (Sun Warrior Protein is 100% raw vegan)
  • Ice cubes to chill then blend to perfection!

Getting a cup of greens in between 9:30 and 11am will keep your energy even all day long. Don’t worry, you can’t even taste the greens in this smoothie. They are like undercover nutrients. Treat your body right and try to fit a workout in. Whether you’re heading to class, taking a jog, going for a hike or enjoying a walk, this smoothie will keep you satisfied for proper recovery from rich food consumed the day before. No need to decrease your food intake, just take in the right kind!

Bake a Better-For-You Pie, Written by: Kayte Corrigan

A lot of what makes pie an indulgence and why we shy away from it while on a serious diet is the pastry crust. Truth be told, the crust is usually the best part! If you’ve done your research, you know that low-fat or low-carb translates to a lot of added chemicals, not something you want to partake in if you’re preparing a clean meal. We’ve found and are passing onto you crust creations to fill everyone’s sweet tooth and not their waistlines (yes, even the highly allergic and the pickiest of eaters).

The Whole Wheat Kind

Found at The Cheeky Kitchen

1 C whole wheat

1/2 C white flour

2 t sugar

1/2 t salt

½ c. cold butter, sliced

4-5 Tbsp. cold milk

In large bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter (or fork) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky. Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each Tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use.

The Graham Cracker Kind

Found at Chocolate Covered Katie 

1 1/2 cups crumbs of Homemade Graham Crackers, or 10 graham cracker sheets

3 tbsp milk of choice (Oil or Earth Balance will work, too.)

In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into a prepared pie pan, and smush down very firmly with your hands or a sheet of wax paper. (Be sure to smush down VERY hard, as the lack of fat will make this crust crumbly if you don’t.) You can go up the sides if desired, and if you need a larger crust simply add more graham cracker sheets and milk of choice (I used almond milk) until it reaches the same consistency as the original recipe. There’s no need to pre-bake; just pour desired pie filling on top and then bake the pie according to whatever particular recipe you’re making.

The Gluten Free Kind

Found at Paleo Spirit 

3/4 cup coconut flour

1/2 cup toasted pecan halves

3 large eggs

8 tablespoons chilled pastured butter or coconut oil

2 tablespoons coconut sugar (coconut crystals)

1/4 teaspoon fine sea salt

Combine the coconut flour, 1/2 cup toasted pecan halves, fat (either pastured butter or virgin coconut oil), coconut sugar and salt in food processor and pulse until combined and pecans are finely chopped. Add the eggs and pulse until a dough is formed. Spread the dough evenly into the bottom and sides of a 9 1/2 inch tart pan. 

The Grain Free Kind (also gluten free)

Found at Deliciously Organic Makes one 9-inch crust

2 cups almond flour

4 tablespoons coconut flour

1/2 teaspoon unflavored gelatin (this provides structure for the crust. I prefer Bernard Jensen’s or Great Lakes)


1/4 teaspoon Celtic sea salt

2 tablespoons honey


8 tablespoons unsalted butter cold, cut into tablespoons.

Place almond flour, coconut flour, gelatin and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add honey and butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. Press the dough on the bottom and up the sides of a 9-inch pie plate or tart pan. Place in the refrigerator to chill for 30 minutes.

Top with this great Coconut Whipped Cream from Angela at Oh She Glows. 

And if you are still searching for a gluten free pumpkin pie look no further than here. 

We’ve got you covered so there can be something for everyone. 

Sneaky Potato Mashers, Written by: Kayte Corrigan

Thanksgiving dinner busts buttons every year. The rich fare promotes indulgence as we celebrate with our near and dear. We always try to moderate the gluttonous holiday, hoping to never undo all the good that has been done throughout the rest of the year. The other 364 days we are low fat, low sugar, low carb, good carb, vegetarian, vegan or whole food eaters. Why should this day be any different? Give thanks to the healthy you and go the extra step to share this with your guests.

This year try cauliflower mashed “potatoes” as a side. Replace your regular mashed potatoes or place it beside the traditional dish. If you’re feeling a little weary about going 100% cauliflower switch, try to sneak in that extra veggie serving by mixing it into your mashed potatoes. A half and half, and who can tell the difference? Not me!

Cauliflower Mashed “Potatoes”

Ingredients

1 head cauliflower
,1 clove garlic 
1 leek white only split in 4 pieces, 
1 tablespoon soft tub margarine, non-hydrogenated,
 Pepper to taste. Serves 4.

Directions

Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste. 

For nutritional information visit: mayoclinic.com