Camping Room

Finally (now that my first baby is 4!), I am solidifying a theme for their room: camping/woods.  This week I tried a DIY project from The Little Green Bow.  Any DIY projects for your little one's room?

Smoothie Journal

I'm doing some meal replacements with smoothies...here are two yummy ones:

1/2 frozen banana, 1/2 avacado, 1c spinach, 1/2c nonfat greek yogurt, 1 1/2c unsweetened almond milk, stevia to taste, 1 scoop Aria protein powder

it was sooooo creamy!!! if you add cocoa it could pass a milk shake!

1/2 frozen banana, 1c frozen berries, 1c spinach, 1tbs flax seed, 1/2c nonfat greek yogurt, 1 1/2c unsweetened almond milk, stevia to taste, 1 scoop Aria protein powder

enjoy!!! 

Youtube

I will make a post soon with our first week of Advent projects but here are some videos of the boys to keep you laughing...
http://www.youtube.com/user/jodiemcgovern

Pizza

Well, more like cheesy bread to dip in sauce.  It's low carb because it's made with...cauliflower!
http://www.diaryofamodernmatriarch.com/2010/06/cauliflower-pizza-crust.html
It was yummy!

Pie Experiment

SUCCESS!

Low Carb Tofu Pumpkin pie

1 Crust:

Ingredients

1 large egg yolk
2 tablespoons cream or non-dairy substitute

4 oz sweet butter or solid shortening cut into small cubes

1.5-2 C almond meal/flour

Artificial sweetener equal to 3 tablespoons sugar

1 tsp. Salt

Directions:


In a small bowl, mix the egg yolk and cream; then set aside.  Using an electric mixer, cream the butter or shortening for about 1 minute.  Then mix in the flour, sweetener, salt until evenly distributed. Add the egg mixture and beat at low speed until the dough pulls away from the side of the bowl.  Add an extra tablespoon of cream if necessary. 

Press into pie pan same as graham cracker crust.  Can make peaks if desired, but they burn quickly.

Vegan Pumpkin Pie Filling :

(enough for 2 crusts) 

Ingredients

2 15oz. cans Farmers Market Organic Pumpkin

1 1/2 lbs. Organic Firm Tofu

1 cup Organic Brown sugar or Maple Syrup (I substituted stevia)

1 1/2 tsp. Organic ground Cinnamon

1/2 tsp. Organic ground Nutmeg

1/2 tsp. Organic ground Ginger

1/4 tsp. Organic ground Allspice

1/4 tsp. Organic ground Cloves

1/4 tsp. Salt

2-3 Tbsp. Water (Optional) (or milk substitute)

Directions

Crumble Tofu into food processor or blender and puree. Mix pumpkin, tofu, maple syrup, spices and salt into a bowl. Pour filling into pie crusts and smooth out. Bake in a pre-heated oven at 375°F for 30 minutes. Set on rack to cool and firm up for at least 2 hours before serving.

In the meantime...

I have another blog, where you can follow my journey with World Orphans/Journey 117.

www.jodiemcgovern.blogspot.com

Thanksgiving Experiment

Low Carb Tofu Pumpkin Pie

I'm retrying the Atkins diet (modified).  However, I don't want to give up my fave fall flavors.  So....I'm reinventing my vegan pumpkin pie from last year (I'm not vegan anymore) by switching to an almond meal crust and stevia for sweetener.  Here it goes...(yes, I know my countertop is UGLY)

Almond Crust

Pumpkin Mixture

Tofu about to be pureed

It's gonna take a while.  I'll let you know...