Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

I've been making my tofu pumpkin pie for years, and everyone from my 3 year old cousin to my 80 year old grandparents could never guess that it was made with tofu! I usually use a store-bought graham cracker crust, but this year I wanted to challenge myself and try to make my own. It came out WAY better than I imagined! However, a few things actually went wrong in the process. Firstly, I planned on only using almond flour as my flour, but I didn't have enough. So, I added coconut flour. Second, I didn't make enough batter to fill a pie tin, so I had to make mini pies. Overall, I'm thankful for these mistakes because the end product was incredible!

You can buy your own pie crust and just make the filling, but I highly recommend making this crust at some point in time. Tastes just like a graham cracker crust .... if not better!

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

Ingredients for the crust:

1/2 cup almond flour
1/4 cup coconut flour
1 scoop Cinnamon Graham Cracker whey protein powder (Optimum Nutrition), or vanilla
2 tablespoons sugar-free maple syrup (or regular)
2 tablespoon coconut oil, melted

Ingredients for the filling:

1 cup silken tofu (make sure you drain excess water)
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 tablespoon sugar-free maple syrup (or regular)
1/2 teaspoon xantham gum (optional)
Stevia to taste (I used 4 packets of Truvia)

Directions:

1. Pre-heat oven to 350 F.
2. Combine crust ingredients in a large bowl. Knead with your hands until a dough forms.
3. Divide dough evenly into 6 balls. Spray a muffin tin with non-stick spray. Add one dough ball to each muffin cup, pressing down so it covers the bottom of the cup. Bake 10 minutes.
4. Meanwhile, blend together your filling ingredients. Divide filling evenly and place on top of your pre-baked crust. Bake for about 30 minutes.
5. Remove your mini pies from the muffin tin and place in the fridge to set. Allow to set for at least an hour.

Nutrition Information (for one mini pie): 190 Calories, 8.6 g Fat, 17.5 g CHO (4.2 g Fiber), 10.8 g Protein

Chocolate Coconut Overnight Oats

Chocolate flavored oats with hints of delicious coconut. Please remind me why people believe that healthy eating is boring?!

Chocolate Coconut Overnight Oats

Ingredients:

1/3 cup oatmeal
1/4 cup plain Greek yogurt
1/3 cup almond milk
1 teaspoon chia seeds (or flaxseeds)
1/2 scoop chocolate whey protein powder (I use Cellucor)
1 tablespoon unsweetened coconut flakes
1/4 teaspoon coconut extract
5-10 drops chocolate stevia (or regular stevia)

Directions:

1. Place all ingredients in a bowl and stir to combine. Allow to sit in the fridge overnight. Eat cold in the morning.

I like to top mine with Wild Friends Chocolate Coconut Peanut Butter. You can order it online from Vitacost.com. Use this link to get money off your first order!

Healthy Barbecue Chicken Pizza on a Cauliflower Crust

A cauliflower pizza crust that isn't soggy and holds it's toppings?! Yes, it's here.  Paired with a healthy homemade BBQ sauce that I came up with because I was all out and didn't feel like going to the store. I will definitely be making this sauce again and again! Please try this crust before you give up on cauliflower pizza- I promise it's delicious! I've modified this recipe slightly from Kim's recipe.You can probably substitute the popcorn seasoning with grated cheese, but I loved how this came out.

Cauliflower Pizza Crust:

Ingredients:

 

1 cup riced cauliflower (I used a food 

Processor)

2 egg whites 

1 1/2 tablespoons almond flour 

1 tablespoon white cheddar popcorn seasoning (Urban Accents)

1/2 teaspoon basil 

1/2 teaspoon garlic powder

1. Preheat oven to 375.
2. Squeeze excess moisture out of your cauliflower. I used paper towels (just give it a good few squeezes).
3. Place all ingredients in a bowl and mix until combined.
4. Spray a baking sheet with non-stick spray. Add pizza "dough" and form into a circle shape. I just place in in the middle and flatten the dough to about 1/4" and shape the edges with a spoon or spatula.
5. Bake for about 25 minutes. Top with your favorite toppings and bake another 8-10 minutes.


Nutrition Information: 58 calories, 0.2 g Fat, 5.6 g CHO, 8.5 g Protein

For BBQ Chicken Pizza:

Spoon my Healthy BBQ Sauce (recipe below) over your pizza crust. Top with a small handful of spinach, 3 ounces cooked chicken, and 1 ounce Almond Cheddar or cheese or your choice. Cook for 8-10 minutes at 375 F on a pre-cooked cauliflower crust (you can also make this on a whole wheat Flat-Out wrap or pita).

Healthy BBQ Sauce

2 tablespoons reduced sugar ketchup
1/2 teaspoon apple cider vinegar
1/2 teaspoon Bragg's Liquid Aminos
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground mustard
1 packet stevia (I used Truvia)

1. Mix together ingredients in a bowl. Store in the fridge.

Nutrition Information: 12 calories, 0 g Fat, 5.5 g CHO, 0.4 g Protein

Easiest Honey Mustard Dressing Ever

This recipe could not be any easier. I've been making this for years and I'm not sure why I never shared it. I use this dressing almost every single day. It's packed with flavor without the fat and added sugars of a store bought honey mustard dressing. Less fat in the dressing means more avocado in my salad :)

Honey Mustard Dressing

Serves 1

Ingredients:

1 tablespoon Dijon mustard
1 packet stevia
Water to desired consistency (I use about 2-3 tablespoons)

Directions:

1. Mix all ingredients in a bowl. I like to put my salad ingredients in the same bowl and mix it all up. It's a fool proof way to get all your dressing on the salad!

You can also make a balsamic version by using balsamic vinegar in place of the water!

Nutrition Information: 12 calories, 0 grams Fat, 3 grams CHO, 0 g Protein

Chocolate Pumpkin Mugcake

I posted this recipe a few weeks ago on Instagram. I was just reminded how delicious it was when my fellow Instagramer Paula from FromFriesToFit tagged me to show me how much she loved the recipe. So, I'm posting this for my blog followers who don't follow me on instagram. The great thing about mugcakes (besides being delicious) is that they are so quick and easy to make. Feel like having cake and don't have the time to bake? Mugcake it is.

Chocolate Pumpkin Mugcake 

Ingredients: 

2 tablespoons chocolate whey protein

1 tablespoon coconut flour

2 tablespoons egg whites 

2 tablespoons canned pumpkin 

1/4 teaspoon baking powder 

Stevia to taste

Directions:

1. Blend all ingredients together (use a whisk or blend in a food processor).

2. Pour batter into a coffee mug coated with cooking spray.

3. Cook for 1 minute. If it needs more time, cook again in 10 second intervals until it's perfect. Mine took about 1:10. Microwave times vary depending on the type you have!