Well, my pumpkin craving extends through all parts of the day and I vowed to only make the muffins for breakfast, so it was time to once again make a Pumpkin Clafoutis! I have altered my Paleo version just a little. I used butter rather than coconut oil to reduce the calories ... I used almond milk and pecans rather than coconut milk and walnuts, due to availability ... And, I used Splenda and a little water rather than honey to reduce the calories, and most importantly ... The Carbs.
INGREDIENTS:1/2 cup butter1 3/4 cups pumpkin puree1/3 cup Splenda4 eggs1/2 cup unsweetened vanilla almond milk1/2 cup almond flour2 teaspoons pure vanilla extract1 teaspoon cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon sea salt1/2 cup chopped pecans2 tablespoons grated unsweetened coconut(I prefer to use Trader Joe's Pumpkin Pie Spices, so I just put 2+ teaspoons rather than the individual spices. You may prefer less spices, but I prefer experiencing their flavors mixed with the pumpkin!)
DIRECTIONS:1. Preheat oven to 350 degrees.2. Melt butter in the microwave.3. Blend together all ingredients with the exception of the walnuts and coconut. I use my blender to make sure everything blends well. Taste for sweetness and add more Splenda, if you feel it needs it. I also added 2 tablespoons of water to offset the moisture loss from using Splenda instead of honey. Add the chopped walnuts and coconut then pulse a few times to mix.
4. Pour into a well greased 9" deep dish pie plate and bake for roughly 45 minutes - until center is set.
5. Allow clafoutis to cool before placing it in the refrigerator. It's tasty warm, but it is AMAZING cold!
I mentioned above that this recipe is altered from my original posted recipe from some time ago. (The differences per serving ... Calories: 186 vs 219 and the net carbs: 2 vs 14!!)
Below you will find the nutritional data as per MyFitnessPal:
The Low Carb Version ...
The Paleo Version ...
Ultimate. Green. Smoothie. Three powerful words make up an equally powerful nutritious drink! The ingredients are simple. The process is simple. The results are AMAZING!! Granted, this drink won't win any awards for it's beauty, but it tastes FAR better than it looks AND it's very healthy!!
INGREDIENTS:
1/2 cup unsweetened vanilla Coconut Milk
1/2 cup vanilla Greek Yogurt (I prefer ZOI)
1 ripe Banana
2 small Carrots (cleaned and cut into chunks)
1/2 cup frozen Blueberries
3 - 4 cups organic Spinach
1/2 teaspoon Pumpkin Pie Spices
1 teaspoon grated unsweetened Coconut
8 Ice Cubes
DIRECTIONS:
Place all ingredients in a blender and blend until smooth and creamy.
Serve. Enjoy!
Yes, I am branching out and making smoothies with different vegetables ... This time I tried a carrot. Guess what? We both LOVED it! I have seen a few recipes with carrots, so I did my own experimenting and this is what I came up with ...
CARROT SPICE SMOOTHIE
INGREDIENTS:
1 cup unsweetened vanilla Almond milk (I'm sure Coconut milk would be great, too!)
1/2 cup ZOI unsweetened vanilla Greek Yogurt
1 large Carrot
1 Banana
1 teaspoon Agave
1 tablespoon unsweetened grated coconut
1 teaspoon Pumpkin Pie Spices (or some combination of cinnamon, nutmeg, ginger and/or cloves will do!)
6 Ice Cubes
DIRECTIONS:
1. Wash and peel a large carrot then cut it into chunks.
2. Put ingredients in a blender.
3. Blend until smooth and creamy.
4. Pour. Serve. Enjoy!
