Lemon Meringue Pie

My husbands absolute favorite dessert is lemon meringue pie, since changing our diets about 10 months ago he hasn't had it! I wanted to surprise him by making a healthified version for his birthday and it turned out really good. This was my first ever attempt at making pie crust so it's not pretty but it tasted just fine. Please know that this recipe is a treat, I don't consider it healthy really. Mainly it's just less harmful to your body than the previous version we used to make. It's fun to have a special treat on a special occasion!

Crust:
-1 cup whole wheat flour
-1/2 teaspoon sea salt
-1/3 cup coconut oil
-3-4 tablespoons of cold water

Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture. Gently toss with fork; push to side of bowl. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand. Sprinkle lightly with extra flour. Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan.
Bake at 350 for 10 min, set aside (it will go back into the oven with the filling later on)

Lemon Filling
BOIL:
-1 cup evaporated cane juice crystals
-1 1/2 cups water
-1/2 teaspoons salt

COMBINE:
-1/2 cup arrowroot powder
-1/3 cup water
add to boiling mixture and stir constantly. Cook until thick and clear, remove from heat

COMBINE:
-1/2 cup fresh squeezed lemon juice
-4 organic egg yolks (save whites for meringue)
Stir into thickened mixture, return to heat and cook, stirring until mixture bubbles again, remove from heat.

STIR IN:
-3 tablespoons coconut oil
-1 teaspoon grated lemon peel

Meringue:
-1/4 teaspoon sea salt
-4 organic egg whites
-1/2 cup evaporated cane juice crystals

Combine the salt and egg whites into a bowl and beat with beater until frothy, gradually add cane juice crystals, continually beating until stiff peaks are formed (takes about 10 minutes I would guess) Stir two rounded tablespoons into lemon filling and then add lemon filling on top of the pie crust and top with the meringue. Bake at 325 for 15 minutes or until meringue is light brown. Cool at least 1 hour before cutting. Keep in fridge.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

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