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How To Make The Perfect Winter Apple Bacon Salad (With Maple Vinaigrette Dressing)

Written on . Posted in Main Dishes, Recipes, Salad Dressing, Side Dishes. No Comments on How To Make The Perfect Winter Apple Bacon Salad (With Maple Vinaigrette Dressing)

Recently I was so blessed to be asked to make this winter apple bacon salad on ABC’s Morning Blend show.  In the winter months we really don’t think “salad” as much as we do comfort foods like soups and chili, but this maple vinaigrette really gives this salad a warm winter feel.

Getting ready to film my segment on ABC

Health Benefits of This Winter Apple Bacon Salad Recipe

  • Apple Cider Vinegar – the malic acid it contains has anti-fungal properties both when taken internally and topically, it helps regulate blood sugar, lowers cholesterol, and helps with acid reflux and blood pressure.
  • Pecans – great for your heart, helps reduce inflammation (the cause of most disease).  They are a powerhouse of vitamins and minerals like potassium, calcium, and magnesium. They are also a good source of vitamin A, B, and E.
  • Greens – greens are rich in Vitamin A and C and also contain minerals such as potassium, iron, and folate, not to mention they are extremely low calorie.
  • Organic Apples – loaded with vitamin B6, C, and K,.  There is also research to show apples may prevent Alzheimers, fight heart disease and diabetes, as well as lower your risk against some cancers.

Stay tuned –  next week I’ll be posting about how to limit the damage antibiotics cause, just in case you find yourself (or your children) on them like I found myself last month.

 

Disclosure – This is a sponsored post in which I was compensated by Crunch Pak.  All opinions are my own and I thank you for supporting the companies that make Eat Pray Get Well possible.

bowl of pecan winter salad

Winter Apple Bacon Salad with Maple Vinaigrette Dressing

Erin Porter
Give this winter apple bacon salad with maple vinaigrette dressing a try. It is sure to be a hit in your household.
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Course Main

Ingredients
  

Salad

  • 1 Bag of organic spring mix
  • 8-10 slices Crunch Pak organic apples (or any organic apples of your choosing)
  • 1/4 cup Pecans
  • 1/8 cup Feta cheese
  • 3 Strips organic turkey bacon
  • Artichoke hearts

Dressing

  • 5 1/2 tbs Extra-virgin olive oil
  • 1 tbsp Maple syrup
  • 2 tbsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp Salt
  • 1/4 tsp Cracked black pepper
  • Few drops of fresh squeezed lemon juice

Instructions
 

  • Cook turkey bacon in skillet on medium heat.
  • Let cool and break up into pieces.
  • Toss salad ingredients in a bowl and add cooled bacon pieces.

Dressing Instructions

  • Mix all ingredients and shake well. I placed mine in the bullet right before serving, but a vigorous shake is fine too.
  • Pour over salad and serve.

Notes

I preferred this dressing at room temperature, you could even heat it up a bit if you'd like.

Zucchini Fritters (Kaufmann Diet Friendly)

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I am normally not zucchini’s biggest fan, but I love all the fresh ingredients that go into this recipe and I especially recommend making the aioli for dipping.  If you are following the Kaufmann diet, this recipe would be considered a Kaufmann 1 recipe, also known as Kaufmann Phase 1 recipe.  If you suspect your health issues may be from mold exposure check out Doug Kaufmann at Know the Cause.

What You Will Need for Zucchini Fritters

Ingredients

  • 2 Large Zucchini
  • Jalapeno Pepper (just a few slices)
  • 1 Organic egg
  • 2 Scallions chopped
  • 2 cloves Garlic chopped
  • 10-11 tbsp Gluten free flour blend (I use Namaste. You can use any grain free flour blend you like)
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  • Chop zucchini, garlic, and jalapeno in food processor. Make sure you still have small chunks you don’t want to puree it.
  • Place mixture in a bowl and add egg, flour, salt and pepper.
  • In a medium to large skillet heat 1-2 tbs olive oil and 1 tbs butter on medium heat.
  • Once the pan is hot place the batter in the skillet with a spoon. Flatten out with the back of the spoon until they are flat and round.
  • Cook on both sides until golden brown. About 7-9 minutes on each side.
  • Serve with a side of aioli for dipping.

Aioli

  • 2 cups Greek yogurt
  • 4 cloves Garlic
  • 2 tbs Lemon juice
  • 1/4 tsp Sea salt (to taste)
  • 1/4 tsp Black pepper (to taste)
  • 1/4 tsp Crushed red pepper fakes (or more if you like extra spicy)

Check out the second edition of my book Eat Pray Get Well – A Journey from Chronic Illness & Brokenness To Wholeness & Wellness.

Spicy Zucchini Fritters

Erin Porter
Try this tasty spicy zucchini fritters recipe!
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Course Main Dishes

Ingredients
  

  • 2 Large Zucchini
  • Jalapeno Pepper (just a few slices)
  • 1 Organic egg
  • 2 Scallions chopped
  • 2 cloves Garlic chopped
  • 10-11 tbsp Gluten free flour blend (I use Namaste grain or any grain free flour blend you like)
  • Salt (to taste)
  • Pepper (to taste)

Instructions
 

  • Chop zucchini, garlic, and jalapeno in food processor. Make sure you still have small chunks you don't want to puree it.
  • Place mixture in a bowl and add egg, flour, salt and pepper.
  • In a medium to large skillet heat 1-2 tbs olive oil and 1 tbs butter on medium heat.
  • Once the pan is hot place the batter in the skillet with a spoon. Flatten out with the back of the spoon until they are flat and round. Cook on both sides until golden brown. About 7-9 minutes on each side.
  • Serve with a side of aioli for dipping.

How To Make Chocolate Avocado Birthday Cake (Easy And Gluten Free)

Written on . Posted in Desserts, Recipes. 2 Comments on How To Make Chocolate Avocado Birthday Cake (Easy And Gluten Free)

Fudgy, moist, chocolate Avocado birthday Cake, you don’t have to tell a soul about the avocado, you can’t taste it!  The best thing about this cake is that it’s both keto and Kaufmann diet friendly.  It does not contain sugar or gluten.

chocolate avocado cake

The “it’s the holiday’s, eat anything you want” party is officially over.  I denied myself nothing for approximately two weeks over Christmas break and I paid for it…..again (in my sinuses).  I know, I have no one to blame but myself, and sometimes I wonder if I will ever learn, but I can be thick headed like that.  Cheating not only costs me my health sometimes, but it affects my wallet too. I had to take two trips to the Ear, Nose, and Throat doctor in less than 10 days.  Sigh.  But myself and family are back on track and so instead of an unhealthy store bought cake for my birthday, we celebrated with this chocolate avocado cake.  It’s so moist and I love the nutrition that is snuck in there like the avocado, almond and coconut flour, and yogurt.

So long junk food, you were everything I could hoped for in the moment, but in the end, just like you always do, you treated me badly.  I may or may not see you again next Christmas break.

What You Need To Make Avocado Birthday Cake

1/2 cup coconut flour (I use Bob’s Red Mill for almost all my flour)
1/4 cup tapioca flour
1/4 cup almond flour
1tbsp plain organic yogurt
2 organic eggs
3 tbsp melted butter
3/4 cup coconut milk
1 avocado – pureed
6 tbs coca powder (no sugar added)
3/4 cup xylitol, or munk fruit
1 tbs maple syrup
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
handful of sugar free chocolate chips (optional)
2 tsp vanilla

FROSTING – see instructions below

a piece of chocolate avocado birthday cake on a fork

Instructions For Making A Chocolate Avocado Birthday Cake

Preheat oven to 350 degrees. Grease an 8 inch round pan and set aside. Combine all dry ingredients in a large bowl. Puree avocado in blender or bullet. Combine all wet ingredients in a medium sized bowl. Add wet ingredients to dry and stir until completely smooth. Poor into round pan and bake about 20-25 minutes or under knife comes out MOSTLY clean. For icing I used one of the wonderful frosting recipes over at Chocolate Covered Katie. Just make sure you substitute any sugar for xylitol, honey, or munk fruit.  This recipe is my creation but it would qualify as phase 1 on the Kaufmann diet and is also Keto friendly.

slice of chocolate avocado cake

Watch Me Make My Sugar Free Chocolate Mug Cake on CBS

Chocolate Avocado Cake

Erin Porter
Celebrate any occasion with this super moist chocolate avocado cake.
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Course Desserts

Ingredients
  

Cake

  • 1/2 cup Coconut flour (I use Bob's Red Mill for almost all my flour)
  • 1/4 cup Tapioca flour
  • 1/4 cup Almond flour
  • 1 tbsp Plain organic yogurt
  • 2 Organic eggs
  • 3 tbsp Melted butter
  • 3/4 cup Coconut milk
  • 1 Avocado - pureed
  • 6 tbs Coca powder (no sugar added)
  • 3/4 cup Xylitol (or munk fruit)
  • 1 tbs Maple syrup
  • 1/2 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tsp Salt
  • Handful of sugar free chocolate chips (optional)
  • 2 tsp Vanilla

Frosting - see instructions below

    Instructions
     

    • Preheat oven to 350 degrees.
    • Grease an 8 inch round pan and set aside.
    • Combine all dry ingredients in a large bowl.
    • Puree avocado in blender or bullet.
    • Combine all wet ingredients in a medium sized bowl.
    • Add wet ingredients to dry and stir until completely smooth.
    • Poor into round pan and bake about 20-25 minutes or under knife comes out mostly clean.
    • For icing I used one of the wonderful recipes over at Chocolate Covered Katie. Just make sure you substitute any sugar for xylitol, honey, or munk fruit. https://chocolatecoveredkatie.com/?s=frosting

     

    Samoa Apple Cookies

    Written on . Posted in Desserts, Recipes, Snacks. 9 Comments on Samoa Apple Cookies

    Disclosure – This is a sponsored post in which I was compensated by Crunch Pak.  All opinions are my own and I thank you for supporting the companies that make Eat Pray Get Well possible.

    When Crunch Pak asked if I would like to work with them on creating a few recipes,  I gave them a big astounding YES!  For one, many of you (including myself) are here because we are trying to eliminate sugar the best we can from our diet.  Many of  you are on the Kaufmann diet where apples (specifically green apples) are one of the sweets allowed while getting sugar out of our diet.  So when I first started limiting my sugar intake, I ate lots and lots (and LOTS) of apples!

    This recipe was inspired by the girl scout “Samoa” cookie.  Except this recipe is without the wheat, gluten, processed sugars, preservatives, and guilt of those fantastic, tempting cookies!  Actually, my son and I were recently reminiscing about those cookies.  When he was around five years old, we would not only order one box of cookies when the girl scouts came knocking, but two or three!  And I’m not proud to say that between the two of us, we could finish them off in a night or two.  Early on I taught him my bad eating habits, and he also started to display the same binge type eating habits I had. Which I imagine many kids these days have when addicted to sugar (a topic I look forward to discussing in an upcoming post).  But for now I want to talk Samoa’s!  These caramel, chocolate, and coconut topped “cookies” look too good to be true but they aren’t.  The caramel is homemade (and inspired by Dr. Axe’s recipe) and the chocolate is made from sugar free chips.

    I am looking forward to sharing many more healthy recipes in this new year, and I’d love to hear some of your favorite apple recipes!   Here’s to your health and Happy New Year!

     

    Samoa Apple Cookies

    Erin Porter
    This recipe was inspired by the girl scout “Samoa” cookie.  Except this recipe is without the wheat, gluten, processed sugars, preservatives, and guilt of those fantastic, tempting cookies!
    5 from 1 vote
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    Course Desserts

    Ingredients
      

    • 1 Bag of Crunch Pak Apple Rings preferably green apples
    • 1 Can light coconut milk
    • 2-3 tbs Unsweetened coconut
    • ¼ cup Honey
    • ¾ cup Coconut sugar or xylitol
    • ¼ cup Chocolate chips (I used Lily's chips because they are sweetened with Stevia and Erythritol)
    • ½ tbsp Coconut oil
    • ½ tbs Grass fed butter (this is for the caramel. Then another ½ tbs when melting the chocolate chips)
    • 1 tsp Vanilla
    • pinch Salt

    Instructions
     

    • In a medium saucepan add coconut milk, honey, ½ tbsp butter, coconut oil, coconut sugar, salt, and vanilla.
    • Bring to a boil before simmering for 10-15 minutes.
    • Place in refrigerator for at least one hour.
    • When ready to assemble samoa rings, take caramel out of fridge and stir in unsweetened coconut.
    • Spread caramel/coconut mixture on top of apple rings.
    • Melt the ¼ cup chocolate chips and ½ tbsp of butter and drizzle over caramel.

     

     

     

     

    Hearty Chicken Pot Pie (Gluten Free)

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    Note: I did not get compensated by Namaste Perfect Flour Blend for this post.  Opinions in this post are all my own.

    This was my first attempt at chicken pot pie.  I never attempted to make it before because it’s hard to find a good wheat/yeast free pie crust.  The filling was delicious and so was the crust, but I would do a couple things differently next time I make it.  I would roll the crust much thinner, and also take more time to make it pretty (notice haphazard shape of first pie crust).  Oh, and maybe also do an egg wash on top of the crust (my husband actually suggested that) because it looked a bit flat.  But nobody complained about appearance and it was all eaten up quickly so I guess that’s all that matters!

    Delicious filling below. I ended up shredding the chicken in the food processor instead of cutting it into chunks.  Oh, and this recipe made a lot!  I had enough for one full pie, plus these two mini pies (pictured above) so you can cut the recipe in half, or make two regular size pies and eat one, and freeze the other. That’s exactly what I did.  So now one night next week dinner is already done, I just have to pull it out of the freezer!

    Enjoy!

     

     

     

    Hearty Chicken Pot Pie (Gluten Free)

    Erin Porter
    Enjoy this tried and true hearty chicken pot pie recipe!
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    Course Main Dishes

    Ingredients
      

    Pie Filling

    • 1 Chicken breast
    • 1 tsp Salt
    • 1/2 tsp Thyme
    • 1/2 tsp Black pepper
    • 2 tbsp Olive oil
    • 1 cup Vegetable stock
    • 1 cup Light coconut milk
    • 1/2 cup Gluten free flour (or sugar free - I use Namaste gluten free flour)
    • 3 Celery stalks chopped
    • 1/2 cup Frozen peas
    • 1/2 cup Carrots chopped
    • 1/4 Yellow onion chopped
    • 2 Garlic cloves chopped

    Pie Crust

    • 2 1/4 cups Gluten free flour (or sugar free - I use Namaste gluten free flour)
    • 1 Stick cold grass fed butter - lightly salted
    • 1/2 cup Light coconut milk
    • 1/4 cup Virgin coconut oil
    • 2 tsp Baking powder
    • 1 tsp Apple cider vinegar
    • 1/2 tsp Salt
    • 1/8 tsp Baking soda

    Instructions
     

    Pie Filling Instructions

    • Preheat oven to 350 degrees.
    • Bake chicken breast for 30-35 minutes or to keep it really simple you can buy pre-cooked organic chicken strips and cut or shred chicken in food processor.
    • Saute garlic and onion in 2 tbsp of olive oil and 1 tbsp butter until golden brown.
    • Place in crockpot and add vegetable stock, coconut milk, and flour. Before adding any other ingredients use a hand immersion blender to mix ingredients until filling is nice and thick. Add all other ingredients and stir.
    • Once chicken is ready place in food processor in order to shred chicken. If you prefer chunks of chicken skip this step and cut chicken into cubes and add to crock pot.
    • Cook on high for 2 hours in order for vegetables to soften.

    Pie Crust Instructions

    • Place all ingredients in a food processor to mix dough.
    • Then place dough covered in refrigerator for two hours.
    • Remove dough and roll out flat.
    • Grease the dish you will use for your pie. Cut pie crust to fit your dish.
    • Fill with pie filling.
    • Place more pie crust on top.
    • Bake for approximately 25-35 minutes or until pie crust looks slightly golden brown.

    Notes

    Crust and Filling makes enough for TWO pies. Eat one and freeze one, or cut the entire recipe in half.

     

    Grain Free No Bake Pumpkin Cheesecake

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    It doesn’t get any easier than this no bake pumpkin cheesecake.  It takes under ten minutes to throw together, and is also gluten free, grain free, and low in sugar.   If you are looking for a fast, easy to make dessert for Thanksgiving this is it!  Enjoy and Happy Thanksgiving!

    Grain Free No Bake Pumpkin Cheesecake

    Erin Porter
    It doesn’t get any easier than this no bake pumpkin cheesecake.  It takes under ten minutes to throw together, and is also gluten free, grain free, and low in sugar.
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    Course Desserts

    Ingredients
      

    Crust

    • 1 1/2 cup Almond flour
    • 1 tsp Chia seeds optional
    • 4 tbsp Lightly salted butter melted
    • 2 tbs Honey
    • 1 tsp Coconut or almond milk
    • Dash of cinnamon

    Pumpkin Cheesecake Filling

    • 15 oz Pumpkin puree (nothing else added)
    • 8 oz Whipped cream cheese
    • 1/3 cup Xylitol
    • 1 tbs Pure maple syrup
    • 1 tsp Pumpkin spice
    • 1/2 tsp Nutmeg
    • Dash cinnamon
    • Whip cream (optional for topping. You can buy coconut whip cream if you want non-dairy filling)

    Instructions
     

    • Blend all ingredients in the crust and pat down into a pie dish.
    • Now combine all ingredients for pumpkin cheesecake filling and blend with a cake beater.
    • Place filling in dish on top of crust and chill for one hour before putting whip cream on top.
    • Sprinkle additional cinnamon on top if desired. Enjoy!

     

    Pumpkin Soup Recipe & The Power of Our Thoughts

    Written on . Posted in Health Tips & Information, Main Dishes, Recipes, Side Dishes. No Comments on Pumpkin Soup Recipe & The Power of Our Thoughts

    This post was going to be solely about pumpkin soup.   No story to go with it.  Just how rich and creamy it is, how healthy etc, etc, and therefore it would have been a little boring!  Boring but safe.  I have been holding back on my stories lately because being a private person and sharing my thoughts with the world doesn’t come naturally or without some hesitation.  For example, I am not a big fan of Facebook for this very reason.   Right now thinking about sharing my thoughts on FB from day to day makes me cringe a little.  I always felt people have to earn the right to know our thoughts and what’s in our head. That it’s more of a privilege for those that we trust.  But then came the restlessness about this topic and the importance of opening up and sharing in the hopes it will help those that need to hear it.

    I have recently become fascinated with the power of words and thoughts and the role they play in our happiness and in the strength of our relationships.  I realized a long time ago the power of words and wrote a post about it. Click here to read it.   The old proverb “The tongue has the power of life and death” is not just an old, out dated saying, but an eight word guide for our lives.  Without rehashing too much of my old post,  in a nutshell it talks about how our words can bring healing, diffuse arguments, and cause us to fall in love.  On the flip side of that they also cause people to lose their jobs, get divorces, friendships end over words, and some suffer from low self-esteem because of words spoken over them and about them.  That’s how much power they hold!

    But what about our thoughts?

    Television: Making Lentil Soup on ABC Morning Blend

    Our words are solely a product of our thoughts.  When I started thinking about the power of our words, I quickly realized that we can never change what comes out of our mouth until we change our thoughts (But the things that come out of a person’s mouth come from the heart Matthew 15:18).  To quote Charles Stanley “our minds are the control tower of our life, and that unseen thoughts produce visible consequences”.  If you are always thinking about how unworthy you are, or are always having angry thoughts, you can see why your life may not be where you want it.   So if what we think about controls us, and what we think determines how we live, how can we change?  I think changing our thinking is one of the hardest things to do since it’s a habit thats engrained in us.  The bible says to “set your mind and keep it set”. I have made it a habit to wake up and lay in bed for a minute or two each morning just thinking about what I’m grateful for.  If I don’t, all of the things that are not right, or not settled will fight to make their way to the forefront of my mind.  We all get too tempted to think about what we “feel” (which we all know changes from minute to minute) instead of what we know.

    When a friend of mine called me depressed last week, I asked them what they were thinking about.  After listening for a few minutes, it was obvious their thoughts were dragging them down.  I told them about a little ritual I have nowadays (it’s almost like a game).  I know that with every negative thought that comes my way I have one of two choices.  Either hold onto that thought knowing it will change my mood and attitude (for the worst), not to mention steal my peace. Or, I can stand against those thoughts and be happy.  I found this how to put on the Armor of God blog piece helpful.  It can give you something tangible to think about when fighting off unwanted thoughts.  If any of you find that your thoughts are controlling you, instead of you controlling your thoughts, give it a try, what do you have to lose except some unwanted thoughts that are holding you back!

    Now onto some pumpkin soup!  It takes less than 10 minutes to throw together and if it’s cold where you are (still waiting for that chilly weather here in Florida) then it’s the perfect healthy comfort food.

    Pumpkin Soup

    Erin Porter
    Try this perfect healthy comfort food pumpkin soup recipe!
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    Course Main Dishes

    Ingredients
      

    • 32 oz Organic pumpkin (nothing added)
    • 32 oz Chicken both broth or chicken stock
    • 1 cup Light coconut milk
    • 1-2 tbsp Olive oil
    • 1 tbs Grass fed butter (coconut oil if you are vegan or dairyfree)
    • 2 cloves Garlic chopped
    • 1/4 Onion chopped
    • 2 tsp Salt
    • 1/4 tsp Black pepper
    • 1/4 tsp Thyme
    • 2 Bay leaves (remove before serving)
    • Dash cumin
    • Dash cinnamon
    • Dash nutmeg
    • 1/4 cup Namaste Perfect flour Blend (or a gluten, wheat free flour of your choice)
    • Salted sunflower seeds (optional for toppings)

    Instructions
     

    • In a large frying pan melt butter then add 1-2 tbsp of olive oil.
    • Chop the garlic and onion in a food processor.
    • Sauté chopped garlic and onion in butter and 1 -2 tablespoon of olive oil. Stir occasionally.
    • Once garlic and onion are translucent place in a crock pot.
    • Add other ingredients and cook on high for 2 hours or low for 4 hours.
    • Remove bay leaves and sprinkle salted sunflower seeds on top before serving.

     

    Pumpkin Cheesecake Bars

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    pumpkin cheesecake bars

    These Pumpkin Cheesecake Bars take some patience to make, but if you find yourself with time on your hands and love to bake they are so well worth it!  All of my recipes are 100% sugar free with the exception of this one.  I added one tablespoon of molasses in order to make the homemade brown sugar.  That would add 11 grams of sugar.  That is to the ENTIRE recipe not per serving.  Enjoy!

    Pumpkin Cheesecake Bars

    Erin Porter
    Try these scrumptious low sugar Pumpkin Cheesecake Bars.
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    Course Desserts

    Ingredients
      

    • 1-3/4 cups Graham cracker crumbs (see below for homemade grain-free graham cracker crumbs)
    • 1-1/3 cups Xylitol
    • 1/2 cup Melted butter (grass fed is best)
    • 8 oz Cream cheese (softened)
    • 4 Eggs
    • 1 Egg white
    • 15 oz Pumpkin puree
    • 1/2 cup Packed pseudo brown sugar (not store bought brown sugar made from 1/2 cup xylitol and 1 tablespoon of molasses)
    • 1/2 cup Milk (grass fed, coconut, almond)
    • 1/2 tsp Salt
    • 1/2 tsp Ground cinnamon
    • 1 Envelope unflavored gelatin
    • 1/4 cup Cold water

    Graham Cracker Crumbs

    • 4 tbsp Melted butter
    • 1 tbsp Xylitol
    • 1 1/2 cups Almond flour
    • pinch Salt
    • 1 tsp Cinnamon

    Instructions
     

    Graham Cracker Crumbs

    • First make your graham cracker crumbs by mixing 4 tablespoons of melted butter, 1 tablespoon of xylitol, 1 1/2 cups almond flour, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon.
    • Press your graham cracker crumbs into a greased 13-in. x 9-in. baking dish.

    Cheese Cake Bar

    • In a small bowl, beat cream cheese and 1 1/3 cup xylitol until smooth.
    • Beat in 2 eggs and pour into crust.
    • Bake at 350° for 20-25 minutes or until set. Cool for 15 minutes.
    • In a small bowl combine 1/2 cup xylitol and 1 tablespoon of molasses to create your brown sugar.
    • In a large saucepan, combine the yolks, pumpkin, the homemade brown sugar, milk, salt and cinnamon.
    • Cook and stir over low heat for 10 minutes or until mixture is thickened . Remove from heat.
    • In a small saucepan, pour plain gelatin over cold water and let stand for 1 minute.
    • Heat over low heat, stirring until gelatin is dissolved.
    • Stir into pumpkin mixture and set aside.
    • In a large saucepan, combine egg white and 1 tablespoon of xylitol.
    • Beat with a wire whisk for 5 minutes while on low heat.
    • Remove from heat and pout into pumpkin mixture. Spread evenly over cream cheese layer.
    • Cover and refrigerate for at least 3 hours.
    • Top with Homemade whip cream if desired.

    Notes

    Because of the 1 tbsp. Molasses this would be neither Kaufmann 1 Diet (Kaufmann Phase I) or Kaufmann 2 Diet (Kaufmann Phase II).
    If you'd like to add homemade whipped topping click here

     

    Healthy Spinach Artichoke Dip

    Written on . Posted in Recipes, Side Dishes, Snacks. 1 Comment on Healthy Spinach Artichoke Dip

    This spinach artichoke dip recipes reminds me of my old days (and ways).  We’d go out on a Friday night,  have a beer or two, and some deliciously unhealthy appetizers.   When I first started this diet I felt very sorry for myself and mourned (a lot) over the food I was giving up.  And that food was a long list!  Wheat, corn, peanuts, anything with yeast and most sugars.  But the more I started to experiment with food (and replacements for junk food) the more I became amazed at the large variety of food choices.  This is one recipe we have been making on football Sunday’s lately.

    spinach artichoke dip

     

    I wish I could take total credit for this delicious recipe but I found it in the book “Cooking your way to good health” by Doug Kaufmann.  I did however put my own spin on it and added real garlic.  Garlic is a proven antibacterial, antiviral, and anti-fungal not to mention there is almost no better flavor in the world.  I also used less cream cheese and more yogurt.  If you are following the Doug Kaufmann diet, this would be considered Kaufmann 1.

     

    A bowl of spinach artichoke dip with bean chips

    Video: How to Make Spinach Artichoke Dip

    Television

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    Stuffed Poblano Peppers

    Spinach Artichoke Dip

    Erin Porter
    Try this healthy spinach artichoke dip recipe that is also Kaufmann Diet friendly.
    Print Recipe Pin Recipe
    Course Snacks

    Ingredients
      

    • 6.5 oz Artichoke hearts (drain and slightly chop them)
    • 2 cups Spinach (fresh and chopped) not frozen
    • 3 cloves Garlic
    • 1 tbsp Olive oil
    • 4 oz Cream cheese
    • 1 cup Greek yogurt (plain, no sugar added- I use Stonyfield organic greek yogurt)
    • 1/2 tsp Crushed red pepper flakes
    • 1/4 tsp Salt
    • pinch Garlic powder
    • pinch Black pepper

    Instructions
     

    • Chop garlic.
    • Add olive oil in skillet over medium heat.
    • Once skillet is hot, sauté garlic until slightly golden brown.
    • Add chopped spinach and artichoke until spinach is wilted.
    • Add in cream cheese and all other ingredients EXCEPT for yogurt.
    • Once mixture is warm, take off stove and put in bowl. Then add the yogurt. I like to add the yogurt once the mixture cools a little bit since yogurt may loose it's probiotics when heated. Enjoy!

    Check out Eat Pray Get Well the book!  A Journey from Chronic Illness & Brokenness to Wholeness & Healing

     

    EPGW No Bake Chocolate Chip Oatmeal Bites to Hit Store Shelves Next Week…

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    Our newest in the line of Eat, Pray, Get Well snacks and desserts is about to hit the store shelves next week.  They are called No Bake Chocolate Chip Oatmeal Bites.  My new “bites” have only 2 grams of sugar and are packed with REAL wholesome, actual food!  A decade ago when I was mostly eating McDonald’s on a daily basis, I realized I would never get well if I didn’t change my diet. But I found it difficult navigating grocery isles looking for sweet snacks I could actually eat, and most times I left the store confused and empty handed.  Even the healthier snacks seemed to be loaded with sugar and preservatives.   For now, hey are only sold in Florida,  but the goal is to be nationwide so everyone can find it easier to eat clean.

    Thanks to all who support Eat, Pray, Get Well!  Erin