Clean Crustless Pumpkin Pie

I admit it. I'm on a pie kick. God help me.

Why do we reserve pumpkin pie for the holidays? It’s such a great dish for any time of year, and it is so simple to make. Healthy, too, if made with real and clean ingredients.

Pumpkins are a powerhouse of healthy benefits. They are great for your immune system and for your eyes. Not convinced? Here’s a whole list of benefits pumpkins bring to the table.

I love making crustless pumpkin pie on weeknights because it is extremely easy to whip up with ingredients already in the fridge, and there is little measuring and absolutely no cutting or chopping involved. It’s as simple as mix, pour, bake, and eat! You just need to make sure you pick up a couple cans of pumpkin at the store if it’s not a staple in your pantry.

Place the pie dish in the oven while you eat your main meal, and you’ll have a warm, cozy, and healthy dessert ready in only a short time.

Enjoy!

Clean Crustless Pumpkin Pie

Adapted from The Gracious Pantry

Ingredients
2 cups organic, canned pumpkin
1/2 cup honey
4 organic egg whites
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups organic whole milk

Directions

Preheat the oven to 425 degrees.

Combine all ingredients in a large mixing bowl, and mix thoroughly.

Pour mixture into lightly greased pie plate.

Bake for 15 minutes.

Reduce oven temperature to 350 degrees and bake for 45-50 additional minutes.

Let pie rest for at least 10-15 minutes before serving.

Crab Cakes and Coleslaw



Photo by Rachel Dedrickson





Raise your hand if you like crab cakes! Anyone? Come on. Work with me.

I ran across a healthy crab cake recipe in the April/May edition of Clean Eating. Wait. Back up. I used the word 'healthy' and 'cake' in the same sentence. If I haven't caught your attention yet, then I don't know how I am going to.

Yes, I am cheating a little bit because I am not here to tell you about the fluffy, frosting covered kind of cake. But who can resist crab cakes? Seriously.

These little guys were quick to make and delicious to consume. The only tricky part I will point out is how you pick out the crab meat. You can visit the seafood case at your local grocery store and go the fresh crab route, but I decided to avoid the mess of cracking shells and control the price a bit by opting for canned crab.

The magazine recommended topping these crab cakes with a honeydew-strawberry salsa, but I was too anxious to eat! I just grabbed some fresh pico de gallo from the store and dolloped it over the top. Then, I quickly whipped up a coleslaw salad for the side. And ta-da! Dinner is served.

Crab Cakes
Recipe by Clean Eating Magazine

Ingredients:

1 lb crabmeat, drained and picked over for shells (or 3 cans of crab meat drained)
1 tbsp Dijon mustard
4 tbsp whole-wheat panko bread crumbs
2 tbs chopped fresh parsley
4 scallions (white and some green parts) thinly sliced
Zest 1/2 lemon
1 1/2 tsp salt-free chile or Cajon seasoning blend (Try: Mrs. Dash Extra Spicy Seasoning Blend)
1 tsp smoked paprika
1/8 sea salt
1 large egg
1 large egg white
1/4 cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tbsp safflower oil, divided
Lemon wedges for serving, optional


Instructions:
1. Prepare crab cakes: In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

2. To form patties, firmly pack crab mixture into a 1/4 cup measuring cup. Invert the crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and reapeat with remaining crab mixture, making about 10 patties. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours to firm up crab cakes.

3. Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment. Add 1 tbsp oil to a large, heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4-5 minutes per side. Transfer to plate or sheet, cover with foil to keep warm and repeat with remaining 1 tbsp oil and crab cakes. Serve immediately with salsa and lemon wedges if desired.


Coleslaw
Ingredients:
Half a Napa cabbage
Dollop of Veganiese mayo
1 can of crushed pineapple, drained
Sugar
Salt
Pepper

Directions:
Cut half a Napa cabbage lengthwise and shred into thin pieces. Add a large dollop of Veganiese mayo (or real mayo if you prefer). Next, add one can of well drained, crushed pineapple. Sprinkle sugar, salt, and pepper over the top of the salad to desired taste. Mix well and let set for 20 minutes in the fridge before serving.

Photo by Rachel Dedrickson

When Dad's Away..

Photo by Rachel Dedrickson

Everyone has their hang ups about certain foods. I mean hang ups in a good way, I promise. I think it has a lot to do with what was considered a "treat" and what was readily available to you as a kid. Some might argue that fun, sugar cereal is a treat - Trix, Fruit Loops, and Fruity Pebbles come to my mind. Or what about soda? Was soda only enjoyed on occasion growing up? 

While I did not realize it at the time, the true treat for me was what we ate when Dad was traveling for business. I have an affinity for lamb. Lamb chops, lamb meatballs, lamb shawarma - ooh! and especially lamb gyros. 

Mom used to run to the store and pick out lamb chops whenever Dad was away. Dad highly dislikes this variety of meat, so the four of us - Mom, Dad, David, and myself - will never be found sitting down to a family dinner with lamb on the menu (although - once we tricked Dad into thinking his lamb stew was beef stew...shhh!).

I was flipping through this month's Eating Well and felt my eyes widen as they landed on a recipe for Lamb and Chickpea Chili. The appeal? Well lamb, duh..but also that the recipe was featured in the "Healthy in a Hurry - Weeknights" article. The chili takes only thirty minutes of your time, which is perfect for someone like me who is starving upon arriving home from a day of work. I'm always ready to eat immediately, and I am bound to make a bad choice if the supplies and instructions for a healthy meal aren't directly at hand.

Needless to say, the article practically ripped itself out of the glossy and placed itself on my recipe stand.  Hello, Monday night dinner. Please, make yourself at home.

The lamb in this hearty dish is divine. It gives the chili the perfect kick coupled with a hint of chili and cinnamon seasoning. Healthy and homey - this Lamb and Chickpea Chili is a great weeknight dinner. 

But, hey, if candy cereal is your hang up. By all means, pour yourself a bowl (or 2, or 3) and chow down. Here's to a great week!

Lamb & Chickpea Chili

From Eating Well

Ingredients:

1 tablespoon canola oil

1 medium onion, chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

8 ounces ground lamb

8 ounces 93%-lean ground turkey

3/4 teaspoon salt

4 plum tomatoes, chopped

1 15-ounce can chickpeas, rinsed

2 tablespoons harissa (see Note) or 1 tablespoon chili powder

1/4 teaspoon ground cinnamon

2 tablespoons chopped fresh cilantro or mint

Directions:

1. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add lamb, turkey and salt and cook, stirring and breaking up with a spoon, until no longer pink, about 4 minutes. Add tomatoes and cook, stirring occasionally, until they have released their liquid and are beginning to break down, about 4 minutes more. Add chickpeas, harissa (or chili powder) and cinnamon and cook, stirring, for 1 minute more. Serve garnished with cilantro (or mint).