Well folks, I have been pretty much MIA in the blog world. I have a good excuse, I swear! I competed in my very first National Physique Committee (NPC) fitness competition! My summer months have been filled with strict dieting, heavy lifting, and cardio. Yes... I did just say dieting. If you have read my prior posts or the "About Me" section you'll know that I simply do not believe in diets. I believe in intuitive eating and following healthy dietary patterns. Yet in order to cut weight, for the sole purpose of this competition, I found myself following a very low carb/ high protein/ high-fat diet. There is so much I have to say regarding this topic and but I feel like I still have to wrap my brain around it before I can put my thoughts into words. In the coming weeks, I will devote an entire post to my experience in the "Ask the Dietitian" section of my site.
What I will say about my experience is this; food is meant to be enjoyed whether or not you are eating to lose weight. As my calorie intake changed, I found myself becoming more creative in my cooking. There are some really tasty recipes that came out of these summer months. I can't wait to share all of them with you!
This next recipe was by far my favorite. A lower carb version of a berry peach pie that is absolutely to die for. A standard slice of pie has about 40 grams of carbohydrate. My version has 19 grams. Instead of standard flour, I used coconut flour which has a delightfully nutty taste when baked. I found my low carb pie crust recipe on fitlivingfoodies. The peaches I used were ripe so there was no need for additional sugar. I cooked the peaches and berries down to a compote so the sweetness from the peaches pulled out all of the flavors from the berries. The combination was sinlessly delicious!
- 1/2 cup margarine (Earth Balance or Smart Balance)
- 2 Large eggs
- 1/4 tsp salt
- 3/4 cup coconut flour
- 3 large ripe peaches
- 1 cup blueberries
- 4 medium strawberries
- 1 TBS cornstarch
- 1/2 cup water
- Coconut flakes/ fresh fruit as desired for topping
- Pre-heat the oven to 350 degrees Fahrenheit.
- Place the margarine in a microwave safe bowl. Microwave for ~30 seconds in 10-second increments until the margarine is melted.
- In a medium sized mixing bowl, combine the coconut flour, salt, eggs and margarine until the mixture is combined. Form the mixture into a ball.
- Place the ball of dough in saran wrap and flatten out into a 1-inch "pancake". Place in the refrigerator for 30 minutes.
- Cut the peaches into slices and slice the strawberries.
- Heat a large skillet over low to medium heat. Coat the skillet with pam.
- Place the peaches, blueberries, and strawberries in the skillet. Cook over low to medium heat. As the mixture becomes sticky, add just enough water to prevent it from sticking to the pan (~5-8 minutes).
- Sprinkle the cornstarch over the fruit mixture and combine with a spatula or spoon. Allow to cook for another 5 minutes. Set aside to cool.
- Spray a pie pan with pam to coat the bottom and sides.
- Take the dough from the refrigerator and press into the pan until it covers the bottom and sides. Using a fork, poke a few holes in the bottom of the dough. This will allow the steam to escape without forming bubbles in the dough.
- Place the pan in the oven and allow to cook for 10-15 minutes. The crust should be slightly browned. Remove from the oven and allow to cool for 30 minutes.
- Once the crust has cooled, fill the pie crust with the fruit filling. Top with fresh peaches, berries or coconut flakes as desired. Cut into 8 slices and serve!
Serving Size: 1 slice
- Calories: 213 cal
- Protein: 4 grams
- Fat: 14 grams
- Carbs: 19 grams
- Fiber: 6 grams