I wanted to get a few recipes up this week, but it fell to the back of my to do list behind resting and getting better. I am glad I did my day of cooking as I have been able to enjoy good food without much work.
Right now I'm baking a coconut cream pie, low carb style! I plan to turn it unto coconut cream pie ice cream and I cannot wait to see how that turns out! I made the pie before and it was sooo good that I nearly ate the whole thing in a day with a sliver here, a sliver there but this time I'm going to be smart and portion it off and freeze pieces so I won't be nearly as tempted. I am getting better at controlling myself around food than I used to (I have wanted to gorge on kettle chips for ages and haven't!). I also won't be using splenda like I used to since I don't care of it and it makes me crave more. I am using a small amount of xylitol and stevia. I am trying to get used to less sweetness.
Well, before I give the whole thing away, I will post the recipe I used, even though I do not have a picture nor have I tasted it. It smells amazing cooking though! (edited to add a picture and that it is yummy!)
Coconut Cream Blender Pie
1 cup full fat yogurt or cream (I have yogurt to use up so I used that)
1 can coconut milk (not light)
1 cup unsweetened shredded coconut
1/4 cup coconut oil
1 tbsp vanilla
1/2 tsp baking power
1/4 cup xylitol
4 packets stevia (equals sweetening to 8 tsp as each packet is equal to 2tsp).
Blend well in a blender. Pour in a large pie plate or a round casserole dish. Bake at 350 degrees for about an hour or until top is golden brown and it is set. Refrigerate overnight to help crust develop.