Annapolis is a special place to us and we jump at the opportunity for a visit. For those of you unfamiliar to the area, it's a quaint, historic, friendly, and waterfront city located 45 mins northeast of Washington, DC. You can't help but want to learn to sail when you're there!
When I saw the race posted online three days ago, I emailed Seth asking, "Puhleeeeeez can we go?!"
Sure enough, we made it.
Can you see why we like this place??
I really liked the race, despite a bit chaos (delayed start due to traffic and missing no mile markers). Side note: I actually hate mile markers. I've always been good at keeping a consistent pace, so for me the markers are like watching a clock tick. There is no better feeling than thinking you're at the mile 7 when you're really at 10. I know most runners wouldn't agree, but hey - it works for me!
The race scenery was amazing!
Seth also did a little wandering while I ran...
* * *
So in the spirit of Fall and upcoming Thanksgiving, I thought I'd share pretty much the best baked goods recipe I've ever come up with. If you read my blog, you know that I'm much more of a cook than a baker. Usually I *try* to health-ify popular baked goods, but they never come out *that* good. Well - good enough for blogging.
This gem, on the other hand, I'm quite proud of. I can gauge my baked good success by Seth's reaction. Usually I preface my creations with "Here is a ---- ---- -----. It's pretty good AND super healthy - no oil, butter, sugar, etc. etc"
This time, no preface. He tasted and just said, "This is amazing". And even shared with his coworkers.
Success! <-- Better late than never, right?
So without further adieu, here is my recipe for:
Protein Pumpkin PIE
(oil, butter, gluten, & added sugar free!)
*Note: I emphasis 'pie' because it seriously has the same taste and consistency as pie. Not a loaf, but yummy delicious mouth-watering PIE!
*Approx. 150 calories per piece
Ingredients:
(serves 7)
1 c peanut flour
1 can pure pumpkin (not pumpkin pie mix)
2 mashed bananas
1/4 c egg whites
1/4 c water
1/4 c crushed walnuts
1/8 c raisins
1/2 - 1t cinnamon
1/4 t nutmeg
1 t pure vanilla extract
stevia (*to taste, I used ~8 packets of Truvia)
pinch sea salt
1/2 t baking powder
Directions
Preheat oven to 375F
Combine and mix all ingredients
*Because egg whites are pasteurized, you can adjust sweetener accordingly
Spray baking pan (I used a loaf pan) with non-stick cooking spray
Cook uncovered for 45 mins or until center is cooked thoroughly
*Please let me know if you try this*
Annapolis is amazing :)And so is the WF!
ReplyDeletethis looks great! i need some pumpkin in my life (always). i'll have to use a sub for the peanut flour tho... deathly allergic to peanuts. regular flour will have to do!
ReplyDeleteOh my goodness, I am DEFINITELY making your "pie" recipe! YUM.
ReplyDeleteI know what you mean about the healthy baked good preface. Haha. It's rare to find a sweet treat that's both healthy and SO delicious you don't have to do any explaining!
Looking forward to seeing you! xoxo
@Mallory @ It's Only Life I've also made it with 1/2 peanut flour and 1/2 sunwarrior protein so I'm sure experimenting with diff flours would be easy. Maybe a mix of coconut and something else?
ReplyDeleteWhat a beautiful setting to run in. And I shall be trying that pie...I wish we could get canned pumpkin in the UK though!
ReplyDeleteYour pumpkin PIE recipe sounds absolutely delic! I imagine it would be pretty versatile too- mixed with some oatmeal, topped with some ice cream, served with a crust... Yum! I def want to make it sometime soon, just gotta get peanut flour!
ReplyDeleteI made this, and it's delicious! I was a bit skeptical about the addition of raisins and walnuts, but I went with it (well, I subbed pecans because I didn't have walnuts). I am so glad I did! I like the texture and extra interesting 'bits' this adds to the pie. I cooked mine in a springform pan, and it's just like eating a crustless pumpkin pie only better because it doesn't leave me feeling crappy!
ReplyDeleteYour pumpkin pie is so mouthwatering, it looks so divine and super soft. I will absolutely make one for the kids and surely they will ask for more.
ReplyDeleteBeen missing your blog. Hope everything is ok and looking forward to seeing more in the new year.
ReplyDeleteHi Lauren,
ReplyDeleteBeen missing your posts too! Hope all is well - I'm sure you are very busy with school. Happy New Year - Renee
We have some new products listed. Take a look at http://www.purehealthandbody.com/
ReplyDeleteHow is school? How is winter running? Your wit and creativity are missed in the blog world!
ReplyDeleteYou're pumpkin creation looks INCREDIBLE!!! I love how you use peanut flour in it. :)
ReplyDeleteI saw that you are a biochemist -- that is what I want to be one day (nutritional biochemistry especially). What did you do to get there? I'm heading off to college this next year and I'm going to get my bachelors in boitechnology (minor in nutrition, as they don't have biochemistry as an option) and then go on and get my Masters in biochemistry or food science or nutritional science or something. I want to know what a dietitian knows, but not be one (if you get what I mean). Anyways, if you have any tips about heading in that direction, I'd love to have them! :)
Have been missing your posts and amazing bio lessons. Hope you're doing well!
ReplyDelete