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Friday, November 14, 2014

Thanksgiving: Shakeology Pumpkin Pie Recipe

TO ORDER SHAKEOLOGY: CLICK HERE

Thanksgiving is right around the corner and as a holiday that focuses primarily on eating, (and gratitude, of course) it can be extremely difficult to stick to your health goals.
However, we have a solution (don’t we always?) that will allow you to stay on point with your nutrition without stuffing yourself—let’s leave that to the turkey only.
We have a Shakeology Pumpkin Pie that only takes 10 minutes to cook. It combines dense nutrition with your holiday favorite—now that’s something to be grateful for this year!
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Shakeology Pumpkin Pie

Total Time: 4 hrs. 20 min // Prep Time: 10 min // Cooking Time: 10 min // (Makes 9 servings)


What You Need For The Crust

  • 1 cup dry quinoa
  • ⅓ cup chopped raw walnuts
  • 1 tsp. ground cinnamon
  • 2 Tbsp. organic butter, melted (preferably grass-fed)
  • ¼ cup pure maple syrup (or raw honey)
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What You Need For The Pie

  • 1 cup unsweetened almond milk, divided use
  • 3 envelopes (7 gr. each) unflavored gelatin (preferably grass-fed)
  • 1 (15-oz.) can 100% pure pumpkin puree
  • 2 scoops Vanilla Shakeology
  • ¼ cup  pure maple syrup (or raw honey)
  • ½ tsp.  ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. fine sea salt
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What You Do For The Crust

1. Preheat oven to 400° F.
2. Grind quinoa in a clean spice or coffee grinder until finely ground.
3. Place quinoa, walnuts, and cinnamon in a food processor; pulse until well mixed.
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4. Combine quinoa mixture, butter, and maple syrup in a medium bowl; mix well.
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5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool completely!) 
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What You Do For The Pie

1. Place ½ cup almond milk in small saucepan
2. Heat over low heat mixing frequently until gelatin is dissolved; remove from heat
3. Combine remaining ½ cup almond milk, gelatin mixture, Shakeology, pumpkin, maple syrup, cinnamon, nutmeg and salt in blender or food processor; cover and blend until smooth.
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4. Pour pumpkin mixture into cooled crust.
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5. Refrigerate for 4 hours or until set.
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Nutritional Information (per serving):

  • Serving Size: 1 slice (1/9 of pie)
  • Calories: 210
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 8 mg
  • Sodium: 148 mg
  • Carbohydrates: 29 g
  • Fiber: 4 g
  • Sugar: 14 g
  • Protein: 9 g

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