It's the day before Thanksgiving here in the U.S. and most folks are either traveling to be closer with friends and family or hunkering down to get their meal prep on. It's also day 3 of my GREAT and GRATEFUL week here at Tara Allen Health. I'm grateful to have spent previous years helping patients in the hospital on Thanksgiving Day. There's nothing quite like seeing how important you are in someone's day than when you are caring for them on a holiday while they're missing out on their own traditions back home. Therefore, as I enjoy a day off with my family tomorrow (well, limited work - I am an entrepreneur!), I am grateful for the nurses, doctors, police officers, firefighters, and ALL service professionals that will be working hard tomorrow to keep this country running as safely and healthfully as possible. I'm grateful for all experiences that have lead me to where I'm at currently - as a wife and mama to an infant and toddler, and a business owner that gets to CHANGE lives in the best way on a daily basis with a schedule flexible enough to allow me to "mom" when i need to "mom". GRATEFUL!
Now to share something GREAT in celebration...
A little birdie told me you may be in a pinch for a last-minute Thanksgiving dessert recipe. This pumpkin pie comes together quickly and is something you can feed your guests, young and old, and feel good about! It takes about 5 minutes to prep, so throw it in the oven while you relax, chase your kiddos, or figure out how the heck to carve that turkey. ;-)
Cheers to a peaceful, smiley, laughter-filled Thanksgiving to you all!
In health and gratitude,
CRUSTLESS PUMPKIN PIE
Crustless Pumpkin Pie
15 ounces pumpkin puree (1 can)
1 cup coconut milk (full fat)
¼ cup honey or pure maple syrup (ok to sub with 1 T stevia for an even lower glycemic index)
¼ cup crushed walnuts or pecans
2 T chia seeds
1.5 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp pure vanilla extract
coconut oil (to grease pan)
1. Preheat oven to 350 degrees F.
2. Grease baking pan with coconut oil.
3. Mix all ingredients in blender, except crushed nuts.
4. Pour mixture into pan and bake for 45 – 50 minutes.
5. Top with crushed pecans / walnuts and allow to cool.
6. Serve yourself a slice before it gets eaten all up. ;-)