Background. In 2012, after months and months (and probably years) of wanting to do Weight Watchers. I finally pulled the trigger and subscribed. Put the app on my phone and was off and rolling. Starting is the hardest part and I got that out of the way one depressed evening. What I found was, it wasn't as hard as I thought it would be. I LOVE Weight Watchers (now calling themselves WW) because you could still eat. I love food. I love flavor. I like to eat. You just have to learn to make fairly easy substitutions to continue to eat. You know what I used to eat? Chili and nachos. You know what I drank? Vodka. You know what I did so that I could afford to eat and drink more? WORKED OUT!
The chili I ate was full of lean meat and beans. The nachos were made with fat free cheese and low fat tortilla chips. The vodka I drank was. . . well, still vodka. The workouts? Ranged from Zumba class to running 3 miles in the park. . . eventually. And what did I find? Inner peace and a loss of 50 pounds. Why am I writing this? Because I struggle. I struggle to find inner peace. I struggle to find moderation in food and drink. I struggle to find the motivation to start this journey again. But maybe if I write this reminder of how easy it once once, I can find the motivation to start again and find that peace. So. If you are on a healthy journey, i'm going to keep posting up recipes of substitutions that people who, like me, LIKE TO EAT, can make and stay on track with their healthy goals. All I can say is it's not a struggle if you don't deprive yourself of what you love. Keep eating dessert, keep eating nachos, keep eating chili, eat a burger (chicken burger), eat tacos (two - not six). Have some pie!
To the best YOU that YOU can be! And the best ME that I can be!
Starters. . .I haven't tried this recipe, but I will this weekend when i'm stuck inside because it's going to be so cold outside. This is a healthier version of lemon meringue pie. I found this on the I Can't Believe It's Not Butter website.
- 2 tbsp I Can’t Believe It’s Not Butter!® Original Spread
- 1 cup almond flour
- 1 cup cassava flour
- 1 tablespoon maple syrup
- 1/2 teaspoon of Himalayan pink salt
- 1/2 cup maple syrup
- 1/4 cup arrowroot powder
- 6 large egg yolks
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- 1 1/2 tbsp I Can’t Believe It’s Not Butter!® Original Spread
- 6 large egg whites, room temp
- 1 teaspoon cream of tartar
- Pinch of Himalayan pink salt
- 3 tablespoons maple syrup
Influencer: Kitchy Kitchen
Preheat the oven to 350°F. Line a 9-inch pie pan with a parchment paper round and grease the paper with coconut oil.
Make the crust: Combine the I Can’t Believe It’s Not Butter!® Original Spread, flours, maple syrup, and salt in a medium bowl and mix with a pastry blender until a dough comes together. It will be a bit sandy in texture, not a sticky dough. Lightly press the dough into the pie pan and bake for about 15-20 minutes, until light golden brown.
Meanwhile, make the filling: In a medium saucepan over medium heat, stir together the maple syrup and arrowroot powder. Add 1 cup water and bring the mixture to a simmer. To prevent the eggs from curdling, temper them first. In a small bowl, add a small amount of the maple mixture to the egg yolks in a constant drizzle, stirring to combine. Once you’ve added about a fourth of the maple mixture, add the egg mixture slowly back to the saucepan of the maple mixture, whisking constantly to combine. Mix in the lemon zest and juice, and return the mixture to a simmer. Cook for 3 to 5 minutes, until thickened, then remove the mixture from heat and stir in the coconut oil.
Pour the filling into the piecrust and place in the refrigerator to set for at least 4 hours, then prepare the topping.
Make the meringue: In a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat on high for 3 minutes until stiff peaks form, then slowly add the maple syrup.
Dollop the meringue all over the chilled pie, then toast with a butane torch or carefully broil for about 2 minutes, watching every 30 seconds. Serve immediately or refrigerate for up to a day before serving.