Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Thanks to the availability of processed convenience foods, our sweet tooth has really flourished.
It used to be a sweet treat was just that: a treat; that thick, frosted cake on a birthday, the fresh fruit pies made for summer family reunions, and Christmas, when a flurry of holiday cookies graced the kitchen countertop.
But these foods weren’t routine.
Over the years, our sugar intake has steadily increased – we consumed on average 19% more between 1970 and 2005.
That’s because now you don’t have to wait for Mom to bake that apple pie or batch of chocolate chip cookies anymore – you can pick them up anywhere.
While it’s great to enjoy delicious, traditional foods – even desserts – it’s best to keep treats to a minimum.
Our high intake of added sugars has been linked with weight gain, metabolic problems, and heart risk.
Recipe of the Day: Creamy Peanut Butter Pie
Active Preparation Time: 22 minutes
Total Preparation Time: 27 minutes (not including chilling time)
You won’t believe this light and luscious pie – kissed with the dynamic duo of peanut butter and dark chocolate – is made with tofu and only a touch of agave nectar for sweetness.
In fact, this is a nutrient-rich dessert you can really feel good about indulging in!
Makes 8 servings (1/8 pie each)
Graham Cracker Crust:
22 graham cracker halves (whole wheat or gluten-free, if desired)
1/2 teaspoon cinnamon
2 tablespoons wheat germ or ground flaxseeds
1/4 cup melted soft dairy-free margarine (see Notes)
One 12.3-ounce package extra firm silken tofu
1 cup unsalted creamy peanut butter
1-1/2 teaspoons vanilla extract
5 tablespoons agave nectar
2 tablespoons unsweetened plain plant-based milk
1/3 cup dairy-free dark chocolate chips (see Notes)
2 tablespoons chopped peanuts
*Use as many organic ingredients as possible.
1. Preheat the oven to 375°F.
2. Add the graham crackers to a blender in batches and pulse into crumbs, or crush into crumbs using a rolling pin.
3. Mix the graham cracker crumbs, cinnamon, and wheat germ in a medium bowl. Stir in the melted margarine.
4. Press the crumb mixture into a 9″ pie pan. Bake for 10-12 minutes. Remove the crust from the oven and set it aside to cool.
5. Meanwhile, place the tofu, peanut butter, vanilla, agave, and plant-based milk in a large mixing bowl. Beat with an electric mixer until smooth, fluffy, and creamy, scraping down the sides of the bowl as needed.
6. Place the dark chocolate chips into a small, microwave-proof dish and microwave on high for 2 minutes. Stir the chocolate with a spoon until smooth.
7. Pour the tofu filling evenly into the cooled graham cracker crust.
8. Drizzle the chocolate over the top of the pie. Sprinkle with the chopped peanuts. Chill for 2 hours before slicing.
Notes: Choose a dairy-free margarine in a tub, not in sticks. Earth Balance is one good option, but there are other brands with a good low saturated fat profile.
You may also use chopped dairy-free dark chocolate instead of chocolate chips.
Variation: Stir one sliced banana into the filling before step 7 to make Peanut Butter Banana Pie
Per serving: 374 calories, 27 g total fat (6 g saturated), 134 mg sodium, 25 g total carbohydrates (11 g sugar), 4 g fiber, 12 g protein.
If you have any questions, send us an email!
Come join us on our natural weight loss journey! We’d love to have you along!
Have an awesome day!
If you got value from this, please subscribe below, comment, and share with your friends!
Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN