• Healthy Pumpkin Pie and the Trim Healthy Mama

    With my recent diagnosis of MTHFR, I have spent SO MUCH time researching and revamping my diet. I have always been a very healthy person; however, this new diagnosis is making me realize how much further I have to go. If you want more info onHospital Birth Class, Avista Hospital, Avista Midwives, Avista Birth Class, Boulder community Health, Birth Class, Longs Peak Birth Class, Longs Peak Midwives, Homebirth, BIrth Center, Midwife, Birth Center of Boulder Birth Class, Comfort Measures for labor, Longmont United Hospital, Hospital Birth Class, Labor, Longs Peak Hospital,Birth Boot Camp, Boulder Birth Class, Longmont Birth class, boulder childbirth education, lamaze, bradley, boulder doula, longmont doula, natural birth, birth class, boulder birth doula, longmont birth doula, longmont birth class, loveland birth class, erie birth class, longs peak hospital, boulder community hospital, longmont united, birth doula, natural birth, bradley birth, Labor Doula, Birth Doula, Longmont Doula, Boulder Doula, Loveland Doula, Ft. Collins Doula, Erie Doula, Birth Doula MTHFR I highly recommend Dr. Ben Lynch and all the research he is currently doing. The biggest way I’m healing is through food. We are what we eat. I have been dairy, sugar, and gluten free for 5 weeks now. I have also come across this  plan called Trim Healthy Mama  and the long and short of it is, that you separate out fats and complex carbs and never eat them together. It’s  all about stabilizing blood sugar, so that you never have highs or lows. Also it allows the body to use the glucose- instead of having excess- and then attacks your own fat tissue. (Hurrah!)

    Since being on this plan for 5 weeks, I feel pretty good. I have a long way to go to restore my health, but I’m feeling good. I have an appointment with a Chinese herbalist who is helping me start supplementing and look at my genes and use nutrition to figure out how to optimize my health. This stuff really is amazing! Who knew that we could get a copy of our genes sent right to our inbox? I highly suggest this if you are struggling with your health, infertility, miscarriage, etc. There is so much more than just prescription drugs, find a great practitioner that can help you navigate the process and start taking control of your health.

    With all that said, Thanksgiving is next week. I am going to do my absolute best not to completely derail all the hard work I am doing; however, if I have some eggnog I know you’ll show some compassion. I decided to start making our treats this week and made this amazing adaptation of a pumpkin pie from Trim Healthy Mama. If you want the exact recipe it is in their newest cookbook called Trim Healthy Table, but here is a great substitute.

    Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

    • Author: MamaShire
    • Yield: 12 servings
    • Category: Dessert

    Ingredients

    • 1 15 oz. can pure pumpkin
    • 1 cup cashew milk*
    • 1/2 cup homemade sweetener**
    • 2 eggs
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon cloves
    • 1/2 teaspoon sea salt

    1 gluten-free pie crust

    Instructions

    1. Preheat oven to 425°. Prepare pie crust.
    2. In a large bowl mix all pie filling ingredients together.
    3. Pour into prepared pie crust.
    4. Bake at 425° for 15 minutes. Then reduce oven temperature to 350° and bake for 45-50 minutes or until a knife inserted near the center of pie comes out clean.
    5. Cool on rack for a couple of hours before serving.
    6. Refrigerate leftovers.

    Notes: I use a keto pie crust, usually a blend of almond flour, coconut flour, and ground flax seed. Look up any that seem like a good fit, and enjoy!

     

     

Leave a Reply

Your email address will not be published. Required fields are marked *

WordPress Appliance - Powered by TurnKey Linux