And another one...

Well, as many of you know our Pastor has called a fast beginning on Monday to prepare us for the fabulous time of prayer on 11-11-11.  This date only comes around every 1,000 years, so let's get it in!!!!

To kick us off, my lovely, beautiful and talented dancer sister/friend (insert eye roll for long, but true, title here) has kindly shared a wonderful new recipe with me that I thought I would grace the blog with.  Thank you Jennifer Jones.  Due to her frequented Google searches for recipes, JJones shared a wonderful Creamy Carrot Coconut Soup compliments of our vegan/vegetarian reporter Jolinda Hackett @ About.com. 

Per Jolinda: This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup.  If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup. 

 

Creamy Vegan Carrot Soup with Coconut Recipe

Ingredients:

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 1 3/4 cup vegetable broth
• 1 14 ounce can coconut milk
• sea salt, to taste

 

 

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.  Allow to cool slightly, and then puree in blender, working in batches if needed.  Return to heat and stir in coconut milk until well combined.  Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit of extra liquid. Enjoy!

~ Knife Out 

 

Thanksgiving!!! Thanksgiving!!!!

Alright, no need to panic....I'm Back!!!!!!!

I know that it has been a WHILE since my last post but have no fear I am back on the grind and have lots of things to share.  As many of you know, this blog was only supposed to be for a limited time (during our church's annual fast) to provide restaurants and recipes that we could use during said time.  Well, while I have been on a fitness boost (my menu options have definitely changed) I decided to re-vamp the site and provide some traditional items with a healthy twist to get us geared up for this holiday season and well into 2012!!!

First up:  Thanksgiving! 

Aside from all of the wonderful trimmings that accompany our turkey one of the hardest items during the holiday is the DESSERT table.  Yikes!!  That's where many of our extra calories come smacking us in the face (aside from our returning to the table for seconds...)  Why not help the waist-line this year and bake this easy to make Pumpkin Cheesecake that cuts calories and fat without cutting away the taste.

***Recipe Compliments of our friends at CalorieCount.com and ediets.com

Pumpkin Cheesecake (serving size 8)

Ingredients

16 oz fat-free cream cheese, softened at room temperature

2 tbsp brown sugar (or use 1/2 cup splenda) 

1/2 tsp vanilla extract 

1/2 cup egg beaters 

1/2 cup pumpkin 

1/3 tsp pumpkin pie spice (which is your cinnamon, ginger, allspice, and nutmeg)

1/2 cup graham cracker crumbs 

1/2 cup light cool whip 

Directions

1. Preheat oven to 325 degrees
   
2. Whip cream cheese, sugar and vanilla until blended
   
3. Blend in eggs but don't beat
   
4. Remove 1 cup of batter and stir in canned pumpkin and spice
   
5. Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust
   
6. Pour remaining batter into pan, then top with pumpkin batter
   
7. Bake at 325 degrees for 40 minutes or until center is set

Then refrigerate for three hours or overnight to serve.

See how simple this is!  A low-fat, low-carb dessert that is a good source of protein and vitamin A. Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs.  With the listed ingredients above, the calories per slice is around 108.  Total guilt free and tasty too.  Enjoy!!!!

~Knife Out
 

Although many people are against the roots of where Thanksgiving started, in our modern day version of Thanksgiving let's remember and keep in prayer those families that are without.  If there is an organization that you would like to support with by volunteering or financially, let me know and I will post it for everyone.  Many blessings as we begin this wonderful holiday season.  

1 Thess 5:18 "...In everything give thanks; for this is the will of God in Christ Jesus for you."