In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.

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Beefless Burgundy

Dinner tonight: Gardein Beefless Tips, served “Burgundy” style.  Delish!  Serves two.

1 bag Gardein Beefless Tips
2 T olive oil
8 oz mushrooms, sliced
1/2 c onion
1 c broth
1/2 t salt
1/4 t marjoram
1/4 t thyme
heaping T flour
3/4 c dry red wine 
salt, ground pepper, and garlic powder to taste

Heat olive oil in skillet over medium heat.  Sautee onions until translucent; add mushrooms and sautee until ‘shrooms are almost however done you happen to like mushrooms.  Add Beefless Tips.  Add broth, reserving 2 T.  Add herbs and red wine.  Turn beefless tips frequently to cook thoroughly.  Mix the reserved broth with flour until all the flour is dissolved, then add to the pan.  Stir until the flour slurry is mixed throughout the pan.  Simmer until sauce thickens, and season with salt, pepper, and garlic powder to taste.  Serve over rice or noodles with vegetable of choice.  Try not to devour the entire amount – it needs to be enjoyed with someone else!

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Allergy Free Chocolate Pie

I developed this recipe for my friend Mallery, who had to learn a whole new way of food cooking for her son who is allergic to all the usual suspects.

Pie Filling: Mix together in a pan

2 cans coconut milk (full fat)
4 T tapioca flour
1/2 c sugar
1 T arrowroot

Let stand 5 minutes.  Heat on medium high, stirring frequently, until the mixture comes to a boil.  Stir in

1 1/2 t vanilla (corn syrup free)

Let cool 20 min.  Stir in

1 c semi sweet chocolate chips (allergen free)

Continue stirring until chips all melt.

Pie crust:

Crush 5 cups gluten free Rice Chex.

Mix with

2 T canola oil
2 T honey
1 T Water
1/3 c brown sugar

Press pie crust mixture into a pie tin.  Bake 10 minutes @ 350.  Let cool completely.

Fill with filling.  Sprinkle with 2 T chocolate chips.  Chill till chilly.  ENJOY!

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You Put the Lime in the Coconut…

And call it ice cream!

Lime Coconut Sherbert

2 cans coconut milk (15 oz. each, of the not Lite variety)
1/3 cup lime juice (not from concentrate), or slightly more to taste
1 cup sugar
1/2 tsp arrowroot powder
1/2 tsp vanilla
Food coloring, if desired (I used two drops of green and one of yellow for a light pale green shade)

Mix ingredients well to ensure sugar is fully incorporated.  Chill the batter.  Process according to your ice cream maker’s instructions.  Enjoy!