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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Rawvival: Gluten-free, no-bake Apple Pie

What is it with these weeks that seem to plow through you like a semi-truck?  Are the days getting shorter, and the work getting longer? Am I slowing down in my old age? I can’t tell if it’s the constant traffic (since the weather is perfect out West and all the tourists are buzzing about); the never-ending lines at the grocery store, every restaurant in town, the treadmill at the gym; the anxious rush to career success; the long-lost friends I have to catch up with, etc… It’s just go, go go! Does anyone else feel like this?!

I had a bit of a much needed break this weekend as it was my nephew’s graduation from high school, and subsequent send off party in Los Osos.  Since it is a pretty far drive, I wanted to make a day of it, possibly grab a bite in Morro Bay and catch some sun (we all need more Vitamin D in our lives!). I was feeling guilty about leaving town with the stacks of work I had, so I figured I should at least jump in the gym and check that off my to do list. Two hours later, I was caught in traffic and fuming that I had made myself late. I should have taken into account that it was a Friday, in the middle of Pleasantville!

Anyway, I packed a few cumin turkey burgers, jug of water, and two cans of Steaz zero calorie peach mango, and headed out. The 405 was at a dead stand-still (what’s new?), so I took the frontage road towards the 101. As I was driving, to my horror, I noticed my car was on straight empty. I’m telling you, my brain must be fried! How did I not notice that my car needed gas? Well, I’ll give myself credit, it’s probably because I have the coolest car around. I rarely need to stop at the gas station in my Prius, so it’s a necessity that often slips my mind (played that one off well!). My sister calmed me down, letting me know that it was all downhill to the next gas station, 3 miles away, and instructed me to coast it on in, nice and easy.  We would, after-all, be laughing about this fiasco in the near future.

Ok, fast forward… Wait, no, not possible. Traffic… All.the.way.to.San.Luis. ARGH!!! It took nearly 6 hours, and by the time we showed up, everyone was leaving! *ADD moment* I’m not even trying to, but this sells the importance of packing your food in preparation for travel.  I devoured those burgers, the water, and the Steaz, and didn’t feel one bit of guilt about it!

So, we basically got to hang out with family for a few hours before bed, have breakfast, and then turn right back around to La. It was totally worth it though. Los Osos is so beautiful and tranquil. The drive was stunning, and it sure was nice to see my parents, sisters, nephew, and extended family. I even took home some new little babies, gifted to me by my brother-in-law (see below).   

Upon returning home, I knew I needed a bit of an energy revival and mood lifter, if I was to make it alive this week. I am on week 2 of a high-fat, high-protein, completely grain free diet (trying to kill off and starve out the little overseas friends that have taken up camp in my intestines – refer to previous post It’s Show Time); which, surprisingly, is not that tough, thanks to a reintroduction of fruits.

I had just been to the new Farmers Market on Sunset in West Hollywood, and picked up some Medjool dates. I’ve never worked with dates before, so I wanted to play around with a pastry crust; as raw-foodists rave about their sweet taste, binding texture, and nutrient quality.  Along with grain, I am also taking some time away from nuts. So I decided to pair the date crust with sunflower seeds to make it more firm. Equipped with the most crisp and tasty Fuji apples, and adapted from My Life in a Pyramid, I came up with this recipe for my energy “rawvival.” What is a rawvival you might ask? Well in this case, it is an improvement on my spirits and strength, by means of raw food.  Well, it isn’t 100% raw as I actually sauteed the apples with lemon juice to help soften and release some amazingly satisfying juice. However, the crust is 100% raw, and the entire dish is packed full of energy, is super nutrient dense, and definitely does the trick. So enjoy this gluten-free, grain-free, no sugar added, no bake apple pie.  It’s seriously good and takes less than 10 minutes to prepare.*Note that it is best (and safest) to let the pie cool in the fridge for about 30 minutes to an hour before serving.

No Bake Apple Pie
Yields 4 small slices 


Gluten-free, grain-free crust:
2 tbsp shredded coconut, unsweetened
1/2 cup raw unsalted sunflower seeds
2 Medjool dates, pitted and soaked for few hours to soften

Sprinkle of Himalayan salt (sea salt would work fine)

No bake apple pie filling:
2 large fuji apples, peeled and cored

Juice of 1 lemon
2 tsp ground flax seed
2 tsp cinnamon
1 tbsp extra virgin coconut oil 


Blend the sunflower seeds in a magic bullet or food processor. Add the soaked dates and salt to the sunflower seed meal, mixing or pulsing until a dough is formed (looks like a big ball). Sprinkle the shredded coconut in a 6″ glass bowl, shaking if necessary to cover the bottom entirely (this coconut will help you lift the pie out of the bowl when finished, as it does not stick to the glass). Evenly distribute date/sunflower seed mixture atop the coconut, pressing tight and smooth into the bottom of the bowl. Set aside.

Dice one of the peeled and cored apples and place in small pot over medium heat with juice of 1/2 lemon, 1 tsp cinnamon, and flax. Sauté for about 4-5 minutes until the juices have released from the apple. Place in magic bullet and pulse till a chunky apple sauce consistency is formed. Evenly distribute on top of the crust.

Cut remaining apple into 1/2″ slices. Place apple slices in pot with remaining cinnamon, lemon juice, and coconut oil, sauteing for another 4-5 minutes. Spoon out this mixture into your glass bowl, over the previously prepared applesauce/crust. Refrigerate 30 minutes to and hour before serving.

Nutrition Facts:

Amount Per Serving
Calories 228
Total Fat 13.55g
Total Carbohydrate 27.28 g
Protein 3.6 g



This entry was posted in Apples, Dessert, Gluten-Free, Grain-Free Crust, Sugar-Free. Bookmark the permalink.

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