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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

Gluten-free Sweet Potato Pie

I drove down to La Jolla this weekend for my TRX certification class. I had to wake bright and early, as check in was at 8:30 am and the drive is just short of 2.5 hours. I’m back on light grains/starchy carbs and done with my nearly 2 month anti-parasitic, antibiotic treatment (yippee!!!), so I cooked up some breakfast crepes and a bowl of gluten-free steel cut cocoa oats to give me fuel before the drive. The class would be a full day, so I also made sure to pack my Sunwarrior protein shake for a snack, and a baked sweet potato with a side of dijon-tahini chicken for lunch (I had to pull out the ol’ ice pack and lunch bag like it was competition time, which got me excited!).

The class was awesome and so much fun. The instructor, TRX master trainer, Neil Mallinson, was a wealth of knowledge that presented the information in a thorough, easy to understand fashion. I got a great workout, met some cool fitness professionals, and came out certified hours later!

La Jolla was bustling with people and energy and I wanted to enjoy it a bit and have a bite before jumping back on the road to LA. I found a busy spot called Pacific Beach Shore Club that was right on Ocean drive. Music was blaring and the bar was loaded with people. I spotted a chicken burger on the menu, so I decided to try my luck at getting in. As soon as I walked up to the bouncer he looked me up and down and asked, while laughing, “did you just run here?” to which I replied, “yup, I needed the exercise knowing what I’m about to do to my body!” He said I was the only girl that could pass wearing workout gear to a bar, and opened the golden gates.

I found a spot at the bar and ordered a celebratory Shocktop, bun-free chicken burger, and a side of sweet potato fries. Hmm… was this becoming a trend? Why am I all over sweet potatoes this weekend? As I was munching and drinking my way into dreamland, I thought about my recent trip to New Orleans. I remembered walking through French Market and seeing all the mini sweet potato pies. Just this past weekend, while I was in Vegas, I reunited with a friend from Nola that had been reading my blog. He put me up to the challenge of making a healthy sweet potato pie that he would actually like. He didn’t think I could do it.

Well here it is, so eat your heart out! I’ve had plenty of sweet potato pies (baked by my mommy!) to know my way around a good one. This gluten-free sweet potato pie definitely holds its own.

I have never bought a carton of eggs in my life, yet always have egg whites on hand. I wanted to play around with arrowroot starch, as I know it is a fat-free, gluten-free thickener that can replace the yolks in recipes.  The consistency turned out better than I hoped for, so definitely try and grab some arrowroot to add to your pantry.

Gluten-free Sweet Potato Pie
Serves 4 (I made a smaller pie so photos do not represent this serving size)

Gluten-free, grain-free, dairy-free crust
1/2 cup raw sunflower seeds
1/4 cup unsweetened shredded coconut
1 tsp *maca powder
pinch sea salt
3 tbsp cold coconut spread or extra virgin coconut oil (I used Earth Balance)
2 tsp ground flax seed

Dairy-free, sugar-free sweet potato filling
4 organic sweet potatoes, peeled
1/2 cup unsweetned coconut milk (can use almond or hemp)
2 egg white
24 drops alcohol and glycerin-free vanilla stevia (I used Sweet Leaf)
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp baking powder
2 tsp arrowroot starch
pinch sea salt

*Maca is a Peruvian superfood that is extremely nutrient dense. It is an optional ingredient that can be removed if you do not have it. Maca is high in fiber and a great source of vitamins, minerals, enzymes, and contains all of the essential amino acids. It is also a great source of non-caffeinated energy and is a natural libido booster!

Blend sunflower seeds, in magic bullet or food processor, into a fine flour. Add coconut, maca and salt, and blend again until combined. Put flour mix into a bowl and cut in coconut spread until doughy balls form. Roll into one ball, cover with plastic wrap and place in fridge 30 minutes or more.

Preheat oven to 350. Peel sweet potatoes, poke several times with fork, wrap in aluminum foil and place in oven, evenly spaced. Cook for 40 minutes or until soft (this can be done the night before). Remove from oven, unwrap and let cool. Combine the sweet potatoes with the next five ingredients, in a magic bullet or blender, till smooth. Stir in baking powder, arrowroot and salt, till combined.

Remove chilled dough from fridge and press into bottom of glass baking dish, and build up sides a bit (these photos show a smaller pie for 2, baked in my Ziplock Versaglass container. For a 4 serving pie, I use my Anchor 4 cup glass baking bowl). Sprinkle the flax seed in an even layer onto this “pie crust.”

Pour sweet potato filling into crust just to top edge of the crust, reserve filling if extra remains. Place in center rack of preheated oven at 350 for 15 minutes. Reduce heat to 300 and bake another 20 minutes. Remove and let chill in fridge before serving.

This entry was posted in Coconut, Dessert, Egg Whites, Gluten-Free, Grain-Free Crust, Recipes, Sugar-Free, Sunday Funday, Sweet Potato, Uncategorized. Bookmark the permalink.

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