So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Wednesday, May 4, 2011

Summer Strawberry Pie

My daughter and I picked 7lbs of fresh strawberries today, so I needed something to make with them.  Okay, so while this might not satisfy your sweet tooth if you've been indulging in lots of sugary treats, it's pretty good if you haven't had any of the "real stuff" for a bit. :-)  I researched online for a recipe that spoke to me, but didn't find one that seemed to do what I wanted it to do, so I came up with my own, albeit inspired by several others.
If you're not too concerned about natural sweeteners, such as honey or agave syrup, the crust and filling could benefit from a TBS or so in each.

Pie Crust

1.5 cups almond flour (almonds ground in the food processor until they resemble a coarse flour)
1/2 cup ground coconut flakes
1/4 tsp sea salt
1.5 tsp cinnamon
1/2 cup coconut oil

Mix well and press into a pie tin.


1 ripe banana, mashed well
3/4 cup (5.5 oz can) coconut milk
2 eggs, beaten
1/4 tsp vanilla
1 cup mashed strawberries

1/2 pint or so of fresh strawberries

Place filling in prepared pie crust.  Bake at 350 for about 45 minutes or until set.  Cool completely in fridge.

Slice fresh strawberries and starting from the outside crust, arrange in a spiral shape overlapping all the way into the middle.  Refrigerate.  Enjoy!


  1. This sounds DELICIOUS. The girls and I went last weekend and picked 11 lbs (we made jam) but I may have to head back tomorrow or Friday to try this out- Thanks for sharing! Holly C.

  2. In all honesty, if you're not too worried about sugar, it could have definitely benefitted from a TBS or two of honey or agave syrup in the crust and/or filling, but all in all pretty decent for a non-baker! :-)

  3. Could you taste the coconut really strong? Also, I assume refrigerate?

  4. Yes, thank you, Tracy! Refrigerate, please! And no, I didn't find the coconut flavor very strong.

  5. Make sure your coconut oil is cold (solid). It's summer in Minnesota here and it is pretty soft. The crust kept sliding down the sides of the pan! 15 minutes in the fridge took care of the problem though.