Healthy Natural Homemade Pumpkin Pie Ice Cream

Hey y'all!  So, I think we've already established that I LOVE Fall.  With Fall, comes my favorite treats.  Pumpkin spice and pumpkin pie flavored EVERYTHING!!!  Yeah.  I'm THAT person. LOL!  The only problem I find, when it comes to those delectable treats, is that they are rarely endo diet friendly.  Luckily, I can help with at least one sweet treat.  If it's Fall in your house, then you most likely already have these ingredients in your pantry.  I keep pumpkin puree in my pantry all year because of its health benefits.  It's just SO SO good for you!  Enough jibber jabber, though.  Lets get to the CREAMY, SMOOTH, and OH SO SWEET recipe!




Homemade Pumpkin Pie Ice Cream

(Endo Diet Friendly!!!)




Ingredients:
1 can of Pumpkin Puree
2 just over ripe bananas
1/3 cup of Organic raw and unfiltered Honey
2 tsp Pumpkin Pie Spice (or to taste.  I added more because I like a stronger flavor)
2 tsp Allspice (or to taste.  Again, I added more)
Almond milk (or your non dairy non soy milk of choice)


Directions:
In a blender, blend together pumpkin puree, bananas, honey, and spices.  Taste test to see if you need to add more spices or not.  I added more because I like a strong pumpkin pie taste.

When it gets to your desired taste, pour into a freezer safe tupperware bowl with a lid and freeze 6-8 hours or over night.

When ready to serve, you can either take it out for 30 minutes to let thaw a bit, or heat a sharp ice cream scoop under hot water and scoop out desired about into your blender.  The pumpkin mix will be pretty hard.  This is where the almond milk comes in to turn it into creamy smooth heaven.

Add the almond milk a cup at a time, blend, and keep scraping down the sides.  Add until you reach your desired thickness.  Then spoon out into a cup or bowl and enjoy!!

I was in shock at how delicious and creamy this turned out to be.  It tasted JUST how I wanted and satisfied my pumpkin pie sweet tooth.  I hope y'all enjoy this recipe as much as my 2 year old and I do.  It's so amazingly good.  The perfect cold Fall treat!

Stay safe and God Bless,
Ashley Brooke

15 Bean soup with Meat!

Happy first day of Autumn, Endo sisters, family, and friends!  It's my favorite season and with it comes comfy clothes, gorgeous colors, and GREAT comfort foods!  I've been so busy and so much has happened since my last post.  My husband came home just in time to get me pregnant and had to leave again for 4 months.  I was diagnosed with PCOS as well and was told that it's a wonder that I was able to have my son, let alone get pregnant again.  I am now 24 weeks and we found out we are having a girl!!  This will be the first girl born, on my husband's side, since 1914.  So crazy and exciting!!  God is so good!

In honor of the first day of Fall, and because I'm seriously craving it, I decided to share one of my favorite fall recipes.  It's a 15 bean soup with sausage and chicken.  I use to make it with pork sausage, but for the endo diet I traded it for turkey sausage and it's still SO good!  I hope y'all enjoy it as much as my family and I do!  It's the perfect fall comfort meal when a strong cold front blows in.

******EDF = Endo Diet Friendly - meaning gluten, soy, milk, etc. free******

15 Bean and Meat Soup
****The beans will need to soak for AT LEAST 12 hours before you start cooking.****

Ingredients:
1 20oz bag of 15 Bean Soup
1 16oz package of EDF Turkey breakfast sausage (cooked) (I use Jenni-O's brand)
2 shredded breasts of cooked EDF rotisserie chicken
2 EDF Chicken bouillon cubes (I use the brand "Edward & Son" that I get at Whole Foods)
1 32oz box of Swanson's organic chicken broth (or your favorite organic EDF brand)
1 can of stewed tomatoes
3 Tbsp of onion powder
2 cups of water
Salt and pepper to taste (I find it has enough saltiness and spice with just the breakfast sausage)

These are the beans I use.   I just toss out the seasoning packet 

that comes with it and use the chicken bouillon cubes.

These are the ONLY endo diet friendly bouillon cubes I could find.

You can, usually, find them at Whole Foods.

Directions:
In a colander, rinse the beans until the water is clear and not cloudy.  Then place them in a large bowl and fill with 8 cups of water.  Then place them somewhere with a towel over them and let them soak for 12 hours.  Overnight is best so you can start cooking the next day.  I've even let them soak for 2 days and they were pretty amazing.

After 24 hours, rinse the beans again, in a colander, until the water is clear.  Throw the beans into the crock pot and add the 32 oz of chicken stock and 2 cups of water.  In a skillet, cook the sausage until browned and throw it in the crockpot along with the shredded chicken breast, the 2 bouillon cubes, and the onion powder.  Stir gently,  but leave the beans on the bottom, then set on low for 6-8 hours.  I say 6-8 because everyone's crockpot cooks differently.  Check on it at 6 hours and if the beans are not soft enough, cook for an addition 2.

Here's the finished product.  My 2 year old even loved it, and that's rare!

I absolutely LOVE this recipe.  It has SO much fiber and protein and really warms your insides on a cool fall evening.  If you have any questions about this recipe, please don't be afraid to ask.  I'll answer to the best of my ability and as quick as I can.  I hope y'all enjoy this!  Let me know how it turns out for you! Stay strong, endo sisters, and God Bless!

Love,
Ashley B.