Pecan Pie

Who doesn’t love Pecan Pie during the holidays?? Add this to your Christmas Menu and everyone will love it! Well this healthy alternative will leave you feeling less guilty and it’s better for your body!

Healthy Cooking: Pecan Pie
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  • 1 cup of light brown sugar
  • ¼ cup of white sugar
  • ¼ cup of coconut oil
  • 3 eggs
  • 1 tablespoon of all purpose flour
  • 1 tablespoon of 2% milk
  • 1 teaspoon of vanilla extract
  • 1 cup of chopped pecans


  1. Preheat oven to 400 degrees
  2. In a large bowl, beat eggs until foamy, and stir in coconut oil. Stir in brown sugar, white sugar, and the flour; mix well. Then add the milk, vanilla, and nuts
  3. Pour into an unbaked 9” pie shell. Bake in preheated oven for 10 min at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until done.

Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

Cindy's Version of Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

This recipe was very elegant and not difficult at all to make! Found the recipe on Food Network, then I modified it to make it more healthy and less fattening!




Sweet Potatoes:

  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey (called for maple syrup)
  • 1 tablespoon minced fresh sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
  • Cooking spray




  • 1/4 cup Mexican mint marigold (or tarragon), packed
  • 2 cloves minced garlic
  • 1 tablespoon grated Parmesan
  • 2 tablespoons chopped pecans
  • 1/4 cup chicken stock or water ( I used low sodium)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

    Goat Cheese Sauce:
  • 6 tablespoons chevre (goat cheese)
  • 4 tablespoons almond milk (called for half & half)
  • 1 tsp of cornstarch
  • Lamb:
  • 4 (5 to 6-ounce) lamb loin chops
  • Salt
  • Pepper




Sweet Potatoes: 

Preheat the oven to 365 degrees F.

Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.


Combine all ingredients in a food processor or blender and puree.

Goat Cheese Sauce:

Combine the goat cheese and almond milk in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.


Preheat a grill or grill pan over high heat.

Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.

To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.

Stuffed Cream Cheese Chicken with Pecan Crust

Stuffed Cream Cheese Chicken with Pecan Crust


Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice



1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans


1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

Cindy's Brown- sugar sweetened mashed sweet potatoes with Greek yogurt

Cindy's Brown sugar-sweetened mashed sweet potatoes with Greek yogurt


4 large sweet potatoes, peeled and diced

water for boiling

1 cup of plain Greek yogurt

3 Tbsp. of smart balance

1/4 cup chopped pecans

2 Tbsp stevia-brown sugar


Simmer sweet potatoes in water, covered, for 10-12 minutes, or until cooked. Drain well.

Using an electric mixer, beat sweet potatoes until smooth. Add in Greek yogurt and smart balance, beating again until whipped and fluffy.

Transfer to a serving bowl and add in chopped nuts and brown sugar. Enjoy!