An American Girl in Washington

Stevia Blueberry Apple Crisp

Posted in AG Goes Veggie by AGinDC on 1 December 2013

The most obvious of the Low GI downfalls is the lack of dessert. I don’t have a huge sweet tooth (potatoes are my glycemic poison of choice) but I do occasionally like a good dessert. I thought making vegan desserts with no sugar would be impossible, but I was really really really bored this weekend, so I gave it a shot. It turns out, this super easy to make a healthy, quick dessert full of fruits and grains and only using a little bit of Stevia. I used the recipe from this Sweetleaf site and adapted it with influence by this Luminous Vegans recipe (I’m always looking for a chance to use my cast-iron skillet!). This is so easy though, you can pretty much dump anything you want into it. And easy on the Stevia, it’s really good but can be a little powdery (they haven’t solved the baking problem with Stevia yet). And, if you have an insulin issue, don’t overdo it. I had two servings (piggy, I know, but I thought it was healthy!) and I had a migraine all night. Soooo… Stevia is still a sweetener. Take it easy.

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Stevia Blueberry Apple Crisp


  • 6 cups fresh blueberries, rinsed, gently dried (or a bag of frozen blueberries, works really well)
  • 1 apple, chopped
  • 1 tablespoon arrowroot powder or cornstarch
  • 1/4 cup SugarLeaf (I used 6 Stevia in the Raw packets, will only use 4 next time)
  • Juice of a lemon, divided
  • Pinch salt

Crisp Topping

  • 1/4 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1/2 cup sliced almonds (optional)
  • 1/4 cup SugarLeaf (I used 6 Stevia in the Raw packets, will only use 4 next time)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter, room temperature, cubed
  • 2 tablespoons water
  • Dash of Vanilla Extract

Preheat oven to 350 degrees. Toss blueberries with arrowroot powder, SugarLeaf, juice of half a lemon and salt. Set aside.

In a large bowl, combine flour, oats, almonds, SugarLeaf, cinnamon, nutmeg and salt. Add cubed butter and mix together until crumbly and oats look absorbed. Add water and the juice of other half of the lemon. Stir into mixture.

Pour blueberries into a 9×13 baking dish (or 12″ cast iron skillet) and spread evenly. Top with crisp mixture and spread evenly over the blueberries. Bake 30-40 minutes until blueberries are bubbling and crumb topping is golden brown.



Sweet Potato Cauliflower Soup

Posted in AG Goes Veggie by AGinDC on 1 December 2013

Autumn! I love it. And once it finally started getting cold in November, I started making soups. I found this awesome soup on Allyson Kramer’s awesome blog. It’s super easy and full of things that are good for you: sweet potatoes, cauliflower, garlic and onion. Yum.

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Sweet Potato Cauliflower Soup

yield: 6 to 8 servings

  • 1 large head cauliflower (the one I used was at least 7″ in diameter
  • olive oil for drizzling
  • Few dashes garam masala (optional)
  • 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
  • 1 sweet onion, diced
  • 2 cloves garlic
  • 7 cups filtered water

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

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Easy Tomato Basil Cream Pasta

Posted in AG Goes Veggie by AGinDC on 1 December 2013

I was dying for comfort food and I really wanted a creamy pasta. But, alas, vegans can’t have creamy, right? WRONG. As usual, Oh She Glows had the answer. It turns out cashews are AMAZING! They make a great creamy sauce, they’re delicious to snack on while you’re cooking said creamy sauce, and they’re full of protein. Like all nuts, they’re super high calorie though and you can definitely have too much of a good thing (thanks to my nutritionist I’m now down to eating avocados in halves. #sadpanda). I worked it out and a bowl of this dish with about a cup of whole wheat pasta is approximately 350 calories, and it’s super filling so one bowl with a side of say, kale chips or roasted brussel sprouts is a complete meal for around 400 calories (this is all super approximate obvs, pretty much just based on home measurement and the Lose It! app).

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Easy Tomato Basil Cream Pasta (from Oh She Glows)

  •      pasta
  •      1 large ripe tomato or two smaller tomatoes
  •      1/2 cup raw cashews
  •      1/4 cup water
  •      1 tbsp tomato paste (I also added 1/2 a can of diced tomatoes        to make it a little less thick without adding water or wine)
  •      1 tbsp olive oil
  •      2-4 garlic cloves, minced (I used 3)
  •     1 tsp salt, or to taste
  •     3-4 tbsp water or wine, (optional)
  •     1-2 tsp freshly ground black pepper
  •    1 cup packed fresh basil, finely chopped


1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth.

2. Add your pasta to boiling water and cook pasta according to package directions.

3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it.

4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary.

5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.
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