Home » 24DayChallenge » Saturday Food of the Day – December 26, 2016

Saturday Food of the Day – December 26, 2016



This week we continue our theme of holiday spices to work into our meals.  Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.


With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.

Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.



By: Rose Marie Jarry, Master Chef at Kronobar

25 minutes, 19 macaroons, gluten-free, vegan.



  • 1 cup gluten free flour
  • 3 tablespoons coconut oil
  • 3 tablespoons organic cane sugar
  • ¼ cup water
  • 1 teaspoon pure vanilla extract
  • 1 pinch ground black pepper


  • 1 ¾ cups coconut milk
  • ¼ cup agave or tapioca syrup
  • 3 tablespoons tapioca flour
  • 1 tablespoon pure vanilla extract


  • 3 large Bosc pears
  • 1 tablespoon organic cane sugar
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon black ground pepper


  1. Preheat the oven to 400F.
  2. In a bowl mix the flour, oil , sugar, and pepper. Mix until the oil is well spread in the flour so it has a sandy texture.
  3. Start incorporating the water and vanilla. Keep mixing until you have a ball of dough.
  4. Grease a pie pan.
  5. Flatten dough with a pin roller and use some extra flour to avoid it from sticking to your counter.
  6. Lay the dough on the greased pan and poke some holes with a fork in the bottom of the dough.
  7. Bake for 15 minutes at 400F.
  8. Remove from the oven and set aside.
  9. In the meantime, start the preparation for the filling. Use a small sauce pan and pour all the ingredients from the filling into it. Add the tapioca flour while you whisk.
  10. Cook on the stove at medium/high heat for about 5-8 minutes. Keep stirring while it cooks. It will be ready while the milk becomes thicker. Then remove the heat and let it cool down.
  11. When the crust is ready and out of the oven, pour the filling into it and let it cool down a while. In the meantime, prepare the topping.
  12. Heat up a pan and melt the coconut oil in it. Dice the pear into small cubes and let them caramelize into the hot pan along with the sugar, vanilla, and pepper. It should take about 5 minutes, keep stirring the pear in the process.
  13. When the filling of the pie if getting cooler, it should solidify and then you can pour the caramelized pear on top of it. Keep refrigerated.
  14. Enjoy.

Original post at Spartan Race.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann




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