Sunday, May 10, 2015

Italian bean soup *THM E*

One of my favorite soups is Italian bean soup.  I had heard about it as a kid and made up a recipe after trying it at a restaurant and loving it! Well I haven't had it in forever cause I started trim healthy mama and honestly hadn't thought about it as an option! But after 10 months on plan it finally hit me it would be so easy to tweak for a THM E (energizing) meal! So I did it and as hubby loves it I decided it was definitely share worthy!

Italian bean soup

Low fat Italian sausage (i used 4 links that were 3.5g fat per serving and the recipe makes 6 servings so well in  E numbers)
4, 15oz cans of great northern beans (or you can sub cooked dry)
28 oz crushed tomatoes
2 cups of low fat broth of choice
2 rounded tsp basil
2 rounded tsp oregano
2 rounded tsp parsley
1 tsp rosemary
1 tsp thyme
2 tsp red pepper flakes
Dash of cayenne pepper (optional)
1 tsp Garlic powder
Salt to taste
Low fat skim mozzarella to top

Take the sausage out of its casing and sautee it till done. Add spices and cook a minute longer then add the broth, crushed tomatoes and beans (rinsed) and stir. Cover and let simmer over medium low heat for a while or you can add ingredients in a crock pot and leave on low for the day! Serve with a sprinkle of the mozzarella!

Enjoy! ♡

Wednesday, May 6, 2015

Chocolate mint creams "peppermint patties" THM S

Was really wanting some peppermint patties (pregnancy cravings. ...) but I'm trying really hard to keep healthy during this pregnancy and avoid suger, so I took a stab at making some.  They are a different texture and the cream cheese gives it a slight tang but I think they turned out fabulous! And I only had to eat one to fill the craving :)

Chocolate mint creams

For the chocolate prep 2 batches of skinny chocolate from the Trim healthy mama book page 371. Make to your taste. This recipe will not end being considered "skinny" so feel free to add stuff if you want.

mint  cream

4 oz cream cheese
2 tbs butter
1 tsp mint extract (or to taste, you can use oil but I don't have any so I used extract)
1/2 tsp vanilla
Sweetener to taste

Take your choice of mold, I used a mini muffin pan, an scoop a small layer of chocolate and put in the freezer to harden while making the cream.  In a bowl mix the ingredients for cream together till smooth and is to your taste. Pull out the chocolate when set and add a layer of the mint cream spreading out smooth, top with more chocolate then put back in the freezer till set and store in a Ziploc or container in the fridge or freezer.

Enjoy!  ♡

Thursday, April 30, 2015

Romano topped salmon filets

The other night hubby brought home this lovely brick of Romano cheese,  something we normally don't purchase due to the cost. Tell you what though I'm glad he bought it! I have been having so much fun making new recipes with it! Tonight I made a spread with it and topped some salmon and oh my word! Soo yummy! (I'm pregnant and it tasted to good to me I felt like crying!  I know totally ridiculous!  ;) )
Hubby absolutely loved it too and we have no leftovers for his lunch tomorrow!  Guess I'll have to make him something else. Anyway I just had to share the recipe here and hope you enjoy it as much as we did!

Romano topped salmon fillets

16 oz salmon fillets (I buy from aldi and this is 4 fillets)
1/2 cup mayo
1/2 cup shredded Romano cheese
1/2 tsp parsley
1/2 tsp oregano
Salt and pepper to taste

Mix mayo, cheese, and spices together in a bowl. Put the filets in a pan and top each one with the mixture, spreading over the tops. Sprinkle a bit more Romano over the tops and cook at 375* for about 25-30 minutes till cooked through. 

I'm thinking I might have to try this on some chicken as well one day! :)

Enjoy! ! ♡♡

Monday, April 20, 2015

Cream of mushroom soup *THM S*

I love cream of mushroom soup, I love to cook with it and even eat it by the bowl its just amazing! Might even be my favorite soup ever! I was really wanting some for dinner so I came up with a quite yummy recipe if I do say so myself! ;) it serves 3-4

Cream of mushroom soup

8 oz container of mushrooms
1/4 onion
1/2 cup heavy cream
1&1/3 cup water or milk
1/3 cup sour cream
1/2 tsp parsley
1/2 tsp Garlic powder
1/2 tsp xanthan gum or glucci
Salt and pepper to taste
1 tbs butter

Slice onion in thin strips and sautee in butter in medium pot till translucent. Slice the mushrooms,  i cut each in half and sliced the halves as i like smaller pieces. Toss in with the onions and sautee till soft then add a bit of water to simmer them. Add the rest of the ingredients except the xanthan gum.  And let cook together being careful not to boil. Slowly add and wisk in the xanthan gum when the soup is hot. Whisk a few more minutes and turn on low mixing occasionally till it gets thicker.
        
         Serve hot and enjoy!  ♡

Tuesday, April 14, 2015

Chicken vegetable curry *THM E*

Was in the mood for curry today so I tossed together a quick chicken vegetable curry.  I used boneless skinless chicken breast,  low fat Greek yogurt, to keep it low fat for a trim healthy mama E or energizing meal. I served it over quinoa as I dislike rice quite a bit,  but you can use rice if it's your preference. The recipe serves 5.

Chicken Vegetable Curry

2 lbs of boneless skinless chicken breast
1/2 onion
1 bell pepper
3 roma tomatoes
Package of mushrooms
3 carrots
1&1/3 cup non fat Greek yogurt
2 tbs curry spice mix
1tsp cumin
1tsp turmeric
1tsp chili powder
1tsp garlic powder
1/2 tbs pepper
Salt to taste
Dash of cayenne pepper
1/3 cup water

Chop onion and bell pepper and sautee in a pot, chop carrots and put them in a small pot to boil to soft. Chop the mushrooms into quarters and tomatoes in to smaller pieces and toss in with onion and bell pepper so sautee. When cooked through put in a bowl and set aside. Chop the chicken into bite size pieces and cook through then add the vegetables including carrots and the water and simmer.  In bowl (you can use the one from the vegetables) mix yogurt and spices,  I do it this way so I can taste it and adjust the spices to taste if needed. Pour over chicken and vegetables and mix up. I like it to set a while to get really flavorful but be careful not to simmer to much or it could curdle.
Serve over rice or quinoa.

With the vegetables I just used what I had on hand. I wanted to add cauliflower and zucchini but didn't have any on hand. You can really use any veggies you want or even do just all chicken for that matter!  ;)
Enjoy!  ♡

Wednesday, April 8, 2015

Cinnamon nut cake with vanilla cream cheese whipped cream *THM S*

So all day I have been wanting desert,  I rarely make desert cause for the most part I'm not a sweets person but today I just really wanted one. So looking over the ingredients I had on hand this is what I came up with. Hope everyone enjoys it!  :)

Cinnamon nut cake

3 eggs
1/2 cup butter or coconut oil (melted)
3 tbs coconut flour
6 tbs sweet blend
1/2 cup milled flax
1 cup chopped pecans
1 tbs baking powder
Dash salt
1 tsp vanilla
1 tsp cinnamon
1 cup water or almond milk

Preheat over to 350. Mix dry ingredients in a bowl then add water, eggs, butter and vanilla mix well and
Pour into prepared 9" cake pan. Bake  20-25 minutes till a fork comes out clean.

Vanilla cream cheese whipped cream

1/3 cup whipped cream
3 tbs cream cheese (softened)
1tsp vanilla
Sweetened to taste

Start whisking up the whipping cream and add the softened cream cheese, vanilla and sweetener and mix till smooth and whipped cream.

Enjoy!  ♡



Tuesday, April 7, 2015

Salmon cakes with Spicy yogurt sauce

So salmon is something that we eat on a regular basis at our house,  I love it, its my absolute favorite fish ever! Normally I just pan sautee it with butter and spices but today the thought was a bit boring!  So I decided to give salmon cakes a try! They turned out pretty good and hubby loved them and since his enjoyment is how I decided what recipes to post, here is the latest. I hope everyone likes it! ♡

Salmon cakes with spicy yogurt sauce

Salmon cakes

1 lb salmon filets
1 med avocado
1/3 cup Greek yogurt
2 eggs
2 tbs coconut flour (you can use a different flour if you like)
1 tbs lemon juice
1 tbs dill
1 tbs parsley
1/2 tbs garlic powder
1/2 tbs red pepper flakes
Salt to taste
Pepper to taste
Butter

In a medium pan cook up the salmon filets so you can pull them apart with a fork in to smallish chunks.  In a bowl mix up the yogurt, eggs, coconut flour, spices and lemon juice well. Add the salmon and mix together. Chop up the avocado into smallish chunks and mix all together. It's a bit on the wet side so I used a measuring cup to scoop 1/3 cup portions out onto a well buttered cookie sheet and flattened into inch thick rounds.  Bake at 350 for 15 -20 minutes till cooked through (ones in picture were served bottom side up) when still hot brush with a bit of butter.

Spicy yogurt sauce

1/2 cup 0%  Greek yogurt
1-2 tbs hot sauce (depends on how hot you like it)
1/2 tsp dill
1/2 tsp parsley
Salt to taste

Mix all up in a bowl or container and serve over the salmon cakes!

The green beans in the picture are just frozen green beans sauteed in a tbs of butter with salt, pepper and garlic powder to taste.  I like them when they start getting brown bits! ;)
Well I hope everyone enjoys the recipe as much as me and hubby!  ♡

Monday, April 6, 2015

Eggplant Parmesan *low carb, THM S*

Eggplant parmesan,  I do believe I love it even more than lasagna!  The recipe my family used growing up the eggplant was breaded and so is a no no on trim healthy mama.  So today I decided to try and give it a whirl without the breading and it turned out fabulous! Here is the recipe!

Eggplant parmesan

1& 1/2 medium sized eggplant
1&1/2 cup crushed tomatoes
1 cup cottage cheese
2 cup shredded mozzarella
1/2 cup shredded parmesan
2 eggs
1 lb ground beef
1/2 onion chopped
2 tbs oregano
2 tbs basil
2 tbs parsley
2 tbs garlic powder
Salt to taste
Pepper to taste

Preheat oven to 350 F.
Peel and slice the eggplant thinly and sautee till just getting tender in a pan and set aside, toss chopped onion and ground beef in the pan and cook to brown add half of the spices and crushed tomatoes.  In a bowl mix the cottage cheese, parmesan and half the mozzarella,  eggs and rest of the spices. In a 9 by 13 start to layer starting with the eggplant,  then the meat sauce and lastly the cheese mixture. Continue till everything is in the pan and top with the rest of the mozzarella. Cover with tinfoil and bake for 30 minutes covered and another 30 uncovered till top is getting brown and bubbly. Serves 6-8

Enjoy!  ♡

Saturday, March 21, 2015

Grilled cheesesteak wraps *low carb, THM S*

So tonight I made one of hubby's favorite meals, cheesesteaks! Such a manly and yummy meal all that meat and cheese, it's one of my favorites too! Since we are following trim healthy mama principles a high carb roll with a fatty filling is a big no no! So I came up with a grilled cheesesteak wrap that fills the craving and is a hit with my manly man! I sharing this recipe at his request if that gives you an idea of how much he likes it! ;)

Grilled cheesesteak wraps
          *Serves 2*

1/4 small onion
1 large bell pepper (color of your choice)
4 portions 100% beef sandwich steaks (I get mine at aldi in the freezer section)
Salt to taste
Pepper to taste
1/2 tsp Garlic powder
2 low carb tortillas
Cheese of choice (shredded, or slice, we also like pepper jack)

Peal onion and slice thinly and put in a hot sautee pan, you can add a little oil if you like, cut pepper into thin slices and sautee with the onions till tender add in the steaks and chop up and cook thoroughly then add seasoning. Get out your tortillas and put some of the cheese in the center in a line and split the meat mixture between tortillas top with more cheese and wrap up folding all four sides in. Grill in a pan with a bit of butter or coconut oil. 
     Enjoy it hot!  ♡

Monday, March 16, 2015

Peanut butter and chocolate chip granola bars *low carb, THM S*

So on weekends we generally get super busy and often forget to eat!  I know, I know it's terrible! So most weekends we tend to rely on cliff bars, not the worst choice but not the best either, also the cost adds up shockingly fast!  So this past week I actually thought ahead and made some! I couldn't find any recipes that had stuff I actually had on hand regularly and were on plan for trim healthy mama. So I made up a recipe and hubby loved it! Score! Saved us a couple bucks this past weekend and are also great for hubby to grab on the way out the door to work in the morning. Here is the recipe!

Peanut butter chocolate chip granola bars

1&1/2 cup old fashioned oats
2 cups shredded coconut
1 cup chopped pecans
1/2 tsp sea salt
1/4 cup sweet blend (this much makes it like cookie sweet, use less if you like)
1/2 cup peanut butter
1/2 cup coconut oil
1/2 tsp caramel extract (optional, but hubby and I love it with this!)
6 squares 85% chocolate bar (i used 3 min bars from the pack at aldi)

Blend 1/2 cup of the oats in blender and pulse for flour, put it and all dry ingredients in a bowl. Melt the coconut oil and peanut butter in a pot over low heat. Add to the dry ingredients with the caramel extract
Mix all together.  Chop up the chocolate into small pieces and add, mix well. Take mixture and put in a 9 by 13 pan lined with parchment paper and store in fridge till set. Cut into at least 8 bars to keep it a THM S with 9 net carbs.
*note* If you want you can add protein powder, I have never used it myself so wouldn't know how much to add, If you figure out an adjustment with it you really like please share in the comments below!  :)

Enjoy!

Tuesday, March 10, 2015

Chocolate Chip Caramel Poke Muffin *low carb, THM S*

So today I was really in the mood for some good caramel!  So after looking through pintrist I found a suger free low carb caramel sauce, that I went ahead and gave a try! And wow it was amazing! Here is the link to the recipe, 

(I'm trying to figure out how to link to the caramel sauce recipe but having trouble,  for now it works to copy paste the written out link. Sorry for the inconvenience!)

http://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html

So after making this fabulous sauce I really felt like it was crying for something baked with chocolate!  So I whipped up a chocolate chip muffin in a mug and used the caramel sauce and turned it into a poke cake.... or rather muffin! I was very happy with the results so here is the recipe so everyone else can enjoy it too!

Chocolate chip caramel poke muffin
Serves 1 as a meal or 2 as a      desert its rather large ;)

2 tbs melted butter
1egg
2 tbs heavy cream
3 tbs coconut flour
1.5 tbs sweet blend
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp xanthan gum
2 squares 85% chocolate bar chopped

Mix all ingredients in oven safe container of your choice and bake at 350* for 30 min till golden and fork comes out clean when poked.
Take out of container poke some holes and top with caramel sauce!  That's it! :)
     
       Enjoy!

Monday, March 9, 2015

Spaghetti squash casserole recipe *low carb, THM S*

So for dinner tonight I came up with a spaghetti squash casserole recipe and it's a total hit with hubby and my 7 month old!

Spaghetti squash casserole
              Serves 6

1 medium or large spaghetti squash
1/2 onion
3 garlic cloves
1/2 lbs grass fed ground beef
1.5 cups shredded cheddar cheese
1 cup sour cream
1/4 cup parmesan cheese
1 tsp Parsley
Salt to taste
1/2 tsp Pepper
1/2 tsp Red pepper flakes
1/2 tsp Garlic powder
1/2 tspThyme
Butter

Preheat oven to 450*, cut squash in half and scoop out the seeds, place cut side down in a pan with about 1/2 inch water salted and bake about 1 hour or till tops are brown and easy to poke with a fork or knife.

Chop onion and garlic and sautee in butter over medium heat, add ground beef and thyme, pepper, salt, red pepper flakes and half of parsley and finish sauteeing till brown.
Scoop the cooked squash into large bowl and add beef mixture, sour cream and half the cheddar cheese.  Mix well and spread in a 9 by 13 pan top with parmesan, the rest of the cheddar,  rest of the parsley, the garlic powder and a pinch of pepper. Bake at 350* for about 30 minutes till cheese is bubbly and starting to brown.

Enjoy! 

My review of Just mayo

Ok so this week I've decided to do a food review!

We have been trying in our house to switch to as many organic and non GMO foods as possible and since we were out of mayo we decided to give the product Just Mayo a whirl.

Just Mayo is mayo like spread, in addition to being GMO free its gluten free, egg free, soy free, dairy free, kosher and vegan. The basic ingredients are canola oil,  water, lemon juice, vinegar,  spices, organic suger, pea protein, modified food starch, bete-carotene and calcium disodium EDTA

So I totally know what the first few ingredients are but I had to Google 2 of those last ones!

Modified food starch comes from
·corn
·potato
·tapioca
·rice
·wheat
I'm not sure what the starch used in this is from but it says its gluten free so probably not wheat.

Calcium disodium EDTA
Is s chemical salt that is used in food preservation and medicine.  After reading up on it I'll probably be trying to get foods that don't have it added. I'm definitely going to look into it more!

As far as taste of the product, its pretty good! Tastes fairly like mayo though lighter some how,  also I may be nuts but when tasted on it own I was pretty sure it was slightly gritty and the taste of pea seemed to be faintly there, it wasn't there in recipe I made though. I'll have to get hubby to try it when he gets a minute free.
All in all i find it a pretty good substitute for mayo! I would definitely recommend it to someone who was allergic to eggs!

I probably wont get it again though and in the future plan of perfecting homemade mayo!  :)

Peace everyone! 
 

Monday, March 2, 2015

My Carolina BBQ *THM S*

So this week hubby requested Carolina BBQ for dinner and after looking for a recipe I liked the looks of and not finding one I ran up one of my southern bell friends and got some tips! Here is the recipe I came up with that was a winner! 

Base pork

Your choice cut of pork (I used a boneless pork butt from Aldi)
1 small onion
3 cloves of garlic
Salt
Pepper
Water

Chop onion and garlic and toss all ingredients in a crock pot and fill with water to half covering the meat. Cook on low at least 8-12 hrs. I ended up going on a day trip that lasted longer then expected and it want for 24 hrs! It was beautifully tender but i normally dont have that kinda time.... but a shorter amount of time is awesome too! When cooked pull apart the pork using forks.
*tip* save the broth and cook some dry beans in it over night, totally yummy!

Sauce

1 cup Apple cider vinegar (ACV)
3 tbs tomatoe sauce
1 pinch (doonk for THM) stevia
Dash of garlic powder
Dash of salt
1/4 cup hot sauce (I used Aldi brand)
1/2 tsp red pepper flakes

Put all ingredients in a bowl and mix together and pour over the pulled pork.
*tip* you make this ahead of time and store of the fridge to sort of brew.

Enjoy!  ♡

Tuesday, February 24, 2015

Cheeseburger soup (low carb, THM S )

So on our family's quest to get healthy one of my goals is make yummy food that everyone will enjoy especially my husband. And tonight I do believe I have perfected my cheeseburger soup! It is a total hit and doesn't leave you feeling heavy!  Yay!

1/2 lb grass fed ground beef
8 oz shredded extra sharp cheddar
3 oz mushrooms sliced
8 oz chopped broccoli (i used frozen)
16 oz radishes chopped to bite size
1/2 cup heavy cream
1/2 cup sour cream
1&1/3 cup water
1/2 tsp xanthan gum (or glucci)
Salt, pepper, and garlic powder to taste

Chop the radishes and boil in medium pot on back of stove.
Brown ground beef in a pot with salt, pepper, and garlic powder. Add sliced mushrooms and cook till tender then add broccoli and let cook about 5 minutes. Add cream, sour cream,  and water to the pot and mix all together. Once its hot add the shredded cheese and stir till all melted (note* I used the same spoon through all this i didn't need a whisk) when cheese is incorporated sprinkle in the xanthan gum a bit at a time stirring vigorously so it doesn't get lumpy. Check your radishes and if tender drain and add to the pot. Turn to low and let simmer stirring occasionally till your ready to eat!
             Enjoy!

Sunday, February 15, 2015

Who I am, and the food I love!

So I decided to start this blog to share my love of cooking and the healthy yummy recipes I come up with!

I'm following the trim healthy mama diet with my family and am so far down 60+ lbs!

At first the T.H.M. way of eating seemed daunting,  but over time I've come to understand the principles of the plan and have found freedom using new flours and flavors!

Another thing I have been working on adding more to my family's diet of fermented, raw and sprouted goods to help improve our gut flora! 
So that's gonna be this blog, my fun and tasty journey in the culinary world!