Powdered Sweetener (sugar free)

Powdered Sweetener (sugar free)
2 parts Pyure
3 parts xylitol

Place both into a coffee mill (if grinding a small amount, by Tablespoons), or a vitamix or good blender, if doing more at once, like by the cup(s).
Blend or grind till powdery! You may want to leave the lid on till it settles, to avoid choking on powdery sweet puffs filling the air. 🙂

Lowfat Cream Cheese Icing

This is the icing I use on my carrot cake. The fat grams, by my figuring, are still under 5 grams per serving, if divided into 12 servings. Since I have no added fat in my carrot cake, this fits perfectly into an E!

Low Fat Cream Cheese Icing
1 cup lowfat cottage cheese
1 cup 0 percent Greek yogurt, or 1 more cup of lowfat cottage cheese, instead of the yogurt
1 8 ounce block 1/3 less fat Neufchatel cheese
1 Tablespoon beef gelatin, softened in 1/4 cup boiling water
1 Tablespoon vanilla
2 Tablespoons Pyure and 3 Tablespoons xylitol,
OR 3 Tablespoons Pyure and 1/8 – 1/4 teaspoon THM stevia extract
1/2 teaspoon xanthan gum, optional (this makes a thicker icing, but a thinner, creamier one without it)

Instructions:

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Put all the ingredients except the xanthan gum, into your blender and blend well. Add the xanthan and blend again, if you are using it.

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Pour into a bowl and chill. Or pour directly onto cooled cake. You may need to slightly chill the icing first, especially if not using xanthan. But don’t let it set up too much to prevent lumps and to keep the icing smooth.

Carrot Cake

This carrot cake is a companion recipe to my applesauce cake. It is my kids’ favorite of the two!

Carrot Cake

Dry Ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chickpea) flour
2/3 cup erythritol and 1 tsp NOW stevia extract,
OR 2/3 cup Pyure and 1/2 tsp THM stevia extract
1 teaspoon salt
2 Tablespoons cinnamon
4 teaspoons baking soda

Wet Ingredients (In Blender):
1 cup lowfat cottage cheese
1 cup pumpkin
1 cup eggwhites

Other Wet Ingredients;
1 cup applesauce
2 Tablespoons vanilla

Other Ingredients:
4 cups grated carrots

1 recipe of Lowfat Cream Cheese Icing
( next recipe on this blog 🙂 )

Instructions:

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Measure dry ingredients into a large mixing bowl. Put the cottage cheese, pumpkin and egg whites into your blender.

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Measure applesauce and vanilla into a small bowl. Grate 4 cups of carrots.

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Blend the contents in the blender until smooth. Add to the dry ingredients along with the applesauce and vanilla. Mix.

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Add the grated carrots and mix again.

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Pour into a 9×13 pan. (I use a glass casserole dish). Bake at 300 degrees for 1 hour and 15 minutes, or until cake is set in the middle, and a knife inserted near the middle comes out almost clean. This particular cake needs the lower temperature and the longer baking time.

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Remove from the oven and let the cake cool COMPLETELY before frosting! 🙂

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Make and frost with 1 recipe of my lowfat cream cheese icing.

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I cut this into 12-16 pieces to keep it within an E setting while following Trim Healthy Mama.

Enjoy! And plan to have a FP (Fuel Pull..a Trim Healthy Mama term) with this to complete your meal or snack!

Hearty Chicken Soup

This is a yummy,warm for your tummy, full of chicken and veggies type of soup. Flavorful, and satisfying!

Hearty Chicken Soup
1 whole chicken (5-6 pounds)
1/2 to 1 whole bunch celery, sliced
3 carrots, thinly sliced
2 onions, chopped
1-2 Tbs minced ginger, or 1-2 teaspoons ginger powder
1 whole bulb (about 13-20 cloves) of garlic, minced
1-2 packages frozen cauliflower (or 1 fresh cauliflower, chopped)
3 cans full fat coconut milk
4 teaspoons xanthum gum
2 Tablespoons trim boulion mix (page 491 of trim healthy mama cookbook)
Salt
Black pepper
Red pepper flakes

Instructions: Cover the chicken with water and boil just till tender and cooked through. Remove and cool the chicken, reserving the broth. Then, pick off all the meat discarding the skin and etc. If you wish, return the bones to the broth and simmer several more hours or even all night, replenishing the water as necessary. If you decide to do this, be sure to refrigerate the chicken. I prefer not to leave the chicken on the bones for this longer boiling time, becaused it will become mushy and stringy.

Add the chopped veggies, except for the cauliflower, into the chicken broth. Add the ginger and garlic, too. (All bones and junk should first be removed). Simmer till the veggies are tender.

Add the cauliflower. Make the white sauce: Put the 3 cans of full fat coconut milk into your blender. Blend, adding the 4 teaspoons of xanthum gum. Add this to the pot of soup as well.

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Add the spices: 2 Tablespoons of trim boullion mix. And the salt, black pepper and red pepper flakes to taste.

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Simmer for a few minutes, till all is hot and cooked through, and the spices release their flavors.

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My kids love this soup, too!

It is also very good rewarmed the next day! 🙂

Applesauce Spice Cake

This is a recipe I developed a couple of years ago after starting THM, and it features quinoa, garbanzo (or chickpea) and oat flours! I think I ‘perfected’ it in 2014.

I wanted a gluten free, sugar free cake. And I wanted to use the flours THM classes as E. Particularly some of the ones I used in here! 🙂 (Anyone else ever get tired of coconut and almond flours?). 🙂 Besides, I am particularly partial to my carbs! 🙂

It is very easy to whip up! The baking time is long. But, it turns out nice baked longer at this lower temperature.

I have ground all 3 flours in my grain mill, before. Although, I don’t think the chickpeas are very easy on it, and it is probably best to buy chickpea flour already ground. I have also ground my oat flour from the groats. And ground quinoa into flour. I like being able to grind my own flour..minus the noise! That thing is loud!

Lately, however, since I am buying my garbanzo or chickpea flour, I have found that the vitamix easily grinds quinoa. And I have been grinding my oat flour from regular rolled oats in it, as well. This is a little quieter, less mess, and a bit easier!

I used erythritol and NOW brand stevia in this recipe when I first made it. But now, I generally use PYURE. Today I used PYURE + 1/2 tsp of the THM stevia.

Applesauce Spice Cake

Dry ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chick pea) flour
1/2 cup erythritol + 1 tsp stevia (NOW extract)
3 Tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon salt
4 tsp baking soda

Wet ingredients:
1 cup lowfat cottage cheese
3/4 cup eggwhites (about 6)
2 cups applesauce
2 Tablespoons coconut oil

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Instructions: Mix the dry ingredients together in a bowl. Place the eggwhites and cottage cheese in your blender. I normally don’t add the applesauce and coconut oil to the blender, but today I did. I forgot, but it’s ok!

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Blend the eggwhites and cottage cheese well in your blender and add with the rest of the wet ingredients to the dry ingredients and mix.

Pour into a 9×13 baking dish. I just use glass casserole dishes for my cakes! Bake at 300 degrees for 1 hour.

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I will cut this into 12-16 pieces and eat 1 piece as my source of carb fuel in an E (THM terms) setting. I like to have it with a shake to further fill me up! This would also go well as a dessert after a FP meal. Enjoy!

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Stuffed Peppers

I’d like to share my stuffed pepper recipe with you!

If you make it as it is written, and you are following THM, this would be an E type meal. Which means, for those of you not familiar with THM, that this meal type is low on fat, and has moderate carbs.

To keep the carbs within the E limits, you will want to stick with two peppers. If you know that will not be enough, you may want to have other veggies, more protein, or a shake to fill up on. Alternately, you could halve the rice in the recipe, and increase the meat by a pound or two. Then you could have four peppers! If you can eat that much! 🙂

Stuffed peppers:
20 green peppers
2 cups brown rice
3 cans chicken broth
1 teaspoon tumeric
2 Tablespoons marjoram or parsley
2 Tablespoons coconut oil
2 pounds lean ground meat (I used turkey, but deer meat is good, too. You can also use half deer and half turkey).
1 huge onion, or 2 small onions, chopped
6 ounces tomato paste
5 Roma tomatoes
1-2 Tablespoons salt, or to taste
1 Tablespoon black pepper, or to taste

Instructions:
In a medium size pot combine the rice, chicken broth, tumeric and marjoram or parsley. Bring to a boil, then turn down on medium low and cover to finish cooking.

Now, it’s time to prepare the peppers.

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First, slice off the tops of the peppers. Save the tops.

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Reach inside the peppers. Twist and pull the seeds and membranes out.

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Place the peppers in a large baking pan. I have a huge one that perfectly fits 20 peppers! You may have to use more than one pan, if you do not have one large enough. Add one cup of water to the bottom of the pan and stick in the oven to bake for about 1/2 hour at 350 degrees.

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Pop the stem out of the top of the peppers. If they wont pop out, cut the stem away. Discard the stems, and get ready to use the tops, next.

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Chop the onion, and mince the pepper tops.

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In a huge skillet (mine is a cast iron one that covers two burners), put the two Tablespoons of coconut oil, the lean ground meat, and your chopped onions and pepper tops.

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When the meat and veggies are cooked through, add the 6 ounce can of tomato paste and mix well.

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Then stir in the prepared, cooked rice, and the salt and pepper. See how the colors contrast? The rice should stay yellow and not pick up the color of the tomato paste. 🙂

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Dice the Roma tomatoes and stir into the rice.

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Stuff the peppers, and stick them back into a 350 degree oven, untill they are nice and hot. 20 minutes to one half hour should be good!

I made these again last night. The kids and I ate real quick before leaving to go watch a video at our church. I was happy to find my husband home, enjoying a couple of peppers when we got back! I did, however, have a complaint from my 18 year old son. He only got 1 last night as we were in such a hurry. His sister took the two leftover peppers to work.. (Not that he minded that.) It seems like I may need to make some more, soon! 🙂

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Here’s how I ate mine last night! (Cause just two peppers aren’t enough for me 🙂 )

Chicken Apple Salad

This is a really quick, easy salad to whip up and take along if you need to leave quickly and bring food! I only used 1 apple in this, because I am trying to stay within the limits of an E meal while following THM (Trim Healthy Mama). And I could, at the time I first made this, eat the whole jar. Well, the contents of the jar, that is. I am sometimes one hungry mama… 🙂 But if you plan to feed 2 or more with this, you could use 2 apples, if you prefer. 🙂

Chicken Apple Salad
1-12.5 ounce can chicken breast (drain, save broth if you like for use in another dish).
1 cup 0% or non-fat Greek yogurt
1/2 to 1 cup chopped celery (with the leaves, if you like them!)
A few Tablespoons of diced onion
1 diced apple
1-2 Tablespoons goji berries
Salt and pepper, to taste

Measure, chop or dice ingredients as called for. Mix all together! This fits nicely into a quart canning jar. I like to use a wide mouth one for this, as it doubles nicely for my bowl, later! 🙂

Serving ideas: Besides just eating this straight from the jar.. 🙂 This would be good in a wonder wrap (recipe from THM cookbook) or any low carb wrap. Or you can eat this over a bed of lettuce.

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Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!

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Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)
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3 large boneless chicken breasts
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1 large eggplant
1 huge onion
1 bag mini peppers
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About 10 Roma tomatoes
Balsamic Vinegar
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Salt and Black pepper
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Mozzarella cheese and/or avocado
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Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

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Meanwhile chop the vegetables.

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When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

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Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

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Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.

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Divide the sauteed veggies between the plates.

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Now, divide the chicken between the plates and sprinkle with salt and pepper.

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Add grated cheese. This is optional if you are dairy free.

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If you used cheese, you can now place the plate of salad in the oven and broil the cheese.

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I just top mine with 1/2 a diced avocado and skip the broiling, for a dairy free option.

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If you want, use cheese and avocado!

I hope you love this dish as much as I do!