Red Curry

Red Curry

A very easy and simple, but extra delicious crockpot meal.

This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!

The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!

I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.

Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.

If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.

Red Curry
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables

Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.

I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!

A

Steak and Pepper Burritos

I served this recipe in my wraps! I’ll link the wrap recipe first, in case you would like to use it. It will take six wraps for this recipe. I used the coconut flour version.

Wraps

The wraps are easy, and can be made while the steak and veggies are cooking.

This recipe fills six wraps. I found two of them to be a nice serving size, so I will consider that this serves three, although you can eat more or less, of course.

Steak and Pepper Burritos

Ingredients:
1/4 cup oil
2-3 cups of steak, cut into pieces (I used venison, but beef would also be fine.)
12 mini peppers, topped, seeded, and quartered lengthwise
1 onion, sliced into rings
4-6 cloves garlic, sliced
2 Tablespoons Montreal Steak seasoning

I got the seasoning from Costco, it’s basically salt and cracked pepper plus a few other spices. Here is what the container looks like.

Instructions:
Heat the oil till it is hot, then add the meat. Brown on the bottom, then stir occasionally till they are browned on most sides. Add the peppers, onions, garlic and Montreal Steak Seasoning and continue sautΓ©ing till the onions and peppers are soft.

I decided to freeze four of these. First, I wrapped them in Saran. I placed a piece of Saran across a plate, put the burrito in the middle of it, then folded the bottom end of the Saran up over the burrito, and wrapped the Saran around the sides.

Here is what they looked like at this stage.

I figured this will be the easiest way to hold them to eat them after they are thawed. I don’t have a microwave, but if you were going to thaw them in a microwave, I think you would want to remove the Saran first. You could probably then thaw them in the bag, if you made sure the ziplock seal was partially open.

Here are the four ready to freeze!

And the other two were my lunch!

Banana Blueberry Spinach Shake

This has become my new favorite shake! It’s so easy to make and helps to get those greens in! I love it for an afternoon snack, around 3 when I need a pick-me-up! But, it’s also great for breakfast!

I do sell the stevia and collagen, so check out my store, too!

If you are following THM, this is a great E meal or snack! πŸ˜€

Note: all of the following were fresh ingredients, except for the blueberries which were frozen. You could also freeze the banana and/or the spinach… or add ice cubes, for more of a frozen shake. For the kids, I will use an extra banana, replace the almond milk with whole milk and replace the stevia with either honey or maple syrup. I also leave out the collagen if it is for one of the little ones. I don’t think it is harmful, I just think it is rather expensive if they don’t need it.

This makes 1 large serving for an adult or teen, or several for a younger child.

Banana Blueberry Spinach Shake

1 1/4 cups unsweetened almond milk
1 small banana (or 1/2 of a large one)
1-2 handfuls of fresh Spinach
3/4 cup blueberries
1 scoop collagen
2 doonks THM stevia (optional)

Instructions:
Put all of the ingredients in the blender and blend! That’s it. 😊

If you’d like to help support my blog and our family, a great way to do that is through purchasing my products. 😊 I do have a flat rate shipping of $10, so take advantage of that and save money on the shipping by stocking up!

Thank you, for taking the time to read my blog. I hope you enjoy this recipe. Have a great day! 🌺

Custom Collagen

Pure stevia extract, 1 oz.

Low carb rice

Low Carb Rice. Have any of you tried the different konjac noodles and rice? They are definitely different than wheat noodles or than either brown or white rice! It’s great that they are 0 carb! And they are fairly simple to prepare.

The first time I tried konjac noodles, though, I was NOT impressed! I ate them, but I don’t know that I wanted to eat them again! Now, I love them! Whether that’s because they grow on you, or because I’m learning how to better prepare them, and what dishes I like them in, I’m not sure.

I’ve frequently used the noodles, but I’ve still been having a hard time with the rice. This recipe features the rice, cooked with a very small amount of brown rice! And, I think it does the trick! I feel like I’m eating a plate full of rice, although I’ve only used 2 Tablespoons! And perhaps it’s all in my mind… but it tastes so much more like rice! 😊

Here is a link to my store, to the konjac rice I sell.

Miracle Rice

If you are following Trim Healthy Mama, this could be used as an S Helper. Or you can use it in an E. You would need to have another carb source in your E meal, as there is not much from the rice. You will want to be aware that this has a full E allowance of oil, so if you are going to have any other fat in your meal, take that into consideration.

Low Carb Rice:
1-8 ounce package Miracle Rice
1 cup water
2 Tablespoons dry brown rice
1 teaspoon coconut oil
1/4 teaspoon salt

Instructions:
Drain and rinse konjac rice well. Transfer to a small saucepan, and add the other ingredients. Bring to a boil. Turn down to low and let simmer till the brown rice is cooked and the liquid is gone.

That’s it! Top it how you like! Hope you enjoy this!

Low Carb Baking Mix

I didn’t set out to make a copycat version of the Trim Healthy Mama Baking Blend. I love their mix… in most things I have tried it in. If you prefer something ready made, I have their great blend for purchase! Be sure to take advantage of my flat rate shipping and stock up on other goodies, too!

Baking Blend

But, it is just more pricey than oat fiber or coconut flour. So, I always tried to use those more, saving the THM baking blend for special recipes. So, when developing my Cinnamon Bun Cake:

Cinnamon Bun Cake

And my Cinnamon Buns:

Cinnamon Buns

I measured and mixed several different flours when creating them. The only difference in the buns over the cake was the addition of almond flour. It didn’t change the batter texture, but it gave a sweet flavor and a nicer crumb to them. For those that are nut free, I believe you could leave out the almond flour and this should still work well!

First, let’s talk coconut flour! I have always used the coconut flour from Bob’s Red Mill. And I was very happy with it. I order it in a 25 pound bag, but I ran out eventually. And… I bought some from Wal-Mart! I hated it! Course, heavy… and about twice the amount of fat as Bob’s Red Mill. Using the right coconut flour makes a big difference in this mix and the baked goods you make from it. 😊

Next, what fuel is it? I am not sure. I am going to use it as a light S. I think it could squeeze by as a FP, because oat fiber and collagen have no fats or carbs, coconut flour and flax are low, but then there’s the almond meal. (You could definitely decrease or leave out the almond flour) Not much, and I think you could squeeze by in a FP, especially if you only used a 1/4 cup of the mix, but because I hate to crunch numbers… I’ll keep it to S or not tell you if I use it for FP! πŸ˜‰πŸ˜‰

Low Carb Baking Mix
1 cup oat fiber
1 cup coconut flour
1/2 cup golden flax meal
1/2 cup collagen
1/2 cup almond meal
2 Tablespoons glucomannan

Instructions:
Mix all together well, and store in a jar or container.

I was surprised how well it subs for the THM Baking Blend. It seems to sub out equally. I have made the Nuke Queen’s Bread with success in the oven.

Here are the chocolate chip muffins from the Trim Healthy Cookbook. Can you tell which is made with the THM blend and which is mine? I can’t either.

Corn Tortillas

Low carb option for a corn tortilla! This is a variation of my first wrap recipe:

Wraps

It uses a little masa harina flour, but just a little for flavor. The recipe makes 4 corn tortillas. Which I figured is one serving. If you are following Trim healthy mama, I would use these in an S.

I’m hoping my friend Susanna and I can get together and make her yummy authentic enchiladas, so we can share that recipe with you next! Susanna was born and raised in Mexico! And her food is yummy!

Here is the plate she served me at her house a week or so ago.

She used regular corn tortillas, but I’m hoping we can sub mine! πŸ˜‰

Corn Tortillas

Ingredients:
Dry:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
1 Tablespoon Masa Harina (I used Bob’s Red Mill)
1 teaspoon glucomannan
1/2 teaspoon psyllium husks
1/4 teaspoon salt

Wet Ingredients:
1/2 cup water
1 teaspoon rice vinegar

Instructions:
Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ingredients. With your hands make a ball of dough and slightly flatten it into a round. Divide it into 4 pieces. Pat each into a round and then press each piece on a tortilla press between a plastic liner. Carefully pull back the top layer. Lay it on your hand and pull off the other layer. Transfer to a skillet heated on about the lowest temperature on the stove. Cook for about 1-2 minutes on each side. I used a cast iron griddle, but a non stick skillet would probably work, too.

What can you make with these and how would you use them?

Broccoli Noodle Soup

A good, warm soup for lunch, or even supper. Originally, I tried to make this just a small individual ‘diet’ soup for a quick supper for myself, while my kids had more ‘regular’ food. They were unhappy about this arrangement, thinking my soup, and my ‘diet’ noodles better than theirs. Konjac noodles can be very different at first. Rather chewy. I was not impressed the first time I tried them. But now, I love them. And so do my kids, I guess. What’s to complain about them liking my food, and liking healthy food. ❀️ Although they don’t need 0 calorie noodles, and eat whole grain rice noodles more often, this soup is a perfect one to be able to share a few of them with the kids.

If you are following THM this would be an S.

If you are really in a hurry you can substitute canned chicken for the chicken breasts.

You can also leave out the noodles. Thicken the soup with glucomannan, and serve it over the noodles.

Konjac noodles, or shiritake noodles can be found in the produce department at some Wal-Marts, from health food stores, or on line. I try to get the ones without soy or other ingredients. If you’d like to order them from me, I’ll show you which ones I sell and used in this soup. Make sure to take advantage of my flat rate shipping and stock up on some other items at the same time! πŸ˜‰

Miracle Noodle Angel Hair

Broccoli Noodle Soup
2 bags angel hair konjac noodles
2 small or 1 large onions
1/4 cup coconut oil
2 14.5 ounce cans chicken broth
2 quarts water
2 large chicken breasts
1/2-2 teaspoons red pepper flakes (how hot do you like things?)
2 Tablespoons mineral salt
1/2 teaspoon black pepper
2 13.5 ounce cans coconut milk
2 pounds frozen broccoli

Instructions:
Drain and rinse the konjac noodles. They will smell funny. Fishy, maybe. Cover them with water in a small pot and boil them for awhile. Maybe 10 minutes to 1/2 hour.

While they are boiling, cut the onion and sautΓ© it in the coconut oil.

Add the chicken broth, water, chicken and spices. Drain the noodles and add them, too.

At least bring it to a boil if you are in a hurry, and make sure the chicken is done. But it is better to cook it longer. Up to an hour on low is good. This allows the konjac noodles to absorb the flavors and to be more tender. When the chicken is done, remove it and let it cool for a few minutes before dicing it and adding it back to the soup.

Just before serving add the coconut milk and broccoli. Continue simmering just till the broccoli is done and while it is still bright green.

Creamy Spinach Soup

With Indian Spices, this quick, fragrant, warm and creamy soup makes a great lunch with a side of bread and butter. (Low carb bread for those of us following Trim Healthy Mama). It is a thin, almost drinkable soup, but it is delicious!

Of course, this is a large recipe. You may cut it in half or further.

If you are following THM this would be an S.

Creamy Spinach Soup

1/2 cup coconut oil
2 onions, chopped
2 teaspoons minced garlic
Seeds from 8 green cardamom pods, optional
4-14.5 ounce cans chicken broth
12 cups fresh spinach
1 teaspoon cumin
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne or red pepper
2 teaspoons salt
1/2 teaspoon nutmeg
1 13.5 ounce can coconut milk
1 teaspoon glucomannan

Instructions:
SautΓ© the onions, garlic and cardamom seeds in the coconut oil. Add the chicken broth, spinach and spices. Bring to a boil and let simmer a bit till the spinach is cooked and wilted. Transfer to a blender (I used a vitamix) by batches and blend till smooth and creamy. Add the can of coconut milk and glucomannan to a partial batch and blend. Return all to the pot and bring back to a boil.

If you are not dairy free, you could always add some cream in place of the coconut milk. Maybe a cup?

Not Butter

I love a variety of foods. But, if there are two things that I really miss having, it would be bread and butter. Together. Following Trim Healthy Mama, we are taught to separate our fats and carbs. That means butter is ok. And so is certain bread.

I love butter, so that’s great! Until I start sneezing. πŸ˜’

And I’ve found I do best without gluten, too. πŸ˜’

Well, this recipe takes care of the butter problem for me! πŸ˜‹

There are lots of great low carb recipes that this would be great on. Like the Nuke Queen’s bread by one of the authors of THM.

Not Butter
1 cup light olive oil (to prevent a strong olive oil taste)
2 Tablespoons grated carrots (for color)
1 teaspoon sunflower lecithin granules
1/2 teaspoon salt
1/16 teaspoon butter flavor
1 teaspoon glucomannan, optional
1 cup refined coconut oil (so there’s no coconut taste)

Put all the ingredients besides the coconut oil into the vitamix and run on high till the carrots are totally blended into the oil with no pieces left. Transfer to a bowl and whisk in the coconut oil. Place in the refrigerator to begin to harden, whisking periodically. When it has become creamy and like soft butter, spoon into molds or small containers. Store in the freezer. You can keep one in the fridge for using.

That’s it!

image