Sweet and Spicy Asian Stir Fry – FP or E

Okay, I’m not going to lie….I was a bit hesitant at first about trying this recipe. I just wasn’t to sure what to expect. Well I have news for you – AMAZING – worth every bite! On top of that it was quick and easy to make! Pearl and Serene do a fantastic job of creating recipes that are for women on the run.

If you have a book, the recipe for Sweet and Spicy Asian Stir Fry is found on page 341/342. If you do not have a book I encourage you to purchase one!

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This dish makes my heart sing! It was fantastic.

To keep this dish in the FP and E setting I used 99% lean ground turkey, instead of the chicken that is mentioned in the recipe. However, chicken would be just as great! I made a dinner the other night that included chicken and this amazing sauce! Anyway, just so you know as long as the meat is lean then it should keep you in the FP/E setting.

I didn’t have any frozen stir-fry veggies on hand so I pulled out what I did have:

  • Radish
  • Zucchini (made it into spaghetti using a veggetti)
  • Red Pepper
  • Brussels sprouts (THM has me finding that I like more foods that I thought I did)  IMG_5412       IMG_5414

There are a lot of veggies to choose from but that is what I had so that is what I used. I let the veggies cook in water/broth until they were nice and tender and then added the other ingredients that the recipe calls for. The aroma was delicious.IMG_5416

I didn’t add the zucchini spaghetti until about 5-7 mins before turning off the heat. I like my spagettified zucchini to have a bit of texture and not turned to mush. A short cook time keeps them crisp but cooked. You may have to add a bit more liquid to help steam them.

I also cut the recipe down because I was the only one eating it. Though I probably could have eaten the full recipe it was that wonderful!!

I had the THM Not Naughty Noodles on hand so out they came. I rinsed them and cut them as the sisters suggest in this video. As Serene puts it you cut them like “wang, wang, wang.” She makes me laugh! I also love that their brand does not have that fishy smell. Genius!!
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Once they are ready they are added to the delightful veggie mix and you have yourself an amazing recipe created by Pearl and Serene!

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By using the Konjac Noodles I kept this dish in FP. However, adding quinoa or rice will give you an E dish. This Asian stir-fry is a MUST TRY! The flavours come together so wonderfully well. You can play around with what spices and seasonings you add to the veggies but I promise you will enjoy this dish!
So, what are you waiting for. Go try this dish. Remember to share the recipe with your family, they will be amazed! Or wait…maybe don’t share it with your family. They will probably eat it all on you!! Let me know how it turns out for you. I think you will thoroughly enjoy it. Like I did.

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We are so blessed to have food daily.
God is good!

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Wonder Wraps – S style

Wonder wraps!! An amazing, fantastic recipe, I was so happy to have found these in the recipe section of the Trim Healthy Mama book. If you have a book, the recipe for Wonder Wraps is found on page 274. In the older book the wraps are called Egg White Wraps. If you do not have a book I encourage you to purchase one here (Canadian site) or here (American site).

NOTE: I made a great discovery while making these wraps. I often see people on the Facebook page asking for chip replacements. Well, in this post my friends, you may very well discover that there could be such thing as FP chips!!! Who would have thought. Keep reading…

I was craving some wraps and IMG_5311wondered what recipe I should choose. My mother-in-law had sent me a text and said that she had tried the Wonder Wraps. In her words “I love them! They are a wonder because they do not crumble and are quite resilient!”

No better review than that of someone who has tried the recipe. So, off I went to purchase psyllium husk flakes. I had never used psyllium husk flakes/powder before so this was going to be an experiment for myself!

The recipe calls for red pepper sauce, I had never heard of this before. I wasn’t sure if it was something sold in the stores or just where to look for this stuff. A light bulb went off…I IMG_5534had a red pepper sitting in my fridge….I grabbed the red pepper from my fridge, diced it up, put it in my blender and voila….my version of red pepper sauce. Maybe that is exactly what they were referring to but I wasn’t sure so I did exactly what it sounded like I should do, make my own red pepper sauce! It certainly did the trick and gave the wraps a delicious fresh flavor!!
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Once the recipe mixture was complete and the psyllium husk did it’s duty, the wraps were ready to be made and the fillings needed to be prepared.
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I just love the bright colours of those peppers. They are beautiful. God created so many wonderful foods! It makes me smile! Add whatever fillings you would like, so long as they are THM friendly (ie, lettuce, mushrooms, onions, peppers, pickles, laughing cow cheese). Some dressings go great on these or mustard. Though the wraps are FP, I made my fillings for these an S. Hence the ground beef, bacon and cheese, I have another post that keeps the meal fully FP here.

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Once you have assembled all necessary components it is time to dig in and enjoy! Oh it almost makes me drool just thinking about how delicious these were. I was so eager to eat these up but I had to take time to get a decent picture. The one on the right was the eagerly-eaten-delight.
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DISCOVERY – FP chips! Oh my land, when you get busy in the kitchen…things start to burn! I was in the middle of preparing the fillings and forgot that I had left the last wrap on the frying pan. My husband noticed and brought it to my attention…he took it off and as I heard crunching, he said, “Wow! This is like a chip and really good! A little more seasoning and it would be the perfect chip!”  I tried it and sure enough, who would have thought! Pearl and Serene are amazing and there is more behind their recipes than we know! This is a semi burnt Wonder Wrap…

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Well folks, give the recipe in the Trim Healthy Mama book a try. Don’t forget, it is found on page 274. You will not be let down!! Oh the glorious creation, food glorious food!

We are so blessed to have food daily.
God is good!

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THM Review in 3 Points

Note to readers: This review is not meant to be a replacement for the book and I would recommend reading it since the authors go into great detail about the fundamental knowledge that this plan is based on.

As far as I know, Engineers aren’t exactly known to be bloggers or exceptionally “wordy” type people. I learned in technical writing that each word needs to be essential in building each sentence; each sentence must be aligned like the shaft of an arrow heading towards the main point you are attempting to get across. Each word and point ought to be so essential that if missing, the whole structure would collapse and not make any sense. As victims to our training, we tend to be short worded and to the point in our conversations and writings (works great for the workplace but not for first dates!).

Why am I saying this? If you have sat down to read the THM book, you may have been overwhelmed by the shear size of it! Since trying out the “THM” lifestyle, I have had many people ask me what the book is about and what is the difference between this and the plethora of other “diets” out there. When my brother, a Mechanical Engineer and soon-to-be medical doctor, (see link to his site) said to me in true engineering fashion: “I don’t have time to read the book; what is the main dogma, the 1-2-3, the condensed version of the book?”, I had to pause and pull everything together in that huge book that made sense to me and express it in under 60 seconds. I haven’t read every single detail of the book myself but my wife has and I would highly recommend getting a copy as we reference it on a daily basis. From what I learned through my own reading, discussing with Ruth and observing how my body reacted, I was able to create a review of three main takeaways from the book. Since then, I have shared it with other people and at the request of one of Ruth’s contacts, I am going to share it here!

Point #1: Stop spiking your insulin. Refined sugar is your enemy; it spikes your blood glucose levels and makes your pancreas work overtime. Soda, pop, double-doubles, cheese cakes, chocolate bars, cookies, most cereal are actually killing you and rotting your teeth at the same time! Even honey, maple syrup and excessive amounts of fruit and fruit juices, while ok in moderation, are over consumed in our diets and are contributing to the sugar endemic in North America. Keep in mind that sweetness itself is not the enemy, the sugar (pretty well anything that ends in “ose” on the ingredient label) is. The other thing about sugar is that it is like a drug, the more you have it in your diet, the more you crave it. So, the next time you are thirsty – drink water; next time you order coffee, cut the sugar; Instead of picking up a snickers, grab a piece of cheese and/or some walnuts; instead of ordering the sweets at a coffee shop with your coffee, sneak in some THM approved sweets in your wife’s purse… seriously, this is what we do (see pic below)! Bottom line: Cut the refined sugar

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Point #2: Stop mixing your fuel – for the men: imagine trying to run your motorcycle on gasoline and coal at the same time…this is what you are doing when you eat your tough-guy meat and potatoes or burger and fries. It is my understanding that your body really only burns one fuel at a time, so if it sees carbs and fat at the same time and in abundance, it will start to burn one and store the other. The idea around the S, E and Fuel pull meals is actually pretty simple. Your body is interested in 3 types of foods: proteins, fats, and carbs. Think of it like protein is the building block or foundation of your meal and can be combined with either carbs or fats (not both). Proteins come from hearty foods like egg whites, milk, nuts, meat, fish, chic peas, kidney beans, lintels, etc. Many of these foods already contain fats like the milk, nuts, red meat and fish. Don’t mix these in meals with high carbs. Carbs come mostly from the fruit and vegetable family of foods like pineapple, mangos, potatoes, and anything wheat based like pasta and breads. So how do we put these fuels together?

1. Protein and Fats – this is your satisfying or “S” meals. What’s ok?  Bacon and Eggs, but skip the toast, orange juice or fruit smoothie, and home fries. Try coffee (no sugar), water, and fried zucchini instead (the THM book has plenty of options). So, what about the North American Staple: Burger and fries? Sorry, two fuel types: its adding unwanted pounds. Good news though: you can still enjoy hamburgers – Ruth and I frequently order triple bacon cheese burgers (from a restaurant that serves real meat – we are not fast food types) without the bun but with extra lettuce and all the toppings. Believe me, it is something to see my wife put away a triple bacon cheese burger and still have room for more:)

2. Protein and Carbs – this is your energizing or “E” meals. What’s ok? Oat meal with berries and greek yogurt and black coffee. Oat meal packages don’t count since they are full of sugar! You need to substitute the honey, maple syrup, and brown sugar out with a low carb sweetener like stevia extract powder that won’t spike your sugars. As a side: I hear lots of people complain about the taste of stevia and other sweeteners – Unless you are allergic, consider these two points: go easy (very easy) on how much you put in – stevia is extremely potent (Click the link to see just how much more potent it is!). Secondly, give it time, develop a taste for it – I am convinced that the reason you “don’t like the taste” is similar to why kids “don’t like their broccoli”! It is almost entirely a mental thing. I can almost hear my mother say: “eat up, it’s good for you!”.

3. Low fat and low carb (can include protein) – These are your fuel pulls. For all you perpetual snackers out there, you don’t necessarily need lots of proteins in these snacks; i.e., choco pudding from the THM book (p.366), the gummies, celery, etc. As a meal, they should likely be paired up with some protein – the book suggests 3 oz (i.e., cabbage or cauliflour with a lean white meat like chicken, turkey or white fish).

Point #3: Give your body the chance to burn the fuel you just ate – leave approximately 3 hours between meals. It is hard to believe that 3 hours is all it takes for the human body to break down the food, recognize the fuel type, convert the fuel to useable energy forms and deliver it to the parts that need it!  My day looks like this: 5AM – wake up; 5:30-6AM – breakfast; 9AM – snack; 12PM – lunch; 3 PM – snack; 6PM – supper; 9PM – snack; 11PM – bed. So the next time you reach for a snack or have the munchies, do your body a favor and check your watch. Maybe just have a glass of water instead and wait til snack time (just like when we were kids at elementary school)!

That is about it! These are the 3 points that I took from the book – there are more points of course and tons of recipes in there but if you can stick to these, I guarantee that you will be more healthy and enjoy your food more! I hope this has been a help to you and welcome you to comment below or share this post with your partner (many macho men are scared of the “mama” part in the title of the book!), friends and family. Please click “like” and “share” below!

You can also check out my post His Perspective to see more of my perspective and point of view. Having trouble getting started on THM? Get set up for success by reading my post called “3 Things you need to start THM

Disclaimer: I am not a health professional, rather, I am a simple Christian husband trying desperately to fulfill the position God has for me. I do not claim to be an expert in areas of human sciences, nutrition sciences or kinesiology. I am just sharing what makes sense to me and has worked for me in hopes that it will help you too!

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Cauliflower Pizza – S

First of all, hear me on this….

AMAZING!! Simply AMAZING!

So, I asked my husband (Scott) what he would like for dinner, I had to run out for groceries anyway so I figured I would pick up what he would like. His request was pizza!! And who doesn’t like a good ‘ol pizza night sometimes. The crust, oh my land, I just have so much good to say about this pizza! Take a look…IMG_5473Let me tell you all about it, CRISPY, succulent, healthy, a THM friendly S dish, and definitely a make-again recipe. So, Scott wanted pizza and pizza he got. I was super happy I looked around for a recipe, this is something you WANT to make! (The recipe link is at the bottom of the page.)

So, out with a head of cauliflower along with some other veggies and used my handy dandy food processor (not electric, but it did the job) to ‘rice’ the cauliflower, I added the garlic as well to mince it. IMG_1913

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The recipe calls for 2 cups of the ‘riced’ cauliflower, I was feeding 3 people so I did  1 1/2 the recipe. So, I used 3 cups of the cauliflower, 3 cups of the cheese, 3 eggs etc. As I mixed the crust ingredients together I added spices like cumin, thyme, onion/garlic powder, pepper, salt, paprika to give the crust a bit of an Italian taste. I didn’t have the fresh basil that is called but I had frozen basil leaves. I took the package out of the freezer and let the leaves thaw for a bit, cut it up and squeezed the excess water out with paper towel.

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The mixture was quite wet and maybe the next time I do 1 1/2 the recipe I would maybe only add 2 eggs instead of 3 and if I need more moisture add some carton egg whites. However, it didn’t affect the taste and amazingness of this pizza!IMG_5455

Due to the wetness of the mixture it was kind of hard to pat and spread, just because it stuck to my fingers a bit. I tried using a spatula but that wasn’t any better…either way they got thinned out enough and worked. I made 4 pizzas but because of the size I could only fit 2 on a tray. I cooked them for 14-15 mins and they turned out perfect!

I meant to get a picture of the cooked crust but forgot….to many things frying and cooking in the meantime (ie toppings). They were crisp and darkish around the edge. Also, very easy to remove from the parchment paper as they are quite resistant and hold together very well. Not ripping and tearing from moving them around. The toppings I used included the following:

  • ZucchiniIMG_5463
  • Red pepper
  • Green onion
  • Mushroom and Brussels Sprouts sauteed in butter prior to putting on pizza
  • Ground beef
  • Tomato Sauce
  • Eggplant (I was going to add this as a topping but I have never eaten eggplant before so I wasn’t sure how it would turn out. Instead, I fried them on the side. Seasoned them well and they are great!! I will now be adding them to a lot of my other meals. I love finding new things to work with!)

For the tomato sauce I used a small can of tomato paste and loosened it up with water and almond milk to make it less carby to fit with a THM S meal and to make it more like a pizza sauce spread. My guest wasn’t into all the “crazy” veggies that we like so I just topped his with red pepper, green onion, bacon bits and the ground meat. (He loved the pizza just as much as we did btw). The pizza prior to cook time with and without cheese…

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Oh-so-good, so very very good!

I didn’t do everything as per the recipe, like the ricotta cheese – because I forgot to pick it up while I was getting groceries and I didn’t use yellow zucchini because I couldn’t find any (check 3 stores for it! haha I really wanted this yellow zucchini) and fresh basil…I used frozen and it worked.

Needless to say we were very much satisfied, one pizza each, one leftover that my husband and I can share for lunch tomorrow, delightful! Have I mentioned that I love leftovers…I do! We also had a delicious side salad, made by my dear husband, to go along with the delightful crispy pizza. He also grated the cheese and stirred the cooking veggies as I bustled around the kitchen getting other things ready. He is amazing!

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CLICK HERE FOR THE RECIPE!

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Mashed Butternut Squash – S

I made a dish yesterday, Satisfying Cabbage & Beef. With it I made a side dish of mashed butternut squash. I have made a few savory things with butternut squash but yesterday I wanted something sweet to go with the savory Cabbage & Beef.

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The pot of butternut squash that I cooked served two purposes. One of which I will post when I take the dish out of the freezer some day to eat. Don’t worry I will fill you in on the recipe when it comes. 🙂 But just so you know, it looked and tastes quite delicious after I did a taste test or two, yum yum! It also involved the cabbage that I cooked so making two meals in one, not bad I say!

…back to the side dish of squash I made last night for dinner though. Sometimes I like to eat sweetened squash and last night that is what I decided to do with one half of the butternut squash I cooked. I peeled, scooped out the seeds, diced and brought a whole butternut squash to a boil, and cooked until tender. I drained most of the water and divided the squash. Half I used for another meal option as mentioned above. (If you are serving a larger family stick with the whole squash. There are only two of us so half a squash was perfect.) The other half I left in the pot, with a little water left in the bottom, added some unsweetened almond milk, cinnamon to taste, 1-2 tsp Sweet Blend, dab of butter and a pinch of salt. You can adjust seasonings to your taste. If you don’t like sweet squash then by all means bypass the Sweet Blend and cinnamon and add more salt, pepper and butter.

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I mashed the squash in the pot as best I could but to get a better texture and consistency I transferred it to the blender and let it blend for a minute to get rid of the bigger clumps.IMG_5246

It was quite a delicious and satisfying meal. Kind of like one of those comfort meals. You could do any variety of side vegetables, the squash was lovely though. But remember you can eat all the cabbage you want, so long as you are full and satisfied when you finish!

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Iced Coffee – FP

It is Winter time here in Sarnia, ON but I don’t mind a nice cold glass of iced coffee every now and then if I do say so myself! And there is nothing wrong with making it feel like spring is almost here even in the dead of winter 🙂IMG_5262

As I sat down for my quick leftover dish of Satisfying Cabbage & Beef for lunch, I wanted some coffee to drink along with it but I wasn’t wanting it hot. So out with the blender and ice…

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In the Cuisinart small cup I mixed:

  • Half unsweetened almond milk
  • Half leftover coffee from this morning
  • A bit of water if you want to fill the cup or use less almond milk
  • 1/4 scoop of THM Whey Protein Powder (1/4 because I already had enough protein in my lunch)
  • 1 doonk Stevia extract
  • Pinch of salt
  • Splash of Vanilla
  • Sprinkle of cinnamon

Blend for a few seconds and then pour over a glass full of ice:IMG_5249

This is one of my favorite drinks – the creamy, coffee, chiller. It makes me happy and it is so easy to make. Even better it is THM friendly. You have your protein, no sugar and it tastes delicious…even in the Winter.

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Satisfying Cabbage & Beef – S

Sometimes you need a quick and easy dinner to whip up at the end of the day. This is a simple meal, but if seasoned well can be just fine and tasty and great for leftovers 🙂 we all like to have those on hand sometimes!

Last night I made a Cabbage & Beef dinner. My husband was going to be late getting home and I didn’t want something that was going to take much time to prepare. So out with the cabbage and ground beef.

I like to let cabbage cook for quite a while (I’ve heard that a longer cook time helps with the gas issues cabbage can sometimes cause). In the afternoon I cut up half of a cabbage… 

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….along with celery and green peppers and let it soak in water until I was ready to turn it on in the evening. I am not positive what the soaking did, but I did it for convenience sake, that way I just had to turn on the stove top without any bother. As for precutting, I didn’t have to cut everything when I got home from work.

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I turned the cabbage on about 30/40 mins before dinner but cook time depends on how well cooked you want your cabbage. I brought it to a boil and then let it simmer until I was ready to eat it. Be sure you season the cabbage well, you will end up with a bland meal if you don’t. And no one likes bland. I used salt, pepper, onion/garlic powder, paprika and a touch of dill weed. Spices are a lovely thing, you can use whatever you wish to suit your own taste. I love spices!

Now, for the beef. This is a hard one 😉 You can cook the beef whenever you would like: morning, noon or night 🙂 And store it in the fridge until you need it. I cooked the beef a little after I turned on the cabbage to cook for dinner. That way it is warm when you are ready to eat and it doesn’t need to be reheated. Make sure to season the meat well. I like to use salt, pepper, onion and garlic powder, creole and anything else that pops out of my spice cabinet.

IMG_5273Then you basically mix the cabbage and beef together! Voila, easy peasy! Once it is all said and done it is quite easy to prepare and serve. Might I add very tasty as well, with spices. I wonder if maybe letting the cabbage soak and not draining the juice adds to the flavor as well. It just may have…I added a sprinkle of cayenne on the top (mostly because I thought the red flakes looked nice haha but it added a nice touch to the taste as well).

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Ready for the side dish: Mashed butternut squash – S   

The pot of butternut squash that I cooked served two purposes. One of which I will post when I take the dish out of the freezer some day to eat. Don’t worry I will fill you in on the recipe when it comes. 🙂 But just so you know, it looked and tastes quite delicious after I did a taste test or two, yum yum! It also involved the cabbage that I cooked so making two meals in one, not bad I say!

…back to the squash I made last night for dinner though. Sometimes I like to eat sweetened squash and last night that is what I decided to do with one half of the butternut squash I cooked. I peeled, scooped out the seeds, diced and brought a whole butternut squash to a boil, and cooked until tender. I drained most of the water and divided the squash. Half I used for another meal option as mentioned above. The other half I left in the pot, with a little water left in the bottom, added some unsweetened almond milk, cinnamon to taste, 1-2 tsp Sweet Blend, dab of butter and a pinch of salt. You can adjust seasonings to your taste. If you don’t like sweet squash then by all means bypass the Sweet Blend and cinnamon and add more salt, pepper and butter.

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I mashed the squash in the pot as best I could but to get a better texture and consistency I transferred it to the blender and let it blend for a minute to get rid of the bigger clumps.IMG_5246

It was quite a delicious and satisfying meal. Kind of like one of those comfort meals. You could do any variety of side vegetables. But remember you can eat all the cabbage you want, so long as you are full and satisfied when you finish!

One of the best things about this meal was that it was THM friendly and there were LEFTOVERS. So for lunch today I grabbed my prepared plate of delight, made a chilled iced coffee and sat down for another quick and easy meal.

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Morning Oatmeal – E

Some mornings there is nothing more warming and welcoming than a bowl of porridge. I remember growing up as a child when morning porridge was on the menu…lets just say we would tend to give mother a hard time. To her great joy, eventually we grew to enjoy it and topped it with the brownest brown sugar, milk and other such non-nutritious foods. My brother loved the packaged ones that had dinosaur eggs that cracked open with the heat of the boiled water. Since those days, things have changed and we enjoy it THM style (ie. not loaded with brown sugar) and I must say it is just as delicious and warming.IMG_4616And not just a bowl of porridge but with coffee! Coffee has been a funny thing for me. Before my THM and married days, I used to drink my coffee with cream and sugar but I could only ever drink 1/4 mug. I never really completely enjoyed my coffee. After meeting my husband-to-be (who drank cream only in his java), there would be times I would finish off his drink. I realized that maybe I didn’t like the coffee with sugar so I went cream only. Since a camping trip we took with our Irish friends, cream was not always ready in the cooler so I drank the rich, strong, dark coffee my friend would make. Now, cream is rare in my coffee, I love it black; although when I do want it creamy, I make the THM sisters Trimmaccino recipe. I absolutely love and recommend it!

The 0% greek yogurt and strawberries give such a great fresh taste. I sweeten the 0% Greek yogurt with THM stevia (1-2 doonks is plenty) and flavor with vanilla as I don’t like the flavor of plain yogurt. I also love to sprinkle truivia or Erythritol over the top, this gives it the sugary texture that the brown sugar used to give. This is a wonderful, simple breakfast to be enjoyed on a cold winter morning!

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