Shrimp & Cauliflower Salad – S

If you are having trouble coming up with a side dish to a meal, or wondering what to bring to a friends potluck, and making it something you can enjoy on you THM journey then here is a recipe for you!
IMG_7148I used this recipe as a side dish for the meal I served to my husband for our 3rd anniversary dinner. See the link to the recipe below.

Shrimp & Cauliflower Salad –  recipe here

Follow the recipe instructions as shown in the link above and you will be delighted at the outcome. Scott and I both enjoyed the fresh taste of this salad.IMG_7126    IMG_7128
IMG_7130Get your Shrimp, Cauliflower, and cucumber ready for a tasty side dish to share with your friends. It was a relatively east salad to make – once your shrimp and cauliflower was cooked and ready. I would suggest making it a couple day’s in advance. Like most things, it gets better after a day or two in the fridge soaking in the juices.
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I hope you enjoy! Check out the rest of the anniversary menu and recipes HERE.

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Flax & Parmesan crackers – S

Although this could be used as a snack option, it doubled as an appetizer that I served to my husband at our 3rd anniversary dinner.
The recipe is actually used as a pizza crust so feel free to make that! It sounded delicious. However, for this occasion I needed an appetizer option so I decided to make the, into crackers.
Flax & Parmesan Crackers Link Here

Follow the directions on the link above. For the crackers I rolled out small balls of the mixture and pressed them flat on a cookie sheet. I wanted them to be quite crispy so I left them in the over longer than the 15 mins recommended. Also, I stored them in the fridge until ready to serve to make sure they had a bit of a crunch to them.IMG_7121IMG_7123
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These crackers were served with a variety of meats and cheeses along with:

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Be sure to check out the rest of the dinner menu and links HERE

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Stuffed Pork Tenderloin – S

For our 3rd anniversary dinner I decided to make it a special night. Food was definitely a key component as my husband and I both love food! However, to be sure it was THM friendly and delicious
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I decided to try some recipes that I had never tried before. The entree was a stuffed pork tenderloin. I had cooked one in a slow cooker years ago when living at home with my family but never in an oven so this was a first! I combined recipes and ingredients from two separate recipes – ONE and TWO. I had to eliminate some ingredients so that it was a true S setting.

Stuffed Pork Tenderloin

1.5 pounds pork tenderloin
1/2 tsp salt
1/4 tsp black pepper
3 slices bacon
Reserved bacon grease
2 tsp olive oil
Goat cheese or blue cheese, crumbled
3 sprigs of rosemary and Thyme
Parsley
Kitchen twine

Directions

Preheat oven to 450 degrees
Fry the bacon, reserving the pan and grease. Pat bacon dry and chop
Slice the pork tenderloin horizontally down the center, not all the way through. Slice enough so that you can lay the tenderloin flat. Optional – open it up and cover with plastic wrap. Pound it evenly with kitchen mallet.
Remove the plastic wrap if used. Sprinkle the inside evening with the salt, black pepper, chopped bacon, goat cheese and/or blue cheese (I don’t enjoy blue cheese so I just did one half goat and the other half blue cheese), and pull tenderloin together , top with the rosemary, thyme, and parsley. Then tie the tenderloin together with the twine.
Heat the reserved bacon grease in pan. Coat the tenderloin in olive oil. Once the pan is hot add the pork tenderloin and brown on all sides. When all sides are browned place the tenderloin in a dutch oven or deep pan. Place the tenderloin in the oven to bake for 20-30 mins, or until 145-165 degrees with meat thermometer.
Remove from over and let the pork rest for about 5 mins before slicing it.

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I was surprised at how tender and moist the meat was. The goat cheese added a wonderful flavour as did the herbs.

Paired with your favorite side dish, whether caulirice, green beans, salad, or other THM S side dish, this would be a fabulous meal for you and your family. Here were the sides I had for this entree:

  • Salad
  • Sauteedg Green beans and mushrooms
  • Shrimp & Cauliflower Salad
  • Spicy Chocolate BBQ sauceIMG_7198
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Lemon Cake – FP

There are some summer days when I get this craving for something lemony…today was one of those days…in fact it was for breakfast that I whipped up this cake with a side of coffee…**be sure to check out the update below and a new photo!

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Since finding out I had a sensitivity to dairy I have been tweaking recipes to fit my need….I have been experimenting with several lemon ‘cake in a mugs’ and thought I would try creating my own recipe…

LEMON CAKE IN A MUG

1/3 cup egg whites
3 Tbsp lemon juice (less if you don’t like tart, more if you like it super tart)
2 1/2 tsp sweet blend or 2-3 doonks of THM Stevia
1 Tbsp Oat Fiber
1 Tbsp Baking Blend
1 Tbsp non-gelling gelatin (if you are not dairy sensitive you could try 1 Tb of whey protein powder)
1/2 tsp baking powder
1/2 tsp glucomannan (if you don’t have this then you can omit it and I;m sure you’ll still have a lovely cake!)
pinch of salt

NOTE: When it comes to the dry ingredients like Oat Fiber, Baking Blend and Non-gelling geletine you can use 3-4 tbsp of either or a combination of all. I like a combination. However, if you don’t usually have the non-gelling gelatin in stock then you can omit it completely. I just use it for a little extra protein.

Mix all ingredients together until well combined and pop it in the microwave for 1-2 mins. You could also do this in the oven…but hot summer days call for microwave action 🙂

I doubled this recipe for breakfast and couldn’t finish it as it filled me up! My husband gladly ate the remaining pieces.IMG_3882

Making a berry puree or sauce would also be a lovely touch to top off this cake!
I tried raspberries over top the other day and it was fabulous! Keep your berries to a minimum and you will still keep it in FP territory!!

 

IMG_7310 Just a little update. For one of the many I have been making I made a raspberry sauce to cover the top of this gem. I love the combination of raspberry and lemon. Though a beautiful mix of raspberries and cream cheese would make a delightful S option I decided on a FP friendly topping…

  • Raspberries
  • Water
  • Sweetener
  • Glucomannan

I created this mix on a whim so I don’t have exact measurements but it’s super easy!
Heat your water (appx 1/4 – 1/2 cup), add the raspberries, stir while adding the glucomannan not too much as it can get thick (appx 1.2 – 1 tsp) and then add sweetener to taste! Again, it you like tartness don’t add too much sweetener 🙂
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HOPE YOU ENJOY!!
Let me know if you have any suggested tweaks!
Live Loved.

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Does Scientific Research (Still) Support the THM Plan?

I’ve wondered this question for a while. I know and trust that the THM authors did their research when they wrote the book but I can’t help but think: “If what a couple Aussie sisters from Tennessee have wrote about can be so effective and make so much sense, then what is going on in the Scientific Community? Are they discovering the same things? Are they coming to the same conclusions?”

It turns out, they are, and I absolutely love this fact. Here’s why.

I would say that the fundamentals of THM and what the authors write about are based and rooted in the Bible. This is what appealed to me most when I first started looking into this lifestyle. I am continually coming across scientific articles in support of the THM lifestyle. It isn’t that I need these to have renewed faith in the Bible or that I need constant confirmation that the Bible lines up with *true* scientific findings; I am also not on the sidelines of the Science vs. God debate fist-pumping and yelling “Hoorah” for the God team! I would say my response is the natural one of any child of God: worship from a regenerate heart in appreciation for His grand design. “Knowledge may make us proud but grace humbles”.

Check out the most recent article I found:

Extended daily fasting overrides harmful effects of a high-fat diet: Study may offer drug-free intervention to prevent obesity and diabetes

A quote from the article says: “For the last 50 years, we have been told to reduce our calories from fat and to eat smaller meals and snacks throughout the day. We found, however, that fasting time is important. By eating in a time-restricted fashion, you can still resist the damaging effects of a high-fat diet, and we did not find any adverse effects of time-restricted eating when eating healthy food.”

Disclaimer: This post is by no means a jab at the Scientific Community as I would consider myself to be a part of such. I am merely observing the most recent findings backed by scientific data an comparing them to the lifestyle choices I have made since my introduction to THM.

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