Taco Pie – S

Tonight’s dinner was a delight. Simple. Easy. Tasty.
Someone had posted a picture of this on the Trim Healthy Mama Facebook page – what better thing to do than look up the original creator of this delight? It was super easy to make, and if you are on the run it won’t take you long to prepare, have cooked and on the table for your hungry family!

IMG_7785.jpgYou can fine the recipe for this taco pie HERE.

IMG_7788Although I cannot take credit for the taco pie delight, that fresh dollop and dish of salsa you see….that makes me smile – I can give credit to my husband for his amazing salsa making skills – so fresh and so tasty every time!
Such an nice pair for the taco pie. Adds a hint of summer-fresh-garden.
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Check out this link for FRESH SALSA for the recipe!!

When you pair that delicious taco pie with salsa you have a beautiful and mouth watering meal! My husband also thought adding the taco pie to a lettuce roll-up would be a good idea. Looks a bit messy but delicious if you ask me!
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Really, you could have this for breakfast, lunch or dinner – YOU CHOOSE and while you do that enjoy!

 

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Fresh Salsa – S, E or FP

Are you making tacos/taco pie, wonder wraps, lettuce wraps, a burger salad, making a sandwich or just wanting to eat a mouthful of freshness – try the recipe below!

I have a friend, Heidi who introduced us to her homemade fresh salsa, that was a fantastic day. It was delicious! She can throw ingredients together like no ones business and it’s amazing every time! Since trying her amazing salsa my husband has been making it for us and for your sake, has created recipe for this fresh salsa. Although, if you would prefer throwing ingredients together you may be surprised and the goodness you create!

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FRESH SALSA – S, E or FP

1/3 Onion
1 Garlic clove, minced
3 Roma tomatoes (or other type if you don’t have Roma’s)
1/2 Red pepper
1/2 Jalapeno pepper, or more or less depending on spicy endurance – remove seeds
1-2 tbsp Lemon juice (or to taste)
1/4 tsp Salt
Bunch of Cilantro, to taste

Add all ingredients together in a food processor until chopped small, not completely pureed. I have a small manual food processor that works great every time!

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Happy eating!

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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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THM Anniversary Dinner

My Husband.IMG_7251a
My heart.
I love him.
He loves me.
We both love food.
He inspires me…

So, I thought I would combine his love for food and my love for cooking together to make a special evening for us both for our third anniversary — THM style all the way!

I am so blessed to have such an encouraging and supportive husband. He has made the THM journey a good experience – always willing to try new things, interested in and asking about what and how I bake/cook things, trying his own THM recipes (impressive!) and just being a constant support has been a blessing. I am so thankful.

Apart from food – God has blessed me with this amazing man. Marriage has been a learning experience and though there will always be ups and downs God has blessed me with a constant and supportive husband. Without Christ in our lives our marriage couldn’t be what it is. I am thankful that we both know Christ personally as our Lord and Saviour. Feeling blessed.

Click for Options

I have friends who own a beautiful cottage on a beach, last week I thought I would ask if I could use it to make a special evening. They said yes, so on June 9 I set off to get things started. Look at the view…mmm beautiful!

It took me a while to get things prepared. The day before I spent the day preparing the food I was going to take. The menu was as follows:

AppetizerFlax Parmesan Crackers topped with:
Cauliflower hummus or Radish Green Pesto
Prosciutto, Turkey or Shrimp
Cheddar, Pep Jack, Gouda or Goat Cheese

EntreeBacon & Goat Cheese stuffed Pork                                                                 Tenderloin
Green Beans & Garlic
Shrimp & Cauliflower Salad
Garden Salad with Vinegar Dressing
Spicy Chocolate BBQ sauce

Dessert – Chocolate & Vanilla Truffle
Coconut Whipped Cream

Now I bet you want to see pictures of the food, the recipes I used and the review….

Appetizer: Flax Parmesan Crackers topped with…
Cauliflower hummus or Radish Green Pesto
Prosciutto or Turkey
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I found the dips to be a touch too salty but once paired with the biscuits, meat and cheese it balanced the flavors. This made a wonderful appetizer.

Entree:
Bacon & Goat Cheese stuffed Pork Tenderloin

IMG_7162This….this was moist, and delicious. I have never done a Pork Tenderloin in the oven before so I was a bit nervous of the outcome. I was pleasantly surprised.

Green Beans & Garlic – Season them well and you’ve got it!
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Shrimp & Cauliflower Salad – this was a new recipe for me and well worth it!!IMG_7148

Garden Salad with Vinegar Dressing – nothing new or special, I just love a simple salad
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Spicy Chocolate BBQ sauce – another new recipe and this one I would suggest you go whip up for your family. It is easy and delicious!! I was a bit iffy on the ‘chocolate’ part but I assure you it makes this sauce amazing!
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Dessert
Chocolate & Vanilla Truffle with Coconut Whipped Cream
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What a ‘sweet’ ending to a wonderful dinner with my husband! So thankful for His company and love.

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Check out a couple of my husbands personal posts on things he has found helpful over the course of our THM journey…

 

 


Amazing recipes and links to come!! Stay tuned…

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Fuel Cycle Week 2

You can find week 1 of the Fuel Cycle week HERE

This second week was a bit of a challenge as I had a few meetings where snacks were a temptation and a conference where meals were provided. However, I decided to take the challenge upon myself to stay on plan as best I could. I was not ungrateful for the food that was provided and I wouldn’t normally be this nit picky, but I wanted to do this as a challenge to myself and to see how well I could stick to the fuel cycle over the busy weekend. I came out realizing that you can plan and pack for a weekend away. Though I found myself sick of boiled eggs by the end of the weekend it worked and I stayed on plan. I even resisted temptations (ie. cookies, pies, pizza, chips, etc.)

A meal sample of this week…..YUM!IMG_6334

Day 1 – Deep S

Breakfast  6:30 am

Breakfast was quick and easy to prepare as we had a 3 hour drive to Toronto. I made a vanilla shake of Unsweetened Almond Milk, vanilla, sweetener, ice and a tbsp of MCT oil to make it a deep S and a side of the wonderful Trimmiccino. I figured if I ate just before I left I would be ready for my snack before I got to TO. Sometimes it feels like you need to IMG_2084snack in the car, a mental physiological thing though don’t let it get the best of you. Bring some sippers along to help with the urge if you have to. I went prepared…cooler and all! I took my stash of necessities, though it appears to be a big cooler it was not completely full. I wasn’t sure what meals would be served at the conference so I brought some options along which you will be see along the way.

Snack 9:30 am

IMG_2086I ate half of my brownie muffin in a mug recipe (BMIM) because I knew lunch was served two hours later and didn’t want to fill my system before the next meal. I’m not sure what the hard and fast rule is to this 3 hour eating but I try to stick to it as best I can. I figured this was a better option than waiting 5-6 hours before eating again….I apologize for all the iPhone pictures but I didn’t bring my big camera along…hope these do the trick.

Lunch 12/12:30 pm

We waited in a long line for lunch so I’m not sure the exact time I ate. The meal was cold cuts on a bun. This was a great and easy meal to make into an S even if it wasn’t a perfect Deep S. I took lettuce, meat and mustard for a dressing. I skipped taking the bun, tomatoes,chips and cheese as that is not particularly Deep S. Please notice the cookies in the back ground 😉 I resisted!! I did grab a coffee though…again, notice the cookies. I was still a bit hungry so I went to m handy dandy cooler and pulled out a boiled egg with salt and pepper (just mixed spices in a small container) and polished off the other half of the BMIM.IMG_2088IMG_2089IMG_2090

Dinner 5/5:30 pm

Dinner was served, ham with a glaze (likely sugar loaded), peas with a glaze and a salad ladened with dressing. To be on the safe side and to continue this challenge to myself, though the food looked and i’m sure tasted amazing, out to the cooler I went. Beef, and boiled eggs!! I had brought the beef frozen, there was enough thawed that it made enough for a lunch. For those of you balking at cool beef, I’m not a picky eater so I was able to do it no problem! I also took a couple bites of dessert – BMIM.
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Snack- 9:30 pm

There was a get together for the young people at the conference, a wonderful time of singing Praises to God. The snack to follow was wonderful smelling pizza, with chips and drinks. I resisted the tempation and once I returned to the car I finished off the BMIM from Dinner.  The thought of snacking on a boiled egg was NOT appealing. I think by Sunday I will be sick of them….

Day 2 -Deep S

Breakfast 9:00 am

Eggs! I did have a nice picture taken but somehow I deleted it so here is just a shot of the eggs still to be eaten by someone. Along with a coffee this made for a great breakfast.IMG_2099

Lunch 12:30 pm

The conference menu was pasta, Caesar salad and meatballs. Had I not been so determined to stay on the Deep S I would have enjoyed the Cesar salad with the meatballs. But out the the car I went for Cabbage and beef, seasoned well, a swig of Unsweetened Almond milk and a bit of the BMIM. Yum!!                             IMG_2103

Snack 3:00 pm

The timing is a bit awkward to coordinate so I’m doing the best I can. I had a small snack of Unsweetened Almond milk and BMIM. I didn’t take a picture but you’ve seen it before 🙂

Dinner 5:30 pm

I decided I would check out this dinner.IMG_2133 I took salad that had a dressing (not sure what type…some vinegar maybe) and chicken that had a sauce….a nice change from eggs and beef! It was good and as close to Deep S without it being super Deep S.

Snack 10:45 pm

No picture but I drank some tea and finished the previous BMIM.

Day 3 – Deep S

Breakfast 8:00 amIMG_2135

What a wonderful breakfast!! I love poached eggs. I had a bit of sausage on the side which again was great.

Lunch 12:50 pm

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I didn’t feel like eating boiled eggs IMG_2139again so I did the best I could. I took some ham (glaze, tried to eat the least amount of sauce possible) and a salad. Still a bit hungry I had some beef and cabbage 🙂 I turned down the amazing looking angel cake and strawberries….fyi

Snack 5:00 pmIMG_2142

Odd time for a snack but we were driving. The last BMIM I had brought got devoured with a good ‘ol coffee.

Dinner 8:15 pm

A little late but I was hungry. An amazing wonderful delightful crispy salmon with a salad. I figured i’d use the rest of the boiled eggs too. It was a welcome change!IMG_6282

Day 4 – Fuel Pull

Breakfast 9:00 am

Cookie bowl Oatmeal for breakfast this morning to kick off the next two days of FP.IMG_6286

Lunch 12:10 pm

A delicious helping of FP shortcake with Greek Yogurt and strawberry mix to top it off. To drink I had small vanilla shake with protein to fill me up. Not too bad for a lunch!!IMG_6295

Snack 3:10 pm

So, I was out running errands and trying to decide what I would whip together quickly when I got home…in my mind I was searching through my fridge. I thought about the amazing Meringues in the THM book and thought, hmmm what if I whip up egg whites with vanilla and THM sweetener and fry it instead of using the oven….I give you, the cloud puff!

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Cloud puff

  • 1/2 cup egg whites
  • 2-3 doonks stevia, vanilla
  • 1/4 tsp xanthan gum mix until stiff peaks.
  • Heat frying pan on med-low heat…a smidgen of butter (you don’t want this to be S) fry on one side until golden brown, flip and let cook for another min or two. This made about four round cloud puffs.

Top with Greek Yogurt/strawberries/vanilla/sweetener mixed together. The texture may take some getting used to but what a great FP treat! I enjoyed it.

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Dinner 6:15 pm

IMG_6312My Fuel Cycle friend, Michelle, is always showing me her perfect egg white omelets. I have tried and tried but to no avail….they always end up scrambled! I think my non-stick pan is loosing it’s ‘non-stick’. However, the scrambled was fantastic!! Topped with a mix of cabbage, radish cut small in food processor, peppers and green chilies, topped with Greek yogurt, and broccoli on the side. I also had half of a Fat Stripping Frappe on the side (page 240 in the THM Book)

Snack 9:30 pm

Okay, I think my late night snacks need to be reduced. I’m afraid i’m eating them too late and just before heading to bead. Time to share the Cloud Puff with my husband. Another cloud puff in my day but this time with chocolate and vanilla pudding (page 366 from THM book). I suppose you could call it a layered cloud puff ‘cake’…but it’s not cake texture.
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Day 5 – Fuel Pull

Breakfast 9:00 am

The BIG BOY (page…in the THM book). I love this smoothie, so delightful and now that summer weather is nearly hear I’m excited for more! Of course I couldn’t resist this shortcake so I added it to my breakfast.IMG_6325

IMG_2164Lunch 12:00 pm

Today was leftovers for me. I didn’t mind though, egg white scramble with leftover veggies added.

Snack 3:30 pm

Okay, today I tried an experiment. I enjoy things savory sometimes, and I used to enjoy a nice toasted bagel or piece of toast so I thought what if I turned the sweet shortcake recipe savory and toasted it….well…lets just say I ate it because I had made it and didn’t want to waste the precious ingredients. Would I make it again? mmmm probably not. Keep the shortcake recipe sweet not savory!

IMG_6329IMG_2165I tried adding spices instead of the sweetener but I think the oat fiber messed up my plan…maybe someone can help me but I think oat fiber needs to be mixed with sweeteners not savory spices. I added some Greek yogurt which was the saving grace to my snack today. I also sprinkled some cinnamon/sweetener on the second piece which helped.

Trial and Error – Keep that cake sweet!

Dinner 6:30 pm

My friend Michelle sent a recipe for crepes and it worked!! Wahooo, and they were super delicious! Filled with Greek Yogurt and a strawberry sauce (but not too too much of each because you don’t want to go into E territory). And a bit of unsweetened almond milk to drink.
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Snack 9:30 pm

I tried Brianna Thomas’ FP hot chocolate it was IMG_6337super delicious!! Though, as I did a bit of calculating it seemed to be over the 5g of fat count. I’m not normally a counter and maybe this is nit-picky but I was curious, especially for the FP meals/snacks. Maybe it depends on your products….(4.6g fat from Coconut Oil, .5g from cocoa, a tad from low-fat cottage cheese and then you have 1.25g fat from the almond milk, over 5g of fat). That was my quick calculation, maybe someone can clarify that for me…

Day 6 – E Refuel

Breakfast 9:00 am

I absolutely love when E day’s roll around! It makes me happy! Oatmeal for me today with mango and blue berries mixed in, Greek yogurt on the side and a coffee to guzzle. I just find great satisfaction in this breakfast. God is good!!IMG_6338

BTW I had a dream last night that I had been in a restaurant and a some meal that had a bun and the whole time I was thinking of how it was messing with the Fuel Cycle I was on. I woke up trying to think if I had actually eaten one haha. You know you’re a THMer when….

Lunch 12:00 pm

I really enjoy tuna, today’s lunch was a good day for tuna! So I had my lettuce, peppers, onion, tomato, balsamic vinegar and red pepper sauce, last but not least one of my favorite things Sweet Potato!!! I just love a good cooked sweet potato, it makes me smile and makes me thankful. A side of coffee.

Snack 3:00 pm

I had to run to work so I grabbed what I could, Stevia Sweetened Greek Yogurt with a bit of protein powder added, a touch of peanut flour and half of an apple. It was very delightful!
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Dinner 6:00 pm

IMG_6379Rice, the first time I’ve eaten rice since being on THM and I thoroughly enjoyed it! So, here we have rice, some beans, veggies (this recipe, veggies I cooked in water). Chicken to finish it off! So amazing! Highly recommended. Can’t forget the lemonade 🙂IMG_6384

Snack 9:00 pm

I was out at a friends place watching a movie and to avoid the wonderful looking, sugary treats that would be provided I brought along so roasted garbanzo beans (RGBs). And, if you have ever eaten these you will know why someone said, “sounds like there’s a rock cruncher in here” clearly my being discrete was not very successful. I love to do my RGB’s sweet with THM sweetener and cinnamon. a favorite snack of mine.IMG_5594

Day 7 – E Refuel

IMG_6388Breakfast 9:00 am

I decided on a coffee and vanilla shake for breakfast this morning. It is more of a Fuel Pull meal than an E but sometimes I feel heavy with carbs so doing one Fuel Pull snack/meal helps. I blended a bit of protein in with my coffee this morning.

Lunch 12:00 pm

Such a delicious, simple lunch. 2 pieces of Ezekiel bread, side of sweetened Greek Yogurt and a peach cream sauce for the toast. It was like peach jam! So amazing!!

For the peach spread:

  • simmer a 2 tbsp of water
  • add a couple diced peach slices
  • sweetener
  • glucomannan
  • blend!

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Snack 3:00 pm

IMG_2190I tried another experiment today. I took the FP shortcake recipe and turned it into a fruit cake. I added a few blueberries, mango and strawberries with a side of Sweetened Greek Yogurt.
Talk about delicious!!! Just before my snack time I had turned down some cookies that were offered to me in the office and I’m glad I did because this THM treat was a great substitute!
Fruit cake along with some roasted garbanzo beans (a favorite snack of mine as well) made a marvelous snack.

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Dinner 6:30 pm

This was a fantastic meal. Pinto beans are a delight! I usually soak mine over night, in the morning I add chopped onion, jalapenos and mushrooms and season it well with salt and pepper. I let the beans cook on low all day. I had some in the freezer and decided to take them out for tonight’s dinner. I’m glad I did too.

I made a butternut squash soup as well and had a small dish of it (peel the squash, cut and scooped seeds, diced it, boiled it in water with some fat free chicken broth, spices and pureed it.). And a salad topped with all the goods! Delicious!

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Snack 9:30 pm

My friend had sent me a picture of her little peach trifle, it looked so amazing that I had to make one! She got the idea from the blog A Home With Purpose I was not fully convinced that the cake recipe on her blog was E or FP (with both the 1 tsp CO and coconut flour) so I decided just to use the amazing Shortcake recipe that you have seen numerous times. I know for sure it is FP and I love it! So lets make it an E!

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My friend and I decided that for our 3rd FC week we would try dairy free, well for me that basically meant no more Greek yogurt because a few times the only thing I had on hand was cottage cheese, so I wasn’t completely dairy free.

Anyway, this being the last time I was going to eat this precious Greek Yogurt for the rest of the next week I thought I would fill up!! Don’t these look delightful? Let me just tell you, THEY WERE and you want to go make one right now!IMG_6458

Peaches, blueberries, shortcake and Greek Yogurt, my taste buds are dancing!

What a great end to an great week! God is so good!

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Brownie Muffin in a Mug – Deep S

Okay, so I have not been able to find a muffin/cake in a bowl/mug that tastes like a brownie. I thought it was high time for me to do some searching. Though I never found any one recipe in particular, I took components of what I found and of the two recipes in the THM book (page 256 & 258) and made my own version of a brownie! Wahooo for creating recipes. This can be used for Deep S!!

Deep S Brownie recipe:

  • 1 eggIMG_6023
  • 1 tsp melted butter
  • 2 tsp unsweetened almond milk
  • Splash of vanilla
  • 2 1/2 tsp THM Sweet Blend
  • Pinch of salt
  • 1/2 tsp baking powder
  • 1 tbsp oat fiber
  • 2 tbsp cocoa powder

IMG_6054 Mix all ingredients and microwave for 50 seconds – 1 minute. I do about 56 seconds. Don’t over do!! You want it to be moist. So when you take it out and the center is still a bit wet looking mix it all up so you have a moist brownie mixture. Nothing worse than a dry brownie 🙂

NOTE: Since first writing this post I was tested as being sensitive to pasteurized dairy…so I have been trying dairy free options. SO, with the above recipe I substituted the butter for 1 tsp coconut oil, and added a touch of butter flavoured extract — ALSO you can add a touch of caramel extract and it tastes amazing! I have also added another tbsp of oat fiber and it has the same great taste with more substance!

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IMG_6026Sometimes I enjoy this brownie with a custard recipe made by Briana Thomas, here. I really enjoy this custard. The brownie and the custard made a wonderful blend. Another fabulous option would be the THM Tummy Tucking Ice-cream on page 368 of the THM book.

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‘Mayo’ – FP

I’m not quite sure you can call this mayo but I needed a mayo option for the E day’s of the Fuel Cycle. I wanted to have tuna as a lean protein source, but I needed to bind it with something that would be suitable as a safe E option. I didn’t want to go over the 5g of fat so I wanted something that I could also use for FP. My brain crank got to working and I thought of an idea. I’m not sure if this has been done before or not but it was new to me so off I set to make it happen!
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So what goes into this concoction? It’s extremely easy to make with only two ingredients, three if you include the spices…

  • Red Pepper (or pepper of choice)
  • 1 Wedge of Laughing Cow Cheese
  • Spices (salt, pepper, cumin, thyme, paprika, cayenne, etc)

If you have these ingredients you can get started! Stick the peppers in a blender, season them well…
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Pretty easy! Then set the blender going and blend until smooth. I heated the laughing cow wedge a couple seconds in the microwave before adding it to the peppers.
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And Voila!! Use this creamy ‘mayo’ sauce to coat your IMG_6347tuna before placing it on your Wasa cracker, you can add it to your salad, Ezekiel bread sandwich, pita wrap, whatever it is you so desire carb-wise if it’s for an E setting. But remember this can be used in S, E or FP. Has a great creaminess from adding the laughing cow cheese. If seasoned well this is a great sauce/’mayo’ to use on anything. You could even use it as a salad dressing if you water it down a bit and maybe add some other things.
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So many ways you can turn your meal into a delicious dish. It doesn’t even have to be used with tune. Mix it with Chicken, pour it over a casserole, mix it with veggies, etc. You name the savory dish and this sauce would probably taste great on it!

 

 

 

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