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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‘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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Wonder Wraps – FP

After a review that was sent to me from my mother-in-law I decided it was time for me to try these “Wonder” wraps. I was told, in her words “I love them! They are a wonder because they do not crumble and are quite resilient!” I didn’t want something that would be falling apart on me so off I went to try the Wonder Wrap.

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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, you may very well discover that there could be such thing as FP chips!!! Who would have thought. Find the discovery here.

This post is very similar to the Wonder Wraps S style found here. However, this one had Fuel Pull fillings and will give you an idea as to how you can change things up to see how versatile these wraps can be.

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.

Add whatever fillings you would like, so long as they are THM friendly (ie, lettuce, mushrooms, onions, peppers,pickles, laughing cow cheese, 99% leanIMG_5377 ground turkey). If you want this meal to remain FP make sure you leave out regular cheese, one wedge of laughing cow will do. Some sauces would go great on these as well like the Hip Trim Honey Mustard found on page 412 of the THM Book or mustard. So long as they keep you in FP. I made a green puree of whatever green veggies I had, seasoned, boiled and pureed. I like sauce on my wraps so I had to create something FP.

I also made a little veggie medley to add flavor and to help fill me up. In a small frying pan (or saucepan) I brought water to a simmer/boil and added mushrooms, Brussels Sprouts, and Zucchini. Season to taste. You can add or leave out whatever you prefer.

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Once you have assembled all necessary components it is time to dig in and enjoy!
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I admit that the green sauce looks a tab bit questionable but for someone who like sauce on their wraps it was quite satisfying. Rather than adding Ranch or something that would throw you into S territory. You must taste and season your food to your taste! Please, if you want to enjoy your food season and taste! It is such a simple thing to do. When I hear people say their food is bland it’s because you haven’t seasoned! This won’t be the first time I tell you to season 🙂

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All ‘wrapped’ up and ready to devour! So delicious…Thank you Pearl and Serene for your creation!

And thank God for the food we are blessed with. He is a good God.


And my God will meet all your needs
according to the riches of his glory in Christ Jesus.
Philippians 4:19 NIV

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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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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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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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