Sometimes you just really want pizza!

 

Sometimes you just really want pizza!

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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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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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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‘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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Beef Stroganoff – S (Deep S)

Do you ever think back to days growing up and remember your the food your mother whipped up that you now crave? But how do you go about THMing the recipe?? Well here is one that I will share with you!

I always loved my mothers Beef Stroganoff over spaghetti or elbow pasta. However, since being on THM pasta has been limited to those dinners you’re invited out to and have no other choice but to eat it. So here we go!!

First you have to make a cream of mushroom soup (the canned stuff my mother always used would not likely be THM friendly). A light bulb went off in my head (it happens only occasionally) and I decided I would do the next best thing I could with what I had. Make my own!

Mushroom Sauce:

  • Lots of mushrooms
  • Variety of peppers, smaller amount than what you have of mushrooms
  • Seasoning
  • Unsweetened Almond milk
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    Fry the mushrooms and peppers in butter, season well! Transfer the fried mixture to a blender and add almond milk. IMG_6168Blend until mixture is smooth and seasoned to taste. You don’t want a bland sauce! The more mushrooms you add the more it will taste like the mushroom soup mix. I added a few too many peppers to this batch so the sauce was not quite as dark and mushroomy as my previous batch (which I forgot to take pictures of).
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    Then you need to prepare the beef. IMG_6042Brown beef, add your mushroom soup mix sauce! Your beef mixture is now ready. At the same time you can work on your ‘noodles’.

 

I made zucchini noodles for this dish, using my veggetti! It’s fantastic. Fry the zucchini in IMG_6044butter for about 5 minutes you don’t want to do them to long or they will be more mushy than crispy (you can also use Not Naughty Noodles). Don’t forget to season it well! And you are just about ready to sit down for a hearty meal of Beef Stroganoff. I am supper excited that the light bulb went off in my head to find a way to made mushroom soup mix!

This is a super easy dinner to wipe up and I bet you that your kids would also enjoy it! They can have their pasta :). You could also have the sauce over spaghetti squash, or over pork (another dish my mom used to make for us), you name it this sauce would work with a number of different dishes.

I also had a side of coleslaw that I put together. I was on Deep S of a fuel cycle at the time, which you can read about HERE. I wasn’t able to use mayo that particular day so I used a mixture of oil, vinegar, cilantro, spices (cumin, thyme, salt, pepper, paprika, etc) and some unsweetened almond milk for creaminess. It wasn’t horrible but definitely a recipe I need to tweak before posting 🙂 However, it worked and it was eatable! I love the colours of the purple cabbage as well so it made the meal look complete.

You should end up with a final dish that looks something like the following…
Delicious and Nutritious!

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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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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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