Why I Will No Longer be Blogging THM Recipes…

I know… It’s been a little quiet from my neck of the woods lately and I just thought I would take a moment to let you know why.

DSC_1362As you know, I have blogged about a few different topics, not the least of which has been recipes that fit in with The Trim Healthy Mama health and nutrition plan.  It has been so much fun for me to share with you things that I am loving to eat and apparently, you have loved some of them too…. Peanut Butter Whip anyone?

I want to assure you that I still love the THM plan and more than ever, am committed to this delicious and for many, life changing way of eating.

For over a year, now, I have been working with the Sisters over at THM on providing, what I hope, has been mouthwatering encouragement in the way of Food Photographs.  So I have to tell you that I am honored, humbled and to be honest, slightly giddy at the opportunity that they have given me to continue working with them behind the scenes on existing and up coming recipes and projects.  I get the amazing opportunity to try some of the new recipes they have coming out, since, in order to photograph the food, I first have to make it.  And after the pictures are done… My family gets to enjoy all that yummy food. There are some great new recipes that will be coming out in the months to come and I know that your family will love them too.

But, because of my Dream Job coming true and my commitment to them, I am turning my attention away from blogging recipes of my own….  Pearl and Serene have graciously encouraged me to share any of my new food ideas with them, however, and I am excited at the feedback they have given.  As I have gotten to know them better, I need you to know that they are as wonderful in real life as they are on the pages of their Best Selling Book and the pages of Facebook.

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I know that I am not a fanciful or gifted writer and sometimes I struggle to make the words on the page reflect the passion I feel in my heart.  But I will still occasionally be writing my heart about Faith and our Journey with Autism as well as photographic art.  And since, I have been wanting to branch out my skills into restaurant photography, I thought I might attempt a series on eating out with Trim Healthy Mama.

So, I just thought is was only fair to let you know of the direction I am heading in.  In case you are one who is “only here for the food”, I want you to know that I won’t be offended if you don’t stop by as much.  All of my existing recipes will stay right where they are so check back anytime you need one.

I have so enjoyed all of your companionship in the journey and wish you all A Cup Overflowing, Strength for Today and New Mercies Every Morning.

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As always, it is fun to chat over on my Facebook Page as I sometimes check in there most often.

Zucchini Brownies with Cream Cheese Whip (Sugar Free, Low Carb, THM-S)

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Chocolaty, fudgy, sweet… with lots of nourishing ingredients… Now that is the way to eat a Brownie.  Here is a way to use up some of that Zucchini and enjoy your dessert at the same time!

The Zucchini adds a wonderful, moist texture without adding too much extra fat or eggs.  You see, I didn’t want chocolate flavored scrambled eggs… Even though I do like to eat these for breakfast!

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Zucchini Brownies (Pin it for later)

1 egg

1/4 cup butter (softened)

2 Tbls coconut oil

1/4 to 1/3  cup THM Sweet Blend (or your desired sweetener to taste)

(I like things really sweet but if you like it less so, use less sweetener)

2 tsp vanilla

1 and 1/2 cups grated zucchini

Blend above ingredients together in a mixing bowl.

Add:

1/2 cup cocoa powder

1/4 cup unsweetened protein powder

1/4 cup coconut flour

1 tsp baking powder

Mix until all ingredients are well incorporated.

Add:

1 ounce (or about a 1/4 cup) of sugar free chocolate chip or 85% dark chocolate bar, chopped.

Mix and pour into well greased 8×8 pan.  Mixture will be quite thick but as the zucchini cooks, it will release it’s liquid and make a nice moist brownie.  Bake at 350* for 30 min.  Cool. Makes 9 servings

Topping:  Cream Cheese Whip

1/3 cup Heavy Whipping Cream

3 ounces of cream cheese (room temperature)

1 tsp vanilla

2 tablespoons of Sweet Blend (powdered)

In a bowl, beat cream until it is firm and fluffy but not yet turned to butter.  Add vanilla and sweetener and then then the cream cheese.  Blend just long enough to incorporate.  Add a dollop to each serving of brownie.  Save extra in a container in the fridge for later.DSC_2751

For Trim Healthy Mamas, This dessert needs to be served in an S setting.

Makes 9 servings

Nutritional Information For Brownies,  per serving:

Calories-137,  Net Carbohydrates-3,  Fat-11,  Protein-5.

Topping adds 1 carb and 7 grams of fat per serving.

 

 

 

Roasted Sweet Potatoes (Side Dish, THM, E)

Roasted Sweet Potatoes

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Sweet Potatoes are a sweet little gem of a root.  They are high in Vitamin A as well as many other nutrients.  They taste great and they are a perfect way for Trim Healthy Mama’s to their E meals going.  These little cubes work great as a side dish or added to salads and soups.  They are great right out of the oven but I usually store them in a container in the fridge to be added to anything that I want  some healthy, sweet tasting carbs added to.

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Roasted Sweet Potatoes:

(Pin it for later)

3 to 4 cups of cubed, peeled sweet potatoes

1 Tbls of Coconut Oil

1 tsp onion powder

1 tsp salt

1 tsp Paprika, (I like the smoked one but regular will work too)

A sprinkle of Black or Cayenne Pepper

Preheat oven to 375. Cube Sweet Potatoes and put into a mixing bowl.  Add melted coconut oil (or other oil of your choice) and mix well with hands being sure to evenly coat the pieces.  Add spices and stir to distribute.  Pour onto a baking dish.  Bake at 375 for 30 min or until they are softened and slightly browned.  You may want to stir them once or twice during baking.  Sometimes at the end, I like to turn the broiler on to get them a little more browned and crispy on the outside.  This is optional but if you do it you will want to watch them very closely.

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These are going to have about 27 carbs per cup and 3 grams of fat.  I usually like to use about 1/2 of a cup added to salads, soups or brown rice dishes.  They always feel like such a treat, added to just about anything.

 

Almond Milk

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I have issues with drinking milk… Not exactly physical issues.  I am not in any way trying to be dairy free.  Maybe my feelings stem from indoctrination during childhood… thanks mom.  (Meadowfresh anyone?)  Tried raw milk for a while.  Kids didn’t like it.  Rice milk… Don’t feel good when I drink it.  So what’s a mom to do?

For me, it has been Almond Milk to the rescue.

Started with the store bought brands at a pretty penny of $6.40 a gallon!

But ended up here, at home, making my own.

It is so easy and after tasting it you may decide never to go back to the carton again.

Did I mention how easy it is?

DSC_0059You want to start by soaking your almonds overnight or all day or the weekend if the days get away from you.

Some people will tell you that you only need to soak an hour or two and if you have a high powered blender that may work for you too.

I like to start with 1 and 1/2 cups of almonds in glass jar filled with the purest kind of water you have available.  Add a pinch of salt and walk away.

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They will get nice and plump and a little softer so they will blend up well.

Rinse the almonds and plop them into your blender.  I want you to know that I am using a little old Oster blender.  So if you suffer from blender envy and think you can’t make fancy stuff, just give it a try anyway.

Add water.  I do this in several batches since my blender only holds 5 cups so add as much as your machine can handle.

Now let’s talk Nut Milk Bags.  I have seen the fancy ones but opted for a painter’s straining bag that I got for a buck 69 at Sherwin Williams.  So far, it is working great!

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Blend, Strain, Pour, Repeat!

Really, that’s it!  Squeeze out the creamy white liquid and pour the pulp back in the blender to go again.

I have my clean jars out and keep going till I have 1 gallon of milk, making sure that the creamiest first presses are evenly distributed.

I like to add a splash of vanilla and stevia to one jar.  The other one I like to make chocolate… cause who doesn’t love chocolate milk.  (cocoa powder, vanilla, salt & stevia to taste)

Let’s talk Jars!  Don’t you love those fancy 2 quart canning jars?  Yeah, well I don’t have any of those.  But we do like to buy the big jars of pickles from Costco and once you wash them well enough to lose the pickle smell, they work great for Almond milk.

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While I have no desire to look like a dancing pickle, I do think the label works for me!

Uncommon Quality from People Who Care!

But Wait!  Don’t throw that pulp away!

DSC_0081Make the last squeeze a really good one then spread it out on a baking sheet.  Put it in a 2oo degree oven for a few hours.  When it is good and dry, blend it up in a coffee grinder or blender and store in the fridge!  You now have homemade almond flour!

Thanks for stopping by and Happy Milking!