THM-S Inspired Chocolate Coconut Haystacks!

THM-S Inspired Chocolate Coconut Haystacks

https://www.pinterest.com/pin/345580971378425363/

INGREDIENTS-

1 Scoop “on plan” Whey Protein Powder

1/8 tsp Sea Salt

¼ Cup Sweetener (on plan and powdered in Ninja)

¼ Cup Melted, Organic Coconut Oil

¼ Cocoa Powder

1 tsp Vanilla Extract

2 TBSP Natural Peanut Butter

½ Cup Unsweetened Coconut

3 TBSP Heavy Whipping Cream

INSTRUCTIONS-

Mix all the dry ingredients together well, then, add the coconut oil and vanilla extract, peanut butter and mix well. Finally, add the heavy whipping cream to thicken it up for scooping, and use a cookie scoop to drop the balls out onto a cookie sheet lined with wax paper.  Place these haystack balls into the freezer for about 15 minutes to set. This recipe makes about 19 (1 Tbsp) scoops. This was a big hit with all the kids. The entire recipe had only 13 net carbs, so you could almost all of them and still be in "S" territory. I don't recommend that, though, because they are just SO RICH and filling! Enjoy one or two of them with your "S" meals, or several as a snack!

THM-E Inspired Peach Pie Wrap

THM-E Inspired Peach Pie Wrap

https://www.pinterest.com/pin/345580971385011777/

Pssst! Crushed Wasa crackers make a great "crumble" to top your favorite E snacks! Just add cinnamon, a pinch of sea salt and on plan sweetener. This was my afternoon snack. I call it Peach Pie Wrap. I used egg white wraps, modified from recipe in the book, blended LFCC (low fat cottage cheese), half a peach, cinnamon, sweetener, vanilla extract for my creamy filling, then topped with more of the filling, the other half of the peach and the "crumble"!! Isn't it pretty??!! THM helped me to find my trim AND my culinary creativity!

Stay tuned here for my modified version of the egg white wrap from the THM book! This one is easy to pour.

THM-FP Inspired Parmesan Bread

https://www.pinterest.com/pin/345580971384973102/

This fuel pull bread is light and airy, as you would expect bread to be! It can be made two ways. You can make it in a cup or bowl, using the microwave, or you can use your really cool silicone muffin liners and bake 8 of them in the oven in about 25 minutes. That recipe is below the microwave recipe, so be sure to scroll way down. 

This bread can be used alongside your bacon and eggs for breakfast, slathered with butter, or you can use it for your breakfast sandwich on the go, and it fits right into your "S" meal. 

Serve it without adding a thing, alongside your big bowl of fruit as an E or FP meal, depending upon what type and how much fruit you are using.

Use it as a sandwich bread to create your own E or S masterpiece! 

INGREDIENTS FOR BREAD IN A MUG-

1 TBSP Oat Fiber (Not to be confused with oat flour. Not the same!)

1/2 tsp Baking Powder

1/4 tsp Guar Gum or Xanthan Gum

1 TBSP Parmesan Cheese (The kind with the green lid.)

1 tsp Nutritional Yeast

Pinch of Sea Salt

Pinch of Sweetener (On plan)

2 TBSP Non Fat Greek Yogurt

3 TBSP Egg White (From the carton.)

DIRECTIONS FOR BREAD IN A MUG-

Mix all the dry ingredients together in your mug or bowl. I used my Pyrex 1 cup measuring cup because I like the shape of it! Square bowl would be nice, too.

Now, add NFGY and egg white. Mix well. It should be smooth, and stretchy in appearance, and even smell like bread!

Use the same mug/bowl to cook in the microwave, on high for about 80 seconds.

Pop the bread out of the mug/bowl, onto a paper towel and let it cool, then serve it up as is or slice it for a sandwich or to be buttered. 

The other way to enjoy these is from your oven. These will save you time during the week. The following recipe will yield 8 big muffins if you fill each muffin tin or silicone muffin mold 3/4 of the way full.

While you're looking over the ingredients list, go ahead and pre-heat your oven to 350 deg.

INGREDIENTS FOR BAKED BREAD MUFFINS-

1/4 Cup Oat Fiber 

2 tsp Baking Powder

1/4 tsp Sea Salt

1/4 tsp Sweetener (on plan)

1 tsp Guar or Xanthan Gum

1/4 Cup Parmesan Cheese (with the green lid)

4 tsp Nutritional Yeast

1/4 Cup Non Fat Greek Yogurt

3/4 Cup Egg White (from the carton)

DIRECTIONS FOR BAKED BREAD MUFFINS-

Mix all dry ingredients together well. Add NFGY and egg white and mix well. Fill each silicone muffin mold or just use your muffin tin (I use my silicone molds to keep my tin clean), about 3/4 of the way full. This recipe should make about 8 bread muffins.

Bake at 350 degrees for about 25 minutes, until you begin to see a golden color on your bread muffins. Use a butter knife to slip into one of them to see if it comes out dry.

Let these sit in the pan to cool, for about 10 minutes, then pop them out onto your plate. 

These are nice to make ahead of time, for those meals on the run!! Fill them with lunch meat, chicken salad or just eat them plain. 

Here's an Italian variation to try on with your "on plan" spaghetti and meat sauce:

Add 1 tsp dried basil, 1/8 tsp garlic powder and 1/8 tsp onion powder to the mix before you place it into your muffin tin. You could even sprinkle a little extra grated Mozzarella cheese onto each muffin, just before you take it out of the oven. Don't overdo the cheese if you want to keep it in Fuel Pull zone!

Wouldn't this recipe be nice, used as a pizza crust?!! I'll be pulling out my stone bar pan soon, to put this to the test! Let me know what you think. The possibilities with this recipe are endless!

THM-FP Inspired Peanut Butter MIM

THM-FP Inspired Peanut Butter MIM

https://www.pinterest.com/pin/345580971384935878/

This moist MIM (Muffin in a Mug) is "kid approved"! The muffin recipe can be doubled/tripled, etc, to be baked in the oven using muffin tin. Today, I doubled the recipe, and made two of them in my new Wolfgang Puck Bistro Pie and Pastry Maker!

INGREDIETS FOR MIM:

1 TBSP Almond Flour

1 TBSP Coconut Flour

1 TBSP Oat Fiber

2 TBSP Defatted Peanut Flour

Pinch Salt

1/2 tsp Baking Powder

1/4 tsp Guar Gum or Xanthan Gum

2 TBSP Sweetener (on plan) 

1 TBSP NFGY (Non Fat Greek Yogurt)

1/3 Cup Egg White ( I use the carton)

DIRECTIONS:

Mix all ingredients together well. You can mix it all in a big mug and just pop that in the microwave for about 2 minutes OR, you can do what I did, and double the recipe and spray your muffin maker, then pour patter into the cups and follow baking instructions on your machine. I used a knife to check for done-ness on the inside, when I thought it was done. 

The next time I make these, since we loved them so much, I'm going to make lots of them in the oven!! If you decide to make these in the oven, you will find that the "rise" up more! Be sure to bake at 350 for about 20 minutes and check for done-ness with a butter knife.

Here's how I made the "frosting"-

Mix 1 TBSP NFGY with 1.5 tsp Sweetener, 1.5 tsp defatted peanut flour 1/4 tsp vanilla extract and 1 tsp Polanar All Fruit w/Fiber.

This recipe keeps the muffin and "frosting" in the Fuel Pull zone, so it's a protein packed snack or meal that fills your tummy while allowing you to burn your own adipose tissue for fuel! 

The recipe is versatile, so you can certainly make it an "S" by whipping up a creamy frosting for the top, using cream cheese and a little real peanut butter and sweetener!

Feeling like a few more carbs and leaning towards an E snack? Use plenty of the Polanar All Fruit on top and eat this MIM with plenty of fresh fruit! Remember to keep your fruits between 20 and 45g!

THM-S Inspired Feaux-Tater Salad

THM-S Inspired Feaux-Tater Salad

https://www.pinterest.com/pin/345580971384933569/

INGREDIENTS FOR FEAUX-POTATO SALAD:

1 Large Jicama, Peeled and Cubed (about a 2 cup size)

1/3 Cup Mayonnaise

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

3 Chopped Scallions

2 TBSP cup Dill Pickle Relish (or 1/2 tsp Dill Weed)

1/2 tsp Paprika

1/2 tsp Chili Powder (Totally optional-I like mine with a kick!)

1 TBSP Finely Chopped Canned Jalapenos (Again, totally optional, as I like mine with a KICK!)

1 Stalk Celery, Finely Chopped

1 TBSP Yellow Mustard

1 tsp Sweetener (on plan)

Here's how you pull this dinner together quickly. I'm talking about 30  minutes here!  First, get that water on boil!! You'll need about 5 cups of water for the jicama. Now, peel and cube your jicama. These cubes are pretty small; less than 1 inch cubed. Drop the jicama into the boiling water for 30 minutes. When this is done, drain, and rinse with very cold water!! Bring it to a chill! You can add ice to the cold water and let it sit for a few minutes and then drain it.

DIRECTIONS FOR FEAUX-TATER SALAD DRESSING

Place all ingredients for the feaux-tater salad, into the salad bowl, and mix well. 

When jicama is chilled and drained, place jicama into the bowl and toss well! Voila!

THM-S Inspired Quick Cheese Sauce

THM-S Inspired Quick Cheese Sauce

 

https://www.pinterest.com/pin/345580971384933366/

INGREDIENTS FOR CHEESE SAUCE:

1 Cup Shredded Cheese

2  tsp Apple Cider Vinegar

4 oz. Cream Cheese

1/2 Cup Heavy Cream

DIRECTIONS FOR CHEESE SAUCE:

Place all ingredients into  a microwave safe bowl and nuke for 30 seconds and stir. Continue this process until the cheesy sauce is a smooth and creamy liquid consistency.

Rotisserie or Roasted Chicken, Feaux-Tater Salad, Steamed Baby Broccoli w/Cheese Sauce

Rotisserie or Roasted Chicken, Feaux-Tater Salad, Steamed Baby Broccoli w/Cheese Sauce
https://www.pinterest.com/pin/345580971384878821/

In a hurry to get dinner on the table and didn't remember to thaw out the meat again? This meal looks like you went to a lot of trouble, and is pretty and delicious enough to serve to guests, but it comes together in about 30 minutes!

You're probably out running errands or grocery shopping anyway, and that is why you are in this predicament, so  pick up a Roasted (Kroger is my favorite!) or Rotisserie style chicken, 1 really large jicama (this looks like a large round potato, but tastes like a cross between a potato and an apple or pear, as it is just slightly sweet, juicy and crunchy) and some baby broccoli. Check over the ingredients list, below, to see if there is anything else that you need. Most or all of it, may just be in your fridge or pantry.

INGREDIENTS FOR CHEESE SAUCE:

1 Cup Shredded Cheese

2  tsp Apple Cider Vinegar

4 oz. Cream Cheese

1/2 Cup Heavy Cream

INGREDIENTS FOR FEAUX-POTATO SALAD:

1 Large Jicama, Peeled and Cubed (about a 2 cup size)

1/3 Cup Mayonnaise

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

3 Chopped Scallions

2 TBSP cup Dill Pickle Relish (or 1/2 tsp Dill Weed)

1/2 tsp Paprika

1/2 tsp Chili Powder (Totally optional-I like mine with a kick!)

1 TBSP Finely Chopped Canned Jalapenos (Again, totally optional, as I like mine with a KICK!)

1 Stalk Celery, Finely Chopped

1 TBSP Yellow Mustard

1 tsp Sweetener (on plan)

Here's how you pull this dinner together quickly. I'm talking about 30  minutes here!  First, get that water on boil!! You'll need about 5 cups of water for the jicama. Now, peel and cube your jicama. These cubes are pretty small; less than 1 inch cubed. Drop the jicama into the boiling water for 30 minutes. When this is done, drain, and rinse with very cold water!! Bring it to a chill! You can add ice to the cold water and let it sit for a few minutes and then drain it.

While jicama is boiling to an "almost soft" consistency, since it only gets "less than just a tad crunchy" because it's jicama and not a potato, prepare your dressing in the potato salad bowl-

DIRECTIONS FOR FEAUX-TATER SALAD DRESSING

Place all ingredients for the feaux-tater salad, into the salad bowl, and mix well. 

Now, start your next pot of water to boil for steaming the baby broccoli. Just about 2.5 cups on the bottom of a pan should do it, with a stainless steamer basket in the bottom, and a lid on top.  Now rinse and trim your baby broccoli (just cutting off any little dry tips on the bottom of the stem) and place them, whole (because they are so pretty this way~) into the boiling water and put the lid on. This should cook for about the last 15 minutes of your entire process. Your baby broccoli should be soft, but never mushy!! In fact, the less cooked, the better it is, so don't over do it! Don't have a stainless steamer basket? No worries, just use your microwave by placing the veggie into a casserole dish with about a cup of water and a lid on, and nuke for about 12-15 minutes.

DIRECTIONS FOR CHEESE SAUCE:

Place all ingredients into  a microwave safe bowl and nuke for 30 seconds and stir. Continue this process until the cheesy sauce is a smooth and creamy liquid consistency.

Ok-Your jicama is boiling, you've put the feau-tater salad dressing together, you have the cheese sauce together, and you're steaming the broccoli.

When jicama is chilled and drained, place jicama into the bowl and toss well! Voila!

Drain, and pat dry, your baby broccoli and plate it. Now, plate your chicken and feaux-tater salad and, finally, pour you hot cheesy sauce over your baby broccoli and serve!

THM-S Inspired Skinny Chocolate Mock Mounds

https://www.pinterest.com/pin/345580971384869090/

Ok, folks, this is not the prettiest picture, but I was really in a hurry to post and share it for some very anxious THMs!! What started out as a recipe FAIL, that looked like some kind of frozen Oreos, got an extreme amount of attention on the Trim Healthy Mama Facebook page. As busy as that group page is, I had no idea that so many women would even pay attention to that picture of my Mounds mess! 

Speaking of messy, this picture really leaves something to be desired in the area of "food photography", but for now, it's really the best that I can do.

These creamy, dreamy Skinny Chocolate Mock Mounds "candies", are very close to the real deal! If I had more time to play in the kitchen, I'd re-do these in a nice "Mounds" shaped mold/pan for you!

I know you came here for the recipe, so here ya go, my friends!

INGREDIENTS;

3 TBSP Sweetener ( I just add 4 doonks of Stevia powser to my mix of Xylitol/Erythritol blend)

Pinch of Sea Salt

5 TBSP Cocoa Powder

3 TBSP Natural Almond Butter

1/3 Cup Melted Organic Coconut Oil (Not refined-because you actually DO want the flavor!)

1.5 tsp Vanilla Extract

DIRECTIONS:

Put the sweetener and salt into your Ninja blender to blend to a powdered consistency.

Pour this into a mid sized mixing bowl, along with all of the other ingredients, and mix well. Place your silicone candy molds on a cookie sheet, for easy transfer into the freezer.

Now, spoon about half of  the chocolate in equal amounts into your candy molds. I used 16 silicone muffin molds, so I could only use about a scant tsp of chocolate to layer onto the bottom of that mold. If you use fewer molds, then you can add more chocolate to the first layer!  I wanted to be sure to leave plenty to cover the coconut layer!

Place the cookie sheet into the freezer for about 15 minutes, while you prepare the coconut filling.

Now for the COCONUT FILLING-

INGREDIENTS:

1 TBSP Sweetener ( I used my usual Xylitol/Erythritol mix, plus 2 doonks Stevia)

1/2 Cup Unsweetened Coconut Flakes

4 TBSP Cream Cheese

1/4 Cup Coconut Oil

DIRECTIONS:

Place the sweetener into the Ninja blender to blend to a powdered consistency. Then add the coconut into the mix and blend again, just a little, so that it's "fine", but not powdered.

Now, add softened cream cheese and coconut oil to this mix and blend some more!

What you should have now, is a creamy coconut filling.

Pull your frozen chocolates out of the freezer. Spoon the creamed coconut mix onto each of the chocolates, in equal parts. I had so many molds, that I could only use about 1/2 or 3/4 tsp of the creamy coconut for each chocolate.

Finally, spoon out the remaining chocolate over the creamy coconut into each silicone mold, being mindful to use equal distribution. It seems that it was about a tsp over each, then I went back and drizzled the rest, just the best that I could.

Place the cookie sheet back into the freezer for about 15 minutes.

These are quite rich in flavor! It won't take much to satisfy your sweet tooth with these!

It just doesn't seem right that one can enjoy such goodness in a treat, and still maintain health and a weight loss trend, but coconut oil is a metabolism booster, so enjoy!

The total batch has about 21 net carbs, and plenty of good fat, so if you only made 12 bars/candies out of this batch, then each one would have just less than 2 net carbs.Be sure to keep this snack in "S" territory! 

THM-S Inspired Mock Starbucks Lemon Cake Cookies

THM-S Inspired Mock Starbucks Lemon Cake Cookies

https://www.pinterest.com/pin/345580971384863691/

These yummy lemonicious (my made up word to describe this goodness) cookies were a big hit with the family! If you love lemon, you're going to love this! The pleasure of this cookie starts before it gets into your mouth! First with the eyes, in the loveliness of it, then with the fresh, zesty fragrance of the lemon zest, just before you take that bite. It's definitely a sensory simulator!

Preheat oven to 375

INGREDIENTS FOR COOKIES:

3/4 Cup Almond Flour

1/4 Cup Oat Fiber

1/4 Cup Coconut Flour

1/4 tsp Sea Salt

2 tsp Guar Gum (Xanthan Gum is interchangeable with Guar Gum)

1 tsp Baking Soda 

1/2 Cup Sweetener (on plan, of course-I used 10 doonks Stevia plus the 1/2 C. Xylitol/Erythritol Blend)

1 Stick of Melted Butter

1 Whole, Large Egg

1/2 tsp Lemon Extract

DIRECTIONS FOR COOKIES:

First, put your salt and sweetener in the Ninja blender to powder it for better mixing, then add it to your large bowl.

Add all other DRY ingredients and whisk it together well, with fork.

Now add the melted butter and mix together with fork.

Finally, add the egg and lemon extract, and use your electric beater.

The batter should be soft and sticking together well. Smell that luscious lemon?!! (This is where I couldn't resist a taste!)

I used a large cookie scoop to place each dollop of cookie dough onto stone cookie sheet. No need to spray the stone. These don't stick to the stone.

This recipe yields 15-17 large cookies, depending upon how much raw cookie dough you ate first!

Bake for 8-10 minutes then use flat spatula to press each of the soft cookie dough balls flat, to about 1/4 inch thick.

Bake another 8-10 minutes until golden in color, and remove from the oven.

Let the cookies cool, while you prepare your frosting, before removing from the stone.

FROSTING INGREDIENTS:

3 TBSP Soft Butter

3 TBSP Soft Cream Cheese

2 TBSP Powdered Sweetener ( I used 3 dooks Stevia to the Xylitol/Erythritol mix)

1/4 tsp Lemon Extract

Lemon Zest of One Whole, Washed Lemon

DIRECTIONS FOR FROSTING:

Using electric beater, mix all ingredients, excluding the lemon zest. 

Spread the frosting, evenly on each cookie and top with a little fresh lemon zest.

This treat can be enjoyed after your THM-S meal, or as a nice treat in the morning with your Bullet Proof Coffee, but I assure you, they won't last long!!!  Even my kids loved them.

THM Inspired GGMS Raspberry Lemon Chiller

https://www.pinterest.com/pin/345580971384816099/

Hey Baby, it's hot outside!! This will cool you off!!

Get your GGMS on!!

Lots of THM inspired recipes online for the Good Girl Moon Shine.  You've probably tried several. My favorite way to enjoy the GGMS, without noticing the Apple Cider Vinegar in it, is with lots of other added flavors, chopped ice, and very sweet!~

What can I say? Summer time inspires me!!

Fill blender with the following:

4 Cups Ice

3/4  Cup Frozen Raspberries

Squeezed juice of 2 large Lemons

4 TBSP Apple Cider Vinegar

1/2 tsp Ground Ginger

4-6 TBSP Sweetblend (or 4 T Xylitol/Erythritol plus 5-6 doonks Stevia powder)

3 Cups Water

Blend well.

This recipe serves 2 and each serving has less than 3 net carbs.

THM-E Inspired Protein Oat Bars

https://www.pinterest.com/pin/345580971384813997/

Ingredients-

2 Cups Raw Gluten Free Oats

1/4 Cup Oat Fiber

3 Scoops "On Plan" Whey Isolate Protein Powder

1.5 tsp. Guar Gum (you could use xanthan gum)

3 tsp Baking Powder

1/2 tsp Sea Salt

1 TBSP Cinnamon

1/2 Cup Sweet Blend ( You can use 8 doonks Stevia Powder and 1/2 Cup Xylitol/Erythritol mix)

2 tsp Vanilla Extract

1 TBSP Apple Cider Vinegar

1 Cup Egg White (from carton)

3/4 Cup Organic Natural, Unsweetened Apple Sauce

Directions-

Preheat your oven to 375.

Put sweetener and salt into your processor and powder it and place this into a large mixing bowl.

Add all other dry ingredients and stir well.

Add all wet ingredients and mix well.

Spray baking 9x13 baking stone with non-stick spray and pour in the batter.

Bake for about 20 minutes.

Yields 12 bars. Each bar has about 9 g protein, 11 net carbs and 1.6g sugar

 These bars are filling! I can only manage to eat one of these, and my favorite way to enjoy it is with a serving of Triple Zero Greek yogurt, topped with berries or coconut shavings and a little sprinkle of xylitol/erythritol for extra sweet.

Other suggestions would be: sugar free syrup, Laughing Cow Light Cheese with sweetener/cinnamon, or just plain!

Great "on the go" meal or snack! Make up a bunch and freeze them. 

These bars have a very nice texture, like that of a cake doughnut.