Makeover Monday ~ Quick Corn Casserole

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It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

We are fast approaching the holidays and with that comes all of the traditional holiday favorite dishes! I am currently running a Holiday accountability group and one of the members asked me if I would remake the traditional Jiffy Corn Casserole. I have often made and loved this recipe in the past and I have no idea why I had never tried to remake it. Turns out it was super simple to do. It barely took me any more time than the original recipe and it is still super delicious!

The original recipe uses a box of Jiffy Corn Muffin mix. Well, that little box is a dietary nightmare, containing white flour, corn meal and sugar. So the first step is to make your own dry mix. This was easily done. I used Masa (which is treated ground corn, easier on the blood sugar than regular corn flour), oat fiber and THM Sweet Blend. You could also use THM Baking Blend instead of Oat Fiber if you wanted to instead. If you choose to use a DIY Baking blend you will need to watch the fat content to keep this from becoming a crossover.

One other note about the ingredients in this casserole. This is an E recipe and I used whole eggs which are an S ingredient on the Trim Healthy Mama plan. However this recipe make at least 8-10 servings. At those portion sizes you get 11 – 14g net carbs and 1-1.5g fat per serving which is well within the number range for a THM E meal. If you wanted to add fat from other sources and did not want any fat coming from this dish you can choose to use 1/2 cup egg whites instead of 2 whole eggs in this recipe.

What You Will Need:

Quick Corn Casserole ~ THM E

My take on the traditional corn casserole, no boxed mix required!
Course: Side Dish
Author: myhealthyjourneyforlife

Ingredients

  • 1/2 cup Oat Fiber
  • 1/2 cup Masa
  • 2 tsp THM Sweet Blend
  • 1 tbsp baking powder
  • 1/2 tsp mineral salt
  • 1/2 tsp glucomannan or xanthan gum
  • 1 can whole kernel corn not drained
  • 1 can whole kernel corn creamed in food processor
  • 2 eggs can use 1/2 c egg whites
  • 1/2 cup 0% Greek yogurt

Instructions

  • Place oat fiber, masa, sweet blend, baking powder, salt and glucomannan in a small bowl and whisk to combine. Set aside.
  • Place one can of corn, not drained into a food processor or blender and process until it is the consistency of creamed corn. (Note, it will be more runny than traditional creamed corn. Don't worry, your thickening agents are in your dry mix.)
  • Place "creamed corn", second can of whole kernel corn (not drained), Greek yogurt and eggs in a large bowl and stir to combine.
  • Add dry ingredient mix to wet ingredients and stir to combine. You can use a spatula or a large whisk. Pour mixture into a well greased casserole dish.
  • Bake for 35-45 minutes or until top is golden and the center does not jiggle. It should be creamy, but not liquidy. The larger your casserole dish, the less bake time you will need.

Notes

Because this is an E recipe and I have used whole eggs I want to break down the nutritional facts for you.
This entire recipe has 110g net carbs and 10g fat. 
That means that when you divide it into 8-10 servings you are looking a between 11 & 14g net carbs and 1 – 1.5g fat per serving. This fits very well into an E setting. You can choose to use egg whites in this recipe to eliminate any fat in it if you’d like, just substitute 1/2 c egg whites for the two eggs. I chose to use the whole eggs because the orignal recipe called for quite a bit of fat and I did not want to take the fat out all together.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

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Yellow Cake with Chocolate Frosting

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It is not Monday but I have another makeover recipe for you this week! This one was created by my daughter!

This past weekend was my husbands birthday. Yellow cake with chocolate frosting has always been his favorite. Because of this my daughter really wanted to make him a healthy version of his favorite. Without me knowing about it she found a couple recipes and converted them on her own and the outcome was delicious!

The secret ingredient in the cake (which is a remake of this homemade yellow cake) is a bit of peanut flour. It does not really give the cake an overwhelming peanut butter flavor (there is just a hint) but it does add something to both the taste and texture of the finished cake.

The secret to the frosting (which is a variant of a buttercream) is a bit of stabilized whipped cream. Butter creams call for a lot of powdered sugar and you really don’t need to use that much of an alternative sweetener like gentle sweet. To make up for the loss of volume she added a bit of whipped cream. The icing is delicious! (And I am not even an icing fan!)

To everyone’s surprise this cake was great right out of the oven! If you are experienced with baked goods made with alternative sweeteners, often you want to make them a day ahead to get the best flavor. With this cake you could make and serve it the same day without worrying about whether or not it will taste good enough. Bonus! I hope you enjoy this as much as we did!

What You Will Need:

Cake Ingredients

Frosting Ingredients

Yellow Cake with Chocolate Frosting ~ THM S

Course: Dessert
Servings: 12
Author: Sarah Herron

Ingredients

Cake Ingredients

  • 1 3/4 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1 cup THM Gentle Sweet
  • 1/4 cup THM Super Sweet
  • 3 1/2  tsp.  baking powder
  • tsp.  mineral salt
  • 1 1/4  cup  nut milk
  • 1/8  cup  coconut oil melted
  • 1/2  cup  butter (1 Stick) softened
  • tbsp.  vanilla extract
  • large eggs

Frosting Ingredients

  • 1/3  cup heavy cream
  • 1 1/2 tsp Just Gelatin
  • 2 tbsp hot water
  • tbsp  unsalted butter softened
  • 1 1/3  cups  THM Gentle Sweet must be powdered
  • 1 tsp pure stevia powder
  • 3/4  cup  unsweetened cocoa powder
  • 1/2 cup cashew milk
  • tsps  vanilla extract
  • 1/4  tsp  mineral salt

Instructions

Cake Instructions

  • In a small bowl whisk together baking blend, peanut flour, sweeteners, baking powder, and salt.
  • Place softened butter into stand mixer and mix on medium for 1-2 minutes.
  • Place dry ingredients into stand mixer and combine with butter for 30 seconds.
  • Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
  • Pour batter into two well greased cake pans. To insure that cakes will not stick you may wish to line the bottom of the pans with a parchment circle. Bake at 350. For 9-inch pans it will take 20-25 minutes. For cupcakes start checking around 15 minutes.
  • Cool before frosting.

Frosting Instructions

  • Dissolve the gelatin in hot water.
  • Begin whipping the heavy cream with a whisk attachment on your mixer. While mixing slowly pour in the gelatin mixture. (It should still be warm enough to pour as a liquid but not extremely hot. If it is too cool it will gel up in your whipped cream instead of blending in.)
  • Beat to stiff peaks and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or with a high powered hand mixer, beat the butter on medium speed until it is smooth, about 1 minute. (This step is incredibly important for a smooth frosting. I skipped it which is why my frosting is a bit lumpy.)
  • Add the sweeteners and cocoa powder to the bowl and beat until combined.
  • With the mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
  • Increase the speed to high and beat the frosting for an additional 2 minutes. Add in the whipped cream mixture and mix until fully incorporated.
  • Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the mixer before using it.)

To Assemble the layer cake

  • Place one layer of the cooled cake onto a serving plate.
  • Spread 1/3 of the frosting (about 1 cup) over the top of the layer.
  • Top with second cooled cake layer.
  • Spread remaining frosting over the top and around the sides of the cake. If you are using the frosting you just made it may be a little soft and want to run down the sides. To firm up the icing, put the icing on top of the cake and refrigerate it for about 10 minutes before spreading the icing down the sides. This will give you more control over the icing.
  • Serve immediately or put into the refrigerator for storage.

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As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Makeover Monday ~~ Pumpkin Pie Crisp

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It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

I love pumpkin pie, but sometimes I don’t want to go through the process of making a crust. I have made crustless pumpkin pie before and it is all good, but it lacks a little something. When I saw this recipe for Pumpkin Pie Crisp I knew it would solve both problems! This recipe is super simple to put together, super tasty and completely good for you. I hope that you will enjoy this recipe as much as I did! As a side note, the original recipe did not call for any nuts in the topping so this is completely optional, but I think chopped pecans in the topping would have taken this over the edge in yumminess! I have included them in the recipe as an optional addition. If you love nuts, I would highly recommend it!

What you will need:

Pumpkin Pie Crisp ~ THM S

Course: Dessert
Author: myhealthyjourneyforlife

Ingredients

For Pumpkin Filling

  • 2 15-oz. cans pumpkin purée
  • 1 cup xes sweetener or THM Gentle Sweet
  • 4 large eggs
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon mineral salt
  • 3 teaspoons pure vanilla extract
  • 2/3 cup heavy cream

For Streusel Topping

  • 3/4 cup THM Baking Blend
  • 1/2 cup oat fiber
  • 1/2 cup xes sweetener or THM Gentle Sweet
  • 2 tablespoons THM Super Sweet
  • 2 teaspoons cinnamon
  • 1/2 teaspoon mineral salt
  • 1/2 cup chopped pecans optional
  • 10 tablespoons butter melted

Instructions

  • Preheat oven to 375°F. Spray a 12-inch cast iron skillet or a 9×13 dish with coconut oil spray. Set aside.
  • In a large bowl, whisk together pumpkin, sweetener, eggs, pumpkin pie spice, salt, and vanilla extract.
  • Whisk in heavy cream until smooth.
  • Pour into prepared skillet and set aside.
  • In a medium bowl, whisk together flours, sweetener, cinnamon,nuts and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
  • Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
  • Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

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As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Holiday Baking Bundle Giveaway

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Just in time for holiday baking season! I am giving one lucky winner this THM Baking Bundle! This bundle includes 1lb THM Baking Blend, 1lb THM Gentle Sweet and 1lb THM Super Sweet. These are your baking essentials!

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You have five chances to win!

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Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.