Beverages, Breakfast, Dessert, Dinner, Drinks, E, FP, Lunch, Recipe, S, Sauces, Dressings, Sides, Snack, Veggies

Recipe Roundup ~~ Quick and Easy to the Rescue!

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So, this is me from now until June 7th… Vacation Bible School is coming up fast and I’m the director. Running on fumes for sure! This is the time when having your auto-pilot be on – plan, healthy choices is what saves you. Chaos means it’s even more important to fuel your body with good food!

It is easy to go off the rails in times of business and stress. So much going on makes the desire to not have to think about what you are going to eat very enticing. It’s just a short period of time, right? How bad can it be? But the truth is, times of stress are the MOST important times to foucs hard on making wise choices. When your body and mind are under extra stress they need extra nourishment. But how do you do that when you just don’t have any time?

One thing that makes busy times easier to get through is being consitent in the “easy” times. Practicing the habit of eating well normally makes it your “auto-pilot”. When you are used to eating healthy foods on a normal basis they will be your go to when you aren’t really thinking about it. It really is about developing habits. When everything seems to be whirling around you, you will reach for what you are in the habit of reaching for.

Another thing that makes good choices easier is having an arsenal of quick and easy ideas. I asked my blogger friends to hit me up with their favorite, quick and easy meals for times like these. They came through with over 50 recipes for everything from snacks to full meals! I hope that you will enjoy this list and make use of it in your busy seasons.

Diane at Early to Bed Early to Rise suggested these two E Breakfast Recipes: Baked Pumpkin Oatmeal and Overnight Stuffed French Toast.

Josi at Yellow Glass Dish invites you to give her Asian Chicken Salad or Sausage and Brussel Sprouts Sheet Pan Dinner a try!

Dawn at Oh Sweet Mercy has a round of of 40+ quick THM snacks for you to choose from including her own Perfect Pinwheels.

Glenda at Around The Family Table suggests Nicaraguan Rice and Beans with Cabbage Salad, Baked Mac and Cheese and a Mint Chocolate Chip Okra Shake.

Taryn at Joy Filled Eats encourages you to try Crispy Baked Chicken Thighs with Lemon & Garlic, Pesto Salmon, Keto Mug Cake, Healthy Granola and Bacon Ranch Easy Keto Chicken Salad.

Rena at An Ordinary Housewife offers up THM Friendly Jambalaya and Gluten Free Beef Stroganoff for you to try!

And finally, I’d like to share a simple salad dressing recipe I put together last week. Salads are always a quick and easy go to for me in busy seasons. I am a creamy dressing fan with bleu cheese dressing being my favorite and ranch playing second runner up. I don’t always want to go super heavy on my dressing however. In fact, I often thin my store bought dressings with quite a bit of water so that the flavor of the dressing coats every bit without having to load up with tons of dressing. This dressing I kind of stumbled into and the nice thing about it is you can easily keep it FP or make it a nice S dressing just by changing the amounts in the recipe! I decided to add some goat’s cheese to a ranch style base to bring me closer to the bleu cheese feel.

Goat’s Cheese Ranch Dressing ~~ THM S or FP

Author: myhealthyjourneyforlife

Ingredients

  • 2 oz Goat's Cheese Crumbled
  • 1/4 c Mayonaisse
  • 1 c double fermented kefir
  • 1/2 tsp garlic powder
  • 1/2 tsp mineral salt
  • 1/4 tsp dried minced onion
  • 1/4 tsp dried chives
  • 1 tsp dried parsley
  • 1/8 tsp black pepper

Instructions

  • Combine all ingredients together and whisk well to incorporate. Taste is best after flavors have had a chance to meld for several hours.

Notes

As written this dressing has 1.5g of fat per TBSP so you can have up to 3 TBSP in any meal type as long as it is your ONLY fat souce in E or FP.
You can lighten this recipe even further by leaving out the mayo and substituting more double fermented kefir or 0% Greek Yogurt. 
If you do not have kefir, 0% Greek yogurt can be used instead, but water or almond milk may need to be used to thin the mixture.
If you desire to make a richer S dressing you can increase the mayo and/or Goat’s cheese amount in the recipe.
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Podcast

Today’s Podcast is Worth the Listen!

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My dear friend Magaly Weaver is the special guest on today’s podcast! Not only do you want to listen just because she is a joy to listen to, but she really brings it when it comes to tips on how to live a healthy lifestyle if you have a full time job or are constantly on the go! Click on the link in the picture to listen!

https://cms.megaphone.fm/channel/trimhealthypodcast?selected=ADL6262707169
Dessert, Makeover Monday, Recipe, S

Pavlova with Lemon Curd and Strawberries ~ THM S

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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!

Pavlova sounds exotic! I mean, it sounds so much more exciting than meringue, but that is basically all it is. I had people telling me I should try this recipe and honestly it kinda scared me. But it was so simple and SO worth it! I can’t get over how much I LOVE this dessert.

Let’s talk a little bit first however about a few things that can go wrong when you are making a pavlova. I can already hear people who know what a pavlova is SUPPOSED to look like saying that mine is not right. The truth is that pavlova SHOULD be more white than brown and I know that mine is a lovely tan color, not white at all. Here is one of the first problems that you can encounter…humidity. It has only been raining here for about 40 days and 40 nights…okay, maybe not THAT long, but it has been very wet and very humid. Even though I made it in my nice dry house, that humidity made my meringue not want to dry out. I had to keep cooking it to get it to be dry to the touch so I got more browning than I should have. I must say, however, that while it might not win any presentation awards, it turned out beautiful in both taste and texture. It has a lovely crisp shell and a tender center!

Another thing you want to be sure to do is get your sweetener fully incorporated. If you don’t get your sweetener fully dissolved, your pavlova can “leak” or ooze a syrup while it is baking. However, even if you do get your sweetener fully incorporated this can happen if it is very humid…ask me how I know… This is not the end of the world. I was really worried this recipe would be “fussy”, and while there are things that can go wrong along the way to lessen the presentation aspect of the pavlova, I found out that most of those things don’t really damage the taste in the end. 🙂

I encourage you to make these the day before you want to serve them, not because they don’t taste fantastic the first day, they do! But if you have any issues with humidity at all you may have a hard time getting them “done” on a time crunch. Making them up in the evening and letting them sit in the oven overnight to finish drying out can solve this problem. I will admit, I couldn’t wait, so the first night I ate one that had cooled, but wasn’t finished drying out. It was delicious, but when I had one the next day that had finished drying, oh my…the right texture made all the difference!

What You Will Need:

For Pavlova Base

For Lemon Curd

For Strawberry Topping

Pavlova with Lemon Curd and Strawberries ~ THM S

This light and delicious recipe is a summer-time must make!
Course: Dessert
Servings: 6
Author: myhealthyjourneyforlife

Ingredients

Pavlova Base

  • 4 large egg whites use the yolks for lemon curd
  • 1/2 cup xes sweetener or gentle sweet
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon oat fiber

Lemon Curd

  • 4 large egg yolks
  • 1/2 cup xes sweetener or gentle sweet
  • 1/3 cup lemon juice or juice of about 3 lemons
  • 1/8 teaspoon salt
  • 6 Tablespoons butter softened to room temperature

Strawberry Topping

  • 1 pound of fresh or frozen strawberries
  • 2 tablespoons xes sweetener or gentlesweet optional

Instructions

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes.
  • Add the sugar in 2 tablespoons at a time, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
  • Add the vanilla extract, cream of tartar and oat fiber and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed.

For Mini Pavlovas:

  • Divide pavlova mixture up into 6 individual portions. You can pipe these if you want but a piping tip isn’t necessary– you can just spoon it on like I did. Make sure you leave a dip in the center to hold the toppings.
  • Place baking sheet in the oven, close the door and immediately turn heat down to 200°F. Bake for 50 -60 minutes at 200°F until the pavlova is dry to the touch. Try to limit how many times you open the oven as the cool air will interrupt the baking.
  • Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away. Once cool, top the pavlova with lemon curd and strawberries (or other toppings) and serve immediately. If making ahead, do not top the pavlova until you are ready to serve. 

For One Large Pavlova:

  • Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon or pipe the mixture if desired. Make sure the edges are taller and there is a dip in the center.
  • Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F. Bake until the pavlova is dry to the touch, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking. Turn the oven off and let the pavlova cool inside the oven.
  • Once cool, top the pavlova with lemon curd and strawberries (or other toppings) and slice and serve immediately. If making ahead, do not top the pavlova until you are ready to serve.

Lemon Curd

  • Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  • Place egg yolks, sweetener, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended.
  • Continue to whisk as the curd cooks to keep the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  • Remove pan from heat. Cut the butter into 6 separate pieces, then stir into the curd until fully melted and incorporated.
  • Pour curd into a jar or bowl.
  • Place a piece of plastic wrap directly on top so it is touching the top of the curd to keep a skin from forming on top. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days.

Strawberry Topping

  • You can just slice the strawberries and top the pavlova with them as they are if you’d like. You can also slice them and put them in a bowl with 2 tablespoons of sweetener to sweeten them if you’d like. This will cause the berries to release some juices and make a “sauce” as well. If you choose to do this, as I did, you will want to use a slotted spoon to dip the berries out for the pavlova so that you don’t get too much moisture on your dessert.

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.

Sale

SALE!!!

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There is a sale today and tomorrow (April 23 & 24, 2019) with all of these items on sale! As always, I would appreciate it if you would consider shopping through my link at
https://store.trimhealthymama.com/?ref=139.

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.

Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Sarah’s S’mores Pie

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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!

This recipe is a little different than most of my Makeover Monday recipes. First, it is not a makeover of a traditional “off-plan” recipe, second it was not made by me! My daughter Sarah has been begging me to make something “S’mores” for forever! However, she got tired of waiting on me and took matters into her own hands! The result was absolutely delicious! She did gather her inspiration from other THM and blogger recipes (Mostess Cupcakes, Transformer Brownies, Simple Simon Peanut Pressed Crust and a S’mores Frappe) and she did “make them over” into something totally new, so I figure it still works for Makeover Monday!

This is a delicious and decadent dessert! It is best made a day ahead because the sweetness mellows overnight. If you try to have it the same day it may seem too sweet to you.

You Will Need:

Sarah’s S’mores Pie

Rich, decadent, chocolate pie! Need I say more?
Servings: 8
Author: myhealthyjourneyforlife

Ingredients

The crust/topping:

  • 1 cup peanut flour
  • 1 cup baking blend
  • 3/4 cup water
  • 6 tablespoon butter melted
  • 4 tsp super sweet
  • 2 tablespoons natural peanut butter
  • 1 1/2 tsp Cinnamon

The chocolate filling:

  • 1 stick butter
  • 3 ounces baking chocolate
  • 1 cup gentle sweet between 3/4c and 1c
  • 1 tsp chocolate extract optional
  • 4 pinches mineral salt
  • 1/4 cup half and half
  • 2 doonks stevia
  • 1/4 cup baking blend
  • 2 eggs

The “marshmallows”:

  • 1 1/4 teaspoon just gelatin
  • 1/3 cup of warm water
  • 3/4 cup of heavy cream
  • 1/2 tablespoon of gentle sweet

Instructions

For the Crust/Topping

  • Blend all crust ingredients in a bowl with hand mixer, mixture should be moist and blended well, but it will be clumpy, this is desired.
  • Put half of the crust into the bottom of a round, 9 in pan. (be sure to spray with coconut oil first) set aside extra crust for a little later. Put pie pan in the freezer to chill.

For Chocolate Filling

  • Melt the chocolate and butter together over med/high heat on the stove. Stirring as it melts. (Using a double boiler will help prevent burning. Watch closely if not using a double boiler.) 
  • Once melted turn off the heat and add the remaining chocolate filling ingredients, whisking as you go.
  • Once whisked together, pull out the pie pan and pour chocolate mixture on top of the crust, then return the pie pan to the fridge.
  • Preheat oven to 350°

For the “Marshmallows”

  • In a small bowl, whisk together the just gelatin and warm water.
  • With a hand mixer, in a chilled bowl beat the heavy cream and gelatin mixture until it grows in size and starts to thicken, but stop before peaks start to form and you have whipped cream.
  • Take out the pie pan from the fridge and pour half of the whipped cream into the middle of the pie, then swirl the chocolate and marshmallow together, being careful not to break up the crust underneath.
  • If desired take your extra crust and sprinkle around the edges of the pie, or however you would like to decorate. (I had plenty of leftovers after this that could be sprinkled over pieces of the pie or eat with a snack later.)
  • Cook pie for 20 minutes.
  • Now, taking your leftover “marshmallow” mixture, add the gentle sweet and blend until you have whipped cream for topping your slice of pie.
  • Top each slice of pie with some of your “marshmallow” whipped cream, extra crust sprinkles and sugar free chocolate sauce if desired. This is a very rich dessert. It is best made the day before as it tastes overly sweet the first day, but perfect on the second! (store extra crust and whipped cream in fridge until ready)

Notes

Sarah found inspiration for this recipe from several of her favorite recipes: Mostess Cupcakes, Transformer Brownies, Simple Simon Peanut Pressed Crust and a S’mores Frappe. She had these flavors and ideas rolling around in her head for weeks and I was happy to test her recipe for her!

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.