My Favorites, THM

A Few of My Favorite Things ~ Nutritional Yeast

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I am going to share with you some of my favorite products for making a healthy eating lifestyle so much easier! Each week I will pick another item to highlight. I will tell you where I get it and how I use it.

This week’s product is Nutritional Yeast. Don’t be confused by the name. This is not the kind of yeast that makes bread rise, it is an incredible seasoning that adds not only flavor but also protein and B vitamins to your food! I’m going to share with you the description from THM’s website because they describe it better than I could!


Nutritional Yeast flakes are addictively cheesy and have a nutty yumminess that you’ll find yourself wanting to sprinkle over and into most of your food! From snazzing up eggs in the a.m. to seasoning everything from soups to stir-frys and popcorn in the p.m., Nutritional Yeast takes flat and flavorless food and makes it fly!


But flavor is not the only reason you will love this stuff. This is the good for you yeast! Don’t let the word “yeast” confuse you. Nutritional yeast is not remotely like the yeast you think of that wreaks havoc on your body. In fact it has proven to be one of the best remedies to beat chronic candida so you can feel good every time you sprinkle it on your food. This delicious stuff is even anti-bacterial and anti-viral.
Most Nutritional Yeast is bright yellow, but Trim Healthy Mama Nutritional Yeast has a lovely, soft, buttery natural color. The reason for this is that it has not been fortified with those synthetic B vitamins (which turn everything yellow) as most Nutritional Yeast is. It contains a natural profile of B complex vitamins that will nourish your body gently without being harsh to your kidneys or liver as synthetic vitamins can be. This is a boon for pregnant woman who are looking for natural sources of folate to nourish their growing babies. You can be assured that it is certified GMO free and is third party lead tested for your peace of mind. We bring you the best because the best is hard to find.


Liberal sprinkling of Nutritional Yeast provides you with ample amounts of chromium and protein, both of which help stabilize your blood sugar. It also provides immune enhancing compounds beta-1, 3 glucan, trehalose, mannan and glutathione shown to help prevent cancer and improve cholesterol levels. We could rave on more but you just want to rip open your bag and get goin’ with your sprinkling, so we’ll just shut our gabs so you can open yours.

THM Store Site

Trust me, once you start using this product you will find you use it for everything. There are very few savory recipes that I don’t add it to. You can use it to make your own THM Bouillon for soups, it is great on popcorn, and I never make eggs without it!

So where do you get nutritional yeast? Well, you can get it through THM and it is one of the best prices around at just $.83 per ounce! However I have tried some other good brands as well. At this writing these all have excellent prices as well, but these prices are prone to fluctuating, so be sure to check before ordering. I have tried the Hoosier Hill Farm brand and the Now brand and both are great. I have not tried the Frontier Brand and it is an Add-on item, but it is a great price.

I hope that you will give this great item a try. It is a fantastic addition to your pantry!

Beverages, Dessert, Drinks, Holiday, Recipe, S

Slow Cooker or Stove Top Hot Cocoa ~ THM S

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Looking for a rich and decadent hot cocoa recipe to serve at your next holiday get together? Look no further!!

You will need:

Slow Cooker or Stovetop Hot Cocoa ~ THM S

This is a rich, decadent recipe for hot chocolate!
Course: Drinks
Servings: 8

Ingredients

  • 1 1/2 c. Thm chocolate chips
  • 1/4 c. cocoa powder
  • 1/2 c. xes sweetener or gentle sweet
  • 1 tsp. vanilla extract
  • 1 c. heavy cream
  • 6 c. almond or cashew milk
  • Mazing Marshmallows from the cookbook, p. 389

Instructions

  • Combine all ingredients except marshmallows in a slow cooker and stir to combine.
  • Cook, covered, until everything is melted, stirring occasionally, 2 hours on LOW.
  • Alternatively you could do this on the stovetop, stirring often till completely heated through.
  • Ten minutes before serving, add marshmallows and let them get melty, or add to each mug.
  • Garnish with more marshmallows, if desired.
Motivation, Words of Encouragement Wednesday

Words of Encouragement Wednesday ~ Go On Auto-Pilot

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You really need to listen to today’s podcast! So much truth! Have you let your “food freedom” take over so much that you’ve gone completely off of you plan? Click here to listen to the podcast today to learn how to let “auto-pilot” take over on a regular basis to help keep you on track! You can always find a link to the podcast at the bottom of the page on my blog.

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Follow Me On Twitter

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So, I decided to take the plunge and make a Twitter account. If Twitter is where you keep track of things then please follow me!

My Healthy Journey For Life is my profile name and @THMCoachShannon is my Twitter handle. All of my blog posts will be automatically uploaded to twitter so I hope you will be kind enough to re-tweet! Thanks for following!

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Makeover Monday ~ Lemon Chiffon Pie

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My family has always enjoyed lemon chiffon pie. I grew up on the recipe my mom made which involved a can of sweetened condensed milk. (That makes everything taste fantastic, however it is not figure friendly!) My husband likes regular lemon meringue pie, but I truly prefer the creaminess of the chiffon, I am hoping this recipe will bring him over to my side! The original recipe can be found at Food Network.

This looks like a really long and complicated recipe but it isn’t I promise! I whipped it together very quickly! It just looks long because I have given you two crust options and two topping options. So don’t despair, just pick the options you want and only focus on those! 

Lemon Chiffon Pie ~ THM S

Ingredients

Crust

You have  two options! I grew up having lemon chiffon pie in a graham cracker crust so I chose to use my No Bake Necessary Crust. If you prefer your lemon chiffon pie in a regular pie crust you can choose my Traditional Pie Crust. Both can be found by clicking here for Pie Crust Two Ways.

Filling

  • 4 eggs, separated
  • 2/3 cup xes sweetener or gentle sweet (separated into 1/3 cups)
  • 1/4 cup fresh or bottled lemon juice
  • 1 1/2 teaspoon finely grated lemon zest (optional)
  • 1 1/2 teaspoons powdered gelatin
  • 1/3 cup water

Topping

Here you also have two options! You can use my recipe for Stabilized Whipped Cream or you can use this recipe to make a meringue topping.

Meringue Ingredients

Directions

For Lemon Chiffon Filling

  • In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup gentle sweet until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
  • Meanwhile, sprinkle the gelatin over cold water and let dissolve.
  • Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it’s room temperature remove it from the ice bath and let it sit while you whip the meringue for the filling.
  • Place the egg whites from your separated eggs in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top.
  • Chill the pie at least 2 hours before serving. If you are adding the meringue topping, go to that step before chilling the pie.

Directions for Meringue

  • Allow egg whites to stand at room temperature for 30 minutes.
  • Preheat oven to 350 degrees. (This is only to brown the meringue. If you want you can skip the oven and use a small torch to brown the top of the meringue.
  • Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. 
  • Add the cream of tartar and vanilla and beat for about a minute more.
  • Gradually add sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).
  • Immediately spread meringue over pie filling, carefully sealing to edge of pastry to prevent shrinkage.
  • Bake for 10-15 minutes to brown meringue.
  • Chill pie for at least 2 hours before serving.

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.