Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Sarah’s S’mores Pie

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.

Podcast

Grocery Shopping Podcast

Today’s podcast is a great one. It has some really practical tips on what to stock up on at the grocery store. There are also some great insights on how to loosen up in your thinking a bit. Give it a listen by clicking on the picture below.

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.

Bread, Breakfast, Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Carrot Cheesecake Muffins

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 had this recipe suggested to me while I was looking for a new recipe to makeover and I knew I wanted to do it right away! I looked delicious and easy to make THM friendly so I whipped them up over the weekend. They are super yummy and easy to make. One word of caution though! The cheesecake filing is stiff, so do not try to use your handy-dandy Pampered Chef Decorating tool like I did. It is not made for this kind of filling and you will really hurt your hands! Use a zip-top bag or a decorating bag like the recipe suggests. Your hands will thank me. 🙂

You Will Need:

I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.

Carrot Cheesecake Muffins ~ THM S

Carrot cake stuffed with cheesecake? Yes please!
Servings: 12
Author: myhealthyjourneyforlife

Ingredients

Muffin Ingredients

  • 2/3 cup coconut oil melted
  • 3/4 cup xes sweetener or gentlesweet
  • 1 tsp molasses
  • 1 tsp orange extract
  • 2 eggs
  • 1 1/2 cups baking blend
  • 1/2 cup oat fiber
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp mineral salt
  • 1/2 cup nut milk or kefir
  • 1 1/2 tsp lemon juice or white vinegar (if using nut milk)
  • 1 cup finely shredded carrots

Cheesecake Ingredients

  • 8 oz cream cheese
  • 4 tbsp xes sweetener or gentlesweet
  • 1 tsp vanilla extract
  • 1 tbsp baking blend

Extra

  • 1/2 cup chopped pecans for topping

Instructions

To make muffins

  • Preheat oven to 400 degrees. Spray 12 muffin cups with non-stick spray.

  • Beat oil, sweetener, molasses and extract till combined. Add eggs and mix again.

  • If using nut milk, place the milk into a cup and add the lemon juice or vinegar and set aside.
  • In a separate bowl combine all dry ingredients. Stir half of the dry ingredients into the egg mixture.
  • Add nut milk or kefir and mix again.
  • Add the last of the dry ingredients and mix again.
  • Stir in shredded carrots.
  • Divide the batter between the 12 muffin cups, making a well in the center of each, and set aside.

To make cheesecake filling

  • Mix together all cheesecake ingredients until well blended and smooth.
  •  Place mixture into a zip-top bag or piping bag. Snip off corner of bag and squeeze the cheesecake mixture down into the middle of each muffin. (It will stick out the top a bit.) Do NOT use the type of decorator that I have shown here. The mixture is too thick.
  • I ended up just spooning the filling into the center because it was too hard.
  • Sprinkle the chopped pecan onto the top of each muffin.
  • Bake for 16 minutes. Allow to cool in the pan for 3 minutes before transferring to a cooling rack to cool completely.

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.

E-zine, Motivation, THM

Spring E-Zine

Are you signed up to get the THM E-Zine? If not you need to sign up today so you will never miss an announcement and you will be blessed by lots of encouraging articles and fantastic recipes! Here is a link to the latest issue! Click on the picture below:

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.

Dinner, E, FP, Recipe, S

Goulash ~ THM S, E or FP

This is comfort food at its finest! Warm, savory and hearty; this will fast become a go to, family favorite recipe! I have made some additions to my go-to recipe to give this dish an even more nutritious punch. Adding some crumbled mushrooms to the ground meat bulks it up without adding any different flavor. Also, you can make this meal fit into any simply by changing the fat content of your meat and the type of noodle!

For an E, use a bean based noodle (elbow or penne shapes work great, but any shape will do. If you use spaghetti break the length into thirds) and be sure to use 96% lean ground meat. You can add a dollop of greek yogurt and a wedge of light laughing cow cheese when you serve if desired.

For an S you can use any ground meat you’d like. Use Dreamfields pasta or konjac based noodles. You can add sour cream and cheese when serving if you’d like.

For FP, make sure you use 96% lean ground meat and konjac based noodles. Enjoy a dollop of Greek yogurt and a wedge of light laughing cow cheese when serving if desired.

If you choose to use konjac noodles be sure to leave the water out of the recipe. Enjoy!!

Goulash made with Konjac Noodles

You Will Need:

  • ground meat
  • mushrooms
  • onions
  • garlic
  • water (omit if using konjac noodles)
  • tomato sauce
  • diced tomatoes
  • soy sauce or Bragg’s Aminos
  • Worcestershire sauce
  • Italian seasoning
  • bay leaves
  • mineral salt
  • pasta (Dreamfields, bean pasta or konjac noodles)

Goulash ~ THM S, E or FP

Comfort food at its finest!
Servings: 8
Author: myhealthyjourneyforlife

Ingredients

  • 2 pounds ground meat
  • 1 pound mushrooms processed into crumbles
  • 2 yellow onions chopped
  • 3 cloves garlic minced
  • 3 cups water do not add water if you are using konjac noodles
  • 2 15 oz cans tomato sauce
  • 2 14.5 oz cans diced tomatoes
  • 2 tbsp soy sauce or Bragg’s aminos
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Italian seasoning
  • 3 bay leaves
  • 1 tbsp mineral salt
  • 1 box uncooked pasta Dreamfields for S, Bean Pasta for E, or Konjac Noodles for FP or S

Instructions

  • In a dutch oven or stock pot on medium-high heat, brown ground beef (be sure to use 96% lean for E or FP) till pink is almost gone and then add the finely processed mushrooms and continue to cook until meat is cooked through and mushrooms are cooked down. Remove meat mixture to a colander to drain.
  • Place chopped onions and garlic in the pan and cook until onions are translucent.
  • Return meat mixture to the pan with the onions and garlic. Add all other ingredients EXCEPT for pasta and bring to a boil, then reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. (If you are using konjac based noodles you can add them now and cook for the full remaining time.)
  • Stir in the pasta, cover and simmer on low for another 25 minutes. Remove from heat, discard bay leaves and serve.

Notes

This recipe can be an E, S or FP on the THM plan.
For an E, use a bean based noodle (penne shape works great, but any shape will do. If you use spaghetti break the length into thirds) and be sure to use 96% lean ground meat. You can add a dollop of greek yogurt or a wedge of light laughing cow cheese when you serve if desired.
For an S you can use any ground meat you’d like. Use Dreamfields pasta or konjac based noodles. You can add sour cream and cheese when serving if you’d like. 
For FP, make sure you use 96% lean ground meat and konjac based noodles. Enjoy a dollop of Greek yogurt and a wedge of light laughing cow cheese when serving if desired.

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.