Beverages, Dessert, Drinks, Holiday, Recipe, S

Slow Cooker or Stove Top Hot Cocoa ~ THM S

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
Author: myhealthyjourneyforlife


  • 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


  • 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.
FP, Holiday, Recipe, Snack

Pepper Jelly ~ THM FP

This is one of my all time favorite holiday appetizers.  It is very easy to make. You can easily adjust the spice level by changing the type or amount of peppers you use. As written this is a mild recipe. Note: This jelly sets up somewhat firm and you may want to soften it a bit for a “looser” texture to pour over a block of cream cheese. I suggest microwaving it in 10 second intervals, stirring each time, until you reach the desired consistency for your application.


  • 3/4 cup white vinegar
  • 1 small bell pepper, cut into wedges (use green if using green jalepenos, red if using red)
  • 1/2 cup chopped jalepeno peppers
  • 1 1/2 cups xylitol blended with 1/2 tsp stevia, divided
  • 2 tsps gelatin
  • 2 drops green or red food coloring, optional (if you want the traditional bright color)

Note: It is recommended to use only xylitol and stevia in this recipe. Erythritol will re-crystalize after melting, giving a sandy texture to your jelly. You can get rid of this by re-melting each time, but avoiding the erythritol in this recipe is the best choice.


  • Place vinegar and peppers in a blender; cover and puree. Add 1 cup sweetener; blend well.
  • Pour into a saucepan. Stir in the remaining sugar; bring to a boil.
  • Strain mixture and return to pan. Whisk in gelatin and add food coloring if desired. Return to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. (Food coloring is completely optional. When using green peppers the mixture will start off a very bright green but will get progressively darker and somewhat brown in color as you cook it. You will need to add the coloring if you want a bright green final product.
  • Remove from the heat; skim off any foam. Carefully ladle hot mixture into a pint jar.
  • Loosely cover jar and allow jelly to cool before refrigerating. This jelly will thicken more as it sits in the fridge.
  • This recipe is usually served with cream cheese on crackers. So, while the jelly is FP, adding the cream cheese will make it an S snack. I highly recommend the crunkers recipe on page 452 in the THM Cookbook! You could also serve this with cream cheese and celery.

Note: When cutting hot peppers; the oils can burn skin. Disposable gloves are recommended. Avoid touching your face. I did not follow this advice. 20 minutes after  making the jelly I touched my eye. It was not pleasant…

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.

Event, Holiday

Christmas Cookie Exchange ~ Local Get-Together

Join us for a Trim Healthy Mama Christmas Cookie Exchange! We will have lots of fun sharing holiday treats, recipes and ideas for working the plan during the holidays! What do you need to  do to join?

  • Date and Time: Tuesday, December 18th from 6:30pm to 8:00pm.
  • Participants each bring 2 dozen, on-plan cookies to share.
  • If you can, bring enough copies of your recipe to send with other participants (I will give you a number before the party). If you cannot, if you would please post your recipe on the event page that would be great!
  • Cost is $10 per participant. ($5 for those who have attended my classes before.)
  • Containers will be provided for you to take your cookies home with you.
  • On-plan drinks and snacks will also be provided.
  • Minimum 5 participants, maximum 24 participants.
  • RSVP by commenting below, joining this event on Facebook, by texting 315-282-7294, or by email at Address for party will be sent to you via email once your payment is received. It will be in Fenton, MO.
  • Payments can be made through PayPal by clicking the button below.

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Holiday, Makeover Monday, Recipe, S

Makeover Monday ~ Pecan Pie Brownies

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!
Today’s recipe combines two favorites: Pecan Pie and Brownies! Need I say more? Probably not, but I will! Rich fudgey brownies with a caramel pecan topping. This is a decadent dessert that will have your friends and family raving! The original recipe for this can be found at Delish.

Pecan Pie Brownies ~ THM S


For Brownies

For Topping

    1. Preheat oven to 350° and line a 9×13 baking pan with parchment paper and spray with nonstick cooking spray.
    2. Melt butter and baking chocolate together using either a double boiler or microwave. Watch carefully if using a microwave, working in 10 second increments to prevent burning.
    3. Remove from heat and whisk in sweetener and stevia.
    4. Whisk in caramel extract and mineral salt.
    5. Whisk in eggs one at a time.
    6. Whisk in oat fiber or baking blend.
    7. Pour into prepared pan and bake for 20 minutes.

  1. Meanwhile, make the pecan filling. In a medium bowl, whisk together caramel sauce, eggs, vanilla, stevia and salt until smooth. Fold in pecans, stirring until they are fully coated in the mixture.
  2. When brownies have cooked for 20 minutes, remove from oven and top with pecan topping, spreading evenly across the surface of the brownies.
  3. Return to the oven and bake 25-30 more minutes, until the pecan mixture is set. Let cool completely, slice and serve. Leftovers should be kept in the refrigerator but I like these best room temperature or just barely warm. 🙂 

I hope you enjoy these recipes! I love hearing about your experiences with them! Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do! The recipe can be a dessert, a side dish or a main dish.

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.

Holiday, S, Snack

Cheese-Ball Wreath ~ THM S

So many Christmas parties and events with so much food! And often those party and event tables are full of holiday sweets. You are probably making your fair share of healthy sweet treats to indulge in over this holiday season as well, I know I am! But sometimes you don’t want another sweet. Sometimes you just want something savory. This cheese-ball fits the bill perfectly! Of course, you can always make this into the traditional cheese-ball shape, but for a holiday party, this wreath shape is easy and festive!

Cheese-Ball Wreath ~ THM S


  • 8 ounces cream cheese , softened
  • 1 1/2 cups freshly grated sharp cheddar cheese
  • 1 tablespoon dried chives
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 1 small bunch fresh parsley
  • 4-5 grape or cherry tomatoes
  • Items for dipping such as raw veggies or the Crunkers recipe 


Place cream cheese in a mixing bowl or food processor and mix until smooth. Add cheese, chives, Worcestershire sauce, parley, garlic powder, oregano and pepper and mix well to combine. 

Use a rubber spatula to scrape the sides of the bowl and place the mixture on a sheet of plastic wrap. Using the plastic wrap and  your hands, form the mixture into a log shape.

Form the log into a wreath shape and press ends together. (Alternatively you could press the mixture into a small wreath mold that is either greased well or lined with plastic wrap for easy removal.)

Remove stems from fresh parsley and chop the leaves into small pieces. Press the fresh parsley onto the outside of the wreath. Slice tomatoes in half, squeezing gently to remove some of the liquid and seeds. Press the halves around the top of the wreath to resemble ornaments.

Cover the cheese-ball wreath in cling wrap and refrigerate until ready to serve. Serve with celery sticks or I highly recommend the crunkers recipe on page 452 in the THM Cookbook.