Dinner, Makeover Monday, Recipe, S

Makeover Monday ~ “Spaghetti” Carbonarra

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.

One of my clients recently mentioned that she was craving a carbonarra type dish, which instantly made me start craving a carbonarra dish! I had never made this particular dish before (though I have enjoyed it before) and I was astounded how simple the recipe was. Very few ingredients and it goes together super fast.

I wanted to use my favorite konjac noodles for this dish, but I also wanted a veggie to go with it. I decided to combine both konjac noodles and spiralized zucchini to get the best of both worlds.

One note about the sauce for this recipe. The sauce is made with raw eggs that get cooked by being tossed with the pasta. This step is done off the heat to ensure that the eggs don’t scramble on the heat. You really have two options for this step. You can stir the sauce directly into the “pasta” as suggested, or you can pour the sauce directly into the hot pan (off the heat) and whisk like crazy while the sauce heats through and then toss it into the “pasta”.

I hope you enjoy this as much a I did!

You Will Need:

  • konjac noodles – optional
  • zucchini spiralized – optional
  • bacon, pork or turkey
  • coconut oil if using turkey bacon
  • eggs
  • Parmesan, green can or fresh grated
  • garlic cloves, minced
  • pepper
  • mineral salt
  • nutritional yeast
  • dried parsley

“Spaghetti” Carbonarra ~ THM S

Quick and easy carbonarra
Prep Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Author: myhealthyjourneyforlife

Equipment

  • 12 inch skillet

Ingredients

  • 2-4 bags konjac noodles
  • 2-4 zucchini spiralized
  • 8 strips bacon pork or turkey
  • 3 TBSP coconut oil if using turkey bacon
  • 3 large eggs
  • 1 cup Parmesan green can or fresh grated
  • 4 garlic cloves minced
  • 1/2 tsp pepper
  • 1/2 tsp mineral salt
  • 2 tsp nutritional yeast
  • 2 tsp dried parsley

Instructions

  • If you are using konjac noodles empty them into a colander and rinse them well. Pat the noodles dry as much as you can. This is important. You are going to add the noodles to hot oil and wet noodles will cause a lot of splatter. (Don't ask how I know…)
  • Beat the eggs well in a bowl then add parmesan cheese, parsley, nutritional yeast, salt, pepper, and garlic. Mix well with a whisk or handheld mixer. This will be a thick sauce. Set aside.
  • In a 12 inch skillet, fry the bacon until it is crisp. If you are using turkey bacon be sure to add the coconut oil to the pan. This is not really for cooking the bacon, but rather for the sauce that you will be making after. You want the oil to have the bacon flavor. When bacon is crisp, remove it to a plate. Crumble the bacon when cool.
  • Add the konjac noodles and/or zucchini to the skillet and toss to coat in the bacon fat. Continue stirring and cooking until the pasta is hot and the zucchini is cooked to your desired doneness. (You cannot over-cook the konjac noodles so don't worry about cooking them too long.)
  • Remove the skillet from the heat and pour the sauce into the pasta, stirring quickly until the sauce is hot, (this is done off the heat to ensure that the eggs do not scramble.) Thin out the sauce with a bit of hot water if you wish, until it reaches the desired consistency.
  • Add the crumbled bacon to the skillet and stir it into the pasta.

Notes

You can use all konjac noodles, all zucchini or a mixture of the two in this dish. I used 2 bags of noodles and 2 zucchini. 
You can use either the “green can” Parmesan or fresh grated. The green can kind does not really “melt” so the texture of the sauce is a little drier with the canned kind and a little creamier with the fresh. They both taste great.
Prepare the sauce first or while the bacon is frying to ensure that the noodles will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the sauce, so the heat of the pasta cooks the raw eggs in the sauce.

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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Dessert, Makeover Monday, Recipe, S

Pavlova with Lemon Curd and Strawberries ~ THM S

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.

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.

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.

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

Makeover Monday ~ Orange (or Orange Cranberry) Scones

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!

My daughter requested this recipe and I was all to eager to comply! One of my favorite things to get at Panera Bread (known as St. Louis Bread Company around here) is their orange scone. It is delicious, but it is NOT kind to the waist-line. I used this recipe for inspiration. This variation is not quite as thick as the Panera version, but it is a wonderful substitute anyway! A tender biscuit texture that is bursting with orange flavor. You can make it with or without cranberries and both versions are fantastic. I opted to leave off a glaze and sprinkle the top with a bit of sweetener. I used xylitol because it crystallizes best, but you can use any sweetener you like.

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.

Orange (or Orange Cranberry) Scones ~ THM S

Tender delicious biscuit texture bursting with orange flavor
Servings: 8
Author: myhealthyjourneyforlife

Ingredients

  • 1 cup THM Baking Blend
  • 1/2 cup Oat Fiber
  • 6 tbsp xes sweetener or gentle sweet
  • 1 tbsp baking powder
  • 1/2 tsp mineral salt
  • zest of one orange
  • 1 scoop THM Collagen optional
  • 1 tsp Sunflower Lecithin optional
  • 6 tbsp butter cold
  • 3/4 cup nut milk 1 tbsp reserved
  • 1 tsp natural orange extract
  • 1 cup cranberries, sliced or chopped optional
  • 1 tbsp xylitol or sweetener of choice

Instructions

  • Preheat oven to 425 degrees.
  • Whisk together baking blend, oat fiber, sweetener, baking powder, salt, collagen, lecithin and orange zest. (I like to use the food processor, but you can do this by hand.)
  • Add butter and cut in till coarse crumbs are formed.
  • Stir in nut milk and extract. Fold in cranberries if using. (I sliced my cranberries in half before folding them in.)
  • Knead the dough a bit and form into a 1″ thick disk on a lightly greased baking sheet. Brush the top of the disk with the reserved 1 tablespoon of nut milk.
  • Sprinkle the 1 tbsp of xylitol (or other sweetener) over the top of the dough.
  • Cut the disk into 8 wedges. (I know mine are cut into 4, but I divided the dough into two disks to make 2 flavors.) At this point you can leave the edges touching or separate slightly before baking.
  • Bake for 20-25 minutes, checking at 15 minutes.

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.