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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Beverages, Dessert, Drinks, Holiday, Recipe, Sides

Independence Day Round Up!

4 Recipes for the 4th of July!

Are you ready for the Independence Day picnics next week? Everyone will be firing up their grills and summer will be officially underway! Do you know what to have along side your main course? I want to give you four options to put alongside those burgers and brats! These options will keep you satisfied. There will be no room for feeling left out with these items on your plate! Click on the pictures to go to the recipes.

Broccoli Salad (S)

You need a cool creamy salad for sure and this one is the bomb! Everyone at your gathering will love this salad.

Amazing Baked Beans (E)

Yes, if you add this to your meal it will make for a crossover but this is a special day, and baked beans just scream summer cookout! Enjoy this sweet recipe with no sugary guilt.

Cherry Limeade GGMS (FP)

This recipe is actually for a concentrate. The concentrate will make 2 gallons of GGMS so you’ll have enough for everyone to share. This flavor is so refreshing you will keep going back for more!

Vanilla Pound-cake Strawberry Shortcake (S)

This cake recipe has been by far, the most popular on my blog! It makes a fantastic base for strawberry shortcake! You can use plain fresh berries or let your berries sit in a bit of sweetener for a few hours to make a nice strawberry sauce to go with them. Make some whipped cream and you have a dessert that is out of this world!

I hope you enjoy these recipes at your 4th of July celebration. I also want you to know about the accountability group I have coming up in July. I hope you will join me for my Shine~On Summer Group!

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, Recipe, S

Monday Makeover ~ Vidalia Onion Upside Down Cornbread

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 got my inspiration for this recipe from a recipe I found on Sweet Savant. It sounded great but it was definitely not on plan. So I set about tweaking it to make a delicious “corn bread” style accompaniment to any S meal. I really love cornbread so I hope to try an FP and E version in the near future! This cornbread is not only low-carb but seriously high protein, 16 grams per slice!!

Do not expect a dry crumbly texture with this cornbread. It is a little denser and more moist than most cornbread. In fact, have you ever had cornbread casserole, you know, that one made with the Jiffy box mix, a can of cream corn, sour cream, etc? It’s more like that texture. It is soft, but holds together for slicing. Adding another 5 minutes of cooking time may dry it out more if that is your preference, but watch the top to keep it from browning too much.

It does have added sweetener, but it is not as sweet as other sweet cornbread because of the turmeric. If you like sweeter cornbread I would add another 1/4 cup of sweetener. If you don’t like sweet cornbread at all I would cut it by 1/4 cup. Personally I wouldn’t leave the sweetener out altogether.

Please note: This recipe is an 8 serving recipe. It is important to keep to the serving size (they are generous) to stay in S territory. With the addition of the masa, each serving has 5g net carbs. This slices nicely with a serrated knife.

What you will need:

Vidalia Onion Upside-down Cornbread ~ THM S

Servings: 8
Author: myhealthyjourneyforlife

Ingredients

  • 4 slices bacon optional
  • 4 tablespoons of butter
  • 1 Vidalia Onion
  • ½ cup masa harina
  • 1 cup THM Baking Blend
  • ½ cup oat fiber
  • 1 ½ teaspoons mineral salt
  • 1 teaspoon turmeric
  • cup xes sweetener or gentle sweet
  • 1 tablespoon baking powder
  • 6 eggs
  • 16 ounces cottage cheese
  • 1 cup nut milk

Instructions

  • Preheat the oven to 400 degrees
  • Fry bacon in 12-inch cast iron skillet over medium-high heat. IF you are using pork bacon you don’t need to add anything to the pan ahead of time. If you are using turkey bacon add 2 tablespoons of the butter to the pan with the bacon. If you are not using bacon at all skip to step 3.
  • While the bacon is crisping, slice the Vidalia onion into rings leaving the rings in order if possible.
  • When the bacon is finished cooking remove it from the pan and chop it finely. If you used pork bacon, drain the grease from the pan. If you used turkey bacon and butter do NOT drain the pan.
  • Melt the butter (4 tbsp if you used pork bacon or no bacon, the remaining 2 tbsp if you used turkey) in the cast iron skillet. If you have already cooked bacon in this skillet you can turn the heat off after the butter is melted. If you are starting without having cooked bacon you will want to keep the heat under the skillet on medium.
  • Arrange the onion slices close together into the butter, Finely chop the remaining onion and sprinkle it in any spaces between the rings.
  • Let the onions cook on medium heat for 5 minutes then turn off heat and sprinkle the cooked chopped bacon evenly into the pan with the onions.
  • Add the masa, baking blend, oat fiber, sweetener, salt, turmeric, and baking powder in a bowl and stir to combine.
  • In a large bowl, food processor or blender beat eggs, nut milk and the cottage cheese until smooth.
  • 1Mix the egg/milk/cottage cheese mixture, dry mixture together. Mix until smooth. Batter will be thick but pourable.
  • 1Pour the batter over the onions and bacon. Pour carefully, trying not to disturb the design you have created.
  • Smooth the batter evenly in the pan.
  • Bake the cornbread for about 25 minutes or until skewer inserted in the center comes out clean and edges are golden.
  • Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread to loosen it.
  • Place a plate, cooling rack or cutting board over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan.

Notes

You can dress this cornbread up even more if you’d like! Do you like it spicy? Add some chopped jalapenos or green chiles to the batter. Want it cheesy? Cheddar would be a fantastic addition to the batter. The recipe I got my inspiration from included broccoli in the batter so you could even add some veggies if you’d like!
Do not expect a dry crumbly texture with this cornbread. It is a little denser and more moist than most cornbread. Adding another 5 minutes of cooking time may dry it out more if that is your preference, but watch the top to keep it from browning too much.
It does have added sweetener, but it is not as sweet as other sweet cornbread because of the turmeric. If you like sweeter cornbread I would add another 1/4 cup of sweetener. If you don’t like sweet cornbread at all I would cut it by 1/4 cup. Personally I wouldn’t leave the sweetener out altogether.
Please note: This recipe is an 8 serving recipe. It is important to keep to the serving size (they are generous) to stay in S territory. With the addition of the masa, each serving has 5g net carbs. This slices nicely with a serrated knife.

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.

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

Recipe Roundup ~~ Quick and Easy to the Rescue!

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.
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.