Dinner, Lunch, Makeover Monday, Recipe, S

Makeover Monday ~ Super Simple Pad Thai

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!

Have you tried Pad Thai? I had not. I had always wanted to but had not been in a place to try it. Then I found this recipe at Delish. It had some definitely off-plan ingredients, but it looked so simple that I knew  I had to try it. Boy am I glad I did! With a few easy changes it was done! It is so simple and SO GOOD! I made this recipe for my daughter and I for lunch. We split it between the two of us and were wonderfully satisfied. If you have small appetites or you are going to add something else to the meal you may be able to serve up to 4 with this recipe, but I would suggest increasing the ingredients to serve more. Also, this is a very basic recipe. You can always add more veggies if you’d like!

You Will Need

Super Simple Pad Thai

Ingredients

INGREDIENTS

  • 1/2 to 1 package THM noodles per person
  • 2 tbsp. coconut oil
  • 2 tbsp. lime juice
  • 2 tbsp. xes sweetener or Gentle Sweet
  • 1/8 tsp molasses
  • 1 tbsp. fish sauce or oyster sauce
  • 1 tbsp. soy sauce or Bragg’s liquid aminos
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. mineral salt
  • 2 bell peppers thinly sliced
  • 2 cloves garlic minced
  • 2 eggs lightly whisked
  • 1 lb. protein shrimp or chicken
  • 2 green onions thinly sliced
  • 1/4 c. roasted peanuts chopped

Instructions

DIRECTIONS

  • In a small bowl, whisk together lime juice, sweetener, molasses, fish sauce, soy sauce, and cayenne pepper and salt. Set aside.
  • In a large pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. 
  • Add the noodles and protein and cook until meat is done. 
  • Pour in the sauce mixture and toss until the noodles are coated. 
  • Push everything to one side of the pan and pour in the egg. Scramble until just set then mix everything together. 
  • Garnish with green onions and roasted peanuts before serving.

Notes

This is a very simple recipe. You can always “plus it up” by adding more of your favorite non-starchy veggies to the mix!

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Dinner, E, Lunch, Recipe

Bean and Bacon Soup ~ THM E

Sometimes, you throw things together in a pot and out pops something that turns out to be one of the best things you’ve ever tasted! That happened with this bowl of soup. I was in the need of an E lunch and I was low on most E ingredients. I was going to make my Ham and Beans recipe but I didn’t have the ham. I was also out of canned beans, but thanks to the fact that I had made and frozen a bulk batch of beans when I made my Amazing Baked Beans I was still able to improvise.

I really wasn’t expecting much from this recipe. (Which is why I didn’t take any good pictures in the process, in fact the one picture I have is kind of blurry because it was only for meal tracking purposes.) I mean, even calling it a recipe feels silly, because I literally just threw some things in a pot, but it worked out so well I had to share it. This was really just going to be a bean soup, but I was pleasantly surprised to find that the Hormel, Real Bacon Bits I had in my refrigerator only had 1.5 grams of fat per tablespoon! Therefore, Bean and Bacon soup it was!

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Bean and Bacon Soup ~ THM E (Single Serve)

  • 1 cup navy beans
  • 1 cup chicken broth
  • 1/4 tsp dried minced onion
  • 1/8 tsp salt
  • 1 tsp nutritional yeast or THM Bouillon
  • 1/8 tsp bacon natural flavor or liquid smoke (optional)
  • 1 tablespoon gelatin
  • 2 -3 tablespoons real bacon bits (5g or less of fat)

Place beans, broth and seasonings into a saucepan over medium heat. Whisk in gelatin to dissolve. Simmer for 5-10 minutes until everything is warmed through. If you want the broth to be thicker you can mash some of the beans, or you could whisk in 1/4 teaspoon of glucomannan. That is it! Just a few short minutes to a warm and hearty lunch!

Oh, and if you can get your hands on a really good pear it makes a great side! I know that looks like a shiny apple in the picture, but it was a pear. I couldn’t believe how good the pears were that I picked up at the produce stand! Forget pumpkin and apples, I think pears are the unsung, fall fruit heroes!

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Crossover, Dinner, E, FP, Lunch, Recipe, S

Secret Ingredient Chili

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Fall is coming! School has started and that is a sure fire sign that soon enough it will be sweater weather. And that means chili! This is a meal that we enjoy all year round but especially when the weather is cooler.

I have to let you in on a little joke though. It is pretty well assured that when I make chili it will be the warmest day of the week! I don’t plan it that way, really I don’t! It just happens. This week I wanted to make chili so I could take pictures for this article. It was only supposed to get up to 81 degrees which is bad enough. It ended up getting up to about 95! Oh well, the chili was delicious anyway.

Now on to the recipe. Let me preface this by saying that we are not super spicy food lovers around here. You can feel to spice this up as much as you want, but this recipe is pretty mild as written. This recipe is so easy to multiply to make large pots. I almost never make it without doubling it because we love the leftovers.

And the secret ingredient? OKRA! Don’t worry, no one will even know it is there! Trust me on this one!!

Secret Ingredient Chili THM S

2 lbs ground beef
2 28 oz cans petite diced tomatoes
1 14.5 oz can black beans
2 Tbs chili powder
2 Tbs dried minced onion (optional)
1 Tbs cumin
4 tsp mineral salt
2 bay leaves
1-2 cups frozen cut okra
1 cup very hot water

  1. Begin by browning the ground beef. After beef is browned, drain off grease and put beef in stock pot or crock pot. Add tomatoes, beans (no need to drain), seasonings and bay leaves. Stir it all together.
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  2. Next place your cut okra in the blender. I have a ninja. The way I processed the okra was to blend it till it turned into okra “snow”. Then I poured the hot water in and blended again for about a minute till there were no more chunks of okra at all. If you do not have a high powered blender then you can pour the hot water in with the frozen okra and blend away.
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  3. Now pour the mixture into your chili. Don’t worry, your chili will not be that green!
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  4. Stir everything together.
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  5. You now just need to heat your chili through. You can do this in less than 20 minutes if you are doing it on the stove-top by just simmering it on medium-low heat. Stir it occasionally to keep the bottom from burning. I personally like chili best when it has simmered for a long time. So I put it on very low heat and simmer for at least an hour. I like it best when I put it in the crock-pot on low all day! Remove bay leaves before serving.

I hope you love this chili as much as my family does. This is an S recipe as it is written. The amount of black beans does not amount to enough per serving to take you out of S mode so feel free to add cheese, sour cream or avocado to your bowl.

If you would like to make this chili FP then make sure you use 97% lean ground beef or rinse your ground beef in VERY HOT water. Make the rest of the recipe as written. Use 0% Greek yogurt to top it.

Want an E chili? Follow the FP suggestions above and add a few more cans of beans.

Feel like having a crossover? Use the original recipe and add a few more cans of beans.

Dinner, FP, Lunch, Recipe, Snack

The Most Versatile Wrap You Can Make

Wraps are so versatile. You can take them from breakfast, to lunch, to snack, to dinner and even dessert. The options on how to use them are almost limitless. Sure, you can always take your meat and cheese and throw them on a salad, but sometimes you just want to pick up your meal like a sandwich, right? What are you supposed to do when you are trying to cut out all the useless, high processed carbs from your diet? Sure, you can buy low carb wraps, but those aren’t great for everyday since they still have less than ideal ingredients. You can buy or make sprouted wraps, but that puts you in an E category so you are having a carb meal and you can’t add your fats to it. What are you going to do?

Enter Wonder Wraps! This versatile wrap will do everything you want it to do. Want a savory sandwich? Spice up the recipe with whatever seasonings you want. Want a sweet sandwich or dessert. Sweeten up the recipe to your liking! These can be used for sandwiches, burritos, crepes, even as “noodles” for lasagna!! Seriously I love these wraps. The following video will take you through how to make the original recipe. If you’d like a little more “bread like” texture you can add a tablespoon of oat fiber or baking blend. Want it to be more like a corn tortilla? Add a tablespoon of masa! I hope you love these wraps as much as I do. Learning to make them can be a bit tricky at first so here is a video to get you started!

WONDER WRAPS RECIPE VIDEOWonder-Wraps

Dinner, Lunch, Recipe, S, Uncategorized

Recipe Share – Korean Style BBQ Beef

Summer is drawing to a close. It is time to relish those last few days by firing up the grill! This recipe is a great way to celebrate! Sometimes simple recipes are the best! And recipes that can keep you out of a hot kitchen are even better.

This recipe is from a fellow THM blogger, Tina Roberts at Oil of Joy. Tina has multiple food restrictions but she doesn’t let that stop her from fully embracing the THM way of life. This recipe is called Korean Style BBQ Beef and I hope you will try it out!

Koren-Style-BBQ-Beef