Healthy Instant Breakfast Shake:THM FP

I'm not really a breakfast eater, I could go for a few hours after I get up with nothing but a couple cups of coffee. However, I know that really isn't good for me. So I started thinking about what I could do to get some nourishment without having to eat much. I thought about having muffins ready, or something similar but it really isn't about making breakfast. It's that I really just don't feel like eating right away. Unlike my 18 year old son who has always thought he needed to eat immediately upon getting out of bed - like I'm going to starve if I don't have three bowls of cereal NOW! Not me.

I used to drink Carnation instant breakfasts years and years ago and more recently I drank a healthier version of that type of shake, but those have so many unwanted ingredients in them that I just don't want to consume those anymore. So I decided it was time to come up with my own Trim Healthy Mama version.

I wanted something I could mix up in a shaker bottle without needing a blender and that had enough protein in it to keep me nourished for awhile - until I was ready to eat.

Introducing the Healthy Instant Breakfast Shake:

Combine the following in a shaker bottle (with the little wire ball thing inside)
8 oz unsweetened almond milk
2 tsp integral collagen
1 scoop Trim Healthy Mama protein powder (my absolute favorite protein powder)
pinch of sea salt
1/4 tsp lecithin
1 doonk stevia, I use Trim Healthy Mama brand

Then shake, shake, shake and enjoy!
I estimate this has about 25g of protein and it is an FP for THM followers.
You could use water but I really like the creaminess and flavor the almond milk gives plus a few extra nutrition benefits.

I've found that I can have one of these and not be hungry until lunch time, although I don't think it would be wise to do that every day. You can also pair this with some fruit for a THM E meal. Or add it to an S meal that is light on protein.

I'm still experimenting with other flavors such as chocolate, peanut butter and caramel. I like it just the way it is, but I know others would like flavor options. If you experiment with flavors, please comment below and let us know what works for you!

To make it super easy, mix up several containers of the dry ingredients ahead of time and they will be ready to just add to the almond milk and go!

Blessings,
Rashel

*This post contains affiliate links.

Glazed Pecans

These are one of my husband's favorite treats! 

He can't eat just one...handful...he always goes back for more.

They are rather addicting, so consider yourself warned.

The recipe I made was using white sugar, because that is how hubby likes them -

but you could easily substitute xylitol or erythritol.

I hope you enjoy them as much as my family does. 

Remember, they make fabulous gifts!

I started with 1lb of pecans

I mixed 3 Tbsp of egg whites with 1 Tbsp of water until frothy, then poured it over the pecans and mixed well so that all the pecans were coated.

I mixed 3/4 cup of sugar with 1 1/2 tsp cinnamon and 1/2 tsp salt and then poured this onto the pecans.

Stir well so that all the pecans are nicely coated with the sugar mixture.

Dump them onto a bar pan lined with parchment paper and spread into a single layer, or as close as you can get to it.  Then bake at 250 for 1 hour, stirring every 15 minutes.

Then you can enjoy them warm out of the oven, save them for later or package them up for a special homemade gift!

Glazed Pecans

3 Tbsp egg whites

1 Tbsp water

Mix until frothy and then pour over

3 Cups of pecans

Stir until all pecans are coated

Mix together:

3/4 cup sugar (xylitol or erythritol for THM)

1 1/2 tsp cinnamon

1 tsp salt

Then pour the sugar mixture over the coated pecans and stir until well mixed.

Pour onto a bar pan lined with parchment paper and spread out as much as possible.

Bake at 250 for one hour, stirring every 15 minutes.

Store in an airtight container - if you have any left after taste testing!

(For Trim Healthy Mamas, use your sugar substitute and these are an S snack)

Blessings,

Rashel

Rashel's Cookies

I feel the need to explain why I titled this post Rashel's Cookies - 

I found a cookie recipe on the back of my almond flour bag and decided to try it last week, OH MY WORD!! They turned out to be the best cookies I have had that follow the Trim Healthy Mama plan. EVER!

I posted a picture and the recipe on YouFood and they quickly became known as Rashel's Cookies! So, there ya go - why I titled my post that way.

I did NOT come up with this recipe. I tried to find it online and just link it for you, but I couldn't. 

My brand of almond flour is Baker's Corner and I get it at Aldi.

I give ALL credit to them! 

But I just had to share this recipe with you, because it is FABULOUS and every one needs to have a great, healthy cookie recipe.

2 cups almond flour

1/2 cup butter, softened

1/3 cup erythritol (original recipe called for sugar)

1 large egg

1/2 tsp baking soda

Pinch of salt

1 Tbsp vanilla

1 cup sugar free chocolate chips (original recipe called for dark choc chips)

Preheat oven to 350. 

Mix the almond flour, baking soda, erythritol and salt in a bowl. 

Add the softened butter and mix until blended. 

Add the egg and mix well. 

Fold in the chocolate chips until incorporated. 

Form dough into tablespoon sized balls and bake for 10 minutes or until golden brown. 

These are sooo yummy!!

Enjoy,

Rashel

Green Bean Casserole THM-S

Green Bean Casserole

A Trim Healthy Mama S side dish

Ingredients:

1 onion, sliced

Coconut oil for frying

4 - 14oz cans of green beans, drain only 3 of the cans

1-2 Tbsp bacon grease (or coconut oil)

Salt and pepper

1/4 c butter

3/4 cup heavy whipping cream

1- 4 oz can of mushrooms, drained and minced finely

Heat coconut oil in a medium skillet over medium to medium high heat. Once it is hot, carefully drop onion slices into the oil. Only do enough at a time that they make a single layer in the oil. If the oil is hot enough, the onion should float right back to the top. Fry until the onion is a golden to dark brown.  You don't want them burnt, but you want them fried. Spoon out and drain on paper towel when done. Repeat until all onion slices are done, then set them aside. Remove this skillet to the side.

Preheat oven to 350.

In a separate, large skillet, on medium high heat, empty your green beans (remember 3 of the cans should be drained), add your bacon grease (or oil) and salt and pepper to taste. Cook these uncovered until all the liquid has evaporated, stirring occasionally. It will take 15-20 minutes, depending on the size of skillet and your heat. Once the liquid is gone, dump the green beans into whatever bowl you will be baking/serving them in. Turn your stove down to medium heat and leave your skillet on the heat. Immediately add your butter, cream and mushrooms. Stir constantly until it has started to thicken, it should make tracks in the skillet when you pull your spoon through. Just be careful not to scorch it. When thickened, turn heat off, remove from stove and dump the green beans back into the skillet. Stir until all beans are coated with sauce, add more salt and pepper if you need to and then pour back into your serving dish. Top with your fried onions and bake at 350 for 30 minutes.

Enjoy!

*I know many people frown on bacon grease which is why I said you can use coconut oil, but the grease gives an amazing flavor to the beans. 

This is how I always fix our green beans. When I am fixing them as a side dish, I let them cook past when the liquid evaporates and they brown a little in the pan. Delish!!

I will definitely be taking this to Thanksgiving dinner to replace the unhealthy version!

Blessings,

Rashel 

Taco Seasoning

I thought I would share my taco seasoning recipe with you real quick-

Taco Seasoning:

1/2 c onion powder
1 tsp gluccomannan
2 Tbsp salt
2/3 c chili powder
2 Tbsp cumin
1 Tbsp oregano
2 Tbsp garlic powder
4 Tbsp paprika

I put all ingredients in a qt size canning jar, put the lid on and shake until well mixed.
To use: Add 2 Tbsp to 1 lb of meat, add 1/2 cup water and simmer until heated through or you are ready to eat.

Pretty simple and I love having a THM version on hand.

Blessings,

Rashel

Breakfast Casserole THM-S

I am not really a breakfast person, I could skip it normally, but I know I shouldn't. 

I rarely fix breakfast for the family, we normally do a fend for yourself kind of breakfast, but sometimes when hubby is home, I will cook.

Today was one of those days and I wanted to share this recipe with you because it is so yummy!

I call it breakfast casserole, not real original, I know. Today I used leftover ham, but cooked, crumbled sausage works well too. You could use whatever meat you wanted, it is pretty adaptable.

Breakfast Casserole:

1 cup cooked ham, diced (or meat of your choice)

4 eggs

1 cup heavy whipping cream

2 cups of shredded cheddar cheese

Butter a 9x13 pan and set aside, preheat oven to 350. 

Put eggs in medium bowl and mix with a fork, then add the cream, meat, and 1 cup of cheese. Stir well and put into greased pan. Top with the remaining 1 cup of cheese. Bake for 15-20 minutes until the top is just slightly browned and eggs have puffed a bit.

It may seem like the eggs are runny but that is the cheese and the cream, as long as the top is slightly brown on edges and cheese is melted, it is done.

This is a THM - S

I hope you enjoy this as much as we do.

Blessings,

Rashel

Salisbury Steak and Mashed Cauliflower THM-S

I love when I can take one of our family favorite meals and make it healthier and compatible with Trim Healthy Mama guidelines.  This past week I did this with a recipe I got from Crystal over at the Family Homestead. I absolutely love her website and her blog, I have learned more from her than anyone else on the internet over the last several years. She is amazing! 

Okay, onto the recipe - which is why you are reading this in the first place, right?

I have to give credit to Crystal first and you can find the original recipe here!

Have you missed salisbury steak with gravy and mashed potatoes? Well, this may just be your answer to that problem. 

Hearty Sugar Free Spaghetti Sauce

As I was making spaghetti last night for my daughter's birthday dinner, I realized I was out of spaghetti sauce (oops, maybe I should have thought ahead a little).

 I have a recipe that I usually use but wanted something a little heartier this time so, I came up with another one that I like even better!

It is sugar free and an "S" for Trim Healthy Mama's.

Comfort Foods on a Special Day

I feel it is very important that we make sure our children know how much we love them and that we enjoy them. I want my children to know they are special to me and birthdays are a perfect time to show them.

Drumstick Dessert - THM "S"

I love those layered pudding desserts, you know the ones with a nut crust, pudding and then cool whip on top. I think those are yumy! So I decided to try to make my own THM version and this is what I came up with.

I call it Drumstick Dessert because when I tasted it I was reminded of those drumstick ice cream cones I used to eat many moons ago.

Strawberry Limeade GGMS - THM

I wanted to make some strawberry good girl moonshine (A Trim Healthy Mama drink) but the recipe I had used lemons and I did not have any and I like it a little sweeter than most, so I came up with another version and I LOVE it.

Strawberry Limeade GGMS

Isn't it a beautiful pink color?

Here is the recipe - 

2 cups water

2 Tbsp ACV (raw apple cider vinegar)

3 THM pure stevia  

juice of 1 lime

1/2 tsp ginger powder

5 frozen strawberries

Put all of this in blender and mix well then serve over ice.

This is one of my new favorite drinks!

Blessings,

Rashel

*Edited to say that since I posted this recipe, I've learned that Pearl recommends not sipping on this throughout the day due to the berries (the carbs in them). So when I want some, I just drink it in a short amount of time - which isn't a problem because I love this stuff!

Don't forget to check out my new blog -Breathing Authenticity

Homemade cool whip - THM "S"

I made the choco pudding recipe in the Trim Healthy Mama book tonight and I really wanted some cool whip to go on top. However, the only kind I had in the house was regular cool whip and I knew that was not only not "on plan" but not healthy at all (wow, that was three not's in one sentence). What was I to do but make my own? I had done it before and knew I could do it and make it "on plan". Here is what I did:

I started with 2 cups of heavy cream in my Kitchen Aid mixer with the whisk and turned it on fairly high.

Super Easy Fried Squash

Okay, I must admit, I feel really guilty for even posting this recipe because it is so super easy. However, if you have never thought of it, I would hate for you to miss out! So here it is.

Slice your squash very thin, I use a mandolin slicer for this but I'm sure you could do it by hand as well, or in a food processor.

Scrumptious Steak Bites - THM way

This is one of our favorite ways to eat round steak or sirloin steak. I came up with the recipe when I wanted a gravy like taste without the flour.  It is super easy and the best thing, ALL of my children like it!

This is what it looks like when it is done.

Start by sauteing onions in a little coconut oil.

Pasta Sauce - THM Style

As I was making pasta free lasagna tonight and getting all of my other ingredients ready, I prepared this and let it simmer on the stove.This is my go to homemade sauce recipe because it is so simple and easy, just my style!

You start with three 8oz cans of tomato sauce, or if you have bigger cans that would be 24oz - (in case you aren't good at math). Put it in sauce pan on low heat.

Then you add 2 leaves of crushed basil (or can use 1tsp), 1 tsp oregano, 1 Tbsp of onion powder and one clove of garlic (or 1tsp powder). I LOVE to use fresh garlic.

I also added one packet of NuStevia Stevia powder.

I just let it all simmer until I was ready to use it. This makes a very basic red sauce to use on pizza, lasagna, spaghetti or whatever. 

Sorry, I did not take a picture of the finished product, I was too busy preparing my lasagna and forgot!

Here is the recipe all in one place for you. It is easier to copy or print that way.

Pasta Sauce – THM style

24 oz of tomato sauce

1 pkt of stevia

1 tsp basil

1 tsp oregano

1 tsp garlic powder or one clove, minced or pressed

1 Tbps onion powder

Combine all ingredients in a saucepan and simmer until ready to use. If you are putting this in lasagna or using for pizza, you don’t even need to cook it before using.

*Watch the carbs in your tomato sauce. This brand had 5 each can which makes the entire batch an E but when using only half or 2/3, it would be FP. Plus you can also look at it as you will only be eating a serving of this sauce at a time, not a whole batch :)

Enjoy!

Rashel

Pasta free lasagna

Oh my goodness, this lasagna was so yummy. I had two helpings and then was way too full and wished I would have stopped at one!  There are so many yummy foods we can eat while eating the Trim Healthy Mama way.  Here is how to make the lasagna, with lots of pictures. I will tell what I did under the pictures but then give the complete recipe at the end of the post.

Start with one large zucchini. My sweet neighbor gave us this one.

Slice into long strips. It helps to get them uniform in shape so I used my ultimate slicer. I put it on the bowl because when I just used the cutting board the strip would not have enough room and break in half.

Every time I got to the seeds I would rotate it 1/4 turn and slice some more.

Here are all of my slices ready to go in the oven.

I pressed a clove of garlic into the melted butter. Fresh garlic is sooo yummy!

We brushed the melted butter/garlic onto the strips just for added flavor and then into the oven they went.

This is what they looked like after baking.

I put the three cheeses in the food processor, it is so much easier then stirring it by hand.

And it gets a lot smoother too, which is AWESOME since my family is picky and would not appreciate cottage cheese chunks in their lasagna.

The layering process. I have one layer of strips, meat sauce, and cheeses then I have started the second layer of strips. After all the layering was done, I covered it with foil and put it in the oven.

This is the finished product! Doesn't it look so yummy and cheesy!! I used colby jack shredded cheese on top because I did not have mozzarella, which would probably taste better. However, it tasted just FINE this way.

It didn't stay nice and layered after scooping onto my plate but I am not really into presentation, I am all about TASTE. I did cut down the amount of sauce I used in the recipe below which might make it stay together better, however it tasted extremely yummy in a big glop too!

Here is the complete recipe~

Pasta Free Lasagna

1 lg zucchini

16 oz spaghetti sauce (this is the corrected amount)

  *I make my own sauce, here is a link to that recipe

1 container of ricotta cheese

1 cup of cottage cheese

¼ cup parmesan cheese

1lb ground beef, browned and drained (could probably use 1/2 lb without any problem)

¼ cup butter, melted

1 clove of garlic

1 ½ c Shredded cheese

Preheat oven to 375*. Spray 9x13 with nonstick spray. Slice zucchini lengthwise into thin strips, I used a mandolin type slicer for this. Only slice down to the seeds, not into them. Once you get to the seeds, turn the zucchini ¼ turn and slice again, repeat until you have sliced the entire zucchini. Spread the zucchini on greased cookie sheets. Press garlic into melted butter and brush onto the tops of the zucchini strips. Bake in oven for 10-15 minutes, until just starting to brown.  Mix sauce and beef together and set aside. Put the first three cheeses in the food processor and mix until blended.  Put a very thin layer of sauce in the pan, lay zucchini strips in pan to form a single layer. Next layer half of the meat sauce, top with half of the cheese mixture and repeat. Sprinkle shredded cheese on top. Bake covered with foil for 20 minutes, then uncover and bake another 20 minutes until cheese is melted and bubbly. Let sit for 5-10 minutes before cutting.

This is a Trim Healthy Mama S recipe.

Enjoy!

Rashel

Garlic Bread - THM style

My family loves this recipe! Ooh, it is so tasty and it is pretty simple as well, that is a win win, right?

This is a very thin garlic "bread" but trust me, you have GOT to try it.

First, I must say I thoroughly enjoy using my food processor. It is one of my must have kitchen servants! You can make this recipe without one, you just mix everything by hand and it doesn't get as smooth, but it most definitely works. I have done it.  You start by putting cream cheese and eggs in the food processor and blending that well. Then add cream, parmesan chees, garlic powder and shredded cheese (I used colby jack because that is what I had) and blend again. Then pour into your greased pan.

You get a liquidy substance that looks like this when poured into an 11x17  jelly pan. Have I ever mentioned how much I love my stoneware? Oh, well, I do!!

You then bake this for 20 minutes at 350*, until lightly browned. I usually spread a little butter over it but it isn't necessary at all. Tonight I had some garlic butter left over from my lasagna so I used that, yummy!

Here is the finished pan of yumminess. I really hope you try this and let me know what you think.

Here is the complete recipe:

Garlic "Bread"

4oz of cream cheese

3 eggs

1/3 cup of heavy cream (I skim the cream off of our raw milk)

1/2 cup Parmesan cheese

1/2 tsp garlic powder (or use real garlic)

8 oz of shredded cheese - I use whatever I have on hand, but mozzarella works wonderfully

Preheat oven to 350* and spray an 11x17 jelly roll pan with nonstick spray. Put eggs and cream cheese in your food processor and blend well. Then add the rest of the ingredients and blend again. It is ok to have bits of cheese, it will melt. It will be pretty runny, that is normal. Pour this mixture into your greased pan and bake for 20 minutes, until golden brown. You can brush melted butter over the top after it is baked, but you really don't have to.

*If you do not have a food processor, you can mix by hand. Let the cream cheese soften first, then mix with eggs using a whisk. Then add the rest of the ingredients and stir. 

Enjoy ~

Rashel

Crockpot yogurt

Before getting to the recipe, I have to say this: I am excited to report that I placed my first Azure Standard order yesterday. It was super easy and I even had the option to pay C.O.D. instead of using my debit/credit card. I needed to order wheat berries and instead of buying them from the lady I bought my grain mill from (an hour away), I decided to try Azure. The price was good, especially shipping and handling and I was able to get organic. I did order a few other things too. I will do another post when I actually get my order in and let you know how it went.

Okay onto my yogurt making. I have been needing to make yogurt for awhile because I have so much extra raw milk. We have a nearby family that sells us raw milk for $3 a gallon and I am so blessed and thankful for it. My problem is that we sometimes don't use all I buy and while I do use it even when it sours, I really wanted to make sure I wasn't wasting a drop. This crockpot recipe uses 2 qts at a time, which I love and it was super easy to do. My other recipes required a lot of precision and didn't make much at one time. This yogurt didn't turn out as thick as I would like but I can strain it. Next time I might let it stand just a little longer to see if that helps at all, but it is still good and makes wonderful smoothies!

Here is the recipe I used. I tried to find out where it came from and all I figured out is that this recipe is all over the internet, so I don't know who to give credit to.

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

--frozen/fresh fruit for flavoring

--thick bath towel

The Directions.

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

 Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.


Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt. You can flavor with fruit as desired. 

Save 1/2 cup as a starter to make a new batch.

Blessings,
Rashel

Our favorite lemonade - with ACV

Our family loves lemonade! In fact, it is my hubby's favorite drink and I try to keep some ready at all times. This is one of those areas that I have to love my family more than my quest for healthy foods, because it is not the healthiest drink. However, it also isn't the unhealthiest either, so I can live with it. I have been trying to incorporate raw apple cider vinegar into my diet  because of all the health benefits and in doing so, I discovered something yesterday. I can add ACV to our lemonade without altering the taste which means my family will also be getting the health benefits with no extra effort and no fight! Awesome!!  Would you like the recipe? I think I heard someone say, "Duh, that is why I am I reading this post at all!"  Okay, okay, here it is:

1 gallon container

add 2 cups lemon juice

add 2 cups raw sugar

add 8 Tbsp raw apple cider vinegar

fill with water to gallon mark

stir and enjoy!

You'll probably be so parched from all that hard work that you'll have to pour yourself a cup right away!

If you try it, please let me know what you think. Like I said, we love it. We actually prefer fresh lemons and juice those, but who can afford that many lemons?

Blessings,

Rashel

Must try recipe

I just had to share a recipe I found at Prairie Scraps last week for Cinnamon Roll Baked Oatmeal. We made this recipe one morning and all of my children loved it and asked for it again the next morning. They asked for it again this morning. I suggest you pop on over there, get the recipe and then try it for yourself. Be sure to let me know if you do.

Blessings,
Rashel