Delicious, creamy, frozen custard...

Hello everybody! I was looking for a good ice cream recipe! Ice cream has been my "stumbling block" more than once while on Trim Healthy Mama... Particularly because I am not satisfied with just any ice cream... and while I had found really great recipes out there that could kind of keep the cravings at bay... I hadn't really found what I was looking for... Especially because I had been spoiled with the best ice cream of all: "Wisconsin Frozen Custard" while I lived up north for 4 years when I had just gotten married.


You already know Wisconsin is famous for its dairy... the delicious cheeses! YUM! Custard is a specialty there.... whether  you get it at places like:

Leon's

Adrian's is our very favorite

or even "old style" at Grandma and Grandpa's backyard

... When you have frozen custard there... you become an "ice cream snob" whether you like it or not.

Culver's has great frozen custard as well... and when we first moved to Texas (about 4 years ago) we were so thrilled to find out there was a Culver's less than 1 mile away from our new home... But, then, I wasn't so happy when, in my efforts to lose weight I felt I had to just forget about frozen custard entirely... unless I "cheated" so cheating I did... not often because I am pretty strong and strict when it comes to staying on plan... but when I did OH I DID! So just recently I took on the challenge to make my own frozen custard at home... but this time... it would be SUGAR FREE!!!

What's even better, my recipe is simple yet truly satisfying (even for the most strict critic)... it does require a bit of patience but the result is definitely worth the effort! This recipe is so good that you could even have it for breakfast! Why not?

If you are a "Trim Healthy Mama" you know why a "heavy" dessert like this one is COMPLETELY GUILT FREE ... if you don't know what Trim Healthy Mama is yet... You are missing out! Get your Trim Healthy Mama book here

Here's my recipe:

Paloma's guilt-free VANILLA frozen custard
THM - "S" for Satisfying

Yield: 1 pint
Servings: 2

Ingredients

• 4 egg yolks
• 10 Packets of Truvia
• 1 cup heavy cream
• 1/2 cup unsweetened cashew milk
• pinch of sea salt
• splash (about 1/2 teaspoon) of vanilla extract

Directions:

1. In a heavy-bottomed saucepan, whisk together egg yolks and truvia until well combined. Whisk in cream and cashew milk until yolk mixture is fully incorporated.
2. Place pot over medium-low heat (from 1 to 8 it would be a "2") and cook, constantly whisking (don't stop or you'll get scrambled eggs, don't turn the heat any higher either), until a thin (it won't thicken much yet) custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
3. Strain custard through a Fine Mesh Strainer and chill in the refrigerator until it is very cold (at least 4 hours). Churn in Ice Cream Maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made, don't store for another day.
4. Optional and not so purist: Drizzle sugar free chocolate syrup on top!

Enjoy!!!


© Paloma K.

Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

30 Days Allergen Free - Trim Healthy Mama Challenge

Hello friends! As you know (maybe?) I started a 30 day challenge on My Facebook Page last week... Today is Day 9!  My new friend Sherry from I Like Rice A Lot has done great changes towards a healthier life and I was totally inspired by the things she was doing... I already follow a great plan...  Trim Healthy Mama but due to some health issues (thyroid, etc) I am trying to adapt my plan for 30 days (just for 30 days) and see how I feel and I hope to learn some things in the process... One of the crucial things of this 30 Day Challenge (besides excluding grains, dairy and beans) is NOT weighing/measuring and even when at times it is hard and I want to at least measure myself I am staying strong!

Today I am going to share with you a very simple and yummy recipe....

Salmon Salad with Homemade mayo

The recipe will be at the end of this post... FIRST... I want to share with you some of the things I've been eating to hopefully inspire you to jump on the "health wagon" and realize that you don't have to "miss out"

- Cauliflower Rice and Shrimp

 - Eggroll in a Bowl

-Grilled chicken with this delicious side salad (avocado, cucumbers, cilantro, onions, tomatoes, fresh squeezed lime juice, salt and pepper)

- I've been having eggs for breakfast, I know there are other grain free, dairy free, legume free options somewhere but I am so happy with eggs that I don't even look for anything else I just get creative how I prepare them:

And lots of yummy stuff that doesn't even let me miss dairy (ok... I miss it a little) and grains! Some of the meals I am eating are considered crossovers on the Trim Healthy Mama plan, crossovers are definitely on plan they just don't promote weight loss by themselves... but since I am not using some ingredients I am allowing myself to introduce some s-helpers and crossovers to hopefully help with my thyroid issues... I also want to share with you what I ate on Sunday...  we went to a picnic from hubby's work and this is what I ate there:

I used the veggies for the hamburgers as a salad and then just ate 1 hamburger patty and some pulled pork (without bbq sauce), I also had a larabar (only 3 whole ingredients YEAH!) It does contain dates which are not THM approved... YOU don't have to use them, they are off plan and I don't intend on abusing these, but since for these 30 days I am not even using stevia I am allowing myself to have a little bit of dates on extreme circumstances.

Now... let me share with you the Salmon Salad with Homemade Mayo recipe

Mayonnaise Recipe:

Don't get intimidated by mayo! You can make it super quickly! It's delicious and you are in full control of the stuff that goes in it... (slightly adapted from: Whole30 Mayo Recipe, all mayo recipes are very similar)

Mayonnaise was first created by chef of the Duke de Richelieu in 1756 so... basically the original credits go to him :)

Ingredients (for the mayo only):

• 1 1/4 cup -divided- of your favorite (on plan) Extra Light Oil -or a combination of two light oils- (avoid strong flavored oils like avocado oil or EVOO, you can use a light olive oil)
• 1 egg
• 1/2 tsp. of salt (or to taste) 
• 1/2 tsp. Dry Mustard
• lime or lemon to taste (about 1/2 to 1)

 Instructions:

• Place the egg and 1/4 of a cup of oil, salt and mustard in a bowl of a standing mixer (if you don't have a standing mixer you can use a blender or even food processor but I used a standing mixer and the results are fantastic).- I love my KitchenAid Standing Mixer and my Ninja Blender -
• Run the mixer (or whatever you are using) on high and while after about 30 seconds into it (and while it's running) carefully and very, VERY slowly drizzle the remaining oil (do not let the oil touch the blades if your blender is uncovered or whisk attachment or it can get messy).
• When you've added all the oil and the mixture has emulsified/thickened add the lime or lemon juice and mix for 5 more seconds just to incorporate.

Transfer to a glass container with a tight lid and store in the fridge... To know how long you can keep this mayo just use the expiration date of the egg you used.

Enjoy your homemade mayo! All the good stuff, none of the bad! Make the delicious salmon salad from the first picture.... I used:

Ingredients:

• 1 can (6oz) of wild caught salmon (I use Bear and Wolf Pink Salmon ) for my salads because it doesn't have any bones or skin already.
• 1/2 medium tomato (chopped)
• 3 tbsp. white onions (chopped)
• 1 stalk of celery (chopped)
• 2 tbsp. (or to taste) of your delicious homemade mayo
• salt and pepper to taste (I use this Himalayan Salt) ... Himalayan salt is great for you (not indispensable for this recipe) but the health benefits due to the many minerals in this salt are amazing. Hopefully you will try it.

Mix it all together with a fork, enjoy with cucumber slices instead of crackers!

This salad is an "S" on Trim Healthy Mama. 

Enjoy!

© Paloma K.

 Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

Italian Sausage, Peppers and Mushrooms over Pasta - perfect to get back on plan

Hello friends! Sorry about the abandonment my blog has suffered! I just moved from an apartment to our new house and these days have just been too hectic and busy! Packing, unpacking, cleaning, etc... But it's all worth it! We're thankful, excited, happy and a bit scared like with every change!

Now if you are a Trim Healthy Mama like me... I will tell you some "THM related things ahead" if you're not... you can skip all my ranting/venting and go directly to the recipe! This is an "On plan" recipe but ANYBODY can enjoy it! If you love the recipe... then come back to learn more about this plan that is designed to help you improve your health, lose weight and enjoy food freedom!

Now... so... let's see some of the discoveries I made during this move and that I will share just for the sake of "keeping it real" and to show you that we are all on the same boat... yes this plan is easier for some than it is for others but it is definitely doable for everyone!

• I don't do very good with food when moving! I totally went off plan just because "I felt like it"... I just wanted to eat, eat and eat! I had lots of ice cream too!
• I am not like one of those people who find "sugar loaded things" horrible after they've been on plan for a while... ice cream tasted just as good as ever! (maybe even better? Don't know!)
• I could've totally stayed on plan if I had planned ahead... now... I don't plan on moving again but if it ever happens I will make sure I plan, cook and freeze meals ahead of time!
• Now... this is not "news" to me... but I will share it again! all that "off plan" food was definitely not worth it... Not only my shape is suffering the consequences but also my skin, mood and my poor stomach! I won't even go into details!

But the good news! This plan is for life... so ... we just pick up where we left off! After eating the way I did it's comforting to know that I can have fried eggs and bacon for my "first meal" when on plan again! And that's what I did! Don't "punish yourself" for going off plan! That's the problem with many diets! After you "sin" then you have to suffer through horrible "cleanses" or you feel like you should now eat less than 1400 calories a day and you spend your days eating "rabbit food" just because "you deserve it" for being such a bad girl! Who can live like that though? that "punishment" only makes you want to be "a bad girl" again and binge! That's not the case with THM! You can have really yummy, satisfying food that will make you realize you didn't even need to go off plan to begin with! So... that's my focus right now that I am on plan again! I am pretty much cooking Comfort Food "THM Style" and that's what I will be sharing with you today!

I am also making lots of delicious THM Smoothies with their amazing Pristine Whey Protein! I had been pacing myself when using it because it was out of stock but it's back along with all their amazing sweeteners (my favorite is their pure stevia extract) and their yummy peanut flour! You can find it all here:

Trim Healthy Mama Store 

And now... The recipe I promised: 

Italian Sausage, Peppers and Mushrooms over "Pasta" (S)
Yield: 4 generous servings

Ingredients:

• 1 lb. raw mild -or hot- (I use mild so my children can eat) Italian sausage (I use jennie-o Lean Turkey Italian Sausage)
• 1/2 large white onion (chopped)
• 1 large green bell pepper (seeded and cut into chunks)
• 2 large cloves of garlic, finely chopped.
• 2 tbsp. Extra Virgin Olive Oil
• 1 tsp. dried oregano 
• 1/2 a can (14 oz.) can of fire roasted diced tomatoes (undrained) - you can also use regular diced tomatoes.
• 1/4 tsp. salt (I use Himalayan Salt)- or to taste -
• roughly chopped fresh basil for garnish (optional)
• Grated/Shredded Parmesan Cheese For topping

Directions for Stove Top:

• Using a large skillet, heat the oil over med-high heat. Once the oil is hot, add the sausages and turn occasionally making sure all sides are browned (this will take about 10-12 minutes). Stir in the oregano and cook for 1 minute. Stir in the onions and peppers and cook until the onions are translucent, add the garlic, stir and cook for about 2 more minutes. Stir in the tomatoes, mushrooms, season with salt, reduce heat to low and let it all simmer together while you cook the pasta (or cauliflower)

Directions for slow cooker: (I would double the recipe for the slow cooker)

• Using a large skillet, heat the oil over med-high heat. Once the oil is hot, add the sausages and turn occasionally making sure all sides are browned (this will take about 10-12 minutes). Stir in the oregano and cook for 1 minute. Add the diced tomatoes with the juices, mushrooms and add some water (about 1/4 a cup), salt; simmer for 3 minutes.

In the bottom of a slow cooker arrange ONLY half of the onion-pepper mixture and then cover with half of the sausages and their sauce, cover with the rest of the onion-pepper mixture to form another layer and top it all with the rest of the sausage/sauce. Cover and cook for 4 hours on low.

Now... "The Pasta"

Instead of Pasta I use (for myself) steamed cauliflower (and then slightly "crushed" with a Potato Masher), while still hot I add some butter, garlic powder and salt to taste. I also use Roasted Spaghetti Squash (buttered as well and with garlic powder and salt)

For non-purists (I am not necessarily a purist but I am not fond of Frankenfoods if I can avoid them) but you could use 1 serving of Dreamfields Pasta) and still keep it an "S"

For a crossover for my family I use my very favorite (not-franken food) Tinkyada Brown Rice Pasta but that's an E so if you are going to use it with this stew it would be a crossover (great for you but not weight loss inducing)  
 
Right before serving remove the sausage links from your stew and cut them on a cutting board (carefully, they are hot!), return them to the skillet or slow cooker and stir! Serve your "pasta", top with the Italian sausage and garnish with fresh basil (optional). Top with grated parmesan!

Enjoy!!!

Now... I can't promise I'll be blogging again too often too soon.... another discovery I made is that I don't actually have a desk! Our apartment had built in desks and shelves so I am typing right now with the computer on my dresser in my bedroom using a chair from my dining set... trust me... it's as uncomfortable as it sounds!

I'll be back as soon as I can!

© Paloma K.

Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

THM Shrimp and Rice

Agh... My from couch to half a marathon challenge has become more of a from couch to bed thing... My girls and I have the respiratory flu... and it hasn't been fun... chills, fever, coughing... the whole deal! It's been a nightmarish week... I can't wait to get back at it! But for now I thought I would share a recipe with all of you, since I've abandoned my blog as well...  hopefully it gets my mind off of things...

So... here it is... a very easy and delicious recipe...

Shrimp and "Rice"
THM - "S", Low Carb.

 

Ingredients:

For the rice:

• 1 big head of cauliflower (or two smaller ones) - cooked (steamed) until "slightly aldente" (they should be cooked through but not mushy) - preferably do this a day ahead and let it sit in the fridge overnight so it dries up even more, this is optional -
• Coconut Oil (about 2 tbsp.) or 1/2 stick of grass-fed butter 
• 1/2 small white onion (chopped)
• 1 big (or 2 small) cloves of garlic (finely chopped or even grated )
• salt and pepper to taste
• 1/2 cup chopped green bell pepper (or you can use half yellow/half red to add more color)
• 1/2 cup finely chopped cilantro

For the shrimp:

• 1 lb. raw small clean shrimp (you can use it already shelled or with the shell on, shell removed is best because the shrimp will keep all the flavor in its meat) - you can buy it even frozen, just make sure it is thawed by the time you're about to cook it -
• olive oil (about 2 tbsp.)
• the zest of 1 big lime (or lemon)
• salt and pepper to taste
• chili powder (to taste, I used about a tablespoon)

Directions:

- Turn on the broiler (so it gets pretty hot)

Now, let's make this!

1. In your Food Processor pulse the cauliflower until it's in "rice" size (don't over process or you'll get puree)
2. Heat a large skillet (on med-high) and add the Coconut Oil or grass-fed butter (or a combination of both) -don't let the butter brown- , when your oil is hot add the onions and green bell peppers until the onions are translucent, add the garlic and "rice" and gently stir with a Wooden Spoon until it's all incorporated and the cauliflower gets a slight golden color. Season with salt and pepper, turn off the heat and set aside.
3. Line a large baking sheet (I use my jelly roll pan) with aluminum foil, place the clean shrimp on it and drizzle with the oil, add the rest of the ingredients and toss with your hands so the shrimp is all evenly coated.
4. Place the shrimp in the broiler and cook for 5 minutes.
5. While the shrimp is cooking sprinkle your rice with the chopped cilantro, serve on individual plates (it should still be hot), get the shrimp out, serve over the rice (in equal portions) add a squeeze of fresh lime or lemon, season with a bit more salt (if necessary) and sprinkle with more cilantro if desired. I even added a bit of chopped tomato and it was yummy, if you want to go all out you can add some slices of avocado on the side.

Enjoy!!! Let me know if you enjoy this recipe.

© Paloma K.

Disclaimer: This post contains affiliated links