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.

10 Easy THM Breakfasts for Moms on the Go

 Hello everybody! Today is a whole new day! If you didn't do too good last week or yesterday... just scratch that and take advantage of the new mercy that's available to you TODAY!

I hope you enjoyed my series of menus from last week... I am so happy to see many of you got inspired by them! Thank you for your comments (here on facebook), likes and shares! You are all too kind!

Now... last week I told you I want to put together a menu for Moms that are "on the go" recipes/tips for quick meals/snacks or just things that you can just prepare ahead to enjoy later...

I asked for help from fellow THM bloggers that I know and trust and I am going to share with you today some of those recipes that might help you feel like you don't have to spend "all day/everyday" in the kitchen. Some of these do require work and preparation, but they can be made in those times when you do have the time to be in the kitchen and then just store for when you are on the run.

Today it's all about breakfasts:

We got for you:

1. (S) Salted Caramel Chocolate Covered Strawberry Shake by Cate at The Fabuless Wife I love shakes like this! Packed with protein, just throw it all in the blender and TAKE IT with you! If you have a blender with individual cups like a Ninja you don't even have to worry about transferring your drink to any other container.

Easy Salted Caramel Chocolate Covered Strawberry Shake

2. Or how about you take some time during the weekend and prepare this delicious (E) Sprouted Wheat Cinnamon Scones by Judy at Wonderfully Made and Dearly Loved. She told me these store great and they are delicious! They sure look it!

3. Or try Jennifer's (E) Baked Blueberry Oatmeal from A Home with Purpose, she prepares this, puts it away in the fridge and eats it cold! It sounds yummy, and you're getting your e meals in!

4. You could also try her Warm Chia Porridge Dry Mix, she keeps it on hand and ready to avoid throwing things together in the morning.

5. If you are more of a "cereal in the morning" kind of person, you won't miss that on THM ... You can always get Ezekiel Cereal:

 and just have it with unsweetened almond or cashew milk for a perfect "E" and there's almost no preparation involved!

6. If you want you can also make your own cereal, I loved (S) The Nutty Banana Crunch Cereal also from Judy at Wonderfully Made and Dearly Loved, it's a great low carb cereal that you can prepare ahead, store in a glass jar and have it ready when you need it! I would double her recipe, here at home we liked it better with a bit of almond extract instead of banana extract. It really has a great crunch! I love it on its own!

7. You could also just have a slice of Ezekiel Bread toast with 1 tsp. of butter, 1 individual container of Triple Zero Yogurt and 1 cup of berries (I love it with strawberries). This would be an "E"

8.  You can never go wrong with Scrambled Eggs! Whole eggs are always an S (just some quick THM info) And Teresia from Nana's Little Kitchen has a very easy (S) Quick Spinach and Egg Breakfast

9. Leftovers! Yes... have dinner (or lunch) for breakfast! The most important thing you have to do is EAT! Don't skip a meal... Don't stay too long without food in your stomach... just make sure you stay within the appropriate setting (S, E or FP)

10. Fruit... If you go for fruit make sure it's not an abundant amount... Have some protein with it (Extra lean protein) to keep it an E (Fruit is always an E, except berries... those can be used in any setting -up to 1 cup- except for berries up to 1/2 cup if you want to use them in any setting. You can even grab 1/2 a banana and have one of those triple Zero Yogurts. The Chia Pudding from the book is a great breakfast option on the go as well.

 I hope this has been helpful for you... Let me know!

Got your Book yet???


© 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.

Sunday Funday - THM Menu One Day at a Time

Chile Relleno Casserole, THM (S) ... One of the several dishes featured on Today's Menu

First of all Happy Birthday to me! Today I turn 36!  I am looking forward to celebrating it... I even used a coupon to get the "So delicious" Coconut Milk, No sugar added mint chip ice cream! I am all ready to enjoy my birthday!

Now... to the menu... Have you enjoyed this week of Meals and Menus? They are easy to follow, aren't they? You haven't seen any ingredient that has scared you too much, have you? I don't use many specialty ingredients on my recipes... So you don't need to wait to jump right in and be a Trim Healthy Mama... The main principle of this plan is to keep carbs separated from fats ... those do not combine! It doesn't mean you can't eat carbs... it just means you have to eat them with extra lean proteins, eat them, enjoy them and just don't exceed the 45 gram count in a MEAL ... yes... in a MEAL... that's way above the limits that low carb diets set for you so do not get THM confused by a low carb diet. Now... if what you're craving are fats (like a juicy steak with a garlic/herb butter melting on top) or like a delicious chicken baked until the skin is soooo crispy... then... that's when you do want to keep your carbs to a minimum (10 grams tops).

Now... Let's close this week where we've been having so much fun together with a menu that will be flexible for you... whatever your activities are on a Sunday:

SUNDAY

E Breakfast: Apple and Cinnamon Quinoatmeal (you will have to leave your quinoatmeal soaking overnight and they will cook really quick in the morning)

This is the Quinoa I use:   Red Quinoa

- or - if you, like me... have to have a heartier Breakfast on Sunday Mornings because you go to church and .. well... you just get extra hungry... you could have:

S Breakfast: 2-3 Fried eggs (in Coconut Oil or butter) with some slices of avocado on the side and even some "bread in a mug" (recipe in the book)


Snack: If you are on the go on Sunday (like me) then you want to have something easy to carry with you. I usually have almonds. or sometimes I carry frozen berries in a small container with a tight lid and add some yogurt in it. The frozen berries will keep the yogurt cold and fine.


S or E Lunch: If you eat out on Sundays (like I sometimes do -although most times I cook on Sunday too-) then I highly recommend Chipotle or Jason's Deli. You can choose from the Salad Bar and Enjoy their veggies, hard boiled eggs, cheese, bacon, ranch dressing, YUM! Go crazy with a great "S" salad. If you go to chipotle you can have an E or S salad depending if you choose beans or not. If you do choose beans avoid any sour cream or avocado (to avoid crossover) and go crazy with their salsas, pico de gallo, enjoy a portion of beans and brown rice with it and some of their chicken. YUM! Or ... avoid the carbs (beans, rice) and get guacamole, sour cream and cheese with it! you can have their steak or chicken! (I am not so sure their pulled pork doesn't have sugar in it, most bbq sauces do so I stay away from the pork). If you go somewhere else you can easily customize your meal and adapt it to THM, steakhouses are great, go to town with meat and veggies with butter or if it's a seafood place order some fish with a creamy sauce and buttered veggies, in a hamburger joint you can ask them to wrap your hamburger with lettuce (no buns) and enjoy it like that, most fast food places now have salad as an option. I know! We don't want salad when we go to "Culver's" so if you think it's going to be too hard to stay on plan at a certain restaurant you have three choices:

1. Politely suggest a different restaurant (one where you have more choices and don't feel deprived)
2. If No. 1 isn't possible then be strong and try to stay on plan with a cheerful attitude, make the best of it.
3. Or just go ahead and enjoy whatever is on the menu, even if it's off plan. This is a lifetime plan, get back on track in three hours! (Try to not make a habit out of this one, especially if you're just starting)

E Snack: If you still have enough hours on your day to have a snack and later have dinner then find something like an apple with 1 tsp. of peanut butter and a couple of slices of extra lean turkey or 1/2 of an on plan protein smoothie (might be S, FP or E depending on your fuel source).


S Dinner:  Chile Relleno Casserole  or "Shrimp and Rice" (Cauliflower Rice of course!)  or even another "S" option: Fried Chicken Strips and cauliflower rice (Breading for chicken strips: Salt pepper your chicken strips, pass them through coconut flour, then egg/half-half mixture and then coat with a mix of ground pork rinds and almond flour, fry in coconut oil)


And so we reach the end of this series. Please leave here your comments, questions, suggestions, etc. I am always happy to see what you think and how the things I share are helping others.

These are so practical for casseroles! I absolutely love my set:




Love,
 
© 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.

Banana Pecan Cake - THM Style

What? Two recipes in a row? Well... I just had this for breakfast and I loved it so much that I knew IMPATIENT ME wouldn't be able to wait another day to share this with all of you... because it is absolutely

A - MAZING!!!

I am a baker.... it's in my nature... my dad is a baker... his family is a family of bakers (and even candy makers) ... So .... joining a "sugar free, regular flour free" eating plan... broke my heart a little bit! What was I to do? I don't enjoy baking with stevia! I want the REAL DEAL! I don't like baking with other flours... If you look back into my blog you'll see what I am talking about... I am a cake baker! I am a sugar lover! It's in my blood (figuratively speaking because thank God sugar is not REALLY/LITERALLY in my blood!) But at least the love for all pastry/baked stuff IS!

Well... of course I had to wait for my palate to adjust ... so if you don't like this cake... TRUST ME... give it some time until your taste buds are detoxed from all the sugar and TRY IT! You'll really like it! It is delicious! and I, the baker, am not embarrassed to admit it!

I am so thankful for the THM style that allows me to be "me" :) Do I prefer the "real deal" when it comes to baking? Absolutely! Nobody will ever make me deny that... BUT... this is sooo good that I can actually feel satisfied with the results.

So... here it is:

Banana Pecan Cake  (S)
(Gluten-free, grain-free, low carb)
(This is a variation of a THM muffin in a mug from the THM Book)

Ingredients:

• 1 whole egg
• 1 tbsp. coconut flour  I use this one
• 3 tbsp. almond flour (I get mine from Trader Joe's or the organic "Simple Truth" one from Kroger)
• 1/2 tsp.aluminum free baking powder I use this one 
• 1 tbsp. unsalted butter
• 1 tsp. banana extract 
• 3 tsp. of truvia + 1 doonk* (See note) of pure THM stevia extract (or sweeten to taste)
• 1 tbsp. chopped pecans

Note: A "doonk" is a measure created by the sisters "Serene and Pearl", it is equal to "a pinch" (or 1/32 of a teaspoon to be more exact)

Directions:

In a microwavable mug mix the whole egg, add the rest of the ingredients (except pecans) and whisk until it's all properly mixed, add pecans and fold in, microwave on high for 1 min. (no longer)

Top with whipped cream (I mix on high 1/4 cup of heavy whipping cream, 1 doonk of pure stevia -or truvia to taste-, 1/2 tsp. vanilla), you can also use FF Reddi Whip instead, sprinkle with some extra chopped pecans if desired.

Enjoy!!!!

NOTE/UPDATE 12/5/2014 - My original recipe called for a mix of 2 tbsp. golden flaxseed meal and 2 tbsp. almond flour (instead of the 1 tbsp. coconut flour and 3 tbsp. almond flour) but I then tweaked it to create the most perfect cake like texture... and I am very pleased with it!!! It is pretty awesome :) I just still wanted you to give you the original amounts in case you find yourself with flaxseed instead of coconut flour or wanting more fiber, you can still use it, it still works (and it's delicious) but not such a cake texture.

© Paloma K.

Salmon and egg THM Sandwich

Hello everybody! Here I am ... excited to share a new THM recipe with you. With me you will usually find the most inexpensive recipes with the ingredients that are easier to find... THM is doable for most budgets, cultures and lifestyles... You just have to apply the principles from the book to your life... No counting... just enjoying food! Many ladies get overwhelmed with the book, some even feel that there might be something wrong with them for "not getting it" right away... BUT... read, read, read, start to apply what you are in fact understanding and it will soon just "click"! Most of us THMs are just women with busy lives, just like you, most of us don't have a doctorate and many of us have mommy brain as well... (not that we are not smart, we just always have a kid saying "mommy, mommy, mommy" all the time) ... so... everyone can do this!

If you are not familiar with the THM plan/lifestyle check: Trim Healthy Mama and THM Beginners FB Group

So... here's today's recipe, it's super easy to put together... More than a recipe I'd actually call it "an idea" of what to make for an easy lunch:

Salmon and Egg THM Sandwich (S meal)

What I did:

First I made a "Salmon Salad Mexican Style" which I prepare using:

1 can of wild caught pink salmon
1 tbsp. of mayo (or to taste)
pinch of smoke paprika
1 tsp. of adobo (from a can of "chipotles en adobo") - Note: chipotles en adobo usually have a trace amount of sugar in their ingredients, but it's not significant.
OR you can use finely chopped jalapeno pepper (to taste, start with a little bit if you can't handle much heat)
You can also add cubed avocado, 1 tbsp. of finely chopped onion and 1 tbsp. finely chopped cilantro (it is yummy)

Mix it all together in a small bowl, season with: salt, pepper to taste

Then I made my sandwich! I just followed their "Bread in a Mug Recipe" you can find it on pinterest or even better... in the book: page 265


Halved the THM bread, added a bit of mustard on one side, added a slice (or two) of tomato, 1 sliced hard boiled egg and some spring mix leaves...

You will have leftover salad... Enjoy it!!! (You are welcome!)

YUM!!!

It was delish... it satisfied my "sandwich craving" (I absolutely love sandwiches!!!) and at the same time I got my "Mexican Fix" ... the Mexican flavors in the salad were just spot on!

I hope you'll try this... Let me know if you do... your comments are very encouraging!


© Paloma K.

Stuffed Celery - Thanksgiving Side Dish THM Style

Good day everyone! As Thanksgiving approaches I started to get nervous! This year is the first time I will try to create an entire "Thanksgiving Menu" following all THM principles! (Of course I'll still have to make an exception for auntie Sally's sugar cookies and also her cranberry/orange relish for hubby or he'd never forgive me!)  But I am excited to see that following the THM plan it's not hard at all to still put together and enjoy an amazing feast!

First of all... Turkey... Approved! Right? Butter it, baste it, stuff it with herbs, season it right, cook it to perfection (Turkey Roasting Times chart) and you already have your Thanksgiving food foundation, right? I can also enjoy a delicious and oh! So buttery cauliflower mash! yes... I can make gravy too! and I'm already working on my "dessert spread" recipe which will for sure include: Chocolate Cake with Whipped Cream(S) and Pumpkin Muffins (S), then I started thinking of the other "sides" I usually serve and I was happy to realize I can make my amazing salads that will include delicious, satisfying, crunchy, healthy nuts and almonds, deviled eggs which are definitely a tradition in hubby's family and one of my favorites! STUFFED CELERY! ... I've already shared this recipe before, I am just making a minor tweak (substituting Worcestershire sauce for Bragg liquid aminos) and voila! You'll have a deceivingly delicious appetizer that is perfect for Thanksgiving (plus it always looks beautiful and it's fun to make)

So... here it is... back on my blog... for all my fellow Trim Healthy Mama's to enjoy!

Stuffed Celery (THM S)

Ingredients:

1 Bunch of celery (about 4-5 long stalks), trimmed, peeled (always peel your celery to remove the overly-fibrous parts) and cut into 3-4 " long pieces.
8 oz. cream cheese
4 oz. drained red pimientos (from a jar) - chopped
garlic powder to taste
1 tsp. horseradish (horseradish does have sugar, etc. but it's minimal and you're only going to use 1 tsp. for the whole recipe)
1-2 tsp. Bragg Liquid Aminos (this stuff is amazing! And sooo good for you!)
1/3 cup of mayo
salt and pepper to taste (optional)

Directions: 

Blend all the ingredients together (except for the celery, of course) season with salt and pepper to taste if desired, stuff your celery, plate and Enjoy!

Super easy, isn't it? I hope you and your family will enjoy it as much as my guests and I do... please let me know! I appreciate all your comments!

Also, if you'd like to join our "30 Day Strength Training Challenge" you're still on time! We're doing quick strength training exercises that are slowly increased day by day. We'd love to have you on board, check out our updates on Facebook, today is day 4th! Here's  Today's challenge by The Coffee Shop.

Disclaimer: This post may contain affiliate links but the recommendations are all mine.

© Paloma K.

Zucchini/Poblano Frittata - Breakfast, Lunch or Dinner

Good day everybody! It is not very common for me to write a post on Saturdays but I couldn't wait any longer to share this recipe with you... If you celebrate Halloween (or if your children came home with bags of candy from school) then you probably gave in to a piece (or more) of candy... Do not let guilt keep you down because that doesn't help at all... Instead... Have a delicious and very satisfying meal that will not only will leave your stomach satisfied but will also give you the boost you need to know YOU CAN DO THIS! And on top of it all... you'll lose weight with the healthy fats that your body craves so much!

 So... I present to you my very favorite thing to have for breakfast! But it's so delicious that you can even have it for lunch or dinner:

This is the more "plain" version without the cheddar cheese....

Zucchini/PoblanoFrittata - S

Yield: 1 serving

Ingredients:

• 1 tsp. of grass fed butter or extra virgin coconut oil
• 1 small/firm zucchini (grated) (or use 1/2 of a medium one) - for more Mexican flavors you can roast 1-2 poblano peppers (peeled and seeded) and finely chop it, use it instead or along with the zucchini -if you don't like "heat" just use zucchini... it's still amazingly delicious!
• 2-3 whole eggs (don't be afraid of eggs, they're super healthy for you, if you're still doubtful I highly recommend one of my favorite books: The Good Fat Cookbook )
• 1 oz. of 1/3 less fat Cream Cheese
• 2-3 tbsp. of just shredded Cheddar (or mozzarella) cheese, grate it (about 2-3 tbsp.) -optional-
• Sea salt to taste
• Seasonings like some garlic or onion powder (optional, I don't use those often)

Note: To learn how to roast peppers in the oven... I shared step by step on my FB Page: here

Directions:
In a bowl place all of the ingredients together -except butter- (make sure you add the cream cheese in small pieces). Whisk or mix with a fork (the cream cheese shouldn't completely incorporate, you should have small clumps of cream cheese floating around, that's part of the deliciousness!!-

Melt butter (or coconut oil) in a small-medium skillet on medium/low heat, put all the ingredients in the pan and cover, for a "crispier/more golden version" increase the heat to medium and flip your frittata half-way through so it cooks well on both sides, for a creamier version (my favorite) just cover with a lid (on medium-low heat) and let it cook all the way through without flipping it (about 4 min). Serve immediately and to make it even more Mexican make sure you accompany it with a couple of slices of avocado, top with a bit more shredded cheddar cheese if desired (remember to not overdo cheese but... I guess once in a while it's not too bad)

Enjoy with a delicious cup of coffee (or a trimmaccino!) and let me know how you liked it.

Here is a picture of the "crispier" version topped with cheddar cheese

Disclaimer: This post may contain affiliate links.

© Paloma K.

Trim Healthy Mama - Mexican Style! S, E or FP

When people ask me: "Do you cook Mexican all the time?" I must admit that I don't always know what to say so I usually say "I guess" ... I am a Mexican, born and raised there, so whatever I cook I guess has the "Mexican flare" to it... it doesn't mean that I always cook what American people consider Mexican, it doesn't mean that I am always eating "chimichangas" (which by the way I've never had one) or "burritos" (which, I always considered "American food" growing up), it doesn't mean that I am always making "taco soup" or "taco salad" (I came to know those existed when I moved to the USA... I've never made them, btw, I should try those!) so, I guess that's why I don't know what to respond. I am always cooking rice, chicken, beef, "meatloaf" (pastel de carne), etc. Yes I do make "tostadas and tacos" but I also cook "guisados" (like casserole dishes I guess), pasta, etc... and even when I have indeed introduced other foods that I never ate while growing up in Mexico (like barley, which I LOVE!) and I do use some other seasonings that I never used to before (like Italian seasoning) I guess my food can always be considered "Mexican" because, well... that's what I am.

So... now that I am on the Trim Healthy Mama plan, I've been seeing a lot of dishes and recipes but not many of them entirely "satisfy my Mexican palate", I thought I would cook the "way I know to" just making sure I combine the ingredients the right way, the THM way, to make sure I stay on plan... and I am going to share one of my dishes with you... This one can be easily modified and used as FP, S or E... Here it goes:

Picture taken by Rhonda from the Trim Healthy Mama Team

Note: The picture is NOW great!!! Thank you Rhonda! It is beautiful!

Get your own Mexican style placemat here

Chicken with Zucchini THM dish - Mexican style
Original dish is naturally Gluten Free
Yield: Serves 4

Ingredients:

• 2 big chicken breasts (or 3-4 smaller ones)
• 1/2 cup of water
• 1/2 white onion (chopped)
• 1 big clove of garlic (finely chopped)
• 1 green bell pepper (chopped, discard the seeds)
• 3/4 cup tomato sauce (make sure there's no added sugar)
• 1/2 tsp. cumin
• 3 zucchinis (cubed) (I even used 2 zucchinis and 1 yellow squash)
• salt to taste

Directions:

• Place the chicken, water, onion, garlic and salt in a large skillet, cover with a tight lid and let it cook in medium/low heat until the chicken is cooked through (about 30 mins).
• Remove the chicken breasts from the skillet, let them cool a little bit, while they cool add the tomato sauce, cumin and bell pepper to the water (add a bit more liquid if necessary, there should be enough sauce up to 1/2" high in the pan).
• Cover the pan with the lid and let the sauce simmer in low heat while you shred the chicken breasts with two forks (or with your fingers if it's cool enough to handle).
• Return the shredded chicken to the pan and incorporate the zucchini, cover and let it all cook together until the zucchini is cooked through (about 10 more minutes), taste and add a bit more salt to taste if needed. Serve immediately.

FOR FP:

Serve and top with some 0% Greek yogurt next to a big green salad dressed with some balsamic vinegar. You can sprinkle some fresh chopped cilantro on top of your chicken dish.

FOR S:

You can substitute chicken breast for chicken thighs, you can serve with a side of avocado sprinkled with salt or if you're not a purist you can even eat it in 2 low carb (3 net carb) mission flour tortillas topped with sour cream (Don't forget your avocado), iceberg lettuce and cucumbers are a great accompaniment for these flavors! Make a good side salad.

FOR E:

You can serve it with 1/2 cup cooked brown rice (don't add any oil to it) and even go for 1/4 cup of refried beans (fat free, Rosarita has great fat free beans) to go with it. Hopefully you'll make a side salad as well.

I hope you enjoy this dish as much as my family enjoys it! As you can see... I guess I do cook Mexican all the time, it's awesome to be able to stay on plan.

ETA 11/1/2014: This recipe will be promoted by the Trim Healthy Mama Team, Jessica Myers (Admin from the THM FB Group ) sent it to Pearl (one of the sisters that created this amazing Plan) and they were so interested in it that they prepared it and took the beautiful picture I am sharing with my recipe... I am honored and thankful!

© Paloma K.

Disclaimer: This post contains affiliate links

Because I can... Guilt free Pumpkin Muffins!

Good day everyone! I am really excited to report that I have some great healthy desserts to share with you... But before getting there let me invite you to do something... would you please check Torch Coffee out? I am not being compensated in any way to do this... this is just a personal recommendation... when you go through their different choices pick your very favorite one (or two) and come back on Monday when I'll have an amazing discount exclusive for my readers. I have fallen in love with their company and what they do for people through their business.... but more on that later... for now just check out their page and start thinking what you're going to get when I share the promo code ....

And now... the dessert... Well... it's fall! Right? And even when in Texas is just starting to feel like "Summer feels in Wisconsin" at least it's not unbearably hot... plus, my newsfeed is filled with all things pumpkin! So one would think it is impossible to be a good girl with all that temptation around! Well... think twice! If you're already a part of the Trim Healthy Mama movement then you know what I am talking about... It IS possible to eat healthy, stay trim (or get there) and ENJOY LIFE! If you don't know what I am talking about then go ahead and start following these ladies that are losing so much weight by adding more butter to their food (I'm not kidding!) Facebook THM ... Now... if you are not on Trim Healthy Mama and do not care about weight loss but only eating healthy, avoiding gluten and sugar, etc... this recipe is for you too... here it goes:

Ah! Fall.. I am ready for you!

Right before going in the oven

Pumpkin Muffins - THM Style (S dessert)
Slightly adapted from: Empowered Sustenance

Ingredients

• 1/2 cup coconut flour (I like this one )
• 4 eggs, at room temperature
• 1/4 cup coconut oil (unsalted butter is good too)
• 7 Tbs. pumpkin puree (I use Libby's, whatever you use make sure it is unsweetened)
• 2 Tbs. Real Birch Xylitol -make sure you measure your xylitol, then grind it - xylitol is already granulated but grinding it right before using it helps incorporate it and sweeten evenly. (You can use Honey or Real maple syrup instead if you're not on THM or trying to lose weight)
• 1 tsp. cinnamon or pumpkin pie spice
• 1/4 tsp. ground ginger
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1/4 tsp. baking soda

Instructions

1. Preheat the oven to 350 degrees and lightly grease or line 10 muffin cups.
2. Stir together the coconut flour and eggs, whisk until there is no dry coconut flour, it should look like a smooth paste. Stir in the coconut oil (or butter), then the pumpkin puree and sweetener of choice (xylitol or honey). Then mix in the spices, cider vinegar and baking soda.
3. Divide evenly in prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.

I've been so happy making these! I've been even carrying them with me when having breakfast at church for our Ladies Bible Study! I enjoy them with a cup of coffee knowing that I am still on plan while at the same time enjoying with friends! Bye-bye deprivation! Hello Thanksgiving Dinner! I am ready for you!

I hope you enjoy these as much as I did.

© Paloma K.

 Disclaimer: This post may contain affiliate links.

Chile Relleno Casserole

Hello everybody! I know you're used to me sharing desserts... After all I just love baking... What you probably don't know is that I barely ever even taste what I bake... I have this love/hate relationship with food and I used to be focused in a very (VERY) low calorie/low fat/low sugar diet... or so I thought...now I realize how many foods I was eating that were high sugar and I had no idea... yes they were low calories but no they were not low in sugars... and now... I am in a COMPLETELY sugar-free eating plan now... so again... Desserts seem off-limits but it turns out that this new way of eating (The Trim Healthy Mama way) includes a wide variety of desserts that are on plan and allow you to still lose weight... No sugar but yes other natural sweeteners (no Splenda here!) that do not affect your glycemic index and do not make you insulin resistant as sugar would.The Trim Healthy Mama plan just teaches you to not combine fuels when you eat (you pretty much can eat protein and fat OR protein and carbs but never mix fats and carbs as sometimes we do) ... it is not a low carb diet as you can eat up to 45 grams of carbs when eating "E" type meals  (Energizing Meals = protein+carbs and very low fat) and you can eat up to 10 grams of carbs when eating "S" type meals (Satisfying Meals = protein+fats and very low carbs).

I know it might seem complicated at first but even when I've been on the plan for only about 3 1/2 weeks I am starting to get it... and even when I have thyroid issues I am starting to see some weight loss! This is great because with hypo-thyroidism I am just amazed to be able to eat and not gain weight! I find it miraculous if I can even lose! even if ever so slowly!

So... you will be seeing me around more as I share the foods I eat with the world... For now... I will share with you the recipe to make a delicious "Chile Relleno Casserole" ... The Trim Healthy Mama Book has a recipe for this dish but I decided to make my own with a "more Mexican flare" of course! I am pleased with the results! Hubby loved it and I think you will love it too! Whether you're trying to eat healthier or not this is a YUMMY dish that your family will enjoy.

Disclaimer: this is obviously not an "Authentic Mexican Dish" but it is not deep fried! Which is a better option... You can choose to add more poblano pepper if you can handle the heat. Most of the heat is in the seeds/veins of the pepper anyway and those are discarded. Customize it to your taste.

Chile Relleno Casserole
Trim Healthy Mama - S Meal
Yield: 4 generous servings

Ingredients: 

• 7 egg whites + 2 egg yolks (you can use about 1/2 cup of liquid egg-whites from a carton)
• 6-7  Poblano Peppers (Roasted, Peeled, seeded and sliced into about 1"x0.5" pieces) - to learn how to roast/peel/seed them click here
• 1.5 lb. (or 3 heaping cups) of cooked chicken (cubed or shredded, I prefer cubed) - you can use leftover skinless rotisserie chicken
• 1 cup shredded sharp cheddar cheese
• 1/3 cup part skim mozzarella cheese (You can omit the mozzarella and just add about 1/3 of an 8oz. block of cream cheese, in small "pieces")
• 1/2 cup petite diced tomatoes (drain if canned or chop your own fresh tomatoes)
• Salt and Pepper to taste
• Garlic and onion powder are optional and to taste (they do add a great deal of flavor)

Directions:

• Preheat oven at 350F. Grease an 8x8 (or 9x9) baking dish with some butter, EVOO or coconut oil.

• In a bowl mix the egg whites and egg yolks with a fork or whisk, season with the garlic/onion powders, salt and pepper, mix, add rest of the ingredients to the bowl and gently fold all the ingredients together until they're all incorporated. Season with some more salt and pepper (careful with the salt especially if using pre-seasoned chicken like the rotisserie kind). 
• Add the mix of ingredients into baking dish and smooth with a spoon or spatula. Bake uncovered for about 45 minutes. 

(Update 3/15/15: I reduced the amounts of cheese in the ingredients but you can add more to your taste if desired, I think this is a good amount though)

 The first time we had this I served it to hubby with some sliced avocado and a spring mix salad. The second time I gave him a whole wheat tortilla as well to enjoy. If you're following the Trim Healthy Mama Plan remember you can have up to 6 grams of store-bought carbs from breads. with this "S Type Meal"

Enjoy!

Check out this Pyrex 10-Piece Set, Clear with Blue Lids - Perfect for storage and for baking! I love mine!

© Paloma K.

Disclaimer: This post contains affiliate links.