Monthly Archives: November 2014

Pumpkin Pie Donuts!

Pumpkin, Pumpkin, Pumpkin! Since the first week of October all i have read about is pumpkin recipes, coffee, cake, pie, bread… You name it bloggers have made it PUMPKIN!  I am a little late for the pumpkin band wagon, however the last few day I have been seriously craving pumpkin pie.Buttery yummy crust, creamy pumpkin filling and delicious creamy whipped cream on top… NOM NOM NOM!!! Well last night also wanted donuts. thanks to my amazing lifestyle on Trim Healthy Mama, I can have my pie and eat my donuts too! thus the creation of Pumpkin Pie Donuts with a Cinnamon brown butter dipping glaze! is your mouth watering yet? These are packed with protein and will keep you on track all morning! they are a THM S or Satifying meal, which means they will also work for Paleo or Low Carb! I use a mini donut maker, but you can also use a donut baking pan. There are directions for both, Enjoy! FullSizeRender

Pumpkin Pie Protein Pack Donuts
Yields 18
These protein packed Satisfying donuts will leave you satisfied and ready to take on the day!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Donuts
Ingredients
  1. 1 ½ Cups of Blanched almond flour (not packed)
  2. ½ scoop whey protein powder
  3. ½ tsp Himalayan pink salt
  4. ½ tsp baking powder
  5. 2 tsp pumpkin pie spice
  6. 2 tbs room temp butter (Or Coconut oil)
  7. 1/3 Cup THM brown sugar
  8. 3 eggs
  9. 1 Cup pumpkin puree (Fresh or canned just make sure the ingredients are only pumpkin if using canned)
  10. Cinnamon brown butter Glaze
  11. 3 TBS Butter
  12. 2-3 shakes ground cinnamon
  13. 3 TBS Truvia or 1.5 TBS THM Sweet Blend
  14. 1-2 tsp cream
Donuts
Directions
  1. In a bowl cream your butter, protein powder and THM brown sugar, then add your pumpkin puree, and mix well until completely combined. Add in your three eggs mix until thoroughly incorporated. Add in your almond flour one cup at a time then add in your pumpkin pie spice, salt and baking powder mix until the mix is combined well and smooth.
  2. If you have a donut maker : Place about 1 TBS in each well of your donut maker and allow your donuts to cook easily until the ready light comes on.
  3. If using a donut pan preheat your oven to 350 .
  4. Fill each donut well with about 1 ½ TBS of mix. Bake for about 10-12 min or until you can insert a tooth pick and it comes out clean 
Glaze
  1. Grind or blend the Truvia or THM Sweet Blend in a blender or coffee grounder until powdered. In a small pan melt and brown 3 TBS butter, you will know it is ready when it begins to smell very fragrant and caramel-ish. Remove pan from heat and add two to three shakes of cinnamon and mix well. Then add in the powdered Truvia or sweet blend slowly until it is completely combined. Add cream 1 tsp at a time until it is nice and creamy.
Notes
  1. Allow your donuts to cool (if you can I personally burned my tongue because they smelled sooooo good!) enjoy dipping these in the brown butter glaze or roll each donut in the glaze and allow it to cool before eating.
Sister Uglier http://sisteruglier.com/

Pumpkin Pie “Syrup”

Pumpkin pie syrup

Missing my Lattes

Before my carb controlled diet, I never thought twice about stopping at my local coffee shop and grabbing a pumpkin pie latte. They are loaded with sugar!  I figured I could just give them up and be done, but then fall rolled around with it’s crisp air and apple cider, and pumpkins everywhere.

Before I give you the recipe–I need to tell you a secret…

I don’t like a lot of artificial junk, I am a “food from as close to it’s natural state as possible” kind of gal. So I may not always do things the easy way, but you can be sure that it is the most healthy for you. I’m going to give you several options for your syrup. One has regular old sugar, another honey,  one eryrithritol+stevia (Sweet Blend) , and the last one just stevia. You could even omit the sweetener all together and just make it pumpkin pie flavoring. It will be up to you. If you like this recipe…stay tuned because later this week I will have a pumpkin pie shake made with this syrup and it is out of this world! Scroll down for the recipe for pumpkin pie creamer made from the syrup. 

I don’t have many pictures of the different methods, but I hope to update with them. For now, I wanted to get this recipe into your hands!


 

Pumpkin Spice Syrup

What you will need:

1 Cup boiling water

1/8 Cup pumpkin puree (I make my own recipe coming!)

1/2 Cup Sugar, or truvia; OR 1/3 Cup Sweet Blend, or honey; OR 1/8 teaspoon stevia

1/8 teaspoon cinnamon

1/8 teaspoon ginger

1/16 teaspoon allspice

1/8 teaspoon nutmeg

1/16 teaspoon clove

tiny dash of salt

1 teaspoon vanilla

Take your pumpkin puree and boiling water and mix together in a glass measuring cup along with the sweetener of your choice. Mix up and allow to steep for a few minutes. Take a fine mesh strainer, nut milk bag, cheese cloth etc… and strain liquid into a small pot. Turn burner on low and add all spices except vanilla. Stir everything together and simmer(not boil) for around 5-10 min. If you are using sugar the syrup will coat the back of a metal spoon when ready. For the other sweeteners, you will just need to watch it and allow it to reduce slightly. Remember this is a concentrate. You can taste it to see if it is right but it will be VERY sweet. Take it off the stove and strain again add the vanilla and then refrigerate until you are ready to use! 

For a pumpkin latte, I use one cup of coffee, 4 Tablespoons cream, and 2 teaspoons of the syrup. You should add a little at a time to see how you like yours.

To make a pumpkin pie creamer. Add 1 teaspoon of syrup for each Tablespoon of heavy cream. This will make it like a commercial creamer very sweet 🙂

Enjoy! Love Diana


 

Pumpkin Pie "Syrup"
Yields 2
Use this syrup for the base of any drink that you would like to taste like pumpkin pie!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 Cup boiling water
  2. 1/8 Cup pumpkin puree (I make my own recipe coming!)
  3. 1/2 Cup Sugar, or truvia; OR 1/3 Cup Sweet Blend, or honey; OR 1/8 teaspoon stevia
  4. 1/8 teaspoon cinnamon
  5. 1/8 teaspoon ginger
  6. 1/16 teaspoon allspice
  7. 1/8 teaspoon nutmeg
  8. 1/16 teaspoon clove
  9. tiny dash of salt
  10. 1 teaspoon vanilla
Instructions
  1. Take your pumpkin puree and boiling water and mix together in a glass measuring cup along with the sweetener of your choice. Mix up and allow to steep for a few minutes. Take a fine mesh strainer, nut milk bag, cheese cloth etc… and strain liquid into a small pot. Turn burner on low and add all spices except vanilla. Stir everything together and simmer(not boil) for around 5-10 min. If you are using sugar the syrup will coat the back of a metal spoon when ready. For the other sweeteners, you will just need to watch it and allow it to reduce slightly. Remember this is a concentrate. You can taste it to see if it is right but it will be VERY sweet. Take it off the stove and strain again add the vanilla and then refrigerate until you are ready to use!
Notes
  1. For a pumpkin latte, I use one cup of coffee, 4 Tablespoons cream, and 2 teaspoons of the syrup. You should add a little at a time to see how you like yours.
  2. If you don't feel like straining the second time that is ok it just may have bigger spice pieces.
  3. It may separate after it cools, just shake before using.
Sister Uglier http://sisteruglier.com/

 

Chicken and Veggie Fiesta Soup {E, S, FP}

Chicken Veggie Fiesta
It is finally cold here in Dallas, and with cold weather comes SOUP WEATHER! A year ago I would have been reaching for my Chicken Tortilla soup recipe, or my Beef stew, pork and potato green chili stew. This year these recipes would all cause a fuel collision now that I am a Trim Healthy Mama! You see the only rule that we Mama’s always follow when in weight loss mode is: Don’t Tandem Fuel! We don’t mix our Fat fuel sources with our healthy Carb fuel sources.

                I was craving a yummy comfort filled chicken soup with a zing. This is my solution to a cold night a need for a hot bowl of yummy soup! Chicken & Vegetable Fiesta soup, I call it fiesta soup because it is a party on my taste buds! In the original recipe one serving is a Fuel Pull (Low fat, and Low Carb) so you can really take this soup and make it an E (Energizing), S (Satisfying), Or have a FP (Fuel Pull). So Here is the original recipe and some ideas on how to take it to E, S, or keep it FP.
Mel’s Chicken Vegetable Fiesta soup

Ingredients:

3 Boneless skinless chicken breast
1 bag frozen pepper and onion mix (I would have used fresh but I was fresh out of them.. haha)

1 Bag frozen Stir fry vegetables

1 TBS Coconut oil

16 OZ chicken stock (I used store bought)

2 TBS Chopped Garlic or 2 fresh garlic cloves

2 TBS red Chili powder (I use New Mexico Red Chili powder it is my favorite)
Optional: 2 tsp Tumeric (because I pretty much add this to everything now)

1 4 OZ cans Hatch Green Chilies- Hot

1 4 OZ can Hatch Green Chilies- Mild

1 Can fire roasted stewed tomatoes (I use the Del Monte brand)

 Cooking Directions:
Dice your chicken into 1 inch pieces then. On a med-high heat melt your coconut oil until fully melted, the pan is nice and hot add chicken breast. You want to hear that sizzle so you get a nice sear on the chicken. Add Salt and Pepper to taste, once your chicken is cooked on all sides add Garlic and chili powder. Toss your pan so the chicken is coated on all sides with the chili powder and then add frozen peppers and onion mix. Allow this to cook for a good 4-5 min until your onions become translucent. Then add your chicken stock and canned items (Green Chilies, and stewed tomatoes.) as well as your frozen stir fry veggies. Cover the pan and allow your soup to come to a boil and then lower your heat to a simmer for about 30-45 min on low.

This will make about 8-12servings. 

Another option is to throw everything in your crockpot and cook on low for 6-8 hours. (I do this frequently in the mornings and then when I get home from work it is perfect and ready for the eating!)

 S topping Options:

Add a squeeze of fresh lime juice , a sprinkle of cilantro. A generous sprinkle some Cheddar cheese and add a dollop of sour cream and a couple slices of avocado! Slice a low carb tortilla into thin strips & crisp up in some butter to sprinkle on top and enjoy! (Just remember for an S you want no more than 6 Carbs from store bought carb items)

E Options:

Add a squeeze of fresh lime juice , a sprinkle of cilantro Add a 1/3 cup of cooked Brown rice or a ½ Cup of Black Beans, a sprinkle of Part skim mozzarella and a dollop of 0% Greek Yogurt! You could also enjoy a few Baked Blue Corn Tortilla chips with it!

 Keep it FP:

add a squeeze of fresh lime juice , a sprinkle of cilantro , a sprinkle of cilantro Add scant sprinkle of part skim mozzarella, & a dollop of 0% Greek Yogurt and enjoy!

 I hope you enjoy this one as much as I did! Remember you can spice it up or down as much as you want. I probably added abother 4-5 TBS of Chili powder to mine (I like a little kick in taste buds) My 5 year old son gobbled it up. Since it is just the two of us I have some in the fridge for lunches and a few containers frozen in the freezer for later!

 **If you are not living the Trim Healthy Lifestyle this would be considered Paleo, or Low Carb/Low Fat Friendly. Alrighty then, I think I have now covered all my bases.** <3 Be Blessed!~ Mel

 

 

 

 

Chicken and Veggie Fiesta Soup {E, S, FP}
Yields 8
I call it fiesta soup because it is a party on my taste buds!
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 Boneless skinless chicken breast
  2. 1 bag frozen pepper and onion mix (I would have used fresh but I was fresh out of them.. haha)
  3. 1 Bag frozen Stir fry vegetables
  4. 1 TBS Coconut oil
  5. 16 OZ chicken stock (I used store bought)
  6. 2 TBS Chopped Garlic or 2 fresh garlic cloves
  7. 2 TBS red Chili powder (I use New Mexico Red Chili powder it is my favorite)
  8. Optional: 2 tsp Tumeric (because I pretty much add this to everything now)
  9. 1 4 OZ cans Hatch Green Chilies- Hot
  10. 1 4 OZ can Hatch Green Chilies- Mild
  11. 1 Can fire roasted stewed tomatoes (I use the Del Monte brand)
Instructions
  1. Dice your chicken into 1 inch pieces then. On a med-high heat melt your coconut oil until fully melted, the pan is nice and hot add chicken breast. You want to hear that sizzle so you get a nice sear on the chicken. Add Salt and Pepper to taste, once your chicken is cooked on all sides add Garlic and chili powder. Toss your pan so the chicken is coated on all sides with the chili powder and then add frozen peppers and onion mix. Allow this to cook for a good 4-5 min until your onions become translucent. Then add your chicken stock and canned items (Green Chilies, and stewed tomatoes.) as well as your frozen stir fry veggies. Cover the pan and allow your soup to come to a boil and then lower your heat to a simmer for about 30-45 min on low.
Notes
  1. Another option is to throw everything in your crockpot and cook on low for 6-8 hours. (I do this frequently in the mornings and then when I get home from work it is perfect and ready for the eating!)
  2. See the blog page for all the fuel topping ideas.
Sister Uglier http://sisteruglier.com/

The C word

Two weeks ago I went for a routine exam with my endocrinologist. I have been doing this about once a year for the past 5 years. It has become routine to me. I go in, talk about all the things that I should change and how my weight is seriously affecting my health and the longevity of my life. At the end of each of these visits the doctor sends me for a sonogram of my thyroid, and usually for a biopsy of the 3 nodules that I have been living there for several years.

                This visit was different. Having lost 83 pounds to date my doctor was extremely impressed! He raved about what a great life change I had made, how wonderful it was that I am no longer pre-diabetic. In his words “You have literally just added 5 years to your life.” When I asked if he felt I needed to have the thyroid removed, or what we would do for treatment he replied simply, “you have treated it, with your weight loss. You are not having any symptoms of thyroid disease and your numbers look better than they have in years. Just keep up with the weight loss and I don’t think we will need to do anything. Just to be on the safe side I want you to go for your sonogram today and we will revisit after.” I scheduled the test for later that day. Being a medical professional can sometimes not be to your own benefit. Especially when you can talk a sono-tech into letting you see the screen while they work. As she scanned my Thyroid I knew something was different. There were two new black nodules showing on the screen and the largest of them was dark, dense and had grown nearly 1.5 inches since my last sonogram. <insert the ominous music here>

                A week later I received the phone call from my Doctors nurse. As she read the doctors findings back to me I felt my heart drop into my stomach and I couldn’t breathe. “Your thyroid and the nodules have enlarged at an alarming rate. The largest nodule as well as the two new nodules appears to be malignant, and we want you to go for a full body scan as soon as possible.” I felt my entire world falling apart. I was reeling, and spinning. I almost felt like I was drowning. I have felt this way nearly every minute since this phone call.

                I have spent the last year of my life at the peak of health, I have lost the weight I was told I would never lose, I have had more energy, had two horrible diagnosis wiped off my problem list and have conquered some major demons in my life! I have pushed and pulled and worked so hard to gain my health. Only to hear the C word, to have someone tell me I have Cancer. Just one little word with a huge scary meaning that made me feel as if all of my progress, all of my hard work was for nothing. Frankly I was mad. I haven’t given in to comfort eating or stress eating for 10 months! I have been dedicated to my health and well-being… and yet CANCER! With the anger came an overwhelming sense that I was being ridiculous. As I began to tell those closest to me about this diagnosis, I began to hear all of the concern and love they have for me. They have given so much support , and so much hope. I can hear them with my ears, and process it with my mind, and part of me could believe it yet I still felt myself falling, drowning, falling further and further from the health I felt I had just a week earlier. Hadn’t my doctor just told me that I had added years to my life… But CANCER?! What about my son? What will happen to him how will this news affect my sweet innocent child? How do I explain this to him?

                I have not handled this news very well, in fact I have pretty much been an absolute wreck. I wish I could say like many have that I have been unafraid, that I have known every minute that all would be well and that this was no big deal. Well I can’t say that… I haven’t been able to get to that point yet. There is part of me that believes that to my core, I know that it WILL be ok. I know that I have a huge support network, and loving family and friends that will see me through this. Above all else I know I have a beautiful savior who took 30 lashes so that I would be healed from this… But guess what? My flesh has been winning this fight so far. I have even reached out for the old comfort I used to feel in food, my former idol my comfort. I have eaten so poorly in the last 4 days, Mexican food, funnel cake, Oreos, hoping to find the comfort I used to feel when I ate this type of food… Only to find myself so sick I could barely walk. I haven’t really been honest with anyone so far. When they ask how I am doing I shrug and say “I’m doing OK” when really I have been doing the opposite of OK… I text messaged my sister this morning, not having been honest with anyone about how bad I have been feeling. I was honest with her, she lovingly reminded me that God gave me this plan, Trim Healthy Mama. He sent this to me to experience food freedom and health. She reminded me that I can’t allow this circumstance to steal of that away from me, I can’t be a victim.

 

                I have debated on writing this post, being so transparent to those who don’t know me and especially to those who do. I have gone back and forth, because I don’t like to show the vulnerable, weak side of me to anyone. Showing this side of me makes me look weak, and well no one wants to look like that. Right? WRONG! I need to admit that I can’t handle this on my own; I can’t just suck it up and keep going. I need to dig in to my support system, and allow those who love me to be there. Most of all I need to open myself up to my Lord. He has a plan for my life, a plan of hope and a future. (Jeremiah 29:11) so today I build my house on the solid rock for my foundation. I chose to believe in Romans 8:28 All things work together for the GOOD of those who believe.

While my life is about more than the way I eat, the Trim Healthy lifestyle has become a huge part of my life. It has given me so much, and helped me to overcome so much. Now more than ever I believe that in order to conquer this battle to win the fight with thyroid cancer I need to be even more dedicated to the Trim Healthy Lifestyle. There is healing in the recipes, and there is healthy in this way of eating. I will conquer this epic battle. I will survive.

 

thyroid-cancer-ribbon

How to Propagate Rosemary

My daughter Kelcy had to write a report for school. I think that she did a pretty good job even though she is my daughter!

I know many of you don’t know how easy it is to start a rosemary plant! I hope her report and instructions inspire you to garden. Take care ~Diana

Rosemary is semi-hardwood that has an almost pine-leaf appearance, and bracing herbal aroma. The mint relative has a long history of both medicinal and culinary use, and was believed to be particularly beneficial for memory enhancement.

Though native to the Mediterranean, rosemary cultivation spread to Europe and America, where it grows well. It is considered a drought tolerant plant and is well suited for the soil here in Texas.

The herb pairs well with roasted vegetables, meats, and poultry, grilled Fish, and cheese. It is also an excellent enhancement in rustic breads; rosemary oil is also good for preserving food.

Rosemary is a perennial plant growing all year. Rosemary usually blooms in the summer when it is sunny and warm. Rosemary is a full sun plant needing lots of sun throughout the day. Taking care of rosemary is very easy, I personally think that you can ignore it for weeks on end and it will be just fine. Once established they need very little water but checking on it weekly is best.

There are several ways to propagate rosemary, seeds, and cuttings. I chose to use the cutting method as it is easier and quicker than growing from a seed. The next page includes a step by step guide on propagating from a cutting.

     I chose rosemary because my family cooks with it often and it has an amazing aroma.


How to Propagate Rosemary step by step

 

  1. Cut a long piece of rosemary from the base of plant.

 

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2. Start preparing pot with rather wet soil and rocks in bottom.

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3. Strip the bottom leaves off the stem

IMG_20141103_173031IMG_20141103_173016

 

 

 

 

 

 

 

4. Dip the stem in rooting hormone or diluted honey

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  1. Place stem in dirt about 2-3” and pack dirt around.IMG_20141103_173941
  2. Water lightly, and keep moist every day.IMG_20141103_174006