Category Archives: Low carb

These recipes will work well with, Trim Healthy Mama “S” meals, paleo, and atkins type diets.

Mel’s Easy Peasy Turkey Meatballs

turkey-meatball-cooked

Some nights I just dont want to take a whole bunch of time cooking, however I always want a good healthy dinner on the table! I dont know about you but The Dickson Home stays busy,between my 7 year old and my 3 month old sometimes I feel like a professional juggler! Last night I came up with an easy and HEALTHY dinner! It got rave reviews from my son (who is quite possibly the pickiest eater I know)!

Easy Peasy Meatballs:

2 lbs ground turkey (I use 99%fat free)

1tbs onion poweder, garlic powder 

2 tsp smoked paprika

Salt & black pepper to taste

1 egg

4 light rye wasa crackers (blended in food processor)

Preheat oven to 350. Combine all ingredients in a medium size bowl & mix until spices are evenly disbursed. Next roll meat mixture into balls they should be 1 1/2 inch in diameter. In a Medium non-stick frying pan spray with  “Pam”  brown meatballs on all sides. Transfer to a parchment lined baking sheet & bake at 350(f) for 20 min. 

 

I served these over brown rice with steamed veggies, but i can see using these meatballs for spaghetti & meatballs, meatball subs, meatballs and gravy, swedish meatballs… Really the possiblities are endless, They are so versatile, low fat, low carb NOT low on flavor! For those readers following THM these meatballs are a Fuel Pull & can be used in both S & E meals. 

Enjoy <3 Mel

Melissa’s Satisfying Chocolate Chip Muffins

CC_MuffinsWhile everyone in the world is jumping on the pumpkin bandwagon , I am over here craving chocolate chip muffins! I absolute adore the Trim Healthy Mama Baking Blend of flours! The texture is light and airy like my favorite high carb muffins made with sugar and  white flour. This Muffin recipe is full of protien, low glycemic, and VERY waiste line friendly. The best part? It tastes so good you will feel  like you are CHEATING !! This recipe makes  about 12 regular size muffinsor 24 mini muffins. They all diappear in my house too quickly to store but I would say they will last about a week in the fridge. I hope you love as much as we do, even my super picky 6 year old loves these muffins!

<3 Mel

CC_MuffinsWhat you will need:

1 1/2 Cup THM Baking Blend

1TBS+1/4 tsp  Baking Powder

1 & 1/4 tsp Baking soda

1/2 cup Butter melted & Cooled

1/2 Cup THM Sweet Blend or 3/4 Cup Truvia

3 Large Eggs

1 Cup Almond Milk

1 tbs Vanilla Extract

1/8 tsp Black Strap Molasses

1/2 Bag sugar free chocolate chips (I use Lily’s)

 

What to do:

Preheat oven to 425 degrees f. Cream together Butter, Sweet blend, eggs, vanilla, & molasses . In a seperate bowl Mix all dry ingredients and add to your butter mix a scoop at a time stirring in each time you add the dry mix. Slowly mix in the 1 cup almond milk & stir until combined  then slowly stir in the chocolate chips. Scoop into a prepared muffin tin, and bake on 425 for 7 min lower the temperature to 375 and bake an additional 15 Min. allow to cool & enjoy!!!

This recipe is Low Carb, Gluten Free, & A THM S or Satisfying meal.

 

**This post contains affiliate links. There is no additional charge to you for using these links**

 

 

Chili Pork Chops

 A favorite meal in our house is Pork Chops, normally I throw them in marinade and then grill them. Tonight we were wanting something different. Growing up my mom always made shake n’ bake pork chops, or shake n’ bake chicken. Can I make a culinary confession? I LOVE SHAKE N BAKE!! Well now that I am a Trim Healthy Mama, store bought shake n bake is a no, no…  So I went for the next best thing… Home made shake n’ bake!

This Low carb recipe is  THM {S} or Satisfying meal. It is easy, quick and full of flavor!

Chili Pork Chops

Chili Pork Chops
Serves 6
A tasty home made shake n' bake pork chop
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Pork Chops (Or any other meat you like)
  2. 1 Bag Pork Rinds
  3. 1/4 Cup Red Chili Powder
  4. 2 TBS Garlic Powder
  5. 2 TBS Onion Powder
  6. 2 TSP Salt
  7. 1 TSP Black Pepper
Instructions
  1. Preheat your oven o 400 degrees. Pour bag of pork rinds, and all seasonings into the blender or food processor and bend until the pork rinds are crumbles. Pour the dry mix into a gallon size zip lock bag, then toss in a pork chop and toss until coated on all sides. repeat with all your pork chops.
Notes
  1. If you try to toss more than one pork chop at a time I find they don't get evenly coated.
Sister Uglier http://sisteruglier.com/

Sugar Free Teriyaki Marinade

 Growing up in the Chavez  family it was traditional for us to have Teriyaki everything… Steak, Chicken, Shrimp… You name it we marinaded it in teriyaki. It actually has become a bit of a jokebetween all of us. Needless to say I LOVE TERIYAKI! The only problem is that is it SUGAR filled and not so good for you! 

Well I have finally come up with the solution! 

imageSugar Free Teriyaki Marinade:

1/2 Cup Braggs Liquid Aminos

1/2 Cup Chicken Broth

2″ Piece of fresh ginger (finely minced) OR 2 Tsp Ground Ginger

1 TBS Minced Garlic

3 TBS THM Sweet Blend Or 5 TBS Truvia

1/2 medium yellow onion

Mix all the ingredients in a bowl and pour over your favorite meat and let it marinade. I recommend over night.

Shake Shake Shake- Simple Smoothies

I love thick creamy cold smoothies that really just remind me of a Milk Shake, but when I am at work all day I don’t have access to my blender, Ice, and ingredients. So I have come up with a few Simple Almond Milk Smoothies that only require a blender bottle. I make these up the night before work and put them in my lunch bag and then give them a really good shake right before drinking I find that this helps all the flavors to really meld together and makes them MUCH more satisfying.  Make sure you take a sip & have the sweetener to your tastes. For those of us on Trim Healthy Mama these are all Fuel Pull, or Low Carb & Low Fat! Slightly embarrassing confession: I might sing “Shake your Booty” by KC & the Sunshine band while I shake, shake, shake these together!  (It’s playing in your head now isn’t it?)almond-milk-in-a-jar

Churro Almond Milk Simple Smoothie: {FP}

12 oz.  Unsweetened Almond Milk

1 tsp. MCT Oil (If you don’t have any just leave it out)

½ Scoop Whey Protein Powder (Use a full scoop if this will be a meal)

½ tsp. Vanilla

½ tsp. ground Cinnamon

1 tsp. THM Sweet Blend (more if you use Truvia) or 2 donks THM Pure stevia

 Pour all ingredients into blender bottle with the metal ball and Shake, Shake, Shake! Make sure you take a sip & have the sweetener to your tastes.

 

Resees Peanut Butter cup Simple Smoothie: {FP}

12 oz.  Unsweetened Almond Milk

½ Scoop Whey Protein Powder (Use a full scoop if this will be a meal)

1 tsp. MCT Oil (If you don’t have any just leave it out)

½ tsp. Vanilla

1 TBS Cocoa Powder

1/2 TBS Defatted Peanut Flour

1 tsp. THM Sweet Blend (more if you use Truvia) or 2 donks THM Pure stevia

 Pour all ingredients into blender bottle with the metal ball and Shake, Shake, Shake!Make sure you take a sip & have the sweetener to your tastes.

 

Strawberries & Cream Simple Smoothie: {FP}

12 oz.  Unsweetened Almond Milk

½ Scoop Whey Protein Powder (Use a full scoop if this will be a meal)

1 tsp. MCT Oil (If you don’t have any just leave it out)

1 tsp. whipping cream

½ tsp. Vanilla

3TBS Gwen’s Berry Syrup

1 tsp. THM Sweet Blend (more if you use Truvia) or 2 donks THM Pure stevia

 Pour all ingredients into blender bottle with the metal ball and Shake, Shake, Shake!Make sure you take a sip & have the sweetener to your tastes.

 

Snickers Bar Simple Smoothie: {FP}

12 oz.  Unsweetened Almond Milk

½ Scoop Whey Protein Powder (Use a full scoop if this will be a meal)

1 tsp. MCT Oil (If you don’t have any just leave it out)

½ tsp. Vanilla Extract

1 tsp. Carmel Extract

1 TBS Cocoa Powder

2 tsp.  Defatted Peanut Flour

1 tsp. THM Sweet Blend (more if you use Truvia) or 2 donks THM Pure stevia

Pour all ingredients into blender bottle with the metal ball and Shake, Shake, Shake!Make sure you take a sip & have the sweetener to your tastes.

*This post contains affiliate links, which means I receive 5% if you make a purchase using this link. there is no additional cost to you for using this link.*

Momma Uglier’s Caldito

It is crazy weather here in Dallas about a week ago it was nearly 80 and then this week it is FREEZING!! So this is what I call soup weather! One of my favorite soups is my mom’s  “Caldito” (Translation little soup) it is a very humble soup, beef, onion and potato. If you eat low carb or happen to be a trim healthy mama white potatoes are a no-no because they are a very high glycemic food and cause a surge of insulin which creates a fat storing nightmare when you are trying to lose weight or even maintain.  All I have been craving is mom’s caldito, there was really only one solution; I tweaked my mom’s recipe to make it Low Carb, or a THM S. we usually serve this soup with warmed flour tortillas or saltine crackers.  Honestly we all like it a little bit different My dad loves this with saltine crackers, my 5 year old loves this with cheddar cheese and a flour tortilla quesadilla. I served mine with a low carb tortilla quesadilla and cheese and sour cream. You can make it your own! I hope you enjoy this simple and yummy taste of my family’s favorite soup, let me know what you think!

 Caldito 4

Momma Uglier’s  Caldito

1-2 Lb. Grass-fed ground beef (I use lean but it is up to you)

2 large bunches of Radishes cleaned and cut in half

1 yellow onion diced

24oz Beef broth

¼ cup Chili powder

1 tsp Cumin

2 tsp chopped Garlic

¼ tsp cayenne (if you like spicy add more, if you don’t add less)

1 small can Tomato sauce

Salt and pepper to taste

 

Add butter or coconut oil and melt add radishes and sear them on all sides then add yellow onion and ground beef allow to cook until browned on all sides. Next add the tomato sauce, salt and pepper, Spices, and beef broth. Allow flavors to meld a few minutes and then taste the broth to make sure it doesn’t need anything else, Bring all to a rolling boil and then simmer on a low heat for 60 min or until your radishes are fork tender. Turn off Allow soup to cool a little serve hot with optional toppings of shredded cheese, and sour cream. 

Peanut Butter Chocolate Chip Cookies

It’s has been super cold here in Dallas, and what makes me feel more warm and cozy than Cookies? Not much! I had a huge cookie craving the other night, but I didn’t want just chocolate chip! I wanted Peanut Butter and chocolate chip! So I toyed with my Chocolate Chip Recipe and this is what I came up with… My 5 year old son Ethan said “Mom these are super yummy!” and then ate 4! the best part is these cookies are sugar-free, and packed with protein, and healthy fat! So I zero guilt enjoying them and ZERO mom guilt for letting Ethan eat to his hearts content!

For those of us who are following Trim Healthy Mama these cookies are a Satifying or S snack/Dessert. If you haven’t checked out THM yet and would like to know more, I highly encourage you to go to their Web Page. 

cookies

Ingredients:  

1/2 C Butter
1/4 C Natural Creamy Peanut Butter (Chunky would be great too) 

 3 TBS THM Sweet Blend      

1/8 Tsp black strap molasses
2 tsp Vanilla
2 Eggs
1/2 tsp Baking soda
1/2 tsp Salt
11/2 cups Blanched Almond flour   

1 Cup Defatted Peanut Flour
1 1/4 C Lilly’s (Stevia sweetened) Chocolate chips

Directions:                                                                                                                                                                                             Cream together Butter, Peanut Butter, and Sweet Blend Add Eggs, Molasses Vanilla & Salt
in a separate Bowl Mix Almond Flour, Defatted Peanut Flour, & Baking Soda. Then incorporate into wet ingredients a little at a time making sure they are mixed in completely.
Fold in chocolate chips and place in the fridge for 15 min to firm up
Roll into Balls about one inch in diameter and then flatten into perfect little circles place onto a cookie sheet lined with parchment paper (DO NOT grease it will cause the bottoms to burn)

Bake for 325° 15-18 min allow to cool and enjoy with a Trimachino Rich or a glass of almond milk. (MMMMM YUM)

*This post contains affiliate links we receive 5% of purchases from this link. it is no additional charge to you. *

 

Peanut butter chocolate chip cookies
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1/2 C Butter
  2. 1/4 C Natural Creamy Peanut Butter (Chunky would be great too)
  3. 3 TBS THM Sweet Blend
  4. 1/8 Tsp black strap molasses
  5. 2 tsp Vanilla
  6. 2 Eggs
  7. 1/2 tsp Baking soda
  8. 1/2 tsp Salt
  9. 11/2 cups Blanched Almond flour
  10. 1 Cup Defatted Peanut Flour
  11. 1 1/4 C Lilly’s (Stevia sweetened) Chocolate chips
Instructions
  1. Cream together Butter, Peanut Butter, and Sweet Blend Add Eggs, Molasses Vanilla & Salt
  2. in a separate Bowl Mix Almond Flour, Defatted Peanut Flour, & Baking Soda. Then incorporate into wet ingredients a little at a time making sure they are mixed in completely.
  3. Fold in chocolate chips and place in the fridge for 15 min to firm up
  4. Roll into Balls about one inch in diameter and then flatten into perfect little circles place onto a cookie sheet lined with parchment paper (DO NOT grease it will cause the bottoms to burn)
  5. Bake at 325° for 15-18 min allow to cool
Sister Uglier http://sisteruglier.com/

Mel’s Taco Wings {S}

Every Wednesday I host a home group for my church, there are about 10 of us who meet together and pray, laugh (A LOT), and we dig into the word! This evening makes my whole week, it is by far one of my favorite days of the week. We also EAT! This week was my week to prepare dinner for everyone, and I wanted Wings! It helped that my local grocery store  had family packs on sale for $1.19 per pound! My mom makes the yummiest taco wings, growing up and they were one of my favorite treats! They were a little spicy, and had this yummy flavor. The only problem is that my mom’s wings were made with a prepackaged taco seasoning. Not so great for my Trim Healthy waistline. Pre-packed apices have sugar, & fillers that I no longer include in my regular diet. So I really only had one option! Recreate my own Taco seasoning!

Mel’s Sugar Free Taco Seasoning:

Ingredients:

Two LB taco wings prepared

¼ Cup Chili Powder

3 tsp Mineralized Salt (regular table salt is fine)

2 tsp. ground Black pepper

1 tsp. ground white pepper

3 TBS Paprika

2 TBS Garlic powder (Not Garlic Salt, or your wings will be WAY to salty)

2 TBS Onion Powder

3 TBS ground Cumin

¼ tsp Cayenne Pepper (for some heat, add more or less to your preference)

½ tsp. THM Sweet Blend (1 tsp. for Truvia)

You just Measure, Pour into bowl and mix well. Keep it in an air tight container to prevent clumping. You could double or triple the recipe to keep on hand for easy access taco seasoning.

Now for the main event:

taco wingsMel’s Taco Wings (S)

Ingredients:

4 lb Split chicken wings

½ Cup Melted Coconut Oil (Or Butter)

Full Recipe of Mel’s Taco Seasoning

Add melted coconut oil or butter to a large bowl, then mix in your Taco Seasoning and in your wings about ¼ of the batch at a time. Toss them around in the bowl until completely covered, repeat with remaining wings. Lay your wings out evenly on a foil covered baking sheet (this will take more than one sheet to do) cover with foil & bake at 325 for an hour, remove foil and bake for another 20 min. Allow a few minutes to cool, and then serve hot with your favorite ranch, celery & carrots (If you are a THM this is and S so watch how many carrots)  

Sweet & Spicy Rosemary Pecans {THM S}

IMG_2789[1]About a month ago my sweet friend Patricia from work brought these AMAZING rosemary nuts to work, Tish is our RN and she is such a talented baker, and confection maker! I snuck in a few of these nuts knowing that they were totally off plan for Trim Healthy Mama… I felt no guilt! I simply enjoyed the delectable little confection and decided I must THM-ify (this is a new word I made up… it’s a verb of course meaning to tweak or change a recipe in a THM friendly recipe) OK enough of the English lesson according to Mel… With Tish’s genius recipe in hand i set off to work– it was pretty simple. Special thank you to Tish!

With out further ado; here you are I call them Sweet and Spicy Rosemary Nuts:

Sweet & Spicy Rosemary Nuts
Serves 4
Spicy and waste-line Friendly party nuts
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Prep Time
5 min
Total Time
20 min
Prep Time
5 min
Total Time
20 min
Ingredients
  1. 2 Tbs Butter
  2. 3 TspTHM Brown Sugar
  3. (1/3 cup truvia or sweet blend & 1/8 tsp black strap molasses mix until combined)
  4. 1/2 tsp salt
  5. 2 tsp chopped rosemary (Fresh is best but dried will work if it's what you have on hand )
  6. 1 pinch or 2 shakes of Cayenne Pepper
  7. 2 cups of pecan halves
Instructions
  1. Preheat oven to 350
  2. Place Pecan's in a single layer on a parchment lined cookie sheet. Place in oven for 8-10 minutes, don't allow them to scorch! they will become very fragrant with they are ready your nose knows when they are done.
  3. While the pecan's are roasting melt butter in a pan over a low heat,then stir in your THM brown sugar, salt, and cayenne pepper until incorporated completely.
  4. When the timer goes off for the pecans toss them in a bowl and pour your glaze over them and toss until all the nuts are coated. Then toss in the finely chopped rosemary so it is evenly disbursed on the nuts.
  5. Now place your coated pecans onto the parchment lined cookie sheet and pop them back in the over for 4 minutes (no longer or they will burn!!)
Sister Uglier http://sisteruglier.com/
 You will want to allow these to cool completely before sampling. They will keep fresh at room temp for a few days so no need to freeze or refrigerate.  One serving is a small handful (about 8-10 pecan halves) If you are a Trim Healthy Mama like me you want to make sure to always respect your portion size in nuts because of the fairly high fat to carb ratio. We don’t to create and accidental clash of the fuels!

These would make a great and simple party treat for all those holiday parties coming up, or even a great neighbor gift! Throw them in a cute  baggie and tie with a bow.

***Disclaimer DIANA LOOK AWAY NOW! my poor Sister Uglier is deathly allergic to nuts! I promise am not trying to kill her with this recipe, but I just had to share!!***

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/