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Dessert

Monster Cookies (THM S, Keto)

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Monster Cookies

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Dessert
By Gina Zammarchi – Serves: 30 cookies

Melty chocolate in an ooey gooey peanut cookie: what's not to love! I have never been this excited to share a recipe with all of you. It has been my goal since starting THM to come up with an amazing, on plan version of my monster cookies recipe. Monster cookies have always been "my thing." Whenever my friends are in town, they want me to make monster cookies. When someone in my family is going through something hard, I made them monster cookies. When there's something to celebrate, what do my cousins request? Monster cookies! You get the point- I love monster cookies! Here's the thing you need to know. While this recipe fits into a THM S setting, each cookie has about 5.5 carbs, so you can't overdo it unless you are okay with tandem fueling. Here's the good news, I made them into big, thick 1.5 inch cookies! Finally, the trick to making this recipe taste like the original version of monster cookies is NOT TO OVER BAKE. Seriously, take them out when they're just set and a little brown on the edges. They are so much better. I'm speaking from experience!

Ingredients

  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1 cup golden monk fruit sweetener
  • 1 cup regular monk fruit sweetener
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup peanut flour
  • 2 cups rolled oats
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar free chocolate chips or butterscotch chips, or a mix of both

Instructions

1

Preheat oven to 375 degrees.

2

Cream the peanut butter, butter, and sweetener on medium-low in a stand mixer for at least 5 minutes, or until combined.

3

Add the eggs, one at a time, until well combined. Add the remaining ingredients and mix to combine.

4

Scoop the cookies onto a cooke sheet lined with parchment paper into 1.5 inch balls. Press down to flatten slightly, then back for 7 minutes, until just set and slightly golden around the edges. Do NOT over bake!

5

Allow to cool on the cookies sheet for for 5 minutes. They will continue to cook. Then, remove from the sheet and enjoy with a big glass of your favorite almond milk!

August 7, 2020 By
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Sides

Caribbean Rice and Beans

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Caribbean Rice and Beans

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Sides
By Gina Zammarchi – Serves: 4-6

We love eating this dish as a side with grilled fish or chicken. It tastes like summer in a bowl! Thankfully we can eat it all year since frozen mango tastes just as good as fresh. If you have kiddos that need crossovers, this tastes great with a dollop of guac or a sliced avocado.

Ingredients

  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 diced jalapeño, optional
  • 2-3 cloves minced garlic
  • ½ teaspoon cumin
  • 1 teaspoon mineral salt
  • 3 cups cooked short grain brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup diced mango (fresh or frozen)
  • Juice of 1 lime
  • ¼-½ minced cilantro leaves

Instructions

1

Heat one tablespoon of coconut oil over medium high heat. Add onion, red bell pepper, jalapeño (if using), garlic, salt and cumin. Sautee until soft and onions are translucent.

2

Turn heat to low, and fold in brown rice, black beans, and mango. Taste for seasoning. You may want more salt or cumin. When heated through, add lime juice and cilantro leaves. Enjoy!

July 29, 2020 By
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Dinner

Slow Cooker Italian Beef (keto, THM S)

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Slow Cooker Italian Beef (keto, THM S)

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Dinner – Italian
By Gina Zammarchi – Serves: 8-10
Prep Time: 10 minutes – Cooking Time: 8 hours

This is another one of my family's favorite recipes. It is so simple- you can through it together within 10 minutes! The original recipe was pretty spicy, so I gave some options to make it less hot in case you have some that can't tolerate the heat in your family (like I do in my family!!). We used to eat it over crusty Italian rolls, which while tasty, isn't the best for weightless. I find I enjoy it just as much when I put it over a plate of roasted cauliflower!

Ingredients

  • 4-5 pound chuck or beef arm roast
  • 1 jar pepperoncini peppers, or for less heat, 1 jar of mild banana peppers, or feel free to half pepperoncini and half banana peppers
  • 1 onion, diced
  • 1 can light beer, gluten free if necessary*
  • 1-2 Tbs. Italian Seasoning
  • 1 Tbs. garlic powder
  • 1 Tbs. mineral salt
  • 2 teaspoons black pepper

Instructions

1

Put all the ingredients in a crock pot on low for about 8 hours or until tender. Remove stems from peppers. Shred beef and serve on hard rolls or over roasted cauliflower (to stay as THM S).

Notes

*the can of beer is optional, but it really helps to tenderize the meat and give a great flavor. I highly recommend!

July 25, 2020 By
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Lunch

Crunchy Tuna Salad (THM FP)

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Crunchy Tuna Salad (THM FP)

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Lunch
By Gina Zammarchi – Serves: 2

Ingredients

  • 2 can tuna, drained
  • 2 celery stocks, finely diced
  • 3-4 mini sweet peppers
  • 1/3 cup dill pickles, chopped
  • 1/3 cup red onion, finely diced
  • 1/3 cup shredded carrots (or finely diced)
  • 1/2 cup 0% fat Greek yogurt
  • 1 tablespoon pickle juice
  • 1 tablespoon mustard (champagne, Dijon, spicy brown, etc.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1-2 punches cayenne pepper

Instructions

1

Drain tuna well and set aside.

2

Add all the remaining ingredients to a bowl and mix well.

3

Fold in tuna and taste to taste to see if you need to adjust the seasoning. I like to serve this salad over chopped romaine lettuce tossed with a little champagne or red wine vinegar and a small sliced tomato. Enjoy!

July 15, 2020 By
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Sides

Grilled Corn with Mexican Butter

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Grilled Corn with Mexican Butter

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Side – Mexican
By Gina Zammarchi – Serves: 12

Who doesn't love sweet corn on the cobb when it's in season in the late summer?! This is my favorite way to eat corn. It is a crossover (XO) on Trim Healthy Mama unless you only use 1 teaspoon of butter, which makes it an E. This recipe makes a lot, so feel free to make less corn and save the butter in the fridge until next time.

Ingredients

  • 1 stick of room temperature butter
  • 1 ½ tsp. ancho chili powder
  • ½ tsp. dried oregano
  • ½ tsp. ground cumin
  • 2½ Tbsp. finely minced cilantro
  • 12 ears of corn, husked*
  • 3 Tbsp. of olive oil
  • Sea salt
  • Lime juice

Instructions

1

Mix butter with spices.

2

Brush corn with olive oil, sprinkle with salt, and grill on medium heat until brown and blistered. Brush with Mexican butter and sprinkle with salt and lime juice. Serve hot.

Notes

*If you don't need 12 ears of corn, just grill the number you like and receiver the leftover butter in the fridge for next time.

July 15, 2020 By
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Dessert

Vanilla Cake (THM FP, Keto, Low Carb)

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Vanilla Cake (THM FP, Keto, Low Carb)

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Dessert
By Gina Zammarchi – Serves: 6
Prep Time: 10 minutes – Cooking Time: 30 minutes

I cannot get enough chocolate. My husband, however, pleads with me to make him non-chocolate desserts. That is where the idea for the recipe came from! This cake is moist and delicious, but remains in FP territory by replacing eggs with egg whites, oil with Greek yogurt, and using THM Baking Blend, which is really amazing stuff! If you don’t have it, there are many versions created by other THM bloggers that would probably work. I have not tried any yet, so please let me know if you! Just watch out because using other versions of Baking Blend may result in the recipe becoming an S.

Ingredients

  • ¾ cup egg whites
  • ½ teaspoon mineral salt
  • ½ cup Greek yogurt
  • 1 cup THM Baking Blend
  • ½ cup THM Gentle Sweet
  • 1 teaspoon baking soda
  • 2 teaspoons clear vanilla (regular vanilla works but will change the color of the cake)
  • ½ teaspoon butter extract
  • ½ teaspoon almond extract, optional

Instructions

1

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with on plan oil.

2

Beat egg whites and salt until medium peaks form.

3

In a separate bowl, whisk together Baking Blend and baking soda.

4

Gently fold Baking Blend mixture, yogurt, Gentle Sweet, and extracts into the eggs white.

5

Allow to stand for 5 minutes to thicken.

6

Spread into prepared loaf pan and bake for 30-35 minutes. Serve with warm FP berry jam if desired!

July 15, 2020 By
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Dessert

Buster Bar Dessert (THM S)

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Buster Bar Dessert

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Dessert
By Gina Zammarchi – Serves: 18-24

This is THM-ified version of one of my family’s favorite desserts. We have had it every Christmas and Fourth of July for as long as I can remember, so I couldn’t imagine letting this Fourth go past without creating a THM version! It tastes so rich and decadent that no one will notice it doesn’t have any sugar, and it’s a perfect special summer dessert since it doesn’t require turning on the oven.

Ingredients

  • CHOCOLATE COOKIE ("OREO") CRUST
  • 2 cups almond flour
  • 2/3 Cup Gentle Sweet
  • ½ cup melted butter
  • 1/3 cup cocoa powder
  • 1/3 cup black cocoa powder
  • 1 teaspoon mineral salt
  • ICE CREAM LAYER
  • 2 quarts of any on plan vanilla ice cream would work such as Enlightened or Halo Top. I make Becky Yoder’s Vanilla Ice Cream recipe which is absolutely delicious and tastes perfect in this recipe. I use one entire batch. Here is the link: https://abetteryouwithcoachbecky.com/vanilla-ice-cream/
  • 1½ cups roasted, salted peanuts
  • HOT FUDGE LAYER
  • 1 cup Gentle Sweet
  • 1½ cup heavy cream
  • ¾ cocoa powder
  • 1/3 cup black cocoa powder (or regular cocoa powder, but the black gives it an “Oreo” like flavor)
  • ½ cup butter
  • 1 teaspoon vanilla
  • ½ teaspoon mineral salt
  • ¼ teaspoon glucomannan (“gluccie”)

Instructions

1

Prepare the crust by combining almond flour, Gentle Sweet, cocoa powders, and salt. Slowly drizzle in melted butter and combine until the mixture has the texture of sand. Press into the bottom of a 9X13 casserole pan. Freeze.

2

If you are going to make your own ice cream, prepare per instructions. When finished spinning in your ice cream maker, reserve the ice cream while the crust freezes. If you are using store bought vanilla ice cream, take out from freezer and allow to soften.

3

Meanwhile, prepare the hot fudge topping. Combine Gentle Sweet, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined. Add vanilla and sprinkle gluccie over top. Whisk quickly to combine. Continue cooking and stirring until thickened and smooth. Let cool to room temperature.

4

Once crust is frozen, evenly spread softened vanilla ice cream on the crust. Sprinkle salted peanuts and press into the ice cream. Freeze.

5

Once frozen, spread room temp fudge on top of ice cream. Freeze.

6

When the fudge layer is frozen, cut into squares and serve! You may have to allow it to sit on the counter for a few minutes to thaw to make cutting easier!

July 9, 2020 By
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Breakfast

Belgian Waffles

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Belgian Waffles (THM E)

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Breakfast
By Gina Zammarchi – Serves: 8-10

These waffles are thick and fluffy with just the right amount of sweet. We love them with warm berries!

Ingredients

  • 2 cups egg white
  • 2¼ cups oats (I use sprouted oats)
  • 2 cups fat free or low fat kefir
  • 1/3 c. gentle sweet or 2/3 c. monk fruit sweetener
  • 1 Tablespoon baking powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cinnamon, optional
  • 2 teaspoons vanilla
  • ½ teaspoon Himalayan salt

Instructions

1

Preheat waffle iron and spray with coconut oil.

2

Place the oats in a blender or food processor and blend or process until finely ground. Add the remaining ingredients and blend on low until well combined.

3

In a large bowl, beat the egg whites with a hand mixer until stiff peaks form.

4

Gently fold in the mixture from the blender. Be careful not to deflate the egg whites!

5

Pour batter into your hot waffle iron and cook per manufacturer's instructions.

6

Serve hot with your favorite toppings! This is an E meal, so to avoid crossing over, do not top with high fat toppings like butter or whipped cream (but if you're treating yourself to an XO, go for it!).

July 2, 2020 By
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Dinner

Grilled Fajita Chicken

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Grilled Fajita Chicken

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Dinner – Mexican
By Gina Zammarchi – Serves: 6
Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

This chicken tastes delicious when paired with The Best Ever Guac and Cilantro Lime Vinaigrette to make a Fajita Chicken Salad. I usually serve it family style in a big salad bowl filled with chopped romaine, baby greens, and grilled peppers and onions. It’s so flavorful and filling that we don’t even miss the tortillas!

Ingredients

  • 4-5 chicken breasts, butterflied
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tablespoon ancho chili powder
  • 2 teaspoon oregano
  • 1 teaspoon pink Himalayan salt
  • 1 lime, juiced
  • 3 tablespoon olive oil
  • 3 tablespoons water

Instructions

1

Whisk all of the ingredients except the chicken breasts in a large bowl. Coat the chicken breasts with the mixture and allow to marinade for four hours or overnight. Grill the chicken on medium heat for about 6 minutes per side, or until fully cook and the juices run clear. We love to eat this chicken cut into strips over a salad with my Cilantro Lime Vinaigrette and The Best Ever Guac.

June 26, 2020 By
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Sides

Broccoli Cauliflower Salad

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Broccoli Cauliflower Salad

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Sides
By Gina Zammarchi – Serves: 6-8
Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Trying to get your kids to eat broccoli? Try serving it with some bacon! This salad makes a great summer side dish to bring to barbecues and picnics. It holds up well in the fridge, and tastes even better the next day. Depending on how much dressing you like, you may have some leftover. I keep it in the fridge because sometimes it can be a little dry leftover.

Ingredients

  • 1 head broccoli, chopped into bite sized pieces
  • 1 head cauliflower, chopped into bite sized pieces
  • 8 pieces of bacon
  • 1/2 red onion, minced
  • 1/2 cup red grapes, halved, optional
  • 1/2 cup toasted chopped walnuts
  • Dressing
  • 1 1/2 cups Greek yogurt
  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoon apple cider vinegar
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

1

Cook the bacon until crisp, then crumble.

2

Place broccoli, cauliflower, red onion, and grapes (if using) into a large bowl.

3

Whisk together the ingredients for the dressing. Taste for seasoning.

4

Pour the dressing over the salad and toss. You may have leftover dressing depending on how much you like. Be sure to save the leftover dressing in case the salad needs more later.

5

Top with crumbled bacon bits and chopped walnuts. Enjoy!

June 24, 2020 By
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