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THM

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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