Wednesday, September 9, 2015

Rashel's Cookies

I feel the need to explain why I titled this post Rashel's Cookies - 

I found a cookie recipe on the back of my almond flour bag and decided to try it last week, OH MY WORD!! They turned out to be the best cookies I have had that follow the Trim Healthy Mama plan. EVER!

I posted a picture and the recipe on YouFood and they quickly became known as Rashel's Cookies! So, there ya go - why I titled my post that way.

I did NOT come up with this recipe. I tried to find it online and just link it for you, but I couldn't. 

My brand of almond flour is Baker's Corner and I get it at Aldi.

I give ALL credit to them! 

But I just had to share this recipe with you, because it is FABULOUS and every one needs to have a great, healthy cookie recipe.

2 cups almond flour
1/2 cup butter, softened
1/3 cup erythritol (original recipe called for sugar)
1 large egg
1/2 tsp baking soda
Pinch of salt
1 Tbsp vanilla
1 cup sugar free chocolate chips (original recipe called for dark choc chips)

Preheat oven to 350. 
Mix the almond flour, baking soda, erythritol and salt in a bowl. 
Add the softened butter and mix until blended. 
Add the egg and mix well. 
Fold in the chocolate chips until incorporated. 
Form dough into tablespoon sized balls and bake for 10 minutes or until golden brown. 

These are sooo yummy!!


Sunday, September 6, 2015

Green Bean Casserole THM-S

Green Bean Casserole

A Trim Healthy Mama S side dish

1 onion, sliced
Coconut oil for frying
4 - 14oz cans of green beans, drain only 3 of the cans
1-2 Tbsp bacon grease (or coconut oil)
Salt and pepper
1/4 c butter
3/4 cup heavy whipping cream
1- 4 oz can of mushrooms, drained and minced finely

Heat coconut oil in a medium skillet over medium to medium high heat. Once it is hot, carefully drop onion slices into the oil. Only do enough at a time that they make a single layer in the oil. If the oil is hot enough, the onion should float right back to the top. Fry until the onion is a golden to dark brown.  You don't want them burnt, but you want them fried. Spoon out and drain on paper towel when done. Repeat until all onion slices are done, then set them aside. Remove this skillet to the side.

Preheat oven to 350.

In a separate, large skillet, on medium high heat, empty your green beans (remember 3 of the cans should be drained), add your bacon grease (or oil) and salt and pepper to taste. Cook these uncovered until all the liquid has evaporated, stirring occasionally. It will take 15-20 minutes, depending on the size of skillet and your heat. Once the liquid is gone, dump the green beans into whatever bowl you will be baking/serving them in. Turn your stove down to medium heat and leave your skillet on the heat. Immediately add your butter, cream and mushrooms. Stir constantly until it has started to thicken, it should make tracks in the skillet when you pull your spoon through. Just be careful not to scorch it. When thickened, turn heat off, remove from stove and dump the green beans back into the skillet. Stir until all beans are coated with sauce, add more salt and pepper if you need to and then pour back into your serving dish. Top with your fried onions and bake at 350 for 30 minutes.


*I know many people frown on bacon grease which is why I said you can use coconut oil, but the grease gives an amazing flavor to the beans. 
This is how I always fix our green beans. When I am fixing them as a side dish, I let them cook past when the liquid evaporates and they brown a little in the pan. Delish!!

I will definitely be taking this to Thanksgiving dinner to replace the unhealthy version!


Thursday, August 27, 2015

Chocolate Cheesecake Tartlets - THM S

I was inspired yesterday by a YouFood friend to get creative and make something yummy that follows the Trim Healthy Mama plan.

So today I had some time and decided I would try to make chocolate cheesecake tartlets.  I started by using my favorite pie crust recipe from Elana's Pantry. It is super yummy and super easy, which makes it super duper right?

Okay, I'll just leave that alone.

I mixed up a batch of pie crust, divided it into 24 pieces and pushed each piece into my mini muffin pan that was waiting with liners in it.

I baked them for about 8 minutes, until edges were lightly browned. I then set them aside to cool.

Next I made a batch of whipped topping using heavy whipping cream, you can see how I do that here.

I put it in the fridge to stay cool.

Heat up your coconut oil and mix in the cocoa. 

Put the cocoa mixture into your mixing bowl with your softened cream cheese and sweet blend and mix with the paddle until thoroughly combined and smooth.

Then fold in two cups of your whipped cream, gently until well combined. Place it back in the fridge to set up a little.

Then I mixed up a batch of ooey, gooey, yummy caramel sauce. Oh my word I love this stuff!!
 I'm talking I could just eat it out of the jar with a spoon. Or in my coffee. Or with skinny chocolate. Or off a spoon, did I say that already. Yes. It. Is. GOOD!
You can find the recipe I use here.
I also put it in the fridge to cool.

When everything is cooled and you are ready it is time for the fun part. Assembling.

Just take a crust, top with a small scoop of the chocolate cheesecake, follow with a nice dollop of whipped cream and a generous drizzle of caramel yumminess.

Then savor each bite, both of them - because these are tartlets. Think small. 
Then think these are small... and on plan.... so I can have another one. 
Oh yeah!

Chocolate Cheesecake Filling:
8 oz softened cream cheese
6 Tbsp cocoa
2 Tbsp coconut oil
2 Tbsp sweet blend
2 cups whipped cream

I apologize for not having more pictures, my computer is really acting up and it took way too long just to get these loaded. I will try to edit this post another time and add more photos.

I hope you enjoy them!

These are a Trim Healthy Mama S dessert.


I think this would also be great as a regular pie! The tartlets are nice to take to a potluck or dinner though.

*Next time I think I am going to make the crusts thinner.

Monday, August 10, 2015

My Facebook Page

I just wanted to let you all know that while I may not be very consistent blogging on here, my Facebook page is much more active. It takes a lot less time to post a quick note on there compared to here and let's face it, we are all pretty busy - so I know you understand where I'm coming from.

This week I'm sharing some tips about how I make Trim Healthy Mama work for me so be sure to check out my page on Facebook. I also love the interaction there, I love hearing from all of you and getting to know you a little better on there. I look forward to seeing you all there!