Raspberry Curd (Sugar Free, Low Carb)

      With a large bag of frozen raspberries on hand I knew that I needed to use, I started thinking of ways to use them. Not to mention Valentine's Day was close and who doesn't like a indulgent dessert on that day?

      I had never tried lemon curd before starting my Trim Healthy Mama journey. I really like its sweet tart tang and creamy mouth feel. However, I wanted something a bit different and to change things up a bit.

     One of the most important things to remember when making a curd or a custard is to keep the heat low. Trust me, you don't want scrambled eggs in your raspberries.

     You can use this curd in a number of ways, the recipe I'm going to share makes about 1 1/2 cups of finished curd.


 Some ways that I use this are: 

• As a fruit side with eggs and bacon.
• As a dessert pudding (pictured above) 
• As a filling for Skinny Chocolate (page 371, Trim Healthy Mama ) 
• To fill donuts and whoopie pies (future post) 
• In a dark chocolate and raspberry triffle 

     So you see just how versatile this recipe is. It keeps well in the refrigerator.

 

 Raspberry Curd (Sugar Free, Low Carb, THM S)

Printable Recipe

Ingredients:

   8 TBS (1 stick), unsalted butter

    2½ cups fresh or frozen raspberries

    6 medium egg yolks, lightly beaten

    3 1/2 TBS sweetener, I used this one

    ⅛ tsp salt

    2 TBS  fresh lemon juice)

Directions:

1.     Melt butter in a medium sauce pan over medium heat.
2.     Add the sugar, berries, egg, and salt. Heat until all the sugar has dissolved and all the berries have broken down. Stirring constantly.
3.     Cook at a low simmer (medium heat) for 10 minutes or until the mixture has thickened.
4.     Stir in the lemon juice.
5.     Press the mixture through a coarse strainer sitting over a large bowl. Try to press out as much of the juice you can from the pulp and seeds of the berries.
6.     Pour mixture into a jar or container with a lid. Allow to cool for 2-3 hours before covering and storing in the refrigerator. Curd will thicken as it cools.
7.     Keeps for about a month if refrigerated.

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Sugar-Free Coco Caramel Crunch Cereal

      It sure seems like I am on a cereal kick, but these recipes have been a life saver for me due to the ease of cooking as well as that it gives me options for breakfast and snacks that are quick and easy to put together. This cereal is amazing and the taste profile is crunchy and sweet like "Samoa Cookies". It is a little more time consuming to make but what a special treat. I'm sure it could be mixed into some Greek yogurt as well for a nice snack with a crunch.

       Being that it is February we are all starting to see Girl Scout Cookies. Being on a Sugar free whole foods eating plan like Trim Healthy Mama, requires you to forego the yearly indulgence of these cookies. That is really hard, honest I can relate to how hard it is … I used to buy cases of cookies and freeze them for longevity. With three sons even by the case they never did last nearly long enough.

      So to feed my cereal addiction as well as indulge in my favorite flavors of these cookies, I have been working on some cereals that work great for breakfasts and snacks. Yesterday I made the Coconut Caramel Crunch from this blog. This is an amazing snack as well as a wonderful topping for her
Samoa Shake (Yep I linked the recipes for you). 

      But to get the taste of the "Samoa" cookies we all love so much it needed some chocolate and short bread. So I mixed up some cereal to meet that need. And melted some Stevia Sweetened Chocolate Chips to drizzle over the cereal, I used the baking chips because they stay solid at room temperature a lot better than skinny chocolate does.

Sugar-Free Coco Caramel Crunch Cereal
Printable Recipe

Ingredients:

½ cup of Whey Protein Powder

½ cup of Oat Fiber

1/3 cup of Sweet Blend or Sweetener of choice

¼ cup+ 2 TBS Coconut Oil, Melted

1 tsp almond or vanilla extract

3 TBS water

1 batch of Coconut Caramel Crunch Topping

1 Batch of Stevia Sweetened Chocolate Chips, Melted

 

Directions:

Preheat oven to 350F

Blend Whey, Oat Fiber and Sweet Blend.

With a fork stir dry ingredients as you add coconut oil in a gentle stream, combining into loose crumbs.

Stir in extract and water until dough is coarse crumbs, dump onto baking sheet and bake until golden, about 20 minutes.

This should be stored in the refrigerator so that the chocolate is stable.

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Blackberry Coconut Cookie Bars

      I need to say Thank You! to everyone that has visited, pinned, re-posted and shared the Cinnamon Cereal/Snack Bar post.

     I figured since everyone really liked that recipe, I would make a variation with some berries and coconut flour to try and cut the food costs a little bit.

     They came out well, and even though most of them cracked as I was putting them together I only had one casualty. Sometimes coconut flour can be so very frustrating.

     The cookie part of these is less sweet than if it were a stand alone cookie, only because with the filling and the fact that I sprinkled sweetener  on the tops I didn't want to get that weird bitter too much stevia aftertaste.

     These are a lot softer than the other bars because coconut flour really doesn't crisp up like almond flour does which is why I added a bit of oat fiber.

     I've been playing with Jelly/Jam recipes a bit and you can find the blackberry jelly recipe here or use Slim Belly Jelly from page 411 of Trim Healthy Mama .
 

     I see so many mama's looking for snacks that travel well, something they can pack in their purse or keep in the car when out running errands. For me these are an easy snack that I can take with if needed or munch on when I am studying. They are considered an S food for those following the Trim Healthy Mama lifestyle, but would also work as a low carb/sugar free option. They do crumble more than the cinnamon ones.

Here is the recipe for these yummy cookie bars:

Blackberry Coconut Cookie Bars

Printable Recipe

1/4 cup butter

1/3 cup granulated sweetener of choice.

1 large egg
2 TBS almond milk

1/2 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt
2 Tbs oat Fiber

1/3 cup  Coconut Flour
1/2 tsp  Glucomannan Powder 
 
Preheat oven to 350ºF. 

    In a medium mixing bowl add the butter , granulated sweetener, egg, oat fiber, baking powder, vanilla extract and the salt and blend with a handheld blender for 2 minutes on medium speed.

    Add coconut flour and glucomannan and blend until combined.

    Allow the dough to sit for 5 minutes.

    If it is sticky or not firm, add another 1/2 tsp of glucomannan.

    Place between sheets of parchment paper and roll out to desired thickness.

    Cut desired shapes. Place 1 TBS filling on bottom layer.

    Top with additional cookie layer, seal with fingertips and place on cookie sheet

    Bake for 8 minutes.

   

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Sugar Free Blackberry Jelly

     I have been making jams and jellies all my life. I remember doing this with my grandma Boyle so many times. While I was growing up the only types of store bought jelly we had were grape and strawberry, anything else came from my grandma.

 What kind of jelly is your favorite? Leave me a comment.

     Mine is currant and strawberry jam. But those are triggers for me so I have to be mindful of my serving size or I will over do it.

     The biggest challenge to making sugar free jelly is getting it to gel, typically sugar is added to aid the natural pectin in this process. But on my Trim Healthy Mama journey, I need to be totally sugar free. So this is sweetened with stevia and I used gelatin to help with the gelling process.

Here the recipe I used

 Sugar Free Blackberry Jelly

  Printable Recipe

1 cup frozen blackberries
1 cup water
1/3 cup THM Sweet Blend or other plan approved sweetener
2 TBS lemon juice
2 tsp unflavored gelatin

Place blackberries and water into a heavy sauce pan. Heat until berries burst.

Stir in sweetener and lemon juice until sweetener is dissolved.

Wisk constantly as you add the gelatin until it is dissolved. Remove from heat.

Pour or ladle mixture into sterile jelly jars and refrigerate. Mixture will gel as it cools.

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Yummy in My Tummy Turmeric Tea

     I have always had an issue with inflammation. I was diagnosed with rheumatoid arthritis when I was 12.  When my dad passed in 2012 my oldest brother was staying with us through the funeral services. Steve likes to cook and he gets creative to the point of “that’s scary” quite often. So when he started looking through the spice cabinet while cooking I got a little scared. Thankfully that meal was only for him as it was a curry and no one else cares for them.

     While he was looking through the spices he started talking to me about the health benefits of each one. When he found the turmeric he told me that this was one that I needed to work more into my diet. Of course I asked why, and he shared with me that it helps with inflammation and cold relief as well as a bunch of other benefits.

     I had forgotten about that conversation until I was floating around on pinterest as so many of us do and there was a glass of “golden milk” on my screen. I clicked on it to see what it was and was surprised to see that it contains turmeric. Then when I started following TrimHealthy Mama they came out with the Singing Canary…. I tried it to curb a craving for orange juice.  So then I went searching for the specific benefits of turmeric and wow did I find a lot. I also found a bunch of recipes for Turmeric Tea …

     I made a couple of them and wasn’t impressed until I started changing ingredients around… This is my version of Turmeric Tea.

Turmeric Tea

Printable Recipe

    8 ounces (1 cup) almond or coconut milk

    1/2 teaspoon turmeric

    1/2 teaspoon ground ginger
     1/8 tsp ground black pepper

    1/2 – 1 teaspoon sweetener

    1 teaspoon MCT oil, coconut oil or butter 

Instructions:

Gently warm the almond milk on the stove.

In a mug, combine the remaining ingredients.

Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth. 
Then incorporate the rest of the warmed milk.

** for my fellow Trim Healthy Mama’s this is an S drink.

The Ooey Gooey Fudgy Brownie Quest

     One thing that is mandatory in our house are brownies. They are Rick's favorite and one of the things that will make me go off plan in a heart beat.
     Now some of the recipes have come out okay like these ..

 
    But they weren't quite what I was looking for, they are edible... and would be amazing in a brownie sundae drizzled with some hot fudge or caramel sauce (which is probably how they are going to be eaten) Tummy Tucking Ice Cream (Trim Healthy Mama page 368) here we come....

     I did use these while on my fuel cycle (the recipe is available on that group page)  but I think I cooked them too long, and they contain no fat so they are a little dry and chewy. These are the Fuel Pull Brownies. I haven't tried the Deep S ones just yet.

      We did make the Secret Agent Brownie Cake (on page382) before I knew that it needed to sit overnight in fridge, so it was a little weird. I do need to revisit that recipe now that I have been on plan for a few months and have seen some of the tweaks.

Trim Mint Crispy Cereal {Low Carb, Sugar Free}

Raise your hand if Thin Mint cookies are your favorite…

They are mine too!! With cookie season right around the corner this cereal makes indulging in the flavor of our favorite cookie possible all year long FOR BREAKFAST!!

I've been missing cold crunchy cereal for breakfast, and let's face it some of the options just aren't nearly as fun as crispy minty chocolate cereal with some nice cold almond milk. I was looking to find a cereal that could be enjoyed in my Trim Healthy Mama journey as a fuel pull meal, and couldn't find one. Most of them contain nut or seed flours which aren't allowed during a fuel cycle, See Chapter 28 for more details about that. This is an S though because of the amount of coconut oil.
So I played with ingredients and here we go!!!

Trim Mint Cereal

Printable Recipe

2 Scoops of Whey Protein Isolate
¼ cup Psyllium Husk Powder or Oat Fiber
¼ cup Cocoa Powder
¼ cup Coconut Oil
4 TBS Sweetener, I used Pyure, Organic Stevia Sweetener
¼ tsp Baking soda
4 TBS Water
1 tsp Pure Peppermint Extract

 

1. Place dry ingredients in a larger mixing bowl.
2. Cut Coconut oil into dry ingredients with a fork until crumbly, Add extract, then water 1 TBS at a time incorporating until dough sticks together.
3. Roll dough to 1/8^th inch thickness and cut into pieces with a pastry cutter or pizza wheel.
4. Bake at 400(F) for 8 minutes.
5. Remove from oven and break pieces apart allow to cool on baking sheet.

 
Store in an airtight container.
Makes 4 servings
For trim Healthy Mama's this is an S 

 

Chocolate to the Rescue

     Part of what makes me happy eating my new healthier lifestyle is "Skinny Chocolate" it was one of the things that drew me to Trim Healthy Mama to begin with. (We are serious Chocoholics in this house.)

     So when  planning for my very first fuel cycle one of the administrators mentioned making chocolate fudge for Deep S days. She posted this link to a wonderful recipe over on Gwen's Nest that follows the Deep S guidelines.

     I'm not a huge fan of dark chocolate so I normally tweak my everyday chocolates with peanut butter, heavy cream or cream cheese...

 Hello!! Those aren't weight loss friendly...

     Protein powder makes Chocolate chewy, not my favorite... but it works to help make things a more milk chocolate taste. These don't even have that ...

     So I was looking at the variations that were listed and was like but I want chocolate and cherries... or maybe some with coffee as that makes the chocolates taste ohhh so yummy.

     And Chocolate Cherry Candies were born...

Chocolate Cherry Candies

Printable Recipe

1 cup coconut oil, I used refined
1/2 cup softened butter
1 tsp cherry extract
4 TBS ground Sweetener, (I use Pyure Organic Stevia All-Purpose Sweetener )
2 TBS Cocoa Powder, I used Hershey's Dark

Melt the oils, whisk the sweetener into the oils, add the extract.
(I poured this mixture into candy mold cervices about 1/2 way and froze them. Then added the cocoa powder to the remaining oil mixture while that layer was hardening in the freezer.)

When those were solid I whisked the oil mixture with cocoa again and poured into the remaining space of the molds, popped them in the freezer and let them harden all the way.

Unmold and store in the fridge or freezer.

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Sprouted Wheat Cinnamon Scones

      I have a difficult time getting E meals into my menu plan sometimes. I miss things like scones, cakes, and doughnuts. Following Trim Healthy Mama requires that these kinds of things be low fat and that the carbs do not exceed a certain number per serving...

     I bought some sprouted whole wheat flour to enable me to change some of our favorite recipes to fit on plan.

    These cinnamon scones came out far better than I expected and they are Husband approved! They are not overly sweet, so if you are looking for a sweeter scone you may need to increase the sweetener or glaze them with some sweetened greek yogurt.

Sprouted Wheat Cinnamon Scones

Printable Recipe

Yield: 8 scones

    2 cups sprouted wheat flour

    1 teaspoon cream of tartar

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 Tablespoons Sweetener

    3 tablespoons applesauce

    2 tablespoons water

    1/2 cup almond milk
     3 Tablespoons liquid egg whites

    1 1/2  teaspoons cinnamon

   

    Preheat oven to 400 degrees F (200 degrees C)Lightly grease two baking sheets.

   

    In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well.

   

    Drop large rounded spoonful's of batter onto prepared baking sheets. Or form 2 circular loaves and cut into 6 wedges each.

   

    Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.

Nutrition information:

Calories 45 per Serving Total Fat 0g Total Carbohydrate 10 g -Dietary Fiber 2 g = 8 net carbs per serving
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