It is 10 days until Thanksgiving!! Do you have your menu ready? Whether you are hosting and providing all the food or you are just bringing a dish or two to a family or friend celebration I have a list that is sure to give you plenty of options! Some of these items are the same as last year’s picks and some new ones have been added. I think you will enjoy them all!!
The first thing on my menu is the turkey of course. I started using a “spatchcock” method for cooking my turkey lately and I highly recommend it! It cooks so much more quickly and evenly. Check out how to Spatchcock a Turkey and get a bonus gravy recipe HERE.
Of course you can’t have a Thanksgiving feast with just meat! You are going to need some comforting side dishes as well. Using any of these options will add joy to your meal as well as adding health! You don’t need to skimp on comfort foods when you do them right. Here are my picks for the best things to enjoy alongside the bird with zero guilt or regret:
You’ve cleaned your plate and even eaten a good amount of vegetables! Good for you! Now you are going to want to indulge in a special dessert! Even those who are not following THM are going to love these options! I suggest the following:
Holidays usually mean special drinks as well. Some people like hot drinks and some prefer cold. Here are my favorites for both hot and cold drinks. Some, like the cranberry wassail, can be served either way!
How is your holiday planning going? Are you looking toward next year yet? I am! In fact I am having a pre-order blowout sale on the first three group sessions I am hosting in 2020! Keep your eyes open for details!
Don’t miss out on this sale! It will run from 12am to 11:59pm on Black Friday and offer deep discounts on the first three group sessions I will run in 2020! Be sure to come back and check it out!
Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.
It is Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!
There are a few flavors in this world that immediately make me hungry. One of those flavors is snickerdoodle cookie flavor! If the word snickerdoodle is in the name I am immediately interested! I am not sure what it is about them, I mean, they are a pretty simple cookie. Maybe it is the kooky name!
Thinking about the name made me wonder where the name came from so I decided to look it up. Just in case you were wondering as well, here is what Wikipedia has to say about it:
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudel, a Palatine variety of schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.
I saw this recipe for snickerdoodle bread and I knew I had to try and make it over! The first reason I noticed this recipe is because it was from a site called “healthy printable recipes”. Um…I am not sure who’s definition of healthy they were using but…let’s just say there was nothing healthy about this recipe to start with! However it was pretty easy to make over and the outcome was fantastic! Even my husband liked it and he is very picky.
In a large bowl, mix together the butter, sweeteners, salt and cinnamon until creamy and fluffy.
Mix in the eggs until well combined then stir in the vanilla and Greek yogurt.
In a separate bowl, mix together the bb, oat fiber, baking powder, and cream of tartar.
Add to the cream mixture and mix until well combined.
Place the batter into a loaf pan or 4 mini loaf pans or muffin tins.
In a bowl, mix together 3 tsp of super sweet and 1 tsp of cinnamon and sprinkle over the batter.
In a preheated oven to 350° bake for 65-70 minutes for loaf (cover loaf pan with foil after 30 minutes to prevent the top burning) 35-40 minutes for 4 mini-loaves, or 15-20 minutes for muffins. Test center of bread with cake tester. When tester comes out clean bread is read. Allow to cool and enjoy!
I suggest super sweet for the topping on this bread because it will stay more crystalized. If you were to use a powdered sweetener like gentle sweet it would just melt into the top.
I hope you enjoy this recipe! Making it in the mini loaf pans would make it a great gift idea for the holidays!
Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!
You don’t want to miss out on my last group coaching session of the year! This one is going to be so much fun! Click on the pic below to get information and register.
Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.
It is Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!
I got my inspiration for this recipe from a recipe I found on Sweet Savant. It sounded great but it was definitely not on plan. So I set about tweaking it to make a delicious “corn bread” style accompaniment to any S meal. I really love cornbread so I hope to try an FP and E version in the near future! This cornbread is not only low-carb but seriously high protein, 16 grams per slice!!
Do not expect a dry crumbly texture with this cornbread. It is a little denser and more moist than most cornbread. In fact, have you ever had cornbread casserole, you know, that one made with the Jiffy box mix, a can of cream corn, sour cream, etc? It’s more like that texture. It is soft, but holds together for slicing. Adding another 5 minutes of cooking time may dry it out more if that is your preference, but watch the top to keep it from browning too much.
It does have added sweetener, but it is not as sweet as other sweet cornbread because of the turmeric. If you like sweeter cornbread I would add another 1/4 cup of sweetener. If you don’t like sweet cornbread at all I would cut it by 1/4 cup. Personally I wouldn’t leave the sweetener out altogether.
Please note: This recipe is an 8 serving recipe. It is important to keep to the serving size (they are generous) to stay in S territory. With the addition of the masa, each serving has 5g net carbs. This slices nicely with a serrated knife.
Fry bacon in 12-inch cast iron skillet over medium-high heat. IF you are using pork bacon you don’t need to add anything to the pan ahead of time. If you are using turkey bacon add 2 tablespoons of the butter to the pan with the bacon. If you are not using bacon at all skip to step 3.
While the bacon is crisping, slice the Vidalia onion into rings leaving the rings in order if possible.
When the bacon is finished cooking remove it from the pan and chop it finely. If you used pork bacon, drain the grease from the pan. If you used turkey bacon and butter do NOT drain the pan.
Melt the butter (4 tbsp if you used pork bacon or no bacon, the remaining 2 tbsp if you used turkey) in the cast iron skillet. If you have already cooked bacon in this skillet you can turn the heat off after the butter is melted. If you are starting without having cooked bacon you will want to keep the heat under the skillet on medium.
Arrange the onion slices close together into the butter, Finely chop the remaining onion and sprinkle it in any spaces between the rings.
Let the onions cook on medium heat for 5 minutes then turn off heat and sprinkle the cooked chopped bacon evenly into the pan with the onions.
Add the masa, baking blend, oat fiber, sweetener, salt, turmeric, and baking powder in a bowl and stir to combine.
In a large bowl, food processor or blender beat eggs, nut milk and the cottage cheese until smooth.
1Mix the egg/milk/cottage cheese mixture, dry mixture together. Mix until smooth. Batter will be thick but pourable.
1Pour the batter over the onions and bacon. Pour carefully, trying not to disturb the design you have created.
Smooth the batter evenly in the pan.
Bake the cornbread for about 25 minutes or until skewer inserted in the center comes out clean and edges are golden.
Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread to loosen it.
Place a plate, cooling rack or cutting board over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan.
You can dress this cornbread up even more if you’d like! Do you like it spicy? Add some chopped jalapenos or green chiles to the batter. Want it cheesy? Cheddar would be a fantastic addition to the batter. The recipe I got my inspiration from included broccoli in the batter so you could even add some veggies if you’d like!
Do not expect a dry crumbly texture with this cornbread. It is a little denser and more moist than most cornbread. Adding another 5 minutes of cooking time may dry it out more if that is your preference, but watch the top to keep it from browning too much.
It does have added sweetener, but it is not as sweet as other sweet cornbread because of the turmeric. If you like sweeter cornbread I would add another 1/4 cup of sweetener. If you don’t like sweet cornbread at all I would cut it by 1/4 cup. Personally I wouldn’t leave the sweetener out altogether.
Please note: This recipe is an 8 serving recipe. It is important to keep to the serving size (they are generous) to stay in S territory. With the addition of the masa, each serving has 5g net carbs. This slices nicely with a serrated knife.
Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!
As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.
Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.
It is Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!
I had this recipe suggested to me while I was looking for a new recipe to makeover and I knew I wanted to do it right away! I looked delicious and easy to make THM friendly so I whipped them up over the weekend. They are super yummy and easy to make. One word of caution though! The cheesecake filing is stiff, so do not try to use your handy-dandy Pampered Chef Decorating tool like I did. It is not made for this kind of filling and you will really hurt your hands! Use a zip-top bag or a decorating bag like the recipe suggests. Your hands will thank me. 🙂
I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.
Carrot Cheesecake Muffins ~ THM S
Carrot cake stuffed with cheesecake? Yes please!
Muffin Ingredients
2/3 cup coconut oil (melted)
3/4 cup xes sweetener (or gentlesweet)
1 tsp molasses
1 tsp orange extract
2 eggs
1 1/2 cups baking blend
1/2 cup oat fiber
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp mineral salt
1/2 cup nut milk (or kefir)
1 1/2 tsp lemon juice or white vinegar ((if using nut milk))
1 cup finely shredded carrots
Cheesecake Ingredients
8 oz cream cheese
4 tbsp xes sweetener (or gentlesweet)
1 tsp vanilla extract
1 tbsp baking blend
Extra
1/2 cup chopped pecans (for topping)
To make muffins
Preheat oven to 400 degrees. Spray 12 muffin cups with non-stick spray.
Beat oil, sweetener, molasses and extract till combined. Add eggs and mix again.
If using nut milk, place the milk into a cup and add the lemon juice or vinegar and set aside.
In a separate bowl combine all dry ingredients. Stir half of the dry ingredients into the egg mixture.
Add nut milk or kefir and mix again.
Add the last of the dry ingredients and mix again.
Stir in shredded carrots.
Divide the batter between the 12 muffin cups, making a well in the center of each, and set aside.
To make cheesecake filling
Mix together all cheesecake ingredients until well blended and smooth.
Place mixture into a zip-top bag or piping bag. Snip off corner of bag and squeeze the cheesecake mixture down into the middle of each muffin. (It will stick out the top a bit.) Do NOT use the type of decorator that I have shown here. The mixture is too thick.
I ended up just spooning the filling into the center because it was too hard.
Sprinkle the chopped pecan onto the top of each muffin.
Bake for 16 minutes. Allow to cool in the pan for 3 minutes before transferring to a cooling rack to cool completely.
Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!
As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.
Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.
It is Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!
My daughter requested this recipe and I was all to eager to comply! One of my favorite things to get at Panera Bread (known as St. Louis Bread Company around here) is their orange scone. It is delicious, but it is NOT kind to the waist-line. I used this recipe for inspiration. This variation is not quite as thick as the Panera version, but it is a wonderful substitute anyway! A tender biscuit texture that is bursting with orange flavor. You can make it with or without cranberries and both versions are fantastic. I opted to leave off a glaze and sprinkle the top with a bit of sweetener. I used xylitol because it crystallizes best, but you can use any sweetener you like.
I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.
Orange (or Orange Cranberry) Scones ~ THM S
Tender delicious biscuit texture bursting with orange flavor
1 cup THM Baking Blend
1/2 cup Oat Fiber
6 tbsp xes sweetener (or gentle sweet)
1 tbsp baking powder
1/2 tsp mineral salt
zest of one orange
1 scoop THM Collagen (optional)
1 tsp Sunflower Lecithin (optional)
6 tbsp butter (cold)
3/4 cup nut milk (1 tbsp reserved)
1 tsp natural orange extract
1 cup cranberries, sliced or chopped (optional)
1 tbsp xylitol (or sweetener of choice)
Preheat oven to 425 degrees.
Whisk together baking blend, oat fiber, sweetener, baking powder, salt, collagen, lecithin and orange zest. (I like to use the food processor, but you can do this by hand.)
Add butter and cut in till coarse crumbs are formed.
Stir in nut milk and extract. Fold in cranberries if using. (I sliced my cranberries in half before folding them in.)
Knead the dough a bit and form into a 1″ thick disk on a lightly greased baking sheet. Brush the top of the disk with the reserved 1 tablespoon of nut milk.
Sprinkle the 1 tbsp of xylitol (or other sweetener) over the top of the dough.
Cut the disk into 8 wedges. (I know mine are cut into 4, but I divided the dough into two disks to make 2 flavors.) At this point you can leave the edges touching or separate slightly before baking.
Bake for 20-25 minutes, checking at 15 minutes.
Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!
As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.
Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.
My Healthy Journey For Life 