Category: S

Bread, Breakfast, Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Snickerdoodle Bread

myhealthyjourneyforlife

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.

https://en.wikipedia.org/wiki/Snickerdoodle

Now that we have that out of the way… 🙂

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.

What you will need:

Snickerdoodle Bread ~ THM S

  • 1½ cups THM baking blend
  • ½ cup oat fiber
  • 2 tsps baking powder
  • ½ tsp cream of tartar
  • ½ tsp mineral salt
  • 1 ½ tsps cinnamon
  • 1 cup butter (softened)
  • 1 cup xes sweetener or gentle sweet
  • ½ – 1 tsp pure stevia
  • 3 eggs
  • 1 tsp of vanilla
  • ¾ cup Greek yogurt

For Topping

  • 3 tsp THM super sweet
  • 1 tsp cinnamon

  1. In a large bowl, mix together the butter, sweeteners, salt and cinnamon until creamy and fluffy.



  2. Mix in the eggs until well combined then stir in the vanilla and Greek yogurt.



  3. In a separate bowl, mix together the bb, oat fiber, baking powder, and cream of tartar.



  4. Add to the cream mixture and mix until well combined.



  5. Place the batter into a loaf pan or 4 mini loaf pans or muffin tins.

  6. In a bowl, mix together 3 tsp of super sweet and 1 tsp of cinnamon and sprinkle over the batter.



  7. 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.

https://atomic-temporary-149270139.wpcomstaging.com/2019/10/25/help-for-the-holidays-accountabililty-group/

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.

Dinner, Recipe, S

You Seriously Need This Chicken Salad!

myhealthyjourneyforlife

Sometimes, I am so blown away by a food that I just need to share it! This is one of those times. One of my favorite foods is chicken salad. Specifically the kind they serve at Bob Evan’s that has pecans and grapes in it, then they serve it surrounded by other fruits, you know that one? Well it is delicious and I love it. It is a fat/carb collision though so I have not had it in a long time…until today.

A little while back I saw Sarah Criddle’s recipe for Blueberry Walnut Chicken Salad and thought it might be the answer to my need for a good chicken salad. I bought fresh blueberries to make it and then forgot about it for a while.

Thanks to Sarah Criddle for letting me share your picture and recipe! Click on the picture to go straight to the Blueberry Walnut Chicken Salad recipe.

Last night I happened to see a picture of it again and I ran to my kitchen to see if my blueberries were still salvageable. Thankfully they were! I didn’t have celery or walnuts like the recipe called for but I did have pecans and everything else so I whipped it up in about 5 minutes and stuck it in the fridge to take for my lunch today.

Guys, I dreamed about my upcoming lunch. I could not wait for it to be time to eat it. Let me tell you, it did not let me down. This chicken salad is so good and the crunch from the nuts and the sweetness from the blueberries combine to make perfection. I have never enjoyed lunch at my desk so much before! I ate mine in a low-carb wrap with some large lettuce leaves. It is also great straight out of the bowl with a spoon!

For real! Go make this now! You will not regret it! Click on the original picture above to view the recipe!

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.

Dinner, Recipe, S

Cheesy Chicken Broccoli and “Rice” Casserole ~ THM S

myhealthyjourneyforlife

Sometimes you just need a comforting casserole for dinner. But casseroles don’t have to be waist-line increasing, fat/carb combinations that leave you feeling bloated and miserable. They can be incredibly satisfying, health promoting meals and they are a great way to get in lots of veggies when you just aren’t in the mood for a salad.

This particular casserole, as written, incorporates both cauliflower and broccoli. You could easily add more. Green beans and/or mushrooms would be a great addition. You could even add in “hidden” okra if you wanted to blend it into the sauce!

I kept it simple for this go around, but this recipe just begs for personalization. You can change up the spices, veggies or meat. I kept this recipe relatively light. You could lighten it even further by using all Greek yogurt and no mayo. Or you could make it more indulgent by using sour cream in place of Greek yogurt. The possibilities go on and on.

What you will need:

  • cooked shredded chicken (I used cans of chicken)
  • frozen riced cauliflower (I used one plain and one blend of cauli, carrots & peas)
  • Trim Healthy Rice (optional)
  • frozen broccoli cuts
  • chicken broth
  • mayo
  • Greek yogurt
  • mineral salt
  • black pepper
  • garlic powder
  • nutritional yeast
  • glucomannan
  • shredded cheese (I used Colby Jack)

Cheesy Chicken Broccoli "Rice" Casserole – THM S

  • 2 cups cooked shredded chicken ((I used 2 12.5oz cans of chicken))
  • 2 10 oz bags frozen riced cauliflower ((I used one plain and one blend of cauli, carrots & peas))
  • 1-2 bags Trim Healthy Rice (optional)
  • 1 10 oz bag frozen broccoli cuts
  • 1/2 cup chicken broth
  • 1/2 cup mayo
  • 1 cup Greek yogurt
  • 1/2 tsp mineral salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp glucomannan
  • 8 oz shredded cheese ((I used colby jack))

  1. Preheat oven to 350 degrees.

  2. Spray a 9×13 pan with non-stick cooking spray.

  3. Mix together the riced cauliflower and Trim Healthy Rice (if using) and spread evenly in the bottom of the baking pan.



  4. Add frozen broccoli and chicken to the baking pan on top of the rice mixture.



  5. Whisk together broth, mayo, yogurt, spices and glucomannan to make a sauce.



  6. Pour sauce evenly over the meat and veggies.



  7. Top casserole with shredded cheese.



  8. Bake at 350 degrees for 45 minutes. Check at 30 minutes to make sure it is not getting too brown. You may need to cover with foil for the last 15 minutes to prevent over browning.

The long bake time on this recipe is necessary due to starting with frozen vegetables. At 30 minutes the veggies were still too crunchy. You could speed the cooking process by thawing the frozen veggies first.

This casserole can also be made with ground beef or ground turkey. 

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.

Dessert, Recipe, S

White Chocolate Macadamia Nut Blondies

myhealthyjourneyforlife

Well, I HAD to do it….I mean, absolutely everyone is on the Bake Believe chocolate chip bandwagon. And why not? I mean, I love my Trim Healthy Mama chocolate chips! I love that we have a completely clean, no fillers, chocolate chip option. But until now we did not have a white chocolate chip option.

Well, the option is now here! Now, be aware that these chips do have inulin which can cause some to have some tummy upset, but they are approved for on plan use!

If you give a girl a white chocolate chip, she is going to need a Macadamia nut to go with it. 🙂

Once I was able to get my hands on a bag of these beauties, I knew I wanted to make over my chocolate chip cookie bar into a white chocolate Macadamia blondie. This recipe is the result of that desire. I hope you enjoy it!

One note on this recipe: these white chocolate chips are very sweet. Because erythritol is the predominant sweetener and there is no bitterness of cocoa to compete with the sweet they have a slight “cooling effect” when eaten on their own. The blondies will be quite sweet when first baked. I think they taste better on the second day (though they are good on the first day) so if you can plan ahead, try to make them a day in advance.

What you will need:

White Chocolate Macadamia Nut Blondies ~ THM S

  • 3/4 cup xes sweetener or gentle sweet
  • 1/4 cup super sweet
  • 1/4 tsp black strap molasses
  • 2 sticks butter softened
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp caramel extract optional
  • 3/4 cup baking blend
  • 1/4 cup oat fiber
  • 2 scoops THM collagen 1/4 cup if you don't have THM scoop
  • 1 1/2 tsp baking powder
  • 1/4 tsp mineral salt
  • 1/4 tsp glucomannan
  • 6 ounces Bake Believe White Chocolate Chips
  • 4 ounces Macadamia nuts (chopped coarse or fine)
  1. Preheat oven to 375 degrees.
  2. Cream together butter, sweeteners and molasses.

  3. Add eggs one at a time, mixing after each one.

  4. Add vanilla and caramel extracts and mix thoroughly.
  5. Add all dry ingredients except chocolate chips and mix thoroughly.

  6. Stir in white chocolate chips and Macadamia nuts.



  7. Spread batter in a greased 9×13 pan and bake for 25-30 minutes. (Begin checking at 20 minutes so that they do not overbake.)

  8. Allow to cool before slicing.

Be sure not to leave the Macadamia nuts whole as they will cause the cookie bars to be crumbly.

For individual cookies, drop batter by spoonfuls onto a greased cookie sheet and bake for 8-10 minutes.

These cookies are quite sweet. They taste even better on the second day so if you can, make them a day ahead. 🙂

Would you prefer a traditional Chocolate Chip Cookie Bar instead? Click HERE for the recipe!

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.

Dessert, Recipe, S

Chocolate Chip Cookie Bars

myhealthyjourneyforlife

Years ago, before any special ingredients came out from Trim Healthy Mama I created a recipe for chocolate chip cookie bars. They were very well received, but I wanted to give them an update with some new ingredients. These cookies made my husbands eyes light up! Chocolate chip cookie bars are his favorite and he was very happy with the way these turned out! If you want to try the original version I will include that recipe in the notes below.

These cookies are delicious the first day they are made, but like most THM baked goods they are even BETTER the next day! I am so excited to have this recipe re-vamped for you!

What you will need:

Chocolate Chip Cookie Bars – THM S

  • 3/4 cup xes sweetener or gentle sweet
  • 1/4 cup super sweet
  • 1/2 tsp black strap molasses
  • 2 sticks butter (softened)
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp caramel extract (optional)
  • 3/4 cup baking blend
  • 1/4 cup oat fiber
  • 2 scoops THM collagen (1/4 cup if you don't have THM scoop)
  • 1 1/2 tsp baking powder
  • 1/4 tsp mineral salt
  • 1/4 tsp glucomannan
  • 8 ounces THM chocolate chips (or other sugar free chocolate chips)

  1. Preheat oven to 375 degrees.

  2. Cream together butter, sweeteners and molasses.



  3. Add eggs one at a time, mixing after each one.



  4. Add vanilla and caramel extracts and mix thoroughly.

  5. Add all dry ingredients except chocolate chips and mix thoroughly.



  6. Stir in chocolate chips.



  7. Spread batter in a greased 9×13 pan and bake for 25-30 minutes. (Begin checking at 20 minutes so that they do not overbake.)



  8. Allow to cool before slicing.



For individual cookies, drop batter by spoonfuls onto a greased cookie sheet and bake for 8-10 minutes.

Original Recipe (No Special Ingredients):

    • 3/4 cup THM brown sugar (if you don’t have this already made up you can just use 3/4 cup erythritol or xylitol and add 1/2 tsp molasses and 1/8 tsp maple or butterscotch extract to your recipe. For the recipe to make brown sugar to have on hand please visit Gwen’s Nest.)

    • 1-2 tsp pure stevia extract (Like THM brand.  Your batter should be sweeter than you think the finished product should be because the sweetness will lessen when you bake them.)

    • 2 sticks butter (softened, can be partially melted if making bars)

    • 3 eggs

    • 2 tsp vanilla extract

    • 1/2 tsp caramel extract

    • 1/2 cup almond flour

    • 3/4 cup oat fiber

    • 1/4 c whey protein powder

    • 1 1/2 tsp baking powder

    • 1/4 tsp salt

    • 1/4 tsp glucomannan

    • 8-12 oz sugar free chocolate chips OR chopped skinny chocolate OR chopped 85% dark chocolate bar

Would you prefer a White Chocolate Macadamia Nut Blondie instead? Click HERE for the recipe!

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.