Description Welcome

I've always been an experimentalist in the kitchen. Just ask my Mom. I loved to invent new recipes when I was younger. Though I flopped a lot I never lost that drive to tinker with flavors and food whilst creating my own signature versions. Now, I've added experience, photography and the Trim Healthy Mama lifestyle to my repertoire and I'm excited to bring you my brand new adventures!Since I don't believe in sacrificing my taste buds for the sake of health here is where you're going to find the recipes I've scoured for (and more than likely tweaked) to be successes in that brutal criteria. I guarantee vibrant flavor and textures that will make you happy that you switched to REAL food.So please come on in! Grab a spoon and a mug before you cozy in at my kitchen table. We'll chat awhile about health and life and all the things we love while I serve you up some of my favorites!

Wednesday, February 11, 2015

Double Stuffed Cookies & Cream Pancakes



 
Chocolate.
One  of the many ingredients that makes the world go round. Or at least, our individual worlds.
 
I was so excited when I saw this recipe on Pinterest and I knew I had to do a makeover low-carb version! With a bit of tweaking and inspiration from one of my favorite pancakes recipes it is finally perfected!
 
I am delighted to share this because seriously, who doesn't love a double stuffed chocolate cookie! These pancakes can be served for dessert or breakfast. Or both. They are just that good.
 
 
Just imagine. Curled up in your coziest pajamas. Sunshine coming in through the windows. A cup of coffee steaming. Fork slicing into these tender, moist and ridiculously-indulgent stack of creaminess and chocolate. Oblivious to the craziness of the world around. Just enjoying your moment or pure, guiltless indulgence!
 
Let's talk cream cheese frosting. A pile of it.
 After all. These are DOUBLE stuffed!
I just really love Cream Cheese Frosting and this recipe is a great low-carb one.
Honestly. It tastes perfect to me. Not sickening like the regular version, but with all the other amazing attributes still in tact!

 
I like my Cream Cheese Frosting with a tang so I add a bit more to this recipe but you can decrease it if you want more of a traditional sweet frosting with not much Cream Cheese flavor. You can totally alter what you need to make it right to blow YOUR socks off!
 
More vanilla? Go for it!
More sweetener? No such thing as too sweet, right?  =)
A Tablespoon or two of more or less cream cheese? Try it out!
 
In fact, there's a big romantic holiday right around the corner.
 
And these can easily be turned into
 
Red
 
Velvet
 
Pancakes!
 

 
Is anybody else excited about this prospect?
 
A date night,  or any night,  guilt-free indulgence that won't make you want to run right into your fatty pajamaies!
 
It's okay, we know you're secret. We all have them!  =)
 
You will need quite an immense amount of dye to make this a decent red color because of the quantity of cocoa needed to give these that good chocolate flavor so if you don't really want to experiment in that area you can just add some red food coloring to your frosting and zazz it up that way as well.
 
Or both if you're really feeling sassy!
 
These would also be great served with some fresh red strawberries and maybe a nice red beverage, and if you're man is into meat they go great with bacon!
Who doesn't need some salty and sweet in Love?


Interesting fact: in cooking, a bit of salt is actually the key to bringing out the sweetness in the recipe. So let me just encourage you that those salty times in your relationship
...they are there for a reason...
savor them
they help make the sweetness even more decadent!
 
 
 
I know many people are concerned about willfully ingesting red dye into their bodies after many studies have proven how harmful it is to our health. I'm more along the lines of, once and awhile as a treat is not a problem. However, if you would like to take a more pure approach to color your purty panikers, then I would suggest trying something like homemade beet coloring (scroll to the bottom of the linked post).
 
Is your mouth watering yet?
Because it totally should be.
 
 
The frosting recipe is listed after the pancakes because I like to assemble mine once they are cooled but if you're a warm cookie person you'll probably want to eat these while the frosting melts into the pancakes. I know right! Ah!
Okay I gotta focus.
So if you want to eat them warm mix the frosting up first and then mix and cook the pancakes. If you like them cooled (more like a cupcake) then start with pancakes and then make frosting.
 
 
Double Stuffed Cookies & Cream Pancakes
Low-Carb, Gluten-Free, Dairy Free & THM friendly (S)
***
 
4 whole eggs,  yolks & whites, separated
1 Tbsp. pure vanilla extract
3  Tablespoons Truvia (I use homemade)
1/2 tsp. good quality white stevia powder
3 Tbsp. unsweetened cocoa powder
1/4 tsp. Salt  (I use Real Salt)
1 & 1/4 cups almond flour,  no clumps
1/4 cup golden flax meal
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 cup water (give or take a few Tbsps.)
Directions: Separate egg yolks and white into 2 medium mixing bowls. Whip whites with an electric mixer on high until they are stiff enough to hold their peaks when the beaters are pulled out. (Beaters should be turned out to perform this test.) Set whites aside. Proceed to whisk yolks and add vanilla, Truvia, stevia, cocoa and salt. Whip until a bit thickened and frothy. Be careful with the cocoa at first, it's light and powdery so it will erupt if it's not mixed in gently for the first few strokes. Now add almond flour, flax meal, baking soda and baking power. Mix with a spoon or spatula instead of whisk. This should be very thick. Start by adding the 1/2 cup tepid water a bit at a time and stirring in slowly or it will splash. Mix until the whole amount has been incorporated. Now gently fold in the stiff egg whites. If the batter still doesn't seem loose enough you can fold in another 1-2 Tablespoon of water. I find 1/2 cup to be about perfect every time.
Cook your batter on a non-stick griddle. Make them any size you like. (Sorry I'm not a super specific cook. I'm totally into eyeballing things.) You know they are ready to flip when little bubbles appear on top. Since the batter is brown you can't go by color as they don't get nice and golden like regular pancakes. You should start to smell them cooking a bit and there should be at least 5 bubbles on the top before you flip them. Basically , a nice crust should have developed. This takes between 1-2 minutes depending on how hot you have your griddle. I recommend setting it at 350, this would be the highest you would want to go for pancakes. Flip them and cook for about half the time on the other side. You're going for more of moist cupcake feel here, not dry and cookie - like. It takes practice but you can always leave them on the griddle a bit longer if need be, you can't moisten them up after they'd dried out. So test as you go and you may have to take a nibble or two just to be certain. It's okay, we won't snitch on you!   ;)
After that batch is cooked, lay them out on a plate in a single layer. Cover that layer with paper towel and then layer again if need be.

I got 11 pancakes out of this recipe. And mine were decently sized, as you can see!
 
Now, it's time to assemble.

Take your cooled pancakes and your fluffy frosting and arrange in any manner and ratio that suits you best! Eat guilt free indulgence that feels so sinful but is far from it!

THM S serving size, I would recommend no more than 3 at a sitting. Pair with some breakfast meat and coffee if more is desired to round out the course.
 
Double Stuff Cream Cheese Frosting
Low Carb, Gluten Free, THM Friendly (S) 
Not Dairy Free 
(for a Dairy Free frosting option go here and just use same sweetener option as listed below for low carb or THM)
 
8 Tablespoons (1 stick) salted butter, softened
5 ounces Cream Cheese (1/3 less fat will also work well) room temperature
6 Tablespoons powdered Truvia
1 teaspoon pure vanilla extract
 
Directions: The first step is to take out the butter and cream cheese to soften and come to room temperature. If you forgot to do this (like I often do) you can soften it in the microwave on the lowest defrost setting and watch it carefully. You want it softened but not cooked!
Secondly, let's make some powdered Truvia. In your coffee grinder, Majic/Baby Bullet or whatever small high powered blender you have pour in about 1/2 cup granulated Truvia, pre-bought or homemade, whatever your preference. Grind until it turns into a powder like powdered sugar. This may take anywhere from 2-5 minutes depending on your device. It should come out like powder but it may not be perfect smooth depending on how much power your blender has.
I often do this in large batches and then keep it in an air tight container for later use since it can be inconvient to grind it up every time you need it.
Now, in a medium mixing bowl blend butter until it's a bit fluffy. Break cream cheese into smaller chunks and add to the butter. Mix until well incorporated. Add 4 Tablespoons powdered Truvia and vanilla extract. Mix well until light and fluffy. Taste. If more sweetness is desired add the other 2 Tablespoons sweetener and mix again. Frosting is finished and ready to go!
 
 
If you're in the mood for some more guiltless treats for the weekend or are just a Red Velvet lover you can check out these Red Velvet Cake Truffles a brand new recipe posted by my friend Carolyn over at at All Day I Dream About Food. She is a creator of many amazing recipes that consistently blow my tastebuds out of the water! She finds a way to make healthy taste insanely delicious! You won't miss a thing making her recipes!
 
What do you think of this recipe? Any questions or comments please let me know! I always love hearing from my readers!
<3  Maiden Princess
 

Tuesday, December 30, 2014

When Healthy Feels Hard

Do you know that feeling when you gain a few pounds and inches back as you find yourself yet again spending 30 minutes rifling through your closet trying to find an outfit that hides you and that you feel good in.
But you can never quite shake the insecurity.
You look in the mirror and see the old you resurfacing. The old ugly feelings are back too.

I know these feelings.
This has been me the past week or so.

To be brutally honest, I've been allowing myself too much leniency. Thinking that it's easier to go off plan than to make/take my own, more often than not. Feeling like it's way too much work to do my own thing in a roomful, houseful or people who are eating whatever they want.

Discipline.

The Lord is teaching me that I need to focused and faithful, even when it costs.
For truly, whatever is worth having comes at a cost.
Always.

Honestly, it is harder to plan a separate menu or eat healthy choices when everyone around you has no thought of health and seem to be enjoying themselves immensely.
 When I feel that it's too much for me, I just need some perspective.
I need to remember that THM (or any healthy diet) is NOT a burden.
It truly brings joy and health if I allow it to, and by His grace I can pay the cost which is honestly a redemption price.
Redemption from unhealthy, mindless emptiness to being a healthy, joy-filled vessel of the Lord.

The choice to be healthy is exactly that, my choice. It will not be an easy stroll through the park, it will cost, some days more than others. But that cost is worth it!

The lack of self-control, a take-the-easy-way-out or a poor-little-me attitudes are not appropriate for a Child of the King.

My goal is off. That is part of the problem.

If my goal is the lose weight, get skinny and therefore feel great about myself through THM that is,
first of all, abusing the knowledge given by the authors of Trim Healthy Mama and secondly, setting me up for unrealistic expectations and long term failure.

However, if my goal is to be a healthy so I can better serve God and those He places around me, finding my worth and value in Him and who He's made me. Using the book to help me be healthy and fit for His Kingdom and to be the best I can be now and hopefully someday the best Wife and Mother too.

This is a goal worth fighting for, and suddenly, this becomes an act of service to my King.
This is a privilege now and I'm not just focused on the prize.
The joy is now in the journey instead of the skinny.
 The journey now becomes more meaningful and less superficial.

I've been focusing on the wrong things.
It happens and I'm just being real ladies, I've struggled with it. Trim Healthy Mama is not just a get skinny quick plan. While it does help you lose weight in a healthy and sustainable way, I've been on plan almost a year and the newness does wear off.
This is where the rubber meets the road and you find out why you're really on this path. If your motives are cosmetic only, you can easily find yourself getting discouraged. But if you have a deeper goal, a higher purpose, that is what will keep you focused and moving forward when temptations and derailing moments hit you out of nowhere. Because while there are lots of tantalizing THM recipes out there, sometimes Doritos and Milky Ways call your name. ;) Just being real!
The worth you assign to your health and the reasons behind it are what really drive you or stall you when it gets hard.

Being healthy is worth it my friends.
So I'm heading in 2015 with this view in mind. It's no longer an inconvenience for me. Although I'm sure some days will hold more preparation and work that others, but the reason behind it drives me forward.

I want to be healthy. Not just skinny.

I want to be strong, emotionally, mentally, Spiritually, physically. Not just ripped or have a 6-pack (and that feels super un-realistic anyhow..heehee. Especially since I'm not an exercise lover.)

I want to be committed whether I see the results or not. I don't want to be in it only for what I get out of it. I want to be in it because I know it's the right thing for me and my body and trust that the results will come eventually as I work hard and stay focused.

I want to do this. And while I would love for it to happen with no effort that is not reality. To expect results without working for them is crazy, yet it is what we are all looking for.

I want to go into 2015 committed albeit not perfect.

I want to overcome laziness and instead build character along with my healthy lifestyle.

Trim Healthy Mama is more than a diet. It's a commitment. A way of life. A journey to health, wholeness and well-being. And I'm on board 100%!

Happy New Year friends!

Sunday, October 26, 2014

Pumpkin Pie Smoothie

 
Now tell me Mama...who needs Starbucks PSL when you can have a Pumpkin Pie Protein Smoothie that looks THIS AMAZING and still keep your trim waistline & the money in your wallet!?!
 
Not us!
 
One of the many blessings of THM is that it gives us so many options to find healthy indulgences and not feel like we're missing out on the good stuff.
 
While I found this recipe a several weeks ago on Facebook, handiwork of a fellow THMer, Michelle Troyer, I decided that since today is National Pumpkin Day, (woot woot), that now would be the perfect time to showcase it.
With my fondness of pumpkin pie and my
adventuresome
&
experimentalist
cooking attitude
I decided to give it a go.. I think some women might have even dubbed her saintly after trying her recipe.  :) It's truly like pumpkin pie. Not kidding!  
Plus, you can whip it up at home in a jiffy without ever having to get our your yoga pajama pants.
                                           Mamas rejoice!
 
While I have added a few small tweaks of my own to suit my tastebuds the original recipe concoction is still hers. I have Michelle's permission to share it here with you, and yes you should be very excited!
There are so many numerous benefits to eating pumpkin! You can find 8 amazing reasons to include it in Mama's diet (in case these pictures aren't enough to convince you to make this right. now!) in this informative article. It even suggests that pumpkin is helpful in prevent wrinkles.
Sipping deliciousness AND fighting wrinkles! Yes! Yes, please!
This is sounding better all the time, eh?  :)
 
 
Pumpkin Pie Smoothie
Trim Healthy Mama - (Satisfying) S
 
 
 
 
 
1 cup unsweetened vanilla almond milk*
3-4 TBSP heavy cream
1/2-1 scoop vanilla protein powder**
1/2 cup pure pumpkin purée***
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ginger
big pinch cloves
good dash of salt
pinch gluccie
1 teaspoon Sweet Blend  or 2-3 teaspoons Truvia
Stevia to taste if needed
10-15 ice cubes depending on how thick you want it
 
Directions:
Put everything in blender, blend for a minute, taste. See if it needs more sweetness or more spices to get it just the way you like it. Let sit for a minute, then blend again until it's the consistency you like. Top with full fat Reddi Whip or real whipped cream if desired.
If you really want to fancy it up like in the pictures, dust the top with a little more spices. I used pumpkin pie spice but cinnamon would also be decadent!
This fills a quart jar and you can even eat the whole thing yourself, but if you want to share and have 2 servings, a pint each, I say, share the love!
 
 
*If you do not have unsweetened vanilla almond milk on hand just use regular and add a splash of pure vanilla extract to the blender.
** I use 1/2 scoop vanilla Jay Robb protein powder because a whole scoop made it taste more like a protein smoothie than pie, which I didn't like as well. So with the 1/2 scoop I keep it as a snack or dessert.
*** Watch the carb content on the back of your pumpkin can. Some pumpkins have more carbs than others if they claim to be 100% pure. Remember to take the carbs then subtract fiber and that is what you count. So if you wanted to have eggs or another side with it for breakfast for instance just watch your total carb count to make sure that you don't go over your 10grams limit for a good S meal.

Monday, October 20, 2014

Trim Healthy Mama Oatmeal Cups

 
Personally, I like oatmeal but I'm not a love it, gotta-have-it oatmeal girl. Never have been. I'm not into the mess of making oatmeal every morning either. It usually almost runs over for me or stick terribly on the bottom. And you probably guessed that I don't soak it either. Sorry Serene! I never seem to think about it.
 
Being a THM single and the only THMer in the house I am always trying to find recipe that will
work for all of us and still being yummy and on plan. I found some inspiration on Pinterest but I knew I would need to tweak it to fit THM plan. Well, I always like a culinary challenge. That is if I feel pretty confidant to achieve what I am setting out for. After a few runs with this recipe and a couple other tasters besides myself and my Mom, I think we've finally got it.

    The beauty of this recipe is that....okay there are several really beautiful things about this recipe honestly. There are no bubbling over pots and scrubbing the stove. They can be made up dozens in advance so they are so easy to pull out and reheat in a hurry.
 
Good for hubbies who are rushing out the door in the morning. Or for kiddos who need something quick before school in the morning. A fast snack too.  Or for Mommas who need to not think about breakfast for once. Just thaw and eat.

 
They are perfectly portioned and I take a couple hours to make dozens and then freeze them one afternoon. To me the prep time is worth it when I don't have to constantly be making dishes all time. As well my previously stated sentiments. Also they are an E breakfast. Now I don't mind my E meals but I am so often lured by all those indulgent S meals. So I love the idea of these tasty little gems helping me keep my waistline trim and my metabolism revved up. Mamas rejoice!
 
 
 
 Of course, you can customize this recipe to your own favorite flavors. I personally, am a very traditional maple & brown sugar gal. So that's what I went for here, with a hint of cinnamon. Sometimes these can get dry so I warm them in the microwave and then drizzle with homemade sugar free maple syrup.
p.s. you will also need this recipe to make the cups.

*My Maple Syrup Almost Recipe*
Trim Healthy Mama: FP

3 1/2 cups tap water
1 1/2 - 2 Tablespoons Watkins Maple flavoring (to taste) 
3/4 Teaspoon Stevia powder or to taste (This is the one I use and love)
2 Tablespoons Erythritol or Truvia or to taste
Dash or 2 of salt (about 1/8th of a teaspoon)

Boil those ingredients and taste test as you go til you get the right sweetness and enough maple flavor for your liking. Taste and add. Taste and add. Too much flavoring will make it taste like alcohol and too much Stevia will make it taste bitter. This is the combination that pleases my taste buds.

Okay, so once you've got a flavor you like, add just a sprinkle some Gluccomannan powder. Probably about 1/8 teaspoon. Whisk vigorously. It will still look like water. That's okay. Pour into jars or whatever container you are using once it comes to room temperature and refrigerate. Once it has completely cooled in fridge, it should thicken just slightly but still be able to drizzle. If it's too thick just add a little more water to thin. No big deal.
This will keep in the refrigerator about 3 weeks. If it starts smelling sour when you open it, it's sat too long. Make new.


*************************************************************

Back to the amazing oatmeal cup recipe now though.
So are you ready for this. No pre-cooking oats. No hot water packets and 2 hour later rumbly tummies in the mornings. Happy Hubby, kiddos, and mamas! Or college students. Or Nannies. The options are endless.


 
 
THM Baked Oatmeal Cups: E
 
3 ripe bananas, peeled and mashed
1/2 cup maple "syrup" (recipe above)
12 packets of Stevia powder (I use this plan approved Stevia)
20 packets (5 TBSP.) Truvia, homemade or name brand
1 teaspoon Watkins maple extract
1 cup liquid egg whites
1 - 1/2 cups vanilla unsweetened almond milk
1 teaspoon salt
2 TBSP. cinnamon
(not a typo you need that much to help flavor the oats)
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 scoops Jay Robb Vanilla Whey Protein Powder
1/4 cup golden flax meal
3 TBSP. baking powder
5 cup old fashioned rolled oats

Directions:
Mix all ingredients in order given in a large bowl. Mix thoroughly to incorporate spices evenly. Scoop into muffin tins lined with paper muffin liners -optional to spray them with non-stick spray, not a have-to but helps with easy release so you don't waste any. Use a 1/4 cup measuring cup to fill each muffin tin. I usually mound mine slightly. Bake at 350 degrees for about 30 minutes. Cool for 10 minutes then package in Ziploc plastic freezer bags. When ready to use just pull out the amount you need and microwave them til slightly warmed  or if you prefer to think ahead just leave them in the fridge overnight. Serve with either some of my THM maple syrup or a tall glass of almond milk or a steaming mug of coffee or tea. These are an E breakfast though, so just remember to watch that fat content!

This recipes makes 24 muffin cups.


My Calculations for Nutritional Information:

Per Oatmeal Cup:

Calories: 57.3
Fat:       1.8 grams
Protein:   5.7 grams
Carbs:    14

Disclaimer: I do not get any financial kickback for linking to my favorite products. I am just sharing these with you because these are the brands I love and use on a daily basis.


Sunday, July 6, 2014

Apple Donut Muffins


Fall.
Orchards.
Everything apple.
Those sugar and cinnamon covered donut holes. Sticky, gooey and oh so good, let me lick the tips of my fingers, I want every crumb!


That's what these Apple Pie Muffins remind me of. A trip to the Orchard bakery, fall smells and crowds all around gathered in sweaters. The staff is rushing. It's busy season. Yeasty dough and baking sweets hangs heavy in the air.
 
 
Fall is my favorite season. Maybe it's yours too. I could give a list a mile long about everything I love about Autumn, but biting into a crisp apple, fresh, solid, and freshly made cinnamon and sugar donuts are just the tip of the sweet life. This recipe combines both of those skillfully and oh-so-tastily.

I am a sucker for food pictures. I often decided if I'm going to make a recipe just by the picture that represents it. I saw the picture for this recipe on Pinterest and instantly thought,  "DONUTS! I've got to try this!"
 
 
 
Am I glad I followed that instinct? You betcha! They didn't disappoint! These have been a hit with everyone who tries them and they are so easy to whip up! Also a great, quick, on-the-go breakfast for Trim Healthy Mamas who are off and running when feet touch the ground.
I made a whole batch of these (18) and frozen at least a dozen since there are just 2 of us who eat them, and they did well although they got a tad dried out and the sugary topping melted a bit, but still yummy!
 
 
A serving size for us THMamas or singles is 1-2. They fall into E category because of the apples and oats. Oat flour is inexpensive and so versatile, a great staple for E meals. And if you don't want to buy oat flour you can make it by grinding up Old Fashioned oats in a high powered blender til it's powdery. Easy peasy.
Okay, enough about my drooling over this recipe. 
 
Apple Donut Muffins
THM: E
 
 2 cups oat flour (or rolled oats ground into flour)
2/3 cups Truvia (not the Baking Blend! It contains sugar)
1 Tbsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. baking soda
2 cups of apples, peeled and diced
1/2 cup egg whites (carton or fresh)
3/4 cup 0% Greek yogurt
2 Tbsp. butter or coconut oil melted
1/2 cup no sugar added applesauce
2 tsp. vanilla extract
 
Optional Sugar & Cinnamon topping:
 
1 Tbsp. butter or coconut oil melted
2 Tbsp. Truvia
1/2 tsp.cinnamon
 
Directions:
Preheat oven to 375 degrees. Line 18 muffins cups with paper liners and then spray them with nonstick spray. Mix together dry ingredients. Peel and dice your apples then coat them in your flour mixture. In another bowl, mix together the wet ingredients of yogurt, melted butter, applesauce and vanilla. Add the dry ingredients to the wet and stir until combined. Divide evenly among your muffin cups. Bake for 15-18 mins or until a toothpick inserted comes out with just a bit of crumb.
 
Optional Topping: Melt the butter or coconut oil in a small bowl. Mix together Truvia & cinnamon in another small bowl. Brush a bit of butter on each muffin then sprinkle with cinnamon "sugar" topping. Let cool slightly then devour! :)
 
This is an E meal or snack: serving size is 2 muffins
 
Happy Baking!
You might even want to light a fall scented candle for the full experience.
 

Thursday, June 26, 2014

Can I Snicker Now?

 
I am a self declared Foodie who is aspiring to be a decent food photographer. I am also a chocolate lover, a Trim Healthy Single, and I talk A LOT! :)  
 
I have been on my THM journey since January and I have fallen head over heels for it. I mean, you can eat a Snickers shake for dinner people! What's not to love? Trim Healthy Mama has given me so much freedom. I don't have to count calories or even feel pressured to exercise an hour every day.
 

Along my journey I have found some recipes likes this one (Snicker's Shake) that continue to prove to me that healthy can be delicious and decadent!
I added real peanut butter to mine and a good 'Glump' of organic heavy cream to make it a Satifying S and it is mighty rich my friend! I added a little more cocoa than it called for because I like it extra chocolately and dark. I added 1 teaspoon of caramel extract because I have Watson brand easily found at Walmart but I could've added more because mine tasted more like a Reeses than a Snickers. Hey, I'm not complaining! I like peanut butter cups quite well too, thank you very much!

I've been holding off trying this combination in a shake because I feared it would taste so far from the real deal that my hopes would be dashed on the sharp edges of the rocks of the realistic. I finally decided to take the plunge tonight, come what may. Goodness! Wasn't I surprised when this did NOT taste like a healthy smoothie but instead like a true dessert that could kick any candy bar craving!
If you've had reservations about trying chocolate in your smoothies and are feeling the need to find something to satisfy your sweet tooth and the Skinny chocolate isn't cutting it, please take the 5 mins. and give this a try!
 
Wait, do you hear that sound? Yes, I'm snickering.... because who knew healthy could be so amazing!

 
P.S. My biggest tip with any recipe is to taste, taste, taste as you go! I stop my blender at least 3 times per smoothie to check and adjust. It makes a BIG difference in the finished product.

Saturday, May 3, 2014

Crunchy Coconut Granola


            I had high hopes for this granola.
 Maybe it's ridiculous to want a oats based granola that has tons of flavor, crunch, and tastes moist and full of fat without truly being so.
It smelled amazingly coconutish.
It had the basis of all the right ingredients and a glowing overview from the recipe creator.
How crestfallen I was when it turned out not to meet my expectations. For one thing it wasn't sweet enough for me, I would probably double the Stevia powder amount. And it was a bit too dry and loose for me, not enough clumps even though I added extra egg whites when I got suspicious about it not holding any shape in the mixing bowl. I think the extra whites steamed it more so than browned it though. I'm not sure if I tried a sticky erythritol syrup if that would help hold it all together? I like this recipe's flavors ( I added coconut and almond extract to mine) and concept, so I would like to try to tweak it to my vision of a perfect E go-to-granola.
 
 While I'm still searching for (or recreating) that perfect recipe at least, for now, I have a baggie of granola to scratch that itch I sometimes get. If you're feeling adventurous give this recipe a try and let me know what you think! This is an E style granola which is really nice to throw a handful on your morning bowl of yogurt of layer it up for a parfait for a little more fancy effect.