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!

Monday, April 7, 2014

Cup Full Of Cheesecake

Smooth. Creamy. Dreamy.
Drippy and Decadent.  Tart and Tangy.

This smoothie is like dessert for breakfast.
I'm not kidding!
You need to try it.
Like today!
With 26grams of protein and all the flavor of New York cheesecake with berry drizzle, this one is going to become a staple in my house.
Here is my version of this original recipe
cheesecake berry smoothie
             - S


1/2 cup cottage cheese

1 cup  unsweetened almond milk

2 tablespoons heavy cream or half & half

splash of vanilla extract

lemon juice to taste (I used about a Tablespoon)

1/2 scoop Jay rob strawberry protein powder

1 pkt. pure stevia powder & 1 pkt. Truvia

1/2 teaspoon xantham gum

2 tablespoons light cream cheese

1 cup frozen berries (I mixed strawberries and raspberries)

ice (5-10 ice cubes)


Layer ingredients in order written into a good blender.

We own a ninja and I highly recommend it! The blades all the way up make all the difference in blending in frozen ingredients.
Blend until smooth and creamy.

taste and make any adjustments to your liking. pour into a quart jar and top with optional whipped cream and a frozen berry. Enjoy!

Thursday, April 3, 2014

Creative in the Kitchen: Molasses Spice Cookies

As you know, I'm a foodie photographer. :)  I love to capture the textures and beauty of real food in the making. I love food. At every stage. I lick spoons. I use my fingers. I love swirls and drips ....

and granules glistening in afternoon sunlight.....

                                                                      I love crackles...

and crumbs......

and molasses cookies....
I used to go down the cookie aisle in the supermarket and just melt when I looked at the box of those flower shaped, sweet and subtly spicy Archway Molasses cookies. For a girl, an old fashioned cookie like that wasn't supposed to be on your mind. You were supposed to be running to the Oreo's or iced Animal Crackers, if you were conservative. Not me. Those brown, sugar-coated, boxed up little goodies are what caught my fancy.
 A few weeks ago when I ran across this recipe that is THM friendly, I just knew it was time to try and see if I couldn't make my childhood sighs of delight come alive again.  However, I must warn you that this recipe turned out a bit too spicy for my liking and they aren't soft and gooey like Archway's. I also noted that they tended to be more of a crumb and shortbread texture than ones made with regular all purpose flour, though they still tasted mighty good. My Mom loves them (she say they are even better frozen!) and even our dog who has tasted tiny snippets is a fan. :)  When I make them again I will be careful not to over bake (read: take them out while still looking a little undercooked) and perhaps add a little more butter to the recipe and cut down on the spices. (Note: I used Homemade Truvia Brown Sugar for recipe and I rolled them in just straight Truvia granules right out of the packet or jar.)
Yet, overall, this recipe creates a beautiful and yummy cookie, perfectly suited for a cup of coffee and a brisk day. The complexity of the spices with the robust molasses are a perfect compliment for a chilly spring wind-in-your-face kind of day, or an old fashioned tea time.

Creative In The Kitchen: Waffles

As you know, I'm a foodie photographer. :)  I love to capture the textures and beauty of real food in the making. I love food. At every stage. I lick spoons. I use my fingers. I love swirls and drips.

I am excited to share with you today the latest recipes I've been experimenting with in the kitchen.

About 12 weeks ago I started my journey on the THM lifestyle. It has been a marvelous journey towards being completely whole and healthy in weight and food. Balance over all. Over the next few months, I will post more about my journey but, for now, I've had a lot of fun getting creative in the kitchen with healthy recipes that satisfy those nagging cravings for the full flavored foods we all love.

 Recently, I've been sick of chocolate and was ready for a bright spring change, like Lemon Bars and Spice Cookies. Of course, let's start with a breakfast of comforting waffles to get the juices flowing. :)

I've been looking for a healthy waffle recipe for quite some time. I'm not a huge pancake person but I love waffles. The crunch and all those little pockets that hold syrup and butter. Oh goodness. Yes, I'm waffles all the way!
I ran across this recipe from Pinterest. Which, if I haven't mentioned yet, is one of my favorite place to get stocked up on inspiration. If you are a fellow THMer than you know that finding an S recipe was an essential for me. I want my waffles slathered in butter and who wants to forgo the coffee with half and half. Or a mock Starbucks Frap like I experimented with this morning. {So good! Recipe later. :) }  Because of the almond flour this is definitely in S(satisfied) territory and it's also great for anyone gluten free because there is no grain involved.
Almond Flour Yogurt Waffles - S

1 1/3 C.  Almond flour
2 Tbsp erythritol (I used just under that of Truvia)
2 Tbsp Ground Flax Meal
1 Tsp Baking powder
1/2 Tsp Baking soda
1/2 Tsp Xanthan gum
1/4 Tsp Salt
4 large Eggs
6 oz. Plain greek yogurt (I use 0% Greek)
3 Tbsp. melted butter, cooled
1/4cup almond milk
Originally, the recipe called for protein powder, but I don't always like the taste of that in everything. I can get my morning protein from turkey bacon with my waffles so I decided to leave it out the first time I made them. However, I noticed they tended to be flimsier than I liked for a hearty morning waffle. So the next time I made them I subbed flax for the protein powder and I was so happy with the results!
I give all credit to Miss Renee for this fabulous find that has revolutionized weekend breakfasts for me. You can find the original recipe and the rest of the directions over at Live. Love. Dream.
They even made it into my #1,000 Gifts Blessing Journal!