Roasted Vegetable & 4-Bean Chili

Ingredients:

1 large uncooked Red Onion, chopped

1 medium sweet Red Pepper, seeded, chopped

1 medium Orange Bell Pepper, seeded, chopped

1 medium Yellow Pepper, seeded, chopped

3 cups frozen Corn Kernels

1 large uncooked Zucchini, diced

1 tbsp extra-virgin Olive Oil

1 1/2 tsp Salt or to taste

1/4 tsp Pepper

45oz canned Diced Tomatoes

15oz canned Black Beans, rinsed, drained

1 1/2 cup canned Black-Eyed Peas (15oz can), rinsed, drained

15oz canned Red Kidney Beans, rinsed, drained

1 tbsp Chili Powder

1 tbsp Maple Syrup

1 tbsp minced Garlic

2 tsp canned Chipotle Peppers in Adobo Sauce, minced

1 tsp Paprika

2 tbsp chopped Cilantro

2 tbsp uncooked Scallions, chopped

Directions:
1. Preheat oven to 450. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, toss together onion, peppers, corn , zucchini, oil, salt, and pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 min.
3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 min. Garnish with cilantro and scallions just before serving.

Dark Chocolate Cherry Cheesecakes

Ingredients:

2/3 cup Graham Cracker Crumbs

14 tbsp. plain low-fat Greek Yogurt, divided

8oz low-fat Cream Cheese, room temp.

2 large Eggs

1/3 cup Sugar + 1 tbsp.

1 tsp Vanilla Extract

10oz frozen Cherries

1 tsp fresh Lemon Juice

1 pinch salt

2 tsp Cornstarch

2 tsp cold Water

1/2oz 60-69% Dark Chocolate, shaved

Directions:

1. Preheat oven to 325. Line a 12-hole muffin pan with paper liners.
2. Mix graham cracker crumbs with 2 tbsp yogurt until evenly moistened; using the back of a spoon, press 1 tbsp crumb mixture into bottom of each prepared muffin cup.
3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 cup sugar, and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 min; let cool and then chill in refrigerator 2 hrs.
4. Meanwhile, to make topping, combine cherries, remaining 1 tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch witch cold water; stir into cherry mixture and simmer 1 min. Cool cherry topping completely before using.
5. To serve, top each cheesecake with 1 tbsp cherry topping; evenly divide chocolate shavings over top.

Thanksgiving

For those why want to know, for Thanksgiving I am making Japanese Beef Stir-Fry, Pumpkin Steamers, and Chicken Salad. All of which you can find on this blog! Links below.

Pumpkin Steamers

Stir-Fries

Chicken Salad

I haven't tried the stir-fry or steamers so I'm kind of nervous, but also excited! Comment if you want to, or have already, tried any of these three recipes! Also comment what recipes you had for Thanksgiving, and if you tried anything new! I'm always open to try new recipes! Happy Thanksgiving!

Grilled Cod Fillets with Lemon-Dill Butter

Ingredients:

2 tsp. Olive Oil

24oz uncooked Atlantic Cod, or other form of white fish (e.g. Tilapia, Sea Bass, Halibut)

1/2 tsp Salt

2 medium Lemons, sliced 1/4-in. thick (12 slices)

4 sprigs Dill

4tsp light butter, room temp.

2 tsp. chopped Dill

1 tsp. Lemon Zest

Directions:

1. Preheat grill to medium-high heat. Let heat for at least 10 min. Once temp. is reached, scrape grate clean and coat lightly in oil.

2. While grill heats, pat fish dry; sprinkle with salt.

3. Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8-10 min.

4. While fish is cooking, combine butter, chopped dill and zest in a small bowl.

5. Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 tsp. of lemon-dill butter and serve.

Milkshake

How I make milkshakes are very simple.

Ingredients:

Ice cream of your choice

Milk

Directions:

Put the ice cream in a blender with a good amount of milk and blend until smooth.

I tend to add chocolate syrup to chocolate and vanilla ice cream just because. I also add a bit of chocolate syrup to the sides of the cup I use and let it slide down a bit.

My Special Scrambled Eggs

Ingredients:

1 slice of Ham

1 medium/large Green Onion (or 2 small)

Eggs, scrambled 

Butter

Directions:

1. Chop up the green onion and dice the ham.

2. Melt the butter in a pan and cook the meat and onions until the onions start to brown. 

3. Add the eggs (however many you want) into the pan and cook thoroughly. 

You can either eat it as an omelette or as scrambled eggs.

Breakfast Sausage Patties

Ingredients:

1 lbs. ground Pork (not lean)
1 tbsp. packed Brown Sugar
4 tsp. finely chopped fresh Sage
2 tsp. finely chopped fresh Thyme
1/2 tsp. ground Ginger
Pinch of Cayenne Pepper
Kosher Salt and freshly ground Black Pepper
2 tbsp. Vegetable Oil

Directions:

1) Mix the pork, brown sugar, sage, thyme, cayenne, 1 1/2 tsp. salt, 1tsp. black pepper and 2 tbsp. water in large bowl. Form into 2” patties; transfer to a baking sheet, cover and refrigerate at least 1 hr. or overnight.
2) Preheat the oven to 300F. Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties to cook, flipping once, until browned, about 15 min. Transfer to a baking sheet. Add remaining 1 tbsp. vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3-5 min.

Maple-Pepper Bacon

Ingredients:

8 slices thick-cut Bacon

3 tbsp. Packed light Brown Sugar

1 tbsp. Pure Maple Syrup

Pinch of Cayenne Pepper

1 1/2 tsp. coarsely ground mixed Peppercorns 

Directions:

1) Preheat oven to 375F. Arrange bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 min. Remove from the oven and blot the bacon with paper towels on both sides.

2) Combine the brown sugar, maple syrup, and cayenne in a small microwave safe bowl. Microwave, stirring, until smooth, 30 sec. to 1 min. Brush the bacon with half of the syrup mixture and sprinkle with half of the ground peppercorn. Bake until bacon browns around the edges, about 15 min. Flip and blot the other side with brown paper towels, then brush with remaining syrup mixture (reheat in microwave if necessary); sprinkle with remaining peppercorn. Continue baking until the bacon browns and the sugar melts, 15-20 more minutes. Let cool slightly.

Yummy Yogurts

Mix in favorite plain or vanilla yogurt

Spiced Mango:
Mix in 1/2 tsp. Orange Zest and 1/4 tsp. ground Cardamom
Top with chopped Mango and Pomegranate Seeds

Double Strawberry:
Mix in 1/4 cup freeze-dried Strawberries (crushed) and 1/2 chopped Banana
Top with sliced Strawberries

Chocolate Hazelnut:
Mix in 1 tbsp. sweetened Cocoa Powder and 1/4 cup chopped Hazelnuts
Top with chopped Hazelnuts and Chocolate

Hot Tomato Dip

Ingredients:

2 (8oz) packages Cream Cheese
1/2 cup sun-dried Tomatoes packed in oil, drained
1 large Garlic Clove
1/2 tsp. Salt
1/3-1/2 cup Hot Sauce, red in color
4 oz Blue Cheese (about 1 cup)
2 tbsp. Milk

Directions:

In a food processor,  process cream cheese, tomatoes, garlic and salt until smooth. Add hot sauce and process to blend. Add blue cheese and milk and pulse for slightly chunky texture, or process until smooth. Can be made 1 day ahead. Keep refrigerated. Remove 30 min. before serving.

Onion Dip

Ingredients:

2 large yellow or white Onions, finely chopped
1/4 cup Vegetable Oil
1 tsp. Sugar
2 tsp. kosher Salt
2 cups Sour Cream
1 cup 2% greek style Yogurt
12 medium Scallions, finely chopped (about 1 cup)
1 tsp. ground Cumin

Directions:

1. Combine onions, oil, sugar and 1 tsp. salt in large skillet. Cook on medium-high heat until onions sizzle. Lower heat to medium. Cook stirring occasionally, until onions are golden brown, about 25 min. Let cool slightly.
2. In a mixing bowl, combine the rest of the ingredients. Stir in cooked onions. Can be made 1 day ahead, keep refrigerated. Remove 30 min. before serving.

Stir-Fries

Japanese Beef:
Season 12 ounces sliced sirloin with salt and pepper. Cook in vegetable oil, undisturbed, 1 min.; remove. Add more oil; stir-fry 2 cups each chopped cabbage and sliced shiitake mushrooms and 3 chopped garlic cloves, 3 min. Add 3 tbsp. ponzu sauce, 1 tbsp. butter and the beef; toss to heat through.

Sesame Chicken:
Whisk 1 cup flour with 1/4 cup cornstarch, 2 tsp. baking powder, 1 tsp. kosher salt and 1 cup water. Season 12 oz. cubed skinless chicken thighs with salt and pepper; dredge in flour, then dip in the batter. Deep-fry in 375F vegetable oil, 4-5 min.; drain. Whisk 1/2 cup chicken broth with 1 tbsp. each sugar and soy sauce, 2 tsp. each cornstarch, sesame oil, rice vinegar and ketchup and 1/2 tsp. chili-garlic sauce. Stir-Fry 1 tbsp. each grated ginger and minced garlic in vegetable oil, 1 min. Add the sauce; simmer until thickened. Add the chicken; toss. Top with toasted sesame seeds.

Sweet & Sour Chicken:
Batter and fry sesame chicken. Whisk 1/3 cup pineapple juice, 2 tbsp. each brown sugar, ketchup, and water, 1 tbsp. each soy sauce and rice vinegar and 2 tsp. cornstarch. Stir-fry 1 cubed red bell pepper, 1 cubed red onion and 1 tbsp. chopped ginger in vegetable oil, 3 min. Add the sauce and 1 cup cubed pineapple; simmer until thickened. Add the chicken; toss.

Spicy Orange Chicken:
Make sesame chicken, replacing the broth with orange juice. Use 2 tsp. chili-garlic sauce and add 3 wide strips orange zest and 8 dried arbol chiles with the ginger

Bacon Fried Rice:
Stir-fry 4 oz. diced slab bacon over medium heat, 2 min. Increase the heat to high. Add 1 cup cubed pineapple, 1 tbsp. each chopped garlic and ginger and 1 bunch chopped scallions; stir-fry 1 min. Stir in 2 scrambled eggs, 3 cup cooked rice, 3 tbsp. soy sauce and 1 tbsp. each rice wine and sesame oil.

Vegetable Fried Rice (how I make it):
 Make rice. Heat 1-1 1/2 cup frozen vegetables (or fresh). Add 2-3 scrambled eggs and cook well. Turn off the heat and add cooked rice and soy sauce to taste. Mix together until all the rice is covered with soy sauce. You may also add diced cooked chicken.

Chocolate Cheesecake Cups with Candied Pecans

Ingredients:

12 square Wonton Wrappers, cut in half diagonally
2 tbsp. unsalted Butter, melted
2 tbsp. Turbinado Sugar
2 (8oz) packages Cream Cheese, room temp.
1 cup confectioners Sugar
1/4 cup unsweetened Cocoa Powder
1/2 cup Heavy Cream, chilled
1 tbsp. Bourbon (optional)
1 tsp. pure Vanilla Extract
Cooking Spray
1 cup chopped Pecans
2 tbsp. packed Light Brown Sugar
1 tbsp. Light Corn Syrup
pinch Kosher Salt

Directions:

1. Preheat oven to 350F. Arrange the wonton wrappers in a single layer on 2 parchment-lined baking sheets. Brush with the melted butter and sprinkle with turbinado sugar. Bake until golden brown and crisp, 12-15 min. Let cool on the pans.
2. Meanwhile, beat the cream cheese, confectioners sugar, cocoa powder, heavy cream, bourbon, and vanilla in a large bowl with a mixer on medium speed until light and fluffy, about 4 min.; refrigerate until ready to use.
3. Lightly coat another baking sheet with cooking spray. Combine the pecans, brown sugar, corn syrup, and salt in a small bowl. Pour the nuts onto the prepared baking sheet and spread in a single layer. Bake until toasted, 10-12 min., watching closely so the nuts don't burn. Let cool on the pan, then break into pieces.
4. Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps.

Serves 12

Low Carb Chocolate Peanut Butter Dirt Cake

Ingredients:

Crust:
1 1/4 cup Almond Flour
5 tbsp. Cocoa Powder
5 tbsp. Swerve Sweetener
3 1/2 tbsp. melted Butter

Peanut Butter Layer:
3/4 cup Whipping Cream, divided
1/4 tsp. liquid Stevia
8 oz. Cream Cheese, softened
3/4 cup Peanut Butter
1/2 cup Swerve Sweetener

Chocolate Pudding Layer:
1 cup Unsweetened Almond Milk
1 cup Whipping Cream
1/2 cup Swerve Sweetener
4 Egg Yolks
1/2 tsp Xanthan Gum
1/4 cup Cocoa Powder
1 1/2 oz. Unsweetened Chocolate, chopped
3 tbsp. Butter, in three pieces
1/2 tsp Vanilla Extract

Directions:

Crust:
1. In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until wellcombined.
2. Remove about 1/4 cup of crust mixture and set aside.
3. Press remaining crust firmly and evenly into the bottom of a 9" springform pan.

Peanut Butter Layer:
1. In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
2. In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
3. Gently fold in whipped cream until combined.
4. Spread peanut butter mixture carefully over crust. Refrgerate while preparing pudding layer.

Chocolate Pudding Layer:
1. In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
2. In a bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
3. Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3-4 min.
4. Remove from heat and stir in chopped chocolate and butter until smooth. Stir in vanilla extract.
5. Let cool about 15 min. and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
6. Refrigerate until set, at least 3 hrs. To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.

Serves 16

Sugar Free Peanut Butter Cup Squares

Healthified Graham Cracker Crumbs:

1/2 cup Vanilla Whey or Egg White Protein
3/4 cup Almond Flour
1/4 tsp. Celtic Sea Salt
1/4 cup melted Coconut Oil
1 tsp. Cinnamon
1/2 cup Erythritol
1 tsp. Stevia Glycerite

Directions:

1. Preheat oven to 300F.
2. Mix all ingredients.
3. On parchment paper lightly sprayed with coconut oil, roll dough out to 1/8" thickness.
4. Place parchment on cookie sheets and put in the oven for 12-14 min.
5. Let cool. Crumble if needed for this next part...

Ingredients:

1 cup Healthified Graham Cracker Crumbs (above)
1 cup Natural Peanut Butter
1 cup Butter
4 cups Swerve Confectioners

Chocolate Layer:

12 oz. sugar free Chocolate Chips
4 tsp. Butter

Directions:

1. Melt butter and add peanut butter, graham cracker crumbs and Swerve confectioners. Mix thoroughly and press into a loaf pan lined with wax paper. Place in refrigerator for about an hour or until firm.
2. Melt chocolate chips and butter together, spread over the top of the peanut butter mixture. Score with sharp knife. Place in fridge until set, then cut the scored lines.

Trim Healthy Mama: Skinny Chocolate

Ingredients:

1/2 cup extra-virgin Coconut Oil
1/4 cup unsweetened Cocoa Powder
2 tsp. Super Sweet Blend, ground in grinder
Small pinch Mineral Salt

Directions:

1. Melt coconut oil if solid.
2. Combine melted coconut oil, cocoa, sweetener, and salt into a bowl and stir well. Pour into ice cube trays or candy molds, or onto a plastic plate and put in freezer to harden.

Sugar Free Chocolate Covered Cherry Shake

Ingredients:

1/2 cup 1-2% Cottage Cheese
1 1/2 - 2 cups Ice
1 1/3 cup Unsweetened Plain Almond Milk
1/4 cup Half & Half
1 - 1 1/2 tsp. Cherry Extract
1/2 - 1 tsp. Almond Extract
2-3 frozen Strawberries or 5-6 frozen Raspberries (for color)
1 tbsp. Erythritol, Truvia, or Xylitol + Stevia to sweeten to taste
1/2 - 1 scoop Protein Powder
1 oz. square 85% Dark Chocolate or Skinny Chocolate drizzled in to harden

Directions:

1. Add all ingredients except chocolate to the blender, and blend until smooth & creamy.
2. Taste and adjust the flavors & sweetness.
3. Add chocolate & pulse until ground into straw-friendly pieces.

Cherry Mocha Frappuccino?

Hey guys! So if you've seen the Homemade Caramel Frappuccino recipe, this one is similar except... I'M GOING TO EXPERIMENT WITH IT!!! It's almost Valentine's Day (my birthday), and the new Starbucks flavor is Cherry Mocha, but it doesn't agree with my diet... SO, I'm going to try to make a sugar free version, even though I haven't tried the one they have, and see if it works. Here's the recipe I'm using as a base:

1 1/2 cup Crushed Ice

1/2 cup Unsweetened Almond Milk

1/4 cup Heavy Whipping Cream

1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder

10 drops Liquid Stevia Extract (I use stevia vanilla)

1/4 tsp Caramel Flavour (unless you used caramel flavored coffee)

Lightly Sweetened Whipped Cream for topping

Instructions:

In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.

 

Here's how I'm adjusting it:

 

1 1/2 cup Crushed Ice

1/2 cup Unsweetened Almond Milk

1/4 cup Heavy Whipping Cream

1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder

10 drops Liquid Stevia Extract (I use stevia vanilla)

1/4 tsp Imitation Cherry Extract

1/2 tsp. Cocoa Powder or less

Lightly Sweetened Whipped Cream for topping

Instructions:

In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.

 

Should be simple enough, right? I'll talk about it during the sun hours (this was posted at 2:00 am, at this rate I'll need the double serving!).

 

Sugar Free

Hello readers, I have been on a diet for a while now and I'm doing my best with being sugar free. So far I've made a couple of treats that are basically like peanut butter cups but without the sugar. I do however drink sparkling Bai which has 1g of sugar. Basically I can't eat red meats, bread, soda, pasta, and alcohol (even though I don't drink). I have to have citrus fruit everyday (I just juice 3 oranges or 1 grapefruit) 8 cups o water, fish or chicken, green vegetables, and do a 30 min. workout. It's technically a 7 day diet (I'm on day 5) that supposedly helps you lose 10 lbs. (so far I've lost 6!) but I'm going to try staying on until I'm back at the average weight for my age and size (between 107.8 - 145.6 lbs. according to this website that was rather offending, lol!). Here's the workout that I've been trying:

15 squat jumps 5 pushups 25 high knees 7 burpees 10 lunges 7 squats 5 pushups 10 lunges 5 pushups 7 squats 15 squat jumps 1 min. wall-sit 5 pushups 25 high knees repeat 3 times

 I do it once before breakfast, once before lunch, and again before dinner. I don't think it's healthy to eat directly after exercise so I wait at least 20 min. And if you need water, take a small sip at a time. The best thing about this diet is I'm still able to eat sushi. It's my absolute favorite! I'll try to get some sushi recipes up along with a Pocky recipe. For those who don't know what Pocky is, it's basically like a bread cracker stick dipped in chocolate. Anyway, please comment if you try this diet, and share your results!! I'll love to read about your experiences with the recipes on here too!

Spicy Skillet Chicken

Ingredients:

4 Boneless Chicken Breasts
2 tsp. Chili Powder
1/2 tsp. Salt
1/4 Pepper
1 (11oz)can Corn
1 (15oz)can Black Beans
1/3 cup Salsa
2 cups Cooked Rice
1 tbsp. Vegetable Oil

Directions:

1. Mix together two teaspoons of chili powder, half a teaspoon of salt, and a quarter of a teaspoon of pepper in a small bowl. Sprinkle on every side of chicken.

2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8-10 min., turning once, until juice of chicken is clear when center of thickest part is cut (170 F).

3. Stir in beans, corn, and salsa. Heat to boiling. Reduce heat. Cover and simmer 3-5 min. or until vegetables are hot. Serve with rice.