THM Shamrock shake (S)

Yes I said Shamrock shake..........that doesn't have a billion calories and NOT 93 tsp of Sugar........I used to LOVE them.........I would have a constant drip.  It was bad enough that I worked for that company for SIX long years.  4 states and multiple stores, ending up as a manager.  Now that we are trying to eat better, I decided to take some recipes and doctor them up, change up a bit.......and wow just wow! Enjoy and let me know what you think :)

1/2 c cottage cheese (I use Daisy 1% or 2%)
2 cups fresh spinach
2 c ice
1/4 c or 1 scoop vanilla protein powder
1 scoop collagen
2-3 drops food grade Lorann peppermint oil (Walmart)
1 c unsweetened vanilla almond milk
4 tsp Gentle sweet
1 THM Girl Scout Thin mint cookie **

Put all into your blender until smooth!  :)

Top with:

Spray whipped cream
1 THM Girl Scout thin mint cookie**


**I have used the THM Baking blend (I make my own) with this and Like it MUCH better than the almond flour.  It really tastes like a REAL GS cookie and doesn't have that "grit" that almond flour has.  BUT let me warn you that the BB is DRIER than the almond flour so if you do use this option and use equal parts to the almond flour, you will need to add water or almond milk to help it form a dough.  Just keep drizzling as it mixes in your mixer until it forms a nice dough. I also added Gentle sweet to my chocolate and a little heavy whipping cream as hubby does NOT like dark chocolate and I don't either.......too much.  **

THM Taco Bake (S)

I have adapted a family favorite for our family, using the THM principles. 

Directions:

Ingredients:
1 lb ground beef
approved THM taco seasoning (we use Jack & the Bean from To market)
THM seasoning blend
optional: kernel corn
2 c shredded cheese
THM approved tomato sauce (I can my own for less than $1)
THM BISQUICK
2 eggs
1 c almond milk

Directions: Brown ground beef until done.  You can add the seasoning blend with it and brown it too but I did them separate.  Add the taco seasoning.  Place meat in pyrex dish.  Layer with onion if you haven't already added it.  Sprinkle a small amount of corn (I have left this out no problem).  Put Tomato sauce over the top. (I used about 8 oz).  Sprinkle with shredded cheese. 

Mix in a separate bowl, mix 2 cups of the THM bisquick mix, eggs & almond milk together.  Pour over the top of the pyrex, making sure all is covered. 

Bake at 350 for 30 minutes. Top with sour cream, diced tomatoes or salsa, shredded cheese.

Enjoy!!

THM adapted Chick Fil A chicken sandwich

THM adapted chick Fil A chicken sandwich (S)

INGREDIENTS

• 2 boneless skinless chicken breasts (about 8 oz each – or 4 4 oz chicken breasts)
• 2 eggs
• 1/4 cup unsweetened almond milk
• 1 cup THM baking blend
• 2 tbsp powdered THM Sweet blend or approved sweetener
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp celery salt
• 1/2 tsp basil
• 1 cup peanut oil for frying (you can use any oil that works for your family but this tastes the best)
• 4 Approved S bread, Joseph's pitas etc....

DIRECTIONS

• Place chicken between 2 sheets of wax paper or in a freezer bag and pound gently with the flat side of a mallet until about 1/2″ thick.
• Cut each breast into 2 equal pieces.
• Beat together egg and milk in a bowl.
• Mix together the flour, sugar, and spices in another bowl.
• Heat the oil in a skillet to about 350.
• Dip each chicken piece into the egg, covering both sides
• Transfer to the flour mixture and turn to completely coat.
• Fry each chicken piece for 2 minutes on each side, or until golden and cooked throughout.
• Place on paper towels to absorb any excess oil.

Favorite fruit or Key lime Cheesecake (S)

so......I got an ankering.....for some Key lime Pie...& was DETERMINED to make it...so I can eat it, lol.....so I made some adjustments here & there and still need to fool with it. But I think it turned out pretty well :) NOTE: I have also made this with fresh or frozen raspberries.  I just added 2 c raspberries to the mix.

KEY LIME PIE

Crust

1 1/2 cups almonds (ground)

1/4 c vanilla protein shake (or jay robb)

1/4 c butter (OR coconut oil...yes you can use it in place of butter & is yummy with this)

grind almonds (I did in my Ninja)...add protein powder & butter/coconut oil...press into pan & bake @ 350 for 12-15 mins

Pie filling:
(this is a low carb substitute for sweetened condensed milk)

2 1/2 c heavy whipping cream

6 egg yolks (or egg substitute)

1 cup sweetener

1 tbsp xanthum gum (thickener)

Wisk all and put it on the stove to thicken....let cool

1 pkg of KNOX unflavored gelatin

1 cup hot water

3 egg yolks or substitute

1/2 c KEY LIME juice (this is VERY different from regular lime...so make sure it is KEY LIME)

Dissolve Knox w/ hot water, set aside & let cool. Mix egg yolks, with Key lime juice then add cooled knox gelatin, and the mix from above for the sweetened condensed milk....blend in Ninja or a bowl(better to do a blender or Ninja so it will be smooth). Let chill in refrigerator & top with sugar free cool whip & fruit.

FRUIT OR KEY LIME CHEESECAKE

Crust

1 1/2 cups almonds (ground)

1/4 c vanilla protein shake (or jay robb)

1/4 c butter (OR coconut oil...yes you can use it in place of butter & is yummy with this)

grind almonds (I did in my Ninja)...add protein powder & butter/coconut oil...press into pan & bake @ 350 for 12-15 mins

Cheesecake filling:

16 oz cream cheese

1/2 cup sweetener (or a little more)

1/2 cup key lime juice (or 2 cups of your favorite fruit, like Raspberries)

1 pkg knox unflavored gelatin

1 cup boiling water

Mix Knox gelatin & water together...let cool. Mix cream cheese, sweetener, key lime juice & cooled gelatin in a bowl. Pour into crust. Chill...top with sugar free cool whip....

Sugar Free York Peppermint Patty

I will admit I am a chocolate and Peppermint Patty snob.........and VERY picky.  I have made different recipes over time of different ones..........and was trying to find ones that I liked.......I have made soooooooo many over the years.  They were either too "gritty" or they would melt instantly.  I NEED to have stuff on hand to eat or I will grab the wrong stuff.  This is especially true during Easter/candy season ugh.

I have researched and researched.........I am sooo thrilled...........

First of all for the chocolate: you can either order chocoperfection bars made with Erythritol from
Netrition.  We order the European milk chocolate bars. or you can make your own candy bars.  I have actually combined both to make a nice melting chocolate.

The center layer:
I use refined coconut oil.  We go through a LOT of coconut oil.  I do use EVOO but do NOT like the taste of a strong coconut taste.  I actually order mine by the 6 gallon bucket from here (right now they are out of stock).

The next layer, is cocoa BUTTER!  Coconut butter can be melted and it does at a fairly high temp but it stays solid, even at room temp (which coconut oil does not).

I used THIS flavoring.  It's pure oil and it's from a company called Lorann Gourmet.  They are sold at Walmart.  I used the Creme de Menthe flavoring and flavored to taste.

I powdered xylitol to taste.

The recipe here:
1 c organic refined coconut oil
1 c raw cocoa butter
Creme de Menthe flavoring to taste
Xylitol (powdered) to taste

Melt your coconut oil and butter in a double boiler.  Remove from heat.  Add flavoring and slowly add the powdered xylitol little by little.  Pour into a mini silicone mold and freeze.  Meanwhile melt your chocolate coating in your double boiler.  Dip your center into the chocolate (do it quickly.  It will slide off if you don't be careful but don't let it sit in the hot chocolate, or the center will melt quickly.  You may have to dip it more than once).  Put in the freezer.........Good luck on not eating more than one in one sitting lol.  Enjoy!

Pumpkin Pie in a Mug THM (S)

Pumpkin pie in a mug (for all you THM'ers.........this is an S :)

All I can say is that we WILLLLLLLLLLLLLLL be having this for Thanksgiving. This leaves people begging for more. 

**People that love lattes, love it 1/2 with coffee and say it's better than the pumpkin spiced latte at Starbucks! **

6 c raw milk OR

3 c half/half & 3 c milk

3/4 c sweetner of your choice (sugar, sucanat, xylitol etc) 

2 tbsp pumpkin pie spice

2 tsp cinnamon

2 tbsp vanilla (I made my own so it's pure)

1 c pumpkin

Add to crockpot and serve warm. Serve with heavy whipped cream and sprinkle with pumpkin pie spice!