Skinny Chocolate

I have been putting trying the Skinny Chocolate recipe off because I have read such mixed reviews of it. Some love it, some hate it…  I should have tried it earlier! It’s pretty amazing. I am going to try to iron out a couple kinks (how to get the sweetener and salt to dissolve) but honestly, I liked it the just the way it turned out.  I didn’t mind the little bit of grittiness that the undissolved sweetener gave it. I’m wondering if I warm it up on the stove if that will take care of that??

Aaanywho… I love the Skinny Chocolate and I hope to try a few more add-ins for a little more variety (peanut butter, coconut, etc.). But for now, this will take care of that chocolate craving!

Skinny Chocolate

Skinny Chocolate

Skinny Chocolate

Get This:

  • * 1/2 c. coconut oil
  • * 1/4 c. cocoa ( I used Hershey's Special Dark)
  • * Truvia to taste (I used 8 packets), powdered in a small food processor
  • * pinch of sea salt

Do This:

  1. Put oil in microwave safe bowl and melt in microwave.
  2. Once oil is melted add cocoa, salt and sweetener.
  3. Stir to dissolve sweetener, salt and incorporate cocoa.
  4. Let sit a few minutes to allow sweetener to dissolve.
  5. Stir again. If oil starts to set, simply melt again in microwave.
  6. Put in silicone muffin tin or spread out on silicone mat (or wax paper) and freeze for a few minutes, til set.
  7. Break into pieces or cut in halves. Store in refrigerator or freezer.

Notes:

As I said before, all of my sweetener didn't dissolve. A lot of it was left in the bottom of my bowl so I just made sure to distribute it evenly between all my chocolates. I am going to try and heat all my ingredients on the stove next time and see if that helps! I will try and remember to update this so you know if that worked better! :)

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Update: Heating oil and sweetener did not help, in fact it made the chocolate more bitter in my opinion. Next thing to try is liquid sweetener, which will definitely take care of the grit, but will it taste good?!?! We shall see! ;)

Bon Appétit!

Homemade Pumpkin Spice Creamer

If you’re like me, and I suspect a lot of you are…you don’t like putting a bunch of chemicals or artificial things in your body.  Sometimes though, you get in a habit of eating/drinking things that taste good and don’t want to give them up, even though you know they aren’t good for you. Pumpkin Spice Creamer would be one of those things.

You know, it’s fall and it’s getting cold so you crave all things pumpkin, creamy and warm. Yeah, you’re smelling what I’m steppin’ in, I know you are! Well, now you can drink all the Pumpkin Spice Creamer you want, y’all cause I have perfected my Homemade Pumpkin Spice Creamer!  And I’m here to share it with you today!

Please note that I have the Ziplist recipe card now, making it ever so easy to share, bookmark, and print recipes from right here on my site! I hope this makes your experience here at foodgurly.com an even more enjoyable one!!  :)

pumpkin spice creamer14

Homemade Pumpkin Spice Creamer

Get This:

  • * 1/2 c. heavy cream
  • * 1/2 c. unsweetened vanilla almond milk
  • * 3-4 T. pumpkin puree (NOT pumpkin pie filling)
  • * 1 t. NuNaturals vanilla NuStevia
  • * 3 t. Truvia (3 packets)
  • * 1-1 1/2 t. pumpkin pie spice

Do This:

  1. Heat everything over medium heat until steamy, whisking occasionally. DO NOT boil.
  2. Once steamy, remove from heat and allow to cool completely before refrigerating.
  3. You can use right away in your coffee or wait until it has cooled.
  4. I use and old jar from a coffee drink I used to buy to store my creamers in. Anything will work.
  5. Creamer should stay good in the refrigerator for a week to 10 days.

Notes:

If you have a nut allergy and cannot use almond milk, you can substitute coconut milk or 1/2 and 1/2 for that. In fact, it will be even creamier with 1/2 and 1/2.

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There you have it. A delicious Homemade Pumpkin Spice Creamer.  Fabulous for fall! And you won’t have to feel guilty for drinking this!

You’re welcome! ;)

Bon Appétit!  xo

THM ‘GGMS’ My Way

THM GGMS

You really have to be careful what you say around people.  The mention of moonshine around some people and WOW! Even if it isn’t real moonshine…sheesh! This drink is Good Girl Moonshine.  Not sure why Pearl and Serene call it that, but let’s just go with it, okay?  It’s one of those things that people either love or hate. It’s an acquired taste…

Let me just put your minds at rest right now, there is NO ALCOHOL in this drink.  It is healthy and it is yummy! I like it a couple different ways, ‘Caramel Apple’ and ‘Mt. Dew’. I will share them both with you, cause I’m generous like that!  ;)

And here we goooo…

 

THM ‘GGMS’ My Way

Get This:

  • For Caramel Apple GGMS:
  • 1 quart jar
  • enough ice to fill quart size jar
  • 1/2 t. caramel extract
  • 3-4 packets truvia
  • 2 T. apple cider vinegar
  • 1 t. cinnamon
  • sparkling water/club soda
  • water
  • For Mt.Dew GGMS:
  • 1 quart jar
  • enough ice to fill quart size jar
  • 1/4 t. NuNaturals orange NuStevia
  • 1/4 t. NuNaturals lemon NuStevia
  • 3-4 packets truvia
  • 2 T. apple cider vinegar
  • sparkling water/club soda
  • water

Do This:

  1. For Caramel Apple GGMS:
  2. Fill quart size jar with ice.
  3. Add caramel extract.
  4. Add sweetener.
  5. Pour apple cider vinegar over ice, extract and sweetener.
  6. Sprinkle cinnamon into jar.
  7. Now fill jar halfway full with sparkling water/club soda.
  8. Fill jar the rest of the way full with plain water.
  9. Stir well and enjoy!
  10. For Mt. Dew GGMS:
  11. Fill quart size jar with ice.
  12. Add NuNaturals lemon and orange stevia drops.
  13. Add sweetener.
  14. Pour apple cider vinegar over ice, extract and sweetener.
  15. Now fill jar halfway full with sparkling water/club soda.
  16. Fill jar the rest of the way full with plain water.
  17. Stir well and enjoy!
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If you’re looking for a delicious way to get your water in, try these!  Don’t like them as written? Change them up a bit! Come back and let me know how you like them or what you did to make them your own…take care, and as always…

Bon Appétit!  xo

Pumpkin Cheesecake Smoothie ‘Shake’

This is my version of a THM pumpkin  cheesecake flavored shake/smoothie.  It’s pretty tasty and it’s got almost a cup of the super-food pumpkin in it so it’s good for you! The bonus… it tastes a little bit like cheesecake! Om nom nom…

Pumpkin Cream Cheese 'Shake'

Pumpkin Cheesecake Smoothie ‘Shake’

Get This:

  • 3/4 c. unsweetened vanilla almond milk
  • 1 T. vanilla
  • 3/4 c. pumpkin puree (NOT pumpkin pie filling)
  • 1/2 c. 1% or non-fat cottage cheese
  • 3 oz. Neufchatel or non-fat cream cheese
  • 3-4 T. stevia, truvia or sweetener of choice
  • 1 1/2 t. pumpkin pie spice
  • 4-6 ice cubes
  • Whipped topping for the top if desired

Do This:

  1. Add ingredients, except whipped topping, in order given to the pitcher of your blender.
  2. Blend until smooth, scraping sides of blender as needed.
  3. Pour into a large jar or fancy glasses.
  4. Top with whipped topping and a sprinkle of pumpkin pie spice or cinnamon if desired.

Notes:

Originally, I made this with 1/2 c. 0% non-fat greek yogurt and 1/2 c. 1% cottage cheese. I didn't care for the zing of the yogurt. If you like that or it doesn't bother you, feel free to sub 0% non-fat greek yogurt for half of the cottage cheese.

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This is a great snack or even meal replacement. Makes a great breakfast.

Bon Appétit!

Cinnamon Roll Waffle…It’s HEALTHY!

cinnamon roll waffle

Can you believe it?!?! Me, either!  But this beauty is healthy! It is perfectly ok to have this for breakfast a few times a week with no problem! I know, it’s great, isn’t it?!?! I simply took the recipe for Trim Healthy Mama Muffin In a Mug and adapted it to my liking, then instead of popping it in a mug in the microwave, I put it in my waffle maker!  If you’re like me and have texture issues, the MIM is a little on the odd side, I’m not gonna lie.  The waffle iron takes care of that. Also I changed up the recipe just a tad. That also helped. So excited to share this with y’all!! 

 

Cinnamon Roll Waffle

Get This:

  • Waffle:
  • 1 1/2 T. coconut oil
  • 2 t. truvia (2 packets)
  • dash of salt
  • splash of vanilla
  • pinch of baking soda
  • 1/4 - 1/2 t. cinnamon
  • heaping 1/4 c. almond flour
  • Icing:
  • 2 oz. cream cheese
  • 2-3 t. truvia (2-3 packets)
  • 1/2 -1 t. cinnamon
  • almond milk to thin

Do This:

  1. Preheat waffle iron
  2. Melt coconut oil in a medium size microwave safe bowl.
  3. Add 2 t. stevia, salt, vanilla, baking soda, cinnamon and almond flour; stir to blend well.
  4. Pour into heated waffle iron and cook 3-5 minutes.
  5. While waffle is cooking, stir together 2 oz. cream cheese, truvia and cinnamon.
  6. Add almond milk a little at a time until glaze is desired consistency. You want it thin enough to drizzle over your waffle.
  7. Once your waffle is done, remove it from waffle iron and put on a pretty plate to serve.
  8. Drizzle your cream cheese glaze over the waffle and serve while warm.
  9. Enjoy!
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For those following the Trim Healthy Mama Plan, this is a wonderful ‘S’ dish!! Pair it with some turkey bacon and some bullet proof coffee and you’re good to go!!  Will definitely be making this on a regular basis!!  :)

Bon Appétit!  x0

Love What You Eat…

I am of the mind that if you don’t love what you have to eat (if on a plan or ‘diet’), you won’t stick to it.  I have been there and cannot tell you how many times I have started something and quit because it is boring or gross or just plain unrealistic. I love that THM uses all the food groups and teaches you how to eat them in the right way to lose weight if you need to or just eat them to get the most out of them if you don’t.

Today I am going to share with you a delicious ‘S’ recipe for chicken salad. It’s an ‘S’ because we are using full-fat mayonnaise. Doesn’t it look delicious? Just ignore the paper plate, y’all. I hate doing dishes!  ;)

Chicken Salad Lettuce Wraps

Remember, fat doesn’t make us fat.  mixing carbs, protein and fat does.  I am a couple weeks in on this plan and I have lost about 8 lbs.  I am loving the plan and I do not feel deprived in any way.  I even made chocolate peanut butter ice cream the other day!!  It was delicious.  I will be sharing that recipe later!

I love this chicken salad chilled or served immediately.  It’s great either way.  The pecans give it great texture and flavor.  I used to make a recipe with dried cranberries and pecans in it that I loved, but it just had to much sugar.  This is a great alternative.  I was thinking a little green pepper might be a great addition to this recipe as well…I might add some next time to see if I like it. 

 

Chicken Salad

Get This:

  • 1 can chicken breast meat, drained and shredded
  • 2 ribs celery, washed and finely diced
  • 2 T. onion, finely diced
  • 1/4 c. pecan pieces
  • 8-10 T. full-fat mayonnaise
  • favorite seasonings, to taste
  • 4 medium/large romaine lettuce leaves, washed and trimmed

Do This:

  1. Wash, dice and/or trim all veggies and set aside.
  2. Open chicken and drain it well.
  3. Put chicken in a medium size bowl and shred well with a fork.
  4. Add all remaining ingredients to chicken, except lettuce and mix well.
  5. Chill chicken salad for any amount of time desired and then serve inside lettuce leaves, or serve immediately inside lettuce leaves.
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I hope you enjoy this salad as much as we did! This recipe is definitely a keeper!!

Bon Appétit!  xo

An Update of Sorts

   almond flour pizza crust

I have an update to give you, of sorts. I am still doing Trim Healthy Mama and enjoying it, but I don’t have an update for weight loss today.  I am weighing in on the 5th.  The reason I am doing that is because my official weight loss journey is going to be from September 5th of this year to September 5th of next year, my sisters wedding date.  I cannot tell you how excited I am. This is probably the most complex, yet easiest ‘weight loss’ program I’ve ever done.  I put that in quotes because I’m not looking at this as just a weight loss program.  Even if you didn’t have an ounce to lose, you could benefit from this way of eating!  It’s just a healthier, more beneficial way for your body to burn the fuel you give it everyday anyway.  I’ll explain the main points here again…

You basically just break your meals down into groups.  ‘S’ meals and ‘E’ meals are the main ones.  ‘S’ is for satisfying. These meals will consist of mostly protein (meat), fat (butter, oil, creamy sauces, etc.) and non-starchy vegetables. ‘S’ meals should have less than 10 carbs in them.  Then you have you ‘E’ meals. E is for energizing. These meals will consist of mostly  protein (lean meat), carbs (starchy veggies, fruit, plan approved bread, plan approved pasta, etc.) and veggies. ‘E’ meals should have less than 5g of fat in them. These are your main types of meals and ‘S’ and ‘E’ snacks follow the same rules.  Then you have ‘FP’ or ‘Fuel Pull’ meals and snacks.  These consist of mostly protein and very little carbs OR fat. The best way to work the program is to start by having several days of ‘S’ meals to rid the body of sugar.  Or, sugar detox as some might call it.  Then you want to work in some ‘E’ meals or days, depending on how you want to do it.  But if you are going to alternate meals inside the confines of a single day, what is called ‘freestyling’,  you must allow 3-4 hours between meals so that the fuels can be burned before you introduce new fuels.  Otherwise the first fuels don’t have a chance to be completely burned before the new ones bombard the body and therefore get stored as fat. 

I just listen to my body and eat whatever sounds good at the time, within the plan, of course.  Since this is a lifestyle change for me and a lifelong one, I do not plan cheat days or meals.  This IS the way I eat, I don’t ever plan on changing.  I don’t see a reason to.  If I am somewhere I don’t have a choice, I will take the healthiest option and make the best of it.  But there is almost always a choice. 

Now, onto my recipe for today, you’re gonna love it. It’s a gluten-free pizza crust that doesn’t have cauliflower in it!!  ;)

 

An Update of Sorts

Get This:

  • For Crust:
  • 1 c. mozzarella cheese, shredded
  • 1/2 c. sharp cheddar cheese, shredded
  • 2 T. Neufchatel cheese, softened
  • 1 egg
  • 2 T. butter, melted
  • 3/4 -1 c. almond flour
  • 1/4 c. parmesan cheese
  • garlic salt, Italian seasonings (basil, oregano, thyme, etc), red pepper flakes... to taste
  • For Toppings:
  • green peppers
  • onions
  • black and/or green olives
  • mushrooms
  • spinach
  • turkey pepperoni
  • sausage
  • bacon
  • whatever you like on your pizza!

Do This:

  1. Preheat oven to 375* F.
  2. Put shredded cheeses into a medium size microwave safe bowl and heat in microwave for about 1 minute or until cheeses are melted.
  3. Add cream cheese, butter and egg to melted cheeses; stir and combine well.
  4. Once mixture is cool enough to handle, mix in almond flour, parmesan cheese and seasonings, folding your mixture into a dough with your hands. The crust will be a bit sticky, but will resemble a traditional pizza dough.
  5. Press dough into a silicone mat or sprayed parchment paper lined baking pan/sheet (MUST BE LINED WITH SILICONE MAT OR SPRAYED PARCHMENT PAPER OR DOUGH WILL STICK!), making a thin crust.
  6. Bake for 25 minutes or until stating to brown and becomes desired crispness.
  7. Remove from oven and top with your favorite sugar-free pizza sauce (search 'pizza sauce' here on my site and you will find a good sugar-free sauce) and desired toppings.
  8. Return pizza to the oven and finish baking.

Notes:

I know this sounds like a lot of work for a pizza, but it really isn't. The longest part of it is the baking. Once you do it a time or two, it barely takes any time at all! And it's DELICIOUS!

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Ha! Hardly seems you’re even ON a diet when you can eat things like that, right?!?!?

Bon Appétit!  xoxo