Trim Healthy Mama S / Low Carb / Keto / Gluten Free
Two or three times a year we go camping and the first thing I always make, as my husband is still setting up, are these tomato zucchini bites. It has become a camping tradition. These little guys are very easy on your taste buds and before you know it you will have eaten more than you anticipated.
1. In a medium size bowl whisk the eggs and salt. Set a side.
2. Heat a little bit of EVOO in pan on med heat. Layer paper towel over a large plate or tray.
3. Dip the zucchini slices dip into whisked egg and fry them on both sides until they are a deep golden color. Adding oil as needed. Adjust the egg mixture as you run out. Once the zucchini is done cooking put them on the paper towel to cool.
4. Allow the zucchini to cool completely.
5. In a separate mix the crushed garlic and mayo. Set a side.
6. Slice tomatoes and put in a colander so the juices can run off just until you are ready to use them.
7. Once zucchini has cooled, spread a thin layer of mayo, slice of tomato and garnish with pepper.
Enjoy!!!!!
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or you can substitute ** 1 tbsp of heavy cream for Deep S (when having a deep S meal – otherwise it’s still considered an S) ** 2 tbsp almond, cashew or coconut milk.
1. Add coffee, extract, sweetener mix until the sweetener dissolves. Add ice.
2. Slowly add your choice of cream and watch the magic happen.
1. Put all ingredients for the crepe batter in a food processor and process until well combined. Set a side.
2. In a separate bowl combine the filling ingredients and mix well with a spoon. Set a side.
3. Grease a non stick pan with oil (I only had to do this once). Spread 2 tbsp of the crepe batter evenly in the pan. Cook for 1-2 min and flip. I was able to get 14 crepes.
4. Spread the filling on crepe, roll and set aide.
5. Once all crepes are rolled. Add a sliver of butter to pan and lightly fry the crepes.
Top your crepes with your favorite berries. I ended up dipping them in Greek yogurt and they were amazing.
If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites.
I really enjoy (love) a good cupcake but who doesn’t?! They are easy to make, easy to grab ‘n go and they’re already pre-portioned. I like plain whipped cream frosting but adding that small amount of cream cheese really elevates the flavor of the frosting.
1. Add all the ingredients to a bowl of a stand mixer, except the heavy cream. Slowly turn the mixer on (otherwise you’ll be covered in cocoa powder) and mix just until all ingredients are incorporated. Turn the mixer on high and mix for 3-4 minutes until smooth and no lumps remain from the cream cheese.
2. Add the heavy cream and mix on high until peaks form, about 1 minute.
3. Transfer the frosting to a large piping bag fitted with either a Wilton 2D or 1M tip and pipe away.
*Adjust sweetness to your liking.
If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites.
1. Combine the almond milk and the apple cider vinegar. Mix and let it sit for 30-60 minutes, this makes buttermilk.
2. Preheat oven to 350. Line 2 8 inch springform pans with parchment paper. Set a side.
3. After step 1 is achieved, in a food processor combine all ingredients for the cake except the melted chocolate and process for 1 minute until everything is incorporated. Add the melted chocolate and process again for another minute.
4. Divide the batter into the two prepared pans and bake for 35 minutes. After 25 minutes check for doneness with a toothpick as every oven is different.*
5. Let the cake layers cool. Run a knife around the edge of the pan before removing the layers. Set a side.
Chocolate Ganache
1/4 cup of chocolate chips 1/4 cup of heavy cream
Instructions
1. In a microwave safe bowl melt the chocolate chips.
2. In a small cup heat the heavy cream up for 45 seconds.
3. Pour the heavy cream into the chocolate and mix until combined. Set aside to cool down (at least 10-15 min) otherwise it will melt the frosting.
4. Transfer cooled chocolate to a small ziplock bag and set aside.
1. Add all the ingredients to a stand mixer, except the heavy cream. Turn the mixer on high and mix for 3-4 minutes until smooth and no lumps remain in the cream cheese.
2. Add the heavy cream and mix on high until peaks form, about 1- 2 minutes.
3. Transfer the frosting to a large piping bag fitted with either a Wilton 2D or 1M tip.
*Adjust sweetness to your liking.
To Assemble the Cake
1. Place 1 layer on a cake plate or a cake stand and spread 1 – 1.5 cups of frosting on top. Taking the second cake layer flip it upside down (this helps achieve that perfectly straight top) and place it over the frosted layer.
2. Frost the entire cake, making sure that the chocolate layers are not showing through.
3. Snip the corner of the ziplock bad (very small opening) and drizzle around the edges of the cake. Pour the remaining chocolate ganache over the cake and very gently spread it around without disturbing the frosting.
4. Decorate as desired with the left over frosting.
I have done so many different variations with this cake, even made donuts.
If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites.
1. Soak the wooden skewers in water. This prevents the skewers from catching fire when grilling the kebabs.
2. Cut each chicken thigh into 3 strips. Cut each strip into 2 or 3 pieces.
4. Place the onion, garlic and salt in the bowl of a food processor and process until well combined and pureed, 1-2 minutes, scraping the sides a couple of times. Add the mayo and process for another 30-45 seconds.
**The picture shows more garlic because a lot of the cloves were really small and thin**
5. Pour the onion/garlic mixture over the cubed chicken, with a large spoon mix well making sure all the chicken is well coated. Cover with saran wrap and refrigerate (at least 4-5 hours) until ready to grill.
6. Skewer the chicken on the soaked skewers (5-6 pieces of chicken per skewer). Grill the chicken for 7 minutes on each side or until done.
This is such a simple but flavorful recipe. I hope you enjoy it as much as we did.
If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites.
Here is a recipe that I am very excited about. This cake is not dense as other Low Carb / Keto cakes are. I do have to warn you that it is VERY calorie heavy, therefore, this is not a cake that you will want to make every week – well, you’ll want to but you shouldn’t. This cake is more of a special occasion cake.
1. Combine almond milk and ACV, mix and set aside for 30 minutes. This will make buttermilk.
2. In a bowl combine dry ingredients and set a side.
3. Using a stand mixer cream butter and sweetener until light and fluffy.
4. Add egg whites and mix until well combined.
5. Add half of the dry ingredients and mix just until combined.
6. Add buttermilk, vanilla extract and heavy cream. Mix.
7. Add the rest of the dry ingredients, mix until combined
8. Divide batter (I used a kitchen scale) into 2 8-9 inch pans lined with parchment paper and sprayed with coconut oil.
9. Bake at 350 for 25 minutes. The cake is done when it springs back when touched. Carefully remove the cake layers from the pan and let them cool, wither on a kitchen towel or cooling rack. Be VERY careful when handling the cake layers – they are VERY fragile.
1. In a small saucepan combine the above ingredients. With a fork break down the raspberries. Using a whisk, whisk until everything is combined and cook until the mixture turns into a jam-like consistency, about 10-15 minutes.
2. Use a fine sieve and with the back of a spoon push all the jam through the sieve. When finished only the seeds will remain. Discard the seeds. Set jam aside.
1. In a bowl of a stand mixer combine cream cheese and the sweetener and beat until the cream is light and fluffy (about 3-4 minutes). Then add the heavy cream and beat until stiff peaks form.
To Assemble the Cake
1. Put one cake layer on a cake stand or plate. Spoon the raspberry jam on the cake (you should still have jam leftover), leaving about half an inch around the edges (this prevents it from bleeding through the frosting). Using a piping bag or ziplock bag, pipe a thin layer of the frosting over the jam.
2. Place the second cake layer on top of the frosting. Be VERY careful when doing this, the cake is very fragile (mine actually broke in 3 pieces).
From here you decide how you want to decorate the cake.
I reserved about half a cup of whipped cream frosting and added a few teaspoons of the jam and made raspberry frosting. I frosted the rest of the cake with the white whipped cream and made little swirls with the raspberry whipped cream.
I hope you enjoy this recipe as much as I did. My husband thought it was great.
If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites.
I know we all have different taste buds but for me this is the closest to real bread, not the same as real bread but close. The best variation of this bread is using almond flour and baking blend (I use Nili’s Baking Blend recipe). I’ve made this bread using several combinations – almond flour/oat fiber, baking blend/oat fiber, all baking blend and all almond flour but the winner was almond flour and baking blend.
Ingredients
1/2 tsp of butter
1/2 tsp of nutritional yeast
2 large egg whites
1 tbsp of almond flour
1 tbsp of baking blend (or oat fiber)
1 tsp of baking powder
dash of salt
Instructions
1. Have the container you are going to use to ‘bake’ the bread ready. No need to spray it with oil. At the end you might have to loosen the edges with a knife but the bread should still come out easily. The bigger the container the thinner the bread will be. I prefer this size and still cut it in half. If you do use a smaller container make sure it’s tall enough to accommodate the rising of the bread during cooking.
2. In a bowl, add all of the above ingredients and mix them together with a whisk.
3. Immediately pour the batter into the prepared container.
4. Microwave for 90 seconds, there were times that I had to add another 30 seconds to the cooking time if the container was smaller. Once the bread is done I cut it half and leave it on a paper towel, this helps the bread not get soggy. I, also, prefer it toasted.
However you eat it I hope you enjoy it!!!!
If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites.
Last week I wanted to make ribs but every BBQ sauce I looked at had off-plan ingredients so I decided to make my own and let me tell you – I was not disappointed when I was done. The BBQ sauce turned out phenomenal – it was sweet with a little kick – it was perfect. I hope you enjoy it as much as I did. This recipe makes enough to use for 2 racks of ribs (with a little left overs). I like to really slather my ribs with BBQ sauce before broiling them.
Barbecue Sauce Ingredients
1 cup of ketchup
1/2 tsp blackstrap molasses
2 TBSP all fruit raspberry jam
1 TBSP chopped parsley (dried or fresh)
1 TBSP nutritional yeast
5 tsp apple cider vinegar
2 tsp garlic powder
2 tsp onion powder
2 tsp worcestershire sauce
1 tsp paprika
2 tsp liquid smoke
2 tsp Dijon mustard
dash of cayenne pepper
Instructions
1. Combine all ingredients in a medium sauce pan, whisk until all ingredients are well combines. Bring to a boil. Turn heat down to a steady simmer and simmer for 10-15 minutes. This gives the ingredients a chance to marry.
2. Allow the BBQ sauce to completely cool before storing it in the refrigerator. I used a mason jar to store mine.
Enjoy!!!
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1. In a large pan combine the first 3 ingredients. Bring to a boil and lower to a rolling simmer.
2. Simmer until the mixture reduces by half (this takes about 20-30 minutes). Keep a very close eye on the pan, stirring frequently – it can and will turn easily.
3. When the condensed milk has thickened add xanthan gum and whisk vigorously to incorporate.
Ingredients for the Bar Topping
1 cup of condensed milk 1 egg 1 cup of unsweetened coconut flakes 1/2 cup chopped pecans 1/2 cup chopped walnuts 3/4 cups of chocolate chips 1/3 cup of unsweetened coconut flakes (reserve for later)
Instructions to make the topping
1. In a medium size bowl whisk condensed milk and egg.
2. Add the rest of the ingredients and mix to combine.
3. Spread the topping over the cake and sprinkle with the reserved coconut flakes.
4. Bake for 15 minutes or until the coconut flakes are golden.
5. Allow to cool completely before cutting (if you can wait that long).
Enjoy!!!!
If you make this or any of my recipes please tag me on Instagram, I love seeing your take on my favorites.
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