Creamy Garlic Mushrooms

16 oz baby bella mushrooms, cut in half
4 garlic cloves, minced
4 T Cream Cheese

3 T heavy cream
2 tsps of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
2 tsp of olive oil

Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. Add the cream cheese & stir until melted. Add the heavy cream & stir until combined. Add the herbs and season to taste with salt and pepper.
Keep warm until ready to serve.

Mashed Cauliflower

Recipe from: https://www.ibreatheimhungry.com

1 head of cauliflower

2 Tbsp heavy cream

1 Tbsp butter

2 ounces sharp cheese

salt and pepper to taste

 

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.

 

Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.

 

Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

Broccoli Salad

10 slices of bacon, cooked & crumbled
6 c.broccoli, chopped fine
1/4 c. red onion, chopped
1/2 c. craisins
1 c. sunflower seeds

Dressing:
3 T red wine vinegar
2 T sugar (I use 2 t. truvia)
1 c. mayo

Add broccoli, onion, craisins & sunflower seeds to large bowl. Mix dressing ingredients together & pour over broccoli. Stir to coat evenly. Top with crumbled bacon.
*You can also add diced cooked chicken.

Zucchini Relish

10 C. Coarsely chopped zucchini (I use the coarse blade on my meat grinder)

3 green peppers

2 red peppers

3 large onions

1 C. chopped celery

5 T. salt

2 1/2 C. white vinegar

4 C. sugar

1 t. nutmeg

1 T. mustard seeds

1 t. turmeric

1 T. celery seeds

1/2 t. black pepper

2 T. cornstarch

Grind together the zucchini, peppers, onions & celery. Sprinkle with the salt; Mix well. Let stand overnight. Drain the vegetables & rinse thoroughly with cold water & drain again. Place in a large pot; stir in vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper & cornstarch. Bring to a boil. Reduce the heat & simmer for 20 minutes. Ladle into hot sterilized pint jars. Process in water bath for 5 minutes. Makes 6-8 pints

DILLY BEANS

 2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.

Asian Turkey Lettuce Wraps

1 T olive oil
1 1/4 lb lean ground turkey
1 red bell pepper, finely diced
1 clove garlic, minced
1/8 t. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced chestnuts, drained & chopped
3 T. hoisin sauce
2 T lower-sodium soy sauce
1 T. rice vinegar
2 t. roasted red chili paste
1/8 t. salt
12 boston lettuce leaves

Heat 1 T oil in large skillet over med-high heat. Add turkey, diced peppers, garlic & ginger. Cook for about 6 min until browned. Stir to crumble.
Combine turkey mixture, onions & chopped water chestnuts in a large bowl. Set aside

In a small bowl, whisk together sauce ingredients & drizzle over the turkey mixture. Toss to coat completely.
Add about 1/4 c. turkey mixture to each lettuce leaf, serve & enjoy!

Strawberry-Banana Smoothie

2 Bananas
4 c. frozen strawberries
2 c. strawberry yogurt
1 1/2 c. milk (I use 1/2 c. powdered milk + 1 1/2 c. water)

Add all ingredients to blender & mix until smooth

Serves 6

Killer Marinated Tomatoes

Recipe from www.butteryum.org 

 

6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)
3 T fresh parsley, chopped
2 T fresh basil, chopped
1 T sugar
1 1/2 t garlic salt
1 1/2 t seasoned salt
1/2 t ground black pepper
3/4 t dried thyme
3/4 c canola oil
1/2 c red wine vinegar
3 scallions, sliced

Whisk everything but the tomato wedges together in a bowl.
Add the tomatoes and stir to coat.
Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!
Store leftovers in the fridge, but allow them to warm to room temperature before serving.

Avacado Black Bean Corn Salad with Cumin Lime Vinaigrette

Adapted from www.averiecooks.com

Salad:
1 15 oz can black beans, drained and rinsed
1 medium ripe tomato, diced (Roma or vine-ripened)
1 medium ripe avocado, peeled and diced for garnishing
3/4 c frozen corn (I rinse it straight from the freezer and add it; I don't cook it)

Vinaigrette:
4 T lime juice
3 T honey
3 T olive oil
1 t cumin
1/2 t salt, or to taste
1/2 t black pepper, or to taste

Directions:

Salad - Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Vinaigrette - Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor.

One Pan Healthy Sausage and Veggies

Adapted from www.chelseasmessyapron.com

2 cups red potato, cubed small
2 c. fresh green beans, trimmed & halved
1 large head of broccoli, chopped       
11/2 cups chopped bell peppers

8 oz pkg sliced mushrooms                  
2 small zucchini, coarsely chopped
9 oz pkg smoked sausage or kielbasa, cut in coins      
4 T olive oil
1/4 t red pepper flakes
1t paprika
1/2 t garlic powder
1 T dried oregano
1 T dried parsley
1/4 t salt
1/4 t pepper

Serve with: fresh parsley, quinoa/rice, & lots of freshly grated Parmesan cheese

Preheat the oven to 400 degrees
Line a large sheet pan with foil or parchment paper.
Place the veggies (except mushrooms & zucchini) and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Add mushrooms & zucchini. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
Enjoy with rice or quinoa and fresh parsley if desired.

Avacado Tuna Boats

1 avocado, cut in half & pitted
1 can tuna, draimed
1/4 c. diced pepper
1/4 c. cilantro, chopped
1 T. lime juice
salt & pepper, to taste

Scoop some avocado out to make a bowl & mash it in a bowl, add tuna & remaining ingredients. Fill avocado boats & eat! Yummy!

Overnight Oats

 

Recipe adapted from: www.damndelicious.net

1/2 c. Old fashioned oats
1/2 c. greek yogurt
2/3 c. almond milk
1/2 t. Truvia
1 T. Chia seeds
dash of salt
Layer all in a pint mason jar & stir.
Add 1/3 c. berries (raspberries are my favorite)
Let soak overnight. Enjoy!
I have left this for 3 or 4 days in the fridge & it's still yummy!

Try these other variations:

Strawberries and cream

• 1/2 cup strawberries, chopped
• 1 tablespoon mini chocolate chips

 

Tropical delight

• 2 tablespoons diced kiwi or mandarin oranges
• 2 tablespoons diced pineapple
• 1 tablespoon toasted coconut flakes
  

Blueberry lemon cheesecake

• 1/4 cup blueberries
• 1 teaspoon lemon zest
• 1 teaspoon honey (instead of Truvia)

Pumpkin pie

• 2 tablespoons pumpkin puree
• 2 tablespoons pecans, chopped
• 1 teaspoon maple syrup (instead of Truvia)

PB&J

• 1 tablespoon strawberry jam (instead of Truvia)
• 2 tablespoons peanut butter
• 2 tablespoons peanuts, crushed

Apple pie

• 1/4 cup diced apples
• 1/4 teaspoon ground cinnamon
• 1 teaspoon maple syrup (instead of Truvia)

Black Bean Brownies

1 1/2 c. black beans (15 oz can, drained)
2 T. cocoa pwd.
1/2 c. quick oats
1/4 t. salt
1/2 t. baking pwd.
1/3 c. maple syrup or honey
1/4 c. coconut oil or butter
2 t. vanilla
1/2 c. chocolate chips+ more for top
Combine all in blender (except chocolate chips) until smooth. Stir in Chips. Pour into greased 8X8 pan. Sprinkle with chocolate chips. Bake 350 degrees for 15-18 min.
There is no egg in this recipe, so really you just need the brownies to set up. These are great warm or cold. You can put these in the fridge to set up a little faster.

Trim Healthy Mama Drink Cards

I printed these out on 4X6 cards. You might have to copy and paste them to a Word file to do that....

Snickers Protein Shake (FP)

From: www.dashingdish.com

1/2 C.  0% Cottage Cheese

1 T. Truvia or 6 shakes of pure stevia powder (only 3 holes showing)

8 Ice cubes

1/2 C. almond milk

1/2 C. water

1 T. cocoa powder

2 T. Peanut flour

1/2 t. caramel extract

1/2 t xanthan gum or glucomannan

1 Scoop Vanilla protein powder (I add this at the end or it gets foamy)

Caramel Apple GGMS

2 C. water

2 T. ACV

1/4 t. caramel extract

1/2 T. Truvia or 3 shakes of pure stevia extract powder

Sprinkle of cinnamon

Singing Canary (FP)

Juice of 2 lemons (1/2 c?)

4000 mg Vitamin C powder

1/2- 1 t. turmeric

2 t. vanilla protein powder

3 pinches sea salt

1 t. vanilla

1/2 T. Truvia

4-8 drops of lemon essential oil

1 t. MCT oil

2 qts. water

Cinnamon Bun Protein Shake (FP)

1 C. almond milk

2 T. cinnamon

1/2 t. vanilla

1 t. butter extract

6 ice cubes

1 T. Truvia

1 scoop vanilla protein powder

Key Lime Pie Protein Shake (S)

1 C. almond milk

3 t. lime juice

6 ice cubes

2 T. cream cheese

1 T. Truvia

1 scoop vanilla protein powder

Thin Mint Protein Shake (FP or S)

From: www.gwens-nest.com

1/2 C. 0% Cottage cheese

1 C. unsweetened Almond milk

1 1/2 C. ice cubes

1 T. Truvia or 6 shakes of pure stevia powder

1/4 t. xanthan gum or glucci

1/4 t. peppermint extract

2 T. Heavy cream (makes it S)

1/2 oz. skinny chocolate (makes it S)

If using for meal replacement, add 1 scoop vanilla protein powder at the end

Pumpkin Pie Protein Shake (FP)

From: www.galonamission.com

1/2 C. unsweetened almond milk

1/2 C. water

1 T. Truvia or 6 shakes of pure stevia powder

1-2 C. ice cubes

1/4 t. xanthan gum or glucci

2 T. canned pumpkin

1/2- 1 t. pumpkin pie spice

1 Scoop vanilla protein powder

 

Strawberries & Cream Frappe (FP)

1/2 C. almond milk

1/2 C. water

1 C. ice cubes

1/2 C. Frozen strawberries

1 T. Truvia or 6 shakes of pure stevia extract (only 3 holes showing)

1 Scoop vanilla protein powder

Hot Cocoa (FP)

1/2 C. almond milk

1/2 C. water

1 T. cocoa powder

1 T Truvia or 6 shakes of pure stevia extract

2 pinches of salt

1/2 scoop vanilla protein powder

Mix with stick blender, warm in microwave

Strawberry Limeade GGMS (FP)

From: www.awomanswalk.blogspot.com

2 C. water

2 T. ACV

1/2 T. Truvia or 3 shakes of pure stevia extract powder

2 T. lime juice

1/2 t. ground ginger

5 frozen strawberries

Blend in blender

 Peanut Butter & Jelly Protein Shake (FP)

1 C. almond milk

2 T. Peanut flour

1 T. Sugar free Jam

6 ice cubes

Stevia powder, if needed

1 scoop vanilla protein powder

Root Beer Float Protein Shake (S)

1 C. almond milk

6 ice cubes

2 T. cream cheese

1 T. Truvia

1/2 t. Root beer extract

1 scoop vanilla protein powder

Add water if more liquid is needed

Turtle Cheesecake

1 C. almond milk

1/2 t. caramel extract

6 ice cubes

2 T. cream cheese

4-5 pecans

1 T. Truvia or 6 shakes of pure stevia

1 scoop vanilla protein powder

Wild Berry Blast Protein Shake

1 C. almond milk

1/4 c. frozen raspberries

4 frozen strawberries

1/4 c. frozen blueberries

1 T. Truvia

6 ice cubes

1 scoop vanilla protein powder