Cardamom and Cinnamon Latte

Trim Healthy Mama Fuel Pull / Sugar Free

If you have been following me for any length of time or know me personally you know my LOVE for coffee. What I really need to do is go work for a coffee company. I have no shame in saying that a good cup of coffee makes me really happy. Because I'm a coffee snub (I'm almost not ashamed to say this either) I have a REALLY hard time going out for coffee, coffee shops coffee doesn't compare to what I can make at home for a fraction of the price, plus it's sugar free. Over the last few days I have been on this cardamom and cinnamon latte kick, this latte definitely has a little Middle Eastern kick to it. 

Ingredients for the Latte

2 shots of espresso (I use coffee)

2 tbsp of cashew milk

2 tbsp of half & half

3/4 tsp Pyure sweetener

cardamom for garnish

cinnamon for garnish

Instructions to make the Latte

1. Fill a portafilter with espresso (or in my case coffee), run your finger around the edges to remove any access coffee grinds, insert and lock the portafilter.

2. Take a cup that you will be using to make your latte (a glass cup makes for a beautiful latte) and add the sweetener, cashew milk and half & half. Steam the milk until it's nice and frothy, moving your cup from side to side.

 

3. When the milk is frothed, take the cup and put in under the portafilter and 'brew the espresso'

            

4. Garnish with crushed cardamon and cinnamon. For my lattes I use 3 cardamom pods that I crack open and grind. Cardamom is somewhat strong so a little goes a long way. 

 

Enjoy!!!

*** if you leave out the cardamom and cinnamon this latte is the perfect base for ANY flavor, you can make it as fancy or as simple as you like your latte.

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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Cloud Eggs

THM S / Keto / Low Carb / Gluten Free

Ingredients 

2 egg whites
   pinch of salt
2 tbsp of Parmesan cheese
1 tsp of dried parsley
1 1/2 strips of bacon (chopped)

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1/2 tsp of ghee
2 egg whites
1/2 tsp nutritional yeast
   pinch of salt
2 pinches of the reserved bacon
1 tbsp of cheddar cheese (shredded and not packed)

Instructions

1. Preheat oven to 450. Line a small baking sheet with parchment paper. Set a side.

2. In a stand mixer beat 2 egg whites and the pinch of salt until stiff peaks form. About 3 minutes.

3. Gently fold in the cheese, dried parsley and bacon bits (reserve 2 small pinches of bacon).

4. Spoon the egg white mixture into 2 mounds. With a back of a spoon press the center down, creating a nest.

5. Bake for 3 minutes.

6. In a small pan melt the ghee and fry the two egg whites, seasoning them with salt and nutritional yeast. You are shooting for scrambled egg whites.

7. Divide the egg white scramble and spoon them into the baked 'clouds'.

8. Sprinkle each cloud with the shredded cheddar cheese, just a small pinch for each. Top with the reserved bacon.

9. Return the baking sheet to the oven and bake another 3 minutes. This recipe serves two.

Enjoy!!!!

 

I paired my egg cloud with fried cabbage with spinach and topped it with hot sauce.

This is such a simple meal to make in any setting (for Trim Healthy Mamas).
Replace the bacon with either turkey or chicken and leave out the cheddar cheese and you have an amazing and delicious Fuel Pull (you will have to keep an eye on the fat when frying the egg whites). And a bonus it fits the parameters of Deep S.

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Creamy Steel Cut Oats

Trim Healthy Mama E

Ingredients

1/4 cup of steel cut oats

1/2 cup of water

1/2 cup of almond milk

1 doonk of stevia

pinch of salt

Toppings

Jam 

Fruit

Instructions

In a medium sauce pan combine the steel cut oats, almond milk and water. Cook on medium-high heat until most of the liquid has evaporated, about 20-25 minutes. When the oats have cooked add the stevia and salt, mix well. 

Transfer the oats to a bowl and top with your favorite jam and fruit or enjoy it plain.

Enjoy!!!

* I love topping mine with raspberry all fruit jam and half a sliced banana.

Lazy Peach Cobbler

Trim Healthy Mama E 

Recipe

2 tbsp of xylitol or other sweetener
1/2 tsp molasses
1 cup rolled oats
1/2 cup sprouted wheat flour
1 tbsp of coconut oil (melted)
1/4 tsp of salt
3-4 tbsp of almond milk

Topping

2 peaches (diced)
juice of 1/2 lemon
1 1/2 tsp of pyure (or other sweetener)


Instructions

Preheat oven to 375.

Line a 10 inch spring form pan with parchment paper.

 Mix the xylitol and molasses to make brown sugar. Set a side.

In a stand mixer combine the rolled oats, sprouted flour, coconut oil and salt. The crumble will be thick and sticky. Add the brown sugar and almond milk. Mix. It will still be thick.

Reserve a little less than half of the crumble and set a side.

Press the remaining crumble in the prepared pan to serve as the crust. Scatter the diced peaches over the crust. Squeeze the lemon over the peaches and sprinkle Pyure (or other sweetener) over the peaches. Top the peaches with the reserved crumble.

Bake for 30 minutes or until golden brown.

Let it cool and enjoy!!!