Hot Canapé Topping

Trim Healthy Mama S / Keto / Low Carb

A canapé is a small piece of bread served with a savory topping, it's a fancy way of saying an open faced sandwich. The flavors of these ingredients work so well together and compliment one another beautifully, I could each hot canapé EVERY day.

Ingredients for the canapé topping

1/3 cup diced tomatoes*

1/4 cup Mexican cheese mix

1/2 cup mozzarella cheese

1/2 cup cubed rotisserie chicken (or other deli meat)

1/4 tsp smoked paprika

   3 tbsp mayonnaise 

   1 garlic clove, crushed 

Instructions 

1. In a medium size bowl combine all ingredients and gently mix to incorporate all the ingredients. This makes about 1.5 cups of topping.

2. Top your favorite sliced bread or crackers (such as wasa crackers) and toast them in a toaster oven until the cheese is melted and bubbling (use foil to avoid messes and easy clean up).

2. Store the remaining topping covered in your refrigerator for up to 4 days (mine has never lasted longer that 4 days, we eat it well before than).

Enjoy!!!

* red tomatoes look really nice in this topping. This year we are growing yellow cherry tomatoes so that is what I used.

If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites. 

Please leave a review here and follow me on Instagram at @mytrimkitchen.

Avocado Garlic Spread

Trim Healthy Mama S / Keto / Low Carb

There is something about avocado when paired with a good cracker or bread and topped with Everything Bagel seasoning is amazing. This avocado garlic spread is so easy and quick to make, you know everything that goes into it and it's beyond delicious. The addition of nutritional yeast elevates the flavor to a whole new level. I hope you like it as much as I do.

Ingredients for the Avocado Spread

2 ripe avocados
2 large garlic cloves, crushed (I use 3 garlic cloves)
3/4 tsp salt
1/4 tsp smoked paprika
1 lemon juiced
2 tsp nutritional yeast
1 avocado pit

Instructions

1. Cut the avocados in half and remove the pits, reserve 1 pit. Mash the avocados with a fork.

                  

2. Add the crushed garlic, salt, paprika, nutritional yeast and lemon juice. Mix well until combined. Add more if needed.

3. Word on the street is if you put the pit back into the spread it will stop it from turning brown.

Enjoy!!!

** Nutritional yeast didn't make it into the ingredient picture.

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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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. 

Please leave a review here and follow me on Instagram at @mytrimkitchen.

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)

~~~~~~~~~~~~~~~~~~~~~~~~

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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Chocolate Buttermilk Cake

Trim Healthy Mama S / Low Carb / Keto

Ingredients for Cake

1 Cup of almond milk
2 tbsp of ACV
4 large eggs (room temperature)
4 tbsp of refined coconut oil
3/4 cup (Nili's Baking Mix)
1/4 cup Pyure sweetener
splash of vanilla
1 tbsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
5 tbsp of cocoa
1/4 cup of 85% dark chocolate chips (melted)

Instructions for Cake

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.

Ingredients for the Frosting


2 1/4 cups of heavy cream
2-3 tbsp of pyure*
1/2 tsp of vanilla extract
3 oz of softened cream cheese

Instructions for the Frosting

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.

If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites. 

Please leave a review here and follow me on Instagram at @mytrimkitchen.

Pipeable Chocolate Frosting

Trim Healthy Mama -S / Low Carb / Keto

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 servings. I like plain whipped cream frosting but adding that small amount of cream cheese really elevates the flavor of the frosting.

Ingredients

1 1/2 cups of heavy cream
1 Tbsp of Xylitol*
4 doonks of stevia*
2 Tbsp of cocoa powder
1/4 tsp of vanilla extract
2 oz of softened cream cheese


Instructions 

1. Add all the ingredients to 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.

Tomato Zucchini Bites

Trim Healthy Mama S / Low Carb / Keto 

Ingredients

1-2 peeled and sliced zucchinis (1/4 inch thick) 

3 eggs whisked 

1/4 tsp of salt

1/4 cup of mayo

2 good size garlic cloves (crushed)

2-3 tomatoes thinly sliced

In a medium size bowl whisk the eggs and salt. Set a side.

Heat a little bit of EVOO in pan on med heat. Layer paper towel over a large plate or tray. Dip the zucchini slices dip into whisked egg and fry them on both sides until a deep golden color. Adding oil as needed. Adjust the egg ingredients as you run out. Once the zucchini is done cooking put them on the paper towel to cool. 

Let the zucchini cool completely. 

In a separate mix the crushed garlic and mayo. Set a side.

Slice the tomatoes and put in a colander so the juices can run off just until you are ready to use them. 

Once zucchini has cooled, spread a thin layer of mayo, slice of tomato and sprinkle with pepper.

Enjoy!!!!!

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!!!