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.

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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. 

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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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Special Occasion White Raspberry Cake

THM S / keto / Low Carb

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.

Cake:

             3/4 cups of almond milk
                2 tbsp of ACV

Mix and set aside for 30 minutes. This will make buttermilk you will need layer.

In a big bowl combine dry ingredients and set a side.

          2 1/4 cups of almond flour
                5 tbsp of coconut flour
1/2 cup + 1 tbsp protein powder 
                2 tbsp of baking powder
             1/2 tsp of mineral salt

In a mixer bowl cream butter and sweetener until light and fluffy. 
          9 tbsp of butter (room temp)
            1/3 cup of pyure sweetener

Add and mix.
              5 large egg whites (fresh is best)

Add and mix just until combined.
               half of the dry ingredients

Add and mix.
                  premade buttermilk
               1 tsp of vanilla extract
            3/4 cups of heavy cream

Add and mix.
                   the rest of the dry ingredients
           
Divide batter (I used a kitchen scale) into 2 8-9 inch pans lined with parchment paper and sprayed with coconut oil. 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.

Raspberry Jam

In a small saucepan combine the following 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. When done, 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 cup of frozen raspberries
                5 tbsp of water
                1 donk of stevia
                1 tbsp of xylitol
             1/4 tsp of xanthan gum

Whipped Cream Frosting

In a clean mixer bowl combine cream cheese and the sweetener and beat until the cream is light and fluffy (about 5-10 minutes). Then add the heavy cream and beat until stiff peaks form.
                4 oz of cream cheese (room temp)
                3 tbsp of pyure
             1/2 tsp of vanilla extract
             3.5 cups of heavy cream


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 to make it raspberry cream. Frosted the rest of the cake with the white whipped cream and made little swirls with the raspberry whipped cream.

Another idea would be to add all the remaining jam to the whipped cream frosting, mix it well and frost the cake "pink" - the possibilities are endless.

I hope you enjoy this recipe as much as I did. My husband thought it was great.