Hello everyone, this post is just a short note to let you all know that I am in the middle of moving this site over to a self hosted site so that I can better service you wonderful people by offering newsletters, more content and great things to come. Please bare with me as I go through this transition. The new site is up and running but is a work in progress. Please feel free to hop over there and subscribe so you will not miss all the new recipes going forward. All my social media pages and pins have been updated with the new information. Check out the new site here at My Table of Three.com. Thank you so much for your support on my blogging journey this far and I am so excited and always I am looking forward to sharing so much more with you guys!
Isn’t it amazing how sometimes the simplest of side dishes can wow the family and take an ordinary meal to the next level? I love it when that happens! This Sweet Potato and Apple Hash has done that around our table. I grew up digging up sweet potatoes in my parent’s garden and eating them several times a month. There is no denying that they have always been one of my favorite side dishes and my little guy feels the same and always eats his portion and raves the whole time. Anytime I can introduce him to new flavor combos that he likes I know that I have done something right.
This roasted vegetable hash works well for vegans and vegetarians or people simply looking for a great low fat alternative side. It also fits well into the Trim Healthy Mama diet plan in the energizing meal category. We love pairing this side with a lean roasted pork loin or turkey breast. The seasonings in the hash pair well with the favors of the those proteins. I can see this side being a hit on the Easter or Thanksgiving table during your family feast. There is just something about the sweet hearty flavor of the sweet potatoes mixed with the tartness of the apples that sets this apart from just being the ordinary old standby of roasted veggies.
I wish these pictures had a scratch and sniff options. I think it would make a nice candle scent for the fall but I am odd that way. No surprise, right?
When this deliciousness roasts the apples cook quicker than the potatoes, making them become a little mushy but don’t worry because that is part of the magic here. As they begin to mush the natural sugars of the apples are caramelizing and clinging to the onions and potatoes melding them all together in a big flavor hug. Trust me when I say this is one veggie hug side dish that you don’t want to miss out on. Try it soon!
Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)
Serves: 4-5 Oven Temp: 350
5 small sweet potatoes
3 small Granny Smith Apples
1 small red onion
1 1/2 Tbsp olive or coconut oil
1 tsp Rosemary (sage leaf will work also)
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp salt
1/4 tsp black pepper
Directions: Chop up your veggies into even size cubes. Chop the onion in medium size pieces and break apart the onion so they are not so thick. Keeping the pieces close in size will help ensure the potatoes cook evenly. Add all your cubed ingredients into a large bowl and add in your spices and the oil. Toss the mixture together until all the pieces have some spices on them. Place the seasoned hash on a large baking sheet in one even layer and place in a preheated 350 degree oven. Bake the hash for 50 to 60 minutes. The main factor will be when you potato reaches your desired tenderness. Remove the pan from the oven half way through the cooking process and flip the pieces over so they get some color on both sides. Be sure to spread them out even again before returning to the oven. Finish cooking and serve.
**Note: For those that follow a plan where you watch carbs can count on roughly 25-30 carbs per cup. I like to enjoy 3/4-1 cup as a serving. This number is an estimate and it will vary some either way depending on the sizes of your sweet potatoes and apples. If you want to know your exact count you will need to calculate your own carbs based on your ingredients.
One of my favorite things to do on my journey to health as you may have noticed is to find ways to enjoy my favorite recipes from childhood or special times in my life without the heavy carbs and processed sugars. This pie recipe is no different. It is inspired by a pie that I seen at bed and breakfast years ago that no doubt would have been delicious but full of the sugar I try to avoid. Though not exactly the same this version of a buttermilk pie is pretty close to what I remembered it being.
I am not sure what made me think of that pie a couple weeks back but as soon as I did I knew that I needed to try my hand at making one sugar free and low carb. I set out trying to find an old family recipe of buttermilk pie that I could play around. As you can see from the pictures I did find one in our family cookbooks and indeed had some success at converting this beautiful pie over to one we can enjoy without guilt! This is not an overly sweet pie so if you like really sweet you may want to adjust the amount of sweetener you use, but we thought it was just about right for our liking.
I know you may be wondering about how I made a low carb pie out of buttermilk but don’t fret because I found a way to get the texture and taste very close to a buttermilk pie without actually using buttermilk. The sour milk that is typically used in buttermilk pies can be a little to high in carbs for my perference but I get the same effect here by using heavy whipping cream with a tablespoon of white vinegar. A kitchen hack I have seen used in regular milk many times around the internet. When you add the vinegar to your cup of whipping ream it basically sours and thickens the cream. Basically changing it into a lower carb ‘mock buttermilk” and thus becoming the key ingredient of this pie. It may not sound appealing but the taste and texture of this pie will surely win you over. It is creamy and so rich that you will love it. Again, it may not be an exact replica but very close in my opinion.
I love coconut but my husband and son do not share the same enthusiasm with the “chewy stuff” (as my little guy calls) it so I will definitely be making this pie again soon and leaving it out for just a basic Low Carb Buttermilk Pie for those guys. After all they do put up with tasting all my creations ….good and BAD. Believe me when I say again, there have definitely been some bad! So I try to cater to them as often as I can to keep them happy and willing! If you don’t like coconut either you can omit it totally or perhaps add chopped nuts instead. I am sure it will be great either way.
Find me on social media and follow along for the ride!
Coconut Buttermilk Pie (Low Carb, Gluten Free, THM Friendly)
Oven Temp: 350 Serves: 6-8
1 cup of heavy whipping cream
1 Tbsp white vinegar
1 cup of unsweetened shredded coconut
1/2 cup plus 2 Tbsp of Pyure or Truvia (see note below recipe)
1 stick of softened butter (not melted)
5 large eggs
1 tsp of pure vanilla
pinch of salt
*First stir in the vinegar with your heavy cream and let sit for 10 before mixing in your filling
Directions: To make your filling combine all the ingredients except the coconut in a mixing bowl and mix on medium speed until all the ingredients are incorporated and smooth. There should be no lumps. It is important to have your butter very soft so that it mixes in but DO NOT melt the butter and add it to the pie as the heat from the butter will scramble your egg mixture. That is a mess, trust me. Once your filling is smooth you can stir in your coconut flakes and add the mixture to your crust. Bake the pie in a preheated 350 degree oven for 30-35 minutes or until it is completely set. Oven temps vary so your baking time may also.
1/4 cup of Oat Fiber
1 1/4 cup of THM Baking Blend (or your low carb favorite mix)
3 Tablespoons of Pyure Sweetener
pinch of salt
1 1/2 sticks of cubed cold butter
5-6 Tablespoons of cold water
**To Make the crust add in your dry ingredients into your food processor and pulse a few times to mix. Next on low speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your dough will become very wet and will be sticky and hard to roll out. As soon as it comes together and can be formed into a small flat disc. Wrap it tight in clear wrap and refrigerate for 15-20 minutes. When chilled place it between two pieces of parchment paper and roll it out to fit your 9-10 inch pie plate. This crust can be temperamental so be patient when you are getting it into your pan. If it tears or rips don’t worry, just patch it up. The filling covers the imperfections.
Note: If you are using a different sweetener you can use this sweetener conversion chart on the Trim Healthy Mama website to determine the correct amount you need.
Someone ask me the other day if I ever had bad days in the kitchen. I just laughed as they ( my many bad days) all came flooding back to me. So to answer, I tucked the most embarrassing ones back in the dark corners of my mind for another time and confessed some of the others. Hey, I need to keep some mystery about me don’t I ? Of course!
Looking back several of those memories cause me to giggle but there are some that make me CRINGE when I think about look and taste of them. I won’t subject you guys to all of my recipe bloopers yet (maybe in the future) but to get a glimpse just imagine my waffle maker that took my husband days okay a whole week to get clean! Yep, bless his heart he is my biggest supporter and he graciously tackles dish detail in our home. Trust me, taking on a food bloggers kitchen is no easy feat. Some weeks there is a bottomless sink of dishes at all times during the day! Poor guy, but he enjoys when I pay him with the finished treat.
Thankfully, my latest botched trial for a recipe turned out to be a nice surprise instead of an embarrassing moment that I would like to forget. This creamy and rich casserole was meant to be something TOTALLY different but I got half way into making the dish and realized that I had somehow forgot to purchase some items to finish it. So that recipe just didn’t work out that night but “tada” a nice new family style meal that is so satisfying and super easy to make.
Oh this casserole isn’t going to win any trophies in the “oh so fancy” category but it does score major gold for the “no special ingredients” and “freezer meal” categories. I don’t know about you, but those two trump fancy with this busy girl any day of the week!
Now, let me tell you more about why this casserole is a smart dinner option. Remember earlier I said it was super easy, man did I tell the truth! You just add all the sauce ingredients into your food processor and blend until smooth. After you have blended and set aside your sauce you can then work on the “Florentine” component of the dish but don’t let that fancy word fool you for a second. In this recipe it just means that spinach is involved. I use 10 ounces of fresh cooked spinach that has been sauteed, drained very well and then added to the casserole mix. See, nothing fancy about spinach. I prefer cooking my own spinach from fresh because I think it has a milder taste. You can absolutely use frozen if it is easier for you also. If you totally are against the spinach you can use kale or even leave it out if you want. In any case just make sure you squeeze all the excess water out of your greens before adding it to your mix or it could become a watery mess.
Oh and word to the wise if you cook your own instead of frozen, wait until it cools completely before squeezing the water out. OUCH! Yep, I am speaking from experience. In my defense I was in a hurry to get the casserole done to feed my hungry family and again my zonked brain was lacking energy at the time. It had been a long day but ended well.
Once you have your spinach cooked and drained you can toss it in a big mixing bowl with your shredded chicken, 4 oz of your shredded cheese and half (1/3 cup) of Parmesan. Next pour your sauce mixture into the big bowl and add in the spices. Once it is all added just stir the mixture up until all ingredient are incorporated. Lastly, pour your mixture into your 13×9 baking dish and top with the remaining cheeses. Bake and serve! You can find the full recipe and baking temperature below in the recipe section of this post.
If you are making this as a freezer meal you would add it to your pan and top with the remaining cheese. Cover it tightly and put it into the freezer. When you are ready for your meal just thaw it in the fridge the day before and bake it for dinner the next evening. You could bake it straight from frozen but that would add about an hour or more to the cook time, so I highly recommend thawing first. I also love using disposable pans for my freezer meals for faster cleanup later and my hubby thanks me for that each time I do, haha! I hope you enjoy this casserole around your table as much as we do!
Side dish suggestions: I would suggest a small serving of a nice green salad or other green non-startchy veggies since the casserole has some carbs already from the spinach and sauce. I typically eat about a cup of this as a serving. It is very filling and satisfying.
1 (14.5 oz) jar of Prego Artisan Three Cheese Sauce
12 oz. Thawed Spinach (drained and squeezed dry)
2 lb. shredded chicken
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried parsley
*Note: When buying your cream cheese, mayo and jarred sauce try to look for the brands that have 1-2 carbs per serving or LESS to avoid over doing it on carbs. The brand I suggest in the recipe are the lowest I have found.
Directions: In a food processor add in your cream cheese, Prego Sauce, cottage cheese, mayo and eggs. Blend all the ingredients in your food processor until it is smooth. In a large mixing bowl add in your shredded chicken, spices, thawed and drained spinach (remember to squeeze extra water out), 4 oz of the Mozzarella and 1/3 cup of the Parmesan. Pour your sauce mixture into the bowl with the the other ingredients and stir until it is all completely incorporated. Once your mixture is ready pour it into a 13×9 baking dish and top with the remaining cheeses. Bake the casserole in a preheated 350 degree oven for about 45 minutes and serve with a lite salad or non-starchy veggies like green beans.
Chinese food is one of my favorite types of food and if you haven’t been around the blog enough to know that tidbit, you can hop over to my Chinese Pork and Broccoli and my Low Carb Chinese Fried Rice posts to get a glimpse into my love affair. In those posts you will find out that Chinese take out doesn’t love me as much as I love it. Those darn MSGs and processed carbs do a number on me and that has speared me forward on my search for easy and healthier DIY recipes for my favorite Chinese inspired dishes.
Thankfully, for those times when I don’t feel like creating my own recipes there are dishes like this “Cashew Chicken” from the new Trim Healthy Mama cookbook out there that can easily satisfy my cravings. This tasty recipe can be found in the book’s “Family Skillet Meal” section on page 65. We love this recipe and I have made it several times now. With this recipe severing 6-8 people it is great for our small family of three with leftovers for our lunches the following day. There are a couple of ingredients that my family doesn’t like so I just leave them out. You might spot which ones are missing if you compare my pictures to the lovely photo in the book but I don’t always cook and tell. The recipe page in my book has a permanent “dog ear” marking it for easy access. Although, I have made it enough now to almost remember the recipe without the book, lol.
This easy recipe is a great way to change up chicken when you are “stuck in a chicken rut”. Yep, there are those mad rhyming skills of mine again, lol! With the recipe falling into the “S” category you can use white or dark meat, making this an easy recipe to adjust to what you have on hand or what is on sale. I love recipes like that, don’t you? I use boneless and skinless breast meat most often but strictly because I prefer it over the dark. I have heard some rumbling from my husband about the lack of dark meat in my dishes lately so I plan on using some boneless and skinless thighs or combining the two varieties next time I cook this. I am really glad the ladies included this “S” meal in the cook book but with a few adjustments to the recipe I am thinking you could make it into an “E” dish if you wanted to have it with brown rice. I would suggest looking over the ingredient list carefully and adjusting the items with fat if you choose to convert it. Check the THM Plan Book for guidelines in the “E” fuels. One thing to remember is that in an “E” meal you need to keep your fat grams per meal at 5 or less. I have not attempted to adapt this recipe myself because I really enjoy the flavor of the Sesame Oil in this dish. I also save my energizing meals for my breakfast so I don’t see any such changes coming for us.
There are a few steps to this recipe but they all are pretty simple, not to mention the recipe cooks up fairly quickly once you get all the components prepped. If I had to pick my least favorite part of making this recipe it would be the chopping of the meat and veggies but that isn’t hard for lazy mama to forgive when I taste the finished product. Yum!
I have learned to do some prep the night before while I am cooking dinner so when I go to cook it the next night it goes even faster, yay for faster meals! I have also made this as a freezer meal and it works nicely. I just cook my veggies until they slightly tender (you don’t want them to be mush when you reheat them). Next, I cook my chicken thoroughly. Then I combine it all, except the sauce, and put it into a 9×13 disposable pan, cover with foil and freeze. When I am ready for the meal I put it in the fridge the night before and let it thaw until I am ready to reheat it for dinner time the next day. As you heat it through just throw the sauce together in the blender. Add the sauce to the “Cashew Chicken” and cook for 5 minutes or so. It tastes just as good pulling it out of the freezer. Win!!
Speaking of taste,this recipe is wonderful just as written but like I mentioned you can adjust the it if there are some ingredients that you or your family don’t like. I was even reluctant myself at first to try it due to the use of Gluccie as the sauce thickener. If you happen to have read my review on the Zapple Crumble then you might already know of my general feelings for Gluccie. The “slimy” feel that this thickening agent lends to my pallet is not one I wanted to taste again. Yuck to Gluccie has been my motto for a while now. Yes, I may be weird. I know this (I embrace it!) and I also know there are some of that say it isn’t slimy at all. So I was willing to try again. I am certainly glad I did because it is not overly detectable to me here which surprised and delighted me at the same time!
So if you are like me and you can admit that you are weird are not a fan of Gluccie take a chance on this one like I did. I don’t think you will be disappointed. However, if you don’t want to try Gluccie or if you don’t have any on hand I am confident that the dish would be just as tasty even without any thickeners. Your sauce may not coat your meat and veggies as much since it would be a looser consistency but not a deal breaker in my book.
So if I wanted to express my feelings on this dish in Chinese I would say to you “它很美味” (Tā hěn měiwèi) and then I would thank Google for helping me look so smart, ha! But since I am just a little southern girl rambling in English I will just say “It is delicious”.
I am sure no matter if you eat it just as it is written in the book or if you make some adjustments to suit your family, you will agree that this is another great recipe from the Trim Healthy Mama Cookbook. Thanks for stopping by my table today for this recipe review. I hope it inspires you to get in your kitchen and get cooking!
If you have a recipe you would like me to try and review please leave me a comment below and I will see what I can do!
I have been on a peanut better kick lately in my desserts and even in my morning protein shakes. I just love peanut butter and always have. You might be a witness to this if you read my last post on my version of Peanut Butter Cookies. I am so glad I am not alone in my love of this nutty butter and that so many of you enjoy it also. I mean how can somebody not like peanut butter, right? I have never met anyone that doesn’t. Have you and were these peanut butter haters trust worthy? Just kidding, I am sure there are good people out there that do not share my addiction love of peanut butter. Maybe.
I would have to say that the only other thing I love as much as my dear peanut butter would be cheesecake! Again, you might be aware of my affection for this confection from my Chocolate Swirl Cheesecake post. Aww, look at that! I am a poet! Get it “affection for this confection”? Not impressed with my skill? Well thankfully this cheesecake should more than make up for my poetry talent or the lack of said talent.
It’s okay, I know you guys don’t just come by for my mad rhyming skills. Thank goodness that pressure if off! But now back to the reason you ARE here! The Peanut Butter Cheesecake! I baked this and most of my cheesecakes for that matter in my favorite 9″ tart pan but you could absolutely bake this cheesecake in a cake pan or casserole dish, say maybe a 11×9 or so. This amount of filling and crust fills up my tart pan perfectly but if you do it in a casserole dish or other dish don’t stress over getting it up the side too much. Just press the crust mixture into the bottom evenly so it is the same thickness (or as close as possible) with each piece. This will ensure the crust bakes evenly also.
No matter what style baking dish you use this cheesecake should serve about 6-8 people and put a smile on each of their faces. It sure hit the spot with my crew. Granted those smiles are dependent on how generous you are in sharing. Oh and if sharing is not your thing when it comes to your healthy treats I have just this to say… hide it and hide it fast!
Unlike my Chocolate Swirl Cheesecake there is no need for fancy swirls or different mixtures to add to the pan making this cheesecake super simply and a quick treat. I think from start to finish this simple and tasty cheesecake takes me about an hour to prepare. Yes, that includes mixing it up and baking. Great, right? Yes! Three cheers for simple and fast! Now I might be leading you astray a bit when I said it was so simple. Because if I am a true friend, and I aim to be…. I need to tell you that there is one complicated part of this cheesecake. Here it is….WAITING! Yes, waiting for this peanut butter piece of heaven to cool and chill for a couple of hours is no easy feat. Just ask my husband, whom I had to warn over and over “do not cut this cheesecake” before I left the house to run errands. Lol, I love him…and know him too well. Had I not warned him you guys would not have these pretty pictures to gaze upon while reading my ramblings…and sad poetry attempts. Your, welcome!
Thankfully he held out as hard as it was for him and when I returned it was chilled enough. So he was a happy man when I finally cut into it and served him up a slice or two. He says he is still a “growing boy” and needs his energy! Ha…well since I do love him so much I did reward him for his patience with a drizzle of sugar free chocolate and a squeeze of fresh whipped cream. He is still thanking me for this one a week later.
Chocolate and Peanut Butter makes me think of…”tried and true friends”….”dreams come true”….”soul mates”….you get it right? Well…throw them into a cheesecake form and you have a “till death do us part” kind of dessert! What? Over kill? Well…we have established before that I can be a bit of a dramatic type. So why stop now, right? Glad we agree on that because after all these years of being me there is just no hope of changing.
**You can use this chart via THM if using other sweeteners. Note: I have only made this recipe with the sweetener s I mention so I am not sure how others will taste in comparison.
1 1/2 cup of Trim Healthy Mama Baking Blend (almond flour would work also)
1/4 cup of unsweetened cocoa powder
1/4 cup Truvia or Pyure
pinch of salt
1 stick plus 3 tsp of melted butter
Directions: In a food processor mix your dry ingredients for the crust until all incorporated then slowly drizzle in the melted butter while the processor is on. When your mixture is done it will look like moist crumbs. Pinch some between your fingers and if it holds together it is finished. Press the crust mixture into the pan you are using. I used a 9 inch Wilton tart pan but an 11×9 baking dish or cake pan will work also. Once you add your crust to the pan then press it down evenly over the dish and up the sides bit if possible. In the cake pan or baking dish don’t worry about the sides, only an even bottom crust. Blind bake the crust for about 8-10 minutes in your preheated 325 degree oven.
While your crust is blind baking toss all your filling ingredients into a clean food processor. Mix the filling ingredients well until they are very smooth and creamy. If the filling looks too thick you can add in another 1/4 cup of cream or half and half and mix again. Once your crust is out of the oven after it blind bakes pour your filling into the crust. Spread it around evenly. Then bake your cheesecake for about 25 minutes in the 325 degree oven. You are looking for a cheesecake that does not wiggle. Pull the cheesecake out and let it cool completely. Once cooled, chill the cheesecake for a couple of hours or overnight before serving. Optional: I like to serve mine with a little melted sugar free chocolate chips drizzled over the top and some whipped cream but it is just as delicious plain. I use Lily’s brand chocolate chips but if you are not a purist you can use SF Hershey’s chips.
Cookies! I get as giddy as a young kid when I see or smell cookies baking. I know the holiday season is over and my pictures still show Christmas decor but believe me these Peanut Butter cookies are a great treat any time. Besides, I don’t think I have ever met a cookie I wouldn’t eat year around. I wanted to have this recipe out on the blog back before Christmas but with all the rush of season I simple didn’t get to it. But, I am sure you will enjoy them just as much now as you would have then. After all, they are cookies and who would ever be mad at cookies? Not this fluffy chic!
This version of my peanut butter cookies is low carb, sugar and gluten free as well as Trim Healthy Mama S friendly. These cookies are sure to satisfy any peanut butter lover but without the off plan ingredients like sugar.
Isn’t it great that we can eat cookies as part of our journey to healthy? I feel a bit sad for those that choose an eating plan that would limit cookies though. Can you imagine? No cookies, now way! A bit of honesty here in my next statement so be prepared. I can become a serious grump and may seem a bit dangerous like a hungry bear when denied cookies or any dessert for that matter. Am I alone there? Don’t worry, my family is safe from my grumpiness because Mama Bear’s cookie jar will be full!
This cookie recipe is one I have been working on for a while and thanks to some of my local taste testers (that follow low carb and/or Trim Healthy Mama) I think I am finally happy with them. These great ladies and my husband are always willing to be my taste testers and offer great feedback on my recipes. Thank you Katie, Audrey, Leslie, Michelle, Tami and Anthony for being my taste panel!! I love our local THM support group and the friendship and encouragement we find there!
Of course my drive for perfection (no of course it is not blogger/baker OCD) will keep me working on these beauties well after I post this on the blog but I will update the recipe if I find anything amazing that I feel will make these cookies more amazing. Although being as they are peanut butter and won’t add inches to my thighs I think they are pretty close to great just as they are. I hope you guys do too. ***Update: I have now made this recipe with the Trim Healthy Mama Baking Blend for those that were asking about it. They turned out great with only a few miner adjustments to the recipe. I have added this option below to the recipe section.
One thing I just though of to try is adding chocolate chips. Oh my word, why did I not think of that until now? Chocolate and peanut butter is a classic combo that makes all my wildest food dreams come true! Wait, did I just admit I dream of food? Well at least it is a sugar and gluten free dream right? I must say since I have been blogging, I have had some pretty weird dreams about food but I will save that for another time and post.
Just a few more pictures to drool over… I mean browse over…lol
For more of my silliness or yummy treats like these be sure to follow the blog and I look forward to sharing more with you this year around my little table of three.
Peanut Butter Cookies (LC, SF, GF and THM S)
(Yields 2-3 dozen depending on size)
2 sticks of soften butter
1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
1 tsp Molasses (optional)
3/4 cup of almond flour
2/3 cup of Oat Fiber
3 large eggs
1 cup of Natural Peanut Butter (I like crunchy)
pinch of salt
2 tsp of vanilla
1 tsp baking soda
Trim Healthy Mama Baking Blend Version
2 sticks of soften butter
1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
1 tsp Molasses (optional)
1 cup THM Baking Blend
2 large eggs
1 cup of Natural Peanut Butter (I like crunchy)
pinch of salt
2 tsp of vanilla
1 tsp baking soda
**Note: These cookies have a softer more cake like texture more than your full sugar and regular cookies. The Baking blend version does have a more cookie like texture.
Directions for both versions: Preheat the oven to 350 degrees. Cream softened butter and sweetener in a mixing bowl until all smooth. Add in the eggs one at a time until they are all incorporated. Next add in the vanilla, Molasses, peanut butter and mix well. Lastly add in your dry ingredients to the mixer and mix until all the ingredients are mixed in evenly. Let chill in the fridge for 30 minutes before scooping the cookies out onto a sprayed cookie sheet. Use a greased fork to press the cookies down a bit. If you use the one inch cookie/ice cream scoop you will bake your cookies for about 12 minutes (14-16 minutes for the baking blend version, just watch closely after 14 so they don’t burn). Once you remove them from the oven, let them set on the cookie sheet for a few minutes before you move them to a cooling rack or plate.
I love the Greek dish Spanakopita. I mean how could I not with all that tasty cheese and spinach layered between butter and flaky Phyllo Dough! I think that spinach pie would convert even the toughest of the spinach haters, but I know that it is far to carby to enjoy in our daily diets here in our house.
So until that glorious day when someone comes up with a low carb flaky alternative for Phyllo we will just enjoy this Greek inspired Spinach and Feta Pie. Not a bad deal if you ask me! This recipe is great for dinner or a brunch. It fits well into lower carb lifestyles and it is Trim Healthy Mama S friendly.
This savory pie is filled with all the same ingredients you find in traditional Spanakopita, starting with the spinach. I use frozen spinach because it is easier and a time saver. You simply thaw the bag of spinach and then squeeze as much water out as possible before adding it to your mixing bowl.
Once all the water has been removed add in the three cheeses (Ricotta, Parmesan, and Feta) along with your eggs, cream and spices and you filling is almost done. See how easy it is so far? Easy Peasy! Continue mixing all the ingredients until they are all mixed in well. The filling will be nice and thick and that is perfect. Set it aside to let the flavors meld together while you work or the pie crust.
This savory crust compliments the spinach filling wonderfully and it is just as easy to throw together. Start by adding your low carb and gluten free baking blend (I use Trim Healthy Mama Baking Blend) to your food processor. Then add in the spices and other dry ingredients and give them a whirl to mix them up a bit.
Next you will slowly drop in your cold cubed butter (mmm…butter!) pulsing the blades some until all the butter is incorporated into the dry mixture. Next add in your water a tablespoon at the time until your dough forms a nice ball. You want your dough to stick together nicely but not be wet and too sticky to roll out. Place your dough ball on some wax paper and cover with more wax paper or clear wrap to roll it out. Roll the pie crust to an even thickness all around and it is the size you need to fill you pie plate. I used a 9 inch and it worked great.
To get the crust into your pie plate remove the top later of wax paper and slowly flip the bottom sheet over onto your pie plate. Making sure it is centered in the plate begin peeling back the wax paper and pressing your crust into the bottom. Don’t rush this step, slow and steady is best. If you get tears, just patch them up, nothing has to be perfect.
Once you have your crust in your baking dish then I suggest blind baking it for about 8 minutes just to set it. I find that the crust doesn’t get soggy this way when you add your wet filling. It is smooth sailing from here. Just add your filling into the crust after it blind bakes and spread it evenly around. Top with some more Parmesan cheese and then cover with foil. Bake the covered pie for 35 minutes before removing the foil and baking for the last 10 minutes. The foil will help insure that your crust doesn’t get overly brown as the pie cooks.
Serve the pie right out of the oven topped with a drizzle of melted butter (if you dare, and yes…I dare) for that extra dreaminess! This protein packed spinach pie serves 6 people and is a great lower carb relative of the Spanakopita. Not only does it make a great dinner or brunch but it is just as fabulous when you warm up leftovers for your lunches.
Feel free to play around with the filling and adjust the spices to match your favorite version. I hope you and those special ones sitting around your table enjoy it as well as we do at our table!
Spinach and Feta Pie (Low Carb, Gluten Free, THM-S)
For the Filling:
16 oz frozen chopped spinach, thawed and drained
2 green onions chopped fine
1/2 cup of Ricotta Cheese
1/2 cup of Parmesan Cheese
4 oz crumbled Feta Cheese
3 large eggs, slightly beaten
3 Tbsp heavy cream
1 tsp of each: onion powder, garlic powder,dill
1/2 tsp black pepper
1/2 tsp salt
For a 9 ” Crust:
1 cup Trim Healthy Mama Baking Blend (or your own blend)
1/4 cup Nutritional Yeast (Optional for a more savory flavor)
1/4 cup Whey Protein (I use Trim Healthy Mama brand)
1/4 tsp garlic powder
pinch of salt
2 Tbsp of grated Parmesan Cheese
1 stick of cold butter, cubed
2-3 Tbsp ice water (add slowly just to bring dough together)
Directions: Start with thawed spinach making sure to squeeze out all the excess water. Next add in all the other filling ingredients and mix well until all are incorporated. Once combined set the filling aside and begin mixing the dry ingredients for your crust in a food processor. While your food processor is going slowly drop in your cubed butter. After your butter has all be dropped in next you will begin adding your water one tablespoon at a time. You will need to watch this carefully and add just enough to make your dough come together in a ball. You do not want to add to much water, the dough will become sticky and be hard to work with.
Roll your dough out between two pieces of wax paper. You will need to roll your dough out to fit the size of your pie plate. I used a 9 inch glass pie plate. Be patient and work slowing as you move your crust into your pie plate. Don’t worry if you get holes, just patch them up with some of the extra pie dough. Once your crust is in the pie plate blind bake it for 8 minutes in a preheated 350 degree oven. Once it has blind baked and you can add in your filling and spread it evenly in the crust. Top it with a little more Parmesan Cheese then cover it with foil and bake the pie for 35 minutes at 350 degrees. Uncover after the 35 minutes and bake for the remaining 10 minutes.
Tis the season for cookies! Who am I kidding, every season is a season for cookies! I love them and having a low carb, sugar free cookie around just makes my heart go pitter patter! I mean, how can you not LOVE them when you can eat one (or three) and not feel bad about? That’s right, you can’t. What a glorious thing it is to have this cookie freedom!
The idea for these cookies comes from an amazing recipe my mom used to bake for us growing up. It was always such a treat to come home to those cookies after school! I mean those warm chocolate cookies with chocolate chips …*insert drool here*….are a chocolate lover’s dream!
Even though I think about her version of those yummy cookies fondly I am glad to say that I was able to convert them to healthier version that I can now enjoy within my lower carb and sugar free lifestyle.
Just look at those beauties, wouldn’t they be welcome at any cookie swap or on any dessert plate? I sure think so, but I might be a little bias. I also think that with these double chocolate treats we might be able to convince Santa to go low carb and sugar free! Ha ha, just think …..a Trim Healthy Santa. Hey, it could happen, right?
I will be sure to tell Mrs. Claus the recipe and that this low carb cookie is made possible thanks to one of my favorite baking blends that I buy from the Trim Healthy Mama website. Their low carb, gluten free Baking Blend is not only great in these cookies but it works great in other baked goods as well. Other than these cookies, one of my favorite ways to use it is for pie crusts! Who says you cant have your pie crust and eat it too? You can jump over and check out how well it holds up as a crust in my Egg Custard Pie and my Chocolate Swirl Cheesecake recipes.
Great, now I am wanting cookies and pie! Hmm, I should mix a batch up and spruce them up a little since it’s the holiday season. Maybe I will add in some extracts for some Peppermint Mocha cookies!
There is another way we like to eat these cookies around our house. Ready for it? Ice cream sandwiches! Could anything sound sweeter than that? Just one tablespoon of ice cream sandwiched between two cookies makes a girl swoon!
I know, I know not all people eat Carb Smart ice cream so never fear you can totally make your own low carb ice cream and sandwich it between two of these cookies! I recommend not making the sandwiches up a head of time as I don’t like the way the cookies are after they are frozen. So just make them up as you want them and taste the goodness!
See…so many options. The hardest part will be deciding which one to try first! But don’t worry, because this recipe makes about 3 dozen cookies when you use the small 1 inch cookie scoop. So that will give you plenty of cookies to experiment with! I hope you stop back by and share your favorite way to eat them! You can also leave out the chocolate chips and just enjoy a plain chocolate cookie. But seriously…who would do that?
Store any left over cookies in an air tight container. They can be stored at room temperature or in the fridge. Now, I will say that due to the nature of the flours used in the baking mix that they dry out a bit if they are stored in the freezer so stick to the fridge or room temp for the best results. But if your anything like me you won’t have to worry about having them too long, lol.
I hope that you enjoy these Double Chocolate Cookies. Hey go wild like I did and add the drizzle on tops for Triple Chocolate. Thanks for stopping by my table and be sure to follow the blog for more recipes and an upcoming give away in December!
Double Chocolate Cookies (Low carb, Sugar Free, THM-S)
1 ¼ sticks of softened butter
3/4 cup of Trivia*
1 cup of THM Baking Blend
1/4 cup THM Pristine Whey Protein
3/4 cup of Unsweetened Cocoa Powder
2 Tbsp of oat flour (optional for softer texture)
3/4 cup of sugar free chocolate chips (I use Lily’s )
5 whole eggs
1 tsp baking soda
1 tsp baking powder
2 tsp of vanilla
pinch of salt
*If you do not have the brand of items I use feel free to substitute what you have just know the results may vary.
Directions: In your mixing bowl cream together your softened butter, Truvia and eggs. Once they are all creamed together you can slowly add in your dry ingredients and the vanilla. Mix the dough well until all the dry ingredients are incorporated. Lastly, fold in your chocolate chips. The batter will be a soft and slightly sticky. Refrigerate the batter for about 15 minutes before baking. Once the dough has chilled use a 1 inch cookie scoop to drop the dough onto a cookie sheet that has been sprayed with cooking spray. Drop the cookies about two inches apart. I like to press the cookies down ever so gently with a greased fork but you don’t have to press too much as they will spread out thanks to the oat flour and butter. Pressing them down is optional of course, it will just result in a thicker cookie if you do not press.
Bake the cookies in a preheated 350 degree oven for about 12 minutes. Carefully remove the cookies from the cookie sheet and allow them to cool before storing.
Since following a low carb diet for a while now and then a year ago switching to Trim Healthy Mama one thing I have missed as my late night snack or a quick breakfast is cereal. Yep, the sugary thing we all loved as a kid and may even now that we are adults if we are honest. Thankfully, I know now that the boxes of cereal we can buy at the stores are loaded with all the things that did not do my fluffy body any favors so I avoid them. I also have a little guy that loves cereal and would eat it three times a day with toast if I let him. Though I try to make three balanced meals a day for us I have been guilt of letting cereal be his two early meals on crazy hectic days. I say that as I hang my head. I know nobody else has done this right? No worries, it is a no judgment zone here in my world!
We still eat cereal, just not the boxes from the store any more.Now, we opt for one that is full of protein and good fats. This recipe can still have the sweet sugary taste without sluggish feeling that those processed sugars leave us with. I call that a bonus for sure!
I came up with on the spur of the moment. I was trying to make a crunchy and sweet snack to keep in some little baggies for those hectic days I mentioned earlier. Grab and go my friends, grab and go! But after I had finished the first batch I made I remembered reading on Facebook that one of my friends like to eat her granola and I thought this should work great like that too. So I tried t with almond milk and there it was..our new cereal option! This is a great low carb snack and breakfast and if you follow Trim Healthy Mama you would need to keep it within the “S” fuels due to the healthy fats in the recipe.
It is so simple and quick that I am not sure it would even qualify as recipe since I just toss things together and bake but for the sake of sounding like I know what I am doing I will call it a recipe (hey, we all like to sound official sometimes). No one needs to know that it only takes us just a few minutes to toss this together and bake right? Nope, just let them think you slaved over a hot stove for them because they are loved!
This cereal has very few ingredients but it is so satisfying and sure to please everyone in he family. I am adding this recipe to my list of “Simple Suppers and Snacks” because I only used three ingredients that I had in my pantry and the bonus is that they are all things I can find in my local grocery store or the small health food store here in town.
Now, with that being said I will say that some may not be able to find the Lilly’s chocolate chips that I add here but you can use things you can find like the 85% chocolate bars (chopped) from Aldi, WalGreens and Trader Joe. Or for those that don’t mind using Hershey’s sugar-free chips you can grab those at most grocery stores. The chocolate chips are totally optional and can be left out completely , but in my world I can not imagine anyone saying to leave out chocolate, ha!
As you can see from the pictures it browns up really nicely and if you could smell my house after I have made some of this sweet crunchy goodness you would swoon and jump up and start making some yourself! You can let this brown as much as I did or pull it out sooner if you don’t want it as dark but I love the nutty flavor that comes with this dark golden brown. Just watch it closely because this mix can go from light brown to burnt in just an instant it seems. I am pretty sure “burnt flavor” cereal is not a desirable taste for any food plan lol.
So I hope you enjoy this cereal for your low carb, sugar-free breakfast or snacks, Remember you can totally just bag this up in little portions to carry around in your purse for a great snack on the go. I like to make a double (or triple) batch to have on hand. After it has totally cooled and the chocolate chips have been added I store it in jars with tight lids in the cabinets. Or at least I try to store it but it goes fast here so I am lucky if any is left after everyone get’s their hands on it. Oh, and I just may be the guiltiest of all!
For more recipes like this in the future please click on the “Follow My Table of Three” button on the upper right hand side of this page. If you are on your mobile device you may have to scroll down around the comments at the bottom to find this follow button. Thanks for stopping by and sharing a chair at my little table today. The recipe is below so please enjoy let me know if you try it and what you think!
No Grain Granola Cereal
3 cups of flaked unsweetened coconut (the bigger flakes the better here)
6 to 8 oz of sliced almonds
1/2 cup of sugar-free chocolate chips (I used Lilly’s but use what you can find)
2 Tbsp of Truvia (or the equivalent of your favorite, you may have to adjust here)
1 Tbsp of coconut oil
2 tsp cinnamon
pinch of salt
Heat your oven to 400 degrees. Toss together the nuts, flaked coconut, oil, salt, sweetener and cinnamon until all the cereal is coated well. Once you have this all tossed pour it out onto a foil lined cookie sheet and bake for 8-10 minutes watching it closely and tossing half way through. Now, since oven temps vary so much it might take a little less or a little more time to get brown enough, just be careful. It will go from not done to burnt fast! Once the cereal reaches your desired brown color pull out of the oven. I let the mix cool completely before adding the chocolate pieces. The mix might still look a bit shiny with the coconut oil but it will dry out nicely and will not greasy at all. You can totally use less oil if you want to. Store left over mix in an air tight container at room temp.