Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)

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.

Low Carb Coconut Buttermilk Pie

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.

IMG_0687I 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.

Coconut Buttermilk Pie Low Carb

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Coconut Buttermilk Pie (Low Carb, Gluten Free, THM Friendly)

Oven Temp: 350                                           Serves: 6-8

Filling

  • 1 cup of heavy whipping cream
  • 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)
  • 1 Tablespoon
  • 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.

Crust

  • 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.

Cheesy Chicken Florentine (Low Carb, THM- S Friendly)

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.

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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!

My Table of Three Recipe

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.

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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.


 Cheesy Chicken Florentine (Low Carb, THM-S Friendly)

Oven Temp: 350                                   Serves: 6-8

Ingredients:

  • 8 oz.  Philadelphia Cream Cheese
  • 1 cup  Daisy Cottage Cheese
  • 1/2 cup of Duke’s Real Mayo
  • 2/3 c  Grated Parmesan Cheese, divided equally
  • 8 oz.  Shredded Mozzarella Cheese, divided in half
  • 2  large eggs
  • 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.

Peanut Butter Cheesecake (Low Carb, Sugar Free, Gluten Free, THM S)

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.

Peanut Butter Cheesecake by My Table of Three Blog

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!

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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.

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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.

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 Peanut Butter Cheesecake (Low Carb, Sugar Free, THM-S)

Oven Temp: 325                                        Servings: 8

Peanut Butter Filling:

  • 16 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/2 cup whipping cream
  • 3/4 cup of Peanut Flour or natural peanut butter
  •  1/2 cup Truvia or Pyure
  • 3 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt

**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.

Crust:

  • 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.

 

 

 

Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)

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!

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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!

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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.

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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.

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Just a few more pictures to drool over… I mean browse over…lol

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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.

Double Chocolate Cookies (Low Carb, Sugar Free,THM-S)

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!

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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.

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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.

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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!

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Yes, yes I did go there, and aren’t you glad did!

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.

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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.

 

 

 

 

Chocolate Swirl Cheesecake (THM-S, Low Carb, Sugar Free, Gluten Free)

This past Halloween was a busy weekend here at our house as I am sure it was at many out there. Not only was it full of fall activities we also had a ton of friends and family over to celebrate my little man turning seven. I just got teary eyed typing that, the years sure fly by too fast don’t they?  We have been looking forward to this weekend for over a month but we knew that along with all the party fun and loved ones that the house would be full of all types of food and sugary junk that we try to avoid them.

So with the threats of those upcoming temptations I set out on Friday (in the midst of already hectic day of baking and decorating 3 dozen cupcakes) to create a sweet treat that would help us stay the course.

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 Thankfully, this cheesecake tart was a success and great a treat without feeling deprived!  The crust to this dreamy dessert is so simple that I should be ashamed to tell you about but I am not because I know most of my fellow Trim Healthy Mama’s and low carbing friends love simple just as much as I do. Just toss all your crust ingredients into a food processor and turn it on. Slowly drizzle the butter in as it mixes. Your done when it looks like graham cracker crumbs.  See I told ya…Easy Peasy!

Once your crust mixture is ready, you can spray your tart pan (or what ever pan you choose) and add your mixture. Press the mixture into the bottom of the pan and up the sides. Make sure you press the crumb mixture around the pan as evenly as possible and up the sides a bit.  Blind bake your crust for about ten minutes then set aside to cool.

For the filling you will also use your handy-dandy food processor or  a blender if your prefer.  I did neglect to take pictures of this part because I was a stressed mom…oops, sorry.  The filling (like the crust) is so simple and again you just add all your filling ingredients  EXCEPT the chocolate and mix it up really well.  Once your mixture is smooth, scoop out and reserve one cup of the filling in a bowl  and set aside. Add the rest of the vanilla filling your crust and spread it around .

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Next comes the beautiful swirl of chocolate! That swirl comes from adding in the cocoa powder and melted chocolate chips into that reserved bowl of filling. Just add them in and mix it until the white mixture is chocolate and smooth.  I suggest tasting the mix at this point and adjust your sweetness as it may need a bit more powered sweetener.  Once your chocolate filling is ready place spoonfuls around in the vanilla mixture then swirl with a knife or toothpick. Careful, you don’t want to scrape the crust.IMG_9714

 

This beauty bakes on the top rack at 350 for about 30-35 minutes. Let it cool completely before  you try removing it from the tart pan if you went that route. Either way let the cheese cake cool completely before you cut into it. Now, if you are like my husband (okay and myself) you will want to cut into this beauty as soon as it is cool but let me encourage you to cover it tightly and refrigerate overnight or at least until it has chilled. Trust me it is worth the wait and you will forget all about the waiting the minute you take your first bite!

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I hope you have enjoyed reading about my latest dish on our table and that you try it out soon. I can promise you that it will definitely be a treat and one hopefully you will want to keep around.


 

Chocolate Swirl Cheesecake (Low Carb, Sugar Free, Gluten Free,THM-S)

Vanilla Filling Portion:

  • 16 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/2 cup whipping cream
  • 1/2 cup Truvia or Pyure
  • 3 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt

*Set aside 1/2 cup of this vanilla filling.

Chocolate Swirl filling:

  • 1/2 cup of reserved filling
  • 2 Tbsp cup of unsweetened coco
  • 1/4 cup of Lilly’s Chocolate Chips (or any sugar free chips you have)
  • 2 Tbsp powdered Truvia or Pyure

For the Crust:

  • 1 cup Trim Healthy Mama Baking Blend (or your favorite blend)
  • 1 stick of melted butter
  • 1/4 cup of unsweetened coco powder
  • 3 Tbsp of Truvia or Pyure

Directions: Begin your crust by adding the baking blend, coco, sweetener into your food processor. Turn your machine on and slowly add in the butter until your mixture looks like course crumbs. It should stick together when you press it between your fingers. Press the crust mixture into your greased pan evenly and up the sides a little. Blind bake your crust for about eight minutes on the top shelf at 350 degrees. Next for the filling add in the eggs, cream cheese, vanilla, powdered sweetener, whipping cream, salt and sour cream. Blend all of these ingredients well until they are all smooth. Reserve 1/2 cup of the vanilla filling in another bowl before adding the rest of the filling into the crust.

You will use the reserved 1/2 cup of filling to make your chocolate swirl. Add the reserved  filling, 2 Tbsp of coco powder, the melted 1/4 cup of chocolate chips back to your food processor and blend well. You may need to taste and add in a couple more tablespoons of sweetener but that is up to you. If your mixture is really thick you can thin it with a splash of cream. Once you have it all mixed well add scoops of the chocolate filling into your vanilla mixture. Use a knife or toothpicks to swirl the chocolate around throughout the vanilla mixture. Be careful not to scrape the crust with your tool of choice when swirling the chocolate in. Bake on the top rack at 350 degree for about 25 minutes. It will be firm to the touch with no wiggle. Let cool completely before cutting. Best if chilled over night or at least a few hours.

 

Salami Crusted Quiche (Low Carb, THM-S)

Some nights (more than I care to admit) I just don’t feel like cooking a big dinner. Do you guys ever have those night? If not please share your energy with this chic!  I typically feel like this on days where I have been working on new recipes all day or on busy homeschooling days. I really wish there was a magic dinner fairly that would come to my rescue…but I have yet to meet her. Until she comes I will have to stick to my list of simple and quick recipes for these nights when I feel the “I don’t want to cook” blues coming on.

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This simple egg dish is one of those recipes that I do often on those nights. It is great to be done quickly so I can relax and enjoy some time with my family. Though it is quick and certainly not a fancy dish it is full of flavor and very filling.  My little guy is the “food critic” in the house and he gave this two big thumbs up. Which is awesome because though he is quick to offer praise he can become Gordon Ramsey (minus the potty mouth) in a flash if the dish is not to his liking.

With the crispy bottom “crust” made of Genoa Salami and a cheesy filling I think even Gordon would be a fan, or so I would hope. Not only is this Quiche delicious and packed with protein it only contains ingredients that you can find at your local grocery store. Ahh.. music to my ears.

Don’t let the title of this dish fool you into thinking it could get complicated as you can see from the picture the “Salami Crusted” part of the title comes from a brilliant whim I got to line my pie plate with the salami instead of chopping it up. This so-called “brilliant whim” may or may not have stemmed from the fact that I was in fact to lazy to even chop the salami up for the filling. But it makes me feel so much better to think it was a good idea than to admit the other truth, ha! So keep that part on the down low, would ya?

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This recipe is so easy and basic that you could add any flavorings that your family likes to change it up. My husband and I were talking one night and he suggested it would be tasty to even use the large round pepperoni for the crust and add your favorite pizza veggies to the filling for a yummy twist. I can see that being topped with a bit of “no sugar added” pizza sauce too. Not only can you change the flavors in this dish it is really easy to feed a crowd by simple doubling or tripling the recipe and baking it in a casserole dish instead of the pie plate. I call that a win!

Though I often make this type dish for my simple dinner nights, it would of course be wonderful at any breakfast table as well as a great low carb brunch option.  This version is “S” fuel if you are following the Trim Healthy Mama plan because of the whole eggs, cheese and cream. For sides with this dish you could pair it with a nice big salad or some non-starchy veggies. I vote you add more bacon too!

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So there you have it. My lazy, I mean my “brilliant” and easy Salami Crusted Quiche. Not fancy but oh so good and worth a try.  I hope you give it a go some time and let me know what your think or even how you changed it up for your family. As always I say “thank you” for stopping by my little table of three and I hope to see you back soon.

Be sure to follow the blog for more simple suppers and other recipes that will be coming soon!

Salami Crusted Quiche

  • 6 whole eggs
  • 3/4 cup heavy cream or half and half
  • 1 red bell pepper chopped and sauteed
  • 1/2 cup onion chopped and sauteed
  • 1/3 cup grated Parmesan Cheese
  • pinch of salt
  • 1 1/2 cup shredded Monterrey Jack
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 black pepper
  • pinch of salt
  • 3 oz of the larger thin sliced Salami

*Note: in the picture of my ingredients in the blog shows 8 eggs in my bowl but I adjusted it here in the recipe because the filling was to much for my nine inch pie plate.

Directions: For the crust spray your pie plate with the cooking spray and then use the circles of salami to line the sides and bottom overlapping the pieces some. Make sure you let the slices come up the sides a bit so they will be visible when the Quiche is cut. Set the “crust” aside when done and beat the eggs, cream and seasonings together until it is all mixed well. Once you have it all mixed add the veggies and two cheeses into the mix. After you have that all incorporated you are ready to add it to your crust. Bake the Quiche at 350 for about 40 to 45 minutes depending on your oven. When it is done it should be set all the way through with no wiggle when you move it.

 

Egg Custard Pie (Low Carb, Sugar Free, THM (S), Gluten Free)

So this is a classic pie in my books for sure and I want to dedicate this version to my Daddy. I can remember growing up and my mom baking this for my Dad all the time. It was his all time favorite and quickly became one of mine also.   Of course, the original recipe my dad enjoyed growing up was full of sugar and was baked in a pie crust that was not gluten-free or remotely low carb. So, knowing that this family favorite of mine was no longer something I could enjoy on my low carb, sugar-free journey made me realize that there was only one thing I could do. I had to find a way to make this Egg Custard healthier so I could then pass it down to my son as my Grandmother had to my mom and dad.

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Another reason I really cherish this pie is that my dad is no longer with me as he lost his battle with Cancer about 13 years ago now. I still miss him today just as much today as I did the day he left us. I hang on to every memory I have of him and every single thing that reminds me of him until I can see him again one day. Unfortunately he never got to meet my wonderful husband or his grandson Nathanael who will be seven in just a few weeks. I know that he would have loved them both and been so proud.

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 This pie is such a simple dessert but man what it may lack in aesthetic appeal it certainly makes up for in texture and taste. One would not think that a filling with only four ingredients could make you sigh heavily and say out loud “oh my word that is heavenly!”, but this pie will do just that. I almost burst out into song after my first couple of forkfuls and yes… before you ask I might have a small habit of silly things like that but I will never tell! But don’t ask my husband because he is always willing to share stories of my silliness!

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Now that we have opened your imagination up to just how delicious this pie is (and how silly this fluffy girl can be) let’s move on into the recipe. The first step is to get your crust working so you will have it ready when the filling is ready to add in.

 

I have tried this pie out many times to make a low carb pie out of almond or coconut flour but the crust never quite had the taste and texture I was hoping for. However, this time I subbed the Trim Healthy Mama Baking Blend for the flour in my family’s go to recipe for pie crust and it perfectly for a 9-10 inch pie plate.

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To make the custard you will need to first “scald” your heavy cream in a heavy sauce pan over medium heat. Note I said “scald” not boil here. Scalding is a technique used with many dishes containing milk.  Basically you are just bringing your heavy cream to temperature close to boiling but not quite. My mom taught me this growing up by telling me to watch for the tiny bubbles forming on the sides of the pan. When you see those then take it off the heat. While the milk is heating up add in your sweetener and whisk it really well now and then so it dissolves. Once your milk is scalded pull it off the burner and set it aside. Next beat the eggs and vanilla together in a bowl large enough to hold the eggs and the milk that you will add in a bit.

 It is important to pour the mixture into the crust slowing as to not make a ton of bubbles in the pie. You would think that these little bubbles would go away in the oven as it bakes and some do but the others stick around to enjoy the party. I don’t know about you but I love my pies creamy and my warm bath water full of bubbles,  but not the other way around. You can sprinkle cinnamon on the top like I do or you can leave it off.

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Once your lovely yellow custard is in the pie crust it is time to get this beauty in the oven which can be a tricky also since the liquid is pretty much up to the top of the crust.  It might be wise to set the empty crust on a baking sheet before you add the custard so it is much easier to transport into to your oven. Once the pie is in the oven (that has been preheated) it will bake until the custard is set and only has a very slight “wobble”. Mine usually bakes for around 30-35 minutes but that could vary depending on your oven.  Just keep an eye on it after about 30 minutes as you don’t want the crust to burn and that is easy to do. The one below almost got away from me but I caught it just in time thankfully.

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One last suggestion I have is that before you put this into the oven is to cover the pie with foil loosely so that the crust doesn’t brown to much before your pie is completely baked.

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Egg Custard Pie (Low Carb, Sugar & Gluten Free, THM Friendly)

Oven Temp: 350                                                    Serves: 6-8

Filling:

  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 2 cups of heavy cream
  • 1/2 cup plus 1 Tablespoon of Pyure or Truvia (see note below the recipe)
  • pinch of salt

For the filling: Beat the 4 large eggs and vanilla together very well in a 4 cup bowl and set aside. Next you will need to scald your heavy cream and sweetener in a heavy sauce pan over medium heat. Remember scalding is not boiling so be sure you do not take your cream all the way up to a boil as it will split.  A good sign of when the milk is ready is the small bubbles forming around the top edges of the cream. After you have pulled your cream off the heat next you will add it very slowly to your beaten eggs whisking as you pour. Note: It is very import to do this step slowly so you avoid getting any bubbles or a foam forming on your egg mixture. Having a lot of bubbles in your mixture will change the outcome of your pie texture. No bubbles means a much creamier and smoother finish to your pie. Pour your filling into the crust and bake at 350 for 30-35 minutes. Oven times may vary.

Pie Crust:

  • 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 mixture 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 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 will cover any 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.

 

“Granola Cereal” (THM-S, Grain Free, Low Carb, Gluten Free, Sugar Free)

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!

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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!

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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!

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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.

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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!

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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.