Espresso, Chocolate Chip "Muffin in a Mug" - GF, Sugar-free, THM (S)

I am so fond of Autumn, with it's deeper, richer flavors, after spending the summer with the cool, lighter versions of everything from food to clothes, it is a welcome change. It is a sad thing to put away the sandals and capris, but ah, my favorite wool sweater.

My favorite breakfast is a strawberry smoothie. I can have one for breakfast everyday and not become bored with it. Today, however, the house is cold, the temperature outside has dropped and the furnace is broken. I did not need an ice cold smoothie! I needed my wool sweater and a hot muffin!

I hesitated to post a "MIM" , muffin in a mug, because there are so many recipes already and all so similar. But this has to be my favorite variation, thought up while shivering in my kitchen holding a steamy cup of coffee, it feels less eggy or spongy, more like the flour muffins we are all used to. I hope you enjoy it.

Ingredients:
1 tablespoon butter, melted
3 tablespoons almond flour/meal
2 tablespoons flax meal
3 teaspoons erythritol
2 dashes pure stevia
1 egg, medium or large
1/2 teaspoon baking powder
1 teaspoon vanilla extract
generous pinch of salt
1 heaping tablespoon 90% chocolate, chopped ( I used Lindt )
1/2 -1 teaspoon espresso powder or instant coffee powder

Directions:
Spray or sparingly butter the mug or ramekin, I am using a glass Pyrex container which is a perfect size for the "Muffin in a Mug" recipes from Trim Healthy Mama , bonus is that if I am packing this for a snack or meal later I can just put the lid on when it is completely cool and take it with me.
Break egg directly into greased bowl,

 add all the ingredients except the chocolate.

 Stir. Add chocolate and give a gentle swirl to just distribute the chocolaty goodness throughout the batter.

 I bake mine in the toaster oven for 20 minutes, at 350F. Adjust time if necessary if your container is much larger or smaller. You can also microwave for about a minute if you are in a hurry.

A toothpick inserted will come out clean when done. Allow to cool for a couple minutes to set. Run a knife around muffin to dislodge and don't burn your mouth from impatience. :)

 Oh! Was this bite good!

Special thank you to Serene and Pearl for this wonderful eating plan! http://www.trimhealthymama.com/

A Healthy Ice Cream Float?! And Delicious Too!

I was perusing the drink aisle at Whole Foods Market looking for something without sugar yet no artificial sweeteners. When what to my wondering eyes should appear, a black cherry soda sweetened with stevia!

Quick look at the label...no carbs...zero! I just wanted one, I don't usually spend money on drinks, my daughter talked me into the carton of 4, a bit pricey at $4.99 but they sure were good on some hot summer days!

Before the last one was gone, it occurred to me that it would make a wonderful float.

 Next step, make the Trim Healthy Mama Tummy Tucking Ice Cream, found on page 368 of the Trim Healthy Mama book by Serene Allison and Pearl Barrett.
Ingredients:
1 cup unsweetened almond milk
1/2 teaspoon stevia (or to taste)
1 teaspoon vanilla extract
1/4 teaspoon glucomannan
pinch good salt (my addition)
Mix all in a blender for 3-4 minutes, the glucomannan will make it thick and creamy but takes a few minutes of blending.

Pour into ice cube trays.

 Freeze.
In a food processor, cream the frozen cubes (I used 1/2 the tray for the pictured amount).

Add a teaspoon of cream, tahini, or peanut butter.
Process again for a minute until creamy.

This is delicious alone, covered in melted Skinny Chocolate, or with chunks of Skinny Chocolate added to the last processing step. However, I had something else in mind...

 Oh, my jar is getting frosty!

 Once it settled I added the rest of both soda and ice cream. It was all I had anticipated!
Since Whole Food Market is an hour away from me I went right to the Azure Standard website to see if I could get this tasty soda from their co op. They don't have the black cherry but root beer will be in my next delivery and the price was a little better too!

Roasted Cauliflower and Carrots- So Much Flavor!

 I had read that roasting vegetables intensified the flavor, but was always put off by the burned appearance. Not any more! These were so tasty that I have made them four times in the last two weeks. The crisp edges add even more flavor, sweetness, and dimension to the vegetables.

The first time I used only cauliflower, olive oil, and sea salt. So good! The second time I added carrots, a dusting of garlic powder, and smoked paprika. I don't think there is any end to experimentation with this!

1 head cauliflower
1/2 pound carrots, cut into sticks
olive oil
sea salt
pepper
smoked paprika (optional)
garlic powder (optional)
I did not give exact spice measurements because it is really personal preference, no matter how much salt I add my husband will add more at the table, but I like lots of spice, so if it looks good to you then it probably is.
Preheat oven to 500F.
Break apart the head of cauliflower into small florets.
Place in a large bowl with the carrots , I had to do mine in batches that's why you don't see the carrots until the end.
Drizzle with a couple tablespoons olive oil, sprinkle with the spices of choice. Toss until well coated, add more oil if needed.

 Arrange on a sheet pan with lots of space in between, if too close then they will steam not roast.

 Roast for 12-20 minutes depending on how crisp or tender you want them.

 The dark ones on the edges are the best!

I ate these as a meal one day they were so good. Or you could serve beside a burger, chicken...instead of popcorn for movies, we may be repeating tonight.

For Trim Healthy Mamas don't forget the protein and limit the carrots for an S.

Easy, Salsa Chicken

This was so easy, I saw it on Mennonite Girls Can Cook, a great foodie blog, especially for the home style cook. I saw this several months ago and have made it twice, both times in large quantity so I could freeze part of it for later use. It freezes well cooked like this, tastes great now or later! Their original recipe concluded with enchiladas which I tried, they were delicious. I have omitted the creamed corn and instead added it fresh to the end recipe.

I am still having some camera issues so forgive out of focus or mis-focused photos, some of it is the camera and some the operator.

This is so incredibly easy! For Trim Healthy Mamas it could fit E, S, or FP, as it is there is no fat and not enough tomatoes to make it an E exclusively. Be careful what else you are serving, the rice and bean combo was for most of my family, however it would be great in a low-carb tortilla with lots of veggies and guacamole for S or without for FP. You decide.

Ingredients:
large package of boneless, skinless chicken breasts (5-6)
Large jar salsa, or two small jars (24 oz, more or less)
Procedure:
Place all the chicken in a 5 quart crock pot on high. Pour salsa over chicken.

Cover and cook for 5-6 hours.

 Uncover and stir with a fork to break it up and mix all the salsa throughout.

 Not having fun with the editing program either, just turn your head and pretend these are right side up.

 This night I served the shredded "salsa chicken" over rice and black beans then topped with cheese, tomatoes, and avocados.

Some other suggestions would be: enchiladas, soup, sandwiches, burritos, on top of nachos,even cold on a salad. Freeze what you don't eat leftover and enjoy a quick meal in a few weeks.
Thank you "Mennonite Girls", you sure can cook!