I bought two beautiful, huge, perfect for stuffing zucchini and I was super excited to use them. I went to get them out of the refrigerator and they were all mushy and rotten. I was so upset! I think I bought them perfectly ripe on Sunday and by thursday they were finished. I asked Cody to run to the grocery store to get some more zucchini and of course they only had tiny, not for stuffing zucchini. And with that, unstuffed zucchini was born. If you are following Trim Healthy Mama, this is an S.
1 pound of ground italian sausage (you can use whatever ground meat you like)
1 large yellow onion, diced
4-5 little zucchini or 2 large ones
1 can of diced tomatoes with green chilis
1 12oz bag of frozen cauliflower (I put mine into my ninja and chopped it up some)
4 oz cream cheese, softened
2 cups grated cheddar cheese
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp crushed red pepper (optional, I like spicy!)
Cook the sausage in a skillet, once its cooked drain the fat and add in the onion and cook til the onions are softened. In a mixing bowl mix together the tomatoes, zucchini, cream cheese, cauliflower and seasonings, then add in the sausage mixture. Stir everything together and pour into a baking dish. Top with the cheddar cheese and cover with foil. Bake in a 350 degree oven for about 45 minutes, you want the zucchini to be soft when its finished.
Serve with a side salad with creamy ranch dressing.
I have absolutely loved my journey with Trim Healthy Mama, I have lost 33 pounds so far and I feel amazing. I have the energy to go to the gym every morning and still have plenty left in me to play with Easton the rest of the day. I was looking at pictures this morning and was so happy to see a difference in my face. The first picture is from right before Christmas and the bottom one is from this morning. Excuse the lack of make up, I took this at 7 this morning. If you are curious about Trim Healthy Mama please click here and my affiliated link will take you there.
Remember, you are worth taking care of. You deserve to be healthy and feel great!
It is another rainy day in Texas and I wanted to make a delicious breakfast for my two boys. I absolutely love french toast and the original always left me feeling sick and gave me a major sugar rush. When I was a child, before I was allowed to use the stove I would soak my bread in egg and microwave it. Thankfully, my cooking skills have matured since then and I know how to make some delicious french toast, that is fully on my Trim Healthy Mama plan and is every bit as tasty as the original. Those who are following THM this is an E meal.
1 cup of egg whites
5 slices of Ezekiel bread (I use this kind and I find it in the freezers at Kroger)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1.5 Tbs water
Whisk the egg whites, vanilla, cinnamon, and water together. I like to use water in my eggs because it makes them nice and fluffy. I also use it in omelets.
Spray a nonstick skillet with a light coating of coconut oil and turn the heat to medium. Soak the Ezekiel bread in the egg white mixture until its slightly spongey. Put the bread in the skillet and cook for about 3-5 min on each side, or until it is nice and golden brown.
Top with some powdered Erythritol. I buy mine from THM and put about 1/4 in my single cup ninja and blend it til its powdered. It taste exactly like powdered sugar, but does not impact your blood sugar level. I enjoyed some nonfat greek yogurt and some fresh strawberries on the side.
It was baby approved too!
I have always had a love for cooking, eating, and enjoying food. While I was pregnant I took every opportunity to eat delicious foods and did not care about the weight I was gaining.
At the end of my pregnancy I had “only” gained 30 pounds, but I was 30 pounds heavier than I had ever been in my life.
After my precious Easton was born I struggled with breastfeeding, not producing enough milk, baby having a tongue and lip tie, and the seemingly never ending exhaustion. I did not care what I ate or when I ate because the only concern I had was for my baby.
It hit me hard in January that I had maybe 3 pictures of me with my baby. I hated the way I looked. I felt terrible, I was still wearing maternity clothes 6 months after my baby was born and I knew I needed a drastic change in my life.
I went to the doctor to make sure that all of my levels were normal and talked to him about my weight issues. He encouraged me to diet, exercise and come back in 3 months if I had not lost at least 10 pounds. I left his office with a mixture of emotions. I was excited to start a new beginning and sad that I had allowed myself to damage my body the way I did.
I first just started counting calories and trying to walk the 2.5 mile circle around my neighborhood. I could not do the whole circle, I was still exhausted and I felt hungry all the time. I honestly felt like throwing in the towel and giving up, but when I looked at Easton I knew that he deserved to have a mom that could push him in the stroller, play with him on the floor and unashamedly take pictures with him.
I discovered Trim Healthy Mama and my life has changed forever. I have learned how to embrace my love for food and my desire for health. I prepare better meals now than I ever did, and I see the numbers on the scale dropping. I have lost 29 pounds and I can walk two laps (5 miles with lots of hills!) around my neighborhood while pushing Easton in his stroller.
I have found so many amazing recipes that I probably would have never thought to make before and I have learned about new ingredients, new food paring and a whole new way of eating. From now on, my blog is going to be dedicated to these recipes, this new journey and becoming a Trim, Healthy and Happy Mama. Easton deserves this, Cody deserves this and I deserve this. You deserve this.
I have an affiliated link to the Trim Healthy Mama website, if you purchase anything I get a small percentage and that goes to helping keep my blog open.
I highly recommend buying the book and reading it. The book has so much information and instructions that have been invaluable to me on this journey.
After saying all that, lets get to a recipe!
3 Chicken breast cut into chunks
5-6 strips of cooked bacon, crumbled
2 12 ounce bags of frozen cauliflower
4 cups of your favorite low carb, Alfredo sauce ( I like this one
2 cups of grated cheese (I used mild cheddar because thats what I had)
1/2 cup of grated parmesan cheese
salt, pepper, garlic powder and italian seasonings to taste. I like mine really peppery! mmmmmm
Cook the chicken in a skillet until its cooked all the way through. When the chicken is finished take it out and set it aside. Cook the bacon in the same skillet. While the bacon is cooking put your frozen cauliflower in your food processor and pulse it a few times. You just want to have even size chunks. This isn’t super important, but I have to do this so Cody will eat it. 🙂
In big mixing bowl mix your cauliflower, chicken, parmesan cheese, seasoning and Alfredo sauce. Pour it into a 9×13 baking dish, top with the shredded cheese and bacon. Cover with foil and bake at 350 for 30-35 mins. Take the foil off and let it cook for another 5-10 min or until the cheese is bubbly.
You can serve with some green beans or a salad. It was delicious!
Being pregnant was no joke, but I got a beautiful little boy out of it. He is precious, wonderful and consumes 24 hours of my day. I love my time with him, but right now he is napping in his car seat on my bed and I’m going to finally update my blog.
Meet Easton Jake Hollis
My recipes have changed somewhat, now they are quick, easy and can normally be prepared with a screaming baby in one arm.
I came up with this one the other day because I didn’t want to brave this arctic blast to go to the grocery store.
Ranch Style Chicken with Bacon
4-5 Chicken breast (mine were still half frozen)
1.5 cups of real bacon bits (or 1 pound of cooked bacon if you have time to cook bacon)
1.5 Tbs ranch salad dressing mix (I use Hidden Valley)
.5 tsp salt
1 tsp pepper
1 jar of alfredo sauce
2 cups of grated mozzarella cheese
2 tsp italian seasoning
1 large onion, sliced
Preheat your oven to 350 and get out a 9×13 baking dish.
Cover the bottom of your dish with the onions and put the chicken on top of the onions.
Sprinkle the ranch seasoning, salt and pepper on the chicken.
Put the bacon on top of the chicken and cover the dish with foil.
Bake for 1 hour or until the chicken is done. My chicken was still a bit frozen so it took a little longer to cook.
Once the chicken is no longer pink inside pour the alfredo sauce on the bacon and sprinkle the cheese and italian seasoning on top.
Put the dish back in the oven uncovered, until the cheese is melted and bubbly.
I cannot believe I have completely neglected writing my blog. I found out I was pregnant on December 2nd and my focus completely shifted. Being nauseated isn’t really conducive to cooking and writing about foods. Now that I am in my third trimester I am back to cooking and planning menus.
Cody and I spent last week in Cabo San Lucas, Mexico and since we have been back I have been craving Mexican food. Who am I kidding, I am always craving Mexican food, Cody says that the baby is going to come out speaking spanish. I decided to make Mexican Pizza for dinner last night. This recipe is super easy and doesn’t take long to make.
8 flour tortillas (I used whole wheat tortillas)
2 cups of refried beans (or one 16 ounce can)
3 cups of shredded cheese (I used a mixture of cheddar and mozzarella)
1 pound of ground beef, cooked and seasoned for taco meat. (You can use ground turkey or shredded chicken too)
1 small can of diced green chilies or jalapeños if you like it spicy.
1/2 cup of your favorite taco sauce or salsa
sour cream and guacamole for garnish
Preheat your oven to 400 and arrange the tortillas on a baking sheets. Bake them until they are just getting crispy, flipping them once. If you use whole wheat tortillas they will cook much faster, so keep an eye on them. When the tortillas are finished reduce the oven temp to 350.
Once the tortillas are done, spread a layer of beans on 4 of the tortillas, add ground beef on top of the beans and drizzle your taco sauce on top of the meat and sprinkle with cheese. Spread a thin layer of beans on the remaining tortillas and set them, bean side up on top of the other tortillas. Top with a handful of cheese and the green chillies.
Bake the pizzas at 350 for 20-25 min, just until the cheese is melted and bubbly.
Top with sour cream and guacamole. Enjoy!