Low Carb Salted Caramel Ice Cream (THM S)

Salted caramel ice cream is one of my all-time favorites. I’ve tinkered with a lot of different recipes, and have finally found one that is both easy to make and packs a flavor punch.

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Caramel Macchiato Bulletproof Creamer (THM S)

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In my pre-THM days, I was all about the flavored creamers, and lately I’ve really been missing them. So, instead of going back to my old ways, I came up with a new way to enjoy my favorite flavors.

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Coffee is my favorite part of the morning. Every day I juice mine up with collagen, MCT oil, half and half, and different extracts. I know I may be preaching to the choir here, but it can be quite time-consuming getting together just one cup of coffee.

So, I decided to try my hand at making my own DIY coffee creamer.

The method was fairly simple, and I threw it all together in the midst of making breakfast for my family. Quick and easy, anyone?

I made a syrup using water, Pyure, vanilla extract, and caramel extract. Once the Pyure dissolved, I added the collagen. Since I only made a test batch – enough to last about a week – I did about 7 scoops of collagen (I try to get one full scoop per day). Once the collagen dissolved, I added the MCT oil (about enough for 1 week, 1 teaspoon per day).

*NOTE: If your syrup needs a little help mixing, and a whisk isn’t quite doing the job, try¬†this little gadget. My syrup had some trouble at times, and this helped get everything incorporated.

Really, that’s it!

I cooled the syrup slightly by sticking it in the fridge for about 7 minutes before adding it to my half and half. Now, I was running low on half and half that day, so I did a mix of half and half and heavy cream. However, feel free to make this what YOU want. Isn’t that the point of DIY creamer?

“Official” bulletproof coffee includes butter, or ghee. However, I just wasn’t feeling it that day. The MCT oil in my coffee is really enough for me, but again – make this your own. No MCT oil? No worries, use some coconut oil. Want to add ghee? Go for it! Want to make it dairy free? Use coconut milk (from a can is fine too, just make sure to shake it first) or any on-plan nut milks. No collagen in your house? Leave it out, I won’t know.

Not only can you make this coffee creamer with as many, or as few, ingredients as you want, but it also goes from start to in-your-coffee in the time it takes to make bacon and eggs.

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Come to momma.

Caramel Macchiato Coffee Creamer (THM S)

  • Servings: 7-10
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the water, sweetener, and extracts in a small sauce pan. Bring to a boil and simmer rapidly until sweetener is dissolved.
  2. Add the collagen, blending if needed.
  3. Add the MCT oil, again blending if needed.
  4. Cool the syrup for about 5-7 minutes in the fridge. It should be cool (or room temperature) to the touch.
  5. Stir the cream of your choice into the syrup. [I chose to use my half and half container, since I was bout to recycle it anyway. It’s the perfect vessel, if you have one! I shake it a little each time before I use it.]
  6. Use 1-2 Tbsp in your coffee, sip, and enjoy!

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Black Widow Brownie Trifle

Happy Halloween!

Halloween has always been a fun day full of treats. Maybe because it also happens to be my sweet Daddy’s birthday.

I made this to take to my dad for his birthday so that the kids and I have something we can enjoy.

I’ve been secretly [or maybe not-so secretly] trying to get my parents on the THM bandwagon for months to no avail. However, I know the way to someone’s heart is usually through their stomach, so I thought some real food could aid in the persuasion efforts.

It also just happens to be a super festive treat for the holiday.

Side note: I am not an artist. I tried doing a spider web design with some melted chocolate, and it didn’t come out the way I hoped. When in doubt, just scribble! You could also drizzle with the FP chocolate syrup on page 479 of the THM cookbook.

There are 4 layers to this trifle: black velvet brownies, caramel sauce, white chocolate orange-colored pudding, and whipped cream. You can leave out the coloring in any of the components if it bothers you, it’s just for looks.

All the components of this trifle taste fantastic on their own, so you can mix and match as you please.

I started by crumbling the brownies into the bottom of my big trifle dish. I left some pieces a little bigger, for textural purposes, and crumbled most of it pretty fine so that it was kind of dirt-looking. I drizzled the warm caramel on top of the brownies, topped with the set white chocolate pudding, and finished with a big helping of whipped cream. As I said before, you can drizzle the top with chocolate syrup, or melted 85% dark chocolate (just know that it will harden after a bit).

Black Velvet Brownies (THM S)

  • Servings: 10-12
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 3/4 c almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/3 c coconut oil, melted
  • 1/4 c unsalted butter (1/2 a stick), melted
  • 1/2 c unsweetened cocoa powder
  • 1/2 c heavy cream
  • 1/2 c Pyure or Gentle Sweet
  • 1/4 c sugar free chocolate chips (I used Lily’s)
  • 2 eggs
  • 1 tsp vanilla
  • black gel food coloring (I used about 1 tsp to get a rich black color)

Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Fold in the chocolate chips.
  5. Pour the batter into a prepared 8×8 dish. Bake at 350 for about 35-45 minutes, or until an inserted toothpick comes out clean.


Caramel Sauce (THM S)

  • Servings: 8-10
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/4 c unsalted butter
  • 3 Tsp Pyure or Gentle Sweet
  • 1 Tsp coconut sugar (or you can replace with additional molasses)
  • 1 tsp blackstrap molasses
  • 1/2 c heavy cream
  • 1/4 tsp xanthan gum
  • 1/4 – 1/2 tsp sea salt

Directions

  1. Melt the butter over medium heat in a large sauce pan. Add the Pyure, coconut sugar, and molasses and simmer over medium heat allowing the mixture to boil, but not burn.
  2. Remove from the heat, and whisk in cream (mixture will bubble, so be careful).
  3. Whisk in xanthan gum and salt, and return to low heat for 1-2 minutes, whisking often.
  4. Cool to room temperature, then store in the fridge. This makes about 1 cup of sauce.

White Chocolate Pudding (THM S)

  • Servings: 8-10
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c unsweetened vanilla almond milk
  • 1 c heavy cream
  • 3 whole eggs
  • 2 egg yolks
  • 1/2 c Pyure, or Gentle Sweet
  • 2 oz raw cocoa butter, chopped
  • 1 tsp vanilla
  • 2 tsp unflavored gelatin, I used Knox Geltain
  • pinch of salt
  • orange food coloring, optional

Directions

  1. Bloom the gelatin in about 1/2 c of warm water.
  2. Combine the almond milk, cream, and cocoa butter in a large sauce pan over medium-low heat. Bring the mixture almost to a boil (thick enough to coat the back of a wooden spoon).
  3. In a small bowl, whisk together the eggs, yolks, vanilla, salt, and sweetener. Add one ladle of the hot milk mixture to the eggs while whisking. Then add the egg mixture back into the milk, whisking constantly.
  4. Add the bloomed gelatin and simmer over medium heat for about 3 minutes.
  5. Pour the mixture through a fine sieve over a fridge-safe bowl. Cover the top with plastic wrap, placing it directly on top of the pudding (this prevents it from getting a “skin”). Refrigerate for at least 5-6 hours.


Whipped Cream (THM S)

  • Servings: 8-10
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 – 2 c heavy cream
  • 2-3 Tsp Pyure, or ground Gentle Sweet
  • 2 tsp vanilla
  • pinch of salt

Directions

  1. Combine all ingredients in a large bowl and whip on high with a hand mixer (or in a stand mixer) for about 5 minutes.
  2. When soft peaks start to form, taste and adjust for sweetness, then whip until stiff peaks form (about another 2-3 minutes).
  3. Store in the fridge in an air-tight container.

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