I’ve missed you! I have been busy eating garbage food since Thanksgiving (just being honest here) and so I had no new recipes to share with you. I decided to get my act together for the new year, so I started a THM Fuel Cycle. It’s just a more pure version of the THM eating plan, minus cheese and nuts, and with a set way to eat for two weeks. You can learn all about it in Chapter 28.
I always find myself struggling on the fuel pull days. Those of you familiar with the plan will know what I mean. Fuel pull means no significant source of carbs OR fat. You are really asking your body to burn up your own stores. Food choices get really limited and meals can become challenging.
Yesterday I was looking for something yummy and filling to eat, and I came up with this! I hope you enjoy it. I didn’t take a any extra photos, so I hope you can get the general idea. You can absolutely adapt this recipe to be an S meal, or even an E with a little more effort. I will post ideas after the main recipe. But when you can have a delicious FP, I say go for it! I am calling it “Balsamic Chicken & Kale Pita Pizza.”
- 1 Joseph’s Pita
- 1 Light Laughing Cow cheese wedge
- 3 oz boneless chicken breast, baked and cubed
- 2-3 large handfuls of raw kale, torn into small pieces
- 1 medium roma tomato, diced
- 1 clove fresh garlic, minced
- 2-3 Tbsp fat free balsamic dressing (I used Maple Grove Farms)
- salt, pepper, oregano to taste
Pre-heat the oven to 400°. Mix the chicken, kale, tomato, garlic, balsamic dressing and seasonings in a medium bowl until well combined. Set aside and let it marinate while the oven heats up. Spread the laughing cow cheese over the pita and place it on a baking sheet. Pile the yummy chicken and veggies on top. Bake for 12-15 minutes until the pita is crispy and everything has had a chance to get nice and toasty.
I called this a pizza, but in reality, you will probably need a fork to eat it. It was scrumptious and my hubby loved it…he ate TWO!
To make this an S, add real mozzarella or other cheese on top. You could probably also add olives for added flavor.
To make this an E, you could ditch the pita and use Gwen’s easy bread dough for the crust. I would pre-bake the crust and then proceed as planned.
I love oatmeal and I love my crock pot, as you all know. So when I can combine things I love, it makes me *really* happy! This recipe is easy and tasty. You can swap out the fruit for other kinds you enjoy. My family likes apple, raisin, craisin, blueberry, etc.
You will need:
- 1 cup steel cut oats
- 1.5 cups water
- 1.5 cups almond milk (regular milk works, too)
- 1 tsp cinnamon
- 2 peaches, peeled and sliced (you can use canned peaches if they are in their own juice, not syrup)
- 2 quart crock pot
- Sweetener of your choice in the morning
Pour all of your ingredients into the crock pot, give them a little stir, set the heat on low, and let it cook for 5-6 hours. I sweeten individual servings in the morning because we all enjoy different levels of sweetness and use different sweeteners. I also add a splash of almond milk to mine right before eating. YUM! Yields 3-4 servings, and the recipe easily doubles in a large crock pot.
I am a night owl, so I just turn the crock pot on when I go to bed between 1:00 and 2:00 AM. Five hours is the right time for mine, as I like the brown, crunchy bits on the side. Some can cook as long as 7-8 hours with the warm feature (if your crock pot has one). You can also purchase a Christmas tree light timer and set that for perfect oatmeal in the morning (if you do not have a timer built in to your slow cooker, and you go to bed during reasonable bedtime hours). They are cheap – around $10 – and work perfectly!
If you are concerned about the oatmeal burning, you can place the smaller crock into a larger one (like the 2 quart into the 6 quart slow cooker) and surround the smaller crock with water, like a double boiler. I never do this because I like those brown, crispy bits. Just offering options! 🙂
If you are on a low carb diet, it can be challenging to find things to eat for breakfast. Before I decided to change my eating habits, I was pretty much a “coffee only” kind of girl when it came to breakfast. I don’t particularly love breakfast foods, and I was usually not hungry at breakfast time. Once I started low carb, I got sick of eggs *really* fast. Of course, I can also eat leftovers, but I would rather save those for lunch when I am more pressed for time, than for breakfast when I can make something else easily enough. Conundrum!
I began making eggs in a variety of ways, which helps, and then I stumbled upon the flax “muffin-in-a-minute.” This is a quick and easy breakfast muffin that low carbers can feel good about. Still, it was a little blah. FINALLY, I found a pumpkin/flax muffin-in-a-minute and it has become my favorite easy breakfast. I am sure I don’t have to tell you about the great health benefits of flax, but if you don’t know, educate yourself!
On to the recipe!
- 1/4 cup ground flax meal
- 1 tbsp Splenda granulated sweetener (or sweetener of your choice)
- 1 tsp cinnamon
- Dash of nutmeg and cloves
- 1/2 tsp baking powder
- 1 egg
- 2.5 tbsp pumpkin puree
Combine and mix all ingredients in a large coffee mug. Microwave for 1:40. I slice in half and top with softened cream cheese. This is a “fork” muffin for me. I can pick it up and eat it, but it’s really moist, so I prefer to eat it with a fork. SO YUM!