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.
Posted by Becky on January 7, 2015
This was a pretty easy and very tasty recipe that was perfect for a November dinner. I tweaked the recipe I found here to be THM friendly by skipping the higher fat items, keeping this meal high in healthy carbs, but low in fat. All nutrition info will be listed at the bottom. 🙂
- 2 medium acorn squash
- 1 lb boneless, skinless chicken breast
- 3/4 cup quinoa (I used red for color and flavor preference)
- 1 yellow onion, chopped
- 2 cloves of garlic
- 1 cup mushrooms, coarsely chopped
- 2 slices of sprouted wheat bread, toasted and cubed
- Ripped up handful of kale
- 1 Tbsp+ extra virgin olive oil or coconut oil
- 1 Tbsp Bragg’s Liquid Aminos
- 2 Tbsp chicken broth
- Sea salt, pepper, garlic powder, rosemary, poultry seasoning, and ginger to taste
I apologize again for never ever measuring spices! I am a shake and eye ball kind of girl but I used in the neighborhood of 2 tsp of salt, 1.5 tsp of pepper, 1 tsp of garlic powder, rosemary, and poultry seasoning. I just added a shake or two of ginger.
- Preheat your oven to 400 degrees
- Slice the acorn squash in half (without losing a limb) and scoop out the seeds.
- Spray or brush the cut sides of the squash LIGHTLY with oil. I sprayed mine very minimally.
- Put the chicken breast and squash in separate pans and pop them into the oven (don’t prep the chicken, just cook it).
- Bake for 35-40 minutes.
- As soon as you put the squash & chicken in the oven, start cooking the quinoa.
- Chop and prepare any veggies.
- Start sauteeing the onions in 1 Tbsp of oil. When they start to carmelize, add the fresh garlic and the mushrooms. Season, season, season.
- Add the cubed bread, liquid aminos, broth, and handful of kale – heat through.
- When the quinoa is finished, add that and set the stuffing aside.
- Remove the chicken and squash from the oven when fully cooked.
- Cube the chicken and add it to the stuffing mixture.
- Stuff the acorn squash (really pile it on!) and bake an additional 15 minutes.
Drool. Eat. Enjoy every bite.
Calories – 366.
Fat – 7.9 grams (that includes the chicken, which should not be counted if you are a THM). Saturated fat – 1.4 grams. Polyunsaturated fat – 1.3 grams. Monounsaturated fat – 3.5 grams.
Carbohydrates – 45.6 grams. Fiber – 3.5 grams. Sugar – 3.7 grams.
Protein – 32 grams.
Posted by Becky on November 18, 2014
Posted by Becky on September 24, 2014
I have been working on a pretty simple (but very delicious) soup recipe for a while now. It’s a healthy, super-food-packed soup that is an E meal, if you are a Trim Healthy Mama. If you are just health conscious, it’s good for everyone!
The cast of characters:
- 2 cups cooked, diced chicken
- 2 small onions
- 1.5 cups of chopped carrots
- 2 cups cooked kidney beans (probably two cans if you buy canned beans
- 1 can of artichoke hearts, drained
- 8 cups of broth (I used a mix of homemade and store bought)
- seasonings to taste (sea salt, pepper, chopped garlic, paprika, chili powder, fresh oregano, rosemary, and basil
- 2 cups of kale (just before serving ONLY)
I used my food processor to chop the carrots and onion. Throw all of the ingredients except the kale into a large pot and bring to a boil. Reduce the heat to low, cover, and let simmer for at least one hour, but I prefer two. I enjoy the flavors having a chance to really meld. Stir occasionally. Five minutes before serving, add the kale. Serve nice and hot with a side salad.
For a printable PDF, click the image below. 🙂
Posted by Becky on July 25, 2014