THM menu for the week of Jan 9

 

MONDAY

breakfast: Greek yogurt with chia seeds and strawberries; coffee

lunch: sauteed salmon on romaine salad with EVOO and wine vinegar; green tea

snack: peanut butter fudge (sub pf flour for the cocoa powder in recipe for rich chocolate fudge in the old book, page 386); oolong tea

dinner: papster thighs (pg 165), mashed cauliflower, broccoli

snack: red wine and dark chocolate

 

TUESDAY

breakfast: eggs and avs (pg 245); coffee

lunch: leftovers; green tea

snack: pb fudge; oolong tea

dinner: S salad bowl from chipotle for a fundraiser

snack: chamomile tea with turmeric paste

WEDNESDAY

breakfast: lemon poppy seed MIM (pg 278); coffee

lunch: tuna stuffed tomato (pg 363 old book); green tea

snack: pb fudge; oolong tea

dinner: baked tilapia (pg 286 old book), quinoa, white bean mashies (pg 361 old book)

snack: chamomile tea with turmeric paste

THURSDAY

breakfast: Greek yogurt with chia seeds and strawberries; coffee

lunch: turkey and lettuce roll ups; apple slices; dunkin donuts dark roast coffee (grocery shopping day 🙂 )

snack: cheesecake berry crunch (pg. 352); green tea

dinner: zucchini noodles (pg 356 old book) with red sauce; salad

snack: chamomile tea with turmeric paste

FRIDAY

breakfast: scrambled eggs with red pepper, spinach and onion; coffee

lunch: salad with tuna; green tea

snack: chocolate nut slab (pg 372 old book); oolong tea

dinner: slim sloppy joes (pg 63) and cole slaw (pg 230)

snack: trimtastic zucchini cake (game night with friends!)

SATURDAY

breakfast: strawberry MIM (pg. 287); coffee

lunch: Shabbat fellowship (taking challah and fruit)

snack: chocolate nut slab; green tea

dinner: chili (pg 330 in old book); THM corn bread (pg 199)

snack: red wine and cheese

SUNDAY

breakfast: fried eggs; coffee

lunch: out with my in-laws (something S)

snack: chocolate nut slab; green tea

dinner: turkey burger with lots of  S toppings

snack: chamomile tea with turmeric paste

This post is linked at Menu Plan Monday

Back in the THM saddle

The 18th of this month will mark my 4 year journey with Trim Healthy Mama. I have lost 40 lbs and (mostly) maintained it over this time. All while eating tasty, healthy food in any setting of life. 

I have been off plan for a few months now because I fell back into old patterns and let me tell you… I can feel the difference. Irritable, fatigued, bloated.

It is time to get back on track and RENEW my commitment to my health in 2017.

Here is this week’s menu for anyone who is interested.

Monday 

Breakfast- eggs and avs (pg 245); coffee with half and half and stevia

Lunch- low carb roll up with tuna, kale, tomato, mayo; cucumber slices; green tea

Snack- green pepper slices; cottage cheese; oolong tea

Dinner- bunless turkey burger; chamomile tea

Tuesday 

Breakfast- omelette with green peppers, onions, nutritional yeast, cheddar cheese; coffee with half and half and stevia

Lunch- sauteed salmon on kale with EVOO; green tea

Snack- apple with 1 tsp natural peanut butter; oolong tea

Dinner- meatloaf (page 158) and mashed cauliflower; chamomile tea

Wednesday 

Breakfast- oatmeal; cottage berry whip; coffee with half and half and stevia

Lunch- leftovers; green tea

Snack- celery with peanut butter; oolong tea

Dinner- chicken tenders (pg 345 in old book); salad; chamomile tea

Thursday 

Breakfast- 1 cup greek yogurt with berries and walnuts; coffee with half and half and stevia 

Lunch- leftovers; green tea

Snack- cucumber slices and hummus; oolong tea

Dinner- perfect pizza (pg 211) and salad; chamomile tea 

Friday 

Breakfast- scrambled eggs; coffee with half and half and stevia 

Lunch- eating at moe’s with friends

Snack- celery with peanut butter;green  tea

Dinner- lentil stew (pg 89) and challah (off plan)

Snack- wine and cheese

Saturday 

Breakfast- 1 cup greek yogurt with berries and walnuts; coffee

Lunch- pasta salad (made with dream field pasta); coffee. Later, veggies at a baby shower.

Snack- trimtastic cake (pg 296)

Dinner- taco salad

Mrs. Criddle’s pumpkin cheese cake pie {Pinterest: Find, Attempt}

For my first “Pinterest: Find, Attempt” post, I made Mrs. Criddle’s PUMPKIN CHEESE CAKE PIE WITH CARAMEL PECAN SAUCE. Oh yes. I did.

The point behind this series of posts is to see if the things that look so pretty on pinterest really turn out that well in real life when everyday people make them. In order to try this yourself, you will have to visit Mrs. Criddle’s blog for the recipe.

Here is how my attempt played out:

First I made the caramel sauce. I didn’t have any heavy cream so I used half and half (this is the REAL WORLD people! substitutions must happen sometimes!!)

It turned out lovely.

I didn’t have any pecans in my house. NEVER FEAR! When I have used pecans and walnuts interchangeably many times before. So…. in go the walnuts.

Next, I made the crust.

Do you see the amount of counter space I have to work with there? This really is how much room there is in my kitchen. So rest assured, if you live in an apartment or a trailer or a dorm room…..if I can do it, so can you!

I forgot to take a picture of the crust. Weird. It looked just like any other crust though. Turned out just fine.

Then I mixed together all of the ingredients for the pumpkin cheesecake filling. Well….. Do you see the size of my pie plate up there? When I see the directions to put the crust in a pie plate, I think 8 or 9 inch pie plate. Unfortunately, (or fortunately!) this recipe makes enough so that I could have made it in a 9×13 casserole dish.

Improvise is my middle name (actually, it’s Marie) and I would never waste something that looks and sounds so delicious so I made 6 mini cheese cakes with the leftovers.

 

First off, this smelled DIVINE when it was cooking! Oh lordy! I started to wonder how on earth I was going to be able to wait an hour for them to cook and another hour for them to set up in the fridge. Self-control isn’t my strongest fruit of the Spirit. Then I realized that the cupcake ones would be done sooner! After about 40 minutes, I pulled these out:

And I did this:

And put them in the fridge.

Since the pie plate was so full, it took about 10 minutes longer than recommended in the recipe to look done to me.

mmmmmmmmmmm

followed by:

And about this time I was ready to try one of the little ones even though it had only been about 20 minutes.

Oh yeah.

After the pie set for about an hour in the fridge, I cut it, and being the amazing friend I am, I took a couple samples to two of my closest THM friends.

Look below in the comments or on the FACEBOOK page for their thoughts on the taste test.

My rating: 10 out of 10 for ease of making, taste and appearance. I will definitely make this again.

PINTEREST PASS!