Category Archives: Tasty Tuesday

Because you have to feed them too

When All Else Fails . . . Diet Desperation

Diet Desparation ~ Lifeofjoy.meSo, I have found how to stay the same weight but I am struggling with releasing weight. I say it that way now because I have read that there is something psychological that happens when you lose something; you feel a loss and want to reclaim it or at least that is how I remember it. (Do your own research on the topic if you want the details though.) So it was recommended to say that you are releasing weight, this gives your psyche what it needs to keep it off.

I think my problem is that I love food! I like to eat. I’m also a social eater. However I have had a few times in my life where I was determined to get rid of some weight and managed to do so. I did well on the hCg diet. Now, I do believe that I probably did some harm to my body through that but the restrictions on that prove to me that I can indeed restrict what I eat when I put my mind to it. And that is one time I really put my mind to it. Unfortunately I reclaimed many many of those lost pounds and sooo want to rid myself of them again.

So, I’ve decided to severely restrict my food intake, both the amount and the variety of foods eaten, for the rest of Lent. It helps to put it in this time frame because then I have more of a reason to stick with it and a finish point.

I will have a few days omitted from this, which began last weekend with Brian, Lauren, and Liam being here and getting together with family to celebrate birthdays. And I will omit Sean’s birthday from my food restrictions but will keep it in control. I control what I eat. I do not let my appetites control what I eat. :D I’m still going to be applying THM standards as much as I can.

One of the things that you are supposed to eat during the dieting phase of the hCg diet is grissini, which is a breadstick. Unfortunately the ones that are available in the store are not sprouted whole wheat nor fermented, so I’ll be making my own. Thankfully I found a recipe that uses whole wheat pastry flour, which I have but now I have to figure out if it will work in the artisan bread in five minutes method. We’ll see.

I do not really want to restrict myself in this manner but I really want to release some of this weight! So, I’m pushing on. I can do this. Hopefully, this will get me to a place that I don’t eat as much and when I follow the THM principles after Easter, will not regain anything. Of course, I’m praying all through this process and am relying on His strength to help me through all of this. In the end, I will learn the proper amount of food to sustain my body and eventually release even more weight.

I wish I were one of those people that could lose weight on THM, keto, Adkins, or anything else, but the truth of the matter is that I eat too much and too often. I have to have some outside restrictions to get me headed in the right direction. I believe that once I get a grip on my appetite and eating less food, that THM will work for me because it does to a degree right now, I just bend the ‘rules’ a bit too much and need this fast for now. Yes, I’m looking at it as a fast because I am not eating the things I really want to be eating.

Well, I hope this unusual Tasty Tuesday post can be an encouragement to you. I’ll share about those breadsticks when I figure them out. ;)

Until next time,

Michele ºÜº

bbq flavor seasoning ~ Lifeofjoy.me

BBQ Seasoning

I shared some ways we use chicken thighs last month. One of those ways is BBQ seasoning. I decided I should go ahead and share how we do BBQ seasoning on chicken. I prefer a sweet barbecue flavor and not vinegary. Now don’t get the wrong idea, this is not a barbecue sauce; it’s just to give you some flavor of barbecue.

We just sprinkle the seasonings on each thigh but you could mix the dry ingredients up in a bowl and then add the worcestershire sauce onto each thigh individually. You could mix all the ingredients up together and smear the paste on each thigh but that is too much work for us. ;)

Place the thighs on a rimmed baking sheet. You can use a silpat or parchment paper for ease of cleaning later but we didn’t. Then sprinkle on the onion powder and garlic powder.

Chicken thighs ~ Lifeofjoy.meNext sprinkle on a bit of paprika, ground black pepper, and salt.

Chicken thighs seasoned 2 ~ Lifeofjoy.meNow, we use Sukrin Gold but I believe there is a Swerve brown sugar substitute. You could also make your own. I found these three version you could try: 1. suggests including an extract rather just the molasses, 2. also suggests an extract but uses stevia glycerite instead of the molasses, 3. uses less molasses per cup. (I’m also noting them for myself, in case I need them in the future. :) )

So this next step is to add 1/2 teaspoon – 1/2 tablespoon brown sugar substitute to each piece. Tiffany used 1/2 tablespoon this night and it was too sweet for Sean’s liking, so you may want to err on the side of less sweetener.

Adding sweetener ~ Lifeofjoy.meThen add Worcestershire sauce and bake at 350º until done. Length of time depends on the size of your thighs, about 45 minutes, give or take.

Thighs with Worcestershire ~ Lifeofjoy.me BBQ seasoned thighs ~ Lifeofjoy.mebbq seasoned thighs ~ Lifeofjoy.meWe use the same seasonings on chicken breasts and cook them in the crock pot too. Yumm!

BBQ Seasoning

Ingredients

  • about 1 teaspoon onion powder
  • about 1/2 teaspoon garlic powder
  • about heaping 1/4 teaspoon paprika
  • about 1/8 teaspoon black ground pepper
  • about 3/4 teaspoon salt
  • 1 1/2 Tablespoons - 3 Tablespoons brown sugar substitute (Sukrin Gold)
  • about 6 Tablespoons Worcestershire sauce

Instructions

  1. Either sprinkle each individual on the meat
  2. OR
  3. Combine dry ingredients together, sprinkle over meat.
  4. Add Worcestershire sauce to each thigh individually.
  5. OR
  6. Combine all ingredients into a paste and smear over each thigh.
http://lifeofjoy.me/bbq-seasoning/

Until next time,

Michele ºÜº

crock pot chicken and sprouted spelt no fat noodles ~ Lifeofjoy.me

Crock Pot Chicken and Noodles (Soup)

I got this simple and cost effective recipe from something I got from the Money Saving Mom years and years ago. I shared it with my homeschool support group and I’m sharing it here today. This recipe has stood the test of time in our house and is an easy one to throw together. :)

Start by putting enough chicken breast in the crockpot for your family. We are a family of four so one large chicken breast (one pound) works for us. Then add some carrot. We like our carrot with zero crunch in the end, so I slice them up on my mandolin.

Crockpot Chicken and noodles ~ Lifeofjoy.meI forgot to add a dice onion this night, so I added onion powder later but generally, you’d add the onion now too. :)

Next add about 3-6 cups of water or broth. I started with 3 cups this day. It’d been a while since I’d made this and forgot how much water/broth I usually use.

Add Liquid ~ Lifeofjoy.meFinally add seasonings: salt, pepper, and basil.

Add seasonings ~ Lifeofjoy.meAdd the lid and you’re ready to go. Cook on high for about 3 hours or so, until you can shred your chicken. I used a frozen breast and cooked it about 4 hours I think.

Shredding chicken ~ Lifeofjoy.meWhen the chicken is done and shredded.

I used my sprouted spelt drop biscuit dough and cut it thinner for the noodles. :)

spelt noodles ~ Lifeofjoy.meadd noodles ~ Lifeofjoy.meAdd your noodles and cook for another 30-60 minutes, until the noodles are as done as you like them. :) You can use Reemes frozen noodles, as that is what the original recipe called for. When we went to serve the dish, I realized that we wanted it more of a soup and quickly heated up a can of chicken broth (about 2 cups) and added it to the pot.

Crock Pot Chicken and Noodles ~ Lifeofjoy.meI made half a batch of my sprouted spelt drop biscuit dough and ended up only using about 2/3 of it in the soup. I sprinkled some garlic salt on the rest and baked in the oven  for a few minutes. :)

Crock Pot Chicken and Noodles

Ingredients

  • 1# chicken breast (I used frozen)
  • 2 carrots, sliced
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/4 teaspoon black pepper
  • 1/3 batch of sprouted spelt drop biscuit dough or a bag of frozen Reemes noodles

Instructions

  1. Place all ingredients in the crock pot except the noodles.
  2. Cook on high for about 3-4 hours, until the chicken can be shredded easily.
  3. Add the noodles and cook for another 30-60 minutes on high, until noodles are done.
http://lifeofjoy.me/crock-pot-chicken-and-noodles-soup/

I hope you enjoy this one as much as we do.

Until next time, God bless,

Michele ºÜº

Breadsticks ~ Lifeofjoy.me

Sprouted Spelt Bread Sticks

Last month I shared how to make sprouted spelt drop biscuits, sprouted spelt drop biscuits, which my family loves. Well, I took the same dough and flattened it out. Then cut it into strips.

sprouted spelt dough ~ Lifeofjoy.me Then I sprinkled it with a bit of garlic powder and then some salt.

Sprouted spelt bread sticks ~ lifeofjoy.meDrop biscuits have a rougher texture on the outside whereas these bread sticks have a smoother texture. They are quite good.

Sprouted Spelt Bread Sticks ~ Lifeofjoy.me

Sprouted Spelt Bread Sticks

Ingredients

  • 3 cups sprouted spelt flour
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups non-fat plain yogurt
  • Garlic powder
  • salt

Instructions

  1. Preheat oven to 425º.
  2. Whisk together the flour, baking powder, and salt.
  3. Fold in the yogurt.
  4. Roll out onto parchment paper, cut into breadsticks.
  5. Bake for about 10 minutes, until golden brown. 🙂
http://lifeofjoy.me/sprouted-spelt-bread-sticks/

Look at the link to see the pictorial directions. :)

Until next time, God bless,

Michele ºÜº

No-Bake Pie Crust (low carb)

The biggest difference in this crust and the graham cracker crust I used to make for my No-Bake Cheesecake is the flour and sweetener. Well, considering there are only 3 ingredients in the crust, I guess that is a big difference. :D

I opted to do as suggested on Gnom-Gnom and lightly toast the almond flour. I also went with the two cups she suggested for a full pie rather than the 1 1/4 cups I used of graham crackers. I have to admit that I preferred this thicker crust.

Toasting Almond Flour ~ Lifeofjoy.meIt started pale in color, which you cannot tell by the lighting of that first picture. This one shows it  a bit better.

ready to toast almond flour ~ Lifeofjoy.meI was afraid to toast it too long, so I stopped when it was only lightly golden but probably could have toasted it even longer. Toasted Golden ~ Lifeofjoy.meI put my stick of butter into the hot skillet to melt it quickly and not dirty yet another thing on this busy cooking day. :)

Pie Crust prep ~ Lifeofjoy.meThis time I used Sukrin Melis because it is supposed to measure the same as sugar. However used in the strawberry cheesecake too, we found it to be a bit too sweet and I will cut the sweetener back a little in the filling next time.

The crust is simple. Combine the sweetener and almond flour and then add the melted butter. (That’s easier than what I did. ;) )  Combine well and press into pie pan. (As you can see, I put all the ingredients in the pan and then combined it all . . . not the best way but still doable.)

combine crust ingredients ~ Lifeofjoy.mePie Crust ~ LifeofJoy.me

Low Carb No-Bake Pie Crust

Ingredients

  • 2 cups almond flour
  • 1/4 cup - 6 Tablespoons Melis or Gentle Sweet
  • 8 Tablespoons (1 stick) butter, melted

Instructions

  1. Toast the almond flour (or almond meal) for 2-5 minutes, until golden/toasty. 🙂
  2. Place in pie pan with sweetener and combine.
  3. Add melted butter and combine well.
  4. Press into pan evenly and up the sides.
  5. Fill and enjoy. 🙂
http://lifeofjoy.me/no-bake-pie-crust-low-carb/

Almond flour crusted no-bake cheesecake ~ Lifeofjoy.meI hope you enjoy this recipe. The family really really loved how toasting the almond flour increased the flavor of the pie. I have realized that I’m not really a fan of almond flavor (as the experience with almond extract taught me, although I thought it was just the extract ;)). So I think I’d prefer it with a mix of other nut flours like walnut or pecan.  But let me know how you like it.

Until next time, God bless,

Michele ºÜº

IP Creamy Chicken Broccoli Rice

Although this dish is not pretty by any means, it is very good. I cooked the broccoli in the instant pot with the raw rice and frozen chicken breast and all the other ingredients because we like our vegetables really well done. Well, the broccoli totally disintegrated. I mean, no lumps at all, which was good for Sean ;) but not good if you actually want to chew broccoli. In which case, I recommend steaming the broccoli separately and mixing it into the finished dish. :)

One other ‘mistake’ I made was with the amount of chicken for the amount of rice, so I’m adjusting it here. This is basically a dump and go recipe that could be done in the crock pot, I would think.

So here goes: Place two pounds of frozen chicken breast in the instant pot. Then add rice, broth or water, broccoli, mushrooms, almond milk, and spices. Place the lid on the pot, close the vent, and press pressure cooker, high, for 25 minutes with keep it warm for an additional 10 minutes.

IP Chicken Broccoli Rice ~ Lifeofjoy.meI used water and some homemade (THM) bouillon.

water ~ Lifeofjoy.meReady to go ~ Lifeofjoy.meWe had one bunch of broccoli and knew it wouldn’t be enough, so added a bag of broccoli florets. Did you know that some Dollar Tree stores carry a pound of frozen broccoli florets for only a dollar? That’s awesome because it is more for less at most other stores; I think it is because the bags I can find are “steamable”.

When it is done, break up the chicken breasts. I use a potato masher or a meat “chopper” similar to the Mix and Chop by Pampered Chef.

IP Creamy Chicken Rice and Broccoli ~ Lifeofjoy.me

IP Creamy Chicken Broccoli Rice

Ingredients

  • about 2 pounds chicken breast
  • 2 cups brown rice
  • 3 cups water or broth (I used 3 tablespoons of homemade THM Bouillon)
  • about 1 1/2 - 2 pounds broccoli florets
  • 1/2 cup mushrooms, chopped
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon each onion powder, garlic powder, salt, and parsley
  • dash of each black pepper and paprika
  • 3/4 cup almond milk
  • 1/4 teaspoon glucomannan powder

Instructions

  1. Put all ingredients (except broccoli if you so desire) in the instant pot, vent closed. High manual pressure for 25 minutes then keep warm for 10 minutes.
  2. Release pressure, removed lid, and break up the meat.
  3. Enjoy!
  4. I believe you could do the same thing in the crock pot 6-8 hours on low.
http://lifeofjoy.me/ip-creamy-chicken-broccoli-rice/

IP Creamy Chicken Rice and Broccoli ~ Lifeofjoy.meFYI: It really does look a bit more green in person. I modified this THM Cream of Mushroom Soup recipe.

I hope you like this. We’ll make it again and even put the broccoli in it (but will probably steam some on the side too).

Oh, by the way, we eat this as an E meal on the THM program. (Watch the amount of rice.) Best to add a salad to eat with it, keeping the fats on the salad in E limits, as there are added fats in the dish itself. :)

Until next time, God bless,

Michele ºÜº

Thighs, Thighs, and More Thighs

Thighs were on sale for 79¢ a pound here and I bought around ten pounds of them. I bagged them in freezer bags in about six per bag, which is usually more than enough for this family of four adults. These are rather large thighs and, believe it or not, one is enough for me at dinner, with a couple sides.

Today I thought I’d share some menu ideas for thighs. I have a freezer full of other meats that I’ve bought on sale, so I’m not stuck with just the thighs but thought I’d go ahead and share some different ideas, in case you find yourself needing to focus on one meat.

  1. The first one is super easy. Soup. Chicken soup is inexpensive and the bone and skin add a great flavor to it.Chicken added ~ Granny's Chicken Soup ~ Lifeofjoy.me
  2. Baked. I place the thawed thighs on rimmed baking sheet, preferably on a silpat for easier cleaning, season, and cook. Serve with a couple side dishes: our go-to side dishes are green beans and salad.Baked Chicken Thighs ~ Lifeofjoy.me
  3. Baked but with a barbeque flavor instead of the one in the previous link. We just sprinkle some onion powder, garlic powder, salt, pepper, a dash (cap full) of liquid smoke, a couple dashes worcestershire sauce, and some brown sugar substitute. (We use Sukrin Gold but I believe Swerve makes one too.)
  4. San Francisco Chicken. Normally this is made with chicken breast or pork chops but browning the thighs and then adding the sauce, covering and letting it cook about 20 minutes or until the thighs are done, should work nicely. (The original recipe used this procedure with the thicker cut pork chops.) Serve with noodles (we use either Dreamfields or konjac root noodles) or thinly sliced cabbage and broccoli.San Fran Chicken on Noodles ~ Lifeofjoy.me
  5. Breaded and either fried on the stove top or in the oven. We just coat with a mixture of baking blend and Parmesan cheese after dipping in a beaten egg.
  6. Alfredo. For this one I’d bake extra thighs earlier in the week and get the meat off the bone saving it for this day. When I make plannedovers, I have to hide the extra or my gang will eat it. :D  At any rate, this sauce can be a bit pricey and caloric, so you can just use a cream of chicken or cream of mushroom soup for the sauce. It’s good with cauliflower and or broccoli. You could just thicken some almond milk up with some xanthan gum and add some onion powder and garlic powder to it for flavor or you could use the water from a can of mushrooms for part of the liquid and add the mushrooms if your family will eat them. I’ve chopped them up finely to hide them from my kids when they were young. As they got older, I just tell them to pick them out and give them to me. :)
  7. For the last one, I’d make some like for number six but put it as a topping on pizza. If that isn’t an option, make Chicken Parmesan baking breaded chicken and when nearly done, add some tomato sauce (or spaghetti sauce or pizza sauce) and a little cheese to the top.Chicken Alfredo Pizza ~ lifeofjoy.me

Well, that’s my week long menu for using chicken thighs. These links are all mine but have been taken from my many different ways of cooking throughout the years. If you have a particular one you would like me to make suggestions on how to conform it to a particular fuel source (fats or carbs or light on both counts), let me know and I’ll see what I can do.

Until next time, God bless,

Michele ºÜº

 

Sprouted Spelt No-Fat Drop Biscuits ~ Lifeofjoy.me

Sprouted Spelt Drop Biscuits!

I’m sooooo excited!!!!! (I decided not to yell in all caps but bold worked nicely. :D )

I wanted a quick healthy carb bread. There are lots of healthy fat bread recipes going around the internet but not many that are healthy carb with no fats. Yep! You read that right. I even asked on the THM facebook page and was basically told that it couldn’t be done because it takes fats. I was not to be deterred. ;)

Oh and it had to be specifically formulated to work for spelt flour. You see, spelt requires less liquid. So if you ever see a recipe that says that you can substitute spelt flour for the whole wheat, don’t believe them! Seriously! I did and my dough was way too wet and I had to add a lot more flour to get it to work.

I did some research and found a simple biscuit recipe using whole wheat (they said you could use spelt, but I knew better). Then I found a fat free recipe for biscuits which uses all purpose flour but noticed that it was very similar to the previous recipe and that it simply replaced the amount of butter and milk with non-fat yogurt.

Then I found an actual recipe for spelt flour biscuits, for which I knew I could substitute sprouted spelt flour. This recipe looked very similar to the previously mentioned ones but with the right proportions of liquid to spelt flour. I decided to try to substitute non-fat yogurt for the amount equivalent to the butter and milk.

It worked!!! My family loves these and they are done, start to finish, in less than 20 minutes. I’m so happy. So here’s what you do (4 simple ingredients):

Combine the sprouted spelt flour, baking powder, and salt with a whisk. I use my KitchenAid mixer with the whisk for just a quick whirl while I measure out my yogurt.

Sprouted spelt flour in mixer ~ Lifeofjoy.meAdd baking powder ~ Lifeofjoy.meAdd salt ~ Lifeofjoy.meWhisk flour, salt, baking powder ~ Lifeofjoy.meThen change to the dough hook and add the yogurt.

non-fat yogurt added to dry ingredients ~ Lifeofjoy.meAnd blend until it all comes together well.

Sprouted spelt drop biscuit dough ~ Lifeofjoy.meI blend it about 5 minutes or so. I keep it going until it is all well combined and not extremely sticky to the touch. You can fold the yogurt in by hand, it’s just more work than my machine doing it for me. :)

Then take the dough and plop it on a baking sheet.

Sprouted Spelt Roll Dough ~ Lifeofjoy.meReady to bake spelt drop biscuits ~ Lifeofjoy.meI’d used some of this dough for other purposes this time so I only made 7 biscuits this time but you want to make 12 biscuits. Per biscuit there will be .5g fat from the flour and 20.4 net carbs (this does take the carbs from the yogurt into account).

Greek yogurt is too thick to use. However, I was out of non-fat regular yogurt the last time I made these and did thin some down a bit and it worked reasonably well. Tiffany said they were a bit tangier than usual though.

If you want to attempt this with sprouted whole wheat flour only use 2 cups of it. That may bring down the carb count too–I don’t know though because I cannot get that very readily and am currently out of it.

Sprouted Spelt No-Fat Drop Biscuits ~ Lifeofjoy.me

Sprouted Spelt Drop Biscuits!

Ingredients

  • 3 cups sprouted spelt flour
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups non-fat plain yogurt

Instructions

  1. Preheat oven to 425º.
  2. Whisk together the flour, baking powder, and salt.
  3. Fold in the yogurt.
  4. Drop onto a silpat on a baking sheet forming 12 biscuits
  5. Bake for about 10 minutes, until golden brown. 🙂
http://lifeofjoy.me/sprouted-spelt-drop-biscuits/

If you try these, I’d love to know how they turned out for you.

Until next time, God bless,

Michele ºÜº

Scrambled Eggs ala pizza ~ Lifeofjoy.me

Pizza Eggs

I love pizza! I love the flavors of pizza and am glad to have it most any way I can get it. :D

I’ve been eating eggs most every morning and thus am happy to have some variety in those eggs. So one day last week I decided to put some of my favorite pizza flavors into my eggs. Now I must admit that I got my first attempts at this recipe from this website. It was good but I’m not one that cooks on low very well. ;) Plus Tiffany only likes her eggs scrambled. So, I modified it a bit.

I started by sautéing some onions and mushrooms.

diced onions ~ Lifeofjoy.me
cooked onions and mushrooms ~ Lifeofjoy.me

I like mine done well, but you can cook yours to your liking. I beat most of the eggs slightly to blend the white with the yolk. Pour the beaten eggs in or crack them on top of the cooked veggies and then add any cooked meat you like. I added some cut up pepperoni and I had just cooked up some sausage, so I added some of that too.

Pizza Eggs ~ Lifeofjoy.me

When I made this last week, I didn’t have any tomato sauce or tomato paste and it was a bit dry and didn’t quite have the right flavor. I suggest you add a couple tablespoons of tomato sauce but I didn’t have any again, so I opened a can of tomato paste and spread about a teaspoon around. It probably would have been better if I had thinned it down a bit with some water to spread a bit more easily.

Pizza Eggs ~ Lifeofjoy.me

Flip and cook as I desired. Oh, sprinkle a little cheese on it when you flip it and put a lid on the pan so that the cheese will melt. It doesn’t have to have cheese if you are dairy-free thought, as it will still be delicious. Really, include whatever toppings you like on pizza.

Eating pizza eggs ~ Lifeofjoy.me

I had one egg scrambled and one egg over medium. It was delicious both ways. Tiffany likes her eggs very very well done and she liked the scrambled ones. We hope you like them too. (I’ve got to find a new recipe plugin . . . but this recipe isn’t really a recipe, so just add your favorite toppings to your eggs and enjoy. :) )

Until next time, God bless,

Michele ºÜº

Salad Chicken Crouton ~ Lifeofjoy.me

Salads!

sweet potato in salad ~ Lifeofjoy.me

Tiffany and I are embracing the Thyroid Type Body Type Diet, since we both tested out as that body type. I’m very thankful for finding out that information because I’m able to tailor my Trim Healthy Mama food choices into this body type recommendations. In this case it means that we need to eat more Energizing meals which are healthy carb meals.

It is also highly suggested that we have salads with lots of raw veggies: peppers, cucumber, radish, green onion, tomato, and of course, lettuce and such. During the Stubborn Loser’s Menu from Trim Healthy Mama, Tiffany and I learned that this eating style will most definitely help us lose weight. So we are 100% in!

I shared last week, I think, how we prepped a bunch of chicken. It was six pounds that we did and we froze most of it. It’s a good thing too because we are only supposed to have 4 ounces of lean meat with our salad and a total of 1/2 teaspoon of fats with the meal, which falls right in line with THM-E meals. It continues to follow the same idea with only having 1/2 cup of a whole grain carb, which is the low end of THM suggestions.

So in the first salad pictured above we have some of the balsamic seasoned chicken with some fat free cheese. Yeah, I know, neither diet suggests this but I’m just gonna be real with you, we love cheese!!! And totally miss it, so we added 1/4 cup to this salad and are calling it our “personal choice” item. ;)

In the same salad above we toasted a piece of Silver Hills, The Big 16 Sprouted Power Bread, and cut it up into croutons. :) That was our carb source. We take a little squirt (we put our MCT oil in a squirt bottle) of MCT oil and rub it onto the leaves of the salad. You’d be amazed at how far the little 1/2 teaspoon (or less) can go when rubbed or as Pearl would say, messaged onto the leaves.

In this next salad we used a half cup of brown rice as our carb source and some more of the chicken for our protein. We again used the message method for getting some moisture onto our salad.

Salad with squash and chicken ~ Lifeofjoy.me

We’ve really gone outside the box and used baked sweet potato for our carb source. We’ve even used quinoa. This week we used tilapia for our protein source because both diets recommend having fish a couple of times each week.

I’m so thankful for the “e” meals in THM because without them I would be so bored with this diet. For those familiar with THM and their recipes, we’ve had Cowboy Grub and will have Quinoa Goes Cajun too. As of last Tuesday, I’d lost a little over six pounds in just a week . . . of course those were pounds that I put on over the holidays, as I did not pay attention to even the 3-hour rule of eating, and thus overindulged a bit, as well as was a bit abusive to calories, meaning I ate too rich food. ;)

If you are on THM and struggling with finding your balance of fuels, I suggest taking the body type diet questionnaire to determine which diet you should follow to lose weight and then incorporate more of those THM meals into your diet. (The one we did was from our chiropractor and I have seen that many chiropractors use the same or very similar thing.)

I hope this gives you some ideas to brighten up your carb source salads.

Until next time, God bless,

Michele ºÜº