A Day in the Life of THM

So, I have posted weekly menus before, but I thought I would post a daily menu so that you could see how all the meals combine in one day.  All of my meals/snacks are spaced around 2.5-3.5 hours apart.

Breakfast - Omelet with ham, mushrooms, spinach, and cheddar, water, coffee with half and half - S

Morning Snack - Dannon Oikos Triple Zero Banana Yogurt, 1/3 sliced banana, a tiny bit of chocolate shavings, coffee with a small splash of half and half - E

Lunch - Spicy Slaw with Lime and Cilantro (see recipe below), grilled chicken (precooked store bought), cheese crisps (microwave cheese until crispy), berries, sparkling water, square of dark chocolate - S

Afternoon Snack - Fat Stripping Frappe (Sugar free chocolate coffee drink with protein powder, recipe in the book), small handful of almonds - S

Dinner - (no picture because I was late getting it on the table) No Tortilla Enchilada Bake (recipe below), sour cream, a few chips made from a baked low carb tortilla, asparagus (didn't really go with the main dish, but it needed to get used up), salad with ranch, rest of the bottle of sparkling water - S

Bedtime Snack - 2 slices Ezekiel bread toasted.  One is topped with light laughing cow cheese and one with jam.

Spicy Mexican Slaw with Lime and Cilantro - S

6 cups thinly sliced cabbage (or buy a bag of colelaw)

2 green onions, thinly sliced

1/2 cup chopped cilantro (or more)

4 T mayo

3 T fresh lime juice (more or less to taste)

hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce)

salt and pepper to taste

Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

No Tortilla Chicken Enchilada Bake - S

Ingredients:

4 chicken breasts, boiled and shredded

2 cups shredded cheddar or Mexican blend cheese

30-32 oz enchilada sauce, store bought (check for low sugar, Aldi brand only has 1 g) or quadruple the recipe below.

Green onions, optional

Sauteed onions and/or peppers, optional

Directions:

Preheat oven to 350 degrees.  Layer the bottom of a casserole dish with shredded chicken.  Top with sauteed onion and/or peppers if desired.  Pour enchilada sauce over top.  Top with cheese and green onion, if desired.  Cover with foil and bake for 20 minutes.  Remove foil and cook for another 10 minutes until cheese is melted.

Enchilada Sauce             Makes 1 Cup

• 8oz. can of tomato sauce
• 1 1/2 t. chili powder
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/4 t. sea salt
• 1/4 t. cumin
• 1/4 t. oregano
• pinch of crushed red pepper flakes (optional)

Trim Healthy Dinners: Part III

Day #1 -  Baked omelet (see recipe below), Trim healthy pancakes for me(from the book), regular pancakes for everyone else, fruit salad - crossover (To make this an S, use an almond flour pancake recipe and have berries not other fruit)

Day #2 - Bacon wrapped cream cheese stuffed chicken (no real recipe, I mix cream cheese, minced garlic and Italian seasoning.  Cut open chicken breasts and fill with cheese.  Wrap in bacon.  Bake at 350 for about 45 minutes then broil for a few minutes until bacon is crisp), sauteed green beans with almonds, strawberries - S

Day #3 - White chicken chili (see recipe below) topped with Greek yogurt, grilled cheese sandwich (2 slices sprouted bread, 1 tsp butter, light laughing cheese), berries - E

 Day #4 - London Broil with herb butter (see recipe below), roasted cauliflower for me, potatoes for everyone else, salad - S

Day #5 - Crockpot southwest chicken and rice chowder, baked blue tortilla chips (regular for the family), 0% Greek yogurt or low fat sour cream, fruit salad - E

Day #6 - Spaghetti (ground beef, organic sugar free spaghetti sauce from Aldi, Dreamfield's pasta), salad - S

Day #7 - Crustless Sausage Quiche (omit milk or sub half and half or heavy cream), roasted asparagus, berries, whole grain bread for everyone else - S

White Chicken Chili -E

 In a 6 quart crockpot, place 2-3 boneless, skinless chicken breasts.  Season with salt and pepper.  On top of chicken, place 3 cans of white beans (I used 2 cans of white kidney beans and 1 can of great northern beans), one small can of diced green chiles, one carton of chicken broth, 1 TB of cumin, and salt and pepper to taste.  Cook on high for 4 hours or low for 8 hours.  Shred chicken before serving.  Top with fat free Greek yogurt or sour cream.

  

Baked Omelet - S

Ingredients

8 eggs 1/2 cup heavy cream 1/2 cup half and half 1/2 teaspoon seasoning salt 6 ounces bacon, cooked and crumbled 1/2 cup shredded Cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 tsp onion powder Directions

1.	Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
2.	Beat together the eggs and creams. Add seasoning salt, bacon, Cheddar cheese, Mozzarella cheese and onion powder. Pour into prepared casserole dish.
3.	Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes. London Broil w/Herb Butter - S 1 beef bouillon cube 3 TB extra virgin olive oil 1 TB soy sauce (make sure carbs are low) 1 TB Worcestershire sauce 2 TB fresh lemon juice Kosher salt and freshly ground pepper 1 top round London broil steak (about 2 lbs) Herb butter: 4 TB unsalted butter, softened 1 TB chopped fresh parsley 1 TB chopped fresh chervil or tarragon Kosher salt and freshly ground pepper 1 TB fresh lemon juice Prepare the steak: Dissolve the bouillon cube in ¾ cup hot water in a bowl; set aside to cool. Whisk in 2 TB olive oil, the soy sauce, Worcestershire, lemon juice, 1 tsp salt, and ½ tsp black pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day. Prepare the herb butter: Mix the butter with seasonings in a bowl. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring it to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 TB olive oil. Sprinkle 1 TB salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak; replace the weight until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes. Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

One Year Trimaversary

Today marks one year since I started Trim Healthy Mama.  I bought the book on 3/5 last year. I started reading it while eating a Chick-fil-a sandwich, large fries, and a large Coke. I read very fast, and I read enough to know that I wanted to start the next day. I started at 184 and a tight 12. I hoped to lose 10-15 lbs and wear a size 10, but I was skeptical that it would happen. Well, it didn't! I lost 40 lbs and wear a size 6! What a difference a year can make.

Before -

After -

Trim Healthy Lunches: Part II

Here's another round of Trim Healthy Lunch ideas.  And I took a lot of pictures this time.  I keep saying that I will post snacks, but I'm always grabbing snacks on the run and never remember to take pictures.

Day #1 - 1 Light Rye Wasa crackers, beef summer sausage, cheese slices, carrots (just a few in an S) and ranch, berries - S

Day #2 - 1 toasted Joseph's Pita topped with homemade pimento cheese (see recipe below), 1 boiled egg, side salad with ranch - S

Day #3 - Bread in a mug (from the book) sandwich with a fried egg and slice of cheddar cheese, two sausage links, berries - S

Day #4 - Mixed greens, smoked ham, egg salad, cheese crisps (place wax paper on a microwave safe plate, sprinkle with shredded cheese, microwave for 1 to 1/5 minutes until oil is released and cheese is brown and crispy), ranch, berries - S

Day #5 - Sandwich made with 2 slices of Trader Joe's Whole Wheat Tuscan Panne, lean ham and light laughing cow cheese, toasted under the broiler then topped with mustard and mixed greens, Triple Zero mixed berry yogurt, carrots - E

Day #6 - 1 Joseph's pita split in half and toasted then topped with tomato sauce, mozzarella, pepperoni, and mushrooms, blueberries - S

Day #7 - Brown rice topped with black beans cooked with salsa and cumin, plain Greek yogurt or fat free sour cream, salad with low fat dressing - E

Pimento Cheese - S

8 oz Kraft sharp cheddar cheese

½ c mayo

¼ tsp garlic powder

¼ c pimento

salt and pepper to taste

2 doonks Worcestershire sauce

Shred cheese and combine all ingredients to your desired consistency.

Another Round of THM Dinners

I didn't take as many pictures this time, but I still have some yummy meals to share. The kids think it is hilarious when I take a picture of my dinner.  Anyway, here's another week's worth of THM dinners.

Day 1 - Chicken noodle soup (FP), Grilled cheese sandwiches (S or E)

For the chicken noodle soup, place 2 chicken breasts, 1-2 cartons of fat free chicken broth, chopped carrots and celery (and onions if you like them, I use onion powder), salt, pepper, and basil in the crockpot.  Cook on low for 4-5 hours.  Right before serving, cook a box of Dreamfield's pasta (I think I used rotini) according to package directions.  Shred chicken and stir noodles into soup.  The soup by itself is FP.

Grilled cheese sandwiches - Kids get 100% Whole Wheat bread and cheddar.  For an S, use a Joseph's Pita or low carb tortilla, butter, and regular cheese.  For an E, use spouted bread, cheddar laughing cow, and a light spritz of coconut oil spray.

Day 2 - Brats, raw veggies and ranch, berries - S

Look for brats with 1-2 carbs each.  I eat mine in a Joseph's pita with spicy brown mustard.  Kids get regular buns and ketchup.  Sierra likes to eat her ketchup by itself using her fingers, but that's beside the point.

Day 3 - Slow Cooker Italian Beef Stew, Buttered Gwen's Nest Bread, sliced cheese - S helper for one piece of bread or crossover for 2

We all LOVE this soup.  Even the kids (and Dave) eat it, and they are not typically fond of zucchini.  Make sure you mix up the bread dough 72 hours before you plan to serve it.  The souring process breaks down the carbs and makes it on plan.

Day 4 - Savory Cinnamon Slow Cooker Chicken (I was not lying about using my crock pot all the time), brown rice, canned green beans - E

I know this picture isn't very appetizing, but it was very yummy.  Everyone enjoyed it.  The chicken recipe calls for making this meal and freezing it ahead of time; I just made it the day I served it.  I cooked the rice in chicken broth for added flavor.  I just put salt and pepper on my green beans.  The kids put butter on their rice and/or green beans to make their meal a crossover.  Or there's Jordanna who just licked the butter off of her knife.  Whatever works.

Day 5 - Cheeseburger pie (I add bacon when I make this), sauteed mushrooms, roasted potatoes (I skip these), salad with ranch - S

You might notice the canned drink in this picture and other previous picture.  I usually just drink water (and coffee), but I do like to have La Croix or Dasani sparkling water from time to time.

Day 6 - Chicken in Tomato Basil Cream Sauce, Dreamfield's Pasta, Oven Roasted Broccoli - S

Yum! Enough said!

Chicken in Tomato and Basil Cream Sauce - S

5 boneless, skinless chicken breasts

fat of your choice for cooking chicken

2 tsp Italian seasoning

2 tsp garlic powder

2 cup heavy whipping cream

1 can diced tomatoes

⅓-½ cup fresh basil, diced

½ cup grated Parmesan cheese

1. Sprinkle seasonings over chicken, to lightly coat
2. Cook chicken on stove-top pan, browning on both sides
3. When chicken is just about done, remove the meat from the pan and set aside
4. Add cream to pan, stirring to loosen and mix the leftover juices and such
5. Keep cream at a simmer and drain tomatoes and add to cream
6. Add the basil and cheese to the mixture, stir until combined and bring back to a simmer
7. Add chicken back into the pan
8. Simmer for 5-10 minutes, stirring and turning chicken until sauce has coated the meat
9. Serve over Dreamfields angel hair if you are a pasta eater, spaghetti squash or zucchini, steamed veggies, or as is.

Day 7 - Crock Pot Balsamic Chicken Thighs (Yep, there's the crockpot again), Loaded Cauliflower Casserole, Rolls (I skip these), Salad

Trim Healthy Breakfasts

Finally on to Trim Healthy Breakfasts.

Day 1 - Baked Oatmeal - E. I like to mix this up right after I put Sierra on the bus.  Then I can go take a shower while it bakes.  I have made banana, applesauce, apple, blueberry, raspberry, and pumpkin.

Day 2 - Spinach mushroom egg white omelet, 2 pieces of sprouted toast with Polaner's jam - E.  I can never use a whole bag of spinach before it gets slimy, so I just pick a few pieces of spinach out of my tub of spring mix.  I use Aldi brand light laughing cow cheese when I make an egg white omelet.

Day 3 - 2 eggs fried in butter, 3 pieces of bacon - S.

Day 4 - French toast made with Trader Joe's Tuscan Whole Wheat, 2 pieces of sausage - crossover (because I used butter and whole eggs, to make it an E use egg whites and lightly spritz the pan with coconut spray).

Day 5 - 2 pieces of sprouted bread - E.  1 topped with jam.  1 topped with light laughing cow cheese and microwaved egg whites (I just spray a small glass Pyrex with coconut spray, pour in egg whites, and microwave just over a minute.).

Day 6 - Scrambled eggs and shredded cheddar on two low carb tortillas - S.  I sometimes add bacon, but we were out.  You can also add salsa.

Day 7 - Cheesy scrambled eggs and a strawberry cheesecake smoothie (recipe below) - S.

Raspberry Cheesecake Shake - S

½ c cottage cheese

1 scoop protein powder

¾-2 tsp Truvia

5-10 ice cubes

½-1 c water

½ tsp gluc. (optional)

½ c fresh or frozen raspberries (or strawberries)

2 TB cream cheese

Blend all ingredients in the blender and enjoy!

Trim Healthy Lunches

Okay, on to Trim Healthy Lunches. As opposed to dinner, for lunches I usually make myself a separate meal from the kids.  But it has to be quick.  Now that Sierra is riding the bus to and from school, she gets home about 12:25, so I like to be finished eating lunch by then.

Day 1: Egg crust pizza (I sometimes make it with pepperoni as described, but I never use olives.  This time I used ham, mushrooms, and feta but followed the same cooking directions.), cottage berry whip (from the book)

Day 2: Just like Campbell's soup (from the book) with grilled cheese sandwich in bread in a mug (from the book)

Day 3: Mixed greens tossed with olive oil vinaigrette and shredded Parmesan topped with warmed grilled chicken (store bought, precooked), berries

Day 4: Two low carb tortillas with the rest of the grilled chicken, bacon, ranch, lettuce, and shredded cheese, Greek yogurt with raspberries

Day 5: Egg salad, one Joseph's pita, mixed greens, Greek yogurt with mixed berries (I eat a lot of Greek yogurt), dark chocolate

Day 6: Leftover turkey chili (see dinner menu) topped with Greek yogurt, baked blue tortilla chips, fruit salad

Day 7: Two fried eggs, one Joseph's pita with melted cheese, Greek yogurt with berries

One Week of Trim Healthy Dinners

So, I wanted to give an example of one week of dinners on Trim Healthy Mama (breakfast, lunch and snacks to come later) to show how easy and yummy our meals are and how to adapt my meals to the needs of growing children without having to make separate dinners. These are all actual meals we have eaten in the last week and a half or so. I have included recipe links included if possible and what type of meal  (S, E, FP, or crossover)

Day 1 - Ham (I buy a small ham at Aldi that is very low in sugar/carbs), stovetop mac and cheese (I use Dreamfield's pasta and sub half and half for the evaporated milk to stay on plan.  I omit mustard and hot sauce, but that is just personal preference), roasted cauliflower and broccoli (roast in oven at 400 degress for about 25 minutes with olive oil, salt, and pepper, stir occasionally, add parmesan for last 10 min if desired) - S

Day 2 - Chicken quesadillas (Low carb tortillas for me, regular for everyone else.  I used store bought precooked chicken and shredded cheddar), sour cream, salsa, tortilla chips (I skip these), salad - S

Day 3 - Bacon, scrambled eggs, low carb pancakes with sugar free syrup for me, regular pancakes for everyone else, strawberries, decaf coffee with half and half (me only) - S

Day 4 - Slow cooker turkey chili (omit corn, top with 0% Greek yogurt and/or, laughing cow cheese to stay on plan),  hotdogs for the kids (two eat a plain hot dog, one eats a chili dog, and one eats hotdog and chili separately), baked blue tortilla chips, fruit salad - E (or crossover if you eat the chili over a bunless hotdog)

Day 5 - Meatballs in cream sauce , Dreamfield's pasta, garlic bread (for the kids), salad - S

Day 6 - Chicken Q sandwiches (Sub Truvia for the honey, I eat bunless), roasted potatoes (I skip these), green fries (from the book), salad - S

Day 7 - Slow cooker cream cheese chicken taquitos (low carb tortillas for me, regular for everyone else), chips and salsa (I skip the chips), salad

As you can tell, I usually make S dinner (crossover for the kids) and eat my E meals at breakfast or lunch.  Also, I use my crock pot A LOT and fill in with easy meals on other nights.  And I eat a lot of salads.  It is possible to do this plan without spending hours in the kitchen.

Stay tuned for breakfast, lunch, and snack ideas!

Trim Healthy Mama

Before I tell you about Trim Healthy Mama, rewind to summer 2013 when I was rather frustrated that I hadn't lost the weight I had gained from pregnancy with Sierra (who was 1.5 at the time, but remember that she was quite possibly the grumpiest baby ever).  I joined the gym and worked out regularly and lost exactly 0 pounds.  Or maybe 1.  When school started back, I canceled my gym membership because life was just too busy to have time for it.  And it wasn't really working anyway.

Fast forward to March 2014. I had actually gained several pounds since the previous summer.  In fact, I weighed what I weighed at 40 weeks pregnant with Caleb.  I had heard about Trim Healthy Mama, and in desperation one day, I bought the e-book so that I could read it immediately.  In fact, I read it while drinking a large Coke from Chickfila.  The last one I would drink for about 8 weeks.  It's a 600 page book, but I read fast, and I finished it in a matter of days.  The book really resonated with me, probably because it is written by two busy, homeschooling moms.  They clearly explain how a mom's dietary needs are different from her children's and how to make meals for the whole family (rather than two separate meals) that will meet everyone's needs.  I went to the grocery store the night I first got the book and bought a few ingredients, and I jumped in with both feet, not really sure it would work, but really hoping it would.  I lost 7 pounds the first week, which was just the encouragement that I needed to keep going.  And, I felt better than I had in a long time.  I continued to plug along, thrilled that I was losing weight, while eating 5-6 times a day.  And I could still have bacon, chocolate, and alcohol.  This was an eating plan (not just a diet) that was sustainable for the long term.

Fast forward to today.  I have lost about 40 pounds since March, going from a size Large and 12/14 to a size Medium and 6/8 (BTW, Dave has also lost about 20 pounds by making several small changes in his diet even though he does not follow the plan exactly).  I have way more energy and am less tired.  My knees don't creak when I walk up stairs. My headaches have lessened.  And like I said before, I just feel better, healthier, and more energetic.  I'm not exactly at my goal weight, but I never expected to wear a size 6 again in my life, so even if I don't lose any more weight, I'm content with where I am.  I still eat on plan the vast majority of the time and I plan to indefinitely.  I know exactly what I need to do to maintain my weight loss, and I also appreciate all the other health benefits from eating on plan.  I've also introduced this plan to four friends who are also following it with me.  We are able to share recipes and encourage one another along the way.

It would be easy to look at the things, I can't (or don't) eat or the things I have given up: white flour, white rice, regular pasta, sugar, Coke, Chickfila sandwiches, fries, regular bread, typical snacky food (chips, pretzels, crackers, etc.).  But I prefer to look at the things I can eat: bacon and eggs, oatmeal, muffins, chocolate, burgers (bunless), a glass of wine, chicken fingers (breaded in almond flour), broccoli cheese soup, pizza (coconut flour crust), sandwiches, salads, fruits, vegetables, sprouted bread, and more.  There is an on plan alternative for almost everything.  And I prefer to look at what I have gained: a trim figure and health and strength with which to serve the Lord as I serve my family and my church and my students.

Before - November 2012

After - November 2014

One Trim Healthy Dinner - Homemade broccoli cheese soup with homemade bread topped with aged gouda (in the interest of full disclosure this is called a crossover and is better eaten when at goal weight not when still trying to lose weight)