Friday, September 17, 2021

What I eat in a day to lose weight

It's been four months since I started eating the Trim Healthy Mama way full time. I haven't lost as much weight as I thought I would in that time - my weight loss seems to have plateaued lately - but I've definitely lost enough weight for it to be noticeable and for me to feel a lot better. 

Even though I'm not losing weight as fast as I would like, I'm still really enjoying eating this way. I genuinely look forward to all my meals and snacks, and it's delightful knowing that they are helping me not harming me. 

I tend to go through phases of eating one particularly thing quite a lot, before moving on to something else, so here's what I've been eating on Trim Healthy Mama lately.

Breakfast

Omelettes (THM S) 

Lots and lots of omelettes. Would you believe that I didn't know how to make omelettes before a few weeks ago? They were just not something I ever thought to make. I'm getting better though, because I've been making them so much and because Paul has given me a few pointers. I like adding sun dried tomatoes to my omelettes for a burst of flavour, but roast capsicum and spring onion are also nice.

Overnight oats (THM E)

I still make this Overnight Cinnamon Oats recipe reasonably often, as I can prepare it the night before and then cook it in the microwave in the morning for a quick and easy breakfast. This morning I threw a handful of frozen raspberries into the mixture after cooking, for some extra flavour and goodness. 

Feijoa smoothies (THM E)

I froze bags of feijoas back in April, because I had to cut the guava moth caterpillars out of them so they weren't great for eating fresh. I've been glad for all those bags of feijoas during lockdown, as they've given me a tasty and vitamin C rich smoothie base. I usually throw milk kefir, unsweetened almond milk, collagen, Truvia, a greens powder and baobab powder into my smoothie too. So good!

Lunch

Coleslaws (THM S)

Coleslaws are pretty much the only thing I eat for lunch at the moment as they're easy to make, tasty to eat and nourishing to my body. 

I cook up a roast chicken for dinner at the start of the week and then use the leftovers in my coleslaw over the next few days. To make the coleslaw I just hack off a little bit of a red cabbage each day and slice that up with some carrot, celery and any other veges I have on hand. I usually throw in a handful of pumpkin seeds and stir through some basil pesto or garlic aioli for flavour. Whenever I run out of chicken, I use a tin of tuna in spring water for protein instead. 

Dinner

Cauliflower Crust Pizza (THM S)

We've been doing pizza nights once a week at our house over lockdown, so I've been whipping up cauliflower crust pizzas to keep me on plan. I really like this recipe and, as you can see from the photo above, you really can hold the slice. 

Pizza toppings vary depending on what we have on hand. We were light on toppings in the photo above, so I just added pizza sauce, cheese and roast capsicum. Other times I've thrown on leftover roast chicken, or salami, or red onion. 

Lamb Salad (THM S)

My husband and I both adore this Crispy Lamb Salad recipe, so I've made it several times lately. It's perfection. I buy Silver Ferns lamb stir-fry to make the salad because it's delicious, affordable, and already prepared - with no extra fat or bones in the package. 

Chicken Fried Double Rice (THM E)

The whole family enjoyed this Trim Healthy Table fried rice recipe, which I made for the first time last week. It uses a combination of cauliflower rice and brown rice to keep the carbs at a gentle enough level to not cause blood sugar levels to surge. 

Snacks and Desserts

Chocolate Friskee (THM FP)

This is a fuel pull recipe from the Trim Healthy Table cookbook that my kids and I all love. I have to make a huge batch whenever I make it, because my kids all beg me for it.

Tummy Tucking Ice Cream (THM FP)

This is another recipe I have to make in large quantities, because my kids love it too. I usually use this Tummy Tucking Ice Cream recipe and double it. That makes enough for me and my three kids. We customise the flavour to mint by adding a splash of peppermint extract and a couple drops of green food colouring. 

Chickpea Banana Blondie (THM E)

I've got a whole lot of chickpeas in my freezer that I soaked and cooked, so lately I've been putting them to use with this Skinny Banana Chickpea Blondie recipe. I use Healtheries dark chocolate sugar free baking bits to keep it sugar free.  

So there you have it - a lovely selection of Trim Healthy Mama foods that I've been relishing over the past month. 

Do you think you'll try any of the recipes I've mentioned? 

Wednesday, August 25, 2021

Sugar-free Scorched Almonds Recipe (THM S)

It's a well-known fact in our family that scorched almonds are my favourite chocolate. They're just so smooth and chocolatey on the outside, but then have that deliciously crunchy almond centre. I love them!

However, since I can put on weight by just looking at scorched almonds, I decided to come up with a healthier alternative to enjoy. This sugar-free scorched almonds recipe is so simple (just two ingredients), that I almost hesitate to call it a recipe. But here you go anyway:

Sugar-free Scorched Almonds Recipe (THM S)

Ingredients

  • 1/2 cup sugar-free chocolate chips (I use Healtheries Baking Bits)
  • 1/3 cup roasted almonds (approximately 50 almonds)

Method

  1. Line a baking tray with baking paper. 
  2. Melt the chocolate chips either in a double boiler or in a Pyrex jug in the microwave. If using the microwave, melt the chocolate on high for 30 seconds, then give it a stir and put it back in the microwave for another 15 seconds. Stir some more until the chocolate gets nice and melty and smooth. 
  3. Throw the roasted almonds into the melted chocolate and stir to coat them. 
  4. Using a spoon, pull the coated almonds out one by one and drop them onto the baking paper-lined tray. 
  5. Once all of the almonds are spread out on the tray, place the tray in the fridge so the chocolate can set.
  6. Once the chocolate has set, remove the chocolate covered almonds to an airtight container. 
Serving size
Makes 50 scorched almonds.

Wednesday, August 18, 2021

Weight loss update

Photo taken on 26 July 2021.

Alright, so I had to track back through several months of photos on my phone to figure this out, but on 4 May this year (2021) I officially started eating the Trim Healthy Mama (THM) way again. My aim in doing so was to lose weight and get healthier, which I talked more about in this post

To really help me commit to the plan and to motivate me, I bought the Trim Healthy Mama Journey app on 10 May. It's been invaluable for keeping me accountable at each and every meal. I try to track all my meals, snacks and drinks in the app.  

I didn't have a scale when I first started THM, so I don't know exactly what I weighed at the time, but I have a rough idea. 

I did buy a scale after a couple of weeks, and in the three and a half months I've been doing Trim Healthy Mama, I've lost around 7.5 kilograms. 

I stalled in my weight-loss for a couple of weeks recently, and actually gained back a kilogram, even though I was trying to follow the plan as perfectly as possible. I think I had let slide a few too many white rice sushi lunches, which must spike my blood sugar too much.

In any case, I was happy to see the number on the scales drop again this week. I'm still a few kilograms away from my first goal, which is the weight I was before I had any kids. I was really hoping to reach that goal by my birthday next month, but it doesn't look like that's going to happen. I'm not too worried though. I'm enjoying eating this way and the weight is slowly coming off, so I'm sure I'll reach my first goal at some point in the coming months. 

Here are some side by side comparison shots for you. The photo on the left was taken on May 27, while the photo on the right was taken on August 16. 


I feel like the weight loss is more noticeable in these next side-on comparison shots, especially around my butt.  

A couple of my non-scale victories are that I've lost 3 inches/7.62cm from around my waist, and I've lost 2 inches/5.08cm from around my hips. I've also gone down a dress size, although I haven't actually bought the smaller clothes yet so my jeans are getting pretty baggy on me.

So that's where I'm at on my journey. Hopefully by next year's birthday, I'll be looking very different. My goal is to get down to the size I was at uni by then. 

If you have any questions about THM, or what I've been doing to (slowly) lose this weight, feel free to ask. I'm happy to answer as best I can. And if you've got any THM tips for me, I'd love to hear them. 

Friday, August 13, 2021

Thai Quinoa and Red Cabbage Salad Recipe (THM E)

I discovered Cookie and Kate's Crunchy Thai Peanut and Quinoa Salad recipe when I was doing an eat from the pantry challenge and wanted to use up the quinoa in my pantry as well as one of the purple cabbages from my garden. 

The salad was so good, I made it again and again. 

But then I committed to eating the Trim Healthy Mama way in order to lose weight and get healthy, and realised I would need to come up with a THM version of the salad I loved so much. By subbing a few simple ingredients, I succeeded in creating a version of the salad that has all the same great taste and mouth feel as the original, but which doesn't cross over too many fats and carbs in the same recipe.

Today I share my Thai Quinoa and Red Cabbage Salad Recipe with you. This is a THM E (energising) recipe, meaning it derives its energy from gentle carbs rather than from fat. 

Ingredients

For the salad

  • ¾ cup dried quinoa
  • 1½ cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced snow peas, sugar snap peas or celery
  • ½ cup chopped cilantro (coriander leaves and stems)
  • ¼ cup thinly sliced spring onion
Peanut sauce
  • ¼ cup PB2 peanut flour
  • 3 Tbsp soy sauce or coconut aminos
  • 1 Tbsp sugar-free sweetener, eg. Truvia/Natvia/THM Gentle Sweet
  • 1 Tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • Juice of one lime

Method

1. Cook the quinoa
  • Rinse the quinoa in a fine mesh colander under running water to remove its bitter coating. 
  • In a medium-sized pot, combine the rinsed quinoa and 1½ cups water. 
  • Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. 
  • Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. 
  • Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

2. Make the peanut sauce

  • Mix together the peanut flour, soy sauce, sweetener, rice vinegar, sesame oil, ginger and lime juice in a small pyrex jug. 

3. Assemble the salad

  • In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas/celery, cilantro and spring onion. Toss to combine, then pour in the peanut sauce. Toss again until to coat everything in the sauce.
  • This is a good salad to bring to a shared dinner. Alternatively, I like to portion it out into two or three lidded Pyrex bowls so I can eat it myself over multiple days for hearty, filling lunches. 
  • This salad stores well in the fridge for up to 4 days. 

Wednesday, August 4, 2021

Cooked Overnight Cinnamon Oats (THM E)

Lately this overnight cinnamon oat recipe has been my go-to breakfast because it's a healthy Trim Healthy Mama 'E' recipe that's so easy to make. 

All I do is mix up the ingredients in a Pyrex container (affiliate link) at night and let the mixture soak in the fridge till morning, which is when I microwave it for two minutes to have easy peasy cooked oats ready to eat.

This recipe is a single serve, but go ahead and mix up more batches like I did in the photo above if you have other family members who want to eat these overnight cinnamon oats too. (Actually the bottom two containers hold chocolate overnight oats, but I'll share the recipe for them another time.)

I add psyllium husk and ground flaxseed to the oats for extra nutrition and also for good gut health. 

Here's my recipe for Cooked Overnight Cinnamon Oats (THM E).

Ingredients

  • 1/2 cup rolled oats
  • 1.5 tsp psyllium husk
  • 1 Tbsp ground flaxseed
  • 1-2 tsp cinnamon
  • 2-4 tsp Truvia/Natvia/THM Gentle Sweet or other sugar-free sweetener
  • 1/4 tsp salt
  • 1 cup water or almond milk

Method

  1. The night before you want to eat your cooked oats, mix all the dry ingredients together and then stir through the water/almond milk.
  2. Cover and refrigerate overnight.
  3. In the morning, uncover and microwave on high for two minutes.
  4. Stir and enjoy. 

Serves one. 

Wednesday, July 21, 2021

What I eat in a day to lose weight

If you're anything like me, you love getting a peek into what people eat in a day, especially if they're eating something particularly healthy or yummy or different. For that reason, I thought I'd share another 'what I eat in a day to lose weight' post with you. So far I've lost around 7kg by following the Trim Healthy Mama plan, which equates to around 14 blocks of butter. 

I'm happy to not be carting those 14 blocks of butter around with me. 

The Trim Healthy Mama Journey app really helps to keep me accountable with what I'm eating. I notice that I don't make such good choices on the days when I don't keep the app updated with my meals.

I've also just purchased a three-month membership to the Trim Healthy Mama membership site, since that came up for sale yesterday. I'm hoping to make use of the menu planning function on there, and to access recipes that I haven't been able to without the membership. I'll give you a review of the membership site after I've used it for a few weeks. 

What I eat in a typical day

Breakfast

This week the kids and I had to get out the door early a couple of mornings so I prepared overnight oats the night before and then simply microwaved them in the morning for a quick and easy warm breakfast. 

To make the the oats I pour half a cup of rolled oats into a round pyrex container and then stir through cocoa, Truvia, peanut flour, vanilla collagen and chia seeds. I pour unsweetened almond milk over the oat mixture to completely cover it and then stir it through. I simply place the lid on the pyrex container and store it in the fridge overnight, before microwaving it (without the lid) for two minutes in the morning. 

I'm thinking that the next time I make these overnight oats, I'll try a berry cinnamon version and add flaxseed and psyllium husk for even more fibre. These oats are a Trim Healthy Mama 'E' (Energising / carb-based) recipe. 

On days when I have more time, I might make a smoothie or fry some eggs or make curried eggs for breakfast. Scrambled egg whites on homemade sourdough are also still a favourite breakfast of mine. 

Lunch

If I'm not eating leftovers, my go-to lunch when I'm at home is a quick tuna salad. I simply mix a small tin of Lemon Pepper Tuna with light cottage cheese, diced carrots, diced celery and diced gherkins. It's surprisingly tasty and is possibly a Fuel Pull recipe, meaning low fat and low carb. 

When I'm out and about, I find salmon sushi to be the easiest lunch option. I try to buy the brown rice sushi if it's available, since white rice is not technically on plan, but if there's only white rice sushi, I'll still get that for an 'E' lunch 

Dinner

We had a dinner with extended family recently and most people were having pizza, so to make sure there was an option for me, I brought a roast chicken. My sister-in-law whipped up a coleslaw and we ate the chicken with the cole slaw for a simple THM 'S' (Satisfying / fat-based) meal. 

Another time when we ate a roast chicken dinner recently at home, I made roast potatoes for Paul and the kids, but roasted cauliflower for myself. I also cooked a shredded homegrown cabbage in chicken stock until the chicken stock was reduced, and then added butter, salt, pepper and cumin seeds and sautéed it to caramelise the cabbage. It was delicious. Green peas rounded out the dinner and brought a much-needed pop of colour. The juice you see in the photo above was freshly squeezed orange juice I made from a box of oranges someone gave us. I didn't drink any of the juice, since it is too blood-sugar spiking for the THM plan. 

When I make a beef stir-fry for the family, I will serve theirs on rice and either have mine plain, or serve it on konjac rice, which is extremely low carb. Beef and lamb are always 'S' foods, since they are naturally fatty meats. 

Snacks and Desserts

Sometimes it's nice to have something savoury to crunch on, so I recently baked my Three-Seed Cracker recipe and ate the crackers with cheese and sun dried tomatoes for a Satisfying THM snack. There's a cracker recipe in the original Trim Healthy Mama book that I'm planning to make next, and will top with basil pesto for another savoury 'S' snack. 

I made the Trimtastic Mostess Cupcakes from the Trim Healthy Table cookbook (affiliate link) for the first time recently and they were delicious. The recipe featured a cup of pumpkin puree, but I couldn't taste it at all. So nice to be getting all the health benefits of pumpkin in a delicious chocolate dessert! 

Another decadent dessert I've been enjoying is the Best No-Bake Keto Peanut Butter Chocolate Bar recipe by Kasey Trenum. It's very rich, so a little goes a long way. 

Of course, I'm still loving my Chocolate Snickers Pudding recipe. It's delicious and handy because it's a Fuel Pull, so can be paired with both 'S' and 'E' meals, making it more versatile within the plan. I just put in a big iHerb order so that I could buy more glucomannan and peanut flour to make this recipe with. 

The Chocolate Chip Cookie recipe I shared with you this week is also a new favourite of mine. You can probably tell from all these desserts that I'm a big chocolate fan.

So there you have it. I hope you found that helpful if you're following the THM plan, or thinking of doing so. Let me know if you have any questions for me, although do be aware that I'm no expert. There are Trim Healthy Mama coaches out there who understand all the science and correct portions to make the plan work best, but that's not me. 

I'm just following recipes and figuring things out as I go along. 

Friday, July 16, 2021

Chocolate Chip Cookies - Low carb & THM S

Hey Team Awesome, I weighed myself yesterday and have lost 7 kilograms over the past couple of months, eating super yummy Trim Healthy Mama foods like these chocolate chip cookies. 

This life doesn't feel like deprivation at all folks. I eat delicious food and keep eating until I'm full, yet the weight is dropping off me. It feels like I'm cheating somehow.

Anyway, this chocolate chip cookie recipe is based on the Smart Mama Cookie recipe that Coach Mama Fox developed. I didn't have all the ingredients her recipe called for, so I substituted with supermarket ingredients and came up with the following cookies, which are delicious and have a good texture - crisp on the outside, yet chewy on the inside. 

And these cookies are healthy! You can feel good about eating them.

They do melt away in your mouth a little more than a regular cookie, simply because the sugar is erythritol-based (an alcohol sugar), but it's still the best low carb chocolate chip cookie I've ever eaten, and I've tried several different recipes over the years.

Chocolate Chip Cookies - Low carb & THM S

Makes 16 cookies

Ingredients

  • 1/4 cup ground golden flaxseed/linseed
  • 1/4 cup ground almond (either blanched or almond meal is fine)
  • 1/4 cup coconut flour
  • 1 tsp psyllium husk (optional, but it might help the texture to be more cookie-like)
  • 85g / 6 Tbsp butter, softened
  • 1/3 cup liquid egg whites (I buy Zeagold from beside the milk and cream at the supermarket)
  • 1/2 cup erythritol/stevia sugar replacement, eg. Natvia, Truvia, THM Gentle Sweet
  • 1 tsp molasses (optional, but it helps to make the sugar taste more like a cane sugar)
  • 2 tsp vanilla essence
  • 1/4 tsp salt
  • 1/2 cup sugar-free chocolate chips (I buy Healtheries sugar free baking bits from the supermarket)

Method

  1. Preheat oven to 180°C / 350°F. 
  2. In a baking bowl, mix all the ingredients together except the chocolate chips. 
  3. Once the ingredients are combined, stir through the chocolate chips. 
  4. Drop walnut-sized balls onto a baking sheet lined with baking paper and flatten them with your hand or a fork. 
  5. Bake for 12 minutes, or until starting to crisp up around the edges. 
  6. Serve warm, or allow to cool fully and store in an airtight container for several days.