I’ve been looking for a tea concoction that I could cozy up to during the long winter months here in rural North Dakota. I’ve fallen in love with Apple Cider Vinegar over the summer and I drink it on a daily basis (thanks to the Good Girl Moonshine Recipe posted by Trim Healthy Mama!). The apple cinder vinegar reminds me alone of hot cider, so I wanted to add it into a tea blend with Cinnamon. My friend Shellee recently introduced to her new business, Steeped Tea. This is where I found the perfect pairing for my love affair with Apple Cider Vinegar with their Pu-erh Tea Cinnamon Hearts. This is a winter/fall, cozy, apple, spiced love in a mug! What is even better is that there are great benefits to drinking both Pu-erh Tea and apple cider vinegar. Just smelling the Cinnamon Hearts tea got my toes all tingly! It has a very fragrant aroma of cinnamon and spice. YUM!
Benefits of Pu-erh Tea from Livestrong:
“Pu-erh that is processed and allowed to ferment is a black tea that also contains catechins. Catechins in pu-erh tea lock onto the oxidating elements in the blood and destroy the oxidative process thereby preventing cancer”
“Pu-erh tea can be used to reduce the risk of cardiovascular disorders because it reduces blood lipids.”
“In a study conducted by the Institute of Biochemistry and Molecular Biology, pu-erh tea had a greater ability to regulate and reduce body weight than any other tea studied.The study concluded that the compounds found in the pu-erh tea that had an anti-obesity effect were catechins, caffeine, and theanine. Pu-erh tea was also shown to reduce the fat content in the liver in the study.”
Benefits of Apple Cider Vinegar From Livestrong:
“Apple cider vinegar contains acetic acid, which can slow down starch digestion, consequently lowering glucose levels in the bloodstream”
“Reduces Bad Cholesterol”
“Apple cider vinegar contains beta-carotene, which according to the Mayo Clinic possesses antioxidant properties that counteract damage caused by free radicals and that boost your immune system.”
“By helping balance blood sugar levels, apple cider vinegar also assists in weight loss, since insulin will not direct sugar to be stored as fat, says nutritionist Dr. Carol Johnston of the Arizona State University East.”
Here is the warm, cozy, healing tea recipe:
- Steep 1 tsp Cinnamon Hearts Tea in mug with boiling water for 2-3 minutes.
- Add 1 TBS (15 ml) of Apple Cider Vinegar
- Add 1 tsp of Truvia (or your preferred sweetener)
- Cozy up to your mug and enjoy the cinnamon, spiced, apple aroma while your body drinks up the healing benefits! I re-steeped my original tea for a second cup.
Trim Healthy Mamas: This would be fuel pull and can be sip on throughout the day.
**This post DOES NOT contain any affiliate links that I will receive any monetary reimbursement for.
**This post is linked up to Trim Healthy Tuesdays! Check out Gwen’s Nest recipe for Low Carb Cinnamon Dippers as well as many other THM Friendly Recipes & Tips!
I may have a slight obsession with ch9ocolate and coconut. Thanks to Trim Healthy Mama I can indulge in both without guilt! I love being a Trim Healthy Mama. I’ve lost over 60+ lbs to date (in about five months).
On pinterest, I came across a pin for Coconut Crack Bars. It looked delicious, but I thought it would be even better with some skinny chocolate added.
I doubled the recipe for the coconut crack bars and I suggest making a simple syrup from Truvia (I used my homemade version of truvia) in place of the agave. I found that after I blended the mixture together, I needed to add a bit more water to make the mixture combine better. You need to taste the coconut mixture and to be sure it taste sweet enough for you. I always seem to add more than the recipe calls for because I do have a sweet tooth.
After I got the coconut mixture tasting just right, I scooped it into my deluxe mini muffin pan and then pressed it down to make little wells for the skinny chocolate. You could easily do this recipe in a brownie 9 by 9 ban or whatever small pan you have available. Just do one layer chocolate and one layer of coconut crack bar.
This is my version of the skinny dark chocolate which I love (based from the THM version)! Blend all below ingredients together in a blender (single serving works great). Again, taste it before you start pouring it to make sure it taste good to you.
- 1/2 c of Unrefined Virgin Coconut Oil in liquid form (you can use refined if you don’t like the coconut taste)
- 1/4 c of Ghirardelli’s Unsweetened Cocoa Powder
- 6 heaping tsps of powdered truvia (again, I use a homemade version)
- 3 pinches of Celtic Salt
- 1 square of Ghirardelli’s 86% Midnight Reverie Chocolate Bar
After I was sure my skinny dark chocolate had my desired sweetness, I then poured the skinny chocolate into the wells. I had more chocolate then coconut, so I filled a couple more wells with just the chocolate. I popped my muffin pan into the freezer for about an hour. It was a little hard to get the ones with the coconut mixture to pop out, but I found putting a butter knife straight down helped to get them to pop out. A silicone mold would be easier to work with.
These are a great yummy treat for those who love a dark skinny chocolate and coconut!
If coconut isn’t your thing – here is my version of Skinny Dark Chocolate made into fancy chocolate with the help of a silicone mold.
This post is linked up to Trim Healthy Mama Tuesdays! Check it out for lots of tasty THM recipes.
I have no idea what “dutch babies” are. I don’t believe I’ve ever eaten one, but reading Stacey Makes Cent’s Blog Post about her Grain Free Dutch Babies looked so delicious so I knew I needed to give it a go this weekend for breakfast. I followed her recipe exactly, I only halved the recipe since I was only making it for me. I wanted to devour the whole pie pan of the dutch baby, but good thing I didn’t because two serving would make this a crossover meal. One day, I’ll get to have crossover meals-but not now. Stacey also suggested Gwen’s Sugar Free Berry Syrup, so I decided I needed to give that a go. I also halved her recipe since I knew I wouldn’t finish 3 cups of syrup in one week. Gwen’s Syrup really made this meal. The Dutch babies were good on their own, but they are AMAZING with Gwen’s Syrup. I have a sweet tooth, so I added a dash of NOW Better Stevia and probably close to 2 TBSP of powered homemade truvia (perhaps even a bit more). Before I added the gluccie, I would taste test and I kept adding in my powered homemade truvia until it was the right sweetness for me. After adding the gluccie and it thickening up, I added just a bit more. I also wanted to add some chia seeds so I added 1/2 tsp – which still keeps in the FP zone. I did add the lemon oil. The touch of lemon just made it that much better.
This is definitely a breakfast you will want to give a go. I’m so thankful for both Stacey and Gwen’s blog because both of these ladies have made THM so yummy with all of their recipes. I definitely recommend going to both of their recipe tabs and pinning all the recipes you will want to try!
Keep to half the pie pan to stay in S territory. Nutritional info is just ONE dutch baby pie pan-half of Stacey’s recipe
Gwen’s Sugar Free Berry Sauce is FP (even more so without the addition of Chia Seeds). I only added 1/2 tsp which is what it is showing below. The nutritional information is for half of the recipe.
Another yummy recipe that I made tonight that was posted in the Trim Healthy Mama Facebook Group: Almond Joy Fudge. I made it tonight and it was very yummy. Another great recipe to have to help satisfy my sweet tooth when it comes up. I love being a Trim Healthy Mama! This would be an S Dessert (or who I am kidding… I’m going to eat this as snack tomorrow)
Here is how I made it:
- ½ cup unrefined virgin coconut oil
- 3 Squares of Ghirardelli 86% Cacao Chocolate Baking Bar**
- 1 tsp of Pure Vanilla Extract
- 7 tsp of Homemade Truvia Grinded (so it’s like powdered sugar-coffee grinder works best for me)
- 1/4 tsp of Iodized Sea Salt
- Chopped Raw Almonds (I used about 15-20 almonds)
- Coconut Flakes (I used about 1/3 cup)
In small saucepan, melt coconut oil and chocolate squares over low heat until melted. I actually removed it from the heat before it is fully melted because the chocolate and coconut oil melt quickly. I don’t like to heat up the coconut oil more than necessary. Stir in your salt, vanilla, and truvia until combined well. Taste it – add more salt or truvia to please your taste buds. You could add mixture to a blender to make sure your ingredients mix well. Add chopped almonds and coconut flakes until they are saturated in chocolate sauce. I wanted a thicker fudge, so I lined a loaf pan (bread pan) with parchment paper, gave my ingredients once last good stir, pour into the lined pan, and popped it into the freezer.
Freeze until it hardens (about an hour-but you can leave it for as long as you want). After it hardens, cut into pieces and put in ziplock bag or storage container. Store in freezer or fridge until you are ready to eat (it melts quickly). Of course, that is the hardest part is not having more than a couple of pieces at a time!
**Original Posting had 60% Chocolate which I made this with. After a very kind commenter pointed out the carbs, may be too high with 60% chocolate, I’m adjusted the recipe to make it more THM compliant to stay in the S meals which is what I want this to be.
This blog post is linked up at Stacey Makes Cents – be sure to check out her blogs for TONS of delicious recipes (most are THM compliant!). I was highlighted her Trim Healthy Tuesday linkup where you can also find other great linked up THM recipes including her recipe for Spaghetti Squash Primavera!
86% Chocolate – Limit yourself to 2 pieces and cut into 15 pieces
60% – Cut into 15 pieces and limit to 1 piece
Check out Stacey’s and Gwen’s Blog every Tuesday for new recipes for THM!
About two months ago, I started the Trim Healthy Mama (THM) Lifestyle. I refrain from calling it a diet because you’ll see some THMs heads turn 360 when you do, but for all intents and purposes of the word diet – your diet is what you eat – and my diet is THM friendly foods. One of my favorite E breakfast meals are the THM pancakes. I’ve made them several times now and have now perfected my method of making them. Because I respect copyrights, I cannot post the full recipe here, as it belongs to the authors of THM, However, I am sharing how I adjusted their recipe and methods to make the some super yummy THM pancakes that are approved by my kids!
- I use my ninja mega kitchen food processor bowl to grind my rolled oats into a fine (the finer you can get them, the better) powder. Any blender should work fine or a coffee grinder (but that would require several small batches to processed).
- I place the rolled oat powder into a medium mixing bowl. I add the baking powder, 4 tsp truvia*, and cinnamon**. Combine well. *I use a homemade truvia (it is much cheaper). **The cinnamon is my addition and I use about 1 tsp per batch.
- I put 1% fat cottage cheese into my food pro bowl and blend until it looks like a thick milk.
- Add blended cottage cheese to oats and stir them together.
- I use carton egg whites and put them into my food pro bowl and blend until they have doubled in volume at least and soft peaks forms.
- Now, add the egg whites to your oat/cottage cheese mixture. This part take a little while to get the oat mixture to combine. You need to let it sit for about 5 minutes or so to thicken up. This is very important. If you don’t wait, you will have very flat pancakes.
- I use the time that the pancake batter is thickening, to pull out my pan, started heating it on a med-low heat.
- Once my pan is warm, I make sure to use my laddle to mix the batter up and pull the batter up from the bottom. I like to make large sized pancakes, so I pour in about 1/2 to 3/4 of my laddle. I spray just a titch of grilling Pam* onto my cheap-o, non stick pan and pour the batter in. *I am not sure if Pam is THM compliant, but it has no calories and no fat and I really just spray a tiny dot.
- You need to wait until the pancake is almost cook through before you flip. The edges need to be just about dry before you flip. If you don’t wait, you will have a harder time flipping the pancake. The pancake should be a very dark golden brown when you flip it over.
- Once it is flipped, the pancake should only need to be cooked for 30-45 secs on the remaining side I usually serve this side face up since it more eye pleasing (at least in my opinion)
- Now, just repeat steps 8-10 until all your batter is gone. I usually make a double batch. This double batch got me 12 large pancakes. You can eat 2 of the these sized pancakes for your E meal. Pictured belowed is the back side of the pancakes. I freeze my packages in batches of 2 with a papertowl in between in a quart sized zip lock bag. I just warm them in the microwave for about 45 seconds or pop the frozen pancakes in a toaster for a quick and easy breakfast for me or my kids. My daughter calls them “Mommy’s Pancakes” when asking for them for breakfast.
I love cinnamon! So today, I decided to have my THM pancakes topped with truvia sweetened 0% Fage Greek Yogurt and peaches sprinkled with a good dose of cinnamon! YUM!