Sunshine in a Jar

Many thanks to all my readers! Yesterday we finally passed the 20,000 views mark…which I had set for December 31, 2015. I am thankful for each of you who care to read what I write and even try the recipes that I share!

We all know that drinking water is very important for good health. Unfortunately, most of us don’t drink enough water to do our bodies much good. Oh, we drink fluids every day, but most of them contain ingredients that hinder good health! Sodas, coffee, and tea or other beverages can actually contribute to dehydration rather than hydration.

Following the Trim Healthy Mama plan for 18 months now has helped me to better understand the need to keep my body hydrated as well as healthy. Did you know that you should be drinking half your body weight in water every day? This means if you weigh 150 pounds, you should be drinking 75 ounces of water daily. This is not easy to do!  THM has several all-day sippers to help us with our daily water intake. My favorites are the Singing Canary and the GGMS…good girl moonshine! I actually enjoy mixing them together instead of drinking each one alone! Because neither of these has enough carbohydrates or fats to sway them towards an S or and E beverage (in the THM plan), these can be consumed all day long without causing you to go ‘off-plan.’

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Doesn’t that look amazing? I love drinking it out of a Mason jar!

I have played around with the Singing Canary recipe and have made it my own! It is a delicious drink and helps to quench my thirst each day. This recipe makes half a gallon, and I end up making at least one gallon a week. It will probably be more during the hot summer months!

2-3 lemons (3 if on the small side)

1/2 gallon water, divided

4000 mg. Vitamin C  (I use 4 (1000) mg tablets)

4 pills Vitamin B-Complex (my bottle doesn’t give a mg/tablet)

1 tsp. turmeric

1/2 scoop whey protein powder

1/2 tbsp. powdered collagen

2-3 pinches salt

1-2 tsp. melted coconut oil

1 tsp. vanilla

2 tbsp. truvia blend (I use Pyure)

 

Cut the lemons into small pieces and toss them into your blender (rinds and all)! Add about 2-3 cups water. Blend until the lemons are totally ground up. Pour mixture through a sieve and press the pulp to get all the liquid out. Toss the pulp and pour the liquid back into your blender. Add the remaining ingredients. Blend until you don’t hear the vitamin tablets much at all (usually about 60 seconds with my blender). You can also use a pill grinder for the vitamins and then add them to the mix before blending.  Pour this into a 1/2-gallon Mason jar and fill to the top with water.  Some ladies prefer adding ice cubes in addition to the water, but I like mine without ice.

Be sure to either shake or stir before pouring a serving or taking a sip if it has been sitting out. The ingredients will settle to the bottom. Store in the fridge!

 

 

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Chocolate-Peppermint Milkshake, THM Style

Today marks little Miss Mia’s 5-month birthday! I can’t believe my sweet darlin’ is this old already!  She is quite a character! I love watching her personality emerge!

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Even though it is pretty cold outside, even here in the south, I’ve been craving a peppermint milkshake.  Unfortunately, the ones purchased at most of the fast-food drive-throughs, are loaded with sugar and/or high fructose corn syrup and totally bad for you.  The voice in my head yesterday was telling me to head for my favorite drive-through and get one. And I almost did! I actually turned in that direction when I left the grocery store, fully intending to stop and get one, but decided just in time to go home instead. Victory!!

Today I decided to make my own chocolate-peppermint shake. I followed this recipe found over at Gwen’s Nest.  Of course, I always seem to change a few things when I follow recipes, and this one was no different.

I used 0% Greek yogurt instead of the cottage cheese. I used 3 drops of food grade peppermint essential oil instead of peppermint extract. I also used 2 tbsp. of organic Stevia instead of erythritol.

Using my brand new Ninja blender made making this a snap!  It totally hit the spot for my choco-peppermint craving! Delicious!

Chocolate Covered Strawberries

If you read my last post about the pumpkin dip, you will remember that I am trying to keep my hubby on a low-carb eating plan. This is not always easy to do, but he’s a real trooper and has done well so far. There have been “cheat” meals, especially when we were out of town, but he’s been good to get right back on the plan. For the first week or so he had headaches which we attributed to carb withdrawal.  Once he got over that hurdle, he found it easier to stay with the plan.

Unfortunately, I am the one struggling with what to cook for dinner! You’d think it would be fairly easy since I am feeding just the two of us! However, sometimes it takes work for me to figure out if I need to serve him a satisfying meal, an energy meal, or a fuel pull meal!  You can check these out on the Trim Healthy Mama page!  It is all still a big learning curve for me.

Sometimes with this eating plan, we just need a good snack…a tide-me-over until time for dinner.  The other day I decided to make some chocolate covered strawberries.  Strawberries are on the plan, but regular chocolate is not.  Thankfully, the sisters who wrote the book created a recipe called Skinny Chocolate.  It is amazing!  Yesterday I melted some that I had in the refrigerator and dipped frozen strawberries into it.  Because the berries were already cold, the chocolate hardened quickly. They were a hit with the hubby!

1/4 c. cocoa powder

1/2 c. coconut oil

2-3 tsp of stevia sweetener

Strawberries

Put the cocoa powder into a small bowl. Add the coconut oil and sweetener. Stir all ingredients well until the sweetener melts well into the cocoa powder.*  If desired, stir in 1/2 c. unsweetened dried coconut.

Dip frozen strawberries into the chocolate. Set on wax paper or aluminum foil until set.

If you don’t want to use the chocolate right away or if you didn’t use all of it with your strawberries, pour the chocolate onto a plate covered with wax paper or foil and freeze until solid.  Break it apart to eat as mini chocolate bars or to blend into Greek yogurt!

*Definitely make sure that the sweetener is totally dissolved into the cocoa powder or the chocolate will taste bitter!