- 30 g / 1.1 oz butter
- 2 eggs
- salt and pepper
Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper. Melt the butter in a non-stick frying pan over medium heat. Watch carefully — the butter shouldn’t turn brown! Pour the eggs into the hot pan and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.
- 1 cups almond flour
- 4 tbsp butter softened
- 1/4 cup Trim Healthy Mama Gentle Sweet
- 1/2 tsp molasses optional
- 1 tsp vanilla
- 1 tsp coconut flour
- 1/3 cup sugar-free chocolate chips
- 5 oz 85% dark chocolate or sugar free chocolate
- 1 tsp coconut oil
To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Freeze for at least 3-4 hours until solid.
To make the chocolate heat it in the microwave for 30 seconds. Stir. Heat for another 30 seconds. Stir until the chocolate melts. (Heat for an additional 30 seconds if necessary). Add the coconut oil and stir until smooth.
Pop the frozen cookie dough out of the silicone mold. Poke with a toothpick and dip into the melted chocolate. Transfer to a waxed paper lined baking sheet. Repeat until you’ve coated all the cookie dough bites. Store in the freezer.
- 20 g / 4 teaspoons butter
- 150 g / 5.3 oz turkey breast
- 125 ml / 4.4 oz heavy whipping cream
- 50 g / 1.8 cream cheese
- salt and pepper
Preheat the oven to 350°F (175°C). Melt half of the butter over medium heat, in a large oven-proof frying pan. Season the turkey generously and fry until golden brown all around. Finish off the turkey breasts in the oven. Add to the dish heavy cream and cream cheese. Stir and bring to a light boil. Lower the heat and let simmer until thickened. Season to taste with salt and pepper.
- 57 g / 2 oz. cherry tomatoes
- 57 g / 2 oz. mozzarella
- 5 g / 1 tsp green pesto
- salt and pepper (optional)
Cut the tomatoes and mozzarella balls in half. Add pesto and stir. Salt and pepper to taste.
- 150 g / 5.3 oz pumpkins
- 30 ml / 2 tbsp olive oil
- 5 g / 1 tsp smoked paprika powder
- 5 g / 1 tsp salt
- 150 g/ 5.3 oz tempeh, cut into long and narrow strips
- 1 garlic clove, minced
- 5 g / 1 tsp chili flakes
- 30 ml / 2 tbsp soy sauce
- A pinch of ground black pepper
Preheat oven to 350 °F (180 °C) and line a large baking tray. Peel and seed a pumpkin and cut it into small wedges. Place on tray and drizzle with olive oil. Sprinkle the smoked paprika and salt over the top and roast for 1 hour. Cut the tempeh in long and narrow strips. In a medium sized bowl, mix together the rest of the ingredients. Put the tempeh strips in the bowl and let it marinate for at least 10 minutes. Fry the tempeh together with the marinade in a large frying pan or wok until browned. Mix ingredients and serve.