- 3 eggs
- 30 g butter / 1.1 oz (for frying)
- 30 g cheese / 1.1 oz
- 20 g / 4 teaspoons chopped yellow onion
- 3 mushrooms
- salt and pepper + seasoning as optional
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy. Add salt and spices to taste. Melt butter in a frying pan. Once the butter has melted, pour in the egg mixture. When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle shredded cheese, already chopped mushrooms and onion on top. Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a 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.
- 2 eggs
- 30 g / 1.1 oz broccoli finely chopped
- 60 g / 2.1 oz boiled chicken
- 30 g / 1.1 oz cheese
- salt and pepper
Preheat the oven to 350°F (175°C). Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter. Chop broccoli and boiled chicken and add the mixture to the bottom of the tin. Whisk eggs together with seasoning(optional), salt and pepper. Add the cheese and mix the egg mixture. Pour the butter on top of the broccoli and chicken before the egg and cheese liquid will be add to the ingredients in the tin. Pour the egg with cheese and greens mixture to the top. Bake for 15–20 minutes, depending on the size of the muffin tin you have.
- 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.