- 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.
- 1 garlic clove
- 15 g / 1 tbsp butter
- 10 g / 2 tsp olive oil
- 110 g / 3.9 oz fresh green beans
- A pinch of salt
- 5 g / 1 tsp ground black pepper
- 10 g / 2 tsp almonds, chopped
Trim the fresh beans. Peel the garlic clove and slice thinly with a sharp knife. Heat butter and oil in a large frying pan. Sauté the garlic until golden and add the beans. Continue frying on medium high for 3-4 minutes. Lower the heat towards the end and add chopped almonds. Salt and pepper to taste and serve as a side dish to meat, poultry or fish.
- 125 ml / 4.4 oz soy milk
- 125 ml / unsweet yogurt
- 15 g / 1 tbsp almond butter
- 30 g / 1.1 oz frozen cauliflower rice
- 60 ml / 4 tbsp pea unflavored protein powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Place the ingredients into a blender and blend until smooth. Pour into a tall glass and enjoy.
- 1 English Cucumber
- 2 cup Cherry Tomatoes
- 3 cup Broccoli
- 3 Green Onions
- 1 cup Greek Yogurt
- Salt to taste
Clean and prepare all vegetables for the salad. Prepare Greek yogurt or replace it with sour cream. Dice green onions into small pieces. Slice cucumber and tomatoes in equal pieces and broccoli in a bit larger chunks Put Broccoli Cucumber and Tomato Salad in a bow. Season the salad with salt, add Greek yogurt to it and serve immediately. If you wish to prepare this salad ahead of time, don’t add dressing until you are ready to serve.