Sugar Free Red Pepper Jelly - THM Friendly

This past year I began following the Trim Healthy Mama lifestyle.  I bought the book and cookbook, joined a local THM group and away I went.  So far I have lost over 30 pounds and am enjoying many health benefits too!

To learn more about Trim Healthy Mama, click here: http://www.trimhealthymama.com/

Since starting Trim Healthy Mama I have learned to create or modify some regular recipes, one of which is red pepper jelly.  A regular on plan snack for me is 2 Ryvita crackers with low fat Laughing Cow cheese.  Everytime I had this snack, I thought about how much more delicious it would be with some red pepper jelly added on top.  So away I went searching the web and Pinterest to find a sugar free recipe but found nothing.  So I decided to try to create my own recipe.

I don't know much about canning, so this recipe makes a small amount and stored in the fridge for about a week.

Red Pepper Jelly Recipe

Ingredients:

1 cup finely chopped red peppers (approximately 2 peppers)

1/2 cup apple cider vinegar

3/4  cup water

3 Tbs THM gentle sweet

Ground Cayenne pepper to taste

2 ½  tsp of gelatin (I used THM beef gelatin)

Directions:

Place chopped peppers, vinegar and water in a saucepan over high heat. 

Once it comes to a boil, turn down to medium heat.

Add gentle sweet and cayenne pepper.  

Let simmer for about 5-10 minutes or until peppers are soft.

Add gelatin and stir quickly and remove from heat.  Refrigerate and wait for gelatin to set completely.  

Then enjoy!

file:///C:/Users/User/Downloads/RedPepperJelly.pdf

Eggplant Parmesan - THM (S)

Eggplant parmesan was always one of my favourites growing up.  My mom would make it often.

 

A year ago I changed my diet and started following the Trim Healthy Mama plan.  It is a carb-smart diet plan and has helped me regain my healthy in so many ways.

I do however, miss some of my childhood favourite meals and I've decided to try to modify them so that they are THM approved!

EGGPLANT PARMESAN RECIPE

This recipe will make enough to fit in a 9 x13 casserole dish.

Ingredients

2 Eggplants (peeled and sliced lengthwise about 1/2 - 1" thick)

1 cup THM Baking Blend (approximately)

Egg Wash 

4 Eggs
1/4 cup of water
1/4 tsp Himalayan Salt

Refined Coconut Oil for frying

Tomato Sauce (Homemade or sugar free store bought that is THM approved)
I used 1.5 litres of sauce 

Parmesan cheese

4 cups Mozzarella, grated

Instructions

1.  Place THM baking blend in a dish and set aside.

2.  Whisk together egg wash ingredients.

3.  Get frying pan ready with coconut oil.

3.  Next dip the sliced egg plant first in the baking blend, dust off any excess and then dip the eggplant in the egg wash, then place directly into the frying pan.

3.  Fry until the eggplant is a light golden brown colour like the photo shows.

4.  Preheat oven to 425F.  It's time to assemble this dish.  Basically we assemble it like a lasagna.  Add some tomato sauce to the bottom of a 9 x 13 casserole dish.  Place one layer of fried eggplant in the dish and top with tomato sauce, grated parmesan and grated mozzarella cheese. Repeat until you have used all the eggplant.

5.  Place the Eggplant Parmesan in the oven, uncovered and back for 20 minutes.  Remove from oven and add mozzarella (I find adding it too soon causes it to burn too quickly). Continue cooking for another 20 minutes. 

Printable Recipe: https://sites.google.com/site/faithfamilyfunfood/eggplant-parmesan---thm-s