So … In case you haven’t heard, I’ve been doing the Trim Healthy Mama diet (not a diet but more of a lifestyle) and I’ve been playing around with some recipes that are compliant with their standards. Now, before you all go rolling those eyes of yours, let me explain WHY I’m doing this.
I am essentially a purist when it comes to food. No news there. You can probably gather that from my “about” page and also the ingredients that I use in my recipes. This eating plan allows me to continue to maintain ingredient integrity in my diet.
For instance, butter is not only allowed on the plan, it’s encouraged. Vegetable oils (which are NOT vegetables at all but rancid seed oils) are discouraged. Pastured meats, yes. Organics, yes. Lots of vegetables, yes! They do make a certain allowance for mamas who aren’t much into cooking but those are personal choices that you have to make for yourself. I totally agree.
My motivation for doing yet another structured eating plan (although they do encourage food freedom) is two-fold.
1) I do need to lose a few pounds. My thyroid, God rest its damaged soul, has been dictating my weight for the last couple years and it’s high time I take control. I’m medicated now and hormonally stable. (Forgot what that felt like, to be honest!) So, it’s time to whip my metabolism into shape.
2) This diet is very gentle on your endocrine system, and can help you heal things like adrenal fatigue and get your blood sugar under control. This is what I’m counting on the most because if I can heal those, the weight will come off eventually.
So far, I’m down about 8 lbs. but I feel really good, almost as if I’ve lost double that. I had to put a belt on today for pants that used to stay up on their own. #smallblessings
This low-carb, onion cheesy bread recipe is THM compliant as an S-meal. S stands for “satisfying” and involves good fats but very low carbs. For me, the low carb meals are easiest. If I eat an “E” meal for breakfast (low fat/moderate carbs), I’m often hungry shortly afterwards. My body just loves good fats!
I got this idea browsing the interweb (This is one of my new favorite quirky words! lol) looking for something that would be good to pair with my dippy eggs in the morning. Seriously, onions and cheese? How can you go wrong?
I’ve been eating it every morning for nearly a week and each piece is as good as the first. I made it in an 8″ cast iron pan. Makes it easy to go from the stovetop to the oven. Plus, cast iron. It’s just an amazing piece of cookware.
Above are step-by-step pics of how I put it together in the pan. The dough is kind of sticky so I used a small scoop to easily place blobs in the pan. Then, I just sort of layered the onions and cheese between and over the scoops. You could also use two large spoons and achieve the same result. The top, I dimpled with my fingers, much like you would do for focaccia bread.
Since this is made with almond flour and some THM baking blend, it’s very dense so a 1/8 piece is enough for breakfast with two eggs. It’s very filling.
If you’d like to purchase any of the products mentioned here, these are the links:
Trim Healthy Mama Baking Blend
If you’d like to make your own Baking Blend, I use this recipe.
- 4 Tbls. warm water
- ½ tsp. yeast
- 1 cup Trim Healthy Mama baking blend
- 2 whole eggs plus enough whites to make a total of ¾ cup
- 2 tsp. baking soda
- 2 Tbls. parmesan cheese, grated
- ½ tsp. Italian Seasoning
- Toppings:
- ¼ of medium red onion, sliced and cut into 1” pieces, sautéed
- 1 cup cheddar cheese, shredded
- Plus more Italian seasoning to sprinkle
- To the warm water, add the yeast, stir and allow to sit while you prepare the rest.
- In an 8” round skillet that can go in the oven, sauté the onions.
- Remove most of the onions from the skillet and set aside.
- In a mixing bowl, combine all ingredients and mix well. Let sit for 5 minutes. It will thicken slightly.
- With a large spoon or a small ice cream scoop, scoop ⅓ of the batter into the pan.
- Sprinkle ½ the onions overtop and half the cheese topping.
- Scoop the remaining batter into the pan and sprinkle with onion and cheese.
- With your fingers, dimple the top of the batter.
- Sprinkle with seasoning.
- Bake for 350˚ for about 30 minutes or until the top is lightly browned.
- Remove from oven and allow to cool for about 15 minutes.