Mexican Chicken Salad (E)

This is a recipe you should get up and make right away. It is AMAZING! The flavors are astounding and all the colors make it a truly beautiful salad. So, what are you waiting for?! Get in that kitchen and make some Mexican Chicken Salad!!!

• 1/4 cup white vinegar
• 1 1/2 teaspoons Super Sweet Blend
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Coconut oil cooking spray
• 2 boneless, skinless chicken breast halves (cut into 1-inch cubes)
• 1 clove garlic, minced
• 1 cup frozen (thawed) corn
• 1 cup chopped ripe tomatoes
• One 15-ounce can black beans, drained
• 2 green onions, chopped
• 1 bell pepper, seeded and chopped
• Romaine lettuce
• Shredded mozzarella cheese
• Greek Yogurt
• Salsa

1. In a small jar with a lid, combine vinegar, Super Sweet Blend, cumin, salt, and black pepper. Shake vigorously until well mixed. Set aside.
2. Spray a skillet with coconut oil cooking spray. Turn on medium. Place chicken cubes and garlic in the skillet and cook until no longer pink in the center. This takes about 5 or 10 minutes.
3. Place chicken, corn, tomatoes, beans, green onions, and bell pepper in a large bowl and stir to combine. Add the dressing and toss until well coated. Cover with plastic wrap and chill at least 1 hour.
4. When ready to serve, combine chicken mixture with romaine lettuce. Top with cheese, Greek yogurt, and salsa, if desired.

Thankful for THM!

Peanut Chocolate Candy

I just wanted to share a quick treat idea. Yesterday I made a batch of the Pay Off Day Candy from the new Trim Healthy Mama Cookbook. I poured it into mini muffin liners and froze it. Then I made a batch of Skinny Chocolate and poured that on top. After a few minutes in the freezer, they were ready to it. Delicious!

P.S. If anyone would like the Pay Off Day Candy recipe, just let me know and I'll do a post on it!

A Quote for Tuesday: Week 14

A Quote for Tuesday: Week 13

A Quote for Tuesday: Week 12

A Quote for Tuesday: Week 11

A Quote for Tuesday: Week 10

A Quote for Tuesday: Week 9

Delicious Apple Cinnamon Oatmeal

This is my favorite Fall breakfast of the year. It is very easy, although I have to be honest and say that my mom usually makes the oatmeal for me. I just add the stuff on top!

To make this very easy oatmeal, start by making a bowl of your favorite kind of oats. I used steel cut oats, but rolled oats work just fine. Just make however much you generally eat. While your oats are cooking, cut up an apple. Put the apple chunks in a small pan with a little bit of water and cinnamon. Put a lid on the pot and turn the stove on high. Boil the apples until they are tender. Dump this on top of your bowl of oatmeal. Top with a spoonful of Greek yogurt. If desired, sprinkle a little more cinnamon and some syrup on top.

There you go! That's how you make my favorite oatmeal! Enjoy! Oh, and happy Fall!

P.S. If you have a favorite Fall recipe, please share in the comments!

New Trim Healthy Mama Cookbook!

This cookbook is truly wonderful! Serene and Pearl have done it again. This is their second book and it is full of amazing recipes. The photos and layout of this cookbook are beautiful. I have only tried a few recipes from this book so far, but my three favorites would have to be the Volcano Mudslide Muffin in a Mug, Cheesecake, and Bangin' Ranch Drums. Yummy!

I highly recommend this cookbook. It is incredible! Oh, one more favorite is the Good Girl Moonshine. If you get the cookbook, you must try it. Just sayin'!

A Quote for Tuesday: Week 8

A Quote for Tuesday: Week 7

A Quote for Tuesday: Week 6

A Quote for Tuesday: Week 5

A Quote for Tuesday: Week 4

A Quote for Tuesday: Week 3

A Quote for Tuesday: Week 2

Mint Fudge

• 1 1/4 cup heavy cream
• 3 Tbs + 1 tsp THM Gentle Sweet (you can substitute whatever sweetener you want... gentle sweet is what I used)
• 1/2 tsp vanilla extract 
• 6 ounces unsweetened chocolate, chopped
• 8 ounces cream cheese, softened
• 1 Tbs + 1 tsp THM Gentle Sweet
• 2 Tbs heavy cream
• 1 1/2 tsp mint extract
• 1 tsp matcha powder (this is optional, but it is what turns the mint part green, so I always use it.)

1) Line an 8x8 square baking pan with parchment or waxed paper. (I didn't have any this morning, so I just used plastic wrap, which works just as well.)

2) In a small saucepan, whisk together cream and sweetener over medium heat. Bring to just a boil, then remove from heat. Stir in vanilla extract.

3) Add chopped chocolate and let sit for a few minutes until the chocolate is melted completely, then whisk until smooth.

4) Pour half of this chocolate mixture into the prepared pans and spread evenly to the edges. Transfer to the freezer for about 20 minutes to firm up. Put a lid on the remaining chocolate so that it stays warm.

5) To make the mint layer, beat cream cheese, sweetener, cream, mint extract and matcha powder together until smooth.

6) Spread over the first chocolate layer evenly, smoothing to the edges.

7) Top with remaining chocolate, spreading evenly to the edges. Put back into the freezer until set.

8) Remove from freezer and cut into squares. Enjoy!



Note: I originally found this recipe at All Day I Dream About Food. (I love this blog, btw!) As with almost every recipe I ever make, I did make a few changes to it.  

A New Series: A Quote for Tuesday

Hi everyone!

Today I am beginning a new series on the blog. Every Tuesday I will post a cooking quote. I have this thing for quotes, so I thought I'd share some!! If you have a favorite cooking quote, share it in the comments!!

So, with no further adieu, here's today's quote: