2 May 2014

Delicious Healthy Carrot Cake (E) ~ Trim Healthy Mama

This was one of those cooking experiments that turned out PERFECTLY. 

Craving a satisfying cake, but just had an E meal? This will not only fill the spot, but you will want to pin this recipe to Pinterest for next time!!

This makes a 20cm round cake with 8-12 portions. It is very filling, so you don't need a large slice.
It also includes the teaspoon of fat, (that is recommended to include with your E meals to slow down the release of insulin), so you have a complete package here. 
Delicious. Healthy. Simple to make.

Perfect for a morning or afternoon snack, or for those of us who need to stick a bit more closely to E meals for weight loss.

Carrot Cake (E)


  • 1 cup carton egg whites (or fresh egg whites)
  • 2-3 baby carrots, grated
  • 185 grams of 0% Greek Yoghurt
  • 1/2 cup Xylitol
  • 1 tsp each of Stevia and Erythritol
  • 1 1/2 cups of ground Steel Cut Oats
  • 1 tsp Bicarb Soda
  • Pinch of salt
  • 1 tsp cinnamon
  • 3 scant handfuls of walnuts (chopped)
  • 1/2 cup of skim ricotta
  • 1/2 cup low fat cottage cheese
  • 1/2 cup unsweetened almond milk
  • 1 tbsp of vanilla extract
  • 1/4 cup skim ricotta
  • 1/4 cup low fat cottage cheese
  • 1/4 cup of extra light cream cheese
  • 1 tsp orange essence
  • Sweetener to taste (I used 1/4 cup Xylitol)

  1. Beat the Sweeteners, yoghurt, almond milk, vanilla and egg whites until combined.
  2. Add in the oat meal and mix well on low speed.
  3. Stir in the bicarbonate soda, salt, ricotta, and cinnamon until combined. 
  4. Now add the grated carrots and chopped walnuts and stir gently into the mixture.
  5. Bake in the oven at 180 degrees (350 f) for 40 minutes or until a skewer comes out clean.
  6. To make up the icing, beat together all the icing ingredients until smooth. Wait until the cake has cooled before putting on the icing.
  7. Top with some remaining grated carrot or orange zest.
You can store this cake in the fridge for a few days or freeze it in portions to enjoy whenever you need a piece! :)
To keep you in weight loss mode, remember to stick to one slice at a meal!

21 March 2014

Strawberry Milkshake (S) ~ Trim Healthy Mama

This recipe is a variation on my Chocolate Drinking Yoghurt (FP)

It is great with some fresh light whipped cream (or Reddi Whip in the USA) and a strawberry on top!
The best news? It's a super tasty Fuel Pull snack. Enjoy it with anything, anytime, anywhere. :)

10 March 2014

Chocolate Drinking Yoghurt (FP) ~ Trim Healthy Mama

This is my equivalent of a Chocolate Milkshake. It is yummy, filling and even better, it's a Fuel Pull treat!

It is quick and easy to whip up... Literally. Hope you like it. :)

And the best part? It is weight loss promoting! That's right! It does not contain a fat or carb source, so drinking this milkshake will result in your body burning it's own body fat to get fuel. A chocolate milkshake that will help you get slimmer!? Absolutely!

Chocolate Drinking Yoghurt (FP)


  • 400 grams of 0% Greek Yoghurt (plain) 
  • 2 tsp of cacao (or cocoa) powder 
  • 1 scoop of Whey Protein (if using choc flavoured whey, omit cocoa or reduce to 1 tsp, if needed.)
  • 2 tsp pure vanilla extract 
  • 1 tsp Stevia powder 
  • 3-4 tsp of Xylitol powder
  • 150 grams water

1. Place all the ingredients into a blender or food processor and whiz until well combined and smooth. 2. Adjust sweetener to taste and add a small amount of water, if the mixture is too thick to drink.
3. Enjoy immediately or store in the fridge.

This recipe makes enough for two cups. Double the recipe for a bigger serving.

Serving Idea:
  • Take this with you in a thermos, to work or on an outing, for a quick healthy protein-filled drinkable snack! No spoons needed!

If you like it, let me know what you think below!


5 March 2014

Instant Mixed Berry Sorbet (S) ~ Trim Healthy Mama

I am so excited to bring you this recipe!! 
It is so creamy, sweet, and full of goodness!
If you need a snack or dessert in a hurry, then this recipe is for you! It literally makes less than five minutes to make. Sound good? Read on!

Mixed Berry Sorbet (S)


300 grams of frozen mixed berries (or a single type of berry is also fine!)
1 scoop of Whey protein (optional)
2 tsp of Xylitol powder
1 tbsp of Coconut oil
200 grams of Coconut cream (or heavy cream)
Vanilla extract (pure, no sugar)
Half a tray of Ice blocks

To Make: (serves 6-8, depending on portion sizes)

You will need a high end blender. I use a Thermomix, but a blender or processor that can crush ice will work too. Just be careful and start slow! Crushing ice can break the bowl, if it's made of plastic.

1. Slowly crush 300 grams of berries and a cup of ice to a fine powder. In the Thermomix, start on speed 2 and slowly work up to speed 8.
2. Add in 2 tsp of xylitol, a dash of vanilla extract, 1 tbsp of coconut oil, 1 scoop of whey protein (if using) and about 200 grams of coconut cream or cream. (Cream will make it more like berry ice cream, coconut cream makes a more tropical sorbet). 
Mix until well combined and smooth. In a TM, mix on speed 4-5 until smooth, scraping down the sides of the bowl with the spatula as needed.
3. Serve immediately and enjoy! You can also serve with fresh or dried mint leaves if you want.

Yep, it really is that simple. No one will guess that it contains no sugar. It is perfect for summer treats, dessert when guests arrive for dinner, or afternoon icecream cravings.

Freeze individual portions in an ice block tray for easy snacks. Pop in a paddle pop stick to make them into icy poles for the children!
This sorbet is best served fresh, as it will hard freeze once you put it in the freezer. However, you can thaw it for 10 or so minutes to soften it, if you freeze it to eat at a later date.

  • Omit the ice and add 1 cup of coconut milk for a berry smoothie.

  • Add a tbsp of cocoa for a choc berry sorbet. You may need a little more sweetener to balance out the bitterness of the cocoa.

  • Freeze mango slices, apricot slices or other on plan fruits for a fruit sorbet. Omit the berries.

Note - I try to make these recipes inclusive for those who don't use a Thermomix. But I don't use a conventional blender or food processor anymore, so I apologise if the directions need tweaking to create the same results!

God bless!


12 February 2014

Chocolate Parfait (S) ~ Trim Healthy Mama

This makes a rich and decadent S dessert or snack on a hot day or when you really want to spoil yourself.

The recipe makes a bread loaf sized slab (half filled). You can cut it into slices and store in individual bags for a quick and easy dessert. You should get quite a few serves out of this recipe, (approx. 8, but will depend on how thickly you slice it). This recipe reminds me strongly of a Chocolate Bavarian Cheesecake. It is so yummy! It is also a great way to get some protein!

Chocolate Parfait (S)


6 egg yolks
6 level tablespoons of Xylitol sweetener (or to taste)
2-3 tbsp of cocoa (depending on taste)
1/2 cup of coconut oil  
1 vanilla bean
1 cup of unsweetened almond milk
200ml pure cream
1 heaped tsp of Xanthan Gum


1. Grease a bread loaf pan and line it with two sheets of cling wrap. Then line the bottom with baking paper, which extends up the ends to help with removing the parfait from the pan when frozen.
2. Place the egg yolks in a bowl and whisk in the Xylitol until dissolved.
3. Place the cocoa and coconut oil into a saucepan and melt together over low heat. Then put aside.
4. Measure the almond milk into a saucepan (or Thermomix) and scrape the vanilla beans into the milk and stir gently. Pour the egg mixture and Xanthan Gum into the milk and stir constantly over a low heat for 15-20 minutes until it thickens into runny custard. Do not overcook , it will curdle or become scrambled egg. (If using a Thermomix, add the egg mixture and Xanthan Gum into the bowl with the milk and vanilla beans and set the temp for 60 degrees, speed 4, for about 10 minutes.)
5. When the mixture is like runny custard and coats loosely the back of a spoon it is ready.
6. Quickly, using a wooden spoon to stir, pour the custard mixture into the cocoa and coconut pan and continue to stir until the chocolate is melted and combined. Then allow the mixture to cool completely. Now is the time to test the sweetness and add more, if needed. 

It will look like this:

7. In the meantime, beat the cream with electric mixers until stiff (or in the Thermomix, transfer parfait mixture into a separate bowl, clean the TM bowl and then using the butterfly attachment, whip the cream on speed 4 until it is just slightly stiff; around 20 secs or so.)

8. Gently fold the cream into the cooled mixture until mostly combined. Pour into the bread loaf pan and then cover with a baking sheet to freeze overnight until solid.

9. When solid, allow to slightly thaw on the bench, then slice into individual serves and store in zip-lock bags. When you are ready to enjoy a slice, be sure to allow it a few minutes to thaw first!

Enjoy with a strawberry or two and an optional drop of cream!

10 February 2014

Curried Mushrooms (S) ~ Trim Healthy Mama

This recipe is quick, satisfying and oh so yummy! It is one of my favourites when I have the munchies or I am craving butter.



Button mushrooms 
(3-4 per person or to your appetite.)
Sea salt
Curry powder
Butter (approx. 3 tbsp)

1. Chop mushrooms into slices.
2. Heat the butter in a frying pan until sizzling.
3. Add the mushrooms, salt, pepper and 1tsp of curry powder and stir until combined.
4. Stir occasionally until the mushrooms are golden and slightly crispy.
5. Serve and enjoy!

Replace the curry powder with 1 tsp of soy sauce and 1 tsp of crushed garlic.

2 February 2014

Paint Pops - Frozen Paint Craft

Paint Pops. The perfect way to use up paint or just to have a brush free (and fun) craft activity for kids.

This was fun, simple and kept the children occupied! Everything you want in a good craft. ;)

To do this craft, you will need:
- empty ice tray
- acrylic paints
- paddle pops sticks
- paper
- glitter (optional)
- mini foil trays (optional, makes larger paint pops)
- paint smock/apron

1. Squirt the paint into the ice trays or foil trays.
2. Place a paddle pop stick into the centre (or lay from the side into the centre for foil trays).
3. Put them in the freezer until solid. Make sure they are laying flat to avoid spills.
4. When frozen allow to slightly thaw for a few minutes (depends on the temperature where you are), then paint just like you would with a brush.

Our children absolutely loved this craft. We let them help squirt in the paint one day/ paint the next, so they had twice the fun doing this. :)

This was better than using brushes, particularly because each paint had its own stick and it helped them not 'smoosh' the colours together in a paint tray with the same brush and muddy the colours.

My only warning is; they look good enough to eat, so be sure to let your children know they are not edible. ;)

Have fun!
If you try this craft, be sure to leave a comment below and let us know what you thought!