Cheesecake Dip & Trim Healthy Mama

For about the last year I have been seeing my friends link to recipes and testimonials from Trim Healthy Mama. I didn’t really know anything about it and one day in late July I started looking into it. I joined the Facebook group and ordered the book. The last year  of my life has been filled with many ups and downs and much sorrow. I was ready for something positive in my life. I began reading the book and trying to implement some of the things I was reading. Then we got a call we all dread and found out Gene’s step-father was dying. While on that trip Gene’s brother was testing out his new glucometer and one morning we all decided to get our blood sugar tested. This was a big wake-up call for me because my sugar level wasn’t terrible, but it was higher than I would have liked.

If you know me well, you know that I usually have a Dr. Pepper in my hand. Even after the high sugar level it took me a few weeks to get off of Dr. Pepper completely. At this point I haven’t had a soft-drink (with HFC) since the beginning of October. I actually don’t desire them any more. The only type of soft drink I have had is Vitamin Water Zero and an occasional Izze (made with fruit juice, no added sugar). I did cheat last weekend and have a drink like an Izze that had added cane juice in it, and I am still paying for that with major joint pain.

So far I have lost about 10 pounds, but I haven’t been anywhere close to faithful with the diet except on the soda front. I see now after my sugar binge this weekend that it really does play a major role in my Lyme and joint pain. I am going to be much more careful from here out. I also have some adrenal fatigue issues which may cause my loss to be slower as I heal my adrenals.

Many people think that everyone who is over-weight is obsessed with food. I even had a “friend” talk to me about it one time. She was trim but was obsessed with food and assumed my weight issues were related to my food obsession. I actually have the opposite problem. . . I could care less. It is not unusual for me to be up for 4 or 5 (or more) hours before I take my first bite of food. Often I would hardly eat all day and I rarely if ever felt hunger pains. I was just never hungry. This causes your metabolism to shut down and it stores fat instead of burning it. I now have to reverse this process through the way I eat and supplements. If I were to go to a restaurant to eat, I might be able to finish 1/2 of what they served as an entree. The biggest struggle for me is to eat. What will happen often is I forget to eat and then realize it has been over 4 hours and I panic and eat just anything because I know I need to eat. I am working on planning ahead more and having friendly foods ready and easily accessible so that I don’t blow it when I need to eat.

We do have sweets on this plan, just not with sugar. We use stevia, erythritol and xylitol to sweeten with. I will be sharing recipes that I have made and use that incorporate these sweeteners. I will also post some recipes that have sugar in them because Sarah cannot use these due to health issues.

In THM (Trim Healthy Mama) meals are classified as: S= satisfying (these are higher in fat/low in carb) E= energizing (Low in fat/ higher in carb) and FP= fuel pull (these are both low in fat and carbs and burn the most fat). My recipes will be labeled to denote which category they fall into.

Cheesecake Dip

  photo Cheesecakedip_zps0cefdc5f.jpg

This recipe came about last night when Rachel offered me a snack that she had made. I think she called it cheesecake. When I tasted it I found it to be very rich, which isn’t a bad thing but I wanted to eat it with something else. I remembered about Gwen’s Low Carb Cinnamon Dippers. After baking these I sat down for my snack. Gene asked me what I had. I told him and gave him a taste. He loved it as well and asked me more than once if this was really on plan.

When I asked Rachel how she made this she said she added some of this and a dash of that. I made some today and got the measurements so I could share it with you. I hope you like and enjoy it. Let me know if you try it and if you do anything else with it.

Cheesecake Dip (Trim Healthy Mama -S)
A wonderfully satisfying sugar free cheesecake dip that makes you feel like you're cheating.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1- 8oz package of cream cheese (we used 1/3 fat but you could use full fat or fat free)
  2. 1/2 cup of heavy cream (I'm sure you could substitute with almond or coconut milk but why would you? 😉 )
  3. 1 tsp of vanilla
  4. 2 tsp of lemon juice
  5. 3 Tblsp of Truvia
Instructions
  1. Put all ingredients into a bowl and mix until combined.
Notes
  1. This is a super simple and adaptable recipe. I was thinking about the ways to adapt it and I will play with some other ideas and post them as we make them.
My Titus 2 Journey http://www.mytitus2journey.com/

I hope you enjoy the recipe and will let me know what you think of it. What ideas do you have as to how to adapt it? If you have any questions about THM, please feel free to ask.

Turkey Day

Every year after Thanksgiving and Christmas I hit the stores looking for the holiday meats that have been marked down. Last Friday I went to Kroger looking for marked down fresh turkey. Normally I would buy a turkey that is .25 a pound or less, but this year we are having to do things differently. Due to dietary restrictions we aren’t able to buy the frozen turkey because it is injected with all types of things before they freeze them. So, from now on it’s fresh for us.

When I went to the store to buy my turkeys they only had 22 pounders left. They were some huge birds! I bought two of them planning on roasting, carving and putting them in small portions in the freezer. We’ll use the meat for soups, salads, and casseroles. I knew I wouldn’t be able to get to them for a couple of days and put them on ice in a large ice chest. I use my ice chests a lot during the holiday season since my refrigerator is usually packed. I don’t know why it took me so long to think of doing that, it has sure been a lifesaver since I started doing it.

I bought my two disposable roasting pans Monday and was ready to roast on Tuesday. I usually use my table top roaster for my turkeys (can’t say how much I love that appliance!) but these birds wouldn’t fit in it. Tuesday was going to be turkey day! I was ready, and I had a plan. I was going to roast the turkeys one at a time in the oven because I didn’t think there was any way to fit them both in at the same time. I wasn’t injecting them because I was going to be using the meat in different ways. It was going to be simple; rinse the birds, throw them in the pan and roast them.

I should know by now that simple doesn’t exist in my house. I am the type of person who always hopes for the best, and thinks things are going to run smoothly, I don’t know why I am always surprised when they don’t. You would think I would have learned by now. Well, on turkey day who do you think awoke with a stomach bug? If you guessed me, you’d be right. On top of me being sick, Caroline also had a stomach bug an Hannah is suffering with a major migraine which left Rachel to run the house and cook two turkeys. Did I mention that I am the only one in the house to have ever roasted a turkey? As I was getting back into the bed about to pass out the thought came to me that it was turkey day and I had two humongous turkeys that were going to take about 8 hours of cooking. The idea of sticking my hand inside a naked, dead, & cold (which is a greater reminder of its lack of life) bird was enough to turn my stomach, not that it wasn’t already doing somersaults.

When I told Rachel my dilemma she cheerfully told me that she would take care of it. I was in that state of half-awake, half-passing out when I gave her directions as to how to cook the turkeys. I am sure I was quite clear in those directions, they made perfect sense to me. After I awoke from my coma to smells of turkey wafting in the air, I walked stumbled into the kitchen to check on the turkey. Much to my surprise I found two turkeys in roasting pans crammed into the oven. I asked Rachel how she had prepared them because they looked different than anything I had done before. She told me that she had adapted a dry brining method we had heard about from a friend. She separated the skin from the birds and rubbed a mixture of olive oil and sea salt generously all over the bird. On top of the skin she rubbed a little more of that mixture and more oil on them to make them crispy. She cooked them breast down, which allows all of the juices to run into the breast, and slow roasted them at 325 (F). The only problem with cooking them breast down is that the skin isn’t crispy on the breast. You can alleviate that by flipping the bird and cooking it breast side up for the last 45 minutes or so. For me, I would rather the juicy meat and I don’t worry about the skin. Besides, who wants to try to flip two hot 22 pound turkeys?!

We were rather dubious at first, thinking that the meat was going to be too salty. Once we carved the bird and tasted it, all fears were gone. Those were the best turkeys we have ever tasted! It was all moist and juicy and had just the right amount of saltiness to it. I don’t have pictures to share, I wasn’t up to taking any last night, and I sure wish I could give you a taste through your monitor, but since I can’t, you are just going to have to trust me.