Sweets and Treats

Z’s Lemon Cream Cheesecake

Sugar-free, THM-S, Keto

Like a Drink of Lemonade

This cheesecake is divine! So refreshing and yummy, like a summer afternoon drink of lemonade!  to be honest, I am not much of a lemon fan. I usually pass up lemony desserts. I actually made this for my husband because I had a bunch of extra lemons.

You see, I had done the Master Cleanse, and ended up stopping a day early. So needless to say, I had a ton of extra lemons to use up. I hate to waste food, so I ended up thinking, “I should make something for my husband!”. This is the recipe that came to mind!

I have to admit that I really didn’t think I would like it, but I tried it always. Boy am I glad I did! It seriously is one of the most refreshing desserts I have ever had!

It is delicious!!!

I am so glad that I tried it! I am learning that you always have to at least try things! You may have written foods off when you were younger, like I have, but you never know if your taste buds have changed! Mine have for sure!

Easy as Pie!

This recipe cannot get any easier! I made it in my Vitamix! I seriously cannot say enough about how easy it is to make things when you have a good blender!

Yes please!

I just added the whipping cream and whipped it up (seriously in a matter of 5 seconds!), and then added my cream cheese, sweetners and vanilla’s to it, and blended! It seriously only took a minute!

I say “vanilla’s” because I added in a “secret ingredient”, that in my opinion, made this amazing!

Any of ya’ll ever heard of the Vanilla Creme stevia drops? If you haven’t used this before, it will change your world! Such a creamy vanilla taste, with none of the aftertaste that I have come to hate about stevia! I even love to add a couple drops to my coffee in the mornings!

You can buy them here (click link above). If you click the link above, I will get a tiny commission. Thanks!

This is a little slice of heaven right here!

I originally wanted to make a pie, but it turned out so simple, creamy and delicious that I felt it would be wrong to try to make it anything but this yummy and refreshing cheesecake! Maybe one of these days I will make this cheesecake into a pie too! We’ll see. 😉

The Recipe

This was such an easy cheesecake to make! If you ever want a pretty and decadent dessert that makes you look like a genius dessert maker, but takes all of 20 minutes total to make…this here is your ticket!

You can even dress it up with some whipped cream, more lemon slices or just eat it plain! It’s so easy…why not?!?!?

Hope y’all enjoy it as much as my family and I did!

God Bless!

-Z

Serves 1

Z’s Lemon Cream Cheesecake

Sugar-Free, THM-S, Keto. A super easy decadent dessert! Refreshing and delicious!

10 minPrep Time

3 hr, 12 Cook Time

3 hr, 22 Total Time

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Ingredients

  • "!For the crust:"
  • In medium bowl add:
  • 2 cups almond four (I used finely sifted)
  • 2 tbs brown sugar substitute
  • 1 tbs Super Sweet blend
  • 1/8 flax meal
  • 1 stick melted butter
  • "!For the Filling:"
  • 1 1/2 cups heavy whipping cream
  • 2 8oz bricks of cream cheese
  • 1/2 tsp vanilla cream stevia drops
  • 1/2 tsp vanilla
  • Juice of 3 fresh lemons (I just cut mine in half and squeezed into the blender with the other ingredients)
  • 2 tbs Super Sweet blend
  • 3/4 cup Gentle Sweet

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In Medium bowl, mix all the ingredients for the crust (I use my hands, but you can use a spoon or spatula).
  3. Place in greased (I used Pam Baking Spray) Springform pan.
  4. Press down with your hands until spread out evenly and firm.
  5. Bake for 12 minutes or until edges are golden brown.
  6. Let cool completely.
  7. "!For the Filling:"
  8. Whip the heavy whipping cream first, in your high speed blender (or a stand mixer).
  9. Add in the softened cream cheese and remaining ingredients.
  10. Blend or mix until smooth.
  11. Spread mixture evenly over the cooled crust.
  12. Place in freezer for 3 hours or until firm.
  13. Garnish with sliced lemons or whipped cream. Or leave plain!
  14. Enjoy!

Notes

The longest part about this baking process is the waiting for it to firm up in the freezer! It is so easy to make!

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https://zhealthyhousewife.com/2018/05/17/zs-lemon-cream-cheesecake/

 

Grandma Josie's Kitchen

Panocha

This recipe is one of my dad’s favorite desserts! My grandma Josie used to make it for him all the time! Even when my dad left home to go into the Navy back in the early 60’s, he would come home to visit and she would whip up a pot of it for him!

You might be thinking, “what the heck is Panocha?”. That is a perfectly normal reaction when people hear about this dish. Heck, when I first heard about it being my dad’s favorite, I said the same thing!

 

Panocha is a traditional Native American dish that came from my ancestors centuries ago. Panocha, in New Mexico and southern Colorado, is a pudding made from ground sprouted wheat and piloncillo (sugar). It is traditionally eaten during Lent. The sprouted-wheat flour is called “panocha flour” or simply “panocha”, as well.

Main ingredients: Ground sprouted wheat flour, piloncillo (sugar), and butter.
Region or state: New Mexico and southern Colorado

My Grandma passed this recipe down to my aunts, and now it has been passed down to me!

panocha

Although I usually try to bake and cook in a healthy and mostly THM (trim healthy mama) way, there are just some recipes (especially traditional family recipes) that just shouldn’t be changed! This is one of them.

(Don’t get me wrong, I will probably try to THMify this eventually, just so I can eat it all the time! It’s that good!).

Traditionally, this recipe is more of a pudding consistency, but ours came out a little thick…which I actually liked. My Aunt Naomi taught me how to make this last week, and it was so much fun seeing the process. It is a little time consuming, but it is so cool to be able to make something that my ancestors from centuries ago actually made all the time. There is just something cool about thinking of how Native Americans from so long ago used to go about making this, without modern kitchen tools.

The Process

First, you need to get a large bowl and sift the flour. We used a mix of whole wheat flour and sprouted whole wheat flour. If you go to a Mexican market, they will probably have panocha flour (which is basically just sprouted whole wheat flour).

Sift the two flours together.

Boil a kettle full of water (about 4 1/2 cups).

Meanwhile, brown the sugar (we used regular dark brown sugar and white sugar) in a large pan. It’s a delicate process because you don’t want to burn it. Make sure to keep mixing! The “browning” of the sugar gives it that unique taste.

making panocha

Be sure to continue mixing the sugars until it caramelizes. Add some of the boiling water (about 2 cups) to the sugar mix and turn down heat to low. Cover and let sit on low for 10 minutes.

Meanwhile, add the rest of the boiling water (about 2 1/2 cups) to the flour mix. Stir until well dissolved. Add the flour mix to the sugar mix and stir until well mixed. Add the butter and mix until fully melted.

After everything is mixed together well, our mixture into buttered baking dish (that has a lid). Place in oven and bake 300 degrees for about 3 hours, stirring every 45 minutes to an hour.

Serve warm with a dollop of whipped cream or milk.

Note: Contemporary additions to panocha include a teaspoon or so of cinnamon and or vanilla. A tablespoon or two of butter gives extra richness. Any of these additions should be made at the conclusion of the panocha’s cooking time on the stove, just prior to baking.

This dessert/breakfast is so rich in history and is chock full of flavor! I love the creaminess of this dish, and my kids especially loved eating it. It is a hearty and delicious dessert/breakfast; perfect for growing kids!

I hope that when I make this dish, my grandma Josie will be looking down from heaven smiling at me.

Love you Grandma Josie!

God Bless!

-Z

Serves 1

Grandma Josie’s Panocha

A rich and decadent dessert or breakfast! A traditional Native American dish.

15 minPrep Time

3 hrCook Time

3 hr, 15 Total Time

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Ingredients

  • 2 1/2 cups sprouted whole wheat flour
  • 1 1/4 cups whole wheat flour
  • 4 1/2 cups water
  • 1 stick butter (1/2 cup)
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • Optional: Cream, whipped cream, cinnamon or butter for toppings.

Instructions

  1. In large bowl: Sift the two flours together, making sure to get any chunks of flour out.
  2. Turn stove on to medium/high heat.
  3. On stove in Medium pan or dutch oven, Brown the sugar.
  4. Add in boiling water (2 cups). Mix well until dissolved, and then turn stove down to low.
  5. Cover and let sit for 10 minutes.
  6. Add the rest of boiling water to the flours, mix well.
  7. Add flour and water mixture to the sugar mixture.
  8. Mix all well until well mixed.
  9. Add to buttered baking dish.
  10. Cover and bake for 3 hours.
  11. Mix every 45 minutes or 1 hour.
  12. Once baked, should have a thick pudding consistency.
  13. Seve warm with optional toppings.
  14. Enjoy!
Cuisine: Traditional Native American |
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https://zhealthyhousewife.com/2018/05/15/grandma-josies-panocha/

 

 

Grandma Josie's Kitchen

My Grandma Josie

I am beyond proud to add this page of authentic and traditional family recipes to my blog! These recipes and stories have been passed down from my grandma Josie!

Grandma Josie’s Kitchen will be a place where amazing and delicious recipes, stories of my ancestors, dishes of all sorts and  wonderful pictures will shared! My grandma’s recipes will be forever memorialized here!

Josephine

grandma Josie Josephine Gurule-Vasquez was born in the year 1919, in the tiny little town of Mogote Colorado. She was the youngest of 5 siblings. She graduated high school when she was 18, in 1937. She went to work for a resort in southern Colorado called MenkHaven, where she started off with sewing clothe diapers for the resort guests. She was so good at what she did, that they promoted her twice. Once as a layette sewer, and then on to a cook in the kitchen. This is where she began her love for cooking, and learned a lot of the cooking skills that used her whole life.

She met and fell in love with Daniel Vasquez (my grandpa) in 1942, and was married shortly after in the same year. They lived on a ranch in the back hills of Pass Creek, near Redwing Colorado. They raised their 6 kids there for over 20 years. (I was able to visit this ranch of theirs on several occasions and it was so awesome to actually see where some of my family history took place).

Josephine and Daniel had their first son, Dan Jr. in 1943. Samuel (my Dad) was born in 1944. My aunt Mary was born in 1946. My Aunt Becky was born in 1950. Then there was my Uncle Jake, who was born in 1954.

From left to right. Grandpa Dan, Aunt Mary, Uncle Dan, Grandma Josie and Aunt Mary. Circa 1950’s.

My grandma Josie also had baby Rebecca in between my aunt Mary and my aunt Becky, but she died at only a few days old. I have had the amazing privilege to see baby Rebecca’s grave site when I was younger, on a day trip we took to explore where my dad grew up. She was laid to rest in a beautiful place in the back hills of southern Colorado, near their family ranch. It was a special thing to me, to be able to see my dads baby sister’s grave site and to pay respect to my little aunt who I was never able to meet.

Finally, my aunt Naomi was born in 1959. The last of 6 children.

I have so many good memories of all my aunts and uncles. I love that I am able to remember them and share memories with my dad and family about how they have impacted me.

—————-

My aunt Naomi has been a huge influence in my life. Her natural talent for pretty much anything that she does is inspiring. She has taught me a lot about cooking, baking, painting, arts and crafts, crocheting and so much more!

Her ability to just listen and dream with me is one of my favorite things about her. She is so non-judgmental of my flaws and always challenges me to be better at everything I do. She is also one of my biggest fans and has encouraged me so much in all of my random ventures.

Whenever we get together, we always end up cooking, baking, swapping recipes, antique shopping, drinking coffee together early in the morning and sharing stories about life, love and everything in between. I can truly say that we are kindred spirits and I am so thankful for her role in my life.

A lot of the recipes that I will post in Grandma Josie’s Kitchen page will be recipes that my aunt Naomi has taught me. Grandma’s legacy lives on through her, and hopefully I will do these recipes justice as I learn them and master them myself.

Grandma’s Legacy

Josie in kitchen
Grandma sitting in her spot at the table in her tiny kitchen.

My Grandma Josie was the most giving and self-less lady I have ever met. Her meek personality and feisty spirit is one that will never be duplicated. She loved her kids with a fierce love, and she doted on all of her 21 grandkids. Her great grandkids are so numerous, it would take me all day to research!

She loved to cook for people. She had this nac for cooking for a large group of people with little to no notice, and the meals being absolutely delicious! She loved having her family around, and always had a way of bringing her family together. One of the ways she did this was by cooking her delicious meals for everyone.

family at grandmas
Grandma and family around the table. At the forefront is my dad, Sam Vasquez, circa “old school”!

 

 

 

 

These recipes that I will share here has been passed down from my Native American, New Mexican and Colorado born ancestors. They have been passed down to my grandma Josie, down to my Aunt Naomi, and now to me. I am so excited to forever memorialize my grandma Josie’s recipes!

Grandma’s ability to whip things up has been an inspiration to me as well! I want to be that kind of woman who is able to that! I strive to always feed people when they come to my house, and I always want people to leave my home filled with yummy food and happiness! 

 

grandma cooking
Grandma Josie cooking in her kitchen.

I always remember my grandma cooking in the kitchen. She loved to gather everyone around the table, and see everyone happy. Some of my best childhood memories were in her kitchen.

One of the most memorable memories that I have of her kitchen was when she would feed us grandkids corn flakes in the mornings. She would load up the bowl with about 1/4 cup of sugar, and top it off with evaporated milk! I swear, to this day I can not eat corn flakes without thinking about my grandma and all the sugar she would give me as a child. Lol.

 

 

kids with grandma
There I am at Grandmas house with my Grandpa Dan and all my cousins. I am the one with my eyes closed and the messy long hair with a head band. 🙂

I always remember my grandparent’s house being the place that we would all gather. It was a tiny house, but somehow that didn’t matter. The love and acceptance that was there made it homey and comfortable, and everyone loved being there. Even if we were packed like sardines!

That is yet another thing I always want my home to be like! Welcoming, cozy and always, always, always food on the table!

 

 

Authentic Recipes

I am so excited to be able to share some of my grandma Josie’s recipes with you! I will also be sharing traditional and authentic Native American dishes that are still popular in New Mexico and Colorado today.

From Traditional Sweet Meat Empenadas, Pressure Cooker Beans (a recipe that was passed down from my Mom who learned it from grandma Josie), Sopaipillas, Tortillas, Green Chili Sauce, to Panocha (a sweet porridge), these recipes will inspire!

 

Panocha
Panocha
My aunt Naomi teaching me how to make Empanadas.
Sweet Meat Empanadas

 

 

 

 

 

 

 

 

 

 

As I write this, I can almost feel the authentic richness of these dishes coming alive!

My grandma Josie was a special lady. She effected so many with her love, acceptance and cooking! I look forward to seeing her in heaven some day and sitting on the porch of heaven, talking about life, love and food! I love you grandma Josie!

my grandma
Grandma Josie Vasquez. 1919-2005.

I hope you enjoy these recipes from my Grandma Josie’s Kitchen and beyond!

God Bless!

-Z

 

Sweets and Treats

Double Chocolate Muffin Tops

Sugar-Free, THM-E

What I love

You know what I love about THM (Trim healthy Mama)? I love that I can have carbs and not feel guilty. Healthy carbs are a great way to get energy. And what better way to get energy, than by eating chocolate muffin tops…with NO GUILT?

Yes please!

The thing I really don’t like about “fad diets” is that they often take away whole food groups, like carbs. Carbs are such a good thing though! We need them to function! Not to mention the great things that healthy carbs do for your gut!

My Handsome Husband modeling a muffin top.

These little guys are loaded with yummy and nutritious oat flour. I grind my own flour in my blender (Teddy), and it makes the most fine oat flour I’ve seen. The homemade oat four is so much better than store-bought! Fine oat flour makes for fluffier and plumper muffins for sure!

I love eating healthy carbs, and I especially love feeding my kids healthy carbs. It really does give them so much energy!

Teddy Does His Job

I made these bad boys in my blender too! I mean, come on! It can’t be that easy, right? But seriously, I make so many recipes in my blender lately! Why not…when it is that dang easy?!?!?

I am finding new ways to love my blender everyday. His name is Teddy and he does his job!

This recipe really can’t get any more simple. I blend everything in the blender, pour into muffin tins and then top with Lilly’s dark chocolate chips. Such a fun way to bake! Instead of having pots and pans everywhere and a mess in the kitchen, I just use my Teddy (did I mention he is self-cleaning?)!

These muffin tops are also a great way to use those super ripe bananas! I just throw all the ingredients in the blender and the bananas barely even have to be handled! It that weird that I don’t like to touch ripe bananas?

They also make for a pretty tea cake.

My handsome husband loved these :).

So, here is the yummy recipe! I hope you enjoy them as much as we all did!

Enjoy!

God Bless!

-Z

Double Chocolate Muffin Tops

Sugar-Free, THM-E, Low fat. A Muffin Top Packed With Energy!

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 4 cups oats (ground-I use my blender for this)
  • 1 1/2 cups egg whites (I use the carton)
  • 1 cup plain greek yogurt
  • 3 medium bananas
  • 1 tsp vanilla
  • 1 tbs baking powder
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup gentle sweet (or preferred sweetener)
  • 3 tbs super sweet
  • 1/8 tsp salt
  • 2/3 c unsweetened vanilla cashew milk
  • 1/4 cup oat fiber
  • 1/4 cup vanilla protein powder
  • 1/2 bag of Lily's dark chocolate chips

Instructions

  1. In blender:
  2. Grind 4 cups oats into a fine flour
  3. Add the rest of the ingredients and blend until well blended.
  4. Pour into greased muffin pans.
  5. Sprinkle with chocolate chips.
  6. Bake at 350 degrees for 15 minutes
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https://zhealthyhousewife.com/2018/04/26/double-chocolate-muffin-tops/

 

 

Sweets and Treats

Z’s Cinnamon Pecan Swirl Bundt Cake

Sugar-Free, THM-S, Keto

Too Beautiful to Eat

This cake was so easy to make, yet one of the most decadent and beautiful cakes I’ve made. It not only makes for a gorgeous dessert, but because it is sugar-free and low carb, it would do great for breakfast with a piping hot cup of coffee!

Yes please!

This cake has a rich texture, full of surprises! The butter, cinnamon and crunchy pecans are a wonderful combo!

This cake is not only beautiful, but actually has health benefits! This cake has oat fiber and collagen in it!

I mean, come on! How can a cake that is so pretty, be so healthy to eat???

bundt cake

This is why I LOVE the THM way of life! I get to eat stuff like this every day! What’s not to love?

Theadore to the Rescue!

As you well know by now, I named my blender Theadore (affectionately called Teddy). I seriously use my blender every day! Sometimes more like 3 times a day! The thing I just can’t stop raving about, is the fact that you can literally make anything in it!

Guess what? This beautiful specimen was made in my Vitamix blender!

Yes, you heard me right! In my blender!!!! Theodore to the rescue!

(Here’s a free link to a discount on an amazing Vitamix Blender. This is series that I have. Use this link Ascent Series Blenders)

My beautiful niece Kyla, modeling some bundt cake.

The Recipe

Needless to say, this cake is a real crowd pleaser! It is beautiful, easy to make, and most importantly…delicious!

If you have a high speed blender, you will love this cake for a fast and decadent dessert!

Without further adieu, here is the recipe!

Hope you enjoy it!

God bless!

-Z

Z’s Cinnamon Pecan Swirl Bundt Cake

Sugar-free, THM-S, Keto.

A delicious and decadent bundt cake that is too easy to make!

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

    For the Cake batter:
  • 1/2 cup egg whites (carton works great)
  • 4 eggs
  • 1 tsp xantham gum
  • 1 tsp vanilla
  • 1/2 cup cottage cheese (2%)
  • 1/2 cup sour cream
  • 1 cup erythritol (or gentle sweet)
  • 2 scoops collagen
  • 1 cup almond flour
  • 1/3 cup oat fiber
  • 1 1/2 cups pecans (hold 1 cup for swirl)
  • pinch or salt
  • 1 tbs baking powder
  • For the cake swirl:
  • 3 tbs cinnamon
  • 4 tbs melted butter
  • 1 cup chopped pecans
  • For the Icing:
  • 1 brick cream cheese (8 oz)
  • 5 tbs gentle sweet
  • 1 tsp vanilla
  • 2-3 tbs half and half

Instructions

  1. Pre-heat oven to 350 degrees
  2. In a high speed blender:
  3. blend egg whites, eggs and xantham gum for 40 seconds
  4. Add in the remaining cake batter ingredients
  5. Blend for 45 seconds or until creamy
  6. Add cake batter to a greased bundt pan.
  7. Mix the cake swirl ingredients together.
  8. Add the swirl mixture in 4 large spoonfuls, on top of the cake batter.
  9. Swirl the cinnamon/pecan/butter mix all around in the cake pan, until well swirled.
  10. bake cake for 45 minutes.
  11. Let cake cool completely.
  12. Frost with the cream cheese Icing. Top with extra pecans and dust with cinnamon.
  13. Enjoy for a dessert, or with coffee for breakfast!
  14. Enjoy!
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https://zhealthyhousewife.com/2018/04/16/zs-cinnamon-pecan-swirl-bundt-cake/

 

 

Home · Protein Shakes and Smoothies

Z’s Blueberry Spinach Smoothie

Sugar-free, THM-S, Keto

Deliciousness for Breakfast

I love, love, love protein smoothies for breakfast, snacks and go-to fast meals. It is hard to find ones that are delicious, nutritious and beautiful…but this guy takes the bait!

smoothie in hand

This smoothie almost tastes like it should be a dessert! IT has a creamy and blueberry-y taste that is hard to resist!

If I could delicious things for breakfast every morning…I would! And this smoothie is perfect for breakfast!

There is a “secret ingredient” in this smoothie that is sooooo good for you. Turmeric. Yes, straight up turmeric! There are many health benefits that the wonderfully orange vitamin is good for.

There are just too many to list! Why not add in a vitamin to your smoothies and shakes that is so beneficial to your health, as turmeric is?

Note: Turmeric is fat-soluble and is way more beneficial when taken with a form of fat. MCT oil, butter, avocados, etc are  great to eat it with! Here is a list of the preferred dosages of turmeric:

According to University of Maryland Medical Center 

The permissible dosages of various forms of turmeric (for adults):

  • Cut root: 1.5 – 3 g per day
  • Dried, powdered root: 1 – 3 g per day
  • Standardized powder (curcumin): 400 – 600 mg, 3 times per day
  • Fluid extract (1:1) 30 – 90 drops a day
  • Tincture (1:2): 15 – 30 drops, 4 times per day

https://www.turmericforhealth.com/general-info/ideal-turmeric-dosage-how-much-turmeric-can-you-take-in-a-day

 

Easy Peasy Nutrition

I think that smoothies and shakes have the potential for so much health and nutrition. Why not use it as a way to get in a meal replacement? If you are like me, and you are still trying to get baby weight off, protein smoothies and shakes are the perfect way!

Unlike juicing, straight blender smoothies are so much healthier for you! You see, when you juice, you take the pulp and fiber out of the vegetables and the fruit. The pulp and the fiber in fruits and veggies are the most healthy part! They help to transform the “sugars” that fruits and veggies have in them, so that you are able to not only metabolize them better, but also keep your insulin from spiking in the process.

I love smoothies and shakes for that reason alone, but I also love the ease of them! What’s not to love about throwing everything in your blender (or personal blender cup) and blending a meal together in 30 seconds!

Look at all those beautiful berries and that spinach!

I usually use a unsweetened vanilla ALMOND milk for my smoothies, but I tried unsweetened vanilla CASHEW milk in its place, and was very pleasantly surprised! There is just something so creamy and delicious about cashew milk!

Now that your mouth is watering for a delicious and nutritious snack or meal, maybe you should make one! 😉

You’re welcome.

God bless!

-Z

Z’s Blueberry Spinach Smoothie

Sugar-Free, THM-S, Keto

3 minPrep Time

3 minTotal Time

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Ingredients

  • 6 oz frozen blueberries
  • 1 large handful of spinach
  • 1 scoop vanilla protein powder (about 1/4 cup)
  • 1 scoop of collagen
  • 1 tsp MCT oil
  • 1/4 tsp turmeric (optional, but so much healthier)
  • 2 tsp super sweet blend
  • 1 1/3 unsweetened vanilla cashew milk

Instructions

  1. Put all ingredients in high speed blender and blend until smooth (about 30-40 seconds).
  2. Note: some blenders that are not high powered may require a longer blend.
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https://zhealthyhousewife.com/2018/04/11/zs-blueberry-spinach-smoothie/

Sweets and Treats

Z’s Madeleine’s

Sugar-free, THM-S, Keto

Copycat Awesomeness!

These little suckers are totally copycats of Starbucks little Madeleine cookies…except they they don’t have all the preservatives, refined flours and sugar that those guys from Starbucks have! They have a delightful buttery taste and the perfect little cake/cookie texture! The best part about these little guys are…they are sugar-free! Completely guilt-free, and perfect with coffee!!!

I had made these little cakes originally as just little cookies, but as soon as I tasted them, I knew that I needed to make these into Madeleine’s!

The rich buttery taste were just too good to resist, and I knew they would look beautiful as traditional little tea cakes. So, I went online and ordered some madeleine molds, and alas…here they are!

 

“I’d like to order a cup of coffee with unsweetened cashew milk and one packet of Gentle Sweet, and I’d like a few of those delicious looking Z’s Madeleine’s!”

Yes please!

Teddy to the Rescue!

I don’t know about you, but I name my appliances. Especially the ones I love! I named my new Vitamix, Teddy. I named him after one of my favorite Presidents of all times! (you can read all about why I love him here https://zhealthyhousewife.com/2018/01/13/theadore/)

You guessed it…these little guys were made in my favorite appliance! It really makes life so much easier when you have great tools for your cooking and baking. My Vitamix Teddy is no exception! I just throw my ingredients in and blend, then I pour, then I bake!

Viola!

If you are on the fence of whether or not to invest in one…I would say…JUST DO IT!!! Mine truly has been worth every penny! AND…10 year warranty! Yes please!

Here’s a link…(I get a little commission if you buy from this link! Check out my affiliates disclosure below)…


The Recipe

I sent a Tupperware full of these little cookies to work with my husband and he reported back that “the guys loved them!”. I also had a friend taste one and she said she “got goosebumps, because they are so good”.

So, it is safe to say that these are delicious!

Even my son was impressed, and said, “Mommy…how do you get these to taste so yummy without sugar?”

 

I love this boy and how he is always willing to taste test my baked goods!

These little guys really do turn out so pretty! They would perfect for a special tea or a little church event!

I will be enjoying a couple of these with my coffee later this morning (makes the perfect “S” snack), and I will be feeling 0 guilt!

 

I hope that you enjoy them as much as we do!

God Bless!

-Z

Z’s Madeleine’s

Sugar-Free, THM-S, Keto.

A deliciously buttery little cake! Perfect for a Tea or just with a cup of your favorite coffee!

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 2 sticks softened butter (1 cup)
  • 1 8 oz brick of softened cream cheese
  • 2 eggs
  • 1 cup gentle sweet
  • 1/2 tsp butter extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup almond flour
  • 1/4 cup oat fiber

Instructions

  1. In a high powered blender:
  2. add in butter, cream cheese, gentle sweet and extracts.
  3. Blend until fluffy
  4. Add in the eggs and blend until creamy.
  5. Add in the rest of ingredients and blend until smooth and thick.
  6. Place in uncreased silicone molds.
  7. Bake at 350 for 20 minutes or until edges are golden and the center is no longer gooey.
  8. Let cool completely.
  9. Serve with coffee, tea or your favorite hot drink!
  10. Enjoy!
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https://zhealthyhousewife.com/2018/04/03/zs-madeleines/

 

 

 

Soups and Chili

Z’s White Chicken Chili

Low-Carb, THM-S Helper

More Comfort Food

I have been posting a lot of “comfort type food” lately. I know it is officially spring now, so I wanted to get all my “comfort type” soups and chili’s out of my system. Chili is one of my favorite meals. I have always loved chili. What’s not to love about the cheesy and creamy texture, chunky meat, beans and green chili’s?

You see, before I got married and was a “happy go-lucky” single girl, I used to eat chili a lot. Especially after I moved to the mountains and experienced the cold weather. There was just something about a hot bowl of mildly spicy and hearty yumminess. Here’s the clincher….I ate chili from a CAN! I look back now and say “EW. What was I thinking?”. Sometimes I would even add processed and diced ham to it and think that I was eating “gourmet food”. It didn’t take much back then for me to be happy with what I ate (hence the canned chili). I obviously have more understanding now about how important food is.

I haven’t always liked to cook either, and I especially was not always very good at it. You can ask my husband. Lol. But, now that I have learned the “secret” of a good chili and soup base, the possibilities are endless!

Finding a Good Base

Through many failed attempts (and burned garlic), I have found that you can literally make anything with a base of butter, onion and minced garlic. I call these three ingredients the Essential Triangle. Soups and Chilis are no exception. These ingredients MAKE a good soup or chili.

Once you have sautéed the “Essential Triangle” ingredients, then you can add your meat and cook with the butter, onion and garlic. All the wonderfully amazing flavors just soak in to the meat, and there you have the magic!

 

 

 

 

 

 

 

Once you have a good base for your soup and chili, then you can add endless possibilities of flavors!

For this chili, I use canned goods and my favorite way to make broth. Better Than Boullion is such a staple around my home. I use it for so many recipes. It’s easy to use, and keeps well in the fridge for a long time.

Chili Everywhere!

I still love to eat chili a lot. In fact, I would eat it all the time if I could (I wouldn’t do that to my family though). I think that is why I like to create all different kinds of chili. White, red, a mix…you name it! I would love to create as many chili recipes as I can, and I look forward posting many more!

chilichili

With all the story behind it, I would like to present my white chicken chili to you! I hope that you will enjoy it as much as we have!

God Bless!

-Z

Z’s White Chicken Chili

Low-carb. THM-S Helper. A creamy, cheesy and hearty chili!

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 3 Tbs butter
  • 1 medium onion
  • 4 heaping Tbs minced garlic
  • 3 lbs diced chicken
  • 1 15 oz. can of pinto beans
  • 1 15 oz. can of black beans
  • 1 7 oz. can of diced green chili
  • 1 15 oz. can of corn (optional)
  • 1 cup sour cream
  • 1 8 0z. block of cream cheese
  • 8 cups of chicken broth
  • 2-3 Tbs green chili powder (I use Pueblo green chili powder from my favorite Auntie in Colorado)
  • 1 Tbs cumin
  • 2 tsp course ground pepper
  • 2 Tbs salt
  • 1 tsp thyme
  • 1 tsp oregano
  • 1-2 Tbs xantham gum

Instructions

  1. In a large stock pot or dutch oven on medium high heat:
  2. Saute the butter, onion and garlic until soft.
  3. Add in chicken and cook until pink goes away.
  4. Immediately add the broth, canned goods and seasonings.
  5. Simmer for 20 minutes
  6. After ingredients have simmered, take out about 4 cups of the broth. Add the broth, cream cheese, xantham gum and sour cream in a blender. Blend for 40 seconds until thick. Add back into pot.
  7. Simmer for another 5-10 minutes.
  8. Serve hot with cheese, cilantro and more sour cream.
  9. Enjoy!
  10. -Z
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https://zhealthyhousewife.com/2018/03/29/zs-white-chicken-chili/

 

 

Soups and Chili

Z’s Hearty Chicken Soup

THM-E, Low Fat

Good Ole Fashioned Chicken Soup

On a cold winter night there is just nothing better than a hot bowl of chicken soup! A good ole fashioned chicken soup is a basic necessity to know how to cook. The reason why, is because soup is so hard to mess up.

This recipe came as another one of my “throw it all together and hope for the best” kinds of recipes. It really did come out great! The savory chicken broth and veggies with big chunks of chicken, make it the perfect bowl of “comfort”.

I think the best flavor this soup has is the garlic salt. It gives it just the right amount of saltiness, but with a hint of garlic.

I serve this soup with my Spelt Rolls (https://zhealthyhousewife.com/2018/03/14/zs-spelt-rolls/).

Soup and homemade rolls…what’s not to love?

So, we’ll keep it short and sweet today, and get right to the recipe! Enjoy!

God Bless! -Z

Z’s Hearty Chicken Soup

THM-E, Low-fat. A delicious and hearty traditional soup!

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 2 lbs diced chicken breast
  • 1 onion
  • 3 medium carrots
  • 6 celery stalks
  • 8 cups chicken broth
  • 3 red potatoes
  • 2 tbs butter
  • 1 tsp course ground pepper
  • 2 tbs garlic salt
  • 1 tsp oregano
  • 2 bay leaves

Instructions

  1. In large stock pot or dutch oven:
  2. Sauté butter and onions until soft.
  3. Add in carrots and celery. Cook for a few minutes, stirring occasionally.
  4. Add in broth and seasonings. Cook for 10 minutes.
  5. Add in diced uncooked chicken (it will boil and cook in the broth).
  6. Cook for another 10 minutes.
  7. Serve hot.
  8. Enjoy!
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https://zhealthyhousewife.com/2018/03/27/zs-hearty-chicken-soup/

Sweets and Treats

Z’s Chocolate Oat Bars

Sugar-free, THM-E, Low fat

A delicious little cake with a big protein punch! The best part is that they are soooooooo easy to make!

“Store-bought, Shmore-bought”

Lately I have been very frustrated with store-bought protein bars, cookies and cakes. There are so many choices available for protein bars and things, that you could literally spend an hour in a Sprouts or health food store, deciding which ones to buy! Although there are a plethora of choices for protein treats, almost all of them have ingredients that I don’t prefer, or that don’t fall into the THM way of life.

Even if they say “vegan”, or “non-gmo”, or “plant-based”, almost always they have loads of sugar in them or no healthy carbs, or the sweetener they use is yucky. There really is a host of problems that I find with protein bars, cookies and cakes.

There are a couple of yummy protein bars or cookies that work, and that I actually do keep on hand for quick grab snacks or on-the-go must haves, but there literally are only a couple of brands that I would buy.

Also, I don’t know if it’s just me, but most of the protein bars, cookies and cakes that I have tried TASTE LIKE CRAP! I mean…EW! Also…I just can’t bring myself to pay almost $3 (sometimes more) for something that tastes like chalk! No thanks!

Look at that beautiful fluffy thang!

And, that is where I end up being frustrated and saying to myself, “store-bought, shmore-bought…I’ll make my own…and they’ll taste so much better!”

The thing I love about these awesome little cakes/bars is that they are so fluffy! They really do have the consistency of a cake, but the impact of a protein bar.

They are easy to wrap up and stick in fridge for easy grabbing.  I made them a couple of weeks ago for my husband to take to work, and he loved having what felt like a treat, but also knowing that it was good for him and energy giving!

These little bars are made with oat flour and lots of protein, so they are perfect for those needed afternoon “pick-me-ups”.

 

 Do It Yourself

I am one of those “weirdo” kinds of people who likes to try everything on my own. If I don’t like something, I make my own. If I can’t get someone to do something, I do it myself. I guess it just “flows through my veins”. I am a natural-born DIY’r.

I think that is why I finally decided to try making my own variations of protein bars, cookies and cakes. I just wasn’t satisfied with spending that much money on something that really wasn’t that great. It also makes me cringe to eat something that is so processed (on a daily basis).

Wanna know the amazing thing about making these awesome little cakes??? I made them in the blender!!! THE BLENDER! They take a whole of 10 minutes to whip together! So easy to make!

These guys just come out of the oven so fluffy and ready to eat! I really did score with this recipe, and am very happy with how they came out!

I hope that you can enjoy them as much as we did!

God Bless!

-Z

Z’s Chocolate Oat Bars

Sugar-Free, THM-E, Low fat, EASY TO MAKE!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 4 cups old fashioned oats
  • 1 tbs baking powder
  • 1 cup gentle sweet
  • 1/4 cup unsweetened cocoa powder
  • pinch of salt
  • 1/2 cup egg whites
  • 1 1/2 cup unsweetened vanilla almond milk
  • 2 scoops collagen
  • 1 scoop (1/4 cup) vanilla whey protein powder

Instructions

  1. Preheat oven to 350 degrees
  2. In a high powered blender:
  3. First, grind oats into flour (the finer the better)
  4. then add the dry ingredients and blend together until well mixed
  5. Add in wet ingredients
  6. Blend for 30-60 seconds or until the mixture resembles a cake batter
  7. Pour into greased (I used Baking Pam) pan (I used bar shaped pans)
  8. Bake for 18-20 minutes or until toothpick comes out clean
  9. Enjoy!
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https://zhealthyhousewife.com/2018/03/24/zs-chocolate-oat-bars/