My friends know that my typical response to anything “diet”, “low-fat”, “0%”, or “skinny” is abject rejection. Typically, anyhow.
However, I have also said I never wanted to be one of those who choose to remain static all their life. If I don’t allow for change and growth, how will I ever continue to learn?
I’ve read a book recently that has become somewhat of a obsessesion. It’s right up there next to the must-owns like “Nourishing Traditions” and “One Thousand Gifts”. For over a month I have read every scrap of information on eating according to “Trim Healthy Mama”. Written by two lively sisters who have had covered every territory in the diet spectrum, “Trim Healthy Mama” or “THM” offers a tome of conversational wisdom into eating deliciously while slimming down.
I can’t allow myself to be persuaded by any method of weight loss that excludes an entire food group whether it be low-fat or Atkins type, both seem excessive and miserable. THM’s solution to the (nearly every woman’s) problem of inevitable weight gain is to separate fuel sources (i.e. fat and carbs) into different meals so the body isn’t receiving the massive wallop of fueling power of both at once.
Skeptical at first of anything that might keep me from beloved combinations such as grilled cheese, butter-lathered bagels, or whipped-cream blessed pancakes, I feel I am grasping that “scientific tweaking” as the authors put it, can be used to our advantage without dishonoring ancient whole food wisdom or ethical food sourcing. While growing children and physically hard-working men/women need the caloric benefits of both fat and carbs together (termed “crossovers”) I have found that I needed to be ridiculously vigilant in order to stay trim. This is not to say that my diet isn’t incredibly healthy and I haven’t felt wonderful! Just when I had resigned myself to a lifetime of working very hard at maintaining my personal level of body-happiness, along came THM and told me that not only could I continue to eat fantastically but I could indeed lose those final 5-7 “vanity” pounds that haven’t left for years. Not only that, but I could have a solid milk supply while nursing, maintain blood sugar equilibrium, and have fit pregnancies!
I want to be honest with this food evolution so I have personally begun eating THM style and hope to eventually share both recipes and progress based on this newfound knowledge while keeping true to the whole foods approach.
Here is a recipe based on the “Skinny Chocolate” found in “Trim Healthy Mama”.
All credit goes to Pearl Barrett and Serene Allison but I have modified it to my personal tastes.
5 oz. bar unsweetened Ghiradelli chocolate or 5 oz. Bakers unsweetened chocolate (Bakers is more affordable and makes more but the little old food snob in me likes the black Ghiradelli label)
1/2 cup unrefined coconut oil
1/4 cup unsalted butter
1/2 tsp. vanilla (best quality possible)
Nunaturals Stevia *See note below
1. Break chocolate into a heat-proof bowl set over a saucepan filled with simmering water. Add butter and coconut oil. Melt gently and completely, whisking to bring everything together. Whisk in Nunaturals Stevia to taste. (This may be a bit tricky if you haven’t used stevia before but, most importantly, use only the tiniest of shakes to bring the chocolate to the sweetness levels of dark chocolate and trust your taste buds, it’s a good culinary exercise.)
2. Remove from heat and whisk in the vanilla extract.
3. Pour into molds or muffin tins, with or without liners. Chill until hardened.
Eat to enjoy the profound benefits of coconut oil or, if eating THM style, after a fat-based meal for a decadent weight-loss promoting dessert.
*I trusted the recommendations of the authors and bought the Nunaturals stevia. This was the right move! Unlike my first disgusted run-in with stevia, this pure extract leaves no aftertaste or bitterness when used properly. Just because I was rather unfamiliar with stevia, ( the health benefits, the lack of calories, that it’s based on a herb, and been around forever) I viewed it as a specialty item. But now, it’s my only sweetener and I’m excited to begin adding it into my baking/cooking as a staple. It seems to be rather pricey but since it’s hundreds of times sweeter than sugar, you use only trace amounts for dramatic sweetening ability.