Pineapple Marmalade, E

Oh bring back Summer memories!!! Yeah, this does it for me. Growing up in Mexico was a great blessing because I know a myriad of recipes that one day I hope to trimmified for our Trim Healthy Mama plan. I love that this way of eating fits my cultural background and I don’t have to compromise flavors to be able to enjoy food. Why did I wait this long to write this out? I finally got it trimmified and it’s delicious!

1 -16 oz of fresh pineapple chunk container
1/2 cup water
2 tsp of lemon juice or contentrate
1/2 tsp of xantham gum
1/4 of a tsp of black strap molasses
3/4 cup of Lankato monkfruit sweetener, brown sugar replacement (or you can use 1/2 if you rather use less)
OR Better than Brown Sugar,

1. Add the pineapple chunks to a medium size pot at medium heat on stove.
2. Use an utensil to smash the fresh pineapple chunk. Add the rest of the ingredients. Once it starts to boil turn it down to low heat. You’ll start seeing the content is thickening quick. Stir occasionally. Simmer for around 8 more minutes. Put aside and let it cool. Add to a jar.

Use marmalade on NCEB, or any other FP bread, sprouted toast, Greek yogurt, low fat cottage cheese, oatmeal, rice cakes, etc.

I’m definitely not a food blogger so it’s harder to write in English and not my native language but this jewel is one of the exclusive coaching group recipes for my upcoming group. This one was too good not share publicly.

Follow this page for random THM Mexican recipes from yours truly,


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