I’m back…you didn’t know I left?

Dear friends,
I didn’t really leave…I kind of let this become the last thing on my to do list. It has been a long year in several ways, and posting on here has and will always take a back seat to my real life responsibilities.

Ultimately, I have stayed with gluten-free cooking and THM (Trim Healthy Mama). I feel best when I follow those plans in my food world. I need to post a series on how to get started with THM, and my story. I have been asked repeatedly about how I lost 50 lbs (actually, 53!, but who’s counting =) )–it would be smart to send them to here for the whole story. The grocery aisle at Walmart or 10 minutes between church services just isn’t long enough to really tell them.

I have several recipes that have made it through my intense vetting process, and  I hope to get them on here in the coming months–I got discouraged about the picture-taking side of having a blog. I SO wish I could just post recipes, and have someone else throw the pics up here…my almost 16-year-old daughter has volunteered to help me out with those. Happy me!!! We’re going to slowly edit the pictures from here, and add new recipes. I LOVE the look of this new site theme, and feel excited to make this an easier place to navigate.

I have plans to begin a review category. Since I started THM in March 2013, so many new bloggers have come on the scene. Their recipes are fun to try, and I love the community of blogging–I want to send you over to some of my favorite recipes, and sites.

So, from this mom that’s homeschooling 5 of my favorite people, and trying to keep her balls in the air–thank you each for subscribing! It amazes me to have each of you here, and I’ll try to take better care of our place in the future.

With love,
Michele

Oatmeal Breakfast Cups

Oatmeal Breakfast Cups

This yummy, filling and so perfect breakfast has been in our menu rotation for many years…it has always been one of the few things my babies would let me eat when they were infants. My babies always suffered greatly with colic, but as I’ve been told I gave my poor parents a run for their money in the same way. I couldn’t add the extra goodies to them back then, but now–those little bits of nuts and chocolate make my morning perk up.

I love to make a batch early in the week, and having an easy breakfast to grab and go…my morning start very early now. I can have these while my children have regular banana bread, and I don’t feel I’m missing out even a little bit!

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Oatmeal Breakfast Cups
makes 12

Preheat oven to 350* and prep your muffin pan. I use silicone muffin cups or SPRAYED paper muffin cup liners.

In large bowl smash with fork:
3 med very ripe bananas

Add and whisk:
1 cup egg whites
1 cup almond milk
1/3-1/2 cup sugar equivalent ( I use 1/4 cup homemade Truvia)
1 TBS vanilla
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 TBS baking powder

Stir just to combine. Scoop evenly into muffin cups.
Top with a few bits of nuts, chocolate chips or berries. I checked the back of my packages to figure out how many I could add.
Bake 20+ minutes. They are done when you touch the top gently and they aren’t squishy wet–slightly firmed up.

One muffin before adding the nuts, chocolate chips or berries has 19 net carbs/ 2 gr fat/ 6 gr protein.

These are an E for Trim Healthy Mamas.

Gingerbread Doughnuts

Gingerbread Doughnuts

You are looking at my FAVORITE Saturday morning breakfast! I snag a couple of slices of bacon from what the family is having with their pancakes, fry up an egg and eat in perfect happiness!

These are tender and soft–and really great even without the icing. In fact–I might like them best without! =D
Best thing of all–they are from my baking mix and are ready in a jiffy to get in the oven.
(http://justrightporridge.com/basic-coconut-flour-baking-mix/)

**I like to take the extra step of grinding my flax meal in my little Magic Bullet. It comes from the store pre-ground, but I get a much smoother texture by doing it myself and only takes 1 minute.

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Gingerbread Doughnuts
makes 6

Preheat oven to 350*

Whisk in med bowl:

1/4 cup almond milk (preheat to very warm-this will aid in your coconut oil staying liquid)
1/4 cup coconut oil, or melted butter
4 eggs
1 tsp vanilla extract
1 tsp black strap molasses

Add and whisk just to combine:

2 tsp ground cinnamon
2 tsp ground ginger
1 cup Basic Coconut Flour Baking Mix

Or—-If you don’t have the baking mix made up already–1/2 cup Flax meal, 1/4 cup coconut flour, 1/2 cup sugar equivalent (1/4 cup homemade Truvia works great), 2 tsp baking powder, 1/4 tsp salt

Pour into a greased pan–muffin (10-12), doughnut(6) or 8×8″ pan.
Bake until the top is lightly springy when touched–or tooth pick comes clean.

Muffins–about 15 minutes
Doughnuts–about 15 minutes
8×8″ pan–about 20 minutes

My oven may be very different from yours and you should probably check your baked good 5 minutes before the times I’ve listed.

Icing

Into small blender or med bowl–
4 oz cream cheese, softened
1 TBS butter, softened
1/4 cup sugar equivalent
2-4 TBS almond milk
Blend until smooth.
I’ve used 2 Tbs and 4 TBS almond milk, and my favorite is 2 because it is thicker. It can be spread on with a spoon or knife. The thinner version can be drizzled.

Trim Healthy Mamas….this is a S.

More Baking with the Basic Coconut and Flax Baking Mix

Coconut and Flax Baking Mix Pt. 2

I have had so much fun with my Basic Coconut and Flax Flour Baking Mix over the past few months. It has saved breakfast for me on so many mornings!
Experiments have been given away to anyone that I could find interested in gluten free and sugar free eating.
I appreciate all these friends have given in being my guinea pigs.  =)

By multiplying the ingredients, I’ve found the ratios for muffins, doughnuts and pan breads using my mix.
You will need to begin by quickly mixing up this first–

http://justrightporridge.com/basic-coconut-flour-baking-mix/

I always have some on hand! =D
This recipe will make 6 doughnuts, 8-10 muffins, or an 8×8″ pan.

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Basic Recipe

Preheat oven to 350*

Whisk in med bowl:

1/4 cup almond milk (preheat to very warm-this will aid in your coconut oil staying liquid)
1/4 cup coconut oil, or melted butter
4 eggs
1 tsp vanilla extract

Add and whisk just to combine:

1 cup Basic Coconut Flour Baking Mix

Add any Extras from the list below to personalize the flavor.

Pour into a greased pan–muffin, doughnut or 8×8″ pan.
Bake until the top is lightly springy when touched–or tooth pick comes clean.

Muffins–about 15 minutes
Doughnuts–about 15 minutes
8×8″ pan–about 20 minutes

Your oven may be very different from mine and you should probably check your baked good 5 minutes before the times I’ve listed.

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Chocolate–add 1/4 cup cocoa powder, 1/2 cup sugar equivalent ,  1/4 cup water

Peanut Butter–add 1/4 cup peanut flour, 1/2 cup sugar equivalent, 1/4 cup water

Gingerbread– add 2 tsp ground ginger, 2 tsp ground cinnamon, 1/2 TBS black strap molasses

Italian Cream– add 1/4 cup unsweetened dried coconut, 1/4 cup  chopped pecans,  1  TBS ground cinnamon, 1 TBS almond milk

Vanilla Strawberry Shortcake– use butter in recipe (not coconut oil) add 1 TBS vanilla, 1 tsp almond extract, **top with sliced strawberries and whipped cream

Carrot Cake– add 1/2 cup grated carrot, 1/2 cup chopped pecans, 1 TBS ground cinnamon, 1 tsp ground nutmeg

Blueberry Buckle–  use butter in recipe (not coconut oil), sprinkle top with 1 cup blueberries before baking.

Banana Bread–add 1 TBS banana extract (to taste), 2 tsp ground cinnamon

 Cinnamon Nut Swirl– mix batter and remove 1/2 to greased baking bowl. Add 1/2 cup chopped  pecans, 1 TBS ground cinnamon, 2 TBS sugar equivalent to remaining batter. Drop spoonfuls over batter in bowl. Swirl gently with knife before baking.

Pumpkin–
add 1/2 cup pumpkin puree, 2 tsp pumpkin pie spice, 2 TBS sugar equivalent, Do Not use almond milk in recipe

Apple Spice– add 1 whole  green apple–diced, 2 tsp ground cinnamon, 1 tsp ground ginger

German Chocolate– add 2 tsp cocoa powder, 1/2 cup sugar equivalent, 1/4 cup chopped pecans, 1/4 cup  unsweetened dried coconut

Hummingbird– add 1/4 cup unsweetened dried coconut, 2 tsp ground cinnamon, 2 tsp pineapple extract, 2 tsp banana extract

Lemon Poppy Seed– add 2 tsp lemon extract (or juice from  2  fresh squeezed lemons–don’t use almond milk in recipe), 1 TBS poppy seeds

 

Cocoa Mix for Hot or Cold Drinks

Cocoa Mix for Hot or Cold Drinks

 

This chocolate drink mix…I’ve been making it for several weeks and still crave it everyday!
Thank goodness it is so healthy, and I can indulge whenever I’m consumed by chocolate cravings.

I look for reasons to make it and have been “busted” by my kids more times than I’ll admit to with a cup
all of my own….bad mommy for not sharing!! ;D

Since I’m confessing here…
I should admit to using it as a quick lunch by adding extra protein powder,
and one day I threw in a square of dark chocolate to the blender
while making the mint milkshake variation–
I didn’t share it either…

Okay, I admit it–I’m addicted!

This is EASILY stirred into a mug with only a spoon which only adds to it’s “undercover” goodness!

So far, I’ve used in hot cocoa, chocolate ‘milk’, mocha latte–for mommy- and a chocolate milk shake.

Edited to add a single serving amount at bottom of recipe post.

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Cocoa Powder Drink Mix
Makes 19-28 servings

Measure into blender:
1 1/2 cups erythritol
1 cup cocoa powder (the reg-not dark-makes a ‘milk chocolate’ flavor)
1 cup Swanson’s Vanilla Whey Protein powder
2 tsp NOW stevia
1/4 tsp salt

Blend on low until combine.
You may need to stop and scrape down the sides.
Store in a bag, or jar in fridge.

2 Tbs of mix has 1 carb and 0 fat.
3 Tbs has 1 carb and 1 fat.

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To use-

~ I like 3 Tbs of mix, but my husband uses just 2 Tbs…so, taste after the 2 Tbs and see what you like.

Hot Cocoa–heat 8-10 oz water to nearly boiling. Stir in 2-3 Tbs chocolate mix. Add***if desired.

Chocolate ‘Milk‘–Into blender or cup big enough for immersion blender stick– 2-3 Tbs mix into 10 oz very cold water. Blend for 10 seconds. Really good if you leave in fridge for a couple of hours to get very cold. Add***if desired.

Mocha Latte–Stir 2-3 Tbs mix into 10 oz hot coffee. You may want a tad more sweetener because of the coffee. Add***if desired.

Chocolate ‘Milk’ Shake–into blender: 2-3 tbs mix, 6 oz water, 4-6 cubes ice.
Blend until creamy. Add***if desired.

Protein Shake for a Meal Replacement– Into blender  or cup big enough for immersion blender stick– 2-3 Tbs mix into 10 oz very cold water. Add 1/2 scoop of protein powder. Blend for 10 seconds.

For the best mouth feel and milk flavor use the following extra ingredients.

***Optional 1-2 Tbs heavy cream OR
1-2 Tbs 1/2 and 1/2

And, for a treat add:
peppermint extract
OR caramel extract + pinch of salt
(I use about 1/4 tsp of the extracts and a hefty pinch of salt)

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For a single serving amount:

1 1/2 Tbs erythritol
1 Tbs cocoa powder
1 Tbs protein powder
1/8 tsp NOW stevia
pinch of salt
~I would still whirl this in the blender as that is what grinds down the erythritol
and makes it all stir right into hot water.
Heat 10-12 oz water until nearly boiling.
Add dry ingredients and 2 Tbs half and half (optional–could use heavy cream).

***Truvia is great in this recipe if that is a product you use.
You can probably use just the erythritol amount, without adding the stevia.
I find Truvia to be sweeter than the homemade version.

 

 

Amy’s Pimento Cheese Spread

Amy's Pimento Cheese Spread

This is the first post in a weekly (planned but soft deadline kind of thing ;) )
Friends for Friday recipe share.
I’ll be highlighting a recipe from one of you or real life…
thank goodness, I have friends in real life!
A life without friends would be so sad,
and Eeyore
and I’d need lots and lots of chocolate,
and let’s just not go there….

My dear friend, Amy Roupe has been through so much life with me for many years now…
the thick and thin (hey, skinny ;) ), pregnant and sleep deprived mommy, tornado toddler years…
I don’t think I could mention anything about my boys that she hasn’t already been through with her guys.
Her firstborn is a little older than my oldest boy and they are “best brother friends”.

She told me all about this recipe, and took a picture.
I wasn’t able to upload it to my site…
(I NEED to take a basic computer class SO BADLY).
Not to be deterred by this turn of events,
she brought me a batch of the spread to church so I could taste it…

and take a picture myself……

(here’s the part she doesn’t even know about yet…)

the spread was delicious and eaten up by my hungry family….
BEFORE I took a picture….so, I made more…
only, I was out of Greek yogurt so I did all mayo
and I had a jar of pimento, but not red peppers….
it was delicious, too…

and I DIDN’T get a picture…

just made my third batch of this….
and we now have a picture of a new family favorite!

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Amy is amazing at finding the best way to lower the fat in recipes–her version has done that brilliantly!
One of the times I made this I used all full fat mayo and cheese–it was yummy, too.

I think it is safe to say you can use whichever products you prefer,
or have on hand because you really need to get groceries again
(where does all of the food go around here?)… you will be so glad you did.

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Amy’s Pimento Cheese Spread
Makes about 3 cups

*Please, please, please grate your own cheese!

In med bowl grate:
8 oz  2% sharp cheddar

Add:
3/4 cup 0%  Greek yogurt
1/4 cup light mayo
2 oz pimento (from jar)

Stir to combine. Store in fridge.
Serve on crackers, toasted bread or celery stalks.

P.s.
I can never wait and eat it right away,
but she is right about it tasting even better after a day in the fridge.
The flavors blend and the texture is smoother.

 

Sour Cream Coffee Cake

Sour Cream Coffee Cake

My husband dearly loves coffee cake and for years it has been our Christmas morning tradition.
We serve sausage patties, scrambled eggs and hot cocoa, too…
and, LOTS of coffee for the adults. =)
It doesn’t take very long to put this hearty meal on the table after unwrapping gifts.

Christmas morning used to find a mommy that could barely open her eyes,
and that had stayed up too late wrapping gifts.
My babies always seemed to know when it would be nice to spend all night nursing and holidays were the best time to be with mommy. ;)

Nowadays, the gifts are under the tree before Eve.
I spend my time baking the Christmas dinner, and prepping breakfast.
Then, my husband and I watch a favorite movie.
Traditions don’t have to be elaborate to be special, but rather carried on.

This year our breakfast will be a snap to bake ahead of time,
since I’ll use my Coconut Flour Baking Mix to get a head start.

http://justrightporridge.com/category/basic-coconut-flour-baking-mix/

The recipe will have with the baking mix first and at the bottom the dry ingredient measurements.

I hope your family enjoys one of our favorite traditions.

~~Tip~~
I use my mini food processor or Magic Bullet to whirl the flax seed meal before using.
It takes about 2 minutes to do a whole bag, and the texture is greatly improved.
This step isn’t necessary and your cake will taste fine if you don’t do it.

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Sour Cream Coffee Cake
serves 8

Mix topping first, as it allows it to absorb the butter, and become a crumble.

Crumb Topping

Preheat oven to 350*

In small bowl mix with fork:

3 Tbs unsalted butter, melted
1/2 cup nuts, chopped–I used pecans
1/2 cup nut flour–I used almond flour
2 Tbs erythritol
1 tsp ground cinnamon
1/8 tsp NOW stevia
pinch of salt

Set aside.

Cake Batter

In small bowl stir together and set aside:
1/2 cup sour cream
1/2 tsp baking soda

In large mixing bowl whisk until creamy:
1 stick (1/2 cup) unsalted butter, softened

Add and whisk until blended:
4 eggs
(there may still be small butter lumps–that’s okay)
2 tsp vanilla extract

Whisk in only until combined:
1 cup Coconut Flour Baking Mix***

Fold in sour cream mixture.

Spoon batter into greased 8×8 square pan.
Sprinkle topping over batter, breaking lumps up a little with fingers–marble size is about right.
Bake 25-30 minutes, or until knife inserted in center comes out clean.
Let cool completely on rack.

Trim healthy Mamas…this is a S.

***Measurements for dry ingredients***

1/2 cup flax-seed meal/flour
1/4 cup coconut flour–I use store bought
1/4 cup erythritol
2 tsp baking powder
1/4 tsp NOW stevia
1/4 tsp salt

Chocolate and Vanilla Cupcakes

Chocolate and Vanilla

Life is good when you can make your cake and eat it, too…while staying gluten-free and sugar-free.
Using coconut flour gives this such a tender crumb, and the butter in the batter smells like an old-fashioned from scratch birthday cake.

This is a two for the price of one recipe–I couldn’t make up my mind as to which cupcake to make, or even decide on the frosting…so, when in doubt do both–your chances of success are doubled.
OR, as in the case here–your family is very happy with your morning of baking!

~~Tip~~
I use my mini food processor or Magic Bullet to whirl the flax seed meal before using.
It takes about 2 minutes to do a whole bag, and the texture is greatly improved.
This step isn’t necessary and your cupcakes will taste fine if you don’t do it.

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Chocolate Cupcakes
makes 12 reg size

Preheat oven 375*

Melt:
6 Tbs butter, unsalted

Whisk in med bowl:
6 eggs
3/4 cup unsweetened almond milk or water
2 tsp vanilla extract

Add the butter to the egg mixture. Whisk thoroughly.

In a med bowl stir together:
3/4  cup flax-seed meal
1/3 cup coconut flour
1/3 cup cocoa powder
3/4 cup +2 Tbs  erythritol
3/4 tsp NOW stevia
1 Tbs baking powder
1/2 tsp  salt

Whisk the flours and egg mixtures together. Taste test the batter to be sure it is sweetened to your taste buds.
Add more if needed.
Spoon into 12 greased cupcake liners.
Bake 15-18 minutes. Cupcakes are done when a toothpick comes out clean.
Let cool before frosting.

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Vanilla Cupcakes
makes 12 reg size

Preheat oven 375*

Melt:
6 Tbs butter, unsalted

Whisk in med bowl:
6 eggs
1/2 cup unsweetened almond milk or water
2 tsp vanilla extract
1/2 tsp butter extract, optional

Add the butter to the egg mixture. Whisk thoroughly.

In a med bowl stir together:
1 cup flax-seed meal
1/3 cup coconut flour

3/4 cup erythritol
3/4 tsp NOW stevia
1 Tbs baking powder
1/2 tsp  salt

Whisk the flours and egg mixtures together.
Spoon into 12 greased cupcake liners.
Bake 15-18 minutes. Cupcakes are done when a toothpick comes out clean.
Let cool before frosting.

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Chocolate or Vanilla Cream Cheese Frosting
~makes enough for 12 cupcakes

Beat with whisk or electric mixer, until creamy:
1 (8 oz pkg) 1/3 fat cream cheese, softened

Add and mix:
1 cup ground sweetener–I use erythritol and my mini food processor or blender
does a great job of making it into a powder.
Xylitol, Just like Sugar, and Truvia would all work.
1/2-1 tsp NOW stevia powder (use 1/2 tsp and taste test)
***3 Tbs cocoa powder**leave out for Vanilla Frosting

Slowly mix while adding 1 tbs at a time:
6-8 Tbs heavy whipping cream–
the vanilla used 6 Tbs and the chocolate needed 8 Tbs to make the right consistency.
Use your best judgement.

Spoon frosting into bag fitted with frosting tip and pipe large swirls on cupcake tops.
Or, spread frosting on cupcakes with the back of a spoon, creating lovely swirls.

Trim Healthy Mamas…this is a S.

 

 

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

I’ll never forget the fall a few years ago, when pumpkin was scarce and I shopped everywhere for it…every store in my town checked over and NONE to be found!

A few days before Thanksgiving a few boxes were opened and I had one can for the whole season.
I learned I could make the puree from scratch….you know, start with a real pumpkin, but it was a lot of work.

So, I started my annul canned pumpkin stockpiling…
while the stores have it at lower prices and plenty to go around, I buy up for the whole year.
That means at least 40 cans…we all have our weaknesses….don’t judge. =)

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Pumpkin Baked Oatmeal

Serves 6

Stir together and soak:
3 cups rolled oats
1 TBS apple cider vinegar
6 c water
for 8 hours or overnight.

~~This begins the breakdown process and makes the oats easier to digest.
My children weren’t too keen on rolled oats until I started soaking them.
The oats become softer from the soaking and not as “slick” to young taste buds.

Drain and rinse oats in the morning.

In large bowl whisk:
1 cup + 2 Tbs unsweetened almond milk
1/2 cup pumpkin puree
1/3 cup egg whites
5 Tbs erythritol, xylitol or homemade Truvia
1/4 tsp NOW stevia (or your favorite brand-leave out if you use the homemade Truvia)
1 Tbs coconut oil
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt

Add oats and combine. Pour into greased 12″ caste iron skillet or 2 qt baking dish.
Bake 25-30 minutes at 400*.

Trim Healthy Mamas…this is an E.

Salmon Patties

Salmon Patties

We had been married about 4 months when my husband surprised me with a weekend trip to a small coastal town near us. It had always held a special place in my heart, and he had tucked that bit of information away.

We were still very much honeymooners, and the romantic setting was perfection…as I remember it the weather was beautiful, the food sublime, and the room lovely.

We walked the boardwalk, such as it was and played tourist…sampling fudge from a confectionery shop, and trying on hats in an upscale boutique. I took home a straw hat made in some faraway place that covered my freckled face, but kept my eyes easy for my new husband to find.

The last evening, we dined at a famous seafood restaurant. It was a loud and happening place, so we found our way to the upper story and ate alfresco. The taste of salt air mingled with our seafood, and as the sun set we knew it was one of those special nights…the kind you save up in your memory bank.

I came home determined to remake the salmon patties I had tasted for the first time…we experimented and tasted for several years before I hit on the winner.
Even now after 16 years, the taste brings me back in time to that night.

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Salmon Patties
Makes 14

In large mixing bowl whisk together:
2 eggs
1/2 cup mayo
1/2 cup Parmesan cheese, grated
1/2 cup rolled oats, whirled in blender until very small pieces (but not flour)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp black pepper

Add and mix thoroughly:
2  (15 oz- or close to that) cans salmon, drained and flaked

Heat coconut oil for frying on med heat in 12″ skillet or pan.
Oil should come up the sides of pan about 2″.
Use 1/3 cup of salmon mixture to shape into patties.
Flatten slightly and fry until golden brown, turning to both sides.
Drain on paper towel lined pan or over rack.

Trim Healthy Mamas…this is an S.