Banana Nut Oatmeal

 

Banana Nut Oatmeal
Banana Nut Oatmeal…sounds so warm and cozy, doesn’t it? I was surprised by how this hit the spot. I was craving a banana, and since they are a treat in the THM world, I was determined to not just scarf it down. I gobbled this down instead! It was so good it earned number 4 in my 12 Days of Perfect Oatmeal. I used a slightly ripened banana and pecans–use your favorite nut.

I’m careful to stay within the THM guidelines of 5 grams of fat in an E meal. I also sprinkle 2 TBS of Great Lakes Gelatin (green bottle) over my bowl for that extra nutrition and bonus protein I need for my Fibromyalgia–this is optional and doesn’t affect the taste

Banana Nut Oatmeal

Ingredients

  • **Mama Bear Portion
  • 1/2 cup rolled oats
  • 1 cup water
  • -----------------------------
  • **Daddy Bear portion
  • 3/4 cup rolled oats
  • 1 1/2 cups water
  • ----------------------------
  • pinch of salt
  • 1/2 banana, mashed with fork
  • 2 TBS Great Lakes Gelatin, optional
  • sweetener to taste
  • topping of choice-- 1 TBS chopped nuts

Instructions

  1. Measure water, salt and oats into small pot. Bring to a boil on med-high heat.
  2. Once boiling, turn down heat and set timer for 3 minutes.
  3. Stir every 30 seconds or so to prevent oatmeal from sticking to pot.
  4. After 3 minutes, remove from heat, cover and reset timer for 3 more minutes. Sprinkle with gelatin, if using.
  5. Add mashed banana, sweetener, and spoon into bowl. Top with 1 TBS chopped nuts.
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Gingerbread Oatmeal

Gingerbread OatmealGingerbread Oatmeal is number 3 in my 12 Days of Perfect Oatmeal series and one of my favorites! I think I could honestly say “it’s my favorite” about nearly all of these in this series–but the smell of the spices, and hint of molasses brings out the best in the recipe.

I have a hard time turning down the breakfast foods my children make with me every morning. They are learning to bake, from the oldest 16-year-old to the youngest at 5 years old. To say my kitchen smells wonderful most days is an understatement–they have my ‘love to bake’ DNA gene.  One morning I wanted the gingerbread muffins my children were eating for breakfast, but they weren’t gluten-free or on my eating plan. So, I started my oatmeal and was in a slightly (but private) pout about my GF self…then, inspiration struck and I was at the table sighing, “Yummy…” with them.

I’m careful to stay within the THM guidelines of 5 grams of fat in an E meal. I also sprinkle 2 TBS of Great Lakes Gelatin (green bottle) over my bowl for that extra nutrition and bonus protein I need for my Fibromyalgia–this is optional and doesn’t affect the taste.

Gingerbread Oatmeal

Ingredients

  • **Mama Bear Portion
  • 1/2 cup rolled oats
  • 1 cup water
  • -----------------------------
  • **Daddy Bear portion
  • 3/4 cup rolled oats
  • 1 1/2 cups water
  • ----------------------------
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp black strap molasses
  • 2 TBS Great Lakes Gelatin, optional
  • sweetener to taste
  • topping of choice--1 tsp butter is my choice

Instructions

  1. Measure water, salt and oats into small pot. Bring to a boil on med-high heat.
  2. Once boiling, turn down heat and set timer for 3 minutes.
  3. Stir every 30 seconds or so to prevent oatmeal from sticking to pot.
  4. After 3 minutes, remove from heat, cover and reset timer for 3 more minutes. Sprinkle with gelatin, if using.
  5. Add sweetener, and spoon into bowl. Top with 1 tsp butter, if desired.
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Apple Cinnamon Oatmeal

 

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal is number 2 in my series 12 Days of Perfect Oatmeal! I’ve found it to be the best way to curb an apple pie craving. I love oatmeal, I’ll admit–but this is SO GOOD! The apple is prepped while the water for with oats comes to a boil, saving me time. Adding the apples to the cooking time makes them just tender and oh-so-yummy!

I use 1 TBS of cream for my 5 grams of fat allowed in E meals. I also sprinkle 2 TBS of Great Lakes Gelatin (green bottle) over my bowl for that extra nutrition and bonus protein I need for my Fibromyalgia–this is optional and doesn’t change or affect the taste.

Apple Cinnamon Oatmeal

Ingredients

  • **Mama Bear Portion
  • 1/2 cup rolled oats
  • 1 cup water
  • -----------------------------
  • **Daddy Bear portion
  • 3/4 cup rolled oats
  • 1 1/2 cups water
  • ----------------------------
  • pinch of salt
  • 1 apple
  • 1 TBS cream
  • 1/4 tsp ground cinnamon
  • 2 TBS Great Lakes Gelatin, optional
  • sweetener to taste

Instructions

  1. Measure water, salt and oats into small pot. Bring to a boil on med-high heat.
  2. While oats are coming to boil, prep apple by peeling and dicing.
  3. Drop apple into pot once boiling, turn down heat and set timer for 3 minutes.
  4. Stir every 30 seconds or so to prevent oatmeal from sticking to pot.
  5. After 3 minutes, remove from heat, cover and reset timer for 3 more minutes. Sprinkle with gelatin, if using.
  6. Add cinnamon, sweetener, and spoon into bowl. Top with cream.
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Strawberry Oatmeal

 

Strawberry Oatmeal

Strawberry Oatmeal is like eating a dessert! Only, it’s healthy and for breakfast! I’m so excited to be kicking off a new series I’ve named 12 Days of Perfect Oatmeal. I eat oatmeal nearly every morning and LOVE to play with the flavors and toppings.

After the oatmeal is made, I make the utmost important decision of what will I top it with–1 Tbs of chopped nuts, chocolate chips, Reddi whip, cream, sugar-free syrup…? The possibilities are endless! I’m careful to stay within the THM guidelines of 5 grams of fat in an E meal. I also sprinkle 2 TBS of Great Lakes Gelatin (green bottle) over my bowl for that extra nutrition and bonus protein I need for my Fibromyalgia–this is optional and doesn’t change or affect the taste.

I will admit it took me a very long time to find the “perfect oatmeal” formula to use every day, though. I hate runny, wet oatmeal, but I also don’t like it to be thick and chewy–my predicament was found in having on the rare occasion made the prefect bowl, but not having it down to measurements. I set out to find the exact recipe that works every time–and here it is for you to try out. I hope it is as much fun for you as it is to me!

Strawberry Oatmeal

Ingredients

  • **Mama Bear Portion
  • 1/2 cup rolled oats
  • 1 cup water
  • -----------------------------
  • **Daddy Bear portion
  • 3/4 cup rolled oats
  • 1 1/2 cups water
  • ----------------------------
  • pinch of salt
  • 1/2 cup strawberries, slightly thawed and chopped
  • 2 TBS Great Lakes Gelatin, optional
  • sweetener to taste
  • topping of choice

Instructions

  1. Measure water, salt and oats into small pot. Bring to a boil on med-high heat.
  2. While oats are coming to boil, prep strawberriesby dicing.
  3. Once boiling, turn down heat and set timer for 3 minutes.
  4. Stir every 30 seconds or so to prevent oatmeal from sticking to pot.
  5. After 3 minutes, remove from heat, cover and reset timer for 3 more minutes. Sprinkle with gelatin, if using.
  6. Add sweetener, and spoon into bowl. Top with cream.
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Quick and Easy Meatloaf

Quick and Easy Meatloaf

I do realize many people don’t like meatloaf….BUT I say they should try this recipe! It is a quick and easy meatloaf to get on the table on a busy week night, and not at all what you’ve had in cafeterias…I promise. I wouldn’t lie to you…ever.=D

The first time I knew I LOVED meatloaf was cooking it at my grandma’s house when I was about 12 yrs old. She and my grandaddy were having my whole family over for dinner, and as the oldest I had been dropped off to help with the preparations. There were 8 of us, and when you’re used to cooking for two, the added hands are helpful…at least, I like to think I was a help!

When it was time to mix this up, she told me to get the Lipton Soup Box from inside the cabinet, and to follow the recipe on one of the envelopes. I hadn’t done any from mix cooking since my mom was very healthy and from-scratch minded, so this was very new for me. It ended up being the BEST MEATLOAF I’d ever had, and my poor family went through weeks of me experimenting to get a from scratch recipe for us to enjoy…it was time well spent in my book.

Over the years, I’ve tweaked the family recipe very little. My youngest son asks for meatloaf as part of his birthday dinner. I knew I wanted this recipe to be one of the first in my series Makeover Monday. I hope your family enjoys it as much as mine.

P.p.s. I don’t bake it with the sauce on top–that was just for the photo–if I had left it plain, you’d have never clicked on this recipe! There is nothing like a meatloaf for looking boring in photos…

Quick and Easy 'Meatloaf'

 

Quick and Easy 'Meatloaf'

Quick and Easy ‘Meatloaf’

Ingredients

  • Makes 10-12
  • 2 lbs ground beef
  • 1 egg
  • 1/2 cup unsweetened almond milk, coconut milk, or half and half
  • 1/4 cup low sugar or sugar free Ketchup, or catsup
  • 2 TBS prepared mustard
  • 1 cup plain pork rinds
  • 1/2 cup onion, finely diced (optional--you can substitute 1 tsp onion powder)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4-1/2 tsp black pepper (use your family's heat level)

Instructions

  1. Preheat oven to 350*
  2. Crush the pork rinds into rice sized pieces. I mashed them between two cutting boards--use your favorite method!
  3. In large mixing bowl (glass is best), measure all of the ingredients- except beef. Use fork to whisk together. Set aside for 10 minutes to soften pork rinds.
  4. Mix the beef into the other ingredients. Combine very well.
  5. Use hands or large ice cream scoop to make balls of meat that are approximately 1/2 cup each in size.
  6. Place 'meatloaf' balls in greased pan. I use my 12" caste iron skillet.
  7. Bake 25-30 minutes. Check center of a ball for no pinkness.
  8. Serve with favorite sauce.
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Sugar-Free Vanilla, Peppermint or Pumpkin Coffee Creamer

Sugar-Free Coffee Creamer

We have four coffee drinkers in our household, and coffee creamer is a favorite treat. I haven’t been buying any of the store-bought brands since I started THM, because of the sugar and chemicals. We had gotten used to adding cream or half and half, sweetener, and extracts to our coffee cups…every single morning…I finally got smart and realized I could make up a batch we’d all love and save some time in the mornings. I’m going to give you our favorite flavors— sugar-free vanilla, peppermint or pumpkin coffee creamer!
So, raise your cup and cheer–easy and quick flavored coffee is here!!

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Trim Healthy Mamas…when using low fat half and half this is FP, even up to 1/2 cup.
That has 2 carbs and 3 gr fat. =)

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How to personalize and flavor

I’d make up the creamer and taste test 2 TBS per cup of coffee. Is it sweet enough for you? do you want to use more or less of the cream in your coffee?
There are 32 Tbs in the whole recipe. Divide that by how many Tbs you like to use. At my house, we’re partial to 2 Tbs per cup. That means we get 16 serving from this recipe.

Sugar Free Coffee Creamer


Sugar Free Peppermint or Pumpkin Coffee Creamer

Ingredients

  • Makes nearly 2 cups
  • Shake well before adding to coffee.
  • 1 cup Land o Lakes low fat half and half OR regular half and half
  • 1/2 cup water
  • 1 cup sugar equivalent ( for example--1/2 cup homemade Truvia, or 1/4 cup THM Sweetblend)
  • 1 scoop Swanson Whey Protein Powder OR your favorite unsweetened protein powder
  • 1 tsp vanilla extract
  • 2 good pinches salt
  • *Vanilla Creamer
  • Add with other ingredients:
  • 1 tsp more vanilla extract
  • *Peppermint Creamer
  • Add and blend with other ingredients:
  • 1 1/4 tsp McCormick's peppermint extract to blender ( I mention this brand because it's what I use)
  • *Pumpkin Spice
  • Add and blend with other ingredients:
  • 4 Tbs pumpkin puree
  • 2 tsp pumpkin spice
  • 1 tsp maple extract

Instructions

  1. Measure all ingredients into blender. I use my Magic Bullet and the larger cup. Blend for 2-3 minutes. You want the sweetener to be ground up and well blended. *It will froth up and may not not fit in a 2 cup container, unless you give it some time to settle.
  2. Pour into container to keep in fridge.
  3. Label creamer with use by date from half and half carton.
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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.

*********************************************************************************

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