Category Archives: Tasty Tuesday

Because you have to feed them too

THM Bouillon

We love this bouillon! It’s sooo good. It is fuel pull and can be used in either carb or fats meals. It really makes brown rice pasta taste great!

It’s also very simple to make.

First gather all the ingredients.

I do make a substitution though; it calls for thyme, which we don’t like, and so I substitute basil and oregano.

All ingredients get dumped into a blender.

Blend away.

Then pour it into a container. All it takes is 1 tablespoon of this mix to flavor a cup of water.

You can find the recipe on page 491 of the Trim Healthy Mama Cookbook. Have you made it yet? Do you like it? How do you use it?

Until next time,

Michele ºÜº

Bake It, Make It Day

Last Friday was my first bake/make day this year. I’m out of so many things that my list of things to bake and make was too long for me to handle. I did only spend about few hours making things but I just couldn’t do any more and function the rest of the day/night. ;)

I thought I’d share the few things I made with you today.

I started by making my sourdough pizza dough so that it would be ready for dinner time. From here it went into a slightly greased bowl with a lid on it and put inside my gas oven which keeps at about 90º, so it is nice and warm for it to rise. :)

I wish I’d have taken a picture of the finished pizza because it was soooo delicious!!! I use the recipe from Glenda Goff’s cookbook, Around the Family Table, for the dough and then add toppings as per THM’s Sprouted Pizza Crust directions from  the February 2015 ezine. I use finely shredded part-skim mozzarella, some fat-free cottage cheese, some turkey pepperoni, and veggies (on mine and hubby’s). I also serve it with a side salad to ensure we are not hungry again in 5 minutes. ;)

Here is a version of Glenda’s recipe on her blog, which I may just have to do for Super Bowl Sunday with my extended family . . . love cheese stuffed crust pizza, but it’s not for weekly pizza night and losing weight. ;)

I then fed my sourdough starter in preparation for bread baking day. :) Bread baking didn’t actually happen until yesterday when Tiffany made it. :)


Then I made a batch of Briana’s thick pancake syrup from her second cookbook.

I like thick syrup but this one was a bit too thick for me. I think I’ll decrease the amount of gluccie next time. :)

Next up was the FP Trimmy Thousand Island. I made a double batch, as I usually do.

I wrote about how I make this here. For a simple recipe, it sure does take me a while to make this. :( But I love having it though.

My onion has been very strong the last several times I’ve made this. So I may cut back on the onion next time. At least I like Vidalia onion dressing too. ;)

The final thing I made at that time was a loaf of Swiss bread from the Trim Healthy Mama Cookbook.

It’s a really easy recipe where the hardest thing to do was separate the eggs. Although I think I may beat the whites in my KitchenAid mixer next time instead of the food processor and then just fold in the remaining ingredients in an effort to get a higher loaf next time.

I used this for a grilled cheese and pepperoni sandwich for lunch the next day.

I also processed into crumbs for a chicken cordon bleu casserole and will use some in a meatloaf skillet tonight. :)

Well, that was my baking day. What do you prep bake/make?

Until next time,

Michele ºÜº

Homemade Low Carb “Bisquick” Biscuits

This makes a delightful “buttermilk” “biscuit” that is low carb. There is even a version that is also low fat, which I will be trying very soon.

I have to say, I wasn’t sure about trying this recipe from Nana’s Little Kitchen because I had to mix up a batch of the “Bisquick” and I wasn’t sure I’d like it. But it can be used for waffles and biscuits and several other things she had directions for on her site.

So, follow along as I show you how simple and quick these are to make.

Start by melting some butter in a ramekin, in the microwave for about 30 seconds.

I seldom use my microwave but have kept it for quick things like this from time to time. A quick 30 seconds and the butter is melted.

Swirl the butter around the ramekin and the pour into the other one to coat, pouring the last of the butter into a small mixing bowl.

Add the baking mix

Add egg and Greek yogurt

And remaining ingredients (baking soda, almond milk, apple cider vinegar, and cream–I used coconut cream because I had some that needed to be used) and stir to combine.

Divide between the two ramekins and bake individually. I let mine go for a minute or just a tad less. I stand there and watch as it cooks and remove when I think it is done.

Yeah, its’ a bit messy. I think I need ramekins that are just a tiny bit larger. :D

Turn out onto a rack to ensure they are not wet.

It has a nice crumb!!!

And here I used it in a breakfast sandwich.

So, head on over to Nana’s Little Kitchen and make this one. She has included a recipe for a single batch of her “bisquick” so that you can try it out (just scroll to the end of her post for FP pancakes).

Nana’s Little Kitchen Bisquick style low carb THM-S biscuits!

Until next time,

Michele ºÜº

New Year’s Eve Eats

New Year’s Eve night is probably my favorite night of the year. When all goes according to plan, we get together with family, play games, and eat snacks. I love playing games with my family. But today I’m talking about the food. :)

I’m planning to make Taco Bites. I’ve done these in the past, before THM and Keto, so obviously I have to come up with something different. What I didn’t remember was that I did this last year too. ;) :D It’s funny because I searched again this year and happened upon the same recipe. :D But I did find this recipe as well, that looked good too; so you may want to consider this one. (There was also one more crust that looked interesting, here.)

undressed taco bites ~ Lifeofjoy.meI did read on another website that you should put the melted cheese around the outside of the muffin cup, rather than squish it inside of them. I will try that this year.

Muddy Buddies/Puppy Chow

We have made this before on Christmas Eve Eve and haven’t lately. Of course the original uses Chex cereal (rice is my preference) but that is NOT low carb, Keto, nor THM. :D We found this one over on Joy Filled Eats that we really love! The year I found it, we made it three or four times during that holiday season.

I don’t think we made it at all last year and I know we haven’t made it yet this year. But that will be corrected very soon. :)

While I was looking for the recipe above, I came across several other recipes using pork rinds. Problem with that is that Michael cannot eat those, so we don’t use that recipe. Then I also found a recipe where a lady makes her own low carb “cereal.” I may make a second batch trying out the “cereal” version.

I hope these recipes help you bring in the new year. :)

Until next time,

Michele ºÜº

Breakfast Eggs and Caulirice

When I’m really hungry or feeling the need to eat more veggies, this is one of my favorites. Of course, I never expected to like zucchini or cauliflower for breakfast but I’ve actually come to like it a lot. So I thought I’d share it with you today.

First cook the cauliflower. I let it go a bit too long today but it’s no big deal to me because I like my veggies very well done. ;)

I put as much as I want in my skillet and use my meat chopper to break the cauliflower up into rice size bits.

Add a bit of salt, pepper, and nutritional yeast.

While the flavors meld and heat up (if it was pre-cooked), I cook up a couple of eggs, over easy.

Drizzle a bit of your favorite healthy oil over the caulirice and top with eggs.

If you need to get more veggies in your diet, I hope you’ll give this a try.

Breakfast Eggs and Caulirice

Ingredients

  • Cauliflower, cooked
  • salt
  • pepper
  • nutritional yeast
  • eggs
  • healthy oil

Instructions

  1. Break the cauliflower into rice size pieces and season with salt, pepper, and nutritional yeast.
  2. Drizzle with healthy fat over the heated caulirice.
  3. Cook eggs as desired and serve over caulirice.
http://lifeofjoy.me/breakfast-eggs-and-caulirice/

Until next time,

Michele ºÜº

Chocolate Chip Cookies Sugar-Free, Dairy-Free, Gluten Free

Lately Tiffany hasn’t done well with egg yolks or flax or peanut butter or chia and an abundance of cheese. It has made it difficult to make special treats but thanks to google search, we can generally find something we can work with.

I’m so thankful for this recipe, although it did need a few tweaks. We subbed cashew butter for sunflower or tahini butter, psyllium husk powder for flax seed meal, and gentle sweet for coconut sugar.

So let’s get to it.

We start by mixing together the coconut oil, cashew butter, and sweetener (we use THM Gentle Sweet).

I found that you can substitute powdered psyllium husk for the flaxmeal, thus making a psyllium egg instead of flax egg. This is important for us since Tiff is currently sensitive to egg yolk.

So next add the “egg”, vanilla and mix again. And then finally add the baking soda, salt, and coconut flour.

Now the recipe calls for chopped dark chocolate but Tiff usually just used chocolate chips. Looking at the pictures on the original webpage makes me want her to use some chopped chocolate instead of the chocolate chips.

Now Tiffany is usually in a hurry and doesn’t chill at all; she immediately drops them on the parchment cookie sheet and then bakes.

Then we bake, cool, and eat. :)

Of course, it only makes 12 cookies.

So follow the directions one bakerita.com and use 3/8 cup Gentle sweet in place of the 2/3 cup coconut sugar. Check out the recipe because they look amazing! I am going to have to push to have these made “the proper” way for similar results. ;)

Until next time,

Michele ºÜº

Low Carb Pumpkin Bars

Last week I decided to give one of my old holiday favorite recipes a makeover. I was encouraged to do this by a family friend who had done it herself using almond flour and coconut sugar. So I thought, if she, who is only 24, had the courage to make some substitutions in the recipe, then I would too.

I got the pumpkin bars recipe 23 years ago from a church friend who had served them at a homeschool lunch. They were so delicious I asked for the recipe and have made them ever since. Until the last couple of years, that is, when we started a low carb lifestyle.

I researched and found that THM Baking Blend can be substituted nearly cup for cup for regular flour (just make it a scant cup instead of a level cup). Of course I had the sweetener conversion chart from THM, available here (scroll to the bottom of the page and it is on the left side of the page). The other major change was the amount of oil; the original recipe called for an incredible full cup of oil. I looked at the recipe I linked to last week from My Montana Kitchen and decided I could do a mixture of water and oil, so I did 1/4 cup oil and 3/4 cup water.

We made this again last night. Since Tiffany was going to eat this one and she is sensitive to egg yolks, of which there are 4 in this recipe, we decided to cut back on the whole eggs and add extra whites thus changing it to 2 whole eggs and 1/2 cup egg whites. I suggested that she beat those egg whites a little bit to make them a bit fluffier.

Combine wet ingredients well.

This picture was from last week, not this week with the frothing of the egg whites.

Add dry ingredients

Blend well.

Pour into lightly greased jelly roll pan (15x10x1 ish measurement). We lightly greased the pan since we reduced the amount of oil and didn’t want it to stick. ;)Bake at 350º for 15-30 minutes. I recommend taking it out earlier rather than later to keep it nice and moist. :)

When it is cooled, add the frosting.

Our problem last week was the frosting. We put way too much Sukrin Melis (icing “sugar”;) in our butter and cream cheese mixture and it was not good. As a matter of fact, we all ended up scraping the frosting off and just ate the cake. :D It was so moist I didn’t even miss the frosting. However last night we are added more butter and cream cheese to what we scraped off the cake, so as not to waste the ingredients. :D And, it turned out nice!

Just beat the room temperature light cream cheese (neufchatel) and softened stick of butter (1/2 cup) until well combined. Add the powdered alternative sweetener a little at a time, tasting for desired sweetness.

So here is the new, low carb pumpkin bars recipe. I hope you’ll enjoy them. :)

Low Carb Pumpkin Bars

Ingredients

  • 2 eggs
  • 1/2 cup egg whites
  • 1 scant cup gentle sweet
  • 1/2 cup oil
  • 1 (15-16 ounce) can PUMPKIN
  • 2 scant cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Frosting:
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened we used neufchatel cream cheese
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar substitute (we used Sukrin Melis/Icing sugar alternative)

Instructions

  1. Whip egg whites a bit (a little more than frothy but less than soft peaks 😉 )
  2. Beat together eggs, gentle sweet, oil, water, and pumpkin.
  3. Stir together flour, baking powder, cinnamon, salt, and baking soda.
  4. Combine the wet and dry ingredients thoroughly.
  5. Spread batter in a lightly greased 15x10x1 pan.
  6. Bake at 350º for 15-30 minutes
  7. Cool completely.
  8. Frosting:
  9. Cream butter and cream cheese.
  10. Stir in vanilla.
  11. Add powdered sweetener, a little at a time, blending well until mixture is smooth, adding more if needed.
  12. Spread evenly on cooled pumpkin bars.
http://lifeofjoy.me/low-carb-pumpkin-bars/

I hope this is helpful to you. I know I’ll be making it this way again soon (Christmas is coming ;) ).

Until next time,

Michele ºÜº

Thanksgiving and Cinnamon Bear ~ Lifeofjoy.me

Thanksgiving Food 2019

So this year I am taking the Cinnamon Butter Bundt Cake to my sister’s for breakfast. They’ll probably have donuts and such. ;) Before THM I sometimes made Bubble Bread on Thanksgiving morning but this is definitely not THM. ;)

Breakfast Burrito ~ Lifeofjoy.meI am considering a sausage breakfast dish too because I don’t do sweets only, very well. I like savory much better with a dash of sweet. :) Something like this Sausage Veggie Breakfast Burrito or this Sausage Rice Dish but with caulirice instead. ;)

For dinner Mom and Dad will provide the ham, turkey, and side dishes. In times past, I’ve brought a variety of THM foods but this time I think I’m just going to bring some spelt rolls and enjoy the food available with a healthy dose of pleasure or vitamin P, as Pearl and Serene call it. I’ll probably ask if we can bake a few sweet potatoes plain because that is how Sean and Tiffany prefer them.

Sukrin Gold Pecan Pie ~ Lifeofjoy.meIt’s dessert where I usually bring the most. I used to bring a couple pies and a couple cakes and ask for some pudding. ;) But now I have learned the joys of pecan pie and love it. I make the one Kristie Sullivan created; it’s on youtube here.

I’ll make a standard sugar laden apple crumble pie for the other family members. I haven’t decided if I will make these  pumpkin bars for Thanksgiving or the day after, when I make our turkey dinner here, because I love leftovers and turkeys are cheap meat this time of year. :D

I have yet to decide if I’m going to make a pudding. I usually prefer a light dessert on Thanksgiving because I used to eat so much mashed potatoes and ham noodles. But between the pie and the cake I think there will be enough dessert. Of course, there’ll be some ham and turkey leftover to snack on too.

Well, I’m looking forward to a fun day with family. I hope you will be able to spend the day with people you love too.

Until next time, Happy Thanksgiving,

Michele ºÜº

Pasta Again :) (Goulash)

So at this point I guess I’ll admit that when there is a meal scheduled that we don’t feel we have the energy to make or time to make, we switch it up. And a lot of those times we end up with a pasta dish of some sort. We love pasta.

Yesterday I started painting late in the afternoon and didn’t get it finished until after five. At that point I was too hungry to wait to cook the spicy sausage and butternut squash dish, so we went for “hamburger helper” which is what we call pasta dishes. ;)

So like other pasta dishes, we diced some onion, mushroom, and bell pepper and cooked them in an oil-sprayed frying pan and added water to keep them from sticking. ;)

cooked onions and mushrooms ~ Lifeofjoy.me
We actually had diced green pepper too but I didn’t get a picture of it. :(

Meanwhile, we cook up the ground meat; we use cheap ground turkey. Brown it and then rinse it.

Taco Mac Salad ~ Lifeofjoy.meAnd also boil the pasta. :) This time we used the brown rice macaroni noodles. I really love these! Be sure to measure out the proper serving amounts. We actually use a scale and weigh in grams to get every gram we have coming to us.

Season with salt and pepper. I also used some oregano. Oh, and a little nutritional yeast (don’t add it if you don’t want to ;) ).

When the macaroni is done, drain it and add it to the meat and cooked veggies,

along with an eight ounce can of tomato sauce.

Stir to combine. Taste and adjust seasonings as desired.

Those in wanting a crossover, can add some cheese but it is fine without it. We add nutritional yeast and more salt individually. We also serve with a side salad.

Pasta Again 🙂 (Goulash)

Ingredients

  • ground meat
  • ~ 1/2 onion, diced
  • ~ 1/4 bell pepper, diced
  • ~ 2-4 mushrooms, diced
  • brown rice macaroni (248 grams which is about half the bag)
  • 8 oz tomato sauce
  • salt and pepper to taste
  • sprinkling of oregano
  • spray oil

Instructions

  1. Boil pasta and drain.
  2. Brown meat and rinse with very hot water.
  3. Spray skillet with a little oil (we use olive oil spray) and cook diced veggies until desired doneness. 🙂 Add a few splashes of water as needed to keep them from sticking to the pan as they cook.
  4. Add rinsed meat and seasonings of choice.
  5. Add drained macaroni and tomato sauce.
  6. Stir to combine.
  7. Serves 4
http://lifeofjoy.me/pasta-again-goulash/

This is an easy and tasty THM-E meal. I hope it helps you include a few more healthy carbs in your menu.

Until next time,

Michele ºÜº

Cornbread Muffins in a Jiffy

It’s soup season and with soup I like some kind of bread. Cornbread is nice with chili and Gwen, of Gwen’s Nest, has a tasty low carb, low fat version that I’m going to share with you today.

She shares a single serving but I’m making enough for four. Also, my daughter has a sensitivity right now to flax meal, so I’m following her alternative baking blend version today.

So you start with Greek yogurt. (Tiffany tells me that she’s used regular yogurt on accident before and they turned out okay.)

Add water and egg whites.

Add dry ingredients.

The key is the masa flour that has been treated with lime. Be sure to read that part of Gwen’s post on the recipe page link below. I have found a small package of the masa flour at Dollar Tree, which is nice so that you don’t have so much sitting around, especially if you only make the single serving. Even making a quadruple batch, I have had the package around for a long time! Do yourself a favor and get the small bag from Dollar Tree.

Combine and put in oil sprayed silicone muffin liners and bake. I chose to bake in the oven rather than the microwave. ;)

So, here’s the link to Gwen’s wonderful recipe. I hope you enjoy these too.

Until next time,

Michele ºÜº