Cinnamon Oatmeal-THM-E

Oatmeal is a comfort food to me. As a young girl, my mother often made cooked cereal for breakfast because it was a very economical dish. My children prefer Baked Oatmeal but I still enjoy a simple bowl of oatmeal. It is so handy to keep a couple jars of these dry ingredients in my pantry and in a few minutes my breakfast is ready. This is just as easy as those bought packets of oatmeal but so much healthier. I hope you will enjoy it as much as I do.

Cinnamon Oatmeal THM-E

Dry ingredients:

Wet Ingredients:

  • 1/2 teaspoon vanilla
  • 1/2 cup water
  • 1/2 cup almond milk

Place dry ingredients in a small jar. I fill multiple jars and store in my pantry. They will keep indefinitely. To make oatmeal; pour dry ingredients into a microwave bowl. Add liquid ingredients and stir well. Microwave on high 3 minutes. Serves 1.

*I coarsely chop the raw oats in my Ninja Blender cup. I prefer the texture better that way than with whole oats.

*I add 2 tablespoons Half and Half and 1/2 cup cooked apple pieces to my serving. The Half and Half is under the 6 grams of fat allowed for an E meal.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store Oat Fiber, Gentle Sweet, Collagen

Cinnamon Oatmeal THM-E

Course Breakfast
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Servings 1
Author Glenda Groff

Ingredients

Dry Ingredients:

  • 1/2 cup Old Fashioned Rolled Oats
  • 1 1/2 tablespoons THM Oat fiber
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Brown Sugar Substitute or THM Gentle Sweet
  • pinch of salt
  • 1 tablespoon THM Collagen
  • 12 raisins optional

Liquid Ingredients:

  • 1/2 teaspoon vanilla
  • 1/2 cup water
  • 1/2 cup almond milk

Instructions

  1. Place dry ingredients in a small jar. I fill multiple jars and store in my pantry. They will keep indefinitely. To make oatmeal; pour dry ingredients into a microwave bowl. Add liquid ingredients and stir well. Microwave on high 3 minutes. Serves 1. 
  2. *I coarsely chop the raw oats in my Ninja Blender cup. I prefer the texture better that way than with whole oats.

  3. *I add 2 tablespoons Half and Half and 1/2 cup cooked apple pieces to my serving. The Half and Half is under the 6 grams of fat allowed for an E meal. 

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Bullet Proof Coffee THM S

Coffee!! what is not to like about it? We are early risers and I often have a cup of coffee and wait until 8:00 or later for my breakfast. This coffee is a Deep S and I enjoy it as a meal replacement at times.

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Bullet Proof Coffee-THM-Deep S

  • 14 ounces hot coffee
  • 1 tablespoon MCT Oil
  • 1 teaspoon butter
  • 1 egg
  • 1 tiny spoon THM Stevia
  • 1 1/2 – 2 teaspoons Vanilla
  • 4 drops Carmel Loran Oil

Combine all ingredients in a large wide mouth quart jar. Blend all together very well with a hand blender; quickly as you can so you don’t see that egg floating on the bottom of your jar.  Oh, and it will taste a lot better if you have Kathmandu Coffee from the lovely country of Nepal (it was hand delivered to my house by my nephew who is home for a few months) because you know you are supporting the children’s homes under Christian Aid Ministries. 1 serving

*if you are blending this in a traditional blender be sure to vent properly. Blending hot liquids can result in burns if not done properly. That is the reason I love my hand blender for hot drinks.

*if you are concerned about using a raw egg, wash the egg well before cracking it open. That eliminates any bacteria on the shell.

Below are a few of my favorite items. If you purchase items through these links, I receive a small commission but your price doesn’t change. This helps to support this blog, keep new recipes coming, and is assisting us in our move to a mission outreach of our church. Many thanks for your support over the past year.

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You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Bullet Proof Coffee-THM-Deep S

Course Drinks
Cuisine American
Prep Time 5 minutes
Servings 1
Author Glenda Groff

Ingredients

  • 14 ounces hot coffee
  • 1 tablespoon MCT Oil
  • 1 teaspoon butter
  • 1 egg
  • 1 tiny spoon THM Stevia
  • 1 1/2 – 2 teaspoons Vanilla
  • 4 drops Carmel Loran Oil

Instructions

  1. Combine all ingredients in a large wide mouth quart jar. Blend all together very well with a hand blender; quickly as you can so you don’t see that egg floating on the bottom of your jar.  Oh, and it will taste a lot better if you have Kathmandu Coffee from the lovely country of Nepal (it was hand delivered to my house by my nephew who is home for a few months) becau

Recipe Notes

*if you are blending this in a traditional blender be sure to vent properly. Blending hot liquids can result in burns if not done properly. That is the reason I love my hand blender for hot drinks.

Cranberry Pecan Scones THM-S

Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .

cran 1

This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.

Cranberry Scones THM-S

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix or Gentle Sweet
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoon orange zest
  • ½ cup cranberries, chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter, softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix, powdered or Gentle Sweet
  • cream

Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

   

Trim Healthy Mama Store   Gentle Sweet

Cranberry Scones THM-S

This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.

Servings 8
Author Frieda Yoder/Glenda Groff

Ingredients

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoons orange zest
  • ½ cup cranberries chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix powdered
  • cream

Instructions

  1. Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

To save this pin, click on the writing below the picture. That works the best for certain smartphones.

Pumpkin Pancakes THM-E

Pumpkins, gourds, squash, shocks, hay bales, and Indian corn bring lots of color to the local road side stands in our area. Crisp, cool mornings call for steaming cups of coffee and a hearty breakfast. Pumpkin pancakes are a delightful twist to an old-time favorite breakfast staple. These soft, fluffy pancakes are so good dotted with just a bit of butter and sugar-free pancake syrup. You can also, freeze these pancakes to be popped into the toaster on busy mornings.

Pumpkin Pancakes–THM-E

Blend egg whites, pumpkin, cinnamon, milk, Stevia, and vanilla together until smooth. Set aside. In a separate bowl, combine flours, baking powder, collagen, and salt. Stir into wet ingredients just until moistened. Heat a non-stick skillet/griddle over medium heat for 4 minutes.  Using 1/3 cup of batter for each pancake, frying until bubbles appear. Flip pancakes and fry on other side. 12 pancakes. Serve with Nature’s Hollow Sugar-free Maple-flavored Syrup. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim  Healthy Mama Store  THM Mineral Salt, THM Stevia, THM Collagen

Pumpkin Pancakes--THM-E

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 4 egg whites
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 cup almond milk
  • 2 tiny spoons (doonks) THM Stevia
  • 1 teaspoon vanilla
  • 1/2 cup oat flour
  • 1 1/8 cups sprouted wheat flour
  • 2 tablespoons baking powder
  • 2 tablespoons Great Lakes Collagen
  • 1/2 teaspoon salt

Instructions

  1. Blend together egg whites, pumpkin, cinnamon, milk, Stevia, and vanilla until smooth. Set aside. In a separate bowl, combine flours, baking powder, collagen, and salt. Stir into wet ingredients just until moistened. Heat a non-stick skillet over medium heat. Using 1/3 cups of batter for each pancake, frying until bubbles appear. Flip pancakes and fry on other side. 12 pancakes.

You will find many more breakfast recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Granola Cereal THM-E

Need a crunchy topping for your yogurt parfait? This recipe combines puffed brown rice, oats, and Uncle Sam’s Cereal for a tasty  Maple-flavored granola.  This granola makes a filling E breakfast with a scoop of THM Collagen, almond milk, and a diced apple.

Granola Cereal THM-E

Combine oats, puffed rice, quinoa, Uncle Sam’s cereal, and wheat flour together.

Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot liquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

 

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

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Trim Healthy Mama  THM Collagen THM Maple Natural Burst   THM Stevia 

Granola Cereal THM-E

Servings 14
Author Glenda Groff

Ingredients

  • 6 cups Old Fashioned Oats
  • 4 cups Brown Puffed Rice
  • 2 cups Puffed Quinoa
  • 2 cups Uncle Sam's Cereal
  • ½ cup sprouted wheat flour
  • 4 tablespoons butter melted
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 1/8-1/4 teaspoon THM maple flavoring
  • 1 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 4 egg whites
  • ½ cup water
  • 4 tiny spoons THM Stevia

Instructions

  1. Combine oats, puffed rice, quinoa, Uncle Sam's cereal, and wheat flour together. Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot lliquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

You will find many more breakfast recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Fried Apples with Greek Yogurt THM-E

Crisp,  juicy apples in shades of green, yellow, and red are being picked in orchards these late summer days. Their flavors vary from tart to honey sweet. In our area freshly picked apples begin to appear at produce markets in late July and continue being picked until late October.  Fried apples are so easy to make and the Brown Sugar Sweetener caramelizes on them for a melt-in-your-mouth goodness. I was gifted Granny Smith Apples and the combination of tart/caramelized is so appealing.

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Fried Apples with Greek Yogurt THM-E

Melt butter in a skillet over medium heat. Add sliced apples.

Cover and reduce heat to low. Fry for 3-4 minutes. Turn apples. Sprinkle with sweetener, cinnamon, and salt. Cover.  Fry 2 minutes or until desired tenderness. Set aside.

Mix Greek yogurt with collagen. Spoon into  two  dessert bowls. Top with apples. Serves 2.

*Additional sweetener can be added to the yogurt if preferred. The sweetness from the apples was enough for me.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love to use my cast iron skillet for this recipe. 

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Trim Healthy Mama Store THM Gentle Sweet  THM Mineral Salt  THM Collagen

Fried Apples with Greek Yogurt THM-E

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Author Glenda Groff

Ingredients

  • 2 Granny Smith Apples cored, peeled, and sliced
  • 1 1/2 teaspoons butter
  • 2-3 tablespoons Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 cups Non-fat Greek Yogurt
  • 2 tablespoons THM collagen

Instructions

  1. Melt butter in a skillet over medium heat. Add sliced apples. Cover and reduce heat to low. Fry for 3-4 minutes. Turn apples. Sprinkle with sweetener, cinnamon, and salt. Cover. Fry 2 minutes or until desired tenderness. Set aside. Mix Greek yogurt with collagen. Spoon into  two  dessert bowls. Top with apples. Serves 2.

 

You will find many more dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Coffee Okra Shake THM FP

Okra, a super-food and coffee — what do they have in common? Combined together they make a very tasty, filling shake. Added coffee extract helps to mask the okra taste and don’t forget the maple flavoring. It blends together for a wonderful taste. 

 This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Coffee Okra Shake

Blend okra and coffee together until smooth. Add remaining ingredients and blend for 2 minutes.  Shake should get fluffy and double in size.  Serves 1 hungry person!! or I share it with my daughters.

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store;  Gentle Sweet,  Whey Protein Powder

Coffee Okra Shake

Servings 1
Author Glenda Groff

Ingredients

  • 1 1/4 cups cold coffee
  • 1 cup frozen okra
  • 1/2 cup low-fat or fat free cottage cheese
  • 2 tablespoons THM Whey Protein Powder
  • 1 tablespoons THM Gentle Sweet
  • 3/4 teaspoon coffee extract
  • 8 ice cubes
  • 1 teaspoon vanilla
  • 6-8 drops Toffee Flavored Stevia
  • 1/4 teaspoon Maple Extract

Instructions

  1. Blend okra and coffee together until smooth. Add remaining ingredients and blend for 2 minutes.  Shake should get fluffy and double in size.  Serves 1 hungry person!! or I share it with my daughters. 

  2. I have a Ninja Blender and I find it works the best to blend the okra and 2/3 of the coffee together in the single serve cup to get it very smooth. I then add it to the blender jar with the remaining ingredients.

You will find many more drinks, shakes, and smoothies recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Sour Cherry Baked Oatmeal

Baked Sour Cherry Oatmeal

  • 1 cup sour cherries
  • 3 tablespoons Sweet Mix or THM Gentle Sweet
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2/3 cup almond milk
  • 2 egg whites or 1 small egg*
  • 1 teaspoon butter
  • 2 tablespoon Brown Sweet Mix or THM Gentle Sweet
  • 1 cup Old Fashioned Rolled Oats

Preheat oven to 350 degrees F. Divide cherries between two ramekins. Sprinkle 1 1/2 tablespoons Sweet mix over the cherries in each ramekin. Blend together baking powder, vanilla, milk, egg, and butter. Stir in sweet mix and oats. Pour over cherries dividing between the two ramekins. Bake for 20 minutes or until center is set. Turn upside down on individual bowls. Serve with almond milk or fat-free Greek Yogurt. 2 servings.

*The egg will add 2.5 grams of fat per serving combined with the butter it will equal 6 grams per serving. Be sure not to use any other fat in your meal to be able to stay in the carb category.

You can also substitute 1 cup diced pears for the sour cherries. Only use 1 tablespoon Sweet Mix because pears are much sweeter than sour cherries.

Rye and Spelt Sourdough English Muffins

Rye and Spelt English Muffins 25

Have you ever wondered if you can eat English Muffins again if you have a wheat sensitivity? Here is a soft, delicious sourdough recipe using a mixture of rye/spelt flours. They are incredibly tasty and make a wonderful breakfast. I also used my rye sourdough starter that I started about 3 weeks ago. Since there is baking soda in the recipe, your starter does not need to be super active as when you make bread loaves. In fact, you can even use discard to make these. Pictured above: A muffin, split and toasted. Spread 1 Laughing Cow Cheddar cheese wedge on muffin, dividing between the two halves.  Fry 1 small egg* and 2 whites. Divide between halves. Add onion and peppers of your choice. Serves 1.  *the egg and cheese will give you 6.5 grams fat. I will use an egg yolk with my carb breakfast as I have a hard time eating just egg whites. You can use all egg whites.

 

Rye and Spelt Sourdough English Muffins (carbs)

  • 1 cup rye sourdough starter
  • 2 cups water
  • 1 1/2 cups dark rye flour
  • 2 1/2 to 3 cups spelt flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoons baking soda
  • In a plastic or glass bowl, stir together starter, water, and rye flour. Mix well. Add 2 1/2 cups spelt flour. Mix well. Add remaining flour as needed to make a semi-stiff dough. It will be tacky/sticky but should holds its shape fairly well. Cover and allow to ferment 7 hours. Add sea salt and baking soda. Mix well. Heat a griddle to 350 degrees F. Spray with a non-stick spray. Drop batter onto griddle using 1/3 cup dough. Flatten with a wet hand into a round circle. Cover with a lid and fry for 2 minutes or until browned. Flip and fry for 2-3 minutes longer. Cool. Split with a fork. Makes 24 muffins.
  • You may only need 2 1/2 cups spelt flour if your starter is thick. A thinner starter will take more flour.
  • I also feed my starter with 1/2 rye and 1/2 spelt flour.