Apple Butter THM-E

Fall has arrived and the lovely aroma of cinnamon fills the air as apples and pumpkins are turned into delicious fall treats. Years ago, making Apple Butter was an all day affair, as it was made in large copper kettles over an open wood fire. It had to be stirred continually with large wooden paddles so it wouldn’t scorch.  The Apple Butter was slowly cooked until the point where the sugar caramelized giving it a dark rich color and great flavor.  Today, crock-pots have replaced the copper kettle and the sweet cinnamon aroma fills our kitchen.

Apple Butter THM-E

Place apples and water into a a kettle over medium heat.  Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on–keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place  jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints

*I used a mix of Gala, Granny Smith, and Fuji Apples.

*adjust the sweetener as needed.

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 Gentle Sweet

Apple Butter THM-E

Course Side Dish
Author Glenda Groff

Ingredients

  • 24 cups peeled and diced apples I used Granny Smith, Gala, and Fuji
  • 2/3 cup water
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute

Instructions

  1. Place apples and water into a a kettle over medium heat.  Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on--keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place  jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool.  4 pints

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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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.

Sourdough Flat-breads THM-E

Soft, chewy Sourdough Flat-breads–have you ever looked at them at a restaurant or store and wish you could have one?  You can! These are one of the easiest breads to make.  Sourdough Flat-breads do not need a mature starter because you do not need the high rise as you do with a loaf of bread.  You can make them with a starter that is a week old. If you see your bread dough isn’t rising properly as it should, you can save it by making flatbreads. Honey Oat Sourdough BreadMulti-Grain Sourdough Bread, Soft Rye Sourdough Bread, and Tomato Basil Sourdough Bread recipes can be used to make flatbreads. The dough can be mixed and kept in the refrigerator for up to 4 days, making the flatbreads as you need them. This Tomato Basil Dough was in the fridge for 24 hours. I removed enough to make 1 flatbread for lunch. 

Sourdough Flat-breads THM-E

Preheat a griddle over medium-high heat for 3-4 minutes.  Take an egg size piece of sourdough. With a rolling pin, roll dough into a rectangle that is 1/8 inch thick. Lightly spray the griddle with cooking spray. Lay the dough  on the hot griddle, stretching as needed. Fry until the edges start to look like they are baked. 

Flip the flatbread to cook the other side.

 

If you are using Honey Oat Sourdough recipe the flatbread will be lightly browned when you flip it.  With the Tomato Basil Sourdough you will not see browning as quick. Repeat making as many flat-breads as desired. One flatbread is an THM-E serving.

The Tomato Basil Flatbread pictured at the top had a Tuna Patty,  Chipotle Sandwich Sauce, lettuce, onions and tomatoes for an E meal with Sweet Garlic Dill Pickles as a side.

This post has affiliated links, 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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You will find many more sourdough 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.

apple 3 f

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.

apple 3 f

 

 

 

 

Peach/Pineapple Jam THM-E

Sweet juicy peaches picked off the trees in our orchard tell us that August has arrived. There are many different varieties to choose from. My favorites for jam are Red Haven, Contender, and Sun High. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Peach/Pineapple Jam THM-E

Blend peaches and pineapples together until fairly smooth. Pour into a kettle. Add erythitol and cook for 10 minutes. Soften Gelatin in water. Add jello and softened gelatin to peach mixture. Cook 1 minute longer. Ladle into containers and cool. Freeze. 4 pints.

*I ladle the jam into pint jars; add lids and rings. Seal. I store the jars of jam in the fridge so they stay sealed.

**This recipe can also be made with 8 cups blended peaches and omitting the pineapple.

**If you do not want to use sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 3 tablespoons xylitol, and 1/4 teaspoon orange flavoring.

Here are a few of my favorite products for this recipe. 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 Store   Erythritol 

Peach/Pineapple Jam THM-E

Author Glenda Glenda

Ingredients

  • 6 cups pureed peaches
  • 1 20 ounce can pineapples, on their own juice
  • 1 1/2 cups erythritol
  • 1/2 cup water
  • 1 1/2 tablespoon unflavored gelatin
  • 1/2 cup orange xylitol jello

Instructions

  1. Blend peaches and pineapples together until fairly smooth. Pour into a kettle. Add erythitol and cook for 10 minutes. Soften Gelatin in water. Add jello and softened gelatin to peach mixture. Cook 1 minute longer. Ladle into containers and cool. Freeze. 4 pints.

  2. *I ladle the jam into pint jars; add lids and rings. Seal. I store the jars of jam in the fridge so they stay sealed.
  3. **This recipe can also be made with 8 cups blended peaches and omitting the pineapple.

  4. **If you do not want to use sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 3 tablespoons xylitol, and 1/4 teaspoon orange flavoring.

You will find many more canning/freezing 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.

 

Multi-grain Sourdough Bread—THM E

Here is a tasty, fresh, soft loaf of bread that is made with sourdough starter and a combination of flours. The dough is allowed to ferment for 8 hours before baking. This breaks down the phytic acid allowing our bodies to digest it much easier. 3 breads 25

Multi-Grain Sourdough Bread

  • 3/4 cup water
  • 1 cup sourdough starter
  • 1/2 teaspoon honey*
  • 1 teaspoon olive oil*
  • 1/4 cup oat flour
  • 1/4 cup dark rye flour
  • 1/4 cup Masa corn flour
  • 1/4 cup whole wheat flour
  • 1 tablespoons dough enhancer
  • 1 1/2 teaspoons lecithin
  • 3/4 -1 cup white whole wheat flour**
  • 1/2 teaspoon Himalayan Pink salt
  • egg white
  • oats and seeds for garnish

Combine water, starter, honey, oil, oat flour, rye flour, corn flour, and  whole wheat flour in mixer bowl. Mix until well combined. Add dough enhancer, Lethicin, and white whole wheat in 1/4 cup increments until your dough pulls away from the sides of the bowl but is still slightly tacky. Let your dough rest for 20 minutes. Add salt and knead for 5 minutes.*** Put into a greased bowl turning dough to coat with oil. Cover with a lid and let it rise for 5-6 hours. Shape into a loaf.  Allow to rise for 1-2 hours. Beat egg white with 2 tablespoons water. Brush on top of loaves and sprinkle with seeds and oatmeal flakes. Wet the blade of a sharp knife and slash loaf. Bake at 350 degrees for 30 minutes. Cool. 1 loaf. 10-12 slices.

*You can omit the honey and oil. I use it because it just makes a nicer loaf. The honey will get eaten by the fermenting and the oil is a very small amount per slice of bread.

**the amount of white whole wheat flour will vary with how thick/thin your starter is. I prefer a thicker starter as it makes much better bread.

***you can knead this by hand using the stretch and fold method.

Here are a few of my favorite items for making sourdough bread. King Arthur Flours are  the “king” for professional sourdough bakers. I love the glass measuring bowls to keep my sourdough starter in. If you purchase items through these links, I receive a small commission but your price doesn’t change.
                                                                                          

My THM affiliate link is now available for you to purchase items through. They have very high quality products. THM Lecithin

Multi-Grain Sourdough Bread THM-E

Servings 12
Author Glenda Groff

Ingredients

  • 3/4 cup water
  • 1 cup sourdough starter
  • 1/2 teaspoon honey*
  • 1 teaspoon olive oil*
  • 1/4 cup oat flour
  • 1/4 cup dark rye flour
  • 1/4 cup Masa corn flour
  • 1/4 cup whole wheat flour
  • 1 tablespoons dough enhancer
  • 1 1/2 teaspoons lecithin
  • 3/4 -1 cup white whole wheat flour**
  • 1/2 teaspoon Himalayan Pink salt
  • egg white
  • oats and seeds for garnish

Instructions

  1. Combine water, starter, honey, oil, oat flour, rye flour, corn flour, and  whole wheat flour in mixer bowl. Mix until well combined. Add dough enhancer, Lethicin, and white whole wheat in 1/4 cup increments until your dough pulls away from the sides of the bowl but is still slightly tacky. Let your dough rest for 20 minutes. Add salt and knead for 5 minutes.*** Put into a greased bowl turning dough to coat with oil. Cover with a lid and let it rise for 5-6 hours. Shape into a loaf.  Allow to rise for 1-2 hours. Beat egg white with 2 tablespoons water. Brush on top of loaves and sprinkle with seeds and oatmeal flakes. Wet the blade of a sharp knife and slash loaf. Bake at 350 degrees for 30 minutes. Cool. 1 loaf. 10-12 slices.

Recipe Notes

*You can omit the honey and oil. I use it because it just makes a nicer loaf. The honey will get eaten by the fermenting and the oil is a very small amount per slice of bread. **the amount of white whole wheat flour will vary with how thick/thin your starter is. I prefer a thicker starter as it makes much better bread. ***you can knead this by hand using the stretch and fold method.

Pictured below Multi-grain bread, Rye, and Honey Oat Sourdough Bread. close

Chinese Chicken Fried Rice — THM E

This has the delicious taste of Fried Rice but it is in an E setting. Add a side of cabbage slaw and banana/mango smoothie for a energizing meal.
Chinese Chicken Fried Rice

Chicken Fried Rice THM-E

  • 1 1/2 tablespoons olive oil, divided
  • 3 egg whites
  • 1/4 teaspoon turmeric
  • 2 tablespoons water
  • 1/4 cup diced onions
  • 1 garlic clove, minced
  • 3 cups cooked brown basmati rice
  • 1/2 cup green peas
  • 1/3 cup shredded carrots
  • 1 1/2 cups cooked shredded chicken breasts
  • 3-4 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Heat 1/2 tablespoon oil in a skillet over medium heat. Beat egg whites and turmeric together. Pour into hot skillet. Fry one side, flip and fry on other side. Cut into strips and set aside. Add remaining oil to skillet. Saute onions and garlic until tender. Add rice, peas, carrots, and chicken to skillet. Stir fry until thoroughly heated. Add fried egg whites. Serves 4.

I love using cast iron skillets for hot even heat. I have a 1920’s era Griswold skillet that I love to use. Unfortunately, this company has been out of business for many years and those skillets are hard to come by. Lodge, also makes very good cast iron skillets. 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.

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Chicken Fried Rice THM-E

Servings 4
Author Glenda Groff

Ingredients

  • 1 1/2 tablespoons olive oil divided
  • 3 egg whites
  • 1/4 teaspoon turmeric
  • 2 tablespoons water
  • 1/4 cup diced onions
  • 1 garlic clove minced
  • 3 cups cooked brown basmati rice
  • 1/2 cup green peas
  • 1/3 cup shredded carrots
  • 1 1/2 cups cooked shredded chicken breasts
  • 3-4 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Instructions

  1. Heat 1/2 tablespoon oil in a skillet over medium heat. Beat egg whites and turmeric together. Pour into hot skillet. Fry one side, flip and fry on other side. Cut into strips and set aside. Add remaining oil to skillet. Saute onions and garlic until tender. Add rice, peas, carrots, and chicken to skillet. Stir fry until thoroughly heated. Add fried egg whites. Serves 4.

.HG cookbook pic 25

You can 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 request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now. 

Grapefruit Kefir Smoothie THM-E

DSC_0373

Kefir seems to be the new rage in today’s world. You can find it in most supermarkets and also in mini marts. Here is a tangy, sugar-free option that I have found delightful refreshing.

Grapefruit Kefir Smoothie

Combine all ingredients in blender and blend until smooth and creamy. THM E fuel. Serves 1.

Grapefruit Kefir Smoothie

Prep Time 4 minutes
Servings 1

Ingredients

  • 3/4 cup double fermented kefir
  • 1/2 red grapefruit, peeled and cut in chunks
  • 1 tablespoon THM Whey Protein Powder
  • 2-3 tablespoons THM Gentle Sweet
  • 1 teaspoon THM Baobab Powder
  • pinch of salt

Instructions

  1. Combine all ingredients in blender and blend until smooth and creamy. THM E fuel. Serves 1.

  2. *I allow the white membranes on the grapefruit as Ninja blends them very smooth.

*I allow the white membranes on the grapefruit as my Ninja blends them very smooth.

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. 

Amazon

                                           
THM Store…THM Gentle Sweet,  THM Whey Protein Powder, THM Baobab Boost Powder

You can find many more smoothie recipes in the Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. Buy It Now

Southwestern Chicken and Rice

SW Chicken n Rice

  • 1 ½ cups brown Basmati Rice, uncooked
  • ¾ cup yellow corn
  • ¾ cup black beans, cooked
  • 1 cup diced tomatoes
  • ¼ cup diced onions
  • ¼ cup diced green peppers
  • 2/3 teaspoon turmeric
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • ½ teaspoon hickory salt
  • 2 teaspoons mesquite powder
  • ¼ teaspoon black pepper
  • 2 cups fat-free chicken broth
  • 1 ½ cups water
  • 1 ½ pounds chicken breasts, cut into serving size pieces
  • additional salt, pepper, paprika, and cilantro

Layer uncooked rice, corn, beans, tomatoes, onions, and green peppers in a baking dish.  Blend together spices, broth, and water. Pour over rice/veggie mixture. Cover tightly. Bake at 325 degrees for 1 hour. Remove from oven. Lay chicken pieces on top of rice. Sprinkle with salt, pepper, paprika, and cilantro. Cover and place back into oven. Bake for an additional 45 minutes. Serves 6. This is a carb category fuel.

This can be serve with cheese and sour cream for a combined fuel for growing children and those who do not need to loose weight.

SW chick n rice