Quick and easy meals — we all love them, don’t we? Mondays are hectic days for me as a mother of eight. My laundry room usually has this enormous mound of dirty wash waiting for my attention. Our family has come to expect simple meals and this is one of my favorites. Everything can be done in the Insta-Pot and all I need to do is add cornbread or a salad to finish out the meal. Any leftovers are saved for lunches the next day.
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.
Stockpots full of hearty soups are so delicious and filling on busy fall/winter days. This Southwestern Chicken and Bean soup has become a family favorite. I often serve it with cornbread or Multi-grain Sourdough bread. Over the winter months I pressure can black beans to use in this soup or for rice and beans. Sweet corn give just the right amount of sweetness that go so well with the spiciness. You can adjust the seasoning to suit your taste and even add a diced Jalapeno or two if you like more heat. I will freeze individual portions of this soup for school lunches or for a quick meal when I am home by myself.
Southwestern Chicken and Bean Soup THM-E
Combine all ingredients in 8-quart kettle. Simmer for 30 minutes. Serves 12-14.
*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese for a THM-Crossover.
*You can omit the chicken for a meatless more economical dish.
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.
*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese. *You can omit the chicken for a meatless more economical dish.
You will find many more soup and stew 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.
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.
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.
Trim Healthy Mama Store THM Mineral Salt, THM Stevia, THM Collagen
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.
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 Bread, Multi-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.
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.
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.
Trim Healthy Mama THM Collagen THM Maple Natural Burst THM Stevia
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.
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
Trim Healthy Mama Store Erythritol
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.
**This recipe can also be made with 8 cups blended peaches and omitting the pineapple.
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.
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. 
Multi-Grain Sourdough Bread
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
*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. 
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