London Fog Latte — THM FP

Crisp, cool, windy days with autumn leaves swirling to the ground call for hot coffee, teas, and lattes. On days like this I find myself reaching for my coffee cup way to often. This creamy London Fog Latte has replaced my afternoon cup of coffee for the time being. I love that it is a Fuel Pull and it is so very tasty, too.

London Fog Latte THM-FP

Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.

*The Latte can be blended in a blender jar but care is needed with the hot tea and milk mixture as it can splash  and cause burns.

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: THM Collagen THM Mineral Salt    THM Gentle Sweet 

London Fog Latte THM-FP

Course Drinks
Prep Time 5 minutes
Servings 1
Author Glenda Groff

Ingredients

  • 12 ounces freshly brewed Earl Gray Tea
  • 1/3 cup Almond milk
  • 2 tablespoons Half N Half it should be less than 4 grams of fat
  • 2 teaspoons Great Lakes Collagen
  • 1/2-3/4 teaspoon Vanilla
  • 2 teaspoons THM Gentle Sweet
  • 1/4 teaspoon Lethicin
  • a few grains of mineral salt

Instructions

  1. Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.

Recipe Notes

*The Latte can be blended in a blender jar but care is needed with the hot tea and hot milk mixture as it can splash  and cause burns.

You will find many more drink, smoothies, tea,and coffee 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.

 

Advertisements

Refrigerator Pickled Jalapenos THM-FP

Cleaning out the remains of my garden this fall, I had a small bucket of Jalapenos to use up. Maybe I was being lazy but I didn’t want to take the time to can them. This recipe saved my day. It can be made is a very short time and best of all, they are so delicious.  The Jalapenos are not super hot like you would imagine but have a mild sweet flavor.   I may even  have to buy some Jalapenos this winter to replenish our supply!


Refrigerator Pickled Jalapenos 

  • 3/4 cup hot water
  • 3/4 cup apple cider vinegar
  • 2 teaspoons mineral salt
  • 2 tablespoons THM Gentle Sweet
  • 3 garlic cloves
  • 3/4 teaspoon oregano
  • sliced jalapenos to fill a quart jar

Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill the quart jar with water and shake to loosen some seeds. Pour the out the water and discard. Combine water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks before using if you can wait that long.

These are so tasty on wraps, burgers, omelets, and just about anything. They have a sweet mild flavor and we just love them.

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   Mineral Salt   Gentle Sweet 

Refrigerator Pickled Jalapenos

Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Servings 60
Author Glenda Groff

Ingredients

  • 3/4 cup hot water
  • 3/4 cup apple cider vinegar
  • 2 teaspoons mineral salt
  • 2 tablespoons THM Gentle Sweet
  • 3 garlic cloves
  • 3/4 teaspoon oregano
  • sliced jalapenos to fill a quart jar

Instructions

  1. Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill The quart jar with water and shake to loosen some seeds. Pour the water out and discard. Combine water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks. These are so tasty on wraps, burgers, omelets, and just about anything. These have a sweet mild flavor and we just love them.

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.

Strawberry Milk with Kefir THM-FP

Do you remember as a child stirring a heaping tablespoon of strawberry powder into a cold glass of milk? Have you ever wished you could have a that cold glass of strawberry milk again? You can! This recipe has rekindled my love for  strawberry milk and is so refreshing poured over a glass of crushed ice.

Strawberry Milk with Kefir

Blend all ingredients together in a blender. Pour over crushed ice. 1 serving

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. 

Amazon

          

Trim Healthy Mama Store   Gentle SweetStrawberry Protein Powder,  Baobab Boost Powder

Strawberry Milk with Kefir THM-FP

Course Drinks
Prep Time 5 minutes
Servings 1
Calories 280 kcal
Author Glenda Groff

Ingredients

  • 1 cup almond milk
  • 1 cup Kefir double fermented
  • 1 scoop THM Strawberry Protein Powder
  • 1/2 teaspoon vanilla
  • 2 teaspoons THM Gentle Sweet
  • 1/2 teaspoon Strawberry Flavoring
  • 1-2 teaspoons  Baobab Powder

Instructions

  1. Blend all ingredients together in a blender. Pour over crushed ice. 1 serving

You will find many more drinks, smoothies, and shakes 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.

French Onion Soup THM-FP (to can or freeze)

Canning and preserving food is in full swing these hot summer days. Preserving food for use in the winter months is so rewarding.  Canned soups make a quick tasty meal and best of all you know exactly what is in it because you made it. I used bone broth that I made from beef bones to can this soup which is an added bonus in nutrients.

French Onion Soup

  • 12 cups thinly sliced sweet onions
  • 2 tablespoons butter
  • 1 tablespoons Brown Sugar Sweetener Substitute 
  • 2 tablespoons salt
  • 4 quarts fat-free beef broth
  • 2 garlic cloves minced
  • 2/3 cup red wine vinegar

Melt butter in a large kettle. Add onions and Brown Sugar Sweetener. Cook over medium-low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.

THM Gentle Sweet can be used in place of Brown Sugar Sweetener Substitute.

Caramelizing onions and the soup in jars ready for the pressure canner.

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. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon


Trim Healthy Mama Store  Gentle Sweet

French Onion Soup THM-FP

Author Glenda Groff

Ingredients

  • 12 cups thinly sliced sweet onions
  • 2 tablespoons butter
  • 1 tablespoons Brown Sugar Sweetener Substitute
  • 2 tablespoon salt
  • 4 quarts fat-free beef broth
  • 2 garlic cloves minced
  • 2/3 cup red wine vinegar

Instructions

  1. Melt butter in a large kettle. Add onions and sweet mix. Cook over medium low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.

  2. This can also be frozen in pint/quart freezer containers.

You will find many more canning/preserving 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.

 

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.

Amazon

                  

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.

Save this pin to your board for quick reference!

 

Canned Barbecued Onions THM-FP

Barbecued onions add a delightful touch to hamburgers, hot dogs, and cheese steaks. My favorite onion to use is this recipe is Vidalia. They are so sweet and  tasty. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Barbecued Onions

Combine spaghetti sauce, ketchup, spices, oil, vinegar and Sweet Mix. Bring to a boil and add onions. Simmer 10 minutes, ladle into jars, add lids and rings. Place in boiling water bath canner and process 10 minutes. 10 pints.

*You can use 20 cups of these 3 veggies…mushrooms, onions and green peppers in place of all onions.

*Delicious on Cheese steaks, hot-dogs or hamburgers.

Barbecue onions on a turkey burger over lettuce.

This is my favorite chopper when I am canning. The children can help use it since the knives are covered by the lid.

Simmering the onions in the barbecue sauce.

Ladling the barbecued onions into pint jars.

This recipe is not FDA approved but has been used for many years with great success. Pressure Canning is not necessary with this recipe because of the amount of vinegar in it. 

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.

            

Barbecued Onions THM-FP

Author Glenda Groff

Ingredients

  • 1 quart spaghetti sauce sugar-free
  • 3/4 cup ketchup
  • 3/4 cup Brown Sugar Sweet Mix
  • 1 teaspoon salt
  • 3/4 cup Apple Cider Vinegar
  • 1/4 cup Olive oil
  • 20 cups chopped Vidalia Onions

Instructions

  1. Combine spaghetti sauce, ketchup, spices, oil, vinegar and Sweet Mix. Bring to a boil and add onions. Simmer 10 minutes, ladle into jars, add lids and rings. Place in boiling water bath canner and process 10 minutes. 10 pints.

  2. *You can use 20 cups of these 3 veggies...mushrooms, onions and green peppers in place of all onions.
  3. *Delicious on Cheese steaks, hot-dogs or hamburgers.

You will find many more canning and preserving 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.

 

Creamy Italian Dressing THM-FP

Salads are a staple at our house. While bought dressings are so convenient, many are laden with heavy fats and sugars. Here is a creamy Italian Dressing that is very tasty, and best of all, its a Fuel Pull. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Creamy Italian Dressing 

  • ½ cup fat-free Greek Yogurt
  • 2 tablespoons fat-free cottage cheese
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Italian seasonings
  • 1/2 of a garlic clove
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon parsley
  • 2 teaspoons THM Gentle Sweet
  • 3 tablespoons water

Combine all ingredients in blender cup and blend smooth. Chill for 4 hours before serving for flavors to combine. 1 cup dressing.

*Additional water may be needed to thin dressing. If you don’t like a strong garlic taste you can use less. The taste does get stronger the longer it is stored.

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. I have  a Ninja Blender which I use almost every day. Someday I would like to upgrade to a Vitamix. 

Creamy Italian Dressing THM FP

Author Glenda Groff

Ingredients

  • 1/2 cup fat-free Greek Yogurt
  • 2 tablespoons fat-free cottage cheese
  • 3 tablspoons red wine vinegar
  • 2 teaspoons Italian Seasonings
  • 1/2 garlic clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon parsley
  • 2 teaspoons THM Gentle Sweet
  • 3 tablespoons water

Instructions

  1. Combine all ingredients in blender cup and blend smooth. Chill for 4 hours before serving for flavors to combine. 1 cup dressing.  

    *Additional water may be needed to thin dressing. If you don't like a strong garlic taste you can use less garlic. The taste does get stronger the longer it is stored.

You will find many more salads and salad dressing 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.

Mint Chocolate Chip Okra Shake THM-FP

I have been trying to incorporate more okra in my diet this summer. Cool refreshing shakes are a tasty way to do it and help to hide the okra taste. My favorite is this Mint Chocolate Chip Shake. Additional mint flavoring can be added if needed to your 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.

Mint Chocolate Chip Okra Shake

In a blender cup, combine okra, ice cubes, almond milk, Stevia, flavoring and salt. Blend until smooth. Add chocolate chips. Blend until coarsely chopped. Serves 1.

*Chocolate chips adds 3 grams of fat which will still be a THM-FP.

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. Below are listed some of the favorites in blenders. I have a Ninja Pro but if mine give out I would like to update. 

Amazon

               

Trim Healthy Mama Store – – – CollagenWhey Protein PowderStevia 

Mint Chocolate Chip Okra Smoothie THM-Fp

Author Glenda Groff

Ingredients

  • 2/3 cup frozen cut okra OR 6 whole frozen okra pods
  • 6 ice cubes
  • 3/4 cup almond milk
  • 1 tiny spoon THM Stevia
  • 4 drops Loran Mint Flavoring
  • 2 tablepoons THM Whey Protein Powder or THM Collegan
  • pinch salt
  • 1 1/2 teaspoons sugar-free chocolate chips

Instructions

  1. In a blender cup, combine okra, ice cubes, almond milk, Stevia, flavoring and salt. Blend until smooth. Add chocolate chips. Blend until coarsely chopped. Serves 1.

    *Chocolate chips adds 3 grams of fat which will still be a THM-FP.

You will find many more canning/preserving 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.

 

 

 

Zucchini Chow Chow THM-FP

Along with warm summer days comes an over-abundance of zucchini! This recipe transforms that over-abundance  into a sweet and sour chow chow. Chow Chow is a Pennsylvania Dutch tradition of taking the last of the garden harvest and pickling it for a delicious condiment/salad to flavor meals all winter long. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Zucchini Chow Chow

  • 4 quarts diced zucchini
  • 6 cups pearl onions
  • 4 large red peppers, cut in chunks
  • 2 cups baby carrots, cut in thirds
  • 4 cups celery, diced
  • ¼ cup salt

Brine;

Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a  boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints

*I try to only eat 1 or 2 carrot pieces per serving to keep it as a FP.

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. 

Amazon

Trim Healthy Mama Store  Gentle Sweet

Zucchini Chow Chow

Course Salad
Author Glenda Groff

Ingredients

  • 4 quarts diced zucchini
  • 6 cups pearl onions,
  • 4 large red peppers, cut in chunks
  • 2 cups baby carrots, cut in thirds
  • 4 cups diced celery
  • 1/4 cup salt

Brine:

  • 1 1/2 cups THm Gentle Sweet
  • 4 cups apple cider vinegar
  • 1 cup water
  • 2 teaspoons turmeric
  • 1 1/2 teaspoons ` celery seed
  • 2 garlic cloves, minced

Instructions

  1. Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a  boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints

You will find many more canning/preserving 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.

 

 

Candied Jalapenos (Cowboy Candy) THM-FP

Are you wondering what to do with the multitude of peppers your garden is producing? Here is a delicious spicy way to preserve jalapenos to eat all year long. These Candied Jalapenos give a sweet spicy bite to sandwiches, pizza, eggs, and much more and best of all they are sugar free! This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Candied Jalapenos — Cowboy Candy

In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head-space.  Adjust lids and rings.  Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

*When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

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.

 

Amazon

               

Trim Healthy Mama Store  THM Gentle Sweet

Candied Jalapenos (Cowboy Candy) THM-FP

Author Glenda Groff

Ingredients

  • 4 or 8 ounce canning jars
  • 10 cups sliced jalapenos
  • 2 cups apple cider vinegar
  • 1 1/2 cups THM Gentle Sweet
  • 1 cup water
  • 1 teasoon celery salt
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric

Instructions

  1.  In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head space. Adjust lids and rings. Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

  2. *When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

You will find many more canning/preserving 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.