Vanilla Oolong Tea Concentrate THM-FP

We, as mothers often find ourselves with too much to do and not enough of time to take care of ourselves. Teas and drinks help to keep me from snacking but they do take time to prepare. Here is an easy way to have oolong tea ready at your fingertips. I find that when I have these small jars of concentrate in my fridge, I drink much more. My youngest daughter can put the ingredients in the jars and even fill them with hot water using the Keurig. I hope this handy tip will help you in the busyness of life.

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Egg Salad THM FP

What do you do when you really want egg salad on a toasted piece of sourdough bread but you don’t want a crossover? Low-fat cottage cheese and mustard blended together, mixed with diced hard boiled egg whites added just the right touch to make a Fuel Pull Egg Salad that not only tasted wonderful but tricked the eyes in looking like it was made with whole eggs. It was delicious served on toasted Sourdough bread with slices of tomatoes, onions, and lettuces leaves. Serving it on sourdough bread made my lunch a E from the carbs in the bread but it also can be served on lettuce leaves for a FP.

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Savory Venison Roast THM-FP

Our family enjoys this part of the year that includes deer hunting. Many memories have been made around the archery targets in our back yard. And,  yes, I even enjoy hunting using a crossbow. Venison roast is a favorite at our house and is the first item to be  made when we harvest a deer. Our family tradition is to process all our venison and smoke bologna, jerky, and snack sticks. This recipe is also very good with a beef roast if you do not have access to venison.

Savory Venison Roast THM-FP

  • 3-4 pounds venison roast—we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt
  • Sauce:
  • 2 cups broth
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweetener Substitute or THM Gentle Sweet
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

**Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones.

Venison Roast (1)

*The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

*This recipe can also be used with a beef roast.

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If you purchase items through these links, I receive a small commission yo assist in our move to a mission outreach of our church but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Insta-pot for quick easy meals. 

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Savory Venison Roast THM-FP

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8
Author Glenda Groff

Ingredients

  • 3-4 pounds venison roast-we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt

Sauce:

  • 2 cups broth strained
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweet Mix
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Instructions

  1. Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

Recipe Notes

*Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones. *The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

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

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.

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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.

 

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 in 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 tap 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
  • additional water

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 3/4 cup 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
  • additional water

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 1/2 cup 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 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 FREE 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. 

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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.

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