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.

 

 

 

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Sweet Garlic Dill Pickles THM-FP

I grew up in a gardening family and have fond memories of helping my mother in our large garden. Pickles were a staple growing up and we loved dills the best. I enjoy preserving pickles but dislike mushy/soft ones. Since I have a second fridge, I cold-brine pickles and we love them. These pickles stay crunchy and will keep up to a year if they don’t get eaten before. 

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

Sweet Garlic Dill Pickles THM-FP

  • 2 tablespoons dill seed, divided
  • 6 garlic cloves
  • 1/2 teaspoon THM Stevia
  • 1 teaspoon turmeric*
  • 2 cups vinegar**
  • 3 cups water
  • 1 1/2 tablespoons canning salt
  • whole small cucumber or cucumber spears

Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumbers/spears in jars. Heat Stevia, turmeric, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.

Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept jars of pickles up to a year in my spare fridge without spoiling. This is our favorite way for a very crunchy pickle.

To Can: Place in a water-bath canner, cover completely with water, and bring to a boil. Remove immediately.

*The turmeric adds color to the pickles. It can be omitted if desired.

**I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.

***If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic,  add the brine, making more as needed until all jars are filled. The Stevia amount may be adjusted if your prefer sweeter pickles.  Sugar Alcohols soften pickles  so I do not recommend using erythitol, xylitol, or any sweetener blends.

Whole cucumbers packed into 2 quart jars.

Dill weed, garlic, and brine added to jars. These jars have plastic lids because they were placed into the refrigerator for refrigerator/coldbrined pickles which are our favorite.

                                   

There are a few of Mrs. Wages Pickle Mixes that do not have maltodextrin in. I do use those for cold-brined pickles, too.  Mrs. Wages Zesty Bread and Butter Pickle Mix I replace the 7 cups of sugar with 6 cups water and 2 teaspoons THM Stevia.  Mrs. Wages Spicy Pickle Mix I mix as directed on the package. I pour the brine over the pickles, add lids and store in my spare fridge. So delicious and crunchy.

***Pickles are the best made with pickling cucumbers. Here are a few of my favorite kinds. National Pickling, Wisconsin SMR-58 Pickling,  Boston Pickling 

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 THM Stevia

Sweet Garlic Dill Pickles THM-S

Cuisine American
Prep Time 10 minutes
Calories 5 kcal
Author Glenda Groff

Ingredients

  • 2 tablespoons dill seed, divided
  • 6 garlic cloves
  • 1/2 teaspoon THM Stevia
  • 1 teaspoon turmeric
  • 2 cups vinegar*
  • 3 cups water
  • 1 1/2 tablespoons salt
  • small whole 3-4 inch cucumbers or cucumber spears

Instructions

  1. Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumber spears in jars. Heat Stevia, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.

  2. Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept these for a year in the fridge without spoiling. This is our favorite way for a very crunchy pickle.

  3. To Can: Place in a water-bath canner and bring to a boil. Remove immediately.

  4. *I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.
  5. **If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic, add the brine, making more as needed until all jars are filled. The Stevia amount may be adjust if you prefer sweeter pickles. 

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.

 

Savory Tomato Pie THM-S

Warm summer days are not complete without Savory Tomato Pie made from freshly picked tomatoes. This has become a summer favorite and it is especially tasty with smoked cheddar cheese in the filling.

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

 

Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2  teaspoons baking powder
  • pinch of Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoons  butter
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions

Filling:

  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup shredded mozzarella cheese

Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

I used mozzarella and smoked cheddar cheese in the filling. I, also, use fresh basil leaves from my herb garden. 

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 THM Baking Blend  Mineral Salt

Savory Tomato Pie THM-S

Servings 8
Author Glenda Groff

Ingredients

Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2 teaspoons baking powder
  • pinch Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoon butter, melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions

Filling:

  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup Mozzarella or Cheddar Cheese

Instructions

Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

You will find many more vegetable dishes 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.

Pickled Red Beets THM FP

Pickled Beets have been a favorite in my Mennonite /Pennsylvania Dutch Heritage. My grandmother canned these and I’m sure her grandmother did, too. These beets are eaten cold and often the brine is used to pickle hard-boiled eggs.  This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

 

Pickled Beets

  • 2 gallons small-medium red beets
  • 6 cups red beet juice*
  • 2 cups White Vinegar
  • 2 cups Apple Cider Vinegar
  • 4 teaspoons Mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water

Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, and water. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place.

*Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.

Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets and juice. Refrigerate. The eggs get a delicious pickled flavor and I love to set them alone or on a salad.

Scrubbed beets in the Insta-Pot ready to cook. 

Cooked beets waiting to be peeled. When you cut the tops and tails of the rest of the skin just slides off.

Trimmed and peeled beets and brine ready for the canning jars. Jars filled 3/4 full with beets.

                      

Jars in the canner covered with 1 inch of water.  Sealed jars of beets ready for storage.

           

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.

Amazon

    

Trim Healthy Mama Store    THM Mineral Salt   THM Stevia     

Pickled Beet THM-FP

Pickled beets

Author Glenda Groff

Ingredients

  • 2 gallons red beets

Brine

  • 6 cups reserved beet juice
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 4 teaspoons mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water
  • 1/2 teaspoon cloves, optional

Instructions

  1. Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, water, and cloves if desired. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes in canner. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place. 8 quarts

  2. *Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.
  3. Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

  4. A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets. Refrigerate. The eggs get a delicious pickled flavor. 

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.

 

Oat Sourdough Pancakes THM-E

One of the easiest sourdough  recipes to make is pancakes. Our family always enjoyed Oatmeal Pancakes and these have become a favorite. It is so easy to stir the batter together the day before and refrigerate it overnight. The next morning add the remaining ingredients and you are all set to go. 

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

Oat Sourdough Pancakes 

Mix, cover, and allow to ferment overnight or at least 7 hours*.

Add:

Mix until all ingredients are combined. Drop by 1/4 cup full unto a hot griddle. When bubbles appear in the pancake, flip and fry over side. 16 pancakes.*

Serve with fruits sauces or with pure maple syrup for growing children and those not needing to maintain weight.

*I allow the pancake batter to set at room temp for 4 hours. I then refrigerate it overnight or 10 hours longer.

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,  Mineral Salt

Oat Sourdough Pancakes

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 3/4 cups water
  • 1 1/2 cups sourdough starter, unfed will work
  • Mix, cover, and allow to ferment 8 hours or overnight

Add:

  • 1 cup rolled oats, ground in blender
  • 3 large egg whites beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Mineral salt
  • 1 tablespoon THM Gentle Sweet
  • 1 teaspoon vinegar

Instructions

  1. Mix until all ingredients are combined. Drop by 1/4 cup full unto a hot griddle. When bubbles appear in the pancake, flip and fry until browned. 16 pancakes.*


Serve with fruits sauces or with pure maple syrup for growing children and those not needing to maintain weight.

You will find many more sourdough recipes and instructions on caring for your starter 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.

Items pictured above are all made with sourdough starter.

pancakes 2 25

 

 

Red, White, and Blue Pie THM-S

 This  Red, White, and Blue Pie is just in time for July 4th picnics and cookouts. I was fortunate to get a picture before my family saw it and devoured it. It was a delicious ending to our evening meal of grilled sourdough pizza on this hot, humid, summer day. The filling can also be made as a THM-FP and serves in individual parfait  glasses for a special touch. 

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

Pie Crust:

  • 3/4 cup THM Baking Blend
  • 1/3 cup oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter or lard
  • 1 egg, beaten

Filling: 

  • 1 1/2 cups almond milk, divided
  • 1 1/2 tablespoons unflavored gelatin 
  • 1  cup cottage cheese, full fat or 4%
  • 4-6 drops Loran Cheesecake Oil
  • 1/2 teaspoon vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/2 cup Sour Cream
  • 7 cups mixed berries, strawberries, blueberries, red raspberries, black berries

Garnishes:

Crust: In a mixer bowl combine baking blend, oat flour, salt, and baking powder. Mix together. Add butter or lard. Mix util crumbly. Add beaten egg. Mix until dough clings together. Shape into a ball. Roll between to pieces of Saran wrap. Remove the top piece of plastic wrap. Flip pie crust into a 9 inch deep dish pie pan. Flute edges. Bake at 350 degrees F. for 6-8 minutes. Cool completely.

Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and Sour Cream in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.

Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8.

The filling as is listed above is a THM S. It can be served as a THM FP by using fat-free cottage cheese and replacing the Sour Cream with fat-free Greek Yogurt. Serve in individual parfait glasses without the pie crust.

Oat flour is used in the pie crust to give a flaky bite. It is still within the carb limits for a THM S.

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. I have listed items under Amazon and THM Store.

Amazon

                            

Trim Healthy Mama   THM Baking Blend   THM Stevia   THM Gentle Sweet

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

Re, White, and Blue Pie

A refreshing mixed berry pie for  the coming holiday!

Course Dessert
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8
Author Glenda Groff

Ingredients

Pie Crust

  • 3/4 cup THM Baking Blend
  • 1/3 cup oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter and lard
  • 1 egg beaten

Filling:

  • 1 1/2 cups almond milk
  • 1 1/2 tablespoons unflavored gelatin
  • 1 cup cottage cheese, full fat
  • 4-6 drops Loran Cheesecake Flavoring Oil
  • 1/2 teaspoon vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/2 cup Sour Cream
  • 7 cups berries, blueberries, strawberries, raspberries

Garnishes:

  • 1/2 cup whipping cream
  • 1 tiny spoon THM Stevia
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • additional berries for garnishing

Instructions

  1. Crust: In a mixer bowl combine baking blend, oat flour, salt, and baking powder. Mix together. Add butter or lard. Mix util crumbly. Add beaten egg. Mix until dough clings together. Shape into a ball. Roll between to pieces of Saran wrap. Remove the top piece of plastic wrap. Flip pie crust into a 9 inch deep dish pie pan. Flute edges. Bake at 350 degrees F. for 8-10 minutes. Cool.



  2. Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and yogurt in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.


  3. Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8.

The filling as is listed above is a THM S. You can use fat-free cottage cheese and replace the Sour Cream with fat-free Greek Yogurt for a THM FP.

Strawberry Lime Boost Smoothie THM-FP

Smoothie are a refreshing summer treat. This one combines Strawberries and limes with THM Baobab powder  and  THM Whey Protein Powder for an energizing smoothie. I will use this as a meal replacement when I am busy or need to be on the road for a number of hours. My children love smoothies and for convenience the dry ingredients can be  measured into small jars or plastic containers. All you need to do is blend strawberries, lime juice, almond milk, and a container of dry ingredients and you are all set to go.

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

starwberry lime boost smoothie 25

Strawberry Lime Boost Smoothie

Blend all ingredients together in blender until smooth and creamy. Serves 1.

Strawberry Lime Boost Smoothie

Servings 1
Author Glenda Groff

Ingredients

  • 1 cup frozen strawberries
  • 1 cup almond milk
  • juice of one lime
  • 1 scoop whey protein powder
  • 1 teaspoon Baobab Powder
  • 2 teaspoons THM Gentle Sweet
  • pinch of salt
  • 1/4 teaspoon THM Glucomannan

Instructions

  1. Blend all ingredients together in blender until smooth and creamy. Serves 1.

 

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. I have listed items under Amazon and THM Store. I, personally don’t think I could get along without my Ninja Cup Blender. 

Amazon 

           

Trim Healthy Mama Store THM Gentle Sweet  THM Whey Protein Powder   THM Baobab Boost Powder   THM Glucomannan 

You will find many more smoothies, drinks, and shake 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

starwberry lime boost smoothie 25

Chicken Broccoli Ranch Pizza THM-S

I love pizza and I have found this simple to make recipe to be a favorite of mine. It is so tasty and you can even hold it in your hand to eat.  There is also a Pepperoni  version of this pizza that my children enjoy.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.ranch veggie 1

 

Crust:

  • 4 egg whites
  • 1/8 teaspoon Cream of Tatar
  • 2 tablespoon THM Oat Fiber
  • 2 tablespoons THM Whey Protein Powder 
  • 1/8 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/3 teaspoon garlic powder
  • 1 egg yolk
  • 2 tablespoons water

Toppings:

  • 6 tablespoons Ranch Dressing
  • 1/2 cup shredded cooked chicken
  • 1/2 cup broccoli, lightly steamed
  • red onions, mushrooms, black olives, and tomatoes,  optional

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with Pam coconut oil. Place on stove top over medium heat for 4-5 minutes. You want the skillet to sizzle when you put the crust in. Beat egg whites and cream of tarter together until soft peaks form. Whisk in oat fiber, protein powder, salt, and seasonings. Combine egg yolk with water. Whisk into egg white mixture. Spoon egg white mixture in hot skillet. Place in preheated oven.  Bake for 5 minutes. Remove from oven. Carefully spoon 4 tablespoons Ranch Dressing onto the crust. Add cheese, chicken, and veggies. Bake for 8-10 minutes or until crust is slightly browned. Remove from oven. Drizzle with remaining Ranch Dressing. Serves 3-4.

Chicken Broccoli Ranch Pizza

Course Main Course
Cuisine American
Servings 4
Author Glenda Groff

Ingredients

Crust

  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons THM Oat Fiber
  • 2 tablespoons THM Whey Protein Powder
  • 1/8 teaspoon salt
  • 1 teaspoon Italian Seasonig
  • 1/3 teaspoon garlic powder
  • 1 egg yolk
  • 2 tablespoons water

Topping

  • 6 tablespoons Ranch Dressing
  • 1/2 cup shredded cooked chicken
  • 1/2 cup steamed broccoli
  • red onions, mushrooms, black olives, tomatoes optional

Instructions

  1. Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with Pam coconut oil. Place on stove top over medium heat for 4-5 minutes. You want the skillet to sizzle when you put the crust in. Beat egg whites and cream of tarter together until soft peaks form. Whisk in oat fiber, protein powder, salt, and seasonings. Combine egg yolk with water. Whisk into egg white mixture. Spoon egg white mixture in hot skillet. Place in preheated oven.  Bake for 5 minutes. Remove from oven. Carefully spoon 4 tablespoons Ranch Dressing onto the crust. Add cheese, chicken, and veggies. Bake for 8-10 minutes or until crust is slightly browned. Remove from oven. Drizzle with remaining Ranch Dressing. Serves 3-4.


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. I love my cast iron Princess House Comal but you can also use any cast iron skillet. 

Amazon

Trim Healthy Mama Store

Whey Protein Powder

Oat Fiber

You will find many more main dish 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

Saucy Hamburger Helper THM – S

 

Summer days call for quick and easy meals. Couple this Saucy Hamburger Helper with a large garden salad and you have a  healthy meal in minutes.  This is an all time favorite with the men in our house and is so easy for those busy Summer Bible School nights.

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

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced, canned tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoons THM Gentle Sweet
  • 1 box Dreamfield Elbows or Spirals 
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained, optional

Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Saucy Hamburger Helper

one-dish meal

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8

Ingredients

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoos THM Sweet Mix
  • 1 box Dreamfield Pasta, elbows or spirals
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained optional

Instructions

  1. Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Recipe Notes

Add a large garden salad and fresh berries for a delicious meal .

Dreamfield Pasta is a personal choice item. The pasta is made in such a way that it does not give a spike in your glucose level.

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

THM Gentle Sweet
You will find many more one-dish 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

 

 

Cold-Brewed Coffee — THM S or FP

Hot humid summer days are here and there’s nothing more refreshing than a cup or two of Iced Cold-Brewed Coffee. I keep cold-brewed coffee concentrate in my fridge all summer long for a quick drink. It tastes so much better when made with freshly ground coffee beans given to you from Nicaragua and Nepal.

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

Cold-brewed Iced Coffee

  • 4 cups freshly ground coffee
  • 1/3 cup vanilla
  • Cold water to fill gallon jar

Combine coffee grounds and vanilla in a gallon glass jar. Fill with cold water. Allow the coffee to brew/steep at room temperature for 12-24 hours. Strain through a muslin cloth. Discard grounds. Refrigerate concentrate.  To make iced coffee use 1 part concentrate, 1 part nut milk, 1 part ice, and sweetener of your choice.

This can also be brewed in a French Press using 1/2 of the recipe.

THM-S  1/2 cup coffee concentrate, 1/4 cup nut milk, 1/4 cup cream, 6-8 ice cubes, sweetener of you choice.

THM-FP 1/2 cup coffee concentrate, 1/2 cup nut milk, 6-8 ice cubes, 1 tablespoon THM collagen

I will freeze ice cube trays of concentrate to use to make frappes.

I will at times add 1 scoop THM Whey Protein powder to us this as a meal replacement when I am out for the day.

You can also blend the ice, coffee, cream/milk, sweetener together for a frappe. I made 10 gallons of concentrate to serve at our daughter’s wedding.

Cold-Brewed Coffee

Ingredients

  • 4 cups freshly ground coffee
  • 1/3 ` cup vanilla
  • cold water to fill gallon jar
  • 1 glass gallon jar

Recipe Notes

Allow the coffee to brew at room temperature for 12-24 hours. Strain and discard the grounds. Refrigerate. To make iced coffee use 1 part concentrate, 1 part nut milk, 1 part ice, and sweetener of your choice. 

THM-S  -- 1/2 cup coffee concentrate, 1/4 cup nut milk, 1/4 cup cream, 6-8 ice cubes, sweetener of you choice.

THM-FP -- 1/2 cup coffee concentrate, 1/2 cup nut milk, 6-8 ice cubes, 1 tablespoon THM collagen

I will at times add 1 scope THM Whey Protein Powder to use as a meal replacement to take along when I need to go away. 

 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 

THM Collagen   THM Whey Protein Powder

You will find many more drinks, smoothies, frappes 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

TMP788642272