Children love these little chicks…they are a nifty way to use up all those eggs from Easter egg hunts. THM S
- 8 eggs
- 3 tablespoons Duke mayonnaise
- 1 tablespoon prepared mustard
- 1 teaspoon cream
- 1/8 teaspoon salt
Place eggs into a saucepan and cover with water. Bring to a boil, turn off heat and cover saucepan with lid for 10 minutes. Pour off hot water and add cold water and ice. Peel. Cut eggs in half and scope out yolks. Process yolks smooth in a food processor. Add mayonnaise, mustard, cream, and salt. Use either a small cookie scope or pastry bag to fill eggs with yolk mixture. Sprinkle with paprika before serving. 16 salad egg halves or 8 whole salad chicks. THM S
To make baby chicks: cut the top 1/3 of the hard boiled egg off. Carefully remove the egg yolk. Process yolks as directed above. Pipe yolk mixture into the large white piece, mounding up to make a head for the eyes and beak. Add 2 whole cloves for the eyes and a carrot sliver for the beak. place the small white piece on top to look like a chick hatching.
- 1/2 cup coconut cream
- 1/3 cup coconut oil, solid
- 1/3 cup powdered Swerve
- 1 1/2 cup fine unsweetened coconut
- 2 drop Loran Coconut Oil
- 2 85% Lindt chocolate bars
- 2-3 donks THM Stevia
- additional coconut to garnish
In a mixer bowl, combine coconut cream, coconut oil, Swerve, unsweetened coconut, and coconut oil. Mix until well combined. Shape into small balls using a cookie scoop. refrigerate until firm. Melt chocolate over a double boiler or in the microwave. Stir every 15 to 20 seconds until chocolate is smooth. Stir in Stevia. Dip coconut eggs into melted chocolate. Place on wax paper to harden. Sprinkle with additional coconut to garnish. Refrigerate. 30 coconut eggs. THM fat category fuel.
There are candy recipes including Coconut Eggs Candy (with cream cheese), Peanut Butter Melt-Aways, and over 500 recipes in the spiral bound Around the Family Table Cook Book. This book has many family friendly, economical recipes inspired by my 5+ years with the THM lifestyle. Included are many sourdough, preserving, delicious cheesecakes, grilling, main dishes, and much more. All are sugar-free and label with fuel type. http://www.aroundthefamilytableblog.com/buy-it-now
- 2 teaspoons coconut oil or butter
- 4 cups riced uncooked cauliflower
- 3 tablespoons water
- 10 strands saffron
- 1 garlic clove, minced
- 2 teaspoon minced onion
- 1/3 cup coconut milk
- 1/2 teaspoon salt
- 1/4 cup fine unsweetened coconut
- 1/2 teaspoon turmeric
- green onions or chives for garnishing
Melt oil in a frying pan. Add riced cauliflower, water, saffron, garlic, and onions . Saute until soft, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Serves 3-4. THM fats category.
This is a tasty side dish with grilled chicken or curry.
There are over 500 recipes in the spiral bound Around the Family Table Cook Book. This book has many family friendly, economical recipes inspired by my 5+ years with the THM lifestyle. Included are many sourdough, preserving, delicious cheesecakes, grilling, main dishes, and much more. All are sugar-free and label with fuel type. www.aroundthefamilytableblog.com/buy-it-now
Next recipe coming—-Dairy-free Coconut Eggs.
Our family enjoys spicy foods and we always enjoyed Hot Pepper Jelly as an appetizer on crackers. Here is a sugar-free version that we enjoy.
- 4½ cups red and green bell peppers, finely chopped
- 2 ¼ cups apple cider vinegar
- 12 jalapenos, removing seeds and membranes if desired
- 4 teaspoons calcium water*
- 1 ¾ cup Sweet Mix or Gentle Sweet
- 4 teaspoon Pomona’s Pectin
Wash the peppers and chop off the ends. Remove the seeds and membranes. Finely chop peppers in a food processor. Drain the peppers for 5 minutes. Mix pectin and sweeteners and set aside. Place the peppers and vinegar in a kettle. Bring to a boil. Add calcium water and stir well. Whisk in the pectin/sugar mixture. Bring to a rolling boil for 2 minutes. Ladle into 8 ounce jars. Wipe jars clean and add lids and rings. Seal.
*included in the Pomona’s Pectin Pack. http://amzn.to/2FwXLxQ
**To be sure of seal, hot water bath for 5 minutes.
There are 8 jelly recipes and over 500 recipes in the spiral bound Around the Family Table CookBook. This book has many family friendly, economical recipes inspired by my 5+ years with the THM lifestyle. Included are many sourdough, preserving, delicious cheesecakes, grilling, main dishes, and much more. All are sugar-free and label with fuel type.
My family loves anything Italian, so these have become a favorite. They do take a bit of time but are worth making for those special dining occasions. Add a large garden salad for a delightful meal.
- 12 Dreamfield lasagna noodles*
- 1 cup ricotta cheese
- 2 cups shredded cheese, divided
- 1/2 pound sausage, browned
- 1 egg
- 1/2 cup Parmesan cheese
- 1 cup spinach, chopped
- 1 teaspoon garlic powder
- 1 1/2 cup spaghetti sauce
Cook noodles following manufactures instructions. Drain and rinse with cold water. Combine ricotta, 1 cup shredded cheese, sausage, egg, Parmesan cheese, spinach, and garlic. Set aside. Spread 1/2 cup sauce on the bottom of a baking pan. Divide the filling between the lasagna noodles. Spread the filling over noodle and roll each noodle into a roll. Lay noodles in baking pan. Spoon sauce over each noodle and sprinkle with cheese. Bake at 350 degrees F. for 30 minutes. Serves 6.
*Dreamfield Noodles have a blend of plant fiber and protein for added healthy benefits.
This recipe and 500+ recipes can be found in Around the Family Table Cookbook. All of these recipes have been inspired by the THM food plan and follow their guidelines.
This cookbook is not affiliated with nor endorsed by THM.
I love anything lemon and this recipe has been floating around in my mind for some time but I never got it made. Yesterday, after I came home from the dentist with a sore, numb mouth; I decided it was just what I needed. This taste just like the filling for lemon meringue pie. Try it, you may be surprised how good it really is. THM DeepS fuel category.
Hot Lemon Custard Drink
1 cup almond milk
1 egg OR 3 egg yolks
3 tablespoons lemon juice
1/2 teaspoon turmeric
3 donks THM Stevia
1 teaspoon Gentle Sweet
1 tablespoon MCT oil
1/4 teaspoon gluccie
1 teaspoon butter
pinch Pink Himalayan Salt
Blend all together. Cook in microwave for 2-3 minutes*. Blend again until smooth and creamy. I use a hand/immersion blender. 1 serving
*the custard can be cooked over medium/low heat on stove-top until slightly thickened, stirring constantly. I blends it again to get it silky smooth.
**Be very careful when you blend the custard the second time if you are using a regular blender or a blender cup. Be sure to vent it well.
- 6 cups chopped Romaine Lettuce
- 6 cups chopped Iceberg lettuce
- 12 slices bacon, fried and crumbled
- 3 avocados
- 1 cup diced tomato
- 3 hard-cooked eggs, sliced
- 3 chicken breast, cooked and sliced
- 6 green onions, sliced
- 1 cup crumbled bleu cheese
- 3 tablespoons fresh chives
- 1/3 cup red wine vinegar
- 1 teaspoons salt
- 2 teaspoon lemon juice
- 1 small garlic clove, minced
- 3/4 teaspoon coarsely ground pepper
- 2 tablespoons Sweet Mix
- 1/2 teaspoon ground mustard
- 1 cup olive oil
Toss lettuce together. Place on a serving platter. Layer bacon, avocados, tomatoes, eggs, chicken, and cheese in rows on lettuce. Blend dressing ingredients until smooth. Drizzle over salad and sprinkle with chives. Serves 6.
This is a delicious main dish meal that our family loves.
- 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.
- 2 cups sourdough starter, the starter I use is fairly thick
- 1 2/3 cups water
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 tablespoons dough enhancer OR 1 1/2 tablespoons wheat gluten
- 1 tablespoon Lethicin
- 1 2/3 cup rye flour
- ¼ cup cocoa
- 3-3 ½ cups white wheat flour
- 2 teaspoon salt
Add starter, water, oil, honey, dough enhancer, Lethicin, rye flour, and cocoa. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Let the dough rest 20-30 minutes. Add salt and knead for 8-9 minutes. Place in a greased bowl turning to coat dough with oil. Cover and allow dough to rise 5-6 hours. Divide into two pieces, shaping into round loaves and place on cookie sheets. Cover with greased plastic wrap and allow to rise 2 hours. When dough has fully risen, slash tops and bake at 350 degrees F. for 28-30* minutes. Remove and cool. 2 loaves, 14 slices from per loaf. Using this amount of honey and oil will be less than 1/4 teaspoon per slice of bread. You can reduce it to 1 tablespoon of oil and 1 tablespoon of honey but your bread may get stale quicker. The fermenting eats the sugar in the honey.
*Bread should have an internal temperature of 200 degrees F.
A deliciously soft cheesecake that tastes just like a coconut banana cream pie. You would never know that it is sugar-free and only 1/2 of a banana is used for garnishing.
Coconut Banana Cheesecake
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons sweet mix*
- 4 tablespoons butter, softened
- 4 8-ounce packs cream cheese
- 1 can 15 ounces coconut cream
- 1/3 cup sweet mix*
- 1 teaspoon vanilla
- 1 ½ -2 teaspoons banana flavoring
- ½ cup sour cream
- 1/8 teaspoon salt
- 4 eggs
- 2 cups unsweetened fine coconut, divided
- ½ cup cream
- 2 tiny spoons THM Stevia
- ¼ teaspoon xanthan gum
- ½ banana, optional
Preheat oven to 300 degrees F. Combine crust ingredients and press on the bottom and 1 inch up the sides. Bake for 12 minutes. Cool. In mixer bowl beat cream cheese, coconut cream and sweet mix until smooth. Add vanilla, flavoring, sour cream, and salt. Mix. Add eggs, one at a time, mixing after each egg is added. Fold 1 ½ cups coconut into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jingly. Turn off oven and allow cake to cool for 20 minutes before removing it. Cool completely. Toast the remaining coconut in a hot skillet until browned. Whip cream together until stiff. Garnish cheesecake with whipped cream, toasted coconut, and banana slices if desired. Serves 12-14. * you can use slightly less Gentle Sweet than the amount listed of the homemade Sweet Mix. **Ovens temperatures do vary so it is very hard to give an exact time. It is better to under-bake a cheesecake than to over-bake it.
This is considered a Fat Category under the THM guidelines. I only use the banana for garnishing and often give my piece to my young children so I don’t have a combined fuel category.