Sugar Free

Coconut Saffron Cauli-Rice THM-S

/ glenda1969 / Leave a comment

Our family loves rice made many different ways. There are times when I want rice with Sweet N Sour Fried chicken and that is where this recipe comes in. It is so delicious!! My nephew is in mission/relief work in Nepal and keeps me supplied with saffron. Saffron is an expensive spice but a little goes a long way and I do use it in certain dishes. Coconut Saffron Rice

Coconut Saffron Cauli-Rice THM-S

  • 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 over medium heat. Add riced cauliflower, water, saffron, garlic, and onions . Saute until tender, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Garnish with green onions or chives.  Serves 3-4. THM S

This is a tasty side dish with grilled chicken or curry.

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. 

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Coconut Saffron Cauli-Rice THM-S

Servings 4
Author Glenda Groff

Ingredients

  • 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

Instructions

  1. 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.

Recipe Notes

This is a tasty side dish with grilled chicken or curry.

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.  

 

 

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Pumpkin Cream Cheese Filled Cupcakes THM S

/ glenda1969 / Leave a comment

Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall.

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

cupcake

Pumpkin Cream Cheese Filled Cupcakes

Filling

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • pinch of salt
  • 1 cup sugar-free chocolate chips

Pumpkin Cake batter:

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup whey protein powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup melted butter
  • 4 eggs
  • 1 cup almond milk

Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

 This post does include affiliate 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. I love the hand blender to blend the liquid ingredients together for these cupcakes. 

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Trim Healthy Mama Store

THM Gentle Sweet  THM Chocolate Chips   THM Baking Blend  Whey Protein Powder

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.  

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Pumpkin Cream Cheese-filled Cupcakes THM-S

Course Dessert
Servings 26

Ingredients

Filling:

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • 1 cup THM Chocolate Chips

Pumpkin Cake Batter

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup Whey Protein Powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoons salt
  • 2 cups pumpkin puree
  • 1/2 cup butter melted
  • 4 eggs
  • 1 cup almond milk

Instructions

  1. Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

cupcake 2

Mexican Hamburger and Rice THM-S

/ glenda1969 / Leave a comment

Are you in need of a tasty budget-friendly meal? This dish combines ground turkey and beef  to cut down on the cost and you really don’t even notice it. Riced cauliflower is very easy to make with a food processor and you can use the entire head not just the florets. There are times that I will add cooked brown rice and corn to this dish for a THM Crossover for my working men.

Mexican Burger and Rice  THM-S

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound burger- I use 1/2 beef and 1/2 turkey
  • 3 cups riced cauliflower (I used Bird’s Eye frozen Riced Cauliflower)
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream, diced onions, tomatoes, and cilantro

Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

 

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 us in moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I am a big fan of cast iron skillets. My favorite one is a Griswold era 1920 skillet it got from my late mother-in-law.


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Mexican Burger and Rice  THM-S

Servings 6
Author Glenda Groff

Ingredients

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound turkey burger
  • 3 cups riced cauliflower I used Bird's Eye frozen Riced Cauliflower
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream diced onions, tomatoes, and cilantro

Instructions

  1. Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

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.

 

 

Cranberry Pecan Scones THM-S

/ glenda1969 / Leave a comment

Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .

cran 1

This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.

Cranberry Scones THM-S

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix or Gentle Sweet
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoon orange zest
  • ½ cup cranberries, chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter, softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix, powdered or Gentle Sweet
  • cream

Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

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   Gentle Sweet

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Cranberry Scones THM-S

This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.

Servings 8
Author Frieda Yoder/Glenda Groff

Ingredients

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoons orange zest
  • ½ cup cranberries chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix powdered
  • cream

Instructions

  1. Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

You will find many more recipes for your Holiday 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.

To save this pin, click on the writing below the picture. That works the best for certain smartphones.

Candied Apple Pie THM-XO

/ glenda1969 / 2 Comments

A warm double-crust apple pie – bring back memories of my grandma and helping her make pie crust. This old timed favorite has been revised to a to a healthier option. I love to warm a slice and add a tablespoon of cream for a delicious THM crossover treat.

Candied Apple Pie

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Apple Filling:

Candied topping:

Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

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   Baking Blend

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Candied Apple Pie

Servings 8
Author Glenda Groff

Ingredients

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg beaten
  • 3-4 tablespoons cold water

Apple Filling:

  • 8 cups finely diced apples
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Candied topping:

  • 2 tablespoons butter
  • 3 tablespoons cream
  • 2 tablespoons  Brown Sugar Sweetener Substitute
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon Olive Nation Caramel extract
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

Recipe Notes

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

You will find many more recipes for your Holiday 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.

Pumpkin Pie Bars THM-S

/ glenda1969 / 3 Comments

This past weekend as I watched snowflakes swirling past the window, all I could think of was — I’m not ready for fall to be over with the colorful leaves, apples, and pumpkins. But just as God has promised there will always be the cycle of seasons, after fall comes winter. My teacher daughter was given 4 huge neck pumpkins by one of her student. These pumpkins make the best pies and if you are in a crunch for time this recipe tastes just like a pumpkin pie. I love that it is so easy to make without the hassle of rolling out pie crusts.

Pumpkin Pie Bars THM-S

For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

**NOTE: THM Oat Fiber is the best on the market. It does not have the gritty texture and funny after taste of some kinds.

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  Oat Fiber  Gentle Sweet   Baking Blend

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Pumpkin Pie Bars THM-S

Author Glenda Groff

Ingredients

Crust:

  • 1 cup THM Baking Blend
  • 1/3 cup rolled oats
  • 2 tablespoon oat fiber
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 cup cold butter

Filling:

  • 4 cups cooked pumpkin
  • 5 eggs
  • 1/2 cup Brown Sugar Sweetener Mix
  • 1 tablespoon cinnamon
  • 1/2 teaspoon blackstrap molasses
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 tablespoon oat fiber
  • 1 teaspoon caramel flavoring
  • 3 cups milk I used 2 1/4 cups almond milk and 3/4 cup cream
  • whipped cream and pecans for garnishing

Instructions

  1. For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

You will find many more recipes for your Holiday 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.

When using this pin, click on the writing below the picture to save. That works the best for some smartphones.

London Fog Latte — THM FP

/ glenda1969 / 1 Comment

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 

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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

/ glenda1969 / Leave a comment

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 

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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.

Maple Walnut Angel Food Cake THM-S

/ glenda1969 / 2 Comments

As a young girl I spent fall afternoons picking up English Walnuts with my grandma. They were a favorite  and much preferred by our family over the Black Walnuts which have a stronger taste. This Angel Food Cake combines the flavors of maple with walnuts for a very appealing taste in a light fluffy cake.  The frosting can be eliminated for a FP as there are very minimal amount of walnuts in a slice.

Maple Walnut Angel Food Cake

Cake:

Icing:

Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites mound in soft mounds that hold their shape. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Swirl a knife through the batter to eliminate air pockets. Place on the lowest oven rack. Bake for 40 minutes***. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts.  Serves 12.

*I use a coffee grinder to powder the erythitol.

**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff it up with a spoon, than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.

**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

***Oven temps do vary.

 

If you prefer you can use either English or Black walnuts or even Pecans.

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 Oat Fiber  THM Stevia 

 

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Maple Walnut Angel Food Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 2 cups egg whites room temperature
  • 1/2 cup erythitol powdered
  • 1 1/2  teaspoons cream of tartar
  • 2-3 teaspoons Maple Flavoring
  • 1 teaspoon vanilla
  • 8 donks THM Stevia
  • 1/4 cup THM collagen
  • 2/3 cup THM Oat Fiber
  • 1/4 cup finely chopped English Walnuts

Icing:

  • 3 tablespoons butter
  • 1/4 cup erythitol powdered
  • 3 ounces cream cheese
  • 3 tablespoons heavy cream
  • 1 teaspoon Maple Flavoring
  • 3 donks THM Stevia
  • additional walnuts for garnishing

Instructions

  1. Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites are semi-stiff. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Place on the lowest oven rack. Bake for 40 minutes. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts.  Serves 12. 

Recipe Notes

*I use a coffee grinder to powder the erythitol.

**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff up the oat fiber with a spoon and than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.

**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

You will find many more cake and frosting 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.

 

 

 

 

East meets West Sushi Salad THM-S

/ glenda1969 / Leave a comment

Have you ever wanted all the flavors of sushi without the added carbs from the white rice? A recipe on the back of a bag of sushi rice inspired this salad. I love it! Don’t forget the pickled ginger as that gives it a wonderful flavor. You can adjust the Wasabi to your preference of taste as it is very potent. This has satisfied my taste for sushi and I hope you will find it as refreshing as I did.

East meets West Sushi Salad THM-S

  • 4 cups chopped lettuce
  • 1 avocado, peeled and sliced
  • 6 cherry tomatoes
  • 1/3 cup shredded carrots
  • 1/2 cup chopped celery
  • 2 slices red onion
  • 10 medium shrimp, cooked, peeled and de-veined
  • Nori wrap pieces, optional
  • a few slices pickled ginger

Wasabi Dressing

Divide lettuce between to salad plates. Arrange a half of the following ingredients on top of the lettuce on each plate-avocado, tomato, carrots, celery, onion, and shrimp. Combine the dressing. Drizzle the desired amount on each salad. Serves 2.

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East meets West Sushi Salad THM-S

Author Glenda Groff

Ingredients

  • 4 cups chopped lettuce
  • 1 avocado peeled and sliced
  • 6 cherry tomatoes
  • 1/3 cup shredded carrots
  • 1/2 cup chopped celery
  • 2 slices red onion
  • 10 medium shrimp cooked, peeled and de-veined
  • Nori wrap pieces optional
  • a few slices pickled ginger

Dressing

  • 1/2 cup mayo
  • 1 teaspoon wasabi sauce
  • 1/4 teaspoon garlic powder
  • 1 teaspoon vinegar
  • 1/2 teaspoon soy sauce

Instructions

  1. Divide lettuce between to salad plates. Arrange a half of the following ingredients on top of the lettuce on each plate-avocado, tomato, carrots, celery, onion, and shrimp. Combine the dressing. Drizzle the desired amount on each salad. Serves 2

You will find many more salad 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.