THM healthy carbs

Nicaraguan Rice and Beans with Cabbage Salad, THM-E

/ glenda1969 / 1 Comment

Our daughter spent two years living in the loving country of Nicaragua at a Christian Mission as a relief worker. We, as a family, traveled to see her and acquired a taste for native food. Black Beans and Rice soon became a favorite in our house. In Nicaragua a thin sour cream is served with this dish. I will at times use fat-free Greek Yogurt but most often just hot sauce and a few tomatoes. This meal may look complicated but with the use of a Crockpot and Insta-pot it is a very simple economical meal to put together. I always make a double recipe so I can have leftovers for the next day.

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Insta-Pot Taco Soup THM-E

/ glenda1969 / 1 Comment

Quick and easy meals — we all love them, don’t we? Mondays are hectic days for me as a mother of eight. My laundry room usually has this enormous mound of dirty wash waiting for my attention. Our family has come to expect simple meals and this is one of my favorites. Everything can be done in the Insta-Pot and all I need to do is add cornbread or a salad to finish out the meal. Any leftovers are saved for lunches the next day.

Taco Souop (1)
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No-knead Whole Wheat Sourdough Bread THM-E

/ glenda1969 / 25 Comments

Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients and is just stirred together using a large spatula or spoon. I found my clay baker at a thrift store for just a few dollars and I love it.

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Cinnamon Oatmeal-THM-E

/ glenda1969 / Leave a comment

Oatmeal is a comfort food to me. As a young girl, my mother often made cooked cereal for breakfast because it was a very economical dish. My children prefer Baked Oatmeal but I still enjoy a simple bowl of oatmeal. It is so handy to keep a couple jars of these dry ingredients in my pantry and in a few minutes my breakfast is ready. This is just as easy as those bought packets of oatmeal but so much healthier. I hope you will enjoy it as much as I do.

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Pumpkin Pancakes THM-E

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Pumpkins, gourds, squash, shocks, hay bales, and Indian corn bring lots of color to the local road side stands in our area. Crisp, cool mornings call for steaming cups of coffee and a hearty breakfast. Pumpkin pancakes are a delightful twist to an old-time favorite breakfast staple. These soft, fluffy pancakes are so good dotted with just a bit of butter and sugar-free pancake syrup. You can also, freeze these pancakes to be popped into the toaster on busy mornings.

Pumpkin Pancakes–THM-E

Blend egg whites, pumpkin, cinnamon, milk, Stevia, and vanilla together until smooth. Set aside. In a separate bowl, combine flours, baking powder, collagen, and salt. Stir into wet ingredients just until moistened. Heat a non-stick skillet/griddle over medium heat for 4 minutes.  Using 1/3 cup of batter for each pancake, frying until bubbles appear. Flip pancakes and fry on other side. 12 pancakes. Serve with Nature’s Hollow Sugar-free Maple-flavored Syrup. 

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 and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim  Healthy Mama Store  THM Mineral Salt, THM Stevia, THM Collagen

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Pumpkin Pancakes--THM-E

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 4 egg whites
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 cup almond milk
  • 2 tiny spoons (doonks) THM Stevia
  • 1 teaspoon vanilla
  • 1/2 cup oat flour
  • 1 1/8 cups sprouted wheat flour
  • 2 tablespoons baking powder
  • 2 tablespoons Great Lakes Collagen
  • 1/2 teaspoon salt

Instructions

  1. Blend together egg whites, pumpkin, cinnamon, milk, Stevia, and vanilla until smooth. Set aside. In a separate bowl, combine flours, baking powder, collagen, and salt. Stir into wet ingredients just until moistened. Heat a non-stick skillet over medium heat. Using 1/3 cups of batter for each pancake, frying until bubbles appear. Flip pancakes and fry on other side. 12 pancakes.

You will find many more breakfast 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.

Sourdough Flat-breads THM-E

/ glenda1969 / Leave a comment

Soft, chewy Sourdough Flat-breads–have you ever looked at them at a restaurant or store and wish you could have one?  You can! These are one of the easiest breads to make.  Sourdough Flat-breads do not need a mature starter because you do not need the high rise as you do with a loaf of bread.  You can make them with a starter that is a week old. If you see your bread dough isn’t rising properly as it should, you can save it by making flatbreads. Honey Oat Sourdough Bread,  Multi-Grain Sourdough Bread, Soft Rye Sourdough Bread, and Tomato Basil Sourdough Bread recipes can be used to make flatbreads. The dough can be mixed and kept in the refrigerator for up to 4 days, making the flatbreads as you need them. This Tomato Basil Dough was in the fridge for 24 hours. I removed enough to make 1 flatbread for lunch. 

Sourdough Flat-breads THM-E

Preheat a griddle over medium-high heat for 3-4 minutes.  Take an egg size piece of sourdough. With a rolling pin, roll dough into a rectangle that is 1/8 inch thick. Lightly spray the griddle with cooking spray. Lay the dough  on the hot griddle, stretching as needed. Fry until the edges start to look like they are baked. 

Flip the flatbread to cook the other side.

 

If you are using Honey Oat Sourdough recipe the flatbread will be lightly browned when you flip it.  With the Tomato Basil Sourdough you will not see browning as quick. Repeat making as many flat-breads as desired. One flatbread is an THM-E serving.

The Tomato Basil Flatbread pictured at the top had a Tuna Patty,  Chipotle Sandwich Sauce, lettuce, onions and tomatoes for an E meal with Sweet Garlic Dill Pickles as a side.

This post has affiliated 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.

Amazon

You will find many more sourdough 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.

  

 

 

Bread Stuffing THM-E

/ glenda1969 / 1 Comment

The fall Holidays are not complete without that tasty dish of stuffing/filling. My mother always made the best bread filling but due to her dementia she no longer can. Here is a low fat recipe you can enjoy this year along with your traditional Holiday favorites. I love to stuff chicken breasts with this bread stuffing, place them in a baking pan, and pour the gravy over all. Bake for 45 minutes to 1 hour.

Bread Stuffing THM-E

Filling:

  • 10 cups whole grain sourdough or sprouted bread cubes
  • 1 ½ cups celery, diced
  • 2 Tablespoons butter
  • 1 cup onions, minced
  • 1 teaspoons salt
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ cups fat free chicken broth
  • 1 cup eggs whites or egg beaters
  • 1/8 teaspoon saffron

Gravy:

Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8.

Stuffed Chicken Breast Cut a chicken breast in half, pound to flatten. Wrap each chicken breast around 2/3 cup of bread filling. Place in a baking dish. Bake for 25-35 minutes.

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. I love the Vidalia Onion Chopper to dice celery and onions fine. 

Amazon 

      

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Bread Stuffing THM -E

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Glenda Groff

Ingredients

Filling:

  • 10 cups sourdough or sprouted bread cubes
  • 1 ½ cups celery diced
  • 2 tablespoons butter
  • 1 cup onions minced
  • 1 teaspoons salt
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ cups fat free chicken broth
  • 1 cup eggs whites or egg beaters
  • 1/8 teaspoon saffron

Gravy:

  • 2 cups fat-free chicken broth
  • 2 tablespoons sprouted flour
  • salt and pepper to taste
  • tiny pinch saffron

Instructions

  1. Saute celery and onions in butter until tender. Toss with bread cubes. Blend eggs whites with 1 1/2 cups broth. Add seasonings. Pour over cubes and stir gently. Pour into a greased casserole dish. Bring 1 1/2 cups broth to a boil in small saucepan. Combine flour with remaining broth until smooth. Whisk into hot broth. Add seasonings. Cook for 2-3 minutes. pour over stuffing. Cover tightly. Bake at 350 degrees for 45 minutes. Serves 8 THM E category. 

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.