Fried Doughnuts (S) & Easy Mix 2 ~ THM ~ Low Carb ~ Gluten Free ~ Almond Free ~ Dairy Free ~ Sweetener Free options

I spent 18 months coming up with the Easy Mix. Playing around and testing different ingredients. Finally getting a mix I was really happy with, and then coming up with ways to use it. The waffles were really a bit of a challenge. They kept exploding out of the waffle maker.

Then we come to Thanks Giving and I'm getting ready to start baking. I find I'm don't have enough of a key ingredient. I'm nearly out of Gelatin. My mind starts racing. Then I remember that xanthan gum or glucomannan can help give that texture I'm looking for in many GF baked goods. I don't want to miss out on the protein the Gelatin provides, but I need something. So I try it with the xanthan.

I really do love the texture of the pancakes (just use the same recipe as the original easy mix). I also used it to sub for the dry ingredients including the almond flour in Cranberry Upside Down Cake Individual version and full size version. It also worked great as a sub for all the dry ingredients in Jen Save's Almond Flour Cheese Biscuit Dippers. I sub out coconut yogurt for the cottage cheese, and goat cheese for the cheese.
Note: Sweeteners are considered wet ingredients.

Easy Mix 2

1 cup Golden Flax meal
1 cup Coconut flour
1/2 cup oat fiber
1/2 cup psyllium husk
2 TBS baking powder
1 TBS xanthan gum
1/2 tsp salt

Note: You can do 1 cup or either psyllium husk or oat fiber instead of a half cup of each. However in this version I prefer using a half cup of each.

Put everything in a food processor or blender and wiz it for about 15 sec. You can mix in a bowl, but the food processor will blend it better and make a finer textured mix.

You can find most of these ingredients in most grocery stores now days. The psyllium husk you may have to go to a natural foods store to find it.

I had used the original Easy Mix mini doughnut recipe for the doughnut makers to make fried doughnuts. However they tended to be a bit fragile. With the Easy Mix 2 they come out much better. 

Doughnuts

In a fry pan add 1.5 inches of on plan oil (olive oil for Chaunkah). Turn the burner on to med high. (On my stove it goes from 1 to 10 and I set it on 8)

3 eggs emulsified
1/2 cup water
2 TBS coconut oil melted
2 tsp sweet blend
1 tsp vanilla
beat together and then mix in
3/4 cup easy mix 2

Drop a tiny bit of batter into the oil. If the oil is hot enough it will start bubbling around the dough, and the dough will float to the top. When oil is at temp use a 1 oz/2 TBS cookie scoop or a coffee scoop drop the dough into the oil. They will sink at first, then float to the top. As they cook they turn themselves over. When they have done that twice remove from the oil and place on a paper towel or dish cloth lined plate.

Made 14 doughnuts

For these I made a Cinnamon sugar coating

1 TBS cinnamon
1/4 cup THM Sweet Blend

Mix the cinnamon and sweet blend together.

Pour some of the cinnamon sugar into a small bowl or saucer. Take each doughnut and roll in the cinnamon. Be careful not to over coat the doughnut. There was lots of Cinnamon sugar left over. It could be use to make Cinnamon toast on an Easy Mix or Easy Mix 2 BIM.

I also love All Day I Dream About Food's Brown Butter Sauce on both these, and the mini doughnuts. 

Pumpkin Pie for Breakfast? ~ THM: Pumpkin Pie Waffles (S) & Pumpkin Pie Oatmeal (E)

I love pumpkin pie. I love being able to have those wonderful flavors for breakfast. With having roasted and put back over 60lbs of pumpkin in the freezer I can have pumpkin now, and in the days to come. 

Here are two fun breakfast. One for that Satisfying S morning. The other for when you need that Energizing E meal. 

Pumpkin Pie Waffles w/Cranberry Compote (S)
Single Serving

Start heating your waffle iron
In a small bowl mix wet ingredients
2 eggs beaten until emulsified 
1 TBS butter or coconut oil
2 TBS Pureed Pumpkin
2 TBS Water, or Almond Milk (any allergen safe FP milk will work)
1 tsp Vanilla
1 doonk THM Stevia (optional)

In a second bowl mix dry ingredients
2 TBS + 2 tsp Flax meal
1 TBS + 1 tsp coconut flour
1 tsp Baking Powder
1/2 tsp Pumpkin Pie Spice
1 pinch of unrefined Salt

Mix together all the wet ingredients. Add in the dry ingredients and mix well. Let the batter sit a min. Poor into the heated waffle iron. Cook according to directions for your iron.

Cranberry Compote

1/2 cup fresh cranberries
1 TBS Apple Sauce* or 1 doonk THM Stevia
1 TBS water
2 to 3 tsp coconut butter

Heat in the micro 1 min and then stir. Heat 30 more seconds and stir again.
Or
Heat on med on the stove top with 2 to 4 TBS of water stirring occasionally.

I make the waffle's and compote sweetener free. 

*You can use pureed pumpkin in place of the apple sauce. White pumpkin is light in color with a subtle pumpkin flavor. It is very sweet. It makes a perfect sugar sub. It sweetens without really adding the pumpkin flavor.

Pumpkin Pie Oatmeal (E)
Serves 6 to 8

In a 3 to 4 qt sauce pan add
4 cups Water
1 cup pureed pumpkin canned or home cooked.
1 TBS Pumpkin Pie Spice

Bring to a boil and then add
2 1/2 cups of Old Fasion or Rolled Oats
1/2 tsp High Mineral Salt
Give the oats a quick stir.

Turn down the burner to low and simmer for 5 min. Stir the oat again and simmer another 5 min. Stir the oats one more time and remove from the heat. Let them sit another 5 min. Stir and serve 1 cup servings. 

You can add 1 tsp of butter or coconut oil plus 1 tsp MCT oil to your oats. These also make good Anabolic Oatmeal (p. 230 of the Trim Healthy Mama book)

Easy Mix Baking Mix for Sweet or Savory THM S Breads ~ Gluten Free, Almond Free with Grain Free & Sweetener Free Options

Over many years I have morphed myself into more of a food purist from a Drive Thru Sue. That DTS in me wants pure foods in a quick and easy manner. Hence sometimes I refer to myself as a Drive Thru Purist.

The Easy Mix is a perfect DTPurist option. 

I wanted five things from my Baking Mix. 
1. I wanted a single mix that could be used with sweet or savory breads. 
2. I wanted a mix that made a lighter MIM, BIM, Waffle, Flat Bread, etc.
3. I wanted more protein in my finished product. 
4. I wanted it as allergen safe as I could get it. 
5. I wanted an FP mix that could work in any setting.


Through lots of trial and error I have been able to do 1 through 3. On number 4 I am part way there. I'm working on an egg free version. I'm also working on a coconut free version. As far as goal number 5 I hope to have an Easy Mix FP Version out soon.

Easy Mix Baking Mix

1 cup Flax Meal (Golden gives a lighter flavor and color)
1 cup THM Oat Fiber GF certified or Psyllium Husk* (for a grain free version)
1 cup Coconut Flour
1 cup Unflavored Gelatin (Unflavored Beef is Preferable)
2 TBS Baking Powder
½ tsp High Mineral Salt

Throw everything in a food processor or blender and wiz around for about 30 seconds. You can mix it in a bowl. I prefer the food processor because it blends better, and makes a more consistent fine texture. In my opinion it also makes a better texture in the final product.

* When using the Psyllium Husk I find that sometimes I need to add an extra tsp or two of liquid.

Here are a few ways to start using your baking mix.

Basic MIM

In a small bowl, or in a well greased mug mix your wet ingredients
1 egg emulsified (no egg whites showing) or 2 egg whites slightly beaten
2 TBS Water, or Light Coconut milk (you can use any allergen safe FP milk)
2 tsp melted coconut oil, red palm oil or butter
½ tsp vanilla
1 doonk THM Stevia, or 1 tsp Sweet Blend or 1 TBS Erythritol or Xylitol
{Sweetener Free option: Use 1 tsp of vanilla and add 1 tsp of coconut butter}

Add and mix well 3 level TBS of Easy Mix

For the Microwave place the mug in the microwave and cook for 2 min depending on your microwave.

For the Oven: Preheat to 400. Grease an Ramekin or Pyrex oven safe bowl very well. (It will stick if not well greased.) Scoop the batter in to Ramekin and spread out. With the gelatin and especially the if you are using the psyllium as well this will be a very thick batter. It is almost a lose dough like batter. Cook for 20 to 25 min.

Bread in a Mug (BIM)

In a small bowl or in a well greased mug mix your wet ingredients
1 egg emulsified (no egg whites showing), or two egg whites slightly beaten 
2 TBS Water, or Light Coconut milk (you can use any allergen safe FP milk)
2 tsp melted coconut oil, red palm oil or butter


Add and mix well 3 level TBS of Easy Mix

Follow MIM baking instructions.

Mini Doughnuts

In a small bowl mix your wet ingredients
2 eggs emulsified
1 TBS melted coconut oil or butter
1/4 cup water or unsweetened almond milk (any allergy safe FP milk will work)
1 tsp vanilla
2 TBS Xylitol or Erythritol, 2 tsp Sweet Blend, or 2 doonks THM stevia

{Sweetener Free option: Use 2 tsp of vanilla and add 2 tsp of coconut butter}

Add and mix well 6 level TBS (3 coffee scoops) of Easy Mix

Using a TBS fill each mini doughnut well of a pre-heated mini doughnut maker. Cook according to doughnut maker instruction.

Makes aprox 10 doughnuts
Serving size 5 doughnuts.

Kid Version
Sub 2 TBS honey or coconut sugar for the on plan sweetener. If using honey cut liquid back to 3 TBS.

I love this Brown Butter Glaze for the mini doughnuts. I powder THM Erythritol in a spice grinder (Also known as a coffee grinder with a big pink label on it that says Spice Grinder) for the glaze. For the kiddo's I'll sometimes do half erythritol and half coconut sugar.

Rosemary Garlic Flat Bread

In a small bowl mix your wet ingredients

1 egg emulsified
2 tsp water
2 tsp olive oil (one of the few times I cook with olive oil)

Add and mix well
3 level TBS of Easy mix
1/8 to ¼ tsp garlic powder
¼ tsp crushed dried rosemary

Take a small pizza pan or pie plate (I use an 8 in pizza pan with the holes in the bottom) and cut a piece of parchment paper to fit. Grease both sides of the parchment paper, and line the pizza pan or pie plate with it. Place the flat bread dough in the center. With wet hands press down the dough and spread out evenly across the parchment paper. Make sure your hands are wet, because this dough is sticky. Bake in a pre heated 400 degree oven for 15 to 20 min. Remove the flat bread and parchment paper with a small cookie spatula. Remove the parchment from the back of the flat bread.

Pancakes

While mixing batter bring an griddle to an med temp. (I use a heavy cast iron)

In a small bowl mix wet ingredients.

1 egg emulsified (no egg whites showing)
3 TBS Water, or Light Coconut milk (you can use any allergen safe FP milk)
2 tsp melted coconut oil, red palm oil or butter
½ tsp vanilla
1 doonk THM Stevia, or 1 tsp Sweet Blend or 1 TBS Erythritol or Xylitol

{Sweetener Free option: Use 1 tsp of vanilla and add 1 tsp of coconut butter}

Add and mix well
3 level TBS of Easy Mix
¼ tsp cinnamon


Scoop on a slightly greased griddle already at temp. (Batter is somewhat thicker than most pancake batter and does not really ladle well.) Cook on first side until the sides and a small portion of the top is dry. Also there should be some air bubble that have escaped through the top. Using an egg turner flip the pancakes over. They will puff up while cooking. When good and puffy remove from the griddle to a plate. They will deflate some, but will still be somewhat fluffy.

Waffles
Start heating waffle iron


In a small bowl mix wet ingredients
2 eggs emulsified
2 tsp melted coconut oil, red palm oil or butter
½ tsp vanilla
1 doonk THM Stevia, or 1 tsp Sweet Blend or 1 TBS Erythritol or Xylitol
{Sweetener Free option: Use 1 tsp of vanilla and add 1 tsp of coconut butter}


Add and mix well
3 level TBS of Easy Mix
¼ tsp cinnamon

Pour into waffle maker and cook according to manufacture instructions.


NOTE: This mix does have some issues with sticking in some older waffle makers. My waffle maker is somewhat newish. It is about a year old with a good non-stick surface. 

Personal Note: I do not like my sweet breads as sweet as some. Adding extra sweetener to personalize your own sweet breads is always an option. 

Pinto's and Cheese ~ THM ~ E

A trip back in time. In collage I would walk into the Taco Bell and order a Pinto's and Cheese, add green sauce, meat, sour cream and black olives. I ate this about every other day at one point. Now I have a better option with even better flavors than that of my memory. 

This quick meal is for the DTS or the Purist alike. When making everything from scratch it takes about 30 minute from start to on the table. When using canned goods this is on the table in 15 minute.

Pinto's and Cheese 

In a bowl layer

• 1/2 to 3/4 cup of canned FF re-fried beans or homemade heated and seasoned with Taco seasoning and a bit of extra garlic
• 1/4 cup extra lean ground turkey taco meat 
• 1/4 cup of jarred Green Salsa, THM Hot Saucy Mama Green, or Homemade Salsa Verde (Hot Saucy Mama Green works best IMO)
• 2 TBS 0% Greek Yogurt
• Up to 2 TBS shredded cheese of choice (This is your tiny bit of fat source for you E meal)
• 1 tsp chopped olives
• 1 to 2 TBS Store bought hot sauce or THM Hot Saucy Mama Red Sauce

Dig in with a spoon, or a serving of baked blue corn chips.

TIPS:
1. Brown up large batches of ground turkey and store in the freezer in 1 to 2 lb ziploc bag. Pull out, defrost in the micro or stove top and add taco seasoning.
2. If re-frying your own beans drain and rise bean and use a bit of FF chicken both to re-fry them in. This will add tons of flavor. 

Asian Inspired Vegetable and Poached Egg Soup ~ THM ~ S (DF/GF)

I have always loved Asian Foods. Having to cut soy out of my diet a few years back left me wanting. 

I've have come up with a few dishes on my own that I feel meet that want. This is my latest creation. It fits in nicely into a simple THM plan.

I love egg drop soup. Sometimes though I don't want those long beautiful skinny egg noodles from the emulsified egg. 

This is a simple quick soup for one that lends itself to the Drive Thru Sue and Food Purist alike.

Asian Inspired Vegetable and Poached Egg soup (S)
Serves 1

In a small sauce pan add

• 1 1/2 cups FF store bought or homemade broth
• 1/2 a handful each of sliced onions, mushrooms, bell peppers any color, radishes (I used red globe and icicle). [I pull out the food processor and use the slicing blade once a week and slice up everything to have ready to go] You can use about 1 1/2 cups of frozen Asian blend veggies.
• 1 tsp spice blend that has garlic in it. 
• 1/2 tsp nutritional yeast powder (1 tsp flakes)

Bring to a boil and then turn down on med/low to simmer for about 15 min. Add 

• 1/2 handful of sliced squash (optional, but love squash in soup)
• 3 whole eggs removed from their shell

Simmer 5 to 10 more min until eggs are done to your liking.
Salt and Pepper to taste and add an optional dash of Braggs Aminos, Coconut aminos or fermented soy sauce.

Ladle into a bowl and top with chives and optional hot sauce.

NOTE: If you have boiled eggs on hand skip the poaching part and just slice them into the soup.

Chicken Mole in Flax Wraps with Queso Fresco ~ THM ~ S

Chicken Mole in Flax Wraps with Queso Fresco  ~ THM ~ S


My husbands favorite dish is Chicken Mole. I rarely make it because it is so time intensive. I was excited to be able with a few tweaks to make this dish THM Friendly. This makes the perfect special occasion dinner.

 Flax Wraps

The flax wraps by Sheri Graham with a few tweaks to make these on the stove top.
Use whole eggs and double the water. For this I doubled the recipe and used a 1/4 cup measuring cup to pour the batter out onto the med/low cast iron griddle. You do need to use a silacon spatula to spread out the batter. Work in a circle from the center out.  Make sure they are good, and mostly dry across the top before flipping.

Queso Fresco

The Queso Fresco or sometimes called Queso Blanco was easy to make. I would suggest making it the day before. It takes time to drain the whey.

Chicken Mole
Prep time 2.5 to 3 hours
Cook time 45 min

Step 1:
Fill an 2 qt bowl of measuring cup with dried New Mexico red chili (There are other dried chili options that can be used individually or as a blend see the end of the recipe)
Remove the stem and seeds of each chili. Open up the chili and lay flat in a heavy skillet brought to a med/high temp. (I prefer cast iron)
Place the chili's back in the bowl and cover with warm to hot water. Place a small plate on top to hold them under the water.

Step 2:
While the chili's are soaking take

• 4 large Tomatoes
• 1 onion pealed and sliced into 4 thick slices. 
• 1 bulb of garlic broken apart but left in the paper like skins

Place these on a baking tray and place under the broiler. Broil them for 5 min. Remove the garlic and turn over the tomatoes. Broil for five more min. The tomatoes should be slightly blackened. Remove the tray and set aside.

Step 3:
After the veggies are under the broiler in the heavy skillet brought to a med/high temp add

• 1 TBS of coconut oil or chicken fat
• ½ Cup of sesame seed, sunflower seed or pepita (pumpkin seed)

Toast the seeds till slightly browned.

Step 4:
In a blender add

• The toasted seeds
• The chili's drained (reserve the liquid)
• ¼ cup coconut butter or 2/3 cup shredded coconut
• 2 TBS unsweetened cranberries
• 2 TBS Soaked and dried almonds or blanched almonds
• 1 TBS oregano (preferably Mexican oregano)
• 1 TBS ground cinnamon, cinnamon chips or 1 4in cinnamon stick
• 2 tsp turmeric 
• 1 tsp ground black pepper or black peppercorns 
• 1 tsp paprika 
• ¼ tsp clove or 4 whole cloves

(For all the non ground spices grind in a molcajete or an coffee grinder before adding to the blender.)
Enough of the soaking water to cover the chili's.
Blend until well pureed. How long will depend on blender.

Step 5:
Place a strainer in a large bowl. Bring a Dutch oven to a med/high temp. Pour the chili puree through the strainer. Using a silicon spatula press the puree through the strainer. This will make a nice smooth sauce. Add a TBS of coconut oil or chicken fat to the Dutch oven. Pour in the strained chili puree. Stir the puree occasionally.

Step 6:
Peal the broiled tomatoes and removed the paper like skins of the garlic
Add to the blender the

• pealed broiled tomatoes
• broiled onion
• Pealed garlic

Blend until well pureed. How long will depend on the blender.

Step 7:
Place a strainer in a large bowl. Bring a heavy skillet to a med/high temp. Pour the tomato puree through the strainer. Using a silicon spatula press the puree through the strainer. This will make a nice smooth sauce. Add a TBS of coconut oil or chicken fat to the heavy skillet. Pour in the strained tomato puree. Stir the puree occasionally.

Your going to reduce both puree's by about half to a thick paste.

Step 8:
Pour the reduced tomato puree into the chili mole paste (the reduced chili puree). Add

• 1 qt of chicken stock
• 8 oz of unsweetened bakers chocolate chopped up
• ¼ cup peanut flour
• 2 tsp unrefined salt

Stir well and bring to a boil. Reduce the heat to a simmer and simmer for 45 min.

Pour sauce over cooked chicken either whole, cut or shredded. Heat the chicken in the sauce