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.