No-Tella Chocolate Nut Spread (FP) ~ Low Carb, Sugar Free

Who doesn't love Nutella hazelnut spread. It is so good on just about anything. However it is not quite waist line or blood sugar friendly.

This No-Tella is made with Peanut flour and so slimming and blood sugar friendly.

NO-TELLA
8 Servings

1 cup Peanut Flour 
2 TBS Cocoa Powder
1 TBS THM Gentle Sweet or Truvia
3 finger pinch of mineral salt. (Use 3 fingers and thumb to pinch the salt)
1/2 cup of water
1/2 tsp MCT oil (optional)
1/2 tsp vanilla extract

1. Mix all the dry ingredients together
2. Mix all the wet ingredients together
3. Pour the wet ingredients into the dry ingredients and mix until combined. Add more water or more peanut flour to get the consistency you are after.

You can use milled hazel nut but it will be an S instead of an FP.

NOTE: Keep your serving to 2 TBS to stay an FP. More than that and this is best in an S setting

Basic Perpetual Bone Broth Tutorial ~ THM ~ FP

Bone Broth is such a nutritional boast to any diet. It is great for adding flavor to any dish. I never had enough broth on hand until I found Perpetual Soup at Nourished Kitchen. Now my family can enjoy the rich flavors and nutrition all the time in dishes such as soups, chili, beans, cooked grains, poached vegetables and fish, sauteed vegetables, etc. 

What you need:

The bones from one to two chickens that have been roasted, boiled or grilled. 
Vegetable ends, skins, pieces and stems.
1 to 2 bay leafs
1 tsp black pepper corns
Water 

Add the bones of one or two chickens to a 5qt crock pot. Add onion ends, and other veggie ends. I'll add the stems from mushrooms, ends of tomatoes, bell peppers etc. What ever ends I have that week. Stems from greens such a spinach, cilantro, and parsley are also good. Also add in 1 to 2 bay leaf and 1 tsp pepper corn. Fill with water to the top. Cover and turn on high till it almost comes to a boil. About 3 or 4 hours. Then turn down on low. 

NOTE: I do not add salt when making the broth. I never know what I'm going to be using if for nor the amount of salt I'm going to be using in the finished dish. I add salt to the dish I use the broth in. 

The next day line a strainer with a paper towel and place in the top of a large bowl or measuring cup. I use my 8 cup measuring cup. Then I can see when I have a qts. worth of broth. Ladle the broth into the lined strainer. This will catch all the bits and pieces and leave you with a clear broth. 

Don't remove all the broth. Leaving some of the broth in the pot will help give the broth a good rich flavor. 

  

Broth after straining.
Pour this into sterilized jars. Will keep up to 3 weeks in the fridge if stored in glass.

Dump the bits and pieces in the lined strainer back into the pot. Fill back up with water. At this point you can leave the crock pot on low. 

Every day I add what ever vegetable ends I have from the day to the pot. The veggies break down and need to be replaced though out the week.

Seal the jars finger tight. Label with a sharpie with type of broth and date. This way you make sure you use the oldest broth first. 

Store in the fridge. As it cools in the fridge it will vacuum seal the jar. The fat will settle on the top and solidify. Leave the fat in the jar until you use the broth. It will also help seal the broth.

When you use the broth remove the fat. Store the fat in another jar. Use the fat for cooking veggies for S meals, or in your S soups, etc.

You can freeze the broth as well. Freeze in Ice cube trays. Each cube is 1/8 of a cup. When frozen store in ziploc bags. Just grab out the number of cubes you need.


I cook the broth for 6 days, pulling the broth off everyday. I like to pull it and chill the broth so I can remove the fat. At the close of the 6th day I drain all the broth from the bone, and then discard the bones. I wash the pot and give my crock pot a day to rest. 

FP Easy Mix for Baking ~ THM ~ GF/DF/Almond Free ~ Low Carb/Low Fat

As I add more FP foods into my THM plan I needed treats that where warm. Don't get me wrong I love a good smoothie. I just really don't like them in the winter time. A warm muffin or mini cake can really hit the mark. I also I love quick and easy foods, that are also whole foods. I was having such fun with my S Easy Mix and Easy Mix 2 that I thought why not come up with an FP version. 


FP easy mix

1 cup + 2 TBS rolled oats milled into a flour, or 1 cup oat flour
1 cup coconut flour
1/2 cup psyllium husk
1/2 cup GF THM oat fiber
2 TBS Baking Powder
1 TBS xanthan gum
1/2 tsp salt
Blend for 30 sec in a food processor.

NOTE: You can use 1 cup of all psyllium husk or all Oat Fiber. I prefer a blend of the two. 

3 level TBS is one serving = 17 servings of mix per batch
Each Serving is
5.75 g net (countable) carbs
1.4 g fat

FP Apple MIM

2 egg whites or 1/4 cup carton egg whites slightly beaten. You want some air whipped into the egg whites
2 TBS Apple Sauce
1 to 2 TBS water, Almond milk or FP allergy safe milk
1 to 2 tsp THM sweet blend 
1/2 tsp vanilla
3 TBS FP Easy Mix
1/4 tsp Apple pie spice or Cinnamon 
Mix together until well blended. 

Grease a ramekin, oven safe bowl or mug. Scoop the batter into the ramekin. 
Micro 2 min
Bake 375 for 20 min. 

FP Upside Down Chocolate Strawberry cake

2 egg whites or 1/4 cup carton egg whites slightly beaten. You want some air whipped into the egg whites
2 TBS water, Almond milk or FP allergy safe milk (4 TBS for molten version)
1 to 2 tsp THM sweet blend 
1 tsp vanilla
2 1/2 TBS FP Easy Mix
1 TBS Unsweetened Cocoa Powder
Mix together until well blended. 

Add a scant tsp of melted coconut oil or butter to the ramekin. Mix in 1/2 to 1 tsp of THM Sweet Blend. Cut small fresh or frozen strawberries in half. Place in the bottom of the of the ramekin cut side up. Scoop in batter and spread out evenly.

Micro 2 min
Bake 375 for 20 min.

FP Sandwich Bread

2 egg whites or 1/4 cup carton egg whites slightly beaten. You want some air whipped into the egg whites
2 TBS water
3 TBS FP Easy Mix
1/4 tsp garlic powder
1/4 tsp Rosemary (optional)
Mix together until well blended

Grease a ramekin, oven safe bowl or mug. Scoop the batter into the ramekin. 
Micro 2 min
Bake 375 for 20 min.
OR
Shape on a pre-heated griddle, and cook like an English muffin.

NOTE: The sandwich in the pic is an S because it is a grilled cheese. 

FP Pancakes

2 egg whites slightly beaten or 1/4 cup carton egg whites
1/2 tsp coconut oil (optional)
1/2 cup water or FP almond milk
1/2 tsp vanilla
1 doonk THM stevia. 
3 TBS FP easy mix

Mix together well. Scoop out batter onto a pre heated lightly greased griddle (ie. 1/4 tsp fat spread out evenly on the griddle.) Cook as you would any pancakes. 

With the psyllium the batter may get a bit thick. You might have to press down the pancakes with a wet egg turner.

Pesto & Goat Cheese Flat Bread Pizza ~ THM ~ S ~ Gluten Free

I love pizza as much as the next person. I really love artisan pizza. Being Dairy Light and Gluten Free can make having a pizza a bit more difficult. Goat cheese can be an option for many with Bovine Dairy Allergies or Lactose Intolerance.

This pizza utilizes the Rosemary Garlic Easy Mix Flat Bread. You can also use the Easy Mix 2 for the flat bread. The beauty of this S bread is that it is a perfect savory option for the THMama and the THAllergen Mama alike.

Cover the baked flat bread with your favorite pesto.
Add your toppings of choice
I used 
Black Olives
Green Olives
Diced Onions
Quartered Yellow Cherry Tomatoes

Take 2 to 3 oz of Goat cheese and crumble (You could also use feta cheese here as well). Sprinkle the goat cheese over the whole pizza.

Bake at 400 for 8 to 10 min on a pizza stone or pizza pan.


Pesto

I made a Cilantro, Kale, and Spinach Pesto. Really any greens and/or herbs can be used. 

In the food processor add
1/4 cup of soaked, rinsed and dried almonds (or your favorite seed or nut.* Pine nuts are traditional)
Wiz those around until they are somewhere between almond meal consistency and almond butter consistency. You might need to stop in the middle and scrape down the sides with a rubber spatula.

Add to the food processor
1 good size handful each of Cilantro Leaves, Baby Kale and Baby Spinach. (you can use 3 handfuls of your favorite greens. Arugula is a good choice. Basil is traditional)
1/4 cup olive oil
1 to 5 cloves of garlic depending on just how much you like garlic. 
1/4 tsp High Mineral Salt
Wiz this around until you have a nice puree. You might have to stop in the middle and scrape down the sides with a rubber spatula.

Store in a small mason jar in the refrigerator. 

* Non-cross contaminated Sunflower seeds, or non-cross contaminated Pine nuts can be used if you have nut allergies. If nuts are not an issue then cashews and walnuts also make a good option.  

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)

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.