Monday, January 5, 2015

Cocoa Pumpkin Pancakes (THM E)

When I know it's a crazy busy week coming up, I like to use whatever free day I have to double or triple my recipes. 

Now, I'm set with E pancakes for the week!

Since our kids eat the same we do, and my kiddos for sure need crossovers, I fry my pancakes on a non-oiled pan, and then make theirs smaller and fry them in some good butter. I do the kiddo ones smaller to make it easy to distinguish between mine and theirs. Just add some peanut butter and they're eating a healthy crossover. 

My current favorite E pancake recipe is pumpkin pancakes, doubled, and add 1/4 c cocoa powder.

The base E pancakes recipe in the THM book is so good, and adding pumpkin and cocoa to the mix, its amazing! 

Whole Food Mom on a Budget is where I snagged the pumpkin pancake recipe, and adding cocoa to it upped the yum a notch! 

I eat these with home mixed vanilla greek yogurt on the top and am full for hours! 

The original recipe is HERE, and my tweaked version is below. 

Cocoa Pumpkin Pancakes (THM E)

3/4 cup oats
1/4 c oat fiber
1 cup egg whites
1 cup cottage cheese (1-2%)
1/2 cup pumpkin
1/4 c cocoa
1 tsp  cinnamon
2 tsp baking powder
dash nutmeg/cloves/salt
Almond milk to thin 

Blend all ingredients save for almond milk in a blender. Use almond milk to thin batter to desired consistency. Fry on a VERY lightly greased pan. This is an E, so the focus is on healthy carbs vs fats.


Thursday, January 1, 2015

Sausage Gravy, Cauliflower Style (THM S)

Cauliflower is a little wonder vegetable. We've all seen (and maybe tried, too!) the amazing recipes! 

Cauliflower Pizza Crust, Cauliflower Alfredo Sauce, Cauliflower as potatoes in recipes. 

It really is THE coolest vegetable in my books. 

So, when Aerro began begging me to make sausage gravy, I wanted to find a way to make it a little "lighter". 

I'm not afraid of fats; as a matter of fact, Trim Healthy Mama talks frequently about the importance of healthy fats! (Just don't pair them with carbs!)

So, after thinking for awhile, it came to me! If you can make alfredo out of cauliflower, why not sausage gravy?! 

Behold. A new family favorite. Plus? More veggies into the kiddos. Win/win!

Cauliflower Sausage Gravy

2 heads cauliflower, cut into florets
enough chicken stock to cover cauliflower

1.5 lb sausage,  (we do turkey) 
1 tsp EACH,  garlic powder, onion powder, salt
1 Tbsp Italian seasoning
1/2 tsp sage
dash of pepper (we like cayenne)
4 oz cream cheese

Combine florets and stock in a pot and simmer until cauliflower is fork-tender. 

With a slotted spoon, transfer florets and 1 cup of stock into a food processor or blender. Pour leftover extra broth into a container for thinning gravy if necessary. Pour cauliflower puree back into the pot.

Brown sausage into crumbles. Transfer it to gravy pot and stir in all the spices. Adjust seasoning as necessary, and whisk in more broth if necessary. 

This made me not even miss "regular" sausage and gravy! Creamy, spiced, delicious. This also reheats very well! 

Sweet Biscuits (THM S)

As previously stated, we need to kinds of biscuits in this house. Sweet and savory!! our take on sweet biscuits to be slathered in Cottage Berry Whip or Berry Sauce! 

Sweet Biscuits 
(Original recipe HERE)

1 cup coconut flour
1/2 cup almond flour
1 tsp salt
1 TBSP sugar (BUT WAIT! If sugar isn't your body's friend, check out this amazing THM chart!)
2 tsp aluminum free baking powder
1/2 tsp baking soda
1.5 sticks butter, cold
6 eggs
2 tsp pure vanilla (or even better, 1 vanilla bean pod, beans scraped out)

Place all dry ingredients in food processor. Combine. Cut in butter until pea sized lumps form. Add eggs and vanilla. Mix well. Drop spoonfuls on parchment lined sheet and bake for 15 minutes or so on 400 degrees.

Now, you can lower the sweetener to a couple shakes and omit the vanilla and have a basic biscuit, too! Mix it up! Add sweetener and cocoa for chocolate biscuits. Or what about almond extract instead of the vanilla? Really, the options are kind of endless!

Savory Cheesy Biscuits (THM S)

There are two types of biscuit needs in this house. 

Sweet. Savory. 

Totally different purposes. Sweet ones are topped with Berry Sauce or Berry Whip.

Savory? With my all new fav, Cauliflower Sausage Gravy.

First up, is our favorite Savory.

I took a cue from this awesome recipe, and then added my own twist! 

Savory Cheesy Biscuits

1.5 cups egg whites
1.5 cups almond flour
1/2 cup coconut flour
2 tsp baking powder
1/2 tsp salt
3 Tbsp cold butter
1 Tbsp Italian seasoning
1/2-3/4 c shredded cheese (I've done sharp, white, cheddar, and sharp white cheddar ;-) )

Combine dry ingredients in a food processor. Or, you could go oldschool and just mix them in a bowl. cut in butter until mixture is crumbly. Chill for ten minutes. While this chills, mix egg whites until frothy. Fold into chilled mixture. Drop spoonfuls on a parchment lined pan. Bake on 400 for 15 minutes.  

My Medium Cookie Scoop from The Pampered Chef worked perfectly for these biscuits! 

Sunday, December 28, 2014

Easy Peasy Garlic Butter Spaghetti Squash (with parmesan roasted green beans)

Easy Peasy Garlic Butter Spaghetti Squash 
 (with parmesan roasted green beans)

1 cooked spaghetti squash (clicking will lead to a great cooking link)
1/3 cup fat of your choice (I did half olive oil and half butter)
3 minced (or 1 TBSP) garlic (use fresh!!)
1 Tbsp dried basil (or fresh!)
salt, pepper to taste
1-2 lemons

Shred spaghetti squash. simmer garlic and basil in fat of choice until tender (about 5 mins).
Pour over squash. 
Stir to coat.
Before serving, squeeze lemon on top of the mixture to taste.

(Not pictured but a perfect protein addition was roasted and shredded chicken)

(My only addition to this recipe was a bit of parmesan on top)

  • 2 pounds green beans, trimmed
  • 4 teaspoons extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp chili flakes
  • Salt and Pepper
  1. Preheat oven to 425°.
  2. Place a jellyroll pan in oven for 10 minutes.
  3. In a medium bowl, place green beans and all the ingredients.
  4. Mix well everything together.
  5. Arrange green bean mixture in a single layer on preheated baking sheet.
  6. Bake for about 8 minutes or until crisp-tender.

This recipe got all stars from ALL the kids! Vienna (4) was a little hard to convince, but after she actually tried it she loved it. It wouldn't have been the same without the lemon, though! 

Thursday, April 24, 2014

THM Peanut Butter Bars

Mock Reese's Peanut Butter Cup Bars

1 cup fresh ground peanut butter
sweetener to taste
1/2 cup almond flour
1 tsp vanilla
pink sea salt

Mix all together, spread in a pan, top with melted on plan :85% chocolate, skinny chocolate...) chocolate, sprinkle with course ground sea salt

These are somewhat soft set, so fridge or freezer is the best place to store them! This is an S snack!

Monday, July 29, 2013

Taco Bake

Some days, I make something, and even though I'm plenty full, the flavor is SO amazing I want seconds..and thirds...and then maybe lick the spoon while cleaning it all up. I know I'm not the only one ;-) one of those meals...for me, anyway! 
My cravings are psycho from one day to the next, and today it was taco casserole. Problem? I'm not gonna do my usual packages crescent roll recipe.
Off to cyber land to find a perf recipe!
(How DID people live before online recipe search anyway?)
And, because things are super easy to find online, this was in the oven (recipe below with all my modifications) within a half hour of initial craving onset. Dinner at 4? Sure, why not! 

Taco Casserole 
4oz cream cheese
3 eggs
1/3 cup cream
1 tsp taco seasoning
Shredded cheese

Blend cream cheese and eggs together well. Add cream and taco seasoning and mix again. Grease a 9x13 with butter and sprinkle an even layer of shredded cheese on bottom of pan. Top with cream cheese mixture. Bake on 350 for a half hr. 


Brown 1lb ground beef with 1 chopped onion
Stir in:
1 cup pizza sauce
4tsp taco seasoning
Drizzle of milk or cream

Evenly spread on baked crust mixture. Top with some shredded cheese and return to oven for 15/20 min or until bubbly.

Serve with: 
Green onion
Sour cream
Shredded lettuce

Lunch tomorrow? I think yes! :-) 

Thursday, July 18, 2013

My fav between meals shake

Seems like many days I'm hungry before its even time to eat. Pregnancy thing maybe? But I don't want food, not really! I want something quick to hold me off until lunch because usually I have something yummy in mind that I actually want to EAT. But, what to do about that hunger while I'm vacuuming, or swapping laundry? Enter: this quick shake.
It's pretty basic, nothing fancy or amazingly to die for creamy, but its good, filling, and tides me over perfectly :-) 

My Fav Quick Shake

1/2 cup rice milk
1 cup water
1/3 cup blueberries
2 scoops protein powder
Dash of almond and vanilla extract
1/2 juiced lemon
1/4tsp glucomannan (thickens shake and gives you a good, solid full feeling) 
Sweetener of choice
Ice cubes

Blend and enjoy! 

Saturday, July 13, 2013

Coconut Crepes w/ cottage berry whip and berry sauce

This morning was a crepe morning. 

My kids have never had them, I was craving them, and Craig loves them.
Yep, it was a crepe morning. 

The slight tang of lemon, with the tart of berries and the creaminess of cottage whip was unbeatable! 

I claim zero credit for the berry syrup and the cottage whip. I found them on other blogs and will link their original recipe with my own tweaks.

Something so satisfying about a good, wholesome breakfast...knowing my kids ate well and will be full for hours? Makes
my heart smile :-) 

Of course, crepes are a time consuming breakfast to make unless you're amazingly fab and have tons of pans, but I don't :-) 

Pancakes for regular life, crepes on special when we all sleep until 8 or something. Cause for celebration indeed!! 

Coconut Lemon Crepes (makes 8 small, double for bigger servings)

6 eggs
1 1/2 tsp coconut oil
1 Tbsp cream
4 Tbsp coconut flour
1 tsp truvia or desired sweetener
4 drops lemon essence oil
Two pinches lemon zest 
1-2 Tbsp almond, rice, or dairy milk for thinning 

Blend all ingredients until frothy on top. 
Preheat nonstick pan on medium heat and lightly spritz with oil. Drop 3 or so Tbsp on pan and swirl to fill. Cook about one minute and gently flip. Cook other side 30 seconds-1min until done. Fill with whip, roll, and top with berry syrup. ( links below) 
These aren't all that fabulous cold, but sure are amazing warm!! 

Berry Syrup
My addition was 1 cup of cranberries, a few pinches of lemon zest, and half a lemon juiced instead of the oil.

Berry whip
My addition was once again, half a lemon juiced and a few pinches of zest. What can I say, I'm on a mass lemon kick. Blame it on baby Ian! He makes me crave things ;-) 

Child approved, even on pancakes!!!!

Friday, July 12, 2013

Cheesy Broccoli Chicken

I was super excited to see a friend share a dish the other day that she just came up with on the fly. 

I absolutely had to make and share it, with a few of my own tweaks added.
Seriously, family approved goodness right here folks! 

Cheesy Broccoli Chicken

2-3 chicken breasts, cubed small
Two heads broccoli chopped up
6-7 Laughing Cow Cheese Wedges (I had lite)
Tbsp minced garlic (or less if you're not a big garlic fan)
1 tsp onion powder
Salt and pepper to taste
Quinoa prepared in broth 

In a large pan simmer cubed chicken in a bit of broth. Drain. Roast chopped broccoli in an oven preheated to 425 until toasty golden tipped. Add to chicken with cheese, garlic, and onion powder. Stir well and salt and pepper to taste. Serve over quinoa. This made enough to feed my li'l family of five with leftovers...amazing! 

Thursday, July 11, 2013

Pan Fried Quinoa

I've been pinteresting it up like crazy lately finding quick and easy meals.
Tonight's was totally awesome.
We loved it! Of course, I never seem to be able to follow a recipe exactly, so I will link where the inspiration came from, and post my own version :-)
Such a great way to get a complete protein and veg without it being a super heavy meal!

Pan Fried Quinoa

4 cups already cooked quinoa (always better to use day old..)
1 sweet onion
1 cup chopped carrots
2 cloves garlic
1 cup frozen peas
4 stems green onion, chopped
2 eggs
1/2 cup chicken stock
2-3 Tbsp rice vinegar
Salt and pepper to taste
Soy sauce or liquid amino to taste

In large saucepan, combine chicken stock, rice vinegar, onion, and carrot. Sauté uncovered until tender. Add peas, garlic, and green onion. Sauté a minute longer. Add quinoa and heat thru. Push quinoa mix off to the side of the pan and break in eggs. Scramble and incorporate into quinoa mix.
Salt, pepper, and soy sauce or amino to taste.
That's it! This made quite a big portion which is fabulous, because tomorrow I'm eating leftovers cold in lettuce wraps :-)

Friday, May 24, 2013

Chia Jam

I don't think I've ever been happier about a recipe in my life.
 Jam making for me usually consist of washing and topping berries, pureeing them, measuring them out, adding sugar, boiling pectin, stirring until arm falls off, ladling into containers, and freezing. All in all, a lengthy process, done batch by batch.
This recipe? Pretty much couldn't be easier! Of course I was skeptical at first that the jam wouldn't set but it DID! Perfectly! I could tip the container upside down and the jam didn't budge. That, my friend, spells success in my books! 
The only downside, of course, is seedy jam. Not a downside for US, but I know some people don't like their jam that way. This recipe isn't for those people. Me? I couldn't care less. I have a freezer filled with awesome jam and my family loves it! 

Chia Jam, base recipe

1 cup pureed berries
1 Tbsp chia seeds
sweetener to taste

I washed and capped the berries, put them in my blender with some honey, dumped the pureed berries into a large container, kept this up until I had three containers filled with 10 cups pureed berries, each, added 10 Tbsp chia per container, stirred well, stored in fridge overnight for it to gel, and that's it. In the morning, I portioned it out into containers and put 'em all in the freezer. I just took my second container out of the freezer the other day and it thawed beautifully. Perfect jam! 

Sunday, May 12, 2013

Chia Pudding

I'm probably the last person alive to buy chia seeds and use them, so I'm a little late to the "chia" movement...but not anymore! I'm in love! It's by FAR one of the weirdest things I've made..really hard to describe the texture, but also the easiest and it completely agrees with my picky, pregnant palate! 
It's a cross between tapioca and rice pudding. SO strange, but we loved it. 
When I dumped it together last night, you couldn't even see the chia seeds, so to imagine that it would gel up into pudding overnight was a little hard to believe...but with a base sweetener of honey and vanilla, the combinations for breakfast seem endless!! I did only strawberries this morning, but tomorrow I'm going to try peanut butter and cocoa. If you aren't afraid of strange textures and trying something new, make this. It couldn't be easier! 

Chia Pudding

1 cup preferred milk choice (almond over here..)
3 Tbsp chia seeds
1-2 tsp honey
1/2 tsp vanilla

Mix all together in a bowl. Cover and refrigerate overnight. 
Stir very well the next morning and add anything you can imagine! 

Saturday, May 11, 2013

Mexican Salad

Hello, blog land!! I am back! *cue cheers*
I am now officially 4 months pregnant, and slowly getting over the worst of the hyperemesis.Which means...back to being in my kitchen! To kick off a whole new slew of recipes, I have today's lunch. A black bean and corn salsa, served over a bed of lettuce, and topped with cilantro lime dressing. Both Pinterest recipes, made a little more to my liking. It's just how I do things. :-) So, without further ado, and while baby4 still lets me be up and walking, instead of the usual past months of in bed and, well, yeah...
The Recipe.

Mexican Salad

Black Bean+Corn Salsa: (which, by the way, is amazing by itself!)

1 can corn
1 can black beans
2 chopped roma tomatoes
1/2 jalapeno, chopped
1/4 cup chopped cilantro
1/4 sweet onion, chopped fine
salt to taste

Drain corn and beans. Mix all ingredients well in a container. Store in refrigerator. 

1 cup cilantro leaves
1/2 cup greek yogurt
1/4 cup olive oil
2 tsp white wine vinegar
1 garlic clove
1 small lime, juiced (or 2 tbsp)
dash salt

Just gonna say, this served with some iced pomegranate green tea is completely amazing!

Wednesday, January 23, 2013

Spinach, Garlic, and Lemon Spaghettini

I love fast foods. Especially when it seems like life in on fast forward! Seems like lately I choose between a clean home, or a good dinner, but absolutely NOT both. Is it an age thing? Having my kids be 4, 3, AND 2, all going through growth spurts and turning new curves in learning  has overwhelmed and exhausted me.
This is what I choose. 
Some days, an immaculate house and simple leftovers or breakfast for dinner. 
Something good for dinner and a disorderly home.
Tonight? I found that with THIS recipe...I can have both! 
An amazingly simple recipe, I spent no more than 20 minutes total in the kitchen. That's with dinner on the table and served! 
I was pretty happy. Especially when the food was actually GOOD tasting. Simple, but good. Not overpowering  but more of a gentle hint of each ingredient melded together into light perfection. 
I served it with my absolute favorite Roasted Broccoli
Here is what you'll need:

Spinach, Garlic, and Lemon Spaghettini

1 box thin spaghetti
6 tablespoons olive oil
8 garlic cloves, minced
zest and juice of one lemon
salt and pepper to taste
1 bag spinach

Begin by cooking the noodles per box instructions. Meanwhile, saute garlic in the olive oil. Add the zest and lemon juice. In separate skillet, gently wilt the spinach with a little bit of water on medium heat. Drain the little bit of water and add oil to spinach. Drain noodles, and toss spinach and olive oil/garlic/lemon juice mixture with noodles. Serve immediately.