Posts Tagged ‘Cane Sugar-free’

posted by on Breakfast, E meal, Food & Cooking, Gluten Free, Sugar free, THM

Today I made some yummy and filling pancakes. Breakfast is always hard for me because I don’t like to eat when I first get up. After looking in the fridge and finding some browned ground turkey I had a plan. I made the turkey into breakfast sausage and made some Trim Healthy Pancake batter (page 223 in the Trim Healthy Mama book). I’m going to share with you how I made my sausage and my sausage pancakes. 

I put my pre-cooked ground turkey into a small skillet. I used a good handful of it, don’t you like my precise measurements? ;-) I added to the turkey a little water, homemade sugar-free brown sugar (Gwen has a great recipe), sage, marjoram and salt and pepper. You could add a few red pepper flakes if you like, but I’m a wimp when it comes to spicy. I cooked it on medium heat until it was heated well while my blender did the work to make my low carb/ low fat pancakes. 

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 As the sausage finished up I began to heat my griddle on medium heat. I then took my sausage and put it into little piles on the griddle. I only made 3 pancakes because that was the most I could eat. I think I ended up eating a little over 2. 

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I then poured my batter over the sausage. The edges took on the shape of my sausage pile so it looked more like flowers (if you’re really imaginative).

 photo THMSausagepancakes03_zps2d90c16a.jpgSince my edges all oozed together I had to take my spatula and cut through the joined places. I want you to know that we are just simple home cooks here and though we like our food photography to look nice, we want to keep it real too. Yes, I have weird looking pancakes, but they taste awesome!

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 I had only greased the griddle with a tiny bit of butter (I mean really tiny) and din’t have any issues with them sticking. Often with gluten free and different flours sticking can be a real issue. 

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 These pancakes were really light and satisfying. What a great way to start the day! What do you do to your pancakes to make them special?

Turkey Breakfast Sausage-- E
Serves 1
This is for an individual serving
Write a review
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
242 calories
7 g
89 g
14 g
22 g
4 g
104 g
227 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 242
Calories from Fat 128
% Daily Value *
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 89mg
Sodium 227mg
Total Carbohydrates 7g
Dietary Fiber 1g
Sugars 5g
Protein 22g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup Browned Ground Turkey *
  2. 1 tsp Sugar Free Brown Sugar
  3. 1/2 tsp Sage
  4. a dash of Marjoram
  5. Salt and Pepper to taste
  6. 2 T. Water
  7. optional: Red Pepper Flakes to taste
  1. Combine all ingredients in small skillet and heat over medium heat until heated through.
  2. *If you use ground turkey (or any other lean ground meat) that is less that 96% fat free, make sure you rinse it after you brown it to get the excess fat off.
  1. If you wanted to do this with raw turkey I would add the spices as it was finished browning.
Joyful Homemakers

posted by on Food & Cooking, Homemaking, THM

 photo Carohospitaleditedblog_zps4e6d4a93.jpg

This last year has been a little crazy, OK, a lot crazy. We’ve had issues with Sarah; Hannah, Rachel & Caroline dealing with Chronic Lyme disease, Papaw’s death & Caroline’s emergency surgery. Needless to say, it’s not a year we want to repeat. We are starting 2014 off with an optimistic outlook.  It’s a year of new beginnings and we are looking forward to seeing what the Lord has in store for us.

This blog has been woefully neglected in the last year due to the aforementioned events. Our hope is to start posting what we are doing in our homemaking adventures. We will be sharing our photography, our recipes, organization and other homemaking skills/tasks, I may do a series on small space living with a large family, food budgeting, monthly shopping and money & time saving tips. 

Our food journey has taken on many different complexions over the last few years. In an effort to combat the Chronic Lyme and other auto-immune issues we have changed our diet. We believe that what you eat can drastically affect your overall physical and mental health. We have experienced this first hand. Our recipes will cover several different diets and restrictions. We will have recipes that are one or more of the following: gluten free, egg free, grain free, dairy free, corn free, soy free, sugar free, low carb, high fat, or Trim Healthy Mama

We try to keep our food as clean as possible while also keeping our budget in mind. We don’t buy organic meats, our budget just doesn’t allow for it at this time. We believe that food should be tasty, fun, affordable and pleasing to the eye as well as being good for you. 

This week I am focusing on cleaning out and organizing our middle bedroom. It is very small and for the last few months has been the room that you put things into that don’t have a home. There are no before pictures (I didn’t want to be cast on hoarders) but when I finish, I’ll post some. This room is going to be used for storage of some of our 8 million books, our craft/office supplies and is home to our deep freeze. 

Please take time to stop by our other blogs (there are links in the right side toolbar). Caroline also has her photography website. You can also find Rachel and me on Twitter.  We also have Facebook pages for our different sites.

Joyful Homemakers

My Titus 2 Journey

Lavender and Honey

Currahee Photography

What are your homemaking goals for the upcoming year? 

posted by on Food & Cooking

Since the end of the withdrawals¬†from starting the Lyme diet, a month and a half ago, I have not really craved sweets. I will crave tangy pineapple, juicy peaches, and organic fresh apples, but the cravings are usually limited to fruit or savory foods. However, I still love to bake but baking something I can’t eat is not the same, because I do not fully trust my family to tell me if the food is actually good. Last night I decided to try the challenge of making something that is diet safe for me, meaning gluten-free, dairy-free, and sweetened only with a small amount of fruit and stevia. What I came up with is Banana Coconut Cream pie.¬†Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Cocoa powder adds a beautiful garnish and a hint of delicious chocolate.

Dairy-Free Banana Coconut Cream Pie from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Oh, so yummy!

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Creamy banana coconut deliciousness free of any guilt! It’s hard to believe it’s dairy free, because the coconut whipped cream actually tastes a lot like typical whipped cream. The sugars in the pie are also perfectly balanced for my taste. I would highly suggest making this pie right away, even if you are not on a restrictive food diet, I love it that much. This is a pie I will make many times over, especially at holidays.

Tip: For the stevia I use Sweet Leaf’s plain stevia drops. I prefer the plain over vanilla because I would rather add my own vanilla so that I have more control over the recipe.

Dairy-Free Banana Coconut Cream Pie
Recipe Type: Dessert
Author: Rachel Keeth // Lavender and Honey
Prep time:
Cook time:
Total time:
Serves: 8
A delicious and easy grain, dairy, cane sugar, and soy free cream pie. Sweetened with a banana and stevia drops. Perfect for when you want a sweet treat or at the holidays!
  • 1 1/2 cups unsweetened shredded coconut
  • 4 Tablespoons coconut oil
  • 2 1/3 cups coconut milk
  • 1 large ripe banana, mashed
  • 2 egg yolks
  • 1/4 cup corn or tapioca starch
  • 1 cup shredded unsweeteend coconut
  • Dash of salt
  • 1 teaspoon pure vanilla extract
  • 1/4 tsp stevia drops–about 20-25 drops
  • 1 can full fat coconut milk, chilled
  • Stevia to taste, about 10 drops
  • Cocoa powder-optional
  1. Preheat oven to 350. Place the 1 1/2 cups of coconut in a food process and pulse until coarsely ground. Stir in coconut oil. Press coconut and oil into the bottom of a standard pie plate until evenly distributed, it will not stick together. Bake for eight minutes, or until golden brown. Remove from oven and allow to cool.
  2. For the filling add the coconut milk, mashed banana, and egg yolks to a medium sized sauce pan and cook over medium heat stirring often. Once it begins to simmer add some of the liquid into a small bowl with the corn starch; whisk until there are no clumps. Pour the corn starch mixture back into the sauce pan stirring constantly until filling thickens, about a minute. Take sauce pan off of heat and stir in vanilla, salt, and the 1/4 tsp of stevia. Carefully pour filling over the crust. Place in the fridge or freezer until completely cooled.
  3. Once your filling is completely cool you can start on your whipped cream topping. Make sure your coconut milk is completely cold, you can place it in the freezer for a couple hours or I always keep several cans in the fridge so it is ready when I want it. Open up the can and you will notice all of the coconut fat has risen to the top of the can and is firmly packed together. Spoon out the fat of the coconut, not the milk, out of the can and place in a small bowl. Whip the fat until the consistency of whipped cream, a couple of minutes. Add your stevia to taste, I used about ten drops. Carefully spread cream evenly on top of pie and allow to chill for about 20-30 more minutes before you cut into it. When cutting make sure you cut all the way through the crust, the coconut oil hardens when cold and forms a solid crust that if you do not cut all the way through can end up making very messy pieces. If desired you can lightly dust the top with coco powder as a garnish, it also adds a slight hint of chocolate which I enjoy.


Reposted from my blog, Lavender and Honey.