Posts Tagged ‘Grain-free’

posted by on Food & Cooking, THM

For about the last year I have been seeing my friends link to recipes and testimonials from Trim Healthy Mama. I didn’t really know anything about it and one day in late July I started looking into it. I joined the Facebook group and ordered the book. The last year  of my life has been filled with many ups and downs and much sorrow. I was ready for something positive in my life. I began reading the book and trying to implement some of the things I was reading. Then we got a call we all dread and found out Gene’s step-father was dying. While on that trip Gene’s brother was testing out his new glucometer and one morning we all decided to get our blood sugar tested. This was a big wake-up call for me because my sugar level wasn’t terrible, but it was higher than I would have liked. 

If you know me well, you know that I usually have a Dr. Pepper in my hand. Even after the high sugar level it took me a few weeks to get off of Dr. Pepper completely. At this point I haven’t had a soft-drink (with HFC) since the beginning of October. I actually don’t desire them any more. The only type of soft drink I have had is Vitamin Water Zero and an occasional Izze (made with fruit juice, no added sugar). I did cheat last weekend and have a drink like an Izze that had added cane juice in it, and I am still paying for that with major joint pain. 

So far I have lost about 10 pounds, but I haven’t been anywhere close to faithful with the diet except on the soda front. I see now after my sugar binge this weekend that it really does play a major role in my Lyme and joint pain. I am going to be much more careful from here out. I also have some adrenal fatigue issues which may cause my loss to be slower as I heal my adrenals.

Many people think that everyone who is over-weight is obsessed with food. I even had a “friend” talk to me about it one time. She was trim but was obsessed with food and assumed my weight issues were related to my food obsession. I actually have the opposite problem. . . I could care less. It is not unusual for me to be up for 4 or 5 (or more) hours before I take my first bite of food. Often I would hardly eat all day and I rarely if ever felt hunger pains. I was just never hungry. This causes your metabolism to shut down and it stores fat instead of burning it. I now have to reverse this process through the way I eat and supplements. If I were to go to a restaurant to eat, I might be able to finish 1/2 of what they served as an entree. The biggest struggle for me is to eat. What will happen often is I forget to eat and then realize it has been over 4 hours and I panic and eat just anything because I know I need to eat. I am working on planning ahead more and having friendly foods ready and easily accessible so that I don’t blow it when I need to eat. 

We do have sweets on this plan, just not with sugar. We use stevia, erythritol and xylitol to sweeten with. I will be sharing recipes that I have made and use that incorporate these sweeteners. I will also post some recipes that have sugar in them because Sarah cannot use these due to health issues. 

In THM (Trim Healthy Mama) meals are classified as: S= satisfying (these are higher in fat/low in carb) E= energizing (Low in fat/ higher in carb) and FP= fuel pull (these are both low in fat and carbs and burn the most fat). My recipes will be labeled to denote which category they fall into. 

Cheesecake Dip

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This recipe came about last night when Rachel offered me a snack that she had made. I think she called it cheesecake. When I tasted it I found it to be very rich, which isn’t a bad thing but I wanted to eat it with something else. I remembered about Gwen’s Low Carb Cinnamon Dippers. After baking these I sat down for my snack. Gene asked me what I had. I told him and gave him a taste. He loved it as well and asked me more than once if this was really on plan.

When I asked Rachel how she made this she said she added some of this and a dash of that. I made some today and got the measurements so I could share it with you. I hope you like and enjoy it. Let me know if you try it and if you do anything else with it.  

Cheesecake Dip (Trim Healthy Mama -S)
A wonderfully satisfying sugar free cheesecake dip that makes you feel like you're cheating.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
1201 calories
14 g
413 g
122 g
16 g
71 g
360 g
776 g
8 g
0 g
37 g
Nutrition Facts
Serving Size
360g
Amount Per Serving
Calories 1201
Calories from Fat 1070
% Daily Value *
Total Fat 122g
187%
Saturated Fat 71g
356%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Cholesterol 413mg
138%
Sodium 776mg
32%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
0%
Sugars 8g
Protein 16g
Vitamin A
96%
Vitamin C
5%
Calcium
30%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1- 8oz package of cream cheese (we used 1/3 fat but you could use full fat or fat free)
  2. 1/2 cup of heavy cream (I'm sure you could substitute with almond or coconut milk but why would you? ;-) )
  3. 1 tsp of vanilla
  4. 2 tsp of lemon juice
  5. 3 Tblsp of Truvia
Instructions
  1. Put all ingredients into a bowl and mix until combined.
Notes
  1. This is a super simple and adaptable recipe. I was thinking about the ways to adapt it and I will play with some other ideas and post them as we make them.
beta
calories
1201
fat
122g
protein
16g
carbs
14g
more
Joyful Homemakers http://www.joyfulhomemakers.com/
 
I hope you enjoy the recipe and will let me know what you think of it. What ideas do you have as to how to adapt it? If you have any questions about THM, please feel free to ask.

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!
Ingredients
  • 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
Instructions
  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.