Pear Waldorf Salad

     I was going through one of my Taste of Home cookbooks and ran across a version of Waldorf salad that included pears, grapes, walnuts, mayo and cottage cheese. This doesn’t work for my lifestyle because it tandem fuels with both S and E fuels.

     So I adapted it to fit my THM lifestyle. This makes enough for 4-5 servings which gives me a good go to lunch or snack when needed. This is a higher carb option which makes it an E meal/snack for THM mama’s.

     I adore the Waldorf Cottage Cheese Salad recipe on page 300 of Trim Healthy Mama . It has been my go to E meal for lunch and breakfast since I first tried it. This recipe is huge, so I normally have to split it into a meal and a snack since I can’t seem to eat it all in one sitting.

    

Pear Waldorf Salad

Printable Recipe

2 ripe pears, diced

2 cups diced celery

2 cups 1% cottage cheese or 1 cup cottage cheese & 1 cup 0% plain greek yogurt

1/4 tsp ground ginger

1 Tbs chopped walnuts

Add first 4 ingredients to a large bowl.

Mix with a fork, sprinkle chopped walnuts into bowl and mix again.

Serving size is aprox 1 ½ cups

*** I normally eat this in a cereal bowl or will split it into ½ - 1 cup servings for a snack. I also will sub greek yogurt for the cottage cheese and eat this as a sandwich on a pita or with on plan bread.

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Sprouted Soda Bread

  I love bread baking for a variety of reasons. It makes my home smell wonderful and it nourishes my spirit as well as my body. I'm also very Irish and Soda Bread was something I grew up with while visiting my grandparents.

      I found that when I started my Trim Healthy Mama life style I was avoiding breads at all costs, a mindset I had learned when doing Atkins previously. Bread is not bad for you especially when it is made with the proper ingredients and techniques. Thank heavens for this lifestyle!!

  

Sprouted Soda Bread

Printable Recipe

3 cups sprouted spelt flour

1 2/3 cups low fat milk kefir

1 tsp salt

1 tsp baking soda

Combine kefir and flour in a glass container. Leave somewhere warm for 12-24 hours to ferment.

The next day, start by preheating the oven to 400.

Grease a baking pan (or use a preheated baking stone).

When the oven is warm sprinkle the dough with the salt and soda then integrate the dry ingredients into the bread dough.

     ***Gluten will have formed, so try to combine the ingredients evenly by folding and cutting them into the dough with your fingers.

The dough will be very acidic so the soda will immediately become active. Turn the dough on to your baking pan and slice the top.

You can wash the top of the loaf with beaten egg white or water then sprinkle on a topping.

Bake for 20-30 min (until a toothpick comes out clean)

If following Trim Healthy Mama this is an E recipe

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Bread and Trim Healthy Mama

     One thing that many mama's including myself do is to shy away from bread products. It is quite confusing to know which brands, styles and types of bread are on plan and in which meal setting.

     In our house I am the one who has issues with eating off plan bread products. Some E meals really mess with my blood sugar. The recommended brand of store bought bread is Ezekiel 4:9. While I am sure this product is enjoyed by many it doesn't work in our house for a couple of reasons:

• It is stored in the freezer
• The texture
• The cost

     I have always loved bread making, it relaxes me and is therapeutic. My family was really missing homemade bread so I started looking in the book to see which recipes would work for us.

     The Chewy Sprouted Mini Loaves on page 422 was the first recipe that I tried. And boy did that not go well. My wheat berries sprouted with no problem see aren't they great ...

But the finished loaves came out with the density of hockey pucks, they were not edible... expensive ingredients in the trash once more...

     I continued reading and found a sour dough recipe on page 420. It's a rye and spelt recipe that makes 6 loaves. That's not going to work in our house.

     So off to the internet to search for an acceptable recipe ... I found many. I am still working on this and will post more when I find some that work on plan.

     Until then one of the other ladies who is also on plan, posted a reasonable 2 loaf recipe using sprouted flours that can be made in a bread machine. I made it using my  Kitchen aid.

A Kombucha SCOBY From Store Bought Kombucha

     I started my adventure into growing a SCOBY from store bought Kombucha in this post.  Fast forward to today, 8 days later. I not only have a SCOBY but I had to find a brewing vessel. I got this 3.5-liter Locking Clamp Beverage Dispenser.

 

     I've fed the baby SCOBY twice since I began this adventure and now it needs to move to the bigger container ... look isn't it cute... it needs a name, so please leave me a comment with your suggestions...

I need a name!!

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Sprouted Wheat Cinnamon Scones

      I have a difficult time getting E meals into my menu plan sometimes. I miss things like scones, cakes, and doughnuts. Following Trim Healthy Mama requires that these kinds of things be low fat and that the carbs do not exceed a certain number per serving...

     I bought some sprouted whole wheat flour to enable me to change some of our favorite recipes to fit on plan.

    These cinnamon scones came out far better than I expected and they are Husband approved! They are not overly sweet, so if you are looking for a sweeter scone you may need to increase the sweetener or glaze them with some sweetened greek yogurt.

Sprouted Wheat Cinnamon Scones

Printable Recipe

Yield: 8 scones

    2 cups sprouted wheat flour

    1 teaspoon cream of tartar

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 Tablespoons Sweetener

    3 tablespoons applesauce

    2 tablespoons water

    1/2 cup almond milk
     3 Tablespoons liquid egg whites

    1 1/2  teaspoons cinnamon

   

    Preheat oven to 400 degrees F (200 degrees C)Lightly grease two baking sheets.

   

    In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well.

   

    Drop large rounded spoonful's of batter onto prepared baking sheets. Or form 2 circular loaves and cut into 6 wedges each.

   

    Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.

Nutrition information:

Calories 45 per Serving Total Fat 0g Total Carbohydrate 10 g -Dietary Fiber 2 g = 8 net carbs per serving
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Sugar Free Pumpkin Pie Muffins

     Every year during the holidays my family requests these pumpkin pie muffins. They are Rick's favorite and apparently they are also Declan's.

     Having family members that are allergic to various foods makes coming up with recipes that everyone enjoys a bit of a challenge. THM has made more options available with the use of specialty ingredients such as almond milk, coconut flour and sprouted flours as well as being friendly to type 2 diabetes that runs both on Rick's side and mine.

Pumpkin Pie Muffins

These are made with sprouted whole wheat flour and sugar free sweetener which makes them wonderful for not spiking blood sugars and satisfying the craving for sweet baked goods.

The recipe:

Pumpkin Pie Muffins

Printable Recipe

1 15 oz can pumpkin puree
1/2 cup sweetener that measures 1:1 with sugar or 8 tsp of Pyure Organic Stevia
2 TBS brown sugar sweetener or 1 TBS homemade brown sugar replacement
1/3 cup egg whites
1 tsp vanilla extract
3/4 cup almond milk
2/3 cup sprouted wheat flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

 Preheat oven to 350 degrees. 

Spray the cups with cooking spray. ( Paper liners make it difficult to remove the cupcakes.)

Mix the pumpkin, sweetener, brown sugar replacement, eggs, vanilla extract and milk. 

 Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 

Fill each muffin cup.

Bake for twenty minutes and let cool for twenty minutes. 

Remove cupcakes from pan and chill in the fridge for 30 minutes. 

Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 6 cupcakes.

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