Oil Of Joy: February 2015


Tuesday, February 24, 2015

Blueberry S Scone - egg free! (Cranberry/orange baking blend variation too)

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These came out like quite lovely! I am so excited! I have used this recipe in the past:

And I always enjoyed it...but it wasn't quite right. I find that S baked goods are often more crumbly or always trend toward an under baked texture. I am not a fan. Even though these were quite yummy as written (using a chia egg), they were still not quite what I wanted.

Did I perfect them today? Maybe not perfect, but these ones are SO CLOSE! They may take time to play with or perhaps you can put your own spin on them. Either way, they are delicious, yummy, I can pick one up and eat it and it doesn't crumble from my hands. I could pack on in a baggy and take it to snack on while running errands. Perhaps I will play again with my changes someday, for now, I am quite happy with these results. I also wanted to get this recipe out to you so you can enjoy and play with it as well!

S Blueberry Scone

1 Cup cashew flour (or any nut flour of your choice)
3/4 Cup Oat Fiber (not flour)
1/2 Cup protein powder (I use THM Whey or Nutribiotics Vanilla Brown Rice)
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons THM sweet blend
4 Tablespoons Butter grated into the dry ingredients on a cheese grater

1 Gelatin Egg (I am sure a flax or chia would work, but it may not hold together the same as with a gelatin egg)  My gelatin egg was made with 2 tsp gelatin + 6 Tablespoons water, stir and let gel up a bit
1 teaspoon vanilla extract
1/4 cup on plan milk of choice (may need to add a little extra to bring it together)

1 cup blueberries or mixed berries

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Mix dry ingredients together then grate butter into the dry and combine.
Mix liquid ingredients including gelatin egg together.
Add wet to dry, when mostly combined add in 1 cup blueberries.
It will be dry and crumbly, pinch some dough together if it holds together you have enough liquid.
Pour this mess out onto your parchment and form into a circle by pressing it together.
It should completely come together, then cut into 6 slices and separate on parchment.

Bake for 25 minutes!

Cranberry orange baking blend version!

Ok! I decided to mix it up today! I wanted to try making these same scones but using the THM Baking Blend!  I use RunaMok Mamas DIY mix so I can sub out the almonds for hazlenuts.

So, I made the recipe above EXCEPT! I replaced the cashew flour, oat fiber and protein powder with 2 cups of baking blend. I then (using a zester) grated the peel of a whole orange over my mixed dry ingredients so the orange oils would also go into my mix. Stirred that in.

In place of 1/4 cup of milk, I used 1 cup of on plan milk of choice.

In place of 1 cup of blueberries, I added 1 cup of frozen cranberries.

Mix well, I had to get my hands in here to get it to come together. Follow instructions above!

With Joy ~ Tina

Monday, February 16, 2015

Chocolate chip cookie bar! Egg free deliciousness!!

 ***Notice! I have posted affiliate links below. If you choose to purchase through my affiliate link, I will receive a small kickback from your purchase. It costs you nothing extra, and blesses me ABUNDANTLY! Thank you! *****

ON to the COOKIES!
I won't go into a lot of chatter. This post has been worked on all day long and people are waiting!
This is egg free, almond free, wheat free and although I have not tried it, I would imagine you could cut the butter out and sub in coconut oil to make it dairy free. I would suggest adding butter flavor to give it that yummy flavor.  This is an adaptation of this recipe: http://reachinghigherdaily.blogspot.com/2014/10/chocolate-chip-cookie-bar-thm-s.html

I'm sure these could be made into individual cookies as well, the batter is thick, just like a traditional cookie. I just prefer the ease of bars.

Chocolate Chip Cookie Bar  - S

1/2 Cup THM sweet blend (or 1 cup of Truvia)
4 doonks of THM Stevia
1/2 teaspoon black strap molasses
2 sticks of butter softened
2 Gelatin Eggs = 10 Tablespoons water + 3 teaspoons Beef Gelatin
2 teaspoons vanilla
1/2 teaspoon caramel extract
1/2 cup Cashew Meal 
1 cup oat fiber
1/4 cup protein powder (I did use THM whey and I have also used Nutribiotics brown rice, both worked great)
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon Xanthan Gum
1 cup dark chocolate chips or Lily's stevia sweetened chips

Preheat oven to 375 degrees

Combine water and gelatin, mix well, allow to bloom, keep stirring occasionally as you work.

Cream butter and sweetener.
Add Gelatin egg, vanilla and caramel flavorings, mix well.

In a separate bowl combine the cashew meal, oat fiber, protein powder, baking powder, salt and xanthan gum.

Add dry to wet ingredients. When combined, add in chocolate chips, mix only until they are combined into the dough.

Put dough in a 9x13 baking dish and spread to fill the entire pan. I either use greased fingertips or a spatula. It's sticky, but it will spread and fill the pan. Lick your fingers when done. It's delicious already and there are no eggs to worry about. Lick mixing paddle and spatula. :P

Place in oven and bake for 20 minutes until top is golden.

Allow to cool completely or they will not hold together. These are a favorite around our home, I hope you all love them as much as we do!!
With joy ~ Tina

Monday, February 9, 2015

A key to my success...meal planning!

Every blogger has a post on meal planning, I figured I would share what I have found helpful on my Trim Healthy Mama Journey while dealing with allergies.

Usually, I don't really plan much more than what dinners we will have each week. That helps me with grocery shopping and our budget. For lunches, I usually eat leftovers from dinner the day before. It again saves money, as well as time.

Breakfast is tough. Without eggs, it is just hard. I have many days where I am wandering my kitchen whining away first thing in the morning angrily pulling a pot out and cooking oatmeal. Again.
I decided two weeks ago to try planning a bit more. Just to see what would happen. It's how I started the plan...why not go back to the beginning again?
Turns out, I like it! I like the ease of knowing what to eat, that I always have the food on hand and I am wasting less. I used this planner: http://sherigraham.com/thm-friendly-editable-menu-planner-15-styles-free-download
You can type right into it online!! I think that is SO COOL! I can edit it on my computer, print it out ready to go. As I plan, I also keep a paper nearby and I make my grocery shopping list.
Now I figured I would share with you my meals and snacks from the last two weeks! I know sometimes that is very helpful. I am egg free, peanut, almond and sunflower seed free. I don't eat turkey much, I keep dairy low (and only have a few options).
Here are my breakfasts I have had for two weeks, many are repeated so I only list once:

Now for Lunches!
  • Chana Dahl (E)- delicious and inexpensive meal, I always make plenty at dinner to have leftovers for quick lunches
  • Better than Campbells Tomato soup.(FP) I use coconut milk in place of the cream called for. Works great and tastes delicious. A friend of mine added basil leaves, it was fabulous. If I have it on hand I will add a sprinkle of goat gouda or cheddar. Flax crackers made into bread makes a great side with this soup.
  • Giant salad! I buy or purchase pre washed salad greens so I have salad in seconds. I top with whatever veggies are in my crisper. I also will keep either lean deli meat or will boil up a couple Hebrew National hot dogs on the side. EVOO and balsamic round this out nicely.
  • My other go to lunch is a salmon patty or a chicken breast patty. I find them frozen unbreaded and they make a wonderful quick lunch. I also keep a container of chopped cabbage in my fridge. A quick sautee and I have lunch. I can also have these protein sources over salad if I like.

  • Chana Dahl (E), crockpot in the morning, dinner is ready to go by evening! I use the recipe in the book. Always makes plenty!
  • Chorizo Chicken bake (S), this was just so so. If you really think you want to try it...I'll post the link. But I can not endorse it as a great dish.
  • Meatballs (S) - oh my goodness. Love meatballs. Im using this recipe: http://www.kalynskitchen.com/2006/02/beef-and-sausage-meatballs-in-tomato.html
    I am changing it up by adding in chicken Italian sausage, omitting the eggs all together subbing oats for the flour and using sheeps milk parmesan on top. You could omit all together. We will have this over spaghetti squash. I have yet to try it..it's coming up this week!
  • Burritos (E)- open a can of vegetarian refried beans, I add garlic powder, salsa and a little on plan milk to thin them out. I made these tortillas, which I plan to blog about soon, but my first batch weren't too pretty to look at. http://www.the36thavenue.com/gluten-free-quinoa-tortillas/
    The whole family LOVED these! For the burritos I then load them up with beans and lettuce, tomatoes and the family adds in cheese and avocado. You could also add shredded chicken breast which I also frequently do as well.
  • Chicken Taco Soup (FP) - this was yummy! http://www.gracefulabandon.com/taco-soup/ I added chicken breast to make it FP, it was great. The family could add corn chips, you could also add baked blue corn for an E or if you can do dairy, sour cream, cheese and avocados for an S.
  • Chicken Fajitas (FP). These are FP if you watch the oil portion when making it. Or add corn tortillas for an E or add cheese, olives, avocado for an S. http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html This is on the menu tonight! I like to make a simple brown Spanish rice.
  • Falafel waffles! (E) Im using this recipe for the falafels, subbing ground oats for the bread crumbs. http://ohsheglows.com/2012/07/16/falafel-with-a-twist/     Our plan is to make them in the waffle maker, just for fun! Big salad and BBQ some chicken breasts to go with this. I'm excited to try it, I LOVE falafel!
  • Cabbage patch soup, (S) quick, inexpensive, plenty of leftovers and the whole family loves it! Sub on plan sweetener and that's it! http://ohsheglows.com/2012/07/16/falafel-with-a-twist/
  • This is one of my new favorites: Sweet and Sour Chicken! (E)SO SO SO EASY! http://mrscriddleskitchen.com/sweet-n-sour-chicken/ Quinoa or brown rice to go with it and you will be throwing elbows to save some for leftovers to have for lunch!
  • Last on my menu plan this week is hamburgers! (S) I love mine in a lettuce wrap, I make a large batch of non starchy veggies, usually broccoli or cauli or a mix of both. Top with butter, or if you can have cheese that's always delicious.

Desserts - my favorite meal of the day!!
  • Chocolate chip cookie bars (S) - I make them egg free...and they are amazing. I have not yet written the post...but I will get on it very soon, I PROMISE! This makes a big 9x13 pan, so we have these for dessert several nights in a row.
  • Strawberry Shortcake - this is an E - so be sure to have the 3 hour separation from dinner unless you have had a FP dinner.
  • Skinny chocolate and oven roasted cashews. Just a handful with a cup of tea, yummy and decadent. (S)
  • Texas sheetcake. (S) So delicious. I use her grain free option in this recipe:
    The applesauce does up the carbs, you can use coconut cream to keep it an S. I do not make the frosting option, it's too thick with the coconut flour. I make a slim belly jelly and drizzle on top. YUM!! http://www.foodiefiasco.com/healthy-texas-sheet-cake/
I certainly hope you find this list helpful, more than that inspirational. You can also plan out meals and snacks, helping you to stay on plan. I would also like to encourage you, no matter the food allergy you are dealing with, you can make Trim Healthy Mama work for you.

With Joy ~ Tina