Oil Of Joy: September 2015


Thursday, September 10, 2015

Chicken Enchilada Casserole ~ E Can easily be dairy free!

**Please note, this post contains affiliate links! Any purchase made through them helps support my blog and my family. Thank you for blessing us with your purchase!**

Oh ladies, this is so yummy! In my house we L~O~V~E Mexican food, we could eat it pretty much every day! Tacos, taco salads, burritos, fajitas, guacamole etc etc etc.....it's just all so lovely and delicious!

A while back I ran across this recipe for an Enchilada Casserole, it was TOTALLY off plan, but looked so amazing, I decided it needed to be THMified!

Personally, I am not a huge fan of canned enchilada sauce, so although this is an extra step, in my opinion it's totally worth it. I have an OLD La Leche League cookbook that I found this recipe in years ago, I have adapted it to fit within both our allergy needs and THM.

Enchilada Sauce
1 Tablespoon oil of choice (olive, coconut, you can omit if you'd like)
2 Tablespoons chili powder
2 Tablespoons sprouted brown rice flour (you can use regular and still be on plan here)
2 Cups water
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt

Combine all ingredients in a saucepan, whisking to make a smooth sauce, and bring to a boil, turn down and simmer for 5 minutes stirring frequently with a whisk.

Chicken Enchilada Casserole
Serves 8
2 cups uncooked sprouted brown rice (you can use regular brown rice)
4 cups water
salt to taste

2 cooked chicken breasts
1/2 a small onion diced into medium/small pieces
1 can fat free refried beans
1/4 cup frozen corn (yes, it's on plan in garnish amounts!) :)
Low fat shredded cheese optional.

Combine rice, water and salt, bring to a boil, turn down to a simmer and cook until down approximately 45 minutes.

While the rice cooks you can start the enchilada sauce, chop the chicken and onions.
When sauce is finished cooking add the refried beans, chicken and onions, stir well to combine.

When rice is finished add the enchilada sauce mixture and combine well. Spread in to a 9x13 baking dish, I topped mine with 1 cup of shredded low fat cheese and 1/4 cup frozen corn sprinkled over the top.

Bake at 350 for 30 minutes until bubbly! I am serving this with a side salad, chopped carrots, grape tomatoes and snap peas would also be a great and easy side with this dish.

With joy~ Tina

Monday, September 7, 2015

My Weekly Meal Plan!

I am not sure I will be able to do this for you every week at this point, but I do plan to post one as often as I sit and make a plan. Truthfully, I would LOVE to post this every week, it helps me so much to stay on plan when I have a plan! So for now, I will do the best I can and post my meals with links when I do make time to create this.

Breakfasts - always egg free:
FP - Big Boy Smoothie - I will make mine with strawberries, I plan to have this twice this coming week
FP- Overnight oats with blueberries - recipe coming soon! I plan to have this twice as well.
E - Cinnamon rolls....I am HOPING to have a recipe for this one!
S - Goat yogurt with berries and walnuts, I will have this twice this week.

S - Beef hot dogs with cauliflower and shredded cheddar cheese
S - Leftover Taco Salad
S - Salmon fillet with sauteed cabbage, I will have this twice this week.
S - Sandwiches on Just Like Grandmas Rolls and lean deli meat, lettuce tomato, bell pepper slices. I will have this twice this week.
FP - Leftover Cabbage taco soup, I will have this twice this week.

S - Taco Salad
E - Sloppy Joes
FP - Chicken breasts cooked on the BBQ (I always buy a large family pack and cook them up for quick additions to snacks or meals) broccoli and cauliflower side dish
FP - Fat Burning Cabbage Tortilla soup - I am adding some of that chicken we will BBQ this week to this meal. I can then turn it into an E buy slicing and baking corn tortillas, or adding cooked brown rice OR an S by adding avocado, cheese and sour cream, or goat cheese for a more allergy friendly version. I will decide that night what I am in the mood for.
E - Chicken Enchilada Rice Casserole with a salad (recipe coming soon!)
E - Slow Cooker Chicken Quinoa Chili (be sure to omit S ingredients to keep this an E), salad
We will be planning to eat dinner out one night this week, YAY! :)

S - Goat Yogurt with berries, I will have twice this week for snack just like for breakfast
S - skinny chocolate I will have twice this week
E - Banana Zucchini Cake I will have three times this week

FP - Cookie Bowl Oatmeal with Strawberries I will make a double batch and have this twice this week
S - Chocolate chip cookie bar, I will have this twice this week
E - Zucchini Banana Cake, I will have this twice this week (it makes a big pan)
S - Cheesecake berry crunch, I make it with goat cheese!

I use the Trim Healthy Mama Oat Fiber in my Chocolate Chip cookie bars, personally I have found it to be the best of all oat fiber options and the only one to be certified gluten free! I also use my preferred sweetener, Sweet Blend by THM in my cookies as well. Best flavor! I have just started playing with the Gentle Sweet and hope to have recipes coming out soon! So far, I LOVE it!
If you are interested in trying it, I would appreciate your purchase through my affiliate link, it costs you nothing extra, but helps me create more yummy goodness!
Shop at Trim Healthy Mama!

With joy ~ Tina

Thursday, September 3, 2015

Zucchini Banana Cake - a scrumptious E!

**Please note, this post contains affiliate links! Any purchase made through them helps support my blog and my family. Thank you for blessing us with your purchase!**

 It's certainly zucchini season around here, a sweet friend of mine gave me a HUGE one and so far I have been making zucchini brownies with it....and I still have a lot left! I also happen to have several bananas that needed to be made into something wonderful so I decided, let's put them together and create a lovely cake!

I baked this today while dinner was cooking and had to run out right away when it was done. It wasn't until I got back home and the cake was fully cooled that I cut off a little slice and gave it to my daughter....she's always one of my official testers....I waited...she proclaimed, "THIS TASTES LIKE WHAT YOU USED TO MAKE!"

I love that kind of reaction, I love it when I THMify a food to the point that it's so delicious my family wants it just as much if not more than the old sugar and fat laden goody. (My old cake was made with flour as well, which we don't eat anymore due to sensitivities.) So, I am so excite to share this with you. I am thinking this is a great dessert or even a wonderful breakfast on the go! It would be a good idea to add a little trimmacino or my London Fog tea to make sure you are getting enough protein with it.

Egg free, dairy free, wheat free, nut free!

On to the recipe!!

Zucchini Banana Cake (E)
Serves 4


1-1/2 cups oat flour
1/2 cup oat fiber
a slightly heaping 1/4 cup of Sweet Blend
2 doonks stevia optional if you like it sweeter
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon salt

1-1/4 cups on plan milk
2 teaspoons flax meal
2 teaspoons vanilla
1 teaspoon apple cider vinegar
1 medium to small ripe banana
1/2 cup shredded zucchini


Preheat oven to 350 degrees.
Combine the first 8 ingredients well. I use a whisk to make sure they are well combined and free of lumps.

Combine all the wet ingredients EXCEPT the zucchini, place in blender or I used my large cup in my magic bullet. Blend until all is combined and banana is smooth. I think I did it for around 20-30 seconds. Add wet to dry and NOW add in the shredded zucchini. Stir until all combined.

I poured this into my 9x9 baking pan that is non stick so I didn't need to grease it and it came out BEAUTIFULLY!
Bake for 45 minutes or until done.

With joy~ Tina

***Note, this post contains affiliate links...which means when you purchase by clicking on my link, I receive a small commission and it costs you nothing extra! It blesses my family and helps me bring out more yummy egg free recipes! Thank you so much! :)