Oil Of Joy: November 2015


Saturday, November 28, 2015

My THM Cookbook Tips and Tweaks for the Allergy Mamas

Hello mamas!

Don't you just love the new cookbook? It has been a HUGE hit in my home. My family is loving the recipes so far! Since those of us who deal with food allergies, I thought I would work my way through the recipes as I can and create a resource here for you with my personal tips and tweaks. As much as I would like to help everyone with all different sensitivities, I am not able to, so this resource will be coming from my main issues which are eggs, wheat, some dairy, almonds, sunflower seeds and peanuts. Be sure to check back here regularly, I plan to keep updating this as I work on each recipe.

First, I use this recipe to replace the THM baking blend, I sub in hazlenut flour for the almond called for, I would imagine just about any nut or seed flour would work so you can fit this to your needs.


I feel this mix works very well as a direct sub for the THM Baking Blend, but I am able to customize it to fit my food sensitivities! There are many other wonderful mixes out there, I just feel this one has been a very good sub for the recipes in the cookbook.

I am not able to give you full recipes from the cookbook here because of copyright laws and well its just not the right thing to do. :)
So please, buy the cookbook if you don't already have it! It's so worth it!!

I will add pictures as I am able! I sure hope you find this list a blessing and again, check back often, I plan to update as I am able!

With Joy ~ Tina :)

On to the recipes!

Page 275 - Brainy Blueberry Muffin- The baking blend is a gamechanger for egg free mamas. As soon as I saw it in person I knew it was going to work so well for subbing in S recipes! I was so excited!! My sub for this and the MIM recipes when using homemade or purchased baking blend  is a chia egg. So simple, I heat up my tea kettle, I measure out 1 Tablespoon of chia seeds, add in 3 Tablespoons of hot water and let sit for a minute or so to allow it to thicken. In the dish I am making my MIM I first put the coconut oil in, I then pour my hot chia egg over the oil and stir to melt. Then I add in the rest of the ingredients adding in the frozen berries, if using, last. If your muffin is too dry, add in a Tablespoon or so of water to get to a mixable, but not watery consistency.  Works fabulously! (note, without egg, these never come out as fluffy and large as one made with egg, but this still comes out great and muffin like!!)

Page 283 - Chocolate Banana Muffins - I made these dairy free by using the applesauce sub listed in the recipe. For the eggs, when I combined all the wet ingredients, I added in 2 teaspoons of flax meal, mixed together and allowed it to sit for a few minutes to thicken a bit. I also subbed in 3/8 of a cup of sweet blend as my family loves it! (Sorry, that's the only photo I had of the muffins, pictured above is the Strawberry milk page 438 which I love with the muffins for breakfast, and the Stovetop Granola Crunch page 254, so yummy!)

Page 332 - Chocolate Berry Wedding Cheesecake - Oh mama. This cake is wonderful. This was the shining star at our thanksgiving dinner this year. I decided we would try this using the goat cheese  from Costco that comes in logs. This allowed the folks who are dairy sensitive in my family to enjoy this, cream cheese would not work for our family. So, I used 22oz of goat cheese in place of the cream cheese called for. For the eggs I subbed in 1/2cup of sprouted tofu. I placed the tofu in my blender with 2 Tablespoons of coconut milk and whirred it up. I then used between 6-8 Tablespoons of coconut milk to thin out the mixture while mixing it up in step 2. Mine didn't pour into the crust so much, it was a bit thicker, but still came out amazing!! For the crust, I used 1/2 cashew meal and 1/2 coconut flakes and followed the basic recipes on pages 323-324 of the cookbook.

I also made slim belly jelly on page 478 and I made this AMAZING chocolate sauce from Simply Healthy Home. http://simplyhealthyhome.com/dairy-and-sugar-free-chocolate-sauce/

That sauce recipe is a keeper for about a thousand other things...like eating off a spoon. :)

Page 177 - Super Salmon Patties - My family loves this dish, it's also very quick and easy. This one calls for eggs, I use a simple and basic chia egg, basically 1 Tablespoon chia soaked in 3T warm water until thickened. Depending on how much salmon I use, I use 2-3 of these just like called for in the recipe. I have also made this with the oat sub suggested and tonight I made them with the Run AmokMama baking mix sub. Came out great as usual!

Page 298 - Bust-a-myth banana cake - Oh, this is a YUMMY cake! My daughter was thrilled and said it tasted just like the banana bread I used to make! YAY! That's high praise, as in my pre THM life, I would consider myself a pretty good baker. :) (Part of why I needed THM, lol)

This cake calls for both eggs and greek yogurt, neither of which I or my daughter can have. In place of those I used 1 cup of applesauce and 2 scoops of collagen. Worked beautifully. This cake is a keeper! I have another banana cake on my blog here: Zucchini Banana Bread. Which is also yummy and quite a versatile recipe! So now you have some yummy options! Enjoy!

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Friday, November 20, 2015

S - Stuffing ~ Dressing ?? Delicious for sure! Egg free, Gluten Free

*This post contains affiliate links. Using them costs you nothing extra but does give me a little kickback from the THM store. Thank you for your support, I truly love bringing you allergy friendly yummy recipes that help us all achieve our THM goals!*

I call it stuffing whether or not I stuff it in my turkey. Some folks call that dressing. Dressing is what I put on a salad. So stuffing is the bready, buttery goodness that makes me feel like it's Thanksgiving. It also makes my tummy incredibly happy.

Personal secret I will share....I was a carb junky pre THM. My thanksgiving plate consisted of lots of carbs. The perfect plate had mashed potatoes, stuffing, cranberry sauce, gravy and a nice fluffy roll. No turkey. That was a waste of precious tummy space for more carbs. Ugh....it makes me a little nauseous now to even think about the overload. Carb coma for sure.

Today it is MUCH different! I now enjoy some chicken breast (since turkey tends to give me sinus issues, weirdest reaction ever), I make a low carb cranberry sauce and this will be my first year to have an on plan stuffing! I am SO excited! Of course, it meant a huge sacrifice for me, I had to make a trial batch so I could share this with you before thanksgiving. Oh the struggles of blogging....(although sometimes the struggle is real when I mess up, lol)

This is a very basic recipe, you can jazz this baby up with some chicken or beef sausage, more herbs and spices etc. I like the basic simple kind of stuffing. It's what I grew up with...it tastes like Thanksgiving to me. Oh, and theres a good amount of butter...which makes this not dairy free...sorry folks if you are looking for that sub, perhaps refined coconut oil and some butter flavor?

Now, I also must say, it is HARD for this very amateur blogger/photographer to get a good picture of stuffing that doesn't resemble something like kibble. Sorry about that, you will just have to trust me, besides, stuffing isnt really pretty anyway, right? RIGHT!


On to the recipe!!

First you need to make a batch of Just Like Grandmas Rolls

Now, after they have completely cooled, or maybe even make the rolls the day before, chop them up into cubes as best you can. Place them on a baking sheet and broil for between 8-12 minutes until they are pretty much dry.

Basic Holiday Stuffing:

1/2-3/4 cup butter (you decide how buttery you would like this to be)
1 onion chopped
4 celery stocks chopped
2 teaspoons poultry seasoning
3 teaspoons rubbed sage
1 teaspoon thyme
salt and pepper to taste
approx 1-2 cups chicken broth (this can vary depending on how dry or moist you like your stuffing)

Preheat oven to 350 degrees. In a dutch oven melt that beautiful butter. Saute your onions and celery until soft. Add in your seasonings, including salt and pepper. Stir in your dry "bread" cubes and coat them well with that seasoned buttery goodness.

Begin to add your broth, mix well, continue to add and mix until you have achieved the desired texture.

I know some folks like theirs quite soft, others like a little more texture, like me. So I have left you some variables here to play with, enjoy the art of making a wonderful stuffing!!

Pour your stuffing into a baking pan or just bake in your dutch oven if it is oven safe. Bake in a 350 degree oven for 30-45 minutes. Oh the smells are heavenly!

Happy Thanksgiving! I will share my cranberry sauce recipe with you early this week!!

With Joy ~ Tina

Y!ou can find my store HERE!

Wednesday, November 4, 2015

Biscuits, Beautiful Biscuits (FP ~ S)

Fluffy, Warm
Enjoying, Eating, Buttering, 
Fuel Pull, Satisfying, Rich, Golden
Melting, Drizzling, Pooling
Delicious, Joy

 ***Please note, I have affiliate links in this post, I thank you in advance for helping me bring more yummy egg free creations to you through your support! I also have an affiliate link to the THM store on the right side of my blog!***

I just made up a poem (a diamante to be exact, even if it is not technically perfect) about biscuits just for you. :)
I felt these deserved a poem, because they're beautiful and delicious and 2 of them are just inching in to the Fuel Pull category. However, if you want another one, just think of it as an S. A very Satisfying S. Enjoy these with butter, slather on some slim belly jelly....dip it in soup....mmmmm.....

These beautiful little biscuits are egg free!! They can be dairy free! These DO use baking blend and I do not know how to sub for that, I am sorry. Since I am unable to use the THM brand (I have a sensitivity to almonds) I made Run Amok Mamas version, it's wonderful! I subbed hazelnut flour for the almond.

Unbelievable Baking Powder Biscuits
Makes 6 biscuit
Serving size 2 for FP (edging close to an S)

1/2 teaspoon salt
3/4 teaspoon baking powder
2 Tablespoons hard butter (very cold, straight out of the fridge) **
1/2 cup on plan milk of choice
4 Tablespoons water

Preheat oven to 425 degrees
Combine dry ingredients. I use a cheese grater and grate my cold butter right into the dry ingredients. Mix until combined. Add milk and water, stir just until combined, but don't over stir!
I use a scoop and scoop out 6 beautiful biscuits. I use a baking sheet that has air in between two layers to help prevent burning. To keep from sticking I also use a Non Stick Silicone Sheet, or you can use parchment paper.

Bake for 18-20 minutes until just starting to get golden on top.

** I am sure you could cut in some coconut oil here for the butter, if you want that butter taste, add a little butter extract/flavoring to the liquids.

                             My favorite baking sheets are this style, they help prevent burning!


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With Joy ~ Tina