Oil Of Joy: March 2016


Sunday, March 27, 2016

BAM Donuts!!! Egg, dairy, gluten, nut free delicious E!

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What's a mama to do when she is craving donuts with her morning tea?
I loved donuts before THM, and since THM, being egg free, I was really missing them.
I kept thinking how lovely it would be to sit and sip my tea with a delicious donut.

IDEA!! Make the Bust a Myth (BAM) cake (page 298 of the Cookbook) using my allergy friendly tweaks and pour it in my donut pan!!! Serious moment of genius creativity!

I did add some cinnamon, a teaspoon because I love cinnamon.

I also ground up some Super Sweet Blend and made powdered sugar and lovingly dusted the tops of my donuts with the sugar and then a sprinkle of cinnamon.


Truthfully, they would be great just out of the oven, warm and soft. They don't need anything extra. 
However, that little sprinkle of sweetness just made my heart happy. :)

These will be made often and enjoyed frequently. Thank you THM for making donuts possible in my life while I am still working toward my weight loss goals.

With Joy & Donuts ~ Tina

If you are looking for a good donut pan, I bought two of these, which the recipe made a perfect dozen in them:


Tuesday, March 15, 2016


This is one of TWO big things I am working on!! I am just so excited about this!!
This is a collaborative effort from many of the THM bloggers you are already very familiar with!

We have put together ONE Facebook page where you can go and find recipes by fuel type or even by allergen!

ALL of these recipes are tried and true! We have either created them ourselves or use the recipe in our own home and KNOW it's worth sharing with you!

Please, click through and join us over on Facebook for this exciting one of a kind forum!!

We have some awesome GIVEAWAYS to celebrate this incredible gathering!!
You can find the giveaway information on A Home with Purpose Site!

THM Blogger Test Kitchen (unofficial, but smokin' hot!)

With joy~ Tina :)

Tuesday, March 1, 2016

Chizza Pizza - THM S - Low Carb!

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Pizza seems to be one of those foods I can never quite get right. Without eggs and too much dairy, of course no wheat and I would prefer not to use nuts, the crusts are never exactly what I am looking for......making pizza, while delicious, never quite as satisfying as I would like.

I had seen crusts made with meat around the internet, but I didn't want a hamburger patty with pizza toppings either. I wanted something more like a crust....so I thought I would give it a try in my own way!

Chizza Pizza came to be! I decided chicken instead of beef, milder flavor, picks up the flavorings better. Let's the toppings shine! I played around a little and the result was a hit with my whole family. They are my official taste testers, when they love it, that's when I know it's ready for the blog.

I would love to hear what you think of Chizza Pizza if you give it a try!

I would like to offer my dairy free readers some options:

Taco pizza! Top this crust with a thin layer of refried beans, or salsa, then top with olives, seasoned hamburger, onions, peppers, jalapenos, bake it up and top with fresh tomatoes and shredded lettuce!
BBQ pizza! Top with a schmear of on plan BBQ sauce (from the book), red onions, shredded beef, oinions and garlic.

On to my basic Chizza crust!

2 pounds lean ground chicken (mine had only 5 grams of fat per serving!)
1/8 cup of Baking Blend (or substitute that works for you)
1 teaspoon garlic powder
1 teaspoon dried minced onion
2 teaspoons dried basil
2 teaspoons dried oregano
salt and pepper to taste

I used a jelly roll pan for baking this, something with a lip is important so you don't have drips.

Preheat oven to 350 degrees.

Mix ground chicken with the baking blend and spices. Spread chicken mixture thin to edges of the jelly roll pan, creating a little lip around the edges if you would like it to resemble more of a pizza crust.

Bake for approx 20 minutes, until the chicken is cooked through.

Remove from oven, but leave it on!

Now top your Chizza! We used no sugar added spaghetti sauce, mozzerella, turkey pepperoni, onions, peppers and some shavings of parmesan. Pop back in the oven for about 10-15 more minutes to allow toppings to get hot and if you are using cheese, let it get all melty and wonderful!

With Joy ~ Tina :)