Passover is almost here!

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How can I stay on plan for Passover?

Is it your goal to stay on plan for the upcoming holiday? For me personally, I do my very best to stay on plan for holidays, but there are a few foods I will enjoy a bite or two of because they only come around once a year.

My goal is to inspire us all to make healthy and delicious choices as we remember this season of deliverance. My suggestion to you would be choose a fuel type, either go low fat for an E option or low carb for an S option. We will do an S option, although I would guess I will land in crossover territory and I am very OK with that.

My family is involved with a home fellowship. For years now we have hosted a seder in our home for our wonderful group. One tradition we enjoy is having a sleepover with all who wish to stay. We remember the command that the Israelites were not to leave their dwelling place on that fateful night. In the morning, the men of our group assemble breakfast for everyone. This one tradition has made many wonderful memories for our family.

Our menu traditionally consists of these basics:

Lamb - which my husband roasts outside on our freshly cleaned barbecue (YUM!)

Barley side dish - I usually find a new recipe each year, I do this to remember this is the season of the barley harvest

Charoset - my friend makes this, and now she is a THM with me....so I will add a link or two to some recipes that will work on plan

Vegetable side dish - this also varies year to year, I now keep it to FP vegetables so it is light and doesn't add more fuel to an already full meal

Matzah - of course. I am gluten free, I am hoping to make Raye's oat matzah recipe this year and buy boxes for the people who are not on plan - Here is a pin for her recipe: https://www.pinterest.com/pin/130182245455426724/
Make plenty so you will have it all week to snack on!
Here is a link to Raye's Place Blog where she has lots of wonderful recipes.

Matzah brittle. That's just bad news folks. Move along...there is nothing to see here (My kids COUNT on this each year, it is their favorite....there is probably a way to THMify it, maybe something I can work on over the next year, a good goal.)

Of course all the elements of the seder are always included as well. Our guests always arrive with many dishes to add to the meal. The above are my basics.

Charoset: I have found other recipes at Elana's Pantry that I have enjoyed. This is a link to her charoset recipe, to make it THM I would sub liquid stevia and some orange extract for the orange juice and goji berries or unsweetened cranberries would work as well. This would be a crossover with the apples and nuts.
I wonder if you could use that zucchini in place of apples trick here...I bet it would work. Maybe I will try it and let you know!
http://elanaspantry.com/charoset/

Side Dish: I have made this Nutty Barley Bake from Taste of Home in the past and everyone loves it. It is definitely a crossover and I reduced the butter greatly, it is way too much. I used a tablespoon and it was plenty. It will be on my table this year as well.

Dessert: Cheesecake berry crunch would be a wonderful dessert that could be made in larger batches and placed in dessert goblets.
I have made these No Bake Coconut Crack Bars by Chocolate Covered Katie and they are delicious! I did the sub recommended of water and stevia, and it worked perfectly. I think next time I would add a teaspoon or two of gelatin to the liquid to help them hold together even better when cold. In addition, to give these that traditional chocolate covered macaroon flavor, I would put a layer of skinny chocolate on top! This would be a delicious S dessert and easy to make!

Now, after the big night how do we continue to stay on plan without our MIM's and cupcakes? We are going to need some inspiration!

I am thinking my menu will look something like this:

Breakfast:
*Overnight oats, I use goat yogurt in mine, it makes a yummy and quick FP breakfast
*Jennifer Griffins Warm Chia Porridge S - in the time it takes to make my tea, my breakfast is also ready!
*Goat Yogurt and berries is my quick and easy on the go breakfast.

Lunch:
*Just like campbells tomato soup with grilled cheese...WAIT! No bread! Here's my trick, I plan to make the oven flax crackers which contain no leaven, but make it thicker and use as bread! YUM!
*Rice and beans with chicken breast - burrito bowls! Quick, easy and inexpensive. This is also something my kids love. I make up a batch of pico de gallo, a large batch of dried beans and a quadruple batch of sprouted brown rice at the beginning of the week and we have an instant meal on hand!
*Salad - I love tossing together a wonderful S salad, with avocado, olives, loads of veggies and a protein source. I often pick up a pound or two of lean deli meat to chop up and toss on top. So quick and so easy. My current favorite dressing is homemade "honey" mustard.

Dinner:
*Lamb Meat loaf with mashed fauxtatoes and gravy. A nice salad on the side
*Spaghetti and italian chicken sausage sauce over spaghetti squash. If you can do dairy, its delicious to add mozzarella to the top and place under the broiler to melt and brown a little.
*Sloppy joes over sweet potatoes, a large side salad or broccoli on the side.
Here is my recipe adaptation: http://anointedwithoilofjoy.blogspot.com/2015/04/e-meal-sloppy-joes-in-crockpot.html
With ground beef if I rinse and watch portions of very lean its an E, or ground chicken breast. I may make this a crossover, or use shredded chicken. All great options.
*Chicken cashew lettuce wraps (sub on plan sweetener) - I will make brown rice for the family, I will do a lovely veggie stir fry with ginger and sesame oil
*Unstuffed Cabbage Recipe - this ones a hit in our home. I think I will add in some not naughty rice to round it out.
*Amish Cabbage Patch Soup - sub in on plan sweetener. I will make this for erev Shabbat so I have plenty of leftovers for Shabbat. http://www.food.com/recipe/amish-cabbage-patch-stew-390884
*Big Mac Salad
(I got a deal on ground beef, so we are using it up this week!)

Dessert:
*Cheesecake Berry Crunch - I make this with goat cheese that comes in a log from Costco, it works great and I can tolerate it!
*Tummy Tucking Ice cream with skinny chocolate drizzled on top
*Skinny Chocolate! Here is my favorite recipes: http://thenewlighterlife.com/trim-healthy-mama-skinny-chocolate-3-different-ways/ Remember, 1/3 of the recipe can be had per day!
*Coconut crack bars I have linked above
*Big Boy Smoothie - a favorite always!
*Fudgy No Bakes - I cant have peanuts, so I sub in some cashew butter and they come out rich and decadent! http://sherigraham.com/trim-healthy-mama-fudgy-no-bake-cookies-s

If you've made it all the way down here, I would like to share a little of my heart with you. This season of deliverance is so meaningful for me. Each year as I clean my home of leaven I prayerfully also search my heart for the spiritual leaven that has taken root and needs removal. God has shown us numerous times how what is in the natural exists also in the spiritual, so our daily tasks are not mundane, but can be elevated to holy acts before the Lord. Searching my home, reading ingredients and washing to remove that which is forbidden is a blessing. It is a time of drawing near and asking God to show me His will and ways in my life. It is a time of removal and surrender of things not of Him in my heart and soul. In addition, this season reminds me of His strong arm of deliverance. He has carried me through many trials in life, He is truly my deliverer. He has parted the waters of chaos and death in my life and brought life forth when there was nowhere else to turn. I love Passover, I love coming together with our fellowship family and remembering what God has done for Israel in the past. I love seeing the pattern of His redemptive and protective arm recurring season after season, year after year. I love having hope for whatever the future may hold, I know I can trust Him because He is faithful, He is consistent and He has shown Himself to be a good Abba to His people.

                                                                       
I hope you have a most blessed Passover season. The Lord bless you and keep you, may He make His face to shine upon you and give you His Shalom.

With Joy ~ Tina

Chocolate Cupcakes....drool..... (S)

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Oh!! So exciting!! I did it! I came up with a wonderfully delicious, holds together, tastes moist and chocolatey CUPCAKE! Who doesn't get all jazzed about a cupcake?

I decided to make these ones simple, frosting free, I did add a few chocolate chips, which are totally optional, to this batch. These are the real deal in mine AND my families opinions. Everyone here loves them, even my teen son who can and does eat everything! He's my scale, if he says its delicious and asks to eat my THM treats, I know I have hit it with a recipe. This ones a big hit!

I am so excited to share this with you! This recipe is EGG free, dairy free, almond free, gluten free, sugar free....it's just amazing. It could use a little protein if you're having it as a snack, but for dessert after a good protein rich dinner, it can stand on it's own. Or it can stand with another cupcake, because I definitely have two. Yum.

Chocolate Cupcakes - S
Makes 12 regular size cupcakes

Ingredients:
1/2 Cup Cashew Flour (Almond would work)
1/2 Cup Flax Meal
1/2 Cup Oat Fiber (THM brand is certified GF)
1/2 Cup Coconut Flour, make it a slightly rounded cup
1/2 Cup THM Sweet Blend (any other sweetener I suggest doubling)
2/3 Cup Cocoa Powder
4 Doonks THM Stevia
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Cups on plan milk of choice
1 Single Serve Container UNSWEETENED apple sauce (4oz)
2 teaspoons vinegar
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine dry ingredients in large bowl, mix well with a whisk. Combine liquid ingredients. Add liquid into dry and combine well.

If you would like to add chocolate chips, Lily's are on plan, I add about 2/3-1 cup to the batter at this time and fold in.

Prep pans with liners, grease or if you are using a silicone style, no prep is necessary. Distribute the batter evenly between the 12 cupcakes. Bake for 35 minutes.
Allow to cool at least 10-15 minutes before removing from pan. These need a little time to set up. I have topped with a dollop of whip cream, coconut cream, slim belly jelly. They would make a fabulous trifle, or even cut in half and fill with cream and eat like a fabulous sandwich!

I have found a wonderful frosting glaze recipe, it would go FABULOUSLY on these cupcakes and is dairy free! Dairy Free Chocolate Sauce
When it sits in the fridge for a few hours it turns into a thick frosting! YUM!
Cool and enjoy!!

With Joy ~ Tina

Cut out cookies! Thumbprints! Snickerdoodles! S- HAMANTASCHEN!

*I originally wrote this post up for Purim, however, I realized that so many are missing out on this awesome and versatile egg free recipe. It makes a variety of great cookies that work all year round!*

***This post contains affiliate links. Thank you for using them as you help me to purchase more ingredients to produce more yummy and allergy friendly recipes! <3***

We are SO CLOSE to Purim, which means Passover is coming right behind, which means, I am pushing thoughts of deep cleaning out of my head as I type.

For now, I will enjoy the celebration from the book of Esther, remembering the great deliverance God has done for His people in the past so many times and promises to continue doing into the future. Right up until that great day when Messiah COMES! May it be in our lifetimes.!!

On to the recipe! This is an adaptation of the Trim Healthy Mama Holiday Cookies from the December E-Zine. I made these allergy friendly for my families needs. These are egg free bites of lovely deliciousness! They don't crumble, can travel to a fabulous party and be shared with everyone!

You can sign up for the E-zine right here: http://trimhealthymama.us7.list-manage.com/subscribe?u=cd8c5e8ceb3d298b702027eeb&id=e2d5d2a313


THM S Hamantaschen

1 stick of butter softenend
2 flat Tablespoons sweet blend (if you using any other sweetener you will need to double)
1/2 teaspoon vanilla
1 Gelatin Egg = 1 Heaping teaspoon gelatin mixed well with 3 Tabelspoons cool water
pinch of sea salt
3/4 Cup cashew meal (or any nut/seed meal should work)
1/2 Cup oat fiber (THM brand is certified gluten free)
1/2 teaspoon baking powder

Cream the butter and sweetener. Add in the gelatin egg and vanilla, mix to combine.

Combine dry ingredients in a separate bowl. Mix well.

Add dry to wet, mixing until the dough comes together. Form into a ball, place in plastic wrap and put in the fridge for about an hour.

Roll out, to somewhere between an 1/8-1/4" thick. A little thicker holds its shape better while baking. Too thin and they tend to wilt.

Cut circles, I used a 2.5" diameter cookie cutter.

Place on a parchment lined baking sheet and add about 1/2 teaspoon of filling of choice. I used a no sugar added jelly, you could do a thick slim belly jelly, make a sugar free poppy seed or even toss in a few chocolate chips!

These cookies also work great as thumbprints, traditional cutout, and I even rolled them and made them into snickerdoodles! This is a very versatile recipe!

For Thumbprints, I just rolled the dough into small balls, pushed my thumb in and added about a 1/2 tsp or so of on plan jelly. Bake!

For cutouts, I just rolled this dough out, you could add almond or other extracts for a flavor change as well during the mixing portion. Just cut with cookie cutters. We have done this for hanukkah! Bake!

For snickerdoodles, my husbands favorite, I rolled into balls, made a mixture of sweet blend and cinnamon, rolled into the mixture and placed on a baking sheet. Took the bottom of a glass and smashed them flat. Bake!

Bake at 350 degrees for 12-15 minutes.

My cookies did take 15 minutes. They are delicious! I hope you enjoy them too!

Happy Purim!


With joy ~ Tina

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:
http://www.theharmanfamily.org/journalhappenings/blueberry-scones-the-thm-way

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

Chocolate chip cookie bar! Egg free deliciousness!!

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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

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:

• Overnight oats (E), the recipe I usually use is not coming up for some reason (note to self, always write them down!) however this link is super simple and you can add sweetener or fruit etc to doctor it up some. http://abeachcottage.com/2012/06/overnight-oats-mason-jars.html
• Big Boy Smoothie, a yummy FP way to start my day!
• Strawberry Shortcake (E) - heres my recipe: http://anointedwithoilofjoy.blogspot.com/2015/01/strawberry-shortcake-delicious-e.html
• Tofu Scramble (S) (I only have this on occasion, I use sprouted organic tofu) http://anointedwithoilofjoy.blogspot.com/2015/01/egg-free-s-breakfast-scramble.html
• Goat yogurt and blueberries. (S) I defrost about 1/2 cup of blueberries and mix with vanilla stevia and goat yogurt. I also enjoy a sprinkle of walnuts on top.
• Oatmeal. (E)Simple, inexpensive, healthy E. I often have my healing skinny London Fog with this to boost the protein content. http://anointedwithoilofjoy.blogspot.com/2014/11/london-fog-healing-protein-tea-oatmeal.html

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.

Dinner!

• 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

S - Breakfast - egg free, dairy free, yet full of delciousness! Warm Chia Porridge!

 

 

On my perpetual hunt for filling and delicious S breakfasts that are egg free as well as dairy free, I remembered I should share with you all Jennifer Griffins Warm Chia Porridge! This is such a wonderfully quick and easy breakfast, making my busy homeschool life a little easier. Today I made mine chocolatey delicious by adding in a heaping Tablespoon of cocoa powder, a pinch of salt and a doonk of stevia. If I am not making a protein side of any kind I also add a scoop of protein powder. I mix all the dry together in my bowl then add hot water. Which is wonderful, since I am also warming that hot water for my morning cup of tea.

This particular morning I added a few frozen strawberries I warmed in the microwave, smashed and poured on top. I rounded this out with some chicken breakfast sausages I made up on Monday morning. Fun tip, make the whole package and be ready for the week! Then I only have to wash the pan once! My mason jar is filled with my yummy London Fog healing tea. This fabulous breakfast is a wonderful satisfying S meal, loaded with protein and healing foods.

With joy~ Tina