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.

http://www.runamokmama.com/blog/runamok-mamas-quick-mix

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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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!

Biscuits, Beautiful Biscuits (FP ~ S)

Biscuits

Fluffy, Warm

Enjoying, Eating, Buttering, 

Fuel Pull, Satisfying, Rich, Golden

Melting, Drizzling, Pooling

Delicious, Joy
Butter

 ***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 Cup Baking Blend

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!

                                                                      

Thank you for shopping at the THM store through my affiliate link. Thankfully it costs you nothing extra, but it blesses me!! I also take sales through my personal retail store, message me through my facebook page for more information. :)


ENJOY!!

With Joy ~ Tina

Fluffkin Pie! (S)

Fluffkin pie? Fluffy pumpkin pie....mmmm....pie.....

I just love living the Trim Healthy Mama lifestyle. Look at what I can have for breakfast if I want.

**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!**

This lovely little pie is dairy free, gluten free, egg free...yet delicious. I decided to make a cinnamon pecan crust and top it with this delicious fluffy pumpkinny filling. Perfect for thanksgiving....or for breakfast.


Fluffkin Pie

Crust:
1.5 cups pecans (use 2 if you want the crust to go up higher on your pie plate)
1 teaspoon Sweet Blend
1/4-1/2 teaspoon cinnamon
3 Tablespoons melted butter (sub coconut oil for dairy free option)

Preheat oven to 325 degrees. Place all ingredients in food processor pouring melted butter on top. Process by pulsing until the pecans are broken down and coming together, but be careful! You don't want pecan butter!

Pour into a pie plate, pat flat and up the rim with fingers, bake for 10 minutes. Allow to cool.

Fluffkin:
1 15oz can cooconut cream (I buy at Trader Joes, or buy full fat, refrigerate, turn over and remove liquid, use solids left behind)
2 teaspoons Sweet Blend
1/2 teaspoon vanilla

Combine cream, sweet blend and vanilla in cold mixing bowl Whip until fluffy and light, set aside.

1 15oz can unsweetened pumpkin
1/2 teaspoon pumpkin pie spice
1 Tablespoon + 1 teaspoon Sweet Blend
pinch of salt

Combine ingredients in mixer until well mixed. Fold in the saved coconut cream until well, but gently mixed.

Pour into pie crust and refrigerate overnight.

Wouldn't it look beautiful in this??



 With Joy ~ Tina

This post contains an affiliate link to my Trim Healthy Mama Store! Your support is very much appreciated!

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
Ingredients:
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
Ingredients:
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

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.

Lunch
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.


Dinner
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! :)


Snacks
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

Dessserts
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

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

Ingredients:

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

Instructions:

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! :)