I really love soup…I especially love soup when it comes together quickly, like this chili does!
If you use canned black black beans, or cook them from dry and have them ready to go, this is the ultimate 30 minute or less meal for a busy night.
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Do you need an easy low-carb, and low-fat, loaf of bread, and sometimes you just can’t wait to order the mix, or you run out at the last minute? Yeah, me too!
I’ve been seeing a lot of posts with Trim Healthy women asking for a DIY version of our favorite easy bread mix, and so I went to my kitchen to begin testing, because I love a good baking challenge these days.
It took a few tries, but it totally paid off!
I made this bread mix from a similar ingredient profile to that of the Trim Healthy version, so this loaf has a similar fuel source and ALL the details are below! Man, I LOVE this lifestyle!
**I have included links to the products mentioned in the recipe below to make it more convenient for you to find them. If you choose to make a purchase through these links, I may receive a small commission, at no additional cost to you. This blesses my little, large, family and allows me to continue to make free recipes available here for you to enjoy.**
Mix all dry ingredients together very well. This can be mixed in advance for even faster, and more convenient bread-like baking. Preheat your oven to 375 degrees Fahrenheit.
Put 1 1/3 Cup egg whites and 3/4 cup cool water into a blender and have it running on a low setting while you pour the dry ingredients into it. Let it run for an additional 30 seconds on low, and then pour it into a prepared loaf pan. I prepared mine with parchment paper to make it come out cleanly for the cooling process.
Bake at 375 degrees Fahrenheit for 1 hour in a preheated oven. Turn the oven off once the timer goes off, without opening the oven door, and allow it to sit in the oven for an additional 20 minutes while the temperature comes down some. Then, remove it from the oven, and the pan (parchment makes this part a SO EASY) and allow to cool on a cooling rack, completely before cutting into it.
** I got 18 slices, approximately 1/4in thick off of this loaf. 1/12th of this recipe is right at the limit for fat in a fuel pull meal on the Trim Healthy Lifestyle plan, so keep that in mind when you are using this in an E or FP setting. **
I have an Easier Easy Bread recipe too if you are out of egg whites, or don’t enjoy keeping them around.
Do you need an easy low-carb, and low-fat, loaf of bread? Yeah, me too!
I’ve been seeing a lot of posts with Trim Healthy women asking for a DIY version of our favorite easy bread mix, and so I went to my kitchen to begin testing, because I love a good baking challenge these days.
It took a few tries, but it totally paid off!
I made it easier, because it is completely shelf stable, AND only uses WATER as the liquid. How much easier could it get, right?
**I have included links to the products mentioned in the recipe below to make it more convenient for you to find them. If you choose to make a purchase through these links, I may receive a small commission, at no additional cost to you. This blesses my little, large, family and allows me to continue to make free recipes available here for you to enjoy.**
Mix all dry ingredients together very well. This can be mixed in advance for even faster, and more convenient bread-like baking. Preheat your oven to 375 degrees Fahrenheit.
Put 1 3/4 Cups of water into a blender and have it running on a low setting while you pour the dry ingredients into it. Let it run for an additional 30 seconds on low, and then pour it into a prepared loaf pan. I prepared mine with parchment paper to make it come out cleanly for the cooling process.
Bake at 375 degrees Fahrenheit for 1 hour in a preheated oven. Turn the oven off once the timer goes off, without opening the oven door, and allow it to sit in the oven for an additional 20 minutes while the temperature comes down some. Then, remove it from the oven, and the pan (parchment makes this part a SO EASY) and allow to cool on a cooling rack, completely before cutting into it.
** I got 18 slices, approximately 1/4in thick off of this loaf. 1/12th of this recipe is right at the limit for fat in a fuel pull meal on the Trim Healthy Lifestyle plan, so keep that in mind when you are using this in an E or FP setting. **
Do you have some Gluten Free Sourdough Discard that you need to use up?
Are you craving cake?
Did you know that sourdough and cake could be in the same sentence?
Go ahead and make this delicious chocolate cake that I created just so I would have a place to use all that amazing discard for my family, from those baking days that my timing is just off and I miss my baking window.
Blend water, butter and 2 eggs in a blender until smooth and frothy. Add all other ingredients and blend until glossy and smooth. Pour into an 8×8 baking dish, and Bake at 350 for 30-35 min.
**This recipe serves 8 to keep the carb count down so that this can fall into an S setting on the Trim Heathy Plan. If you have a larger piece you will end up having a crossover.**
Do you love a little Ethiopian flatbread, but need an easier, truly gluten free, and faster way to make it? Oh GOOD, me too!
This recipe relies on the fact that you already have a Gluten Free Sourdough Starter, but if you don’t you can find one here or join the waiting list to be notified of my next Gluten Free Sourdough Workshop.
**I have included links below to help you source your ingredients, and if you decide to make a purchase through them, I may receive a small commission at no additional cost to you. This helps me to continue to provide free recipes on my blog, and blesses my little, large family
Mix all the ingredients for the sponge together well, and place in a safe spot for 7 hours or overnight. Make sure this is covered by a light cloth.
Once 7 hours has passed, or overnight, you can make the injera. Mix the sponge with a spoon, throughly. Use a heated, non-stick, pan like this you will begin cooking the flatbreads by pouring 1/4 Cup of the sponge batter (which will be very thin) into the pan and swirling it around until the bottom is covered.
Do this quickly and don’t have the pan so hot that it will burn, so start at below “medium” and adjust from there. Once the bottom of the pan is covered, set it on the burner and cover with the lid and allow to to cook.
You will see lots of bubbles forming on the top and you will cook it on ONLY this one side until the top is dry to the touch. Use a spatula to remove from the heat and set on a plate. Continue this process until all the batter is cooked.
Place all ingredients into the blender, here is the one I used, and blend on high until it is creamy and emulsified.
If you follow the Trim Healthy Plan, you can have up to 1/2 Cup of this in a Fuel Pull setting, as written. 1/4 Cup in a sipper.
***If you cannot tolerate sunflower seeds, you can use any nut or seed butter in place of this ingredient for a crazy easy DIY dairy free milk recipe. Some ideas include tahini, hemp butter, pumpkin seed butter, almond butter, even peanut butter. The final 2 options(almond and peanut butter) would, obviously, NOT be nut free, so use them at your own discretion. And, you would need to calculate the fat for your new variety of butter, to see how it fits into your Trim Healthy Plan. If you cannot tolerate sunflower lecithin, you can leave it out, you will just need to shake it up before you use it.***
This oat-free spin on my Gluten Free Sourdough English Muffins, is hearty in structure and has a very earthy taste due to the buckwheat flour.
My large family really enjoy buckwheat bread-like products, and these are one of their favorites!
I have included links to products we use below. If you purchase something through the links, I may receive a small commission at no additional cost to you, which helps me continue to provide free recipes like this, and support my little, large family.
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Ingredients:
1 1/2 Cups Buckwheat Flour, we get ours from here or here
1/2 Cups Gluten Free Sourdough Starter, or if you do not have a mature starter and would like to purchase some of mine dry, you can go here.
Pull unfed, active sourdough starter out and mix with the water and the buckwheat flour. Let it sit for 4-12 hours, I have let it sit 24 hours and it still worked well. Mix in the remaining ingredients. Let sit another 30 minutes to let the Baking Powder and Baking Soda activate fully. Preheat the oven to 350 degrees Fahrenheit Prepare the baking sheet with Aluminum or parchment, and wide-mouth mason jar lid rings. Or, use a silicone muffin top pan. Spray lightly in the rings with cooking spray. Fill to just under the top of the rim with the rested batter. Bake for 25-35 minutes Pull from the oven and let them sit and be cool enough to pull the muffins out of the rings without burning yourself. Let fully cool before you cut into them. These are compatible with an E meal on the Trim Healthy Mama plan, keeping it to 1 with room for some fruit, or 2 with no additional carb sources.
This is a simple recipe for quick gluten free bread, that an allergy mama can use.
I do not own a microwave, so if you make this I would love to know how long you cooked it, and how it worked for you, so these are made in a mini waffle iron. Because I own six of them, you know I have a large family, I mix these up in three small bowls and do the top and bottom at the same time.
***I have linked some of the products we used below. If you choose to make a purchase through any of these links I may receive a small commission at no extra cost to you. This helps me continue to create free content, and support my little, large family.***
Mix all dry ingredients, and then add the wet. The batter should be looser than a microwave muffin batter, but not soupy. Have a mini waffle iron, or two, hot and ready. Spray lightly with coconut cooking spray(or any other you can use). Add half the batter to the waffle iron, and cook for about 5 minutes until browning and cooked through. Then, add the other half to the waffle iron and cook he same way.
***This is a fuel pull bread on its own, but keep an eye on your added fat if you are using anything other than the Creamy Dreamy Hemp Protein Powder in your baking blend, because it could tip you into a light S or crossover on the Trim Healthy Mama plan.***
I used to be a bit of a jerk when I was a teen…a Soda Jerk, that is! Yep, I worked in an old-fashioned soda shop for 4 years.
Hand-dipped shakes, floats, fries, and hand-made burgers were my whole world there. I made al the things, and the recipes are forever etched into my brain. My kids were pretty impressed when I made them a shake for one of their birthdays this year with huckleberries that we had picked ourselves in the woods.
Almost all of these things I used to make, I have been able to recreate on our gluten free lifestyle, and this shake has been on my list for some time to make a recipe for my THM Lifestyle, because it was my absolute favorite from when I worked at the soda shop.
Think of the best vanilla-flavored shake you have ever had, and then add a bit more vanilla, and you have it!
Peel the banana and freeze it the night before. You need this to be frozen solid. Then add it and all other ingredients to the blender, except the protein powder of your choice. Blend until smooth and free of banana or ice chunks. Add your 1/4 Cup of protein powder and blend until fully incorporated.
As a mom of 7, I love a good skillet meal. If it includes potatoes, then my whole crew is excited too!
With the addition of potatoes back into the Trim Healthy Mama lifestyle, thanks Pearl and Serene, we are finding all the ways to use these little buddies in new and healthy way.
I have included links to some of my favorite products below. If you choose to purchase something through the links provided, I may receive a small commission at no additional cost to you. This helps me continue to provide free recipes and content here, and support my little, large family.
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Ingredients:
2lbs 96% ground meat, or rinsed heavily with hot water after cooking to release extra fat after cooking for any higher fat content ground meat.
Cook, and rinse if necessary, ground meat. Boil the diced golden potatoes, and drain. Then, add all ingredients to the same pot as the meat and cook until heated through.
life in the treehouse 