Yellow Curry Rice

Made with rice and riced cauliflower, you don’t notice the cauliflower, but it seems like you get more rice! This serves about 12. If you are following Trim Healthy Mama, this is an E, and your serving size is about 2 cups, or 1/12 of the recipe. If you would like a larger serving, you can use more meat, or an extra head of riced cauliflower, or both! 🙂

Yellow Curry Rice

2 cups long grain brown rice
4 cups of water
3 pounds lean ground turkey or deer meat
1 huge onion, or 2 small onions
28 ounces frozen pepper strips
3 Tablespoons coconut oil
1 medium/large head cauliflower, riced
4 cups of corn
Yellow curry powder
Salt, and red and black pepper to taste

Instructions:
Combine the water and long grain rice in a pan, and bring to a boil.

20160405_143247~3
Turn to low and simmer till holes appear in the rice, and there is still a little bit of water left.

20160405_143324~2
Add the riced cauliflower on top of the mostly cooked rice. (I make the riced cauliflower by pulsing by batches in my vitamix.) Cover with a lid and let set for about 30 minutes to finish cooking the rice and to steam the cauliflower.

20160405_150313~2
While the rice is cooking, brown the meat in a large skillet.

20160405_150620~2
Add the coconut oil, chopped onion and frozen peppers.

20160405_143032~2~2
(Here are the frozen peppers I used).

20160405_152911~2~2
Cook till the onions and peppers are soft.

20160405_153534~2~2
Add the corn, cauliflower and rice, and generously sprinkle with curry.

Add salt and black and/or red pepper to taste. Taste and adjust spices.

20160405_152332~2
Here is the curry powder I used.

20160405_154340~2

Here is another variation, that cuts out the corn and rice, to fit in a THM S. It is my least favorite of the 3. But, the kids seemed to like it. You really taste the cauliflower, so if you are not a cauliflower fan, this may not be for you.

Use ground beef if desired. I used 5 pounds.
Replace rice with riced cauliflower. I used 2 heads.

20160418_115649~2
Replace corn with diced yellow squash. I used 4 red bell peppers, quartered and sliced, instead of the frozen peppers. (I got them on sale!).
Drizzle extra olive oil over when adding curry powder and spices, if desired.

Instructions:

20160418_170159~2~2
Similar to above, but I sauteed the cauliflower with the beef after it was cooked. And sauteed the veggies in a separate skillet. Then added everything all together with the spices.

20160418_174629~2~2~2

Finally, here is a third variation! My original way of making this would have been off plan, according to THM, but still a good healthy meal for kids or those not needing to watch their carbs/weight. And while I can make this for my kids, I can at the same time make my smaller, single serve counterpart, that can be a FP or an E.

Cook a pan of rice. (For kids)

Boil 2 packets of konjac rice. (For me).

Saute onion(s), and 1-4 peppers in small amount of coconut oil. Reserve 1/2 cup sauteed veggies for mine. The rest is for the kids.

In a large skillet fry several pounds of ground meat. (For kids).

In a small skillet, cook 1 chicken breast in water. Then turn into ground meat using vitamix. (For me).

In a big skillet for kids: Combine hamburger, sauteed veggies, corn, and enough rice to fill pan. (I often cook a big pot, use what I need, and have the rest to feed them for breakfast, or whenever the next day..) Add yellow curry, salt and pepper(s) to taste.

In a smaller skillet, combine the ground chicken meat, reserved sauteed veggies, boiled and drained konjac rice, 1/2 cup of rice, about 1/4 cup of corn, and yellow curry, salt and black pepper and or red pepper.

That’s it! Hope you enjoy!

Gluten Free Pancakes

I will give you my huge recipe first, which feeds my family of 13! Although, if you were making these just for yourself, and trying to stay within the carb limits of THM…it would serve around 30! 🙂 My kids have pretty healthy appetites! Following the huge recipe, are recipe amounts for 8 Trim Healthy Mama size servings, and then, I’ve even included the single serve recipe amounts! 🙂

Gluten Free Pancakes (large family recipe)

Dry:
6 cups oat flour (I grind rolled oats in the vitamix!)
1 cup coconut flour
1 cup quinoa flour (I also grind this in my vitamix)
1 cup garbanzo (chickpea) flour
1/4 cup baking powder
1 teaspoon salt
1/2 teaspoon THM stevia extract

Wet:
24 ounces or 3 cups Greek yogurt
3 cups egg whites
6-8 cups almond milk or water (start with the smaller amount, especially if using water)

Instructions:
Combine the dry ingredients,and mix.

(Now’s a good time to begin to heat your skillets. I use a medium low heat.. and adjust each skillet later as needed.)

Add the wet ingredients. Whisk well.

20160413_073149
Lightly spray your heated skillets (I use cast iron), with coconut oil. Or, if you don’t like using a spray, just get a small rag greasy with some coconut oil, and rub the skillets with it to lightly grease them.

I like to use a measuring scoop to dip the pancake batter. You can use any size for your family, but 1/4 to 1/3 cup scoops make a decent pancake for those following THM. (And you can have 2).

Pour (or scoop) some pancake batter into your skillet, fry till bubbly. Turn and fry the other side. Repeat till all the batter is gone! This will take awhile for this size recipe!

20160413_080738~2
He may not be a Trim Healthy Mama! But he will eat his Trim Healthy Mama’s pancakes!

Ingredients for smaller family:
(Or 8 THM servings)

Dry:
1 1/2 cups oat flour
1/4 cup coconut flour
1/4 cup quinoa flour
1/4 cup garbanzo flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon THM stevia extract

WET:
3/4 cup Greek yogurt
3/4 cup egg whites
1 1/2 – 2 cups almond milk or water

Single serve:

Dry:
3 Tablespoons oat flour
1/2 Tablespoon coconut flour
1/2 Tablespoon quinoa flour
1/2 Tablespoon garbanzo flour
1/4 rounded teaspoon baking powder (about 1/3 teaspoon)
Pinch of salt
Doonk of THM stevia extract

Wet:
1 1/2 Tablespoons Greek yogurt
1 1/2 Tablespoons egg whites
3-4 Tablespoons almond milk or water

20160413_083411~2
This is the single serve recipe. And pictured is my most often way of eating them. I heat up frozen blueberries in a little water. (Here I used 1 cup blueberries and 1/2 cup water). You could also sweeten and thicken them. But I enjoy them runny, and it is easy. I like how the blueberry juice soaks into the pancakes! 🙂

20160403_130126~2
Another favorite way to eat pancakes! It makes a good snack topped with my chocolate peanut butter sauce! lotsalittlelambs.com/chocolate-peanut-butter-sauce/

Chocolate Peanut Butter Sauce

20160403_125637~2

This is a chocolate peanut butter (no actual peanut butter) sauce or spread that is good on everything!

20160403_125800~2
20160403_131706~2

It is great on breads, or apples. Or you could just call it pudding and eat straight from the jar! 🙂

This would be considered a Fuel Pull (FP) if you are following Trim Healthy Mama. So, you can eat it with any fuel type!

Chocolate Peanut Butter Sauce

1 1/4 cup water
1/2 cup cocoa powder
1/2 cup defatted peanut flour
4 Tablespoons Pyure
4 Tablespoons oat fiber
1/2 teaspoon glucomannan
1 teaspoon MCT oil
1/4 teaspoon sunflower lecithin
1/8 teaspoon salt

Instructions: Combine all ingredients in the blender. I like to mix the oat fiber and the glucommannan together, first, to prevent globs. Blend well and transfer to a pint size container with a lid. I like to use a canning jar! Refrigerate. It will thicken as it chills.

20160403_130126~2

Strawberry Arugula Salad

This is a light and quick salad, with very little preparation time. It delivers the sweet strawberries accompanied with a punch and a tang!

I first made this salad soon after starting THM. I don’t remember specifically eating arugula before. And if I had, I don’t know that I would have liked it. I won’t forget the spicy flavor of it, now!

We were doing Farmer’s Market in our local town. And I often like buy some from the other vendors, or to trade my leftover (my kids’ that year) goods for some of their leftover goods.

Well, we ended up with arugula. It is very likely we ended up with strawberries, too.

And so, this salad was created when we got home. I was starving, and needed something NOW! 🙂

I bought a lot more arugula from that vendor that year!

Yesterday, I tried to find arugula in the produce department at Wal-Mart. All I could find was a 1/2 arugula/baby spinach mix. It seemed just as good in the salad, though.

1-5 ounce container made two salads. I had one and gave my oldest son one with his lunch. He proceeded to pick all the strawberries off (to eat seperately) and dump salsa on his salad! I guess he didn’t think strawberries belonged on a salad! Lol

Strawberry Arugula Salad

A couple cups of arugula, or arugula baby spinach mix
6 strawberries (or more…just stay under 1 cup)
A handful or so of sliced almonds
Balsamic vinegar

Cover the bottom of the plate with the greens. Slice the strawberries over top of the greens. Scatter the sliced almonds over the strawberries. Sprinkle balsamic vinegar on the salad.