Low carb rice

Low Carb Rice. Have any of you tried the different konjac noodles and rice? They are definitely different than wheat noodles or than either brown or white rice! It’s great that they are 0 carb! And they are fairly simple to prepare.

The first time I tried konjac noodles, though, I was NOT impressed! I ate them, but I don’t know that I wanted to eat them again! Now, I love them! Whether that’s because they grow on you, or because I’m learning how to better prepare them, and what dishes I like them in, I’m not sure.

I’ve frequently used the noodles, but I’ve still been having a hard time with the rice. This recipe features the rice, cooked with a very small amount of brown rice! And, I think it does the trick! I feel like I’m eating a plate full of rice, although I’ve only used 2 Tablespoons! And perhaps it’s all in my mind… but it tastes so much more like rice! 😊

Here is a link to my store, to the konjac rice I sell.

Miracle Rice

If you are following Trim Healthy Mama, this could be used as an S Helper. Or you can use it in an E. You would need to have another carb source in your E meal, as there is not much from the rice. You will want to be aware that this has a full E allowance of oil, so if you are going to have any other fat in your meal, take that into consideration.

Low Carb Rice:
1-8 ounce package Miracle Rice
1 cup water
2 Tablespoons dry brown rice
1 teaspoon coconut oil
1/4 teaspoon salt

Instructions:
Drain and rinse konjac rice well. Transfer to a small saucepan, and add the other ingredients. Bring to a boil. Turn down to low and let simmer till the brown rice is cooked and the liquid is gone.

That’s it! Top it how you like! Hope you enjoy this!

Low Carb Baking Mix

I didn’t set out to make a copycat version of the Trim Healthy Mama Baking Blend. I love their mix… in most things I have tried it in. If you prefer something ready made, I have their great blend for purchase! Be sure to take advantage of my flat rate shipping and stock up on other goodies, too!

Baking Blend

But, it is just more pricey than oat fiber or coconut flour. So, I always tried to use those more, saving the THM baking blend for special recipes. So, when developing my Cinnamon Bun Cake:

Cinnamon Bun Cake

And my Cinnamon Buns:

Cinnamon Buns

I measured and mixed several different flours when creating them. The only difference in the buns over the cake was the addition of almond flour. It didn’t change the batter texture, but it gave a sweet flavor and a nicer crumb to them. For those that are nut free, I believe you could leave out the almond flour and this should still work well!

First, let’s talk coconut flour! I have always used the coconut flour from Bob’s Red Mill. And I was very happy with it. I order it in a 25 pound bag, but I ran out eventually. And… I bought some from Wal-Mart! I hated it! Course, heavy… and about twice the amount of fat as Bob’s Red Mill. Using the right coconut flour makes a big difference in this mix and the baked goods you make from it. 😊

Next, what fuel is it? I am not sure. I am going to use it as a light S. I think it could squeeze by as a FP, because oat fiber and collagen have no fats or carbs, coconut flour and flax are low, but then there’s the almond meal. (You could definitely decrease or leave out the almond flour) Not much, and I think you could squeeze by in a FP, especially if you only used a 1/4 cup of the mix, but because I hate to crunch numbers… I’ll keep it to S or not tell you if I use it for FP! 😉😉

Low Carb Baking Mix
1 cup oat fiber
1 cup coconut flour
1/2 cup golden flax meal
1/2 cup collagen
1/2 cup almond meal
2 Tablespoons glucomannan

Instructions:
Mix all together well, and store in a jar or container.

I was surprised how well it subs for the THM Baking Blend. It seems to sub out equally. I have made the Nuke Queen’s Bread with success in the oven.

Here are the chocolate chip muffins from the Trim Healthy Cookbook. Can you tell which is made with the THM blend and which is mine? I can’t either.

Corn Tortillas

Low carb option for a corn tortilla! This is a variation of my first wrap recipe:

Wraps

It uses a little masa harina flour, but just a little for flavor. The recipe makes 4 corn tortillas. Which I figured is one serving. If you are following Trim healthy mama, I would use these in an S.

I’m hoping my friend Susanna and I can get together and make her yummy authentic enchiladas, so we can share that recipe with you next! Susanna was born and raised in Mexico! And her food is yummy!

Here is the plate she served me at her house a week or so ago.

She used regular corn tortillas, but I’m hoping we can sub mine! 😉

Corn Tortillas

Ingredients:
Dry:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
1 Tablespoon Masa Harina (I used Bob’s Red Mill)
1 teaspoon glucomannan
1/2 teaspoon psyllium husks
1/4 teaspoon salt

Wet Ingredients:
1/2 cup water
1 teaspoon rice vinegar

Instructions:
Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ingredients. With your hands make a ball of dough and slightly flatten it into a round. Divide it into 4 pieces. Pat each into a round and then press each piece on a tortilla press between a plastic liner. Carefully pull back the top layer. Lay it on your hand and pull off the other layer. Transfer to a skillet heated on about the lowest temperature on the stove. Cook for about 1-2 minutes on each side. I used a cast iron griddle, but a non stick skillet would probably work, too.

What can you make with these and how would you use them?

Chicken Avocado Salad

I love how these ingredients meld for a light and lovely taste. My favorite way to serve this is wrapped in sushi nori sheets(seaweed). But, they would also be good served in my wrap recipe, or Wonder Wraps.

Here are my wraps:

Wraps

This is best served immediately, but I often have eaten the other half the next day. It does become watery/ juicy, though, the next day.

Serves 2

This would be a THM S.

Chicken Avocado Salad
1 avocado, diced
Lemon juice, up to 1/2 squeezed onto avocado
2 mini orange peppers, sliced
2 Roma tomatoes, chopped
1-12.5 can chicken breast, drained
1 handful of pine nuts
2 Tablespoons minced onion
Keifer, just a drizzle
2 Tablespoons olive oil
Handful of fresh basil, minced
Salt, to taste
Black pepper, to taste

Instructions:
Dice the avocado and toss in the lemon juice. Prepare the other ingredients as specified. Combine all ingredients and stir gently. Serve in your favorite low carb wrap. (I love the sushi nori seaweed sheets for this).

I made this recipe times 5 for my family of 13 at lunch. It was the perfect amount. We served it in the seaweed wraps. I believe my kids weren’t too sure what to think of those. I guess some things are an aquired taste. 😊

Peppermint Tea

My husband’s all time favorite drink! (Yes, I think he even likes this better than Dr. Pepper! 😳) Peppermint tea is easy to make, but it goes way too fast! I make two gallons at a time, as that is about what it takes for a drink, for one meal, for my family. The recipe here is for 1 gallon.

Here is the tea I use. You can get this from many grocery or health food stores. Or if you’d like to support my small business, you can order it from me. 😉 Make sure to take advantage of my flat rate shipping and stock up on some other things while you are at it! Like the stevia for sweetening this!

Peppermint tea, 40 bag, Celestial Seasonings

Peppermint tea
About 2 cups of water
7 tea bags
3/4 teaspoon THM stevia extract
More water to equal a gallon

Instructions:
Bring a couple quarts of water to a boil. Add the tea bags. Turn off the heat and cover. Let set for at least 1/2 hour. Remove and squeeze out the tea bags. Be careful not to break them! I do this by putting them into a cup and pressing them with a spoon. Pour the tea into a gallon size jar or pitcher. Add the stevia, then add water to fill the gallon. Chill.

We like to serve this over ice. image

I used to make this with 1 cup of loose, dried peppermint leaves. I find that these tea bags seem to be stronger, though.

I also used to, and sometimes still do, sweeten this with honey for my husband and kids. It takes a cup for a gallon.

Creamy Spinach Soup

With Indian Spices, this quick, fragrant, warm and creamy soup makes a great lunch with a side of bread and butter. (Low carb bread for those of us following Trim Healthy Mama). It is a thin, almost drinkable soup, but it is delicious!

Of course, this is a large recipe. You may cut it in half or further.

If you are following THM this would be an S.

Creamy Spinach Soup

1/2 cup coconut oil
2 onions, chopped
2 teaspoons minced garlic
Seeds from 8 green cardamom pods, optional
4-14.5 ounce cans chicken broth
12 cups fresh spinach
1 teaspoon cumin
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne or red pepper
2 teaspoons salt
1/2 teaspoon nutmeg
1 13.5 ounce can coconut milk
1 teaspoon glucomannan

Instructions:
Sauté the onions, garlic and cardamom seeds in the coconut oil. Add the chicken broth, spinach and spices. Bring to a boil and let simmer a bit till the spinach is cooked and wilted. Transfer to a blender (I used a vitamix) by batches and blend till smooth and creamy. Add the can of coconut milk and glucomannan to a partial batch and blend. Return all to the pot and bring back to a boil.

If you are not dairy free, you could always add some cream in place of the coconut milk. Maybe a cup?

Not Butter

I love a variety of foods. But, if there are two things that I really miss having, it would be bread and butter. Together. Following Trim Healthy Mama, we are taught to separate our fats and carbs. That means butter is ok. And so is certain bread.

I love butter, so that’s great! Until I start sneezing. 😒

And I’ve found I do best without gluten, too. 😒

Well, this recipe takes care of the butter problem for me! 😋

There are lots of great low carb recipes that this would be great on. Like the Nuke Queen’s bread by one of the authors of THM.

Not Butter
1 cup light olive oil (to prevent a strong olive oil taste)
2 Tablespoons grated carrots (for color)
1 teaspoon sunflower lecithin granules
1/2 teaspoon salt
1/16 teaspoon butter flavor
1 teaspoon glucomannan, optional
1 cup refined coconut oil (so there’s no coconut taste)

Put all the ingredients besides the coconut oil into the vitamix and run on high till the carrots are totally blended into the oil with no pieces left. Transfer to a bowl and whisk in the coconut oil. Place in the refrigerator to begin to harden, whisking periodically. When it has become creamy and like soft butter, spoon into molds or small containers. Store in the freezer. You can keep one in the fridge for using.

That’s it!

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No Bake Cheesecake in a Jar

I love having things prepared that can just be ready to grab and go! When I first made this recipe I was new to THM and pregnant with my 11th child/5th daughter. I was trying to utilize coconut oil in my food…since I hear it is supposed to be so good for baby! And me! I use the extra virgin coconut oil in this, which does have flavor, and which is ok with me. But you could always use refined coconut oil if you don’t like the coconut taste! My daughter likes this better with more gelatin. Really thick! I put this in pint size jars. But you could use cup size for more, smaller servings. Especially, if you aren’t a starving mama!

This would be an S if following THM. At 4 servings, the blueberries are right at the limit. But, easily fall into line if using smaller servings.

No Bake Cheesecake in a Jar
4 pint jars or 8-10 cup size jars
1/4 cup fresh lemon juice
3 Tablespoons beef gelatin
32 ounces 0% Greek yogurt
12 ounces cream cheese
1/2 cup coconut oil
1/2 Tbs. vanilla
3/4 tsp. THM stevia extract (this makes it ‘barely sweet’..still kind of tart. Feel free to add more stevia extract or Gentle Sweet or my powdered sweetener. http://lotsalittlelambs.com/powdered-sweetener/

Topping
2 cups blueberries
1 cup water
1 tsp. xanthum, guar gum, or
glucomannan
1/8 tsp. THM stevia extract

Instructions:
Heat the lemon juice to almost boiling. Stir in the gelatin. Add with all other cheesecake ingredients into the blender. Blend well and divide equally between 4 pint jars (or 8-10 cup size jars).

Topping:
Place blueberries (I used frozen)into a sauce pan. Blend water, stevia and thickener. Add to blueberries and bring to a boil. Divide equally into the 4 pint jars (or 8-10 cup size jars) on top of the cheesecake. Refrigerate till set. Enjoy!

I will admit that I sometimes don’t bloom the gelatin, but sprinkle it straight into the blender and blend well…. It is not the ‘proper’ way, but it has worked well for me. And it is easier!!

Check out the THM stevia and other products in my store!

Wraps

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Wraps!
These are simple, hold together well, are flexible, and are so nice to have ready made in the fridge to fill however you like. They make a great grab and go meal or snack at anytime!
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Each recipe makes one wrap. I just have each ingredient sitting on my work space, to the side, and mix and roll one at a time. I try to get the next one ready while the last is cooking.

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Oat Fiber Wrap
(This would be a FP on THM)
2 Tablespoons oat fiber
1 teaspoon glucomannan
1/2 teaspoon psyllium husk
Pinch of salt
4 Tablespoons water

Directions:
Mix dry ingredients.
Add water and mix. Will quickly set up. Form into a ball and flatten. Roll between 2 sheets of Saran Wrap till thin and flat. Cook on a heated dry cast iron griddle. (Something else may work, but this is what I used and it worked well.) Cook on one side till dry enough to flip, then turn and cook on the other side. That’s it! I like to make about a dozen, and store them in the fridge in a gallon size ziplock bag.

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Light Rye Wrap
(These have about 5 carbs each)
Use above recipe but ADD 1 Tablespoon rye flour to the above recipe. Below, is how I used these in an E meal. With beans as a carb source.
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Coconut Flour Wraps
Just replace the oat fiber with 2 Tablespoons of coconut flour! And follow the directions in the first recipe.

Edit: Thought I’d add a couple notes. Maybe I can add a video later, too. First, I roll these out really thin. They are bigger than a corn tortilla, more like a wheat burrito.

Second…have you checked out my store? It’s here on the same website as my blog. The link is http://lotsalittlelambs.com/shop I carry the oat fiber and the psyllium! And lots of other items, including some of the THM products! I also have a flat rate shipping. The payment method is not working right, but you can still place an order through my website and then pay me through PayPal. You can message me through Facebook or call me! Thanks!

Carrot Cake

This carrot cake is a companion recipe to my applesauce cake. It is my kids’ favorite of the two!

Carrot Cake

Dry Ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chickpea) flour
2/3 cup erythritol and 1 tsp NOW stevia extract,
OR 2/3 cup Pyure and 1/2 tsp THM stevia extract
1 teaspoon salt
2 Tablespoons cinnamon
4 teaspoons baking soda

Wet Ingredients (In Blender):
1 cup lowfat cottage cheese
1 cup pumpkin
1 cup eggwhites

Other Wet Ingredients;
1 cup applesauce
2 Tablespoons vanilla

Other Ingredients:
4 cups grated carrots

1 recipe of Lowfat Cream Cheese Icing
( next recipe on this blog 🙂 )

Instructions:

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Measure dry ingredients into a large mixing bowl. Put the cottage cheese, pumpkin and egg whites into your blender.

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Measure applesauce and vanilla into a small bowl. Grate 4 cups of carrots.

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Blend the contents in the blender until smooth. Add to the dry ingredients along with the applesauce and vanilla. Mix.

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Add the grated carrots and mix again.

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Pour into a 9×13 pan. (I use a glass casserole dish). Bake at 300 degrees for 1 hour and 15 minutes, or until cake is set in the middle, and a knife inserted near the middle comes out almost clean. This particular cake needs the lower temperature and the longer baking time.

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Remove from the oven and let the cake cool COMPLETELY before frosting! 🙂

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Make and frost with 1 recipe of my lowfat cream cheese icing.

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I cut this into 12-16 pieces to keep it within an E setting while following Trim Healthy Mama.

Enjoy! And plan to have a FP (Fuel Pull..a Trim Healthy Mama term) with this to complete your meal or snack!