Rhubarb Pie Filling

This can be used for a pie filling (it would make two), or as a side on its own. I also use it in my rhubarb raspberry cake… recipe coming. πŸ™‚

If you are following THM, this would be a FP, so you can eat it with anything.

This makes a very thick, pie like filling. So, if you want it more runny, you could use less glucomannan.

Rhubarb Pie Filling
Ingredients:
6 cups rhubarb, cut small
1 cup water
2 Tablespoons vanilla
3/4 cup Pyure
3/4 cup xylitol
1 1/2 Tablespoons glucomannan
1/8 teaspoon salt

Instructions:
Combine the cut rhubarb, water, salt and vanilla in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the rhubarb and mix well.

Place into a sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to, to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And it should have thickened nicely like a pie filling.

Yum!

Red Rhubarb

I’m calling this red rhubarb, because you can make it with strawberries or cherries.

This would be great as a pie filling… if you have a piecrust you like. But, it is also great just as it is, as a fruit type side. Or a topping for bread.

If you are following THM, this would be a FP if using strawberries, or an E if using the cherries. Of course, cherries do not have enough carbs to be your full carb source, so you’ll need to include this with your E meal containing another carb source.

I used frozen strawberries. When they thaw, they make their own juice, so the 2 cups of sliced strawberries had juice to the top. If you use fresh, you may want to press or mash them a bit to get the same volume. No air spaces in those two cups! Rhubarb is measured loose.

Make sure you mix the glucomannan with the sweeteners well, before adding to the “fruit”. You don’t want big blobs!

Red Rhubarb
3 cups Rhubarb, cut into small pieces
2 cups small cut frozen (thawed) strawberries in their own juice.
OR: 1 can unsweetened cherries in their own juice, each cherry cut in half
1/3 cup Pyure
1/3 cup xylitol
1 Tablespoon glucomannan

Here are the cherries I used.

Instructions:
Combine the cut Rhubarb and berries or cherries in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the fruit and mix well.

It should look like this.

Place into a small sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And should have thickened nicely like a pie filling.

Raspberry Yogurt

Simple to make. And much cheaper than buying flavored!

I used the Greek yogurt that comes from Costco in two to a box.

If following THM, this is a Fuel Pull! That means you can have a serving in any setting! πŸ™‚

Raspberry Yogurt
Ingredients:
32 ounces of 0% Greek yogurt
1/2 cup frozen raspberries
1/2 cup hot water
1 Tablespoon Gelatin
1/4 cup Pyure
1 Tbs. vanilla
1/2 teaspoon glucomannan

Instructions:
Soften the gelatin in the water. Put the raspberries, softened gelatin, and the rest of the ingredients EXCEPT for the yogurt in the blender. Blend well. Combine the blended ingredients with the yogurt in a bowl and stir well. Place in small containers or canning jars if desired!

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. πŸ˜’

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

Well, this recipe takes care of the butter problem for me! πŸ˜‹

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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Chocolate Peanut Butter Sauce

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

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

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.

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