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?

Applesauce Spice Cake

This is a recipe I developed a couple of years ago after starting THM, and it features quinoa, garbanzo (or chickpea) and oat flours! I think I ‘perfected’ it in 2014.

I wanted a gluten free, sugar free cake. And I wanted to use the flours THM classes as E. Particularly some of the ones I used in here! 🙂 (Anyone else ever get tired of coconut and almond flours?). 🙂 Besides, I am particularly partial to my carbs! 🙂

It is very easy to whip up! The baking time is long. But, it turns out nice baked longer at this lower temperature.

I have ground all 3 flours in my grain mill, before. Although, I don’t think the chickpeas are very easy on it, and it is probably best to buy chickpea flour already ground. I have also ground my oat flour from the groats. And ground quinoa into flour. I like being able to grind my own flour..minus the noise! That thing is loud!

Lately, however, since I am buying my garbanzo or chickpea flour, I have found that the vitamix easily grinds quinoa. And I have been grinding my oat flour from regular rolled oats in it, as well. This is a little quieter, less mess, and a bit easier!

I used erythritol and NOW brand stevia in this recipe when I first made it. But now, I generally use PYURE. Today I used PYURE + 1/2 tsp of the THM stevia.

Applesauce Spice Cake

Dry ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chick pea) flour
1/2 cup erythritol + 1 tsp stevia (NOW extract)
3 Tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon salt
4 tsp baking soda

Wet ingredients:
1 cup lowfat cottage cheese
3/4 cup eggwhites (about 6)
2 cups applesauce
2 Tablespoons coconut oil

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Instructions: Mix the dry ingredients together in a bowl. Place the eggwhites and cottage cheese in your blender. I normally don’t add the applesauce and coconut oil to the blender, but today I did. I forgot, but it’s ok!

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Blend the eggwhites and cottage cheese well in your blender and add with the rest of the wet ingredients to the dry ingredients and mix.

Pour into a 9×13 baking dish. I just use glass casserole dishes for my cakes! Bake at 300 degrees for 1 hour.

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I will cut this into 12-16 pieces and eat 1 piece as my source of carb fuel in an E (THM terms) setting. I like to have it with a shake to further fill me up! This would also go well as a dessert after a FP meal. Enjoy!

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