Smart Cheese Sauce

This sauce is definitely smart! So fooling, it contains no sugar, no gluten, and has a bulk of not just rich cheeses!

If you are following THM, serve this with vegetables sticks for a nice S.

With chips it would be a crossover.

You can be a bit more generous with this if using a little as your fat source in an E. About 1/4 cup should keep you within your limits. It is delicious as a topping for a salad with refried beans! (Look for my smart refried beans, soon!)

Smart Cheese Sauce:

1 small head of cauliflower, steamed

2 raw carrots, chunked

1 cup low-fat keifer OR drinkable yogurt OR 0% Greek yogurt

1/4 cup lemon juice, fresh or from a bottle

2 tsp brewers yeast

1 teaspoon real salt

4 cups grated cheese (I have used cheddar or a Mexican four cheese blend)

1/4 cup oat fiber

1 teaspoon glucomannan

2 teaspoons red pepper flakes OR 2 pickled hot peppers, chopped OR 1 jalapeño pepper, finely minced

Combine veggies, keifer lemon juice and spices in blender. Blend well, then add grated cheese, oat fiber and glucomannan. Blend well, again. Add hot peppers, pickled peppers, or red pepper seeds, and gently pulse a few times, just enough to slightly incorporated them into the sauce, but do not blend.

Pour into a bowl. May serve warm if desired, or refrigerate and serve cold or reheated.

No Bake Cookies

I think everyone has a favorite no bake cookie. We called the one we grew up with, which my mom created, Carob Yummy. I re-created it very soon after I got married, and I’ll also post that version. It’s a very kid healthy, or skinny person healthy, snack. Just not so friendly on my blood sugar or weight. So the time has come to re-create, again. I guess I’ll give it a more sensible name than carob yummy, especially since there’s now no carob used! Chocolate, ya’ll! I’ll post my favorite, the one that has oats, first. This would be an E if following THM. Then I’ll post an S variation. And finally, I’ll leave you with the original, kid friendly carob yummy, which contains honey and all kinds of other goodies. We won’t mess with the name of those… 😉

No Bake Cocoa Oat Balls

1/2 cup water
1/2 cup beef collagen
1/2 cup powdered Gentle Sweet or my powdered sweetener:
2/3 cup cocoa powder
2/3 cup defatted peanut powder
2 Tablespoons peanut butter
1 Tablespoon vanilla
1/4 teaspoon salt
2 1/2 cups quick rolled oats

Dissolve collagen in water. Mix and beat together all of the other ingredients except for the rolled oats. After beating, stir in the rolled oats. Roll into balls.

If you make about 30 small balls, 3-4 is a good serving size. You could have a piece of fruit along with this, or just a cup of almond milk.


Here is the S version:

No Bake Coconut Balls

Use the same ingredients as the above recipe, except do not use the oats.

Beat in 1/2 cup coconut oil.

Stir finely shredded coconut in.

Roll into balls.


And for the original, developed from my mom’s recipe!

Yummy, and great for kids, but if you are following THM, you would not want to use this version. 🙂

Carob Yummy

1 1/2 cups honey
2 sticks butter
2 cups peanut butter
1 cup milk
1 cup carob powder (or cocoa powder)
1 tsp vanilla
1/2 teaspoon salt
Quick rolled oats, about 10 cups

Mix all ingredients together except for oats. Stir or beat. Stir in rolled oats till about thick. Let set a moment then roll into balls. These are great stored in the refrigerator or freezer. We love them still frozen, straight from the freezer.

I’d love it if you’d check out my store. I offer the collagen and many other items!

Custom Collagen

Vinegar Tea

Fruity, light and refreshing, with just a tang; don’t let the name of this fool you! You won’t be thinking vinegar, as this goes down real nice!

You can make it by the quart, by the gallon, or like I most often do; by the five gallon thermos. That way there is enough for my kids and husband to guzzle, too!!

You could probably use any type of herbal tea that you like. I used the Celestial Seasonings cranberry apple zinger. I’ve also used raspberry zinger before. These have hibiscus in them which I think really think adds to the flavor!!

These are the basic ingredients:

Vinegar Tea – (1 quart)

Clean quart jar
Boiling water
2 tea bags
1 Tablespoon apple cider vinegar
1/4 teaspoon THM stevia extract
Cold water and ice

Place 2 tea bags in the clean quart jar. Pour about a cup of boiling water into the jar. Cover and let this set for about an hour. Remove the tea bags and squeeze them out, then throw them away. Add the apple cider vinegar and the stevia extract to the tea. Fill the jar with cold water. Serve over ice.


Vinegar Tea – (1 gallon)

Clean gallon jar
Boiling water
7 tea bags
1/4 cup apple cider vinegar
1 teaspoon THM stevia extract
Cold water and ice

(Follow instructions above for quart size.)


Vinegar Tea – (5 gallon thermos)

2 gallons boiling water
20 tea bags (1 box)
3/4 cup apple cider vinegar
1 Tablespoon stevia extract
Block(s) of ice, ice cubes,
Cold water

Add the tea bags to the pot of boiling water. Turn it off. Cover the pot and let it set for a couple of hours or overnight. Pull the tea bags out of the pot of tea and squeeze them out well. Discard the tea bags. Add the vinegar and stevia extract to the tea. If you are using store bought ice, a block of ice and a bag of ice cubes are perfect. (Or make your own ice blocks by freezing water in plastic containers). Start by putting the block of ice in the bottom of the thermos. Pour the tea over the block of ice, then add the bag of ice cubes and finish filling with cold water.

I’d be pleased if you’d consider purchasing the stevia extract from my store. This is the one I used in this recipe:

THM stevia extract, 4 ounce

Introducing Baker Creek Heirloom Seeds

Hey! This is Rebekah with Lotsa Little Lambs!

I’m so excited to introduce 30 new products to my store.

Yes! They are garden seeds!

But, not just any seeds! These are heirloom! Since they are not hybrids you can save the seed yourself for replanting next year.

(Image used courtesy of Baker Creek Heirloom Seeds/

These seeds are free of GMO, patents and corporate control.

I have put together 30 packets of a variety of basic garden seeds.

(Images used courtesy of Baker Creek Heirloom Seeds/ You’ll get corn and green beans.

(Image used courtesy of Baker Creek Heirloom Seeds/ Lettuce, spinach and greens. Beets, Carrots and Radishes.

(Images used courtesy of Baker Creek Heirloom Seeds/ Okra and hot peppers. Cucumbers and summer Squash. Cabbages and Kale. Green peas. Watermelon and Pumpkin.

(Image used courtesy of Baker Creek Heirloom Seeds/ And you’ll even get a few flowers!

This collection of seeds will cost you $75.00 for all 30 packets.

Order now and use coupon code 1001 to receive free shipping. This is only valid for garden seeds. If combining with other products from my store please choose the $10 flat rate shipping.

Let me leave you with this quote: Finally, there seem to be but three ways for a nation to acquire wealth. The first is by war as the Romans did in plundering their conquered neighbors. This is Robbery. The second is by commerce which is generally cheating. The third by agriculture.. the only honest way; wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle wrought by the hand of God in his favor, as a reward for his innocent life and work of industry. Benjamin Franklin

Cottage Cheese

Cottage Cheese

I’ve wanted to try to make cottage cheese for some time.

Growing up, my family would visit the Amish. They had a real easy way of making cottage cheese. Which they loved… but, made me want to puke. I remember seeing the jar of milk, which they simply left to set on the cupboard till it curdled. This was then strained and called cheese. 🤢 Perhaps this is ‘real’ cottage cheese… and I need a stronger stomach, but, I am glad that a cultured cottage cheese, without a strong taste (or smell!) is also VERY easy to make.

I learned how to make this from another Amish lady, several years ago. I don’t know why I haven’t tried it before, myself. It has a very pleasant taste. Really much like store bought cottage cheese. My children were pleased! And so was I.

Cottage Cheese
Heavy bottomed stainless steel pan
1-1/2 gallons skim milk (cream removed and reserved) or fat free milk
1-1/2 cups buttermilk (I used 1%), or saved culture
Salt, to taste
Cream, reserved or 1/2-2/3 cup (optional)

Bring milk to about the temperature of baby bath water. (I actually started with cool milk…and didn’t warm it! 🙄) Stir in the buttermilk or culture. (I’ll tell you more about saving a culture, later.) Let set in a warm place, covered till it is set. This should take about 8-12 hours, I think. When I left it on my slightly warm cooktop in the evening, it was set by morning. When I left it to set in my cool kitchen, it still wasn’t set by the end of the day. Back on the warm cooktop, and the next morning it was set.

Cut the curd:
With a knife, score the set milk into about half inch squares. Cut straight down all the way through. Then turn your knife and cut again starting at the top and cutting toward the sides at an angle, towards the left all the way across, and then score again at an angle to the right. You should have rough cut squares or pieces.

Begin to warm the curd on medium low heat. Do not scorch. 😉 Give it a gentle turn with a spoon here and there. The curds will begin to separate from the whey. Let it continue to cook on low heat till the curds have mostly shrunk into about 1/4″ pieces, and the curds and whey are hot. Let cool.

Strain the curds from the whey. You can save the whey for other uses. Rinse the curds gently, but well, in cool water. Drain.

Salt the curds. Surprisingly, the flavor of the cottage cheese is mild, but it really needs enough salt to bring the flavor out.

If you want a fat free cottage cheese, just add salt, no cream. This will be more of a dry curd cheese. There may be something else you can add for moisture/flavor, but I haven’t tried any fat free options for this, yet. I plan to use the fat free cheese in baking.

For a more regular cottage cheese, salt the rinsed curds and add cream. I added about 1/2 to 2/3 cup of cream to a batch. I started with fat free milk.

The Amish woman who told me how to make this removed and saved the cream from her milk before culturing it. Then after the cottage cheese was made, she had that cream to add back.

Below, I have three batches setting.

Another lady told me that keifer will work as a starter. I haven’t tried that yet, but that sounds neat.

My Amish friend would save some of the whey from each previous batch to use as a starter in her following batch.

I hope you try this. It really is much easier than it sounds!!

Red Curry

Red Curry

A very easy and simple, but extra delicious crockpot meal.

This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!

The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!

I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.

Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.

If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.

Red Curry
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables

Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.

I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!


Steak and Pepper Burritos

I served this recipe in my wraps! I’ll link the wrap recipe first, in case you would like to use it. It will take six wraps for this recipe. I used the coconut flour version.


The wraps are easy, and can be made while the steak and veggies are cooking.

This recipe fills six wraps. I found two of them to be a nice serving size, so I will consider that this serves three, although you can eat more or less, of course.

Steak and Pepper Burritos

1/4 cup oil
2-3 cups of steak, cut into pieces (I used venison, but beef would also be fine.)
12 mini peppers, topped, seeded, and quartered lengthwise
1 onion, sliced into rings
4-6 cloves garlic, sliced
2 Tablespoons Montreal Steak seasoning

I got the seasoning from Costco, it’s basically salt and cracked pepper plus a few other spices. Here is what the container looks like.

Heat the oil till it is hot, then add the meat. Brown on the bottom, then stir occasionally till they are browned on most sides. Add the peppers, onions, garlic and Montreal Steak Seasoning and continue sautéing till the onions and peppers are soft.

I decided to freeze four of these. First, I wrapped them in Saran. I placed a piece of Saran across a plate, put the burrito in the middle of it, then folded the bottom end of the Saran up over the burrito, and wrapped the Saran around the sides.

Here is what they looked like at this stage.

I figured this will be the easiest way to hold them to eat them after they are thawed. I don’t have a microwave, but if you were going to thaw them in a microwave, I think you would want to remove the Saran first. You could probably then thaw them in the bag, if you made sure the ziplock seal was partially open.

Here are the four ready to freeze!

And the other two were my lunch!

Banana Blueberry Spinach Shake

This has become my new favorite shake! It’s so easy to make and helps to get those greens in! I love it for an afternoon snack, around 3 when I need a pick-me-up! But, it’s also great for breakfast!

I do sell the stevia and collagen, so check out my store, too!

If you are following THM, this is a great E meal or snack! 😀

Note: all of the following were fresh ingredients, except for the blueberries which were frozen. You could also freeze the banana and/or the spinach… or add ice cubes, for more of a frozen shake. For the kids, I will use an extra banana, replace the almond milk with whole milk and replace the stevia with either honey or maple syrup. I also leave out the collagen if it is for one of the little ones. I don’t think it is harmful, I just think it is rather expensive if they don’t need it.

This makes 1 large serving for an adult or teen, or several for a younger child.

Banana Blueberry Spinach Shake

1 1/4 cups unsweetened almond milk
1 small banana (or 1/2 of a large one)
1-2 handfuls of fresh Spinach
3/4 cup blueberries
1 scoop collagen
2 doonks THM stevia (optional)

Put all of the ingredients in the blender and blend! That’s it. 😊

If you’d like to help support my blog and our family, a great way to do that is through purchasing my products. 😊 I do have a flat rate shipping of $10, so take advantage of that and save money on the shipping by stocking up!

Thank you, for taking the time to read my blog. I hope you enjoy this recipe. Have a great day! 🌺

Custom Collagen

Pure stevia extract, 1 oz.

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

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.

Cranberry Pink Drink

Cranberry Pink Drink

I set out to make a nutritional drink for a couple reasons. One simply because I like to get in at least 2 quarts of liquid or more in a day. The other happens to be my blood pressure. No matter what I do, or how well I eat, I can’t seem to get it down where it needs to be. I have tried several different herbal products and vitamins. Nothing moves it much. I am hoping this drink can be an affordable aid in lowering my blood pressure. It may not be finished, so if I add to it I will edit and add those changes. But it is SO GOOD! That even my stevia hating son and husband like it. In fact I have to either be selfish, or make a lot… because all the kids like it!

This would be a FP drink if following Trim Healthy Mama

Cranberry Pink Drink
2 lemons, juiced
4 Tablespoons 100% cranberry juice
1 teaspoon vitamin C powder
1 juniper berry capsule
1 hawthorn berry capsule
1/2 teaspoon THM stevia extract powder
2 Tablespoons liquid probiotic, berry flavored is good (I used this one)

Juice the lemons. Empty the herbs out of the capsules and throw the capsules away. I plan to try using the tincture later, but for now, capsules are what I have. Add all ingredients to the blender, except for the probiotic. Blend to mix in the herbs and stevia so there won’t be clumps. Then add the probiotic and stir gently. Pour into 2-1 quart jars, adding water to fill the jars. Also add ice if desired.

Warning: The probiotic contains a warning on the jar. Not to shake and to open slowly. I failed to open slowly… and half my jar quickly escaped! 😢 I don’t want you to make the same mistake!

When traveling, I just shake up the ingredients in a quart jar. You can then divide it between two jars, and add water and ice and the probiotic if you have it.

This is an easy and quick drink!