Whey Oat Waffles

Whey Oat Waffles. So now that I’ve got my soured whey and oat starter… it’s time to make it into waffles! Because, of course, I have to try out my ‘thrift store new’ waffle iron! I’ll link the recipe for the starter at the end of the recipe, before the picture instructions, in case you haven’t seen that.

If you are following THM this is an E with appropriate toppings. 1 waffle is a serving size.

Whey Oat Waffles
1/2 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup coconut flour
2 Tablespoons baking powder
1 Tablespoon Pyure or Monk Sweet or Super Sweet
1 teaspoon salt
1 cup water
2 Tablespoons oil
4 cups Whey Oat Starter
1 1/2 cups egg whites
1/2 teaspoon xanthan gum

Instructions:
In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix. Add the water and oil. Mix until combined. Add the Whey Oat Starter. Stir until mixed well. Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix. Mix just till combined. Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes. When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off. I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Here is the recipe for the starter:

Whey Oat Starter

I’ll give you the directions again with pictures, so you can better ‘see’ the process. Directions are UNDER each picture. πŸ™‚

In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix.

Add the water and oil. Mix until combined.

Add the Whey Oat Starter. Stir until mixed well.

Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix.

Mix just till combined.

Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes.

When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off.

I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Enjoy!!

Whey Oat Starter

This recipe uses up the leftover Whey from my cottage cheese recipe!

Cottage Cheese

Very simple… and just the base for another recipe. I will update and post the waffle recipe or any following ones using this starter at the end of this recipe. πŸ™‚

Whey Oat Starter
4 cups whey
3 cups whole oat groats

Instructions:
Blend in a high powered blender for a couple of minutes till very smooth. Pour into a container and let set at least overnight.

I started this with about 6 batches for my large family. I leave this in the refrigerator. When I use from the starter, I make more batches of the starter and replace it.

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.

Grapenuts

These grapenuts are simply my applesauce spice cake. Baked, crumbled, then dried. I remember seeing an Amish lady make grapenuts. She had this wire type basket that sat over the top of her cookstove to hold them while they dried. I also remember my mom making grapenuts when I was very little. I think she dried them in the oven, but what I remember was her putting the baked cake through a grinder, first. I don’t have any fancy equipment, but a cookie sheet and the oven worked very well!

Here is my link to the cake you’ll need to complete this recipe.

Applesauce Spice Cake

You can make the whole cake into grapenuts, or you can eat a couple pieces fresh or freeze a couple of pieces for later. It’s very good crumbled fresh in a bowl and eaten with almond milk for cake and milk. I actually didn’t bake the grapenuts till the cake was a couple days old. And then it was about 1/2 gone. I think it would crumble best when it is fresh.

Here is the recipe. It would be an E if following THM. About 1/2 – 3/4 cup is probably a good serving size.

Grape nuts
1 applesauce spice cake, or part of one.

Directions:
Crumble with your hands. Spread on cookie sheet(s). Bake at 170 degrees (the lowest setting on my oven) till completely dry. I left them in overnight and it was perfect. Let cool completely. Put into containers or bags.

Technically, this should keep at room temperature if it is totally dried. But, because of the eggs and cottage cheese, I chose to store it in the freezer. That should also keep most of my kids out of it!

Here it is, ready to freeze.

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! πŸ˜€

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)

Instructions:
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.

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!

Lowfat Cream Cheese Icing

This is the icing I use on my carrot cake. The fat grams, by my figuring, are still under 5 grams per serving, if divided into 12 servings. Since I have no added fat in my carrot cake, this fits perfectly into an E!

Low Fat Cream Cheese Icing
1 cup lowfat cottage cheese
1 cup 0 percent Greek yogurt, or 1 more cup of lowfat cottage cheese, instead of the yogurt
1 8 ounce block 1/3 less fat Neufchatel cheese
1 Tablespoon beef gelatin, softened in 1/4 cup boiling water
1 Tablespoon vanilla
2 Tablespoons Pyure and 3 Tablespoons xylitol,
OR 3 Tablespoons Pyure and 1/8 – 1/4 teaspoon THM stevia extract
1/2 teaspoon xanthan gum, optional (this makes a thicker icing, but a thinner, creamier one without it)

Instructions:

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Put all the ingredients except the xanthan gum, into your blender and blend well. Add the xanthan and blend again, if you are using it.

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Pour into a bowl and chill. Or pour directly onto cooled cake. You may need to slightly chill the icing first, especially if not using xanthan. But don’t let it set up too much to prevent lumps and to keep the icing smooth.

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 πŸ™‚ )

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 9Γ—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! πŸ™‚

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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!

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! πŸ™‚ (Anyone else ever get tired of coconut and almond flours?). πŸ™‚ Besides, I am particularly partial to my carbs! πŸ™‚

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 9Γ—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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Stuffed Peppers

I’d like to share my stuffed pepper recipe with you!

If you make it as it is written, and you are following THM, this would be an E type meal. Which means, for those of you not familiar with THM, that this meal type is low on fat, and has moderate carbs.

To keep the carbs within the E limits, you will want to stick with two peppers. If you know that will not be enough, you may want to have other veggies, more protein, or a shake to fill up on. Alternately, you could halve the rice in the recipe, and increase the meat by a pound or two. Then you could have four peppers! If you can eat that much! πŸ™‚

Stuffed peppers:
20 green peppers
2 cups brown rice
3 cans chicken broth
1 teaspoon tumeric
2 Tablespoons marjoram or parsley
2 Tablespoons coconut oil
2 pounds lean ground meat (I used turkey, but deer meat is good, too. You can also use half deer and half turkey).
1 huge onion, or 2 small onions, chopped
6 ounces tomato paste
5 Roma tomatoes
1-2 Tablespoons salt, or to taste
1 Tablespoon black pepper, or to taste

Instructions:
In a medium size pot combine the rice, chicken broth, tumeric and marjoram or parsley. Bring to a boil, then turn down on medium low and cover to finish cooking.

Now, it’s time to prepare the peppers.

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First, slice off the tops of the peppers. Save the tops.

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Reach inside the peppers. Twist and pull the seeds and membranes out.

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Place the peppers in a large baking pan. I have a huge one that perfectly fits 20 peppers! You may have to use more than one pan, if you do not have one large enough. Add one cup of water to the bottom of the pan and stick in the oven to bake for about 1/2 hour at 350 degrees.

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Pop the stem out of the top of the peppers. If they wont pop out, cut the stem away. Discard the stems, and get ready to use the tops, next.

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Chop the onion, and mince the pepper tops.

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In a huge skillet (mine is a cast iron one that covers two burners), put the two Tablespoons of coconut oil, the lean ground meat, and your chopped onions and pepper tops.

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When the meat and veggies are cooked through, add the 6 ounce can of tomato paste and mix well.

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Then stir in the prepared, cooked rice, and the salt and pepper. See how the colors contrast? The rice should stay yellow and not pick up the color of the tomato paste. πŸ™‚

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Dice the Roma tomatoes and stir into the rice.

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Stuff the peppers, and stick them back into a 350 degree oven, untill they are nice and hot. 20 minutes to one half hour should be good!

I made these again last night. The kids and I ate real quick before leaving to go watch a video at our church. I was happy to find my husband home, enjoying a couple of peppers when we got back! I did, however, have a complaint from my 18 year old son. He only got 1 last night as we were in such a hurry. His sister took the two leftover peppers to work.. (Not that he minded that.) It seems like I may need to make some more, soon! πŸ™‚

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Here’s how I ate mine last night! (Cause just two peppers aren’t enough for me πŸ™‚ )