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Trying out THM. Oh yeah!

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THM Pancakes Ideas!

Pins about Pancake Variations hand-picked by Pinner Trim Healthy Mamas | See more about almond flour pancakes, pancakes and coconut flour pancakes.

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Fluffy low carb pancakes – six servings

2 large free range (or three medium) eggs 60g ground almonds (just over 2 ounces) 60ml double (heavy) cream (just over 2 ounces) Dash of vanilla extract ½ tsp baking powder Pinch of salt (bit more of a pinch if making savoury pancakes) 1 tsp xylitol (or carb-free sweetener of your choice). Leave out for savoury pancakes Oil or butter for frying

Method

Separate eggs from whites and put each in a different bowl. Add the cream and vanilla to the yolks and mix well, before folding in the ground almonds, baking powder, salt and sweetener.

In the other bowl, beat the egg whites (obviously a lot quicker to use an electric hand whisk if you have one) until they start to form soft peaks. Add the beaten whites one large spoonful at a time, gently folding into the egg mixture until well combined.

I used a quarter-cup measuring cup to scoop up the mixture and drop it into a well heated, oiled pan so it formed a round. Once the underside starts to brown, flip it over (you will see the pancake ‘fluff up’ nicely after you flip) and cooked for another minute or so.

This batch makes six satisfying pancakes. Serve with sweet lemon butter, cream cheese or a topping of your choice.

Source

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Trim Healthy Mama {Chocolate Chip Cookies} – S

3 cups almond flour

2 tablespoons coconut flour 1 teaspoon baking soda 1/2 teaspoon sea salt 1/3 cup Truvia PLUS several shakes of NuNaturals 1/2 cup coconut oil or butter, softened 2 eggs 1 teaspoon vanilla 1 cup chocolate chips (or Skinny Chocolate chunks)

In a mixing bowl, whisk almond flour, coconut flour, baking soda, sea salt, and Truvia/NuNaturals.

In another bowl, mix the coconut oil or butter, eggs, and vanilla.

Add wet ingredients to dry ingredients and beat well.

Fold in chocolate chips.

Drop by tablespoons onto a parchment paper lined baking sheet (or just grease the baking sheet), and bake at 375 degrees for 10-15 minutes.

Note:  I stored these in the freezer and then just took out one or two at a time when I was wanting something sweet!

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Source

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Protein Crepes

Submitted by: MAKOTO1   

Introduction

These delicate crepes are almost too pretty to eat—but they're a snap to make! They also deliver a whopping 33 grams of protein per serving.

Minutes to Prepare: 3

Minutes to Cook: 2

Number of Servings: 1

Ingredients

1/2 cup egg whites (4 large) 1 scoop protein powder (mine is 90 calories, 17g protein, no added sugar) Splash of water

Tips

Serving suggestions: Fill with sweetened pumpkin puree, ricotta creme, fruit compote, etc. Top with maple syrup, fruit coulis, fresh berries, vanilla Greek yogurt (for even more protein!) or no-sugar-added syrup. Note: Garnish ideas not included in nutrition facts.

Directions

Blend water and protein powder briefly. Combine with egg whites. Pour 1/3 of the batter in a nonstick pan (spray pan with no-stick spray if necessary). Cook until bubbles form. Flip, cook 10 more seconds. Repeat with rest of batter. Makes 1 generous serving of 3 crepes.

Source

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Trim Healthy Mama {Chocolate Cake – Fuel Pull!}

1 Tablespoon oat fiber

1 Tablespoon coconut flour 2 Tablespoons cocoa 1/2 teaspoon baking powder 1/2 teaspoon glucomannan dash sea salt 2 Tablespoons Truvia 1/3 cup egg whites 1 Tablespoon water 1/2 teaspoon vanilla

In a small microwave-safe bowl, mix the dry ingredients well. Add liquid ingredients and mix well.

Microwave for about 1 1/2 minutes. Don’t cook too long or it will dry out the cake.  The middle will be a little gooey still and that’s ok.

Allow cake to cool a bit in bowl before flipping out on a plate to cool completely.

Cut in half, then top with light cool whip, berries, or any of the other frosting or pudding recipes in the Trim Healthy Mama book.  Just be sure to use a Fuel Pull recipe if you want to keep it a Fuel Pull!

Nutritional Value (of cake): Calories:  64 Fat:  2 grams Carbs:  3.5 grams Protein:  5.5 grams

Source

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http://www.darciesdishes.blogspot.fr/2014/05/my-top-30-energizing-e-meals.html

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Trim Healthy Mama-Sweet Potato Fries

Trim Healthy Mama-Sweet Potato Fries (E)

Ingredients:

Coconut Oil

5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips

1/2 teaspoon paprika

sea salt to taste

black pepper to taste

garlic powder to taste

Directions:

Preheat oven to 450 degrees F.

Line a sheet tray with parchment paper or foil.

Brush room temperature coconut oil on the sliced sweet potatoes

Sprinkle with House Seasoning and paprika.

Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.

Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.

Let cool 5 to 10 minutes before serving…if you can keep the family away from the scrumptious smell!

Source

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Vegan Matcha Mug Cake

http://poorandglutenfree.blogspot.fr/2014/05/vegan-gluten-free-matcha-mug-cake.html

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Chicken & Quinoa Dinner THM (E)

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Zucchini Lasagna 

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Banana Bread 

Banana oat loaf (E)

2 cups oats,

3 soft bananas,

1/4 c greek yogurt,

1/4 c unsweetened apple sauce,

1/2 cup egg whites,

3 tbsp chia seeds,

1/3 cup truvia,

1scoop whey protein powder,

1 tbsp baking powder,

1 tsp baking soda,

1 tsp salt,

 tsp vanilla

Blend all together and bake at 325 for 50-55 min.

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Sour Cream and Chive Crackers (Egg-Free)

2 cups = 480 ml = 230 g almond flour small bunch ≈ 0.7 oz ≈ 20 g fresh organic chives 2.5 oz = 70 g sour cream 1 teaspoon (or to taste) unrefined sea salt (1/2 teaspoon organic garlic powder)

  Directions

Preheat the oven to 250 °F or slightly lower (100 °C).

Chop the chives into small pieces.

In a medium bowl, mix all the ingredients by hand. Knead for a half a minute or until smooth.

Place the dough on a baking sheet lined with parchment paper. Place another parchment paper on the dough. Using a rolling pin, roll the dough between the two parchment papers as thin as you can.

Remove the topmost parchment paper.

Cut the dough with a knife or pizza cutter into squares.

Put in the oven and bake for 50–60 minutes. Check frequently so that the crackers don’t get too dark or burn.

Cool completely and break into squares.

Nutritional info & source

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Parmesan Cheese Crisps Laced with Zucchini & Carrots

Parmesan Cheese Crisps become something extra special with the addition of zucchini and carrot shreds. Easy bake recipe.

Ingredients

1 cup Parmesan cheese, freshly grated (keep some of the cheese in longer shreds)

1/2 cup shredded zucchini and/or carrots

Parchment paper or silpat mat

Instructions

Preheat oven to 375 degrees F.

Using a paper towel, remove excess moisture from shredded zucchini and carrots.

Combine Parmesan cheese and shredded vegetables.

Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.

Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.

Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.

Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.

Source & tips

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Sharp Cheddar Cheese Crackers

http://cheffingit.wordpress.com/2014/03/13/sharp-cheddar-cheese-crackers/

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I guess it could work in an E meal. Maybe.

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