Oatmeal Cranberry Breakfast Cookies (THM E)

1/2 cup applesauce

1/2 cup Gwen’s sugar free brown sugar (https://gwens-nest.com/sugar-free-brown-sugar-recipe/)

3 Tbsp. Egg whites

1/4 cup unsweetened cashew milk or almond milk

1 cup THM baking blend or homemade baking blend

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 cup old fashioned rolled oats

1/4 cup unsweetened dried cranberries

Directions:

1. Cream together the first 3 ingredients.

2. Add the the remaining ingredients except for the rolled oats and cranberries and mix well.

3. Stir in the oats and cranberries.

4. Spray a cookie sheet with coconut oil.

5. Drop from spoon or roll into balls on to cookie sheet.

6. Bake at 400 degrees for 10 minutes.

Peach Cobbler Shake (THM E)

1 fresh peach

3/4 cup unsweetened cashew milk

1/4 cup low-fat cottage cheese

1/2 scoop whey isolate protein powder

1/2 cup cooked old fashioned rolled oats

1 T THM Sweetblend (or sweetener of choice)

1 tsp vanilla extract

1/2 tsp butter extract

1/4 tsp glucci

Pinch of mineral salt

Few shakes of cinnamon

Nutmeg to sprinkle on top

About 1 cup of ice

Blend and enjoy!

 

Peanut Butter Cookie Baked Oatmeal – THM E

2 cups rolled oats

1 cup applesauce

1 cup unsweetened almond or cashew milk

3/4 cup peanut flour

1/3 cup egg whites

¼ cup collagen

2 TBSP  THM Sweetblend

2 doonks stevia

2 tsp vanilla

¼ tsp mineral salt

½ tsp baking powder

Combine all ingredients in a mixing bowl. Spray an 8×8 square casserole dish with coconut oil. Bake for 25-30 minutes at 350 degrees.

 

Gingersnap Cookie Shake THM FP

1/2 cup unsweetened almond or cashew milk

1/4 cup water

1 scoop THM pristine protein powder

1/2 cup lowfat cottage cheese

1 Tbsp + 1 tsp THM Supersweet Blend

1/4 tsp. molasses

1/2 tsp. cinnamon

1 Tbsp + 1 tsp Ginger juice or 1 tsp. ground ginger

1/2 tsp butter extract

1/4 tsp. baking powder

1/4 tsp. gluccie (optional)

1 pinch of mineral salt

1 cup of ice

Mix all of the ingredients in your blender and enjoy!

Superfood Shamrock Shake (THM Light S) (I modified my original recipe from 2016 to this version)

3/4 cup unsweetened almond or cashew milk

Handful of fresh organic baby spinach

1/2 cup frozen cut okra

1 tsp. hemp hearts

1/2 tsp. maca powder

1 tsp. baobab powder

1/4 tsp. matcha powder

1 Tbsp. THM Super Sweet blend (I use my own homemade blend)

1/2 tsp peppermint extract

1 scoop THM Pristine Whey powder

Handful of ice.

Blend all ingredients and enjoy!

 

Cherry Almond Smoothie (THM E)

1/2 cup unsweetened almond milk

1/4 cup lowfat cottage cheese

1 TBSP Greek yogurt cream cheese

1 scoop whey protein powder

3 tsp. THM Super Sweetblend

1/2 cup frozen cherries

1/2 tsp almond extract

handful of ice

Blend and enjoy! 🙂

Cherry Almond Sauce (THM E)

Cherry Almond Sauce for 3 single serve THM pancakes:

1/3 cup frozen cherries

1/3 cup water

1/2 tsp. almond extract

3 small drops of liquid stevia

1/4 tsp. glucci

Blend all ingredients except for the glucci in the blender. Pour the ingredients in a small pot and bring to a boil, lower heat and add 1/4 tsp glucci and whisk. Enjoy!

 

 

 

 

Pumpkin Cheesecake Shake (THM FP)

Pumpkin Cheesecake Smoothie (THM FP)

¼ cup 1% lowfat cottage cheese

½ cup unsweetened almond milk

1 Tbsp whipped Greek Yogurt Cream Cheese, or light cream cheese

2 Tbsp unsweetened canned pumpkin

2 tsp. THM sweetblend ( or sweetener of choice)

1 scoop THM Pristine Whey Protein Powder

2 pinches mineral salt

½ tsp pumpkin pie spice

½ tsp vanilla

¼ tsp gluccie (optional)

1 cup of ice

Place all ingredients in the blender, and enjoy!

Enchilada Casserole (THM S)

LOW CARB ENCHILADA CASSEROLE WITH HOMEMADE ENCHILADA SAUCE (THM S)

 

 

 

 

 

10 grams of carbs per serving (1/8 of the casserole)

1 lb.  Ground Beef

1 large onion chopped

¼ cup Taco seasoning

¾ cup water

1 ½ cups Shredded Cheese

6 Low carb tortillas ( I used Sonoma Carb Cutting tortillas from Trader Joe’s)

Homemade Enchilada sauce

4 green onion chopped to garnish

Homemade Enchilada Sauce:

1 Tbsp oil ( refined coconut oil, doesn’t have a coconut flavor)

1 heaping tsp minced garlic

2 tsp dried minced onion

1 tsp dried oregano

2 Tbsp chili powder

¼ tsp. chipotle powder

½ tsp smoked paprika

1 tsp dried basil

¼ tsp pepper

¼ tsp salt

½ tsp ground cumin

2 tsp dried parsley

½ cup salsa

1 can tomato sauce (15 oz)

3 cups water

1. Heat the oil in a large saucepan over medium heat, add the garlic and sauté for 30 seconds.
2. Add all the spices, salsa and tomato sauce and water.
3. Bring to a boil, and reduce heat, simmer for 15-20 min.

For Casserole:

1. Brown ground beef and onions in a skillet
2. Add ¼ cup taco seasoning
3. Add ¾ cup water and simmer for 5 minutes.
4. Lightly coat a 12 x 8 casserole dish with enchilada sauce
5. Quickly dip low carb tortillas in enchilada sauce and place at the bottom of the dish. Cut the third tortilla in half first so that it will fit properly (and I say quickly because if they sit in the sauce too long they will fall apart!
6. Cover tortillas with a layer of the taco meat
7. Spread shredded cheese to cover the meat
8. Place another layer of tortillas coated with sauce in the dish
9. Place another layer of taco meat over tortillas
10. Cover with the remaining sauce
11. Cover with remaining cheese
12. Cook in the oven for 20 minutes at 350 degrees.