Bread, Recipe, S

Monday Makeover ~ Vidalia Onion Upside Down Cornbread

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

I got my inspiration for this recipe from a recipe I found on Sweet Savant. It sounded great but it was definitely not on plan. So I set about tweaking it to make a delicious “corn bread” style accompaniment to any S meal. I really love cornbread so I hope to try an FP and E version in the near future! This cornbread is not only low-carb but seriously high protein, 16 grams per slice!!

Do not expect a dry crumbly texture with this cornbread. It is a little denser and more moist than most cornbread. In fact, have you ever had cornbread casserole, you know, that one made with the Jiffy box mix, a can of cream corn, sour cream, etc? It’s more like that texture. It is soft, but holds together for slicing. Adding another 5 minutes of cooking time may dry it out more if that is your preference, but watch the top to keep it from browning too much.

It does have added sweetener, but it is not as sweet as other sweet cornbread because of the turmeric. If you like sweeter cornbread I would add another 1/4 cup of sweetener. If you don’t like sweet cornbread at all I would cut it by 1/4 cup. Personally I wouldn’t leave the sweetener out altogether.

Please note: This recipe is an 8 serving recipe. It is important to keep to the serving size (they are generous) to stay in S territory. With the addition of the masa, each serving has 5g net carbs. This slices nicely with a serrated knife.

What you will need:

Vidalia Onion Upside-down Cornbread ~ THM S

Servings: 8
Author: myhealthyjourneyforlife

Ingredients

  • 4 slices bacon optional
  • 4 tablespoons of butter
  • 1 Vidalia Onion
  • ½ cup masa harina
  • 1 cup THM Baking Blend
  • ½ cup oat fiber
  • 1 ½ teaspoons mineral salt
  • 1 teaspoon turmeric
  • cup xes sweetener or gentle sweet
  • 1 tablespoon baking powder
  • 6 eggs
  • 16 ounces cottage cheese
  • 1 cup nut milk

Instructions

  • Preheat the oven to 400 degrees
  • Fry bacon in 12-inch cast iron skillet over medium-high heat. IF you are using pork bacon you don’t need to add anything to the pan ahead of time. If you are using turkey bacon add 2 tablespoons of the butter to the pan with the bacon. If you are not using bacon at all skip to step 3.
  • While the bacon is crisping, slice the Vidalia onion into rings leaving the rings in order if possible.
  • When the bacon is finished cooking remove it from the pan and chop it finely. If you used pork bacon, drain the grease from the pan. If you used turkey bacon and butter do NOT drain the pan.
  • Melt the butter (4 tbsp if you used pork bacon or no bacon, the remaining 2 tbsp if you used turkey) in the cast iron skillet. If you have already cooked bacon in this skillet you can turn the heat off after the butter is melted. If you are starting without having cooked bacon you will want to keep the heat under the skillet on medium.
  • Arrange the onion slices close together into the butter, Finely chop the remaining onion and sprinkle it in any spaces between the rings.
  • Let the onions cook on medium heat for 5 minutes then turn off heat and sprinkle the cooked chopped bacon evenly into the pan with the onions.
  • Add the masa, baking blend, oat fiber, sweetener, salt, turmeric, and baking powder in a bowl and stir to combine.
  • In a large bowl, food processor or blender beat eggs, nut milk and the cottage cheese until smooth.
  • 1Mix the egg/milk/cottage cheese mixture, dry mixture together. Mix until smooth. Batter will be thick but pourable.
  • 1Pour the batter over the onions and bacon. Pour carefully, trying not to disturb the design you have created.
  • Smooth the batter evenly in the pan.
  • Bake the cornbread for about 25 minutes or until skewer inserted in the center comes out clean and edges are golden.
  • Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread to loosen it.
  • Place a plate, cooling rack or cutting board over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan.

Notes

You can dress this cornbread up even more if you’d like! Do you like it spicy? Add some chopped jalapenos or green chiles to the batter. Want it cheesy? Cheddar would be a fantastic addition to the batter. The recipe I got my inspiration from included broccoli in the batter so you could even add some veggies if you’d like!
Do not expect a dry crumbly texture with this cornbread. It is a little denser and more moist than most cornbread. Adding another 5 minutes of cooking time may dry it out more if that is your preference, but watch the top to keep it from browning too much.
It does have added sweetener, but it is not as sweet as other sweet cornbread because of the turmeric. If you like sweeter cornbread I would add another 1/4 cup of sweetener. If you don’t like sweet cornbread at all I would cut it by 1/4 cup. Personally I wouldn’t leave the sweetener out altogether.
Please note: This recipe is an 8 serving recipe. It is important to keep to the serving size (they are generous) to stay in S territory. With the addition of the masa, each serving has 5g net carbs. This slices nicely with a serrated knife.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

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Bread, Breakfast, Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Carrot Cheesecake Muffins

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

I had this recipe suggested to me while I was looking for a new recipe to makeover and I knew I wanted to do it right away! I looked delicious and easy to make THM friendly so I whipped them up over the weekend. They are super yummy and easy to make. One word of caution though! The cheesecake filing is stiff, so do not try to use your handy-dandy Pampered Chef Decorating tool like I did. It is not made for this kind of filling and you will really hurt your hands! Use a zip-top bag or a decorating bag like the recipe suggests. Your hands will thank me. 🙂

You Will Need:

I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.

Carrot Cheesecake Muffins ~ THM S

Carrot cake stuffed with cheesecake? Yes please!
Servings: 12
Author: myhealthyjourneyforlife

Ingredients

Muffin Ingredients

  • 2/3 cup coconut oil melted
  • 3/4 cup xes sweetener or gentlesweet
  • 1 tsp molasses
  • 1 tsp orange extract
  • 2 eggs
  • 1 1/2 cups baking blend
  • 1/2 cup oat fiber
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp mineral salt
  • 1/2 cup nut milk or kefir
  • 1 1/2 tsp lemon juice or white vinegar (if using nut milk)
  • 1 cup finely shredded carrots

Cheesecake Ingredients

  • 8 oz cream cheese
  • 4 tbsp xes sweetener or gentlesweet
  • 1 tsp vanilla extract
  • 1 tbsp baking blend

Extra

  • 1/2 cup chopped pecans for topping

Instructions

To make muffins

  • Preheat oven to 400 degrees. Spray 12 muffin cups with non-stick spray.
  • Beat oil, sweetener, molasses and extract till combined. Add eggs and mix again.
  • If using nut milk, place the milk into a cup and add the lemon juice or vinegar and set aside.
  • In a separate bowl combine all dry ingredients. Stir half of the dry ingredients into the egg mixture.
  • Add nut milk or kefir and mix again.
  • Add the last of the dry ingredients and mix again.
  • Stir in shredded carrots.
  • Divide the batter between the 12 muffin cups, making a well in the center of each, and set aside.

To make cheesecake filling

  • Mix together all cheesecake ingredients until well blended and smooth.
  •  Place mixture into a zip-top bag or piping bag. Snip off corner of bag and squeeze the cheesecake mixture down into the middle of each muffin. (It will stick out the top a bit.) Do NOT use the type of decorator that I have shown here. The mixture is too thick.
  • I ended up just spooning the filling into the center because it was too hard.
  • Sprinkle the chopped pecan onto the top of each muffin.
  • Bake for 16 minutes. Allow to cool in the pan for 3 minutes before transferring to a cooling rack to cool completely.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Bread, Breakfast, Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Orange (or Orange Cranberry) Scones

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

My daughter requested this recipe and I was all to eager to comply! One of my favorite things to get at Panera Bread (known as St. Louis Bread Company around here) is their orange scone. It is delicious, but it is NOT kind to the waist-line. I used this recipe for inspiration. This variation is not quite as thick as the Panera version, but it is a wonderful substitute anyway! A tender biscuit texture that is bursting with orange flavor. You can make it with or without cranberries and both versions are fantastic. I opted to leave off a glaze and sprinkle the top with a bit of sweetener. I used xylitol because it crystallizes best, but you can use any sweetener you like.

You Will Need:

I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.

Orange (or Orange Cranberry) Scones ~ THM S

Tender delicious biscuit texture bursting with orange flavor
Servings: 8
Author: myhealthyjourneyforlife

Ingredients

  • 1 cup THM Baking Blend
  • 1/2 cup Oat Fiber
  • 6 tbsp xes sweetener or gentle sweet
  • 1 tbsp baking powder
  • 1/2 tsp mineral salt
  • zest of one orange
  • 1 scoop THM Collagen optional
  • 1 tsp Sunflower Lecithin optional
  • 6 tbsp butter cold
  • 3/4 cup nut milk 1 tbsp reserved
  • 1 tsp natural orange extract
  • 1 cup cranberries, sliced or chopped optional
  • 1 tbsp xylitol or sweetener of choice

Instructions

  • Preheat oven to 425 degrees.
  • Whisk together baking blend, oat fiber, sweetener, baking powder, salt, collagen, lecithin and orange zest. (I like to use the food processor, but you can do this by hand.)
  • Add butter and cut in till coarse crumbs are formed.
  • Stir in nut milk and extract. Fold in cranberries if using. (I sliced my cranberries in half before folding them in.)
  • Knead the dough a bit and form into a 1″ thick disk on a lightly greased baking sheet. Brush the top of the disk with the reserved 1 tablespoon of nut milk.
  • Sprinkle the 1 tbsp of xylitol (or other sweetener) over the top of the dough.
  • Cut the disk into 8 wedges. (I know mine are cut into 4, but I divided the dough into two disks to make 2 flavors.) At this point you can leave the edges touching or separate slightly before baking.
  • Bake for 20-25 minutes, checking at 15 minutes.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Bread, Breakfast, Dessert, E, Recipe, S

Makeover Monday ~ Strawberry Bread Two Ways

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

E Slice on top
S Slice on bottom

This recipe was a request from a friend. She sent me a link to this recipe and asked if I could convert it. I decided to make a recipe that you can use in either an E or S setting. The recipe is so similar either way that I did this in just one recipe card. The variations are specified in both the ingredient list and the directions so just look for the E and S designations for the option you are choosing.

A few notes about this recipe: Much of the “pop of flavor” is from the glaze. I highly encourage you to poke holes in your bread as the recipe directs so the glaze gets down into the loaf. When you are making the batter for the S version it will get very thick. It is going to seem like it will be too dry, but it is not. The E version takes about 20 minutes less time to cook than the S version. When looking at the pictures below, the S version is always on the bottom or the right with one exception. The final picture in step 4 under the glaze has the E version on the bottom. I used a 12 oz bag of frozen strawberries, thawed, and it was the perfect amount to put in both the bread and the glaze.

You Will Need:

I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.

Strawberry Bread – THM E or S

Servings: 10
Author: myhealthyjourneyforlife

Ingredients

For Bread

  • ½ c xes sweetener or gentle sweet
  • ½ c almond milk
  • ½ c Greek yogurt for E
  • ½ c coconut oil melted for S
  • 1 egg
  • 1 ½ tsp vanilla
  • 2 c rolled oats ground into flour for E
  • 1 c baking blend for S
  • ½ c oat fiber for S
  • 2 tsp baking powder
  • ¼ tsp mineral salt
  • 2 c. diced strawberries
  • 2 tsp. oat flour or oat fiber

For Glaze

  • ½ c xes sweetener or gentle sweet must be powdered
  • 2 tbsp Greek yogurt for E
  • 2 tbsp melted butter for S
  • ½ tsp vanilla or almond extract
  • 1 pinch mineral salt
  • 1/3 c diced strawberries

Instructions

To Make Bread

  • Preheat oven to 350 F.
  • Mix together sweetener, milk, (yogurt if making E), egg and vanilla.
  • In a separate bowl mix together oat flour, baking powder and salt.
  • Add dry ingredients to wet ingredients and stir to combine.
  • If making S, add melted coconut oil to batter and mix to combine.
  • Toss diced strawberries with 2 tsp oat flour or oat fiber.
  • Fold strawberries into the batter.
  • Pour batter into a greased bread pan and bake E loaf for about 40 minutes, The S loaf will take about 60 minutes. A toothpick inserted into the center of the loaf should come out clean.
  • Allow to cool in the pan for 10 minutes.
  • Remove to a rack to cool further.

To Make Glaze

  • Combine all ingredients and mix until smooth.
  • Poke holes in the top of your loaf (this is primarily for the E loaf but I recommend it for both versions). I used the thicker end of a chopstick to do this, you could use a knife, but you want the glaze to be able to get into the holes.
  • Spread glaze over loaf while it is still just barely warm.
  • Allow to cool completely and enjoy.

Notes

A few notes about this recipe:
Much of the “pop of flavor” is from the glaze. I highly encourage you to poke holes in your bread as the recipe directs so the glaze gets down into the loaf.
When you are making the batter for the S version it will get very thick. It is going to seem like it will be too dry, but it is not.
The E version takes about 20 minutes less time to cook than the S version.
When looking at the pictures below, the S version is always on the bottom or the right with one exception. The final picture in step 4 under the glaze has the E version on the bottom.
I used a 12 oz bag of frozen strawberries, thawed, and it was the perfect amount to put in both the bread and the glaze. 
When divided into 10 slices, each slice of the E loaf has a grand total of 12.5 net carbs, so you can easily add this to an E meal. This bread could be made exactly the same using any other fruit you like. To be able to make it both ways you would want to stick to berries, but for the E version, you could use any fruit you like!

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Bread, Breakfast, Dessert, E, FP, Recipe, Snack

Air Fryer Apple Fritters ~ THM E or FP

A friend showed me a post on Facebook the other day asking for someone to THM-ify an apple fritter recipe. I was pretty excited to try this out. The trick was how to keep the treat from being a crossover. If I fried them and put apples in them they would be at least an S-helper if not a crossover. So my first thought was to make just the fritter dough and use apple extract. This would be perfect… in theory. However, in reality this made the following:

Not a Fritter

That pile of crumbs is not a fritter…While the dough held its shape out of the oil, it immediately disintegrated upon frying. So I had to re-think things. I had just gotten an new air fryer, had never used it at all, but I thought I would give these a try in it. And it worked! I did 2 versions, mainly because I already had the “S” version made up. However the S version was only going to be S if I fried it. Since this was no longer going to be fried in oil I went ahead and added the apples.

This is the air fryer I purchased:

The first batch I made was with the baking blend/oat fiber mixture. This version is FP as long as you stick to a 1/4 of the batch and don’t add any more carbs. This version was a slightly dryer dough and held it’s shape well in the air fryer.

FP version

The second batch I made with the oat flour/oat fiber mixture. This version is E. The entire recipe has 50 g net carbs. I would still not eat more than a 1/4 of the recipe at a time. This makes it a great dessert for an E meal. This dough was slightly wetter and spread a bit in the air fryer making a flatter fritter.

E version

You Will Need:

I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.

You will also need coconut oil spray, parchment paper and, although it is optional, a small cookie scoop like this one makes the job easier.

Air Fryer Apple Fritters ~ THM E or FP

Author: myhealthyjourneyforlife

Ingredients

For E Fritters

  • 3/4 cup rolled oats ground into flour
  • 1/4 cup oat fiber

For FP Fritters

  • 1/2 cup THM Baking Blend
  • 1/4 cup Oat Fiber

Add the rest of these ingredients to your chosen fritter flour

  • 1/4 cup xes sweetener or gentle sweet
  • 1/2 teaspoon mineral salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup almond or cashew milk
  • 1/3 cup egg whites
  • 1 teaspoon vanilla
  • 1/4 teaspoon apple extract optional
  • 1 cup chopped apple

Glaze Ingredients:

  • 1/2 cup xylitol ground into powder
  • 2 pinches mineral salt
  • 4 teaspoons almond or cashew milk

Instructions

  • Combine wet ingredients with dry ingredients and mix until smooth.
  • Using a spatula, fold in apple until apples are covered with batter.
  • Line the bottom of the air fryer basket with a sheet of parchment paper. Lightly spray with coconut oil spray.
  • Using a small scoop, drop batter into mounds on the parchment paper. (My air fryer fit about 9 fritters so I did this in 2 batches.) Lightly spray the tops of the fritters with coconut oil.
  • Cook the fritters for 10-12 minutes at 370 degrees.
  • In a coffee grinder or Vitamix, powder sweetener and salt. Add milk and mix to make the glaze.
  • Remove fritters from air fryer and when cool to touch, dip each side of fritter in glaze and return to a pan or rack to cool.

Notes

This entire recipe when made in the E version has a total of 50 net carbs.
When making the FP version be sure to eat no more than 1/4 of the recipe to stay in FP mode. Do not add any other carb source to your FP snack.

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.