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:

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:

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.

Breakfast, Dessert, Makeover Monday, Recipe, S, Uncategorized

Makeover Monday ~ Sticky Bun Cake, THM S

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 mom sent me this recipe and I think she was probably laughing a bit when she did. This recipe is ridiculous! It calls for 3 blocks of cream cheese, 1 1/2 cups of butter and 35 slices of white bread, not to mention the sugar! And get this, it says it makes 6 servings…Thats over 5 slices of bread, 1/2 a block of cream cheese and 1/4 cup of butter per serving!!! Well, I decided to take on this challenge and came up with something pretty tasty! On top of tasty my version is full of protein, much lighter on fat (though it still has a good amount) but still sticky and gooey!

You may wonder why I cut the cream cheese from 3 blocks to 1. Well, it wasn’t really for the purpose of cutting fat or calories. The recipe just didn’t need that much! I really don’t have any idea what they did with all that cream cheese! I actually made this originally by making the filling with 2 blocks of cream cheese. I had a whole cup of filling left over! No worries, it tastes fantastic and I will save it to spread on other things like wasa crackers or celery!

I cut way back on the cream cheese when writing up this recipe because I had this much filling left over after assembling the cake!

Please note, I accidentally used a 10-inch cake pan instead of an 8-inch cake pan. The recipe still worked, but my “roll” turned into a “rose” while cooking. Use a smaller pan to help hold things together. This cake uses a loaf of Wonderful White Blender Bread. You can find this recipe in the Trim Healthy Table cookbook on page 242. If you don’t have that cookbook you could also try this recipe with a loaf of Nuke Queen’s Awesome Bread and I am sure it would work just as well. Be sure to have this bread baked an completely cooled before making this recipe. I suggest making the bread the day before. This is a tender bread and will feel like it is going to fall apart on you, but it will hold up to this recipe.

Wonderful White Blender Bread from Trim Healthy Table page 242

You Will Need

Sticky Bun Cake

Ingredients

  • 8 oz cream cheese I used 1/3 less fat
  • 1 1/2 cup xes sweetener or gentle sweet divided
  • 1/8 cup nut milk
  • 2 teaspoons vanilla extract divided
  • 1 loaf Wonderful White Blender Bread recipe in THT, p 242
  • 2 sticks butter divided
  • 2 teaspoons cinnamon divided
  • 1/2 teaspoon blackstrap molasses
  • 1 teaspoon mineral salt
  • 1 cup pecans

Instructions

Directions

  • Preheat the oven to 325˚F (165˚C).
  • In a saucepan, melt 1 stick of butter over low heat. Whisk in 1/2 cup of sweetener and 1 tsp of cinnamon and 1 teaspoon of vanilla.
  • In a large bowl, beat the cream cheese and nut milk with a hand mixer until smooth. Add melted butter mixture and mix again. Set aside until ready to use.
  • On a cutting board, cut the crusts off the bread. Slice the bread into thin slices using a serrated knife.
  • Remove any remaining crust from the slices.
  • Lay out 4 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, I ended up with 4 strips of 4 slices of bread and 1 strip of 5 slices.
  • Spread the cream cheese mixture on each of the strips of bread.
  • Roll up one of the strips of bread.
  • Take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  • In a small saucepan over medium heat, mix together the remaining stick of butter, remaining cup of sweetener, salt, remaining teaspoon vanilla, and molasses until melted. Remove from heat.
  • Pour ⅔ of the caramel mixture into an 8-inch round cake pan. Sprinkle the pecans on top of the caramel.
  • Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.

  • Bake for 35-40 minutes, until the top is crisp. (I unfortunately used a 10-inch pan making my “roll” turn into a “rose”, please use an 8 inch pan.)

  • Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  • Let cool for about 10 minutes before slicing.

Notes

When removing the crusts from the WWBB use a sharp serrated knife. I removed the bottom and side crusts before slicing, but chose to remove the top crust after slicing because the shape was so irregular. I thought I would lose less bread this way.
WWBB is a very tender bread. Take your time while slicing. You want thin slices, aiming for 20-25 slices. 
Some of my slices were taller than others. I used the tallest slices for my first “roll” with the slices getting shorter as they got to the outer edges of the roll.

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.

Breakfast, Recipe, S, Snack

Recipe Share – Cream Cheese Danish

Remember that retreat I told you about a couple days ago. Well, I told you we ate GREAT food and this is another one of the things I got to try. (I promise, we ate our veggies too!)

These Cream Cheese Danish were spectactular and I can’t thank Martha enough for getting up early and making them for us! I think you will enjoy them thoroughly! Click HERE for the recipe!

36121328_299137647292006_5072770033466212352_o

Breakfast, E, Recipe

Oatmeal to Go Cups

I love oatmeal. I know it is not everyone’s “cup of tea” but I love it. Even better than a bowl of oatmeal though is baked oatmeal. Even those who don’t like oatmeal often like baked oatmeal. It is like having cake for breakfast! How do you improve on baked oatmeal? Well, you pack it with protein and make it portable!

THM’s recipe for Oatmeal to Go Cups is amazing! You can find this recipe in the Trim Healthy Table cookbook, but just recently Pearl and Serene shared this recipe on a News show. You can watch the video here! You are going to want to make this recipe. This is a picture of some of my Oatmeal to Go Cups.

20180816_1827213525849853706797526.jpg