Trim Healthy Mama {Lemon Cake Delight – FP}

Trim Healthy Mama {Lemon Cake Delight-FP}

Since my Fuel Pull recipes have been so popular, I wanted to see if I could come up with some others! I used my FP cake/muffin recipe as a base and played with it to make a yummy, moist lemon cake! It was SO good with a berry sauce on top, but you can get creative and put any FP topping on top! If you don’t need this to be a FP, put a rich cream cheese frosting on top for a yummy “S” dessert!  Have fun with this recipe! Oh…feel free to eat this for a breakfast, snack, or dessert!

LEMON CAKE DELIGHT (FP)

1 tablespoon oat fiber

1 1/2 tablespoons coconut flour

1/2 teaspoon baking powder

1/2 teaspoon Glucomannan

2 tablespoons Truvia

dash sea salt

1/2 teaspoon vanilla

1/3 cup egg whites

2 tablespoons lemon juice (If it is too lemony, just replace some of the lemon juice with water.)

1 teaspoon chia seeds

Mix all ingredients in a small bowl, then pour into two small (6-oz.) ramekins.  Bake in microwave for 1 1/2 minutes.

If you want to bake them in the oven, grease your dishes first, then bake at 350 degrees for about 15-20 minutes. I noticed that when I baked them in the oven they didn’t raise as much as when baked in the microwave..just an FYI!

Makes 1 serving (2 small cakes)

Topping Ideas:

Heat some mixed berries and mash up with some NuNaturals and Glucomannan to thicken.

Top with some sweetened Greek Yogurt – maybe with some lemon juice added?

Top with a cream cheese frosting, just use the lower fat or no fat cream cheese and put on a thin layer. You don’t want to add too much fat to this recipe or it will bring it out of FP!

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Quart Jar Cozies for all your Trim Healthy Mama drinks!

Tired of cold, wet hands while drinking your yummy THM drinks and smoothies?  Take a look at my Quart Jar Cozies!

 

This post is linked up at Gwen’s Trim Healthy Tuesday!

Trim Healthy Mama {Apple Oatmeal Muffins – E}

Trim Healthy Mama {Apple Oatmeal Muffins}

I had someone ask me if I had an oatmeal muffin recipe.  Well, I didn’t, but I do now! To start off, I knew that this recipe would have to be an E recipe because of the high carb content of the oats. Because of that I knew that it also had to be low fat. So I decided to take my FP base recipe for muffins/cake and turn it into an E muffin recipe!

These muffins are a little drier that other muffins, but I like oatmeal muffins that way.  If you want a moister muffin, just add the optional 1 T. water to the recipe and that should help.

If you are needing some more “E” meals to add to your menu…consider trying this one!  Enjoy!

APPLE OATMEAL MUFFINS – E

1 tablespoon oat fiber
1 tablespoon coconut flour
1/4 cup rolled oats
1/2 teaspoon baking powder
1-2 tablespoon Truvia
1/2 teaspoon cinnamon
dash sea salt
1/2 teaspoon vanilla
1/3 cup egg whites
1/2 small apple, cored, peeled, and diced
1 tablespoon water (optional – add if you want a moister muffin)

Mix all ingredients in a small bowl, then pour into 2 small ramekins (6 oz. size).

Bake at 350 degrees for about 20 minutes OR cook in microwave for 1 1/2 to 2 minutes.

Makes 1 serving. You can eat the other half of the apple along with your two muffins for a great “E” meal!

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This post is linked up at Gwen’s Trim Healthy Tuesday!

Trim Healthy Mama {Homemade Gluten-Free, Low-Carb Wrap – “S”}

Homemade Gluten-Free Low-Carb Wrap

HOMEMADE GLUTEN-FREE LOW-CARB WRAPS – “S”

2.5 tablespoons golden flax meal
1/4 teaspoon baking powder
pinch of onion powder
pinch of garlic salt
3 tablespoons egg whites
1 tablespoon water
1 teaspoon butter

Mix all ingredients well. Pour into a greased glass pie plate and microwave for 3 minutes on High OR bake in the oven at 350 degrees F for about 13 minutes.

Remove from pan onto paper towel to cool.

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Nutritional Information:

Calories:  100

Fat:  6.6 grams

Protein:  6.75 grams

Carbs:  5 grams

Dietary Fiber:  5 grams

That means 0 net carbs!

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Here is another Trim Healthy Mama friendly recipe for you to try!  I found a recipe online and tweaked it a bit.  It turned out great!

Because of the higher fat content of these wraps, they are considered an “S”.  I know Serene and Pearl recommend to stay at 5 grams or under for “E” and “Fuel Pull” meals.  I tried replacing 1 T. of flax meal with 1 T. oat fiber to reduce the fat a bit more, but it didn’t turn out as well.

I really liked this wrap.  The spices tasted so good in it and made a delicious wrap..and it was so easy to make.

To make a light “S” meal, fill with fat free mayo, mustard, fat free lunch meat, and lettuce. To make a deep “S” meal, fill with fatty meat and cheeses or egg and cheese.

Variation: Omit the spices and add some NuNaturals and some cinnamon to make a large pancake! Top with Greek Yogurt, mixed berries, and a drizzle of sugar free syrup for a yummy fuel pull!

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UPDATE!!!  One of my readers had this to say about cooking these on a skillet:  “I have made these twice in a skillet. The first time I used too small of a one and it was too eggy. Today I used a family-size skillet and spread it really thin and it turned out good. I do grease the skillet.”

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This post is linked up at Stacy Makes Cents!

Chocolate Vanilla Swirl Muffins

This is a fun recipe…more like a dessert than breakfast though!  But boy are they yummy!  Enjoy!

CHOCOLATE VANILLA SWIRL MUFFINS

  • 3 cups whole wheat flour
  • 1 cup honey
  • 1 1/3 cup buttermilk
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 2 teaspoons baking powder
  • 4 teaspoons cocoa powder
  • 2 tablespoons honey

** THE NIGHT BEFORE:

In a large bowl, mix together the flour, honey, buttermilk, and butter. Mix well, cover, and let sit out on counter overnight.

THE NEXT MORNING:

Preheat oven to 400 degrees.

Add eggs, vanilla, sea salt, and baking powder. Mix with electric mixer until smooth.

Scoop out 1 cup of batter into a small bowl. Add the cocoa and 2 tablespoons honey and mix it up good.

Prepare muffin tins by greasing or lining with papers (I like to use the rubbery muffin pans so I don’t have to grease the pans at all!).

Fill muffin tins about half full of plain batter (this should make about 21 muffins). Add a little spoonful of the chocolate batter to the top of each muffin cup, dividing it up evenly. Using a knife, swirl the chocolate and vanilla batters in the muffin cups.

Bake at 400 degrees for about 15 minutes or until lightly browned.

** If you do not wish to presoak the flour the night before, substitute milk in place of the buttermilk, and just mix up the wet ingredients first and then add the dry ingredients and follow the rest of the recipe.

Note: My kids loved these, although they said they would be even better with some chocolate chips in them! Enjoy!

Homemade Whole Wheat Bread

This is my “go to” bread recipe that I make every single week!  I can’t believe I haven’t shared it on my blog here yet.  When I make bread each week, I usually make 4 loaves of bread and I use 1 loaf worth of dough to make a batch of hamburger buns.  I love this recipe…it is so simple and the bread turns out wonderful each and every time.  Enjoy!

Homemade Whole Wheat Bread

(Makes 5 loaves of bread)

5 cups warm water
1/2 cup oil (I use olive oil)
1/2 cup honey
1 Tablespoon salt, heaping (I use sea salt)
1 Tablespoon lemon juice
10 cups flour (I use hard white wheat)
3 Tablespoons yeast
2+ cups additional flour, add as needed

Place ingredients into your heavy duty mixer (I have a Bosch and LOVE it!) in the order listed (except the 2 cups additional flour).

Knead on Speed 1, quickly adding in the additional flour until the dough pulls away from side of bowl. Then knead for 8 minutes on Speed 2.

Remove dough, divide into 5 loaves, and place in greased pans to rise. Cover with a clean towel and let rise in a warm oven for about 30-45 minutes or until double in size (I turn the oven on for a few minutes to warm it up and then turn it off. I then place the bread pans in the oven with the oven light on to rise.) Don’t allow the bread to rise too long. When the bread starts to come above the top of the pans it is time to turn the oven on and start to bake the loaves. The loaves will continue to rise some as they bake, so don’t make the mistake of getting them as high as you want the finished loaf to be before starting to bake them!

When bread is done rising, remove towels covering pans, turn oven on to 350 degrees and bake for 30-35 minutes or until tops and sides of bread are brown. Remove from pans and let cool completely before storing. This bread freezes well too!

Sheri’s Biscuits

It has been a long week here and I appreciate your grace as I have made myself available to my friend and her family.  I did want to get this post up that I had planned for today.  We LOVE this biscuit recipe.  It makes a big batch of biscuits too…enough for a meal for our large family.  Enjoy!

SHERI’S BISCUITS

5 cups whole wheat flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons sea salt
2/3 cups butter, softened
2 cups milk
additional flour as needed

Preheat oven to 425 degrees.

In your Bosch or heavy duty mixer, add the flour, baking powder, sugar, and salt. Run the mixer for a bit to mix the dry ingredients up well.

Add in the softened butter and allow to mix until mixture resembles small crumbles (butter is distributed pretty evenly).

Add in milk and then more flour. Keep adding flour slowly until the dough does not stick to sides of bowl while mixing.

Allow to mix for a few minutes.

Remove dough from bowl and place on counter to roll out (I do not flour the counters at all. I find that the dough does not really stick too bad to the counter and using flour tends to dry out the dough and gives me more to clean up!) Roll out to about 1/2 inch thick. Cut with cutter or glass.

Place on ungreased cookie sheets and bake for about 13 minutes or until edges begin to brown.

Healthy Coffee Cake

I can’t believe I haven’t added this recipe yet to my site!  You will enjoy this yummy coffee cake.  If you are fortunate to have any fresh berries this would be a yummy way to use them!  Enjoy!

 

HEALTHY COFFEE CAKE

  • 2 cups whole wheat flour
  • 1/2 cup honey
  • 3/4 cup buttermilk
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries, cranberries, or raspberries
  • 1/2 cup chopped nuts – optional (I used chopped almonds)

Topping Ingredients:

  • 1/3 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon cinnamon

THE NIGHT BEFORE: In a plastic or glass bowl, mix the whole wheat flour, honey, buttermilk, and butter. Mix well and cover with a lid or plastic wrap. Let sit on your counter over night.

THE NEXT MORNING: Using a hand-held mixer (or transfer batter to a mixer), add in the eggs and blend well to remove any clumps of batter. Mix in the baking powder and sea salt until it is mixed well. Stir in the fruit.

Transfer batter to a greased 9×9-inch or 8×10-inch pan.

Using a pastry cutter (or a little salad chopper works great!), mix up the topping ingredients until crumbly. Sprinkle over the batter.

Bake at 350 degrees for 45-55 minutes or until cake tests done. You may need to cover the coffee cake loosely with foil the last 10 minutes or so to prevent the topping from getting too brown.

Note:  This is a yummy coffee cake! You can double this and bake in a 9×13-inch pan, but increase the cooking time to 55-65 minutes. Also, if you can’t or forget to start it the night before, just mix everything up in the morning and bake. Enjoy!

 

 

 

 

Sheri’s Homemade Cinnamon Rolls

My family LOVES cinnamon rolls and I don’t make them often…but on special occasions such as holidays or birthdays I make a batch of them. I thought I’d share my recipe. They are fairly easy to make and make such a yummy breakfast along with some scrambled eggs and fruit. Enjoy!

Our Christmas Morning Cinnamon Rolls!

SHERI’S HOMEMADE CINNAMON ROLLS

Put the following ingredients into the Bosch mixer (or other heavy duty mixer) in the following order:

1/4 cup olive oil
1/4 cup honey
2 teaspoons sea salt
2 teaspoons lemon juice
5 cups flour (I use freshly ground hard white wheat, but you can use a mixture of wheat and white if you wish)
2 1/2 cups warm water
5 teaspoons yeast

Start the mixer and immediately add in another 1 cup of flour.

Keep adding flour until dough doesn’t stick to sides of bowl. Knead on Speed 2 for about 7-8 minutes.

Take dough out of bowl and roll out into large rectangle (I roll mine to about 20″x15″) on a greased countertop. Melt 1/4 cup butter and spread evenly on dough. Sprinkle generously with a mixture of cinnamon and organic sugar or Sucanat. Add raisins or nuts if desired (I do half with raisins and half without).

Roll up dough on long side.  When all the dough is rolled up, pinch the end of the long side into the dough to seal.

Using a piece of dental floss, cut dough into 24 cinnamon rolls. To cut, simply place floss under dough and bring up and round dough and pull to make the floss slice through dough without squishing it. It works great!

Place cut cinnamon rolls into 2 greased 9×13-inch baking dishes. Cover with a clean dish towel and place in warm oven to rise until double, about 30-40 minutes.

When done rising, remove towel, turn oven to 350 degrees and bake for 20-30 minutes or until rolls are slightly browned.

FROSTING

2 cups powdered sugar
1 teaspoon vanilla
milk

Measure 2 cups of powdered sugar and place in a medium-sized bowl. Add vanilla. Add milk a tablespoon at a time until the frosting reaches desired consistency. You want it to be a bit runny so you can drizzle it over the warm rolls when they are done baking.

When rolls are done baking, allow to cool for a little bit, then drizzle with frosting.

Multi-Grain Pumpkin Muffins

This recipe was inspired by another recipe that a friend shared with me recently.  I will be sharing that recipe soon too!  But I love that this pumpkin muffin recipe has more than just whole wheat flour in them.  It is always good to try to use a variety of grains in your baking, and these turned out really yummy!  As a plus, there is no oil or butter in this recipe!  I am also going to work on a 2-stage process recipe for these muffins.  I am thinking that you could replace the milk with buttermilk or yogurt and soak the flour, oat bran, and flax in the buttermilk overnight, then add in the rest of the ingredients.  I’ll post that variation when I have it perfected!

MULTI-GRAIN PUMPKIN MUFFINS

In a large bowl mix up the following:

2 cups whole wheat flour
½ cup oat bran
½ cup flaxseed meal
1 cup organic sugar or Sucanat
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
2 teaspoons cinnamon
½ teaspoon nutmeg

In a medium sized bowl mix up the following wet ingredients:

1 cup applesauce
1 can pumpkin (or about 2 cups cooked, mashed)
¾ cup milk
3 eggs
1 teaspoon vanilla

Add wet ingredients to dry ingredients and mix well.

Stir in the following:

1 cup nuts, raisins, chocolate chips, etc. OR a mixture adding up to 1 cup

Fill muffin cups ¾ full and bake at 400 degrees for 20 minutes.

Makes 24 muffins.

Applesauce Nut Muffins

I love making muffins because I can mix it all up in one bowl, scoop into the muffin cups, and bake.  I made these this past weekend and we really liked them.  Enjoy!

 

APPLESAUCE NUT MUFFINS

3 cups whole wheat flour
1 cup organic sugar or Sucanat
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups applesauce (unsweetened if possible)
4 eggs
½ cup butter, melted
1 cup chopped nuts (walnuts, almonds, pecans, etc.)

In a large bowl, mix up the dry ingredients.

Add in the applesauce, eggs, and butter and mix well.

Spoon into greased muffin tins (or use silicon muffin pans and you don’t have to grease them!).

Bake at 400 degrees for 20 minutes or until lightly browned on top.

Yield: Makes 24 muffins