Mom’s Breakfast Casserole! (S)

My mama is a great cook!  She would make this wonderful casserole for brunch that was a big hit with my husband and I.  I’ve been trying to make Shan breakfast in the mornings and came across my recipe card from mom.  With a few little tweaks it was THM friendly and just as yummy as when she makes it!  This equals a very happy husband!

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The BEST Breakfast Casserole (S)

  • 8 eggs
  • 6 cups of cheddar or colby jack cheese
  • 1/2 cup of unsweetened almond milk
  • 1/2 cup of golden flaxseed flour
  • 1/4 stick of butter
  • 1/2 pound of diced ham
  • 1/2 tsp of onion powder
  • 1/2 tsp of garlic powder
  • 1/2 tsp of parsley
  • 1/2 tsp of chives
  • salt and pepper

Pre-heat the oven to 350.  I spray  a 9 by 13 baking dish with cooking spray.  I beat the eggs and then mix in the rest of the ingredients, minus the butter.  The deli will give you a nice piece of ham that you can dice or you can find it pre-packaged in a 16 oz bag. I usually buy it pre-packaged and I can get a few casseroles out of it or use it on salads or in breakfast burritos.  After it’s all well mixed, I cut the butter into little pieces and dot it over the top of the casserole.  I bake the casserole for 45 minutes to 1 hour.  I keep my eye on it to see when the top is browning nicely. This serves 12!   I often cut the recipe in half for the two of us but, the large casserole is wonderful for serving others or to last for quite a few days!  It heats up so well!  This recipe is great as well baked in cupcake tins!  I’ve done this for a grab and go portion.  You would need to adjust the cooking time though to 20 to 25 minutes.  Keep an eye on them.  This is a great recipe to stir up the night before so that you can just pop it in the oven in the morning.  Easy peasy!

*Add your favorite veggies!  Green peppers, onions, mushrooms, etc.  You could even add in some chopped bacon!  Serve with a dollop of sour cream and salsa for a Mexican flair! I love it like I originally posted it.  It’s just plain GOOD!

For more wonderful Trim Healthy Tuesday recipes visit Gwen’s Nest!  The book I love so much is called Trim Healthy Mama!  Check them out online to learn more about a healthy way of eating that really fuels your body with good food!

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Sugar-Free Cranberry Muffin-in-a-Mug! (S)

I bought a bag of cranberries after seeing so many yummy cranberry recipes floating around this month!  I decided to try my hand at a muffin-in-a-mug type recipe with the cranberries!  It turned out so good the first time!!  I was thrilled! You could easily substitute blueberries (1/4 or so) in this recipe if you don’t have cranberries.  Just be careful that you don’t put too many blueberries in it and unless you want a Crossover treat!  It would be good with raspberries or strawberries as well.  The muffin recipe itself is my favorite!!!!  I like it plain as a sugar free yellow cake!

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Sugar-Free Cranberry Muffin-in-a Mug  (S)

1 egg

1 TBS. of water

1&1/2 TBS. of coconut flour

1&1/2 TBS. of golden flax flour

1 TBS of coconut oil(MCT oil or butter would work too)

1 tsp. of vanilla

tiny pinch of salt

1/2 tsp of aluminum free baking powder

10 cranberries (yes, I counted!)

1 TBS. of Truvia or 2 tsp of xylitol

Mix up well in a microwave safe bowl or mug!!!  I microwaved this for 60 seconds then another 30 or so seconds.  It really depends on how hot your microwave is.  I check it at one minute to see how the top looks.  If it’s still shiny and wet I bake it 30 seconds more at a time until I know it’s done.

My go-to Frosting:

1 TBS of Cream cheese(soft)

1 TBS of butter(soft)

sweetener of choice(I use Truvia)

1/2 tsp of vanilla

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The frosting is SOOO good!  It’s a bit lumpy in my picture this time but, it’s normally smooth.  The lumps don’t effect the taste so, I didn’t mind.

Isn’t this pretty?!  It’s so delicious too!  Tart and sweet at the same time.  I love that combo!

For more lovely Trim Healthy Tuesday recipes that fit with the Trim Healthy Mama eating plan visit Gwen’s Nest!

70 Pound Update~ Trim Healthy Mama

11 months on Trim Healthy Mama for this girl!  The journey has been sweet.  Sweet has a few meanings in that sentence.

  1. I have many “sweet” weight loss goals to celebrate.
  2. I have many “sweet” non-scale victories that thrill my heart.
  3. I eat yummy sugar-free desserts all the time that are delish!

I will be the first to admit how far I have yet to go. I don’t know an exact goal weight that I’d like to reach but, being healthy is the goal!  I would estimate that I have another 84 pounds are so to lose on my journey, give or take a few pounds.

The added bonus to my journey the past few months has been helping others.  I’ve been working personally with a few dozen ladies on THM for quite a while now.  Added to that has been working with the THM team and getting to help in the group with thousands of ladies working the plan.  What a joy to help others and see them doing so well.  I know God has placed this in my life as a ministry and to keep me accountable.

I post these updates not to boast in myself but, to boast in God and all He’s done for me!  I also post to encourage someone who comes to my page that is hurting, struggling and looking for a boost!  To God be the glory for all He’s done in me and through THM.

Here I was….so miserable.

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I use this before shot of me since much of me is in it.  I was the one taking pictures, not the one in the pictures.  This was Sept of 2012.

The past few months I’ve been steadfast to the plan and stuck with it even when I was at Thanksgiving, potlucks and get-togethers!  It’s really  not that difficult to stay on track if you set your mind to it.  Being prepared really does help!  I take food along to share with everyone that I can eat too.

During a time when I was “stuck”…I realized I needed to add more E’s to my week.  I was doing about 2 a week and that just wasn’t enough to keep my metabolism guessing so I started to eat one or two a day!  I did well for a while but, then realized now that I’m eating too many E’s for my body so I’m backing off of them a bit.  I’m going to stick with 5 E’s a week and see how that goes.  The plan is really about learning how your body responds to food and making changes to fit YOU.  Don’t get discouraged when you become stalled for a few weeks..or even a month!  I’ve been there a few times and if you stick with it, you will see the scale move.  Your body goes through times of adjustment and healing.  Just work the plan and it will come off!  Slow and steady will win the race…eventually!!!  The plan is NOT fast and furious.  I appreciate that so much as my body is adjusting well as I go.  I also feel much healthier losing at a slow pace.

During this past 10 pounds I hit my wedding weight!  I know many of you saw the crazy pictures I posted in my dress! My family may think I’m crazy but, it was a fun day for me!

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I wanted to share with you some of my favorite places to get recipes. These are well known to most THM gals but, I wanted to share them anyways in case you are new or have stumbled upon my post.

So, there are a few places you can visit to get new recipes, articles and encouragement on the THM plan.

I didn’t take a 70 pound goal picture like I’ve done in the past but, my friend Angel at Captured by an Angel Photography took our family pictures this past Saturday.  If you are in the Columbus, Ohio area you should have her do your family pictures, wedding photos, etc.  I thought I’d just post one of all four of us!

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If you want to know more about Trim Healthy Mama you can visit their website.  Please visit Gwen’s Nest for awesome Trim Healthy Tuesday recipes!!

Thanks for visiting and reading small parts of my journey.

You can read my 50 pound  and 60 pound posts as well for more info on my personal journey!

Chicken Paprikash: Trim Healthy Mama (S)

comfort-food A great friend of mine, Sarrah Bates brings a Dairy Free version of this recipe to church for our Sunday Fellowship Dinners after church!  It was so delicious that I begged for the recipe!  I made a few changes to make it THM friendly and asked her if I could share it with you!  It is so delish!  This is comfort food at it’s best!  Chicken Parikash is Hungarian for Paprika Chicken.

Chicken Paprikash: (S)

~ ½ Stick of Butter

 ~ 1-2 Onions, diced

~2 Green Peppers, chopped

~ 2 Red, Yellow or Orange Peppers

~ 1-2 Jalapeno Peppers (Add more if you prefer the heat)

~ 2 or more Garlic Cloves

~ 1 lb of Chicken Breasts or thighs

~1 cup water

~ 3 Chicken Bouillon Cubes

~ 1 cup of diced of tomatoes

~ Glucomanan (start with 1/2 tsp and add to desired thickness) You could use Xanthan Gum as well.

~ 2 tbs of Paprika

~ 1 Cup of almond milk

~ ½ Pint of Sour Cream

 ~Combine and sauté the first 6 ingredients for 5 min · Add chicken and cook it through · Remove Chicken (may shred or leave whole) · Add water, bouillon cubes and tomatoes to pan and cook down · Meanwhile make a white sauce/ roux in another sauce pan by adding 2 tbsp of butter. After melting, add the Gluccie or Xanthan Gum. Whisk together. Then add almond milk. · Add this to main pan after roux thickens. May add more milk if needed. · Mix in sour cream and paprika · Add Whole or Shredded Chicken back into dish · Serve by itself, with cauli rice or with Dreamfield’s noodles.  This is great to make and then keep warm in a crockpot!

Join me at Gwen’s Nest for more Trim Healthy Tuesday recipes!!

PIN: Chicken Paprikash! 

Sugar-Free Pumpkin Poundcake~ (S)

DSC_0008It’s the most wonderful time of the year when the smell and taste of pumpkin is brought to life in our homes!  I’m sure you’ve noticed already that I LOVE pumpkin treats!  Pumpkin is a Fuel Pull on the THM plan which makes it so versatile and lovely.  With Thanksgiving on the horizon I wanted to make a yummy treat to take along to holiday gatherings.  It’s a wonderful breakfast as well as a dessert.  I add a pat of butter and warm it up for breakfast.  For dessert you could make a luscious cream cheese frosting using cream cheese, vanilla, plan approved sweetener and some greek yogurt.  YUMMY!  Some homemade whipped cream would be indulgent as well.

Pumpkin Poundcake

1 cup of coconut flour

1 & 1/2 cup of almond flour

1 cup of xylitol

1&1/2 tsp. of aluminum free baking powder

1&1/2 tsp. of cinnamon

1/2 tsp. of clove

1/4 tsp. of salt

3 eggs

2/3 cup of egg whites

1&1/2 tsp. of vanilla

1 can of pumpkin puree’ (15 oz)

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I pre-heated the oven to 300 degrees.  Grease a 9 by 5 loaf pan very well with butter or coconut cooking spray!  I dusted the pan with almond flour but, you could also use oat fiber to coat the pan.  I mixed the dry ingredients in one bowl and the wet in another.  Combine them together and mix.  I used a hand mixer to get it good and smooth.  This is a very thick batter.(it is a poundcake after all)

Bake at 300 degrees for 90 minutes! (1&1/2 hours)

Let it completely cool before you try to remove it from the pan.  I was a bit too eager! This serves 16 slices of poundcake.  I took my knife around the edge of the pan as well to loosen it.  Store in the fridge in an airtight container.

Variations:  you could add some walnuts!  I also think this would be very good in a chocolate pumpkin.  You could play with it and add in some unsweetened cocoa powder. It may need more liquid though.

Please visit Gwen’s Nest for more Trim Healthy Tuesday recipes!  Visit Trim Healthy Mama’s website for more information on this low glycemic plan.

Thanks for stopping in! Have a wonderful Thanksgiving!  Gobble Gobble!

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More pumpkin recipes are up in my THM recipes page at the top!