Trim Healthy Waffles-Original Recipe

"Are you a fan of delicious flavor?"

~Shawn Spencer

Our family has just discovered the most amazing healthy living book EVER!!! 

Trim Healthy Mama (THM for short) has been such a blessing to our family! Pearl and Serene (2 Christian sisters from Australia) explain how to eat the way God created our bodies to and to have an overall healthy lifestyle. I'll be doing a book review shortly :) 

These are my Trim Healthy Mama Waffles! After a failed attempt to find one online or in the book, I decided to find and alter a Paleo recipe and give it a whirl. I found one HERE and changed almost everything in it to create the most delicious, decadent waffles you've ever tasted!!! For our family of 10, I do 2 double batches of this batter to feed us all but most likely, you won't need as much so I trimmed it down.

Please, feel free to pin this image. Clicking the image opens this page so everyone can make waffles!

The key to fluffy deliciousness is to whip the egg whites till they're stiff and don't slip around in the bowl...almost like meringues...exactly like meringues...they're meringues (just kidding)

These waffles fall into the "S" category because they utelize whole eggs, almond flour and butter. So slather on the buttah, Mama! You may use all almond flour but the combo of almond and flax makes it super fluffy and smooth!!! The kids can put syrup or honey on theirs but for you, Mama, butter and Polaner's All-Fruit Jelly are both acceptable and encouraged. You could even make a blueberry sauce with blueberries, stevia and a dash of salt and vanilla (yum!)

I hope you'll try the recipe and comment on your success and advice! I make these waffles at least once and sometimes twice a week, we love them so much! I hope you enjoy :)

Trim Healthy Waffles {S}

By McKenna Rosen

Makes Approx. 12 Waffles

Ingredients

6 Egg Yolks

6 Egg Whites

1/4 C. Unsweetened Almond Milk

1/2 C. Almond Flour

1/2 C. Flax Flour

1/2 t. Salt

1/4 C. Melted Butter

2 t. Vanilla

2 T. Truvia

1 T. Cinnamon

1 t. Nutmeg

Bacon Grease or Coconut Oil (for greasing the iron)

Optional: 1 C. Blueberries

Instructions
1. Preheat Waffle Iron
2. Whisk Egg Yolks and Milk
3. Add Almond+Flax Flour and Salt. Whisk.
4. Add Melted Butter. Whisk.
5. Add Vanilla, Stevia, Cinnamon and Nutmeg (Optional Blueberries). Whisk.
6. Whisk Egg Whites until they form stiff peaks. (This is best done in a KitchenAid or with a hand-held mixer)

7. Fold Egg Whites into batter in 3 parts.

This is what the batter looks like after the egg whites have been added.

8. Scoop 1/3 c. Batter into preheated, greased iron.
9. Cook until golden-brown and scrumptious! Enjoy!

Help spread the word about my Waffles and, who knows? Maybe Pearl and Serene will start making it for their families!

Cheese-less Cheesy Popcorn Recipe

I'm sure that title sounds like an oxymoron, but it's not. This recipe was created by yours truly, a popcorn connoisseur. It works best with "Whirley-Pop" or air popper popcorn; as long as it's homemade. This recipe doesn't call for cheese, but tastes completely cheesy! The secret ingredient is Nutritional Yeast. You can find it at most health-food stores and it's not very expensive at all. This won't work with regular yeast, but there is some magical quality to the stuff that makes your taste buds sigh, "Cheese..." What you're provided is a delicious, buttery, no-nonsense popcorn that is truly addictive! I am NOT exaggerating!

 

Just kidding! I would never let my popcorn spill!

 

Cheese-less Cheesy Popcorn

Makes a double-batch to fill a large bowl

Ingredients

1 Cup Organic Popcorn Kernels

2 Tablespoons Coconut Oil

1/2-1 Cup Butter

1 1/2 Tablespoons Salt

1/2 Cup Nutritional Yeast

An Appetite

 

Method

Make up your popcorn 1/2 cup at a time in either a Whirley-Pop or an air popper. The Coconut Oil is for if you're using a Whirley-Pop or a knock-off Whirley-Pop that ultimately works just as well.

Once the popcorn is all popped and in a large bowl, melt the butter. It's up to you how much to use. 1/2 cup will sparsely butter the popcorn and 1 cup will make your fingers shiny when you pick up a handful. This all depends upon your personal butter preferences. Toss the popcorn with the salt then add the butter. Gently mix that in, using a spatula or your hands. Finally, add the Nutritional Yeast. Mix it up until thoroughly combined. Make sure none of the Yeast falls to the bottom of the bowl. Now might be a good time to say something about the Godly virtue of Self-Control. I promise, it'll be hard to control your portions, so get the family together for a snack or you will end up eating the entire bowl by yourself! But doesn't that look tantalizing?!

 

 



Borscht Recipe

I've been dying to try and make some Borscht lately, and finally got the chance to do it tonight. Since my Dad's family is Russian, I felt like making Borscht would be...I don't know, a traditional kind of thing. Like Noodle Kugel and Matzo Ball Soup and Challah :)

So, I looked around on the internet at different Borscht recipes and none of them were in my time frame or qualified for our diet. I decided then, that I would make my own recipe! Since we have such a large family, you might need to cut it in half.

Here it is; McKenna's Original recipe. Presenting...

BORSCHT

 (Serves 12)

Time: 1 Hour 

 6 Medium Organic Beets, Cubed

3 Cups Organic Cauliflower, Chopped

64oz. Beef Broth (Store-Bought Organic or Homemade)

2 lbs. Organic Grass-Fed Chuck Shoulder Roast

1 Organic Onion, Sliced

2 T. Cold-Pressed Extra-Virgin Olive Oil (for Sauteing)

½ C. Red or White Wine Vinegar

Salt & Pepper

Dill (Optional Garnish)

Sour Cream (For those not on a Paleo Diet or the Whole 30 Diet)

 Combine the Beets, Cauliflower and Beef Broth in a large soup pot. Simmer.

While soup is working up to a simmer, generously salt the Chuck Roast(s) and sear it in the Olive Oil in a super-hot sauce pan 1-2 minutes each side. Let the meat rest on a cutting board 5 minutes, then cut it into small pieces for the soup. Return to not-so-super-hot pan and brown with the onions, Vinegar and a cup of Water.

 While the meat is browning, remove a third of your soup (mostly the veggies) into a blender or food processor. Blend into a thick puree. Add back to the soup pot (you may have to do the pureeing in multiple batches). 

Finally, add the meat into the soup pot (making sure to include all the onions and liquid that is now very beefy). Boil the Borscht until the Beet cubes are tender, but not mushy. Add the Salt and Pepper for flavor. Serve hot with the garnishes of your choice and enjoy your delicious, meaty Borscht!