I’m into all things soaked grain these days and have been experimenting with various recipes to see which will work and which won’t! And this whole-grain focaccia is a definite win in this house. Why soak grain? Whole grains that are soaked, soured, or sprouted have a lower glycemic index than ones that have not,…
Who doesn’t love a soft, gooey, warm cinnamon roll? If that’s you, scroll away, because that’s what we’re celebrating here! Best of all, you can make these ahead, freeze them raw, and bake them another day! That’s what ‘m doing today. In Trim Healthy Mama, we celebrate whole grains that have been sprouted, soured, or…
What’s your stand-by to take to holiday parties? You’re looking at mine. My sister and I tried to remember how long these hot mushroom turnovers have been on our annual menu, and all we could come up with was “over 30 years.” Yep, a really, really, long time! Basically, I’m not allowed at family Christmas…
My sister-in-law used to make these amazingly delicious gooey clusters with Golden Grahams every Christmas. I loved those things, but when I gave up sugar seven years ago as a newbie Trim Healthy Mama, those clusters slid over to my do-not-consume list. Cue the sadness. I’ve found a variety of very tasty THM/ keto treats…
It’s been about a year since I discovered soaked bread, and it has revolutionized our meals. That’s not hyperbole. Trim Healthy Mama (and some other way-of-eating plans) are proponents of bread products that lower the glycemic impact of grains. The three methods I’ve heard of are: sourdough, sprouted, and soaked. All three of these methods…
My mother-in-law and I were trying to remember how many years I’ve been making mushroom turnovers for family Christmas gatherings. We did not come up with a number, other than “a very long time.” It is somewhere in the neighborhood of 25-35 years, and I have missed very few of them. (There was that one…