THM Shamrock shake (S)

Yes I said Shamrock shake..........that doesn't have a billion calories and NOT 93 tsp of Sugar........I used to LOVE them.........I would have a constant drip.  It was bad enough that I worked for that company for SIX long years.  4 states and multiple stores, ending up as a manager.  Now that we are trying to eat better, I decided to take some recipes and doctor them up, change up a bit.......and wow just wow! Enjoy and let me know what you think :)

1/2 c cottage cheese (I use Daisy 1% or 2%)
2 cups fresh spinach
2 c ice
1/4 c or 1 scoop vanilla protein powder
1 scoop collagen
2-3 drops food grade Lorann peppermint oil (Walmart)
1 c unsweetened vanilla almond milk
4 tsp Gentle sweet
1 THM Girl Scout Thin mint cookie **

Put all into your blender until smooth!  :)

Top with:

Spray whipped cream
1 THM Girl Scout thin mint cookie**


**I have used the THM Baking blend (I make my own) with this and Like it MUCH better than the almond flour.  It really tastes like a REAL GS cookie and doesn't have that "grit" that almond flour has.  BUT let me warn you that the BB is DRIER than the almond flour so if you do use this option and use equal parts to the almond flour, you will need to add water or almond milk to help it form a dough.  Just keep drizzling as it mixes in your mixer until it forms a nice dough. I also added Gentle sweet to my chocolate and a little heavy whipping cream as hubby does NOT like dark chocolate and I don't either.......too much.  **

THM S biscuit mix

I knew when I saw a keto biscuit recipe going around fb that if I liked it, that I would need it in bulk.  I first saw it on a Youtube video that I not only wanted to make it but If I liked it, I would need to make it in a bigger batch.

The original recipe as stands is:
1/3 c almond flour (or THM baking blend) My favorite homemade ones are HERE.
(For a "nut free baking blend" you can check HERE)
1/3 c + 2 tbsp Oat FIBER
1 tbsp sweetener (I do my own recipe)
1/2 tsp salt
1 tsp baking powder
1 egg

Melt in microwave for 90 seconds:
1 c mozzerella cheese
2 oz cream cheese
3 tbsp butter

Mix with dry ingredients until dough forms.  I know the original recipe says 12 biscuits but I cut it into 9 sections, rolled and baked them in a muffin tin (with silicone liners) and used my slimberry (raspberry) jelly on it.  You bake them at 330 degrees for 12 minutes (depending on your stove.  Mine took more like 15).

Now, I wanted to make it in bulk for easier use.  I used an empty collagen container and did 6 batches.  Here's the breakdown:

For 3 batches (wide mouth quart jar):
1 c almond or baking blend (I did 1/2 and 1/2) (For a nut free baking blend, check HERE)
1 1/3 c +1 tbsp oat fiber
3 tbsp sweetener
1 1/2 tsp salt
1 tbsp salt

For 6 batches (collagen container):
2 c almond flour or baking blend (I did 1/2 and 1/2) (for a nut free baking blend, Check HERE)
2 3/4 c oat fiber
1/3 c + 1 tbsp sweetener
1 tbsp salt
2 tbsp baking powder

To make ONE batch, you need 1 cup of mix and so on and so forth.  You can vary your wet ingredients by the number of batches.

Enjoy!

THM (S) BREAKFAST MUFFINS

Let it be known that I do not like cakey, thick muffins.  I want to taste the egg, cheese and sausage (or bacon).  So I just adapted a recipe from other sites.......I do like a little structure to the muffin as well.......so here it goes:

1/2 c baking blend (I make my own with coconut flour, oat flour, whey isolate, ground golden flax & xantham gum)
6 eggs (I do 3 eggs and 3 eggs worth of egg whites)
heavy whipping cream, or almond milk (just enough to thin)
1/2-1 c cheese (I use cheese from our co-op from Heini) Jalapeno pepper, or pepper jack is fantastic too.
1 lb cooked natural sausage (we buy from our butcher)

I mix all together and let sit a few minutes to thicken. I put them in silicone muffin liners with an ice cream scoop to 2/3 full. You will need to use the silicone liners for ease and for them to come clean! Bake at 375 for 20-25 minutes. (until tops are just browned) I tripled this recipe to have extras for the week and to grab.