Homemade Grain-free Pizza

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All-Purpose Baking Blend

As many of you know we are on a healthy eating journey and I have been scouring the web for alternatives to many of our favorite recipes. The hardest thing for me was finding a baking blend that we liked. Many of the blends were either too expensive or just didn’t have a texture that everyone seemed to like.

After a little bit of trial and error, we have found a blend that works well for us and we have been testing this out with some of the Trim Healthy Mama recipes that call for their baking blend. This recipe has worked well for us so far but if I find anything that needs to be tweaked I will update the recipe. You may want to try making a half a batch when to give it a try before making the big batch that we make here. I also found this great container to hold my big batch. (You can also find it and most of the ingredients below at some Walmarts or just add them to your grocery pickup order so you don’t have to search for them.) 😉


All-Purpose Baking Blend

Continue reading “All-Purpose Baking Blend”

Homemade Chocolate Syrup (with healthier options)

Chocolate should definitely have its own place in the food pyramid. This homemade syrup is so good and can be used for so many things like chocolate milk, over ice cream, on Protein Power Pancakes (3 variations), and on Hot Fudge Sundae Cake! With our updated version this is even better for you than before so you can still enjoy some of those sweet treats while on your journey to becoming healthier.

You can whip up a batch, or two, and keep it in the fridge for those special occasions.

Note: If you don’t have the glucomannan or xantham gum you can mix 1/3 c. water with 2 T. cornstarch to use as a thickener.)

Homemade Chocolate Syrup


  • 1/2 c. cocoa powder (I am partial to Hershey’s cocoa for this recipe.)
  • 1 c. milk (or water for dairy-free)
  • 1 c. sugar, to taste (I have been using Stevia in place of the sugar)
  • 1/8 t. mineral salt
  • 1 t. vanilla extract

For a thicker syrup:


Whisk cocoa powder and milk together thoroughly in a large saucepan over medium-low heat.

When the cocoa is dissolved add the sugar and whisk to dissolve.

Bring to a boil and boil for 3 minutes. Watch constantly for boil overs.

If you want a thicker syrup:

Gently shake the Glucomannan powder into the syrup mixture and whisk vigorously.

Cook an additional 3-5 minutes or until thick, stirring constantly.

Remove from heat and stir in salt and vanilla extract.

Serve warm or cool completely and store in a clean, covered container in the refrigerator.

The syrup will thicken a little as it cools.

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 –Thank you!

Cover Image by StockSnap from Pixabay