|I mean, how you could you resist this face?|
Granted, this was about 8 years ago, but this is
still the little face I see.
Then my little boy, who is actually not really so little anymore, wanted me to make him Swedish meatballs with mashed potatoes (cauliflower mash for me) and gravy.
I can't disappoint my Jett, so I make THM-approved meatballs and make the potatoes and the cauliflower mash. I would normally have the whole family have the cauliflower, but as a special meal request, I got him the real thing.
But the gravy. It's not like I can make a real roux and stay on plan. And who really wants a gravy made from almond or flax meal, it just doesn't seem to translate well to me.
So I considered Glucomannan. It's one of those new, wacky ingredients that was introduced to me via THM. It is a powder that is a soluble bulk-forming fiber derived from Konjac Root, and when added to liquids it will cause them to thicken. This gluten-free product is low in carbs and calories and is very THM approved. It works well for savory but also is used in quite a few sweets/pudding recipes found in the THM book.
So I had my gravy, and was able to stay on plan and enjoy a great meal with my family.
- 2 cups beef stock (as always homemade is best, but feel free to be a slacker, I am quite often, just not with stock)
- 1/4 cup half and half
- 1-1/2 tsp Glucomannan
- Liberal salt and pepper
Heat the stock in a pan stovetop and add the half and half. Add the Glucomannan and whisk well to combine. Taste and season as needed (it's gravy and it will need a decent amount, especially if you are using a lower salt, homemade stock).
I used it right away in my meal and it was a little runny, but it thickens as it cools so if you wait a bit it will be a more appropriate texture.
This post is shared as a part of Trim, Healthy Tuesdays at Stacy Makes Cents.