Low Carb Peanut Butter Protein Bars (THM FP)

Here’s the second version of my delicious, protein-packed snack bars – get excited, y’all! ^_^

Low Carb Salted Caramel Ice Cream (THM S)

Salted caramel ice cream is one of my all-time favorites. I’ve tinkered with a lot of different recipes, and have finally found one that is both easy to make and packs a flavor punch.

I Exercised in a Menstrual Cup So You Don’t Have To

Yep, I am going there.

Low Carb Chocolate Brownie Protein Bars (THM FP)

If there’s one snack I’m constantly in need of, it’s protein on-the-go. It took a few weeks of tinkering, but I finally perfected these no-bake protein bars that come together in less than 10 minutes.

Low Carb Pesto Chicken Salad (THM S)

This chicken salad is easy to make, and tastes so fresh and elegant.

Refreshing Cucumber Lemonade (Sugar Free, THM FP)

This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!

Teriyaki Chicken Burgers (THM E)

Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.

Perfect Basil Pesto (THM S)

Wondering what to do with that beautiful, blooming (overflowing?) basil? Pesto is one of my favorite ways to preserve fresh basil. It uses a TON of fresh basil at once, and pesto can be used in a myriad of ways.

DIY Cold Brew Coffee (THM FP)

Is it just me, or does it seem like cold brew is EVERYWHERE this summer? Starbuck’s, Dunkin, and even the grocery stores are packing their shelves with different cold brew blends. Lucky for you, making cold brew coffee at home is as easy as picking up your regular grounds at the store!

Cold brew differs from your normal hot brewed coffee in a few ways. First, it’s the obvious hot steep vs cold steep. Second, cold brew is stronger than your everyday java so you only use a little at a time.

I suggest a strong, dark roast coffee for this because it adds more flavor and punch with less product.

Recently, I have fallen in love with Kicking Horse Coffee, and found that their “Kick Ass” blend is perfect for cold brew. It’s a bold, dark roast coffee that isn’t bitter. I like the whole beans, because once I get it I can grind it to the coarseness I like and it tastes fresher.

To make your cold brew, just add 1 cup of ground coffee (as coarse or as fine as you like) to a quart mason jar, cover to the top with water, and stir. Place the lid on, and just let it sit in your fridge for at least 24 hours. For a more concentrated blend, you can go to 36 or even 48 hours.

Strain the grounds using a mesh strainer and/or paper filters (to catch those extra small pieces).

Store in the fridge for up to 1 week (or as long as you can keep it around! ^_~).

As I said before, the best part is that you only need 1/4 – 1/3 cups of cold brew to make 8oz of coffee. If you enjoy your coffee black, just add some water to your cold brew. You can flavor it up with almond or coconut milk, extracts, etc.

I tell you, making cold brew at home is even easier than the drive-thru at Starbuck’s. Plus, you have more flavor options using your own coffee at home – win!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Cold Brew Coffee (THM FP)

• Servings: Makes 5-8 8oz cups of coffee
• Time: 5 minutes, plus steeping
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 1 cup ground coffee
• water

Directions

1. Place the ground coffee into the bottom of a quart mason jar, cover to the top of the jar with water, and stir.
2. Fix the lid onto the jar and refrigerate for at least 24, or up to 48 hours. (The longer you leave it, the stronger (better) it is)
3. Strain the grounds out of the coffee, and keep in the fridge for up to 1 week.
4. Use about 1/4 – 1/3 c of cold brew per 8oz cup you want to enjoy. Fill with water for black coffee, or add almond/coconut milk/a splash of cream – whatever you like to flavor it up!

Southwestern Rice & Bean Salad (THM E)

I started making this salad when my husband and I went vegan a few years ago, and all but forgot about it until recently.  It’s a summer favorite because it can be enjoyed warm or cold, and it requires minimal cooking.

This salad is mostly raw/no-cook – the only component that requires cooking is the rice. You can use leftover brown rice, or you can cook it fresh. I prefer to cook the rice fresh, because I think the lime flavor soaks best into warm rice as opposed to chilled.

I start by chopping the peppers and onion, and placing it into the bottom of a large mixing bowl.

I use about 1/3 of a red onion, because I find the flavor to be strong after a while. If you dig raw red onion, you can definitely put more in there.

I enjoy colors, so I use half a red bell and half an orange bell with 1 small finely diced jalapeño (seeds and ribs removed). The jalapeño  does not add a lot of heat – it’s very mild and my kids enjoyed this salad a number of times without being bothered by it.

Once your veggies are chopped, add them into your big bowl and sprinkle with salt and pepper.

Drain and rinse the kidney beans and black beans while the rice cooks. If you enjoy other types of beans (like pinto beans or white beans) you can sub those instead. It’s all about ease!

When the rice is cooked and cooled slightly (not piping hot, but not completely cool) add it right on top of the chopped veggies and squeeze the lime juice over the rice. The rice being warm helps it to absorb the lime flavor easily, and it slightly cooks the veggies. Give it a stir, then add the beans, a big handful  of chopped fresh cilantro, and a little extra S&P.

And there you have it! A fresh, colorful salad packed with fiber and protein to go with any lean meat or fish.

I love this salad with some grilled chicken – shrimp, cod, or halibut would be fantastic mains as well.

This salad is fit for a big crowd, or as a make-ahead side to go with your E meals all week long.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

• Servings: 8-10
• Time: 20 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 1/3 medium red onion, finely diced
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 1 small jalapeño, minced (seeds and ribs removed for a mild heat)
• juice of 2 limes
• 1 1/2 c cooked brown rice
• 15oz can black beans, drained and rinsed
• 15oz can kidney beans or pinto beans, drained and rinsed
• 1 big handful of fresh chopped cilantro
• salt and pepper

Directions

1. Begin cooking the brown rice.
2. Add the peppers and onion to the bottom of a large mixing bowl, and season with salt and pepper.
3. When the rice is cooked and warm, add it on top of the vegetables and squeeze the lime juice over top. Give it a big toss.
4. Add the drained and rinsed beans, cilantro, and a little more S&P then toss again.
5. Serve at room temperature or chilled alongside any lean protein. Store in the fridge for up to one week.