Gluten Free Strawberry Cupcakes (THM S)

These strawberry cupcakes are not only fresh and tasty, but so easy to make!

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These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They’re popping up by the gallon at our local farmer’s markets in Georgia already, and I just can’t resist them.

For the batter and frosting, you’ll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.

For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.

Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.

Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]

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Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.

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Allow the cupcakes to cool completely while you make the frosting.

For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.

Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.

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These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.

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My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!

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!

Gluten Free Strawberry Cupcakes (THM S)

  • Servings: Makes 12-15
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the Cupcakes:
  • 2 1/2 c almond flour
  • 1/3 c Pyure or THM Gentle Sweet
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 coconut oil, melted
  • 4 eggs
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla
  • 3/4 c Strawberry Sauce
  • For the Strawberry Frosting:
  • 2 8-oz packages cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 1-2 Tbsp Pyure or THM Gentle Sweet
  • 1/3 c Strawberry Sauce

Directions

  1. Preheat oven to 350.
  2. For the cupcakes, combine the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients.
  3. Whisk the wet into the dry ingredients until fully incorporated.
  4. Scoop the batter into a lined cupcake pan.
  5. Bake at 350 for about 25 minutes, until lightly browned and fully set in the middle. Cool completely while you make the frosting.
  6. Combine all ingredients for the frosting except the strawberry sauce and whip with a hand mixer until light and fluffy.
  7. Add in the strawberry sauce, and beat again until fluffy.
  8. Pipe or spread the frosting even onto each cupcake. Serve immediately or refrigerate if making more than 24 hours ahead of serving.

 

Guide: Fueling Your Fitness with THM

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!

This is your go-to guide for fueling your workouts  on the Trim Healthy Mama (THM) plan.

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The journey to where I am today began first with my passion for fitness. I joined my local YMCA when my daughter (now 4.5) was about 6 months old. I started going to swim as my workout, and soon got into group fitness classes. Strength training, Zumba, yoga, cycling, TRX – you name it, I was trying it. At first, I was losing weight consistently, but a few months later I plateaued even when I was working out more.

After being frustrated and stuck at the same place for months, I began my journey with THM. Around that same time, I became a fitness instructor (AKA working out a LOT more). It took a few months, but I finally hit my stride with being a fit, trim, AND healthy mama.

1. Timing is everything. We all know we’re supposed to be eating every 3 hours, and with fitness that rule is even more important. You should have a meal 1-2 hours prior to working out, and have a replenishing meal or snack within an hour of working out.

My go-to post workout snack is a Vega Sport Protein smoothie. Vega is a vegan protein, and its flavors are stevia based. The stats for a half scoop are 1.5g fat, 1g net carbs, and 15g protein. I place a half scoop into a Blender Bottle with water after my workout and shake it right up. [*NOTE: I believe Vega is still considered a personal choice because the peas are not sprouted. In this instance, I take it because I believe it will do more good than not in my case.]

2. Match your fuel to your workout. This one is really important – in order to perform your best during your workout, you need to know what type of fuel will be best.

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For cardio-heavy workouts such as cycling, running, tabata, etc. an E meal will give you the most energy during your workout. You don’t want to feel weighed down while doing cardio, the heavier carb ratio helps fuel your muscles and increase endurance during your workout.

Oatmeal is FANTASTIC for cardio workouts. I have multiple recipes for overnight oats, which are all E’s and easy to throw together with a little prep. If you’re OK with dairy before cardio, then cottage cheese, yogurt, or a kefir smoothie are also great E options with lots of protein. I like to mix a Tbsp of fat free cottage cheese into an Oikos 000 yogurt and have sprouted toast with jelly and fruit on the side with coffee or green tea.

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For more strength-based or low impact workouts (such as weight lifting, yoga, barre, pilates, or similar), go for a Deep S meal prior to your sweat session. Dairy-heavy S’s can cause bloat during a workout, so try to avoid them.

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My go-to meal prior to low impact exercise is eggs, bacon, avocados with nutritional yeast, and coffee with collagen. I do have half and half in my coffee, but it’s not enough to weigh me down during my workout (and I usually consume this over an hour before my workout).

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For a combination of strength and cardio, I find it best to go with a FP protein shake. It’s light, but filling, and keeps my energy levels up while I get my sweat going. This meal type is also good if you’re someone who wakes up early and goes to workout first thing in the morning. My rule is not to workout on an empty stomach, but there are a few days during the week where I’m up early to sweat and my stomach hasn’t quite caught up with me. On those days, a shake is just enough to get me going.

My basic skeleton recipe is 1 scoop of whey protein isolate, 2 Tbsp fat free cottage cheese, fresh or frozen fruit of choice, vanilla, 1 scoop of collagen, water and/or unsweetened almond milk (I usually do about 1/2 c of each), and sweetener of choice to taste. It’s the perfect pre-workout energizer for early mornings!

3. Know how to recover. Just like fueling prior to your workout is important, recovering and re-fueling post-workout is equally important.

Carbs fuel your muscles for hard work, and they also help your muscles recover while boosting your energy. After a tough cardio and/or strength workout, I go for a big E meal with lots of protein. The protein helps you recover, while the carbs build your muscles and give you an overall boost of energy (after you come down from that post-workout endorphin and adrenaline rush).

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Like I said – pack. in. that. protein. What many people miss with E meals is the protein, then they end up feeling hungry an hour later. My post-workout lunch is a sandwich on sourdough packed with turkey, Dijon mustard, lettuce or sprouts, tomato and onion with a pickle wedge, fruit, veggies or other on-plan sides (pictured is 1 c of salted Skinny Pop and 2 Tbsp of my FP Everything Bagel Dip with grape tomato dippers), and a big Good Girl Moonshine (pg.  397 of the Trim Healthy Mama Cookbook). Hydrating is important for muscle recovery as well, so make sure you get those fluids in to prevent soreness tomorrow.

If the end of your workout is an hour or more until your next meal, go for an S meal to fill you up. There are many ideas you can go with for an S meal, and the same basic rules apply: pack in the protein, get a mix of fruit and veggies, and sip that water/GGMS.

There you have it! My guide for fueling your fitness with THM. These make seem like small tweaks, but trust me when I say they will make all the difference in your routine.

2-Ingredient Everything Bagel Dip (THM FP)

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!

You will not believe how ridiculously easy (and tasty) this dip is!

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During my latest trip to Trader Joe’s, they were displaying the Everything Bagel seasoning along with some other seasonal items, and it jumped out at me. The ingredients are very straightforward: onion, garlic, seasame seeds, salt, and poppyseeds. I had some reduced fat sour cream sitting in my fridge at home waiting for a purpose, and *click* purpose found.

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Can a dip really be this easy? YEP.

Mix an entire 16oz container of reduced fat sour cream with about 3 Tablespoons of the Everything Bagel seasoning. If you want to add a little freshness to it, add a fresh herb of your choice: parsley, chives, dill, or scallions. Chop up a few tablespoons, toss it in with your dip and some salt and pepper. That’s it!

Leave it in the fridge for about an hour for the salt crystals to break down and all the flavors have a chance to combine.

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This dip is a THM FP up to about 3 Tablespoons (which would be 4.5g of fat). If you’re enjoying this with an E meal, be sure to watch the other fats in your meal to keep within the limits. There were no carbs in my reduced fat sour cream, so if you’re in S mode you can pile on as much as you like (yay!).

Serve with your favorite crudités: zucchini sticks, celery, cucumbers, grape tomatoes, broccoli, cauliflower, mini sweet peppers, Parmesan Whisps or other cheese crackers.

Throw this together before a party or brunch get together, and all your guests will rave! Or, you know, just throw it together for yourself and you’ll have your own little rave. ^_^

Everything Bagel Dip (THM FP)

  • Servings: Makes 16oz of dip
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 16oz container of reduced fat sour cream (mine had 3g of fat per 2 Tbsp, good for S or E)
  • 3 Tbsp Everything Bagel seasoning
  • optional, fresh herb of choice: chives, scallions, parsley, dill, etc.
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for one hour before serving.

Southern Style Pulled Pork (THM S)

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!

Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!

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Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.

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Pulse until it forms a slightly thick paste.

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There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.

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Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.

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Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

Southern Style Pulled Pork (THM S)

  • Servings: 4
  • Time: Prep, 10 minutes; Cook time, 6 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2.5 – 3lb boneless pork shoulder
  • 1/4 c EVOO or liquid coconut oil
  • 1 small red onion, quartered
  • 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
  • 2 cloves garlic
  • 1 Tbsp Pyure or THM Gentle Sweet
  • 1/2 tsp blackstrap molasses
  • 1 Tbsp chili powder
  • 1/2 Tbsp smoked paprika
  • 3/4 Tbsp salt
  • 2 tsp pepper
  • 1/4 tsp ground cayenne pepper
  • 1 cup water

Directions

  1. Preheat oven to 300.
  2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
  3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
  4. Cover and place into the oven for 4.5-5 hours.
  5. Remove the lid, place back into the oven for another 45 minutes to an hour.
  6. Let the meat rest for 10 minutes before shredding between two forks.

 

 

Sweet & Spicy Paleo Barbecue Sauce (THM FP)

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!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.

Low Carb Strawberry Cobbler (THM S)

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!

These recipes from our family strawberry-picking outing are probably some of my favorites to date. If you love strawberries, I know you’ll love this too!

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Cobblers are huge in the South. They can be an elegant dessert for a crowd, or a laid back treat on a cool Spring evening.

My brain is hard-wired for peach cobbler, and I didn’t even think of other fruits until my wonderful friend, Amanda, suggested a strawberry version in light of my berry-abundance. All I have to say is, she is a friggin’ genius!

This strawberry cobbler is so fresh, sweet, and delightfully low maintenance in preparation.

Start by preheating your oven to 350, and while it’s preheating add the butter to a deep casserole dish and set it in the oven to melt gently.

While that’s happening, stir together the strawberries, lemon juice, Pyure or THM Gentle Sweet, and Xanthan Gum in a medium bowl.

When the oven is done preheating, take the dish out and add the strawberry mixture to it, then prepare the topping.

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First, stir together the dry ingredients – almond and coconut flours, baking powder, salt, and Pyure or THM Gentle Sweet. Beat in the eggs, then the softened cream cheese and vanilla bean paste (or sub for 1 1/2 tsp vanilla extract).

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Now, this part is really technical – drop it in large globs onto the top of the strawberry mixture. Smooth it just slightly, pushing it down into the strawberries gently.

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Bake the cobbler at 350 for about 25-30 minutes, until the top is nicely browned and the strawberries are bubbling.

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I know  – your mouth is watering already, but wait for it.

Let the cobbler stand for about 5-7 minutes before cutting.

Use a big spoon, and cut down into that bad boy. Serve with ice cream (homemade or So Delicious sugar free is fabulous!) or whipped cream, and spoon some extra saucy strawberry goodness over the top.

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It’s so gorgeous, I can’t stand it!

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The cold ice cream melts down gently over the warm cobbler. Juicy, tangy and sweet strawberries on the bottom topped with a soft, biscuit-like topping – I mean COME ON. It just doesn’t get better than this!

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Low Carb Strawberry Cobbler (THM S)

  • Servings: About 6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350. While the oven is preheating, place butter into a deep casserole dish and place into the oven to melt gently.
  2. In a medium bowl, combine the strawberries, lemon juice, sweetener, and xanthan gum.
  3. When the oven is finished preheating, take the dish out and place the strawberries into it.
  4. Prepare the topping by first combining the dry ingredients, then adding the eggs and beating in the cream cheese and vanilla paste or extract.
  5. Dollop the topping over top of the strawberries, and gently press the topping down onto the strawberries.
  6. Bake at 350 for about 25-30 minutes, or until the top is browned and the berries are bubbly.
  7. Cool for 5-7 minutes prior to serving.
  8. Serve with on-plan vanilla ice cream or whipped cream, and enjoy.

Low Carb Ranch Pasta Salad (THM S)

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!

This pasta salad is a quick and easy side dish to make ahead for lunch or dinner – perfect for those busy weeknights!

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If you’ve ever been to a Ruby Tuesdays, you very likely know the pasta salad I’m talking about. Creamy, crunchy, and a little salty from the ham and Ranch.

Growing up in Woodstock, Georgia (which was very small then) Ruby Tuesdays was one of the only sit-down restaurants in our area. When my parents felt like treating us to a dinner out, we usually went there or our favorite Mexican food joint.

My mother loves to tell stories about what a veggie lover I’ve always been (apparently, I used to ask for a breakfast of carrots, celery, and ranch – who’d have guessed?!). So naturally I gravitated toward the salad bar and piled it high. The pasta salad became one of my favorites very quickly.

I haven’t been to Ruby Tuesdays in forever! The last memory I have of going there, I was pregnant with my daughter (which was 5 years ago). So, you can understand my excitement when I found this pasta salad EVEN BETTER than the one at the favored restaurant chain.

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It’s a fantastic use of leftover ham, veggies sitting in the fridge, or those last few Tablespoons of Ranch at the bottom of your jar.

My kids were digging this pasta salad too, even the veggies (that they normally shy away from).

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This salad is creamy, delightfully crunchy, and FRESH. Just look at all those flecks of fresh herbs from the homemade Ranch dressing – gorgeous!

Ranch Pasta Salad (THM S)

  • Servings: 6-8
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz Dreamfields Pasta (any short cut variety, I used elbows), cooked (makes about 2 cups cooked pasta)
  • 1 1/2 c finely diced ham
  • 1/3 c frozen peas (don’t worry about thawing or cooking, they thaw very quickly)
  • 1/2 green bell pepper, finely diced
  • 2 Tbsp mayonnaise
  • 2-3 heaping Tbsp Homemade Ranch Dressing
  • salt and pepper

Directions

  1. Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour, and add more mayo and/or ranch if the salad gets too dry.
  2. Store refrigerated for up to 2 weeks.

Low Carb No Bake Strawberry Tart (THM S)

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!

If you’re looking for an easy dessert to satisfy and impress a crowd, this is the one!

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This strawberry tart requires no baking, and is incredibly easy to make. This tart has a delicious, fresh strawberry flavor and tastes unbelievably light. You definitely don’t have to be a dessert master to enjoy this one!

I used the Fresh Strawberry Sauce posted earlier this week for the filling, which is simple to make. The sauce takes time to cook down, so make sure you tackle it first.

Next, prepare and chill the Mock Graham Cracker Crust.

Then start the filling!

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You have a few different filling options – I opted for a mousse with a little Greek yogurt for a more dense texture. You could do all mousse (which is straight whipped cream with strawberry sauce), or you could go for a cheesecake mousse with a little softened cream cheese added. Decisions, decisions! [See Variations below for more specific directions on the different filling options.]

For the mousse, start by whipping the heavy cream with Pyure or THM Gentle Sweet and some vanilla bean paste. I like using the paste versus extract for this because I can use more paste without getting the raw alcohol flavor of extract. I find it at Walmart (back in the cake decorating section), but you can buy the same product on Amazon if you’re unable to find it in a store.

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Once the cream starts to get slightly frothy, add the strawberry sauce and continue whipping to stiff peaks. If you plan on making this a cheesecake mousse, add the softened cream cheese and sauce at the same time. [No need for any dyes! You’ll get that beautiful blush pink color from the sauce alone.]

When the cream is whipped to stiff peaks, gently fold in the Greek yogurt. You could even take a shortcut and use an already flavored 000 yogurt (strawberry or vanilla!) – if you do, go shy on the sweetener and work up from there.

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Fill up the tart shell, pushing the mousse into every nook and cranny, then smoothing it with your spatula. [I don’t get too crazy about making it “perfect,” because I think homemade looks better. So, don’t stress it!]

Chill for about another half hour while you whip some more cream for the topping.

I prefer lightly sweet whipped cream, since the filling is sweet.

Also, I’m a Food Network junkie who watches all the baking championships and it really stuck with me when one of the pro-baker judges said, “The cream shouldn’t compete with the filling. It’s an accessory, not the main focus.” So, I try to make my whipped creams on the lighter side of sweet, so that my filling has a chance to really shine.

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You can pipe the cream onto your tart, like so. Or you can just fill the tart edge-to-edge with cream, whichever you desire. Add some fresh berry decorations, if you’re feeling super fancy.

Chill until you’re ready to serve.

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This tart was just gorgeous. So much so, I almost couldn’t believe how simple it was to put together.

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The crust firms up perfectly, and glides right out of the pan. Don’t get me wrong, I was super anxious about lifting that tart shell off the crust (as it took some finesse), and once I got it loose it popped right off. I found it easy to set the tart on the edge of my counter (so half was on the counter, and half was in my hand), then work to pop the bottom (gently!) out of the shell. [Truth be told, I about had a heart attack trying to get it out of the shell, because I did NOT want to mess it up.]

The strawberry filling is light and airy with a tinge of tartness. The crust is firm and buttery with a whisper of cinnamon and molasses.

If you need an easy dessert for your Easter lunch or brunch, this is just the one for you!

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Filling Variations

  • Mousse: 1 1/2 c heavy cream as the base with 1 Tbsp of sweetener. Option to add 1 tsp of gelatin for a more firm texture.
  • Cheesecake Mousse: 1 c heavy cream with 8oz soft cream cheese. Start with 1 Tbsp of sweetener, and work up if needed.

No Bake Strawberry Tart (THM S)

  • Servings: 8
  • Time: Hands on 30 minutes, plus set time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Prepare and chill the crust as directed.
  2. For the filling, combine the cream, sweetener, and vanilla paste in a medium bowl and beat with a hand mixer until slightly frothy.
  3. Add the strawberry sauce, and continue whipping to stiff peaks.
  4. Gently fold in the Greek yogurt, and fill the chilled tart crust with the filling. Chill while you prepare the topping.
  5. For the whipped cream topping, combine the sweetener and cream in a medium bowl and beat to stiff peaks. Either pipe the cream onto the tart, or top it edge-to-edge.
  6. Chill until you’re ready to serve

Gluten/Sugar Free Graham Cracker Crust (THM S)

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!

This crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.

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Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.

I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.

First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)

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Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.

The crust will be somewhat wet, but still have a degree of crumbly texture to it.

Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.

After pressing the crust into the pan, chill for about an hour  before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.

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That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.

Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)

No Bake Graham Cracker Pie Crust (THM S)

  • Servings: Make 1 9-in tart crust
  • Time: Hands on time, 7 minutes; Set time, 1 hour
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients except for the melted butter in a small bowl.
  2. Drizzle in the melted butter until the crust begins to stick together in large chunks.
  3. Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.

Low Carb Blender Ranch Dressing (THM S)

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This homemade ranch dressing is so easy to make, you’ll never want to buy bottled again!
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What if I told you homemade ranch was just a turn of your blender away? Well, brace yourselves, because it’s true!

This ranch batch blended beautifully in my Ninja blender, and it only took a few minutes.

This recipe makes about 1 1/2 cups of salad dressing, however you can stretch it a little further. My dressing tends to thicken after refrigeration, and the flavor will intensify, so you can thin it out with a little half and half, almond milk, or water if you prefer.

My kids love this dressing with literally anything – cut veggies, salad (yes, they eat salad ^_^), nuggets, pizza, you name it. I love this dressing because I get to control the quality of ingredients, and because it tastes incredible. [Seriously, it’s better than those $5 bottles of organic dressing at the grocery store. AND IT DOESN’T COST YOU $5 A BATCH.]

Blender Ranch Dressing (THM S)

  • Servings: Multiple
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c sour cream (full fat is fine. I used reduced fat, because it had slightly fewer carbs than full fat)
  • 1/2 small bunch fresh parsley
  • 1/2 small bunch fresh chives, roughly chopped
  • 1/4 c fresh dill
  • 2 small cloves garlic, roughly chopped
  • 2 tsp white balsamic vinegar
  • 5 dashes hot sauce
  • salt and pepper
  • half and half or plain, unsweetened almond milk to thin, optional

Directions

  1. Place all ingredients into a high-powered blender and blend well. Adjust the seasoning as needed, and thin with half and half or almond milk if desired.
  2. Place into a pint mason jar and refrigerate for at least 2 hours before use. Keeps in the fridge for up to 2 weeks.