Single Serve Matcha Latte (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!

Matcha is one of my favorite, refreshing flavors. It’s also a power-packed superfood! Matcha contains vitamins, antioxidants, is naturally detoxifying, and boosts metabolism. Hot or cold, a good matcha latte at the start of your day is sure to please.

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Matcha gives you that morning (hot or cold) caffeine boost needed to jump start  your day, and this FP latte goes with any meal.

I used to love the matcha latte at Starbuck’s, but I think I love this at-home version even more. Plus, it takes less than 10 minutes to make (which is definitely less than the wait time at a busy coffee shop).

Matcha powder is incredibly versatile. You can use it for baking, smoothies, and even ice cream.

Simply place all of the ingredients into a high-powered blender – I love my Ninja single cups for this, because it’s fast and effective. Serve over ice (or blend with ice for a frappé) and enjoy!

Matcha Latte (THM FP)

  • Servings: Single 16oz
  • Time: 7 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a high-powered blender and blend well. Serve over ice and enjoy immediately.

Chorizo & Veggie Egg Bake (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!

I love when I can make a large, family-style breakfast without a whole bunch of effort. This chorizo-egg bake is great for breakfast, brunch, lunch, or dinner (BBLD) and it’s a crowd pleaser.

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Chorizo is my husband’s favorite, and sometimes I like for breakfast to have a little kick. It’s a spiced Mexican sausage you can find in bulk, or in casing. I like buying my sausage in bulk, so I have more choices as to its use. If you like something more mild, regular breakfast sausage will do just fine.

This is a great make ahead meal – I actually browned the sausage and veggies the night before, so the next morning all I had to do was heat up the oven and plop some eggs on top.

Usually I’ll make something like this as a frittata or casserole, but I enjoyed doing the baked whole eggs because it cooked a lot of eggs at once, and I still got to have runny yolks (which are my FAVORITE). You could also do this in individual ramekins using the same method.

Brown the sausage, zucchini, radishes, and bell pepper together in a big skillet until the sausage is cooked through. Stir in the black beans, then transfer to a baking dish and cool slightly.

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Make valleys in the meat mixture with the back of a spoon, so the eggs have a place to sit.

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Place the eggs on top and season with a little salt and pepper.

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Bake at 400 for about 25 minutes, or until the egg whites are set.

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Nom!

I served this over some chopped rainbow tomatoes and sliced avocados, but there are many more possibilities. Top with fresh pico de gallo, guacamole, sour cream, cheese, or any other S-friendly topper your mind can dream up.

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Top with some fresh chopped cilantro, and you’re ready to serve!

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My favorite part about this whole meal…

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That beautiful, runny yolk coating the sausage and veggies, making its own little sauce.

The sausage lends a little spice, while you get some crunch with the veggies, and the fresh avocado cools it all down.

This egg bake will please the whole family!

Chorizo and Veggie Egg Bake (THM S)

  • Servings: 6
  • Time: Hands on 7-10 minutes, bake time 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb bulk chorizo sausage (or other breakfast sausage)
  • 1 medium zucchini, diced
  • 1/2 bunch radishes, diced
  • 1/2 bell pepper, diced
  • 1 c black beans, drained and rinsed (sub cubed sweet potatoes for paleo, or additional vegetable)
  • 1/2 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • few dashes of hot sauce
  • 6 eggs (or one egg per person)
  • fresh chopped cilantro
  • Toppings of choice: pico de gallo, sour cream, cheese, avocado, etc.
  • salt and pepper

Directions

  1. Preheat oven to 400.
  2. Brown the sausage and veggies with the paprika and coriander in a large skillet until sausage is cooked through and veggies are tender.
  3. Add the meat to one large, or several individual, baking dishes and make valleys in the meat mixture with the back of a spoon. Add the eggs in the valleys, and season with salt and pepper.
  4. Bake at 400 for about 25 minutes, or until egg whites are set.
  5. Top with fresh cilantro and serve immediately with toppings of choice.

Cinnamon Crunch Protein Coffee Cake (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 recipe made me so happy! Not only did it work on the first try, which can be rare for baking, it was easy to throw together before Sunday morning breakfast. This was my first gluten/sugar free coffee cake, and I could not be more pleased with the result.

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If you have all the ingredients, this cake is quick and simple to throw together. I liked using protein as a big part of the base here for 2 reasons: it makes the cake texture more like coffee cake (sturdy and slightly dry) and it adds more protein to the cake (making it a great snack or finishing complement to an S breakfast or lunch).

First, get your dry ingredients together in a small bowl: almond flour, whey protein isolate, Pyure or THM Gentle Sweet, baking soda, and salt. Stir to combine.

Next is your wet ingredients: eggs, unsweetened vanilla almond milk, melted coconut oil, vanilla bean paste, and vanilla extract (yes, I like both because I like vanilla, however you can leave out the paste if you want.) Stir it up.

Then whisk the wet into the dry. The consistency is pretty wet, like runny pancake batter.

Get your pan ready, and make sure your oven is preheated to 350. I prepped my 8×8 baking dish with coconut oil spray and a square of parchment paper. I did it this way because I wanted to make certain the cake would slide right out of the dish. With the parchment in there, each piece came out perfectly, and the dish was easy to clean.

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Prepare your topping by combining softened butter, cinnamon, Pyure or THM Gentle Sweet, and nuts. I chose to use sliced almonds but you could use pecans, hazelnuts, walnuts, whatever you fancy. It’s going to look like a paste, that’s OK.

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Pour half of your cake batter into your prepared dish, dot it with half of the nut topping, then pour on the other half of cake batter and dot the top with the rest of the nut mixture.

If you want more of a streusel-like topping, you can add some coconut flour to the mix to dry it out and make it more crumbly but I do like how this turned out. The butter melts, making the cake moist and you still get the crunch of the nuts with the cinnamon sweetness.

Bake the cake at 350 for about 30-35 minutes, or until golden brown delicious on top.

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All of that topping sits just under the golden brown surface.

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Gorgeous! Let it cool slightly before cutting.

Slice it into 9 pieces, and have you a piece, girl.

See? All that cinnamon, sweet goodness floating throughout the cake. The cake has flecks of vanilla bean and a crunch factor from the nuts. The cake is fluffy, sturdy, and slightly dry – making it the perfect partner with your coffee or tea.

This is a perfect make-ahead snack for the week. I’ve sent pieces with my husband to work, and heated it up as a snack. Just store the pieces in a large gallon zip-top bag in the fridge.

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Cinnamon Crunch Coffee Cake (THM S)

  • Servings: 9
  • Time: Prep, 10 minutes Bake, 30-35 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine dry cake ingredients in a small bowl: almond flour, protein, sweetener, baking soda, and salt.
  3. Combine wet cake ingredients in a separate bowl: eggs, milk, oil, vanilla paste and extract.
  4. Whisk wet and dry together.
  5. Combine all ingredients for the nut topping in a small bowl and set aside.
  6. Prepare an 8×8 pan with parchment paper and coconut oil spray.
  7. Add half of the cake batter to the dish, dot with half of the nut mixture, pour on second half of cake, and finish with the second half of the nut mixture.
  8. Bake at 350 for 30-35 minutes, or until completely set in the middle and golden throughout.
  9. NOTES: A few have experienced an “eggy” taste with this recipe. Baking with whey can have that taste. Make sure you add enough vanilla to your batter, even if you don’t have the paste. To further tone down the whey, add some almond extract as well (about 1/2 tsp of almond and 1 tsp vanilla). The final note is to TASTE the batter before you bake it. If the batter is good, the cake will be good. Happy baking!

Brownie Batter Overnight Oats (THM E)

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 Brownie Batter oats are so rich and chocolatey, you won’t believe they’re an E!

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I’m a chocoholic, I admit it. If I have a dessert choice, it will almost always include chocolate in some form. Honestly, chocolate is good any time – breakfast, lunch, snacks, or dessert. These oats are so decadent, you could enjoy them as a filling E dessert and not feel like you’re missing any richness.

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The prep for overnight oats could not be easier – combine the oats, unsweetened vanilla almond milk, whey protein isolate, Pyure or THM Gentle Sweet, vanilla, Lily’s chocolate chips, unsweetened cocoa powder, and salt in a wide mouth mason jar with a small spatula. Pop a lid on it, then set it in the fridge for at least one hour, or overnight. You could even make this up to 5 days in advance, if you’re looking for a grab-and-go snack, breakfast, or dessert. I prefer the wide mouth jars for these overnight oatmeals because it’s a little easier to get the ingredients into the jar and really get them combined, however you could use anything that will hold the ingredients and has a lid.

Once the oats have a chance to soak and become soft, the chocolate chips actually break down slightly and almost create this pudding-like thickness. I enjoyed these as an afternoon snack, and I really felt like I was eating a completely rich pudding or sinful chocolate dessert.

These oats are so versatile, they could pass for breakfast, an afternoon snack, or a protein-packed E dessert. And, really, who doesn’t want a decadent chocolate grab-and-go meal?

Brownie Batter Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar with a small spatula. Cover with a lid and set in the fridge for at least one hour, or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave to desired temperature.

Blueberry Lemon Overnight Oats (THM E)

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!

Another fresh, flavorful overnight oats recipe is coming your way!

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Blueberries are one of my favorite fruits to have in the morning. However, blueberries by themselves day after day can feel a little redundant. So, in my efforts to welcome Spring (back) to Georgia (because the weather this week has not been Spring-y, AT ALL) I combined my favored blueberries with fresh, zesty lemon.

The blueberry-lemon combo is incredibly refreshing and light – it’s almost like blueberries with a splash of sunshine. Just the thing to get you energized for the day ahead!

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The preparation is exceedingly quick and easy – assemble the oats, unsweetened vanilla almond milk, whey protein isolate, vanilla, Pyure or THM Gentle Sweet, salt, chia seeds, frozen blueberries, and the zest (plus a small squeeze of juice, if you like) of 1 small lemon in a wide mouth mason jar and stir it together with a small spatula. Pop a lid on it and place it in the fridge, then forget about it for at least an hour or overnight. You can even prep multiple versions of these using my other overnight oats recipes days in advance for your weekday mornings. With a full scoop of whey protein isolate, these oats are a meal unto themselves. However, if you need some help feeling full you could enjoy them with some egg whites or other E-friendly proteins.

I used chia seeds in this recipe because it had virtually zero fat (which is great for an E), and I wanted to add a superfood element. Chia seeds are rich in omega-3s, and get slightly gelatinous when they’re soaked. I used a scant Tablespoon in this recipe, which only added about 3-3.5g of fat. Of course, they aren’t vital, so you could leave them out if you don’t have them on hand. You could also add a dollop of fat free Greek yogurt or cottage cheese for a little creaminess.

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In the morning, you have these beautifully creamy oats with soft blueberries and a little pop of freshness from the lemon and chia seeds. If you need a recipe to get your rear in gear in the mornings, this is the one!

Blueberry Lemon Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hr+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Assemble all ingredients in a wide mouth mason jar and stir together with a small spatula.
  2. Cover with a lid and place in the fridge for at least one hour, or up to 5 days in advance.
  3. Enjoy straight from the fridge or heat in the microwave to desired warmth.

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Chunky Monkey Overnight Oats (THM E)

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!

I am so excited to share these overnight oats recipes with you! They’re a fantastic (and EASY) make-ahead E breakfast. It’s perfect for those rushed mornings on-the-go.

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Chunky Monkey is my favorite ice cream flavor combination of all time. If you’re unfamiliar with it, it’s banana ice cream with dark chocolate chunks and walnut pieces. Can’t really have the walnut pieces with this, unless you want to make it a crossover, but with the help of Lily’s chocolate chips I can have the chocolate-banana combo. [Side note: I will make a low carb chunky monkey ice cream one day – count on it.] A serving size of Lily’s chocolate chips is about 60 chips, which I figured out (through counting tiny chips) is roughly 2 Tablespoons (and has only 4.5g of fat at the full serving, perfect for an E). I only used one Tablespoon in this recipe, and it was plenty chocolatey.

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These oats took me just 5 minutes to prep (and I prepped 4 at once!), and they use simple ingredients – nothing crazy here. The only prep involved is to place all of the ingredients into a wide mouth mason jar, or something similar, and stir until combined. I like the wide mouth jars for this, because it’s easier to get down into the jar with a small spatula to stir everything together. Of course, the jars all come with their own lids making storage a breeze.

The oats have to be in the fridge for at least an hour, but you can prep a few days worth at a time, up to about 5 days.

Place the oats into the jar, then follow with vanilla, salt, whey protein isolate, unsweetened vanilla almond milk, Pyure or THM Gentle Sweet, mashed banana, and Lily’s chocolate chips. Stir to combine, then set in the fridge for at least one hour.

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Then in the morning, you have these perfectly softened, creamy oats with chunks of banana and rich chocolate chips. These oats, coupled with a big cup of collagen green tea, were the perfect light, yet filling breakfast before heading off to the gym.

Chunky Monkey Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Setting 1 hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar, cover, and set in the fridge for at least one hour or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave before serving.

Paleo Sausage and Veggie Omelette Bites (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 a make-ahead breakfast that’s both tasty and healthy, then look no further! These omelette bites are super easy to prep and delicious fresh or re-heated.

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I am about to blow your mind with how easy breakfast can be! These omelette bites take maybe 45 minutes total, and will save you hours in slaving over breakfast during the week. You can reinvent them daily by adding cheese, salsa, avocado, or any other fixin’s you enjoy.

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Start off by browning your breakfast sausage. I used Johnsonville mild breakfast sausage, but any variety you like will do.

The low carb veggie mix I used was frozen chopped spinach (thawed and squeezed out), a few strips of red bell pepper, zucchini, seeded and chopped tomatoes, grated radishes (they’re SO good sautéd in a little butter, almost like slightly sweet hashbrowns), and sliced scallions. I softened the zucchini, bell pepper, and radishes together with the thawed and squeezed spinach in a little butter until the radishes started to soften. I let all of that cool while I chopped the tomatoes.

Personally, I seed tomatoes before throwing them into a dish like this for 2 reasons: 1. the seeds add a lot of water and moisture, and 2. they’re mushy. I would mush rather have the firm flesh than the seeds. Usually the seeds kind of fall away naturally as I’m chopping, and it isn’t a whole lot of extra work.

Also slice the scallions thinly, then toss with the spinach mixture with salt and pepper.

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Toss the sausage with the veggies, then let’s get to the filling.

I chose paper liners for my muffin pan, which had some drawbacks. On one hand, I wasn’t scrubbing egg out of every hole in my pan. On the other hand, I had to peel the liners off each one which was a bit of a pain. All of that to say, if you have silicone liners – use them, or spray the pan REALLY well.

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So, I’m madly in love with this 24-ct muffin pan. It makes a world of difference filling just one BIG pan instead of a few tiny ones. Also, for my limited-space kitchen I just don’t have room for a ton of small pans, so one large pan is just the ticket.

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Pile in a heaping spoonful of the sausage and veggie mixture into the bottom of each cup, then scramble the eggs.

I like my eggs with a little hot sauce, but if you don’t you can leave it out. Just make sure you season liberally with salt and pepper. I also used unsweetened, plain almond milk to scramble the eggs. You can also use cream or half and half, if that’s your thing. I have to watch the dairy, because my husband can’t handle too much of it and I want him to enjoy these also. I scrambled the eggs, milk, and hot sauce together in my big 8-cup measuring cup. It has a pour spout, making it easy to fill each cup without making additional dirty dishes.

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Fill each cup about 3/4 of the way full. You want a little space, because the eggs will puff as they bake.

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When all the cups are filled, pop them into a pre-heated 375 degree oven and bake for about 20-25 minutes, or until the tops are lightly golden.

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Delicious! The eggs are perfectly fluffy with bright, fresh veggies and a little spice from the sausage. They are the perfect morning pairing with some buttery avocado and fresh berries.

Sausage & Veggie Omelette Bites (THM S)

  • Servings: Makes 24
  • Time: 45 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 14 eggs
  • 1/3 c unsweetened, plain almond milk
  • few dashes hot sauce
  • 1lb bulk breakfast sausage
  • 1 c frozen chopped spinach, thawed and squeezed of its water
  • 1 small zucchini, diced
  • 1/4 c grated radishes
  • 1/4 c diced red bell pepper
  • 1-2 vine tomatoes, seeded and diced
  • 2-3 scallions, thinly sliced
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Brown the sausage and set aside to cool.
  3. Sauté the zucchini, bell pepper, radishes, and spinach together for about 5-7 minutes or until the radishes begin to soften. Turn off the heat, cool slightly, then add the tomatoes, scallions, and a touch of salt and pepper. Toss the sausage into the veggie mixture and set aside.
  4. Line your muffin pan with either paper liners or silicone liners. Add one big spoonful of the sausage/veggie mixture to each cup.
  5. Scramble the eggs with the almond milk, hot sauce, salt and pepper.
  6. Pour the egg mixture a little at a time into each cup, filling it 3/4 of the way.
  7. Bake at 375 for 20-25 minutes, or until lightly browned and firmly set.
  8. Enjoy right away or refrigerate in zip-top bags for mornings during the week. Reheat gently in the microwave for about 30-45 seconds.

Caramel Macchiato Bulletproof Creamer (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!

In my pre-THM days, I was all about the flavored creamers, and lately I’ve really been missing them. So, instead of going back to my old ways, I came up with a new way to enjoy my favorite flavors.

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Coffee is my favorite part of the morning. Every day I juice mine up with collagen, MCT oil, half and half, and different extracts. I know I may be preaching to the choir here, but it can be quite time-consuming getting together just one cup of coffee.

So, I decided to try my hand at making my own DIY coffee creamer.

The method was fairly simple, and I threw it all together in the midst of making breakfast for my family. Quick and easy, anyone?

I made a syrup using water, Pyure, vanilla extract, and caramel extract. Once the Pyure dissolved, I added the collagen. Since I only made a test batch – enough to last about a week – I did about 7 scoops of collagen (I try to get one full scoop per day). Once the collagen dissolved, I added the MCT oil (about enough for 1 week, 1 teaspoon per day).

*NOTE: If your syrup needs a little help mixing, and a whisk isn’t quite doing the job, try this little gadget. My syrup had some trouble at times, and this helped get everything incorporated.

Really, that’s it!

I cooled the syrup slightly by sticking it in the fridge for about 7 minutes before adding it to my half and half. Now, I was running low on half and half that day, so I did a mix of half and half and heavy cream. However, feel free to make this what YOU want. Isn’t that the point of DIY creamer?

“Official” bulletproof coffee includes butter, or ghee. However, I just wasn’t feeling it that day. The MCT oil in my coffee is really enough for me, but again – make this your own. No MCT oil? No worries, use some coconut oil. Want to add ghee? Go for it! Want to make it dairy free? Use coconut milk (from a can is fine too, just make sure to shake it first) or any on-plan nut milks. No collagen in your house? Leave it out, I won’t know.

Not only can you make this coffee creamer with as many, or as few, ingredients as you want, but it also goes from start to in-your-coffee in the time it takes to make bacon and eggs.

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Come to momma.

Caramel Macchiato Coffee Creamer (THM S)

  • Servings: 7-10
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the water, sweetener, and extracts in a small sauce pan. Bring to a boil and simmer rapidly until sweetener is dissolved.
  2. Add the collagen, blending if needed.
  3. Add the MCT oil, again blending if needed.
  4. Cool the syrup for about 5-7 minutes in the fridge. It should be cool (or room temperature) to the touch.
  5. Stir the cream of your choice into the syrup. [I chose to use my half and half container, since I was bout to recycle it anyway. It’s the perfect vessel, if you have one! I shake it a little each time before I use it.]
  6. Use 1-2 Tbsp in your coffee, sip, and enjoy!

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Turkey & Waffles (THM E)

Turkey and waffles is a fairly recent addition to our post-Thanksgiving turkey recycling program. To be honest, I had no clue this was even a “thing” until a few years ago. My father-in-law introduced me to the wonder that is sweet potato waffles.

For some reason, my family was never as “creative” with holiday leftovers. We definitely had them, but it was primarily eating the same leftovers until they were gone. There wasn’t any real transformation of ingredients, so it was a totally new concept to put a spin on leftovers and make them new again.

And really when you think about it turkey has so many possibilities, right?

*In my best Bubba voice* Turkey and waffles, turkey enchiladas, turkey soup, turkey cacciatore, turkey sandwiches…

You catch my drift.

Savory shredded turkey mixed with leftover gravy stacked atop a crispy, cinnamon-spiced waffle. Sounds amazing, right? Well, it is! Utilizing leftovers makes this meal prep a complete breeze, since you simply heat the shredded turkey in the leftover gravy and only have to make the waffles.

This is a lovely, light but filling E meal. The waffle itself is an E (using oats and sweet potato), and I used white turkey breast meat mixed with leftover FP shallot gravy from the night before.

Many people have sweet potatoes as part of their Thanksgiving feast. If that’s the case for you, make sure they are E-meal approved and you can use some of those leftovers in your waffle batter. It’s also just as easy to quickly steam a potato in the microwave and mash it.

Sweet Potato Waffles (THM E)

  • Servings: 4 waffles*
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c old fashioned rolled oats
  • 1 c egg whites (from a carton or fresh)
  • 1 c unsweetened almond milk
  • 1 c mashed sweet potato
  • 1 tsp baking powder
  • 1 tsp Truvia, or Gentle Sweet
  • 1-1 1/2 tsp ground cinnamon*
  • 1/4 tsp salt
  • coconut oil spray

Directions

  1. Place all ingredients into a high-powered blender or food processor, and blend well until oatmeal is finely ground.
  2. Spoon the batter into a sprayed and heated waffle iron. Cook according to manufacturer’s directions and serve immediately.
  3. *NOTES: This recipe makes 4 round-sized waffles. If you have a larger square waffle iron, you may want to double the recipe. I love the taste of cinnamon, and used closer to 1 1/2 tsp (and a leftover, unseasoned baked potato) in this recipe. If you’re using pre-seasoned leftover potatoes, go shy on the cinnamon if needed.


Low Carb Sausage and Cream Cheese Crescents

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!

My mother-in-love has made these lovely sausage and cream cheese crescent rolls for years during the holidays. It’s honestly one of my favorite things about the holidays!

Since we are both Trim Healthy Mamas, I wanted to figure out a way we could still have our favored holiday treat.

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Enter: magic fathead pizza dough.

This dough is so versatile! I even added a little “crescent” flavor to it by putting in a touch of butter extract. I kept the filling the same, just breakfast sausage and cream cheese. I’ve used hot sausage before, which is very tasty. Get creative and use your favorite – there are numerous good blends!

I mean, don’t they look EXACTLY like crescent rolls?

I even fooled my husband with these – and he’s a hard one to get “low  carb” things  past.

Sausage and Cream Cheese Crescent Rolls (THM S)

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 lb sausage
  • 6oz cream cheese, divided
  • 1 1/2 c shredded mozzarella cheese
  • 3/4 c almond flour
  • 2 eggs
  • 1/4 tsp butter extract
  • pinch of salt

Directions

  1. Preheat oven to 375.
  2. Begin by browning the sausage in a medium-sized skillet over medium-high heat. Drain the fat and cool slightly. Add 4oz of cream cheese and stir to combine.
  3. Make the dough by melting the mozzarella cheese and 2 Tbsp of cream cheese in the microwave for about 1-2 minutes. Stir and add in the almond flour, 1 egg, butter extract, and salt.
  4. Stir until well combined, and place between 2 sheets of parchment. Roll out to about a 10in round and slice into long triangles.
  5. Add about 1 Tbsp of the sausage filling and roll like a crescent. Place onto a parchment lined baking sheet. Whisk the remaining egg, and brush the tops of the crescents lightly. This helps ensure that you get golden brown tops of your crescents.
  6. Bake at 375 for about 10-15 minutes, or until lightly browned.