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!

PicsArt_07-04-10.14.09.png

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.

PicsArt_07-04-10.19.59

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).

PicsArt_07-04-10.22.18

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


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.

PicsArt_06-15-10.31.54.png

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.

20170522023350_IMG_3306

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.

PicsArt_06-15-10.35.44

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!

Southwestern Rice & Bean Salad (THM E)

  • 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.

Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

PicsArt_06-15-10.21.26

Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

PicsArt_06-15-10.25.07

It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

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!

Greek Tzatziki (THM FP)

  • Servings: Makes 1/2 cups
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients



– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
  2. Store in the fridge for up to 1 week.

Blueberry Lemon Breakfast Cake (THM S)

In case you weren’t already aware, blueberry and lemon are best buds. They should always hang out together, because they are a dynamic duo. Sweet blueberries against the tart freshness of lemon – it just doesn’t get any better in my book.

PicsArt_05-02-11.31.35.png

I call this a breakfast cake, because I more often than not eat this at breakfast or lunch. Really, you can eat it anytime. No one’s going to stop you!

For the dry base of the cake, combine almond flour, oat fiber (not oat flour – there is a difference), whey protein isolate (for a protein kick), baking powder, salt, and Pyure or THM Gentle Sweet. I used both oat fiber and whey for two reasons: 1) I wanted to give the cake a sturdy texture and 2) I wanted to tone down the sometimes aggressive flavor of the whey.

For the wet base, combine the almond milk, vanilla, melted coconut oil, zest of 1 lemon, and juice of 1/2 the lemon.

20170423022957_IMG_3154_1

Combine the two bowls of ingredients, whisking until there are no lumps.

Next, prepare the blueberries. I used frozen berries, because it’s what I had on hand but you could use fresh if you like. Combine the frozen berries with 1 Tbsp of coconut flour and toss them together.

This helps create a little flotation device for the berries that helps them to stick in the cake batter without sinking to the bottom once the cake bakes. [It is so annoying when that happens!]

Prepare an 8×8 baking dish with coconut oil spray and a square of parchment paper in the bottom.

20170423025018_IMG_3160

Pour the batter in, and bake at 350 for 30-40 minutes.

20170423080436_IMG_3161

As you can see, the top of the cake doesn’t brown as much as the sides. Make sure you look there for doneness first, and check the middle with a toothpick start around 30 minutes of bake time. It’s OK if it puffs a little, it will reduce as it cools and you can (gently) press it back down if needed.

Let the cake cool completely, then prepare the glaze.

Beat together the cream cheese, Pyure or THM Gentle Sweet, lemon juice, and vanilla until the mixture is slightly fluffy. One tablespoon at a time, add the almond milk until the mixture is thick, yet pourable. Pour it right over the top of the cake, letting it go down the sides and wherever it pleases. Just gently spread it with a spatula so that all sides are evenly coated.

Serve immediately, or refrigerate for future use.

PicsArt_05-02-11.36.59

The cake is perfectly moist with tiny bursts of blueberry throughout. The glaze is smooth, velvety, and zesty with the fresh lemon. It’s the perfect breakfast or snack time pick-me-up.

PicsArt_05-02-11.39.31

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!

Blueberry Lemon Breakfast Cake (THM S)

  • Servings: Serves 9
  • Time: 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. For the cake, combine the almond flour, oat fiber, whey, baking powder, salt, and sweetener in a small bowl. In a separate bowl, combine the eggs, almond milk, coconut oil, lemon zest and juice, and vanilla.
  3. Whisk the wet ingredients into the dry until there are no lumps.
  4. Toss the blueberries with the coconut flour, then fold them into the cake batter.
  5. Line an 8×8 pan with a square of parchment paper, and spray with coconut oil. Pour the batter into the prepared pan.
  6. Bake at 350 for 30-40 minutes.
  7. Cool the cake completely and make the glaze.
  8. For the glaze, beat together the softened cream cheese, sweetener, lemon juice, and vanilla. When the cream cheese is slightly fluffy, beat in the almond milk 1 Tbsp at a time. The mixture should be thick, but pourable.
  9. Pour the glaze over the cake, and spread it evenly with a spatula. Serve immediately or refrigerate for later.


 

 

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.

PicsArt_04-25-09.49.54

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.

20170424_111040

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.

20161018_112024

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.

IMG_20170420_083125_045

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).

IMG_20170316_123754_456

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).

IMG_20170426_135443_893

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!

PicsArt_04-25-11.49.27

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.

20170422011538_IMG_3153

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.

PicsArt_04-25-11.59.05

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.

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!

PicsArt_04-19-10.27.27.png

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.

20170405070533_IMG_3039

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).

20170405073209_IMG_3040

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.

20170405073507_IMG_3041

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

PicsArt_04-19-10.34.03

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.

PicsArt_04-19-10.36.40

It’s so gorgeous, I can’t stand it!

PicsArt_04-19-10.40.29

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!

PicsArt_04-19-10.46.42

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 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!

PicsArt_04-12-10.22.02

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!

20170405042256_IMG_3027

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.

20170405041817_IMG_3025

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.

20170405042754_IMG_3028

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.

PicsArt_04-12-10.24.44

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.

PicsArt_04-12-10.27.59

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

PicsArt_04-12-10.31.04

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!

PicsArt_04-12-10.11.50

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

Low Carb Blender Ranch Dressing (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 homemade ranch dressing is so easy to make, you’ll never want to buy bottled again!
PicsArt_04-09-10.59.12.png
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.

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.

PicsArt_04-08-11.21.45

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
  • Print


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.