Teriyaki Chicken Burgers (THM E)

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


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Teriyaki Chicken and Shiitake Lettuce Wraps (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!

This will probably make me sound weird, but I don’t care – I love lettuce. All of it: leafy, crunchy, green, grassy lettuce. [Maybe I’m half rabbit?] It’s so versatile and refreshing, plus it’s AWESOME for you.


I used ground chicken as the protein for these wraps, but you could also use ground turkey or pork, if that’s your thing. I find chicken to be a “blank canvas” that you can make into pretty much anything. I sautéed  it with onions, garlic, shredded carrots, and shiitake mushrooms, then seasoned it with mild curry powder and ground coriander. At the end, I added a few chopped water chestnuts for more crunch factor.

I tossed it all in one batch of my paleo Teriyaki Sauce for a flavorful, slightly sweet and mildly spicy finish.

Lettuce is the crispy, crunchy vehicle for the savory, flavorful chicken and mushroom stuffing. And don’t be fooled – if you choose a lettuce with large enough leaves, you can really pack it in there. I had some leftover iceberg that I used for these, which worked perfectly because the leaves are big, sturdy, and foldable. But, really, the sky’s the limit on what you could use – green leaf, butter lettuce, red leaf, romaine, you could even use cabbage leaves!

This was also an awesome make-ahead meal for lunch or dinner. All I had to do was gently heat up the chicken mixture, put it into my lettuce leaves and top it – SO EASY. Same thing can be done for lunch – just keep the chicken mixture and lettuce/topping separate so that nothing gets soggy or wilted. Toss it together at the last minute, and enjoy!

Since this is a THM FP, it’s low in both carbs and fat so you can make it what you want. Pair it with some fluffy brown rice and veggies for an E meal. Have an extra wrap for a light S. Pair is with some peanut satay zoodles for a Deep S.

Chicken & Shiitake Lettuce Wraps (THM FP)

  • Servings: 4-6
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food


  • 1lb ground chicken
  • 1/2 small red onion, diced
  • 3 oz shiitake mushrooms, stems removed, diced
  • 1/2 medium carrot, finely grated
  • 1/4 c chopped water chestnuts
  • 1 clove garlic, minced
  • 1/2 tsp mild curry powder
  • 3/4 tsp ground coriander
  • 1 batch of Paleo Teriyaki Sauce
  • Lettuce of choice (I used iceberg leaves)
  • Toppings of choice: fresh sliced radishes, bean sprouts, alfalfa sprouts, cilantro, chili sauce, scallions, etc.


  1. Heat a large, deep sauté pan over medium heat with a spritz of coconut oil spray. Brown the chicken, breaking it up with the back of a wooden spoon or spatula, and season with curry powder, coriander, salt, and pepper.
  2. Add the mushrooms, onions, garlic, and carrots and continue cooking until onions are soft.
  3. Turn off the heat, add the chopped water chestnuts, and toss everything in the Teriyaki Sauce.
  4. Cool the mixture slightly before filling your lettuce cups with it to prevent wilting. Enjoy!

Easy Paleo Teriyaki 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!

Teriyaki Sauce is incredibly easy to make and so versatile. Use it for lettuce wraps, stir fry, burgers, salads, and more! This recipe uses just 5 easy ingredients, and it comes together in about 5 minutes. How easy is that?


The base of this sauce is Raw Coconut Aminos. If you’re unfamiliar with coconut aminos, it’s simply coconut sap (which is sugar free, gluten free, low glycemic, and soy free) which is an abundant source of different amino acids. You use it just like you would soy sauce, and it has 65% less sodium than soy sauce. It’s also non-GMO! If soy doesn’t bother you, you can also sub Bragg Liquid Aminos, which is also gluten free, low glycemic, and non-GMO.

Into the aminos, you grate one clove of garlic and about 1/2 an inch of fresh ginger. I always use a fine hand grater for grating things like ginger and garlic. It always cuts it small, and you can grate it straight into your bowl/pan/whathaveyou. Just makes life a touch easier.^_~ I also have a great trick for grating ginger – ginger is a root and tends to be tough to grate when it’s at room temperature. So, when I bring home a root of ginger from the store, I cut it down into 1-inch pieces (no need to peel, the grater will take care of that), place it in a sandwich bag, and throw it in the freezer. Frozen ginger is MUCH easier to grate – it almost looks like snow when you grate it into your dishes. Plus, keeping it in the freezer prevents it from going bad before you have a chance to use it. Bonus!

Finally, throw in one packet of Truvia, because Teriyaki sauce is always a little sweet, then whisk in a little xanthan gum.

Place the mixture into a small sauce pan, and heat on low until it’s thickened. Really, it’s that easy!


You can use it right away, or place it into an airtight container for later use.

Paleo Teriyaki Sauce (THM FP)

  • Servings: Multiple, Make 1/2 c sauce
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food



  1. Combine all ingredients in a small sauce pan set over low heat.
  2. Heat through gently, whisking occasionally, until sauce is thickened. Remove from heat and use immediately or cool before storage.


Miso Ginger Vegetable Soup (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!

Tis the season for soup! I’m a soup lover. You can pack so much flavor into one bowl of soup, while also keeping the dishes to a minimum – double win.


I have a confession to make: I love veggies. My mother still tells stories of me as a kid asking for carrots and celery for breakfast. My husband and I even went down the path to veganism for a while (there’s a rabbit hole, for you).

My kids adore tofu. Maybe because it was a staple for them during their transition from nursing to table food. Maybe because I let them eat it right off the cutting board. Who knows! And something about soup makes them really happy too (I think it’s the slurping). Anyway, this soup was great for the whole family! ^_^

Really, you can play around with whatever vegetables YOU like for this soup. I tried to keep with an Asian theme by using baby bok choy, oyster mushrooms, carrots, green onions, and sprouted tofu.

Yep. Sprouted tofu is a thing, and it really exists! It’s one of my favorite items from Trader Joe’s, and that’s really the only place I’ve ever seen sprouted tofu. But don’t fret! I found this sprouted tofu on Amazon, and it has the same nutritional info as the one at TJ’s. Note that this is for a *case* of it – so you’ll need some saving/freezing space.

The broth base I used also came from Trader Joe’s (miso ginger broth), but again don’t fret. You can still make a tasty miso-ginger base all on your own.

I would start with a base of vegetable and mushroom broth. Add in some fresh grated ginger, and half, up to 1, tablespoon of miso paste.

The absolute best part, is that this soup comes together in a flash! The longest part was maybe sauteing the vegetables, which takes 5 minutes. Talk about an easy complement to any meal.


This soup has very little fat and carbs, making it a Fuel Pull on the THM plan, which means it can go alongside any meal. Enjoy 1 cup of it with a sandwich for an E, or with some steak stir fry for an S.

Miso Ginger Vegetable Soup (THM FP)

  • Servings: 4-6, 1 cup
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food


  • 8oz oyster mushrooms, chopped
  • 2 medium carrots, julienned
  • 1lb baby bok choy, sliced
  • 3 scallions, thinly sliced
  • 32oz miso ginger broth (or my homemade alternative above)
  • 16-32oz vegetable broth (depends on how far you want to stretch the soup)
  • about 7oz sprouted tofu, cut into 1/2in cubes
  • 2 cloves garlic, minced
  • 1/2 inch fresh grated ginger
  • salt and pepper
  • coconut oil spray


  1. Heat a large sauce pan over medium-low heat and spray with coconut oil. Saute the carrots, mushrooms, ginger, and garlic until they begin to become tender, about 5 minutes.
  2. Add the broth and tofu, and heat until hot and steamy.
  3. Add the bok choy and cook for 1-2 minutes.
  4. Remove the pan from the heat and add the scallions.

MYOTO: Broccoli Beef Stir Fry

Stir fry is one of my weeknight faves – it’s always quick, easy, and tasty. What more can you ask for?


Broccoli Beef Stir Fry (THM S)

  • 1.5-2lbs skirt steak, sliced thin
  • 1lb bag frozen broccoli florets
  • 1 medium red onion, thinly sliced
  • 1/3 c thinly sliced red bell pepper
  • 1/3 c soy sauce or Bragg’s liquid aminos
  • 1 Tsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, grated
  • 1/2 in fresh ginger, grated
  • 1/4 tsp xanthan gum
  • salt and pepper

Heat a large skillet over high heat and spray with coconut oil. Toss the sliced steak with salt and pepper and fry in a single layer on both sides. Remove the steak to a plate.

Add the frozen broccoli to the same pan where you cooked the steak, and cover to steam for about 4 minutes. Add the peppers and onions and continue steaming another 2-3 minutes.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic, ginger, xanthan gum, and a little pepper.

Add the steak back into the pan with the prepared sauce and heat through until the sauce begins to thicken (about 3-4 minutes).


Served with steamed cauliflower rice, top with Sriracha (if you like), and devour.

Seared Tuna Salad with Wasabi-Orange Vinaigrette (THM Deep 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!

Sushi is my kryptonite. In a former life, I must have been Japanese because I cannot get enough of this cuisine.

Even when I’ve been through both of my pregnancies, I had to sneak sushi every now and again. (SHHH! Don’t tell) I just can’t stay away from the stuff for 40 whole weeks – inconceivable!

But, alas, I can’t always spend a chunk of change at my favorite sushi place. So, I have to find ways to satisfy my cravings at home.

>Seared Tuna Salad with Wasabi-Orange Vinaigrette (THM S)

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


    For the Salad:
  • 1-lb sushi grade ahi tuna
  • 2 Tbsp gluten free soy sauce
  • 1/2 in piece of ginger, grated
  • 2 large cloves garlic, grated
  • 4-7 large leaves romaine lettuce, torn
  • 1/2 hothouse cucumbers, julienned
  • 1 small carrot, peeled and julienned
  • 2 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • For the Vinaigrette:
  • 2 heaping tsp no-sugar orange marmalade, such as Polaner’s All Fruit
  • 1.5 Tbsp rice wine vinegar
  • 1-2 pea-sized dots of wasabi paste (the kind you get on a sushi plate – the green stuff. You can ask the sushi chefs at your grocery store for a small container of it.)
  • 2-3 Tbsp EVOO
  • salt and pepper


  1. In a shallow dish, combine the soy sauce, garlic, and ginger with the tuna and marinate it on the counter for 7-10 minutes.
  2. While that’s happening, chop all the ingredients for the salad and add them to 2 medium bowls.
  3. Heat a large cast iron skillet over medium-high heat. Add the tuna and sear 1-2 minutes on each side (top, bottom, and sides also). Remove it from the pan, slice into 1/2 in slices and cube into large chunks. Add it to the salads.
  4. In a small bowl, whisk together all the ingredients for the dressing and divide it evenly over each salad. Toss to combine.

There is seriously nothing more gorgeous than a hunk of seared tuna. It’s fatty and delicious without being heavy or weighing you down.

Sprouts has had a great price on ahi tuna this summer! You can get a 1-lb filet for between $5.99 and $7.99.


Take Out at Home: Shrimp Lo Mein

Shrimp is such an easy vehicle to work with. Another great benefit is you can generally find it pretty cheap.

In the old days, before THM, I would love to gorge myself on the oily richness of lo mein. Now, I have to find new ways to have the former foods I love.


Shrimp Lo Mein (THM FP)

  • 2 medium zucchini
  • 1 lb shrimp, peeled and deveined
  • 1.5 in piece of ginger, grated
  • 4 large garlic cloves, peeled and grated
  • 1 8-10oz package shiitake mushrooms, stems removed and sliced
  • 1 small head napa cabbage, sliced
  • 1 bunch scallions, thinly sliced
  • 1/4 c gluten free soy sauce
  • 1 Tsp sesame oil
  • 1 handful sesame seeds

Cut the zucchini into thick noodles using a Vegetti, or similar.

Spray a large pan with coconut oil over medium heat, and cook the shrimp until opaque (about 2-3 minutes on each side). Remove from the pan, and set aside. Spray the pan again, and add the cabbage, mushrooms, scallions, garlic, and ginger and saute about 4-5 minutes. Season everything well with salt and pepper. Toss the hot stir fry mixture in a large bowl with the zucchini noodles, soy sauce, sesame oil, and sesame seeds.

This was a super easy weeknight meal with tons of flavor. Plus, this is healthier than take-out and took less time to make than to order. BOOM.

You can customize this recipe and use any protein you like: tofu, chicken, beef, or just make the noodles as a side dish.


I think we all can relate to one thing when it comes to cooking fish – fish stank.

I love cooking and eating fish. I hate the aftermath of the stink it leaves in my kitchen.

So, when I can eat fish and leave it raw it’s really the best of both worlds. The cherry on top is that sushi-grade tuna is on sale A LOT during the summer months. Just during the last month or so, ahi tuna has been on sale at Sprouts three out of four weeks – win!


Seared Sesame Tuna with Wasabi-Ginger Zoodles (THM S)

  • Roughly 1-lb ahi tuna filets (I had 2 fairly large, thick filets which resulted in a little over a pound.)
  • Black and white sesame seeds
  • Salt and pepper
  • Veggies for spiralizing (I used 1 English cucumber, 1 small zucchini, 1 carrot (those were a challenge. Unless they are LARGE, don’t do it.), and 6-7 baby beets)
  • 1/3 c low sodium soy sauce
  • 1/8 tsp wasabi (the paste! you can get a small dab of it from the sushi chefs by the seafood section)
  • 1 inch grated fresh ginger
  • 1.5 Tsp rice vinegar
  • 1-2 Tsp EVOO or liquid coconut oil

Spiralize the veggies into a large bowl. Whisk together the soy sauce, ginger, wasabi, vinegar, and oil in a small bowl. Pour the dressing over the veggies, toss to coat, and sit it in the fridge until the tuna’s done.

Season the tuna liberally with salt and pepper. Combine a few palmfuls each of the black and white (regular) sesame seeds, and rub them onto all sides of the filets. Place them onto a hot grill  pan (medium-high) heat and sear 1-2 minutes on each side.

Slice the tuna, I personally like it on the thick side. Grab a bowl, place your veggies in the bottom, top with the seared tuna and add a small drizzle of soy sauce over the top.


Finito! Enjoy. 🙂

Chinese Chicken Wraps & Cold Zoodles

Like fast, fresh meals that taste fresh from a gourmet take-out restaurant? Then you’ll love this one!


Chinese Chicken Lettuce Wraps (THM S)

  • 1 lb ground chicken
  • 1/2 medium red onion, finely diced
  • 1/2 c white mushrooms, finely diced
  • 1/3 c bell pepper, finely diced
  • 1/3 c homemade teriyaki sauce (or 1/2 c soy sauce, pinch of red pepper flakes, 1 garlic clove, 1 tsp grated ginger, 1 packet Truvia, and 1/4 tsp xanthan gum mixed together and heated through until thickened)
  • 1 1/2 Tsp rice wine vinegar
  • 8oz can sliced water chestnuts, roughly chopped
  • 1 large scallion, sliced
  • butter lettuce or green leaf lettuce

Begin by sauteing onion, mushroom, and bell pepper with a little coconut oil in a large skillet. Season with salt and pepper, and saute on medium heat until barely soft. Push the veggies to one side of the pan and add the ground chicken. Season with salt and pepper, and brown the chicken while breaking it down to crumbles. Once chicken is cooked through, add the teriyaki sauce and rice vinegar. Heat everything through, and remove the pan from the heat. Add the water chestnuts and scallions

In fair disclosure, I used butter lettuce in the pictures. Those leaves are so damn small. You’d have to eat 6 itty bitty rolls to feel full. On round 2, I put it on one big leaf of green leaf lettuce – much better. It’s  your call though! Butter or green leaf, it’s a vehicle anyway.


Cold Peanut Zoodles (THM S)

  • 2 small-medium zucchini
  • 2 heaping Tsp natural (no sugar) peanut butter (I did one smooth, one crunchy, because…texture.)
  • 1/4 c low sodium soy sauce
  • 1 Tsp rice wine vinegar
  • 1 packet Truvia (or similar natural, zero calorie sweetener)
  • up to 1/4 c water

Spiralize the zucchini – I used a Vegetti Pro fitted with the thin spiral blade.

Add the remaining ingredients, except for the water, into the bottom of your serving bowl and whisk together. My mixture was thick, and I added about 2 Tsp of water to thin it about to creamy peanut butter consistency. [Maybe not add any water though – because once I tossed the zucchini in the sauce it started releasing all its water.] Add your zoodles right on top, and toss.

If you like your noodles a little spicy, feel free to add a Sriracha drizzle.

Tasteful Turkey

Turkey has a reputation for being bland. I usually avoid turkey during the holidays for this very reason.

However, turkey can also be a great vehicle for flavor because it’s lacking in natural flavor.

Burgers totally transform turkey into something new – and tasty!


Teriyaki Turkey Burgers (THM E)

  • 1lb lean ground turkey
  • 1 pineapple, sliced into 1/2 in. slices
  • 1 garlic clove
  • 1 in grated ginger
  • Sriracha
  • 1 egg
  • 2 tsp ground coriander
  • salt and pepper
  • Slices of sourdough bread

Sugar-Free Teriyaki Sauce (THM FP)

  • 1/2 c soy sauce or Braggs liquid  aminos
  • 1 large garlic clove, grated
  • 1 in grated ginger
  • pinch red pepper flakes
  • 1 packet Truvia
  • 1/4 tsp xanthan gum

For the burgers, slice the pineapple thickly and place it onto a hot grill pan. [I enjoyed the pineapple uncored here, because it kept the slice whole and the core softened after being on the grill. If you prefer no core, feel free to cut it out with a pairing knife.] Grill the pineapple on each side until you get good grill marks, and remove to a plate.

Put the teriyaki sauce ingredients into a jar with a lid and shake until combined. Pour into a small sauce pot and heat on medium-low until desired thickness is achieved. Mine had to boil slightly to thicken.

While that’s happening, mix together the turkey, garlic, ginger, coriander, Sriracha, egg, salt and pepper. Mix lightly with your hands, score into fours, and lightly form patties with your hands. Drop into a preheated cast iron skillet coated with a little bacon grease or coconut oil, and cook 4-5 minutes on each side.

Serve on toasted sourdough bread with a slice of grilled pineapple and a drizzle of teriyaki sauce. NOM!