Low Carb Salmon en Papillote (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 is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).

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“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).

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Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.

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Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.

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The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.

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Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.

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My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper

Directions

  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

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
  • Print


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.

Dark Chocolate Torte (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!

Warning: decadence ahead.

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I’ll go ahead and admit it, I’m a chocoholic. Chocolate is my buddy. It’s always the perfect companion to my meals, smoothies, and even coffee. And I ain’t even a little sorry.

If you’re wondering what a torte is, it’s basically a cake minus the flour. There’s not a single teaspoon of flour in this recipe, and I’m willing to bet you have all the ingredients sitting in your pantry.

Although the method to it *may* seem consuming – it’s really very easy.

Let’s go ahead and talk about the base of the cake: the chocolate.

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I used a base of 85% chocolate and unsweetened baking chocolate. When you cut the torte into 12 servings (or more, up to 14), you’re getting about an ounce of 85% chocolate in every slice – which is the limit for one serving on the THM plan. However, you have more options if you’re concerned about going over the sugar limit.

*NOTES: I wouldn’t recommend replacing the unsweetened baking chocolate, because it helps keep the torte from getting too sweet, plus you sweeten things further with a homemade syrup anyway. However, you can replace the 85% chocolate with Lily’s chocolate chips. Lily’s chocolate is used in the ganache, at the end, so if you use Lily’s for the cake as well you’ll need a total of 20oz.

Start prepping the cake by making a homemade syrup of Pyure and water. Bring it to a boil, stirring occasionally, and simmer rapidly for about 4-5 minutes until the Pyure is completely dissolved.

Next: choppity chop the chocolate.

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Cube the butter and melt it in a double boiler over a pan of rapidly simmering water.

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When the butter is almost fully melted, add the chocolate and whisk frequently until melted.

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Keep whisking until the chocolate is completely smooth and melted.

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Next, remove the bowl from the heat, and add the syrup you made earlier.

*NOTE: My first instinct was to add the syrup in batches. After my first little bit of syrup, it seemed as though the chocolate was breaking because no matter how hard I whisked it still retained this “lumpy” almost brownie-batter-like consistency. Then I added the whole remainder of the syrup, and everything was perfect. All of that to say, just add all of the syrup at once.

Whisk, whisk until everything is smooth.

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Add in the eggs, whisking vigorously.

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Again, the mixture should be slightly thickened (almost pudding-like), and completely smooth.

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Next, prepare your pan. This mixture goes into a 10in springform pan. Start by tracing a circle of parchment paper.

Then, butter your springform pan.

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Place the parchment circle in the bottom, then throw some butter on that too. [I know, it seems like overkill, but you REALLY want that cake to glide right out of the pan.]

Next, wrap the bottom and sides of the pan in a few sheets of heavy duty aluminum foil. Wrap that baby up nice and tight.

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Pour the batter into the pan, and lightly tap it against the counter to release any bubbles.

Next, place the pan into a deep roasting pan, and gently pour steaming hot water into the roasting pan (without getting any into the cake pan). This keeps the cake from puffing while it bakes.

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(Gently) Place the cake into a 350 degree oven and bake for 35-45 minutes. When the cake is done, it should be firm to the touch in the middle.

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Take the cake out of the water pan, and cool it completely to room temperature in the springform.

You have two options for applying the ganache: You can take the cake out of the springform and place it onto a rack fitted over a baking sheet then drizzle on the ganache. OR. You can leave the cake in the springform, pour the ganache over the top, refrigerate, then remove the whole cake from the springform.

The only drawback to taking the cake out first, is that you’ll lose some of the ganache on your baking sheet [which you can always pick off and eat later ^_~]. The drawback to doing it in the springform, is that there’s less ganache on the sides and it’s a little more difficult removing the cake from the pan. Whichever way you slice it, the cake is equally tasty.

Heat the cream in a small sauce pan, then add the chocolate and whisk until it’s melted and smooth. Immediately pour the ganache onto the cake, and refrigerate to set.

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How gorgeous is that?

You can serve the cake straight from the fridge, or at room temperature. If you plan on serving the cake later, cover and store it in the fridge. You can also slice it into servings, wrap in plastic, and freeze for later.

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Glorious, deep chocolate flavor that absolutely melts in your mouth.

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You will not regret trying this recipe.

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Dark Chocolate Torte (THM S)

  • Servings: 12-14
  • Time: about 1.5 hrs
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Start by prepping the syrup. Place the water and Pyure into a small sauce pan, and bring to a boil. Continue boiling for 3-5 minutes, until the Pyure is completely dissolved. Set aside.
  3. Place the butter in a medium bowl fitted over a pan of rapidly simmering water. When the butter is melted, add the chocolate and/or chocolate chips. Whisk until the chocolate and butter are completely smooth and melted.
  4. Remove the chocolate from the heat, and whisk in reserved syrup (all at once!) until completely smooth.
  5. Add all the eggs at once, and whisk vigorously until smooth.
  6. Prepare a 10in springform pan with butter, parchment paper, and heavy duty aluminum foil (see instructions above). Pour the batter into the prepared pan, then place into a larger pan and pour steaming hot water around the sides.
  7. Bake at 350 for about 35-45 minutes, until the middle of the cake is firm to the touch.
  8. Remove the cake from the oven and water pan, and cool completely to room temperature.
  9. Prepare the ganache by heating the cream in a small sauce pan over medium-low heat. Add the chocolate chips, and whisk until smooth. Pour the warm ganache over the cooled cake, and use a flat spatula to evenly disperse it over the middle and sides of the cake.
  10. Pop the cake into the refrigerator and chill until firm.
  11. Serve at room temperature, or chilled. You can cover and freeze individual slices, or refrigerate slices for later.

Warm Bacon & Blue Cheese Dip (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 aren’t already  aware, bacon and blue cheese are besties.

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I remember my mother-in-love making a fabulous bacon and blue cheese spread years ago, before my husband and I were married, and I think that was the moment her and I became best buds. We completely bonded over our mutual love of this spread, and it never died.

Another example: For my husband’s and my anniversary a few years ago, we went all-out to a fancy steakhouse nearby. I still remember that meal, because it was so amazing. Beautifully seared steak alongside a risotto which featured, you guessed it, blue cheese and bacon. THEIR LOVE CANNOT BE DENIED.

Flash forward to Thanksgiving season this year, and I was heavily contemplating what appetizers to make for our Friendsgiving meal [we spent our day with friends, so we dubbed it Friendsgiving ^_^]. In dreaming up ideas, my mind came to this conclusion: a warm bacon and blue cheese dip.

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Cream cheese, scallions, crispy bacon, blue cheese, and a variety of stringy cheeses to take it that extra mile (because I can).

People went nuts over it. Even people like my husband who feel “meh” towards blue cheese, could NOT get enough of this dip. Simple ingredients, easy prep, and you get something that’s equal parts impressive and tasty.

I mean, need I do more explaining?

Serve this dip with some baked low carb pitas and/or an assortment of crudites (zucchini sticks, cucumbers, celery, mini sweet peppers, cauliflower, broccoli, etc.).

I’m loving this new stoneware made by Le Creuset. The larger stone baking dish fit this dip perfectly, and it made for great presentation (straight from the oven to the table). If you don’t have a dish like this, that’s OK – just pick something relatively long and shallow that will make for easy spooning/dipping.

Warm Bacon & Blue Cheese Dip (THM S)

  • Servings: Multiple
  • Time: Prep, 10 mins, Bake 30 mins
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 8oz blocks cream cheese, softened
  • 12 oz bacon, cooked and crumbled
  • 1/4 c heavy cream or half and half
  • 3 scallions, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 c shredded mozzarella cheese (or a mix of mozzarella and monterrey jack)
  • 1/4 c blue cheese crumbles
  • 3 Tbsp fresh parsley, chopped
  • 6-10 dashes hot sauce
  • 1/4 c shredded parmesan cheese
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. In a small bowl, combine all the ingredients, leaving out half of the mozzarella, parmesan, and parsley. You can also reserve a small handful of bacon as topping.
  3. Lightly butter your baking dish, and spoon in the dip mixture.
  4. Top with the remaining cheeses and parsley. (If you’re worried about the mixture dripping, you can place the dish on a sheet pan. Although, mine did not boil over.)
  5. Bake for 25-30 minutes at 375, until hot and bubbly.
  6. Serve hot with an assortment of crudites.

Iced Vanilla Bean Cut Out Cookies (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!

Everyone loves a classic sugar cookie, especially around the holidays. Stamping out and decorating cookies with my kiddos is one of my favorite things about the holidays.

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This was my first holiday season as a full-fledged Trim Healthy Mama. Last year, I attempted a few on-plan treats, but the vast majority of my holiday goodies were done the old-fashioned way. This year, I was determined to get through the season while staying on plan, and enjoying some sweets along the way.

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I admit, I was a little scared to attempt a cut-out cookie. However, I’m happy to report that this recipe turned out wonderful on the very first try. It also has fairly simple ingredients, that you likely have in your pantry.

The base of these cookies is butter, almond flour, and coconut flour. I used both almond extract and vanilla bean paste for a rich flavor. If you don’t enjoy almond extract, it’s not a *lot*, so you won’t really taste it. You can also leave it out if you choose. What gives these cookies a deep vanilla flavor, is vanilla bean paste. It has the deep flavor of vanilla beans, minus the work of de-seeding the pods. I find the paste at Walmart, in the cake decorating section (where pastry bags, tips, and similar tools would be found). If you don’t have it, you can replace with vanilla beans from a pod or extra vanilla extract.

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The key is to chill the dough for as long as possible prior to cutting and baking. You’ll want to chill it for a minimum of two hours to overnight (I opted for overnight). Once you’re ready to cut, make quick work out of rolling and cutting the dough. If you re-roll the excess dough, handle it very lightly so that you don’t warm it too much.

These cookies hold their shape perfectly don’t spread much (if at all). They have a soft, buttery texture while being able to withstand icing and decorations. Basically, the perfect “sugar” cookie.

I kept the frosting fairly simple: just 4oz cream cheese, 2 Tbsp soft unsalted butter,  2 Tbsp heavy cream, vanilla, and sweetener to taste. Whip it all together until light and fluffy. You can add food coloring if you wish. I also dyed some erythritol with a few drops of red food coloring.

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A very yummy snowflake, if I do say so myself.

Vanilla Bean Cut Out Cookies (THM S)

  • Servings: Makes 16
  • Time: Prep, 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium-sized bowl, cream together softened butter and sweetener.
  2. In a separate, small bowl combine the flours, baking soda, and salt.
  3. To the butter mixture, add the egg, vanilla bean paste, and almond extract (if using).
  4. Begin adding the flour mixture into the butter mixture, about 1 cup at a time, until fully incorporated.
  5. Turn dough out onto a piece of parchment, and form into a ball. Cover in cling wrap, and refrigerate for at least 2 hours, up to overnight.
  6. After chilling, preheat oven to 350.
  7. Roll dough out between 2 pieces of parchment paper to about 1/4″ – 1/2″ in. thickness.
  8. Stamp out shapes using cookie cutters, and arrange on a parchment lined baking sheet.
  9. Bake at 350 for 8-10 minutes. Cool completely before frosting.

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Peppermint Cheesecake Brownies (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!

Are you ready for all the decadence and none of the guilt?

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I bring you, peppermint cheesecake-stuffed brownies. OH, YES I DID.

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I’m a lover of recipe books. I have memories of flipping through my mom’s old cookbooks when I was a kid. It’s inspiring looking at all the pretty food, plus it gives you new and different ideas.

One day I was flipping through an old Pillsbury holiday booklet (not even a cookbook, more like a mini magazine. Yes, I keep those too.), and came across these cheesecake-stuffed brownies. Oh. My. Gravy. Who wouldn’t love that mash-up?! So, I decided to take it a step further and give the brownies a mint flavor.

I took this brownie recipe (minus the black food coloring), halved the vanilla and added peppermint extract. I also halved the chocolate chips, and only added them to the base layer.

Once the brownie layer is whipped together, halve the batter between 2 bowls and add the chips to the bottom layer. Spray an 8×8 baking dish with coconut oil, and spread the base layer evenly into the bottom of your dish.

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For the cheesecake layer, cream together one 8oz block of softened cream cheese with some Pyure, vanilla, and one egg. Lightly spoon the mixture evenly on top of the base layer, leaving a 1/4 – 1/2 inch border around the edge.

Carefully spoon the remaining batter on top, pushing it to the edges and gently down the edge with a thin spatula to “connect” the brownie layers.

The whole thing then bakes at 350 degrees for 35-40 minutes. Don’t worry, at the end of the baking time it will look puffy, and almost “broken” on top. It’s ok! Once it cools, the cheesecake deflates and everything sets beautifully. The only catch is you have to be patient and let it come all the way down to room temperature before enjoying a slice.

Talk about holly jolly in my mouth! YUM.

Peppermint Cheesecake Brownies (THM S)

  • Servings: 9-10
  • Time: about 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. 3. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Halve the batter between two bowls, and fold the chocolate chips into the base layer.
  5. Spray an 8×8 pan with coconut oil, and pour in the base layer.
  6. Mix all the ingredients for the cheesecake layer together in a medium bowl until combined. Gently spoon the cheesecake filling on top of the base layer, leaving a 1/4-1/2 inch of brownie border around the edge.
  7. Gently spoon the other half of the brownie batter on top of the cheesecake layer, spreading it evenly over the top and running a spatula around the edges to seal the brownie layers.
  8. Bake at 350 for 35-40 minutes. An inserted toothpick should come out mostly clean at the end of cooking.
  9. Cool completely to room temperature before slicing.

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Chewy Double Gingersnaps (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!

Hello, I’m Erin Murray, gingersnap neophyte.

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Everyone has a holiday cookie repertoire that they stick to pretty much every year. Growing up, baking cookies with my mom, her holiday goody stash consisted of red velvet cake (which I WILL turn into a THM cake one day,  BTW.), Danish wedding cookies, chocolate chip nut cookies, M&M cookies, peanut butter kiss cookies, and salted cashews covered in white chocolate.

As I started making my own holiday recipes, my cookie stash looked eerily similar to my moms. So, I decided to branch out. Before long, I was making shortbread, pumpkin bread, chocolate crinkles, pistachio kiss cookies, and holiday spiced nuts.

I hadn’t even sampled a gingersnap until a year ago. (I know. HOW did it take me so long?!) We were visiting my aunt after the New Year, and she makes these awesome vegan gingersnap cookies. And of course my kids were eating them like they were going out of style.

As cookie season rolled around this year, I vowed to try a THM gingersnap recipe.

This recipe does NOT disappoint. I used two different kinds of ginger: ground and fresh grated, rich blackstrap molasses, and spicy allspice for a little *kick*.

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Once the dough is mixed, scoop it with a medium cookie scoop (about 1 Tsp in size) and form into balls between damp hands. Place on a parchment lined baking sheet, about 1-1 1/2 inches apart.

*NOTE: You have the option to roll the unbaked cookie balls into coconut sugar, if you like. Some enjoy that “candy coating” the sugar rolling provides. If you’re worried about sugar spikes, or don’t keep any coconut sugar in the house, don’t worry about it. I only rolled about 6 of 2 dozen in coconut sugar, and I honestly found them on the verge of too sweet. Tread lightly, my friends!

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Bake them in a 350 (or 325 for dark pans) degree oven for 10 minutes, press them down with the flat of a glass or measuring cup, and bake an additional 3-5 minutes.

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These cookies come out soft, chewy, and bursting with rich ginger-y flavor.

Om nom!

Double Gingersnaps (THM S)

  • Servings: Makes 24 cookies
  • Time: 25 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Cream together the softened butter, sweetener, and molasses.
  3. Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated.
  4. Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls.
  5. Place the dough about 1-1 1/2 inches apart on a parchment lined baking sheet.
  6. Bake at 350 for 10 minutes, lightly press the cookies down with the bottom of a glass, and bake an additional 3-5 minutes.
  7. Cool and enjoy!

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
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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

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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
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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.

Roasted Pork Tenderloin & Baked Apples

Pork chops and apples is one of my all-time favorite Fall combinations. It’s probably my dad in me, because he’s an apple man unlike no other.

Growing up, I remember (somewhat fondly) having Stouffer’s baked apples. It must have been my dad’s favorite side dish, because we had it a lot. I haven’t had those apples in years, because with their sugar content they might as well be candy. Since I’ve stopped eating sugar, my palette has changed and I just don’t enjoy crazy-sweet things anymore.

That’s why these baked apples are the bomb. The sweetness comes from pure apple-y goodness, and I spiced them up with a blend of cinnamon, nutmeg, ginger, and a little salt. I added a little xanthan gum to the mix to make a light sauce, and it all came together perfectly.

The pork tenderloin, I kept relatively simple with light seasoning, searing it in my cast iron skillet, and finishing it in the oven.

I topped it all off with some FP gravy from last week’s turkey feast.

All in all, the perfect Fall-inspired meal.

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Roasted Pork Tenderloin (THM FP)

  • Servings: 4-5
  • Time: 30 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1-2 lbs lean pork tenderloin
  • 1 tsp ground sage
  • 2 tsp dried thyme
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Heat a large cast iron skillet over medium heat. Season the tenderloin with the sage, thyme, salt, and pepper and rub it into all sides of the meat.
  3. Place the meat into the hot pan, and sear it about 3 minutes on all sides.
  4. When flipping the meat onto the final side to sear, remove from heat and place into the oven to finish. Bake for about 10-15 minutes, or until desired internal temperature is reached.


Baked Apples (THM E)

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs apples (any variety or mix that you like. I used Honeycrisp)
  • 1 Tsp softened butter
  • 2 palmfuls ground cinnamon
  • 1 palmful ground ginger
  • 2 pinches nutmeg
  • 2 pinches salt
  • 1/4 tsp xanthan gum

Directions

  1. Preheat oven to 375.
  2. Peel and slice the apples. Mine were on the larger side, and I used an apple cutter, then halved some of the larger pieces. The only thing to note here is the thinner you slice them, the faster they cook. Place the sliced apples into an 8×8 pan.
  3. Season the apples with the softened butter, cinnamon, ginger, nutmeg, salt, and sprinkle on the xanthan gum. Stir to combine and place in the oven uncovered to bake for 30-40 minutes.
  4. Stir halfway through to help activate the xanthan gum.
  5. Let stand for 5-7 minutes, and serve.