5-Ingredient Easy Strawberry Sauce (THM FP)

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This strawberry sauce is not only easy to make, it’s versatile. I’ve used this sauce on top of PB&J pancakes, ice cream, AND I also used it in my upcoming recipes – a no-bake pie and strawberry cupcakes.

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My family and I went strawberry picking over the weekend, and we picked 3 gallons of strawberries. 3. GALLONS. I started dreaming up all the strawberry things I could make with all these beautiful, fresh berries: cupcakes, ice cream, pie, cobbler.

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Everyone I asked was saying, “Freeze them!” However, I had JUST gotten my big Costco bag of strawberries a week prior, and I have no room in my freezer right now, so that idea was a no-go. Then I had the idea for this strawberry sauce – something that can easily blend into other recipes, and still preserve the strawberries.

The crowning glory was this used a lot of strawberries at once, and took just a little bit of effort.

In a medium sauce pot, combine the cut strawberries, lemon zest and juice, a pinch of salt, and Pyure or THM Gentle Sweet. I like using lemon with the strawberries because the tart lemon helps break up the sweetness of the berries.

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After a few minutes on the heat, the strawberries start to release their juice. The more they cook down, the more juice they release.

When you have an equal amount of juice to berries, sprinkle on the xanthan gum and whisk. Whisking helps to combine the xanthan gum with the strawberry juice, and break up the berries.

Continue cooking on low heat, whisking occasionally until it’s the thickness you desire. When you’re done, it should look similar to this.

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You can add a few drops of liquid stevia at the end, if it’s needed, but I found this sauce perfectly sweet.

Spoon the sauce into a pint mason jar and keep in the refrigerator for immediate use, or freeze for later.

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Like I said, this sauce wears many hats – it can be a condiment, a filling, or give your baked goods a berry good boost (see what I did there ^_~).

We had a blast picking these strawberries, and we’ll be enjoying them for weeks to come. If you have a strawberry farm near you, get out there and get picking!

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Strawberry Sauce (THM FP)

  • Servings: Makes about 1 pint of sauce
  • Time: 25 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine the berries, lemon zest and juice, salt, and sweetener in a medium sauce pot of medium-low heat. Keep stirring while the berries heat up and release their juice.
  2. When the berries release a good amount of their juice, whisk in the xanthan gum. Continue cooking on low, whisking occasionally until the sauce reaches your desired consistency.
  3. Remove from the heat and cool before adding to your storage container. Refrigerate for immediate use, or freeze for later.

Peanut Butter & Jelly Pancakes (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!

Maybe it’s just me, but peanut butter and jelly deeply excites me. On a level in which I will sing “Peanut Butter Jelly Time” and do the dance while making it. I know, it’s goofy and it’s fun. đŸ˜‰

However, it’s been a really long time since I’ve had a PB&J. I make them for my kids a lot, so I don’t miss out on the dance, but I don’t get to participate in eating them as often as I would like.

Sunday morning, I had a revelation – peanut butter and jelly PANCAKES.

I actually made these a lot when I was pregnant with my daughter, but that was pre-THM (and nowhere near healthy). So, I decided to try my hand at PB&J pancakes, THM-style. Well…

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It was a wild success!

The recipe was every bit as delectable as it’s predecessor, AND my I-don’t-want-that-I-won’t-eat-that-ever toddlers gobbled them up. Even my husband, who isn’t a fan of blueberries, vastly approved of these pancakes with a huge helping of the (mostly blueberry) “syrup.” YAS. I will soak every bit of this in, because it does not happen often.

Peanut Butter & Jelly Pancakes (THM S)

  • Servings: 6-7
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium bowl, combine the almond flour, peanut flour, sweetener, cinnamon, and baking powder. Add eggs, almond milk, and vanilla. Whisk in the peanut butter, and leave the batter to sit for about 5-7 minutes while you heat your griddle. It gives the flours a chance to absorb some liquid, and the batter will thicken slightly.
  2. Heat your griddle to medium, or 350, spray it with coconut oil, and begin dropping the pancakes with a 1/4 c measure onto the griddle. Once bubbles form, flip to finish, and repeat until finished.
  3. Mmm…set those puppies aside and slap some buttah on them while you make the jelly.
  4. While that’s happening, heat the berries and sweetener in a small saucepan over medium heat. Heat through until the berries are completely thawed and soft.
  5. Remove the pan from the heat and allow it to cool slightly. Add the berry mixture to a single-serve, or large, blender and add the xanthan gum. Pulse until desired texture, and add water if you like.
  6. *NOTE: Xanthan gum is very fickle. When it’s heated or blended, it thickens up very quickly. When it’s both…let’s just say be careful. My sauce was about the texture of a smoothie. Not runny, but not a paste either. You can play with it, and make it your own! Just know that because the sauce is still hot, it will continue to thicken slightly after blending.

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And finally…

Pour some syrup on me! (In the name of love! – Anybody else like hair bands? No? Just me? Good.)

Make and Take: Breakfast on the Go!

For many people, I know breakfast can be one of the hardest meals of the day. If you’re like me, you wake, get yourself ready, get your significant other up and ready, fix your lunch, take care of your pets, and usually by the time you’ve done all this you’re already 5 minutes late getting out the door with no time for breakfast. Sometimes you end up getting fast food or, the  considerably less desirable outcome, not eating at all.

Well to help fix BOTH of those options (and save you some money/hunger) I’ve got two take-and-go recipes that you can prep ahead of time for a fast, healthy breakfast.

First, it’s one of my favorite breakfast items – sausage and cream cheese crescent rolls. I have to admit, I didn’t make this one up. My mother-in-law makes these EVERY Christmas and like clockwork they disappear almost faster than she can make them. So, I decided to try out the recipe for myself so that I don’t have to wait a year to gorge on these yummy treats. The best part about them is that they’re delicious at ANY point – fresh out of the oven, warmed up, or even room temp! You could do these as a lunch item with a little sweet grainy mustard (that’s how my MIL serves them).

You won’t believe how easy and tasty these are! Oh, and they’re man-approved ^_~

Sausage Cream Cheese Crescents

  • 1 package of bulk mild breakfast sausage (whatever brand you like – you could even go light with turkey sausage!)
  • 1 8oz package of light cream cheese, softened
  • 2 cans of crescent rolls

Start by browning your sausage in a medium skillet on medium-high heat, breaking it into pieces as it browns. I used regular pork sausage, so to save myself all the fat that comes off the sausage I put it in a colander after I browned it and rinsed it off for a few seconds. If you’re using a sausage with a lower fat content you probably won’t have to do that – just a tip! Then add the sausage over top of the softened cream cheese in a small bowl and mix the two together. The heat from the sausage will help soften the cream cheese as you mix it in.

Preheat your oven to 350. Open the crescents and lay each one out on a baking sheet (you don’t have to spray it, the crescents have plenty of butter in them and won’t stick). You can choose any way you’d like to wrap and roll these puppies, but I find the easiest way (so there’s no reshaping involved) is to lay a tablespoon of the filling onto the fattest part of the crescent then wrap it over the filling and roll it up.

 

 

There is another way besides this, and that’s the way my MIL does it. She shapes each one into an almost-square, puts the filling in the middle, and wraps two sides over the filling (kind of like a danish). Whichever way you decide to do it, that’s your call.

When all your crescents are wrapped and rolled, pop them into your 350 degree oven for 15-20 minutes. You want to watch the bottoms of the crescents because they get dark brown before the tops do. Just don’t wait for the top to be dark brown otherwise your bottoms will be burnt (yuck!).

Keep them in the fridge in an air-tight container or bag and take as many as you want to reheat! To reheat in the microwave, one will cook for about 15-20 seconds on high (depending on your microwave) usually any more than that and it’ll make the crescent chewy.

And onto round two of breakfast on the go – oatmeal!

I love oatmeal, it’s hearty, warm, and super quick-cooking.

I know the packets are convenient, but once you get the basic recipe for instant oatmeal at home you’ll for sure ditch the expensive packets. The best part about oatmeal at home is that you can control the quality and quantity of ingredients! I find that many store brands of oatmeal are too sugary for my taste and don’t have enough substantial protein so I usually have to jazz up any packet of oatmeal I buy anyway. So, why not make the whole bowl myself to begin with?!

Berries and Cream Oatmeal

  • 1/3 cup quick cooking oats
  • Pinch of salt (I’m talking tiny. I know, “Salt? In my oatmeal? WHY?!” Salt brings out flavor! Don’t worry, you’ll never taste it.)
  • 1 Tsp instant nonfat dry milk (if you don’t have it, you could use plain powdered coffee creamer instead)
  • 1-2 Tsp vanilla protein powder (it’s optional – I just always have it and look for places to hide it to get extra protein ^_^)
  • 1 Tsp of sugar (or more/less to your taste. You could also make it sugar-free with a substitute like Splenda or Stevia)
  • about 1/2 cup boiling water (if you like your oatmeal on the stiff side, use less. I like mine a little loose.)
  • 2 Tsp dried berries (I used a mix of dried cherries, blueberries, and cranberries)

Combine all the dry ingredients into a bowl (or packet for later!) and pour in the boiling water. I like to let mine steep with a towel over it for a few minutes so that the oats have a chance to cook. If yours is still too loose after that, pop it in the microwave for 30-second intervals until you get the desired consistency.

Easy, right?! Your basic recipe for oatmeal is everything but the berries so you can get creative with the flavors. Maybe a teaspoon of maple syrup and a little brown sugar, some dried apple pieces with apple pie spice, dried chopped peaches or other fruit, Nutella (YUM!), almond butter, pumpkin pie spice (Fall favorite!) – you get the point. Anything your belly desires, my dear!

I’ve read that if you’re planning a big batch of oatmeal packets that you won’t use right away, then you should use powdered coffee creamer instead of the dry milk because the milk can mold.