Refreshing Cucumber Lemonade (Sugar Free, THM FP)

This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!

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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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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.

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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.

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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.

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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.

5-Ingredient Tuscan Tuna Salad (THM FP)

Tuna is, in my opinion, one of the best proteins out there. It’s filling, low in carbs and fat, versatile, and (best of all) budget-friendly.

This Tuscan take on tuna salad is not only simple to make, it’s flavorful and easy on the budget.

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Lemon is one of my essential summer flavors, and it takes a starring role here. It’s a punch of freshness, and citrus can brighten up any meal.

The “Tuscan” flavor of this salad comes from, olive oil (EVOO), lemon, capers, and fresh parsley. If you’re unfamiliar with capers, they’re basically a mini version of olives minus the fat. They’re briny and a little salty, and they don’t carry any carb or fat value. All of these flavors come together for a salad that’s fresh, tangy, and packed with protein.

With so few ingredients, and next to zero prep, this salad comes together in minutes.

Drain off the tuna then place it into a small bowl that can be fitted with a lid. Squeeze the lemon juice over top of the tuna, drizzle on the EVOO, add the drained capers, chopped parsley, and a touch of salt and pepper. Toss it all together, and you’re done!

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With this being a THM FP, you can spin this a few different ways.

For an E, I had a serving of the salad alongside some sliced tomatoes, sourdough toast with lowfat herb cream cheese and sliced cucumbers, and melon.

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For an S, you can have it on top of a big green salad with veggies and just drizzle on some extra EVOO and lemon juice or a few shakes of vinegar. Simple and very filling!

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For less than 5 minutes of prep, you can have a delicious and filling tuna salad that’s fit for any meal!

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!

Tuscan Tuna Salad (THM FP)

  • Servings: 4
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a small bowl that can be fitted with a lid. Toss together and refrigerate for 1-2 hours before serving.

 

 

 

Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

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!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Vanilla Bean Fat Bomb Ice Cream (THM S)

Call me crazy, but vanilla bean is probably the best flavor of ice cream there is. Yep, I said it! It’s the backbone of many tasty desserts: ice cream cake, shakes, floats, sundaes, and it’s the essential topper for warm baked goods.

This no-cook ice cream is the quickest, easiest ice cream you’ll ever make!

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This ice cream base is my absolute favorite [mostly because I can make it in my blender without the whole headache of making and cooling a custard], and it’s unbelievably creamy.

The base consists of good-for-you-fats like MCT oil, coconut oil, eggs, and raw cacao butter. I also use heavy cream in the base, but you could make it dairy free by using unsweetened vanilla almond milk or canned full fat coconut milk (if you opt for coconut milk, skip the step of adding ice cubes and just add it straight to your ice cream machine.)

Simply whip together all the ingredients except for the ice cubes in a high-speed blender until creamy and slightly thickened. Begin adding the ice cubes one at a time, blending well for about 10 seconds between.

Transfer the mixture into your pre-chilled ice cream machine and churn for approximately 15 minutes, or until it reaches soft serve consistency.

Place the ice cream into a long, shallow freezer-proof dish, cover, and freeze for at least 1 hour before serving.

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Perfectly soft and creamy ice cream with gorgeous flecks of vanilla bean throughout. [Can you tell that I’m a lover of ice cream?]

This base is my favorite because it doesn’t become a rock in the freezer – it’s like grocery store ice cream texture, scoopable straight out of the freezer.

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If you’re feeling like some extra decadence, go ahead and top that beautiful ice cream with some of my easy 5-Minute Hot Fudge [spoiler alert – it tastes like a liquid brownie. SO. GOOD.].

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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!

Vanilla Bean Fat Bomb Ice Cream (THM S)

  • Servings: Multiple
  • Time: 30 minutes, plus freezing time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
  2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
  3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
  4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
  5. *NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

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Sweet & Spicy Paleo Barbecue 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!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.

Gluten/Sugar Free Graham Cracker Crust (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 crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.

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Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.

I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.

First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)

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Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.

The crust will be somewhat wet, but still have a degree of crumbly texture to it.

Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.

After pressing the crust into the pan, chill for about an hour  before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.

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That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.

Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)

No Bake Graham Cracker Pie Crust (THM S)

  • Servings: Make 1 9-in tart crust
  • Time: Hands on time, 7 minutes; Set time, 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients except for the melted butter in a small bowl.
  2. Drizzle in the melted butter until the crust begins to stick together in large chunks.
  3. Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.

Single Serve Matcha Latte (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

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

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

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

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

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

Matcha Latte (THM FP)

  • Servings: Single 16oz
  • Time: 7 minutes
  • Difficulty: Easy
  • 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.

Chorizo & Veggie Egg Bake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

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

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

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

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

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

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

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

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

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Nom!

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

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

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My favorite part about this whole meal…

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

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

This egg bake will please the whole family!

Chorizo and Veggie Egg Bake (THM S)

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


Credit: Erin Murray, My Fling with Food

Ingredients

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

Directions

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