Roasted Garlic Baba Ganoush (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 was my first time making Baba Ganoush, and let me tell you just how EASY and flavorful this dish is.


Bana Ganoush is a Levantine dish that’s based on cooked eggplant, tahini, olive oil, and spices.

Eggplant can be notoriously bitter, however I roasted it along with a whole head of garlic to bring out its sweetness. Roasting caramelizes the sugars in the vegetables, making them slightly smoky and a little sweet.

Don’t be intimated by roasting vegetables! Just follow my straight-forward method, and you won’t have any issues.

Let’s start with the base of our Baba Ganoush – the garlic and eggplant.

Start by preheating your oven to 400, then slice your eggplant. Don’t over-complicate it – I cut the stem off of it, then cut it into 4 big wedges. That’s it! The skin will come off later, so don’t worry about peeling or anything.


Next prep the garlic by cutting off the top of your whole garlic bulb. Again, don’t worry about anything else – leave the skin on, leave the bottom stem on (that’s how it stays together). 20170315005437_IMG_2706

Spray it with a little coconut oil, then wrap the bulb in a small piece of aluminum foil.

I wrap it taller than I do small because that makes it easy to peek on the bulb (without burning yourself) while it cooks. Place it and the eggplant on a large baking sheet lined with aluminum foil. Give the eggplant a light spray of coconut oil as well.


Pop it into your oven, and roast away! The garlic will roast the longest, for about 30-40 minutes (depending on the size of your bulb). The eggplant, on the other hand, will only roast for about 20-25 minutes, and it’s easy to take that garlic bulb right off the sheet and leave it on the oven grates to finish roasting. Once the eggplant has some deep color, place it into a heat-safe bowl and cover with aluminum foil (you can totally recycle that piece you used on the baking sheet!) or plastic wrap. This helps finish cooking the eggplant, while also lifting the skin away from the flesh of the eggplant making it easier to peel.


With the garlic, I primarily go by smell to know when its done. When you start smelling the roasted garlic, check on it about every 10 minutes until you see a deep, golden color.


Look at that! Golden, a little crispy on the edges, and soft. Roasted garlic almost makes a paste because it’s so soft, and I’ll show you my easy-peasy way to get all those roasted cloves out of your bulb in just a minute.

Back to the eggplant! Once its cool enough to handle, take a sharp pairing knife to begin peeling the flesh away from the skin of the eggplant. I started on the skinny, pointy end of the wedge and made a small cut right between the skin and flesh. Then run your knife close to the skin, allowing the flesh to gently peel away. It’s OK if it doesn’t come off all in one piece, you’re pureeing this anyway – no one has to know!


Peel away all that soft eggplant flesh, and place it right into your food processor.

Next is the garlic. Take the whole roasted bulb into your palm and angle it over the food processor. Squeeze the bulb from the bottom, and all the cloves begin to release from their skins out through the top.

Easy, right?!

Now, it’s time for the rest of your ingredients.

Squeeze of half a lemon – hold it cut-side up so that the seeds stay with the lemon, instead of going into your processor.


Then the tahini – if you’re unfamiliar with tahini, it’s just sesame seed butter. I found it very easily in the bulk section at my local Sprouts. It’s nothing but sesame seeds!

I spiced this really simply with a little bit of smoky ground cumin, a few leaves of fresh parsley, salt, and pepper. [I know, super complicated, right?]

Place it all into your food processor, and get ready to whirl!


Start it whirling, then stream in about 1/3 c of olive oil (EVOO, in my world).


The Baba Ganoush is ready when it reaches this loose paste-like consistency. Think, a loose hummus.


Gorgeous! Transfer it to your serving bowl, sprinkle with a tiny bit of smoked paprika, more fresh chopped parsley, and a quick drizzle of EVOO.


Seriously, how beautiful is that? AND…it’s ALL veggies! No dairy, no beans, no problem.

You can serve this with cut veggies (cucumbers, mini sweet peppers, grape tomatoes, fresh zucchini, cauliflower, I could go on…) even some baked low carb pita triangles or parmesan cheese whisps would work. Any way you serve it, it’s equally delicious.


This dip has a smokiness from the roasted eggplant and cumin, then you get a little sweetness from the roasted garlic and tahini, and it has a fruity quality with the raw EVOO. Simply divine!

Make this Baba Ganoush for your next party, and your guest will be begging for your recipe.

Roasted Garlic Baba Ganoush

  • Servings: Multiple, Makes about 12oz of dip
  • Time: about 1 hour
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food



  1. Preheat oven to 400.
  2. Cut the eggplant into 4 wedges, leaving the skin on. Cut the top off the bulb of garlic, leaving the bottom stem intact. Spray both with coconut oil. Wrap the garlic in a small piece of foil, and place the eggplant onto a foil-lined baking sheet.
  3. Roast the eggplant for about 20-25 minutes, and the garlic for about 30-40 minutes. Place the eggplant into a bowl and cover with foil or plastic to continue the cooking process.
  4. Once the eggplant is cool enough to handle, separate the flesh from the skin with a nice, sharp pairing knife. Place it into a food processor fitted with its blade.
  5. Hold the garlic bulb over the processor, and gently squeeze from the bottom to release the cloves of roasted garlic.
  6. Add the cumin, parsley, tahini, salt and pepper to the food processor and begin a constant blend.
  7. Stream in the EVOO until a paste-like consistency happens. Taste and adjust for seasoning.
  8. Place into a serving bowl and garnish with smoked paprika, parsley, and a drizzle of EVOO.
  9. Store in an airtight container in the fridge for up to 10 days.



Salmon Niçoise Salad (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!

Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.


Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!


I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.


That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

  • Servings: Single
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper


  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

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
  • Time: 30 minutes
  • Difficulty: Easy
  • Print

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!

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Chocolate is my thing. I eat dark chocolate almost daily (because it’s good for you, right?),  and it can be hard to get my fix without feeling weighed down by dairy.

This ice cream has all the velvety, creamy deliciousness of traditional ice cream with ZERO dairy. Plus, it’s filling and Fuel Cycle approved!


I haven’t talked about it much, but I’m considering doing my second Fuel Cycle (Chapter 28 of the original THM book) on the Trim Healthy Mama plan. Before I picked up blogging again, I did a Fuel Cycle back in Spring with great success. Don’t get me wrong – Fuel Cycles can be a little maddening, and they aren’t for THM beginners, or even those who are steadily losing. FCs are for when you experience a persistent stall while following the plan. I survived last time by following (to a “T”) a special FC menu laid out by the THM authors. It was nice having every meal and snack planned out, and it was easier to follow than I expected.

Through this experimentation, I’m glad I’ve found not one, but two ice cream recipes that are easy and Fuel Cycle approved.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Multiple Servings

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1/3 c unsweetened cocoa powder (Use something really good! I used this one which gave a milk chocolate flavor with zero bitterness.)
  • 1/3 c melted raw cacao butter
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • scant 1/4 c Pyure or Gentle Sweet (I think the sweetener depends on the bitterness of your cocoa. Go scant at first, then you can taste and add more as needed.)
  • 2 tsp vanilla
  • pinch of salt
  • 1/2-1 Tsp espresso powder
  • 1/4 c Lily’s chocolate chips
  • 2 Tbsp vegetable glycerin, optional (helps keep the ice cream texture soft after freezing)
  • 10-15 ice cubes

Freeze the insulated part of your ice cream churner overnight, if needed.

In a high-powered blender, add all the ingredients except for the ice cubes and chocolate chips, then whip for about 2-3 minutes or until creamy. Taste and adjust for sweetness, if needed.

With the blender going (through a release spout in the top) begin adding the ice cubes, one at a time and waiting about 10 seconds between. If your blender doesn’t have a release spout, simply add one at a time and blend well between cubes. This step is to simply bring down the temperature of the mixture while diluting it slightly.

Prepare your ice cream churner – I like to spray the insulated part with a little coconut oil to keep my custard from sticking. Pour in the mixture and churn for 10-12 minutes, or until it reaches soft-serve like consistency. Scoop half the mixture into a loaf pan, or other dish suitable for the freezer. Sprinkle with the chocolate chips, then add the other half of the ice cream. Stir gently to combine, then serve immediately or freeze for 45 minutes to overnight, if you like.


I decided to freeze my ice cream overnight before taste-testing, and was extremely pleased with the texture. When I tried the pumpkin version of this, I accidentally left out the vegetable glycerin and it got pretty hard overnight. I heated it in the microwave to be scoopable, and then it was fine. Here, I was happy to find that the glycerin did its job in keeping the texture firm, but still scoopable. [Lesson learned, don’t forget the glycerin.]

And the taste! Oh my gravy, y’all. If you haven’t tried fat bomb ice cream yet, you need to.

My kids were the abiding taste-testers and, to put it mildly, they loved it. [Despite the look on my 4-year-old’s face, she did like it. That’s what I get for asking her to smile. ^_^] They’re like me, and could probably eat the whole batch in one sitting. But we were all happy with having it as a mid-morning treat.

Other Cycle-friendly variations of this ice cream you could try would be:

  • Nutella – trading the espresso for hazelnut flavoring and reducing to 1-2 tsp.
  • Double Chocolate – leave out the espresso and add a few more chocolate chips.
  • French Vanilla – leave out the cocoa powder and espresso, add beans from a vanilla pod and 1/2 tsp of hazelnut flavor.
  • Matcha – omit cocoa and espresso. Add 1-2 Tsp matcha powder and 1/2 tsp coconut flavor.
  • Orange Creamsicle – omit cocoa and espresso. Add zest of 1 orange and 1-2 tsp orange oil or flavor.
  • This Pumpkin variation

What’s your favorite ice cream flavor? Have you tried the Fat Bomb recipe yet?


Pumpkin Chai Fat Bomb Ice Cream (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!

What is a “fat bomb” you ask? Fat bombs are any recipe that is high in fat and low in carbs. Different recipes will use different fats, this one has tons of healthy fats without weighing you down with dairy.


I love this ice cream recipe for two reasons: 1) my husband (who’s lactose intolerant) and I can both enjoy it and 2) there’s zero cooking involved.


Start by blending the everything except the ice in a high-powered blender until slightly thick and creamy.

Next, begin adding the ice cubes one at a time, while keeping the blender power on, blending well (for about 10 seconds) in between. At the end, the mixture should be a little thicker, creamy, and chilled.


Transfer the mixture to your pre-chilled ice cream machine and churn for approximately 15-20 minutes. The mixture should be the texture of soft serve once it’s done.

This next part will be hard – DON’T EAT IT YET. I know, I’m mean.

Transfer the ice cream to a lined loaf pan, or other shallow dish, and let it set in the freezer for about 45 minutes to an hour.

Talk about  creamy dreaminess!


My kids and I had a taste test of this ice cream the afternoon I made it, and I kid you not when I say we probably could’ve eaten it all in that one sitting. They gobbled it up! I was sad I decided to share it with my son, because really I wanted a huge bowl all to myself.


This ice cream has all the decadent deliciousness of dairy without weighing you down. Believe me when I say it is the creamiest non-dairy dessert I have ever had. I want to try so many variations of this just so that I can eat ice cream at every meal.

Pumpkin Chai Ice Cream (THM Deep S)

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

Credit: Erin Murray, My Fling with Food


  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1 c pumpkin puree
  • 1/3 c melted raw cacao butter (I found it easiest when I chopped the cacao butter small before melting. It took a long time to melt!)
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • 1/4 c Pyure or THM Gentle Sweet
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • scant 1/8 tsp cloves
  • 10-12 ice cubes
  • 2 Tbsp vegetable glycerin, optional


  1. In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy.
  2. Begin adding the ice cubes, one at a time and blending well for about 10 seconds between. NOTE* Try to add only large, whole ice cubes. In my Ninja, I was able to open the flap on the pour spout in order to drop the ice in without having to remove the lid each time. This step helps dilute the mixture slightly and bring the temperature down enough for churning. It took about 10 ice cubes for my mixture to be a consistency I liked. It was creamy, and slightly chilly.
  3. Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it’s about soft-serve consistency. Mine took about 10-12 minutes.
  4. Transfer to a loaf pan or any shallow, long dish suitable for the freezer. Chill it for about 30-45 minutes before serving.