Brownie Batter Overnight Oats (THM E)

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!

These Brownie Batter oats are so rich and chocolatey, you won’t believe they’re an E!

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I’m a chocoholic, I admit it. If I have a dessert choice, it will almost always include chocolate in some form. Honestly, chocolate is good any time – breakfast, lunch, snacks, or dessert. These oats are so decadent, you could enjoy them as a filling E dessert and not feel like you’re missing any richness.

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The prep for overnight oats could not be easier – combine the oats, unsweetened vanilla almond milk, whey protein isolate, Pyure or THM Gentle Sweet, vanilla, Lily’s chocolate chips, unsweetened cocoa powder, and salt in a wide mouth mason jar with a small spatula. Pop a lid on it, then set it in the fridge for at least one hour, or overnight. You could even make this up to 5 days in advance, if you’re looking for a grab-and-go snack, breakfast, or dessert. I prefer the wide mouth jars for these overnight oatmeals because it’s a little easier to get the ingredients into the jar and really get them combined, however you could use anything that will hold the ingredients and has a lid.

Once the oats have a chance to soak and become soft, the chocolate chips actually break down slightly and almost create this pudding-like thickness. I enjoyed these as an afternoon snack, and I really felt like I was eating a completely rich pudding or sinful chocolate dessert.

These oats are so versatile, they could pass for breakfast, an afternoon snack, or a protein-packed E dessert. And, really, who doesn’t want a decadent chocolate grab-and-go meal?

Brownie Batter Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar with a small spatula. Cover with a lid and set in the fridge for at least one hour, or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave to desired temperature.

Blueberry Lemon Overnight Oats (THM E)

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Another fresh, flavorful overnight oats recipe is coming your way!

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Blueberries are one of my favorite fruits to have in the morning. However, blueberries by themselves day after day can feel a little redundant. So, in my efforts to welcome Spring (back) to Georgia (because the weather this week has not been Spring-y, AT ALL) I combined my favored blueberries with fresh, zesty lemon.

The blueberry-lemon combo is incredibly refreshing and light – it’s almost like blueberries with a splash of sunshine. Just the thing to get you energized for the day ahead!

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The preparation is exceedingly quick and easy – assemble the oats, unsweetened vanilla almond milk, whey protein isolate, vanilla, Pyure or THM Gentle Sweet, salt, chia seeds, frozen blueberries, and the zest (plus a small squeeze of juice, if you like) of 1 small lemon in a wide mouth mason jar and stir it together with a small spatula. Pop a lid on it and place it in the fridge, then forget about it for at least an hour or overnight. You can even prep multiple versions of these using my other overnight oats recipes days in advance for your weekday mornings. With a full scoop of whey protein isolate, these oats are a meal unto themselves. However, if you need some help feeling full you could enjoy them with some egg whites or other E-friendly proteins.

I used chia seeds in this recipe because it had virtually zero fat (which is great for an E), and I wanted to add a superfood element. Chia seeds are rich in omega-3s, and get slightly gelatinous when they’re soaked. I used a scant Tablespoon in this recipe, which only added about 3-3.5g of fat. Of course, they aren’t vital, so you could leave them out if you don’t have them on hand. You could also add a dollop of fat free Greek yogurt or cottage cheese for a little creaminess.

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In the morning, you have these beautifully creamy oats with soft blueberries and a little pop of freshness from the lemon and chia seeds. If you need a recipe to get your rear in gear in the mornings, this is the one!

Blueberry Lemon Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hr+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Assemble all ingredients in a wide mouth mason jar and stir together with a small spatula.
  2. Cover with a lid and place in the fridge for at least one hour, or up to 5 days in advance.
  3. Enjoy straight from the fridge or heat in the microwave to desired warmth.

Chunky Monkey Overnight Oats (THM E)

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 am so excited to share these overnight oats recipes with you! They’re a fantastic (and EASY) make-ahead E breakfast. It’s perfect for those rushed mornings on-the-go.

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Chunky Monkey is my favorite ice cream flavor combination of all time. If you’re unfamiliar with it, it’s banana ice cream with dark chocolate chunks and walnut pieces. Can’t really have the walnut pieces with this, unless you want to make it a crossover, but with the help of Lily’s chocolate chips I can have the chocolate-banana combo. [Side note: I will make a low carb chunky monkey ice cream one day – count on it.] A serving size of Lily’s chocolate chips is about 60 chips, which I figured out (through counting tiny chips) is roughly 2 Tablespoons (and has only 4.5g of fat at the full serving, perfect for an E). I only used one Tablespoon in this recipe, and it was plenty chocolatey.

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These oats took me just 5 minutes to prep (and I prepped 4 at once!), and they use simple ingredients – nothing crazy here. The only prep involved is to place all of the ingredients into a wide mouth mason jar, or something similar, and stir until combined. I like the wide mouth jars for this, because it’s easier to get down into the jar with a small spatula to stir everything together. Of course, the jars all come with their own lids making storage a breeze.

The oats have to be in the fridge for at least an hour, but you can prep a few days worth at a time, up to about 5 days.

Place the oats into the jar, then follow with vanilla, salt, whey protein isolate, unsweetened vanilla almond milk, Pyure or THM Gentle Sweet, mashed banana, and Lily’s chocolate chips. Stir to combine, then set in the fridge for at least one hour.

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Then in the morning, you have these perfectly softened, creamy oats with chunks of banana and rich chocolate chips. These oats, coupled with a big cup of collagen green tea, were the perfect light, yet filling breakfast before heading off to the gym.

Chunky Monkey Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Setting 1 hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar, cover, and set in the fridge for at least one hour or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave before serving.

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.

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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

Ingredients

  • 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.

Directions

  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!

One Pot New Orleans-Style Gumbo (THM S/E)

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’m a spicy gal and although I wasn’t born in Louisiana, creole cuisine of New Orleans speaks to me on a spiritual level.

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Gumbo is one of my favorite, warming meals because it’s spicy, hearty, and still packs a veggie punch. Also, this is one of those meals that you can cook (a bunch of) one night, and when you’re eating its leftovers a few nights later the flavor is even deeper – it only gets better with time! However, my favorite part of this meal is definitely that it only takes one (big) pot. Because I still hate doing dishes ^_^.

Start by heating a large Dutch oven over medium low heat, and add the sliced smoked sausage. I used andouille, which is a creole spicy sausage. If you’re not into the spice, any smoked sausage will do. Since it’s already cooked, you just want to sauté it enough to get some color and crispness on the outside.

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Take the sausage out, add some coconut oil if needed, and begin sautéing the cubed chicken. It doesn’t have to cook all the way through since it will simmer in the gumbo later. Just make sure it has some good color on it, and season with salt and pepper or a touch of Cajun seasoning.

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Take the chicken out, then start on the shrimp. I bought easy-peel shrimp from my fish counter at Sprouts, which are already deveined. You can keep the tails, or whole shell, on if you wish. I find it easier to remove the whole shell, tail included, prior to cooking. Add more coconut oil to the pan, if needed before adding the shrimp. Again, season with salt and pepper and sauté away. Cook them about 1 minute on each side, just to get good color. They won’t be fully cooked yet, but once you add them back to the gumbo they’ll finish cooking without becoming overcooked.

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Remove the shrimp. Next comes the vegetables! Don’t worry about the brown bits on the bottom of your Dutch oven – that’s flavor, and the stock we add later will pick it all up.

Chop some mirepoix – celery (leafy green parts included!), onion, green bell pepper, and garlic.

Add a touch more coconut oil, turn the heat down just a touch and add the vegetables. Sauté until onions just start to caramelize, about 5-7 minutes.

And, I’ll go ahead and tell you, I’m a bad Southerner – I greatly dislike okra. Unless it’s pureed, in a cookie, or otherwise hidden beyond recognition I cannot stomach it. HOWEVER. You are welcome to add okra to this lovely gumbo if it is your thing. If you do add it, go ahead and do so at this step.

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De-glaze the pan with one 15-oz can of fire roasted tomatoes. I like the smoky flavor of fire roasted tomatoes, but you’re welcome to use any kind you prefer. Mine also were seasoned with garlic and onion. Add in the chicken (or vegetable/seafood) stock, a bay leaf, sausage, chicken, Worcestershire sauce, and a few dashes of hot sauce. Place the lid on your pot and let it simmer for about 10-12 minutes.

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Once it’s finished simmering, turn off the heat, add the shrimp back to the pot, cover again and let stand for about 5-7 minutes. This will allow the shrimp to continue cooking through slowly.

Serve the gumbo as is or over a big pile of cauliflower rice. For my cauliflower rice, I pulsed half a large head of cauliflower in a food processor until it was in small pearls. Then I served it raw underneath the hot gumbo – easy peasy! I liked it raw because it didn’t become mushy from cooking and retained a nice textural contrast like rice.

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As is, the gumbo is a great S. However, if you want to have the rice and make it an E – that’s completely achievable. You can either choose a smoked turkey/chicken sausage with less fat, or leave it out completely and make this a chicken and shrimp gumbo – your call. Just make sure any time you’re adding coconut oil that you do so with a spray to keep the fat in check.

Either way you make it, this gumbo is a spicy, hearty, and delicious shake-up to your weekly routine. The leftovers just get better with time – this is a meal you can make on Monday and still enjoy on Friday.

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New Orleans Style Gumbo (THM S/E)

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1-lb andouille sausage, sliced (or any smoked sausage – For E choose a chicken or turkey sawusage, or omit)
  • 1/2 lb chicken breast, cubed
  • 1/2 lb shrimp, peeled and deveined
  • 2 stalks celery, leafy greens included, diced
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1-2 c cut okra (optional)
  • 1 large clove garlic, minced
  • 1 15-oz can fire roasted tomatoes seasoned with garlic and onion
  • 1 1/2 c chicken/vegetable/seafood stock
  • 1 bay leaf
  • Cajun seasoning to taste
  • 1 tsp gluten free Worcestershire sauce
  • 6-10 dashes hot sauce
  • salt and pepper
  • cauliflower rice (for S) or cooked brown rice (for E), for serving (optional)

Directions

  1. Heat a large Dutch oven over medium-low heat and sauté the sliced sausage until browned and crispy. Remove to a plate.
  2. Add coconut oil, if needed, toss the chicken with a touch of Cajun seasoning and brown on all sides. Remove to a plate (with the sausage is fine).
  3. Toss the shrimp with salt and pepper, then brown for about 1 minute on each side. Remove to a plate with the chicken and sausage.
  4. Add more coconut oil, if needed, then begin sautéing the onions, bell pepper, celery, garlic, and okra (if using). Cook for about 5-7 minutes, until the onions begin to caramelize.
  5. Add the tomatoes, stock, Worcestershire, bay leaf, hot sauce, chicken, and sausage back to the pot. Cover and simmer on medium-low for about 10-12 minutes.
  6. Turn off the heat, add the shrimp back to the pot, cover, and let stand for about 5-7 minutes.
  7. Serve over cauliflower rice, brown rice (for an E), or as is.

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Chipotle Burrito Bowls at Home (THM S/E/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!

Chipotle is a staple in our house. My favorite date night with my kids it to take them to our neighborhood Chipotle, and then next door for cupcakes.

Chipotle is an excellent on-the-go choice, or just for those nights when you can’t cook ANOTHER meal, because they use clean, sustainable ingredients. You know when you’re eating there, that it’s good quality and you can pack in the veggies.

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The meat base of these bowls is boneless skinless chicken breast, because it’s versatile for FP, S, or E meals. I put together my own spice blend using cumin, oregano, smoked paprika, chipotle chile powder, salt, and pepper. I seasoned my chicken liberally with the seasoning, and rubbed it all together.

I then grilled it using my cast iron grill.

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Next we have the pairings! I’ll start with Fuel Pull options. Go simple with some grilled onions and peppers (which I did in a dry cast iron skillet with a touch of salt and pepper), lettuce, copycat Chipotle verde salsa, and maybe a dollop of fat free sour cream with a squeeze of lime juice.

E Options: Use the FP base, add some copycat Chipotle cilantro lime rice to the mix with 1/4 c drained and rinsed black beans and some diced fresh tomatoes.

S Options: Use the FP base with 1/4 c of black beans and some copycat Chipotle guacamole, maybe some shredded queso or Monterrey jack cheese, and diced tomatoes.

Really, it’s that easy! I was able to throw together a Chipotle-style lunch for my family in about 30 minutes, as I had most of it prepped and ready to go.

Meals don’t have to be complicated to taste great. Sometimes all you need are some flavorful, fresh ingredients and a little prep time.

Spice Rubbed Grilled Chicken (FP)

  • Servings: About 4
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs chicken breast
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chipotle chile powder
  • 1/4 tsp dried oregano
  • salt and pepper

Directions

  1. Combine the dry ingredients in a small bowl.
  2. Add the chicken to a bowl and sprinkle with the dry rub mixture. Toss the chicken together, coating every inch of it in the spices.
  3. Throw it onto a hot grill and cook through.

10 Reasons Why You Need Cast Iron in Your Life

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’s all the fuss about cast iron? Are they really that useful? Are they high maintenance? What exactly do you *do* with cast iron?

I’ll answer all these questions with tips on how to make it last 100 years.

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First off, cast iron is not a new thing. Grandmas in the South will tell you all about their cast iron that they received as wedding gifts 50 (or more) years ago. That’s the beauty of cast iron – when you take care of it (which is not hard, AT ALL) it will last forever.

These are my 10 Reasons Why You Need Cast Iron in Your Life:

  1. Cast Iron is non-stick. Season your cast iron with coconut oil, bacon fat, or store-bought lard and nothing will stick to those babies. Which also means you can use less oil when cooking.
  2. It’s easy to maintain. Most of the time, I can clean my cast iron by simply wiping it with a damp paper towel. Really, it’s that easy. However, for the occasions when there are some stuck-on bits from cooking, place some warm water over the affected area and wait a few minutes. Most of the time, water is enough to lift the tough bits, but if it isn’t just use a gentle plastic scrubber. Do not use soap with cast iron. I’ll say it again – DO NOT CLEAN CAST IRON WITH SOAP. Soap removes the seasoning, which removes the non-stick property. And, for the love, never EVER put it in the dishwasher. Just don’t.
  3. It holds temperature. Cast iron retains and distributes heat very evenly. That’s why it’s great for baking, frying, and searing.
  4. Iron is good for you. While cast iron doesn’t leach chemicals, like some other coated nonstick cookware, it does fortify your food with iron. Iron deficiency is fairly common worldwide, especially among women. Cooking food in cast iron will fortify your food with a small percentage of iron. Cooking something acidic, like tomato sauce, in cast iron will raise iron levels by nearly 20 times.
  5. You can grill year-round. I adore my combo cast iron grill/griddle. You can have the smoky, char-grilled  flavors of summer all year without having to step foot outside. Just like the skillets, the grill retains heat and you get the beautiful grill marks and flavor with less of the hassle.
  6. No more pancake accidents. I had non-stick electric griddles for YEARS. Then, one day I couldn’t get through a batch of pancakes because every. single. one. would stick to my griddle. I used oil, I tried different temperatures, and still would have at least half my batter in crumbles and pancake remnants. Then, I got my cast iron grill/griddle, and everything changed. No more burnt or sticking pancakes! I wish I had saved myself the headache years ago.
  7. Pass it on to your kids and grandkids. No joke, my cast iron pans will probably outlive me. Those suckers can take a beating! You can drop, bang, and even scorch them all you want and they’ll still come out looking perfect. It’s really hard to actually hurt or mess these things up.
  8. Cheap in price, but not in practice. You know those kitchen gizmos you get for cheap (as in very little money) knowing they won’t last? This isn’t one of those. Cast iron cookware is very affordable, and it will last forever (See also #7). If you’re the garage-saling type (which I am ^_~), I’m willing to bet you could find some cast iron pans for a couple bucks. People will toss perfectly good pans simply because they don’t know how to properly season them. Madness! (If you’re ever in need of re-seasoning your pans, check out this guide on how to do it.)
  9. It’s versatile. You can cook anything from bacon and eggs, to cornbread, steak, chili, stews, and skillet desserts. You can also use cast iron on any cooktop: ceramic, gas, electric, you name it. Also, how many pans do you know of that can go from the stovetop, to the oven, straight to the table? I mean, really I’m saving you from doing too many dishes, if nothing else.
  10. Iron builds muscle. OK, these cast iron tools are HEAVY. At the very least, you’ll build your biceps working with cast iron.

Now that we’ve established why you should have cast iron, you may be wondering, “What can I make with it?” I’m glad you asked. ^_^

Here are a few of my favorite cast iron grill/griddle recipes:

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And here are some for cast iron skillets/Dutch ovens:

Burgers:

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Baked Goods:

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Meats and Sides:

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Soups/Stews/Chili:

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Here are some bonus recipes from a few of my blogger friends:

Sweets:

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Lunch/Dinner:

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Do you have cast iron in your kitchen? What are some of your favorite  recipes using cast iron?

Copycat Chipotle Cilantro-Lime Brown Rice (THM E)

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’m about to throw down an easy, zesty side for your E meals.

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First, a few tips for cooking your rice to perfection every time.

My favorite rice to use for E meals is brown jasmine rice. Yes, it takes a little longer to cook, but it has fantastic flavor and holds its shape well.

I always start by sautéing my rice in a little coconut oil. This gives your rice a little *bite* and prevents it from becoming mushy after cooking. Just sauté the dry rice in a little bit of butter or coconut oil (about 1/2 tsp) on medium-low heat until it starts to change color.

My second best tip is to add flavor to your rice by using broth as your cooking liquid. My favorite to use is chicken broth, but any kind will do so long as it’s low (or no) fat. Even using half broth and half water still adds a ton of flavor to your rice. Nobody likes bland rice, so don’t be afraid to give it a little somethin’-somethin’.

Last, and this is pretty important, do not stir the rice after you add the liquid. Stirring the rice activates the starches (a la risotto), and you’ll end up with soupy instead of fluffy rice. Also, try not to peek on the rice while it cooks.

If your pans have glass tops, it’s very easy to see the rice without having to lift the lid. I hardly ever time my rice, because I always go by the liquid bubbling around the rice. If I can still see bubbles, I keep cooking. No bubbles, turn the heat off and let it sit on the hot eye for about 7-10 minutes so that the remaining liquid has a chance to absorb.

If your pans have opaque tops, then by all means time your rice and lift when necessary towards the end – but no stirring!

Once your rice has cooked and stood with the heat off for at least 10 minutes, add the juice of half a lime and a big handful of fresh chopped cilantro. You want to do this while the rice is still warm so that the juice seeps into the rice grains, but it’s not piping hot to where it’ll turn your cilantro brown.

My favorite tool for getting the most juice out of your limes is to use a hand-held lime squeezer. It helps get the most juice out of your limes and keeps the seeds from jumping into your food.

I told you it was easy! Just 5 ingredients and you’re on your way to a zesty Southwestern side dish for any E meal.

Cilantro-Lime Rice (THM E)

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 c brown jasmine rice
  • 3 cups broth (any low or not fat variety) or a mix of half broth and half water
  • 1/2 tsp coconut oil
  • juice of 1/2 a lime
  • big handful of chopped fresh cilantro
  • pinch of salt

Directions

  1. Melt the coconut oil in a medium sauce pan over medium-low heat. Add the uncooked rice and saute until the rice starts to brown (about 5 minutes).
  2. Add the cooking liquid and salt, then cover. Bring to a low boil, then reduce to a rapid simmer for about 20-25 minutes. You should not see bubbles or any liquid around the rice when it’s done.
  3. Turn the heat off and let it sit for about 10 minutes, so the remaining liquid has a chance to absorb.
  4. Uncover, add the lime juice and cilantro, and fluff with a fork. Serve immediately or refrigerate for later use.

Copycat Chipotle Roasted Tomatillo Salsa & Baked Tortilla Chips

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’s another great Chipotle fake-out recipe – salsa verde.

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Verde salsa is usually considered mild, however this salsa at Chipotle comes with a *bite*. It’s smooth, a little smoky, and kicking with jalapeño heat.

Best of all? This recipe is so EASY. Just 5 ingredients and you’re on your way to spicy salsa goodness.

The base of this salsa is tomatillos. Tomatillos look a lot like green tomatoes, but they have a husk and their skin has a slightly sticky feel to it. They have a mild flavor, and become very soft once they’re cooked.

The easiest trick to getting the most flavor is to roast the tomatillos, jalapeño, and onions together.

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Leave the tomatillos whole, as well as the jalapeño, and cut the onion into large slices. Roast under a broiler for about 10-12 minutes on each side. The skin will get a little black (that’s fine!), and the vegetables will soften.

Once those are done in the oven, place them all into a heat-safe bowl and cover with foil or plastic wrap. This helps to finish cooking the veggies, and it releases the skin from the flesh of the vegetables, making them easier to peel.

When the vegetables are cool enough to handle, lightly skin the tomatillos (it’s OK if some of it stays on, the skin is very soft) and remove the seeds and ribs from the jalapeño.

Place the vegetables, cilantro, lime juice, salt and pepper into a food processor and pulse until your desired consistency is reached. I ended up adding some water to the mix to help get things a little smoother.

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It’s that easy!

Next up is salsa’s best side kick, tortilla chips.

These take barely any time at all! Start with gluten free tortillas.

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Take a small stack of the tortillas, and cut them into 8ths.

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Fan them out into one layer on a large baking sheet lined with parchment. Spritz them with coconut oil spray and season with salt.

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Bake at 350 for about 10 minutes until golden brown and crispy.

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I told you it was easy!

These chips are an E, but the salsa is FP.

If you liked this recipe, check out my fake-out Chipotle guacamole!

Roasted Tomatillo Salsa (THM FP)

  • Servings: Makes about 2 cups
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs fresh tomatillos, shucked and rinsed
  • 1 jalapeño
  • 1/2 large red onion, cut into large slices or chunks
  • juice of 1 1/2 limes
  • 1/2 c fresh cilantro
  • salt and pepper
  • water as needed

Directions

  1. Place the whole tomatillos and jalapeño on a baking sheet with the onion slices and roast under a broiler for about 10-12 minutes on each side. The skin will be charred in places, and that’s good. Place the hot veggies into a heat-safe bowl and cover with aluminum foil or plastic wrap. Let them steam until cool enough to handle.
  2. Skin the jalapeño and remove the ribs and seeds. Lightly skin the tomatillos. *NOTE: they will be very soft, so it’s OK if you can’t get all of the skin off.
  3. Place the vegetables into a food processor with the lime juice, cilantro, salt and pepper. Pulse until desired consistency, adding water if necessary.
  4. Serve immediately or place into a covered container and store in the fridge until time to serve.
  5. *NOTE: tomatillos have a slightly gelatinous texture, so don’t be worried if your salsa looks a little stiff after refrigeration. Just give it a stir and all will be fine.

Baked Tortilla Chips (THM E)

  • Servings: Varies
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • Gluten Free tortillas (such as Mission)
  • salt
  • coconut oil spray

Directions

  1. Preheat oven to 350.
  2. Cut tortillas into 8ths. Place onto a parchment-lined baking sheet in one, even layer.
  3. Spritz with coconut oil and season with salt. Toss to combine.
  4. Bake at 350 for about 10 minutes, until golden brown and crunchy.
  5. Serve immediately. Store in a plastic bag for up to 2 days.

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Verde Chicken Chili with Roasted Tomatillos (THM E)

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Tis the season for chili.

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Chili is one of my favorite meals to make during the cold months, because it all happens in one dish. I am all about using as few dishes as possible when cooking.

Generally, when you think “chili” you think beef. But I tell ya, there’s a warm place in my heart for some hearty chicken chili. It’s every bit as flavorful as beef, minus a lot of the fat.

I started by roasting the tomatillos and jalapeño.

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Pause.

I put those on parchment paper. Paper burns. Even though my broiler isn’t gas, it will still burn.

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Yeah, don’t be like me. Put them on foil or just straight on the pan. Anything but parchment. [I have no clue what I was thinking.]

Anywho! Back to the task at hand. When roasting foods under the broiler, it will happen fairly quickly. You want the skin to be blistered and charred on all sides. Once that happens, remove them from the broiler, place into a bowl and cover with plastic wrap or aluminum foil and let steam until cool enough to handle.

After steaming, the skin of the pepper and tomatillos will pull away from the flesh, making it easier to peel.

Pay attention here, because this is really mind-blowing. I am about to share with you my super easy, and awesome, method for seeding jalapeños with minimal handling.

Cut the stem off the pepper, then cut in half lengthwise. Take a grapefruit spoon, placing the serrated end in the smaller end of the pepper.

Press down firmly, then drag the spoon down the length of the pepper taking the ribs and seeds in the spoon. See how easy that was? And with barely any handling.

Spray a large Dutch oven lightly with coconut oil. Sauté the onions, bell pepper, and garlic for about 5 minutes, until slightly softened.

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Add the green chiles, chopped jalapeño, tomatillos (don’t worry about chopping. Once roasted they get soft and squishy, no sense in chopping.), lime zest, ground coriander, paprika, cumin, salt, pepper, 4 cups of the chicken broth, and add the chicken pieces down in the liquid.

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Cover and bring to a rapid simmer for 12-14 minutes, until chicken is cooked through.

Remove the chicken from the broth, shred, then add back into the pot.

Puree one cup of the white beans with about 1 cup of the chicken broth until smooth.

Turn the heat down to low, add the bean puree to the pot along with the rest of the whole white beans, cilantro, and lime juice. Add more chicken broth as needed, and adjust for salt and pepper.

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Delicious, hearty, and warming – just what a big pot of chili should be.

Verde Chicken Chili with Roasted Tomatillos (THM E)

  • Servings: 6-8
  • Time: 35 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5lbs chicken breasts
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 large-sized tomatillos
  • 1 jalapeno (optional* If cooking for kids, probably leave it out.)
  • 2 7oz cans chopped mild green chiles
  • 2 15oz cans white beans (any variety, I used great northern beans), drained and rinsed
  • zest and juice of 1 lime
  • 4-6 cups chicken broth
  • large handful of fresh chopped cilantro
  • 1 Tbsp ground coriander
  • 2 tsp smoked paprika
  • 1 Tbsp ground cumin
  • salt and pepper
  • coconut oil spray

Directions

  1. Start by roasting the tomatillos and jalapeño. Place them on a sheet pan with a light spritz of coconut oil under a preheated broiler (I had mine on the “normal” setting). Once the skin blisters, turn and continue roasting until the skin on all sides is blistered and the flesh is slightly soft. Place the tomatillos and jalapeño into a small bowl and cover with plastic wrap or foil and set aside.
  2. Spray a large Dutch oven with coconut oil and heat to medium. Saute the onion, bell pepper, and garlic until onions are browned and translucent.
  3. Add the green chiles, coriander, paprika, cumin, tomatillos, jalapeño, 4 cups of chicken stock, salt, pepper, lime zest, and chicken breasts. Cover and bring to a boil for 12-14 minutes, until the chicken is fully cooked. Remove the chicken from the pan, shred, then place it back into the pan and turn the heat down to low.
  4. Place 1 cup of the beans in a blender with 1 1/2 cups of the chicken stock and puree until smooth. Add the puree to the chili with the remaining beans, lime juice, and remaining chicken stock to your desired consistency.
  5. Turn off the heat and add the cilantro. Serve immediately.