2-Ingredient Everything Bagel Dip (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 will not believe how ridiculously easy (and tasty) this dip is!

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During my latest trip to Trader Joe’s, they were displaying the Everything Bagel seasoning along with some other seasonal items, and it jumped out at me. The ingredients are very straightforward: onion, garlic, seasame seeds, salt, and poppyseeds. I had some reduced fat sour cream sitting in my fridge at home waiting for a purpose, and *click* purpose found.

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Can a dip really be this easy? YEP.

Mix an entire 16oz container of reduced fat sour cream with about 3 Tablespoons of the Everything Bagel seasoning. If you want to add a little freshness to it, add a fresh herb of your choice: parsley, chives, dill, or scallions. Chop up a few tablespoons, toss it in with your dip and some salt and pepper. That’s it!

Leave it in the fridge for about an hour for the salt crystals to break down and all the flavors have a chance to combine.

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This dip is a THM FP up to about 3 Tablespoons (which would be 4.5g of fat). If you’re enjoying this with an E meal, be sure to watch the other fats in your meal to keep within the limits. There were no carbs in my reduced fat sour cream, so if you’re in S mode you can pile on as much as you like (yay!).

Serve with your favorite crudités: zucchini sticks, celery, cucumbers, grape tomatoes, broccoli, cauliflower, mini sweet peppers, Parmesan Whisps or other cheese crackers.

Throw this together before a party or brunch get together, and all your guests will rave! Or, you know, just throw it together for yourself and you’ll have your own little rave. ^_^

Everything Bagel Dip (THM FP)

  • Servings: Makes 16oz of dip
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 16oz container of reduced fat sour cream (mine had 3g of fat per 2 Tbsp, good for S or E)
  • 3 Tbsp Everything Bagel seasoning
  • optional, fresh herb of choice: chives, scallions, parsley, dill, etc.
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for one hour before serving.

Sweet & Spicy Paleo Barbecue Sauce (THM FP)

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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.

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.

5-Ingredient Easy Strawberry 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!

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
  • Print


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.

Quick and Easy Shallot Gravy (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 quick gravy has easily become a dinner staple in my house. It’s just as easy to make a big batch for a holiday meal as it is to do 4 servings on a weeknight, and it takes just 5 simple ingredients.

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I love this recipe because literally anyone can do this. It doesn’t take a ton of time or skill, and the flavor is always on point. Plus, it can go with ANY meal – who can be mad about that?

This sauce is wonderful with chicken, pork chops or tenderloin, and would even be great over steak.

In my 5-ingredient count, I do not count butter or salt and pepper, as those are pantry items. I do have a few additional flavor options to add freshness and depth, but they aren’t a necessity.

Start by gently sautéing the garlic and shallots together in 1 Tbsp of unsalted butter or coconut oil. Do this on low heat so that the garlic doesn’t burn, and you will only sauté for 2-3 minutes.

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Really, who doesn’t love the smell of garlic and shallots cooking away? It’s one of my favorite things. If someone made a candle with that scent, I would be all over it.

Next, add the broth and turn up the heat just a smidge.

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Add in the gluten free Worcestershire sauce . This is mainly for salt and to help “brown” the gravy. You could also sub with liquid aminos. Also add the dijon mustard here, if using. I usually add a teaspoon of dijon to my gravy, but this time I didn’t because I was out. Still tasted great, so don’t go out of your way if it’s not a pantry item for you. Sprinkle on the xanthan gum and whisk. Not much xanthan gum is used here, because it thickens up more with heat and whisking – all it needs is a little time. Don’t be too heavy-handed with it because it will get gummy. Just be patient and whisk.

The mixture will simmer for about 5 minutes and reduce slightly. Keep whisking every other minute until you get the thickness you desire.

Take it off the heat, add the parsley, if you’re using it and serve.

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It’s the perfect, light complement to any meal.

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For a filling Light S meal, try this with my Easy FP Grilled Asparagus.

Quick Shallot Gravy (THM FP)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 Tbsp unsalted butter or coconut oil
  • 1 1/2 c fat free chicken or vegetable broth (low sodium)
  • 1 tsp gluten free Worcestershire sauce
  • 1 tsp dijon mustard, optional
  • 1/8 tsp xanthan gum
  • salt and pepper
  • 2 Tbsp fresh chopped parsley, optional

Directions

  1. Heat up a large skillet with the butter on low heat. Add the shallots and garlic and sauté for 2-3 minutes.
  2. Add the chicken broth and turn up the heat to medium-low. Add the Worcestershire sauce, dijon (if using), and xanthan gum.
  3. Simmer on medium for about 5-7 minutes, whisking every other minute until it’s slightly thickened.
  4. Remove from the heat and add the parsley, if using. Serve immediately.

Easy Grilled Asparagus (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!

I love no-fuss sides that add a fresh complement to any meal – this easy grilled asparagus is definitely one of them.

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Asparagus on the grill can be a little frustrating. You don’t want the thicker bottoms to be too raw, and if you cook them longer the tops may burn – UGH. Well, this method will give you perfectly tender, slightly smoky asparagus every time. The best part? You only need 3 ingredients!

Let’s start with the star of this side – the asparagus. When you buy fresh asparagus at the store, make sure you use it within about 2-3 days of purchase. The easiest way to cut off the fibrous stumps is to leave the bottom rubber band on, and cut the whole bunch at once right above that band (about 1-1 1/2 in. from the bottom).

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Next, you’re going to quickly blanch the asparagus. Don’t be scared – all blanching means is that you’re going to cook it for a short amount of time, and then shock it really fast to stop the cooking. This ensures that your asparagus will be perfectly al dente all the way through.

You’ll get a pot going with a few inches of water and a big pinch of salt. Doesn’t have to be a lot of water, just enough to submerge the asparagus. Also, make sure that your pot is wide enough to fit the asparagus laying horizontally. While the water comes to a boil, get your shock bowl ready with ice water.

When it boils, drop the asparagus and cook it for 3 minutes (time it!). If you have some asparagus that’s on the thicker side, cook it for 4 minutes.

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At the end of 3 minutes, use a wire spider to remove the asparagus from the boiling water, and place it immediately into the prepared ice bath. Let it hang out there for about a minute.

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This method keeps your asparagus vibrant green, while also getting it cooked.

Next, heat up a cast iron grill with a spritz of coconut oil spray. Remove the asparagus to a paper towel to dry off the excess water, then place it onto the hot grill.

It doesn’t need much cooking, just until it has some grill marks on each side (you don’t want it looking like a limp noodle though).

Take it off the grill, place it onto a plate, and lightly season with salt and pepper.

Lightly zest a lemon. I like using this easy grip zester because it gives the long, pretty curls of zest. If all you have is a regular microplane or zester, that’s fine too.

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Throw some of that zest right over the warm asparagus, and finish with a light sprinkle of Parmesan or Pecorino Romano cheese. Of course, if you’re paleo or dairy free, just leave the cheese off.

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This is a light, zesty, fresh (and fast!) vegetable side that can literally go with anything. My husband’s favorite side is asparagus, and he raved about how perfectly cooked this was. He even ate the asparagus bottoms, whereas he’s normally a strict upper-half-only guy.

Easy Grilled Asparagus (THM FP)

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 bunch fresh asparagus
  • zest of 1 lemon
  • light sprinkle of Parmesan or Pecorino Romano cheese, optional
  • salt and pepper
  • coconut oil spray

Directions

  1. Bring a pot with salted water up to a boil. Also prepare a large bowl with ice water off to the side.
  2. Boil the asparagus for exactly 3 minutes, remove with a wire spider, and place directly into a prepared ice bath. Leave the asparagus in the ice bath for about 1 minute. Remove and pat dry.
  3. Heat a grill pan with a spritz of coconut oil. Place the asparagus onto the hot grill and grill it for about 2 minutes.
  4. Place the grilled asparagus onto a plate. Season lightly with salt and pepper, lemon zest, and a sprinkle of cheese.

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!

Easy Paleo Teriyaki 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!

Teriyaki Sauce is incredibly easy to make and so versatile. Use it for lettuce wraps, stir fry, burgers, salads, and more! This recipe uses just 5 easy ingredients, and it comes together in about 5 minutes. How easy is that?

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The base of this sauce is Raw Coconut Aminos. If you’re unfamiliar with coconut aminos, it’s simply coconut sap (which is sugar free, gluten free, low glycemic, and soy free) which is an abundant source of different amino acids. You use it just like you would soy sauce, and it has 65% less sodium than soy sauce. It’s also non-GMO! If soy doesn’t bother you, you can also sub Bragg Liquid Aminos, which is also gluten free, low glycemic, and non-GMO.

Into the aminos, you grate one clove of garlic and about 1/2 an inch of fresh ginger. I always use a fine hand grater for grating things like ginger and garlic. It always cuts it small, and you can grate it straight into your bowl/pan/whathaveyou. Just makes life a touch easier.^_~ I also have a great trick for grating ginger – ginger is a root and tends to be tough to grate when it’s at room temperature. So, when I bring home a root of ginger from the store, I cut it down into 1-inch pieces (no need to peel, the grater will take care of that), place it in a sandwich bag, and throw it in the freezer. Frozen ginger is MUCH easier to grate – it almost looks like snow when you grate it into your dishes. Plus, keeping it in the freezer prevents it from going bad before you have a chance to use it. Bonus!

Finally, throw in one packet of Truvia, because Teriyaki sauce is always a little sweet, then whisk in a little xanthan gum.

Place the mixture into a small sauce pan, and heat on low until it’s thickened. Really, it’s that easy!

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You can use it right away, or place it into an airtight container for later use.

Paleo Teriyaki Sauce (THM FP)

  • Servings: Multiple, Make 1/2 c sauce
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a small sauce pan set over low heat.
  2. Heat through gently, whisking occasionally, until sauce is thickened. Remove from heat and use immediately or cool before storage.

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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
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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.

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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