Gluten Free Strawberry Cupcakes (THM S)

These strawberry cupcakes are not only fresh and tasty, but so easy to make!

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These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They’re popping up by the gallon at our local farmer’s markets in Georgia already, and I just can’t resist them.

For the batter and frosting, you’ll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.

For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.

Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.

Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]

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Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.

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Allow the cupcakes to cool completely while you make the frosting.

For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.

Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.

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These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.

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My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!

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!

Gluten Free Strawberry Cupcakes (THM S)

  • Servings: Makes 12-15
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the Cupcakes:
  • 2 1/2 c almond flour
  • 1/3 c Pyure or THM Gentle Sweet
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 coconut oil, melted
  • 4 eggs
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla
  • 3/4 c Strawberry Sauce
  • For the Strawberry Frosting:
  • 2 8-oz packages cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 1-2 Tbsp Pyure or THM Gentle Sweet
  • 1/3 c Strawberry Sauce

Directions

  1. Preheat oven to 350.
  2. For the cupcakes, combine the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients.
  3. Whisk the wet into the dry ingredients until fully incorporated.
  4. Scoop the batter into a lined cupcake pan.
  5. Bake at 350 for about 25 minutes, until lightly browned and fully set in the middle. Cool completely while you make the frosting.
  6. Combine all ingredients for the frosting except the strawberry sauce and whip with a hand mixer until light and fluffy.
  7. Add in the strawberry sauce, and beat again until fluffy.
  8. Pipe or spread the frosting even onto each cupcake. Serve immediately or refrigerate if making more than 24 hours ahead of serving.

 

Low Carb Strawberry Cobbler (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!

These recipes from our family strawberry-picking outing are probably some of my favorites to date. If you love strawberries, I know you’ll love this too!

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Cobblers are huge in the South. They can be an elegant dessert for a crowd, or a laid back treat on a cool Spring evening.

My brain is hard-wired for peach cobbler, and I didn’t even think of other fruits until my wonderful friend, Amanda, suggested a strawberry version in light of my berry-abundance. All I have to say is, she is a friggin’ genius!

This strawberry cobbler is so fresh, sweet, and delightfully low maintenance in preparation.

Start by preheating your oven to 350, and while it’s preheating add the butter to a deep casserole dish and set it in the oven to melt gently.

While that’s happening, stir together the strawberries, lemon juice, Pyure or THM Gentle Sweet, and Xanthan Gum in a medium bowl.

When the oven is done preheating, take the dish out and add the strawberry mixture to it, then prepare the topping.

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First, stir together the dry ingredients – almond and coconut flours, baking powder, salt, and Pyure or THM Gentle Sweet. Beat in the eggs, then the softened cream cheese and vanilla bean paste (or sub for 1 1/2 tsp vanilla extract).

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Now, this part is really technical – drop it in large globs onto the top of the strawberry mixture. Smooth it just slightly, pushing it down into the strawberries gently.

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Bake the cobbler at 350 for about 25-30 minutes, until the top is nicely browned and the strawberries are bubbling.

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I know  – your mouth is watering already, but wait for it.

Let the cobbler stand for about 5-7 minutes before cutting.

Use a big spoon, and cut down into that bad boy. Serve with ice cream (homemade or So Delicious sugar free is fabulous!) or whipped cream, and spoon some extra saucy strawberry goodness over the top.

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It’s so gorgeous, I can’t stand it!

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The cold ice cream melts down gently over the warm cobbler. Juicy, tangy and sweet strawberries on the bottom topped with a soft, biscuit-like topping – I mean COME ON. It just doesn’t get better than this!

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Low Carb Strawberry Cobbler (THM S)

  • Servings: About 6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350. While the oven is preheating, place butter into a deep casserole dish and place into the oven to melt gently.
  2. In a medium bowl, combine the strawberries, lemon juice, sweetener, and xanthan gum.
  3. When the oven is finished preheating, take the dish out and place the strawberries into it.
  4. Prepare the topping by first combining the dry ingredients, then adding the eggs and beating in the cream cheese and vanilla paste or extract.
  5. Dollop the topping over top of the strawberries, and gently press the topping down onto the strawberries.
  6. Bake at 350 for about 25-30 minutes, or until the top is browned and the berries are bubbly.
  7. Cool for 5-7 minutes prior to serving.
  8. Serve with on-plan vanilla ice cream or whipped cream, and enjoy.

Blueberry Lemon 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!

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.

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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.

No Bake Apple Oatmeal Breakfast Cookies (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!

If you love recipes that are easy to follow, tasty, and don’t have a ton of ingredients, this one’s for you!

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And, I mean really, who doesn’t want to enjoy an easy E cookie?!

These cookies come together in less than 5 minutes, and I’m willing to bet you have all the ingredients hanging out in your kitchen. Apples, oats, sweetener, cinnamon, vanilla, nutmeg, and butter. That’s it! I know, it can’t possibly be that easy. Trust me, it is.

You can mix this up  depending on what type of apples you have. I used a Gala, which is more sweet. You just want an apple with a nice, firm texture. Aside from that, you can pick however tart or sweet you like. I personally think a Granny Smith would work excellently here.

You mix the ingredients together over a stovetop, form into balls, press, and refrigerate.

When you’re forming into balls, using a small cookie scoop (about 1 Tsp) will be your best bet. It helps you firmly pack the mixture into a ball, which makes the rolling process easier. When you roll, your hands should be slightly damp, and you don’t want to handle it too much. Get it in a ball, and call it a day.

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Same for when your pressing them down – dampen  the glass a bit to prevent sticking, press and call it a day.

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Place them in the fridge for at least one hour, or overnight. In the morning, you’ll wake up to a beautiful sheet of no-bake cookies.

Since these cookies use butter, and are an E, you want to limit your cookies to 1 or 2 in a serving. The recipe makes about 18-20, depending on how tightly you pack and roll the cookies.

No Bake Apple Oatmeal Cookies (THM E)

  • Servings: Makes 18-20 cookies
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large apple, peeled and grated
  • 1/4 c Pyure, or THM Gentle Sweet
  • 1/4 c (1/2 stick) unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 c rolled oats
  • pinch of salt
  • *Tsp = Tablespoon, tsp = teaspoon

Directions

  1. In a medium sauce pan, melt the butter over medium-low heat.
  2. Add the sweetener, apple, vanilla, cinnamon, nutmeg, and salt, and stir until the sweetener dissolves.
  3. Stir in the oats, and turn off the heat. Keep stirring until everything is incorporated. Let the mixture stand for about 5-7 minutes, for the temperature to come down before rolling.
  4. Using a cookie scoop, scoop the dough into 1 Tsp balls, and roll gently between dampened hands.
  5. Gently press the balls flat with the bottom of a glass.
  6. Chill for at least one hour, or overnight.

Quick Thanksgiving Side Dishes

Thanksgiving is just a few days away, and we’re all busily planning our menus. This is actually our first year having our own meal at home, as a family of four. I’m not a huge fan of the more traditional sides (pretty much any side that can be deemed a “casserole”).

There are a few staples like mashed fauxtatoes, stuffing/dressing, and some veg which I will likely keep on my menu this year. However, my husband and I disagree on cranberries. He loves them, and I have never been a fan of traditional cranberry jelly. So, I made him a deal – I told him I would make the cranberries he loves, but not from a can.

Growing up, we had pretty traditional Southern sides like green beans with bacon, collard greens, and mac and cheese. If I can be really honest, they aren’t exactly my favorites. Don’t get me wrong, I am a veggie gal unlike no other, but I dislike mushy vegetables. Plus, who wants to spend literally hours cooking a green bean? Not this girl.

So, I give you delicious Thanksgiving sides in 30 minutes or less.

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Whole Berry Cranberry Sauce (THM FP)

  • Servings: 4-6
  • Time: 10-12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 12oz bag fresh cranberries
  • zest of 1 lemon
  • zest of 1 orange
  • 1 palmful (about 1 Tsp) ground coriander
  • 1/4-1/2 tsp orange extract*
  • 1 1/2 c water
  • 1/4 c Pyure or Gentle Sweet*
  • Pinch of pink salt

Directions

  1. In a large sauce pan, simmer the cranberries, water, sweetener, salt, and both zests over medium heat. Bring to a boil, and reduce to simmer until cranberries begin to burst and the sauce thickens (about 5-7 minutes).
  2. Simmer until it reaches the desired consistency. Remove from the heat. Add the coriander and orange extract. Serve immediately.
  3. *NOTES: I used closer to 1/2 tsp of orange extract, because I like the flavor and it cuts the bitterness of the cranberries. You can always add more sweetener, if you like a sweeter sauce. I enjoy mine on the tart side, and my measurement reflects that.


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Roasted Brussels Sprouts with Pancetta (THM S)

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1-lb bag fresh brussels sprouts, ends trimmed and halved
  • 1/2 c diced pancetta*
  • 1/2 c chicken or vegetable broth
  • salt and pepper

Directions

  1. Saute the pancetta over medium heat until it begins to crisp. Add the brussels sprouts, and continue sauteing until the brussels begin to soften.
  2. Add the chicken broth, salt and pepper. Simmer over medium heat until the sprouts are cooked, and the broth has evaporated. For crispy sprouts, keep sauteing another 3-4 minutes. Serve immediately.
  3. *NOTES: Pancetta is bacon’s Italian cousin. It renders the same as bacon, however isn’t smoked. If you prefer bacon, you can use that here instead.


What sides are on your Thanksgiving menu this year?

Roasted Pork Tenderloin & Baked Apples

Pork chops and apples is one of my all-time favorite Fall combinations. It’s probably my dad in me, because he’s an apple man unlike no other.

Growing up, I remember (somewhat fondly) having Stouffer’s baked apples. It must have been my dad’s favorite side dish, because we had it a lot. I haven’t had those apples in years, because with their sugar content they might as well be candy. Since I’ve stopped eating sugar, my palette has changed and I just don’t enjoy crazy-sweet things anymore.

That’s why these baked apples are the bomb. The sweetness comes from pure apple-y goodness, and I spiced them up with a blend of cinnamon, nutmeg, ginger, and a little salt. I added a little xanthan gum to the mix to make a light sauce, and it all came together perfectly.

The pork tenderloin, I kept relatively simple with light seasoning, searing it in my cast iron skillet, and finishing it in the oven.

I topped it all off with some FP gravy from last week’s turkey feast.

All in all, the perfect Fall-inspired meal.

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Roasted Pork Tenderloin (THM FP)

  • Servings: 4-5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1-2 lbs lean pork tenderloin
  • 1 tsp ground sage
  • 2 tsp dried thyme
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Heat a large cast iron skillet over medium heat. Season the tenderloin with the sage, thyme, salt, and pepper and rub it into all sides of the meat.
  3. Place the meat into the hot pan, and sear it about 3 minutes on all sides.
  4. When flipping the meat onto the final side to sear, remove from heat and place into the oven to finish. Bake for about 10-15 minutes, or until desired internal temperature is reached.


Baked Apples (THM E)

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs apples (any variety or mix that you like. I used Honeycrisp)
  • 1 Tsp softened butter
  • 2 palmfuls ground cinnamon
  • 1 palmful ground ginger
  • 2 pinches nutmeg
  • 2 pinches salt
  • 1/4 tsp xanthan gum

Directions

  1. Preheat oven to 375.
  2. Peel and slice the apples. Mine were on the larger side, and I used an apple cutter, then halved some of the larger pieces. The only thing to note here is the thinner you slice them, the faster they cook. Place the sliced apples into an 8×8 pan.
  3. Season the apples with the softened butter, cinnamon, ginger, nutmeg, salt, and sprinkle on the xanthan gum. Stir to combine and place in the oven uncovered to bake for 30-40 minutes.
  4. Stir halfway through to help activate the xanthan gum.
  5. Let stand for 5-7 minutes, and serve.

Apple Pie Protein Doughnuts

Last week, I scored some new baking toys at one of my local stores, and I was itching to make doughnuts. I looked up a few recipes, and finally decided to go with one that has some apple flavor.

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Apples are almost exclusively in E territory for THMers, so it can be difficult to get the decadence you want from apple pie without going into crossover territory (which isn’t a bad thing, of course!).

Using whey as a base, you get a doughnut that’s both flavorful and filling. This is a recipe I adapted from Andrea’s Protein Cakery.

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Apple Pie Protein Doughnuts (THM FP or E, with an S option)

Serves 6 (full size doughnuts)

  • 1 c whey isolate (Pristine Whey works great or any other on-plan substitute. Just make sure if you’re substituting a brand that’s flavored to leave out the sweetener and vanilla.)
  • 1/4 c coconut flour
  • 1 tsp baking powder
  • 2/3 c unsweetened applesauce
  • 1-2 Tsp unsweetened vanilla almond milk
  • 1 1/2 Tsp Truvia or Gentle Sweet
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • scant 1/8 tsp cloves

Preheat oven to 325.

Whisk together all ingredients for the cakes in a medium-sized bowl. How much almond milk you use depends on your batter. This was the last thing I added, as the batter was looking dry. I glugged (technical term ^_~) in just enough to get everything to come together. The batter was about the consistency of waffle batter, maybe a hair thicker.

Spray your doughnut form pan lightly with coconut oil, and spoon or pipe the batter into each mold, smoothing it over as you go.

Bake for approximately 10-12 minutes. *NOTE: Watch them carefully while baking, you do  NOT want to over bake. Mine went for about 12-13 minutes. After the 10 minute mark, I was checking them every minute until I pulled them out.

Remove from the oven and cool until they’re OK to touch.

In a small blender, combine 1 teaspoon of cinnamon with 1-2 packets Truvia or Gentle Sweet (each packet is about 1 tsp).Grind 1-2 minutes until the sweetener is ground.

Spray each doughnut lightly with coconut oil on all sides, then roll in the sweet cinnamon mixture.

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NOTE* As is (sprayed with coconut oil), up to 3 of these doughnuts are FP, not accounting anything else in your meal. If you’re having more than one in S mode, just watch the carb count of the other items in your meal.

MORE  NOTES* Baking with whey can be very dry. If you want to make these doughnuts more into S mode, you can brush them with melted butter or coconut oil before rolling them in the sweet cinnamon dust. This may help lend some moisture to the doughnuts, but that will change their territory to S, and no more than three (because of the carbs from the applesauce –  each doughnut has about 2.67g carbs).

Happy baking!

 

French-Style Chicken Salad

One of the first Barefoot Contessa recipes I ever made was her Chicken Salad Veronique. Chicken, green grapes, mayo, tarragon..it’s obviously delicious!

When thinking about this recipe to prep ahead for lunches, I knew I had to do some THM tweaking. Luckily, that was fairly easy to do while keeping all the wonderful flavors intact.

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Chicken Salad Veronique THM Style (THM E)

  • 1 1/2 – 2lbs diced cooked chicken breast (I cooked mine by seasoning with salt, pepper, and poultry seasoning and baking in a 350 degree oven for 12-15 minutes.)
  • 1 stalk celery, diced
  • 1 c green grapes, halved or quartered
  • 1/2 c low fat mayonnaise
  • 3 Tsp plain Greek yogurt
  • 1/2 Tsp fresh tarragon
  • 3 chives, thinly sliced
  • salt and pepper

Combine all ingredients in a large bowl. Taste for seasoning and adjust as necessary. Seal in an airtight container in the fridge.

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This chicken salad is truly scrumptious. The grapes give it a sweet tang and break up the richness a little. Celery adds great crunch and texture. It’s perfect atop some sourdough with a few lettuce leaves and a swipe of Dijon mustard.

Kids even like it as well! My creatures were stealing it off my plate faster than I could eat it. Plus, it’s a fabulous make-ahead for lunches.

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Oatmeal for the Fam

My kids eat eggs pretty much every day, and there are only so many ways I can cook them and they will eat them. It’s a nice reprieve for all of us when I have time to break out other breakfast favorites.

Oatmeal always seems to be a crowd-pleaser. In the summertime, we add fresh berries and yogurt. In the fall, it’s pumpkin, apples, or sweet potatoes.

There’s sometimes a misconception that homemade (read: not instant) oatmeal takes forever. Really it doesn’t take me any longer than it does to make eggs and bacon. Plus, oatmeal is something you can throw in the crockpot! Can’t say that about many other breakfast items.

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Caramel Apple Oatmeal (THM E)

Yields about 4 servings

  •  1 1/2 c rolled oats
  • 1 1/2 c water
  • 1 1/2 c unsweetened vanilla almond milk
  • 1/3 c Swerve or Gentle Sweet
  • 1 Tsp caramel extract
  • 1 large apple, any variety, diced (I used Gala)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp vanilla
  • 2 pinches salt
  • 1 scoop whey protein isolate, optional
  • 1 Tsp of chia seeds per servings, optional for garnish

Combine all ingredients in a medium sauce pan over medium-low heat. Bring to a boil and reduce to simmer for about 8-10 minutes, or until desired consistency. Serve immediately and top with chia seeds.

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