Quick and Easy Shallot Gravy (THM FP)

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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.


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.


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.


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.


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


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


  • 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


  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.

Thanksgiving E-Style for Four

Turkey is one of those holiday staples that gets a bad wrap. It can be bland or very easily dried out. On Thanksgiving especially, we spend so much time prepping  and cooking the meal that it pales in comparison to the time it takes to eat said meal. Hours of blood, sweat, and tears for 20 minutes of eating? Are you kidding?

Well, your holiday is about to get a lot easier, my friend. With a little sidekick known as the crockpot.


I love using my crock because, frankly, it just makes my life easier with less hands-on time.

With my little family of four, the stacking method I used was perfect. The turkey was nicely roasted, and the potatoes were buttery soft. You can add additional E-friendly sides to this such as  herbed brown rice, roasted non-starchies (zucchini, broccoli, cauliflower, etc.), or some sourdough toast.

Layer your crock by using some strategic foil shelves. NOTE* It’s not necessary to foil-line the very bottom of yours like I did with mine. I did it because I discovered a hairline crack in the bottom of my pot and didn’t want it leaking. When you layer in the turkey, place a flat piece of foil on top as your shelf, then put the foil-wrapped potatoes on top. I used 2 (very) large sweet potatoes, and split them between the four of us. You can also use 4 small, if you have the space in your crock.

I used some turkey stock to help keep the bird moist, without adding too much fat.

The baked sweet potatoes are very straight forward. I cleaned and rubbed them dry, spritzed with a little coconut oil, seasoned with salt, and poked them all over to vent. I wrapped each one tightly in a piece of foil to finish. You can bake them in the oven (400 degrees for about an hour) or lay them right in your crock.

As far as seasoning for the turkey I kept it classic and simple, but feel free to dress it up in whatever way you like: Cajun seasoning, Italian seasoning, lemon pepper, garlic-herb, etc.

I see the holidays as a time to experiment with classics rather than always sticking to the same tried-and-true recipe.

Crockpot Thanksgiving Turkey (THM FP or E)

  • Servings: 4
  • Time: 3-4 hours
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food


  • 1.5 – 2lbs. turkey breasts
  • 2 tsp softened butter
  • 1/2 – 1 c turkey stock
  • 3 tsp poultry seasoning
  • 1 tsp smoked paprika
  • salt and pepper


  1. In a small bowl, combine the poultry seasoning, paprika, salt, and pepper.
  2. Sprinkle the spice mixture over the turkey breasts and then rub the spice mixture all over, using about 1/2-1 tsp of the softened butter on each breast.
  3. Place the turkey in the bottom of a crockpot, and gently pour the turkey stock around it. Cover with a foil shelf and top with foil-wrapped sweet potatoes(if using).
  4. Cover and cook on high for 3-4 hours.
  5. Shred and serve!

Mushroom-Shallot Gravy (THM FP)

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

Credit: Erin Murray, My Fling with Food


  • 8oz white mushrooms, diced
  • 1 medium-sized shallot, minced
  • 3 garlic cloves, minced
  • 2 cups turkey stock
  • 1/2 Tsp butter
  • 1 tsp dried thyme
  • 1/8 tsp xanthan gum
  • salt and pepper


  1. In a medium saucepan, melt the butter over medium-low heat. Add the mushrooms and shallots and saute about 3-4 minutes until soft.
  2. Add the garlic, salt, pepper, and thyme, and cook about 1 minute.
  3. Add the turkey stock and whisk in the xanthan gum.
  4. Simmer over medium heat, stirring occasionally, until the gravy reaches the thickness you like.

Easy S Thanksgiving for Four

Thanksgiving is right around the corner, it’s sneaking up on us faster than we know. It’s my first Thanksgiving being 100% on the Trim Healthy Mama plan. I know the THM plan gives us food freedom, in that we can always restart in three hours, but let me be completely  honest and say…I don’t like going off plan. After eating clean for so long, I find that when I do take tiny steps off plan I’m gravely disappointed. Then I’m dealing with the inevitable sugar spikes, and I don’t enjoy doing that to myself.

That’s why I wanted to be ahead of the game, and get my holiday preparations in order well before the craze of the holidays begins.

Most of this meal came together in under an hour and, as many of us know, that’s a fraction of what is normally spent in the kitchen or even just prepping for turkey day. This meal is equal parts flavorful and low-key.

I made the cornbread 2 days prior to making the meal so that it could dry out some. If you like your dressing as more of a casserole, or even want to stuff your turkey breasts with it, you could certainly make it the morning of so that it’s more pliable.

I modified this recipe for the actual cornbread part of the dressing. I left out the bacon and cheddar, then added ground sage, a little poultry seasoning, salt, and pepper.

I went fairly simple with the turkey, pan roasting it in butter. I did this for two reasons: 1) turkey airs on the dry side, and there’s nothing I despise more than dry protein. 2) BUTTER. I got the herbes de Provence on a recent trip to Trader Joe’s, and love the blend! I highly suggest using it, but if you don’t have it you can of course use your favorite herb blend.

I topped off the meal with some creamy mashed cauliflower, and it was a real winner! My husband was excited to take the leftovers to work, and he’s not a big “leftovers” guy.


Southern Style Cornbread Dressing (THM S)

  • Servings: 4-6
  • Time: 1 1/2 hours
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food


    For the cornbread:
  • 1/2 stick butter, softened
  • 1/4 c Nutiva shortening, or coconut oil/butter
  • 4 eggs
  • 1 c unsweetened, plain almond milk
  • 1/4 c masa cornmeal
  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground sage
  • 1/2 tsp ground poultry seasoning
  • sprinkle of black pepper
  • For the Dressing:
  • 1 loaf low carb cornbread, sliced in half lengthwise
  • 6 eggs
  • 3/4 c heavy cream (half and half or unsweetened plain almond milk will also work)
  • 1 1/2 c turkey stock
  • 3 stalks celery, finely diced
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 c diced cremini mushrooms
  • salt and pepper


  1. Preheat oven to 350, with your cast iron skillet in the oven while it heats.
  2. Mix all the ingredients for the cornbread together in a medium-sized bowl. Spray cast iron skillet with coconut oil, and pour the batter in. Bake for 30-35 minutes. When it’s finished, let the cornbread cool, then remove it from the skillet to dry out for 6-48 hours.
  3. Preheat oven to 375. Bake the halved cornbread for roughly 10-12 minutes. Cut into 1/2 inch cubes and set aside in casserole dish.
  4. Preheat a large, deep skillet over medium heat with 2 Tsp butter. Saute the onions, celery, and mushrooms for about 5-7 minutes, until soft. Add the garlic, salt, and pepper and cook an additional minute. Remove from the heat and add to the casserole dish with the bread cubes.
  5. Whisk together the eggs, milk or cream, and turkey stock, then pour over the bread mixture and stir.
  6. Bake uncovered for 35-40 minutes, or until lightly browned and crispy on top.

Butter Basted Pan Roasted Turkey (THM S)

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

Credit: Erin Murray, My Fling with Food


  • 2 large (roughly 1 lb each) turkey breasts, butterflied in half
  • 1 stick unsalted butter
  • about 1 Tsp herbes de Provence
  • salt and pepper


  1. Melt the butter in a large, deep skillet over medium heat.
  2. Season the turkey liberally with herbes de Provence, salt, and pepper. When the butter begins to bubble (not brown), gently add the turkey to the pan.
  3. Saute the turkey 3-4 minutes, or until golden brown. Flip, then turn the pan down to low heat to finish.
  4. Baste the cutlets along the way by gently tilting the pan towards you, spooning up the butter, and pouring it over the turkey.
  5. Saute about another 4-5 minutes, or until cooked through, then remove from the pan and cover with foil.

Turkey Gravy (THM FP)

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

Credit: Erin Murray, My Fling with Food


  • Pan drippings from cooking the turkey
  • 2 c turkey stock
  • 1 tsp Dijon mustard
  • 1 Tsp gluten free Worcestershire sauce
  • 1/4 tsp xanthan gum
  • salt and pepper


  1. In the same pan where you cooked the turkey (any residual butter removed), heated to medium, de-glaze the pan with the turkey stock working any bits from the bottom with a wooden spoon.
  2. Whisk in the mustard and Worcestershire, then heat until the mixture starts to lightly bubble.
  3. Whisk in the xanthan gum and a pinch of salt and pepper. Continue whisking occasionally until the mixture thickens to your liking. NOTE* Do not add any more xanthan gum, or the mixture may start to get gloppy (technical term). Be patient and keep whisking. It will thicken!