Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.
Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.
I started making this salad when my husband and I went vegan a few years ago, and all but forgot about it until recently. It’s a summer favorite because it can be enjoyed warm or cold, and it requires minimal cooking.
This salad is mostly raw/no-cook – the only component that requires cooking is the rice. You can use leftover brown rice, or you can cook it fresh. I prefer to cook the rice fresh, because I think the lime flavor soaks best into warm rice as opposed to chilled.
I start by chopping the peppers and onion, and placing it into the bottom of a large mixing bowl.
I use about 1/3 of a red onion, because I find the flavor to be strong after a while. If you dig raw red onion, you can definitely put more in there.
I enjoy colors, so I use half a red bell and half an orange bell with 1 small finely diced jalapeño (seeds and ribs removed). The jalapeño does not add a lot of heat – it’s very mild and my kids enjoyed this salad a number of times without being bothered by it.
Once your veggies are chopped, add them into your big bowl and sprinkle with salt and pepper.
When the rice is cooked and cooled slightly (not piping hot, but not completely cool) add it right on top of the chopped veggies and squeeze the lime juice over the rice. The rice being warm helps it to absorb the lime flavor easily, and it slightly cooks the veggies. Give it a stir, then add the beans, a big handful of chopped fresh cilantro, and a little extra S&P.
And there you have it! A fresh, colorful salad packed with fiber and protein to go with any lean meat or fish.
I love this salad with some grilled chicken – shrimp, cod, or halibut would be fantastic mains as well.
This salad is fit for a big crowd, or as a make-ahead side to go with your E meals all week long.
Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.
This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.
It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.
Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.
My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.
Before tossing your burgers onto the grill or sauté pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.
I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.
While the burgers are cooking, make the bleu cheese sauce.
Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.
When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).
You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!
The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.
The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]
These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.
Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.
Tzatziki is refreshing and takes just minutes to make.
I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.
For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.
Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.
It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.
Shrimp and grits is one of my favorite summertime throw-together meals. It comes together quickly, uses simple ingredients, and has all the scrumptiousness of something that takes all day to cook.
For this meal, start with simmering the vegetable mixture. It takes a few minutes for the flavors to develop and reduce slightly.
Next, start crisping the bacon – trust me, you don’t want to skip it. That crispy bacon topping is EVER-Y-THANG.
Steam the cauli grits next.
And finish by sautéing the shrimp in the same pan where you cooked the bacon. The bacon drippings help get a nice, fried char on the shrimp.
Finish up the cauli grits, and you’re done!
Plate it by heaping a big pile of grits into a bowl, followed by the pepper and tomato mixture, then a few shrimp, and throw on some crispy bacon.
The grits provide a creamy pillow for the veggies, then the shrimp and bacon provide a crispy, slightly smoky bite.
I make this often during the summer months because it’s easy and kids and adults alike will gulp it down.
Tuna is, in my opinion, one of the best proteins out there. It’s filling, low in carbs and fat, versatile, and (best of all) budget-friendly.
This Tuscan take on tuna salad is not only simple to make, it’s flavorful and easy on the budget.
Lemon is one of my essential summer flavors, and it takes a starring role here. It’s a punch of freshness, and citrus can brighten up any meal.
The “Tuscan” flavor of this salad comes from, olive oil (EVOO), lemon, capers, and fresh parsley. If you’re unfamiliar with capers, they’re basically a mini version of olives minus the fat. They’re briny and a little salty, and they don’t carry any carb or fat value. All of these flavors come together for a salad that’s fresh, tangy, and packed with protein.
With so few ingredients, and next to zero prep, this salad comes together in minutes.
Drain off the tuna then place it into a small bowl that can be fitted with a lid. Squeeze the lemon juice over top of the tuna, drizzle on the EVOO, add the drained capers, chopped parsley, and a touch of salt and pepper. Toss it all together, and you’re done!
With this being a THM FP, you can spin this a few different ways.
For an E, I had a serving of the salad alongside some sliced tomatoes, sourdough toast with lowfat herb cream cheese and sliced cucumbers, and melon.
For an S, you can have it on top of a big green salad with veggies and just drizzle on some extra EVOO and lemon juice or a few shakes of vinegar. Simple and very filling!
For less than 5 minutes of prep, you can have a delicious and filling tuna salad that’s fit for any meal!
This quick and easy main dish packs in all the flavor of bacon-wrapped jalapeño poppers without a ton of the work. I’ve even included in a more kid-friendly option, so the whole family can enjoy it.
Jalapeño poppers are one of my favorite things. I mean, cheese, spicy peppers, and bacon?! How can you go wrong?
I roasted my jalapeños under the broiler for a few minutes to soften them. Turn on your broiler to “normal,” halve the peppers lengthwise and spritz with coconut oil spray. Roast on both sides for about 5-7 minutes or until the skin begins to blister.
Place the peppers into a heat-safe bowl and cover with plastic wrap then cool. This helps steam the pepper and release the skin from the flesh of the pepper. When they’re cool enough to handle, peel the skin away and roughly chop.
If you prefer them raw, just finely mince them instead of chopping so that there aren’t any huge pieces of raw pepper.
Next, grill 2lbs of thinly cut chicken breasts. My shortcut is to use the scallopini cut breasts from the store, but you can also slice them thinner yourself. Season simply with salt and pepper, and throw them onto the grill.
Mix the jalapeño with softened cream cheese, salt and pepper, then top each breast with a few tablespoons of the cream cheese mixture and top with shredded sharp cheddar. [For the kiddos, I did not add jalapeño to their cream cheese. My daughter enjoys spicy food, but my son not so much.]
Bake the chicken for about 10 minutes at 350, or until the cheeses are melted and bubbling.
Top with chopped cooked bacon, and enjoy!
My kiddos are bacon lovers, and they devoured this main dish. The best part for me was how easy it was to make. I prepped the bacon and roasted peppers ahead of time, then the rest (with sides) came together in about 15 minutes. Perfect for those busy weeknights!
Let me tell you about one of my new favorite sides – cauliflower grits!
Cauliflower is a super food that can take on many roles – mashed cauliflower, roasted cauliflower, cauliflower steaks, and dairy free Alfredo sauce, just to name a few.
I’ve tried these grits a few times, but this recipe really hit it out of the park. They were creamy, flavorful, and a perfect breakfast or dinner pairing. This recipe actually went with my Southern-Style Shrimp and Grits, but I also ate the leftovers as a lovely breakfast side a few days later.
The best part is that these come together in under 10 minutes, and all you need is a microwave and a food processor.
Start by roughly chopping a small head of raw cauliflower. Toss it all into your food processor, and pulse until it’s finely minced. [Do not rinse out the raw cauli bits after pulsing. It helps add texture to your grits, so leave ’em.
Place the minced cauliflower into a microwave-safe bowl and cover with heat-safe plastic wrap. No water, nothing added to the cauliflower – just cover it. Throw it into the microwave on high for 6-7 minutes. My microwave is aging, so it generally takes longer whereas newer microwaves will take less time to cook the cauliflower. It won’t be completely soft – it will still have an al dente “bite” to it, but that’s what you want!
Carefully peel back the plastic, then place the (hot!) cauliflower back into your food processor (with the raw bits), add the butter, nutritional yeast, cream cheese, cheddar cheese, a few shakes of hot sauce, and the cream/half and half. Pulse a few more times until the grits are creamy and all the ingredients are incorporated. Season liberally with salt and pepper, and serve right away.
You won’t believe how easy it is to make these cauli grits. It’s one of those low-maintenance sides you can throw together in minutes while your main dish simmers.
And can we talk about TASTY?! The texture alone was just dreamy. You hear cauli grits and think, “OK, just more cauliflower mush.” NOPE. They have texture and depth of flavor – you get a little heat from the hot pepper sauce and creaminess from the butter, cream cheese, and sharp cheddar – it’s the perfect balance.
Try these with your low carb breakfast or for dinner (Shrimp and Grits, HAY). They’re perfect any time!
Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.
I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.
To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.
All that’s left is to assemble the salad!
Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.
For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.
To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.
Give the salad a big toss, taste for seasoning, then add your shrimp and serve.
The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.
The lemon juice adds a fantastic acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!
Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.
The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.
My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.
For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.
The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?
If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.
This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.