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
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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.

Easy Grilled Asparagus (THM FP)

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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
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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.

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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Salmon Niçoise Salad (THM Deep 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!

Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.

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Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!

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I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.

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That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

Low Carb Salmon en Papillote (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!

This is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).

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“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).

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Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.

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Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.

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The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.

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Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.

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My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper

Directions

  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

Lamb Spanakopita Burgers with Tzatziki (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!

I love Greek food. I think I must have some Greek in my background, because I just can’t get enough of their food.

I also love a good burger. You can make a burger however you want it – with bacon and eggs, with onion jam and barbecue sauce, with grilled pineapple and teriyaki sauce, or with tzatziki over salad. Endless possibilities!

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For the tzatziki sauce, I combined fat free Greek yogurt, lemon juice, dill, finely diced cucumbers, parsley, garlic, salt, and pepper in a small bowl. Let it hang out in the fridge while the burgers cook so that the flavors have a chance to get to know one another.

For these burgers, I started with a base of ground lamb. If you’re hesitant to use lamb, can’t find lamb in your grocery store, or think it’s too expensive to use just use ground beef (or a mix of beef/pork, if you like).

In fact, by using different meat (with different fat content) you could make this an E or FP meal. As it is, if you used 96% or higher lean ground beef this would be a FP because there are no significant carbs in this meal. If you want to be in E territory, you could sandwich these babies between a sprouted bun (*Note that this is for a case of 6).

I seasoned the lamb with shallots, lemon zest, garlic, oregano, ground cinnamon, frozen cut leaf spinach, and feta cheese crumbles. Then I threw in one egg, and mixed it all up with my hands, formed a loaf in the bottom of my bowl, and scored it with my hand to make sure I got even patties.

When I form burger patties, I always make a little well in the center to keep them from puffing up in the middle when they cook. The center always puffs up to a normal height when cooking, so the burgers end up being even all the way around.

My favorite way to cook a burger is in a cast iron skillet. You get even cooking (with no burnt spots) and no sticking.

Cool the burgers slightly before putting them over your salad greens, otherwise your lettuce will get sad. Throw on some diced cucumbers, tomatoes, and  your cooked burger on top of your choice of salad greens, then slap some tzatziki on top.

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That’s what I call an easy, flavorful, and fresh meal.

Lamb Spanakopita Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs ground lamb
  • 1 small shallot, minced
  • 1 large clove of garlic, minced
  • 1 tsp dried oregano
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1 c frozen cut leaf spinach, thawed and water squeezed out
  • 1/4 c feta cheese crumbles
  • 1 egg
  • salt and pepper

Directions

  1. Combine all ingredients in a medium bowl until everything is mixed (being careful not to over mix).
  2. Form a loaf in the bottom of the bowl and score the meat with the back of your hand. Form patties with a small well in the center to prevent puffing.
  3. Place patties into a preheated cast iron skillet over medium heat, and cook to desired internal temperature, flipping only once.
  4. Remove from pan, cool, and top with tzatziki sauce.

Greek Tzatziki Sauce (THM FP)

  • Servings: 4-6
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 c fat free Greek yogurt
  • juice of 1/2 lemon
  • 1/3 c finely diced seedless cucumbers
  • 1 Tbsp fresh dill
  • 2 Tbsp fresh parsley
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate until serving time.

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Lemony Chicken and Quinoa Soup (THM E)

Question: How do you get your family to willingly eat quinoa, spinach, and tons of other veggies? Answer: You feed them soup.

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Generally, my kids are good eaters. They’ll try most anything I put in front of them. But sometimes, SOMETIMES my 4-year-old is the vegetable police. Even when I dice it up really fine, she still will sit at the table and pick out any trace of the offending veg.

However, there’s something about soup that makes kids ignore all the greenery. Maybe it’s that the colors look really pretty. Maybe it’s that soup is fun for them. Maybe it’s that it just tastes THAT good. All of the above, perhaps?

I originally envisioned this as more of a Tuscan vegetable soup, but I think it transitioned more into a late Summer-early Fall tasty vegetable collaboration.

Also, I know many THMers have trouble getting enough protein and feeling full in their E meals, so this soup pulls heavy duty. It’s packed with lean chicken, beans, and quinoa for protein and has loads of vegetables.

Lemony Chicken and Quinoa Soup (THM E)

  • Servings: 10-12
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 – 1 1/2 lbs chicken breasts (previously cooked and shredded, or raw)
  • 6-8 c fat free chicken broth or vegetable broth
  • 2 15oz cans diced tomatoes (I used ones seasoned with basil, garlic, and oregano.)
  • 1 15oz can white beans (any variety you like! I used navy beans.)
  • 1 c cooked quinoa
  • 2 medium-sized carrots, diced
  • 2 stalks celery with leafy centers, diced
  • 1 c mushrooms, diced
  • 1/2 large yellow bell pepper, diced
  • 1 medium-sized red onion, diced
  • 2 large cloves garlic, minced
  • 2 c chopped fresh spinach with stems removed (can also use frozen chopped leaf spinach, not thawed)
  • 1/2 – 3/4 c flat leaf parsley, chopped
  • zest and juice of 1 large, or 2 small, lemons
  • 2 Tbsp butter or coconut oil
  • salt and pepper

Directions

  1. In a large, deep pot melt the butter over medium heat. Add the onions, celery, bell pepper, carrots, garlic, and mushrooms and sauté over medium heat until the onions are translucent (about 5-7 minutes). Season with salt and pepper.
  2. Add the tomatoes (with their juices) and 6 cups of the broth. NOTE* If you’re using raw chicken, add the whole breasts at this step, cover, and simmer on medium-high for 12-14 minutes. If you’re using pre-cooked chicken, add it and simmer for just 5-7 minutes covered.
  3. Shred the chicken. Turn the heat down to low and add the spinach, beans, quinoa, lemon zest and juice, parsley, salt and pepper. Cook for 1-2 minutes on low, taste and adjust for seasoning. Add additional 2 cups of broth, if needed and heat through another 2 minutes.

Believe me, you will not be disappointed with this recipe! The taste is light and fresh, yet very hearty. You can feed a few (with TONS of freezer leftovers!) or an army with this recipe, and everyone will leave satisfied.

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BBLD: Crepes

In the words of Rachael Ray, “This one is a perfect BBLD.” In Rach-lingo, a BBLD is a meal that can serve as breakfast, brunch, lunch, or dinner. Well, this meal fits that description almost to a T. This is more of a breakfast, brunch, lunch, or dessert.

The one thing you may find weird about this recipe  is the use of Meyer lemons. What the heck are they? They’re sweeter than a regular lemon – think of a cross between a mandarin and a lemon. You can, of course, use regular lemons if you can’t find Meyers. If you do, add a touch of orange extract to take some of the bitterness off the lemon.

Another ingredient that may throw you off is mascarpone cheese. Mascarpone is very common in Italian cooking – it’s a soft, naturally sweet cheese. It’s basically the Italian version of cream cheese. You can find it in the specialty cheese case of nearly any grocery store (even Trader Joe’s has it!). You can use cream cheese with a touch of cream as a replacement for mascarpone, if you can’t find it or already have cream cheese on hand. You’ll need to sweeten it up more, and soften it beforehand, but otherwise it’s the same preparation.

The filling possibilities are endless! Mascarpone and any type of berries, chocolate, whipped cream, peaches, bananas, kiwi, you name it you can crepe it.

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Blueberry-Meyer Lemon Crepes (THM S)

  • 1/4 c gluten free baking mix or THM baking blend (I used equal parts flax meal, almond meal, and coconut flour)
  • 4 eggs
  • 3/4 c unsweetened almond milk
  • 1 Tsp Swerve or Gentle Sweet
  • 1 tsp vanilla extract
  • butter or coconut oil for cooking

Mix all ingredients together in a medium bowl with a whisk until there are no lumps. Leave it to sit for at least 20 minutes before cooking, or overnight. [I let mine sit overnight, and it worked perfectly. If you don’t have time to do overnight, let it go for 20 minutes. This is so that all the bubble from whisking settle off, and you get smooth crepes without holes.]

Filling:

  • 8oz mascarpone cheese (can also use cream cheese, but mascarpone by nature is softer and sweeter.
  • 1-2 Tsp Swerve or Gentle Sweet
  • zest of 1 Meyer lemon
  • juice of 1 Meyer lemon
  • 1 pint fresh blueberries

Mix all ingredients, except for blueberries, together in a small bowl and set aside.

To prepare the crepes, heat a nonstick griddle on medium-low heat with butter or coconut oil.

Use a ladle or 1/4 cup measure to scoop the crepe batter and spread it into large rounds on the griddle. Spread it very thin, cook 1-2 minutes, flip, and cook another 1-2 minutes of the second side. Repeat until you get all the way through the batter.

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Prepare the crepes by adding a few tablespoons of the mascarpone mixture and a few blueberries, then rolling it how you like. Some prefer a folding method, I went for more of a taquito-style roll up.

Top with whipped cream and berries, a drizzle of chocolate, or just stuff it straight into your mouth without all the ceremony. ^_^

 

Grilled Chicken Tabbouleh Salads (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!

Prep work will go a long way in this meal, but even without the prep you can still get in and out in under 30 minutes.

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What is tabbouleh, you ask? Tabbouleh is a Middle Eastern salad typically made with bulgur wheat, veggies, lemon, and herbs.

To get this into THM territory, I used quinoa in place of the bulgur wheat.

I gotta say, even for an E meal, this meal was packing the flavor and protein. This isn’t one of those E meals that leaves something to be desired after. It will fill you up for hours! In fact, it would make a wonderful take-to-work lunch.

What’s going to take you the most time will be the quinoa tabbouleh, so get that going first. Quinoa is best when you rinse it prior to cooking, and I like to “toast” it slightly in my sauce pan before adding the chicken broth or water. The toasting helps to separate the grains and keep them slightly al dente. Plus, it adds a little extra flavor, which is never a bad thing.

While the quinoa cooks, go ahead and prep the tzatziki dressing. Combine yogurt, mint, water, lemon zest, lemon juice, garlic, red pepper flakes, salt and pepper. Cover and refrigerate until your ready to serve.

When the quinoa is cooked, add it to a bowl with the cucumber, tomatoes, scallions, parsley, EVOO, mint, lemon juice, salt and pepper. Remove it to the fridge until you’re ready to put the salad together.

Next, grill the chicken breasts. My shortcut tip here is to use scallopini cut chicken breasts. They cost the same as normal cut ones, but they’re cut thinner so they cook faster. I season them simply with salt and pepper and throw them onto my cast iron grill.

Now you’re ready to build the salads!

Pick your favorite green salad mix – I always gravitate towards baby spring mix, because it’s less bitter than other blends. Throw in some extra Romaine and/or red/green leaf lettuce for some padding (and, really, we all need those greens). The tabbouleh already has tomatoes and cucumbers in it, but you can add extra if you desire. Pile the tabbouleh on top of your greens, then add the sliced chicken, and dollop on the creamy tzatziki dressing.

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This is definitely going to turn into a weeknight go-to for us. The effort was minimal, but this dish packs some big flavors. Plus, it’s a light summer meal that doesn’t heat the kitchen or require blood, sweat, and tears.

Perfect combo, ammiright?

Grilled Chicken Tabbouleh Salads (THM E)

  • Servings: 2-4
  • Time: 45 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

    For the Tabbouleh:
  • 1 c cooked quinoa
  • 1/2 English cucumber, lightly skinned and finely chopped
  • 2 Roma tomatoes, seeded and finely chopped
  • 3 Tbsp lemon juice
  • 1/4-1/2 c mint
  • 1 Tbsp EVOO (Extra Virgin Olive Oil)
  • 4 scallions, thinly sliced
  • 1/2 c chopped fresh parsley
  • salt and pepper
  • For the Tzatziki Dressing:
  • 1/2 c nonfat Greek yogurt
  • 1/4 c mint
  • 3 Tbsp water
  • lemon zest
  • 1 Tbsp lemon juice
  • 1 small garlic clove, grated
  • pinch red pepper flakes
  • salt and pepper
  • For the salad:
  • Mixed salad greens
  • Romaine lettuce leaves/Red or Green leaf lettuce
  • tomatoes, cucumbers, onions, etc. (optional)
  • Sliced, grilled scallopini chicken breasts

Directions

  1. To make the tabbouleh, combine quinoa, cucumber, tomatoes, scallions, parsley, EVOO, mint, lemon juice, salt and pepper. Cover and refrigerate until serving.
  2. To make the dressing, combine the yogurt, mint, water, lemon zest and juice, garlic, red pepper flakes, salt, and pepper. Stir to combine, cover, and refrigerate.
  3. Preheat your grill to medium heat and coat it lightly with coconut oil spray. Season chicken with salt and pepper and grill 3-4 minutes on each side until cooked through. Set aside and cover with foil to continue cooking.
  4. Build salads with romaine and mixed greens on the bottom, 1/2-3/4 c tabbouleh, sliced grilled chicken, and a drizzle of the mint yogurt dressing.
  5. For lunches, keep the salad greens, tabbouleh, and dressing separate until serving for optimal results.


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Veg Night

I love vegetarian nights. Food feels effortless, and sometimes my creatures actually eat it.

I’m going to go full disclaimer here, and say when you’re making the pizza crust you’re going to say, “Oh, hell no. This makes pizza? It’s so weird. And I feel like it’s not mixing.” No, it’s mixing, and everything will be just fine. I promise.

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Pesto Pizza (THM S)

  • 2-3 c loosely packed fresh basil leaves
  • 1 clove garlic, grated
  • 1 c grated asiago, or parmesan, cheese
  • 2 handfuls sunflower seeds or pine nuts
  • EVOO
  • salt and pepper
  • 2 ice cubes
  • 2 c shredded mozzarella
  • 1 large tomato, peeled and thinly sliced
  • 3/4 c almond meal, or flour
  • 2 Tsp cream cheese, room temperature
  • 1 egg, room temperature
  • 1 tsp dried Italian seasoning

For the pesto, place the basil, garlic, asiago, sunflower seeds, salt and pepper into a food processor and begin pulsing. Get a steady pulse going, and begin streaming in EVOO through the top valve. When the mixture begins to loosen, feed 2 ice cubes through the valve and continue with the EVOO until the mixture is loose. *The ice cubes help keep the basil from bruising so it will stay a nice, bright green color. Adjust for salt and pepper, then place the mixture in an airtight container in the fridge.

Preheat oven to 425.

For the pizza crust, combine 1 1/2 c of shredded mozzarella and 2 Tsp cream cheese in a microwave safe bowl and microwave for 1 minute, stirring halfway through. It will be gloppy, it will be weird, just keep going.

Add the beaten egg, almond meal, and Italian seasoning to the cheese mixture and mix well with a wooden spoon. It will seem impossible, but the wooden spoon will help mix it into submission.

Wet your hands and turn the dough ball out onto a parchment lined baking sheet pressing it into a large rectangle.

Prick the dough lightly with a fork to keep it nice and flat while baking. Bake for 10-12 minutes at 425.

Take it out of the oven, gently spread the prepared pesto over the top, add tomato slices, cheese, and a sprinkle of Italian seasoning and bake again until everything melts.

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It was so EASY.

Don’t get me wrong, I love cauliflower crust but I don’t always want to put that much effort into it. This fathead crust was definitely a shortcut in comparison.

This was a fabulous veg-tastic dinner with a bright Greek salad on the side. My Greek salad was romaine lettuce, tomatoes, cucumbers, kalamata olives, pepperocini, red onion, and a sprinkle of feta cheese with a lemon dressing (1/2 lemon, juiced, EVOO, salt and pepper).