Low Carb Peanut Butter Protein Bars (THM FP)

Here’s the second version of my delicious, protein-packed snack bars – get excited, y’all! ^_^

Low Carb Salted Caramel Ice Cream (THM S)

Salted caramel ice cream is one of my all-time favorites. I’ve tinkered with a lot of different recipes, and have finally found one that is both easy to make and packs a flavor punch.

Low Carb Chocolate Brownie Protein Bars (THM FP)

If there’s one snack I’m constantly in need of, it’s protein on-the-go. It took a few weeks of tinkering, but I finally perfected these no-bake protein bars that come together in less than 10 minutes.

Low Carb Pesto Chicken Salad (THM S)

This chicken salad is easy to make, and tastes so fresh and elegant.

Perfect Basil Pesto (THM S)

Wondering what to do with that beautiful, blooming (overflowing?) basil? Pesto is one of my favorite ways to preserve fresh basil. It uses a TON of fresh basil at once, and pesto can be used in a myriad of ways.

Red, Wine, & Bleu Burgers (THM S)

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.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

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.

 

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!

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

Credit: Erin Murray, My Fling with Food

Ingredients

For the burgers:
• 2lbs ground sirloin
• 3 scallions, thinly sliced
• 1 1/2 Tbsp salt-free all purpose seasoning
• 2 tsp Worcestershire sauce
• 1/2 c dry sherry, or other dry red wine
• salt and pepper
For the bleu cheese sauce:
• 1/4 c sour cream
• 1/4 c bleu chesse crumbles
• 4-6 dashes hot sauce
• salt and pepper
• half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

1. Preheat a large skillet or grill over medium-high heat.
2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
3. Cook for about 4-5 minutes on each side, turning only once.
4. While the burgers cook, prepare the bleu cheese sauce.
5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Easy Greek Tzatziki (THM FP)

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.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

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!

Greek Tzatziki (THM FP)

• Servings: Makes 1/2 cups
• Time: 5 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
2. Store in the fridge for up to 1 week.

Low Carb Shrimp & Grits (THM S)

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.

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!

Shrimp and Grits (THM S)

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

Credit: Erin Murray, My Fling with Food

Ingredients

• 1 1/2lbs jumbo shrimp, peeled and deveined with tails removed
• 6 strips bacon, sliced
• 1 green bell pepper, diced
• 1 medium red onion, diced
• 1 large stalk celery, diced
• 2 cloves garlic, minced
• 1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
• 1 bay leaf
• hot sauce to taste (optional)
• 1 tsp gluten free Worcestershire sauce
• 1 – 1 1/2 tsp Cajun seasoning
• salt and pepper
• Creamy Cauli Grits

Directions

1. Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
2. Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
3. Begin the steaming the cauli rice.
4. Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
5. Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
6. Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
7. Finish the cauli grits and serve!

My Amazon Prime THM Essentials

In case you’re in the dark on Amazon Prime, I’m here to tell you it is AMAZING.

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!

As a mom, I especially enjoy Amazon because I can shop from the comforts of my own home without the imminent threat of a toddler tantrum. Most of the time, I reap these benefits for a price that’s better than what I can get in most of my local stores, plus ZERO shipping costs. That’s right, anything – no matter how heavy – ships free on Amazon Prime.

Besides those benefits of Prime, there’s also streaming TV and movies available. My kids love Daniel Tiger on PBS, however the PBS Kids app doesn’t always have the newest episodes – Amazon Prime does, as well as past seasons.

Also, Prime membership has vastly improved in recent years. You used to have to pay for a full year of Prime all at once – NOT ANYMORE! I pay monthly for our Prime subscription, and it’s nearly the same as a Netflix or Hulu subscription. If you prefer to pay all at once, you’re still able to and it equates to the same as the monthly rate.

[Click here to try Amazon Prime FREE for 30 days – Try Amazon Prime 30-Day Free Trial]

Now that I’ve explained Prime, let’s discuss all my essential Trim Healthy Mama items you can score on Prime.

The Books

If you don’t already have the THM Cookbook and Trim Healthy Mama Plan – GET THEM. They are essential to understanding the ins and outs of the plan.
*The authors, Serene and Pearl, are coming out with a NEW cookbook ( Trim Healthy Table) soon! It’s currently available for pre-order.

Gluten Free Flours

I commonly use almond flour and coconut flour in the bulk of my recipes. I also enjoy the THM Oat Fiber, which is low carb and low fat. THM Baking Blend is a fantastic flour as well, it’s not *always* in my budget though.

Sweeteners

Pyure is pretty much my exclusive sweetener of choice. It doesn’t contain any xylitol, which can be disruptive for some digestive systems. It also doesn’t have any after-taste. Plus, it measures 1:2 with sugar, so you end up using less at a time than you would other sweeteners.

Protein Powder

I love the Isopure whey protein isolate! It’s versatile, and you can get it in a small or bulk tub.

Bonus Products

These are products that while they’re not essential to THM, they’re excellent health foods to have on hand.

MCT oil is one of my favorite things! I use it in my smoothies and coffee, but the real kicker is using it in ice cream. If you have not tried any of my Fat Bomb Ice Cream recipes, you need to – STAT.

Collagen has become an essential item for me, because of how much it’s improved my joints and tissue. As a former swimmer, my rotator cuffs used to be so sensitive I couldn’t even do a set of push-ups without having to ice them the next day. Collagen, once a day every day, has changed that!

Raw Cacao Butter – use it to make your own white chocolate chips, white chocolate mocha, or fat bomb ice cream. Prime definitely has the best price!

5-Ingredient Tuscan Tuna Salad (THM FP)

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 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!

Tuscan Tuna Salad (THM FP)

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

Credit: Erin Murray, My Fling with Food

Ingredients

• 3 5oz cans chunk light tuna in water, drained
• 1 Tbsp EVOO
• Juice of 1 big lemon
• 1-2 Tbsp capers, drained
• 2 Tbsp choppped fresh parsley
• salt and pepper

Directions

1. Combine all ingredients in a small bowl that can be fitted with a lid. Toss together and refrigerate for 1-2 hours before serving.