Brownie Batter 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!

These Brownie Batter oats are so rich and chocolatey, you won’t believe they’re an E!

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I’m a chocoholic, I admit it. If I have a dessert choice, it will almost always include chocolate in some form. Honestly, chocolate is good any time – breakfast, lunch, snacks, or dessert. These oats are so decadent, you could enjoy them as a filling E dessert and not feel like you’re missing any richness.

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The prep for overnight oats could not be easier – combine the oats, unsweetened vanilla almond milk, whey protein isolate, Pyure or THM Gentle Sweet, vanilla, Lily’s chocolate chips, unsweetened cocoa powder, and salt in a wide mouth mason jar with a small spatula. Pop a lid on it, then set it in the fridge for at least one hour, or overnight. You could even make this up to 5 days in advance, if you’re looking for a grab-and-go snack, breakfast, or dessert. I prefer the wide mouth jars for these overnight oatmeals because it’s a little easier to get the ingredients into the jar and really get them combined, however you could use anything that will hold the ingredients and has a lid.

Once the oats have a chance to soak and become soft, the chocolate chips actually break down slightly and almost create this pudding-like thickness. I enjoyed these as an afternoon snack, and I really felt like I was eating a completely rich pudding or sinful chocolate dessert.

These oats are so versatile, they could pass for breakfast, an afternoon snack, or a protein-packed E dessert. And, really, who doesn’t want a decadent chocolate grab-and-go meal?

Brownie Batter Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hour+
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar with a small spatula. Cover with a lid and set in the fridge for at least one hour, or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave to desired temperature.

Orange Spiced Truffles (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!

Truffles are quickly becoming one of my favorite holiday treats. They’re easy to make, but they look so  *fancy*. Plus, you can get really creative with the flavors! Thus, these spicy chocolate-orange truffles were born.

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Of course, the base of almost any truffle is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

The spice used in these truffles is cardamom. It’s a strong and unique flavor, so you won’t need much of it, but it  truly makes these truffles something to talk about. The flavor is equal parts herbaceous and floral, with an aromatic scent. I also used orange extract and orange liqueur.

*NOTE: Orange liqueur does not add any extra sugar to these tiny delights. It does carry about 7g carbs per one fluid ounce (which is what’s used here), so it adds less than 0.5g carbs  per truffle. If you don’t want to use alcohol in these, you can leave it out.

The only work involved in these babies is prepping the chocolate mixture.

First, you heat the cream with any granular sweetener you plan to use (if using), orange extract, cardamom, salt, and butter. You want to heat the cream almost to its boiling point, so that it’ll melt the chocolate quickly.

Add the hot cream to the chopped chocolate. Whisk, whisk, whisk….

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Keep whisking the chocolate and cream until the chocolate is fully melted. You’ll then reach this stage.

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The mixture has this seemingly “gritty” texture because the butter is not yet fully incorporated. Whisk a bit more vigorously, and…

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You get to this stage! Rich, velvety smooth chocolate. At this point, add in your orange liqueur, and whisk a little more.

Pop the mixture into the fridge for quick hardening, or if you want to roll the truffles at a later time.

*NOTE: When you’re ready to roll out the truffles, make sure your hardened chocolate has been on the counter “defrosting” for at least 20-30 minutes prior to scooping. Trust me, this step makes scooping/rolling a LOT easier. You’ll barely even have to handle them, if the chocolate is soft enough.

I then rolled them in chopped raw macadamia nuts. I thought macadamias would best compliment the orange-chocolate flavor, but you can use any unsalted nut you like. Or, if you don’t mind the extra work, you can dip them in melted dark chocolate!

I also use the term “rolled” very loosely. By “rolled” I mean I scooped the chocolate using a small cookie scoop (about 1 Tbsp), turned it directly into the chopped nuts, tossed lightly, and rolled gently between my hands to get a more rounded shape. Using this method, my hands got away nearly mess-free.

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It’s just that easy!

What could be better than deeply dark chocolate spiced with cardamom and orange liqueur then rolled in crunchy macadamia nuts? Dessert achieved!

If you liked this variation, also try my Dark Chocolate Espresso Truffles!

Orange Spiced Truffles (THM S)

  • Servings: Makes approx. 16-18
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz 85% dark chocolate
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1/4 tsp orange extract
  • 1/8-1/4 tsp ground cardamom
  • 2 Tbsp orange liqueur
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (See note above if choosing to use a granular sweetener)
  • about 1/2 c finely chopped macadamia (or other) nuts

Directions

  1. Bring the cream, butter, orange extract, cardamom, salt and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the orange liqueur. Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

Dark Chocolate Espresso Truffles (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!

If you like holiday treats that are easy to make and take very little effort, then these are for you!

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Of course, the base of these truffles is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of  THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

I flavored up the chocolate using instant espresso, a pinch of pink salt, and Kahlua coffee liqueur.

*NOTE: The Kahlua in this recipe is very little, and adds less than 1g of sugar to each truffle. If you’re concerned about using it, or don’t want to use any alcohol, you can substitute with a touch of rum extract.

The only “work” (I use that term very loosely here) involved is whisking the heated cream into the chocolate.

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Whisk, whisk, whisk.

Then you get to this stage.

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Notice, the chocolate is melted but the texture looks “gritty.” This means the butter has yet to be fully incorporated, and the mixture is still “broken.” Keep whisking, maybe even a bit more vigorously…

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Then you get this!

Velvety smooth, rich chocolate.

At this point, you have two options: cover and refrigerate to  accelerate the hardening process or let the mixture stand (covered) until it stiffens at room temperature. If you don’t want to portion them out right away, I would suggest refrigeration until about 20-30 minutes before you’re ready to roll.

*NOTE: When you’re ready to roll, make sure the chocolate has had a chance to thaw a bit on the counter – it will make portioning much easier (like barely even having to touch it, easy).

As far as coating goes, you can really use any nuts that you like. Pecans or pistachios would be great here! I chose to use finely chopped hazelnuts, because chocolate LOVES hazelnuts.

Using a small scoop will be your best, and easiest, bet for portioning these out. Plus, it’ll keep your hands pretty clean. Scoop the chocolate, turn it directly into the chopped nuts, toss lightly to coat, then roll the truffle gently between your hands and set aside. Lather, rinse, repeat…

Once they’re all rolled, store them in a zip-top bag in the refrigerator until use. They keep fine at room temperature (for gift boxes and such), but for long-term store in the fridge.

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Don’t they look divine? Rich chocolate spiked with espresso and Kahlua, rolled in crunchy hazelnuts. Beautiful as a holiday gift, dessert, or as an everyday treat in your fridge.

If you liked this recipe, try my Orange Spiced Truffles next! You won’t be sorry. ^_~

Dark Chocolate Espresso Truffles (THM S)

  • Servings: Makes approx. 15-18
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz chocolate (85% or Lily’s, see Note above), roughly chopped
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1 tsp instant espresso powder
  • 2 Tbsp Kahlua, or 1/2 – 1 tsp rum exract
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (see Note above if using a granular sweetener)
  • 1/3 – 1/2 c finely chopped hazelnuts (raw or roasted, unsalted)

Directions

  1. Bring the cream, butter, espresso granules, salt, and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the Kahlua (or rum extract). Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

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
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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.

Pumpkin Chai Fat Bomb Ice Cream (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!

What is a “fat bomb” you ask? Fat bombs are any recipe that is high in fat and low in carbs. Different recipes will use different fats, this one has tons of healthy fats without weighing you down with dairy.

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I love this ice cream recipe for two reasons: 1) my husband (who’s lactose intolerant) and I can both enjoy it and 2) there’s zero cooking involved.

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Start by blending the everything except the ice in a high-powered blender until slightly thick and creamy.

Next, begin adding the ice cubes one at a time, while keeping the blender power on, blending well (for about 10 seconds) in between. At the end, the mixture should be a little thicker, creamy, and chilled.

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Transfer the mixture to your pre-chilled ice cream machine and churn for approximately 15-20 minutes. The mixture should be the texture of soft serve once it’s done.

This next part will be hard – DON’T EAT IT YET. I know, I’m mean.

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Transfer the ice cream to a lined loaf pan, or other shallow dish, and let it set in the freezer for about 45 minutes to an hour.

Talk about  creamy dreaminess!

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My kids and I had a taste test of this ice cream the afternoon I made it, and I kid you not when I say we probably could’ve eaten it all in that one sitting. They gobbled it up! I was sad I decided to share it with my son, because really I wanted a huge bowl all to myself.

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This ice cream has all the decadent deliciousness of dairy without weighing you down. Believe me when I say it is the creamiest non-dairy dessert I have ever had. I want to try so many variations of this just so that I can eat ice cream at every meal.

Pumpkin Chai Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 30 minutes, plus firming time
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1 c pumpkin puree
  • 1/3 c melted raw cacao butter (I found it easiest when I chopped the cacao butter small before melting. It took a long time to melt!)
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • 1/4 c Pyure or THM Gentle Sweet
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • scant 1/8 tsp cloves
  • 10-12 ice cubes
  • 2 Tbsp vegetable glycerin, optional

Directions

  1. In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy.
  2. Begin adding the ice cubes, one at a time and blending well for about 10 seconds between. NOTE* Try to add only large, whole ice cubes. In my Ninja, I was able to open the flap on the pour spout in order to drop the ice in without having to remove the lid each time. This step helps dilute the mixture slightly and bring the temperature down enough for churning. It took about 10 ice cubes for my mixture to be a consistency I liked. It was creamy, and slightly chilly.
  3. Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it’s about soft-serve consistency. Mine took about 10-12 minutes.
  4. Transfer to a loaf pan or any shallow, long dish suitable for the freezer. Chill it for about 30-45 minutes before serving.

Soup of Summer

I know what you might be thinking, “Soup in the summer? It’s way too hot for that mess!”

This is not your typical soup.

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Gazpacho is a cold tomato-based soup with raw vegetables. Normally, I do this with all red tomatoes, but this time I wanted to show the colors of summer by using multi-colored heirloom tomatoes.

Heirloom Tomato Gazpacho (THM FP, S, or E)

  • 2lbs heirloom tomatoes
  • 1 hothouse, or English, cucumber
  • 1/2 small red onion
  • 1 small red bell pepper
  • 2 small cloves garlic
  • 2 Tsp balsamic vinegar
  • 1/4 c EVOO
  • salt and pepper
  • water
  • fresh basil

Start by peeling and seeding the tomatoes. They will give off a lot of juice, so peel and seed them over a measuring cup or bowl with a fine strainer over top. This way, the seeds will separate and you can keep the juice. Roughly chop the tomatoes after seeding, and add them to a food processor. Pulse until desired consistency, I tend to go for smaller pieces. Press the seeds and any tomato pieces through the sieve to release as much juice as you can. Add enough water to make 1 cup, and add it to a large bowl with the chopped tomatoes.

Peel cucumber and chop into large pieces. Add it to the food processor and pulse until you have small chunks. Add it to a large bowl with the tomatoes.

Follow the same process for the onion, garlic, and bell pepper.

Add the vinegar, EVOO, salt and pepper and adjust seasoning as necessary.

Store with an airtight lid at least 8 hours, or overnight.

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When you’re ready to serve, pluck a few large leaves of fresh basil, stack them one on top of the other, roll them up and slice across. This will give you beautiful ribbons of fresh basil. Don’t add the basil to the rest of the soup as the vinegar can break it down, only on what you’re serving right now.

What’s best about this recipe, besides the fact that there’s zero cooking involved, is the longer it sits the better it gets. You can prep it on a Monday and eat it on Friday.

Alone, this recipe is a THM FP. To go into S territory, you can add an extra drizzle of EVOO over the top of your soup and have a salad on the side, or a fatty protein of your choice (grilled salmon would be delicious!). To lean towards E, you can have a few pieces of nice crusty sourdough on the side (this was my direction, because this soup NEEDS a hunk of bread for dipping) and a lean protein (grilled chicken with a little lemon juice, perhaps).

Enjoy!