Roasted Garlic Baba Ganoush (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 was my first time making Baba Ganoush, and let me tell you just how EASY and flavorful this dish is.

PicsArt_03-20-03.36.21

Bana Ganoush is a Levantine dish that’s based on cooked eggplant, tahini, olive oil, and spices.

Eggplant can be notoriously bitter, however I roasted it along with a whole head of garlic to bring out its sweetness. Roasting caramelizes the sugars in the vegetables, making them slightly smoky and a little sweet.

Don’t be intimated by roasting vegetables! Just follow my straight-forward method, and you won’t have any issues.

Let’s start with the base of our Baba Ganoush – the garlic and eggplant.

Start by preheating your oven to 400, then slice your eggplant. Don’t over-complicate it – I cut the stem off of it, then cut it into 4 big wedges. That’s it! The skin will come off later, so don’t worry about peeling or anything.

20170315005736_IMG_2709

Next prep the garlic by cutting off the top of your whole garlic bulb. Again, don’t worry about anything else – leave the skin on, leave the bottom stem on (that’s how it stays together). 20170315005437_IMG_2706

Spray it with a little coconut oil, then wrap the bulb in a small piece of aluminum foil.

I wrap it taller than I do small because that makes it easy to peek on the bulb (without burning yourself) while it cooks. Place it and the eggplant on a large baking sheet lined with aluminum foil. Give the eggplant a light spray of coconut oil as well.

20170315005814_IMG_2710

Pop it into your oven, and roast away! The garlic will roast the longest, for about 30-40 minutes (depending on the size of your bulb). The eggplant, on the other hand, will only roast for about 20-25 minutes, and it’s easy to take that garlic bulb right off the sheet and leave it on the oven grates to finish roasting. Once the eggplant has some deep color, place it into a heat-safe bowl and cover with aluminum foil (you can totally recycle that piece you used on the baking sheet!) or plastic wrap. This helps finish cooking the eggplant, while also lifting the skin away from the flesh of the eggplant making it easier to peel.

20170315025401_IMG_2727

With the garlic, I primarily go by smell to know when its done. When you start smelling the roasted garlic, check on it about every 10 minutes until you see a deep, golden color.

20170315025440_IMG_2729

Look at that! Golden, a little crispy on the edges, and soft. Roasted garlic almost makes a paste because it’s so soft, and I’ll show you my easy-peasy way to get all those roasted cloves out of your bulb in just a minute.

Back to the eggplant! Once its cool enough to handle, take a sharp pairing knife to begin peeling the flesh away from the skin of the eggplant. I started on the skinny, pointy end of the wedge and made a small cut right between the skin and flesh. Then run your knife close to the skin, allowing the flesh to gently peel away. It’s OK if it doesn’t come off all in one piece, you’re pureeing this anyway – no one has to know!

20170315032145_IMG_2730

Peel away all that soft eggplant flesh, and place it right into your food processor.

Next is the garlic. Take the whole roasted bulb into your palm and angle it over the food processor. Squeeze the bulb from the bottom, and all the cloves begin to release from their skins out through the top.

Easy, right?!

Now, it’s time for the rest of your ingredients.

Squeeze of half a lemon – hold it cut-side up so that the seeds stay with the lemon, instead of going into your processor.

20170315032949_IMG_2740

Then the tahini – if you’re unfamiliar with tahini, it’s just sesame seed butter. I found it very easily in the bulk section at my local Sprouts. It’s nothing but sesame seeds!

I spiced this really simply with a little bit of smoky ground cumin, a few leaves of fresh parsley, salt, and pepper. [I know, super complicated, right?]

Place it all into your food processor, and get ready to whirl!

20170315033413_IMG_2743

Start it whirling, then stream in about 1/3 c of olive oil (EVOO, in my world).

20170315033438_IMG_2745

The Baba Ganoush is ready when it reaches this loose paste-like consistency. Think, a loose hummus.

20170315034111_IMG_2747

Gorgeous! Transfer it to your serving bowl, sprinkle with a tiny bit of smoked paprika, more fresh chopped parsley, and a quick drizzle of EVOO.

PicsArt_03-20-03.39.44

Seriously, how beautiful is that? AND…it’s ALL veggies! No dairy, no beans, no problem.

You can serve this with cut veggies (cucumbers, mini sweet peppers, grape tomatoes, fresh zucchini, cauliflower, I could go on…) even some baked low carb pita triangles or parmesan cheese whisps would work. Any way you serve it, it’s equally delicious.

PicsArt_03-20-03.44.20

This dip has a smokiness from the roasted eggplant and cumin, then you get a little sweetness from the roasted garlic and tahini, and it has a fruity quality with the raw EVOO. Simply divine!

Make this Baba Ganoush for your next party, and your guest will be begging for your recipe.

Roasted Garlic Baba Ganoush

  • Servings: Multiple, Makes about 12oz of dip
  • Time: about 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 400.
  2. Cut the eggplant into 4 wedges, leaving the skin on. Cut the top off the bulb of garlic, leaving the bottom stem intact. Spray both with coconut oil. Wrap the garlic in a small piece of foil, and place the eggplant onto a foil-lined baking sheet.
  3. Roast the eggplant for about 20-25 minutes, and the garlic for about 30-40 minutes. Place the eggplant into a bowl and cover with foil or plastic to continue the cooking process.
  4. Once the eggplant is cool enough to handle, separate the flesh from the skin with a nice, sharp pairing knife. Place it into a food processor fitted with its blade.
  5. Hold the garlic bulb over the processor, and gently squeeze from the bottom to release the cloves of roasted garlic.
  6. Add the cumin, parsley, tahini, salt and pepper to the food processor and begin a constant blend.
  7. Stream in the EVOO until a paste-like consistency happens. Taste and adjust for seasoning.
  8. Place into a serving bowl and garnish with smoked paprika, parsley, and a drizzle of EVOO.
  9. Store in an airtight container in the fridge for up to 10 days.


 

Save

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.

PicsArt_03-17-05.02.16

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!

20170316204548_IMG_2868

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.

PicsArt_03-17-05.03.58

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!).

PicsArt_03-17-12.50.01.png

“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?!).

20170315012956_IMG_2711

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.

20170315013848_IMG_2712

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.

20170315061133_IMG_2790

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.

PicsArt_03-17-12.52.37

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.

PicsArt_03-17-12.54.38

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.

Teriyaki Chicken and Shiitake Lettuce Wraps (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 will probably make me sound weird, but I don’t care – I love lettuce. All of it: leafy, crunchy, green, grassy lettuce. [Maybe I’m half rabbit?] It’s so versatile and refreshing, plus it’s AWESOME for you.

picsart_02-27-10-44-21

I used ground chicken as the protein for these wraps, but you could also use ground turkey or pork, if that’s your thing. I find chicken to be a “blank canvas” that you can make into pretty much anything. I sautéed  it with onions, garlic, shredded carrots, and shiitake mushrooms, then seasoned it with mild curry powder and ground coriander. At the end, I added a few chopped water chestnuts for more crunch factor.

I tossed it all in one batch of my paleo Teriyaki Sauce for a flavorful, slightly sweet and mildly spicy finish.

Lettuce is the crispy, crunchy vehicle for the savory, flavorful chicken and mushroom stuffing. And don’t be fooled – if you choose a lettuce with large enough leaves, you can really pack it in there. I had some leftover iceberg that I used for these, which worked perfectly because the leaves are big, sturdy, and foldable. But, really, the sky’s the limit on what you could use – green leaf, butter lettuce, red leaf, romaine, you could even use cabbage leaves!

This was also an awesome make-ahead meal for lunch or dinner. All I had to do was gently heat up the chicken mixture, put it into my lettuce leaves and top it – SO EASY. Same thing can be done for lunch – just keep the chicken mixture and lettuce/topping separate so that nothing gets soggy or wilted. Toss it together at the last minute, and enjoy!

Since this is a THM FP, it’s low in both carbs and fat so you can make it what you want. Pair it with some fluffy brown rice and veggies for an E meal. Have an extra wrap for a light S. Pair is with some peanut satay zoodles for a Deep S.

Chicken & Shiitake Lettuce Wraps (THM FP)

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb ground chicken
  • 1/2 small red onion, diced
  • 3 oz shiitake mushrooms, stems removed, diced
  • 1/2 medium carrot, finely grated
  • 1/4 c chopped water chestnuts
  • 1 clove garlic, minced
  • 1/2 tsp mild curry powder
  • 3/4 tsp ground coriander
  • 1 batch of Paleo Teriyaki Sauce
  • Lettuce of choice (I used iceberg leaves)
  • Toppings of choice: fresh sliced radishes, bean sprouts, alfalfa sprouts, cilantro, chili sauce, scallions, etc.

Directions

  1. Heat a large, deep sauté pan over medium heat with a spritz of coconut oil spray. Brown the chicken, breaking it up with the back of a wooden spoon or spatula, and season with curry powder, coriander, salt, and pepper.
  2. Add the mushrooms, onions, garlic, and carrots and continue cooking until onions are soft.
  3. Turn off the heat, add the chopped water chestnuts, and toss everything in the Teriyaki Sauce.
  4. Cool the mixture slightly before filling your lettuce cups with it to prevent wilting. Enjoy!

Sunday Bolognese (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!

Bolognese is basically an Italian meat sauce. It has a different flavor than traditional marinara, and usually has some vegetables in it as well. I call this my “Sunday Sauce” because you can make it on Sunday, and it tastes just as good (or better!) on Friday.

picsart_02-26-11-56-09

This sauce comes together in one, big pot on your stove top, and it’s low-maintenance (lots of simmering, not a ton of stirring).

When I make Bolonese, I always make extra for freezing. It’s perfect with Dreamfields Noodles, spiralized squash/zucchini, eggplant steaks, Lazy Lasagne (Trim Healthy Mama Cookbook page 140), or any other Italian fare you can dream up. My kids love this sauce, and will eat anything I put with it.

Start with 1 1/2 – 2lbs ground beef. I used 85% lean, but you can go for whichever variety your family likes best. Sauté it with salt, pepper, garlic powder, and some dried basil. When the meat begins to brown, start breaking it up with the back of a wooden spoon or spatula. When the meat is mostly cooked, add the shallots, garlic, celery, grated carrot, and onions. I use a fine hand grater to get small strings of grated carrot. The best thing about using a hand grater, as opposed to a box grater, is that you can hover it over the pot and grate straight down into it. No extra step of transferring it from the cutting board to the pot. Plus, when it’s cut that small there’s no need for peeling.

When the vegetables begin to soften, de-glaze the pan with one heaping cup of red wine. Don’t fall for the “cooking wine” tricks here – you want to use something dry, bold in flavor, and that you would enjoy drinking. If you don’t enjoy the taste of it uncooked, then you really won’t like it once it’s reduced and concentrated. I used a Côtes du Rhône because I still had some left over from my Coq Au Vin, and it was just enough for this recipe. The Côtes du Rhône gave my sauce a bold, deep flavor, and I highly suggest it if you can find it in your grocery store. (I found mine at Costco for around $10).

Finally, add the whole can of crushed tomatoes with their juice and a touch more salt and pepper. Place the lid on your pan, and let it simmer on medium heat for about 10-12 minutes. Then remove the lid and continue simmering until sauce is reduced and thickened.

Turn off the heat, taste and adjust for seasoning, then add one large handful of fresh chopped parsley.

picsart_02-26-11-58-38

What you end up with is a bold, hearty, sauce that’s slightly fruity from the red wine. It’s perfect to use right away, or you can cool and package it up for Italian night later in the week (all it will need is some heat). Like I said earlier, this sauce only gets better with time, so there are no disappointing leftovers here.

Sunday Bolognese (THM S)

  • Servings: 6-8
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 – 2lbs ground beef (I used grassfed 85% lean)
  • 1 heaping cup dry red wine
  • 1/2 small onion, diced
  • 1 large stalk celery, finely diced (leafy greens included)
  • 1/2 medium carrot, finely grated
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 28-oz can crushed tomatoes with basil
  • 1 large handful chopped fresh flat leaf parsley
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • salt and pepper

Directions

  1. Start by browning the ground beef in a large skillet over medium heat, breaking it up with the back of a wooden spoon or spatula. Season with garlic powder, dried basil, salt, and pepper.
  2. Add the onions, shallots, garlic, celery, grated carrot, and a touch more salt and pepper. Continue sautéing until onions begin to get soft, about 5-6 minutes.
  3. De-glaze the pan with the red wine, then add the crushed tomatoes and a little more salt and pepper. Cover and let simmer over medium heat for about 10-12 minutes. Remove the lid and continue simmering another 10 minutes, until sauce is thickened and slightly reduced.
  4. Turn off the heat, add the parsley, taste and adjust for seasoning. Serve immediately, or cool and store until future use.

Easy Paleo Teriyaki 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!

Teriyaki Sauce is incredibly easy to make and so versatile. Use it for lettuce wraps, stir fry, burgers, salads, and more! This recipe uses just 5 easy ingredients, and it comes together in about 5 minutes. How easy is that?

picsart_02-21-10-18-20

The base of this sauce is Raw Coconut Aminos. If you’re unfamiliar with coconut aminos, it’s simply coconut sap (which is sugar free, gluten free, low glycemic, and soy free) which is an abundant source of different amino acids. You use it just like you would soy sauce, and it has 65% less sodium than soy sauce. It’s also non-GMO! If soy doesn’t bother you, you can also sub Bragg Liquid Aminos, which is also gluten free, low glycemic, and non-GMO.

Into the aminos, you grate one clove of garlic and about 1/2 an inch of fresh ginger. I always use a fine hand grater for grating things like ginger and garlic. It always cuts it small, and you can grate it straight into your bowl/pan/whathaveyou. Just makes life a touch easier.^_~ I also have a great trick for grating ginger – ginger is a root and tends to be tough to grate when it’s at room temperature. So, when I bring home a root of ginger from the store, I cut it down into 1-inch pieces (no need to peel, the grater will take care of that), place it in a sandwich bag, and throw it in the freezer. Frozen ginger is MUCH easier to grate – it almost looks like snow when you grate it into your dishes. Plus, keeping it in the freezer prevents it from going bad before you have a chance to use it. Bonus!

Finally, throw in one packet of Truvia, because Teriyaki sauce is always a little sweet, then whisk in a little xanthan gum.

Place the mixture into a small sauce pan, and heat on low until it’s thickened. Really, it’s that easy!

picsart_02-21-10-20-15

You can use it right away, or place it into an airtight container for later use.

Paleo Teriyaki Sauce (THM FP)

  • Servings: Multiple, Make 1/2 c sauce
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a small sauce pan set over low heat.
  2. Heat through gently, whisking occasionally, until sauce is thickened. Remove from heat and use immediately or cool before storage.

Save

One Pot New Orleans-Style Gumbo (THM S/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!

I’m a spicy gal and although I wasn’t born in Louisiana, creole cuisine of New Orleans speaks to me on a spiritual level.

PicsArt_02-21-10.08.29.jpg

Gumbo is one of my favorite, warming meals because it’s spicy, hearty, and still packs a veggie punch. Also, this is one of those meals that you can cook (a bunch of) one night, and when you’re eating its leftovers a few nights later the flavor is even deeper – it only gets better with time! However, my favorite part of this meal is definitely that it only takes one (big) pot. Because I still hate doing dishes ^_^.

Start by heating a large Dutch oven over medium low heat, and add the sliced smoked sausage. I used andouille, which is a creole spicy sausage. If you’re not into the spice, any smoked sausage will do. Since it’s already cooked, you just want to sauté it enough to get some color and crispness on the outside.

20170219024710_img_2599

Take the sausage out, add some coconut oil if needed, and begin sautéing the cubed chicken. It doesn’t have to cook all the way through since it will simmer in the gumbo later. Just make sure it has some good color on it, and season with salt and pepper or a touch of Cajun seasoning.

20170219030718_img_2603

Take the chicken out, then start on the shrimp. I bought easy-peel shrimp from my fish counter at Sprouts, which are already deveined. You can keep the tails, or whole shell, on if you wish. I find it easier to remove the whole shell, tail included, prior to cooking. Add more coconut oil to the pan, if needed before adding the shrimp. Again, season with salt and pepper and sauté away. Cook them about 1 minute on each side, just to get good color. They won’t be fully cooked yet, but once you add them back to the gumbo they’ll finish cooking without becoming overcooked.

20170219032032_img_2604

Remove the shrimp. Next comes the vegetables! Don’t worry about the brown bits on the bottom of your Dutch oven – that’s flavor, and the stock we add later will pick it all up.

Chop some mirepoix – celery (leafy green parts included!), onion, green bell pepper, and garlic.

Add a touch more coconut oil, turn the heat down just a touch and add the vegetables. Sauté until onions just start to caramelize, about 5-7 minutes.

And, I’ll go ahead and tell you, I’m a bad Southerner – I greatly dislike okra. Unless it’s pureed, in a cookie, or otherwise hidden beyond recognition I cannot stomach it. HOWEVER. You are welcome to add okra to this lovely gumbo if it is your thing. If you do add it, go ahead and do so at this step.

20170219032917_img_2605

De-glaze the pan with one 15-oz can of fire roasted tomatoes. I like the smoky flavor of fire roasted tomatoes, but you’re welcome to use any kind you prefer. Mine also were seasoned with garlic and onion. Add in the chicken (or vegetable/seafood) stock, a bay leaf, sausage, chicken, Worcestershire sauce, and a few dashes of hot sauce. Place the lid on your pot and let it simmer for about 10-12 minutes.

20170219033258_img_2607

Once it’s finished simmering, turn off the heat, add the shrimp back to the pot, cover again and let stand for about 5-7 minutes. This will allow the shrimp to continue cooking through slowly.

Serve the gumbo as is or over a big pile of cauliflower rice. For my cauliflower rice, I pulsed half a large head of cauliflower in a food processor until it was in small pearls. Then I served it raw underneath the hot gumbo – easy peasy! I liked it raw because it didn’t become mushy from cooking and retained a nice textural contrast like rice.

picsart_02-21-10-26-34

As is, the gumbo is a great S. However, if you want to have the rice and make it an E – that’s completely achievable. You can either choose a smoked turkey/chicken sausage with less fat, or leave it out completely and make this a chicken and shrimp gumbo – your call. Just make sure any time you’re adding coconut oil that you do so with a spray to keep the fat in check.

Either way you make it, this gumbo is a spicy, hearty, and delicious shake-up to your weekly routine. The leftovers just get better with time – this is a meal you can make on Monday and still enjoy on Friday.

picsart_02-21-10-23-58

New Orleans Style Gumbo (THM S/E)

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1-lb andouille sausage, sliced (or any smoked sausage – For E choose a chicken or turkey sawusage, or omit)
  • 1/2 lb chicken breast, cubed
  • 1/2 lb shrimp, peeled and deveined
  • 2 stalks celery, leafy greens included, diced
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1-2 c cut okra (optional)
  • 1 large clove garlic, minced
  • 1 15-oz can fire roasted tomatoes seasoned with garlic and onion
  • 1 1/2 c chicken/vegetable/seafood stock
  • 1 bay leaf
  • Cajun seasoning to taste
  • 1 tsp gluten free Worcestershire sauce
  • 6-10 dashes hot sauce
  • salt and pepper
  • cauliflower rice (for S) or cooked brown rice (for E), for serving (optional)

Directions

  1. Heat a large Dutch oven over medium-low heat and sauté the sliced sausage until browned and crispy. Remove to a plate.
  2. Add coconut oil, if needed, toss the chicken with a touch of Cajun seasoning and brown on all sides. Remove to a plate (with the sausage is fine).
  3. Toss the shrimp with salt and pepper, then brown for about 1 minute on each side. Remove to a plate with the chicken and sausage.
  4. Add more coconut oil, if needed, then begin sautéing the onions, bell pepper, celery, garlic, and okra (if using). Cook for about 5-7 minutes, until the onions begin to caramelize.
  5. Add the tomatoes, stock, Worcestershire, bay leaf, hot sauce, chicken, and sausage back to the pot. Cover and simmer on medium-low for about 10-12 minutes.
  6. Turn off the heat, add the shrimp back to the pot, cover, and let stand for about 5-7 minutes.
  7. Serve over cauliflower rice, brown rice (for an E), or as is.

Save

5- Ingredient Egg Salad (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 quick, easy salads that I make one day, and eat for lunch all week. I usually go for chicken salads of some sort, but sometimes I go for something a little simpler.

picsart_01-17-05-01-41

This egg salad is creamy, delicious, and filling. And it only takes a few minutes to prepare!

The base starts with hard boiled eggs, of course. My trick for easy-peel boiled eggs is to sit them in ice water after they’re done cooking. I boil (really, that’s a loose term. It’s more like “rapidly simmer,” because if the eggs are bouncing all over, they’ll crack.) the eggs for 12 minutes, drain the hot water, place a few handfuls of ice cubes (in the same pot, because one dish) around the eggs, then cover with water. Let that sit until the eggs are cool enough to handle.

To peel, I crack the egg on all sides until I can easily get to the membrane. Set the egg down in the ice water and move along the membrane to remove the shell. Easy peasy!

I chop just the whites to begin, leaving the yolks whole, off to the side. Once they’re all chopped, I dab the pieces gently with a paper towel to remove any excess moisture (nobody likes wet egg salad). Then I add mayonnaise, Dijon mustard (or yellow mustard works too), chopped fresh chives, a little Cajun seasoning or a few dashes of hot sauce. The Cajun seasoning and hot sauce are just for deeper flavor. You can choose one or the other, or both (that’s what I did), whatever you like. Mash up the yolks with the back of a fork, and add them to the mix. Finish by seasoning with a little salt and pepper, and you’re done.

picsart_01-17-05-03-54

5-Ingredient Classic Egg Salad (THM S)

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


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Chop the egg whites, leaving the yolks whole, off to the side.
  2. Add the mayonnaise, mustard, chives, Cajun seasoning and/or hot sauce (if using), salt and pepper.
  3. Mash the yolks with the back of a fork and add them to the mix.
  4. Adjust for seasoning as needed. Keep in an airtight container in the fridge for up to 1 week.

Save

Microwave Peppermint Meltaways (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 keep this blog running with free recipes. Thank you!

I bring you yet another easy, yet impressive holiday treat – meltaway candy.

PicsArt_12-07-11.08.52.png

If you haven’t had a meltaway before, it’s quite simply chocolate with a more buttery, soft texture. It’s still firmly set at room temperature, but a little “snap” is taken away and you’re left with buttery, chocolatey goodness.

This recipe uses just 3 (THREE!) simple ingredients to create festive and impressive holiday candy.

I used 85% dark chocolate for this recipe, and sweetened it a touch using some liquid stevia. You could also use Lily’s chocolate chips, and they wouldn’t need any additional sweetener.

Start by melting the chocolate of your choice with 2 Tablespoons of all vegetable shortening (I used Nutiva, but any red palm/coconut oil blend will do. The softer the better!). I chose to do this in the microwave, as it takes less time. If you don’t have a microwave, or don’t like to use one, you can follow these same steps by melting the chocolate in a double boiler.

When the chocolate is completely melted, add liquid stevia (if using), 1/4 teaspoon peppermint extract, and a pinch of pink salt.

Start spooning the chocolate into your festive candy molds. I used some “heirloom” (I use that term loosely, as they are just old, cheap, and cute) plastic molds. Silicone candy molds are 100% fine to use also!

*NOTE: If you’re using plastic (maybe silicone also, I don’t have much experience with them. Use your best judgment!) molds, be sure to spray or lightly butter your molds before pouring the chocolate. They will pop out with ease after chilling.

After all the chocolate is poured, pop the candy molds into the fridge for about 30 minutes to set. Pop them out and enjoy at room temperature, or store them in a zip-top bag for later use.

20161206045852_img_2125

How cute are these?! And with barely 5 minutes of effort.

Peppermint Meltaways (THM S)

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


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Melt the chocolate and shortening together in the microwave or double boiler.
  2. Add the peppermint, salt, and stevia (if using).
  3. Prepare your candy molds with a spritz of coconut oil or some soft butter. Pour the chocolate mixture by the tablespoon into each of the molds.
  4. Chill for 30 minutes, or until firm.
  5. Enjoy at room temperature or store in the fridge for later use.

Sweet & Salty Spiced Nuts (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 keep this blog running with free recipes. Thank you!

Spiced nuts are one of my most favorite things to make during the holidays. You can make a bunch of them at once, and it doesn’t take a lot of time. Added bonus, they make your house smell like Santa’s armpit (which is amazing, by the way ^_~).

picsart_12-07-11-12-37

I started a tradition a few years ago of  baking “thank you” treats for the people around us who work hard every day, teachers, neighbors, our YMCA community, etc., and spiced nuts are a must in their treat bags. Everyone loves them, and they’re easy to snack on.

This was my first year doing spiced nuts as a Trim Healthy Mama, and I gotta say…I’m pleasantly surprised. I honestly wouldn’t know these weren’t “traditional” nuts if I hadn’t made them myself.

The ingredients are so simple, I bet you already have them in your pantry/fridge. The prep only takes 5 minutes, and they bake for about an hour.

Start by whisking the water and egg whites until slightly frothy. Then add the nuts, and stir to coat them in the egg white mixture. Sprinkle with salt, cinnamon, and Pyure (or THM Gentle Sweet). Ready for the oven!

Spread them out into one layer on a baking sheet lined with parchment.

20161206014648_img_2112

Bake in a 225 degree oven for about 1 hour, stirring every 15 minutes. Stirring helps ensure that you have even coating on every nut, even baking on all sides, and no scorching.

*NOTE: If you have a darker baking sheet, it may take less than one hour. They’re done when the coating is completely dry and candied. They harden further as they cool.

20161206034015_img_2120

Finito! And with very little effort, I’d say. That’s a holiday classic done right! ^_~

Sweet & Salty Spiced Nuts (THM S)

  • Servings: Multiple
  • Time: 1 hour, 5 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 225.
  2. In a large bowl, whisk together the egg whites and water until slightly frothy.
  3. Add the nuts, and stir to coat.
  4. Sprinkle with sweetener, cinnamon, and salt and stir to coat.
  5. Spread the nuts into one, even layer on a parchment lined baking sheet.
  6. Bake at 225 for about one hour, stirring every 15 minutes.