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!

PicsArt_03-17-03.52.58

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.

PicsArt_03-17-03.55.25

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
  • Print


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.

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!

PicsArt_03-17-04.10.31

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!

PicsArt_03-17-04.16.19

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.

PicsArt_03-17-04.20.00

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.

Copycat Chipotle Roasted Tomatillo Salsa & Baked Tortilla Chips

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’s another great Chipotle fake-out recipe – salsa verde.

picsart_02-01-03-10-09

Verde salsa is usually considered mild, however this salsa at Chipotle comes with a *bite*. It’s smooth, a little smoky, and kicking with jalapeño heat.

Best of all? This recipe is so EASY. Just 5 ingredients and you’re on your way to spicy salsa goodness.

The base of this salsa is tomatillos. Tomatillos look a lot like green tomatoes, but they have a husk and their skin has a slightly sticky feel to it. They have a mild flavor, and become very soft once they’re cooked.

The easiest trick to getting the most flavor is to roast the tomatillos, jalapeño, and onions together.

20170123_164334

Leave the tomatillos whole, as well as the jalapeño, and cut the onion into large slices. Roast under a broiler for about 10-12 minutes on each side. The skin will get a little black (that’s fine!), and the vegetables will soften.

Once those are done in the oven, place them all into a heat-safe bowl and cover with foil or plastic wrap. This helps to finish cooking the veggies, and it releases the skin from the flesh of the vegetables, making them easier to peel.

When the vegetables are cool enough to handle, lightly skin the tomatillos (it’s OK if some of it stays on, the skin is very soft) and remove the seeds and ribs from the jalapeño.

Place the vegetables, cilantro, lime juice, salt and pepper into a food processor and pulse until your desired consistency is reached. I ended up adding some water to the mix to help get things a little smoother.

picsart_02-01-03-13-06

It’s that easy!

Next up is salsa’s best side kick, tortilla chips.

These take barely any time at all! Start with gluten free tortillas.

20170131004821_img_2520

Take a small stack of the tortillas, and cut them into 8ths.

20170131004929_img_2521

Fan them out into one layer on a large baking sheet lined with parchment. Spritz them with coconut oil spray and season with salt.

20170131005522_img_2524

Bake at 350 for about 10 minutes until golden brown and crispy.

picsart_02-01-03-14-59

I told you it was easy!

These chips are an E, but the salsa is FP.

If you liked this recipe, check out my fake-out Chipotle guacamole!

Roasted Tomatillo Salsa (THM FP)

  • Servings: Makes about 2 cups
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs fresh tomatillos, shucked and rinsed
  • 1 jalapeño
  • 1/2 large red onion, cut into large slices or chunks
  • juice of 1 1/2 limes
  • 1/2 c fresh cilantro
  • salt and pepper
  • water as needed

Directions

  1. Place the whole tomatillos and jalapeño on a baking sheet with the onion slices and roast under a broiler for about 10-12 minutes on each side. The skin will be charred in places, and that’s good. Place the hot veggies into a heat-safe bowl and cover with aluminum foil or plastic wrap. Let them steam until cool enough to handle.
  2. Skin the jalapeño and remove the ribs and seeds. Lightly skin the tomatillos. *NOTE: they will be very soft, so it’s OK if you can’t get all of the skin off.
  3. Place the vegetables into a food processor with the lime juice, cilantro, salt and pepper. Pulse until desired consistency, adding water if necessary.
  4. Serve immediately or place into a covered container and store in the fridge until time to serve.
  5. *NOTE: tomatillos have a slightly gelatinous texture, so don’t be worried if your salsa looks a little stiff after refrigeration. Just give it a stir and all will be fine.

Baked Tortilla Chips (THM E)

  • Servings: Varies
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • Gluten Free tortillas (such as Mission)
  • salt
  • coconut oil spray

Directions

  1. Preheat oven to 350.
  2. Cut tortillas into 8ths. Place onto a parchment-lined baking sheet in one, even layer.
  3. Spritz with coconut oil and season with salt. Toss to combine.
  4. Bake at 350 for about 10 minutes, until golden brown and crunchy.
  5. Serve immediately. Store in a plastic bag for up to 2 days.

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

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.

PicsArt_12-17-02.06.49.png

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.

20161211024811_img_2174

*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….

20161211025146_img_2176

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

20161211025235_img_2177

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

20161211044751_img_2178

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.

picsart_12-17-02-08-15

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
  • Print


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.

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!

picsart_12-14-02-37-57

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.

picsart_12-14-02-41-15

Same for when your pressing them down – dampen  the glass a bit to prevent sticking, press and call it a day.

picsart_12-14-02-42-08

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
  • Print


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.

Chewy Double Gingersnaps (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!

Hello, I’m Erin Murray, gingersnap neophyte.

picsart_12-10-03-03-16

Everyone has a holiday cookie repertoire that they stick to pretty much every year. Growing up, baking cookies with my mom, her holiday goody stash consisted of red velvet cake (which I WILL turn into a THM cake one day,  BTW.), Danish wedding cookies, chocolate chip nut cookies, M&M cookies, peanut butter kiss cookies, and salted cashews covered in white chocolate.

As I started making my own holiday recipes, my cookie stash looked eerily similar to my moms. So, I decided to branch out. Before long, I was making shortbread, pumpkin bread, chocolate crinkles, pistachio kiss cookies, and holiday spiced nuts.

I hadn’t even sampled a gingersnap until a year ago. (I know. HOW did it take me so long?!) We were visiting my aunt after the New Year, and she makes these awesome vegan gingersnap cookies. And of course my kids were eating them like they were going out of style.

As cookie season rolled around this year, I vowed to try a THM gingersnap recipe.

This recipe does NOT disappoint. I used two different kinds of ginger: ground and fresh grated, rich blackstrap molasses, and spicy allspice for a little *kick*.

20161207072652_img_2136

Once the dough is mixed, scoop it with a medium cookie scoop (about 1 Tsp in size) and form into balls between damp hands. Place on a parchment lined baking sheet, about 1-1 1/2 inches apart.

*NOTE: You have the option to roll the unbaked cookie balls into coconut sugar, if you like. Some enjoy that “candy coating” the sugar rolling provides. If you’re worried about sugar spikes, or don’t keep any coconut sugar in the house, don’t worry about it. I only rolled about 6 of 2 dozen in coconut sugar, and I honestly found them on the verge of too sweet. Tread lightly, my friends!

20161207073401_IMG_2140.jpg

Bake them in a 350 (or 325 for dark pans) degree oven for 10 minutes, press them down with the flat of a glass or measuring cup, and bake an additional 3-5 minutes.

picsart_12-10-02-56-29

These cookies come out soft, chewy, and bursting with rich ginger-y flavor.

Om nom!

Double Gingersnaps (THM S)

  • Servings: Makes 24 cookies
  • Time: 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Cream together the softened butter, sweetener, and molasses.
  3. Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated.
  4. Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls.
  5. Place the dough about 1-1 1/2 inches apart on a parchment lined baking sheet.
  6. Bake at 350 for 10 minutes, lightly press the cookies down with the bottom of a glass, and bake an additional 3-5 minutes.
  7. Cool and enjoy!

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.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Chocolate is my thing. I eat dark chocolate almost daily (because it’s good for you, right?),  and it can be hard to get my fix without feeling weighed down by dairy.

This ice cream has all the velvety, creamy deliciousness of traditional ice cream with ZERO dairy. Plus, it’s filling and Fuel Cycle approved!

PicsArt_10-14-09.30.18.jpg

I haven’t talked about it much, but I’m considering doing my second Fuel Cycle (Chapter 28 of the original THM book) on the Trim Healthy Mama plan. Before I picked up blogging again, I did a Fuel Cycle back in Spring with great success. Don’t get me wrong – Fuel Cycles can be a little maddening, and they aren’t for THM beginners, or even those who are steadily losing. FCs are for when you experience a persistent stall while following the plan. I survived last time by following (to a “T”) a special FC menu laid out by the THM authors. It was nice having every meal and snack planned out, and it was easier to follow than I expected.

Through this experimentation, I’m glad I’ve found not one, but two ice cream recipes that are easy and Fuel Cycle approved.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Multiple Servings

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1/3 c unsweetened cocoa powder (Use something really good! I used this one which gave a milk chocolate flavor with zero bitterness.)
  • 1/3 c melted raw cacao butter
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • scant 1/4 c Pyure or Gentle Sweet (I think the sweetener depends on the bitterness of your cocoa. Go scant at first, then you can taste and add more as needed.)
  • 2 tsp vanilla
  • pinch of salt
  • 1/2-1 Tsp espresso powder
  • 1/4 c Lily’s chocolate chips
  • 2 Tbsp vegetable glycerin, optional (helps keep the ice cream texture soft after freezing)
  • 10-15 ice cubes

Freeze the insulated part of your ice cream churner overnight, if needed.

In a high-powered blender, add all the ingredients except for the ice cubes and chocolate chips, then whip for about 2-3 minutes or until creamy. Taste and adjust for sweetness, if needed.

With the blender going (through a release spout in the top) begin adding the ice cubes, one at a time and waiting about 10 seconds between. If your blender doesn’t have a release spout, simply add one at a time and blend well between cubes. This step is to simply bring down the temperature of the mixture while diluting it slightly.

Prepare your ice cream churner – I like to spray the insulated part with a little coconut oil to keep my custard from sticking. Pour in the mixture and churn for 10-12 minutes, or until it reaches soft-serve like consistency. Scoop half the mixture into a loaf pan, or other dish suitable for the freezer. Sprinkle with the chocolate chips, then add the other half of the ice cream. Stir gently to combine, then serve immediately or freeze for 45 minutes to overnight, if you like.

20161012223710_img_1836

I decided to freeze my ice cream overnight before taste-testing, and was extremely pleased with the texture. When I tried the pumpkin version of this, I accidentally left out the vegetable glycerin and it got pretty hard overnight. I heated it in the microwave to be scoopable, and then it was fine. Here, I was happy to find that the glycerin did its job in keeping the texture firm, but still scoopable. [Lesson learned, don’t forget the glycerin.]

And the taste! Oh my gravy, y’all. If you haven’t tried fat bomb ice cream yet, you need to.

My kids were the abiding taste-testers and, to put it mildly, they loved it. [Despite the look on my 4-year-old’s face, she did like it. That’s what I get for asking her to smile. ^_^] They’re like me, and could probably eat the whole batch in one sitting. But we were all happy with having it as a mid-morning treat.

Other Cycle-friendly variations of this ice cream you could try would be:

  • Nutella – trading the espresso for hazelnut flavoring and reducing to 1-2 tsp.
  • Double Chocolate – leave out the espresso and add a few more chocolate chips.
  • French Vanilla – leave out the cocoa powder and espresso, add beans from a vanilla pod and 1/2 tsp of hazelnut flavor.
  • Matcha – omit cocoa and espresso. Add 1-2 Tsp matcha powder and 1/2 tsp coconut flavor.
  • Orange Creamsicle – omit cocoa and espresso. Add zest of 1 orange and 1-2 tsp orange oil or flavor.
  • This Pumpkin variation

What’s your favorite ice cream flavor? Have you tried the Fat Bomb recipe yet?