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.

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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.

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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.

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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.

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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.

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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!

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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.

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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!

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

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

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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.

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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.

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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.


 

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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
  • 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!

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Blueberries are one of my favorite fruits to have in the morning. However, blueberries by themselves day after day can feel a little redundant. So, in my efforts to welcome Spring (back) to Georgia (because the weather this week has not been Spring-y, AT ALL) I combined my favored blueberries with fresh, zesty lemon.

The blueberry-lemon combo is incredibly refreshing and light – it’s almost like blueberries with a splash of sunshine. Just the thing to get you energized for the day ahead!

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The preparation is exceedingly quick and easy – assemble the oats, unsweetened vanilla almond milk, whey protein isolate, vanilla, Pyure or THM Gentle Sweet, salt, chia seeds, frozen blueberries, and the zest (plus a small squeeze of juice, if you like) of 1 small lemon in a wide mouth mason jar and stir it together with a small spatula. Pop a lid on it and place it in the fridge, then forget about it for at least an hour or overnight. You can even prep multiple versions of these using my other overnight oats recipes days in advance for your weekday mornings. With a full scoop of whey protein isolate, these oats are a meal unto themselves. However, if you need some help feeling full you could enjoy them with some egg whites or other E-friendly proteins.

I used chia seeds in this recipe because it had virtually zero fat (which is great for an E), and I wanted to add a superfood element. Chia seeds are rich in omega-3s, and get slightly gelatinous when they’re soaked. I used a scant Tablespoon in this recipe, which only added about 3-3.5g of fat. Of course, they aren’t vital, so you could leave them out if you don’t have them on hand. You could also add a dollop of fat free Greek yogurt or cottage cheese for a little creaminess.

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In the morning, you have these beautifully creamy oats with soft blueberries and a little pop of freshness from the lemon and chia seeds. If you need a recipe to get your rear in gear in the mornings, this is the one!

Blueberry Lemon Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hr+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Assemble all ingredients in a wide mouth mason jar and stir together with a small spatula.
  2. Cover with a lid and place in the fridge for at least one hour, or up to 5 days in advance.
  3. Enjoy straight from the fridge or heat in the microwave to desired warmth.

Chunky Monkey 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!

I am so excited to share these overnight oats recipes with you! They’re a fantastic (and EASY) make-ahead E breakfast. It’s perfect for those rushed mornings on-the-go.

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Chunky Monkey is my favorite ice cream flavor combination of all time. If you’re unfamiliar with it, it’s banana ice cream with dark chocolate chunks and walnut pieces. Can’t really have the walnut pieces with this, unless you want to make it a crossover, but with the help of Lily’s chocolate chips I can have the chocolate-banana combo. [Side note: I will make a low carb chunky monkey ice cream one day – count on it.] A serving size of Lily’s chocolate chips is about 60 chips, which I figured out (through counting tiny chips) is roughly 2 Tablespoons (and has only 4.5g of fat at the full serving, perfect for an E). I only used one Tablespoon in this recipe, and it was plenty chocolatey.

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These oats took me just 5 minutes to prep (and I prepped 4 at once!), and they use simple ingredients – nothing crazy here. The only prep involved is to place all of the ingredients into a wide mouth mason jar, or something similar, and stir until combined. I like the wide mouth jars for this, because it’s easier to get down into the jar with a small spatula to stir everything together. Of course, the jars all come with their own lids making storage a breeze.

The oats have to be in the fridge for at least an hour, but you can prep a few days worth at a time, up to about 5 days.

Place the oats into the jar, then follow with vanilla, salt, whey protein isolate, unsweetened vanilla almond milk, Pyure or THM Gentle Sweet, mashed banana, and Lily’s chocolate chips. Stir to combine, then set in the fridge for at least one hour.

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Then in the morning, you have these perfectly softened, creamy oats with chunks of banana and rich chocolate chips. These oats, coupled with a big cup of collagen green tea, were the perfect light, yet filling breakfast before heading off to the gym.

Chunky Monkey Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Setting 1 hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar, cover, and set in the fridge for at least one hour or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave before serving.

Thin Mint Mini Cheesecakes (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 wanted to think of a fun, green dessert to celebrate St. Patrick’s Day this weekend, but was having trouble with inspiration. Then my husband suggested his favorite – mint chocolate. My mind got to churning, then I settled on mini mint chocolate cheesecakes, and I could not be happier!

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Cheesecake is one of those desserts that’s pretty straight forward and easy to prepare.  However, not everyone has a spring form pan laying around their house – what to do? Mini cheesecakes in a muffin pan! Honestly, I think that’s almost better than one big cheesecake. You have better portion control, no slicing, and it’s easier to store. Of course, if you REALLY wanted to, you can make this exact recipe in a 10-inch springform pan instead of a muffin pan.

Start by combining the ingredients for your crust in a small bowl: almond flour, unsweetened cocoa powder, Pyure or THM Gentle Sweet, and salt. Whisk to combine.

Then pour in the unsalted butter and combine it with your hands. The mixture isn’t terribly wet, but you do want it sticking together slightly. Think of damp dirt – that’s what you’re going for here.

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Line your muffin pan with paper or silicone liners. Begin pressing the crust mixture into the bottom of your liners. You want to firmly press it down so that the crust stays together once the liners are off, and it gets a little crispy. You definitely don’t want to skip the liners here, because then the crust will not crisp or stay together, and you’ll have a hard time getting the cheesecakes out of the pan.

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Next, prepare your green, minty cheesecake filling.

Combine the softened cream cheese, vanilla extract, eggs, Pyure or THM Gentle Sweet, and peppermint extract until thick and creamy. Begin adding your green food coloring about 8-10 drops at a time, until you’ve achieved your desired hue.

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Use an ice cream scoop to scoop even portions of the filling onto your crusts.

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Pop them into a 350 degree oven to bake for 25-30 minutes. They won’t get too golden (if they do they’re over-baked!), so look for a little color towards the centers and they should feel firm (with a tiny giggle) in the middle.

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Let them cool at room temperature for about 10-12 minutes, then pop them into the fridge for 2-3 hours to cool and set.

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After they’ve had a chance to firm, make the ganache topping. Start by heating the cream over low heat in a small sauce pan. Chop the 85% dark chocolate or Lily’s chocolate chips and add it to a heat-safe bowl. When the cream is hot, and bubbling a little, pour it over the chocolate and whisk until smooth and creamy.

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Begin spooning the warm ganache over the tops of your cheesecakes. You want enough for each one, so don’t get too happy about it in the beginning. Spread one generous tablespoon of ganache over the top of each cheesecake. If you have leftovers at the end, then you can go back and fill as needed.

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Once they’re all covered, pop them back into the fridge for another 45 minutes, or until serving. The ganache will be firmly set, but still soft to a fork (or mouth ^_~).

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These mini cheesecakes are the perfect, impressive yet low-maintenance dessert. They look so pretty, and don’t take a ton of effort.

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The filling is luscious and creamy with just a hint of mint, while the crust is coarse and chocolatey. Then you have the rich ganache on top that’s smooth and soft.

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The perfect treat to celebrate a holiday, or any day!

Thin Mint Mini Cheesecakes (THM S)

  • Servings: Makes 22-24
  • Time: 1 hour plus cooling time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350 degrees.
  2. Combine the crust ingredients except for the butter in a small bowl. Pour in the melted butter and combine with your hands.
  3. Press the crust firmly into the bottom of your lined cupcake pan.
  4. For the filling, combine the eggs, cream cheese, vanilla, and Pyure until creamy. Add the peppermint extract and combine. Begin adding the green food coloring, 8-10 drops at a time, until your desired hue is achieved.
  5. Add the filling by using an ice cream scoop to portion out the filling into each crust.
  6. Bake at 350 for 25-30 minutes, or until firm to the touch (not too browned).
  7. Cool for 10-12 minutes at room temperature, then remove to the fridge for 2-3 hours to finish cooling and setting.
  8. Make the ganache by heating the cream over low heat in a small sauce pan. When it’s hot and bubbling a little, pour it over the chopped chocolate in a heat-safe bowl. Whisk until smooth and slightly thickened.
  9. Spoon the ganache over the tops of the cheesecakes and spread to the edges. Cool the cheesecakes in the fridge about another 45 minutes for the ganache to set.
  10. Store in the fridge until serving.

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.

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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.

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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?

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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!

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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.

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Chocolate Peanut Butter Cookie Dough 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!

I am THE chocolate gal. Chocolate is always a good idea, and it never lets you down.

I’m also notorious for not being able to make decisions. I don’t always know the right answer, but I do know that a well-placed combo is always a good idea.

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This ice cream base has quickly become one of my favorites. First, it’s zero cook. As in, nothing on the stove – no tempering, no custard, nada. Second, it’s incredibly creamy – especially for a base that involves zero milk or cream. Third, the only tool you need is a blender.

In a high-powered blender place the eggs and egg yolks, unsweetened cocoa powder, MCT oil, Pyure, vanilla, and a pinch of salt.

The ingredient that trips some people up is the raw cacao butter. Raw cacao is basically the other half of cocoa powder. They’re different parts of the same cocoa bean.

I use Big Tree Farms, which comes in 1oz cubes. It takes 6 cubes to make 1/3 cup. *NOTE: Cacao butter has a high melting point. Chop it finely to get it to melt quicker, but don’t be surprised if it still takes over 2 minutes to melt. Once you get that melted, add the solid coconut oil to the bowl with the cacao. The heat from the cacao will quickly melt the coconut oil, while bringing down the temperature of the cacao slightly. (Which is helpful when adding this to your eggs.)

Add melted cacao and coconut oil to the egg mixture and blend on high for 2-3 minutes, until slightly thickened and smooth.

While keeping the blender going on high, begin adding one ice cube at a time blending for about 10 seconds between. This step is mainly to bring down the temperature of the mixture, and to dilute it slightly.

Once all the ice cubes are added, add the vegetable glycerin then refrigerate the mixture while you mix together the cookie dough.

In a small bowl, combine the butter (or coconut oil), coconut flour, vanilla, Pyure, and whey protein isolate. *NOTE: If you want to keep this dairy free, just add extra coconut flour instead of the whey.

Fork the cookie dough ingredients together. The dough should stick together without feeling too wet.

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Add the chopped chocolate, then remove the dough to the fridge to set slightly.

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Add the chocolate ice cream base to your prepared ice cream machine. Churn the ice cream for about 15-20 minutes, or until the ice cream reaches soft serve consistency. Take the paddle out, then gently stir in the peanut butter.

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In a long, shallow freezer-safe dish, add about half of the ice cream base. Dot the base with about half of the cookie dough crumbles.

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*NOTE: I rolled my cookie dough into larger balls, which probably worked against me as they will harden some in the freezer. I highly suggest you leave it in smaller chunks.

Cover with the last half of ice cream, then the last of the cookie dough. Swirl the ingredients together by placing a toothpick into the mixture and circling it around.

Place the ice cream in the freezer for 45 minutes to 1 hour to harden up. Scoop and serve!

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Creamy, rich chocolate ice cream with a thick peanut butter swirl and chewy cookie dough pieces. Does it get any better than this?!

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 20 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a high-powered blender, combine all ingredients for the ice cream base except ice, peanut butter, and vegetable glycerin. Blend on high for 4-5 minutes. Mixture should be slightly thick and creamy.
  2. Keeping the blender on high speed, begin adding one ice cube at a time, blending well between (for about 10 seconds).
  3. Add the vegetable glycerin and place the mixture in the fridge while you make the cookie dough.
  4. Combine all ingredients for the cookie dough in a small bowl. Mixture should stick together without feeling too dry or crumbly.
  5. You can either leave the cookie dough chunky, as is, or you can form it into small balls between your hands. Don’t make the balls too thick, because they will harden in the freezer. Place cookie dough in the refrigerator to harden slightly while you churn the ice cream base.
  6. Churn the ice cream base in an ice cream machine, according to manufacturer’s directions. When it’s finished, the mixture should be the consistency of soft serve. It took my machine about 15-20 minutes to get this texture.
  7. Remove the ice cream paddle, and gently stir in the peanut butter.
  8. Add about half of the ice cream to a freezer-safe container (I prefer one that’s longer, rather than tall), place about half of the cookie dough on top of the ice cream. Add the rest of the ice cream and cookie dough. Gently swirl the mixture together by placing a toothpick or skinny spatula down into the ice cream and making circles.
  9. Place the ice cream in the freezer to set for about 45 minutes to an hour.

Wedge Salad with Buttermilk Ranch Dressing (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’m probably preaching to the converted here, but I’ll go ahead and say it – ranch dressing rocks my world.

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I’ve spent time scouring store brands trying to find something that’s Trim Healthy Mama compliant while keeping within my budget, and it’s either a unicorn or it doesn’t exist. Most brands have varying sugar levels, and it seems the sugar levels and price have a variable relationship. Smaller levels, higher price. Quite frankly, I’m just not willing to pay upwards of $5 per bottle for something I’m not sure I’ll enjoy.

Enter: homemade ranch.

Honestly, it blows my mind how much better homemade dressings/sauces taste than store brand. I’m not even remotely exaggerating!

After mixing this dressing together, I really had to refrain from drinking the entire bowl.

I chopped everything by hand, but if you like the pieces smaller feel free to use a food processor.

*NOTE: Even If you’re using a food processor, still grate the garlic so that you don’t get any large pieces. I used a fine hand grater.

Start off by making a homemade buttermilk from unsweetened almond milk and apple cider vinegar.

Combine all other ingredients in a small bowl, season with salt and pepper, and add the buttermilk to your desired consistency.

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It tastes best when it has a few hours to hang out in the fridge, but straight from mixing to serving works too. The taste will deepen over time.

The first night, I paired this with one of my favorite classic sides: the wedge salad. There’s something about a wedge salad that feels so simple yet elegant. Even when I make it at home, I feel like I’m in a fancy steakhouse.

The best way to get your iceberg wedges is to start by cutting the stem end off the head of lettuce. Then cut diagonally down toward the center twice, and rock your knife side-to-side to free your wedge slice from its prison.

Add it to a bowl with some chopped seedless cucumbers, tomatoes, blue cheese crumbles, and bacon. Season with a little salt and pepper.

And finally, drizzle on your homemade ranch dressing.

Store the dressing in an airtight container in the fridge for up to 2 weeks (although I’m almost certain it won’t be around that long), stirring before each use. This recipe makes about 8 servings.

Buttermilk Ranch Dressing (THM S)

  • Servings: Multiple
  • Time: 5 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c reduced fat sour cream
  • 1/2 c unsweetened, plain almond milk
  • 1/2 tsp apple cider vinegar
  • 2 garlic cloves, finely grated (I use a hand grater
  • 4 Tbsp fresh chopped parsley
  • 3 Tbsp fresh chopped dill
  • 2 Tbsp fresh chives
  • 1/2 tsp white balsamic vinegar
  • few dashes hot sauce
  • salt and pepper

Directions

  1. Combine almond milk and apple cider vinegar in a small bowl and set aside. This makes your “buttermilk”
  2. Combine the remaining ingredients in a medium-sized bowl.
  3. Add the reserved buttermilk until the mixture reaches your desired consistency. Adjust salt and pepper as needed.
  4. Store in an airtight container in the fridge.

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Caramel Macchiato Bulletproof Creamer (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!

In my pre-THM days, I was all about the flavored creamers, and lately I’ve really been missing them. So, instead of going back to my old ways, I came up with a new way to enjoy my favorite flavors.

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Coffee is my favorite part of the morning. Every day I juice mine up with collagen, MCT oil, half and half, and different extracts. I know I may be preaching to the choir here, but it can be quite time-consuming getting together just one cup of coffee.

So, I decided to try my hand at making my own DIY coffee creamer.

The method was fairly simple, and I threw it all together in the midst of making breakfast for my family. Quick and easy, anyone?

I made a syrup using water, Pyure, vanilla extract, and caramel extract. Once the Pyure dissolved, I added the collagen. Since I only made a test batch – enough to last about a week – I did about 7 scoops of collagen (I try to get one full scoop per day). Once the collagen dissolved, I added the MCT oil (about enough for 1 week, 1 teaspoon per day).

*NOTE: If your syrup needs a little help mixing, and a whisk isn’t quite doing the job, try this little gadget. My syrup had some trouble at times, and this helped get everything incorporated.

Really, that’s it!

I cooled the syrup slightly by sticking it in the fridge for about 7 minutes before adding it to my half and half. Now, I was running low on half and half that day, so I did a mix of half and half and heavy cream. However, feel free to make this what YOU want. Isn’t that the point of DIY creamer?

“Official” bulletproof coffee includes butter, or ghee. However, I just wasn’t feeling it that day. The MCT oil in my coffee is really enough for me, but again – make this your own. No MCT oil? No worries, use some coconut oil. Want to add ghee? Go for it! Want to make it dairy free? Use coconut milk (from a can is fine too, just make sure to shake it first) or any on-plan nut milks. No collagen in your house? Leave it out, I won’t know.

Not only can you make this coffee creamer with as many, or as few, ingredients as you want, but it also goes from start to in-your-coffee in the time it takes to make bacon and eggs.

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Come to momma.

Caramel Macchiato Coffee Creamer (THM S)

  • Servings: 7-10
  • Time: 12 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the water, sweetener, and extracts in a small sauce pan. Bring to a boil and simmer rapidly until sweetener is dissolved.
  2. Add the collagen, blending if needed.
  3. Add the MCT oil, again blending if needed.
  4. Cool the syrup for about 5-7 minutes in the fridge. It should be cool (or room temperature) to the touch.
  5. Stir the cream of your choice into the syrup. [I chose to use my half and half container, since I was bout to recycle it anyway. It’s the perfect vessel, if you have one! I shake it a little each time before I use it.]
  6. Use 1-2 Tbsp in your coffee, sip, and enjoy!

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