Roasted Shrimp & Feta Quinoa (THM E)

Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.


I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.

To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.

All that’s left is to assemble the salad!

Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.

For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.

To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.

Give the salad a big toss, taste for seasoning, then add your shrimp and serve.


The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.

The lemon juice adds a fantastic  acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!

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!

Roasted Shrimp & Feta Quinoa (THM E)

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

Credit: Erin Murray, My Fling with Food


  • 1.5 – 2lbs shrimp, peeled and deveined
  • about 2 cups cooked quinoa
  • juice of 2 lemons
  • 1 English cucumber, seeded and diced
  • 1/4 c finely diced red onion
  • 4-5 sprigs fresh dill, roughly chopped
  • 1/2 small bunch of parsley, chopped
  • 4 scallions, whites and green parts, sliced
  • 2 Tbsp crumbled feta cheese
  • salt and pepper


  1. Preheat oven to 400.
  2. Spread shrimp onto a large baking sheet, spritz with coconut oil spray, and season with salt and pepper. Toss to combine, then roast at 400 for about 6 minutes.
  3. In a large bowl, combine the cooked quinoa with all other ingredients. Give it a big toss, taste for seasoning, and serve.

Gluten Free Strawberry Cupcakes (THM S)

These strawberry cupcakes are not only fresh and tasty, but so easy to make!


These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They’re popping up by the gallon at our local farmer’s markets in Georgia already, and I just can’t resist them.

For the batter and frosting, you’ll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.

For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.

Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.

Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]


Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.


Allow the cupcakes to cool completely while you make the frosting.

For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.

Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.


These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.


My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!

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!

Gluten Free Strawberry Cupcakes (THM S)

  • Servings: Makes 12-15
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


    For the Cupcakes:
  • 2 1/2 c almond flour
  • 1/3 c Pyure or THM Gentle Sweet
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 coconut oil, melted
  • 4 eggs
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla
  • 3/4 c Strawberry Sauce
  • For the Strawberry Frosting:
  • 2 8-oz packages cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 1-2 Tbsp Pyure or THM Gentle Sweet
  • 1/3 c Strawberry Sauce


  1. Preheat oven to 350.
  2. For the cupcakes, combine the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients.
  3. Whisk the wet into the dry ingredients until fully incorporated.
  4. Scoop the batter into a lined cupcake pan.
  5. Bake at 350 for about 25 minutes, until lightly browned and fully set in the middle. Cool completely while you make the frosting.
  6. Combine all ingredients for the frosting except the strawberry sauce and whip with a hand mixer until light and fluffy.
  7. Add in the strawberry sauce, and beat again until fluffy.
  8. Pipe or spread the frosting even onto each cupcake. Serve immediately or refrigerate if making more than 24 hours ahead of serving.


Low Carb Strawberry Cobbler (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!

These recipes from our family strawberry-picking outing are probably some of my favorites to date. If you love strawberries, I know you’ll love this too!


Cobblers are huge in the South. They can be an elegant dessert for a crowd, or a laid back treat on a cool Spring evening.

My brain is hard-wired for peach cobbler, and I didn’t even think of other fruits until my wonderful friend, Amanda, suggested a strawberry version in light of my berry-abundance. All I have to say is, she is a friggin’ genius!

This strawberry cobbler is so fresh, sweet, and delightfully low maintenance in preparation.

Start by preheating your oven to 350, and while it’s preheating add the butter to a deep casserole dish and set it in the oven to melt gently.

While that’s happening, stir together the strawberries, lemon juice, Pyure or THM Gentle Sweet, and Xanthan Gum in a medium bowl.

When the oven is done preheating, take the dish out and add the strawberry mixture to it, then prepare the topping.


First, stir together the dry ingredients – almond and coconut flours, baking powder, salt, and Pyure or THM Gentle Sweet. Beat in the eggs, then the softened cream cheese and vanilla bean paste (or sub for 1 1/2 tsp vanilla extract).


Now, this part is really technical – drop it in large globs onto the top of the strawberry mixture. Smooth it just slightly, pushing it down into the strawberries gently.


Bake the cobbler at 350 for about 25-30 minutes, until the top is nicely browned and the strawberries are bubbling.


I know  – your mouth is watering already, but wait for it.

Let the cobbler stand for about 5-7 minutes before cutting.

Use a big spoon, and cut down into that bad boy. Serve with ice cream (homemade or So Delicious sugar free is fabulous!) or whipped cream, and spoon some extra saucy strawberry goodness over the top.


It’s so gorgeous, I can’t stand it!


The cold ice cream melts down gently over the warm cobbler. Juicy, tangy and sweet strawberries on the bottom topped with a soft, biscuit-like topping – I mean COME ON. It just doesn’t get better than this!


Low Carb Strawberry Cobbler (THM S)

  • Servings: About 6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food



  1. Preheat oven to 350. While the oven is preheating, place butter into a deep casserole dish and place into the oven to melt gently.
  2. In a medium bowl, combine the strawberries, lemon juice, sweetener, and xanthan gum.
  3. When the oven is finished preheating, take the dish out and place the strawberries into it.
  4. Prepare the topping by first combining the dry ingredients, then adding the eggs and beating in the cream cheese and vanilla paste or extract.
  5. Dollop the topping over top of the strawberries, and gently press the topping down onto the strawberries.
  6. Bake at 350 for about 25-30 minutes, or until the top is browned and the berries are bubbly.
  7. Cool for 5-7 minutes prior to serving.
  8. Serve with on-plan vanilla ice cream or whipped cream, and enjoy.

Low Carb Ranch Pasta 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!

This pasta salad is a quick and easy side dish to make ahead for lunch or dinner – perfect for those busy weeknights!


If you’ve ever been to a Ruby Tuesdays, you very likely know the pasta salad I’m talking about. Creamy, crunchy, and a little salty from the ham and Ranch.

Growing up in Woodstock, Georgia (which was very small then) Ruby Tuesdays was one of the only sit-down restaurants in our area. When my parents felt like treating us to a dinner out, we usually went there or our favorite Mexican food joint.

My mother loves to tell stories about what a veggie lover I’ve always been (apparently, I used to ask for a breakfast of carrots, celery, and ranch – who’d have guessed?!). So naturally I gravitated toward the salad bar and piled it high. The pasta salad became one of my favorites very quickly.

I haven’t been to Ruby Tuesdays in forever! The last memory I have of going there, I was pregnant with my daughter (which was 5 years ago). So, you can understand my excitement when I found this pasta salad EVEN BETTER than the one at the favored restaurant chain.


It’s a fantastic use of leftover ham, veggies sitting in the fridge, or those last few Tablespoons of Ranch at the bottom of your jar.

My kids were digging this pasta salad too, even the veggies (that they normally shy away from).


This salad is creamy, delightfully crunchy, and FRESH. Just look at all those flecks of fresh herbs from the homemade Ranch dressing – gorgeous!

Ranch Pasta Salad (THM S)

  • Servings: 6-8
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 8oz Dreamfields Pasta (any short cut variety, I used elbows), cooked (makes about 2 cups cooked pasta)
  • 1 1/2 c finely diced ham
  • 1/3 c frozen peas (don’t worry about thawing or cooking, they thaw very quickly)
  • 1/2 green bell pepper, finely diced
  • 2 Tbsp mayonnaise
  • 2-3 heaping Tbsp Homemade Ranch Dressing
  • salt and pepper


  1. Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour, and add more mayo and/or ranch if the salad gets too dry.
  2. Store refrigerated for up to 2 weeks.

Hot or Cold: Pea Soup

This is not your momma’s pea soup. This soup is bright, fresh, and insanely easy to put together.


Pea Soup (THM E)

  • 2 Tsp butter
  • 4 cups, or 2 large, leeks (white and light green parts only) sliced
  • 1 small red onion
  • 2 1-lb bags frozen peas
  • 1 large handful mint leaves
  • 1/2 c low fat or fat free sour cream
  • 1 bunch fresh chives, chopped
  • 4-5 cups chicken or vegetable stock

After slicing the leeks, add them to a large bowl of water to remove the grit. Separate the pieces with your fingers so that the grit falls to the bottom of the bowl. Remove the leeks with your hands, and pat them dry with a towel.


Melt the butter in a large pot over medium heat. Add the onion and leeks and cook for 5-7 minutes, or until softened. Add the stock, increase the heat to medium-high and bring to a boil. Add the peas and cook for 3 minutes. Remove from the heat and add the mint, salt and pepper.

Puree the soup in batches in a blender until smooth and add to a large bowl. When all the soup is pureed, stir in the sour cream and chives. Adjust for salt and pepper as needed.

Serve hot or cold, or with some toasted sourdough cubes. You can amp up the protein  with a side salad, half a sandwich, or some grilled chicken.

Also, this recipe makes a metric TON of soup. Plan on freezing some to serve hot in winter.

Homemade Applesauce and Vegetable Enchiladas

Homemade applesauce is great for many reasons, a few of them being: 1) It’s easy to make, 2) It’s cheap to make during apple season (which is almost here!), and 3) It’s great to use in baking to save calories and fat (why they aren’t calling apples a super food yet, I’ll never know).

I chose to make my own applesauce because I had 5 perfectly good apples sitting on my counter doing nothing and I wanted to do some baking that would involve applesauce I didn’t already have. You’d think applesauce is labor intensive (at least, I did), but honestly it only took me about 30 minutes with only 10 minutes of actual hands-on time. If you haven’t tried making your own applesauce, and it’s something your family loves, try doing it this apple season! Make an activity of it – go to the orchards, pick out a bunch of beautiful apples, and make them into sauce. (This always makes me think of the movie “Prancer” when the dad is cutting apples in the tree saying, “We’ll have apple pancakes, apple butter, apple sauce, etc.” And why not use apples when there’s a ton of them around?)

Homemade Applesauce

  • Any amount of sweet apples (Yes, you absolutely want sweet apples. If you try making sauce with Granny Smith or any other sour apples, you’ll have to add a lot of sugar to balance out the bitterness. Use sweet apples, and you don’t have to use sugar at all.)
  • 1 cup water
  • Cinnamon to taste (optional)

I started with my 5 apples, 4 Gala and 1 Red Delicious.

Wash your apples really well and slice them like you would for a snack, peels and all.

Throw them into a medium (or large, if you need it) sauce pan with about 1 inch of water.

Put the lid on, turn it on high until the mixture starts to boil. When it boils, take the lid off, give it a stir, and let it keep going on high until the apples are squishy and cooked down (about 20 minutes, and my water was totally evaporated). When they’re cooked through they’ll be brown, and squishy to the touch.

Take the apples off the heat, and allow them to cool. Transfer to food processor or high-powered blender and pulse until it becomes sauce.

You don’t need to add any sugar, but this would be the point to add cinnamon if you’re going to. I like plain, unsweetened applesauce so that was a step I didn’t take. For my 5 apples, I got about 2 cups of sauce out of it (not bad!). Keep it in an air-tight container in the fridge.

Vegetable Enchiladas

For the enchilada sauce:

  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 1 1/2 cups water
  • 1 Tsp ground cumin
  • 1/2 tsp onion powder
  • Salt and pepper to taste

For the enchiladas:

  • 1 box of chopped frozen spinach, thawed
  • 3 ears fresh corn
  • 1 14-oz can black beans, drained and rinsed
  • 1/2 tsp of Adobo seasoning
  • 1 pkg of tortillas, any variety (I used taco-sized whole wheat)
  • 1/2 cup Monterrey Jack cheese
  • Salt and pepper to taste

Start by making the enchilada sauce. Combine tomato paste, flour, cumin, and onion powder in a small sauce pot.

Whisk the mixture together until it’s combined, and cook for about 1-2 minutes on medium heat. (Take the step to cook it so that you don’t get a raw flour taste in your sauce).

Add the water, salt, and pepper and whisk to combine until it’s as smooth as you can get it (mine had a few lumps even though I was whisking like crazy.).  Let the mixture simmer on medium-low heat for about 8 minutes.

Turn the heat off, and let it sit until you form the enchiladas.

For the filling, I had fresh corn because it’s cheap and in-season. If corn’s not in season at the time you make this, 1 box of frozen is the next best option. If you don’t have it or it’s not on sale, use canned. I wanted a little charred flavor on my sweet corn, so I decided to throw it on my indoor grill. If you don’t want to grill it, boiling it is fine too.

If you decide to grill the corn, keep turning it until all sides are cooked and have turned deep yellow.

Once it’s cooked, take it off the grill and let it cool. Once it’s cooled, take a baking pan (I used the 13×9 I was about to use for the enchiladas) and turn a small bowl upside down inside it.

Place an ear of corn flat side down on top of the bowl.

Scrape down the sides of the corn, and they’ll all fall into your baking dish.

Once your corn is all scraped, add it to a small mixing bowl and prepare the rest of your filling.

For the frozen spinach, whether you thaw or microwave de-frost it, you must be sure to squeeze all the water out of it. You don’t want nasty spinach-water making your enchiladas soggy. I take my thawed spinach out of it’s box and put it onto a clean kitchen towel (a towel really is best, paper towels just won’t cut it for the amount of squeezing you’re about to do. Yes, the green comes out when you wash it.)

Fold the towel up around the spinach, twist and squeeze until there isn’t any water dripping from it. Twist, resqueeze, and squeeze the ball of spinach – this process took me about 6 or 7 minutes. Once the water’s out, you’ll have a spinach ball.

Break the ball up with your fingers and add it to the bowl with the corn, black beans, Adobo seasoning, and S/P. I love Adobo seasoning for all my Mexican fare meals – it adds the right amount of spice without being hot. If you don’t have it, that’s OK! You can also use a combination of cumin and ground oregano to get the same effect. Once you have your filling seasoned the way you like it, then it’s time to wrap-and-roll the enchiladas.

Line the bottom of your baking dish wish about 1 Tsp of oil (or spray) to keep your enchiladas from sticking. I also add a thin layer of enchilada sauce to the bottom of my pan.

Take a stack of your tortillas and put it onto a cutting board for rolling. Scoop about 1/2 cup of filling into the middle of each tortilla. (I use taco-sized tortillas because they are the perfect size for my dish, and there’s not a lot of extra tortilla without any filling.)

Wrap and roll your tortilla tightly around your filling, then place seam side down into your baking dish.

Repeat until your baking dish is filled with your rolled tortillas (6 filled mine up). Then cover your enchiladas with the remaining enchilada sauce (when it’s cool at this point, it will be a thick almost paste-like mixture. But don’t worry, the oven heats it up and it melts into a smoother sauce.).

Don’t top with cheese yet! Cover your dish with foil and bake it first. Otherwise, the cheese will stick to your foil and nobody likes that. Cover with foil and bake for about 20-30 minutes at 350. After the first bake, take it out, leave the foil off, and add your cheese. Bake it uncovered for about another 10 minutes, or until your cheese is hot and bubbly.


Enjoy the enchilada goodness in your belly! This recipe is great for a family, and it’s a fabulous freezer meal if you don’t want to use it right away. It’s flavorful, but it’s not too spicy for the kids – and trust me, you won’t miss the meat! Plus, you won’t have to feel guilty about eating that second and third enchilada.