Sweet & Spicy Paleo Barbecue 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!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.

Gluten/Sugar Free Graham Cracker Crust (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 crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.

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Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.

I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.

First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)

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Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.

The crust will be somewhat wet, but still have a degree of crumbly texture to it.

Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.

After pressing the crust into the pan, chill for about an hour  before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.

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That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.

Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)

No Bake Graham Cracker Pie Crust (THM S)

  • Servings: Make 1 9-in tart crust
  • Time: Hands on time, 7 minutes; Set time, 1 hour
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients except for the melted butter in a small bowl.
  2. Drizzle in the melted butter until the crust begins to stick together in large chunks.
  3. Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.

Single Serve Matcha Latte (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!

Matcha is one of my favorite, refreshing flavors. It’s also a power-packed superfood! Matcha contains vitamins, antioxidants, is naturally detoxifying, and boosts metabolism. Hot or cold, a good matcha latte at the start of your day is sure to please.

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Matcha gives you that morning (hot or cold) caffeine boost needed to jump start  your day, and this FP latte goes with any meal.

I used to love the matcha latte at Starbuck’s, but I think I love this at-home version even more. Plus, it takes less than 10 minutes to make (which is definitely less than the wait time at a busy coffee shop).

Matcha powder is incredibly versatile. You can use it for baking, smoothies, and even ice cream.

Simply place all of the ingredients into a high-powered blender – I love my Ninja single cups for this, because it’s fast and effective. Serve over ice (or blend with ice for a frappé) and enjoy!

Matcha Latte (THM FP)

  • Servings: Single 16oz
  • Time: 7 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a high-powered blender and blend well. Serve over ice and enjoy immediately.

5-Ingredient Easy Strawberry 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!

This strawberry sauce is not only easy to make, it’s versatile. I’ve used this sauce on top of PB&J pancakes, ice cream, AND I also used it in my upcoming recipes – a no-bake pie and strawberry cupcakes.

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My family and I went strawberry picking over the weekend, and we picked 3 gallons of strawberries. 3. GALLONS. I started dreaming up all the strawberry things I could make with all these beautiful, fresh berries: cupcakes, ice cream, pie, cobbler.

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Everyone I asked was saying, “Freeze them!” However, I had JUST gotten my big Costco bag of strawberries a week prior, and I have no room in my freezer right now, so that idea was a no-go. Then I had the idea for this strawberry sauce – something that can easily blend into other recipes, and still preserve the strawberries.

The crowning glory was this used a lot of strawberries at once, and took just a little bit of effort.

In a medium sauce pot, combine the cut strawberries, lemon zest and juice, a pinch of salt, and Pyure or THM Gentle Sweet. I like using lemon with the strawberries because the tart lemon helps break up the sweetness of the berries.

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After a few minutes on the heat, the strawberries start to release their juice. The more they cook down, the more juice they release.

When you have an equal amount of juice to berries, sprinkle on the xanthan gum and whisk. Whisking helps to combine the xanthan gum with the strawberry juice, and break up the berries.

Continue cooking on low heat, whisking occasionally until it’s the thickness you desire. When you’re done, it should look similar to this.

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You can add a few drops of liquid stevia at the end, if it’s needed, but I found this sauce perfectly sweet.

Spoon the sauce into a pint mason jar and keep in the refrigerator for immediate use, or freeze for later.

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Like I said, this sauce wears many hats – it can be a condiment, a filling, or give your baked goods a berry good boost (see what I did there ^_~).

We had a blast picking these strawberries, and we’ll be enjoying them for weeks to come. If you have a strawberry farm near you, get out there and get picking!

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Strawberry Sauce (THM FP)

  • Servings: Makes about 1 pint of sauce
  • Time: 25 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine the berries, lemon zest and juice, salt, and sweetener in a medium sauce pot of medium-low heat. Keep stirring while the berries heat up and release their juice.
  2. When the berries release a good amount of their juice, whisk in the xanthan gum. Continue cooking on low, whisking occasionally until the sauce reaches your desired consistency.
  3. Remove from the heat and cool before adding to your storage container. Refrigerate for immediate use, or freeze for later.

Quick and Easy Shallot Gravy (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This quick gravy has easily become a dinner staple in my house. It’s just as easy to make a big batch for a holiday meal as it is to do 4 servings on a weeknight, and it takes just 5 simple ingredients.

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I love this recipe because literally anyone can do this. It doesn’t take a ton of time or skill, and the flavor is always on point. Plus, it can go with ANY meal – who can be mad about that?

This sauce is wonderful with chicken, pork chops or tenderloin, and would even be great over steak.

In my 5-ingredient count, I do not count butter or salt and pepper, as those are pantry items. I do have a few additional flavor options to add freshness and depth, but they aren’t a necessity.

Start by gently sautéing the garlic and shallots together in 1 Tbsp of unsalted butter or coconut oil. Do this on low heat so that the garlic doesn’t burn, and you will only sauté for 2-3 minutes.

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Really, who doesn’t love the smell of garlic and shallots cooking away? It’s one of my favorite things. If someone made a candle with that scent, I would be all over it.

Next, add the broth and turn up the heat just a smidge.

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Add in the gluten free Worcestershire sauce . This is mainly for salt and to help “brown” the gravy. You could also sub with liquid aminos. Also add the dijon mustard here, if using. I usually add a teaspoon of dijon to my gravy, but this time I didn’t because I was out. Still tasted great, so don’t go out of your way if it’s not a pantry item for you. Sprinkle on the xanthan gum and whisk. Not much xanthan gum is used here, because it thickens up more with heat and whisking – all it needs is a little time. Don’t be too heavy-handed with it because it will get gummy. Just be patient and whisk.

The mixture will simmer for about 5 minutes and reduce slightly. Keep whisking every other minute until you get the thickness you desire.

Take it off the heat, add the parsley, if you’re using it and serve.

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It’s the perfect, light complement to any meal.

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For a filling Light S meal, try this with my Easy FP Grilled Asparagus.

Quick Shallot Gravy (THM FP)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 Tbsp unsalted butter or coconut oil
  • 1 1/2 c fat free chicken or vegetable broth (low sodium)
  • 1 tsp gluten free Worcestershire sauce
  • 1 tsp dijon mustard, optional
  • 1/8 tsp xanthan gum
  • salt and pepper
  • 2 Tbsp fresh chopped parsley, optional

Directions

  1. Heat up a large skillet with the butter on low heat. Add the shallots and garlic and sauté for 2-3 minutes.
  2. Add the chicken broth and turn up the heat to medium-low. Add the Worcestershire sauce, dijon (if using), and xanthan gum.
  3. Simmer on medium for about 5-7 minutes, whisking every other minute until it’s slightly thickened.
  4. Remove from the heat and add the parsley, if using. Serve immediately.

Easy Grilled Asparagus (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!

I love no-fuss sides that add a fresh complement to any meal – this easy grilled asparagus is definitely one of them.

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Asparagus on the grill can be a little frustrating. You don’t want the thicker bottoms to be too raw, and if you cook them longer the tops may burn – UGH. Well, this method will give you perfectly tender, slightly smoky asparagus every time. The best part? You only need 3 ingredients!

Let’s start with the star of this side – the asparagus. When you buy fresh asparagus at the store, make sure you use it within about 2-3 days of purchase. The easiest way to cut off the fibrous stumps is to leave the bottom rubber band on, and cut the whole bunch at once right above that band (about 1-1 1/2 in. from the bottom).

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Next, you’re going to quickly blanch the asparagus. Don’t be scared – all blanching means is that you’re going to cook it for a short amount of time, and then shock it really fast to stop the cooking. This ensures that your asparagus will be perfectly al dente all the way through.

You’ll get a pot going with a few inches of water and a big pinch of salt. Doesn’t have to be a lot of water, just enough to submerge the asparagus. Also, make sure that your pot is wide enough to fit the asparagus laying horizontally. While the water comes to a boil, get your shock bowl ready with ice water.

When it boils, drop the asparagus and cook it for 3 minutes (time it!). If you have some asparagus that’s on the thicker side, cook it for 4 minutes.

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At the end of 3 minutes, use a wire spider to remove the asparagus from the boiling water, and place it immediately into the prepared ice bath. Let it hang out there for about a minute.

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This method keeps your asparagus vibrant green, while also getting it cooked.

Next, heat up a cast iron grill with a spritz of coconut oil spray. Remove the asparagus to a paper towel to dry off the excess water, then place it onto the hot grill.

It doesn’t need much cooking, just until it has some grill marks on each side (you don’t want it looking like a limp noodle though).

Take it off the grill, place it onto a plate, and lightly season with salt and pepper.

Lightly zest a lemon. I like using this easy grip zester because it gives the long, pretty curls of zest. If all you have is a regular microplane or zester, that’s fine too.

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Throw some of that zest right over the warm asparagus, and finish with a light sprinkle of Parmesan or Pecorino Romano cheese. Of course, if you’re paleo or dairy free, just leave the cheese off.

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This is a light, zesty, fresh (and fast!) vegetable side that can literally go with anything. My husband’s favorite side is asparagus, and he raved about how perfectly cooked this was. He even ate the asparagus bottoms, whereas he’s normally a strict upper-half-only guy.

Easy Grilled Asparagus (THM FP)

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 bunch fresh asparagus
  • zest of 1 lemon
  • light sprinkle of Parmesan or Pecorino Romano cheese, optional
  • salt and pepper
  • coconut oil spray

Directions

  1. Bring a pot with salted water up to a boil. Also prepare a large bowl with ice water off to the side.
  2. Boil the asparagus for exactly 3 minutes, remove with a wire spider, and place directly into a prepared ice bath. Leave the asparagus in the ice bath for about 1 minute. Remove and pat dry.
  3. Heat a grill pan with a spritz of coconut oil. Place the asparagus onto the hot grill and grill it for about 2 minutes.
  4. Place the grilled asparagus onto a plate. Season lightly with salt and pepper, lemon zest, and a sprinkle of cheese.

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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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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Copycat Chipotle Cilantro-Lime Brown Rice (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’m about to throw down an easy, zesty side for your E meals.

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First, a few tips for cooking your rice to perfection every time.

My favorite rice to use for E meals is brown jasmine rice. Yes, it takes a little longer to cook, but it has fantastic flavor and holds its shape well.

I always start by sautéing my rice in a little coconut oil. This gives your rice a little *bite* and prevents it from becoming mushy after cooking. Just sauté the dry rice in a little bit of butter or coconut oil (about 1/2 tsp) on medium-low heat until it starts to change color.

My second best tip is to add flavor to your rice by using broth as your cooking liquid. My favorite to use is chicken broth, but any kind will do so long as it’s low (or no) fat. Even using half broth and half water still adds a ton of flavor to your rice. Nobody likes bland rice, so don’t be afraid to give it a little somethin’-somethin’.

Last, and this is pretty important, do not stir the rice after you add the liquid. Stirring the rice activates the starches (a la risotto), and you’ll end up with soupy instead of fluffy rice. Also, try not to peek on the rice while it cooks.

If your pans have glass tops, it’s very easy to see the rice without having to lift the lid. I hardly ever time my rice, because I always go by the liquid bubbling around the rice. If I can still see bubbles, I keep cooking. No bubbles, turn the heat off and let it sit on the hot eye for about 7-10 minutes so that the remaining liquid has a chance to absorb.

If your pans have opaque tops, then by all means time your rice and lift when necessary towards the end – but no stirring!

Once your rice has cooked and stood with the heat off for at least 10 minutes, add the juice of half a lime and a big handful of fresh chopped cilantro. You want to do this while the rice is still warm so that the juice seeps into the rice grains, but it’s not piping hot to where it’ll turn your cilantro brown.

My favorite tool for getting the most juice out of your limes is to use a hand-held lime squeezer. It helps get the most juice out of your limes and keeps the seeds from jumping into your food.

I told you it was easy! Just 5 ingredients and you’re on your way to a zesty Southwestern side dish for any E meal.

Cilantro-Lime Rice (THM E)

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 c brown jasmine rice
  • 3 cups broth (any low or not fat variety) or a mix of half broth and half water
  • 1/2 tsp coconut oil
  • juice of 1/2 a lime
  • big handful of chopped fresh cilantro
  • pinch of salt

Directions

  1. Melt the coconut oil in a medium sauce pan over medium-low heat. Add the uncooked rice and saute until the rice starts to brown (about 5 minutes).
  2. Add the cooking liquid and salt, then cover. Bring to a low boil, then reduce to a rapid simmer for about 20-25 minutes. You should not see bubbles or any liquid around the rice when it’s done.
  3. Turn the heat off and let it sit for about 10 minutes, so the remaining liquid has a chance to absorb.
  4. Uncover, add the lime juice and cilantro, and fluff with a fork. Serve immediately or refrigerate for later use.

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.

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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.

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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.

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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.

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

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

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

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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.

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