Refreshing Cucumber Lemonade (Sugar Free, THM FP)

This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!

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Perfect Basil Pesto (THM S)

Wondering what to do with that beautiful, blooming (overflowing?) basil? Pesto is one of my favorite ways to preserve fresh basil. It uses a TON of fresh basil at once, and pesto can be used in a myriad of ways.

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Southwestern Rice & Bean Salad (THM E)

I started making this salad when my husband and I went vegan a few years ago, and all but forgot about it until recently.  It’s a summer favorite because it can be enjoyed warm or cold, and it requires minimal cooking.

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This salad is mostly raw/no-cook – the only component that requires cooking is the rice. You can use leftover brown rice, or you can cook it fresh. I prefer to cook the rice fresh, because I think the lime flavor soaks best into warm rice as opposed to chilled.

I start by chopping the peppers and onion, and placing it into the bottom of a large mixing bowl.

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I use about 1/3 of a red onion, because I find the flavor to be strong after a while. If you dig raw red onion, you can definitely put more in there.

I enjoy colors, so I use half a red bell and half an orange bell with 1 small finely diced jalapeño (seeds and ribs removed). The jalapeño  does not add a lot of heat – it’s very mild and my kids enjoyed this salad a number of times without being bothered by it.

Once your veggies are chopped, add them into your big bowl and sprinkle with salt and pepper.

Drain and rinse the kidney beans and black beans while the rice cooks. If you enjoy other types of beans (like pinto beans or white beans) you can sub those instead. It’s all about ease!

When the rice is cooked and cooled slightly (not piping hot, but not completely cool) add it right on top of the chopped veggies and squeeze the lime juice over the rice. The rice being warm helps it to absorb the lime flavor easily, and it slightly cooks the veggies. Give it a stir, then add the beans, a big handful  of chopped fresh cilantro, and a little extra S&P.

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And there you have it! A fresh, colorful salad packed with fiber and protein to go with any lean meat or fish.

I love this salad with some grilled chicken – shrimp, cod, or halibut would be fantastic mains as well.

This salad is fit for a big crowd, or as a make-ahead side to go with your E meals all week long.

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!

Southwestern Rice & Bean Salad (THM E)

  • Servings: 8-10
  • Time: 20 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/3 medium red onion, finely diced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1 small jalapeño, minced (seeds and ribs removed for a mild heat)
  • juice of 2 limes
  • 1 1/2 c cooked brown rice
  • 15oz can black beans, drained and rinsed
  • 15oz can kidney beans or pinto beans, drained and rinsed
  • 1 big handful of fresh chopped cilantro
  • salt and pepper

Directions

  1. Begin cooking the brown rice.
  2. Add the peppers and onion to the bottom of a large mixing bowl, and season with salt and pepper.
  3. When the rice is cooked and warm, add it on top of the vegetables and squeeze the lime juice over top. Give it a big toss.
  4. Add the drained and rinsed beans, cilantro, and a little more S&P then toss again.
  5. Serve at room temperature or chilled alongside any lean protein. Store in the fridge for up to one week.

Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

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Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

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It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

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!

Greek Tzatziki (THM FP)

  • Servings: Makes 1/2 cups
  • Time: 5 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients



– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
  2. Store in the fridge for up to 1 week.

Creamy Cauli Grits (THM S)

Let me tell you about one of my new favorite sides – cauliflower grits!

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Cauliflower is a super food that can take on many roles – mashed cauliflower, roasted cauliflower, cauliflower steaks, and dairy free Alfredo sauce, just to name a few.

I’ve tried these grits a few times, but this recipe really hit it out of the park. They were creamy, flavorful, and a perfect breakfast or dinner pairing. This recipe actually went with my Southern-Style Shrimp and Grits, but I also ate the leftovers as a lovely breakfast side a few days later.

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The best part is that these come together in under 10 minutes, and all you need is a microwave and a food processor.

Start by roughly chopping a small head of raw cauliflower. Toss it all into your food processor, and pulse until it’s finely minced. [Do not rinse out the raw cauli bits after pulsing. It helps add texture to your grits, so leave ’em.

Place the minced cauliflower into a microwave-safe bowl and cover with heat-safe plastic wrap. No water, nothing added to the cauliflower – just cover it. Throw it into the microwave on high for 6-7 minutes. My microwave is aging, so it generally takes longer whereas newer microwaves will take less time to cook the cauliflower. It won’t be completely soft – it will still have an al dente “bite” to it, but that’s what you want!

Carefully peel back the plastic, then place the (hot!) cauliflower back into your food processor (with the raw bits), add the butter, nutritional yeast, cream cheese, cheddar cheese, a few shakes of hot sauce, and the cream/half and half. Pulse a few more times until the grits are creamy and all the ingredients are incorporated. Season liberally with salt and pepper, and serve right away.

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You won’t believe how easy it is to make these cauli grits. It’s one of those low-maintenance sides you can throw together in minutes while your main dish simmers.

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And can we talk about TASTY?! The texture alone was just dreamy. You hear cauli grits and think, “OK, just more cauliflower mush.” NOPE. They have texture and depth of flavor – you get a little heat from the hot pepper sauce and creaminess from the butter, cream cheese, and sharp cheddar – it’s the perfect balance.

Try these with your low carb breakfast or for dinner (Shrimp and Grits, HAY). They’re perfect any time!

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!

Creamy Cauli Grits (THM S)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 small head of cauliflower, roughly chopped
  • 1/3 c grated sharp cheddar cheese (bagged or fresh grated is fine)
  • 3 Tbsp nutritional yeast
  • 2oz cream cheese
  • 3 Tbsp unsalted butter
  • 2-3 Tbsp heavy cream or half and half
  • 8-10 dashes hot sauce
  • salt and pepper

Directions

  1. Add the raw cauliflower to a food processor and pulse until finely minced.
  2. Place into a microwave-safe bowl, cover with plastic wrap, and microwave on high for 7-8 minutes. (Newer microwaves start on the lower time. Don’t rinse the raw bits of cauliflower out of your food processor.)
  3. Carefully remove the plastic and place the hot cauliflower back into the food processor.
  4. Add the remaining ingredients and pulse to combine. Taste for seasoning, and adjust as needed. Serve immediately.

Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

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!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Mediterranean Stuffed Mushrooms (THM FP/S)

This warm weather down in Georgia has me cooking up all of the fresh veggies and flavors of summer. These stuffed mushrooms are a tasty side for the family or an impressive appetizer for a whole party.

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These stuffed mushrooms are so easy and flavorful, it’s going to blow your mind.

Start by mincing the tomato, shallot, garlic, and parsley. Season the vegetable mix with the juice of half a lemon, salt and pepper.

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For more of a FP side, add just 1 Tbsp of crumbled feta. For an S, add 2 Tbsp of feta.

Remove the stems of your mushrooms and place them cap-side down on a baking sheet.

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Fill each cap with about a teaspoon of filling. Some will be more or less, based on their size – just pack as much in there as you can, and fill them to the top of the cap.

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Bake at 350 for about 30 minutes. The mushrooms will be softened, but still able to hold their shape.

While they’re still hot, sprinkle with a little bit of parmesan and serve immediately.

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The mushrooms are hearty, while the filling is delicate, zesty, and light.

These are perfect to go alongside some grilled protein, or as a fresh appetizer for a holiday party.

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!

Mediterranean Stuffed Mushrooms (THM FP/S)

  • Servings: Multiple
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 16oz whole cremini mushrooms
  • 1 Roma tomato, seeded and finely diced
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • juice of 1/2 lemon
  • 1 1/2 Tbsp fresh parsley
  • 1-2 Tbsp crumbled feta* (See Notes)
  • salt and pepper
  • Optional garnish: more fresh parsley, grated parmesan

Directions

  1. Preheat oven to 350.
  2. In a small bowl, combine the tomatoes, shallot, garlic, parsley, lemon, and feta. Season with salt and pepper.
  3. Gently remove the stems from each mushroom, and place them cap-side down on a large baking sheet.
  4. Fill each cap with about a teaspoon of filling. Fill each cap to the brim, as the mushrooms and filling will cook down slightly.
  5. Bake at 350 for about 30 minutes. The mushrooms should be softened, but still able to hold their shape.
  6. While they’re still warm, sprinkle with Parmesan, if using. Serve immediately.
  7. *NOTES: For a FP, use just 1 Tbsp of feta. For an S, use 2 Tbsp.

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.

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!

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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.

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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).

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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.

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

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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.

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It’s so gorgeous, I can’t stand it!

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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!

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Low Carb Strawberry Cobbler (THM S)

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


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  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 Blender 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!

This homemade ranch dressing is so easy to make, you’ll never want to buy bottled again!
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What if I told you homemade ranch was just a turn of your blender away? Well, brace yourselves, because it’s true!

This ranch batch blended beautifully in my Ninja blender, and it only took a few minutes.

This recipe makes about 1 1/2 cups of salad dressing, however you can stretch it a little further. My dressing tends to thicken after refrigeration, and the flavor will intensify, so you can thin it out with a little half and half, almond milk, or water if you prefer.

My kids love this dressing with literally anything – cut veggies, salad (yes, they eat salad ^_^), nuggets, pizza, you name it. I love this dressing because I get to control the quality of ingredients, and because it tastes incredible. [Seriously, it’s better than those $5 bottles of organic dressing at the grocery store. AND IT DOESN’T COST YOU $5 A BATCH.]

Blender Ranch Dressing (THM S)

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c sour cream (full fat is fine. I used reduced fat, because it had slightly fewer carbs than full fat)
  • 1/2 small bunch fresh parsley
  • 1/2 small bunch fresh chives, roughly chopped
  • 1/4 c fresh dill
  • 2 small cloves garlic, roughly chopped
  • 2 tsp white balsamic vinegar
  • 5 dashes hot sauce
  • salt and pepper
  • half and half or plain, unsweetened almond milk to thin, optional

Directions

  1. Place all ingredients into a high-powered blender and blend well. Adjust the seasoning as needed, and thin with half and half or almond milk if desired.
  2. Place into a pint mason jar and refrigerate for at least 2 hours before use. Keeps in the fridge for up to 2 weeks.