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
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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.

Salmon Niçoise Salad (THM Deep S)

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Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.

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Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!

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I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.

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That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

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

Ingredients

  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

Low Carb Salmon en Papillote (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 is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).

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“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).

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Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.

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Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.

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The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.

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Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.

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My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper

Directions

  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

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
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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.

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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Creamy Jalapeño Ranch Sauce (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!

If you are lucky enough to have a Chuy’s Tex-Mex restaurant near you, then I bet you already know the sauce I’m talking about. We discovered Chuy’s over the summer, and now my daughter begs to go there at least once a week. We try to appease her by going once or twice a week.

On to the legendary Creamy Jalapeño Sauce. At Chuy’s, you can put this sauce on anything you want – tacos, enchiladas, nachos, chile rellenos, and even dips your chips in it. It’s ah-mazing. It has a hint of ranch flavor, a ton of freshness, and just a little *bite* of fresh jalapeño.

After I made some wildly successful Homemade Buttermilk Ranch, I decided to build on that recipe to replicate copycat Chuy’s Creamy Jalapeño Sauce.

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What’s wonderful about this recipe is that it takes maybe five minutes to put together. You throw all of the ingredients into a food processor or high-powered blender and whip together until everything looks uniform. Then taste, taste, taste! Add more flavor as you wish – more dill, more cilantro, salt, pepper, etc. Make it your own! What you end up with is a fresh, creamy, slightly spicy sauce.

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A few tips…

*Grate or finely mince the garlic prior to blending it. Garlic can be tough for blenders and processors to get to, because it’s already small so it will get “chunked” instead of blended.

*Finely chop the jalapeño prior to blending it as well. Again, just helps ensure that you won’t end up with chunks of jalapeño. If you would like tips on how to take the seeds and ribs out without setting your hands on fire with pepper juice, check out my how-to here.

As with any homemade dressing/sauce, the flavor will intensify over time. It’s best to stir it before each use.

Use this fabulous sauce on your salads, tacos, enchiladas, as dip for crudités, or anything else your heart desires.

Creamy Jalapeño Ranch Sauce

  • Servings: Multiple
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c mayonnaise
  • 1/2 c reduced fat sour cream
  • 1 large handful fresh cilantro
  • 1/2 fresh jalapeño, seeded and finely chopped
  • 3 Tbsp fresh parsley
  • 3 Tbsp fresh chives
  • 1 large clove garlic
  • 1 tsp white balsamic vinegar
  • 1 tsp gluten free Worcestershire sauce
  • 1 small sprig fresh dill, or 1/2 tsp dried dill, fronds removed and roughly chopped
  • salt and pepper
  • half and half to thin out as needed

Directions

  1. Place all ingredients into a high-powered mixer or food processor and blend well.
  2. Adjust seasoning as needed. Store in an airtight container in the fridge for up to 2 weeks.

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
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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.

Low Carb Chunky No-Tato Soup (THM S)

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There is nothing more comforting in these cold Winter months than a big bowl of soup. And who doesn’t love a good loaded “potato” fake-out?

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This soup comes together in one pot, however you will need a blender or food processor to get it nice and smooth.

The base of this soup is cauliflower. What I love about cauliflower is that it’s basically a blank canvas – it’s very versatile and you can make the flavor whatever your heart desires. I added some extra flavor by putting some onions, celery, and garlic into the broth with the cauliflower.

All of those soften together in a large Dutch oven. Rapidly simmer all the vegetables together in chicken (or vegetable) broth for about 12-14 minutes, or until everything is super soft.

While that’s happening, peel and dice a small bunch of radishes. [I know, peeling radishes is totally a pain in the rear. Trust me, if you don’t want those things turning pink, just peel.]  Boil them in some salted water for about 8-10 minutes until fork tender. Drain when finished

If you want to use some cooked bacon as a topper, you can use some leftover from the morning or you can cook some fresh in a separate pan.

Puree the vegetables and broth together until smooth, and place it back into the warm pot. Add the nutritional yeast, cream, and seasoning.

Turn off the heat, add some fresh chives and the cooked diced radishes, then serve.

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As far as toppings go, use whatever you like for a loaded baked potato – sour cream, chives, cheese, bacon, etc. I used smoked gruyère cheese, bacon, and chives. Gruyère is a rich, soft cheese you typically see atop French onion soup. I had some left over I was also using for biscuits that night, so feel free to use whatever you like – blue cheese, cheddar, mozzarella, pepper jack.

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This soup was DELICIOUS. Comforting, creamy, and satisfying. The bacon and smoked cheese added a little salty bite, while chives brought some freshness to the soup. My kids gobbled it down, and my cauliflower-skeptic husband scarfed down not one but TWO bowls of it. HA.

I’ll call that a win!

Chunky No-Tato Soup (THM S)

  • Servings: 6-8
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large head cauliflower, roughly chopped
  • 1/2 large red onion, diced
  • 1 clove garlic, diced
  • 3 stalks celery with leafy parts, diced
  • 1 32oz container broth (chicken or vegetable)
  • 1 small bunch of radishes, peeled and diced
  • 1 c water
  • 1 c cream
  • 1 Tbsp unsalted butter
  • 1 Tbsp nutritional yeast
  • seasoning blend to taste (salt, pepper, onion powder, garlic powder, ground celery root, parsley)
  • 3 Tbsp fresh chives, chopped
  • Toppings of choice:
  • cooked bacon
  • cheese (cheddar, blue, pepper jack, parmesan, gruyère, etc.)
  • additional chives
  • sour cream

Directions

  1. Melt the butter in a large Dutch oven. Add the cauliflower, onion, garlic, celery, salt and pepper. Saute over medium-low heat until the onions start to develop some color, about 5-7 minutes.
  2. Add the broth and water, cover, bring to a rapid simmer, and continue rapidly simmering covered for 12-14 minutes until vegetables are fully cooked and very soft.
  3. While that’s happening, bring the radishes to boil in a small pot of lightly salted water. Boil them for 8-10 minutes, or until fork tender. Drain and set aside.
  4. When the cauliflower is fully cooked, puree the mixture in one or multiple batches in a high-powdered blender or food processor until smooth.
  5. Add the puree back to the Dutch oven and turn the heat down to low. Add the cream, nutritional yeast, cooked radishes, and any additional seasoning.
  6. Turn off the heat, add the chives, and serve.

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
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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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