Field Berry Oatmeal | THM: E

As a kid, I loved Quaker packets of instant oatmeal for breakfast. This Field Berry Oatmeal is the latest of my favorite packet flavors to be converted into a Trim Healthy Mama compatible recipe (see the end of this post for a list of them all!); it’s full of healthy carbs and boasts a good bit of lean protein for sustainability. You’re not going to feel hungry too soon after enjoying this E for breakfast!

We’ve been picking wild black raspberries in abundance for the last few weeks, so they were my first choice to use in this recipe, but you could use any berry. I think blueberries would be especially amazing since heating them up enhances their sweetness!

You don’t need any special ingredients to make this frugal bowl of Field Berry Oatmeal. I’ve listed a tablespoon of collagen for extra protein, but you can leave it out and stir in some 0% fat Greek yogurt or low-fat cottage cheese instead, if you prefer.

If you leave off the tablespoon of half & half (only 1.5 grams of fat, so it easily fits within the guidelines for an E meal), and use gluten-free oats, this breakfast is also gluten-free and dairy-free!

Yield: 1 serving

Field Berry Oatmeal | THM: E

Field Berry Oatmeal | THM: E

A high-protein, low-fat, Trim Healthy Mama-friendly alternative to instant packets of Field Berry Oatmeal! It's like having dessert for breakfast. A THM E.

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients

  • 1/2 cup old fashioned oats
  • 1 cup unsweetened almond or cashew milk
  • 1-2 tbsp xylitol (OR 1/2-1 Tbsp Gentle Sweet)
  • 3/4 cup berries (I used wild blackberries, but any kind will do)
  • 1 Tbsp collagen*
  • 1/2 tsp pure vanilla extract
  • pinch of mineral salt
  • 1 Tbsp half & half
  • fresh berries for garnish

Instructions

  1. Put all ingredients except half & half and garnishing berries in a saucepan. Bring to a boil over medium heat, stirring often. Boil for 3 minutes. Remove from heat, cover, and let stand for 2 minutes. Pour into a bowl. Pour half & half and fresh berries on top. Enjoy immediately.

Notes

You can use any plan-approved sweetener in this recipe to taste.

Fresh or frozen berries may be used in any amount since this is an E breakfast.

*Collagen is optional, but gives this breakfast a great boost of protein. You may wish to add 0% fat Greek yogurt or low fat cottage cheese instead.

Love oatmeal as much as I do? Here are some of my other favorite E breakfasts to try!

Peaches And Cream Oatmeal (E) 

Overnight PB & J Oatmeal (E)

Chocolate Peanut Butter Cookie Oatmeal  (E)

Apple Pie Oatmeal (E)

Low-Carb Custard Sauce | THM: S

Low-carb custard sauce is the perfect alternative to whipped cream or Greek yogurt when you need a protein source for a berry-filled snack or dessert. Gluten-free and a Trim Healthy Mama S, this low-carb custard sauce also makes a wonderful filling for on-plan S or FP crepes, waffles, pancakes, and trifles. Personally, I like freshly sliced strawberries or raspberries layered with the custard sauce in a jar the best. A wonderfully quick, easy, and delicious snack if you keep the custard on hand in the fridge (it keeps well for several days in a sealed jar).

You don’t need any special ingredients for this sauce. It’s made from just whipping cream, egg yolks, sweetener (I used xylitol, but you can use half the amount in Gentle Sweet), and vanilla extract. You don’t even need xanthum gum or glucci to thicken it up; the yolks do that all on their own during refrigeration.

I didn’t strain my custard (ain’t nobody got time for that!), but if you’d like your sauce to be impeccably smooth, you can wring it through a cheesecloth before refrigeration.

Yield: 1 1/2 cups

Low-Carb Custard Sauce| THM: S

Low-Carb Custard Sauce| THM: S
Prep Time 20 minutes
Additional Time 2 hours 40 minutes
Total Time 3 hours

Ingredients

  • 1 1/2 cups whipping cream
  • 3 egg yolks
  • 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
  • 1 tsp vanilla extract

Instructions

  1. To make the custard, pour whipping cream in saucepan and bring to a simmer. In a metal bowl, whisk yolks and sweetener together. Gradually whisk into the hot cream and sit continually over medium heat until custard thickens (about 5 minutes). Whisk in vanilla extract and remove from heat. Cover and refrigerate custard for 3 hours until cool (can be made a day or two ahead of time). The custard will continue to thicken as it cools.

Notes

Delicious with berries, as a filling in crepes and trifles, or as a topping for waffles and pancakes!

White Layer Mousse Cake | THM: S

This white layer mousse cake is the perfect way to use frozen Summer berries! A THM S, you can choose from blueberries, strawberries, raspberries, blackberries – or even a mix! – to easily change the flavors and colors of the light and fluffy mousse filling.

The cake layers of this dessert are phenomenal on their own. If you’re short on time, you could just bake the cake and serve it with fresh berries and cream. It’s kind of a cross between a sponge cake and a pound cake.

Pysllium powder is the only “special” ingredient in this dessert, but I decided to use it because it’s something my local grocery store carries now. You probably have all the other pantry staples on hand: almond flour, coconut flour, vanilla extract, gelatin (Just Gelatin, Great Lakes, or Knox will work), baking powder, and sweetener (I used xylitol as usual, but you could use half the amount in Gentle Sweet).

Yield: 18

White Layer Berry Mousse Cake | THM: S

White Layer Berry Mousse Cake | THM: S

This elegant THM S white layer cake is a phenomenal way to enjoy in-season summer berries! A perfect cake for birthdays or serving a crowd.

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 1 hour 50 minutes
Total Time 3 hours

Ingredients

  • CAKE:
  • 1/2 cup butter
  • 5 eggs
  • 1 cup sour cream
  • 4 Tbsp xylitol
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 Tbsp psyllium husk powder
  • 2 tsp baking powder
  • MOUSSE
  • 1 Tbsp gelatin
  • 2 cups berries, frozen (I used raspberries)
  • 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
  • 4 oz. cream cheese softened
  • 1 cup whipping cream
  • GARNISH
  • 1 cup whipping cream,
  • 2 Tbsp xylitol

Instructions

  1. Preheat oven to 350. Line 9" baking pan with parchment paper. Melt butter and let it cool.
  2. Beat eggs for 5-6 minutes until very light and fluffy. Add in the cooled butter and sour cream. Mix thoroughly.
  3. In a separate bowl, stir dry ingredients together. Add to wet ingredients and stir until just combined. Pour batter into the pan and bake at 350 for 35-40 minutes, or until a toothpick comes out clean. Let cake cool completely while you prepare the filling.
  4. To make the mousse filling, bring berries and water to a boil in a saucepan until they become liquid. In the meantime, soften gelatin in another dish by pouring 1/4 cup of water over the top of the powder. Set aside.
  5. Remove berries from heat and press through a fine sieve or cheesecloth. Blend half the berry juice together with the cream cheese and xylitol. Return the remaining berry juice in the saucepan to stove and stir in the softened gelatin until completely dissolved. Stir into cream cheese mixture. Beat whipping cream in a separate bowl and fold into berry mixture. Chill in the fridge for an hour to set completely.
  6. To assemble the dessert, slice cake into 2 layers, horizontally. Place the first layer on a serving plate. Carefully spread 1/2 the mousse. Add the second cake layer. Spread on remaining mousse. Beat whipping cream and xylitol together, pipe or spread onto sides of the cake, and refrigerate overnight. Optional: decorate with berries before serving.

Notes

If you don't have the time to make the mousse filling, the cake layer is delicious on its own served with berries and whipped cream!

34 Trim Healthy Mama Strawberry Recipes

Strawberries are a favorite fruit for many Trim Healthy Mamas! Since they contain no fat and have very few carbs, they are considered to be a Fuel Pull, which means you can use them in both S and E meals. They are full of antioxidants, Vitamin C, and can reduce bad cholesterol and inflammation, so eat up and enjoy these 34 Trim Healthy Mama Strawberry Recipes!

It will be several months still before strawberry season arrives in our neck of the woods, but last week I noticed on Instagram that my dear South Carolina friends were already picking theirs (say what?!)! So, with the help of my Trim Healthy Blogging friends, I’ve put together a round-up of our favorite S, E, and FP recipes featuring the sweet little berry. Southerners, bless their hearts, can enjoy making all these lovely shortcakes, muffins, salads, drinks, and vinaigrette now with in-season strawbs, while Northern folks like me pin and pine for June/July. Not jealous at all. Not even a little.

P.S. Strawberries make a great snack! You don’t need even to follow a recipe at all if; just remember to enjoy some protein with your berries to keep you feeling full until your next meal. My favorite on-plan protein sources to pair with fresh strawberries are an iced, collagen-infused coffee, dark chocolate, or naturally sweetened whipped cream or Greek yogurt (you could use any on-plan sweetener for this: xylitol, Gentle Sweet, Super Sweet, stevia extract powder,stevia extract liquid, Pyure,Swerve, Truvia, or erythritol).

Strawberry Trifle Recipe (Low Carb, Sugar-free, Gluten-free)

Strawberry Trifle via Wholesome Yum

Strawberry Mousse via Northern Nester

Strawberry Spinach Salad via Northern Nester

Berry Oatmeal Bake With Fruity Yogurt Topping via Northern Nester

Sugar Free Strawberry Cream Cheese Pie

Sugar-free Strawberry Cream Cheese Pie via Nana’s Little Kitchen

Sugar Free Starbucks Pink Drink Recipe

Sugar-free Starbucks Pink Drink Recipe via Joy-Filled Eats

Strawberry Trifle

Strawberry Black Forest Trifle via Mrs Criddle’s Kitchen

strawberry salad dressing

Strawberry Salad Dressing via The Healthy Milestone

strawberrytrifle2

Strawberry and Vanilla Cake Trifle via Mrs. Criddle’s Kitchen

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Strawberry Spinach Salad with Poppy Seed Dressing via Wholesome Yum

Easy Breezy Strawberry Syrup

Easy Breezy Strawberry Syrup via Nana’s Little Kitchen

No Bake Berry Cheesecake Pudding

No-Bake Berry Cheesecake Pudding via Nana’s Little Kitchen

Coconut Waffle With Strawberry Sauce via Joy Filled Eats

straw3

Chocolate Chunk Dip With Strawberries via Mrs. Criddle’s Kitchen

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

Coconut Strawberry Chia Muffins via MamaShire

Balsamic Berry Coconut Muffin in a Mug | Oh Sweet Mercy #muffininamug #strawberries #glutenfree #grainfree #candidadiet #sugarfree #THM

Balsamic Berry Coconut Muffin In A Mug via Oh Sweet Mercy

This yummy Strawberry Milk is the perfect light single-serve snack! Plenty of protein! THM:FP, low carb, low fat, sugar free, gluten/egg/nut free

Strawberry Milk via Briana Thomas

Frosted Strawberry Lemonade Dairy-Free Sugar-Free

Frosted Strawberry Lemonade via MamaShire

Strawberry Delight

Strawberry Delight via Briana Thomas

IMG_1054

Strawberry Frosted Chocolate Cake via My Table of Three

Very Berry Balsamic Salad via Darcie’s Dishes

strawberrypieslice

Strawberry Cream Pie via A Home With Purpose

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Strawberry Limeade via Joyful Jane

 Raspberry Sauce - Sugar-free, Low-carb, THM-FP

Sugar Free Strawberry Sauce via MamaShire

Strawberry Lemon Tea Cakes - Low Carb, Grain Free, Sugar Free, THM S

Strawberry Lemon Tea Cakes via Joy-Filled Eats

Classic Strawberry Ice Cream

Classic Strawberry Ice Cream Via Briana Thomas

This Strawberry and Cream Tart is both gluten and sugar free. It is perfect for Trim Healthy Mama and Low Carb Diets.

Strawberry & Cream Tart via My Table of Three

strawberryamarettocake

Strawberry Amaretto Cake via A Home With Purpose

Strawberry Freezer Jam

Strawberry Freezer Jam via Briana Thomas

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Strawberry Limeade via MamaShire

Strawberry Shortcake Grain-free, Dairy-free, Sugar-free

Strawberry Shortcake via Mamashire

Refreshing Fruity Shake via Darcie’s Dishes

Strawberry Banana Frosty - Dairy-free - Sugar-free

Strawberry Banana Frosty via MamaShire

This Strawberry Cheesecake Whiteout is my healthy version of the Strawberry Cheesequake Blizzard from DQ! THM:S, low carb, sugar free, and gluten/nut free.

Strawberry Cheesecake Whiteout via Briana Thomas

Pavlova with Lemon Curd & Berries | THM: S

pavlova-with-lemon-curd

Pavlova with Lemon Curd & Berries is another one of my favorite Trim Healthy Mama-friendly desserts. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle. In fact, you could leave off the berries and enjoy a strictly Lemon Meringue Pie flavor. It’s delicious either way, and a nice change from heavier, chocolate-laden desserts.

pavlova-thm

This is a perfect dessert to make if you have an overabundance of eggs. Nine of them are used in this recipe; six egg whites in the meringue shell, and three eggs plus two yolks in the curd.

I like my lemon curd to be really tangy, so if you prefer it a bit sweeter, you’ll want to increase the amount of xylitol (or use half the amount in Gentle Sweet).

Yield: 8 servings

Pavlova with Lemon Curd & Berries | THM: S

Pavlova with Lemon Curd & Berries |  THM: S

This is a perfect THM S dessert to make if you have an overabundance of eggs. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 3 hours
Total Time 5 hours

Ingredients

  • PAVLOVA:
  • 6 egg whites
  • 1/2 cup xylitol
  • 1 Tbsp lemon juice
  • LEMON CURD:
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup + 2 Tbsp xylitol, divided
  • 1/2 cup real lemon juice
  • pinch of sea salt
  • 6 Tbsp butter
  • 1 cup whipping cream
  • TOPPING:
  • 1 cup raspberries
  • 1/2 cup blueberries

Instructions

  1. Preheat oven to 250. Line baking sheet with parchment paper
  2. To make the meringue, beat egg whites with electric mixer on high speed until foamy. Add lemon juice and mix until egg whites hold their shape. Gradually add xylitol in a steady stream and continue whipping until egg whites are very stiff and glossy.
  3. Spread meringue onto parchment paper in a 12 in. circle (you can use a dinner plate as a guide). Bake meringue in oven for 1.5 hours. Crack oven door open when meringue is finished baking and leave it in the oven to dry out for at least another hour. Meringue will peel off of parchment paper easily when it is completely dried out. Place meringue on serving tray.
  4. While the meringue is baking, whisk eggs, egg yolks, 1/2 cup xylitol, and lemon juice together in a heatproof bowl. Bring a large pot of water to a simmer and float heatproof bowl on top. Stir lemon curd until it thickens, and then add in butter, one tablespoon at a time until mixture thickly coats the back of the spoon. Cool curd completely.
  5. Whip cream with remaining 2 tablespoons of xylitol until stiff peaks form. Fold whipped cream into cooled lemon curd.
  6. Fill meringue shell with lemon curd and refrigerate for 2 hours. Top with berries.

Notes

Meringues are best made on a dry, sunny day with no humidity.

To help dry out the meringue shell completely, leave it in the oven after it's done baking for several hours with the oven door slightly ajar.

The longer this dessert sits in the fridge, the more "set" the lemon curd will become.

pavlova-with-lemon-curd-and-berries


Berry Oatmeal Bake With Fruity Yogurt Topping | THM: E

I really struggle to incorporate E meals in my Trim Healthy Mama diet. I know I need good carbs, especially while I’m nursing, but my heart and soul loves rich, buttery, S dishes the most.

Berry Oatmeal Bake With Fruity Yogurt Topping THM E

However, this Berry Oatmeal Bake With Fruity Yogurt Topping, a THM E, is an exception. I don’t miss having an S meal for breakfast if I can have this instead!

Berry Oatmeal Bake With Fruity Yogurt Topping THM E 2

It’s delicious warm or cold; perfect for Fall mornings when the temperature can vary greatly from day to day. It’s an easy, make-ahead dish. I can wrap individual bars and freeze them. On hectic mornings, I warm them up in the toaster oven or microwave and smother it with the pre-made fruity yogurt topping. They are so good and full of protein, I can usually make it straight to lunch without snacking in between.

Berry Oatmeal Bake With Fruity Yogurt Topping THM E 8

If you serve this Berry Oatmeal Bake with Fruity Topping straight from the oven, it will be more of a crumble than a bar. The trick to getting it cut into bars is to let it sit overnight in the fridge until all the liquid has been soaked up and gelled by the chia seeds. Then you can re-heat the bars in the toaster or microwave if you still want to enjoy them warm.

Yield: 6-9

Berry Oatmeal Bake With Fruity Yogurt Topping | THM: E

Berry Oatmeal Bake With Fruity Yogurt Topping | THM: E

This Berry Oatmeal Bake With Fruity Yogurt Topping is an easy, delicious, protein-packed, make-ahead E breakfast for Trim Healthy Mamas. Gluten free, sugar-free, dairy-free (if you omit the yogurt topping). No special ingredients.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/2 Tbsp chia seeds
  • 2 tsp baking powder
  • 1/4 tsp mineral salt
  • 1/3 cup xylitol or Gentle Sweet
  • 1 tsp cinnamon
  • 1 1/2 cups unsweetened cashew milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup egg whites
  • 2 tsp vanilla extract
  • 1/2 cup blueberries
  • 1/2 cup strawberries, sliced

TOPPING (Optional)

  • 1 cup fat-free Greek yogurt
  • 1/2 cup blueberries
  • 1/2 cup strawberries, sliced
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp stevia extract

Instructions

  1. Preheat oven to 350. Spray an 8x8 baking dish with coconut oil cooking spray.
  2. In a large bowl, combine oats, chia seeds, baking powder, salt, xylitol (or other sweetener), and 1 tsp cinnamon. Mix well.
  3. In a separate bowl, combine cashew milk, applesauce, egg whites, and 1 tsp vanilla extract. Mix well. Add to dry ingredients and stir to combine.
  4. Gently fold in 1/2 a cup of blueberries, and 1/2 a cup of sliced strawberries. Spread mixture evenly in baking dish. Bake until top is golden and knife comes out clean (about 35 minutes). Serve warm as a crumble or let it sit overnight to cut into bars.
  5. To make the topping, combine yogurt, remaining berries, cinnamon, vanilla and stevia extracts. Cover and refrigerate.
  6. Cut baked oatmeal into 6 pieces. Just before serving, top each piece with approx. 1/4 cup of yogurt mixture. Enjoy!

Notes

If you serve this Berry Oatmeal Bake with Fruity Topping straight from the oven, it will be more of a crumble than a bar. The trick to getting it cut into bars, is to let it sit overnight in the fridge until all the liquid has been soaked up and gelled by the chia seeds. Then you can re-heat the bars in the toaster or microwave if you still want to enjoy them warm.

You can divide this dish into 6 servings and still be under the carb limit for an E meal, but I am plenty full when I split it into 9 servings! Divide according to how hungry you are or how many people you have to feed. 🙂

Berry Oatmeal Bake With Fruity Yogurt Topping THM E 5