Roasted Strawberries | THM: FP, Keto, GF, DF

I used to think that one had never really lived until they had tried a sun-riped, organic Ontario strawberry, but I recently discovered that you can improve on perfection: oven roasted strawberries are out of this world delicious!!

Roasting them in the oven with a little sweetener and vanilla extract sprinkled on top, helps release their sweet and sticky syrup to create at strawberry topping that’s fit for a King! 

Roasted strawberries are truly incredible served with low-carb ice cream, stirred into yogurt, stuffed into a low-carb French Toast Wrap, poured over cheesecake, or on top of dairy-free chocolate pudding

What’s more, this sweet treat is naturally sugar-free, gluten-free, dairy-free, egg-free, nut-free, pure and simple goodness that works with virtually every diet! You’ll want to pair it with protein (any one of the above serving suggestions will work as a protein source), but it’s a great source of fiber and low in carbs, so you can indulge in it often, guilt-free.

Pair it with 0% fat Greek yogurt or cottage cheese for a Fuel Pull (blended into a shake with either one of these is amazing!), serve over oatmeal or on sprouted bread for an E meal, or with low-carb ice cream, whipped cream, or cheesecake for an S! 

Here’s how easy it is to make Roasted Strawberries:

First, wash, dry and cut up the berries.

Line a rimmed cookie sheet with parchment paper, then arrange the sliced berries in a single layer on top.

Sprinkle berries with a low-carb, on-plan sweetener and a little vanilla extract. I sprinkled Lakanto’s Classic 1:1 Monkfruit Sugar Substitute over top of my strawberries. I love the taste and the fine granular consistency of this sweetener. You can also use xylitol in the same amount, Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount. 

Roast in the oven for up to an hour (the longer you roast them, the more syrup you get, go it really depends on what ratio of chunky berry to syrup you want…I like syrupy!

Yield: 1 lb strawberry topping

Roasted Strawberries | THM: FP, Keto, GF, DF

Roasted Strawberries | THM: FP, Keto, GF, DF

Oven roasted strawberries are out of this world delicious!! Roasting them with a little sweetener and vanilla helps release their sweet and sticky syrup to create at strawberry topping that's fit for a King! A THM FP, suitable for topping on any dessert!

Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes

Ingredients

  • 1 lb fresh strawberries, washed and sliced
  • 1 tbsp Lakanto Classic 1:1 Monkfruit Sugar substitute, or xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Line rimmed baking sheet with parchment paper.
  2. Arrange berries in a single layer on prepared baking sheet. Sprinkle on sweetener and extract. Stir to coat. Roast in preheated oven for 40 min - 1 hr (depending on how much syrup you want).
  3. Enjoy hot or cold! (Refrigerate leftovers in an air tight container in the fridge).

 

Mrs. Pamela’s Apple Cinnamon Baked Oatmeal | THM: E, GF, DF

All the credit for this delicious recipe goes to a friend of a friend, who gave it to me with permission to share with you! We’re calling it Mrs. Pamela’s Apple Cinnamon Baked Oatmeal, but since it’s a Trim Healthy Mama E Breakfast, you can substitute any fruit for the apple. Peaches and blueberries are also incredibly delicious here! 

I used Lakanto’s Classic Monkfruit Golden 1:1 Sugar Substitute in this recipe. It gives a wonderful, “brown sugar” flavor to Mrs. Pamela’s Apple Cinnamon Baked Oatmeal. If you don’t have any of this on hand (though I highly recommend it as a 1:1 substitute for brown sugar…and you can use the Coupon Code: northernnester to save 15% off your order!), you could also use xylitol in the same amount, or Gentle Sweet in half the amount with a teeny bit of molasses added in. 

You can enjoy this Apple Cinnamon Baked Oatmeal straight out of the oven, as a snack, or in a bowl with almond or cashew milk poured over top. Either way, it’s a deliciously filling way to enjoy some energizing carbs! 

I like the texture of quick cooking oats best in this baked oatmeal, but old-fashioned plain also works wonderfully. 

If you’re on a tight budget, E meals tend to be pretty frugal ways to stay on plan. Oatmeal is a cheap and healthy complex carbohydrate that’s higher in protein than most grains, and high in vitamins and minerals. It can lower bad cholesterol, regulate blood sugar, relieve constipation, and keep you feeling full! Apples, applesauce, and egg whites are all very budget-friendly, too. This Apple Cinnamon Baked Oatmeal is a fantastic way to keep a larger family happy, healthy, and on plan! 

If you’re looking for more budget friendly, on-plan oatmeal recipes, check out this round-up of 11 Trim Healthy Mama E breakfasts that prove oatmeal is anything but boring!

Yield: 9 servings

Mrs. Pamela's Apple Cinnamon Baked Oatmeal | THM: E, GF, DF

Mrs. Pamela's Apple Cinnamon Baked Oatmeal | THM: E, GF, DF

Mrs. Pamela's Apple Cinnamon Baked Oatmeal is a super frugal, super easy, super delicious and filling way to feed the whole family on plan! A THM E, this recipe is free of both dairy and gluten!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Preheat oven to 350 F. Lightly grease a 9x9" baking dish.
  2. In a large bowl, whisk applesauce, sweetener, egg whites, almond milk, and vanilla extract together. In a separate bowl, stir together salt, baking powder, cinnamon, nutmeg, and oatmeal. Add to wet ingredients and stir until well combined. Stir in chopped apple. Pour into prepared pan and spread out evenly. Optional: sprinkle with 1 Tbsp Lakanto Classic Monkfruit Golden 1:1 Sugar Substitute.
  3. Bake at 350 for 35-40 minutes. Serve hot or cold, with or without almond milk poured over top!

Notes

You can prepare this dish the night before and bake it in the morning as directed.

Any fruit may be substituted for the apple. Peaches and blueberries are especially good!

10 Minute Sausage & Sauerkraut

I almost didn’t even post this 10 Minute Sausage & Sauerkraut because it’s so ridiculously fast and easy, and requires such few ingredients, that it can hardly even be considered a recipe!

However, I posted pictures of this meal a few times during our March on Motivated Challenge and had several requests for the recipe, so I thought I’d share how I put it together and prove just how easily you can stay on plan – even if you’re the Ultimate Drive Thru Sue! 

At the bare minimum, you just need 2 ingredients for this recipe: sausage and sauerkraut! I usually whip it up with 4-5 ingredients by adding a bit of butter, ground pepper, and nutritional yeast to the other two. Caraways seeds are a nice addition too, if you have them on hand. 

Essentially, all you do is slice the sausages into coins, fry them up over medium heat until they get a bit crispy on the sliced edges, dump in a pile of sauerkraut, turn up the heat, and stir-fry the two ingredients together until the liquid is evaporated and you’re left with sausage flavor-infused sauerkraut! 

A lot of people wonder about what type of sausage they should use on plan, because most contain sugar. A little sugar is necessary for curing for most sausages, and are on-plan if they have less than 2 grams of net carbs per serving.

Breakfast and Honey Garlic Style sausages usually have too much added sugar, so I try to stay away from those. Smoked or precooked Kielbasa, Italian, Farmer’s, and BBQ-style sausages tend to have a low sugar content, and having them precooked makes this 10 Minute Sausage & Sauerkraut main dish super speedy. 

I use lacto-fermented sauerkraut in this dish. Since I add it at the end of the cooking time, it still has many of its probiotics. The cheapest and easiest place to find lacto-ferment sauerkraut (if you don’t make it yourself) is at your local Polish or other Eastern European grocery shop. One 8-serving jar costs me a mere $2.00! You’re looking for sauerkraut that’s made with just cabbage, salt, and/or water. Sauerkraut in a vinegar brine kills the probiotics. 

I also buy my sausage and lacto-fermented dill pickles at our local Polish Butcher Shop!

I love serving this dish with dill pickles and sour cream on the side for a true, Eastern European flair. We would eat this at the International Village Festival where one of our daughters did Ukrainian dancing (they served it with perogies, of course!).

Yield: 4-5 servings

10 Minute Sausage & Sauerkraut Skillet | THM: S, GF, DF option

10 Minute Sausage & Sauerkraut Skillet | THM: S, GF, DF option
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients

  • 2 tbsp butter (or olive oil if DF)
  • 4 precooked or smoked BBQ-style sausages (or Kielbasa), sliced into coins
  • 2 cups sauerkraut

OPTIONAL:

  • black pepper
  • nutritional yeast
  • dill pickles
  • sour cream

Instructions

  1. Melt butter (or heat olive oil) in large frying pan or skillet. Slice sausages into coins, and fry in butter over medium heat until they get a bit crispy on the sliced edges. Dump in sauerkraut. Turn up the heat, and stir-fry the two ingredients together until the liquid is evaporated.
  2. Optional: Season with black pepper and nutritional yeast if desired. Serve with dill pickles and sour cream.

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

I love mushrooms, so I was very excited to see them getting so much attention in the Trim Healthy Mama Community last week! I felt inspired to create a recipe that would showcase their deliciousness (and convert my non-mushroom loving husband to the fungi-loving side!) This Dairy-free Mushroom & Chicken Soup did just that!

Mushrooms are rightly all the rage because they have the ability to absorb Vitamin D from the sun! According to the Trim Healthy Living EZine, letting your ‘shrooms soak in the rays for a few hours before use, can boost their Vitamin D level from 0 – 800! (A cold fridge completely eliminates their Vitamin D content). 

Isn’t that amazing?! God is such an awesome Creator. 

Ideally, you’ll want to put your mushrooms in direct sunlight to achieve this, but for us Northerners whose mushrooms may still freeze before they have time to absorb all that Vitamin D, letting them sun tan in a window is the next best thing. 

Now, about this  deliciously creamy l0w carb, gluten-free, dairy-free Mushroom & Chicken Soup!

You don’t need any special ingredients to make up a pot of this goodness! All you need:

Aside from their ability to be supercharged with Vitamin D, mushrooms are also amazing at absorbing other flavors, and the dried thyme and rosemary in this soup give it such wonderful flavor! I’m not a big fan of the taste of canned coconut milk by itself, but in this  Dairy-free Mushroom & Chicken Soup, all you get from it is pure creaminess. 

If you plan to freeze this Dairy-free Mushroom & Chicken Soup, I recommend doing so without the coconut milk added in. Make the rest of the soup as written, and then when you want to enjoy it, add the full-fat coconut milk as you heat it up. 

Yield: 6 servings

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

Thyme, rosemary, and garlic bring a most wonderful flavor to this dairy-free Mushroom and Chicken Soup! A deliciously cozy hug on a cool, rainy day (or any other day, for that matter). THM: S. Keto. GF. DF.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1/3 cup butter (ghee or coconut oil if dairy-free)
  • 4 stalks of celery, finely chopped
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 6 boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 cups chopped mushrooms (I used Mini Bella mushrooms)
  • 4 cups chicken broth
  • 1 tsp mineral salt
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried rosemary
  • 1 can full-fat coconut milk

Instructions

  1. Melt butter (ghee or coconut oil, if dairy-free) in a large pot over medium heat. Add celery, onion, and garlic. Saute until soft. Add chopped chicken and cook until no longer pink. Add chopped mushrooms and cook for 3-4 more minutes. Pour in chicken broth and seasonings. Bring to a boil. Lower heat and simmer for half an hour. Stir in coconut milk.

Notes

You can use chicken breasts instead of thighs, if you wish.

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

Ok, so here’s the scoop.

No one in our house is lactose intolerant. Nobody needs to eat dairy-free. We love our cheeses, whipped cream, and butter! Nevertheless, after making this Dairy-Free Chocolate Pudding, I am avowed to never make it any other way!

This Dairy-Free Chocolate Pudding is so silky smooth, creamy, and velvety, the flavor so phenomenal, I’m afraid it would actually be ruined if I topped it whipped cream!

The silky, melt-in-your-mouth texture comes from a can of full-fat coconut milk that’s set with gelatin. The crazy thing is, I don’t even like the flavor or the smell of canned coconut milk!

I totally recommend buying a case of full-fat coconut milk, just for this recipe; you’re going to want it every day! I used this brand, but Thai Kitchen full-fat coconut milk is great, too. 

Thankfully, there are absolutely no coconut vibes whatsoever in this Dairy-Free Chocolate Pudding! They are completely masked by the addition of cocoa powder, instant espresso powder, vanilla extract, and mineral salt.

You could omit the instant coffee or espresso powder in this recipe if you like, but I highly recommend you don’t! It adds such a rich depth to the chocolate without making the pudding too coffee-ish. 

For fiber, I like to serve this dairy-free chocolate pudding with fresh berries. Strawberries or raspberries are particularly delicious with chocolate, and are low-carb enough to work with an S dessert. 

Yield: 4 servings

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

You would never know this Dairy-free Chocolate Pudding is missing...dairy! (No tricky vegetable insertions here either)! The smooth, creamy texture comes from a combination of canned coconut milk and gelatin. A delicious dessert or snack that keeps well for several days in the fridge. THM S, GF, DF, and Keto.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 378ml can full-fat coconut milk
  • 3 tbsp cocoa powder
  • 3 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp instant espresso powder, or 2 tsp instant coffee (optional, but recommended!)
  • 1/2 tsp vanilla extract
  • pinch of mineral salt
  • 1 packet or 1 tbsp of unflavored gelatin
  • 3 tbsp water

Instructions

  1. Whisk coconut milk, sweetener, cocoa powder, instant coffee, vanilla extract, and mineral salt together over medium heat in a small saucepan, until frothy.
  2. In a separate bowl, sprinkle gelatin over water and allow to sit for 1 minute to soften. Add softened gelatin to the chocolate mixture and whisk over heat until completely dissolved.
  3. Pour mixture into 4 small bowls and refrigerate for 1 hour before serving.
  4. Optional: serve with fresh raspberries or strawberries!

Lemon Blueberry Mug Cake | THM: S, Keto, GF

This Lemon Blueberry Mug Cake is the perfect way to welcome Spring! It’s light and fluffy, and exploding with flavor. Warm blueberries encased in a lemony sponge burst with sweetness in each bite!

Garnished with whipped cream or a dusting of Swerve Confectioner’s sugar, this Lemon Blueberry Mug Cake is even fancy enough to serve to company. It’s a treat that works well for special diets, too, as it’s a THM S that’s gluten-free, keto, and can easily be made dairy free by replacing the teaspoon of butter with coconut oil. 

Initially, I tried making this Lemon Blueberry Mug Cake with a greater amount of coconut flour to cut down on the caloric density of the almond flour, but the texture felt gritty in the mouth. I reworked the ratio of wet to dry ingredients, and was able to use just two tablespoons of almond flour and half a tablespoon of coconut flour for a fluffy cake texture that doesn’t feel heavy or greasy. 

If you’re an even crazier lemon fanatic than I am, you can add lemon zest to this recipe, and even a quarter teaspoon of Baobab powder to enhance the citrus-y taste (and Vitamin C!).  

I used frozen blueberries in this recipe, but fresh work too. Use raspberries, black raspberries, cranberries, chopped up strawberries, or a combination of them for different twist! 

Since healthy fats are the star of this Lemon Blueberry Mug Cake, you can garnish it with a squirt of whipped cream and not worry about crossing fuels. 

Yield: 1 serving

Lemon Blueberry Mug Cake | THM: S, Keto, GF

Lemon Blueberry Mug Cake | THM: S, Keto, GF

This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It's light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert.

Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes

Ingredients

  • 1 tsp butter (coconut oil, if dairy-free)
  • 1 egg
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1 tbsp lemon juice
  • 1/2 tbsp coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp lemon extract
  • pinch of mineral salt
  • 12-15 blueberries

Instructions

  1. Whisk butter, egg, sweetener, and lemon juice together in a mug. Stir in coconut flour, almond flour, n baking powder, lemon extract, and mineral salt until smooth. Stir in blueberries. Microwave for 1 - 1 1/2 minutes, or until cooked through.
  2. Optional: garnish with Swerve Confectioner's sugar, or whipped cream.

Notes

You can use fresh or frozen blueberries (or any berry) in this Lemon Cake.

Gentle Sweet can be substituted for xylitol in half the amount, or Super Sweet in a quarter of the amount.

Want to make a bigger Lemon Cake?

Try this favorite on for size!

Lemon Yogurt Cake

Carrot Muffin In A Mug | THM: E

Last week my friend Rachel (Certified THM Coach at Fueling Your Trim…she has my personal recommendation if you’re looking for a coach!) challenged me to make a new E Muffin In A Mug because she enjoyed the Apple Cake In A Mug so much! So this Carrot Muffin In A Mug recipe is dedicated to her. 🙂

Apple Cake In A Mug (E)

Bursting with the warming spices of traditional carrot cake, this Carrot Muffin In A Mug only takes 3 minutes to make and doesn’t require any special ingredients! It’s a deliciously easy way to energize your body with healthy, complex carbohydrates for breakfast or as a mid-day snack. 

All you need to make it:

Since there’s no added fat whatsoever in this Carrot Muffin In A Mug, you have room to include 5 grams of fat (or approximately 1 teaspoon) from another source like chopped walnuts or butter and still stay in E mode!

If you like raisins (I don’t!), a few of them sprinkled into the batter works well here because this Carrot Muffin In A Mug is already an E. 

Nature’s Hollow Sugar-free Maple Syrup

I don’t find it necessary, but if you’re looking to add more sweetness and a little maple flavor, a drizzle of sugar-free maple syrup (Nature’s Hollow is a plan-approved brand) on top is a real treat! 

This Carrot Muffin In A Mug is very moist. It takes a minute and half to cook it all the way through in my microwave, but that time may vary a bit in yours. It’s hard to overcook and dry it out though, so don’t be worried about adding more time to the cooking process if you notice the top is still uncooked. 

Yield: 1 serving

Carrot Muffin In A Mug | THM: E

Carrot Muffin In A Mug | THM: E

This Carrot Muffin In A Mug is a quick and delicious way to enjoy a THM E snack! It takes just minutes to make, and has a wonderful cake-like texture.

Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes

Ingredients

  • 2 tbsp unsweetened almond or cashew milk
  • 1 egg white
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1/4 tsp vanilla extract
  • 1/8 tsp molasses
  • 1/4 tsp cinnamon
  • pinch of mineral salt
  • pinch of nutmeg
  • pinch of cloves
  • 1/4 tsp baking powder
  • 3 tbsp oat flour
  • 2 tbsp grated carrot

Instructions

  1. Whisk nut milk, egg white, sweetener, and vanilla together in a mug. Stir in remaining ingredients until well combined. Microwave for 1 - 1.5 minutes, or until cooked through. Serve with sugar-free syrup, if desired.
  2. Optional: serve with 1 tsp of additional fat from either butter or chopped walnuts.

Notes

Since there is no added fat in this recipe, you have room to add a teaspoon of butter or chopped walnuts to this muffin in a mug, if you desire.

If you like raisins in carrot muffins, you can add a few to the batter before cooking.

Gentle Sweet may be used instead of xylitol in half the amount, or Super Sweet in a quarter of the amount.

Chicken And Wild Rice Soup | THM: E, DF, GF

If you struggle with E meals, this Chicken and Wild Rice Soup is a deliciously easy way to get one in every day! Like oatmeal for breakfast, it’s an easy-peasy way of ensuring your body gets enough healthy, complex carbohydrates without compromising on heartiness or flavor. 

My friend Meagan inspired me to create this soup. More than once she has raved about the Creamy Chicken and Wild Rice soup in the Trim Healthy Mama Cookbook, but since my copy of the cookbook is almost always on loan to someone, I used what I had in the fridge to come up with another version!

This one has no special ingredients. You can even leave out the xanthan gum if you like, but it makes the broth a bit thicker (especially after it has sat a night in the fridge) and makes you think you’re enjoying a rich soup made with heavy cream!

In reality, if you use olive oil to saute your onions, this Chicken and Wild Rice Soup is dairy-free, gluten-free, nut-free, egg-free, soy-free…pretty much free of any allergen, but loaded with good veggies like:

  • onions
  • garlic
  • celery 
  • carrots
  • mushrooms (I didn’t include them in this recipe because my kids don’t care for them, but they would add a wonderful earthiness, if you so desire)

and lean protein from:

  • chicken breast
  • wild rice (this is the Wild Rice Blend I used)

To season the soup, I used:

The whole family enjoyed this Chicken and Wild Rice soup for lunch yesterday- even more than the chicken soup I normally make! And I’ve got enough left over for a couple easy E lunches this week. Served with sprouted bread and an apple (or other fruit), this is such a tasty to get milk-makin’ carbs (and energy!) into this nursing mama! 

I hope you enjoy it as much as we do!

Yield: 10 servings

Chicken

Chicken

This dairy-free, gluten-free, low-fat Chicken and Wild Rice Soup is a hearty and flavorful THM E recipe that doesn't require any special ingredients! A delicious lunch served with a slice of sprouted bread and some fruit.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 tbsp olive oil or butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3-4 stalks celery, chopped
  • 2-3 large carrots, chopped
  • 3 chicken breasts, cooked and cubed
  • 1 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1 tsp xanthan gum
  • 6 cups chicken broth
  • 1/2 cup wild rice

Instructions

  1. In a large soup pan, saute onion in olive oil or butter until soft. Add in garlic and cook for one more minute. Add in celery and carrots. Cook until soft. Stir in cubed chicken, thyme, parsley, salt, pepper, and xanthan gum until xanthan gum is dissolved. Pour in chicken broth. Bring to a boil and simmer for 15 minutes. Add wild rice. Cook for 40 minutes, stirring occasionally. Serve and enjoy!

Notes

Gluccomannan may be substituted for xanthan gum if desired.

This soup stores well for several days in the fridge, making easy lunches all week long!

Holiday Rice Pilaf | THM: E

This festive looking (and tasting!) Holiday Rice Pilaf is a wonderful THM E side dish that will steal the show on your holiday dinner table! A bit of sweetness, color, and crunch from green Granny Smith apples, and crimson cranberries combine with the nutty flavor of brown and wild black rice in an absolute treat for the senses.

You can use fresh or dried cranberries in this Holiday Rice Pilaf. They’re aren’t too many of them, and since this is an E side dish, it’s the perfect place to enjoy bit of dried fruit in a serving.

Chicken broth, a pat of butter (not enough to make this Holiday Rice Pilaf a Crossover), rosemary, parsley, mineral salt, and ground black pepper help season the rest of this no special ingredient side dish.

If you want a full fledged Crossover (because holidays are a grand time to indulge in those, don’t you think?!), adding chopped walnuts or pecans to this Holiday Rice Pilaf is a fantastic idea!

This side dish is naturally gluten-free, and easily made dairy-free too by replacing the butter with olive or coconut oil.

For a complete E meal, I highly recommend pairing Holiday Rice Pilaf with Pork Tenderloin and Mushroom Gravy, and steamed green beans or carrots.

Yield: 6 servings

Holiday Rice Pilaf | THM: E

Holiday Rice Pilaf | THM: E

This festive looking and tasting Holiday Rice Pilaf is a wonderful THM E side dish that will steal the show on your holiday dinner table! No special ingredients.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 cup brown rice, or wild rice blend
  • 1 3/4 cups chicken broth
  • 1 tbsp butter (use olive oil or coconut oil for dairy-free)
  • 1/2 cup onion, finely chopped
  • 2 Granny Smith apples, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 tsp minced dried rosemary leaves
  • 2 tsp dried parsley
  • mineral salt and ground pepper to taste

Instructions

  1. Combine rice and chicken broth in a large saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low/simmer, and cook for 45 minutes.
  2. While rice is cooking, melt butter in a large skillet over medium heat. Saute onion until translucent. Add apples and cook for 3-4 minutes, or until softened. Pour cooked rice and cranberries into the pan with apples and onion, and stir to combine. Add in rosemary, parsley, salt, and pepper. Stir and serve!

Pumpkin Oatmeal Cookies | THM: E

For having no gluten, no dairy, no eggs, no sugar, and no fat source, these pumpkin oatmeal cookies make an awfully great Trim Healthy Mama E breakfast or snack!

With a texture more like baked oatmeal than a sweet, sugar-y cookie treat, these pumpkin oatmeal cookies are chewy, flavorful, and ridiculously easy to put together! The batter literally takes less than two minutes to stir up as it only consists of oatmeal, pureed pumpkin and flavorings!

Since the only protein source in these pumpkin oatmeal cookies are the oats themselves, it’s best to enjoy them with additional lean protein, like a collagen-infused coffee or tea, a glass of low-fat kefir, or 0% fat Greek yogurt, etc.

Great Lakes Collagen is my favorite brand to use, as it has no flavor and easily dissolves into a mug of hot coffee.

You barely need any ingredients to make these Pumpkin Oatmeal Cookies, and the seven you do need, you probably already have on hand!

This recipe produces about 20 pretty addictive cookies. Try to limit yourself to 3 per serving if you’re eating them for a meal, or enjoy one for dessert after an Ultimate E Sandwich!

Yield: 20 cookies

Pumpkin Oatmeal Cookie | THM: E

Pumpkin Oatmeal Cookie | THM: E

These Pumpkin Oatmeal Cookies make a fantastic THM E breakfast, snack or dessert! You'd never guess they're free of gluten, eggs, sugar, and dairy. No special ingredients.

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 2 1/2 cups old fashioned oats (use GF oats if necessary)
  • 1 cup pumpkin puree
  • 1/4 cup xylitol (OR 2 tbsp Gentle Sweet)
  • 1/2 tsp molasses
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin spice
  • 1/4 tsp mineral salt

Instructions

  1. Preheat oven to 350 F. Lightly grease 2 cookie sheets.
  2. In a large bowl, use your hands to mix all ingredients together. Form into 20 balls and arrange on prepared cookie sheets. Flatten each cookie with the palm of your hand. Bake at 350 for 10-12 minutes. Cool and enjoy!