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).

 

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.

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