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!

Banana Blueberry Pancakes | THM: E, GF, Low Fat

These Banana Blueberry Pancakes are a sweet way to start the day! So sweet, in fact, that you can’t even tell they’re made without sugar! They’re naturally sweetened through the use of super ripe bananas and blueberries that have been heated almost to bursting. 

I added a little Lakanto Golden Monkfruit Sweetener to my batter (or you can use xylitol 1:1, or Gentle Sweet in half the amount), and the result is a pancake sweet enough to eat hot off the griddle. No need to dress it up with sugar-free maple syrup for sweetness’ sake, but let’s be honest here: pancakes are meant to be doused! 

These Banana Blueberry Pancakes are also gluten-free if you use gluten-free oat flour. Don’t have oat flour? You can easily make it yourself by dumping gluten-free oatmeal in the blender and blitzing it into a powder. 

Speaking of blenders, the Banana Blueberry Pancake batter is entirely made up in one! That means a super smooth batter and very few dishes! Win-win. First puree your bananas, add all the other ingredients (except the blueberries) on top, give it a whirl until completely combined, and your batter is ready for frying.

After you pour your batter onto a hot, non-stick frying pan or griddle, sprinkle a few blueberries on the top of each pancake while the underside cooks. You can use fresh or frozen for this. Your pancake is ready for flipping when bubbles appear on the top and the edges begin to look dry. I recommend using medium heat (I set my burner to 5/10) for these so you don’t scorch the outsides before the middle is cooked. 

The recipe will yield a dozen, medium sized Banana Blueberry Pancakes. Trim Healthy Mama recommends limiting yourself to half a banana in an E meal, so that means you can have 2 pancakes per serving. You can make the whole batch and serve it to your family for breakfast, or freeze your leftover pancakes in an airtight container or bag with a piece of waxed paper between each one so they don’t stick together. They’re even better reheated in the toaster or microwave – a quick, make-ahead breakfast! 

Yield: 12 pancakes, 2 per serving

Banana Blueberry Pancakes | THM: E, GF, Low Fat

Banana Blueberry Pancakes | THM: E, GF, Low Fat

These pancakes are a delicious way to start a morning with energizing carbs! Banana and blueberry go so well together. There's so much natural sweetness in these pancakes, you may not even want to top it with sugar-free maple syrup. THM: E, GF, Low-Fat.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 bananas, peeled
  • 2 egg whites (1/4 cup)
  • 1 cup unsweetened almond or cashew milk
  • 1/3 cup 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour
  • 2 Tbsp xylitol or Lakanto 1:1 Classic Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • 1 tsp cinnamon
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Add bananas to a blender. Puree until smooth. Add in egg whites, nut milk, yogurt, vanilla, oat flour, sweetener, baking powder, and salt. Blend until completely combined.
  2. Pour batter by 1/4 cupfuls onto a lightly oiled hot griddle or frying pan. Sprinkle each pancake with several blueberries (if using frozen blueberries, do not thaw). Flip when bubbles form on top and edges begin to look dry. Cook until the second side is golden brown. Serve with sugar-free syrup if desired.

Notes

Notes: You can freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.

Looking for more Trim Healthy Mama pancake recipes? We love these ones, too!

French Toast Wraps (S)

Cinnamon Protein Pancakes (E)

Apple Flapjacks (E)

Best Low Carb Pancakes (S) 

Chicken Ranch Sandwich | THM: E

We’ve been enjoying this Chicken Ranch Sandwich for lunch so much lately, I thought it deserved it’s own blog post! 

You do not have to suffer through a boring, dry sandwich to stay in E mode! This Chicken Ranch Sandwich is so flavorful and moist, you won’t even miss the butter, cheese, and mayo.

Sometimes I add healthy fats to my hubby’s sandwich when he’s feeling a Crossover, but he usually prefers this Chicken Ranch Sandwich as an E! 

Two tablespoons of the Fuel Pull Pickle Juice Ranch Dressing is what makes this sandwich shine. It takes the place of butter and mayo and adds a perfect level of creaminess and tang to the crunch and milder flavors of cucumber and lettuce. 

Toasting the bread first gives you a sturdy structure on which to spread the Pickle Juice Ranch Dressing. It holds up wonderfully to the moisture, absorbing the flavor without becoming soggy or falling apart.

Layering on several slices of lean meat (I use 2 slices of smoked chicken breast, and one slice of deli black forest ham) also adds to the moisture and protein content. 

Add a little mustard, and a slice of tomato and you’ve got a lean sandwich “fit for a King” (my hubby’s words, not mine!). 

Since this Chicken Ranch Sandwich is an E, you can enjoy it on its own as a portable lunch option, pair it with an E soup (we love Spicy Sweet Potato Soup!), or serve it with a piece of fruit, such as an apple or an orange. 

Yield: 1 serving

Chicken Ranch Sandwich | THM: E

Chicken Ranch Sandwich | THM: E

This lean Chicken Ranch Sandwich is so full of flavor, you won't even miss the butter, mayo, or cheese! A wonderful, portable Trim Healthy Mama E lunch, perfect for serving with soup and fruit, if you desire.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 slices sprouted bread (or whole-grain sourdough)
  • 2 tbsp Pickle Juice Ranch Dressing
  • 2 slices deli chicken breast
  • 1 slice deli ham
  • 1 tsp mustard
  • lettuce or spinach leaves
  • cucumber slices
  • tomato slice (optional)

Instructions

  1. Toast slices of bread. Pour and spread Pickle Juice Ranch dressing on one slice. Top with chicken breast, ham, mustard, lettuce, cucumber, tomato, and second slice of bread. Cut in half and enjoy! Serve with carrot sticks, an E soup, or a fruit if desired.

Don’t miss our other favorite E sandwich! 

Ultimate E Sandwich

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!

Apple Cake In A Mug | THM: E

T’is the season for apples, and I love finding new ways to use them in Trim Healthy Mama-friendly meals! This Apple Cake In A Mug is a delicious way to enjoy them in an E setting for breakfast, a snack, or dessert after an E meal.

Apples are always considered an ‘E,’ or an energizing source of healthy carbs. Paired with a very lean source of protein and low (approx. 1 teaspoon or less) to no fat in a serving, they stay an E. Add any more fat, and you have a Crossover.

This Apple Cake In A Mug is a Trim Healthy Mama ‘E,’ because it contains protein from the egg whites, more healthy carbohydrates from the oat flour, and a few other “neutral” ingredients that give it rise and flavor.

Apple Cake In A Mug is amazingly light and tender, especially considering how dense oat flour can be. This is achieved by using plenty of moisture in the amount of egg whites, which also double as the protein source. The apples themselves (I prefer using a sweeter apple like Gala, Honeycrisp, or Golden Delicious for this cake) also add a great deal of flavor and keep the cake from being too dry.

You don’t need any special ingredients for Apple Cake In A Mug:

It can be tricky coming up with good desserts to enjoy after an E meal that keep you an E mode; this Apple Cake In A Mug is a wonderful option and can be made even more delightful by drizzling on some Nature’s Hollow sugar-free maple syrup, or garnishing with a squirt of fat-free Reddi-Whip.

Yield: 1 serving

Apple Cake In A Mug | THM: E

Apple Cake In A Mug | THM: E

You will never guess that there is no fat source in this light and tender Apple Cake In A Mug! A wonderful, single-serve THM E that you can enjoy for breakfast, a snack, or dessert after an E meal!

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

Ingredients

  • 1/4 cup egg whites
  • 2 tbsp oat flour
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • pinch of mineral salt
  • 1/2 an apple, peeled and diced

Instructions

  1. Stir egg whites, oat flour, sweetener, vanilla, baking powder, cinnamon, and salt together in a mug until frothy and well blended. Stir in diced apple (I prefer using a sweeter apple like Gala, Honeycrisp, or Golden Delicious). Microwave in a large mug for approx 1 - 1.5 minutes, or until cake is no longer runny.
  2. Enjoy as-is, with a squirt of fat-free Reddi-Whip, or a drizzle of sugar-free Maple Syrup.

Notes

Try swapping out the apple for peaches, or pears instead!

Looking for more on-plan ways to use apples? We love these E treats, too!

Apple Flapjack Pancakes (E)

Apple Pie Oatmeal (E)

Meatball Sub Casserole | THM: S or S Helper

This Meatball Sub Casserole is a family-pleasing Trim Healthy Mama meal that comes together lickety-split!

An S helper because it mixes a small amount of healthy carbs with healthy fats, this dinner is perfect for growing kids, husbands with physical jobs, pregnant, nursing, or diabetic mothers, and those who are at goal weight!

You could even serve this Meatball Sub Casserole to your family as an S Helper, and enjoy it as an S yourself, if you prefer, by simply not eating that small amount of bread at the bottom of your portion. That’s the wonderful thing about Trim Healthy Mama; it’s easy to make meals that accommodate the needs of a whole family without having to cook two separate dinners!

I love this meal especially because it comes together so fast. In less than 10 minutes, you can have supper in the oven, using things that you probably keep on hand:

  • sprouted bread (I use Silver Hills brand from Costco)
  • cottage cheese
  • egg
  • Italian seasoning (or use a mixture of your own favorite spices)
  • baby spinach leaves (you could probably even use frozen spinach, if you thawed it out and drained it as much as possibly first)
  • precooked meatballs (in Canada, M&M’s sells sirloin beef meatballs that are breadcrumb and sugar-free!)
  • sugar-free pasta sauce (in Canada, my favorite sugar-free pasta sauce is President’s Choice Roasted Garlic tomato sauce)
  • cheese

Full of lasagna-y flavors, pair this Meatball Sub Casserole with a salad (we enjoy the simplicity of Dutch Salad with a more flavorful main dish), and you’ve got a wonderfully, healthy meal the whole family will appreciate!

Note: I had ran out mozzarella cheese before making the dish in the photos; I highly recommend doing half mozz., half cheddar, if you have both cheeses on hand! A sprinkle of Parmesan would be delicious, too.

Yield: 8-10 servings

Meatball Sub Casserole | THM: S or S Helper

Meatball Sub Casserole | THM: S or S Helper

This Meatball Sub Casserole is a family-pleasing Trim Healthy Mama meal that comes together lickety-split! An S helper because it mixes a small amount of healthy carbs with healthy fats. Perfect for growing kids, husbands with physical jobs, pregnant, nursing, or diabetic mothers, and those who are at goal weight!

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

Ingredients

  • 5-6 slices of sprouted bread (I used Silver Hills brand)
  • 2 cups cottage cheese (1-2% fat)
  • 1 egg
  • 1 tbsp Italian seasoning
  • 4-5 cups fresh baby spinach leaves
  • 12 gluten-free meatballs, precooked
  • 2 cups sugar-free pasta sauce
  • 2 cups grated cheese (cheddar and/or mozzarella are fantastic)

Instructions

  1. Preheat oven to 375 F.
  2. Line a 9x13" pan with slices of bread in a single layer. In a small bowl, stir cottage cheese, egg, and Italian seasoning together. Spread over bread. Layer on baby spinach leaves. Stir meatballs and pasta sauce together, and distribute evenly over baby spinach leaves. Sprinkle on grated cheese.
  3. Bake at 375 F for 35-40 minutes, or until hot and bubbly.

Looking for other family-pleasing main dishes? These are big hits around here!

Quick Steak & Cheese Quesadillas (S)

Broccoli Cheddar Bacon Quiche (S)

Brad’s Favorite Chili (S)

Cinnamon Protein Pancakes | THM: E

Did you know you can make fluffy pancakes with collagen?! I discovered this somewhat by accident when experimenting with this Cinnamon Protein Pancake recipe and I love how they turned out!

E meals often get a bad rap because some people don’t think they keep you feeling full for very long. Admittedly, it’s trickier to find a variety of lean protein sources to keep you satisfied in an E meal than in an S meal where both lean and fatty protein sources can be used without crossing fuels. But, if you can get a proper balance of lean protein and healthy carbs without the use of fat, E meals are life changingespecially if you’re a Mom, pregnant, and otherwise feeling run down and tired! E meals give you energy!

To be sure I felt full, I put 3 of these fluffy pancakes on my plate after I made them, topped them with a wonderful blueberry compote (recipe below), and a little low-fat whipped cream. Wouldn’t you know it, I could only eat one, and my hubby ran into the same problem!

There’s so much protein in these Cinnamon Protein Pancakes from the collagen, egg whites, and fat free Greek yogurt, that we were stuffed after one pancake! You should be able to get 5-6 pancakes out of this recipe, so you’ll easily be able to serve 3-4 people….even 5, if you find them as filling as we did!

Alternatively, you can freezer these Cinnamon Protein Pancakes and warm them up in a toaster oven or microwave as needed! A great prep ahead E breakfast!

We love these Cinnamon Protein Pancakes with a fruit compote. I’ve included the recipe for a blueberry compote here, but you could use almost any fruit, or a mix of them, fresh or frozen, since this is an E meal anyway! Berries, peaches, pears, apples…anything goes.

Natures Hollow Sugar-Free Maple Flavored Syrup, 10 Ounce (Pack of 2)

Or, douse these pancakes in a sugar-free maple syrup if that’s your thing. Nature’s Hollow is plan-approved.

Yield: 5-6 pancakes

Cinnamon Protein Pancakes | THM: E

Cinnamon Protein Pancakes | THM: E

Did you know you can make fluffy pancakes with collagen?! I discovered this somewhat by accident when experimenting with these Cinnamon Protein Pancakes, and I love how they turned out! A THM E.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Ingredients

  • 1 cup oat flour
  • 2 tbsp collagen
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ cup egg whites (5-6 egg whites)
  • 4 tablespoons 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 teaspoon butter or coconut oil
  • BLUEBERRY COMPOTE
  • 2 cups fresh or frozen blueberries
  • 2 Tbsp lemon juice
  • optional: sweetener to taste
  • 1/2 tsp xanthan gum

Instructions

  1. In a bowl, mix oat flour, collagen, baking powder, and cinnamon until fully blended. Add egg whites and Greek yogurt to the bowl and beat until a batter-like consistency is reached. Melt butter or coconut oil in a non-stick frying pan over medium-high heat.
  2. Pour in batter by 1/4 cup-fulls and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
  3. To make the blueberry compote, bring blueberries, lemon juice, and optional sweetener to a boil in a saucepan. Remove from heat and whisk in xanthan gum until thickened. Pour over pancakes and enjoy!
  4. Optional: garnish with Fat-free Reddi Whip.

Looking for more yummy, on-plan pancakes?! Try these on for size!

Best Low-Carb Pancakes | THM: S 

Apple Flapjack Pancakes | THM: E

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)

Berry Banana Baobab Smoothie | THM: E

This Berry Banana Baobab Smoothie has been a saving grace this pregnancy!

One of the suggestions my midwife gave me for combating morning sickness (er, all day sickness!) was to increase my Vitamin B6 intake. Until then, I hadn’t purchased or used any baobab powder, simply because it wasn’t something I could find locally.

At least, I didn’t think I could find it locally until I discovered it accidentally at S & H Health Foods (that’s for you, Canadians)! Baobab is very high in both Vitamin B6 and Vitamin C – the vitamin that helps you absorb iron properly – something else I had very low levels of.

Baobab Boost Powder – $13.99

Baobab is also extremely high in fiber and has a pleasant, slightly citrus flavor. You only need a very small amount to reap its benefits, so adding just a teaspoon or two a day to your diet has measurable benefits.

S meals were guaranteed to make me sick earlier in this pregnancy, so I first experimented with baobab by adding it to E smoothies. This Berry Banana Baobab Smoothie is my favorite combination. It’s full of nutrients, fruity and refreshing.

When my bananas are nearly brown (but not mushy), I peel and cut them in half, and freeze the chunks. Freezing them at their peak level of sweetness does two things:

  • it eliminates the need for a sweetener
  • keeps your smoothie cold without needing to add ice

The goal of Northern Nester is to serve up Trim Healthy Mama-friendly recipes that are free from special ingredients, so in some ways, this one is kind of out of place here. I consider baobab to be a “special ingredient” since its not readily available everywhere, but you can leave it out, too. A Berry Banana Smoothie is equally delicious and a great way to enjoy healthy carbs!

Yield: 1 serving

Berry Banana Baobab Smoothie | THM: E

Berry Banana Baobab Smoothie | THM: E

This fruity smoothie is a delicious way to enjoy a Trim Healthy Mama E meal or snack! Fresh, energizing, and super easy to make.

Prep Time 2 minutes
Total Time 2 minutes

Ingredients

  • 1/2 frozen, very ripe banana
  • 1 cup frozen berries (I've used strawberries, red and black raspberries, or a mix)
  • 1 cup low-fat (1%) kefir
  • 1/2 cup almond or cashew milk
  • 1 tbsp collagen
  • 1-2 tsp baobab powder
  • optional: on-plan sweetener to taste

Instructions

  1. Add all ingredients to the blender and blend until smooth. Pour into a glass and enjoy immediately.