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!

Ham, Swiss Cheese & Asparagus Quiche | THM: S, Keto, GF

I wasn’t sure how well this Ham, Swiss Cheese & Asparagus Quiche would fly with my family, since our kids are certain they don’t like eating green “twigs,” but I was pleasantly surprised when they wolfed down the entire thing in one meal…and asked me to make it again! 

Ham, Swiss Cheese & Asparagus are a winning trio of flavors, and the savory crust takes this low-carb, keto-compatible, gluten-free, Trim Healthy Mama S main dish to the next level!

You could even forgo the crust to save yourself some time and ingredients, if you like: the crust-less version of this Ham, Swiss Cheese & Asparagus Quiche is equally satisfying! 

This Springy Quiche doesn’t require any special ingredients to make and is a fantastic way to use up eggs! It’s full of protein and good fats. Using a smoked ham makes it super speedy to put together, and if you don’t have a ham on hand, bacon makes a great substitute. (Always.)

This Ham, Swiss Cheese & Asparagus Quiche is crazy versatile. You can sub the ham with bacon, sausage, or chicken; the Swiss Cheese with Cheddar (or some other favorite!); and the asparagus with a different non-starchy vegetable such as spinach or broccoli! You could also add chopped peppers, mushrooms, or a bit of tomato to the filling, if you like.  

A complete meal by itself, you can serve this dish “as is,” for breakfast, lunch, or supper, or make it part of a fancier meal by accompanying it with a soup and salad. 

Yield: 8 servings

Ham, Swiss Cheese, and Asparagus Quiche | THM: S, Keto, GF

Ham, Swiss Cheese, and Asparagus Quiche | THM: S, Keto, GF

This Ham, Swiss Cheese and Asparagus Quiche combines a winning trio of flavors, and the savory crust takes this low-carb, keto-compatible, gluten-free, Trim Healthy Mama S main dish to the next level!

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

Ingredients

  • CRUST:
  • 4 Tbsp butter
  • 1 1/2 cups almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • FILLING:
  • 1 Tbsp butter
  • 1 onion, diced
  • 6 eggs
  • 3/4 cup heavy cream
  • 1 lb. asparagus, chopped into bite-sized pieces and steamed until tender-crisp
  • 1 cup cubed smoked ham
  • 1 cup grated Swiss cheese
  • ground black pepper to taste

Instructions

  1. Pre-heat oven to 350 F.
  2. To make the crust, melt butter in a small saucepan. Remove from heat. Stir in almond flour, Parmesan cheese, and egg. Press into 9-10" pie pate. Bake for 10-12 minutes, or until lightly golden. Remove from heat, set aside, and increase oven temperature to 375 F.
  3. To make the filling, saute onion in butter until onion is translucent (you can steam the asparagus during this time too, if you haven't already done so).
  4. In a mixing bowl, whisk eggs and cream together. Stir in sauted onions, steamed asparagus, cubed ham, grated Swiss cheese, and ground pepper. Pour filling into pie crust. Bake at 375 for 40 minutes, or until a toothpick comes out clean.

Looking for another delicious way to enjoy asparagus?

Try these Chicken & Bacon Asparagus Bundles! So easy and flavorful! A THM S.

25 Trim Healthy Mama Mushroom Recipes

Looking for new and creative ways to use up all that sun tanned fungi?! Here are 25 Trim Healthy Mama Mushroom Recipes for all the different Fuel types to help you enjoy them! 

Sun tanned mushrooms?

What in the world are you talking about?!

In case you missed it in the Trim Healthy Living EZine, letting your mushrooms soak up 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). 

In addition to their insane ability to be supercharged with Vitamin D, mushrooms also also amazing at absorbing other flavors which means these 17 Trim Healthy Mama Mushroom Recipes all tastes spectacularly different from each other even though they each star the same ingredient! 

25 Trim Healthy Mama Mushroom Recipes  

Low Carb Steak & Cheese Quesadillas (S) via Northern Nester 

Creamy Bacon Swiss Chicken Bake (S) via Grace Filled Homemaking 

Pork Chop with Mushroom Cream Sauce (S) via My Montana Kitchen

Butter, Garlic, Mushroom and Chive Spaghetti Squash (FP) Oh Sweet Mercy

Oven Roasted Mushrooms (S) via Wholesome Yum 

Mushroom Powder Seasoning (FP) via Wonderfully Made and Dearly Loved 

Dairy-free Mushroom & Chicken Soup (S) via Northern Nester

Grain Free Stuffed Mushrooms (S) via Oh Sweet Mercy

Creamy Parmesan Tilapia (S) via Joyful Jane 

Smoked Paprika and Mushrooms | Instant Pot Recipe (S) via Oh Sweet Mercy 

Ham & Bean Soup (E) via Briana Thomas

Crock Pot Beef & Gravy (S) via Briana Thomas 

Mushroom, Chicken & Rice Pilaf (E) via Northern Nester

Ham & Cheese Stuffed Mushrooms (S) via Joy Filled Eats

Easy Beef Burgundy (S) via TJ’s Taste 

Baked Boneless Chicken Thighs with Mushrooms (S) via Joy Filled Eats 

Baked Chicken Breast with Mushrooms (S) via Joy Filled Eats

Mushroom Brown Rice (E) via My Table Of Three

Two Cheese Stuffed Mushrooms (S) via Joy Filled Eats

Creamy Mushroom And Beef Soup (S) via Mrs. Criddle’s Kitchen 

Pork Tenderloin with Mushroom Gravy (FP) via Northern Nester

Bacon Parmesan Stuffed Mushrooms (S) via My Table Of Three 

Meatza Supreme (S) via Northern Nester

Low Carb Vegetable Beef Stew (S) via Briana Thomas 

 

 

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

These elegant Chicken & Bacon Asparagus Bundles look so impressive and complicated, but they’re actually super fun and easy to make – my 6 year old can do it! They’ve got loads of flavor, protein, and a non-starchy vegetable all wrapped up in one (literally), so you can either enjoy them as a complete meal, or serve them as a fancy side dish! 

Chicken & Bacon Asparagus Bundles are amazing reheated too, that is, if you have any leftovers. 

Watch how simple this beautiful Spring-inspired bundle comes together.

Steam asparagus spears.

Lay out 8 slices of deli chicken breast.

In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast.

Layer a slice of ham over each breast…

…followed by a piece of provolone cheese.

Lay 4 steamed asparagus spears in the center of each slice of cheese.

Roll up bundles.

Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.

Bake.

It doesn’t get any easier than that! I hope you enjoy these Chicken & Bacon Asparagus Bundles as much as we do!

Yield: 8 bundles

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

These elegant Chicken & Bacon Asparagus Bundles couldn't be easier to make, and they are as simple as they are impressive! A gluten-free, THM S, and Keto dish that can be served as a whole meal! No special ingredients.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 32 asparagus spears
  • 8 slices deli chicken breast
  • 3 tbsp mayo
  • 1 tsp Dijon mustard
  • 8 slices deli ham
  • 8 slices provolone cheese
  • 8 slices of bacon
  • fresh ground black pepper

Instructions

  1. Preheat oven to 400 F.
  2. Fill a large pot with water. Bring to a rolling boil. Add asparagus spears and cook for 4 minutes. Drain spears, rinse in cold water and set aside.
  3. Layout 8 slices of chicken breast. In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast. Layer a slice of ham over each breast, followed by a piece of cheese. Lay 4 steamed asparagus spears in the center of each slice of cheese. Roll up bundles. Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.
  4. Bake at 400 F for 20 minutes.

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) 

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme is a majorly man-pleasing mainstay! (Oh, who am I kidding?! My carnivorish self loves this dish at least as much as my hubby and boys!) It has all the pizza taste without the carbs.

There’s no cauliflower to sneak into the crust here either (some guys can actually sniff out that trick from a mile away. Ask me how I know.); the base is made from meat! 

With all that meat, Meatza Supreme packs a boatload of protein! You’ll probably want to pair this with a salad for fiber’s sake, or at least load on the veggie toppings. My favorite veggies for this dish are green pepper, red onion, and mushrooms, but you could also add other S or FP vegetables like olives, banana peppers, or a bit of tomato, if you like that sort of thing.

There’s so much flavor packed into the meaty base of this “pizza,” that it in no way tastes like a hunk of hamburg! 

Using a couple eggs as a binder, the meat “crust” is flavored with a little Parmesan cheese, herbs, and spices. After baking the “crust” portion first, it’s important to strain of the excess grease so your Meatza doesn’t become watery. 

To do this, I hold the “crust” in the pan with a wide flipper, and tip the dish to pour out the remaining grease. Then I take a paper towel and dab the top of the meat base to absorb as much oil as possible. 

After you’re meat crust is made, it’s a simple matter of layering on your favorite pizza toppings (we love a little sauce, mozzarella, pepperoni, bacon, mushrooms, red onion, and green peppers on ours!), cooking for a few minutes more, and then broiling for a wee bit until the cheese begins to turn golden and bubbly, and the pepperoni slices begin to curl. 

Serve with a salad to increase your veggie intake, and you’ve got a wonderful family-pleasing meal made without any special ingredients! 

Yield: 6-8 servings

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme has all the delicious flavor of regular pizza without the carbs (and there's no hidden cauliflower in here either)! A THM S, gluten-free, Keto-compatible, family-pleasing main dish without any special ingredients. Delicious hot or cold!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 2 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 lbs. ground beef
  • 2 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese (the stuff in the can)
  • 1 1/2 tsp mineral salt
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • pinch of cayenne pepper
  • 1 1/2 cups sugar-free pizza sauce
  • 2 cups grated mozzarella cheese
  • pepperoni slices
  • 1/2 green pepper thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup mushrooms, thinly sliced
  • 1/4 cup bacon crumbles

Instructions

  1. Preheat oven to 450 F.
  2. In a medium bowl, stir ground beef, eggs, and Parmesan together well. Add in salt, oregano, garlic, black, and cayenne pepper and mix to combine. Press into a 9x13" baking pan. Bake for 10 minutes at 450 F. Drain off excess grease.
  3. Spread sugar-free pizza sauce over cooked meat. Sprinkle on mozzarella, followed by pepperoni, veggies, and bacon crumbles. Return to oven and bake at 450 F for 5 more minutes. Broil for 4 more minutes until cheese begins to brown.
  4. Serve immediately, or store in an airtight container in the fridge and re-heat as necessary, or enjoy cold!

Can’t get enough pizza? Here are a few other favorite low-carb variations we enjoy!

Pizza Quesadillas (S)

Meat Lover Pizza Cups (S)

Veggie Pizza (S)

Steak & Cheese Pizza (S)

 

 

Banana Muffin In A Mug | THM: E, GF

I never imagined my favorite Muffin In A Mug recipe would be an E! Normally, I gravitate towards rich and buttery S Muffin In A Mug recipes, but this Banana Muffin In A Mug is so moist and flavorful, I can hardly believe it has no fat source! 

Unlike many low-fat E recipes, this one is not chewy or dense. It’s light, sweet and cake-y – more of a banana cake than a banana muffin. You know those Banana Sheet Cake recipes with cream cheese frosting? That’s what this Banana Muffin In A Mug is like! Dessert in a mug!

This Banana Muffin In A Mug doesn’t require any special ingredients to make, and is a very frugal Trim Healthy Mama recipe. The sweetness from a quarter of a very ripe banana cuts down on the need for much more sweetener (I used xylitol, but you can also use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount), and the oat flour can easily be made by simply grinding up oatmeal into a powder using your blender. 

Add an egg white for more protein and rise, unsweetened nut milk for moisture, some flavorings like vanilla extract, cinnamon, and mineral salt, and you’ve got the makings of a wonderfully sweet, single-serve THM E breakfast, snack, or dessert!

I have not tried baking this Banana Muffin In A Mug in the oven yet, but if you don’t have a microwave, you should be able to bake this (and most other Muffin in a Mug recipes!) at 350 F for a 10-15 minutes, using a toothpick to check for doneness. 

Since there’s no fat source in this Banana Muffin In A Mug, you have room to add a teaspoon (or 5 grams) of butter, peanut butter, nuts, or sugar-free chocolate chips if you like that in your Banana Muffins.  

Yield: 1 serving

Banana Muffin In A Mug | THM: E, GF

Banana Muffin In A Mug | THM: E, GF

This Banana Muffin In A Mug is the yummiest THM E muffin ever! It's tender, moist and sweet like a regular banana muffin, but in a convenient single serve size, and made without any special ingredients.

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

Ingredients

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

Instructions

  1. Whisk together mashed banana, egg white, and nut milk in a mug. Stir in remaining ingredients until well combined. Microwave for 1 - 1.5 minutes, or until cooked through.

Notes

Since there's no added fat to the recipe, you have room to add a teaspoon of butter to this recipe, if you like!

In search of other great E Muffin In A Mug recipe? Check these two out:

Carrot Muffin In A Mug (E)

Apple Cake In A Mug (E)

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad is my new favorite way to fill a lettuce wrap! Paired with thinly sliced fresh tomato and mustard, this deliciously high-flavor, high-protein chicken salad makes a wonderful, easy low-carb lunch! 

A THM S, this Chicken Bacon Ranch Salad is also gluten-free and Keto compatible. 

I promised my favorite way to use the Pickle Juice Ranch Dressing I shared earlier this week…welp, this Chicken Bacon Ranch Salad is it!

You need 1 cup of it in this recipe, but if you prefer Rohnda’s Ranch Dressing, that works just as well here! It all depends on whether you want to keep your grams of fat in check (Pickle Juice Ranch Dressing is lighter, as far as calories go). 

Counting the Pickle Juice Ranch Dressing as 1 ingredient, this Chicken Bacon Ranch Salad only contains 5 of them!

  • Cooked chicken (breasts or thighs, it doesn’t matter)
  • Pickle Juice Ranch Dressing
  • Cooked and crumbled bacon
  • Grated cheddar
  • Freshly snipped chives 

Mix it altogether in a bowl and you’re done! 

I love this chicken salad in a lettuce wrap for the “crunch” and freshness factor, and it’s a great way to get in your greens. Or, if you want a more portable lunch, you can also fill a low-carb wrap (Mission wraps are my favorite brand!) with this Chicken Bacon Ranch Salad and enjoy it that way. 

Yield: 5 cups

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad is my new favorite way to fill a lettuce wrap! Paired with thinly sliced fresh tomato and mustard, this deliciously high-flavor, high-protein chicken salad makes a wonderful, easy low-carb lunch! A THM S, this Chicken Bacon Ranch Salad is also gluten-free and Keto compatible. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 cups cooked and cubed chicken
  • 1 cup Pickle Juice Ranch Dressing (or other on-plan ranch dressing)
  • 1 cup bacon crumbles
  • 1/2 cup grated cheddar
  • 1 tbsp freshly snipped chives

Instructions

  1. Add all ingredients to a bowl and stir to combine. Stir in an airtight container in the fridge for up to 3 days. Serve in lettuce wraps.

Pickle Juice Ranch Dressing | THM: FP

There’s Ranch Dressing, and then there’s pickle juice Ranch Dressing! This wonder ingredient does so much more than provide amazing flavor to North America’s favorite salad dressing:

  • it takes the yogurtiness out of the high-protein, low-fat dressing
  • it thins out an otherwise thick dressing and makes this recipe a Fuel Pull
  • it increases the amount of probiotics in the dressing if you use the juice from lacto fremented pickles like Bubbies
  • it makes use of the pickle juice left over in a jar that not everybody loves drinking straight up

Since there are only 1.7 grams of fat in two tablespoons of this Pickle Juice Ranch Dressing, you can have a 1/4 cup of dressing on a salad and still be under your 5 grams of fat limit for E and FP meals!

There’s no reason for your low-fat salads and sandwiches to be low in moisture and flavor…Pickle Juice Ranch Dressing easily fixes that problem.

Making this Pickle Juice Ranch Dressing could not be any easier. It’s just a matter of dumping a few everyday ingredients into the blender and blending until it’s smooth. Boom. Done. 

All you need to whip it up:

Pickle Juice Ranch Dressing keeps well in the fridge for a long time in a sealed jar or airtight container. Just give it a good shake or stir before using.

My favorite way to use it? In this Chicken Bacon Ranch Salad

Yield: 12 servings | 1.5 cups of dressing

Pickle Juice Ranch Dressing | THM: FP

Pickle Juice Ranch Dressing | THM: FP

Pickle juice makes this Ranch dressing extra special! It keeps the dressing low in fat, adds loads of flavor, and increases the number of probiotics! 1.7 grams of fat in 2 tablespoons of dressing allows you to amply coat your salad with flavor in both E and FP settings! Feel free to use 1/4 cup of dressing in both E and FP settings if you have no other source of fat in your meal.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3/4 cup 0% Greek yogurt
  • 1/4 cup mayo
  • 1/3 cup dill pickle juice (use Lacto fermented pickles for probiotic benefits!)
  • 1 tbsp dried parsley
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp mineral salt
  • 1/4 tsp ground black pepper

Instructions

  1. Add all ingredients to the blender and blend until smooth, stopping to scrape sides of the blender if necessary.
  2. Dressing keeps well in the fridge for several days in an airtight container. Shake before use.

Nutrition Information:

Serving Size:

Serving Size: 2 tbsp

Amount Per Serving: Total Fat: 1.7g

THM Fuel Pull Vanilla Panna Cotta With Raspberry Coulis

Traditional Italian Vanilla Panna Cotta with Raspberry Coulis is one of my favorite desserts and very easy to make on plan by just switching out the sweetener to a plan-approved one. However, since it’s made from heavy cream, it can be an abuse of calories by indulging in it too often, and since it’s a Heavy S, it can only be enjoyed in an S setting, unless you want a Crossover.

Heavy cream also causes acne for me, so I had plenty of incentive to lighten up my favorite dessert! This Fuel Pull Vanilla Panna Cotta  with Raspberry Coulis is low-carb, low-fat, high in protein, and can be enjoyed with any meal!

Aside from setting time, this Fuel Pull Vanilla Panna Cotta with Raspberry Coulis only takes 10 minutes to make and doesn’t require any special ingredients.

You’ll need:

You can use any berry to make the coulis, but I think the tarter raspberries complement the sweet, creamy panna cotta the best. The two flavors are so good together!

Alternatively, you could make a compote out of any favorite fruit (I’m thinking peaches would be delicious!) and turn this dessert into an E!

This Vanilla Panna Cotta with Raspberry Coulis makes 4 servings. They keep well in the fridge, for a convenient dessert or snack, or half the recipe for a romantic dessert for two!

Yield: 4 servings

Vanilla Panna Cotta With Raspberry Coulis | THM: FP, GF, Low Fat

Vanilla Panna Cotta With Raspberry Coulis | THM: FP, GF, Low Fat

This low-carb, low-fat, gluten-free, high protein Trim Healthy Mama Fuel Pull proves that indulging in dessert doesn't have to be fattening! A delicious end to any meal, no matter what the fuel type.

Prep Time 10 minutes
Additional Time 2 hours 50 minutes
Total Time 3 hours

Ingredients

  • PANNA COTTA:
  • 1 1/2 cups unsweetened cashew milk
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • pinch of mineral salt
  • 1 tbsp unflavored gelatin
  • 3 tbsp water
  • 1 1/2 cups 0% Greek yogurt
  • 2 tsp vanilla extract
  • RASPBERRY COULIS:
  • 1 cup frozen raspberries
  • 1 1/2 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1/8 tsp xanthan gum

Instructions

  1. Line 4 ramekins, small bowls, or glasses with plastic wrap.
  2. In a medium saucepan, whisk and heat cashew milk, xylitol, and mineral salt together until sweetener is dissolved. Meanwhile, in a small bowl, sprinkle gelatin over water to soften for 1-2 minutes. Scrape softened gelatin into hot cashew milk mixture and whisk until completely dissolved.
  3. Remove from saucepan from heat. Stir in yogurt and vanilla until smooth. Pour into prepared dishes. Refrigerate for at least 3 hours. Invert onto a plate and remove plastic wrap.
  4. To make the raspberry coulis, bring raspberries and sweetener to a boil in a saucepan. Remove from heat and whisk in xanthan gum. Cool in the fridge for 5 minutes before pouring over each panna cotta.

Notes

Unsweetened almond milk can be substituted for the cashew milk.

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

Any frozen berry can be used in place of the raspberries. For an E dessert, you can enjoy this panna cotta with any fruit.