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.

Chocolate Peppermint Log | THM: S

With Christmas less than a month away, it was high time for me to bake something pepperminty! I decided to turn my favorite, on-plan, completely flourless chocolate roll cake into a low-carb Chocolate Peppermint Log, and oooooh boy, did it hit the spot!

This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and it’s a cinch to make!

Don’t be intimidated by the roll; since there’s no flour in the cake, it rolls up like a dream and is virtually impossible to crack! The key is to flip your cake from the jelly roll pan onto the tea towel, and roll it up as soon as it comes out of the oven. Let it cool inside the towel, and after you’ve spread on the minty filling, it will spring right back into a roll with ease.

This Chocolate Peppermint Log is a fantastic choice for a yule log, and a great dessert to serve guests as it slices into 10-12 servings.

As I mentioned earlier, you don’t need any special ingredients to make this Chocolate Peppermint Log. In fact, you probably have everything on hand already:

Yield: 10-12 servings

Chocolate Peppermint Log | THM: S

Chocolate Peppermint Log | THM: S

This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and without any flour in the cake, it's a cinch to roll up without cracking!

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

Ingredients

  • CAKE ROLL:
  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder
  • 1/8 tsp mineral salt
  • 2 Tbsp cold coffee
  • 1 tsp vanilla extract
  • additional cocoa powder for dusting
  • PEPPERMINT FILLING:
  • 1 8oz. pkg. cream cheese softened
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/2 tsp peppermint extract
  • 1 cup whipping cream
  • Optional: Swerve "Icing Sugar" replacement for dusting

Instructions

  1. Preheat oven to 350 F. Line rimmed cookie sheet or jelly roll pan with parchment paper, grease the top of the paper, and dust with cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, 2 tbsp cocoa powder, salt, coffee, and vanilla extract together until the mixture is thick and light brown. In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture, one-third of the batch at a time, until smooth. Pour into a prepared baking sheet and bake at 350 for 20 minutes.
  3. While the cake is baking, lay out a kitchen towel and sprinkle it with 1/4 cup cocoa powder. After the cake is finished baking, immediately invert it onto a cocoa powdered towel and peel off the top piece of parchment paper. Roll up carefully inside the towel and let it cool while you make the filling.
  4. To make the peppermint filling, beat cream cheese, xylitol, and peppermint extract together until smooth and creamy. In a separate bowl, beat whipping cream until stiff. Fold whipped cream into cream cheese mixture until smooth.
  5. Unroll cooled cake, and spread on filling evenly. Roll cake back up tightly. Trim off the ends with a knife and transfer to a serving plate. Refrigerate for at least 4 hours before serving. Optional: dust with Swerve icing sugar replacement.

Notes

Instead of xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

If you don't love a peppermint flavor, you can substitute a different extract in the filling.

My other favorite THM Roll Cakes:

Gingerbread Pumpkin Roll (S)

Mocha Roll (S)

Linked up with South Your Mouth

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!

Smokey Bacon Pumpkin Soup | THM: S, E, or FP

It’s been a while since I posted a savory recipe, mostly because with Baby #6 due in 7 weeks and plenty of things to get ready before hand, I haven’t had as much time to create new recipes! I’m breaking the “sweet” trend with this Smokey Bacon Pumpkin Soup though. I whipped it together the other night and it was a big hit – even with the 2 year-old!

It boasts bacon, onion, and garlic! How could it not be good??

These 3 ingredients, plus paprika for smokiness, a pinch of cayenne for a little warmth, and a few other herbs and elements for flavor prove pumpkin is a fruit that is not limited to sweet desserts. Smokey Bacon Pumpkin Soup is rustic and savory, and THM-friendly!

One of the great things about this Smokey Bacon Pumpkin Soup is that it can easily be adapted to all THM fuels.

Feel like having a slice or two of sprouted or sourdough bread with your soup? Change it to an E by replacing the heavy cream with unsweetened cashew or almond milk, and add a chopped sweet potato and/or carrot to the pot while it simmers. Garnish sparingly with turkey bacon.

Aiming for something light? Make Smokey Bacon Pumpkin Soup a Fuel Pull by replacing the heavy cream with a unsweetened cashew milk, limit your bacon to 5 grams of fat or less, and add a scoop of collagen to your bowl for your lean protein source (a good idea to do anyway, since this soup doesn’t contain much protein by itself).

Or, enjoy the recipe exactly as it’s written as an S (with an additional protein source like a handful of nuts, a shake or smoothie, or some collagen in your bowl, etc.) and have yourself a bacon-filled, cheese-topped (Cello Whisps are a fantastic soup topper!), cream-splashed soup with more pumpkin in the form of a plan-approved chiffon pie, layered dessert, or muffins afterwards!

Yield: 8 servings

Smokey Bacon Pumpkin Soup | THM: S

Smokey Bacon Pumpkin Soup  | THM: S

This Smokey Bacon Pumpkin Soup is the perfect comfort food for cool weather! It's incredibly easy to make and doesn't require any special ingredients. A THM S that can easily be made into a Fuel Pull or an E (see Notes).

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 tbsp butter
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 6 cups chicken broth
  • 4 cups pumpkin puree
  • 1 1/2 tsp mineral salt
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • pinch of cayenne pepper
  • 1/4 cup unsweetened cashew or almond milk
  • 1/4 cup heavy cream
  • 8-10 slices of bacon, cooked and crumbled

Instructions

  1. In a large saucepan, saute onion in butter. Add garlic when the onion is translucent and cook for another minute. Add in chicken broth, pumpkin puree, parsley, thyme, paprika, black, and cayenne pepper and bring to a boil. Lower heat and simmer for 30 minutes.
  2. Puree soup in the blender. Return to saucepan and bring to a boil. Lower heat and simmer for another 30 minutes. Stir in cashew milk and heavy cream before serving. Sprinkle on crumbled bacon. Optional: garnish with toasted pumpkin seeds, grated cheese, and fresh parsley.

Notes

You could easily make this a Fuel Pull soup by eliminating the heavy cream and using more cashew milk instead. Or, turn it into an E by boiling a sweet potato or two and adding a little more chicken broth!

Since this soup does not contain a good source of protein, it should be be paired with another protein source, or dissolve a scoop of collagen in your bowl.

Some of our other favorite Trim Healthy Mama-friendly cold weather soups include these:

Cream of Broccoli Soup (S)

Spicy Sweet Potato (E)

Chicken Soup (E)

(You can see all of my soup recipes here)

Gingerbread Pumpkin Roll | THM: S

Y’all have had pumpkin rolls with a cream cheese filling, but have you ever tried a gingerbread roll with a pumpkin filling?!

This Gingerbread Pumpkin Roll takes all the best flavors of Fall and turns it into one magical cake that will leave you (and everyone you serve it to) begging for another slice!

A Trim Healthy Mama-friendly S dessert, this low-carb Gingerbread Pumpkin Roll is completely flourless, making it naturally gluten-free, too.

The whole Gingerbread Pumpkin Roll is made without any special ingredients, making it a frugal, crowd-pleasing option to serve at Thanksgiving, or just because pumpkin anything is amazing any time of the year!

You’ll notice the recipe calls for Gingerbread Spice Mix twice; once for the cake, and once for the Gingerbread Caramel Drizzle. The recipe I’ve included below for the Gingerbread Spice Mix makes more than you’ll need, but you will not regret have leftovers of this blend on hand for other goodies! You can use it instead in any baked good you want to flavor like gingerbread, and even mix it with coffee grounds to make Gingerbread Spice Lattes!

Gingerbread Spice Mix:

Combine all ingredients into a small jar. Shake well to mix. Makes a scant cup.

The Gingerbread Caramel Drizzle adds an extra step to this recipe and is totally optional, but my, oh my, is it worth making! It’s sweet, spicy, sticky, and syrupy….and so pretty drizzled on top of a slice of this Gingerbread Pumpkin Roll! If you have leftovers, you may be tempted to eat it by the spoonful, but if you can manage to save some, it is an amazing drizzle over a whipped cream-topped Pumpkin Spice Latte!

Or, you can use it to drizzle over:

You’re options are unlimited!

Yield: 12 servings

Gingerbread Pumpkin Roll | THM: S

Gingerbread Pumpkin Roll | THM: S

This Gingerbread Pumpkin Roll combines all the best flavors of Fall into one magical cake that's just as easy as it is impressive! A low carb THM S dessert made without any flour or special ingredients.

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

  • GINGERBREAD ROLL:
  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder, divided
  • 1/8 tsp mineral salt
  • 1 tsp vanilla extract
  • 2 1/2 tsp Gingerbread Spice Mix*
  • PUMPKIN CHEESECAKE FILLING:
  • 1 8oz pkg. cream cheese softened
  • 1/3 cup canned pumpkin
  • 1/4 cup xylitol (OR use 2 tbsp of Gentle Sweet)
  • 1/4 tsp ground cinnamon
  • GINGERBREAD CARAMEL DRIZZLE
  • 1/4 cup xylitol
  • 1/8 cup water
  • 1/4 tsp molasses
  • pinch of mineral salt
  • 1/4 cup heavy whipping cream
  • 1/2 tsp Gingerbread Spice Mix
  • 1/8 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • *GINGERBREAD SPICE MIX:
  • 1/3 cup ground ginger
  • 1/4 cup ground cinnamon
  • 2 tbsp ground allspice
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of ground black pepper

Instructions

  1. Preheat oven to 350 F. Lightly grease a rimmed cookie sheet or jelly roll pan. Line with parchment paper, grease the top of the paper, and dust with 1 Tbsp cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, cocoa powder, salt, vanilla extract, ginger, cinnamon, and cloves together mixture is thickened and is light brown.
  3. In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into yolk mixture, one-third of the batch at a time, until smooth. Pour into the prepared baking sheet and bake at 350 for 20 minutes.
  4. After the cake has finished baking and has cooled slightly, invert onto a clean tea towel and peel off the top piece of parchment paper. Roll up carefully inside the towel and let it cool while you make the filling.
  5. To make the pumpkin cheesecake filling, beat all the filling ingredients together until smooth. Carefully unroll cake in towel. Spread filling evenly onto cake and roll back up tightly. Set on a serving plate.
  6. To make the Gingerbread Caramel Drizzle, stir sweetener, water, and salt together in a saucepan to combine. Bring to a boil over medium-high heat. Cover and reduce heat for 30 seconds. Pour in cream, spice, and extract. Cook on low for 2 minutes. Remove from heat and vigorously whisk in xanthan gum until thickened to drizzle consistency. (If you find your xanthan gum isn't dissolving completely, pour thickened drizzle through a fine sieve to remove any white clumps.) Cool slightly before drizzling over cake.
  7. *To make the Gingerbread Spice Mix, combine all Gingerbread Spice Mix ingredients in a jar and shake to combine.

Slow Cooker Pumpkin Spice Oatmeal | THM: E

There’s nothing more wonderful than waking up on a cool Fall morning to a bowl of warm Pumpkin Spice Oatmeal that has been slow-cooked overnight!

I was surprised that our kids loved this Pumpkin Spice Oatmeal as much as I did! Our 2, 3, and 5 year old asked for seconds and the lucky one who called dibs on the leftovers even ate a bowl, cold, later on for her snack!

Nature’s Hollow Sugar-free Maple Syrup

I like this oatmeal without any extra sweetener, but if you prefer (as my kids do!), you can pour on some sugar-free syrup before serving. For a kid-friendly Crossover, you can also sprinkle on a handful of chopped pecans or walnuts too!

I’m a huge fan of pumpkin anything, as you may have noticed. (Who else starts eating pumpkin in August?! I need some moral support here….)

I usually make my own pumpkin spice mixture, but I found this little tin of premixed pumpkin spice from Club House and love it! It’s a bit more expensive than making your own, but the flavor is spot on and handy to have when you’re pressed for time.

One of my favorite things about this Pumpkin Spice Oatmeal recipe is that in addition to being a hearty Trim Healthy Mama E breakfast, it’s also gluten free (be sure to use gluten-free steel cut oats), dairy-free, and extremely frugal!

A cup of steel cut oats expands enough to feed 6 people!

Yield: 6 servings

Pumpkin Spice Oatmeal | THM: E

Pumpkin Spice Oatmeal | THM: E

What better way to celebrate Autumn than with a bowl of warm Pumpkin Spice Oatmeal?! Made in a slow cooker, we love this THM E meal for lunch. Leftovers can be refrigerated and reheated in the microwave or enjoyed cold!

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

Ingredients

  • 1 15oz. can pumpkin puree
  • 1 cup steel-cut oats
  • 3 tbsp xylitol (OR 1 1/2 tbsp Gentle Sweet)
  • 1/4 tsp molasses
  • 1 1/2 tsp pumpkin spice
  • 1 tsp ground cinnamon
  • 3/4 tsp mineral salt
  • 3 cups of water
  • 1 1/2 cups almond or cashew milk
  • 1 tsp maple extract
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, combine the first six ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on LOW for 5-6 hours, WARM for 8 hours, or until oats are tender, stirring once.

Looking for other Trim Healthy Mama-friendly ways to start your day with Pumpkin?

These low-carb Pumpkin Muffins with Maple Whipped Cream are ah-mazing!! THM S.

This Pumpkin Spice Latte Shake can be made as a Fuel Pull and is full of protein for a filling breakfast!

And of course, starting your day with dessert is always a good way to start. (Scroll to the end of this Layered Pumpkin Dessert recipe for a list of my favorite Trim Healthy Mama Pumpkin desserts!).

Low Carb Layered Pumpkin Dessert | THM: S, Keto, GF

Sometimes I think every variation of a pumpkin recipe has surely been created now, but no! A wonderfully versatile fruit (yes, I checked!) with seemingly no limits, this Low Carb Layered Pumpkin Dessert showcases just how delightful, and blood sugar-friendly squash can be!

A Fuel Pull ingredient, meaning it can be used in Trim Healthy Mama S, E, and FP settings because it’s low in both carbs and fat, pumpkin is an essential part of staying on plan in the Fall for me!

This Low-Carb Layered Pumpkin Dessert features a shortbread – almost snickerdoodle tasting – crust, a white cheesecake layer, a cool and creamy pumpkin spice layer, and then for the garnish, you can choose to layer or pipe on whipped cream, nuts, and/or spices in your desired amount.

Aside from the fact that this pumpkin dessert is low carb, gluten-free, sugar-free, diabetic-friendly, keto and Trim Healthy Mama S compatible, it’s also made without any special ingredients!

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.

I garnished the top of my Low Carb Pumpkin Layer Dessert with a layer of whipped cream, chopped walnuts, and a sprinkle of nutmeg, but you can leave those off, or fancy it up by piping on the whipped cream and using your favorite nut (pecans are wonderful, too), and favorite pumpkin compatible spice (think cinnamon, nutmeg, ginger, or cloves, etc.).

Since this recipe makes a 9×13″ pan, it’s perfect for serving at large gatherings….like Thanksgiving!

Yield: 12-15 servings

Pumpkin Cheesecake Squares | THM: S

Pumpkin Cheesecake Squares | THM: S

Everyone will be begging you for this low-carb Pumpkin Cheesecake Squares recipe! You would never know it doesn't contain any sugar or gluten! A THM S dessert (also keto, low carb, and gluten-free). No special ingredients.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • CRUST:
  • 1/4 cup xylitol
  • 1/3 cup butter
  • 1 1/2 cups almond flour
  • 1 tsp cinnamon
  • CHEESECAKE LAYER:
  • 2 large eggs
  • 1/2 cup xylitol
  • 1 8oz. pkg. cream cheese softened
  • PUMPKIN LAYER:
  • 1 15oz. can canned pumpkin
  • 3 large egg yolks
  • 1/2 cup almond or cashew milk
  • 1/2 cup xylitol
  • 1/2 tsp mineral salt
  • 1 tsp ground cinnamon
  • 1 tbsp (or 1 envelope) unflavored gelatin
  • 1/4 cup cold water
  • 1 1/2 cups heavy whipping cream
  • GARNISH:
  • whipped cream
  • pecans or walnuts
  • cinnamon or pumpkin spice

Instructions

  1. Preheat oven to 350F.
  2. To make the crust: In a medium saucepan, melt butter and xylitol together. Remove from heat and stir in almond flour and cinnamon. Press into 9x13" pan. Bake for 10 minutes at 350 F.
  3. Beat together eggs, xylitol, and cream cheese until smooth. Spread evenly over crust. Bake for 15 minutes or until top appears set. Cool on wire rack.
  4. Meanwhile, combine the pumpkin, egg yolks, nut milk, xylitol, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
  5. Dissolve gelatin in water; add to saucepan. Beat whipping cream until stiff. Fold into pumpkin mixture until smooth. Spread over cooled cheesecake layer; chill for a least 2 hours, or until set. Garnish with whipping cream, nuts, and cinnamon or pumpkin spice as desired.
  6. These squares keep well for several days in the refrigerator.

Notes

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.

Looking for more low-carb pumpkin desserts?

Pumpkin Cheesecake with Pecan Crust | THM: S

Pumpkin Cheesecakes With Maple Whipped Topping For 2 | THM: S

Mini Pumpkin Cheesecakes | THM: S

Pumpkin Chiffon Pie | THM: S

Hearty Garden Vegetable Soup | THM: E

This Hearty Garden Vegetable Soup makes the most of this time of year when everything in the garden seems to be ready at the same time! A Trim Healthy Mama E meal, you can serve this soup with a slice or two of sprouted or sourdough bread for dunking.

Generally, beef is not an acceptable ingredient in E meals because red meats are too high in fat for carb-based meals. However, extra lean (look for 96% or higher) that’s been rinsed in hot water (you can do this in a colander) to remove any excess fat after it’s been browned, fits within Trim Healthy Mama’s E meal guidelines.

For this Hearty Garden Vegetable Soup, you can brown your meat first, rinse it, and then put it back in the pan before scramble frying it with your spices and adding the other ingredients.

Since this is an E meal, you can add whatever veggie (except white potatoes) your heart desires to this soup! Zucchini, corn, tomatoes, beans, peppers, carrots, sweet potatoes, squash, onions, celery…the list is pretty much endless! If you plan on freezing this soup, leave out flowering veggies like broccoli and cauliflower until you’re ready to re-heat. They may get mushy otherwise.

I’ve included my favorite combination of soup veggies here….and the ones my kids will eat without wrinkling up their noses. 😉

Like all the other recipes on my site, you don’t need any special ingredients for this Hearty Vegetable Soup:

Yield: 6-8 servings

Hearty Garden Vegetable Soup | THM: E

Hearty Garden Vegetable Soup | THM: E

This Hearty Garden Vegetable Soup makes the most of this time of year when everything in the garden seems to be ready at the same time! A Trim Healthy Mama E meal, you can serve this soup with a slice or two of sprouted or sourdough bread for dunking.

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

Ingredients

  • 1lb extra lean ground beef, rinsed
  • 1/2 tbsp curry powder
  • 1/2 tbsp dried parsley
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 2 onions, diced
  • 5 stalks celery, chopped
  • 4-5 carrots, peeled and chopped
  • 1-2 cloves of garlic, minced
  • 6 cups chicken broth
  • 1 28oz. can crushed tomatoes
  • 3 bay leaves
  • water (if you'd like a runnier soup)
  • Optional Add-Ins:
  • green beans
  • corn
  • peppers

Instructions

  1. Fry extra lean ground beef in a large soup pan. Rinse under hot water in a colander to remove any excess fat. Return to pan. Add in seasonings and fry together for a few minutes. Stir in vegetables and cook, partially covered over medium-low heat until veggies are tender-crisp, stirring often. Pour in chicken broth, canned tomatoes, and bay leaves. Bring to a boil. Boil for 20 minutes. Simmer until ready to serve.

Looking for more soup to use your garden veggies in? Here are some of my other favorite Trim Healthy Mama-friendly recipes!

(You can check out my whole THM Soups archive here)

Spicy Sweet Potato (E)

Cream Of Broccoli (S)

Chicken Soup (E or FP)

Butternut Squash Soup (E)

Mom’s Tomato Spice Soup (FP)

Wilted Kale Salad With Bacon | THM: S

Growing up on a mainly Dutch-Canadian diet, “Boerenkool” was a regular dinner at our house. It’s the only way we ever ate kale. Boiled and mashed together with white potatoes, butter, cream, vinegar, salt, pepper, and and sausage, it was a favorite meal in our house and not a terrible Crossover on rare occasions for people at goal weight! It turns out there are actually other legititmate ways to enjoy the green; this wilted kale salad is proof of that.

Once I started Trim Healthy Mama, I tried experimenting by using kale in less high-carb ways (look for a low-carb Boerenkool recipe coming soon!), and really didn’t care for too many of my concoctions. Kale is pretty crunchy and has a strong flavor that can be hard to mask.

Eventually, I hypothesized that bacon would make it taste great, because, well, bacon is fixes everything. This theory proved to be correct, and the wilted kale salad recipe below has got to be the easiest way to make the nutritionally-packed green delicious! All you need is:

Quick kale tip: if you grow it yourself, wait until after a heavy frost to pick your kale. It will be sweeter and easier to clean (less bugs!). 

Wilted Kale and Bacon Salad | THM: S

Wilted Kale and Bacon Salad | THM: S

The wilted kale salad is further proof that bacon fixes everything. Think you don't like kale? Try it like this. A THM S.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 8-10 slices of bacon, chopped
  • 1/2 red onion
  • 2 Tbsp red wine vinegar
  • 1/4 tsp mineral salt
  • 1/4 tsp cracked pepper
  • 7 cups fresh kale leaves, thinly sliced, stems removed
  • Optional: 1/2 cup crumbled feta

Instructions

  1. In a large skillet, fry bacon until crisp. Discard most of the excess grease. Fry onions together with bacon in remaining grease until translucent.
  2. In a large bowl, pour red wine vinegar, salt, and pepper. Add thinly sliced kale leaves. Pour bacon mixture on top. Stir well to coat (kale should wilt slightly and shrink in size). Sprinkle with crumbled feta if desired.

Trim Healthy Mama Thanksgiving Dinner Two Ways | E & S

Last weekend in Canada, we thoroughly enjoyed our Trim Healthy Mama Thanksgiving Dinner without feeling a wee bit deprived! In fact, even though Crossovers are on-plan and something I would feel no guilt about indulging in on special holidays like this, I felt completely satisfied without crossing fuels. We had an S meal (because, Pumpkin Chiffon Pie!), but it’s easy to enjoy a Trim Healthy Mama Thanksgiving Dinner in an E setting, too.

For my Trim Healthy American friends planning their Thanksgiving Dinner (and for my Canadian friends who can always find another good reason to feast), here are two different Trim Healthy Mama Thanksgiving Dinner menus for you: E & S. Neither menu requires the use of special ingredients (except for the Wonderful White Blender Bread in the E menu from Trim Healthy Table)!

Trim Healthy Mama Thanksgiving Dinner | E

 Wonderful White Blender Bread pg. 242 in Trim Healthy Table | FP

Butternut Squash Soup | THM: E

Kale & Berry Salad from Rohnda Sue | FP

Pork Tenderloin with Mushroom Gravy | FP

Fried Green Beans from MamaShire | FP

Peach Cobbler | E

Peach Melba GGMS | Sipper

Trim Healthy Mama Thanksgiving Dinner | S

Tomato Spice Soup | FP

Curried Cucumber Salad | S

Chicken Cordon Blue | S

Roasted Broccoli & Cauliflower with Parmesan & Bacon | S 

Pumpkin Chiffon Pie | S

Shrinking Southern Sweet Tea ‘shine | Sipper

Fats or carbs, it’s easy to stay on plan through the holidays with your fuel of choice! Tell me, is it S or E for you this Thanksgiving? Or will you enjoy a Crossover? Either way, Trim Healthy Mama makes it easy to feast on healthy food that will do your body good!