Loaded Green Beans | THM: S, Keto, GF

Green beans are my favorite non-starchy side. I always have a few bags of frozen ones in the freezer. Often, I’ll just boil them until tender-crisp and toss with a dab of butter and mineral salt, but after making these loaded green bean last week, I may never make them another way again!

Oozing with melted cheese, and flavored by butter, crispy bacon, garlic, Parmesan, mineral salt, ground pepper, and nutritional yeast, these loaded green beans are a fabulous substitution for poutine, or baked white potatoes! 

Loaded green beans take less than 30 minutes to get on the table. All that’s required is coating them with  the melted butter and seasoning, baking for 20 minutes, and then adding the mozzarella cheese and bacon crumbles before broiling for 4 more minutes. 

I love serving this with a crock-pot beef roast for a super fast and easy S meal (the kids get a side of mashed potatoes with theirs). One sheet pan full of loaded green beans is just the right amount for our family size. 

Alternatively, you could use asparagus spears in place of green beans. They are also a non-starchy vegetable that dress up well with cheese and bacon (what doesn’t taste good with those things??).

I use my stoneware bar pan almost exclusively for baking and cooking meats because it keeps things from drying out, but these loaded green beans are an exception. They crisp up much better if you use a metal baking sheet. You want the green beans to get a bit crispy, kind of like a French fry, and stoneware will make them too soggy. 

I hope you enjoy this low-carb, keto, gluten-free side; you may not even realize you’re eating vegetables! 😀 

Yield: 6-7 servings

Loaded Green Beans | THM: S, Keto, GF

Loaded Green Beans | THM: S, Keto, GF

You may never prepare them another way again after you try these Loaded Green Beans! They take just 5 minutes of prep and are on the table in 30 minutes. Low-carb, gluten-free, keto, THM: S.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 lb fresh green beans
  • 1/4 cup melted butter
  • 3 cloves of garlic, minced
  • mineral salt to taste
  • ground black pepper to taste
  • 1 tbsp nutritional yeast
  • 2 tbsp Parmesan cheese, grated
  • 1 cup grated mozzarella cheese
  • 1/4 cup bacon crumbles (cooked)


  1. Preheat oven to 425 F.
  2. Arrange green beans in a single layer on a rimmed baking sheet. Melt butter in a small saucepan. Remove from heat and stir in minced garlic. Pour over green beans, stirring to coat. Sprinkle on salt, pepper, nutritional yeast, and Parmesan cheese. Bake for 20 minutes. Remove from oven and sprinkle on mozzarella cheese and bacon crumbles. Broil for 4 more minutes or until cheese is golden and bubbly. Serve immediately.

Roasted Root Veggie Medley | THM: E

Roasted root veggies are the perfect side to a lean source of protein for an amazing Trim Healthy Mama-friendly E meal! This medley itself doesn’t contain much protein, but when paired with chicken breasts or pork tenderloin (here’s my favorite Fuel Pull Pork Tenderloin recipe!), you’ll be treated to a sustainable, colorful, flavor-packed meal of healthy, complex carbs and very little fat.

When you need a pick-me-up in the evening, this roasted root veggie medley will give you energy without crossing fuels. There’s just 1 tablespoon of fat in the whole batch of veggies, so it’s well within the 5 gram fat guideline for E meals.

You don’t have to use each kind of veggie called for in this recipe. My kids would prefer if I only used sweet potatoes (they LOVE them roasted this way!) but a variety offers more color and vitamins, and I love how the red onion caramelizes a bit when roasted.

Thyme is the only herb I use in this recipe, but it’s important to grind on a generous amount of sea salt over the vegetables before roasting. They are naturally sweet to begin with and adding a pink (or grey) salt to them really brings out the flavor in addition to providing our bodies with essential mineral ions.

Trim Healthy Mama’s Mineral Salt

We ditched refined white table salt for pink Himalayan sea salt years ago, and I’m a big fan of it! It’s pretty, healthy, and you can cook with it just the same. One of the simplest changes you can do for your health, is switching your table salt from white to pink!

If you can’t find Trim Healthy Mama’s brand of mineral salt locally, no worries; there are many great brands to choose from! My favorite?


Spice Lab’s Himalayan Sea Salt

I buy Spice Lab’s Himalayan Sea Salt at my local Home Sense, and keep it in a salt grinder.

Redmond Salt

If you prefer a top quality pre-ground mineral salt, Redmond is a another wonderful brand (their salt is mined from underground salt deposits in Central Utah)! Pre-ground mineral salt makes things easier to measure. You can buy Redmond salt locally in Canada (Zehrs sells it) or online.

Be sure to chop all of your vegetables around the same size to ensure they roast evenly. Giving them a stir and turning the pan half way through the cooking process will also help keep the whole batch golden and crispy on the edges and tender in the middle.

Roasting your vegetables on parchment paper (or aluminum foil, but it’s not as healthy) will save on clean-up and keep your vegetable medley from sticking to the pan.

Yield: 6 servings

Roasted Root Veggies | THM: E

Roasted Root Veggies | THM: E

This delicious Roasted Root Vegetable Medley is the perfect side for a Trim Healthy Mama-friendly E meal! It's low in fat and a great source of healthy, complex carbohydrates.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 6 carrots, peeled
  • 2 sweet potatoes, peeled
  • 1/2 red onion,
  • 6 garlic cloves
  • 1 Tbsp dried thyme
  • sea salt and pepper to taste
  • 1 Tbsp olive oil


  1. Preheat oven to 425 F. Line cookie sheet with parchment paper. Cut vegetables into approx. 1" chunks. Toss veggies in a large bowl with thyme and olive oil until well coated.
  2. Spread veggies onto prepared cookie sheet in a single layer. Sprinkle generously with sea salt and grind on a little black pepper.
  3. Roast veggies at 425 F for 45 minutes, stirring once, halfway through. Serve immediately when veggies are tender and begin to brown.


Don't forget to pair this vegetable medley with a lean protein source for a complete E meal!

Bacon & Parmesan Roasted Asparagus | THM: S

I am so happy it’s asparagus season where we live. These tender green spears are one of my favorite Spring vegetables. They are a Trim Healthy Mama Fuel Pull on their own, which means they can be used in S or E meals, but my favorite way to prepare them is as an oven-roasted side for dinner with bacon, Parmesan cheese, lemon juice, a little sea salt and pepper (an S dish).

Easy to put together, and made with no special ingredients, this recipe is a wonderful accompaniment to another Trim Healthy Mama favorite: Chicken Cordon Bleu. Drizzle the Dijon sauce over the roasted asparagus to kick it up another notch!

Yield: 8 servings

Bacon & Parmesan Roasted Asparagus

Bacon & Parmesan Roasted Asparagus

The simplest, most delicious way to enjoy asparagus spears in a Trim Healthy Mama S setting!

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


  • 12 strips of bacon
  • 2 bundles of asparagus
  • 1 Tbsp Parmesan
  • 1/2 a lemon
  • sea salt & pepper to taste


  1. Preheat oven to 400 F Line strips of bacon on the baking sheet. Use parchment paper if you're using a metal baking sheet; skip the parchment if you're using stoneware (recommended).
  2. Cook bacon for 15-20 minutes, or until desired crispness. Transfer bacon to paper towel and drain all but 1 Tbsp of bacon grease from the pan.
  3. Trim asparagus ends. Spread spears onto the baking sheet, rolling them around to coat in reserved bacon fat. Sprinkle with Parmesan cheese and crumble on cooked bacon. Cook for 18-20 minutes, or until tender.
  4. Squeeze on juice of half a lemon before serving.

THM Thanksgiving Menu

Thanksgiving was celebrated over a month ago in Canada, but since the majority of Northern Nester readers (and many of our friends) are American, I thought I’d put together a Trim Healthy Thanksgiving Menu for American Thanksgiving. It can be used anytime of year, of course (Christmas is only a month away!), but I usually reserve serving multiple courses for special occasions. 🙂

Each of the following recipes are a THM S or an FP, which means you can eat them all in the same meal without tandem fueling. No special ingredients are required to make any of them, which means this menu is great for the pocketbook, too!


Low-Carb Eggnog

A small glass of eggnog is a perfect way to start off a holiday meal! This recipe makes 7 servings.

strawberry spinach salad

Strawberry Spinach Salad

This pretty salad is light enough to serve before a big meal without skimping on flavor. A sprinkling of feta compliments the sweet strawberries and crunchy walnuts.

Trim Healthy Mama Tomato Soup

Mom’s Tomato Spice Soup

Mom’s Tomato Spice Soup is a Fuel Pull, but since you’re eating an S meal, feel free to garnish it with some shredded cheddar or Gouda, or grated Parmesan.


Chicken Cordon Bleu

Roasted turkey is a wonderful S-friendly, traditional Thanksgiving dish, but if you’d like a change from the ordinary, this Chicken Cordon Bleu provides impressive presentation and flavor. Pair it with steamed green beans or oven roasted broccoli and drizzle on the Dijon Cream Sauce for a fabulous main course.


Roasted Broccoli & Cauliflower with Parmesan & Bacon

This is a very simple, but pretty and flavorful side that features two vegetables, broccoli and cauliflower. Parmesan, bacon, almonds, and a squeeze of fresh lemon juice kick it up a notch.


Pumpkin Cheesecakes with Maple Whipped Cream and Toasted Pecans

What’s a Thanksgiving Dinner without pumpkin?! These individual Pumpkin Cheesecakes with Maple Whipped Cream and Toasted Pecans are guaranteed to please (you may need to double or triple the recipe)!  (Coconut Cream PiePeanut Butter Cheesecake and Low-Carb Brownie Pie are also great options!)

Happy Thanksgiving and happy, healthy eating!