I Tried Lakanto Monkfruit Sweetener And This Is What I Thought Of It

Disclosure: Lakanto sent me their monkfruit sweeteners to try, free of charge, but all opinions are 100% my own. I may receive a small commission if you choose to choose to purchase any of their products through my link. 

A couple weeks ago, I received the sweetest box ever in the mail; Lakanto had sent me three of their best-selling monkfruit sweeteners to try and experiment with! 

I had never tried monkfruit before, and was excited to give it a taste. I read nothing but rave reviews about it in the Trim Healthy Mama Facebook Groups, so I was curious to see what all the fuss was about. 

Lakanto sent me 3 sweeteners:

  1. Classic Monkfruit 1:1 Sugar Substitute

  2. Golden Monkfruit 1:1 Sugar Substitute

  3. Classic Monkfruit Powdered 2:1 Sugar Substitute

If you’ve been making my recipes, you know xylitol has always been by sweetener of choice! My reasons for this are:

  • xylitol measures almost 1:1 to regular sugar, making recipe conversion easier
  • xylitol tastes the most like sugar, in my opinion 
  • xylitol has a bulky, granular consistency that’s needed for the proper texture in most baked goods

However, xylitol has its downsides, too:

  • xylitol can be fatal to dogs
  • xylitol can cause digestive distress in some people (we have no problems with this in our family, but I would not serve something made with xylitol to guests, unless they confirmed they were okay with it)
  • xylitol is bulkier than regular sugar and takes longer to dissolve
  • xylitol has a slight cooling effect, but no bitterness
  • though low enough to work in THM recipes, xylitol still has one of the highest glycemic indexes of plan-approved low-carb sweeteners. 

A bit about Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes

 The reason Lakanto’s Classic Monkfruit Sugar Substitutes can be substituted 1:1 in baking is because they are not straight monkfruit. Monkfruit by itself is potently sweet (Lakanto also sells monkfruit extract), even sweeter than stevia extract, but mixed with erythritol (a sugar alcohol that isn’t nearly as sweet, but provides the necessary bulk to work like regular sugar), you get an excellent, low-carb sweetener that’s easy to bake with and doesn’t spike your blood sugar. 

In comparison to xylitol, this is what I thought of Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes.

  • Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes have the same granular consistency to them as regular sugar. It is finer than xylitol.
  • Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes are as sweet as xylitol, which is slightly sweeter than regular sugar. I found the substitution to be a scant 1:1. 
  • Lakanto’s Classic Monkfruit 1:1 Golden Sugar Substitute didn’t taste very brown sugar-ish to me. I would compare it more to raw cane sugar in flavor. It was still delicious!
  • Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes have a lower glycemic index than xylitol, so they’re even easier on your blood sugar. They also have zero calories, and zero net carbs.
  • Lakanto’s Classic Monkfruit Powdered 2:1 Sugar Substitute replaces traditional Confectioner’s sugar in half the amount. You need half the amount of Swerve (another low-carb icing sugar alternative that measures 1:1 with icing sugar), so it’s a more frugal choice. Lakanto’s Classic Monkfruit Powdered 2:1 Sugar Substitute is ideal for frostings (like my Peanut Butter Buttercream!) as it dissolves very well, and dusting (as on these low-carb French Toast Wraps). 
  • While erythritol is not toxic to dogs, verdict is still out on the effects of monkfruit, but it is certainly not as fatal as xylitol can be, so Lakanto’s Classic Monkfruit Sugar Substitutes are a safer sweetener if you have furry friends. 

Conclusion

I think I’ve officially tried all the low-carb sweeteners available now, and I would rate Lakanto’s Monkfruit Sugar Substitutes the highest of them all for:

  • versatility
  • flavor
  • digestibility
  • consistency 

Xylitol is a close second, but tied for affordability. 

HOWEVER! 

Lakanto has provided a 15% OFF coupon code for Northern Nester readers! When you make a purchase through any of the links on this page using the Coupon Code: northernnester, you will receive 15% off everything you order

In my recipes, you can substitute Lakanto’s Classic and Golden Monkfruit 1:1 Sugar Substitutes cup for cup when the recipe calls for xylitol. This easy conversion opens a world of possibilities to Trim Healthy Mamas that can’t tolerate xylitol or are concerned about their furry friends ingesting it.

What’s a review without a recipe to go with it?!

These Cinnamon “Sugar” Cookie Dough Bites are the first things I made with my Lakanto Golden Monkfruit Sweetener and they were an absolute hit with the whole family! I hope you enjoy them, too. 

Yield: 18 Cookie Dough Bites

Cinnamon "Sugar" Cookie Dough Bites | THM: S, Keto, GF, DF

Warning! These Cinnamon "Sugar" Cookie Dough Bites are ADDICTIVE! A super easy, high protein snack featuring Lakanto's Classic Golden Sugar Substitute that's free from eggs, dairy, and gluten. THM: S, Keto, GF, DF.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. In a medium bowl, mix nut or seed butter (I used almond butter), 1 tsp of cinnamon, coconut flour, nut milk, 1/4 cup of Lakanto Monkfruit Golden Sweetener,* vanilla, and mineral salt together.
  2. In a smaller bowl, stir 1 tbsp of Lakanto Golden Monkfruit Sweetener and 1/2 tsp of cinnamon together.
  3. Roll dough mixture into truffle-sized balls. Roll dough bites in cinnamon "sugar" mixture. Store in an air-tight container in the fridge.

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)

 

 

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

Ok, so here’s the scoop.

No one in our house is lactose intolerant. Nobody needs to eat dairy-free. We love our cheeses, whipped cream, and butter! Nevertheless, after making this Dairy-Free Chocolate Pudding, I am avowed to never make it any other way!

This Dairy-Free Chocolate Pudding is so silky smooth, creamy, and velvety, the flavor so phenomenal, I’m afraid it would actually be ruined if I topped it whipped cream!

The silky, melt-in-your-mouth texture comes from a can of full-fat coconut milk that’s set with gelatin. The crazy thing is, I don’t even like the flavor or the smell of canned coconut milk!

I totally recommend buying a case of full-fat coconut milk, just for this recipe; you’re going to want it every day! I used this brand, but Thai Kitchen full-fat coconut milk is great, too. 

Thankfully, there are absolutely no coconut vibes whatsoever in this Dairy-Free Chocolate Pudding! They are completely masked by the addition of cocoa powder, instant espresso powder, vanilla extract, and mineral salt.

You could omit the instant coffee or espresso powder in this recipe if you like, but I highly recommend you don’t! It adds such a rich depth to the chocolate without making the pudding too coffee-ish. 

For fiber, I like to serve this dairy-free chocolate pudding with fresh berries. Strawberries or raspberries are particularly delicious with chocolate, and are low-carb enough to work with an S dessert. 

Yield: 4 servings

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

You would never know this Dairy-free Chocolate Pudding is missing...dairy! (No tricky vegetable insertions here either)! The smooth, creamy texture comes from a combination of canned coconut milk and gelatin. A delicious dessert or snack that keeps well for several days in the fridge. THM S, GF, DF, and Keto.

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

Ingredients

  • 1 378ml can full-fat coconut milk
  • 3 tbsp cocoa powder
  • 3 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp instant espresso powder, or 2 tsp instant coffee (optional, but recommended!)
  • 1/2 tsp vanilla extract
  • pinch of mineral salt
  • 1 packet or 1 tbsp of unflavored gelatin
  • 3 tbsp water

Instructions

  1. Whisk coconut milk, sweetener, cocoa powder, instant coffee, vanilla extract, and mineral salt together over medium heat in a small saucepan, until frothy.
  2. In a separate bowl, sprinkle gelatin over water and allow to sit for 1 minute to soften. Add softened gelatin to the chocolate mixture and whisk over heat until completely dissolved.
  3. Pour mixture into 4 small bowls and refrigerate for 1 hour before serving.
  4. Optional: serve with fresh raspberries or strawberries!

10 Trim Healthy Mama Lemon Recipes

After pumpkin and apple in Fall, and peppermint and gingerbread in Winter, there are few flavors that scream SPRING! more than lemon and berries!

Known for its ability to aid in weight loss, boost the immune system, regulate blood pressure, and improve digestion, there are a host of good reasons to treat yourself to some lemon-y goodness! 

This round-up of 10 Trim Healthy Mama Lemon recipes features some of my all-time favorite desserts and snacks. From muffins, cakes, and mousse to sippers, curds and bars, lemon is a refreshing flavor that does not go out of style. 

Here are 10 Trim Healthy Mama Lemon recipes to indulge in, guilt-free. 

Lemon Yogurt Cake (S)

This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!

Lemon Coconut Bars (S)

These Lemon Coconut Bars are an easy and delicious low-carb baked good that only takes a few minutes to prepare. Keto and THM S friendly. No special ingredients.

Pavlova with Lemon Curd and Berries (S)

This is a perfect THM S dessert to make if you have an overabundance of eggs. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle.

Lemon Raspberry Mousse Cake (S)

You would never believe that this stunning Lemon Raspberry Mousse Cake is sugar-free, low-carb, gluten-free and Trim Healthy Mama-friendly! Sometimes things that look and taste too good be true….aren’t!

Lemon Mousse (S or FP)

Lemon Mousse is a light and refreshing Trim Healthy Mama-friendly dessert that’s full of protein. Low in fat and carbs, you can enjoy this lemon mousse as a Fuel Pull or an S by garnishing with whipped cream.

Luscious Lemon Squares (S)

These luscious lemon squares are the perfect way to use up all your leftover egg yolks! This recipe calls for 7 of them (plus 2 whole eggs)! A THM S dessert.

Lemon Poppy Seed Muffins (S)

Rohnda’s Lemon Poppy Seed Muffins are the best Trim Healthy Mama-friendly muffins I’ve ever had! An S muffin without any special ingredients, these will be a staple in your home.

Southern Shrinking Sweet Tea ‘Shine (Sipper)

This Shinker/Moonshine combo tastes just like Southern Sweet Tea! A Trim Healthy Mama Fuel Pull, you can refresh yourself with it this Summer, all day long.

Lemon Raspberry Cheesecake (S)

This Raspberry Lemon Cheesecake is sure to please! It’s creamy, smooth, not too sweet and not too sour. Feminine and fruity, this low-carb, sugar-free, gluten-free THM S dessert will surely be appreciated!

Lemon Blueberry Mug Cake (S)

This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It’s light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert.

Lemon Blueberry Mug Cake | THM: S, Keto, GF

This Lemon Blueberry Mug Cake is the perfect way to welcome Spring! It’s light and fluffy, and exploding with flavor. Warm blueberries encased in a lemony sponge burst with sweetness in each bite!

Garnished with whipped cream or a dusting of Swerve Confectioner’s sugar, this Lemon Blueberry Mug Cake is even fancy enough to serve to company. It’s a treat that works well for special diets, too, as it’s a THM S that’s gluten-free, keto, and can easily be made dairy free by replacing the teaspoon of butter with coconut oil. 

Initially, I tried making this Lemon Blueberry Mug Cake with a greater amount of coconut flour to cut down on the caloric density of the almond flour, but the texture felt gritty in the mouth. I reworked the ratio of wet to dry ingredients, and was able to use just two tablespoons of almond flour and half a tablespoon of coconut flour for a fluffy cake texture that doesn’t feel heavy or greasy. 

If you’re an even crazier lemon fanatic than I am, you can add lemon zest to this recipe, and even a quarter teaspoon of Baobab powder to enhance the citrus-y taste (and Vitamin C!).  

I used frozen blueberries in this recipe, but fresh work too. Use raspberries, black raspberries, cranberries, chopped up strawberries, or a combination of them for different twist! 

Since healthy fats are the star of this Lemon Blueberry Mug Cake, you can garnish it with a squirt of whipped cream and not worry about crossing fuels. 

Yield: 1 serving

Lemon Blueberry Mug Cake | THM: S, Keto, GF

Lemon Blueberry Mug Cake | THM: S, Keto, GF

This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It's light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert.

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

Ingredients

  • 1 tsp butter (coconut oil, if dairy-free)
  • 1 egg
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1 tbsp lemon juice
  • 1/2 tbsp coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp lemon extract
  • pinch of mineral salt
  • 12-15 blueberries

Instructions

  1. Whisk butter, egg, sweetener, and lemon juice together in a mug. Stir in coconut flour, almond flour, n baking powder, lemon extract, and mineral salt until smooth. Stir in blueberries. Microwave for 1 - 1 1/2 minutes, or until cooked through.
  2. Optional: garnish with Swerve Confectioner's sugar, or whipped cream.

Notes

You can use fresh or frozen blueberries (or any berry) in this Lemon Cake.

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

Want to make a bigger Lemon Cake?

Try this favorite on for size!

Lemon Yogurt Cake

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

Ingredients

  • 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)

Instructions

  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.

Low Carb Strawberry “Pretzel” Dessert | THM: S, GF, Keto

I’ve made this low-carb Strawberry Pretzel Dessert twice in five days. My whole family cannot get enough of it, especially my husband – he even licked the kids’plates clean “so it goes to waist and not to waste!” 😀

(Except, this low-carb Trim Healthy Mama version of the classic dessert is waist-friendly, as it’s free from both sugar and gluten!)

My favorite part of the traditional Strawberry Pretzel dessert is the pretzel crust, so I spent the most time trying to get that part juuuuuuust right. Nothing beats the sweet ‘n salty layer combined with the creamy middle, and sweet, Jello-set strawberry topping! 

Using sprouted pretzels might have worked, but they would have made this low-carb Strawberry Pretzel dessert a Crossover, which I wanted to avoid.

Instead, the winning combination ended up being made from melted butter, coarsely chopped pecans, almond flour, sweetener and salt. My kids didn’t even know I hadn’t used pretzels! The crunchy, salty, sweet layer is my favorite part and really makes the whole dessert. 

The creamy middle is made by simply beating a package of softened cream cheese and folding it together with sweetened whipped cream.

While the middle layer sets in the fridge, you can start working on the topping, which is my other favorite part! The naturally colored and flavored “Strawberry Jello” is made using Celestial Raspberry Zinger Tea, sweetener, lemon juice, and unflavored gelatin.  

I used one packet of Knox unflavored gelatin for the recipe to keep it free from special ingredients, but you can also use 1 tablespoon of Trim Healthy Mama’s Just Gelatin or Great Lakes

Both times, I served this low-carb Strawberry Pretzel Dessert on the same day I made it, and the baking dish got cleaned out. Like most desserts made with alternative sweeteners, I still think it tastes best the next day, but you can totally get away with serving it right after the “jello” has set.

Wouldja look at those sweet, creamy, and crunchy layers?!

Oh, so good together.

If you prefer, you could also use raspberries instead of strawberries in this dessert. 

I hope you enjoy the low-carb version of this classic as much as our family does! 

Yield: 9-12 servings

Low Carb Strawberry “Pretzel” Dessert | THM: S

Low Carb Strawberry “Pretzel” Dessert | THM: S

This low-carb Strawberry Pretzel Dessert is a deliciously slimming version of the classic, made without sugar, gluten, or artificial colors and flavors! A THM S with no special ingredients. Sweet 'n salty, creamy 'n crunchy goodness!

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 3 hours 20 minutes
Total Time 4 hours

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol
  • 1/2 tsp salt
  • 1 cup coarsely chopped pecans
  • 1/2 cup almond flour
  • CREAM CHEESE LAYER:
  • 3/4 cup whipping cream
  • 1/2 cup xylitol
  • 1 tsp vanilla extract
  • 1 8oz. pkg. cream cheese softened
  • STRAWBERRY JELLO LAYER:
  • 1 lb fresh strawberries
  • 1 packet or 1 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 2 Raspberry Zinger tea bags
  • 1 tbsp xylitol
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350 F.
  2. In a medium saucepan, melt butter, xylitol, and salt together until sweetener and salt are dissolved. Remove from heat. Stir in chopped pecans and almond flour until well combined. Press into an 8X8 baking dish. Bake for 15 minutes, or until golden brown. Cool completely.
  3. To make the filling, beat whipping cream, xylitol, and vanilla extract together until stiff. In a separate bowl, beat softened cream cheese until light an fluffy. Fold in whipped cream until smooth. Spread over cooled crust. Chill in the fridge while you make the strawberry topping.
  4. Slice strawberries and arrange on top of the cream cheese layer.
  5. To make the Strawberry Jello, sprinkle gelatin over cold water in a bowl. In a second bowl, pour boiling water over xylitol and two Raspberry Zinger tea bags. Stir until sweetener is dissolved and water turns red. Discard tea bags. Immediately pour over softened gelatin and stir for 3 minutes until gelatin is completely dissolved. Stir in lemon juice. Thicken in the fridge for 10 minutes, stirring once after 5 minutes to keep glaze from setting. Pour over strawberries.
  6. Refrigerate for 3 hours until set. Serve and enjoy!

Notes

You may substitute raspberries for strawberries.

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

March On Motivated! 1 Month THM Challenge

They say March is the best time to buy fitness equipment (or anything else health related), because it’s typically the month where the best intentions and January 1st resolutions go sideways. Motivation and inspiration dwindle, commitment wains, unused treadmills waste space, and expensive ingredients expire. 

But not you! You don’t have to succumb to old habits just because everyone else does!

You can “be that girl!” (Listen to this Poddy for a motivational boost.)

Be that girl who chooses to fuel her body with foods that heal, and energize, and make her best fit to be about her Father’s business. 

Be that girl who chooses to March On Motivated.

And you don’t have to feel alone in this either – this is your invitation to join a fun, 1 Month Challenge to March On Motivated! Here’s how it’s going to work.

 

 

  1. March On Motivated will be a Facebook and Instagram Challenge. You can choose to participate in one or the other, or both! 
  2. I will share a Motivational post every day at 8pm EST (approx), along with what I ate that day. That will be your cue to chime in and comment (pictures of your food encouraged, but not required!) with what you ate that day for accountability, and to inspire others.
  3. On Instagram, the hashtag for this challenge is #marchonmotivated. Feel free to tag me in your pictures or stories! 

There is no registration or fee required to participate in the March On Motivated challenge. It’s simply designed to keep each other accountable and motivated!

I’m choosing to freestyle (decide what I’m going to eat as I go), but if you think you might run out of steam freestyling, my digital download The Slim And Satisfied Handbook is perfect for this challenge. It’s a 1 month Menu Plan, complete with a schedule and recipes for all meals, snacks, desserts, and drinks for every day. It also includes a grocery list for each week (no special ingredients!). You can purchase it here for $9,99, if you think it will be of help to you (I’d encourage you to print it off and stick it in a binder, or get it coil bound!).

 

You in?

Follow my Facebook Page here, or Instagram here, and watch for your March On Motivated cue at the end of each day in March!   

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