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

Carrot Muffin In A Mug | THM: E

Last week my friend Rachel (Certified THM Coach at Fueling Your Trim…she has my personal recommendation if you’re looking for a coach!) challenged me to make a new E Muffin In A Mug because she enjoyed the Apple Cake In A Mug so much! So this Carrot Muffin In A Mug recipe is dedicated to her. 🙂

Apple Cake In A Mug (E)

Bursting with the warming spices of traditional carrot cake, this Carrot Muffin In A Mug only takes 3 minutes to make and doesn’t require any special ingredients! It’s a deliciously easy way to energize your body with healthy, complex carbohydrates for breakfast or as a mid-day snack. 

All you need to make it:

Since there’s no added fat whatsoever in this Carrot Muffin In A Mug, you have room to include 5 grams of fat (or approximately 1 teaspoon) from another source like chopped walnuts or butter and still stay in E mode!

If you like raisins (I don’t!), a few of them sprinkled into the batter works well here because this Carrot Muffin In A Mug is already an E. 

Nature’s Hollow Sugar-free Maple Syrup

I don’t find it necessary, but if you’re looking to add more sweetness and a little maple flavor, a drizzle of sugar-free maple syrup (Nature’s Hollow is a plan-approved brand) on top is a real treat! 

This Carrot Muffin In A Mug is very moist. It takes a minute and half to cook it all the way through in my microwave, but that time may vary a bit in yours. It’s hard to overcook and dry it out though, so don’t be worried about adding more time to the cooking process if you notice the top is still uncooked. 

Yield: 1 serving

Carrot Muffin In A Mug | THM: E

Carrot Muffin In A Mug | THM: E

This Carrot Muffin In A Mug is a quick and delicious way to enjoy a THM E snack! It takes just minutes to make, and has a wonderful cake-like texture.

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

Ingredients

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

Instructions

  1. Whisk nut milk, egg white, sweetener, and vanilla together in a mug. Stir in remaining ingredients until well combined. Microwave for 1 - 1.5 minutes, or until cooked through. Serve with sugar-free syrup, if desired.
  2. Optional: serve with 1 tsp of additional fat from either butter or chopped walnuts.

Notes

Since there is no added fat in this recipe, you have room to add a teaspoon of butter or chopped walnuts to this muffin in a mug, if you desire.

If you like raisins in carrot muffins, you can add a few to the batter before cooking.

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

Quick & Easy Pizza Quesadillas | THM: S, Low-Carb

Ooooh boy. I can’t even think of the right words to describe how amazing these Pizza Quesadillas are. They are as tasty as they are easy! 

I don’t often use low-carb wraps (Mission wraps are my favorite!) because I can’t find them locally here, but when I do indulge in this “personal choice Frankenfood,” (meaning, it has some off-plan ingredients, but still fits within the carb limit for a THM S meal), this is most definitely one of my favorite ways to enjoy them! 

With just 6 net carbs per wrap, you can enjoy 2 Pizza Quesadillas in a serving!

 

This Pizza Quesadilla recipe yields 8 quesadillas, or 4 servings of 2 quesadillas each.

My hubby loves these things too, as do our kids. And who wouldn’t? 

Each quesadilla is stuffed with a meat lover’s combo of mozzarella, cheddar, pepperoni, ham, and bacon crumbles.

Before baking, the tops are brushed with a mixture of melted butter, garlic powder, oregano, parsley, and Parmesan cheese. In addition to giving the tops of these Pizza Quesadillas a garlic bread flavor, the melted butter also makes the wrap flake up into a sort of crispy pastry. 

Paired with a sugar-free Marinara (Costco has a great one!) or pizza sauce for dipping, these Pizza Quesadillas make a quick appetizer, snack, lunch, or dinner that appeals to both adults and kids alike. 

They can be baked ahead of time and reheated in the toaster or microwave.

To increase the health factor of these pizza quesadillas, feel free to add whatever veggies you like to this meat lover-based filling. Green peppers, red onion, mushrooms…they’d all be great additions!

Just stay away from adding pineapple to these because:

  1. Pineapple does not belong on pizza (*runs and hides*)
  2. Pineapple is an E fruit and would turn these pizza quesadillas into Crossovers

Enjoy!

Yield: 4 servings

Quick & Easy Pizza Quesadillas | THM: S, Low-Carb

Quick & Easy Pizza Quesadillas | THM: S, Low-Carb

Stuffed with pizza toppings and topped with buttery garlic bread flavor, dipped in sugar-free Marinara, these low-carb pizza quesadillas are guaranteed to be a hit with the whioe family! A THM S.

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

Ingredients

  • 4 low carb wraps
  • 1 cup grated mozzarella
  • 24 pepperoni slices
  • 4 slices deli ham
  • 1 cup grated cheddar
  • 1/4 cup cooked and crumbled bacon
  • Optional: finely chopped green pepper, red onion, or mushrooms
  • 2 tbsp butter
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/2 tsp dried parsley flakes
  • 1 tsp grated Parmesan
  • 1/2 cup sugar-free Marinara or pizza sauce

Instructions

  1. Preheat oven to 400 F. Divide and layer mozzarella, pepperoni, ham, cheddar, bacon crumbles, and any veggies evenly on two wraps. Top each wrap with the second wrap.
  2. Melt butter in a small bowl. Stir in garlic powder, oregano, parsley, and Parmesan. Spoon and brush onto the top of each wrap, dividing evenly. Place on the cookie sheet(s) and bake for 10 minutes, or until cheese is melted and the top is crispy. Cut each wrap "sandwich" in quarters.
  3. Warm-up Marinara or pizza sauce in a small saucepan or microwave. Serve with quesadillas for a dipping sauce.

I would be remiss not to direct your attention to our other favorite way to use low-carb warps. My hubby loves these Steak and Cheese Quesadillas! They are just as simple to make as the pizza ones.

Quick & Easy Steak And Cheese Quesadillas (S)

Low Carb Strawberry Cheesecake | THM: S, Keto, GF

One of my favorite things to do is to create super simple, healthy recipes without special ingredients that fool everyone into thinking they’re an unhealthy, time consuming labor of love. This Low Carb Strawberry Cheesecake is one such trick!

A lovely pink hue, this beautiful dessert is made with a simple, chocolate crumb crust, a high-protein, no-bake filling that’s made almost entirely in the blender, and an effective garnish made from whipped cream, fresh strawberries, and a melted chocolate bar. (I used an 85% dark Lindt Chocolate bar for this, but you could also melt down 1/2 a cup of Lily’s or Trim Healthy Mama Chocolate Chips!)

This Low Carb Strawberry Cheesecake doesn’t contain any special ingredients. All you’ll need is:

Please don’t let the gelatin bit scare you off from making this dessert! For some reason, gelatin appears to be a daunting ingredient, but it’s used super simply in this low recipe, and does a lovely job of setting the filling into smooth cheesecake texture.

All you have to do is sprinkle the gelatin over cold water in a saucepan (this is called “blooming,” and keeps the gelatin from developing rubbery clumps in your filling), let it sit for one minute, then turn the burner on low heat and stir to dissolve it completely. Add to your filling, set in the fridge, and boom! …you have a beautifully set, no-bake, low carb strawberry cheesecake!

Unless it’s a single-serve recipe, I always ask my hubby and our kids to taste test my experiments, and this low-carb strawberry cheesecake is one they could not get enough of!

“Can I lick off the spatula?”

“I call the blender!”

“If he gets the spatula, can I have another slice?”

Hope you enjoy it as much as we did! 

Yield: 12 servings

Low Carb Strawberry Cheesecake | THM: S, Keto, GF

Low Carb Strawberry Cheesecake | THM: S, Keto, GF

This beautiful pink, low-carb Strawberry Cheesecake couldn't possibly be easier to make! It's gluten-free, high in protein, and doesn't require any special ingredients. A THM S, Keto.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 2 hours 25 minutes
Total Time 3 hours

Ingredients

  • CRUST:
  • 1/4 cup butter, melted
  • 3 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1 1/4 cup almond flour
  • 2 tbsp cocoa powder
  • FILLING:
  • 2 packets unflavored Knox gelatin
  • 1/2 cup cold water
  • 2 cups frozen sliced strawberries, thawed
  • 1 cup cottage cheese (I used 1 %)
  • 1/2 cup xylitol (OR use Gentle Sweet in half the amount)
  • 2 8oz pkg cream cheese, softened
  • GARNISH:
  • 1/2 cup whipping cream
  • 1 tbsp xylitol
  • fresh strawberries
  • 1 3.5oz bar 85% Lindt chocolate (or Lily's)

Instructions

  1. Preheat oven to 350 F.
  2. To make the crust, melt butter, xylitol, and mineral salt together in a medium saucepan until sweetener is dissolved. Remove from heat. Stir in almond flour and cocoa powder. Press into a 9" springform pan. Bake for 12 minutes. Cool.
  3. To make the filling, pour cold water in a small saucepan and sprinkle gelatin on top. Let it sit for one minute to soften. Over low heat, dissolve gelatin in water, stirring often. (Water will look like normal water when gelatin has been dissolved).
  4. Puree strawberries in a blender until smooth. Add in cottage cheese, xylitol, cream cheese, and dissolved gelatin. Blend until filling is light pink and smooth. Spread filling over crust. Refrigerate for 2 hours to set. Remove springform before garnishing.
  5. To make the garnish, melt chocolate on lowest heat in a saucepan. Spoon over the edges of cheesecake to create a drip effect. Beat whipping cream and xylitol together until stiff. Fill the piping bag with whipped cream, and pipe rosettes on top of cheesecake. Decorate with fresh strawberries.

Notes

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

4 1/2 teaspoons of Just Gelatin or Great Lakes gelatin may be used in place of the Knox gelatin.

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

“This cake….this is exactly what you’d expect to taste when you want a chocolate cake.” ~ My husband, after sinking his teeth into this Peanut Flour Chocolate Cake with Peanut Butter Buttercream frosting.

And he’s right!

This Peanut Flour Chocolate Cake has the best texture of any low-carb, THM-friendly cake I’ve ever made! It’s incredibly light and moist, and wonderfully chocolaty. If you’ve struggled to enjoy the density of Baking Blend cakes, give this one a go. It will rock your world.

Defatted peanut flour is a very dry flour to work with. It’s very similar in its constitution to coconut flour, but I prefer it’s flavor. It just requires a lot of moisture to balance it out. In this Peanut Flour Chocolate Cake, that moisture comes from 4 eggs, butter, and unsweetened cashew milk. The mixture is quite runny when you pour it into the baking pans, but it bakes up gorgeously!

I chose to make a Peanut Butter Buttercream frosting for this cake because who doesn’t love the peanut butter and chocolate combination?! The buttercream is made by whipping butter and sweetener together until fluffy, then adding in peanut butter, a splash of cream, and vanilla extract. The result is a frosting so delectable, my kids surround me like little birds in hopes I’ll be generous with any leftovers and squirt a rosette from the piping bag onto their tongues.

Aside from the amazing texture and flavor, the next best thing about this Peanut Flour Cake is that it doesn’t require any special ingredients to make! Sugar-free, defatted peanut flour is now a popular ingredients and easily sourced locally. My favorite brand is Tru-Nut, because of its darker, bolder roast, but Trim Healthy Mama’s Defatted Peanut Flour, and the sugar-free version of PB & Me will also work just as well in this recipe.

Here’s what you’ll need:

If you’d like, you can make this cake dairy-free by using coconut oil in place of the butter.

NOTES: 

Since publishing this recipe, it has quickly become the most popular one on my site! I’ve discovered my oven temperature is a bit cooler than most, so I’ve lowered the baking time in the recipe by 5 minutes.

Also, this recipe makes AMAZING cupcakes! Simply fill up the liners in a 12-cup muffin tin and bake for 15 minutes instead. 

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

This Peanut Flour Chocolate Cake will rock your low-carb world! It's light, moist, and chocolaty, full of healthy fats and high in protein! THM S, Keto, GF. No special ingredients.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • PEANUT FLOUR CHOCOLATE CAKE
  • 1 1/2 cups peanut flour
  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp mineral salt
  • 4 eggs
  • 1 cup unsweetened cashew or almond milk
  • 1/3 cup butter, melted
  • 2 tsp vanilla extract
  • PEANUT BUTTER BUTTERCREAM:
  • 1/2 cup butter, soft
  • 1 cup Swerve Confectioner's Sugar
  • 1/2 cup smooth natural peanut butter
  • 2 tbsp half & half
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Line the bottom of two 9" cake pans with parchment paper.
  2. In a large mixing bowl, stir peanut flour, sweetener, cocoa powder, baking soda, baking powder, and salt together until well combined. Add in eggs, nut milk, melted butter, and vanilla. Beat together until smooth. The batter will be runny. Divide evenly between prepared cake pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan before inverting onto a cooling rack.
  3. To make the peanut butter buttercream beat butter and sweetener together on high for several minutes until whipped and fluffy. Add in peanut butter, half & half, and vanilla. Beat together on high for 2-3 minutes until very light.
  4. To assemble, spread a layer of frosting on the top of one cake. Layer second cake on top. Scoop the remaining frosting into a piping bag and decorate the top and sides as desired. Optional: garnish with peanuts, and melted chocolate drizzle.

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.

Single Serve Chocolate Chunk Brownie In Bowl | THM: S, Keto, GF

This single serve Chocolate Chunk Brownie In A Bowl is the perfect ending to a THM S dinner (or a delicious dessert to enjoy with a cup of coffee!). It only takes 3 minutes to whip up; a great option when you’re pressed for time and can’t whip up a whole batch.

Got more time on your hands? You may enjoy these on-plan, large batch brownie recipes:

And since I’m a big believer in dessert for breakfast, you can be sure I often start my day with this treat, too!

Double the recipe for a delicious date night dessert! 

A great source of protein and good fats, Chocolate Chunk Brownie In A Bowl is naturally gluten-free, and doesn’t require any special ingredients to make. You can even make it dairy-free by using coconut oil instead of butter.

You’ll just need the following:

Trim Healthy Mama Chocolate Chips

If you prefer a sweeter Chocolate Chunk Brownie In A Bowl, you can use a tablespoon or two of Lily’s or Trim Healthy Mama chocolate chips.

A dusting of Swerve confectioner’s sugar, whipped cream, and/or berries are optional, but an easy way to make this dessert extra special!

Yield: 1 serving

Single Serve Chocolate Chunk Brownie In Bowl | THM: S

Single Serve Chocolate Chunk Brownie In Bowl | THM: S

This incredibly delicious single-serve Chocolate Chunk Brownie In A Bowl is the perfect dessert! It comes with built-in portion control, and only takes 3 minutes to make! Double the recipe for date night or Valentine's Day treat! A gluten-free THM S. Keto. No special ingredients.

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

Ingredients

  • 2 tsp butter
  • 1 egg
  • 2 tbsp xylitol (OR use 1 tbsp Gentle Sweet)
  • 1 tbsp cocoa powder
  • 1 tbsp almond flour
  • 1 tbsp flaxseed meal
  • 1 tsp coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of mineral salt
  • 1 square 85% dark chocolate, chopped
  • Optional: Swerve confectioner's sugar for dusting or whipped cream for garnish

Instructions

  1. Stir butter, egg, sweetener, cocoa powder, almond flour, flaxseed meal, coconut flour, vanilla, baking powder, and salt together in a bowl until smooth. Stir in chocolate chunks. Microwave for 1 minute, or until cooked through. Dust with low-carb sugar replacement, or garnish with whipped cream, melted chocolate, and/or berries!

Notes

Xylitol can be replaced with Gentle Sweet in half the amount or Super Sweet in a quarter of the amount.

For a sweeter brownie, you can use Lily's or Trim Healthy Mama chocolate chips instead of dark chocolate chunks.

The Easiest Way To Hard “Boil” Eggs (Without Water Or An Instant Pot)

For those of us without an Instant Pot (am I the only one in the world who doesn’t have one yet??), this has got to be the easiest way to hard “boil” eggs! Oddly enough, it doesn’t even require water!

So technically, you’re not hard boiling them with this method; you hard cook them.

The results are amazing: perfectly cooked eggs and shells that slip off effortlessly. This is a game changer for people like me who don’t typically care eggs unless they’re deviled or baked into a cake. 😛

With this method, I can easily whip up two dozen deviled eggs (you can find my favorite deviled egg recipe here) every day if I wanted to. Our entire family inhales these things, so 24 deviled eggs are easily polished off in one meal.

Eggs are protein powerhouses, with 7 grams of it in each one and only 75 calories each. They are also great sources of vitamins and minerals, especially those that improve brain function, so it’s absolutely worth including them in you diet if you can…even if you only love them deviled or in a cake. 😀

Without further ado, here’s the easiest way to hard “boil” eggs…without water or an Instant Pot.

The Easiest Way To Hard Boil Eggs

Preheat oven to 325 F – 350 F.

Depending on your oven, you may have to adjust the temperature until you find what works for your preferred yolk “doneness.” Personally, I’ve found 325 F yields the best yolks: fully cooked, but still dark yellow and a bit soft – perfect for salads. 350 F in my oven delivers very hard cooked eggs that are ideal for deviled eggs that require beating the yolks with creamier ingredients like mayo and mustard anyway.

Place one egg in each cup of a 12-cup muffin tin. You do not need to fill the gaps with water.

Cook the eggs in preheated oven for 30 minutes.

Immediately after removing them from oven, immerse eggs in a bowl of ice for 10 minutes to stop the cooking process.

Crack shell on the side of a bowl or glass, and watch it slip off effortlessly!

Store hard cooked eggs in an air tight container in the fridge. They will keep well for a few days.

Turn them into deviled eggs or egg salad…

Deviled Eggs

slice into a salad…

Dutch Salad

enjoy in a wrap, or eat alone with salt and pepper!