Frosted Mocha

Enjoy this rich and creamy Frosted Mocha for a delightful and guilt-free snack. Gluten-free, dairy-free, sugar-free, low-carb, THM-FP.

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

 

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

 

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

This Frosted Mocha is a delicious and satisfying drink. Perfect for a snack between meals or for a big dessert.

Tips for making Frosted Mocha:

  • Keep an eye on the carbs in your cocoa powder, some of them contain more carbs than others. I use raw cacao powder when I can for an added healthy benefit, but it isn’t necessary to enjoy this delightful drink.
  • The added collagen in this drink gives you a good amount of protein to help make this a more satisfying snack. THM Integral Collagen or Custom Collagen works well in this recipe. It’s also great for your skin and joints.
  • The glucomannan helps give this drink a creamy texture. Either THM Glucomannan or Now Glucomannan would work well.
  • This drink is best enjoyed within a half-hour of making.
  • I do use a Vitamix blender and so I have a tamper that I use to push down the ice while it’s blending. If you are using a different type of blender you may need to stop the blender occasionally and use a large spoon or rubber spatula to push down the ice.

Trim Healthy Mamas this drink is an FP.

Frosted Mocha
 
Enjoy this rich and creamy Frosted Mocha for a delightful and guilt-free snack. Gluten-free, dairy-free, sugar-free, low-carb, THM-FP
Author:
Recipe type: Drinks
Serves: 1 quart
Ingredients
  • ½ cup brewed coffee
  • ½ cup unsweetened almond milk
  • 2 tablespoons collagen
  • 1½ tablespoons cocoa powder or raw cocoa, if possible
  • ½ teaspoon Better Stevia or 2 "doonks" of Trim Healthy Mama Stevia
  • 1 teaspoon vanilla
  • 2 pinches Himalayan or sea salt
  • ½ teaspoon glucomannan
  • 3 cups ice cubes
Instructions
  1. Place coffee, almond milk, collagen, cocoa, stevia, vanilla, and salt in blender and blend on low. Continue blending on low and slowly add in ½ teaspoon of glucomannan. Blend for an additional 30 seconds.
  2. Stop blender and add in ice cubes and blend until smooth and creamy.
  3. This is best enjoyed within a half hour of making.

Be sure to see my Recipe Index for more yummy drinks!

*This recipe is adapted from the Fat Stripping Frappa recipe in the original Trim Healthy Mama Book.

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Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

 

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BLT Salad with Tangy Mayo Dressing

A light and delicious way to enjoy the classic BLT sandwich taste by turning it into a BLT Salad with Tangy Mayo Dressing! Gluten-free, sugar-free, dairy-free, THM-S

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

 

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

 

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

 

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

One of my favorite sandwiches of all time is a BLT, especially when there are fresh tomatoes from the garden. This summer I’ve been enjoying a yummy gluten-free version of this classic sandwich with my favorite gluten-free bread.

I also enjoy the taste of a BLT in this lighter version of a BLT in salad form with a tangy mayo dressing.

Trim Healthy Mamas this salad is an S.

BLT Salad with Tangy Mayo Dressing
 
Author:
Recipe type: Dinner
Serves: 4 servings
Ingredients
  • 6 cups chopped romaine lettuce
  • 1 lb of bacon, cooked and crumbled, uncured if possible
  • 1-2 cups cherry tomatoes, halved
  • 2 avocados, sliced
  • ¼ cup mayonnaise
  • 3 tablespoons almond or cashew milk
  • 1 teaspoon apple cider vinegar
  • 1/16 teaspoon of Himalayan or sea salt
  • pinch of stevia (optional)
Instructions
  1. Place romaine lettuce, bacon, tomatoes, and avocados in a large serving dish. Layer them all nicely for a pretty presentation or just toss the ingredients, it will still look nice.
  2. Whisk mayonnaise in a small bowl until creamy. Whisk in almond milk one tablespoon at a time. Mix in apple cider vinegar, salt, and stevia.
  3. Serve tangy mayo dressing over salad.

 

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BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

Make Over Your Mornings & Evenings

I heard a speaker at a church conference once that was giving a talk on being productive. I thought that’s what I need, I need all the help I can get! It turned out to be one of my favorite talks and it was so very helpful. It was given by a retired gentleman who had been in charge of a hospital. He explained how to start distinguishing between what was important and what was urgent.

When we start taking care of the important items in our lives those urgent things, things that make us feel rushed and overwhelmed start to diminish.

Taking time each morning and evening determining what is most important and then working on those will help us to have better days, days that are less “crazy”. It takes work and determination to implement these ideas, but the results will be a schedule that you are controlling, instead of the rush of the urgent controlling you everyday.

There will still be things that pop up that will be urgent, that’s part of life, but having the important things taken care of will make those “urgent surprises” easier to manage.

I’ve gone through these two courses by Crystal Paine – Make Over Your Mornings and Make Over Your Evenings and they have helped me work through taking care of the important things in life and how to balance “urgent surprises”. Crystal is wonderful in explaining the concepts in a simple to understand way and in each segment gives practical ways to put the lessons into practice.

Good news about these courses are that they are both on special now through Monday, August 15th!

Buy either Make Over Your Mornings or Make Over Your Evenings for $10 (normally $17)!  And an added bonus, if you buy one title for $10, you can get the other title for $7!  You can get both for the price of one!

You can read more about Crystal Paine at her blog, Money Saving Mom.

 

*This post contains affiliate links. See my disclosure policy here.*

 

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Dairy-Free Vanilla Icing

Dairy-Free Vanilla Icing – a lovely, light tasting vanilla icing perfect for topping scones and cookies. Gluten-free, Sugar-free, Low-carb, THM-S.

Dairy-Free Vanilla Icing - Gluten-free, Sugar-free, Low-carb, THM-S

 

Dairy-Free Vanilla Icing - Gluten-free, Sugar-free, Low-carb, THM-S

This light. tasty vanilla icing is in between a glaze and frosting. It can be put in a baggie and piped onto your baked goodies. Clip a tiny corner of the baggie and squeeze out the icing. You can go slowly and controlled or go fast and let it get all squiggly like I did on the scone above.

I put in just a bit of butter flavoring in this recipe, if you don’t have any it will still work, but it does add a light, buttery flavor that I think is worth adding in.

Try this icing with my Grain-Free Snickerdoodle Scones.

Trim Healthy Mamas this icing is an S.

Dairy-Free Icing
 
Author:
Recipe type: Dessert
Ingredients
  • ⅓ cup palm shortening
  • 2 tablespoons coconut oil
  • 5 teaspoons "powdered"** THM Sweet Blend or homemade sweetener*
  • 1½ teaspoons vanilla
  • 4 tablespoons unsweetened almond milk
  • ¼ teaspoon butter flavoring (optional, but does give a nice, light buttery flavor)
  • pinch of Himalayan salt
Instructions
  1. Using a mixer, blend palm shortening until creamy.
  2. Slowly blend coconut oil into the palm shortening until completely blended.
  3. Mix in powdered** sweetener, vanilla, butter flavoring, and salt.
  4. Mix in almond milk 1 tablespoon at a time, until light and creamy.
Notes
*homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia.
** To make powdered sweetener - Put sweetener mix in blender and blend 20-30 seconds until mix is a fine powder.

This post contains affiliate links. See my disclosure policy here.
Dairy-Free Vanilla Scones - Sugar-free, Gluten-free, Low-carb, THM-S

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Grain-Free Snickerdoodle Scones

Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Grain-Free Snickerdoodle Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.

How to make scones - gluten-free, grain-free, dairy-free, sugar-free, THM-S, low-carb

Easy steps to make perfect scones:

  1. Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
  2. Using a knife or pastry scraper cut dough into eight slices.
  3. Bake for 15-20 minutes
  4. Cut again along the lines.
  5. Carefully slide each scone out about an inch.
  6. Bake for 5-7 more minutes.

Try my Dairy-Free Vanilla Icing to top these scones.  If you can handle dairy, there is a “glosting” (a cross between glaze and frosting) recipe in Trim Healthy Mama Cookbook on page 285.

Trim Healthy Mamas these scones are an S.

Snickerdoodle Scones
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2¼ cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup THM Sweet Blend or homemade sweetener*
  • 2 teaspoons aluminum-free baking powder or grain-free baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon Himalayan salt
  • 2 eggs
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla
Instructions
  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
  3. Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
  4. Place batter in the middle of parchment-lined baking pan. Shape into an 8" circle about ¾" thick.
  5. Using a knife or pastry scraper cut the circle into eight slices.
  6. Bake for 20 minutes.
  7. Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
  8. Bake for another 5-7 minutes, until golden brown.
  9. Cool.
  10. Add icing for extra fun.
Notes
*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia

This post contains affiliate links. See my disclosure policy here.
Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, THM-S, Low-carb

 

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Strawberry Limeade

Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-E.

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

 

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Strawberries and lime complement each other in a delightful way in this slushy drink. You may have had a version of this at a drive-thru made with regular sugar-filled soda, but this healthy version is full of fruit and sweetened with only stevia.

If you want to make this a full snack add in the collagen for a nice serving of protein. Trim Healthy Mama Integral Collagen or Custom Collagen are my favorites.

Trim Healthy Mamas this is an E if you split it in two servings. If you split it into 4 servings it will be an FP.

Strawberry Limeade
 
Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-E
Author:
Recipe type: Drinks
Ingredients
  • 1 cup water
  • 2 cups frozen strawberries
  • 3-4 tablespoons lime juice (juice from 1 lime)
  • 2 "doonks" THM Stevia or ½ teaspoon of Now Better Stevia
  • 2 tablespoons collagen (optional)
  • 2 cups ice cubes
Instructions
  1. Place all ingredients in blender in the order listed.
  2. Blend until completely blended.
  3. Enjoy!
Notes
This recipes makes 4 cups. For Trim Healthy Mamas, 2 servings would be an E, 4 servings would be an FP.
Nutrition Information
Calories: 64 Fat: 0 g Carbohydrates: Net 11 g Protein: 5.5 g

See my Recipe Index for more sugar-free, low-carb, THM, and always gluten-free!

This post contains affiliate links. See my disclosure policy here.
Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

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Chocolate Peanut Butter Muffins

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.

Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.

Almond butter can be used in place of peanut butter, if you prefer.

I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.

Trim Healthy Mamas these muffins are an S.

Chocolate Peanut Butter Muffins
 
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • ¾ cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • ⅓ cup cocoa powder
  • ¾ cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1½ teaspoons aluminum-free baking powder
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon cinnamon (optional)
Instructions
  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups ⅔ full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.
Notes
*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don't have a strong blender you may want to use a food processor instead.
Nutrition Information
Calories: 165 Fat: 12 g Carbohydrates: Net 4 g Protein: 9 g

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.
This post contains affiliate links. See my disclosure policy here.

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Sugar-Free Strawberry Sauce

 

Sugar-free Strawberry Sauce - low-carb, THM-FP, gluten-free

 

Strawberry Sauce - Sugar-free, Low-Carb, THM-FP

 

Strawberry Sauce - Sugar-free, Low-Carb, THM-FP

 

Strawberry Sauce - Sugar-free, Low-Carb, THM-FP

 

Raspberry Sauce - Sugar-free, Low-carb, THM-FP

 

Raspberry Sauce - Sugar-free, Low-carb, THM-FP

A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used in this recipe too.

If you haven’t used balsamic vinegar before you are in for a treat. It’s made from grapes and gives the berry sauce an extra rich, sweet taste. This sauce is delicious with my Strawberry Shortcake or Yellow Squash Snack Cake.

Trim Healthy Mamas this sauce is an FP.

Strawberry Sauce
 
A delightful strawberry sauce that can be used with cakes, muffins, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used for variety.
Author:
Recipe type: Dessert
Ingredients
Instructions
  1. In a small saucepan, cook strawberries over low heat for 8-10 minutes.
  2. Place cooked strawberries in blender and add balsamic vinegar and stevia. Cover blender and blend until pureed. Open small lid on the blender cover, while blending on a low speed slowly add in glucomannan. Blend for 30-60 seconds.
  3. Can be used right away, but is best if refrigerated for at least 1 hour. This sauce will keep for several days in the refrigerator.

This recipe was adapted from Satisfying Eats recipe for Strawberry Glaze.

Sugar-free Strawberry Sauce - low-carb, gluten-free, THM-FP
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Yellow Squash Snack Cake

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Yellow Squash Snack Cake. Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

Yellow Squash Snack Cake - Dairy-free, Sugar-free, Gluten-free, THM-S

 

Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

 

Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

This simple to make snack cake makes me think a lot of a pound cake, but without all the sugar. The yellow squash makes this cake nice and moist and the combination of almond flour and the THM Baking Blend gives it the perfect texture. This cake is delicious even without icing. My favorite way to serve it is plain or with a berry sauce.

While summer squash is in season, I like to freeze it in 2 cup portions so that I can easily make baked goods throughout the year using squash. Most of the time we think of using zucchini in cakes, but yellow squash works just as well, especially if you’re wanting a lighter color of cake.

It’s simple to freeze summer squash.

  • Peel or leave peeling, the choice is yours. There are more nutrients in the peeling, but if you don’t want the extra yellow or green color you can peel them first.
  • Cut out seedy centers.
  • Shred. This is easiest done in a food processor. This food processor is the one that I use.
  • Freeze in 2-cup portions in freezer bags.
  • To use, thaw on counter or place in a bowl of water for a few hours thaw. Drain excess water off before using in recipe.

Trim Healthy Mamas this snack cake is an S.

Yellow Squash Snack Cake
 
Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.
Author:
Recipe type: Dessert
Serves: 9 servings
Ingredients
Instructions
  1. Preheat oven to 350°. Grease a 9" or 8" square baking pan with coconut oil spray.
  2. Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
  3. Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
  4. Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
  5. Can be served alone, with berry sauce, or with icing of choice.
Notes
*Homemade Sweetener - 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia

You might also like my Sugar-Free Strawberry Sauce.

Sugar-free Strawberry Sauce - low-carb, THM-FP, gluten-free

Yellow Squash Snack Cake - Gluten-free, Dairy-free, THM-S

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Fajita Frittata with Squash

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

 

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

 

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

 

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

This Fajita Frittata with Squash is a perfect summertime meal, full of flavor with spices and summer vegetables. With all the squash coming on fast in the garden and priced extra low at the grocery store right now, this is an economical and tasty dish to serve your family.

I added nutritional yeast in with the eggs to give it an extra yummy cheesy flavor, but it you don’t have any feel free to leave it out.

Serve this with your favorite sugar-free salsa.

Trim Healthy Mamas this is an S.

Fajita Frittata with Squash
 
Author:
Recipe type: Dinner
Serves: 8 servings
Ingredients
  • 3 tablespoons coconut oil
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 medium yellow squash, quartered lengthwise and sliced, around 3 cups
  • 1 medium zucchini, quartered lengthwise and sliced, around 3 cups
  • 2 chicken breasts, sliced in thin strips
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Himalayan salt
  • Sprinkle of pepper
  • 8 eggs
  • 3 tablespoons nutritional yeast, optional
Instructions
  1. Heat coconut oil a large ovenproof skillet over medium heat.
  2. Add in onion, green pepper, squash, and chicken, stir occasionally and heat until chicken no longer pink and vegetables tender, around 10-15 minutes. Add in spices.
  3. In a large bowl, whisk eggs and nutritional yeast.
  4. Smooth vegetable mixture evenly in skillet and then pour egg mixture over vegetables.
  5. Cover with lid and cook for 10 minutes, no stirring.
  6. Uncover skillet and place under broiler for 3-5 minutes, until eggs are completely set and golden brown.
  7. Let stand 5-10 minutes before serving. Cut in wedges or squares.
  8. Serve with salsa.

This post contains affiliate links. See my disclosure policy here.
Fajiata Frittata with Squash

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