Category Archives: THM S

Strawberry Muffins (Gluten Free and Dairy Free)

Deliciously moist strawberry muffins make for a great breakfast, brunch, or quick snack. Gluten-free, Dairy-free, Sugar-free, THM-S, Keto

Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free

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Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

I think one of my favorite things to bake has to be muffins. Muffins are so easy to make and just plain fun to eat. And I love their look and texture. They great for breakfast or a quick snack. These would look really pretty with a special brunch as well.

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

These muffins have one cup of chopped strawberries and it makes for a very moist muffin if you prefer a drier muffin you can lower the amount of strawberries to 3/4 cup.

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

 

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

To sweeten these muffins you can use the Trim Healthy Mama Super Sweet Blend or my homemade version of that which is a mixture of 1 cup of Now Foods non-GMO Erythritol and 1 teaspoon of Now Foods Better Stevia. Our family likes this brand of stevia the best of all the ones that we have tried. I usually buy the 1 lb. container and it lasts for several months.

Trim Healthy Mamas these Strawberry Muffins are an S.

Strawberry Muffins
 
Author:
Recipe type: Breakfast
Ingredients
  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup THM Super Sweet Blend or *homemade sweetener
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan salt
  • 6 eggs
  • ½ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, fresh or frozen, chopped
Instructions
  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly. Gently add in the strawberries.
  3. Fill muffin cups ¾ full.
  4. Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.
Notes
*homemade sweetener - 1 cup Now Foods non-GMO erythritol + 1 teaspoon Now Foods Better Stevia

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

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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

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

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.

 

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

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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

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

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

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

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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.

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

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.

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Yellow Squash Snack Cake

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

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

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

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

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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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Fried Summer Squash

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Fried Summer Squash - Low-carb, THM-S

 

Fried Summer Squash - Low-Carb, THM-S, Gluten-free

 

Fried Summer Squash - Low-Carb, THM-S, Gluten-free

Fried Summer Squash is a super-easy recipe that will make it a snap to add some yummy vegetables to your meals.

Yellow summer squash and zucchini are coming out of our garden in full force now. With recipes like this one and several others, we’ve been enjoying having these veggies everyday. I’ve also been shredding any extra squash and freezing it in 2 cup portions in freezer bags to be able to be able to use it during the winter in baked good, like cakes and breads.

Organic Herbamare is my go-to seasoning to pair with vegetables, but feel free to use any seasoning salt that you prefer.

Trim Healthy Mamas this recipe is a Deep S.

Fried Summer Squash
 
Author:
Recipe type: Sides
Serves: 8-10 servings
Ingredients
  • 3 tablespoons coconut oil
  • ½ cup diced onion
  • 1 medium yellow squash* (around 1 lb.), quartered and sliced in ¼ inch slices
  • 1 medium zucchini* (around 1 lb.) quartered and sliced in ¼ inch slices
  • ¼ teaspoon Herbamare
Instructions
  1. Heat coconut oil in large skillet over medium heat till hot.
  2. Add onion, yellow squash, and zucchini.
  3. Sprinkle Herbamare over squash.
  4. Stir occasionally for about 15-20 minutes until vegetables are tender.
Notes
*De-seed the squash before slicing if preferred.

Fried Summer Squash - Gluten-free, low-carb, THM-S

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Lazy Grain-Free Chicken Nuggets

Lazy Grain-Free Chicken Nuggets

 

Lazy Grain-Free Chicken Nuggets

 

Lazy Grain-Free Chicken Nuggets

I don’t remember when chicken nuggets first came on the scene, but I think the first nuggets I had were at McDonalds years ago. I thought they were pretty wonderful, especially dipped in honey-mustard sauce.

Since going gluten-free and following Trim Healthy Mama, I need to make our chicken nuggets from scratch. I call these lazy chicken nuggets because there are days, probably more often than not, that I don’t want to have to do much to get supper on the table. So, instead of dipping the little chicken pieces in eggs and then picking each one out and then dredging them in batter, I just pour the eggs on the chicken and then pour the breading over it all. Give it a stir and then get them to frying. The hardest part of this recipe is cutting the chicken breasts into pieces.

I use red palm oil in this recipe, because I think it adds a wonderful flavor and a lovely golden color to your food. If you don’t have any feel free to use coconut oil only.

Trim Healthy Mamas these Lazy Grain-Free Chicken Nuggets are an S.

Lazy Grain-Free Chicken Nuggets
 
Author:
Recipe type: Dinner
Serves: 5 servings
Ingredients
  • 3 chicken breasts
  • 2 whole eggs, or 2 egg yolks (only if you already have some separated), whisked with a fork
  • ½ cup flaxmeal
  • ½ cup coconut flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼-1/2 teaspoon mineral salt
  • 4 tablespoons red palm oil
  • 3 tablespoon coconut oil
Instructions
  1. Cut chicken breasts in 1 to 2 inch pieces.
  2. Begin heating skillet with red palm oil and coconut oil over medium heat.
  3. Place chicken breasts in pie pan or other shallow dish.
  4. Pour eggs over chicken and stir around with a fork, making sure that the egg covers the chicken pieces.
  5. In a small bowl mix flaxmeal, coconut flour, spices, and salt together. Spread over chicken. Stir chicken around to coat with the breading.
  6. Once the oil in the skillet is hot, carefully place chicken in skillet without crowding too much. If all the chicken doesn't fit in the skillet you may need to fry a second batch, if so you add a little more oil to the pan before frying the second batch. Or use 2 skillets at the same time.
  7. Turn after 4-5 minutes and continue frying on other side another 4-5 minutes or until golden brown.

*This post contains affiliate links. See my disclosure policy here.*
Lazy Grain-Free Chicken Nuggets

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Gluten-Free Biscuits

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

Grain-Free Biscuits-19-1blog

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-free biscuits that are light and fluffy?

Yes, they are! Both of my daughters were so excited when they first taste tested these for me, because most of the biscuits that I’ve tried to make over the years have been more like a hockey pucks, but not these! These biscuits are light and fluffy, just like a good biscuit should be.

The trick is to use egg whites and to beat them to a nice froth before mixing with the flour.

I’ve made them with coconut oil that was melted and coconut oil  just softened and they worked great both ways. I found these were easier to make using the melted coconut oil, since all you have to do is stir.

Trim Healthy Mamas these biscuits are an S.

Gluten-Free Biscuits
 
Light and fluffy gluten-free and dairy-free biscuits.
Author:
Serves: 5 biscuits
Ingredients
  • 1 cup + 2 tablespoon almond flour
  • 1 teaspoon aluminum-free baking powder or *grain-free baking powder
  • ½ teaspoon Himalayan salt or sea salt
  • 2 tablespoons coconut oil, melted or softened
  • 3 egg whites
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn't completely melted just mix it in with a fork.
  3. In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
  4. Fold the egg whites into the flour mixture and combine.
  5. Divide batter into 5 portions and place on parchment lined baking sheet.
  6. Bake for 10-12 minutes.
Notes
*grain-free baking powder - 1 teaspoon baking soda + 2 teaspoons cream of tartar

Serving size- 1 biscuit  Calories: 203  Fat: 18 g  Net Carbs: 3 g  Protein: 8 g

Be sure to see my Recipe Index for more Gluten-free, Dairy-free, Sugar-free and THM recipes!

Gluten-Free Biscuits

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