Tag Archives: egg-free

Peanut Butter Treat (Low Fat)

Peanut Butter Treat - Sugar-free, Low-carb, Low-fat

Peanut Butter Treat Low Fat - MamaShire.com

You know that moment when you just want a little something yummy and sweet, but not too sweet, this peanut butter treat will fit the bill. It’s a single serve size that is quick to make with low-fat peanut flour, water, erythritol, and stevia. No gluten, no dairy, no eggs, no sugar – just yum.

Peanut Butter Treat Low Fat - MamaShire.com

Stir the ingredients together and you’re all set.

Peanut Butter Treat Low Fat - MamaShire.com

You can make it however thick you would like by how much water you add to the mix. Start with a tablespoon of water and then slowly add more as you need it.

Peanut Butter Treat Low Fat - MamaShire.com

Enjoy this by itself or use it for a delicious low-fat dip for apples or bananas. You could also dip cookies in it or drizzle it over a THM on-plan ice cream. Hmm, think of the possibilities.

Trim Healthy Mamas this Peanut Butter Treat is an FP.

Peanut Butter Treat (Low Fat)
 
Prep time
Total time
 
A single serve yummy treat. Enjoy it by itself for an FP treat or use it as a dip.
Author:
Recipe type: Dessert
Serves: 1 single serve
Ingredients
Instructions
  1. Stir peanut flour, 1 tablespoon water, and sweetener in a small bowl. Slowly add in another tablespoon of water till you get your desired thickness.
  2. Enjoy on its own or as a dip.
Notes
*homemade sweetener - 1 cup erythritol + 1 teaspoon stevia mixed together.
This post may contain affiliate links. See my disclosure policy here.

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Pumpkin Oatmeal Chocolate Chunk Cookies

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

These pumpkin oatmeal chocolate chunk cookies are delightful little treats with a crunchy outside and a chewy inside. They make me think of a cross between an oatmeal cookie and those pumpkin treats that you can buy that have the little faces on them, but a healthier version with the added bonus of being gluten-free, dairy-free, sugar-free, and egg-free.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

My daughter and I both thought these would be yummy for an afternoon snack with coffee or tea or to serve them alongside of a lean protein for a flavorful breakfast.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

I like to keep some Lindt 85% Cocoa Chocolate bar already chopped and stored in a jar so I can quickly add it to recipes like these cookies.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

For Trim Healthy Mamas these cookies are a Crossover. If you don’t have a sprouted gluten-free baking blend than you should be able to substitute with the THM Baking Blend. I haven’t tried it so may need to tweak the liquid ingredients, as I think the THM Baking Blend is a thirstier flour. You can use this sweetener chart to make adjustments if using a different type of sweetener.

Pumpkin Oatmeal Chocolate Chunk Cookies
 
Author:
Recipe type: Dessert
Serves: 24-30 cookies
Ingredients
Instructions
  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. Stir together the flour blend, oats, sweetener, cinnamon, baking soda, sea salt in a medium bowl.
  3. Whisk the pumpkin, applesauce, flaxmeal, and vanilla in a small mixing bowl.
  4. Add the pumpkin mixture to the dry mix and combine.
  5. Stir in the chopped chocolate.
  6. Drop by rounded tablespoons onto lined baking sheet. Press down on tops of cookie to flatten.
  7. Bake for 15 minutes.
  8. Remove to wire rack to cool.
Notes
* You can use sprouted oats or non-sprouted, just be sure they are gluten-free.
** Homemade Sweetener- Mix 1 cup of erythritol and 1 teaspoon stevia

This post may contain affiliate links. See my disclosure policy here.

Chicken Noodle Soup – Gluten-Free

Chicken Noodle Soup - Gluten-Free - MamaShire

This is our family’s favorite Chicken Noodle Soup – Gluten-Free recipe and it works wonderfully with the Trim Healthy Mama plan.

This soup is one of the first soups that I made as a young bride years ago. I remember being so excited to try it. I had found the recipe on the back of a can of broth and thought it sounded so good. Not being a very experienced cook the thought of even trying to make soup was a big step for me. Thankfully, it turned out yummy and was pretty easy to make.

Chicken Noodle Soup - Gluten-Free - MamaShire

When we made the switch to eating gluten-free, I used rice noodles instead of the wheat egg noodles that I originally used in this recipe. Now that we follow the Trim Healthy Mama plan and needing to keep it gluten-free, I use cabbage for our “noodles”. Our family loves it and we don’t miss those old style of noodles one bit.

Chicken Noodle Soup - Gluten-Free - MamaShire

I like to make a big pot of this soup so that it will last for several meals. I use my Cuisinart food processor that is similar to this model and it makes quick work of all the slicing, shredding, and dicing. I’ve had other food processors before this one that usually cost $40 or less, but they all would quit working after a year or two, so while it is more expensive it is very reliable and hard working.

Chicken Noodle Soup - Gluten-Free - MamaShire

You can use canned broth and chicken for this recipe if you’d like, or you make your own broth and cooked chicken with the recipe that I put in the notes below.

I include a couple of seasonings in this recipe that you may or may not have on hand or even be familiar with – nutritional yeast and Herbamare. They are both optional to the recipe, but I do think they add delicious flavoring to the soup.

Nutritional yeast is a deactivated yeast that comes in the form of yellow flakes, is high in B vitamins, and has a delicious cheesy taste. I love adding it to savory soups, non-dairy “cheese” crackers, casseroles, veggies, and popcorn. You can learn more about nutritional yeast and its benefits on Dr. Josh Axe’s website.

Herbamare is an organic herb seasoning salt. We especially like the flavor of this seasoned salt and love that its organic and gluten-free. We use it in soups, crackers, and veggie dishes.

For you Trim Healthy Mamas this soup is an FP.

Chicken Noodle Soup - Gluten-Free
 
Author:
Recipe type: Soups
Serves: 12-16 servings
Ingredients
  • 8 cups chicken broth, if buying make sure it's gluten-free
  • 4-6 cups of water
  • 6 cups chicken, cooked and shredded
  • 1 lb carrots, sliced
  • 6-8 celery stalks, sliced
  • ½ head of cabbage, finely shredded, about 5-6 cups
  • 1 large onion, diced
  • 1 lb bag of frozen cauliflower, mostly thawed, optional to add
  • 2-4 tablespoons nutritional yeast, optional
  • 1-2 teaspoons of Herbamare, or other seasoned salt
  • salt and pepper to taste
Instructions
  1. Start by taking the frozen bag of cauliflower out of the freezer and setting it out to begin thawing.
  2. Put the broth and water in a large stockpot and bring to boil.
  3. While your broth and water are heating up, slice your carrots and celery. Add to the broth.
  4. Shred your cabbage and dice your onion. Add both to the pot.
  5. Chop up your cauliflower into small pieces about the size of rice and add to the soup.
  6. Add seasonings.
  7. Bring soup to a boil. Turn down to simmer, cover the pot and let simmer for 20-30 minutes, until veggies are tender.
  8. Add shredded chicken to pot and let simmer for another 15-20 minutes.
Notes
To make your own chicken broth, place a whole chicken (giblets removed) in a large crockpot with one onion quartered and ¼ cup apple cider vinegar. Add water to cover chicken. Cook on high for 4-6 hours or until the meat is falling off the bones. Remove chicken to cool. This will all be hot so use caution. Drain the broth through a mesh strainer. Use this broth for your soup. Take the meat off the bones and shred to add to your soup. You may not need all of the chicken for your soup, so you can save some chicken back for another use. You can make more broth by taking the bones of the chicken and putting them back into the crockpot. Add water to an inch or more below the top of the crockpot. Add a quartered onion and ¼ cup apple cider vinegar to the crockpot. You can cook this on low for 12-48 hours to get some wonderfully rich broth.
This post may contain affiliate links. See my disclosure policy here.

Apple Pie (Gluten Free, Dairy Free, Sugar-Free)

Gluten-Free Apple Pie

I have always loved apple pie and that’s why I am so excited to share with you an apple pie recipe that is gluten, dairy, and sugar free! With fall here and apple season upon us it’s the perfect time to bake an apple pie.

Gluten-Free Pie Crust - MamaShire

The gluten-free pie crust with this apple pie is made with a special secret ingredient that keeps this pie in the “E” category for Trim Healthy Mama.

Gluten-Free Apple Pie Recipe - MamaShire

The cinnamon mixture coating these apples are going to make a heavenly aroma baking.

Gluten-Free Apple Pie Recipe - MamaShire

This gluten-free pie crust is not going to be a flaky crust, but more of a crisp crust. It makes for a delicious combination with the tender apples.

Are you a Trim Healthy Mama?

This yummy apple pie is an E if you’re following the THM plan. Stick to just one serving.  It may be best to eat with an FP meal or as a snack with a lean protein.

Apple Pie (Gluten, Dairy & Sugar-Free)
 
A yummy gluten-free apple pie. Perfect anytime of the year.
Author:
Recipe type: dessert
Serves: 8 servings
Ingredients
Instructions
  1. Place sliced apples in a large bowl. Mix the xylitol, flour, cinnamon, and sea salt in a small bowl. Stir mixture into the apples. Pour apple mixture gently into pre-baked gluten-free pie crust.
  2. Bake at 425° for 30-35 minutes or until apples are fork tender.

This post may contain affiliate links. See my disclosure policy here.

Gluten-Free Pie Crust (Dairy & Nut-Free)

Gluten-Free Pie Crust - MamaShire

I have been wanting to have a gluten-free pie crust that I could make an apple pie with that would still be on plan with Trim Healthy Mama. I needed to figure out a way to make a pie crust that wouldn’t have too much fat so that I could keep it in a “E” setting.

When I learned that sprouted flours were on plan with Trim Healthy Mama my thoughts turned to pie crust. I started looking online for different ingredients that I could replace the fat that is normally found in a crust and found the perfect one! Pumpkin.  Pumpkin is my new “secret” weapon when it comes to baking.

This gluten-free pie crust is not the your normal flaky crust that you might be used to, instead it is it’s own type of crust. It has a nice, full flavor and has a good, firm texture. If you are the type that might want to eat right out of the pie pan, with this crust you can actually pick a piece of pie up and eat it from your hand. (I might have tested that for you.)

I used a gluten-free sprouted flour blend in this recipe that I ordered from To Your Health Sprouted Flour Co. For gluten-free flours I think that their prices are very reasonable. We have been eating mostly grain free for a few years now and I’m really excited to be able to use gluten-free sprouted flour as it is easier to digest once it’s sprouted.

This gluten-free pie crust will go perfectly with my gluten-free apple pie recipe.

Gluten-Free Pie Crust (Dairy & Nut Free)
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 1 pie crust
Ingredients
  • 1½ cups gluten-free sprouted flour blend
  • 3 tablespoons canned pumpkin
  • 2 tablespoon coconut oil, melted
  • ½ teaspoon sea salt
  • 1 teaspoon xylitol, optional
  • 2-3 tablespoons water
Instructions
  1. Preheat oven to 325°. Grease the bottom and sides of a pie pan.
  2. Mix all ingredients in a medium mixing bowl. This mix will be thick and you may need to finish mixing by hand. Pat it into a greased pie pan.
  3. Bake for 10 minutes and then fill with pie filling to continue baking. If using this crust for a non-baked filling, bake for 25-30 minutes and check for doneness.

See my Recipe Index for more THM, Gluten Free, Dairy Free, Sugar Free recipes.

This post may contain affiliate links. See my disclosure policy here.

Fudgy Brownie Bites

*This post for Fudgy Brownie Bites contains affiliate links. See my disclosure policy here.*

Fudgy Brownie Bites

Fudgy Brownie Bites - Dairy-free, Egg-free, Sugar-free, Low-carb, Low-fat. Can be made nut-free! THM-FP

 

Fudgy Brownie Bites - Dairy-free, Egg-free, Sugar-free, Low-carb, Low-fat. Can be made nut-free! THM-FP

 

Fudgy Brownie Bites - Dairy-free, Egg-free, Sugar-free, Low-carb, Low-fat. Can be made nut-free! THM-FP

These fudgy brownie bites are just the perfect little dessert. They are free of many of the main allergens, but full of flavor and have a wonderful moist texture. They are gluten-free, egg-free, dairy-free, and if you use my MamaShire Baking Blend they will be nut-free. If using Trim Healthy Mama Baking Blend it contains almond flour, so it’s not nut-free.

I baked these in mini-muffin pans like this one and they turned out great.

Trim Healthy Mamas you can have up to 5 of these little chocolatey bites and stay in FP.

**This recipe has been updated.**

Fudgy Brownie Bites
 
Yummy Fudgy Brownie Bites that are allergen friendly! Gluten-free, Dairy-free, Egg-free, Sugar-free, and can be made Nut-free with MamaShire Baking Blend.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Instructions
  1. Preheat oven to 350°
  2. Prepare mini-muffin pans by greasing with cooking spray.
  3. Mix the dry ingredients together using a whisk. Add in the wet ingredients and mix thoroughly.
  4. Fill greased mini-muffin cups ¾ full.
  5. Bake for 18-20 minutes or until toothpick inserted in muffin comes out clean.
  6. Cool muffins 5-10 minutes in pan before removing onto a rack to cool.
Notes
*homemade sweetener - 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia
Nutrition Information
Serving size: 1 Calories: 28 Fat: 1 Carbohydrates: 5 Fiber: 4 Protein: 2

Fudgy Brownie Bites - Dairy-free, Egg-free, Sugar-free, Low-carb, Low-fat. Can be made nut-free! THM-FP

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