Category Archives: Appetizers
Sweet & Salty Popcorn (Sugar-free) A little bit of sweet and little bit of salt – perfect for guilt-free snacking. Dairy-free, Gluten-free, THM-E
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My girls and I went to a Gluten-Free Expo last month in Indianapolis and had such a good time trying all the samples of gluten-free foods. There was a lot of yummy food, but it wasn’t the type of gluten-free food that we normally eat. There was a lot of sugar. It’s not something I would want to do everyday, but once a year. Yeah.
One of the samples that we came home with was a little bag of sweet popcorn. Good thing it was a little bag, it would have been hard to stop. After looking at the ingredient list, I thought it would be quick and easy to duplicate, but make it sugar-free! So here it is – sugar-free sweet & salty popcorn!
Tips for making Sweet & Salty Popcorn:
- Use an air popper to pop your popcorn.
- Blend your choice of sweetener in a blender or coffee grinder to a powder consistency.
- Use organic or Non-GMO popping corn if possible.
- I use Spectrum Coconut Spray Oil. I have found that Walmart carries it at the lowest price.
- For Trim Healthy Mamas, keep your serving size to 4 cups or under. This would be for an occasional E snack.
Sweet & Salty Popcorn
- Category: Snacks
- 16 cups organic popped corn
- 3-4 tablespoon powdered homemade sweetener* or 3-4 tablespoons Trim Healthy Mama Super Sweet Blend
- 1 1/2 teaspoons sea salt
- Coconut spray oil
- To make powdered homemade sweetener, blend the sweetener in a blender or coffee grinder until powdered.
- Put popped corn in large bowl or pan. Spray over the popcorn for about 3-5 seconds and then sprinkle on about 1 tablespoon of powdered sweetener and the sea salt. Stir with two large spoons. Spray over the popcorn again for about 3-5 seconds and sprinkle another tablespoon of sweetener over the popcorn. Stir and repeat. Taste to see if it is sweet enough. If not, repeat process. You may need to spray the popcorn 2-3 more times and stir to get all the popcorn sweetened.
I’ve updated our favorite turkey barbecue meatball recipe to be grain free, dairy free, and sugar free. These meatballs are perfect for dinner or for appetizers.
- I use a small cookie scoop to make my meatballs. I just scoop and drop them on the baking pan. So they aren’t perfectly round and that’s okay with me, but if you want them a little more roundish, just pick up each meatball and roll it in your hands to shape.
- These are easy to make ahead and freeze. I like having meatballs already to go for quick prep on a weeknight. Pull out how many meatballs you want to serve and adjust the sauce ingredients or leave as is to have extra sauce and then bake.
Trim Healthy Mamas these Turkey Barbecue Meatballs are an S.Print
Turkey Barbecue Meatballs
- Yield: 70-80 meatballs
- Category: Dinner, Appetizer
- 3 pounds ground turkey
- 1 1/2 cups coconut milk or non-dairy milk of choice
- 1 1/2 cups golden flax meal
- 3 eggs
- 1/2 cup chopped onion
- 2 teaspoons sea salt
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 6 oz. cans tomato paste
- 1 cup water
- 4 tablespoons apple cider vinegar
- 2/3 cup homemade sweetener* or sweetener of choice
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons sea salt
- 1/2-1 teaspoon liquid smoke
- To make meatballs, combine all ingredients in a large mixing bowl. Shape into walnut-size balls. Place meatballs in a single layer in 2 large baking pans.
- Preheat oven to 350°.
- In a medium bowl mix all the sauce ingredients together. Spoon sauce over meatballs. Bake for 1 hour.
*Note for freezing. If ground turkey has not been previously frozen, the meatballs can be frozen before baking. Freeze on a large parchment lined baking sheet. Store frozen meatballs in freezer bags. When ready to bake, place frozen meatballs on baking sheet and spoon sauce over meatballs. Bake at 350° for 1 hour.
If ground turkey has previously been frozen, bake the meatballs without sauce and then freeze. When ready to bake place frozen meatballs on baking sheet and spoon sauce over meatballs. Bake at 350° for around 30 minutes or until heated through.
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These Sweet Mustard Bacon Chicken Strips are a family favorite. Perfect for dinner or as an appetizer. Gluten-free, Sugar-free, Dairy-free, Low-Carb, THM-FP
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This sweet-mustard-bacon-chicken combo makes for a fun meal or appetizer. Whenever I serve these strips there seems to be an extra level of excitement around the table. With bacon covered in a sweet and spicy sauce, you just can’t go wrong.
Trim Healthy Mamas – The turkey bacon I used had only 5 grams of fat in two slices, so 4 of these chicken strips would be an FP and anything more than that would be an S.Print
Sweet Mustard Bacon Chicken Strips
A yummy, gluten-free appetizer or main dish with sweet mustard sauce.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 25-30 strips
- Category: Dinner, Appetizer
- Preheat oven to 400°. Place a wire rack in a large baking pan or line the pan with foil.
- Mix the xylitol, mustard, apple cider vinegar, cayenne, and sea salt in a small mixing bowl. Set aside for later.
- Slice the chicken into 1 inch thick slices. Slice bacon strips in half to make long thin strips. Wrap bacon strips around chicken slices and place on wire rack in baking pan or foil lined pan.
- Baste the chicken strips with half of the sweet mustard mixture.
- Bake for 15 minutes. Turn chicken strips over and baste with the rest of the sweet mixture. Bake 10-15 minutes more until crispy.
- Serve immediately.