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-FP.
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
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 FP.
PrintStrawberry Limeade
Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP
- Yield: 2 servings
- Category: Drinks
Ingredients
- 1 cup water
- 2 cups frozen strawberries
- 3-4 tablespoons lime juice (juice from 1 lime)
- 2 “doonks” THM Stevia or 1/2 teaspoon of Now Better Stevia
- 2 tablespoons collagen (optional)
- 2 cups ice cubes
Instructions
- Place all ingredients in blender in the order listed.
- Blend until completely blended.
- Enjoy!
Mango Vanilla Frosty
Enjoy the taste of the tropics with this Mango Vanilla Frosty – It’s the perfect drink on hot summery day! Dairy-free, Sugar-free, Low-carb, THM E
(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.)
Enjoy the taste of the tropics with this Mango Vanilla Frosty! It’s the perfect drink to enjoy on a hot summer day!
If you aren’t used to using glucomannan, it is a healthy starch that is very low carb and adds a thickening, light creamy texture to the shake. I haven’t seen it in stores yet, but you can find it on Amazon. You can make the shake without it, but you’ll lose a little of the creamy effect and since we’re doing this dairy free we need all the creaminess we can get. I have read where xanthan gum could be used as a substitute, but I haven’t tried that personally.
The collagen is optional, using it will give you some good protein and it has so many health benefits. I use Custom Collagen I’m really happy with it and it has a good price!
This recipe can also be placed into popsicle molds for a super cold delicious treat!
Trim Healthy Mamas this frosty is an E. If you make this recipe into popsicles, it would make a popsicle an FP, since the whole recipe is just a tiny bit over the carb limit for FP. Yay!
PrintMango Vanilla Frosty
- Yield: 1 quart
- Category: Drinks
Ingredients
- 1/2 cup frozen or fresh mango
- 2/3 cup unsweetened almond milk
- 1 tablespoon collagen (optional)
- 1 teaspoon vanilla
- 1/2 teaspoon Now Better Stevia or 4 “doonks” of THM Stevia Extract
- 2 pinches Himalayan salt or mineral salt
- 1/2 teaspoon glucomannan
- 3 cups ice, around 1 tray
Instructions
- Place mango, almond milk, collagen, vanilla, stevia, and salt in blender. Blend until smooth.
- With the blender on low slowly add glucomannan, blend for 20-30 seconds.
- Stop blender and add in the ice. Then blend until completely smooth.
- Serve in a 1 quart jar or smaller jars to share.
- Can also be placed in popsicle molds and frozen. Let frozen popsicles sit at room temperature for about 5 minutes before eating. They will be a little creamier that way.
Strawberry Banana Frosty
*This post contains affiliate links. See my disclosure policy here.*
I remember when I was younger my mom and I stopping by my future husband’s home and visiting with him. We had just stopped at Dairy Queen and picked up a strawberry banana shake – my favorite. I remember us all standing by his front porch and talking while I was sipping on that shake and thinking he is so handsome. It’s funny how food can be so attached to a memory isn’t it?
Now days I keep away from dairy and sugar so I had to come up with a replacement. This shake brings me right back to that summery day years ago and it’s still so yummy. Plus, now I can serve it to that handsome man I married and feel good about giving him a good, healthy treat.
- I add collagen in my drinks to get an extra boost of nutrition and protein. It’s optional, but I think you would like it. You can read about all the benefits of collagen at Dr. Axe’s site. I recommend Custom Collagen or THM Integral Collagen.
- I also add glucomannan to my shake to help thicken it up a little and give it a bit of creaminess. Without having cow-dairy you have to work a little harder to get that lovely creamy effect and the glucomannan really helps with that. Be careful to add it slowly to your foods when you use it, as it can clump up if not. It’s a healthy, no-carb, starch and a little goes a long way. I recommend Now Glucomannan or THM Glucomannan
Trim Healthy Mamas this Strawberry Banana Frosty is an E.
PrintStrawberry Banana Frosty
Delicious, dairy-free and sugar-free shake with the perfect combination of strawberries and bananas.
- Yield: 1 quart
- Category: Drinks
Ingredients
- 2/3 cup unsweetened almond milk
- 5-6 strawberries, fresh or frozen
- 1/2 banana, fresh or frozen
- 1 tablespoon collagen (optional), or THM Integral Collagen
- 1/2 teaspoon Now Better Stevia or 2 “doonks” of THM Stevia Extract
- 2 pinches Himalayan salt or mineral salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon glucomannan
- 3 cups ice cubes (around one full tray)
Instructions
- Put almond milk, strawberries, bananas, collagen, stevia, salt, and vanilla in blender and blend until well combined.
- With blender on low, slowly add in glucomannan. Let it continue blending for 30 more seconds.
- Turn off blender and add in ice cubes. Blend until smooth.
- Pour into a quart jar for one serving or smaller jars to share.
I wanted to add this photo to my post to give you a little peak at what happens when I am doing a photoshoot for my recipes. My youngest daughter, Emily Rose, is an excellent photographer and has been teaching me the ins and outs of phototgraphy. Often times when I get my food all set up for a shoot, she’ll go grab her camera and have some fun shooting, too. I found this photo on her camera capturing me “trying” to get the right shot. When you see an excellent photo on my blog, just know that it’s probably her work.
Apple Pie (Gluten Free, Dairy Free, Sugar-Free)
Delicious gluten-free apple pie recipe with a special secret ingredient in the pie crust. Dairy-free, sugar-free, Trim Healthy Mama- E.
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
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.
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.
The cinnamon mixture coating these apples are going to make a heavenly aroma baking.
The gluten-free pie crust I used is not 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.
PrintApple Pie (Gluten, Dairy & Sugar-Free)
Delightful gluten-free apple pie with a crisp crust.
- Yield: 8 servings
- Category: Dessert
Ingredients
- 1 gluten-free pie crust, prebaked for 10 minutes
- 5 large baking apples, peeled, cored, and sliced (should be about 6 cups)
- 1/3 cup non-GMO erythritol
- 1/4 teaspoon Now Better Stevia
- 1/4 cup Sprouted Gluten-Free Baking Mix
- 1 teaspoon cinnamon
- dash of sea salt
Instructions
- Place sliced apples in a large bowl. Mix the erythritol, stevia, 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.
- Bake at 425° for 30-35 minutes or until apples are fork tender.
You might also enjoy:
Gluten-Free Pie Crust (Dairy & Nut-Free)
A wonderful gluten-free pie crust that is also dairy, sugar, and egg free. It has a “secret” ingredient that makes it work and taste great!
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
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.
PrintGluten-Free Pie Crust (Dairy & Nut Free)
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 pie crust
- Category: Dessert
Ingredients
- 1 1/2 cups gluten-free sprouted flour blend
- 3 tablespoons canned pumpkin
- 2 tablespoon coconut oil, melted
- 1/2 teaspoon sea salt
- 1 teaspoon erythritol, optional
- 2-3 tablespoons water
Instructions
- Preheat oven to 325°. Grease the bottom and sides of a pie pan.
- 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.
- 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.
You might also enjoy:
Fudgy Brownie Bites
These yummy, little fudgy brownie bites are perfect for a sweet chocolatey low-carb treat! Gluten-free, dairy-free, sugar-free, egg-free. THM-FP
(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.)
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.**
PrintFudgy 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.
- Yield: 24
- Category: Dessert
Ingredients
- 1 1/2 cups Trim Healthy Mama Baking Blend or MamaShire Baking Blend
- 1/2 cup cocoa powder
- 3/4 cup Super Sweet Blend or homemade sweetener*
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2/3 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1/2 cup hot coffee
Instructions
- Preheat oven to 350°
- Prepare mini-muffin pans by greasing with cooking spray.
- Mix the dry ingredients together using a whisk. Add in the wet ingredients and mix thoroughly.
- Fill greased mini-muffin cups 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted in muffin comes out clean.
- 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
- Serving Size: 1
- Calories: 28
- Fat: 1
- Carbohydrates: 5
- Fiber: 4
- Protein: 2
