Menu Planning Monday- Soups and Pumpkin desserts!

Hi there fellow THMers! I have started blogging again, but because I’m pregnant I still have some good weeks and some not so great weeks so please bear with me as I will be posting on and off.

I hope everyone is getting excited for Thanksgiving and enjoying the yummy foods that accompany cold weather. With this in mind, I planned my menu with pumpkin desserts and soups included. Hopefully you can get some good ideas to add to your menu this week! As a reminder, if you click on anything highlighted in blue it will take you to the link of the recipe ;)


Monday- Balsamic Chicken ( I just sauteed chicken tenderloins in balsamic vinegar and olive oil, and then added no sugar marinera sauce), dreamfields pasta, salad with Olive Garden Dressing- S

Tuesday- Fajitas- S

Wednesday- Mock Mack and Cheese Cassarolle- S

Thursday- Baked Chicken, Sweet Potatoes- E

Friday- Speedy Thin Crust Pizza- S (THM p. 278)

Saturday- Mock Olive Garden’s Zuppa Toscana Soup- S

Olive Garden Low Carb Zuppa Toscana Soup. Photo by Laney RDH

Sunday- Baked Oatmeal- E (we like having breakfast for dinner on Sundays)


Dessert Ideas:

Cookie Dough Shake- FP (meaning you can have this after any meal;)


Low Carb Pumpkin Cheesecake- S (one of my favorites!)


Mom’s yummy pumpkin cookies-S ( I have to have these on hand at all times now ;)

Snack Ideas:

Joseph Lavash Chips, Cottage Cheese and Salsa- FP

Greek Yogurt, cocoa powder, peanut flour, sweetener to taste- E

Popcorn, Apples dipped in stevia sweetened greek yogurt and cinnamon- E

Pumpkin Pie in a Mug- E (I substituted the egg for an egg white and it turned out great!)

Pumpkin Pie in a Mug


Breakfast Ideas:

Oatmeal, diced apple, vanilla protein powder, cinnamon, splash of almond milk, Ezekiel toast w/ polaner’s jam- E

Breakfast Burritos- low carb tortilla, scrambled eggs, any veggies, salsa, cheese- S

Other breakfast Ideas: I found this great link with lots of breakfast ideas using no special ingredients ;)


Lunch Ideas:

Leftovers ;)

Lite Progresso Soups, Ezekiel toast w/ some laughing cow cheese- E

Ham Wraps w/ Lettuce, Tomatoes, and Laughing Cow Cheese- E

Southern Dill Pickle Chicken Salad- S (I ate this in a low carb tortilla- yum!)


Yummy Warm Drinks:

Hot Cocoa w/ Peppermint Extract- heat 1 c. almond milk in microwave, stir in 1-2 T. cocoa powder, liquid stevia to taste, 1/4 tsp. peppermint extract, and whipped cream on top- I have this almost every night!

Snickers Hot Cocoa

Trim Healthy Mama Snickers Hot Cocoa

Winter Wonderland Sip



Tip Tuesday- Easy 2 week menu complete with grocery list and recipes

My tip for the day is to make sure you have an easy menu and grocery list to fall back on during those stressful times in your life where you barely have enough time to make it to the store let alone find new recipes and menu plan.

Here are 2 weeks of menus complete with recipes and grocery lists. Use them, tweak them, get ideas from them and make a 2 week menu of your own ;)

Grocery list for Menus 1 &2


Walmart or other grocery store


Feta Cheese (in my walmart it’s over by produce)

Laughing Cow Cheese Wedges (so are these)


Spaghetti Squash



Spinach (I like the organic pre-washed bc it’s easy to throw into a wrap when I’m in a hurry)




Stoplight peppers or bag of mini bell peppers





Low- Carb Tortillas (6 net carbs or less)

Lean lunch Meat

Turkey Bacon

Frozen Chicken Tenderloins

Ground Turkey (2 packages)


Cream Cheese (1/3 reduced fat)

Cottage Cheese

2 % Cheddar Cheese

Mozarella Cheese

Lt. Cheese Sticks

Frz. Green Beans

Frz. Broccoli

Frz. Cauliflower

Frz. Blueberries

Frz. Strawberries

Greek Yogurt

Sour Cream

Unsweetened Vanilla Almond Milk (30 calories/ serving)

Fat Free Reddi Whip


Olive Oil

Balsamic Vinegar

Full Fat Ranch Dressing or other favorite dressing (carbs need to be 2 or less)

Chicken Broth

Natural Peanut Butter

Parmesan cheese shaker

Pesto Sauce


Canned Tomato Sauce (no sugar added, 2 cans)

Curry Paste

Canned Chicken

85% dark chocolate bar



Unsweetened Cocoa Powder

Canned Pumpkin (2 cans)

Pumpkin Pie Spice

Xantham Gum

Flax Meal


Almonds- dry roasted or plain




* I get some food items at Costco. As a general rule, these foods are cheaper if bought in bulk but Walmart prices are not much more.

*The coconut oil at Costco is a tad more expensive, but the taste is better, in my opinion. LouAna’s coconut oil from Walmart works just as good;)


Costco or other bulk item store (except you’ll have to purchase coc oil at a different store if you don’t go to Costco)

Low Carb Tortillas (6 net carbs or less)

Frz. Green Beans

Frz. Broccoli

Frz. Blueberries

Frz. Strawberries

Shredded Cheese

Eggs (I usually get the cheapest to use for egg whites, and organic for whole eggs bc they have the good omega 3’s in them that you want)

Heavy Cream

Greek Yogurt

Coconut Oil



Canned Chicken

Olive Oil


Natural Peanut Butter



Amazon or Online

Note: If you don’t have Amazon prime, find someone that does or invest, it is so worth no shipping fees and getting your products in 2 days!

Unsweetened Coconut

Dried Blueberries

Xylitol (sweetner)

Glucommanan (a thickening agent)


Wegmans, Trader Joes, or other Health Food Store

Protein Powder (sweetened with Stevia)

Ezekiel Bread

Almond Flour

Coconut Flour

Xantham Gum


Disclaimer: I don’t think it’s right to give you the exact recipes from the book- you should buy the book if you want those and they are great! What I post on here will be from pinterest, blogs, from my own tweaked recipes from the book ;)

Menu 1: 


Monday or Day 1:

 B-fast: ½ c. oatmeal, ½ scoop protein powder, 1 t. PB, egg white from a boiled egg= E

Snack: ½ c. Greek yogurt w/ ½ scoop protein powder, frz. blueberries and

flax granola (homemade)=S

*if you don’t make the granola, it’s fine without it.

Lunch: Snack: Cottage Cheese, sliced strawberries, ff redid whip= S

Dinner: Spaghetti Squash w/ Bolognese Sauce/ Green Beans= S

Dessert: Pumpkin Cookies=S



1 c. flaxmeal

2 c. chopped almonds (or a mix of almonds and pecans)

1/3 c. freeze dried or just dried unsweetened blueberries

Cinnamon to taste

1 c. coconut (unsweetened and shredded)

3 packets Truvia (or sweetner of choice)


½ c. water

2 T. vanilla

½ c. coconut oil (micro for 30 sec. to liquefy)


  1. Combine water, vanilla, coconut oil, sweetener, cinnamon
  2. On a baking sheet, spread out and mix together flaxmeal, nuts, blueberries, & coconut
  3. Toss wet ingredients w/ dry as evenly as possible
  4. Cook @ 300 degrees for 45 min – 1 hr. stirring mixture every 15 minutes.
  5. Enjoy with almond milk for cereal, or on top of yogurt or pudding for an added crunch;)


Spaghetti Squash w/ Bolognese Sauce:

Pierce squash with a knife or fork in several places for heat to escape so the squash doesn’t explode. Cook Whole Spaghetti Squash for 1 hour in a baking pan @ 375 degrees.  Or if you’re in a hurry, cut it in half and micro for 12 min. When cool enough to handle, cut the squash in half lengthwise with a serrated knife. Scoop out the seeds and fibrous strings from the center. Gently shred the pulp into strands with a fork. You now have a yummy substitute for spaghetti noodles! If you’ve never eaten this squash before, you might not be used to the taste but give it a chance. when you top it with your Bolognese sauce and plenty of cheese, you’ll find that it is the perfect low carb sub for pasta.

Bolognese Sauce:

 Sautee onions, bell peppers, and minced or chopped garlic in coconut oil over medium heat. Add in package (3 lbs. ) of ground turkey and brown. Take out ½ of meat and onion mixture and add some taco seasoning to save for tomorrow’s dinner. Add 1 can of no added sugar tomato sauce, cream cheese to taste, Italian seasoning, sea salt, and other seasonings you like. Serve over spaghetti squash and top with mozzarella or parmesan cheese.


Pumpkin  Chip Cookies:

 1 c. Almond flour (found at a health food store like Wegmans or on Amazon)

1/2 c. Coconut Flour (trader joes or amazon) you could use more almond if u don’t have coconut but coc. is cheaper)

1 c. Pumpkin

2 t. Pumpkin pie seasoning

1 t. Cinnamon

1 t. Sea salt

1 t. Baking soda

1/3 c. Truvia or Stevia

1/3 c. butter softened

2 eggs

1 t. Vanilla

1/2 85% dark chocolate bar chopped up


1. Mix dry ingredients together

2. Mix wet ingredients together and add to try, mix well

3. Add in chocolate pieces

4. Drop by T. (Or roll into balls) on a greased baking sheet (opt. Smash down with a fork bc these won’t expand like the cookies you’re used to)

5. Bake at 375 for 10-12 min.


Tuesday or Day 2:

 Breakfast: 2 eggs fried in butter= S

Snack: 2 pumpkin chip cookies= S
Lunch: Leftovers-
Spaghetti Squash w/ Bolognese Sauce/ Green Beans= S

Snack: chocolate pudding= S
Dinner: Taco burrito (no beans, low- carb tortilla (6 net carbs- carbs minus the fiber=net, avocado, cheddar cheese, taco meat from Day 1, small tomato, spinach) = S

Dessert: Skinny PB chocolate= S


Chocolate Pudding- from PINTEREST

 1 avocado

1 tsp vanilla

1/8 cup cocoa powder

1 Tbsp Truvia

3 Tbsp unsweetened almond milk

1/2 Tbsp cream

 Put all ingredients in your blender or food processor and mix until smooth. This makes 1 cup of pudding but to keep it an S dessert/snack, your serving size should be 1/4 cup. That was just the right amount for me to satisfy my chocolate craving!

 Skinny PB Chocolate:

1/2 c. coconut oil (melt down to a liquid in the micro for 30 sec.)

1/4 c. unsweetened cocoa powder

1/3 c. natural PB (opt, but good)

4 1/2 T. sweetner of choice- I like Truvia (make sure there is no added sugar, like in some of the baking blends)

1/2 scoop of chocolate or vanilla protein powder (optional, but it makes it taste not as dark)

Sliced almonds (optional, but good;)


Mix all ingredients. Spoon in mini muffin pan. Freeze and it makes 30. You can also freeze them in tupperware or on a cookie sheet with parchment paper and break off the pieces. These taste like PB cups to me;)



 B-fast: ½ c. oatmeal, ½ scoop protein powder, 1 t. PB, egg white from a boiled egg= E

Lunch: Ham wrap on Low Carb tortilla w/ LC cheese, spinach, mustard, tomato, plain skinny chocolate (no PB)= S

Snack: Cottage Cheese, sliced strawberries, ff redid whip= S

Dinner: Chicken Parmesan, Macafoni (macaroni made w/ caulilflower, cream cheese, cheese, cream), Green salad w/ cucumbers, red peppers, and olive oil and balsamic vinegar= S

Dessert: Chocolate Pudding= S/ Hot Chocolate= anytime food


 Chicken Parmesan- adapted from The Nutritionist Reviews blog:


4-6 4 ounce boneless, skinless chicken breasts

½ cup shredded Parmesan cheese or mozzarella

½ cup fresh tomato sauce



1.      Grill chicken breasts until cooked through on both sides.

2.      Place chicken breasts on a baking sheet and top with sauce and cheese.

3.      Broil on high for about 5 minutes or until cheese is melted and bubbly.


Hot Chocolate:

 1 c. almond milk

1 packet Truvia

1 heaping T. cocoa

Dash of cinnamon or pumpkin pie spice

Splash of vanilla

Squirt of Reddi Whip

Heat almond milk on stove or in micro. Mix in the other ingredients and top with reddi whip;)



 B-fast: 2 eggs fried in butter, pumpkin cookie= S

Snack: Celery & PB= S

Lunch: Chicken Salad- Chicken Breast, cucumbers, red peppers, celery, feta cheese over spinach and salad greens w/ ranch dressing (full fat baby!)= S

Snack: Almonds and cheese= S

Dinner: Light Coconut Curry w/ cauliflower rice= S

Dessert: Cheesecake=S


Light Coconut Curry:

 6 chicken tenderloins

Red & yellow peppers


Garlic Cloves

1 T. Red curry paste

4 t. coconut oil

¾ c. almond milk

1 T. butter

Pan-fry chicken over medium/ high heat in butter.  Add veggies until soft. Add milk and seasonings and let simmer. *Can add a jalapeno for flavor, but take it out before serving


Cauliflower Rice:

Book Recipe- p. 358

Mini Cheesecakes:

For Crust, combine 1 c. almond flour, 1 egg white,  2 t. sweetner, and a dash of cinnamon

1        Press flour mixture equally into 12 muffin holders.

2        Bake @ 350 for 10 min.

  1. For filling to the following:

1        In a mixer, or blender, combine the following:

i.      pkg. 1/3 fat less cream cheese

ii.      1 c. Greek yogurt

iii.      2 eggs, 10 t. Truvia, splash of vanilla, and juice from ½ a lemon

iv.      ¼ t. glucomannan or xantham gum (optional ingredient but  makes the end result smoother)

2        Mix well for 3 minutes or so

3        Wait for the crusts to cool slightly and spoon filling mixture evenly among the 12 muffin holders

4        Bake @ 350 for 30 min.

  1. Top with frz blueberries, whipped cream, and pecans
  2. Enjoy what tastes like a cheat food, but will actually do your waistline some favors and bless THM!!! J Seriously, I had this for my son’s birthday and our friends had no idea it was sugar free- amazing!


B-fast: ½ c. oatmeal, ½ scoop protein powder, 1 t. PB, egg white from a boiled egg= E

Snack: Chocolate Frappa or Protein shake=anytime

Lunch: Baked chicken, green beans and parm cheese w/ olive oil= S

Snack: Yogurt/ Protein Powder= anytime

Dinner: Pizza! Chicken Pesto or Ham and Bell Peppers (As much as you want!!!- my husband and I share a whole pizza;)= S

Dessert: Muffin in a Mug=S


Chocolate Frappa:

Book Recipe p. 241


Protein Shake:

½ c. almond milk

½ c. water

3 lg. frozen strawberries

1 scoop vanilla protein powder

1 T. unsweetened cocoa powder

Handful of frozen spinach (optional, but you can’t taste the spinach and it’s a great way to get in some extra greens!)


Grain-Free Pizza Crust- from


  • 1 1/2 cup egg whites
  • 1/2 cup coconut flour
  • 1/4 cup ground flax meal, optional
  • 1 cup shredded mozzarella cheese
  • 1-2 tbsp italian seasoning, or the equivalent of the italian herbs basil, parsley, and oregano
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • pepper to taste, if desired
  • 1-2 cups marinara sauce
  • 1/4 cup fresh basil, chopped, optional
  • 2 cups mozzarella cheese, shredded
  • Toppings of choice: cooked chicken, diced veggies, sliced onions, mushrooms, spinach, turkey pepperoni, roasted red peppers


  1. Mix together egg whites, coconut flour, flax meal (if using), 1 cup shredded mozzarella cheese, and seasonings.
  2. Using 9×15 cookie sheet, set out a piece of parchment paper on the tray and spray it/oil it to keep things from sticking (I did not do this and it was a pain in the bottom to remove the pizza once cooked).
  3. Pour pizza crust mixture onto the sprayed parchment paper lined cookie sheet and spread around as evenly as possible, making sure to get to the corners.
  4. Bake for 20-25 minutes at 450F, or until cooked through all over.
  5. Remove from oven and let cool slightly before adding desired toppings.  I LOVE fresh basil with pizza for a more authentic taste, but use whatever strikes your fancy.  We really loaded ours up.
  6. Put back into the oven and bake at 450F for 5-10 minutes, until toppings have baked up and cheese has melted.  Broil on high for a few minutes to brown the crust, if desired.
  7. Slice up and enjoy!  A hearty side salad topped with flavorful S delights is a great addition to this yummy pizza.


Baked “Muffin in a Mug”

The MIM (muffin in a mug) recipe is famous in THM- you can make  a muffin in 1 minute in the micro, but it is from the book so I can’t share it here. I will share this one from a blog:

Because I discovered this week that I really, REALLY like the MIM better baked, I took some time to bake ahead so I could freeze a variety and pull them out when needed (especially those times I am headed out the door and need a quick take-a-long snack/meal). Here’s my basic recipe – tweaked because I like a less “eggy” taste – and with some fun variations.

4 heaping T almond flour
2 T coconut flour
2 T oat fiber
2 T ground flax
1 T coconut oil (melted)
1 T xylitol
1 egg
1/2 t baking powder
1/4 t sea salt
3 shakes nustevia or 4 ½ T. truvia
almond milk

Mix all ingredients well in a bowl, stirring in enough of the almond milk to make a thick batter. Spoon into four greased muffin tins and bake at 400 for about 15 minutes

vanilla – omit the flax
Italian cream – add in shredded coconut and chopped pecans
peanut butter – cut coconut flour and flax to 1T each, add 2T defatted peanut flour
pumpkin maple – cut down on the almond milk and add in apx 1/3c pumpkin puree and a dash of maple flavoring
mocha – substitute strong coffee for the almond milk and add 1-2T cocoa powder

And what could be better than some FROSTING – THM legal – to go on them?!
Soften and stir together:
2T cream cheese
1 T butter
a dash of vanilla
homemade Truvia to taste (mine is 1/2 c xylitol and 1/2t nustevia ground together)

strawberry – add in 2-3T chopped frozen strawberries (slightly thawed). Great on the vanilla MIM!
Italian cream – use the basic frosting and top with more chopped pecans and coconut
peanut butter – stir in 1T natural PB to the basic frosting
maple/caramel – to the basic frosting, add a dash of either caramel or maple extract
coffee – to the basic frosting add in a bit of VERY strong coffee or espresso
chocolate – add cocoa powder to the basic frosting depending on how dark you want it




B-fast: French toast w/ egg white, blueberries or applesauce, whipped cream= E

Snack: 0 % Greek Yogurt, Blueberries, sweetner packet- anytime

Lunch: Chicken Salad Wrap on a low- carb tortilla (canned chicken, mayo, ranch, mustard, bell peppers, spinach, Laughing cow cheese)= S

Snack: Pumpkin Frappa or Protein shake- anytime

Dinner: Italian Meatloaf w/Cauli Mashed Potatoes or  Garlic Mozzarella biscuits/ Green Beans= S


French Toast:

Use 2 slices of Ezekiel bread to make your French toast and egg whites only. This is from the book, so I can’t give you the recipe but experiment and have fun!


Pumpkin Frappa:

Adaptation from the Chocolate Frappa recipe in the book- instead of cocoa powder use ½ c. pumpkin, 1 t. pumpkin pie spice, cinnamon, & water, almond milk, sweetener, glucomanan or xantham gum, ice cubes

Italian Meatloaf: from

  • 2 lbs ground beef
  • 3tsp oregano
  • 3 tsp basil
  • 1 tsp sea salt
  • 1/2-1 tsp pepper
  • optional dash of cayenne for some subtle heat
  • 1/2 cup grated parmesan (aka “shaker cheese” by my kiddos0
  • 3 eggs
  • 1/4 cup tomato paste or sauce

Mix it all together and smooth it into a 13×9 pan (yeah, the whole loaf thing is cute, but we have company coming and there are already 8 of us, so we’re making a big ole meal!  This will be 9-12 servings, depending on how big your audience is.  We’ll all eat from it (9 of us) and have 2 servings or so left over.

Bake at 375 for 45-55 minutes.  Beware, it shrinks.  Pour out the fat and let it sit for a minute.

Slice and serve on a plate, topped with a generous ladle of marinara and sprinkle on some grated cheese.

For the side we had an antipasto: olives, cucumbers, tomatoes, basil, and mozzarella drizzled with olive oil and sprinkled with salt and pepper.

 I also made Garlic, Basil, & Mozzarella biscuits to go on the side, by tweaking the Marcy’s Cheesy Roll recipe on p.271 of the book.  We made 2 dozen small biscuits.  The ingredient list is below and you can follow the directions in the book for mixing and baking.

  • 10 eggs
  • 2 1/2 TB olive oil
  • 7 TB water
  • 2 1/2 TB baking powder
  • 1 tsp sea salt
  • 3.5 TB gluccie (follow the directions carefully!)
  • 2 cloves fresh garlic
  • 1/3 cup fresh basil, coarsely chopped
  • 2 1/2 cups mozzarella cheese


Cauli Mashed Potatoes

Book recipe- p. 361



 B-fast:  Chocolate Waffles= S

Snack: Chocolate Pudding= anytime

Lunch: Leftover meatloaf meal w/ green salad= S

Snack: Nuts/ cheese stick=S

Dinner: Cheesy Chicken, Broccoli Soup=S

Dessert: Muffin in a mug =S


Chocolate Waffles

7 eggs

1/3 c. almond flour

1/3 c. coconut flour

4 T. flax meal

3 T. cocoa

4 T. cream, yogurt, or cottage cheese

3 t. baking powder

1 scoop protein powder

1 ½ t. vanilla

4 ½ T. truvia

Mix wet and dry separately and then together. Cook in a waffle maker. Top with whipped cream, pecans, cinnamon, blueberries, strawberries.  Serve with bacon and eggs.


Cheesy Chicken, Broccoli Soup

Ingredients for soup to use and experiment with: Lg. can of chicken, chicken broth or bouillon cubes, Spinach, frz. green beans, broccoli, garlic, sautéed onions and peppers, cut up lunch meat or bacon, avocado, cream cheese, shredded cheese, sour cream, salsa, almond milk. Great for leftovers!


Menu 2




  1. ½ c. oatmeal, ½ scoop protein powder, 1 t. PB, egg white from a boiled egg- E
  2. French Toast w/ Ezekiel bread or other plan approved bread, 2 egg whites, cinnamon- dash of almond milk, sweetner & 1 T. polaner jam or ¼ c. applesauce-E
  3. 2 eggs in butter- S
  4. Omlette w/ cheese, veggies and ham or bacon- S



 Breakfast: Eggs w/ butter- S

Lunch: Cobb salad w/ turkey bacon, feta cheese, ham or turkey, cucumbers, bell peppers, spinach, ranch or favorite dressing- S

Snack: Almond Joy Smoothie- FP (anytime)

Dinner: Pesto Chicken w/ Zucchini Noodles- use a carrot grater to grate the zucchini into strips, sautee in coconut oil or butter for just a few minutes until soft. Serve w/ broccoli and butter or other favorite veggie- For pesto chicken, buy your favorite pesto sauce and add to baked chicken and zucchini noodles;) S

Dessert: Cheesecake Berry Crunch- S



 Breakfast: Oatmeal- E

Lunch: Leftover pesto chicken w/ broccoli- S

Snack: Nuts, 2 85% dark chocolate squares- S

Dinner: Taco Salad- taco meat, avocado, cheese, sour cream, favorite dressing, lettuce or spinach, cucumbers, bell peppers- S

Dessert: Chocolate Pudding- FP (anytime)



 Breakfast: Eggs or Omelette- S

Lunch:  Taco Burrito (use taco meat from dinner last night, and load up all the fixings in a low carb tortilla)- S

Snack: Greek yogurt, ½ scoop protein powder, sweetener if needed, handful of nuts-S

Dinner: Mexican Meatloaf/ Macafoni/ green beans-S

Dessert: Peanut Butter Frozen Yogurt w/ sugar free chocolate sauce- S



 Breakfast: French Toast- E

Lunch: Leftover meatloaf, macafoni, and green beans- S

Snack: Minute Microwave Cheesecake- S

Dinner: Crock-pot chicken- S

Dessert: Chocolate Pudding- FP



 Breakfast:  Eggs or Omelette- S

Lunch: Chicken salad wrap- S

Snack: Cottage Cheese, strawberries, FF reddi whip- S

Dinner: Pizza- S

Dessert: Peanut Butter frozen yogurt w/ sugar free chocolate sauce or skinny chocolate hard shell, reddi whip- S



 Breakfast: French Toast- E

Lunch: Cobb Salad-S

Snack: Almond Joy Smoothie-FP (anytime)

Dinner: Soup, Cheesy Garlic Biscuits- S

Dessert: Pumpkin Pie Cheesecake Pudding- S



 Breakfast: Oatmeal- E

Lunch: Leftover Soup- S

Snack: Pumpkin Pie Cheesecake Pudding-S

Dinner: Breakfast Burrito w/ scrambled eggs, cheese, sautéed veggies, salsa on a low carb tortilla-S

Dessert: Hot Cocoa, skinny chocolate-S


Healthy Almond Joy Shake (S)- (from Pinterest)

 * 1/2 c. lowfat cottage cheese

* 1-1 1/2 c. Almond Breeze Coconut and Almond Milk Blend or sub 1/2 coconut milk 1/2 almond milk You don’t have to use Coc. Milk if you don’t have

* a heaping scoop of vanilla whey protein powder (please read the serving for your brand of protein) I used chocolate

* a chunk of skinny chocolate for THM’ers or sub 1/4 c. sugar free chocolate chips

* Truvia or stevia to taste (I used a tablespoon of Truvia because I like sweet things) A good amount, otherwise it tastes like pureed cottage cheese needs sweetness!

*a splash of vanilla

*almond extract would be a yummy addition here! I didn’t have

*two large handfuls of ice

*Also I added a sprinkle of Gluccie powder to thicken up a little bit! (xanthum gum would work too)

  1. Blend cottage cheese and milk till smooth and creamy.
  2. Add all ingredients but chocolate and blend till smooth.
  3. Add chunk of chocolate and blend till it turns into tiny chips.
  4. Enjoy your Almond Joy!This makes a large shake or two smaller shakes


Cheesecake Berry Crunch S-

 Book Recipe p. 373


I LOVE Pearl’s Meatloaf- from book p.317

OR you can try this  recipe from THM blogger Jenni Mullinix. I haven’t tried it, but it sounds pretty good;)


Stuffed Muffin Pan Meatloaf- S

Jenni Mullinix


  • 1 pound ground beef (or ground turkey)
  • 1 egg
  • ½ cup ground rolled oats (or oat bran)
  • 1 Tablespoon Italian seasoning
  • dash of onion powder
  • dash of garlic powder
  • salt and pepper, to taste
  • 2 Tablespoons melted butter
  • 1 Tablespoon water
  • 1 cup shredded cheese (more or less)
  • Any other extras you want for the “stuffing”
  • Ketchup, if desired (homemade is best!)


  1. Preheat oven to 350 F.
  2. Grind oats in blender or food processor.
  3. Mix all ingredients in a large bowl.
  4. Put a small amount of meat mixture in the bottom of each muffin hole. (I use a muffin tin that makes six large jumbo muffins.)
  5. Sprinkle a small amount of cheese over each one and any other additions wanted.
  6. Evenly distribute the rest of the meat mixture in each muffin hole, making sure all toppings are completely enclosed in the meatloaf.
  7. Bake for about 30 minutes, or until top is browned and each loaf is cooked all the way through.
  8. If desired, add ketchup the last 5 minutes of cooking time or right before serving.

 Macafoni- from book p. 359

orif  you want to try something a little different, here’s a recipe from the THM forum


Chicken and Bacon Ranch Macafoni and Cheese- S

 While I steamed some cauliflower, I fried some bacon in a skillet (this can be turkey or regular bacon, whatever you prefer) and chopped up some chicken tenderloin pieces. The chicken was still mostly frozen, but I could at least cut it up.

When the bacon was finished, I added some expeller pressed coconut oil to the pan and then threw in the chicken pieces to saute, along with some sea salt and black pepper.
Then I whipped up the cheese sauce from the THM book recipe “Macafoni and Cheese.” I made this one “3 cheese,” using the cream cheese, cheddar (I used white cheddar), and some Pecorino Romano.
I also added a Parmesan, garlic and herb seasoning to the sauce. You could use a homemade or store bought ranch seasoning mix, or some garlic and onion powder, dried chives, and a sprinkling of Parmesan cheese. I also used some gluccie to thicken my cheese sauce.
Chop up your steamed cauliflower (I steamed my very soft, and chopped it quite small), and crumble or chop your bacon into tiny pieces.
Mix the cauliflower and chicken into the cheese sauce, and then serve, sprinkling the bacon on top.
So yummy!
This could be a meal all its own, like I had it, or you could have a simple side salad with it.

My notes: I wouldn’t include the chicken with this if I am having it with the meatloaf, but it sounds like a yummy meal all on its own with the chicken;)

 Gluten Free Cream Cheese Crust Pizza-S (taken from PINTEREST)

A rich, perfect, low carb and gluten free alternative to traditional pizza crust. Easy to make, even more family friendly!


  • 2 (8 ounce) packages reduced fat cream cheese, softened
  • 4 eggs
  • 1/2 tsp pepper
  • 1 1/2 tsp garlic powder
  • 1/3 cup grated Parmesan cheese
  • pizza sauce
  • toppings of your choice, including shredded cheese



  1. Thoroughly blend first 5 ingredients with a hand mixer or a rubber spatula
  2. spread evenly in a 10 X 15 cookie sheet lined with a silicone mat
  3. bake at 350 for 20-25 minutes, until browned
  4. allow to cool for 10 minutes or so before adding pizza sauce and your choice of toppings
  5. place under broiler for cheese to melt and brown


Peanut Butter Frozen Yogurt- S- (taken from

 2 cups 0% plain Greek Yogurt

1/2 cup unsweetened almond milk
1/2 cup no-sugar added peanut butter
2 tsp. vanilla extract
1/4 tsp. sea salt
1/2 cup Truvia or 1/2 teaspoon of powdered Stevia or 1/2 to 3/4 cup xylitol – depending on how sweet you like your ice cream (my notes: xylitol is super sweet so it was overly sweet for me, I think 1/3 of a cup would be plenty- MM)
Optional: Sugar-Free Chocolate Syrup

Mix everything together except the optional Chocolate Syrup in a bowl.  Transfer to ice cream maker.  My Cuisinart took 25 minutes.

If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours.


Sugar Free Chocolate Syrup- FP (anytime!)

1/2 cup cocoa
1 cup water
*2 cups xylitol OR  1 c. xylitol and 1 tsp. Stevia OR 3/4 cup Truvia

(my notes: I only used ½ c. truvia and ½ c. xylitol-MM)
1/8 tsp. sea salt
1/4 tsp. vanilla

Mix cocoa and water in a saucepan.  On medium heat, stir to dissolve cocoa.  Add xylitol or Truvia and stir occasionally until mixture comes to a boil.  Let boil for 3 minutes.  Take mixture off of heat and add salt and vanilla.  Let cool before using.  Store in a pint jar.  Enjoy!

Minute Microwave Cheesecake- S (from

2 ounces cream cheese, softened
2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar replacement sub (taste as you go)

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.

Optional: Top with fresh fruit, whipped cream and nut meal.

Makes one, one-cup serving.

Nutritional Information per serving: Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.


Soups! Soups are so fun to make, super easy and filling. You can experiment with veggies,  leftover or canned meats, creams, and broth. The Sky’s the limit! But if you need some ideas, here are a few:


Loaded Creamy Mediterranean Tomato Soup- heavy S- meaning cream and cheese

(Taken from PINTEREST)

THM S Loaded Creamy Mediterranean Tomato Soup (heavy S) 2 cans of tomato sauce, salt, pepper, a dash of cayenne, 1 tsp dried basil, 1 tsp oregano, 1/2 cup cream, 1/4 cup reduced fat cream cheese, 1/4 cup water, chili powder to taste. Bring to boil, summer for 20 minutes. Meanwhile, sauté chopped garlic, turkey bacon and 1 onion. Garnish on top, with herbs and sharp cheddar cheese

 My Creamy Chicken & Spinach Soup

1 lg can of chicken

3 bouillon cubes

Frozen spinach, green beans, broccoli

Minced garlic

Sauteed onions and peppers

Diced bacon or lean ham

¼ of avocado

Scoop of cream cheese

Ricotta or sour cream


Almond milk

LF shredded cheese


As you can see, I just toss some of this and some of that in so the amounts are not exact, but the combined flavors are yummy!


Cheesy-Cheese Garlic Biscuits (Grain-Free Red Lobster Biscuits) from Satisfying Eats

Makes about 9 small biscuits or 6 medium biscuits

1 small biscuit: 100 calories, 8 grams of Fat, 1 Net Carb & 3.5 grams of Protein

1/4 cup blanched almond flour (I use Honeyville)

2 tbsp coconut flour (I use either TT, Honeyville or Bob’s Red Mill)

1 tsp baking powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 cup fresh grated Parmesan cheese

1/2 serving of Kal Stevia (yes, just a pinch or just omit it)

1/4 cup heavy cream (or pure sour cream, I use sour cream now)

1 egg, cold

1/2 cup sharp cheddar cheese, grated (around 1 oz)

2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley



Preheat oven to 350 degrees F.  In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above).  Space 2-3 inches a part. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.


Pumpkin Pie Cheesecake Pudding (from the THM FB page)

I was REALLY craving the flavor of pumpkin pie!! I had seen an on-plan recipe for a pumpkin cheesecake, but didn’t want to bake. (Impatient??!?) So I improvised…..mixed cream cheese, Greek yogurt, pumpkin, Truvia, vanilla and pumpkin pie spice. Topped with real whipped cream. Then toasted some Joseph’s pitas with pumpkin pie spice and Truvia to give a little “crust” flavor. Yum. Yum. Yum. (That’s a tiny little glass dish, maybe 1/2- 3/4 cup total of pumpkin mix… Just enough to satisfy my craving!)




Menu Planning Monday- Week 14

Hello dear THM readers! I apologize for not posting as much as normal this past week, our computer broke down and I could not blog ;( Sad day! But it’s up and running now, so I’ll be posting again this week ;)

Have you planned your menu for the week? Here’s my tentative menu:



Breakfast- (E)- 1/2 c. oatmeal, 1/2 apple, splash of almond milk and cinnamon and a chocolate pro shake w/ frozen raspberries and spinach

Lunch- (E)- leftover low fat turkey burger on psyllium husk bun, cottage cheese and peaches w/ cinnamon

Snack- (FP)-FP strawberry cake w/ fat free whipped cream

Trim Healthy Mama {Strawberry Cake - FP}

Dinner (S)- Zucchini Boats

Dessert (S)- Tummy Tucking Ice Cream 



Breakfast (E)- Greek yogurt w strawberries and a handful of Ezekiel cereal and cinnamon

Lunch (E)- Open faced warm chicken sandwich w/ tomatoes, LC cheese on Ezekiel Bread- Apple w/ cinnamon baked in micro

Snack (E)- Cottage Cheese w/ peaches and cinnamon

Dinner (E)- Rosemary Chicken baked in foil packets and baked sweet potatoes

Dessert (E)- 37 Cal brownies w/ ff reddi whip and a few straws



Breakfast (S)- eggs cooked in butter, chocolate/ Pb whey protein shake

Lunch (S)- leftover rosemary chicken made into a salad w/ vinagrette dressing

Snack (S)- string cheese and nuts

Dinner (S)- Greek Pitas

Dessert (S)- Thin Mint Shake 



Breakfast (E)- Overnight brownie batter oatmeal, greek yogurt w/ polaner’s jam

Lunch (S)- leftover greek pitas

Snack (FP)- strawberry cake

Dinner (S)- Copycat PF Chang Wraps 

Dessert (S)- Snicker’s Shake



Breakfast (E)- French Toast w/ cinnamon, truvia, egg whites, and a splash of almond milk w/ fresh rasberries and ff reddi whip

Lunch (E)- Open Faced warm chicken sandwich

Snack (E)- Cottage cheese w/ peaches and cinnamon

Dinner (S)- Sausage and Pepper Pizza on a Joseph’s Lavash Bread

Dessert (S)- Tummy Tucking Ice cream sundae (skinny chocolate recipe poured on top to make a chocolate hardshell, whipped cream, nuts and strawberries)



Breakfast (E)- TH Pancakes w/ fresh peaches and strawberries

Lunch (S)- Low Carb ham, cheese, lettuce, cucumber, and ranch wrap- veggies and humus

Snack (E)- Popcorn and strawberry whey smoothie

Dinner (S)- Chicken and Pepper skewers w/ Fotato Cassarolle (recipe in THM book)

Dessert (S)- Chocolate Coconut Flour Cupcakes

Photo: Chocolate Coconut Flour Cupcakes!!  Using THM Sweet Blend!! OH my word... I literally did a dance over these!!!  SOOOOO GOOD! Up on my blog now!</p>


Breakfast (S)- Veggie Omelette

Snack (S)- CNC- dark chocolate, nuts, cheese

Lunch (S)- Cobb Salad

Dinner (S)- Pumpkin Waffles w/ fresh rasperries, turkey bacon


What’s on your menu??

Menu Planning Monday- Menu 13

Happy Menu Planning Monday everyone!

We are back from our anniversary trip and I am happy to report that I stayed on plan by getting my own groceries for my breakfasts and lunches and sticking to S meals for dinners- We had salmon w/ butter and dill sauce and eggplant parmesean w/ caprese as well as other really yummy S meals which inspired me to come home and make my own versions of these dishes. It is possible and FUN to stay on plan on vacation!! I had more energy than I have on any other vacation I’ve taken, I didn’t feel bloated and miserable like I tend to feel on other vacations because of what I eat, and I came home and weighed myself and maintained my weight!! For those who are interested, I will post in more detail what I ate on my trip for Tip Tuesday.

But for now, here is my tentative menu for the week:


Breakfast (E)- oatmeal, 1 tsp. PB, 1/2 apple, cinnamon, and sweetener w/ greek yogurt and the other /2 an apple w/ cinnamon and sweetener on the side

Lunch (E)- Warm Chicken Sandwich, cottage cheese w/ 1/2 apple, cinnamon, sweetener and a sprinkle of Uncle Sam’s cereal

Snack (S)- Zucchini Doritos or Joseph’s pita chips w/ Dorito flavoring and Cottage Cheese and Salsa

Trim Healthy Mama Doritos!! Use Joseph's Pitas and Whole New Mom's Dorito Popcorn Seasoning!

Dinner (S)- Low Carb Eggplant Parmesan w/ a green salad and italian dressing

Cheesy Low-Carb Eggplant Parmesan. Photo by bukgrl

Dessert (S)Brownie Batter Shake

Brownie Batter Shake - S


Breakfast (E)- French Toast w/ greek yogurt and Sugar Free Berry Syrup on the top

Lunch (S)- Leftover Eggplant Parmesan w/ green salad

Snack (S)-  Ricotta Stuffed Strawberries (I will use 85% dark chocolate cut up, not chocolate chips to make these THM friendly ;)

Dinner (S)- Meatloaf and Macafoni 

Dessert (S)- Cheesecake Frappa


Breakfast (E)- TH Pancakes w/ Berry Sauce and whipped cream, egg white scramble w/ salsa

Lunch (E)- Sweet Potato w/ Rosemary Chicken and Green Beans

Snack (E)- Strawberries, Cottage Cheese, and Whipped Cream

Dinner (S)- Enchiladas 


Breakfast (E)- 1/4 c. oatmeal w/ Ezekiel toast, laughing cow cheese, tomato and egg whites (Caprese toast)

Lunch (S)- Leftover enchiladas

Snack (S)- Deli Roll Ups

Dinner (S)- Grilled salmon w/ Dill Butter Sauce over zucchini noodles



Breakfast (E)- French Toast (same as Tues)

Lunch (E)- Warm Chicken Sandwich (same as Mon)

Snack (S)- Doritos and Cottage Cheese and Salsa

Dinner (S)- Speedy Thin Crust Pizza (from THM book)

Dessert (S)- FP Brownies w/ Tummy Tucking Ice cream 

BROWNIES – “FP”  2 Tablespoons oat fiber 2 Tablespoons coconut flour 1/4 cup cocoa 1 1/2 teaspoons baking powder 1 teaspoon Gluccomann...


Breakfast (E)- TH Pancakes

Lunch (E)- Waldorf Salad (from THM Book)

Snack (E)- 4 c. popcorn w/ dorito seasoning and chocolate whey protein shake

*Note popcorn can be a once in awhile snack and is best eaten w/ some protein to lessen the insulin spike

Dinner (S)- Turkey Burgers (no potatoes) w/ Psyllium Husk Coconut Flour Rolls

“Naked” Turkey Burgers~ Ingredients:  1 lb. extra lean ground turkey  1 egg white  1/2 tsp. Worcestershire sauce  1/4 c. finely chopped onion  1/4 tsp. garlic powder  1/4 tsp. poultry seasoning  2 tsp. Dijon mustard

Psyllium Husk Coconut Flour Seed Rolls (low carb/gluten free)

Dessert (heavy S)- Peanut Butter Whip


*Also just a once in awhile treat ;)


Breakfast (E)- Oatmeal w/ toast

Lunch (S)- Cheeseburger Salad using leftover turkey burgers

Snack (S)- Celery and PB

Dinner (S)- Coconut Crepes, Cheesy Eggs

What’s on your menu for the week?

Menu Planning Monday- Menu 12

Happy Monday What’s on your menu for the week? Here is my tentative menu for the week:


Overnight Cookie Bowl Oatmeal (E)- p. 232 (I like to eat this reheated bc I prefer my oatmeal warm;)

Greek Yogurt, 1/4 c. Uncle Sam’s Cereal, fresh strawberries, blueberries and cinnamon- Ezekiel toast w/ egg whites (E)

French Toast (E) w/ berry syrup- p. 239

German Pancakes w/ raspberries and whipped cream- S

This low carb German Pancake recipe is the answer to my heart’s cry for the perfect sugar free breakfast.   Finally…FINALLY I have perfected a THM version of my favorite breakfast dish.  If you’ve never had the pleasure of baking or enjoying a German or Finnish oven pancake, it’s a real treat.


Crispy Salmon (S) and a green salad- p. 283

Chicken Salad- S

Steak and Pepper Salad- S



Spaghetti Bolognese w/ Zucchini Noodles (S)- p. 350

(I invested in one of these awesome zucchini shredders, and I LOVE IT!!!) It makes my zucchinis feel just like I’m eating pasta ;)

Mexican Meatloaf (S)- p. 317

Egg Roll in a Bowl (S)

Chicken Cordon Bleu (S)

Fooled Ya Pizza (S)- p. 277

Steak and Peppers- (S) *Make sure to use coconut oil or olive oil

Chocolate Waffles (S)


Cottage  Cheese and almond butter (S) -I love to eat cottage cheese w/ some almond butter, cinnamon, sweetener, and a few almonds- hmmm good!!! and packed with protein!

Greek Yogurt, apple, cinnamon served with cinnamon dippers (E)



Cottage Cheese, salsa, and tuna (S)- mix all these together and use carrot sticks or celery to dip or serve in lettuce boats


Cookie Dough Balls (S)

Photo: You guys ask me all the time about meal prep- well, these babies right here are now in my weekly rotation! I make a batch of these cookie dough snack balls at the beginning of the week and then through the whole week, I have a nourishing, quick, grab and go snack ready whenever I want one. I love ‘em and everybody else does, too!

Remember to SHARE this recipe to SAVE it to your timeline!

Cookie Dough Snack Balls from Primally Inspired

1-1/2 cups unsweetened coconut flakes 
½ cup nut butter of choice or peanut butter. For nut allergies, use sunbutter 
½ cup coconut oil, melted or softened
1 teaspoon pure vanilla extract
⅔ cup mini chocolate chips 

Combine all the ingredients, except mini chocolate chips into a bowl and stir until well incorporated.
Stir in mini chocolate chips.
Roll out into bite size balls (about 1 inch).
Refrigerate or freeze until hardened (only takes a few minutes!)
Eat and enjoy!

Keep any leftovers in the fridge or freezer.

*To make this even more simple if you don't feel like rolling into balls, just spread the mixture into an 8x8-inch, parchment lined baking pan. Refrigerate until hardened and cut into squares.

These look awesome! I think I’ll just chop up my 85% dark chocolate squares instead;)

37 calorie brownies- (E)

Plenty of Tummy Tucking Ice Cream (S) or Shakes (S) for those hot evenings ;)



Mint, Lemon, Ginger, Cucumber Detox Drink 

* NOTE: This is not a THM drink, btw but I thought I’d share it as part of my meal planning for the week (After 1 day of drinking this, I have had some very “productive” episodes in the bathroom- sorry is that TMI?!!)

Menu Planning Monday- Menu 11

Happy Monday! What’s on your menu for the week ? Here’s my tentative menu ;)


Strawberry Vanilla Muffins- S

Quiches- S

Brownie Batter Oatmeal w/ Cantaloupe- E

French Toast w/ scrambled egg whites and salsa- E

1 c. Greek Yogurt w/ strawberries, cinnamon, truvia, and 1/4 c. Uncle Sam’s Cereal- E


Monday- Chicken & Broccoli Salad-S

Tuesday- Chicken Salad Wrap- canned chicken, mustard, diced cucumbers, LC (laughing cow) cheese, celery, bell peppers mixed together and wrapped up nicely in a low carb tortilla:)- S

Wednesday- Waldorf Cottage Cheese Salad (p.300)- E

Thursday- Leftover Meatloaf- S

Friday- Greek Salad- put Greek pita fixings over a bed of greens with leftover tzatziki sauce- S

Saturday- Leftover Pizza- S

Sunday- Chicken and Bacon Salad- S


Joseph’s homemade pita chips with laughing cow cheese and salsa (p. 394)- S

Homemade Protein Bars-S

These Homemade Protein Bars are sugar, soy, gluten, dairy and egg-free, but loaded with yumminess! Stop spending a fortune on store-bought bars and make your own :)!

Greek yogurt with strawberries- E

Celery and Almond Butter- S


Monday- Chicken Carbonara- S

Tuesday- Chili Relleno Cassarolle- S

Wednesday- Mexican Meatloaf (p.317) and Macafoni and Cheese (p.359)- S

Thursday- Greek Pitas- S

Friday- Speedy Thin Crust Pizza (p.279)- S

Saturday- Caprese Paninis- S

Sunday- Crepes  (p.220)- S


Low Carb Snickers Bar- S

Low Carb Mock Snickers Bar

Rock N Roll Cake- FP (with icing S) - This dessert is absolutely fabulous!!! I made it for the first time for my Mother’s Day dessert (my hubby did make me a steak, so that counts for something!!) I made a cream cheese filling using heavy whipping cream and frozen raspberries. If you haven’t tried it yet, do!!! It’s super easy and so yummy. My kids wanted 2nds so I have to make it again !!


Peppermint Patties- S


Menu Planning Monday- Menu 10

I hope everyone had a great weekend. Have you planned your menu for the week? If not, here are some ideas to help you that you can use this week or save for another week.

Here’s my tentative menu:


Breakfast- 2 quiches, choc/coconut protein shake (2 T. cocoa, 1 c. almond milk, 5 ice cubes, 1 scoop vanilla protein powder, squirt of liquid stevia, handful of spinach, 1/2 tsp. coconut extract, dash of cinnamon)- S

Lunch- Chicken Salad in a jar (prepped yesterday)- S

Snack- Chicken salad boats (canned chicken, mustard, relish, tomatoes spooned over romaine lettuce leaves)- some feta cheese or LC cheese is good with it ;)- S

Dinner- Spaghetti Squash Bake- S

Dessert- Tummy Tucking Chocolate Ice Cream-S


Breakfast: 1/2 c. oatmeal w/ fresh strawberries and scrambled egg whites- E

Lunch: Cobb Salad- S

Snack- Humus and Veggies- S

Dinner- Meatloaf (THM p. 317) and Macafoni and Cheese (THM p. 359) -S

DessertGerman Chocolate Shake- S



Breakfast- Veggie Omelette- S

Lunch-Leftover Meatloaf stuffed in a Joseph’s pita w/ hot mustard, swiss cheese, and tomatoes- S

Snack- Celery Sticks w/ Peanut Butter- S

Dinner- Mexi Burgers- S

Dessert- Tummy Tucking Mint Chip Ice Cream- S


Breakfast- Greek Yogurt w/ Uncle Sam’s Cereal sprinkled on top and fresh strawberries- E

Lunch- Cheeseburger Salad (using leftover mexi burgers)-S

cheeseburger salad

Snack- Apple, Celery, and 2 tsp. almond butter- E

Dinner- Stir Fry- S

Dessert- Chocolate Cake in a Mug- S


Breakfast- 2 quiches, protein shake- S

Lunch- Leftover Stir Fry, skinny chocolate- S

Dinner- Speedy Thin Crust Pizza- S

DessertMini Key Lime Cheesecakes- S

Photo: Key Lime Cheesecakes - S!Kristin J is converting her friends (and their husbands) to the THM way of eating one dessert at a time. She posted up her lovely looking cheesecakes on the group wall. She made delicious almond based crusts and topped the cheesecakes with sweetened, lime flavored whipped cream.Kristin’s crust is 1 cup almond flour combined with 2-3 Tbs melted butter and 1 Tbs Truvia (if using THM Sweet Blend use only 2 tsp.) Bake the crusts for 10 minutes in foil lined muffin tins then fill with cheesecake mix. The cheesecake recipe itself is on page 373 of Trim Healthy Mama. To get the lime flavor Kristin added 5 True Lime packets (found in most grocery stores in the dry mix drink isle). She put the muffin tins in a water bath to bake. For the topping she sweetened ¾ cup cream with 1-2 Tbs. xylitol  and added 2 True Lime packets before whipping to stiff peaks (you can use 1 Tbs. THM Sweet Blend if that is what you have… or 2 Tbs. Truvia).Note - THM Sweet Blend (which is a blend of organic, stevia extract powder and non GMO erythritol) can be found at


Breakfast- French Toast w/ fresh strawberries and ff reddi whip- E

Lunch- Mom’s Broccoli and Chicken Salad, chocolate pudding- S

DinnerGrilled Steak w/ Green Beans and Chimichurri Sauce-S

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

Dessert- Key Lime Cheesecake-S


Breakfast- Big Boy Smoothie w/ Caprese Toast- E

These ingredients on Ezekiel Bread ;)

Lunch- Steak Salad (using leftover steak)- S

Dinner- Coconut Crepes- S

Menu Planning Monday- Menu 7

Happy Monday everyone! I hope you all were able to enjoy some Spring weather over the weekend;) We had an egg hunt at the beach in our community and it was absolutely gorgeous weather!!! Life seems so much more pleasant when it’s warm outside. What can I say, it was a LONG winter!!! With this warmer weather, I’m continuing to enjoy lots of fresh produce in my salads and lots of smoothies and shakes.

Here’s my tentative menu for the week:

Monday: Breakfast: Veggie Omelette- S

Lunch: Chicken Salad in a Joseph’s Pita- (canned chicken, mustard, cucs, celery, onion, a few carrots, tomatoes w/ laughing cow cheese- E

Snack: Apple, and 1 tsp. PB w/ cinnamon- E

Photo: Need E meal inspiration/ideas? Here's one! I know I've posted about this meal before, but it's been awhile, and it's worth posting again for our Beginners! :) This is, hands down, one of my favorite meals! Balsamic chicken (p. 324), quinoa, and creamless cream green beans (p. 352).

Dinner: Balsamic Chicken (THM p. 324) & Creamless Creamy Veggies (THM p. 352)-E  Courtesy of Tammy Schlievert

Photo: Key Lime Cheesecakes - S!Kristin J is converting her friends (and their husbands) to the THM way of eating one dessert at a time. She posted up her lovely looking cheesecakes on the group wall. She made delicious almond based crusts and topped the cheesecakes with sweetened, lime flavored whipped cream.Kristin’s crust is 1 cup almond flour combined with 2-3 Tbs melted butter and 1 Tbs Truvia (if using THM Sweet Blend use only 2 tsp.) Bake the crusts for 10 minutes in foil lined muffin tins then fill with cheesecake mix. The cheesecake recipe itself is on page 373 of Trim Healthy Mama. To get the lime flavor Kristin added 5 True Lime packets (found in most grocery stores in the dry mix drink isle). She put the muffin tins in a water bath to bake. For the topping she sweetened ¾ cup cream with 1-2 Tbs. xylitol  and added 2 True Lime packets before whipping to stiff peaks (you can use 1 Tbs. THM Sweet Blend if that is what you have… or 2 Tbs. Truvia).Note - THM Sweet Blend (which is a blend of organic, stevia extract powder and non GMO erythritol) can be found at

DessertKey Lime Cheesecakes- S


Breakfast: Oatmeal w/ a splash of almond milk, 1/2 apple and scrambled egg whites and salsa- E

Lunch: Leftover Balsamic Chicken over greens with light dressing- FP

Of course, it's even better with a little bit of whipped cream. ;-)

Snack: Chocolate Chip Muffin in a Mug-S (I don’t have these chocolate chips, so I’ll probably just break up a piece of dark chocolate;)


DinnerFish Tacos-S



Breakfast: Big Boy Smoothie, Caprese Ezekiel Toast (Ezekial toast, basil, tomatoes, LC cheese)- E

Lunch: Leftover fish w/ steamed veggies- S

Snack: Greek Yogurt w/ a TRUE lemon packet mixed in, blueberries, and some ff whipped cream- E

Photo: Asparagus Egg and Bacon Salad – In less than 1 hour I was able to cook, photograph, eat and post this simple Spring salad to my blog. What are you having for lunch?#weightwatchers 6pp #glutenfree #paleo #spring

DinnerAsparagus Egg and Bacon Salad-S


DessertChocolate Chip Cookies-S



Breakfast: 2 eggs w/ butter, protein shake- S

Lunch: Cobb Salad-S

Snack: PB muffin in a bowl- S

Dinner: Crockpot Meal- White enchiladas- S

Friday: Breakfast: French Toast w/ Ezekiel Bread and 1 T. polaner’s jam (made with egg whites)- E

Turkey Wrap with a Delicious  Creamy Chipotle Avocado Spread

LunchTurkey Wraps with Chipotle Avocado Spread-S (Make sure to use a low carb tortilla or a Joseph’s pita or tortilla;)

Snack: Joseph’s pita, nuked for under 2 minutes  to make chips w/ LC cheese and salsa- FP

DinnerPizza Puffs- S

Dessert: Butter Pecan Coconut Ice Cream – S (I found this at Wegman’s this weekend and I’m so excited about this flavor!



Trim Healthy Mama {Berry Coconut Crisp - S}

BreakfastBerry Coconut Crisp-S

Lunch: Joseph’s Pita pizza w/ chicken, spinach, feta, and tomatoes- FP

Snack: Celery and PB- S OR

blueberry muffin in a minute_low carb and paleo

Blueberry Muffin in a Minute-S

DinnerMexican Burgers- S



BreakfastCoconut Crepes-S  (I have also subbed oat fiber for the coconut flour to make them a little lighter;)

Easter Meal:

Rosemary Mustard Crusted Bake Ham-S

with some of these ideas: Easter Menu or this for dessert: Lemon Coconut Cloud Cake - Life Made Full.. THM…S dessert by swapping out the maple syrup for Susan Hitchcock's homemade truvia "maple" syru...

Lemon Coconut Cloud Cake- S

What’s on your menu for the week?

Menu Planning Monday- Menu 6

Happy Monday everyone! I hope you all had an enjoyable weekend and hopefully got some warm weather;) It’s finally feeling like Spring here in VA and we loved getting outside this weekend, enjoying the sun and the beautiful budding blossoms. Spring puts me in the mood to eat fruit smoothies, shakes, and lots of salads. What are your favorite springtime foods?

Here is my tentative meal plan for the week:


Egg Scramble with tomatoes, peppers, and bacon- S

Chocolate Waffles with strawberries and whipped cream- S

French Toast made with egg whites and Ezekiel bread- topped with 1 T. Polaner’s Jam and strawberries and ff reddi whip on top- E

Strawberry/Banana Smoothie made with almond milk, 1/2 frozen banana, handful of frozen strawberries, scoop of vanilla pro powder, a little liquid stevia to taste- E


Spinach Salad w/ 1/2 can of chicken, fresh strawberries, blueberries, slivered almonds, feta cheese and olive oil and vinegar- this is my new favorite salad!-S

Waldorf Salad- E

Light Georgia Spring Salad- S

Salmon over a bed of greens w/ green beans on the side- S



Cottage Cheese, Strawberries, ff reddi whip- E

PB muffin in a bowl (THM p. 258)- sub cocoa for peanut flour- top w/ 1 square dark chocolate on top to melt or skinny chocolate- S

Joseph’s pita chips, salsa, and laughing cow cheese- FP

Boiled Eggs (whites only) on Ezekial Toast w/ LC cheese- E


Monday: Italian- Spaghetti Squash and Meatballs- Doesn’t this look amazing? And yes that is a spaghetti squash;)

Spaghetti Squash and Meatballs *as THMers do not use regular bread crumbs for meatballs, I make them without any bread crumbs and they turn out fine, not as stiff as regular meatballs, but still tasty;) If you prefer them more stiff, you could add a little bit of almond flour to the meatball mixture.

Tuesday- Mexican- Cilantro Lime Chicken

I’m going to try this new E meal for dinner- I hardly ever have E meals for dinner, but this looks light but filling;)

Creamy Cilantro-Lime Chicken, Black Beans&Rice, with Cucumber Salad-"E" Dinner-THM Inspired

Cilantro Lime Chicken- E

Wednesday- New Recipe- Baked Mozarella Chicken Rolls

BAKED MOZZARELLA CHICKEN ROLLS THM S- Almond meal instead of bread crumbs.  Made 1/27/14, very tasty, could be hearty or fancy for company. KW

Baked Mozarella Chicken Rolls- S

Thursday- Crockpot- quick and easy night

White Enchiladas- S

Friday- Pizza Night- Chicken Crust Pizza (THM p. 279)

Saturday- Simple- Slow Cooker Black Bean Soup

Sunday- Breakfast for dinner- Coconut Crepes


I’m really into shakes these days, so I’ll probably just have shakes for desserts and I also want to try the coconut macaroons this week;)

Here is a new shake I want to try: Key Lime Protein Shake

Key Lime Pie Protein Shake-edits- 1/2 c cot chs, 1/2 c 0% gy, juice 1 lime, 1/4 t lemon extract, 1/2 t glucomannon, ice, a lot of xylitol to taste-i didnt have any protein powder so gy was in its place. pretty tasty

What’s on your menu for the week?

Menu Planning Monday- Menu 5

Happy Monday everyone! Have you planned out your menu for the week? Here’s mine;)



Breakfast- 2 eggs in butter, spinach/coconut protein shake- S

Lunch- Mexican Hamburger (leftover from Saturday) Salad w/ feta, veggies and olive oil and vinegar- S

Snack- Chocolate Muffin in a Bowl- FP (THM p. 258)

Dinner- Italian Chicken in a Crockpot w/ Zucchini Noodles- S

Dessert- Thin Mint Shake (I like to add spinach in mine for some extra nutrients;)



Breakfast- Bacon and Spinach Omelette- S

Lunch- Salmon and Green beans (prepared beforehand in mini crockpot)- S

Snack- Lemon Muffin in a Bowl- FP (THM p. 258- replace cocoa w/ van protein powder, use 1/2 juice of lemon or 1/2 tsp. lemon extract), it’s very good w/ a little bit of cream cheese and sweetener frosting;)

Dinner- Fajita Salad- S

Dessert- Double Chocolate Shake- S (Will reveal recipe on Throwdown Thursday;)



Breakfast- Sausage and Eggs- S

Lunch- Chicken Salad w/ olive oil and vinegar- S

Snack- Peanut Butter Muffin in a Bowl- S (THM p. 258- replace cocoa w/ 2 T. peanut flour, make a frosting out of sweetener and cream cheese/ add a few pieces of skinny chocolate on top;)

or I’ll try Jennifer Griffin’s new recipe- Peanut Butter Cake in a Mug (but I’ll replace the lily’s chocolate chips w/ skinny chocolate)



Dinner- Mom’s Enchiladas- S

Dessert- Strawberry Cheesecake Shake- S (recipe to revealed on Throwdown Thursday;)



Breakfast- 1/4 c. cooked oatmeal w/ 1/2 apple, cinnamon, Peanut flour and 1/4 banana smoothie- E

Lunch- Cobb Salad- S

Snack- Veggies and humus- FP

Dinner- Chicken Curry- S

Dessert- Frozen Yogurt Pops- FP



Breakfast- Repeat from Thursday

Lunch- Waldorf Salad- E

Snack- Cottage Cheese and Strawberries w/ ff whipped cream- E

Dinner- Speedy Thin Crust- S

Dessert- Coconut Crack bars- S

coconut bars



Breakfast- French Toast w/ 1 T. polaner’s jam, applesauce and egg whites and salsa

Lunch- Leftover pizza-S

Snack- Joseph’s pita chips/ salsa/ cottage cheese- E

Dinner- Meatloaf/ Macafoni- S

Dessert- Tummy Tucking Ice Cream- S



Breakfast- Cinnamon Rolls (E) or I might try this Cinnamon Roll Coffee Cake recipe (S)- We’re so deprived as THMers hugh?;)

Lunch- Leftover Meatloaf in a Joseph’s pita w/ feta cheese, spinach, and mustard

Snack- Cheese Stick, Clementine- FP

Dinner- Chocolate Waffles/ Protein Shake w/ spinach


What’s on your menu for the week?