Dinner, FP, Lunch, Recipe, Snack

The Most Versatile Wrap You Can Make

Wraps are so versatile. You can take them from breakfast, to lunch, to snack, to dinner and even dessert. The options on how to use them are almost limitless. Sure, you can always take your meat and cheese and throw them on a salad, but sometimes you just want to pick up your meal like a sandwich, right? What are you supposed to do when you are trying to cut out all the useless, high processed carbs from your diet? Sure, you can buy low carb wraps, but those aren’t great for everyday since they still have less than ideal ingredients. You can buy or make sprouted wraps, but that puts you in an E category so you are having a carb meal and you can’t add your fats to it. What are you going to do?

Enter Wonder Wraps! This versatile wrap will do everything you want it to do. Want a savory sandwich? Spice up the recipe with whatever seasonings you want. Want a sweet sandwich or dessert. Sweeten up the recipe to your liking! These can be used for sandwiches, burritos, crepes, even as “noodles” for lasagna!! Seriously I love these wraps. The following video will take you through how to make the original recipe. If you’d like a little more “bread like” texture you can add a tablespoon of oat fiber or baking blend. Want it to be more like a corn tortilla? Add a tablespoon of masa! I hope you love these wraps as much as I do. Learning to make them can be a bit tricky at first so here is a video to get you started!


Dinner, Lunch, Recipe, S, Uncategorized

Recipe Share – Korean Style BBQ Beef

Summer is drawing to a close. It is time to relish those last few days by firing up the grill! This recipe is a great way to celebrate! Sometimes simple recipes are the best! And recipes that can keep you out of a hot kitchen are even better.

This recipe is from a fellow THM blogger, Tina Roberts at Oil of Joy. Tina has multiple food restrictions but she doesn’t let that stop her from fully embracing the THM way of life. This recipe is called Korean Style BBQ Beef and I hope you will try it out!


Dinner, Lunch, Recipe, S, Veggies

Recipe Share – Ethiopian Stew

I have stew meat to cook. Remember that Butcher Box post I shared? Well, the chicken and roast and steaks I ordered I have recipes for, but I am low on stew recipes so I went browsing my friends sites. This is what I decided I want to try!

This recipe is from my friend and fellow THM coach, Martha Dignazio. It is called Ethiopian Stew with Golden Cauliflower Rice. Her picture looked delicious so I decided to try it myself.

So delicious! I halved the amount of Sriracha because my guys don’t like heat and it was perfect for us. I couldn’t believe how fast it came together. And the Cauli rice was super easy since I used frozen riced cauliflower. Also, because I knew my guys would prefer not to have chunks of veggies I used an immersion blender to puree the sauce. Go try this recipe!

Dinner, FP, Lunch, Recipe

Faux Fotato Soup – THM recipe

I would like to share a recipe with you that I came up with. I really wanted the Loaded Fotato Soup from the book (page 294) but I was doing a “deep S” day and couldn’t have any cheese. (I know, I know, I said Trim Healthy Mama was about food freedom and now I’m saying I couldn’t have cheese! That is crazy talk! Well, never fear, deep S is a special thing that you don’t ever HAVE to do. That is a whole different story so just keep reading!) Anyway…I really wanted this soup, but I wanted it to be creamy and satisfying like it would have been with the cheese, and I wanted lots of flavor, so I experimented with it. Here is what I came up with:



Looks cheesy doesn’t it? But there is no cheese! It is a smooth creamy soup that tastes like loaded baked potato, but without the figure killing potatoes. 🙂 Plus, it only takes 10-15 minutes from start to finish! Ready? Here we go!

Faux Fotato Soup -serves 2 – S (Deep S approved)

  • 1 1lb bag frozen cauliflower
  • 2 cups chicken stock or broth
  • 2-4 slices bacon or turkey bacon diced
  • 2 TBS coconut oil (Refined CO will not taste like coconut.)
  • 1 TBS nutritional yeast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4-1/2 tsp smoked paprika

At this point you have two options. If you have time, put coconut oil in saucepan and fry bacon until crispy. If you are in a bigger hurry you can skip that step. Frying the bacon first just gives more texture and a little more flavor. I was in a hurry so I didn’t fry the bacon. It was still good!

If you fry the bacon first, when it is done to your liking add all of the other ingredients. Do not drain the fat out of the pan! Bring to a boil then reduce heat to med/low and simmer till the cauliflower is tender.

When cauliflower is tender blend the soup till smooth with an immersion blender or by transferring the soup to a blender. The combination of the nutritional yeast for flavor, the paprika for color and the coconut oil for the fat really does make this feel like it has cheese in it even though it does not. This means that even if you have dairy allergies you can enjoy this “cheesy” soup! Enjoy!!

Fellow THM Facebook administrator, Conney Jo Keel tried out this recipe and made adjustments for an FP version of this soup. Here are the adjustments:

  • Omit bacon
  • Use only 2 tsp coconut oil
  • Keep seasonings the same but up smoked paprika to 3/4 tsp (this makes up for the lack of bacon flavor)
  • She also mentioned that to make this soup even quicker to prepare you can microwave the cauliflower for 5 minutes to soften it.
  • Up to half of this recipe is FP
If you are the only one eating this soup you can keep the other half in the fridge till the next day or you can freeze it for later use. That means you can easily multiply the recipe to make multiple servings to freeze for future use!
Dinner, E, Lunch, Recipe

Super Healthy Chicken Fettuccine – THM E

Ahhh, pasta! There is nothing quite as comforting as a bowl of pasta. Especially when it is smothered in a creamy sauce. However, there is nothing quite so detrimental to your hips as a big bowl of pasta covered in creamy sauce.  What’s a girl to do? If you are following the Trim Healthy Mama way of eating you know that traditional pasta is just a blood sugar spike waiting to happen. There is always Dreamfields pasta but that is not good to have all the time either.

Enter Mung Bean Fettuccine!

This slightly strange looking noodle is a wonderful E alternative. Okay, I know, I know, it is GREEN! But you’ve probably had green pasta before, you know those green, orange, red and yellow noodles that people put in pasta salad thinking it is healthier than regular pasta…. Well mung bean noodles ARE healthier than regular pasta! Like tons better!

First of all let’s talk about how to read the label. This product is not a US product so it does not have a US label. In fact, the bags I have have TWO labels and neither is a standard US label. So, the main thing you have to know is this: The total carb count listed on the label is the NET carb count. On this package one label says 17g carbs and the other says 15g carbs (the difference is because one lists a serving as 56g of dry pasta and the other lists a serving as 50g). That is the amount of countable carbs in the pasta. The label lists 11g of fiber (which is true) but you cannot subtract that total from the carb count. It has already been done. Got it? Okay, moving on….

Now let’s talk protein, these noodles have 22g of protein in the noodles alone!!!! Talk about a nutritional power house. And on top of that they taste good!! So, how do you use these strange looking noodles? We’ve established they are an E, and E meals and creamy sauces just don’t go together, do they? Well, I say they do. 😉

Mung Bean Chicken Fettuccine – THM E

  • 50-100g (2-4oz) dry Mung Bean Fettuccine (The low end puts you at about 20 net carbs leaving room for another carb source. The high end maxes out the carb limit for a meal for when you just want a big bowl of pasta!)
  • Cooked chicken breast, cubed (as much or as little as you want, just be sure it is not cooked in oil. Remember, the noodles have lots of protein, so if you want to skip the chicken you can.)
  • 1 Light Laughing Cow Swiss wedge
  • 1 TBS Parmesan cheese
  • 2 TBS (or more) of almond milk
  • 2 tsp nutritional yeast
  • Salt and pepper to taste
  • Small sprinkle of nutmeg (optional)
  • 1/8-1/4 tsp glucommannan or xanthan gum (optional)
Boil Mung Bean noodles according to package directions.
While noodles are boiling put Laughing Cow, Parmesan, almond milk, nutritional yeast, salt, pepper and nutmeg (if using) in saucepan over medium heat. Whisk until cheese is fully melted and sauce is smooth.
{I suggest starting with only 2 TBS of almond milk. I find this amount to be plenty to cover one serving, 50g, of pasta and it keeps the sauce thicker. However, if you are making more pasta or you like more sauce, you should add more almond milk to make up the amount you need. The gluccomannan will help thicken it up.}
Once the sauce is smooth, if you need it to be thicker add in the optional glucommannan, 1/8 tsp at a time, whisking the whole time to prevent it from clumping. Stir chopped chicken into sauce.

Drain pasta and combine with sauce. This recipe is for a single serving. Feel free to multiply it for more people.  Enjoy!