Thanks for visiting our blog! My mom taught me that a good meal, made from scratch, can solve just about everything.The recipes on this blog are gentle on tummies, tasty, weight-loss promoting, and can be made without a fuss. Most of them are free of gluten, dairy, corn, and sweeteners. Best of all, they help those that eat them become more patient, more loving, and more kind. Please, keep in touch! Thanks again for visiting.

Friday, January 2, 2015

Super Easy Dairy-Free Cheesecake

Even if a gal is a Trim, Healthy Mama with mulitple food sensitivities...even if she can't do sugar or sweeteners...once a year, she needs a birthday cake!

Well, I am blessed, to say the least. In the (long!) time since I've last posted here, I had a birthday, and my loving partner made me an amazing on-plan, allergen and sweetener-free dessert! This recipe is her creation, and it has now become a weekly staple. I'm excited to share it with you here.


FINALLY, I have a suitable on-plan, dairy, egg, nut and sweetener free replacement for all the indulgent dairy-based THM desserts. It is definitely a decadent, calorie-rich S. I freeze the filling in half-cup Ball jars and bring it in my lunch on super long days. That way, I am not at risk of eating it to excess, as I would be if an entire cake were calling me from the fridge. It is perfect for those leading a very active lifestyle, and would also be great for pregnant and nursing moms. Others may want to limit consumption to once or twice a week. It has enough protein to count as a complete snack. 

I hope this simple, adaptable recipe will bless you and help you succeed on your journey to health! 

Dairy-Free Cheesecake Filling
1c seed or nut butter (unsweetened sunflower seed butter works great, and has the advantage of not tasting as tempting straight out of the jar as almond butter or peanut butter.)
1c coconut cream (store a can of full fat coconut milk in the fridge until ready to make recipe. Skim off solids, which will amoung to about a cup.)
2T coconut milk liquid (from the same can)
2c frozen berries (I like raspberries, or mixed berries)
1 t vanilla (or contents of 1/2 vanilla bean, for special occasions)
1/4t salt

Blend all ingredients on High until well-combined. You will need to stop and stir often, and you may need to add more coconut milk liquid to blend, however, add as little as possible. No Vitamix required! My little beehive blender needs patience and encouragement to complete this task, but it does the job just fine. 

Dairy-Free Cheesecake Crust
2c nuts or seeds, ground in a pint jar attached to the blender
2T coconut oil
1/2c coconut butter
Dash salt
1t cinnamon
1/2t vanilla
Gently melt the coconut oil and butter, then stir in other ingredients. Press into a pie plate, reserving a small amount to sprinkle on top. Add filling, decorate with remaining crust and fresh berries if desired, and refrigerate overnight. This cheesecake has a lovely texture, just a bit softer than conventional cheesecake. 

Bon appetit! 

Tuesday, December 30, 2014

Super Easy Dairy-Free Cheesecake

Well, I am blessed, to say the least. In the (long!) time since I've last posted here, I had a birthday, and my loving partner made me an amazing on-plan, allergen and sweetener-free dessert! This recipe is her creation, and it has now become a weekly staple. I'm excited to share it with you here.

When I started Trim Healthy Mama, I was eating dairy, and I loved the Chunky Cheese Pops. It was sad to give them up, but now, FINALLY, I have a suitable on-plan, dairy, egg, nut and sweetener free replacement. It is definitely a decadent, calorie-rich S. I freeze the filling in half-cup Ball jars and bring it in my lunch on super long days. That way, I am not at risk of eating it to excess, as I would be if an entire cake were calling me from the fridge. It is perfect for those leading a very active lifestyle, and would also be great for pregnant and nursing moms. Others may want to limit consumption to once or twice a week. It has enough protein to count as a complete snack. 

I hope this simple, adaptable recipe will bless you and help you succeed on your journey to health! 

Dairy-Free Cheesecake Filling
1c seed or nut butter (unsweetened sunflower seed butter works great, and has the advantage of not tasting as tempting straight out of the jar as almond butter or peanut butter.)
1c coconut cream (store a can of full fat coconut milk in the fridge until ready to make recipe. Skim off solids, which will amoung to about a cup.)
2T coconut milk liquid (from the same can)
2c frozen berries (I like raspberries, or mixed berries)
1 t vanilla (or contents of 1/2 vanilla bean, for special occasions)
1/4t salt

Blend all ingredients on High until well-combined. You will need to stop and stir often, and you may need to add more coconut milk liquid to blend, however, add as little as possible. No Vitamix required! My little beehive blender needs patience and encouragement to complete this task, but it does the job just fine. 

Dairy-Free Cheesecake Crust
2c nuts or seeds, ground in a pint jar attached to the blender
2T coconut oil
1/2c coconut butter
Dash salt
1t cinnamon
1/2t vanilla
Gently melt the coconut oil and butter, then stir in other ingredients. Press into a pie plate, reserving a small amount to sprinkle on top. Add filling, decorate with remaining crust and fresh berries if desired, and refrigerate overnight. 

Bon appetit! 

Saturday, November 8, 2014

Seafood Vegetable Chowder (GF, DF)

Some recipes are love-at-first-try. This was one of them! So wonderfully tasty. I don't throw the word "scrumptious" around without meaning it, and this nourishing, lowfat, carb-reasonable dinner earned it fair and square. It's quick to make, too.


2c homemade chicken broth, mainly free of fat
1/2t salt
4-inch long section of a large leek (white part)
5-inch parsnip
1 c cauliflower (cauliholics might want a bit more)
1 handful of whitefish, cut into bite-sized pieces (frozen okay)
1 handful of wild baby shrimp (frozen okay)
1 handful of green beans
1 clove garlic, chopped fine or put through a garlic press

Place a small pot on the stove over medium heat. Cheerfully make your way down the list in order, cleaning each item, chopping it, and adding it to the pot. Chop everything fairly fine except the cauliflower and green beans, which can be bite sized. Once everything has been added, make sure chowder comes fo a vigorous boil and stays there 2-3 minutes. Check the fish to make sure it is opaque, taste a bit of parsnip to make sure it is tender, and make sure the broth is to your liking. Serves one or two; best when served immediately. 




Tuesday, October 21, 2014

Sprouted Brown Rice Yeast Bread (A Bread Recipe for Family)

I found a great, super simple sprouted brown rice flour bread recipe! It is not THM, but is a good compromise for family members that don't need to lose weight. Hope your family will  enjoy this lots! Since it is not my recipe, I'm including a link to the source. However, please note my changes here: 

A Few Notes / Changes 
I greased the pans VERY well with coconut oil. Instead of kefir, I used 1 1/2 c warm water and 1/2 c coconut milk. Since I had them on hand, I also tossed in a couple extra egg yolks. Instead of baking powder and soda, I used 1 1/2t dry yeast. I combined it with the liquids and let it sit for about 15 minutes before combining with the other ingredients.  I preheated the oven to 115 and then turned it off, and rose the bread for an hour, reheating the oven and turning it off again once mid-rise. Then, without taking the bread out of the oven, I turned the oven on to 350. I allowed it to bake until the crust was uniformly very brown. Enjoy! :)