gluten-free recipes, pie, pumpkin, sugar-free recipes

Gluten and Sugar-Free Pumpkin Pie

When I went gluten and sugar-free I thought I’d never be able to have pumpkin pie again. I was DEVASTATED! Pumpkin pie is the ultimate Thanksgiving desert, everyone knows that! So when I realized I can make this gluten and sugar-free pumpkin pie, I was ecstatic!

sugar-gluten free pumpkin pie

MMMmmmm, so good!

Gluten/Sugar-Free Pumpkin Pie (Click HERE to print recipe)


  • 2 (12 oz.) cans evaporated milk
  • 1 t. salt
  • 2 t. cinnamon
  • 1 t. ginger
  • 1/2 t. cloves
  • 4 large eggs
  • 1 (29 oz.) can pure pumpkin (NOT pumpkin pie mix)
  • 1 3/4 c. Splenda® (or granulated sweetener of choice, adjust amount as needed)


  1. Preheat oven to 375º F. Spray a 9×13 baking pan with non-stick cooking spray.
  2. Pour milk into large bowl, followed by salt and spices; allow to sit for several minutes.
  3. Add eggs, pumpkin and sweetener.
  4. Stir to mix everything together well.
  5. Allow to sit a few minutes.
  6. Pour into prepared baking dish.
  7. Bake for 1h 10m or until set and starting to brown on top.
  8. Serve with Whipped Topping.

This gluten and sugar-free pumpkin pie is so good, you’ll never miss the crust or the sugar! The best part…you can eat it and not feel guilty! Well, that’s second best, the very best is you can eat it and not get sick!!

Live, laugh, love and EAT what you love!  xoxo

blog branding, blog review, E recipes, gluten-free recipes, gluten-free reviews, sugar-free recipes, sugar-free reviews, thm, thm friendly, trim healthy mama, Udis

Steel Cut Oats

Udi’s Steel Cut Oats, to be exact. I had never had steel cut oats before today. I have to say, I really like them. These happen to have currants, flax and chai seeds added to them. Udi’s makes some really good gluten-free products. I have been happy with most of their products.

What I like most about these steel cut oats is that there is no added sugar. It’s just certified NON-GMO, gluten-free steel cut oats, currents, flax and chai seeds. Just good, wholesome all-natural, good for you food!

The directions for making the oats is right on the outside of the package, which is nice. I added a little extra something special to mine, cuz that’s just how I roll, yo!

Here’s my fancy lil’ recipe…

udis steel cut oats

MMmmmm, don’t they look delicious?!?!

Udi’s Steel Cut Oats Made Delicious (Click HERE to print recipe)

Get This:

  • 1 1/2 c. water
  • a pinch of sea salt
  • 1/2 c. Udi’s Steal Cut Oats
  • splash of vanilla
  • 1 t. cinnamon
  • 1-2 T. THM brown sugar
  • 1-2 T. unsweetened vanilla almond milk (optional, if needed for consistency)

Do This:

  1. Boil water and salt.
  2. Stir in oats and vanilla; reduce heat, cover and simmer for 15-20 minutes.
  3. Remove from heat and stir in cinnamon.
  4. Spoon into a bowl and top with brown sugar and almond milk, if using.
  5. Enjoy!

I really liked this warm cereal. It’s perfect for a fall/winter morning! I had this and  cup of coffee with a splash of half and half. For my THM peeps, this is an E meal, so keep your fat to less than 5g and your carbs between 20-45.

Live, laugh, love and be kind!  xoxo

S recipes, sugar-free recipes, thm, thm beverages, thm friendly, trim healthy mama

Hot Cocoa

Have you ever made your own hot cocoa? I don’t mean opening a package and dumping it in a cup and adding some hot water…I mean making it from scratch. It’s pretty amazing. Especially the recipe I just made today! The best part? It’s SUGAR FREE!! And it still tastes AMAZING!!!

And if you put your hot cocoa in a pretty mug, it looks pretty darn spiffy, too! Check it out…

Hot Cocoa

And now, for the recipe…

Hot Cocoa (Click HERE to print recipe)

 Get This:
  • 1 T. butter
  • 6 oz. unsweetened vanilla almond milk
  • 6 oz. heavy cream (can use half and half to cut down on the fat)
  • 1 t. caramel extract
  • 2-3 T. sweetener of choice
  • 1 T. unsweetened cocoa
  • pinch of sea salt

Do This:

  1. Place butter in small saucepan and melt.
  2. Add all other ingredients and heat until steamy, DO NOT BOIL.
  3. Pour into pretty cup and enjoy!

I think this recipe actually makes 2 servings. But, it’s so rich and delicious, you might just want to drink it all yourself!

This might very well be the best hot cocoa I have ever had.  It’s got just the right amount of chocolate flavor and the caramel extract gives it this rich, full flavor.

MMmmmm. It’s perfect! Please, try this SOON!

LIVE, laugh, love and be kind!  xoxo

gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Chicken and Veggie Alfredo

Chicken and Veggie Alfredo done easy.  Doesn’t get any better than that, does it? I don’t think so.  The flavors in this dish are just phenomenal and it’s so quick and easy to throw together, you won’t believe it.

And if you’re serving friends, they’ll never believe that this chicken and veggie alfredo took literally minutes to make. It would be one pot, but it’s easier to cook the chicken and make the sauce itself in a skillet, separate from the veggies. Still, the clean up isn’t bad, just the skillet, pan and then plates and silverware, of course.

easy chicken and veggie alfredo

Chicken And Veggie Alfredo (Click HERE to print recipe)

Get This:

  • 1 stick butter
  • 1 block (8 oz.) Neuchâtel, cut into slices or chunks (or cream cheese)
  • 1 c. half and half (or cream)
  • 1 c. parmesan cheese
  • 1/2 – 1 c. water as needed to thin
  • garlic salt and pepper to taste
  • 1 pound chicken tenders, cut into bite size pieces
  • 1 bag frozen veggies (I used California blend)

Do This:

  1. Steam veggies until just tender.
  2. While veggies are steaming, cook chicken in skillet until no longer pink.
  3. When chicken is done, remove from skillet and set aside til later.
  4. Add butter to pan and melt over med-high heat.
  5. Once mostly melted add cream and mix well.
  6. Once butter and cream are nice and warm, add cream cheese and mix well.
  7. Stir in parmesan cheese.
  8. Now add enough water to make alfredo sauce desired consistency. You want it to cover all your chicken and veggies, but not too thin.
  9. Once your alfredo is desired consistency, add steamed veggies and cooked chicken.
  10. Stir everything together until veggies and chicken are all covered well with alfredo sauce.
  11. Enjoy!
For all my THM friends, this is a yummy S meal.

Please make this recipe ASAP, it’s so good!! It’s so easy, too!!

Live, laugh, love and be kind! xoxo

gluten-free muffins, gluten-free recipes, muffin in a mug, S recipes, sugar-free muffins, sugar-free recipes, thm, thm friendly, trim healthy mama

Cinnamon Roll MIM (Muffin In A Mug)

This Cinnamon Roll MIM (Muffin In A Mug) recipe is just amazing. No, it doesn’t look like a cinnamon roll and it doesn’t quite taste like one, either. BUT it is perfect for when you are craving something a little sweet for breakfast and you can’t have or don’t want the real thing! I mean, let’s face it…who wants to eat something knowing it’s going to make us fat???? Not ME!!

Especially not when I can eat one of these…

cinnamon roll MIM

You can eat everything on that plate!!  🙂

Cinnamon Roll MIM (Click HERE to print recipe)

Get This:

  • 1 T. coconut oil
  • 3-4 T. sweetener of choice
  • dash salt
  • splash vanilla
  • pinch baking powder
  • 1/2 t. cinnamon
  • 1 egg
  • 1/4 c. almond flour/meal

For Icing:

  • 2 oz. cream cheese
  • 5-6T.sweetener of choice
  • 1 t. cinnamon
  • heavy cream to thin

Do This:

  1. Melt coconut oil in mug.
  2. Add sweetener, salt, vanilla, baking powder and cinnamon and mix well.
  3. Beat egg in a small bowl and then add to mug.
  4. Add almond flour.
  5. Microwave for 1m, 10s, or until done.
  6. Mix remaining ingredients for the cream cheese ‘frosting’ til combined and fluffy.
  7. Slice muffin into four slices, spread ‘frosting’ over slices.
  8. Enjoy!
For my THM friends, this is an S snack/meal.

Try this recipe! You won’t be sorry! I could eat the cream cheese topping all by itself! Om nom…

LIVE, laugh love and be kind!  xoxo

gluten-free recipes, muffin in a mug, S recipes, sugar-free recipes, thm, thm friendly, trim healthy mama

Blueberry MIM

For those who don’t know the Trim Healthy Mama lingo, MIM is ‘Muffin In A Mug’. I adore this Blueberry MIM!! In general, these really turn out well.  I thought I was going to have issues with the texture of these but I usually don’t. As long as I use the right amount of flour and cook them long enough, anyway.  You have to be careful not to OVER cook them, though.  Because then they get dry and tough.  No one wants that!

This Blueberry MIM is super yummy.  I have seen several recipes floating around for berry MIM’s and nothing that really excited me much, just because there were such varying ingredients, so I thought I would just throw some things together and see what happened. I went with things that sounded good together and this is what I came up with…

blueberry mim

It did not disappoint. After some trial and error,  I did revise my written recipe before sharing here, because it came out a little dry.  I adjusted the cooking time and the amount of flour.  This might just be my favorite yet! I make this often for breakfast. Sometimes I even add some shipped topping for an extra treat!

Blueberry MIM (Click HERE to print recipe)

Get This:

  • 1 T. coconut oil
  • splash of vanilla
  • 1 egg
  • 4 T. almond flour
  • 1T. coconut flour
  • 1 t. ground flax
  • 1/2 t. baking powder
  • 3/4 t. cinnamon
  • 3-4 T. sweetener of choice
  • 1/4 c. frozen blueberries

Do This:

  1. Melt coconut oil in large mug or bowl.
  2. Pour in splash of vanilla.
  3. Add egg and mix well.
  4. Mix in flour, sweetener, flax baking powder and cinnamon.
  5. Next fold in your blueberries.
  6. Microwave for 1m 20s. If muffin is still moist, microwave another 10-20seconds.
  7. Enjoy as is or add some whipped topping for an extra treat!

Notes:  You could use any frozen berry for this recipe, or even fresh berries. As written, this recipe is an S. I have not tried any other flour, but I’m assuming you could use oat flour and 1/4 c. egg whites or so to make this an E.  I have started making this recipe in a bowl instead of a cup and I love it even more!!

LIVE, laugh, love and be kind!  xoxo

E recipes, smoothies, sugar-free recipes, thm, thm beverages, thm friendly, trim healthy mama

Caramel Apple Smoothie

I have a yummy caramel apple smoothie to share with you guys today. Yes, I know it’s fall and y’all are drinking everything warm now, but I just had to try this recipe.  It sounded so good and I finally had everything I needed for it.  I am so glad I did, too. It’s delicious!. Just bundle up in a blanket and try it! You won’t be sorry, I promise! And since it was so good, I had to share it with all of you!

caramel apple smoothie.nowicaneatcake

As you can see from the photo, I did not peel my apple. You can if you like. It’s up to you. I washed my apple well before cutting it up. I just cut it into large chunks before throwing it into the blender.

Caramel Apple Smoothie (Click HERE to print recipe)

Get This:

  • 1 medium apple (or 1/2 c. unsweetened apple sauce), washed, cored and cut into large chunks
  • 1/2 c. 1% cottage cheese (or non-fat cottage cheese)
  • 1/4 c. water
  • 1 t. vanilla
  • 1 t. caramel extract
  • pinch of salt
  • pinch of cinnamon
  • 1/2 t. xanthan gum
  • truvia, xylitol, erythritol to taste
  • 8 ice cubes

Do This:

  1. Toss everything into the pitcher of your blender and pulse to get started.
  2. Blend til smooth.
  3. Top with low-fat or non-fat whipped cream if you wish.
  4. Enjoy!

I thought leaving the peel on the apple made this caramel apple smoothie beautiful and added depth of color AND flavor. If you don’t like the idea of that, feel free to peel your apple. For all my THM ladies, this is an ‘E’ so make sure you keep your fat to 5g or less!

Live, laugh, love and be kind!  xoxo

E recipes, gluten-free muffins, gluten-free recipes, sugar-free muffins, sugar-free recipes, thm, thm friendly, trim healthy mama

Apple Pie Muffins

I have seen several recipes for these apple pie muffins online. Some call for oat fiber, some for whole wheat flour. I have seen some that called for greek yogurt and some that didn’t.  So I looked at all of them, compared them and came up with one that I thought I would like.  I wasn’t disappointed.  I don’t think you will be, either… At least I hope not. I added a couple things I didn’t see in any of the recipes I saw online. You know, my little stamp to make them my very own.

apple pie muffins

Gluten/Sugar-Free Apple Pie Muffins (Click HERE to print recipe)

Get This:

  • 1 c. oat flour (just put 1 1/4 c. gluten-free oats in your food processor and process til fine)
  • 1/2 c. gluten-free oats
  • 1 T. ground flax seed
  • 1 1/2 c. cored, diced apple (I used gala apples)
  • 1 T. baking powder
  • 1/4 t. sea salt
  • 1/3-2/3 c. sweetener of choice (more or less depending on how sweet you like your muffins)
  • 2 t. cinnamon
  • 1 t. nutmeg
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/2 c. egg whites
  • 2 T. butter, melted
  • 1/2 c. unsweetened applesauce
  • 1 t. vanilla
  • 8-10 drops liquid vanilla stevia
  • 1/4 c. almond milk

Do This:

  1. Prepare a muffin pan by spraying it with non-stick cooking spray and preheat your oven to 375° F.
  2. In a medium size bowl mix together the dry ingredients until they are blended well.
  3. In a separate bowl, combine wet ingredients.
  4. Once wet ingredients are well combined, pour them into your dry ingredients and mix well.
  5. Ladle batter into prepared muffin pan, filling to 3/4 full.
  6. Bake for 18-20 minutes or until slightly browned and set in the center.
  7. Allow to cool for a few minutes in the pan before removing and placing on a wire rack to cool completely.
  8. Enjoy!

For my THM peeps, these are an E snack (2 is a serving) and are perfect for this time of year. You could make these with pumpkin for a nice treat, too! That would be perfect with a dollop of FF whipped topping! YUM!

LIVE, laugh, love and be kind!  xoxo

gluten-free cookies, gluten-free recipes, S recipes, sugar-free cookies, sugar-free recipes, thm, thm friendly, trim healthy mama

Chocolate Chip Cookie In A Mug

Say What?!? You can make a chocolate chip cookie in a mug? Yup, you sure can. And it’s good, too. I wasn’t sure I was going to like the texture, but it really wasn’t a big deal. It isn’t rubbery and it isn’t slimy. And it tastes great! It’s almost as good as a ‘real’ chocolate chip cookie! And since #1 I can’t have the real thing because I’m gluten intolerant and #2 I can’t have the real thing because I don’t eat sugar, this will definitely be a fabulous alternative!!

thm cookie in a mug

Doesn’t that ^^^^^ look fabulous?!?!

I found a few different recipes online for a chocolate chip cookie in a mug.  Some used refined sugar, some didn’t. Some used white flour or whole wheat, some didn’t.  Some still yet called for baking powder and some did not.  I’ve tried it a few different ways and through some trial and error, this is the best recipe (in my opinion) right here…

Gluten/Sugar-Free Chocolate Chip Cookie In A Mug (Click HERE to print recipe)

Get This:

  • 1 tbsp. butter or coconut oil
  • 1 T. THM brown sugar
  • 1 packet truvia
  • splash of vanilla extract
  • pinch of sea salt
  • 1 egg
  • 4 T. almond flour
  • 1 T. coconut flour
  • handful sugar-free chocolate chips

Do This:

  1. In a microwave safe mug, melt your butter or oil.
  2. Add sweetener and extracts.
  3. Next add your egg and beat into mixture.
  4. Add salt and flours and mix well.
  5. Fold in chocolate chips at the end.
  6. Cookie dough will seem too wet, but should be quite thick.
  7. Microwave 55s – 1m 10s, depending on how you like your cookies. 55 seconds will be done on the outside but still gooey on the inside. 1m 10s will be done and not gooey at all in the center.

If you are a THM’er you MUST try this ‘S’ recipe!! It’s super yummy!!

Live, laugh, love and be kind!  xoxo

gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Low-Carb Gluten-Free Pizza Crust

Today I am sharing with you a fabulous recipe for low-carb gluten-free pizza crust. It doesn’t have cauliflower or beans or anything weird in it and it tastes wonderful. Let me share a few others things as well…

I have an update to give you, of sorts. I am still doing Trim Healthy Mama and enjoying it, but I don’t have an update for weight loss today.  I am weighing in on the 5th.  The reason I am doing that is because my official weight loss journey is going to be from September 5th of this year to September 5th of next year, my sister’s wedding date.  I cannot tell you how excited I am. This is probably the most complex, yet easiest ‘weight loss’ program I’ve ever done.  I put that in quotes because I’m not looking at this as just a weight loss program.  Even if you didn’t have an ounce to lose, you could benefit from this way of eating!  It’s just a healthier, more beneficial way for your body to burn the fuel you give it everyday anyway.  I’ll explain the main points here again…

You basically just separate your fuels (carbs and fats).  ‘S’ meals and ‘E’ meals being the two the main ones.

‘S’ is for satisfying. These meals will consist of mostly protein, fat (butter, oil, creamy sauces, etc.) and non-starchy vegetables. ‘S’ meals should have less than 10 carbs in them.

‘E’ is for energizing. These meals will consist of mostly  LEAN protein,  veggies, and carbs (starchy veggies, fruit, plan approved bread, plan approved pasta, etc.). ‘E’ meals should have between 20-45 carbs per meal and less than 5g of fat in them. These are your main types of meals and ‘S’ and ‘E’ snacks follow the same rules.

Then you have ‘FP’ or ‘Fuel Pull’ meals and snacks.  These consist of mostly protein and stick to 10 carbs or less and 5g of fat or less.

The best way to work the program is to start by having several days of ‘S’ meals to rid the body of sugar.  Or, sugar detox as some might call it.  Then you want to work in some ‘E’ meals or days, depending on how you want to do it.  But if you are going to alternate meals inside the confines of a single day, what is called ‘freestyling’,  you must allow 3-4 hours between meals so that the fuels can be burned before you introduce new fuels.  Otherwise the first fuels don’t have a chance to be completely burned before the new ones bombard the body and therefore get stored as fat.

I just listen to my body and eat whatever sounds good at the time, within the plan, of course.  Since this is a lifestyle change for me and a lifelong one, I do not plan cheat days or meals.  This IS the way I eat, I don’t ever plan on changing.  I don’t see a reason to.  If I am somewhere I don’t have a choice, I will take the healthiest option and make the best of it.  But there is almost always a choice.

Now, onto my recipe for today…you’re gonna love it!

almond flour pizza crust

Low-Carb, Gluten-Free Pizza Crust (Click HERE to print recipe)

Get This:


  • 1 c. mozzarella cheese, shredded
  • 1/2 c. sharp cheddar cheese, shredded
  • 2 T. Neuchâtel cheese, softened
  • 1 egg
  • 2 T. butter, melted
  • 3/4 -1 c. almond flour
  • 1/4 c. parmesan cheese
  • garlic salt, Italian seasonings (basil, oregano, thyme, etc), red pepper flakes… to taste


  • green peppers
  • onions
  • black and/or green olives
  • mushrooms
  • spinach
  • turkey pepperoni
  • sausage
  • bacon
  • whathaveyou…

Do This:

  1. Preheat oven to 375° F.
  2. Put shredded cheeses into a medium size microwave safe bowl and heat in microwave for about 1 minute or until cheeses are melted.
  3. Add cream cheese, butter and egg to melted cheeses; stir and combine well.
  4. Once mixture is cool enough to handle, mix in almond flour, parmesan cheese and seasonings, folding your mixture into a dough with your hands. The crust will be a bit sticky, but will resemble a traditional pizza dough.
  5. Press dough into a silicone mat or sprayed parchment paper lined baking pan/sheet (MUST BE LINED WITH SILICONE MAT OR SPRAYED PARCHMENT PAPER OR DOUGH WILL STICK!), making a thin crust.
  6. Bake for 25 minutes or until stating to brown and becomes desired crispness.
  7. Remove from oven and top with your favorite sugar-free pizza sauce (search ‘pizza sauce’ here on my site and you will find a good sugar-free sauce) and desired toppings.
  8. Return pizza to the oven and finish baking.
  9. Let cool just a couple of minutes before cutting.
  10. Enjoy!
I know this sounds like a lot of work for a pizza, but it really isn’t. The longest part of it is the baking. Once you do it a time or two, it barely takes any time at all! And it’s  DELICIOUS!

Ha! Hardly seems you’re even ON a diet when you can eat things like this, right?!?!?

LIVE, laugh, love and be kind! xoxo