So recently I had a horrible reaction to wheat (instant blood blisters in my mouth and half my face went numb), so no more wheat for me! At first I freaked out and didn’t know what I was going to make, but I came across this super easy recipe and I thought I would share!
Gluten Free Peanut Butter Cookies
Bake at 350 for 12 minutes and voila done!
I am here to treat you to a non diary pumpkin pie recipe!
My 5 year old has a milk allergy, milk makes her break out in hives and because of this she’s had to miss out on some of her favorite foods. Including pumpkin pie, until now!!
I did some experimenting and found the best way to make a non dairy pumpkin pie and it’s super easy!
Pillsbury makes a dairy free premade pie crust, which makes life easier because I could use crisco and make a homemade pie crust, but really, who has time for that? 😉
Ingredients
1 can (12-15oz) pumpkin purée
2 large eggs
1.5 cups Blue Diamond Half Almond Half Coconut Milk Blend (though I’m pretty sure any milk substitute would do)
1 tablespoon pumpkin pie spice ( or 1 tsp of each cinnamon, nutmeg, ginger)
1 cup Truvia baking blend (or 1.5 cups sugar)
Mix everything together in a large bowl, pour into the pillsbury deep dish crust or into a crust less deep dish pie pan, bake at 350 for 1 hour. Enjoy!
Yes, I did eat a bite right from the center of the pie when it was still warm… don’t hate.
It’s Wednesday, middle of the week, we all need a pick-me-up, so here you’ll find the 1 Minute Chocolate Chip Cookie in a Mug!
What you’ll need:
3 tbsp almond flour
2 tablespoons Truvia baking blend or 3 packets of Truvia 1 tbsp melted butter
1/2 tsp vanilla
tiny sprinkle of salt
1 egg yolk
Chocolate chips (I use 70% dark chocolate)
Mix it all together, microwave for 1 minute, and enjoy!
Okay, seriously everyone, this 3 Minute Pumpkin Pie in a Mug is my favorite recipe so far. It’s soooo good. Yum! I actually had to make one for each person, because everyone wanted some when they tasted it!
What you’ll need:
1/2 cup Pumpkin Puree
2 tablespoons oat flour or 3 tablespoons oats (oat flour is just ground oats, super easy if you have a blender!) 2 tablespoons Truvia Baking Blend (or 2 packets stevia)
1 egg
1 tsp Pumpkin Pie Spice – I actually didn’t have this, but I assume it would be easier, I used about 1/4 tsp cinnamon, 1/4 tsp clove, 1/4 tsp ginger, 1/4 tsp all spice
1/4 tsp baking powder
Mix it all together and microwave for 3 minutes (900 watt microwave). Add some whipped cream and enjoy this treat that seems like it should be bad for you, but is totally healthy!
Today I bring you Gluten Free Red Velvet Cake in a Mug!
Red Velvet cake is my husband’s favorite, so I figured why not have it for breakfast!?
What you’ll need:
3 tbsp butter
4 packets of Truvia (or about 2 teaspoons)
1 egg
1/8 tsp baking powder
1/8 tsp vanilla
Tiny bit of salt (just a little!)
1/2 tsp red or pink food coloring
Mix it all together, microwave for 1 minute 30 seconds, top with whipped topping and there you have it, delicious red velvet cake that is gluten free and sugar free and good for your waistline!
I am LOVING the Trim Healthy Mama meal plan! I have been on it for a week now and I’m down 2.6lbs woohoo! I decided to mix up some of their recipes and came up with this delicious FP (Fuel Pull) Drink!
What you’ll need:
8-10 strawberries
2 cups of water
Ice
4 packets of True Lime
4 packets of Truvia
Dash of ginger
1 TBSP Braggs Apple Cider Vinegar
Place in a blender and blend blend blend! So good!
I felt so energized after drinking this, I was ready to go! 🙂
Coconut Lime Truffles, low carb dessert that is diabetes friendly! You’ll LOVE these, they are SO good! I adapted an original recipe from one of Trim Healthy Mama’s followers. This fits in with the THM diet and it’s simply fantastic!
Coconut Lime Truffles
Ingredients:
3 Ounces Cream cheese
2-3 packets of True Lime (if you like it with a little bite, add 3, otherwise add 2) *
2 Tbs. Coconut Flour
5 packets of Truvia or 1 tsp pure stevia
2. Tbs. butter
1 Tbs. Extra virgin coconut oil
Dash of vanilla
Pinch of salt
Unsweetened coconut flakes (for rolling)
Directions:
Mix all ingredients together (except for the coconut flakes). Roll the mixture into little balls. Roll the balls into the coconut. Place them in the refrigerator until ready to eat. Easy peasy!
* Note: You can make these lemon coconut by using True Lemon, or juice of half a lemon and it’s also very delicious!
Enjoy!
Pumpkin Cheesecake Dip! Yum!
I made this for my husband to take to a work potluck and I scooped a little out for myself, for the picture of course;) It’s going to be devoured. Seriously, if you like pumpkin and you like cheesecake you will LOVE this.
1 package of cream cheese
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup of sour cream
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
In a large bowl beat the cream cheese with powdered sugar until smooth. Gradually add in the pumpkin, sour cream, and spices. Beat until smooth. Serve and devour!
Serve with apple slices, ginger snaps or graham crackers (or anything you like the flavor of pumpkin on!)
Eat the foods you love and still lose weight! Order your Skinny Fiber here! http://cherisemcclimans.sbcspecial.com
This amazingly delicious Berry Streusel Muffin recipe comes from my friend Ashley who has her own mommy blog over here; http://www.agturley.blogspot.com/ 
Berry Streusel Muffins
What you’ll need:
1 1/2 c flour,
1/4 c sugar,
1/4c brown sugar,
2 tsp baking powder,
1 tsp cinn.,
1 egg,
1/2 c plus 2 TBSP milk,
2 TBSP melted butter,
2 c frozen/fresh berries (I used mixed, but also like just raspberries as it makes it tart!)
Combine all the dry ingredients, and stir. Combine the wet ingredients and mix into the dry until moistened. Fold in berries. Place muffin liners in muffin pans and add batter until 2/3 full!
Topping-
In a bowl mix
1 TBSP melted butter,
1/4 c brown sugar,
2 TBSP flour,
1 tsp Cinn, and 1/4 c pecans (I don’t like the nuts but that is just a preference)
Add to the top of the muffins bake at 350 for 18mins let cool for about 5 mins
glaze:
1 TBSP lemon juice,
1 c powder sugar (no milk-makes it healthier right? lol), pour on top of the muffins. ENJOY!
Thanks Ashley, for that awesomely delicious berry streusel muffin recipe! It’ll make a great birthday breakfast!
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Ask me how I lost 4 dress sizes while still being able to eat delicious foods like this berry streusel muffin! 😀
I debated sharing this recipe This is MY recipe for pumpkin pie and it is THE best. I get complimented for it every time it’s made and there’s NEVER any left over. Ever.
I know the picture isn’t the best, it was night and I had barely any light haha. Forgive it, I swear it’s delicious!
Cherise’s Best Ever Pumpkin Pie Recipe (Includes crust recipe!)
So here is how I make a fresh pumpkin pie using real pumpkins, yes real pumpkins are the best because then it’s super fresh and amazing. It takes time to do, I consider it a labor of love. If you’d rather be a bit lazier about it, you can use canned pumpkin puree.
Step 1:
Get a pie pumpkin (one pumpkin generally makes 2 pies). You can use regular non-pie pumpkins, but you will have to use more sugar and blend it way more to not be so stringy.
Cut the pumpkin open, clean out all of the seeds (bonus, your hands will feel super soft after this).
Place a large pot of water on the stove and place the pumpkins in the pot, when the water boils, turn it off, place a lid on top and let it sit for 30 minutes.
Scoop out the pumpkin and puree it.
Step 2:
Mix 1 cup sugar Instead of sugar, you could use;
honey (use 1.25 cups),
brown sugar (1 cup),
stevia (1/3 cup, though I found that a 50/50 mix of Stevia and sugar/honey works better using this method, taste-wise)
.5 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
4 large eggs
3 cups pumpkin puree
1.5 cans (12oz each) of evaporated milk
1/2 teaspoon of vanilla extract
Step 3:
Make the pie crust – note: This pie crust got me compliments from my great grandma saying it tasted just like how her mom used to make! (My great grandma is now 97 years old)
3 cups flour plain flour, not self-rising.
4 tablespoons sugar
1/2 teaspoon salt
1/3 cup COLD vegetable shortening – I use Crisco. If you don’t want to use crisco you can substitute it for coconut oil (cold)
1/3 cup COLD butter
1/4 cup cold water
Mix these ingredients together and add water by the teaspoon as needed, just enough to get the pieces to stick together to be crumbly and bean-sized.
Put a piece of wax paper down on the counter, sprinkle a bit of flour on it, place the dough in the middle of the paper, place another piece of wax paper on top of it and roll it out (or if you are super untalented at rolling out dough like I am, just put it in the pan and press down with your fingers until it’s even across the pan).
Place it in the pan and seal up any broken areas.
Bake it for 5 minutes at 350 to set it.
Step 4:
Then put the pumpkin mixture into the pie crust and bake at 425 for 15 minutes, then lower to 350 for 40-50 additional minutes.
Voila, best pie ever!
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