Peach Crumble

Peach Crumble
I normally make this recipe with apples but today I had ripe peaches and inspiration hit me. Popped it in the oven and the sweet smell of baking peaches is wafting through my house right now. Soooooo good! This recipe is sugar and gluten free and you can always sub the butter with ghee or something like that to make it dairy free too. 


1 cup of Gluten Free Oats  
1 cup of ground up Gluten Free Oats
7TB of stevia/erythritol mix sweetener
1 tsp. Cinnamon
1/2 cup of melted Butter
4 large ripe peaches


* Chop up the peaches into bite sized pieces and place in the bottom of a baking dish.
* In a bowl add the cup of oats and cinnamon.
* Blend together the other cup of oats and sweetener. 
* Stir all of the dry ingredients together.
* Pour melted butter on top of the dry ingredients and stir together with a fork.
* Cover the peaches with the oat crumble. 
* Bake at 350F for 45 minutes to an hour until a fork can easily pierce the peaches.
* Enjoy!

This recipe is a crossover for anyone doing THM. I lost 60lbs in a year doing THM! Grab my free guide My Top 5 Tips for Rocking the Trim Healthy Mama Lifestyle!

This post may contain affiliate links.

Lemon Mousse Souffle

Lemon Mousse Souffle
I know what you're probably thinking...lemon mousse soufflé? How is that even possible? Oh trust me, it's not only possible, it's delicious too. I break this recipe out when I want to impress my friends with my culinary skills as though I actually have some. If I can do it, so can you. ;) 


1 Whole Egg
3 Egg Yolks
3 Egg Whites
2 Large Lemons
1 tsp. Glucomannan or Xanthan Gum
2 TB Unsalted Butter
4TB Sweetener (Stevia/Erythritol mix) 


* In a small pot mix together the whole egg, 2TB of sweetener, and the zest and juice of 1 lemon. 
* Whisk over medium heat and keep whisking until it's warm.  
* Add in the Gluccie or Xanthan gum 1/2 tsp at a time whisking quickly until thick then remove from heat. 
* Stir in the two TB of butter until melted and then spoon the mixture into 3 ramekins and set them aside. 
* Separate the egg yolks from the whites and place the yolks in a large bowl. 
* Whip the egg whites until soft peaks have formed and then add in half a tablespoon of sweetener and continue blending until stiff. 
* Add the rest of the sweetener (1 & 1/2TB) to the egg yolks as well as the zest and juice of the other lemon and stir well. 
* Add two tablespoons of the egg whites to the yolk mixture and fold in. 
* Add the rest of the beaten egg whites to the egg yolk mixture and fold them in gently. 
* Spoon the egg mixture into the three ramekins as evenly as you can. 
* Bake at 350F for 10-12 minutes until the tops are just browning but obviously not burnt. 
* Eat while still warm.
* Enjoy!

This is an S if you're a Trim Healthy Mama.

I lost 60lbs in a year doing THM! Grab my free guide My Top 5 Tips for Rocking the Trim Healthy Mama Lifestyle!

Sprouted Cinnamon Rolls

Sprouted Cinnamon Rolls
I was so excited when I came up with this recipe. It's absolutely delicious, sugar free, uses sprouted flour so it's much gentler on your blood sugar, and did I mention it tastes amazing? I make these for Christmas morning and frankly any other time I want a delicious cinnamon roll. 

Dough Ingredients:

1.5 TB Erythritol/Stevia Mix
1 & 1/2 cups room temperature water
1 & 1/2 tsp Himalayan Sea Salt
2 & 1/2 tsp yeast


Dough Directions:

* Put the water, yeast, truvia, and salt in a large bowl and let sit for a few minutes.
* Add the flour and mix until the dough becomes a rough ball.
* Remove dough from bowl and knead until smooth and elastic (about 5 minutes) and return to bowl.
* Cover with dry dish towel and let rise until doubled in size (2 hours).
* Punch out the air bubbles in the dough on a flat surface then roll it out into a rectangle shape (or at least try to).
* Coat it with 3TB of softened butter and then mix together 2TB of truvia and 1.5TB of cinnamon and sprinkle over the dough to completely cover it.
* Roll up the dough like a jelly roll.
* Butter a 9×13 dish and sprinkle some cinnamon/truvia mixture into the bottom.
* Then cut the roll into 12 pieces and place face down into the greased baking dish.
* Bake uncovered at 425 for 10-12 minutes.



Icing Ingredients:

3-4 TB fat free cream cheese
splash of pure vanilla extract


Icing Directions:

* Blend together with a mixer
* Spread thin layer over the top of cooled cinnamon rolls

These fit nicely into an E if you're a Trim Healthy Mama (keep it to 1 and add some protein). 

I lost 60lbs in a year doing THM! Grab my free guide My Top 5 Tips for Rocking the Trim Healthy Mama Lifestyle!

Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies
I love a good peanut butter cookie. I also love being thin though and eating sugary cookies is not conducive to weight loss. I wasn't a fan of the traditional sugar free peanut butter cookies because it just felt like I was eating a glob of peanut butter which is fine but not what I was looking for. Oatmeal was the missing key and these are delish! If you try them let me know what you think!


1 Cup of Peanut Butter 
1tsp. Vanilla Extract 
2 Eggs 
3/4 cup Oats 
1/2 tsp. Baking Soda (optional) 
(Optional) 1/4 cup stevia sweetened Chocolate Chips


* Preheat the oven to 350F.
* Combine oats and baking soda in a small bowl and set aside.
* In another bowl mix peanut butter, Gwen's brown sugar, vanilla and eggs. 
* Add a little tsp of water and mix together.
* Mix in oat mixture (and chocolate chips if using) and combine well together.
* Roll into small balls and put on a parchment lined cookie sheet.
* Flatten them with a fork.
* Bake at 350F for 7-8 minutes until the edges are golden brown (they may look a little undercooked).
* Let them cool completely and refrigerate (if they make it that far...)
* Enjoy!

These fit nicely into an S if you're a Trim Healthy Mama (keep it to 2 cookies). 

I lost 60lbs in a year doing THM! Grab my free guide My Top 5 Tips for Rocking the Trim Healthy Mama Lifestyle!