Sweets and Treats

Z’s Lemon Cream Cheesecake

Sugar-free, THM-S, Keto

Like a Drink of Lemonade

This cheesecake is divine! So refreshing and yummy, like a summer afternoon drink of lemonade!  to be honest, I am not much of a lemon fan. I usually pass up lemony desserts. I actually made this for my husband because I had a bunch of extra lemons.

You see, I had done the Master Cleanse, and ended up stopping a day early. So needless to say, I had a ton of extra lemons to use up. I hate to waste food, so I ended up thinking, “I should make something for my husband!”. This is the recipe that came to mind!

I have to admit that I really didn’t think I would like it, but I tried it always. Boy am I glad I did! It seriously is one of the most refreshing desserts I have ever had!

It is delicious!!!

I am so glad that I tried it! I am learning that you always have to at least try things! You may have written foods off when you were younger, like I have, but you never know if your taste buds have changed! Mine have for sure!

Easy as Pie!

This recipe cannot get any easier! I made it in my Vitamix! I seriously cannot say enough about how easy it is to make things when you have a good blender!

Yes please!

I just added the whipping cream and whipped it up (seriously in a matter of 5 seconds!), and then added my cream cheese, sweetners and vanilla’s to it, and blended! It seriously only took a minute!

I say “vanilla’s” because I added in a “secret ingredient”, that in my opinion, made this amazing!

Any of ya’ll ever heard of the Vanilla Creme stevia drops? If you haven’t used this before, it will change your world! Such a creamy vanilla taste, with none of the aftertaste that I have come to hate about stevia! I even love to add a couple drops to my coffee in the mornings!

You can buy them here (click link above). If you click the link above, I will get a tiny commission. Thanks!

This is a little slice of heaven right here!

I originally wanted to make a pie, but it turned out so simple, creamy and delicious that I felt it would be wrong to try to make it anything but this yummy and refreshing cheesecake! Maybe one of these days I will make this cheesecake into a pie too! We’ll see. 😉

The Recipe

This was such an easy cheesecake to make! If you ever want a pretty and decadent dessert that makes you look like a genius dessert maker, but takes all of 20 minutes total to make…this here is your ticket!

You can even dress it up with some whipped cream, more lemon slices or just eat it plain! It’s so easy…why not?!?!?

Hope y’all enjoy it as much as my family and I did!

God Bless!


Z’s Lemon Cream Cheesecake

Sugar-Free, THM-S, Keto. A super easy decadent dessert! Refreshing and delicious!

10 minPrep Time

3 hr, 12 Cook Time

3 hr, 22 Total Time

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  • "!For the crust:"
  • In medium bowl add:
  • 2 cups almond four (I used finely sifted)
  • 2 tbs brown sugar substitute
  • 1 tbs Super Sweet blend
  • 1/8 flax meal
  • 1 stick melted butter
  • "!For the Filling:"
  • 1 1/2 cups heavy whipping cream
  • 2 8oz bricks of cream cheese
  • 1/2 tsp vanilla cream stevia drops
  • 1/2 tsp vanilla
  • Juice of 3 fresh lemons (I just cut mine in half and squeezed into the blender with the other ingredients)
  • 2 tbs Super Sweet blend
  • 3/4 cup Gentle Sweet


  1. Pre-heat oven to 350 degrees.
  2. In Medium bowl, mix all the ingredients for the crust (I use my hands, but you can use a spoon or spatula).
  3. Place in greased (I used Pam Baking Spray) Springform pan.
  4. Press down with your hands until spread out evenly and firm.
  5. Bake for 12 minutes or until edges are golden brown.
  6. Let cool completely.
  7. "!For the Filling:"
  8. Whip the heavy whipping cream first, in your high speed blender (or a stand mixer).
  9. Add in the softened cream cheese and remaining ingredients.
  10. Blend or mix until smooth.
  11. Spread mixture evenly over the cooled crust.
  12. Place in freezer for 3 hours or until firm.
  13. Garnish with sliced lemons or whipped cream. Or leave plain!
  14. Enjoy!


The longest part about this baking process is the waiting for it to firm up in the freezer! It is so easy to make!


Easy Recipes · Sweets and Treats

Z’s Choco Protein Mini Muffins

Sugar-free, THM-S, Low carb, Keto

Little Bites of Epic-ness

These little suckers are ABSOLUTELY AH-MAZING! These were actually an accident! I literally threw the ingredients together in my Vitamix blender, and hoped for the best. But, thank God that I actually scribbled the recipe down, because they are so so yummy, and these bad boys are definitely keepers!

little bites of epic-ness

So moist and perfect!

They are perfect for on-the-go snacks or a pre-workout boost! I am telling you…little bites of epic-ness!

Want to know the best part of these bad boys!?!? I made these in the blender!!!! Yes, the blender! So fast and easy, and so fun to serve at any event!

protein choco muffins

There really is no cool story behind these. I threw in a bunch of yummy sounding ingredients in my  Vitamix: Total Nutrition Center Blender and blended them! Then, I baked them. That’s it. Simple.

They store great, and taste even better the day after!

I hope you enjoy these little guys! I sure did!

God Bless! Enjoy!


Z’s Choco Protein Mini Muffins

Sugar-Free, THM-S, Low carb, Keto A bite-full of chocolate epic-ness!

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 1/2 cup egg whites
  • 2 eggs
  • 1/2 tsp xantham gum
  • 1 tsp vanilla
  • 2 scoops collegen
  • 1/8 cup cocoa powder
  • 1 cup almond flour
  • 1/8 cup oat fiber
  • 1 tsp baking powder
  • 1 cup gentle sweet


  1. Place the eggs, egg whites and xantham gum in blender and blend until fluffy.
  2. Add remaining ingredients in and blend until smooth. (should be like a cake batter consistency)
  3. Add to greased (I used pam 'baking" spray) mini muffin pan.
  4. Bake at 350 for 15 minutes
  5. Serve alone, or with a dollop of whipped cream.
  6. Makes 24 mini muffins.
  7. Enjoy!



789 cal


60 g


36 g


41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Easy Recipes

Z’s Easy Chicken Pot Pie

Sugar-free, THM-S, Keto

Comfort Food, Without the Guilt!

Seriously, this dish is easy peasy! If you ever want some comfort food, but don’t want the guilt…this is the ticket!

Being a busy mom, I really love yummy dishes that are filling and super easy AND fast to make.

It aint’ pretty, but it “shore is goooood!”.

I always say that this dish “isn’t the prettiest”, but, you can’t beat a good old fashioned chicken pot pie! I adapted this recipe from an old recipe that I found years ago in an old cookbook.

I have always loved a “biscuity” kind of crust on a pot pie. Some of y’all might like the “flakey” kind of crust, but I’m a biscuit kind of girl. 🙂

The bisquit/crust is made with a tiny bit of cornmeal and almond flour, so it has the same texture of a traditional pot pie crust.

“Mom Mode”

I don’t know about you, but I have some weeks where I am “pulling my hair out” in frustration. With kids, with schedules, with life. If you do not have those weeks, please email me. I’d love to take notes from you :).

With all that frustration, we get in “mom mode”. The mode where we just “don’t care”. We want to be “done” with mountains of laundry, never ending dishes and hearing the screeching version of “maaawwwwmmmaaaa!!!” ALL. DAY. LONG.

I have had one of those weeks, this week.

Let me just tell you, when you have 4 kids…keeping a clean and non-chaotic house is IMPOSSIBLE. I have had to resign myself to that realization every day and try to “just go with it”.

I am learning that it is OK to have toys on the floor every waking moment. It is OK to have a few dishes in the sink. It is OK to not finish every check-box on the school planner. It is OK to still be n your PJ’s at 10 am.

What matters most is that I spend time with my kids. That I am “present” with them. What matters are the talks where we sit down and pray together, or when we talk about what the words, “discipline and consequence” mean. Where we are able to say “sorry” to each other, forgive each other and then move on with or day.

All that chaos that causes me to go into “mom mode” is worth it because I have perspective. Perspective of what’s important.

I don’t get it right every time, but I am learning.

Back To The Food…

All that to say, sometimes you just need a simple and healthy meal. Something easy to throw together that will be “comforting” in those “mom mode” days.

Enter this amazingly easy chicken pot pie! Yes Please!

Be encouraged mama! You are doing the most important job in world! Raising children to be responsible and disciplined adults! I know it’s hard, but it matters!

God Bless and enjoy!!!


Yields 6-8 people

Z’s Easy Chicken Pot Pie

Sugar-Free, THM-S, Keto Easy Peasy meal for any day of the week! Comfort food with no guilt!

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 2 lbs diced and cooked chicken
  • 16 oz. frozen veggies (I use the peas, carrots and corn blend)
  • 1 can organic cream of chicken soup
  • 1 can organic cream of mushroom soup
  • 1 rounded Tbs oregano
  • 1 Tbs thyme
  • 1 1/2 tsp pepper
  • 1 1/2 Tbs garlic salt
  • ---------for the crust-------
  • 3 eggs
  • 1/4 cup half and half
  • 1/4 cup heavy whipping cream
  • 1/4 tsp salt
  • 1/4 cup cornmeal
  • 1 1/4 cup almond flour
  • 1/8 cup oat fiber
  • 5 packets of truvia (or sweetener) (approx. 5 tsp)


  1. Preheat oven to 350 degrees
  2. Grease (I use butter pam) 9x13 inch glass pan
  3. In large mixing bowl:
  4. Mix well together the cooked chicken, cans of soup, frozen veggies and seasonings.
  5. Add mixture to greased pan and flatten out with spatula.
  6. Rinse out that mixing bowl and use it to mix the crust mixture.
  7. Add eggs, half and half and heavy whipping cream.
  8. With whisk, whisk the eggs and wet ingredients together until almost creamy.
  9. Add in the rest of the crust ingredients, and whisk until well mixed.
  10. Add crust mixture to the top of the filling mixture. Smooth over the top with spatula.
  11. Bake at 350 for 30 minutes, or until crust is golden brown.
  12. Serve with a side of sautéed veggies or salad.
  13. Enjoy!



4236 cal


169 g


354 g


331 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




Easy Recipes

Z’s Easy Chicken Enchiladas



Are you looking for a yummy and crowd-pleasing dinner to make this weekend? You’ve found it!

These enchiladas are so easy that they seems “too good to be true”. If you know anything about Trim Healthy Mama, you know there is a type of mama called a “drive-thru-sue”. These types of “mama’s” are the type that don’t generally like to cook, or are too busy to cook “from scratch” meals.

Hey…Although I am generally not a “drive-thru-sue”, I sure do like to make a meal that is easy and healthy from time to time. Especially after long days with the kids, chores and other responsibilities . These enchiladas are all the way “drive-thru-sue”-easy to make and very little ingredients. low carb tortillas

Despite them being not completely “made from scratch”, they are a great alternative to traditional enchiladas, that tend to be time consuming and labor intensive.

Because I use the low carb tortillas, you can make them an S or an E. I consider them to be an THM-E because I usually eat two whole enchiladas, add back beans, tomatoes, lettuce and a dollop of low-fat sour cream. Eating one enchilada is an S meal, so I usually just omit the black beans and add extra cheese, and full fat sour cream. As you can see, it is a versatile dinner!

Family Style

enchiladas in the kitchen

The great thing about this versatile dinner is that it makes a lot! I usually make two pans full, and we have leftovers for the next days lunch. Believe me, they are even better the next day!

After I get them out of the oven, I usually just dish them all up at the same time. Viola! Easy peasy family-style dinner!


Hope you enjoy them as much as we do!



Yields 6-8 servings

Z’s Easy Chicken Enchiladas

An easy option for a weekend meal! Easy to make and full of flavor!

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 2 lbs chicken breast
  • 4 tbs taco seasoning
  • 10-15 low carb tortillas
  • 1 32 oz can of mild green or red enchilada sauce
  • 4-5 cups of shredded colby jack or cheddar cheese
  • 1 tbs salt
  • 1 tsp pepper (plus more for top)
  • Optional: lettuce, black beans, tomatoes and sour cream


  1. In large pan, boil chicken breast in salty water
  2. Once chicken is cooked
  3. Leave in pan and pour out most of the water (leave about 3/4 cup of the water/broth)
  4. Take a hand mixer and "mix" the chicken breast right in the pan until shredded.
  5. Add taco seasoning and mix thoroughly
  6. Place about 1/4 cup of the enchilada sauce on the bottom of the casserole pan(s)
  7. Add about 1/4 cup of shredded chicken and cheese in each tortillas and roll up tightly
  8. add to casserole pan in a row
  9. Add the remaining sauce to the tops and make sure to get all the cracks
  10. Add cheese on top in thick layer (less thick for an E)
  11. Sprinkle with pepper
  12. Bake at 350 for 25 minutes
  13. Serve hot and top with desired toppings
  14. Enjoy!


Breakfast · Recipes

Z’s French Toast

Sugar-free, THM-E

My favorite breakfast

This breakfast is the easiest pesiest breakfast ever! Also, a great way to switch it up a little bit and have an E breakfast that is NOT oatmeal!

I have to say, French Toast is hands down my favorite breakfast.

I make a homemade berry sauce (Z’s Very Berry Sauce on my Recipe page) that compliments this dish amazingly! The berry sauce is also sugar-free and falls under the THM-FP status.

When you use my berry sauce, there is no need for syrups (see yesterdays post on The Skinny on Sugar in the Healthy mom page).

French toast

Yummy Sourdough Bread

I use the San Luis Sourdough bread because it has the best texture and ingredients in a store-bought bread. Of course, if you make your own homemade bread from a sourdough starter, then that is going to be AH-mazing! But, for “drive through sues”, this bread does great. You want to make sure that your bread is made from a starter, doesn’t have fat and doesn’t have sugar.

sourdough bread
Some of the Ingredients I use

I also love to buy the unsweetened vanilla almond milk from Costco. It is not full of the fillers and sugar that other almond milks have. I also love the fact that there is a touch of the vanilla flavor in the French toast when you use this.

Of course, to stay in the THM-E territory, you have to stay with egg whites, but when I make this for my kids, I will sometimes whisk in a couple eggs with the yolks, for a yummy crossover. Crossovers are great for growing kids! Also, I think that whole eggs make it taste even better. But, alas, I need to stay in E (THM-Energyzing) territory. 🙂

My family absolutely devoured this breakfast!

French toast

French toast boy

When it is silent during any given meal, then I know I did something right! 😉

Now that you’re hungry….go make it! Enjoy!


Serves 3

Z’s French Toast

2 minPrep Time

5 minCook Time

7 minTotal Time

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  • 1/2 carton of egg whites
  • 1/8 cup unsweetened vanilla almond milk
  • salt and pepper to taste
  • 8 slices of sourdough bread


  1. heat skillet on medium heat
  2. Whisk all wet ingredients in a bowl until well mixed.
  3. dip bread in egg mixture
  4. cook on heated skillet until browned un both sides
  5. serve with Z's Very Berry Sauce
  6. or desired syrup.
  7. Other topping options are berries and 0% greek yogurt, cottage cheese (2%) or a dollop of whipped cream!
  8. Enjoy!


Soups and Chili

Z’s Loaded Cajun Soup

THM-FP, Keto, Low fat, Low carb

Cajun seasoning anyone?

The other night I got a hankering for something spicy….

Ever wonder why cajun seasoning is so awesome? Because it is full of yummy spices! I didn’t make a homemade one for this recipe, but I wish I did, now that I know what’s in it, it really is so easy to make.

  • salt
  • garlic powder
  • paprika
  • black pepper
  • onion powder
  • cayenne pepper
  • oregano
  • thyme
  • red pepper flakes

That’s it! It sure does make some yummy dishes too! Yum!

Question…What comes into your head when you pull out that jar of cajun seasoning? Yesterday, I asked my husband that question, and he said, “I think of something yummy and spicy”. I just laughed and he looked over at me, and said, “whats so funny?”. After I stopped chuckling, I told him, “that is so not what comes to my mind when I think of cajun seasoning!”.

…I picture this guy when I pull out a jar of cajun seasoning…This guy…

I know…my mind. It’s weird.

But that’s just not what cajun seasoning is! AT ALL! It’s not some nasty sweaty cajun dude. It’s just a seasoning with yummy spices. I know not all people have my kind of imagination, but I ALWAYS picture this guy when I go to use cajun seasoning in any of my recipes.

I know…try to get that guys image out of your head.

Picture this instead…

Ok, now that the happy cajun thoughts are back….

“Cajun cooking actually comes from the native French-speaking Acadian decendents inhabiting Louisiana and parts of other Southern states. The “holy trinity” of bell peppers, onion and celery form the base of most dishes. Parsley, bay leaves, and scallions are commonly used, as well as garlic and cayenne pepper.” -thespicehouse.com

Although I didn’t have any bell peppers, I think that they would taste good int his soup. Feel free to experiment!

This ^ turns into this…

A Need for spice

The other night when I made this soup, I looked in my fridge, and it was jam packed. I had bought way too many groceries this week, and my fridge was bursting at the seams! I decided to make up a hearty soup with all the ingredients I had in my fridge, so I started whipping up an idea in my head.

I thought, “what can you make with ground turkey, carrots, shredded cabbage, chicken broth, celery and …[looking over to my spice rack] CAJUN SEASONING!!!!???!!??!?”

“ooooooo, CAJUN SEASONING!!!”, I thought. SO, I started making something. I had the need for spice!

I have been on a Fuel Cycle this week (Trim healthy mama), so I had to make the soup in the fuel pull category. This is A FUEL PULL! Yay for spicy yumminess on your FP days!

It can easily be made a S or an E. If you want it ti be an S, add a bunch of cheese or sour cream, and if you want it to be an E, just add beans or quinoa to it! Easy peasy!

This soup came out SOOOOOO yummy! Full of flavor! It also keeps well in the fridge. I had it for lunch the next day and it was just as yummy!

z's loaded cajun soup
Im hungry again!


The Recipe

So, without further adieu….here it is….

Serves Serves 8

Z’s Loaded Cajun Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 Tbs butter
  • 3 tbs minced garlic
  • 1 onion
  • 2 lbs ground turkey
  • 1 whole stalk of celery
  • 2 carrots
  • 6 cups chicken broth
  • 2 cups water
  • 1 bag finely shredded cabbage (6 cups) or 1 whole cabbage, finely shredded
  • 2 tbs salt
  • 1 tbs course ground pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp parsley
  • 2 tsp oregano
  • 2 bay leaves
  • 2-4 tbs cajun seasoning


  1. In a big pot or dutch oven, saute the butter, minced garlic and onion until soft.
  2. Add in the chopped carrots and celery. Cook until soft, mixing frequently.
  3. In a separate pan, brown the ground turkey and add the salt, cayenne pepper, paprika and cajun seasoning to the cooking meat. I like a lot of salt, but you can salt it to taste too 🙂
  4. After the veggies get soft, add in the chicken broth and water.
  5. Add in the rest of the spices.
  6. When the meat is cooked thoroughly, add the meat to the pot.
  7. Mix everything together let let simmer medium high for 20 minutes.
  8. About 3 minutes before serving, add 3/4 of the cabbage and turn the heat off.
  9. Serve with shredded cabbage on top and or a dollop of low fat sour cream. If you want an S or Keto, add lots of cheese (Colby jack).
  10. Enjoy!

Enjoy! -Z

Signature recipes · Soups and Chili

Z’s “Texas” Chili (THM-E)

This is my go-to “signature” chili recipe! It is not only delicious, but hearty! It’s not your typical “all meat” chili. It has meat, beans and big chunks of tomato, all in a thick creamy bowl! The best part about this chili?? It’s SO easy! All you do is basically dump everything in a pot and cook!

I’ve adapted it through the years, to become a THM-E meal. It is full of yummy and healthy carbs, so it is very filling!

look at that chunky bowl of amazingness! I’m drooling already!

I’m not really sure why I started calling it my “Texas chili”. Maybe because of its big and hearty nature. But I called it that, and the name has stuck!

The Great State of Texas

My family and I just recently visited the great state of Texas (I also left a piece of my heart there…boohoo), and after seeing its beauty and grandeur, I was proud to call one of my signature dishes after such a state. Our family trip there was absolutely fantastic! We had such a blast being there for almost a month! Like I said before, I think I left a little piece of me there. Id love to go back someday and spend more time there again.

Texas food is amazing! It is super-sized and full of flavor! We encountered so many BBQ places while we were there, and to my husbands satisfaction, ate at a lot of those said places.

Z’s Texas Chili

I used to make this chili in a crock pot, but I started making it in my dutch oven and it works just as good. Either way, it is super easy, fast to make, and great for those cold winter nights when you want something hearty and comforting.

To start the recipe: Turn heat to medium high and heat about 2-4 Tbs olive oil (or butter) in your pot. Add Minced garlic and chopped onion, and saute until soft. Make sure to keep mixing if you are using your dutch oven.

After the garlic and onions have turned soft, add your ground turkey. Cook until browned. I usually add salt and pepper to taste, while I am cooking the meat.

After meat is browned, add in the chicken broth and canned items. Just dump them all in! Then add the spices. I usually mix, and let simmer for about 20 minutes. After the chili starts bubbling a little bit, turn heat down to medium and take some of the broth out and in a bowl or large measuring bowl. Add your sour cream to the measuring bowl, and mix with whisk until sour cream melts completely.

Now you will have an orange looking chili, instead of a reddish looking chili. That’s good! Pour the sour cream mixture back in to the pot and mix.

Repeat the process of taking out some broth (about 2 cups), and instead of adding sour cream, add in your sprouted whole wheat flour. (for thicker chili, repeat this flour process twice). Whisk until creamy.

Note: Depending on how thick you like your chili, will depend on how much flour to add. I like mine really thick, but you can add less flour if you like a more “soupy” consistency.

Add the flour mixture back in to the pot, and mix well.

Serve hot with cilantro, a little cheese (to keep it an THM-E meal), and my favorite cheat add -on: Fritos!



Please let me know how it turns out! Would love to see pictures of yours, and feedback!

Yields 8-10

Serves 6-8 people

Z’s “Texas” Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 lbs Ground Turkey
  • 2-4 Tbs Olive oil
  • 4 Heaping Tbs Minced Garlic
  • 1 medium onion
  • 6 cups of Chicken broth
  • 2 (15.5 oz) cans black beans
  • 2 (15.5 oz) cans diced tomatoes with green chilies
  • 1 (7 oz) can of green chili
  • 1 (8 oz) can of tomato sauce
  • 1 (15.5 oz) can of whole kernel corn (drained)
  • 1 Cup low fat or fat free sour cream
  • 2 Tbs salt
  • 1 Tbs course ground pepper
  • 3 Tbs New Mexico ground chili powder
  • 2 Tbs Cumin
  • 1 Tbs Oregano
  • 2 Tsp Paprika
  • 1-2 Tsp cayenne pepper (depending on spice level. I use 1 Tsp)
  • 1 1/2 Cups sprouted whole wheat flour


  1. Heat oil and add minced garlic and chopped onion.
  2. Saute until soft.
  3. Add Ground turkey and cook until browned, adding a few shakes of salt and pepper while cooking.
  4. After meat is browned, add in the chicken broth and all the canned items.
  5. Add in all spices.
  6. Cook until bubbling.
  7. Take out 2 cups of broth and add sour cream.
  8. Whisk until thoroughly mixed. Add sour cream mixture back into pot.
  9. Mix.
  10. Take out 2 more cups of broth and add Sprouted whole wheat flour and whisk until thick and creamy.
  11. Make sure get all the flour lumps out.
  12. ( Repeat the flour mixing once more if you like thick chili).
  13. Add flour broth back into the chili and mix well.
  14. Serve with cilantro, cheese (small amount if you want to keep it at a THM-E meal).
  15. Optional topping idea: Fritos mmmm 😉


Stores in the fridge well.