I finally caved. I finally succumbed to the Trim Healthy Mama craze. Honestly this way of eating is not much different than what I have always eaten, it just changes the combinations, separating fats and carbs. When newbies to the plan (including myself) start THM, they feel they have to buy all kinds of special ingredients to eat “on plan”. You do not! In fact, I recommend that you don’t buy special ingredients at first and just get used to either eating S or E meals. I decided to make a Trim Healthy Mama meal plan with no special ingredients to demonstrate how. All of these ingredients can be found in a regular grocery store. In fact, I shopped for almost everything at Aldi and spent under $100.
If you are interested in Trim Healthy Mama, I highly recommend both their newest plan book and cookbook. You can find them at any major bookstore or at the library. For any of their ingredients, you can find them in their store. (affiliate link)
Trim Healthy Mama Meal Plan
Breakfast: Trim Healthy Pancakes (p. 259 THM cookbook), berries, and a dollop of low fat Greek yogurt (E) Frugal tip: You can make your own yogurt, by skimming the fat off the top of raw milk and following these instructions. Save the cream though for other uses!
Lunch: Big mixed green salad topped with leftover crockpot chicken, avocado, and ranch dressing (S)
Dinner: Pork tenderloin with roasted radishes, zucchini, and asparagus (S) I seared the meat on the stovetop and then poured the sauce over top and baked this all together in a pyrex casserole dish at 450 for 20-25 minutes.
Snack: Cottage berry whip (FP) p. 374 of THM cookbook
Breakfast: Eggs and bacon (S)
Lunch: Black bean soup, mixed green salad with strawberries and balsamic vinegar (E)
Dinner: Cheesesteak in a bowl, salad (romaine, spinach, artichokes, a few cherry tomatoes, a couple of slices of red onion, homemade Italian dressing) (S)
Snack: air popped popcorn with salt
Breakfast: Egg whites and thin sliced deli turkey cooked in coconut oil spray, sprouted toast, homemade sugar free jam (E) For jam, I boiled frozen berries, added stevia and lemon juice to taste, and a small amount of chia seeds. Refrigerate and it will solidify.
Lunch: Leftover cheesesteak bowl, leftover salad (S)
Dinner: Egg roll in a bowl (I’m using ground chicken and did not use carrots or onions, so I think it’s a FP, but if not it’s an S. I also added fish sauce and white pepper.)
Snack: low carb cheesecake (The recipe was a flop so I can’t post it.)
Breakfast: Eggs and bacon (S)
Lunch: Turkey sandwich on sprouted bread with mustard, tomatoes, and lettuce. Cucumber slices and apple slices. (E)
Dinner: Crispy chicken thighs (use another oil and use a variety of herbs if desired), mashed cauliflower, sautéed zucchini (S)
Snack: celery and peanut butter
Breakfast: Oatmeal plain with berries and a dollop of Greek yogurt (E)
Lunch: Instant pot Mexican quinoa and black beans (E)
Dinner: Low carb pizza (I like the fathead pizza crust) (S)
Snack: Skinny chocolate (THM cookbook)
Breakfast: Scrambled egg whites with salsa, sprouted toast, strawberries (E)
Lunch: Leftover low carb pizza (S)
Dinner: Burger with no bun topped with avocado, cheese, mustard, pickle, big salad (S)
Snack: carrots and a cheese stick
Breakfast: Orange creamsicle shake p. 409 in THM cookbook (E): I omitted whey protein and used stevia instead of their sweetener.
Lunch: Leftover burgers and salad (S)
Dinner: Leftovers or an on-plan breakfast for dinner
Snack: avocado and a handful of nuts