The Blog is Moving….UP!

Hello everyone, this post is just a short note to let you all know that I am in the middle of moving this site over to a self hosted site so that I can better service you wonderful people by offering newsletters, more content and great things to come. Please bare with me as I go through this transition. The new site is up and running but is a work in progress. Please feel free to hop over there and subscribe so you will not miss all the new recipes going forward. All my social media pages and pins have been updated with the new information.  Check out the new site here at My Table of Thank you so much for your support on my blogging journey this far and I am so excited and always I am looking forward to sharing so much more with you guys!




Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)

Isn’t it amazing how sometimes the simplest of side dishes can wow the family and take an ordinary meal to the next level? I love it when that happens!  This Sweet Potato and Apple Hash has done that around our table. I grew up digging up sweet potatoes in my parent’s garden and eating them several times a month. There is no denying that they have always been one of my favorite side dishes and my little guy feels the same and always eats his portion and raves the whole time. Anytime I can introduce him to new flavor combos that he likes I know that I have done something right.

Sweet Potato and Apple Hash by My Table of Three

This roasted vegetable hash works well for vegans and vegetarians or people simply looking for a great low fat alternative side. It also fits well into the Trim Healthy Mama diet plan in the energizing meal category.  We love pairing this side with a lean roasted pork loin or turkey breast. The seasonings in the hash pair well with the favors of the those proteins. I can see this side being a hit on the Easter or Thanksgiving table during your family feast. There is just something about the sweet hearty flavor of the sweet potatoes mixed with the tartness of the apples that sets this apart from just being the ordinary old standby of roasted veggies.

Sweet Potato and Apple Hash

I wish these pictures had a scratch and sniff options. I think it would make a nice candle scent for the fall but I am odd that way. No surprise, right?

Sweet Potato and Apple Hash from My Table of Three

When this deliciousness roasts the apples cook quicker than the potatoes, making them become a little mushy but don’t worry because that is part of the magic here. As they begin to mush the natural sugars of the apples are caramelizing and clinging to the onions and potatoes melding them all together in a big flavor hug. Trust me when I say this is one veggie hug side dish that you don’t want to miss out on.  Try it soon!

Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)

Serves: 4-5                                  Oven Temp: 350

  • 5 small sweet potatoes
  • 3 small Granny Smith Apples
  • 1 small red onion
  • 1 1/2 Tbsp olive or coconut oil
  • 1 tsp Rosemary (sage leaf will work also)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Directions: Chop up your veggies into even size cubes. Chop the onion in medium size pieces and break apart the onion so they are not so thick. Keeping the pieces close in size will help ensure the potatoes cook evenly. Add all your cubed ingredients into a large bowl and add in your spices and the oil. Toss the mixture together until all the pieces have some spices on them. Place the seasoned hash on a large baking sheet in one even layer and place in a preheated 350 degree oven. Bake the hash for 50 to 60 minutes. The main factor will be when you potato reaches your desired tenderness. Remove the pan from the oven half way through the cooking process and flip the pieces over so they get some color on both sides. Be sure to spread them out even again before returning to the oven. Finish cooking and serve.

**Note: For those that follow a plan where you watch carbs can count on roughly 25-30 carbs per cup. I like to enjoy 3/4-1 cup as a serving. This number is an estimate and it will vary some either way depending on the sizes of your sweet potatoes and apples. If you want to know your exact count you will need to calculate your own carbs based on your ingredients.

Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)

One of my favorite things to do on my journey to health as you may have noticed is to find ways to enjoy my favorite recipes from childhood or special times in my life without the heavy carbs and processed sugars. This pie recipe is no different. It is inspired by a pie that I seen at bed and breakfast years ago that no doubt would have been delicious but full of the sugar I try to avoid. Though not exactly the same this version of a buttermilk pie is pretty close to what I remembered it being.

I am not sure what made me think of that pie a couple weeks back but as soon as I did I knew that I needed to try my hand at making one sugar free and low carb.  I set out trying to find an old family recipe of buttermilk pie that I could play around. As you can see from the pictures I did find one in our family cookbooks and indeed had some success at converting this beautiful pie over to one we can enjoy without guilt! This is not an overly sweet pie so if you like really sweet you may want to adjust the amount of sweetener you use, but we thought it was just about right for our liking.

Low Carb Coconut Buttermilk Pie

I know you may be wondering about how I made a low carb pie out of buttermilk but don’t fret because I found a way to get the texture and taste very close to a buttermilk pie without actually using buttermilk.  The sour milk that is typically used in buttermilk pies can be a little to high in carbs for my perference but I get the same effect here by using heavy whipping cream with a tablespoon of white vinegar. A kitchen hack I have seen used in regular milk many times around the internet.  When you add the vinegar to your cup of whipping ream it basically sours and thickens the cream. Basically changing it into a lower carb ‘mock buttermilk” and thus becoming the key ingredient of this pie. It may not sound appealing but the taste and texture of this pie will surely win you over.  It is creamy and so rich that you will love it. Again, it may not be an exact replica but very close in my opinion.

IMG_0687I love coconut but my husband and son do not share the same enthusiasm with the “chewy stuff” (as my little guy calls) it so I will definitely be making this pie again soon and leaving it out for just a basic Low Carb Buttermilk Pie for those guys. After all they do put up with tasting all my creations ….good and BAD. Believe me when I say again, there have definitely been some bad! So I try to cater to them as often as I can to keep them happy and willing! If you don’t like coconut either you can omit it totally or perhaps add chopped nuts instead. I am sure it will be great either way.

Coconut Buttermilk Pie Low Carb

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Coconut Buttermilk Pie (Low Carb, Gluten Free, THM Friendly)

Oven Temp: 350                                           Serves: 6-8


  • 1 cup of heavy whipping cream
  • 1 Tbsp white vinegar
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup plus 2 Tbsp of Pyure or Truvia (see note below recipe)
  • 1 stick of softened butter (not melted)
  • 1 Tablespoon
  • 5 large eggs
  • 1 tsp of pure vanilla
  • pinch of salt


*First stir in the vinegar with your heavy cream and let sit for 10 before mixing in your filling

Directions: To make your filling combine all the ingredients except the coconut in a mixing bowl and mix on medium speed until all the ingredients are incorporated and smooth. There should be no lumps. It is important to have your butter very soft so that it mixes in but DO NOT melt the butter and add it to the pie as the heat from the butter will scramble your egg mixture. That is a mess, trust me.  Once your filling is smooth you can stir in your coconut flakes and add the mixture to your crust. Bake the pie in a preheated 350 degree oven for 30-35 minutes or until it is completely set. Oven temps vary so your baking time may also.


  • 1/4 cup of Oat Fiber
  • 1 1/4 cup of THM Baking Blend (or your low carb favorite mix)
  • 3 Tablespoons of  Pyure Sweetener
  • pinch of salt
  • 1 1/2 sticks of cubed cold butter
  • 5-6 Tablespoons of cold water

**To Make the crust add in your dry ingredients into your food processor and pulse a few times to mix. Next on low speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your dough will become very wet and will be sticky and hard to roll out.  As soon as it comes together and can be formed into a small flat disc. Wrap it tight in clear wrap and refrigerate for 15-20 minutes. When chilled place it between two pieces of parchment paper and roll it out to fit your 9-10 inch pie plate. This crust can be temperamental so be patient when you are getting it into your pan.  If it tears or rips don’t worry, just patch it up. The filling covers the imperfections.

Note: If you are using a different sweetener you can use this sweetener conversion chart on the Trim Healthy Mama website to determine the correct amount you need.

Cheesy Chicken Florentine (Low Carb, THM- S Friendly)

Someone ask me the other day if I ever had bad days in the kitchen. I just laughed as they  ( my many bad days) all came flooding back to me.  So to answer, I tucked the most embarrassing ones back in the dark corners of my mind for another time and confessed some of the others.  Hey, I need to keep some mystery about me don’t I ? Of course!

Looking back several of those memories cause me to giggle but there are some that make me CRINGE when I think about look and taste of them. I won’t subject you guys to all of my recipe bloopers yet (maybe in the future) but to get a glimpse just imagine my waffle maker that took my husband  days okay a whole week to get clean! Yep, bless his heart he is my biggest supporter and he graciously tackles dish detail in our home. Trust me, taking on a food bloggers kitchen is no easy feat. Some weeks there is a bottomless sink of dishes at all times during the day! Poor guy, but he enjoys when I pay him with the finished treat.


Thankfully, my latest botched trial for a recipe turned out to be a nice surprise instead of an embarrassing moment that I would like to forget. This creamy and rich casserole was meant to be something TOTALLY different but I got half way into making the dish and realized that I had somehow forgot to purchase some items to finish it. So that recipe just didn’t work out that night but “tada” a nice new family style meal that is so satisfying and super easy to make.

Oh this casserole isn’t going to win any trophies in the “oh so fancy” category but it does score major gold for the “no special ingredients” and “freezer meal” categories. I don’t know about you, but those two trump fancy with this busy girl any day of the week!

My Table of Three Recipe

Now, let me tell you more about why this casserole is a smart dinner option. Remember  earlier I said it was super easy, man did I tell the truth! You just add all the sauce ingredients into your food processor and blend until smooth. After you have blended and set aside your sauce you can then work on the “Florentine” component of the dish but don’t let that fancy word fool you for a second. In this recipe it just means that spinach is involved. I use 10 ounces of fresh cooked spinach that has been sauteed, drained very well and then added to the casserole mix. See, nothing fancy about spinach. I prefer cooking my own spinach from fresh because I think it has a milder taste.  You can absolutely use frozen if it is easier for you also. If you totally are against the spinach you can use kale or even leave it out if you want. In any case just make sure you squeeze all the excess water out of your greens before adding it to your mix or it could become a watery mess.

Oh and word to the wise if you cook your own instead of frozen, wait until it cools completely before squeezing the water out. OUCH! Yep, I am speaking from experience.  In my defense  I was in a hurry to get the casserole done to feed my hungry family and again my zonked brain was lacking energy at the time. It had been a long day but ended well.


Once you have your spinach cooked and drained you can toss it in a big mixing bowl with your shredded chicken, 4 oz of your shredded cheese and half (1/3 cup) of Parmesan. Next pour your sauce mixture into the big bowl and add in the spices. Once it is all added just stir the mixture up until all ingredient are incorporated. Lastly, pour your mixture into your 13×9 baking dish and top with the remaining cheeses. Bake and serve!  You can find the full recipe and baking temperature below in the recipe section of this post.

If you are making this as a freezer meal you would add it to your pan and top with the remaining cheese. Cover it tightly and put it into the freezer. When you are ready for your meal just thaw it in the fridge the day before and bake it for dinner the next evening. You could bake it straight from frozen but that would add about an hour or more to the cook time, so I highly recommend thawing first. I also love using disposable pans for my freezer meals for faster cleanup later and my hubby thanks me for that each time I do, haha!  I hope you enjoy this casserole around your table as much as we do!

Side dish suggestions: I would suggest a small serving of a nice green salad or other green non-startchy veggies since the casserole has some carbs already from the spinach and sauce. I typically eat about a cup of this as a serving.  It is very filling and satisfying.

 Cheesy Chicken Florentine (Low Carb, THM-S Friendly)

Oven Temp: 350                                   Serves: 6-8


  • 8 oz.  Philadelphia Cream Cheese
  • 1 cup  Daisy Cottage Cheese
  • 1/2 cup of Duke’s Real Mayo
  • 2/3 c  Grated Parmesan Cheese, divided equally
  • 8 oz.  Shredded Mozzarella Cheese, divided in half
  • 2  large eggs
  • 1  (14.5 oz) jar of Prego Artisan Three Cheese Sauce
  • 12 oz. Thawed Spinach (drained and squeezed dry)
  • 2 lb. shredded chicken
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
*Note: When buying your cream cheese, mayo and jarred sauce try to look for the brands that have 1-2 carbs per serving or LESS to avoid over doing it on carbs. The brand I suggest in the recipe are the lowest I have found.

Directions: In a food processor add in your cream cheese, Prego Sauce, cottage cheese, mayo and eggs. Blend all the ingredients in your food processor until it is smooth. In a large mixing bowl add in your shredded chicken, spices, thawed and drained spinach (remember to squeeze extra water out), 4 oz of the Mozzarella and 1/3 cup of the Parmesan. Pour your sauce mixture into the bowl with the the other ingredients and stir until it is all completely incorporated. Once your mixture is ready pour it into a 13×9 baking dish and top with the remaining cheeses. Bake the casserole in a preheated 350 degree oven for about 45 minutes and serve with a lite salad or non-starchy veggies like green beans.

Quick Fix “Chicken and Dumplings” (Low Carb, THM-S,FP option)

So, as I was teaching our morning lessons the the other day I felt the need for some chicken and dumplings hit me like a ten pound bag of flour! As we continued our lesson on fractions I simply could not get my mind to focus on the task at hand. I seriously had a vision of steaming hot chicken and dumplings blinding my teacher vision and making me want to cancel lessons and call declare it a snow day! Never mind that we had no snow at all and it was almost 60 degrees outside. Yes I will admit, my judgement is sometimes impaired by lack of food. Surely, I am not alone in this world.

But alas, I withstood my temptation and we eventually finished our lessons.  I then turned my attention to finding a way to have those dumplings without breaking the carb bank and without taking all day! After all I was hungry NOW and no way did I or my 7 year old (whom I had now wanting dumplings) see ourselves waiting for hours until I could whip some up. Seriously, not sure who’s “hangry” tantrum would’ve been bigger, mine or his. But, I can hold my own if need be, lol. No, I am not proud of that, but it is me when I need food.



So as I started the hunt for something to make the low carb dumplings I had in mind I knew I had a few of the basics in the fridge. However, as I pulled out some chicken stock and shredded chicken and dumped them in a pot to start the process I was still stumped at what to do for the dumplings. After all what is this dish without dumplings right?

Just as I was about to give up my hopes of dumplings and surrender to the idea of a egg drop soup with chicken (an soup we eat sometimes) I saw a them! Behold…a package of low carb tortillas laying over on my kitchen counter. I had totally forgotten purchased them just the day before to make the Taco Bake from over at A Home with a Purpose. Since there were 8 and I would only need 6 of them for that recipe there were two large tortillas that I could play with! BTW, if you have not tried Jennifer’s Taco Bake (THM-S) recipe that I mentioned above, then you are missing out. It is a favorite here in our house and it also makes a great freezer meal too! Totally, jump over there and check her blog and the Taco Bake out! Five Cheers for Jennifer and her yummy recipes!!


Now,  back to my vision of chicken and dumplings that were dancing in my head. I had actually heard of someone using regular tortillas to make their traditional version of this dish years ago so I figured why not give it a try. After removing the two large size tortillas from the package I then took my pizza cutter and sliced them both up into many small pieces. No, I did not keep them the same size and no I didn’t count out a certain number, sorry but keep in mind I was hungry and my rational thinking was gone by this point! Besides this recipe, if I can even call it that, is so simple that no exact science is needed. The only thing I suggest is that you keep in mind that eating only 1 tortilla (up to 6 net carbs) is suggested in a meal if you follow the THM plan. So, with that in mind this batch I made fed myself and my son well with two bowls each. Yum!


Once you have cut the strips you can take them over to your check and broth that is boild on the stove.  I just slowly dropped the tortilla strips into the boiling pot and season it up with a pinch or two of spices. Again, there is no exact spices here so use any you typically like or the ones I suggest below. Once all the strip are in the broth just stir it well and let it simmer for abut 8 minutes. Lastly remove it from the heat and a tablespoon of butter and a splash or two of cream. This adds a rich and dreamy quality to the dumplings.  Now just serve it up! So simple but satisfying. This would be an THM “S” because the fat in the butter, cream and the tortilla.

If you were to eliminate the butter and dairy  then stick to chicken breast in a fat free broth you should be able to have it as an FP. Just double check all the ingredients that you use and make sure you stay under the 5 fat grams and 10 net carbs required of our friend the FP. The tortilla’s I use are 5 grams. So without the added fats I could still enjoy two bowls because it is so lite. Yay, I love a duel recipe!


I told you that I am not even sure this counts as a recipes, remember? Recipe or not this quick fix lunch sure helped with my craving for chicken and dumplings so I hope it will do the same to you. I served ours with a side salad if you need something more.

Now, let me say this before you make these. No, these will not be the type of thick and fluffy dumplings Grandma or Mom made while you were growing up but they are a great “fast fix” to a craving. They are a simple way to have a low carb and on plan bowl of chicken and dumplings without the guilt. That makes this food dreaming mama happy!


Quick Fix Chicken and Dumplings (Low Carb, Low Fat, THM S, FP Option)

Serves: 2

**For single serving cut recipe in half.


  • 6 to 7 cups of chicken stock
  • 7 oz. of shredded chicken breast
  • 2 lg. burrito size Mission Low Carb Tortillas
  • 1 tsp garlic powder
  • 1 tsp onion powder or flakes
  • 1 tsp parsley
  • 1/4 cup half and half or cream (optional)
  • 1 Tbsp butter (optional)

Note: To make this dish a THM “FP”  you will need to leave out the butter and cream. Also be sure to use fat free chicken broth. Remember FP servings need to stay at or under 5 fat/10 net carbs.

Directions: Begin by cutting two large low carb tortillas into small pieces or strips. On the stove bring your chicken stock, spices and chicken to a medium boil and slowly drop in your tortilla pieces or strips.  Once all your “dumplings” are in the broth turn down the heat and let the dish simmer for abut 8 minutes. Remove from the heat and add in the butter and half and half  and stir well for a rich and creamy broth.  Remember to leave out the butter and dairy for your liter version (FP). Serve hot. This should be enough for both people to enjoy a nice size serving. You can double or triple the recipe to feed a larger crowd if need be. Enjoy!


Double Peanut Fudge Swirl Brownies Recipe Review (THM-S)

Brownies! I think brownies are treats that can put a smile on anyone’s face! I have never met a brownie that I didn’t like.  That is why I was excited when I saw that the new Trim Healthy Mama cookbook had a couple of recipes for these chocolate treats I knew. I knew I would be trying them soon. So thus enters the “Double Peanut Fudge Swirl Brownies” on page 315 in the “Brownies and Cookies” section of the cookbook.


Now, first things first, these are not the prettiest brownies I have ever made, but hey there was not a picture in the book so I can’t judge them against the book. Yeah, Yeah the recipe says that you should drop the “swirl mixture” onto the brownies and run your knife through them and you should get a “beautiful swirl pattern”. Well it sounds easy enough right? Lol, you can plainly see that I have no such beautiful swirl, lol.  Key words in my case I guess would be “should get”. So I can either beat myself up about these ugly swirled not so swirled brownies or I can just think maybe the reason they don’t have a picture for this recipe is that their batch looked as “not so pretty” as mine did on the day of their recipe shoot. Hey everyone has bad days, right?  Lol, okay most likely that is not why there isn’t a picture but it makes me feel better thinking that.

Okay, truthfully I have no idea why mine didn’t not turn out so beautiful but I followed the recipe to the letter and dropped it in by scoops. However, when I tried to swirl it around the mixture was a bit to dry to swirl so I just did then best I could to get it mixed around into all areas of the top. Maybe it was from my brand of nature peanut butter being a dryer brand than same but who knows what happened?  I wish I did.


Now that I have confessed (and you can plainly see, lol) that I ended up with ugly brownies lets move on to the taste of these brownies. Right out of the oven the brownie is just “okay”. This wasn’t shocking or a let down to me because honestly most low carb and THM treats taste better after then have sat in the fridge a bit. If you have tried very many recipes in your journey you most likely have discovered this to be true as well.  I think the chilling or resting period gives the sweeteners time to meld with the other ingredients and chill out a bit. I believe the book might even mention something about these being better the next day which I found to be the case for sure. The problem for many, I know, is not having the patience or the “want to” to wait for them to sit and mellow out. Believe me, give them a chance to sit and you will like them much better. My husband always hates the waiting period, lol. I can recall several times he has suffered at the hands of hot desserts!

These brownies have a nice chocolate and peanut butter flavor just as the recipe promises and they would satisfy a craving for a chocolate treat if you suffer from them as I do. However, I would have to say that they are not one I would consider a favorite nor are they a recipe I would rave and rave about like I have with some of the other THM dishes I have reviewed. Now, don’t get me wrong they were pretty good and I believe you should totally give these a try.  The one thing that held me back from upgrading my “pretty good” rating to a “these are fantastic” would be the texture. They were sadly a tad bit too dry to fit my normal preference on brownies. I think maybe adding a little sour cream or yogurt in the batter might help so I may give that a go the next time I will like taking a chance with these.


I tend to lean toward a more moister or even gooey brownie so at first I thought may be it was just me but my dear husband and son both said they they were dry even for them. I made this pan of brownies a few weeks back and had it scheduled for this week on the blog. Since then I have seen some ladies posting in the THM groups that agree with my thoughts of these being to dry. But then again someone else said they were not too dry for her at all. So, I will just leave it at that and say it may be a preference thing, but to me they needed a bit more moisture. Not a deal breaker but also not a trait that will have me running back for more real soon. I would eat these again any day rather than going off plan for an unhealthy one for sure though! If you have made these I would love to hear your opinion or how your batch turned out in the comments below! Be sure to follow the blog for more recipe reviews like this one and original recipes from around my table of three!

Cashew Chicken Recipe Review (THM-S)

Chinese food is one of my favorite types of food and if you haven’t been around the blog enough to know that tidbit, you can hop over to my Chinese Pork and Broccoli and my Low Carb Chinese Fried Rice posts to get a glimpse into my love affair. In those posts you will find out that Chinese take out doesn’t love me as much as I love it. Those darn MSGs and processed carbs do a number on me and that has speared me forward on my search for easy and healthier DIY recipes for my favorite Chinese inspired dishes.


My Table of Three, Trim Healthy Mama Cashew Chicken, Recipe Review

Thankfully, for those times when I don’t feel like creating my own recipes there are dishes like this “Cashew Chicken” from the new Trim Healthy Mama cookbook out there that can easily satisfy my cravings. This tasty recipe can be found in the book’s “Family Skillet Meal” section on page 65. We love this recipe and I have made it several times now. With this recipe severing 6-8 people it is great for our small family of three with leftovers for our lunches the following day. There are a couple of ingredients that my family doesn’t like so I just leave them out. You might spot which ones are missing if you compare my pictures to the lovely photo in the book but I don’t always cook and tell.  The recipe page in my book has a permanent “dog ear” marking it for easy access.  Although, I have made it enough now to almost remember the recipe without the book, lol.


This easy recipe is a great way to change up chicken when you are “stuck in a chicken rut”. Yep, there are those mad rhyming skills of mine again, lol! With the recipe falling into the “S” category you can use white or dark meat, making this an easy recipe to adjust to what you have on hand or what is on sale. I love recipes like that, don’t you?  I use boneless and skinless breast meat most often but strictly because I prefer it over the dark. I  have heard some rumbling from my husband about the lack of dark meat in my dishes lately so I plan on using some boneless and skinless thighs or combining the two varieties next time I cook this. I am really glad the ladies included this “S” meal in the cook book but with a few adjustments to the recipe I am thinking you could make it into an “E” dish if you wanted to have it with brown rice. I would suggest looking over the ingredient list carefully and adjusting the items with fat if you choose to convert it. Check the THM Plan Book for guidelines in the “E” fuels. One thing to remember is that in an “E” meal you need to keep your fat grams per meal at 5 or less.  I have not attempted to adapt this recipe myself because I really enjoy the flavor of the Sesame Oil in this dish.  I also save my energizing meals for my breakfast so I don’t see any such changes coming for us.


There are a few steps to this recipe but they all are pretty simple, not to mention the recipe cooks up fairly quickly once you get all the components prepped. If I had to pick my least favorite part of making this recipe it would be the chopping of the meat and veggies but that isn’t hard for lazy mama to forgive when I taste the finished product. Yum!

I have learned to do some prep the night before while I am cooking dinner so when I go to cook it the next night it goes even faster, yay for faster meals! I have also made this as a freezer meal and it works nicely. I just cook my veggies until they slightly tender (you don’t want them to be mush when you reheat them).  Next, I cook my chicken thoroughly. Then I combine it all, except the sauce, and put it into a 9×13 disposable pan, cover with foil and freeze. When I am ready for the meal I put it in the fridge the night before and let it thaw until I am ready to reheat it for dinner time the next day. As you heat it through just throw the sauce together in the blender. Add the sauce to the “Cashew Chicken” and cook for 5 minutes or so. It tastes just as good pulling it out of the freezer. Win!!

Speaking of taste,this recipe is wonderful just as written but like I mentioned you can adjust the it if there are some ingredients that you or your family don’t like. I was even reluctant myself at first to try it due to the use of Gluccie as the sauce thickener. If you happen to have read my review on the Zapple Crumble then you might already know of my general feelings for Gluccie. The “slimy” feel that this thickening agent lends to my pallet is not one I wanted to taste again.  Yuck to Gluccie has been my motto for a while now.  Yes, I may be weird. I know this (I embrace it!) and I also know there are some of that say it isn’t slimy at all. So I was willing to try again. I am certainly glad I did because it is not overly detectable to me here which surprised and delighted me at the same time!

So if you are like me and you can admit that you are weird are not a fan of Gluccie take a chance on this one like I did. I don’t think you will be disappointed. However, if you don’t want to try Gluccie or if you don’t have any on hand I am confident that the dish would be just as tasty even without any thickeners. Your sauce may not coat your meat and veggies as much since it would be a looser consistency but not a deal breaker in my book.


So if I wanted to express my feelings on this dish in Chinese I would say to you “它很美味” (Tā hěn měiwèi) and then I would thank Google for helping me look so smart, ha! But since I am just a little southern girl rambling in English I will just say “It is delicious”.

I am sure no matter if you eat it just as it is written in the book or if you make some adjustments to suit your family, you will agree that this is another great recipe from the Trim Healthy Mama Cookbook. Thanks for stopping by my table today for this recipe review. I hope it inspires you to get in your kitchen and get cooking!

If you have a recipe you would like me to try and review please leave me a comment below and I will see what I can do!


Peanut Butter Cheesecake (Low Carb, Sugar Free, Gluten Free, THM S)

I have been on a peanut better kick lately in my desserts and even in my morning protein shakes. I just love peanut butter and always have.  You might be a witness to this if you read my last post on my version of Peanut Butter Cookies.  I am so glad I am not alone in my love of this nutty butter and that so many of you enjoy it also. I mean how can somebody not like peanut butter, right? I have never met anyone that doesn’t. Have you and were these peanut butter haters trust worthy? Just kidding, I am sure there are good people out there that do not share my addiction love of peanut butter. Maybe.

Peanut Butter Cheesecake by My Table of Three Blog

I would have to say that the only other thing I love as much as my dear peanut butter would be cheesecake! Again, you might be aware of my affection for this confection from my Chocolate Swirl Cheesecake post.  Aww, look at that! I am a poet! Get it “affection for this confection”? Not impressed with my skill? Well thankfully this cheesecake should more than make up for my poetry talent or the lack of said talent.

It’s okay, I know you guys don’t just come by for my mad rhyming skills. Thank goodness that pressure if off! But now back to the reason you ARE here! The Peanut Butter Cheesecake! I baked this and most of my cheesecakes for that matter in my favorite 9″ tart pan but you could absolutely bake this cheesecake in a cake pan or casserole dish, say maybe a 11×9 or so. This amount of filling and crust fills up my tart pan perfectly but if you do it in a casserole dish or other dish don’t stress over getting it up the side too much. Just press the crust mixture into the bottom evenly so it is the same thickness (or as close as possible) with each piece. This will ensure the crust bakes evenly also.

No matter what style baking dish you use this cheesecake should serve about 6-8 people and put a smile on each of their faces. It sure hit the spot with my crew. Granted those smiles are dependent on how generous  you are in sharing. Oh and if sharing is not your thing when it comes to your healthy treats I have just this to say… hide it and hide it fast!


Unlike my Chocolate Swirl Cheesecake there is no need for fancy swirls or different mixtures to add to the pan making this cheesecake super simply and a quick treat. I think from start to finish this simple and tasty cheesecake takes me about an hour to prepare. Yes, that includes mixing it up and baking. Great, right? Yes! Three cheers for simple and fast! Now I might be leading you astray a bit when I said it was so simple. Because if I am a true friend, and I aim to be…. I need to tell you that there is one complicated part of this cheesecake. Here it is….WAITING! Yes, waiting for this peanut butter piece of heaven to cool and chill for a couple of hours is no easy feat. Just ask my husband, whom I had to warn over and over “do not cut this cheesecake” before I left the house to run errands. Lol, I love him…and know him too well. Had I not warned him you guys would not have these pretty pictures to gaze upon while reading my ramblings…and sad poetry attempts. Your, welcome!

Thankfully he held out as hard as it was for him and when I returned it was chilled enough. So he was a happy man when I finally cut into it and served him up a slice or two. He says he is still a “growing boy” and needs his energy! Ha…well since I do love him so much I did reward him for his patience with a drizzle of sugar free chocolate and a squeeze of fresh whipped cream. He is still thanking me for this one a week later.


Chocolate and Peanut Butter makes me think of…”tried and true friends”….”dreams come true”….”soul mates”….you get it right?  Well…throw them into a cheesecake form and you have a “till death do us part” kind of dessert! What? Over kill? Well…we have established before that I can be a bit of a dramatic type.  So why stop now, right? Glad we agree on that because after all these years of being me there is just no hope of changing.



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 Peanut Butter Cheesecake (Low Carb, Sugar Free, THM-S)

Oven Temp: 325                                        Servings: 8

Peanut Butter Filling:

  • 16 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/2 cup whipping cream
  • 3/4 cup of Peanut Flour or natural peanut butter
  •  1/2 cup Truvia or Pyure
  • 3 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt

**You can use this chart via THM if using other sweeteners. Note: I have only made this recipe with the sweetener s I mention so I am not sure how others will taste in comparison.


  • 1 1/2 cup of Trim Healthy Mama Baking Blend (almond flour would work also)
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 cup Truvia or Pyure
  • pinch of salt
  • 1 stick plus 3 tsp of melted butter

Directions: In a food processor mix your dry ingredients for the crust until all incorporated then slowly drizzle in the melted butter while the processor is on. When your mixture is done it will look like moist crumbs. Pinch some between your fingers and if it holds together it is finished. Press the crust mixture into the pan you are using. I used a 9 inch Wilton tart pan but an 11×9 baking dish or cake pan will work also. Once you add your crust to the pan then press it down evenly over the dish and up the sides bit if possible. In the cake pan or baking dish don’t worry about the sides, only an even bottom crust. Blind bake the crust for about 8-10 minutes in your preheated 325 degree oven.

While your crust is blind baking toss all your filling ingredients into a clean food processor. Mix the filling ingredients well until they are very smooth and creamy. If the filling looks too thick you can add in another 1/4 cup of cream or half and half and mix again. Once your crust is out of the oven after it blind bakes pour your filling into the crust. Spread it around evenly.  Then bake your cheesecake for about 25 minutes in the 325 degree oven. You are looking for a cheesecake that does not wiggle. Pull the cheesecake out and let it cool completely. Once cooled, chill the cheesecake for a couple of hours or overnight before serving.  Optional: I like to serve mine with a little melted sugar free chocolate chips drizzled over the top and some whipped cream but it is just as delicious plain. I use Lily’s brand chocolate chips but if you are not a purist you can use SF Hershey’s chips.




Bangin’ Ranch Drums (THM Recipe Review Only)

I know it has been a while since my last recipe review so I thought I would share one this week with you all. I may even try to post review more often for those interested. I always find it hepful to find reviews of food I am interested in before I try it myself.  I will try to do more recipes from the THM Cookbook as well as low carb recipes found online and Pinterest.

When I say review that is strictly what it is when it comes to the THM Cookbook, so please don’t be disappointed when the recipe is not posted.  It is copyrighted so you will need to pick up the book and flip to page 162 to find this recipe. If you don’t have the book, I really do recommend it if you like to cook and follow the THM plan. It is amazing! For the other recipes online I will share the link to that recipe for those that want to try it themselves. Now enough of my rambling and off to the review! Also, I am not paid to write these reviews, they are strictly my personal views and experiences I want to share.

THM Recipe Review by My Table of Three
These drums are a THM S and will pair nicely with non-starchy veggies or a big leafy green salad like I did here.

I knew this recipe would be a hit with my husband and son because they love the dark meat and anything ranch.  I, on the other hand, am not a huge fan of dark meat (on the bone) so I normally cook drumsticks or thighs for them and breasts or wings for myself. There is just something I can’t get past when eating dark meat on the bone. However, I do enjoy boneless thighs so that might be the route I go next time.  When using white meat I think  flavorful coating would keep the breast meat from drying out in the oven as it often does.

No mater what cut of the chicken you use there is n denying the tasty mixture they put onto the chicken is a “winner, winner, chicken dinner”.  Lol, okay corny joke, sorry I couldn’t help myself. I just wanted to make sure you know it was good.  I mean how can you go wrong with the flavors of ranch dressing.  If you don’t like ranch dressing then you I would still recommend trying this dish as it doesn’t taste anything at all like those store bought dressings you may be thinking of. The flavors are nice and mild and they help jazz up the meat nicely. My family and I love garlic and big bold flavors so I might even toss in some extra garlic and dill the next time we have this. Isn’t it great to have such a great recipe base that we can tweak and make our own? I sure think so!

Bangin' Ranch Drum Recipe Review by My Table of Three
This recipe makes enough for six lbs of drumsticks. Feeds roughly 6 to 8 people according to the recipe in the book.

This recipe is not only tasty but it can be very affordable. This week I was able to get 5lbs of drums for around $4 and any time I can feed my family protein at that cost I am excited. Naturally if you go with breast meat or the boneless thighs it will raise the cost but just watch for sales on those cuts and stock up so you have it when your ready. Another bonus of this easy dinner is that I have heard from other THM sisters that these do well as a freezer meal. I have not tried that myself as of the time of this post but plan on it soon.

My tip for an even easier recipe and clean up would be to line your baking trays or pans with aluminum foil before placing your chicken on them. This will make the pan clean up quicker.I also broiled my drumsticks at the end of the cooking time to get a little more browning on them. I think it looked more appealing than leaving them a lighter color.


My over all opinion of this recipe is a good one and I will definitely be making it again soon but maybe on a different cut of chicken for me. I also think that it is just one more reason you should think about investing in the cookbook if you haven’t already. Do you have to have the cookbook to do Trim Healthy Mama? No, you totally don’t but it sure does make it easier when you have all the yummy recipes right at your fingertips. If you don’t have it you might check at your local library or you can pick up a new copy HERE at my WalMart affiliate link.

Recipe Review from My Tableof Three

Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)

Cookies! I get as giddy as a young kid when I see or smell cookies baking. I know the holiday season is over and my pictures still show Christmas decor but believe me these Peanut Butter cookies are a great treat any time. Besides, I don’t think I have ever met a cookie I wouldn’t eat year around. I wanted to have this recipe out on the blog back before Christmas but with all the rush of season I simple didn’t get to it. But, I am sure you will enjoy them just as much now as you would have then. After all, they are cookies and who would ever be mad at cookies? Not this fluffy chic!


This version of my peanut butter cookies is low carb, sugar and gluten free as well as Trim Healthy Mama S friendly. These cookies are sure to satisfy any peanut butter lover but without the off plan ingredients like sugar.

Isn’t it great that we can eat cookies as part of our journey to healthy? I feel a bit sad for those that choose an eating plan that would limit cookies though. Can you imagine?  No cookies, now way! A bit of honesty here in my next statement so be prepared.  I can become a serious grump and may seem a bit dangerous like a hungry bear when denied cookies or any dessert for that matter. Am I alone there?  Don’t worry, my family is safe from my grumpiness because Mama Bear’s cookie jar will be full!


This cookie recipe is one I have been working on for a while and thanks to some of my local taste testers (that follow low carb and/or Trim Healthy Mama) I think I am finally happy with them. These great ladies and my husband are always willing to be my taste testers and offer great feedback on my recipes. Thank you Katie, Audrey, Leslie, Michelle, Tami and Anthony for being my taste panel!! I love our local THM support group and the friendship and encouragement we find there!

Of course my drive for perfection (no of course it is not blogger/baker OCD) will keep me working on these beauties well after I post this on the blog but I will update the recipe if I find anything amazing that I feel will make these cookies more amazing. Although being as they are peanut butter and won’t add inches to my thighs I think they are pretty close to great just as they are. I hope you guys do too. ***Update: I have now made this recipe with the Trim Healthy Mama Baking Blend for those that were asking about it. They turned out great with only a few miner adjustments to the recipe. I have added this option below to the recipe section.


One thing I just though of to try is adding chocolate chips. Oh my word, why did I not think of that until now? Chocolate and peanut butter is a classic combo that makes all my wildest food dreams come true! Wait, did I just admit I dream of food? Well at least it is a sugar and gluten free dream right? I must say since I have been blogging, I have had some pretty weird dreams about food but  I will save that for another time and post.


Just a few more pictures to drool over… I mean browse over…lol



For more of my silliness or yummy treats like these be sure to follow the blog and I look forward to sharing more with you this year around my little table of three.


Peanut Butter Cookies (LC, SF, GF and THM S)

(Yields 2-3 dozen depending on size)

  •  2 sticks of soften butter
  • 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
  • 1 tsp Molasses (optional)
  • 3/4 cup of almond flour
  • 2/3 cup of Oat Fiber
  • 3 large eggs
  • 1 cup of Natural Peanut Butter (I like crunchy)
  •  pinch of salt
  • 2 tsp of vanilla
  •  1 tsp baking soda

Trim Healthy Mama Baking Blend Version

  •  2 sticks of soften butter
  • 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
  • 1 tsp Molasses (optional)
  • 1 cup THM Baking Blend
  • 2 large eggs
  • 1 cup of Natural Peanut Butter (I like crunchy)
  •  pinch of salt
  • 2 tsp of vanilla
  •  1 tsp baking soda

**Note: These cookies have a softer more cake like texture more than your full sugar and regular cookies. The Baking blend version does have a more cookie like texture.

Directions for both versions: Preheat the oven to 350 degrees. Cream softened butter and sweetener in a mixing bowl until all smooth. Add in the eggs one at a time until they are all incorporated. Next add in the vanilla, Molasses, peanut butter and mix well. Lastly add in your dry ingredients to the mixer and mix until all the ingredients are mixed in evenly.  Let chill in the fridge for 30 minutes before scooping the cookies out onto a sprayed cookie sheet.  Use a greased fork to press the cookies down a bit.  If you use the one inch cookie/ice cream scoop you will bake your cookies for about 12 minutes (14-16 minutes for the baking blend version, just watch closely after 14 so they don’t burn). Once you remove them from the oven, let them set on the cookie sheet for a few minutes before you move them to a cooling rack or plate.