Snickerdoodle Candy Clusters (THM:S)

1 cup Lily’s white baking chips
Heaping 1/2 cup of THM Cinnamon Crispy Addictions (toast a little first to make extra crunchy)
1/3 cup chopped pecans
1 tsp unrefined coconut oil
1. Melt baking chips in a bowl in microwave with the coconut oil for 20 second increments, stirring each time until melted and smooth
2. Dump in Crispy Addictions and pecans
3. Mix so all is coated
4. Spoon onto parchment paper
5. Refrigerate for 10-15 minutes
Yum yum!!

Pumpkin Spice Coffee (THM: FP)

When fall is calling your name but a weak latte just won't cut it...


2 Tbsp half and half

2 Tbsp almond milk

1 heaping Tbsp pureed pumpkin

1/2 tsp pumpkin spice

1 1/2 cups hot coffee

1-2 Tbsp Pyure or Gentle Sweet

2 pinches salt

1 Tbsp collagen (optional)

Fat-free Redi Whip (optional)



Put all ingredients in your blender and blend for 20-30 seconds. Adjust sweetener to taste. Add Redi Whip and a sprinkle of extra pumpkin spice on top. Get cozy.


Korean Pot Roast (THM: S)

2-3 pounds chuck roast cut into bite size pieces

1/2 cup brown Swerve

1/2 cup soy sauce

5 cloves garlic minced

1 tsp ginger

1/2 tsp black pepper

1/2 tsp onion powder

1 tablespoon sesame oil

2 tablespoons rice vinegar

8 oz sliced mushrooms

1/2 tsp glucomannan

Sliced green onions, sesame seeds (optional)



1. Add beef and mushrooms to the slow cooker.
2. In a medium bowl, mix together the Swerve, soy sauce, garlic, ginger, sesame oil, rice vinegar and pepper.
3. Pour on top of the beef and stir.
4. Cover and cook for 7-8 hours on low.
5. When finished, keep crock pot on low and remove beef. Gradually sprinkle sauce with glucomannan, whisk well to avoid clumps.
6. Return beef to pot, allow to cook on low a further 10 minutes with lid off to thicken.
7. Serve garnished with sesame seeds and/or green onions.
*For an S meal - serve over sauteed veggies such as cauli rice and zucchini (pictured)
*For a crossover, serve over brown rice
*For anyone else not on THM, you can serve over lo mein or spaghetti!
pot roast