Canned goods and BPA

"According to Consumer Reports, however, a 165-pound adult who ate one serving of canned green beans would exceed by about 80 times what the magazine's experts considered an acceptable daily amount of BPA. Children who ate multiple daily servings of foods found to have high levels of BPA would approach levels found to have done harm in animals, the report said. ""

Studies:
http://www.nehealthadvisory.com/2010/07/canned-vegetables-and-bpas
http://www.ewg.org/node/20940
http://civileats.com/2009/11/02/tests-find-wide-range-of-bisphenol-a-in-canned-soups-juice-and-more/

BPA free tomatoes:
http://guide.thesoftlanding.com/2010/01/14/bpa-free-tomatoes-do-exist/

other canned goods:
http://www.enviroblog.org/2009/07/eden-foods-a-bpa-free-pioneer.html

Grandma's Spaghetti Meat Sauce

My grandmother is a phenomenal cook, always delicious and tasty. So I tweaked her spaghetti recipe a bit to clean it up! Enjoy!

Ingredients:
1 lb grass fed ground beef
1 small onion
3-4 cloves garlic
1/2 bell pepper
1 can organic tomato paste
2-3 cans organic stewed (or diced) tomatoes
12-15 fresh basil leaves, torn
3-4 tsp fresh oregano leaves
1 tsp fresh parsley
salt
red and black pepper
1 Tbsp sugar (optional)
water

Directions:
1. Brown ground beef.
2. Add onion, garlic, bell pepper and seasonings to taste. Saute until vegetables are soft.
3. Add tomato paste and cook for a few minutes. Next add stewed or diced tomatoes.
4. Add enough water to cover the meat and simmer until done. The longer it cooks, the more delicious, Granny says!
5. Serve over cooked spaghetti. Top with parmesan cheese if desired.

Caveat: Granny's original recipe calls for 1 can Stewed tomatoes. I use a combination of stewed and diced, simply because it is easier for my little ones to eat diced than for me to cut up the stewed ones. Also, I add more tomatoes and use less meat than the original, which also calls for 2 lbs ground beef. No matter what, this is delicious.

*To have gluten free spaghetti, make sure to find a pasta substitute!! Or use spaghetti squash!

Spinach and Orange Salad

Ingredients:
Dressing
1/4 c EVOO organic
1/4 c white vinegar
2 tbsp organic sugar or stevia
1 tbsp parsley
Dash pepper

Salad
1/4 to 1/2 c crushed pecans
1 bunch organic spinach, torn
4 c organic lettuce (optional)
1/2 c chopped celery
1/2 c chopped green onions
3 satsumas or other mandarin type oranges

Directions:
1. Combine dressing ingredients, shake well. Refrigerate 1 hour to blend flavors
2. In large bowl combine salad ingredients. Pour dressing over salad.


Many thanks to my mom and dad! We are LOVING those fresh satsumas, grown in their back yard! Delicious and the perfect snack too--easy to peel.

*caveat: some people with gluten intolerance react strongly to vinegar. This is worth looking into before trying this recipe if you are highly sensitive!

Morrocan Braised Beef

Just got The Best of Clean Eating 2 for Christmas, and this was my first recipe that I tweaked from it....and it was AWESOME!

Word on Bart's picks: I find my husband to be somewhat of a food connoisseur, and a picky eater :) . So when he loves something, I am thrilled!! He LOVED this and said that it might be the best thing he has ever eaten. Now I won't go that far, but it was very good!

Ingredients:
1 small orange, zested and juiced
1 lb organic beef stew meat
sea salt and black pepper to taste
olive or coconut oil
1/2 med onion, chopped
3 cloves garlic, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tomato, chopped
2 Tbsp tomato paste3 cups low sodium, free range organic chicken broth
2 parsnips, peeled and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 inch pieces
12 dried plums
1 cup cous cous
handful of green onions or scallions

Directions:
1. Preheat oven to 350.
2. Cut beef into 1 inch pieces. Season with salt and pepper to taste (approx 1 tsp salt and 1/2 tsp black pepper). In large, oven proof pot with lid, heat 2 tsp oil. Add as much beef as you can without crowding pot. Brown beef on both sides. Transfer to plate and repeat till all beef browned.
3. Once beef removed from pot, add onion and garlic. Cook to tender, about 5 min. Add cumin, paprika, coriander, cinnamon, cayenne. Stir and cook for 2 min. Add tomato and tomato paste, cook for two more min.
4. Add 2 cups broth and orange zest and juice. Bring to simmer, then add beef and any juices. As soon as liquid returns to simmer, cover and transfer to oven; cook for 45 min.
5. Remove pot and add remaining 1 cup broth, carrots, parsnips. Cover and return to oven for 25 min.
6. Remove pot and add plums. Return to oven and cook for 15-20 more min. Check seasoning and add salt and pepper as needed.
7. About 15 min before beef is done, bring 1 cup of water and 1/4 tsp salt to boil. Stir in cous cous, cover, remove from heat and set aside for 5-10 min.
8. Top cous cous with beef mixture and scallions. Serve and DELIGHT in it!!

Caveat: original recipe also called for turnips, which would be tasty! Also, check your prunes and your seasonings if you are gluten intolerant!

Chocolate Cake and Chocolate Icing: Vegan and Eat Clean!

We made this yummy cake to celebrate Christmas!! Happy Birthday Jesus!


Cake
Ingredients:

1 c unbleached flour
1/2 c whole wheat flour
1 c sugar
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp cider vinegar
6 Tbsp coconut oil
1 cup water

Directions:

1. Preheat oven to 350.
2. Stir all ingredients into 8x8 cake pan.
3. Bake for 35 minutes, or until inserted toothpick comes out clean.
4. Cool and frost!

Frosting
Ingredients:
2 cups organic powdered sugar
1/4 c soy based butter or margarine (I use Earth Balance)
1/4 c almond or coconut milk
3/4 c unsweetened cocoa powder
1/2 tsp vanilla

Directions:

1. In a medium/large mixing bowl, cream powdered sugar and butter until thick but well combined, using electric mixer.
2. Add milk, cocoa, vanilla and continue until smooth.
3. Frost that yummy cake and enjoy!

Non-toxic living

Ran across this website, Our Little Place, on my search for non-toxic feminine products. So not at all food related, but has great tips for everything related to decreasing the chemicals and toxins in your home and environment. GREAT TIPS!

Quinoa with Carmelized Red Onion, Bell Pepper, and Garlic

Ingredients:

1 tsp coconut oil
1/2 red ionion, diced
1 bell pepper, diced fine
2-3 cloves of garlic, minced
1 cup of quinoa
water
parsley (to garnish, optional)
salt and fresh black pepper

Directions:
1. Soak quinoa for 5-20 min prior to cooking. Drain in fine sieve. Prepare according to package instructions.
2. Meanwhile, heat oil in skillet over medium heat. Add onions, garlic, and bell peppers. Cook for 10-12 min or until vegetables are tender and golden brown.
3. Once browned, remove onions and bell pepper from heat. Season with sea salt and black pepper to taste.
4. Combine with cooked quinoa and mix thoroughly. Season to taste.

WE served this with Chicken Rioja and LOVED it!

Garlicky Spinach

Again, this recipe is from Clean Eating Magazine!

Ingredients:
1/2 onion, chopped fine
4 cloves garlic
2 tsp olive or coconut oil
1 bunch spinach, organic
1/2 c packed basil leaves, shredded fine
1/8 tsp salt
1/4 tsp fresh ground black pepper

Directions:
1. Heat oil in a large pan over med-high heat. Saute garlic and onion for about 5 min until onions at desired texture. Then add spinach, basil and salt and black pepper and toss for 2 minutes until spinach is wilted.

Serve with Chicken Rioja and Quinoa.

Chicken Rioja

LOVE this recipe. It is not an original. I picked this recipe up from Clean Eating Magazine, and it has been a family favorite, so I HAD to share!

Ingredients:
2 Large red bell peppers
4 chicken breasts
2 tsp red wine vinegar
salt and pepper to taste


Directions:
1. Preheat oven to 450. Place red peppers on baking sheet and roast for 20 mins, turning once. Some of the skin should turn black. When done, remove from oven and allow to cool about 5 min
2. Place chicken on another baking sheet. Season with salt and pepper to taste, and bake for about 15 min.
3. Meanwhile, peel and seed red pepper. Puree with the vinegar in food processor until smooth.

Serve with Garlicky Spinach and/or Quinoa with Carmelized Red Onion, Bell Pepper and Garlic. Also, if you are gluten free, check the red wine vinegar. Additionally, some gluten intolerance folks seem to react to vinegar.

Thai-style Tilapia

4 fresh tilapia filets
5 cloves garlic
2 tsp minced fresh ginger
1 red bell pepper, julienned
3 Tbsp cilantro, coarsely chopped
handful green onions
1/4 c olive oil
1 lime, juiced
2 Tbsp nam pla (fish sauce)
1 tsp ground coriander
salt and red pepper to taste
parsley garnish (optional)


Directions:
1. Preheat oven to 350.
2. Place tilapia in lightly greased pan. Sprinkle with salt, pepper, coriander, garlic, ginger, cilantro, green onions.
3. In a small bowl, combine liquids (olive oil, lime juice, fish sauce). Pour evenly over fish. Lay red bell pepper on top.
4. Bake for 12-15 mins, until fish flakes easily with a fork.

We served this with Shrimp and Coconut soup and basmati rice.

Thai Shrimp and Coconut Soup

Ingredients:
3 cups chicken or vegetable broth (organic)
1/2 onion, finely chopped
2 cloves garlic, finely minced
freshly ground black pepper
1/2 tsp grated lime rind
4 tsp lemongrass
2 inch piece of ginger root, fresh, peeled and finely sliced
1 can coconut milk
8 Tbsp nam pla (fish sauce)
3 tsp light brown sugar
6 Tbsp fresh lime juice
1 lb medium shrimp
1/2 lb or one large container shiitake or white mushrooms
salt to taste

Directions:
1. Combine in large stock pot: broth, onion, garlic, black pepper, lemongrass, lime rid, and ginger root. Bring to boil, then reduce to simmer. Simmer until onions are nearly cooked, about 15 min.
2 While simmering, add coconut milk, nam pla, sugar, and lime juice. Stir well. Let flavors merge, about 10 min.
3. Now, here's your choice. You can either strain the soup or puree and discard the large spices. I pureed but I think next time I will just strain it, and perhaps add in a bit more nam pla and lemongrass.
4. Place liquid back over heat, and add mushrooms. Bring to low boil, simmer mushrooms in soup for 5 min.
5. Add shrimp to soup. Continue low boil for about 2 additional minutes. Season to taste

Caveat: tastes good garnished with green onions and red pepper flakes. Also I served with Thai-style tilapia and basmati rice. Also, fish sauce/nam pla is not always gluten/wheat free! Make sure to check your labels if this is part of your diet!

Louisiana Red Beans and Rice

Ingredients:
1 lb organic dried red beans, rinsed (or pinto beans)
1 yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper, freshly ground black
pinch cayenne
3 bay leaves
2 Tbsp chopped fresh parsley
1 Tbsp thyme
1 lb smoked sausage, cut into 1" pieces
free range, low sodium chicken broth, and/or water (enough to cover beans in pot)
4 cups cooked rice (can use brown or white or basmati: brown is healthiest, rice is the traditional fare, basmati is in the middle--tastes more like white, but healthier though not as healthy as brown)

Directions:

1. OPTIONAL: place beans in large pot and cover with water by 2 inches. Let soak for 8 hours or overnight.
2. In large pot, add 1 Tbsp olive or coconut oil and brown sausage for about 5 min. Add onion, bell pepper, garlic. Season with salt, pepper, and cayenne and saute until veggies are soft.
3. Add the bay leaves, parsley, and thyme. Cook about 1 min.
4. Add the beans and stock/water. Put just enough liquid to cover beans plus about an inch. Stir well and bring to a boil. Reduce heat to med-low and simmer, uncovered, stirring occasionally until all beans are tender and starting to thicken (about 2 hours). If beans should become too thick and dry, add more water, about 1/4 c at a time.
5. Remove from heat and with the back of a heavy spoon mash some of the beans against the side of the pot. Continue to cook until tender and creamy, about 15 more minutes.
6. Remove from heat and remove bay leaves. Serve over rice.

Caveat(s): our sausage is from Louisiana, made fresh from fresh wild venison and pork. It is then smoked to give that rich smokey LA flavor...I have never made red beans and rice without this fresh, flavorful, non-processed, non-fatty sausage. If you are attempting this without it, try to find a healthy sausage that has a smokey flavor, otherwise the recipe with not quite taste "Louisiana authentic"

Check your seasonings and sausage if you are gluten free!

Additionally, I know it is always recommended to soak your dried beans. I do sometimes :) However, I have found that you can make this recipe without soaking them. Just may have to cook longer. SO if you decide at the last minute to make this recipe, don't fret. You'll be fine! Additionally, you can make this with 4 cans of organic red beans, although I find it more flavorful (and more nutritious) with dried beans.

Mexican Rice

Ingredients:
4 cups cooked brown rice
1 bunch green onions, chopped fine
1/3 cup pitted black olives, chopped
green chili peppers, chopped (confession: I used 2 canned)
2 tomatoes, sliced
1 can black beans, rinsed

Tomato puree:
2-3 red tomatoes, chopped
1/2 cup water
salt and pepper to taste
1 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika (optional)
1/2 tsp cilantro

Directions:
1. Preheat oven to 350. Make tomato puree by adding all ingredients and pureeing in blender.
2. Combine all ingredients into large pan. Mix well, and bake for approximately 30 min.

Caveat: a great side dish for any mexican meal! For non-vegans or those with no allergy to dairy, Monterey Jack cheese would be the appropriate choice as a topping!

Suffed Poblano Peppers (with pecans and raisins)

Ingredients:
5-6 poblano peppers, top removed, de-seeded, and roasted (see below)
1 lb fresh organic ground beef
1 1/2 c crushed pecans
1 c raisins
5 cloves garlic
handful green onions
salt and pepper to taste
2 Tbsp chili powder
2 tsp cumin
1 tsp cinnamon
dash nutmeg
dash allspice

Directions:
1. To roast peppers: once they have been cleaned, top removed, and de-seeded, place over gas fire on stove and roast (turning frequently) until skin begins to blister SLIGHTLY. For best results do one at a time.
2. Preheat oven to 350.
3. In large pot over medium heat, combine all ingredients except peppers. Cook until meat is brown and cooked thoroughly.
4. Stuff poblanos with this mix. Place in greased pan (can lay side down) and bake for 20-30 minutes.

Caveat: some prefer to slice the side and stuff that way. Others like to add cheese, if not allergic.

Baked Pita Strips

Ingredients:
eat clean whole wheat pitas

Directions:
1. Preheat oven to 350. Cut pita into strips, allowing to two sides to separate.
2. Place on baking sheet (cooking spray or oiled optional)
3. Bake for 10 minutes until crisp.

Caveat: can serve on various salads to replace croutons. Can also put various seasonings (salt, cracked black pepper, garlic, etc) into olive oil and brush on before baking!

Avocado Salad

Ingredients:
2 containers cherry or grape tomatoes, cut in half
2 cartons fresh mozzarella cheese pearls, drained (optional for those with dairy allergies or vegan diet)
5 avocados, peeled and diced
1/2 c basil, chopped
4 Tbsp fresh parsley, chopped fine
2-3 lemons, juiced
1/3 c olive oil
salt and pepper
baked pita strips (optional)

Directions:

1. In a large bowl, combine all ingredients except avocado and baked pita strips. Cover and refrigerate for 1 hour before serving.
2. Just before serving, stir in chopped avocados (to prevent browning). Serve with pita strips on top.

*caveat: omit pita strips or use a gluten free option if you avoid gluten!

(Baked) Lemon Garlic Chicken Kabobs

This recipe is adapted from: One Perfect Bite and is WONDERFUL!! A definite favorite!

Ingredients:
Chicken
2/3 c EV olive oil
zest 1 lemon
3 Tbsp minced garlic
3 Tbsp chopped fresh parsley
3 tsp sea salt, plus more, to taste
1 tsp fresh group pepper, plus more to taste (and/or lemon pepper)
4-6 organic chicken breasts

Veggies:
1/2 c EV olive oil
juice 1 lemon
1 large red onion, cut into 1" chunks
2 red bell pepper, cut into 1" chunks

Directions:
1. Chicken- In bowl, whisk oil, zest, garlic, parsley, salt and pepper. Add chicken. Stir. Cover bowl and refrigerate to marinate 2-8 hours.
2. Soak cedar skewers for 20 min prior to cooking. Prepare grill, or preheat oven to 450.
3. In bowl, whisk 1/2 c EVOO, lemon juice, salt, pepper. Set aside.
4. Remove chicken from marinade and discard marinate. Thread chicken and veggies, alternating on skewers. (original recipe is to put on separate skewers; however, I like the mingling of tastes!)
5. Brush skewers with oil/lemon juice mix. Place in preheated oven. Bake at 450 for 15 min. Turn and cook for additional 15 min, or until chicken is cooked through.

I served with an organic cous cous quinoa dish by Good Food Made Simple

Caveat: this can be done on a grill; however, I recommend limited amounts of grilled meat. Meat and meat fat that come into contact with open flames synthesize highly carcinogenic hydrocarbons. Your body can deal with these hydrocarbons in moderation and if it is healthy; therefore, I say, err on the side of caution and limit grilled meats :)

Grandma's Black Eyed Peas

Ingredients:

4 cups fresh, organic black eyed peas
1/2 onion
3 cloves garlic
1 Tbsp coconut or olive oil
water
salt and pepper to taste

Directions:
1. Heat pot over med. Add oil.
2. Saute onion and garlic, until onion translucent. Add peas. Saute lightly a few minutes to a small change in color.
3. Add water to cover peas. Simmer on medium low for 30-40 minutes until desired softness. Salt and pepper to taste.

T-bone Steak

We just purchased some organic, grass fed beef from a local ranch...This was delicious! Thanks Paidom!

Ingredients:

2 organic, grass fed Tbone steaks
juice of 1 lemon
1 tsp coconut or olive oil
1 bunch of green onions
1/2 c red wine
2 cups beef stock
sea salt and freshly cracked black pepper

Directions:

1. Marinate meat at room temp for several hours in lemon, salt and pepper.
2. Brush skillet with oil. Pat steaks dry. Heat pan and cook steaks over med-high heat for about 7 min each side (for med-rare to med). Transfer to plate and store in oven.
3. Add oil and gently saute green onions.
4. Add wine and bring to rapid boil
5. Add stock. boil rapidly and reduce to about 2/3 c. Season to taste.
6. Transfer steaks to individual plates and spoon a little sauce over each.

Caveat: we served with grandma's black eyed peas and fresh bread rolls.

Pumpkin pancakes

Ingredients:

1/2 c almond milk
1 tsp apple cider vinegar
2 1/2 c flour
2 1/2 c water
1 c almond or coconut milk
1 Tbsp baking powder
1 tsp salt
1 cup pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1/2 tsp baking soda

Directions:

1. Combine 1/2 c. almond milk with tsp vinegar in a separate bowl. Allow to sit 5 min to curdle (making vegan buttermilk.)
2. Stir all remaining ingredients together, including additional 1 c. milk. Add "buttermilk" mix. Stir well until moist.
3. Allow to sit 5 min to rise, and lightly stir. Cook over medium heat, and serve with vegan butter, pure maple syrup,etc!

Pumpkin muffins

Ingredients:

1 cup pumpkin (I used canned organic)
1/2 c almond milk
2 egg replacers (I use 1 Ener G egg replacer and 1 Tbsp flax 3 Tbsp water)
1/4 c coconut oil
1/4 c applesauce
1/4 c honey
1/4 c pure maple syrup
1 tsp vanilla
2 1/4 c whole wheat flour
1/4 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 Tbsp baking powder

Directions:

1. Preheat oven to 350 deg. Lightly oil a muffin pan.
2. In large bowl, mix all ingredients well. Beat until blended.
3. Pour batter into muffin pans, filling 2/3s full. Bake for 25-35 minutes, until inserted toothpick comes out clean. Voila!

Caveat: I had some leftover white icing from a cake I made the day before. Tasted DELICIOUS on these muffins!

Bow-tie pasta with Mushroom and Spinach

Ingredients:

12 oz dried farfalle (bow-tie pasta)
1 Tbsp coconut oil
1 med onion, chopped
10 oz sliced portabello or other fresh mushrooms
3 cloves garlic, minced
5 cups fresh spinach
1 tsp thyme
1 tsp basil
1 tsp black pepper
salt to taste
2 tsp Parmesan cheese or cheese substitute (add to a finished plate, can be eliminated for vegan recipe)

Directions:

1. Cook farfalle according to package directions. Drain well.
2 In large skillet, heat oil. Add mushrooms, onion, garlic and cook for approximately 5 min over med heat until mushrooms are nearly tender. Stir in spinach and seasoning. At this point you can continue to cook on very low heat for 1-2 min. What I like to do is turn the heat off and cover the pot and let the spinach wilt slightly. Stir in cooked pasta and toss to mix. You may also want to add a bit of olive oil (1/2 Tbsp?) if the mix is too dry.

Veggie Quesadillas

Ingredients:

1 zucchini, sliced
1/2 yellow squash, sliced
1/4 c red onion, chopped
1 can organic black beans, rinsed
handful of spinach leaves
organic cooking spray
4-6 whole wheat tortillas
1 cup organic cheese
salt, pepper, chili powder, cumin to taste

Directions:
1. In nonstick pan, saute vegetables in coconut oil, adding salt to taste. Meanwhile, in small pot, heat black beans with a few Tbsp water. Season with salt, pepper, cumin, chili to taste.
2. Remove veggies from pan.
3. In same pan, coat with cooking spray, add tortilla, sprinkle with cheese, vegetables, and beans. Cook until golden on both sides.

Pork Stir Fry

Ingredients:

1-2 cups uncooked brown rice or jasmine rice
8 oz snap peas
1-2 cups broccolli
1 c sliced zucchini
1/3 c chopped onions
3 cloves garlic, minced
1 red bell pepper
1 yellow bell pepper
1 Tbsp coconut oil
1 lb organic pork, trimmed of fat and cup into 1/2" thick strips
1 Tbsp EVOO
3 tsp freshly ground ginger
1/4 c low sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp honey and/or 2 Tbsp brown sugar
1 orange--zest and juice
salt and pepper to taste

Directions:
1. Cut meat and place in marinade of 1 Tbsp soy sauce, 1 Tbsp orange juice, 1 tsp ground ginger, olive oil, salt and pepper to taste. Marinate 1 hour to overnight.
2. Cook rice according to package directions.
3. Fill medium pot halfway with water. Bring to boil. Add peas, reduce heat to simmer, and cook for 5 minutes.
4. Heat coconut oil in sauce pan. Add pork and cook for 3-4 minutes. Turn over and for an additional 3-4 minutes.
5. Meanwhile in large bowl, combine orange juice, orange zest, ginger, soy sauce, salt, honey, brown sugar. Mix well and set aside.
6. Once pork is done, add zucchini, peas, broccolli, onions, garlic, bell peppers and steam over meat to preferred tenderness. Add orange juice mixture and cook on low for an additional 5 min to "set" the flavors. You may add the rice in or simply serve over the rice.

Brownies!

Ingredients:

1 1/2 c unbleached flour
1/2 c whole wheat flour
1tsp flax
3/4 c unsweetened cocoa powder
1 1/2 c sugar or 1 c stevia
1 tsp baking powder
1 tsp salt
1 cup water
1/2 c coconut oil
1/2 c applesauce
2 tsp vanilla extract

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine flour, sugar, cocoa, baking powder, salt. Pour in water, oil, applesauce, and vanilla. Mix well until blended. Spread evenly into 9x13 pan.
3. Bake for 25 to 30 min until the top is no longer shiny. Cool before cutting!

Strawberry Muffins

Ingredients:

1 cup unbleached flour
1/2 c whole wheat flour
1/2 c organic sugar
1/4 c agave nectar
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp cocoa (optional)
1/4 tsp salt
3/4 c almond milk
1/4 c coconut oil
1/4 c applesauce
1 tsp vanilla extract
1 c strawberries

Directions:

1. Preheat oven to 375. Grease muffin pan.
2.Mix dry ingredients in large bowl.
3. Gently stir in agave, milk, oil, applesauce, vanilla. Be careful not to over mix.
4. Fold in strawberries and pour into muffin tins.
5. Bake for 15-20 min. Enjoy!

(Almost Clean) Pecan Pie

Ingredients:

Crust
1 1/2 c unbleached flour (can also use half unbleached and half whole wheat)
1/4 c non-dairy milk (I used 1/2 coconut and 1/2 almond)
1/2 c coconut oil
1/2 tsp salt

Pecan topping
1 Cup Pecans
1/2 Tbsp Earth Balance Buttery Spread (I use the soy free)
1 Tbsp Light brown sugar
Salt, Sprinkle

Filling
5 Multi-grain Saltine Crackers
1 Tbsp milled flax
2 Tbsp pureed pecans
1/2 C water +1 Tbsp water
2 1/2 Tbsp Earth Balance
1/2 C + 2 Tbsp Light brown sugar
1/4 c +2 Tbsp (organic) sugar
1/2 c light karo syrup (for eat clean version, use pure maple syrup or agave nectar)
3 tsp vanilla
2 1/2 Tbsp applesauce
3 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon

Directions:
1. Preheat oven to 350. Combine all pie crust ingredients and mix well. Press into 9" pie pan. Bake at 350 for 15-20 min.
2. To prepare pecan topping: place pecans, butter sub, brown sugar, and salt in heavy skillet over med heat and as soon as it starts to sizzle, lower heat to med-low. Stir occasionally and begin mixing the filling. Remove from heat once lightly roasted.
3. Prepare the filling: Crumble crackers into a small mixing bowl. Add flax mill, pureed pecan, and water. Set aside and let mixture soak up that water.
4. Once the cracker/flax mix has soaked up the water, place butter, brown sugar, sugar, syrup, vanilla, applesauce, cornstarch, cinnamon, and cracker/water pulp into food processor. Process for about 1 minute until it liquifies.
5. Pour into saucepan. Over med heat, bring to a low boil, stirring constantly. Once it comes to a boil, let cook for 2 minutes, continuing to stir, and sauce will thicken.
6. Pour into pie crust while still hot. Place pecans on top.
7. Place in oven and cook 50 to 55 minutes.

*caveat: I am making this for Thanksgiving. NO, karo syrup is NOT clean eating. This is a "special occasion," so although I cut the amount of karo in half and substituted the rest, For a true Eat Clean recipe, use maple syrup or agave. Additionally, if your pie crust begins to get too brown before the pie is done cooking, you can cover with foil. Also make sure to cool on countertop for at least 2 hours before chowing down!

Sugar Cookies

Ingredients:
3/4 c unbleached flour
1/4 c whole wheat flour
1/2 c sugar
1/2 c vegan butter (I use Earth's Balance soy free)
1/4 c almond milk
1 tsp baking powder
1 tsp vanilla extract
1 tsp pure maple syrup (optional)
1/4 tsp salt
cinnamon to coat (optional)

Directions:
1. Preheat oven to 350.
2. Cream the butter and sugar in a large bowl. Stir in vanilla extract, syrup, and milk and mix.
3. In separate bowl, mix flours, baking powder and salt.
4. Add flour mix to creamed butter and mix until soft dough is formed.
5. Once mixed well, roll into balls or using a spoon, place onto ungreased cookie sheet. You can sprinkle cinnamon and/or sugar if you desire.
6. Bake for 15-20 minutes.
7. Cool, then EAT :)

Puree of Celery Soup

Ingredients:

1 lb fresh celery
1 medium russet potato
olive or coconut oil
1 clove garlic, minced
1/2 onion, chopped
1 yellow bell pepper, chopped
1/2 c. dry white wine
2 qts vegetable or chicken stock
Salt and ground white pepper to taste

Directions:
1. Cut celery into small pieces.
2.Peel and cut potato into small chunks (about the same size as the celery)
3. In soup pot, heat oil over med to low heat.
4. Add onion, bell pepper, garlic, and celery and cook about 5 minutes, until veggies are slightly soft.
5. Add wine and cook for another minute or two until wine reduces by half.
6. Add stock and potato, and a bit of salt and pepper. Bring to a boil. Lower heat and simmer about 15 min until celery and potatoes are soft, but not mushy.
7. Puree in blender. Return to pot and simmer again to desired thickness.
8. Season with salt and pepper to taste.

Caveat: when pureeing, be very careful, as hot steam can sometimes blow the top off! Start on slow speed with the lid slightly ajar to let heat and steam escape...

I thought this was delicious all by itself. My husband recommended clean eating crackers. My girls LOVED this served over brown rice!

Cabbage Soup

Ingredients:

2 boxes of organic broth (we used one box chicken, one box veggie)
3 cups water
6-8 red potatoes, sliced small
1 onion, sliced
2 cans organic black beans, rinsed and drained
2 cans organic Great Northern beans, rinsed and drained
2 cans organic diced tomatoes
1 head of cabbage, shredded
3-4 Tbsp chili powder
salt and red pepper to taste

In large soup pot, bring broth and water to a boil. Throw in potatoes and onion and let boil until potatoes are tender but not cooked. Then, in the same pot over medium heat, combine seasonings, beans and tomatoes. Stir until heated through. Add the shredded cabbage and cook until the cabbage has softened. Can be served with clean eating or homemade salsa!

What is Eating Clean?

Great article to learn about the meaning of clean eating!

Delish Veggie Pizza

Ingredients:

Marinara: (if you opt for an easier version, there are some good organic premade marinaras you can buy :) but this sauce is WONDERFUL!)
1/2 onion, diced
1 clove garlic, minced
1 med zucchini, sliced
3 large tomatoes
1 red bell pepper, sliced
1 summer squash, sliced
1 can of tomato paste + can of water
basil
oregano
salt
freshly ground pepper

1 clean, allergen free pizza crust
*1 bag organic shredded mozzarella and some freshly grated parmesan cheese
2 cloves garlic, crushed
2 Tbs EV olive oil

* we prepare half of our pizza dairy free using Daiya dairy free mozzarella shreds

Directions:
1. Preheat oven to 450. Saute onion and minced garlic over med heat until onions soft and transparent.
2. In ziploc bag, add zucchini, squash, bell pepper, olive oil, salt, crushed garlic. Toss to coat.
3. Place vegetables in a single layer on baking sheet and roast for 10-15 min.
4. Meanwhile, process tomatoes, tomato paste, water, sauteed onion and garlic, basil, oregano, salt and pepper in food processor until smooth.
5. Pre-cook pizza crust as directed.
6. Spread tomato sauce on the crust. Top with cheeses (or cheese substitute), vegetables.
7. Bake until cheese melts, about 10 minutes.

Pineapple Chicken Kabobs with Quinoa

This recipe is from Whole Foods Market, though slightly tweaked!

Ingredients:

1/2 cup quinoa
1/4 cup chopped fresh parsley leaves
3 tablespoons pine nuts
1/4 teaspoon grated lemon zest
sea salt
1/3 cup Dijon mustard
4 tablespoons honey
2 tablespoon fresh lemon juice
ground black pepper
1 pound organic boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 pineapple, peeled, cored and cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
16 cherry tomatoes
8 (12-inch) metal or wooden skewers

Directions:

1. Toast pine nuts on stove in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning until the nuts are fragrant and browned.
2. Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to medium pot. Add 1 cup water and salt lightly; bring to boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15-20 min. Remove from heat for 5 min, then uncover and fluff with fork. Stir in parsley, pine nuts, lemon zest, and salt.
3. Prepare grill for medium heat. In small bowl, whisk together mustard, honey, lemon juice, salt and pepper. Thread chicken, pineapple, pepper and tomatoes onto skewers. Grill, turning occasionally, until meat is cooked through and veggies tender, about 15 min. Serve with quinoa, and use any remaining honey mustard for dipping sauce.

Caveat: if you have wooden skewers, make sure to soak them in water for at least 20 min before using. For those who are gluten free: read the dijon mustard label!

Southwest Couscous

Ingredients:

1/3 cup fresh lemon juice
3 tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper, to taste
1 cup couscous
2 tsp ground cumin
1 cup frozen corn, thawed
2 cups cooked black beans, drained
1 plum tomato, diced
1 zucchini, diced
yellow zucchini squash, diced
1/4 cup finely chopped red onion

Directions:

1. Prepare cous cous according to directions, adding salt and 1 tsp cumin to boiling water. Uncover, fluff with a fork.
2. Meanwhile, saute tomatoes, zucchini, squash and onion until tender. Add beans and corn and cook over medium low until heated through. Add remaining cumin. Salt and pepper to taste.
   
3. In a large bowl, combine cous cous and bean mixture. Pour lemon-cilantro dressing over top and toss to combine.

We ate this with fajitas and it was WoNdErFuL!

Fajita yumminess

Ingredients:

1 large orange, juiced
1 lime, juiced
1 tbsp coconut or extra virgin olive oil
2-3 garlic cloves, minced
1 habenero pepper, seeded and finely minced
1 tbsp fresh cilantro, finely chopped
1 tsp cumin
1 tsp sea salt
2 pounds skirt or flank steak, trimmed of fat and sliced into fajita strips
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
1 tsp coconut or extra virgin olive oil
12 ‘clean’ tortillas
‘clean’ sour cream and guacamole
homemade salsa if desired

Directions:

1. In a small bowl, whisk together the first 8 ingredients. Place the steak in a shallow container and pour the marinade over it.
2. Refrigerate, covered, for 8 hours or overnight to tenderize meat.
3. Remove the meat from the marinade (keep meat in the marinade only if using the alternative preparation).
4. Place the meat, onions, and bell peppers on a preheated grill and cook to your desired ‘doneness’.
5. To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Add salsa. Roll up the tortilla. Delish.
   

Banana Oatmeal Muffins

Ingredients:

3/4 cup unbleached flour

1/2 cup rolled oats

1/4 cup brown sugar (unpacked)
1 Tbs flax

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup almond milk

1/4 cup applesauce

1/4 tsp vanilla extract

1/2 cup mashed banana

Directions:

1	Preheat oven to 400 degrees F (205 degrees C).
2	In a bowl, combine flour, oats, flax, sugar, baking powder, soda, and salt.
3	In another large bowl, mix together milk, applesauce, and vanilla.
4	Add the mashed bananas, and combine thoroughly.
5	Stir the flour mixture into the banana mixture until just combined.
6	Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
7	Bake at 400 degrees F (205 degrees C) for 20 minutes.

Cabbage Casserole

Ingredients:

1 large head cabbage
1 lb organic or lean ground meat
2 cups brown rice, cooked to package directions
1 large white onion, chopped
tomato puree (I pureed fresh tomatoes) or 3 (15 oz.) cans tomato sauce (no sugar added)
2 tsp. olive or coconut oil
1 Tbsp chili powder
1 tsp. cumin
2 cloves garlic
salt and pepper to taste

Directions:
1. In large pan, saute garlic and onions in oil until translucent and soft.
2. Stir in ground beef, season with salt and pepper, and cook thoroughly.
3. Add in spices, cooked rice, tomatoes (reserving about 1 cup of tomato puree) and mix well.
4. Remove pan from heat.
5. If you haven't already, remove the leaves from the head of cabbage, or chop into large pieces.
6. Arrange cabbage and beef mixture in layers in a large, coated baking dish, beginning and ending with meat sauce. Pour remaining tomato puree over the top of the casserole. Cover with foil or lid to bake. Bake at 350 for 30 min to 1 hour, until cabbage is to desired texture.

Clean Eating Moussaka

Ingredients:

2 lbs white potatoes, peeled, left whole
1 lb organic ground beef (
1/2 onion, chopped (about 1/2 cup)
1 t minced garlic (about 2 cloves)
2 cups tomato puree (I pureed fresh tomatoes in a food processor.)
cinnamon
black pepper
oregano
1 bay leaf
olive oil cooking spray
1 large eggplant (about 1 1/4 pounds), peeled and cut into 1/3 inch slices.
salt and pepper to taste

*2 tablespoon grated parmesan cheese (optional topper)

Bechamel Sauce
1/2 c olive or coconut oil
1/2 c unbleached flour
dash nutmeg
2 cups almond milk
sea salt and black pepper to taste

Directions:

Prep the veggies: Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

1. Preheat oven to 425. Fill a large pot halfway with water, cover and bring to boil over medium-high heat. Add potatoes, lower heat to medium-low and simmer for 15 to 18 minutes, until firm but not fully cooked. Strain and set potatoes aside to cool.

2. While potatoes are cooking, brown meat with onion and garlic in a 2-qt pot over medium heat, breaking up meat into little pieces for about 4-5 minutes, until vegetables are tender and meat is no longer pink. Pour in tomato puree and 1 C water. Mix in cinnamon, salt, pepper, oregano and bay leaf. Lower heat to simmer and cook, covered, 20 minutes.

3. Meanwhile, cover 2 cookie sheets with aluminum foil and mist with cooking spray. Lay eggplant slices on sheet and lightly mist again with cooking spray. Bake in oven about 8 minutes. While eggplant cooks, slice potatoes into 1/4-inch slices. Remove eggplant, transfer to plate, raise oven temperature to 475, re-spray foil and lay potato slices on cookie sheets. Lightly mist potatoes with cooking spray and bake in oven for 8 minutes. Remove. Lower oven temp to 350.

4. Make bechamel sauce: Heat oil over low heat. Using a whisk, add flour and nutmeg, whisking continuously to a paste. Do not allow to brown. Add milk, whisking continuously. Simmer over low heat until it thickens but does not boil. Remove from heat and add egg replacer. Return to heat to thicken briefly, then salt and pepper to taste.

5. Spray a 12x9-inch casserole dish with cooking spray. Arrange 1 layer of potatoes in dish, top with layer of eggplant, then pour all of beef mixture over top. Top again with layer of potatoes and then eggplant. Finish with bechamel. Bake in oven for 45 minutes, until set and lightly brown. If desired (and you do not have a milk allergy :) , sprinkle with Parmesan cheese before serving.

Caveat: if you are interested in making this dish vegetarian, replace the meat with zucchini, and bake the first round with the eggplant at same temp and for same time.

Lemon Coconut Muffins

Ingredients:

1/2 cup applesauce

1/2 cup agave nectar or organic raw sugar

1/4 tsp lemon juice

2 tsp lemon zest (I zested 2)

3/4 cup unbleached flour

1/2 cup oat flour, oats, or whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1 cup shredded coconut

Directions:

1.	Preheat oven to 350 degrees.
2.	Mix wet and dry ingredients separately.
3.	Gently combine the wet and dry ingredients, taking care not to over-mix.
4.	Pour into lined muffin cups.
5.	Bake for approximately 20 minutes.

Apple (Almost) chips

Ingredients:

3 apples
Cinnamon
Organic raw sugar
Brown sugar (optional)

Directions:
1. Remove core of apple and slice thin. I used an apple corer and slicer, then made the slices even smaller.
2. Line a cookie sheet with parchment paper and place apples on top.
3. Sprinkle with cinnamon and sugar. (I used about 4 tsp cinnamon, 1 tsp raw organic sugar, and 1 tsp brown sugar)
4. Bake at 275 degrees for one hour if you want soft apple bites. My girls don't like hard apples, so I wanted them baked softly, not as hard chips. However, if you want to make them chips, which are equally delicious, flip them over and back another hour.

Caveat: if you do not slice them thin enough and are hoping to get "chips," you will have to bake them for several hours!! Make sure to slice very thin!!